Jangiri / Jangir / Imarti

          Jangiri / jangir / imarti is one of the most famous sweets enjoyed during the time of festivals or celebrations. This simple dish prepared by using urad dal is not only easy but also fun to prepare.

Ingredients:

• Urad dal (split and skinned black gram ) - 1 cup
• Rice flour - 2 tbs
• Corn flour - 2 tbs
• Salt - A pinch (optional)
• Food color - As required

For Sugar Syrup:

• Sugar - 1 1/2 cup
• Water - 3/4 cup
• Cardamom powder - 1/2 tsp
• Rose essence - 3 to 4 drops (optional)
• Lemon juice - 1 tsp

Method:

• Wash thoroughly and soak the urad dal in water for around 2 hrs.

• Drain out the water and grind the urad dal in to smooth paste using minimum amount of water.

• Add the rice flour, corn flour, salt and mix by adding little water to get a thick batter.

• Mix food color with little water and add to the urad dal paste little by little and mix until required color is obtained.

• Transfer this batter to a ketchup squeeze bottle or to the traditional jangiri making cloth if available. As other options one can also make use of icing bag or a zip lock bag in which a hole is made by piercing a hot nail.

• Heat the oil in a wide pan. 
• Simultaneously prepare the sugar syrup. For this take sugar in a pan and add water. Place it over the stove top. 

• When it starts to boil add cardamom powder, rose essence, mix well and boil for another 3 to 4 minutes until it attains one string consistency. 

• Lower the heat and let it maintain the warmth.
• As the oil will be hot now, fry the jangiris in it by squeezing the batter in the shape shown below. Firstly make one or two overlapping circles. Continue pouring batter in the form of coil over these circles and seal the end. 

• While pouring the batter into the oil, the heat can be reduced so that the desired shape is formed nicely and later the heat can be raised while cooking. Continue cooking over a medium heat.

• After some time flip the side. 

• Once they are done transfer them to the warm sugar syrup. Let it sit for around 3 minutes and take out on to a tray. Repeat the process with rest of the batches.

• Let them sit for minimum of 2 to 3 hrs before consuming as it will allow the sweetness to seep into the jangiris thoroughly and also the smell of urad dal will fade out. Enjoy the jangiris as dessert with your festive food.

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Rava Idli Mix Recipe & Preparation Of Rava Idli

          Rawa idli (semolina idli) is one of the hassle free variation of idli without any necessity for soaking, grinding and fermenting. I am giving here the recipe for the mix which can be prepared in about 15 minutes and can be preserved refrigerated for around 6 months. Rawa idlis can be prepared instantly by making use of this mixture whenever needed.

Ingredients:

For Preparing Rawa Idli Mix:

• Bombay rawa / coarse semolina - 2 1/2 cups
• Mustard seeds - 1 1/2 tsp
• Channa dal / bengal gram dal - 1 tbs
• Urad dal / black gram dal - 1 tbs
• Cashew nuts - 1 1/2 tbs
• Green chillies - 3 to 4 (use according to the spiciness of the chillies and your taste)
• Curry leaves - Around 20
• Ghee / clarified butter - 1 tbs
• Oil - 3 tbs
• Asafetida - 1/4 tsp

For Preparing Rawa Idli: (makes around 12 idlis)

• Rawa idli mix - 1 cup
• Curd / yogurt - 1/2 cup
• Water - 1/2 cup
• Cilantro / coriander leaves - Around 2 tbs and a little for garnishing
• Carrot gratings - little for garnishing
• Ginger paste - 1/2 tbs (grated ginger can also be used instead)
• Salt - to taste
• Oil - for greasing

Method:

Preparation Of Rawa Idli Mix:

• Heat ghee and oil in a pan and add mustard seeds. When they stop spluttering add channa dal and urad dal followed by cashew nuts.

• When they slightly change the color, add in the curry leaves and chopped green chillies fry for a while and add asafetida. Fry until the dals and cashews turn golden brown in color.

• Add in the rawa (sooji / semolina) and fry nicely until it changes the color and gives nice aroma.

