Jalebi是種甜點在印度、巴基斯坦和孟加拉國賣的。
它是用麵團塑造為像椒鹽脆餅形狀，透過熱滾滾的油炸後在糖漿浸泡幾分而成品的。
Jalebi主要顏色是明亮的桔色，不過有些店可以買到白色的。
雖然可以冷後或趁熱吃，我比較喜歡熱熱的時候吃，
因為吃起來很酥脆還可以吃到溫溫的糖漿在嘴巴裡與口水裡融化，非常好吃！
我不喜歡吃甜的，很奇妙Jalebi雖然用糖漿做的可是吃起來不會很甜，所以很喜歡。
無論當早餐或下午茶點心都好吃 ^^
Ingredients for Jalebi：
All-purpose flour – 2 cups
Semolina or rice flour – 2 tablespoons
Baking powder – 1/4 teaspoons
Curd/yogurt – 2 tablespoons
Warm water – 1 cup
Saffron – A few strands
Sugar – 3 cups
Water – 3 cups of syrup
Cardamom powder – 1/4 teaspoons
Rose water – 1 tablespoon
Ghee for frying
Method for Jalebi：
Mix the flour, semolina or rice flour, baking powder, curd, and water in a bowl and mix well with a whisk and keep aside for 4 hours for
fermentation.
Make sugar syrup by boiling sugar and water together until syrup is of one string consistency.
Just before the syrup is ready add saffron and cardamom powder.
Heat oil in the frying pan and pour the batter in a steady stream into the pan to form coils.
Deep fry them one by one until they are golden and crisp all over but not brown.
Remove from the pan and drain on kitchen paper and immerse in the sugar syrup.
Leave for at least 10 minutes so that they soak the sugar syrup.
Enjoy hot Jalebie.
Rasgulla是印度的甜點，用unripened cheese或cottage cheese (酸奶乾酪) 揉成一顆圓球像湯圓樣子泡在糖水裡。
吃前放進冰箱裡，冰冰的拿出來吃特別可口。
Ingredients:
4 cups of cream milk
1 tsp. refined flour (maida)
1 cup sugar
2 cups water
1 tsp. rose water
Juice of 2 lemons
Method:
Heat the milk to boiling point and add lime juice for curdling.
When milk is completely curdled, pour it into a muslin cloth and allow it to drain.
When almost dry, press the cloth with a weight and leave it to drain further.
Once the solid chenna (paneer) has been formed, add flour and knead to a soft dough. Make small balls from the dough.
Boil sugar and water for 5 minutes to make syrup and carefully drop balls into the syrup.
Cook the balls gently in the syrup for 15 minutes.
Cool and add rose water. Serve chilled with Syrup.
Serves: 4-6
Preparation time: 45-55 minutes
Kulfi是一個普遍的南亞洲點心用煮沸的牛奶做成的。
它有許多口味道，包括開心果、malai (clotted cream or Devonshire cream)、芒果、豆蔻果實(elaichi)、番紅花(kesar)。
這些是傳統的味道，新發的味道有蘋果、桔子、花生和鮞梨。
Kulfi不是冰淇淋而是凍純淨的牛奶不包含蛋做成的甜點，好吃好吃！
Ingredients:
1-liter low fat milk
1 tsp. corn flour
6 tsps sugar
A few saffron strands
1/4 tsp. cardamom (elaichi) powder
To be mixed together for the strawberry sauce:
1/2 cup strawberries, crushed
4 tsps powdered sugar
Method:
In a small bowl, soak the saffron in a little warm milk and keep aside.
Dissolve the cornflour in 1 tbsp. of milk and keep aside.
Put the milk in a broad non-stick pan and bring it to a boil.
Simmer over a medium flame stirring continuously till the milk reduces to a little more than half the original quantity (approx. 600 ml.).
Add the cornflour solution, and sugar and bring to a boil. Simmer for 5 to 7 minutes.
Cool completely. Add the saffron mixture, and cardamom powder and mix well.
Pour into shallow freezer-proof containers and freeze till slushy (approx. 3 to 4 hours).
Remove and blend in a liquidizer to break all the ice crystals till the mixture is smooth and creamy.
Pour into 6 kulfi molds and freeze overnight until it sets.
