Tag Archives: snack

Jangiri

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Jangiri is a famous south Indian sweet prepared during festival times. This was my attempt with Jangiri, also it came out well. Jangiri is prepared by deep frying the ground the urad dal/black lentil and then soaked in sugar syrup. In my hometown, Tuticorin, we use to get Jangiri in a sweet stall names “Pothigai Sweets” which would be smaller in size. My daughter like to the core, so prepared this mini jangiri’s. Let me share the recipe…

Taking it to Fiesta Friday #132 hosted by Angie@thenovicegarderner.

Jangiri

Jangiri

Ingredients:

  • Black lentil/Urad dal/Ulundam paruppu – 2 cups
  • Red food color – 1 tsp
  • Sugar – 2 cups
  • Oil for deep frying
  • Salt – a pinch

Missed to click step by step pictures, but you can check out my video – Making of Jangiri –

 

Preparation:

  • Soak the urad dal/black lentil/ulundam paruppu overnight, drain the water and grind it to a fluffy fine paste by sprinkling water once in a while.
  • Transfer the ground paste to a bowl. Pour 1 tbsp of water to the food color, mix it well and pour it to the ground urad dal/black lentil/ulundam parruppu.
  • Add a pinch of salt and mix it well, so that the whole batter turns orange in color. Let it rest for 5 to 10 mins.
  • Take a heavy bottomed pan, add the sugar and 4 cups of water, stir until the sugar dissolves well and cook in medium flame, until it reaches the syrup consistency.
  • Remove from flame once it reaches the consistency.
  • Take a piping bag with a single hole nozzle, fill the batter and keep it aside.
  • Meanwhile heat oil in a kadai, start piping the batter gently to the oil, and cook both sides for 3 mins.
  • Drain the oil, remove the Jangiri and drop them to the sugar syrup, and let them soak for 3 mins, it should double in size.
  • Transfer Jangiri to a plate and continue the same process for all the batter.

Serve hot or at room temperature.

 

Note: Store it in an air-tight container once it reaches the room temperature. Stays fresh for 4 to 5 days.

 

Jack Fruit Pancake Balls

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Nowadays I feel my works getting more and more tighten, as the kids grew up with the stuffs like their home works and their naughtiness (must to mention). When both of them are back from school, these kids have a sweet tooth and want something for their snack – mainly focused on sweets or bakes.

I thought of preparing pancake with jack fruit, but my daughter asked me why don’t you prepare pancake in appe pan (kuzhipaniyaram kadai), it would be easy for me hold and eat. This resulted in the making of Jackfruit Pancake balls – an after school or back to home snack.

It was too soft and fluffy. Give a try not only for kids but also for the people from work would enjoy having this. I felt it just like munch when they move here and there all over the house. Let me share the recipe…

It’s Friday and taking it to Fiesta Friday #124 hosted by Angie@thenovicegarderner.

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 5 persons

1 cup = 160 ml

Ingredients:

  • All-purpose flour – 1 cup
  • Buttermilk – 1 cup
  • Unsalted butter – 2 tbsp + 1 tbsp
  • Jack fruit – 7 nos
  • Sugar – 3 tbsp
  • Baking powder – 1 tsp
  • Salt  – ¼ tsp

Preparation:

  • Take the all-purpose flour, baking powder and salt in a wide mouth bowl, mix them well.
  • Bring the butter to room temperature. Deseed the jack fruits and grind them along with sugar to a fine paste with little water.
  • Make a well in the center of the flour, pour in buttermilk, jack fruit puree and 2 tbsp butter. Mix them all together with a spoon.
  • Add in little water if the batter is too thick (it should be in pancake consistency).
  • Heat the appe pan, drizzle little butter in all the holes, pour in the batter (fill the holes) and drizzle little butter, cover and cook for 2 mins.
  • Swap the sides of the pancake balls and cook for another 2 min or until it turns golden brown.
  • Remove from the kadai.

Yum

Serve hot with Maple syrup.

Yelaneer Custard / Tender Coconut Custard

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Yelaneer / Tender Coconut is one of the most important natural coolant for summer, and this tender coconut is available any time in India. But people like to have on summers, as it’s a perfect and natural coolant.

But whenever we have tender coconut, most of us avoid the tender coconut meat. When few of us like to have only when the meat is very thin so called “Valukai” in tamil. Even I avoid the meat when it’s hard and so thought of trying out a dish with this hard tender coconut meat. This resulted in the birth of Yelaneer / Tender Coconut Custard.

Yelaneer Custard can be consumed as such or it can be served with fruits or can be topped with sweets. Yelaneer Custard was delicious with a fluffy and spongy texture which gets melted in the mouth and make us feel fresh. Happy this is my second recipe with yelaneer as I have already shared Yelaneer Paysam. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Ingredients:

  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups

Preparation:

  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for an hr or 30 mins.

Serve chilled.