Jangris

When I was home and from the time I can remember, most of the time when my mom went out for shopping, paying the electric bill, visiting her family or anyother things, she always came back home with a small packet from the Bakkery.
And we three girls knew that she would always have something, like a Ladoo, Jalebi ( that is what we call this in Kerala at least what we call ) but it is normally called Jengiri.

Can you imagine kids beeing really happy now a days because their mom brought them goodies from the bakers.
Isn't it funny as kids we were so happy with these small things a least we kids were.
Now to makes kids happy one has to spend so much money.

The christmas is not yet there but we get now itself folders from the shops what ll new toys and games are there and they all cost so much.

Now to the recipe this is one of my favourite Indian sweet and from the time when I saw in Rak's Kitchen I have been wanting to make it, but then I am always so lazy to grin dal etc.... but then 2 weeks back priya was asking in FB what sweets to make for Diwali and I told her make this from Rak's place and the temptaion for me was too much, I went straight to te Kitchen soaked urid dal and in few hours was munching on these delcious sweet with a cup of tea.

I did exactly as Rak's did the only difference I did was, I made double the quantity of sugar syrup as I wanted the jengiri to be soaked really good.

Whole white urad dal 3/4 cup
Rice flour 1 tsp
Orange food colour
pinch Salt
Oil for frying


For Sugar syrup ( I doubled up the below quantity of the ingrients of the syrup, which is given below)
Sugar 3/4 cup
water
Just to immerse the sugar
Lemon juice 1/2 tsp
Rose essence 4 drops
Orange food colour

Soak urad dal for 2 hrs and grind with very little water .
The batter should be fluffy and smooth.
Mix a pinch of salt,food colour and rice flour and mix well.


Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes.Add lemon juice,food colour and lastly essence and mix well and switch off the stove.

Take a pastry bag cover and make a tiny hole.

Fill the pastry bag with the batter and first practice doing in a plate .

Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
The oil should notget fully heated,when it starts forming small,small bubbles in the bottom,then draw jangris in the oil,repeat the same to make many.
Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup.

Dunk the fried jangris in hot sugar syrup for 1-2 minutes and take out carefully and arrange it a plate. Wait for half hour before serving.
I have stp by step oics but tghe loader of my old camera canot be found so when i findh it i will post the making of the jangri.
Sending this to Mina for complete my Thali event which she is hosting, which was started by Jags of Joy of Cooking.

Sending this to M

Brownie Buttons

It was a long weekend here and Shyama was home for four days which was a delight.
And in these four days we had party four evenings well I have to say I can't stand anymore special food, after eating so much for days.
And hubby is on a week of holiday so I am sure we will be opening up bottle of wine here at home or in the evening go to my inlaws place and then MIL will say shoudn't we have a glass of wine and we will tell her sure and then won't stop after one glass.

Oh and I bought baking stuff online today morning which was absloutley a delight , but have to admit I love buying things from a shop than online, I like to feel and see the things I buy, but alas I coudn't resist the temptaion for buying online.
These cute looking Brownie Buttons are made from one of my favourite book Baking from My Home to yours from Dorie Greenspan. i love her book, everything which I have tried from this book have come out perfect and delicous just like these brownies.

Ingridients:
Grated zest of 1/2 Orange (optional)
1 tsp sugar (optional)
1/4 cuo plus 2 tablespoon all purpose flour.
Pinch of salt
1/ stick ( 4 tbsp) unsalted butter, cut into 4 pieces
2 1/2 ounces bitterswet chocolate, coarsley chopped
1/2 cup light brown sugar
1/2 tsp pure vanilla extract
1 large egg
For the Glaze ( optional)
2 ounce of white chocolate , finley chopped

Getting ready.
Center a rack in the oven and preheat the oven to 350°F.
Lightly butter two miniature pans each with a dozen cups, and place them on a baking sheet.
If you are using the orange zest, combine the zest and sugar in a small bowl, rubbing them inbetween your finger tipsto blend, set aside.
Whisk together the flour and salt.

Melt the butter , chocolate and brown sugar in a medium pan over low heat, stirring frequently with a heat proof spatuala and keeping an eye on the pan si nothing over heats or burns. When the mixture us smooth remove fro the heat and cool for a minute or two.

Stir the vanilla, egg and the zest , if you are using it, into the chocolate mixture,
When the mixture is well blened, add the flour and stir only untill it is incotporated. You should have a smooth glossy batter.
Spoon thte batter into the cups, to fill each cup three quaters full.
Bake for 14 to 16 minutes or untill the tops of the buttons spring back when touched.
Transfer the pans to racks to cool for 3 minutes before carfully removing them.
Cool to room temperature on the racks.
To make the optional glaze:
Melt the chocolate in a smal heat proof bowl set over a saucepan with simmering water.
Stir constantly and don't leave the chocolate even for a minute - white chocolate scorch easly? As soon as the chocolate is smooth remove from the heat.
One by one, dip the tops of the buttons into the chocolate, twriling the buttons so that you get a swril at the center of each one.
Refrigerate the buttons for 15 minutes to set the glaze.

I will be busy till 11 th, so will come and visit your delicous blogs after that or inbetween when I get time.