To unmould, allow the molds to remain outside the refrigerator for 5 minutes,
and then unmold by inserting a wooden skewer stick or a fork in the center of the kulfi and pulling it out.
Serve topped with strawberry sauce.
Serves: 6
Panipuri或Phuchka在印度是個很普遍的零食。
印度文Pani的意思是＂水＂而＂Puri＂是酥脆的餅，加起來的意思是“water in fried bread“。
它是油煎的酥脆的圓球叫＂puri＂，puri中間弄個小口裡面放馬鈴薯泥、黃瓜、
黃色的豆chick peas、洋蔥、香菜、辣椒粉、小茴香粉、檸檬….
一起混合的料理配酸水tamarind water一起吃，
有些人喜歡吃酸甜水，會在酸tamarind water加糖水。
還有種Pani puri是配酸奶吃叫Dahi phuchka，
是用酸奶和酸辣調味攪拌後淋在pani puri上，上面加點sev mamra和一些香料。
Sev mamra有點像科學麵不過它是黃色的，有花生、puffed rice和香料粉。
每次下午肚子餓了，我們會去零食街吃各種各樣的印度零食，
Panipuri是邊做邊吃得，要不然因為配酸水吃很快會軟掉不好吃。
零食中它是我其中最愛的，一次最多可以吃到30到40顆，1顆賣1塊印度幣，
也有印度人會扛著這些零食到每ㄧ戶喊外賣，
所以有時候他們來了就在家裡買來吃，不同家的口味有點差別。
Ingredients for filling:
1 cup cooked chana (chickpeas) or cooked white dry peas
2 tbsp oil
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
Ingredients for jeera pani (cumin water) or sweet tamarind water:
1 large lemon size tamarind
6-8 tbsp sugar
2 tsp roasted jeera (cumin) powder
1 tsp salt
1/2 tsp chili powder
1 tsp garam masala powder
1/4 tsp rock salt
A bunch of mint leaves
Preparation of the Puri or Shell
Flour, wheat flour, and semolina are mixed in equal proportions and added with salt and little water to make a very thick dough.
Very tiny balls are made out of the dough and flattened to a circular shape,
with a diameter varying between 2–3 inches, using a rolling pin.
These are later deep-fried in edible oil.
Method:
Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and cooled water.
Add all the other ingredients including the washed bunch of mint.
Let everything soak together for an hour. Squeeze well and strain through a sieve.
Serve the jeera pani well chilled.
To serve the pani-puris:
Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Dip the puri into the jeera pani and serve immediately or it will become soggy.
The jeera pani can also be served in a separate container.
Samosa三角咖哩馬鈴薯很像炸餛飩感覺，只是裡面包的料理是用馬鈴薯、素菜和咖哩調味料做出來的。
有些人喜歡其他的口味會加些肉料理或花生、紅蘿蔔、豌豆、花椰菜。
看個人喜歡吃那些料理就加什麼，不過我比較喜歡吃簡單原味料理。
它只有馬鈴薯、豌豆、洋蔥、辣椒、薑、蒜頭、香菜。
把準備好的料理用咖哩香氛炒香了，冷後包進皮裡用熱油炸過，
不用炸很久等外表變金黃色就可以了。
這個炸點心配番茄醬或辣醬都很好吃，印度人也喜歡配酸甜的tamarind sauce吃。
當早餐或下午茶點心都不錯，尤其是新鮮炸出來咬下去裡面還有熱呼呼的氣跑出來，燙燙、香香的。
外面買來吃有1塊到10塊印度幣，看裡面包的料理和大小而定的價位。
我的高中學校外面賣的是原味口味也像圖片裡一樣大，特價三顆3塊印度幣，滿划算的呵呵…
Ingredients for cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead the dough
Ingredients for filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method for the dough:
Make well in the flour.
Add oil, salt, and little water. Mix well till crumbly.
Add more water little by little, kneading into a soft pliable dough.
Cover with a moist cloth, and keep aside for 15-20 minutes.
Beat dough on the work surface and knead again. Re-cover.
Method for filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, and coriander seeds.
Stir fry for a minute, add onion and saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, and garam masala.
Stir fry for 2 minutes, add potatoes. Stir further for 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5″ diam. round with some dough.
Cut into two halves. Run a moist finger along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, and deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on a rack or kitchen paper.
Serve hot with green and tamarind chutney or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
按讚加入粉絲團
