How to make Jalebi in 5 Minutes ( Engligh subtitles )

Jalebi is a deep fried sweet made from maida flour and then soaked in syrup. It is bright orange or yellow in colour and can be served warm or cold. It has a chewy texture with crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish. Jalebi is a melt-in-the-mouth snack item that can satisfy the taste buds of your loved ones

Ingredients

Maida 1⁄2 Cup (8 tbs)
Corn starch 1 Tablespoon
Turmeric powder 2 Pinch
Yogurt 1 Cup (16 tbs)
Saffron 2 Pinch
Rapid rise yeast 1 Teaspoon
Baking powder 1 Teaspoon
Sugar 1 Cup (16 tbs) (for sugar syrup)
Water 3⁄4 Cup (12 tbs) (for sugar syrup)

Directions 
To make regular traditional batter :
1. In a bowl mix 1 cup maida,  1 tablespoon cornstarch and 1 pinch turmeric powder and mix with yogurt.
2. Add water and mix to get a lump free batter.
3. Cover and allow it to ferment for 2 -24 hours.
4. Add the saffron powder baking powder and oil and mix well. To make instant batter:
5. Heat water to lukewarm temperature in the microwave.
6. Add and mix 1 tsp sugar and add rapid rise yeast and leave it aside to rise.
7. In a bowl add 1/2 cup maida and 1/2 tbsp corn starch and a pinch turmeric powder.
8. Crush saffron into powder and mix into the maida.
9. Add 1 tbsp yogurt and add yeast mixture
10. Cover it and let it rise for about 15-20 minutes.
11. Add little oil and water and mix to get smooth consistency. To make sugar syrup:
12. Mix sugar and water in a heavy bottomed pan and simmer till 1 thread consistency is attained.
13. Bring down the temperature of the sugar syrup once the consistency is attained.
14. Squeeze lime juice to prevent crystallization and mix saffron, rose syrup and cardamom powder.

To make jalebis : 
15. Make a small-needle sized hole in a ziplock bag and fill with the jalebi mixture.
16. Alternately fill a squeezing bottle with the mixture.
17. Heat oil in a deep fry pan and squeeze the jalebis.
18. Immerse in the sugar syrup for about 20 seconds and remove.

SERVING 
19. Serve over special occasions or Diwali and Holi.

Rava Dosa by Tarla Dalal

Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours. This dosa is indeed an irresistible option for breakfast, supper, snack or a sudden meal for a surprise guest.

Preparation time: 10 minutes

Cooking time: 25 minutes Makes 6 rava dosas.

Ingredients
½ cup semolina (rava/ sooji)
1½ tbsp plain flour (maida)
1½ tbsp rice flour (chawal ka atta)
Salt to taste
1½ tbsp oil
1 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1½ tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
¼ cup finely chopped onions
Oil for greasing and cooking

For serving
Coconut chutney
1. Combine the semolina, plain flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain.
2. Add more 1 cup of water and mix well. Keep aside.
3. Heat the oil in a small pan and add the cumin seeds.
4. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
5. Add the coriander, green chillies and onions and mix well.
6. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it.
7. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.
8. Repeat steps 6 and 7 to make 5 more rava dosas.
Serve hot with coconut chutney.