• Transfer it immediately into a wide plate and allow it to cool.

• Transfer it to an air tight container. This mixture can be stored refrigerated for around 6 months and can be used as and when required. 

Preparation Of Rawa Idli From The Mix:

• Take rawa idli mix in a bowl. Add chopped cilantro and ginger paste.

• Add in the curd, water, salt and mix well. Set aside for 5 minutes. The consistency of  the batter at the time of pouring in to the idli mould should be as shown in the image below. If the batter appears little dry after 5 minutes, add little water to adjust.

• Grease the idli plates and pour the batter.

• If you want to garnish a bit, after greasing the idli plates, place in some carrot gratings and chopped cilantro and then pour the idli batter over it.

• Meanwhile boil little water in a pot. The water should be only few inches in level from the bottom.

• Place in the idli stand with stacked idli plates inside the pot and cover with a lid having a steam vent. You can also make use of a pressure cooker, but do not put the weight (whistle) on the lid covering the steam vent.

• Steam cook the idlis for 10 to 12 minutes, take out and let it sit out for 1 or 2 minutes.

• Remove idlis from the mould by making use of a knife or spoon.

• Serve the hot rawa idlis with chutney and sambar.

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Girmit / Masala Puffed Rice / Masala Murmura

          'Girmit' (masala puffed rice / masala murmura) and 'mirchi bajji' (green chillie fritters) are a famous combo to accompany a cup of khadak cha (strong tea) in the evening in Hubli - Dharwad region of Karnataka. Girmit is simple, quick to prepare snack item equally savored by people of all age group.

Ingredients:

• Murmura / puffed rice - 4 cups
• Onion - 1, chopped
• Tomato - 1, chopped
• Green chillies - 2 to 3
• Curry leaves - around 10
• Peanuts -  1 1/2 tbs
• Mustard seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Dalia (roasted split chick pea) powder - 1/4 cup
• Jaggery / brown sugar - 1 tsp
• Tamarind - A peanut sized. Soak in 1/4 cup warm water for few minutes. Squeeze out juice and  dilute by adding 1/4 cup of water.
• Oil - 4 tbs
• Salt - to taste
• Cilantro / coriander leaves - for garnishing
• Sev (Crunchy noodle-like Indian snack available in all Indian grocery stores) - for garnishing

Method:

 1.Heat oil in a pan and roast the peanuts until they turn crunchy. Take them out onto a plate.

 2.To the same oil add mustard seeds. After they stop spluttering add turmeric powder followed by green chillies, curry leaves and fry.

 3.Add in the chopped onion saving a little for garnishing at the end. Saute until they turn transparent. 

 4.Add chopped tomato saving some for garnishing and saute until they turn mushy.

 5.Add in the tamarind juice followed by jaggery powder, salt and mix well.

 6.Now add dalia powder and stir well until it thickens. Keep this masala aside and allow it to cool. 

You can prepare this masala well in advance but mix with the puffed rice just before serving.

 7.Take the puffed rice in a big vessel so that it won't spill out while mixing. Add in the masala, roasted peanuts and mix thoroughly.

 8.Transfer this to servinng plates or bowls and garnish with some chopped onion, tomato, cilantro and sev.

           The yummy girmit will be ready to serve. As an optional step girmit can be served with 1 or 2 fried green chillies. 

• For preparing fried green chillies select a less hot variant. Make a long slit on one of the sides of the chillies.

• Fry in oil until it becomes slightly whitish.

• Take out and sprinkle some salt and few drops of lemon juice.

Tips:

• To make the puffed rice more crispy you can dry roast it for few minutes and cool before mixing with masala. As an alternative, murmura can be microwaved for around 30 sec.
• Be cautious while adding salt to masala as the puffed rice may already contain some amount of salt in it.
• Adding masala too early can make the puffed rice soggy, so mix just before serving.
• Instead of adding tamarind juice, you can simply add 1/2 cup water in the 5th step and can add required amount of lemon juice in the 7th step for sourness.
• While frying whole green chillies do not forget to make a slit or else they may burst out.

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