Miscellaneous Recipes I

It took more than three months for me to post this as I was in between deeply engaged on my return trip to India, bringing back my home into groove after the famous Vardah cyclone and other trivial jobs. The matter was ready while I was in the US of A.




MaidA (All purpose flour)

Corn flour

Sour curd

Oil to fry

Yellow orange food colour


Lemon juice

Rose essence*


125 gms

1 Tbs

4 Tbs


1 pinch

125 gms

1 tsp

½ tsp

* Some people use powdered cardamom seeds.


Add the flour after sieving well and to this add the colour and curd. Mix water to bring them to the consistency of VaDA batter. After the batter is ready, cover it with a cloth and keep in a warm place for overnight to rise. The batter will be sour after it ferments. Mix well before use.

Take a wok, which is flat bottomed and heat a little oil in it. Take a good pliable bottle with wide mouth but narrow nozzle. Fill the bottle with the batter and squeeze over the hot oil 2 or three jalebis, which need not be exactly circular. I was assisted by my son Dr. Varadamurthy (See the link


While making jalebis remember to keep the flame at medium level so that oil does not fume. Once the jalebi is crisp and fried on both sides, use a needle to lift it up, drain the oil and then drop in the sugar syrup. The crisp jalebi should not be in the syrup for more than a minute as otherwise it will be soft. Similarly it should be served hot before it becomes soft.


You can also see sugar syrup being prepared in a kaDAi where I have added sugar to water to bring it to single thread consistency. Add lemon juice to prevent the syrup crystallizing. Mix rose essence or powdered cardamom. Some people add again colour to the syrup. But I do not add. (See the link


Commercial preparations use a pinch of Rangkat, also known as Rongalite or Sodium Hydrosulfite. This will make the jalebi crisp when added to the batter. It is available in food store. Some people add cooking soda in its place. Some add both. But I will not advise you to add these.

In my previous posting, I wrote about making use of the western vegetables to prepare our food varieties. My eldest daughter in law Anitha Varadamurthy prepared a curry using the sweet potato (yam) available in the US of A as shown below exactly the same way we prepare potato curry.


               Sweet Potato (Yam)  


                      Yam Curry


  1. This time she gave me a good tip which I want to share with you. Till now I was using raw or boiled rice with (deskinned) full blackgram to make dOSA and iDli batters. My daughter in law, Anitha asked me to try iDli boiled rice available, specially in place of raw boiled rice. After following her advice I found not only that the iDli and dOSA are softer than prepared from my method but also the use of black gram has come down. Now I use the following proportions for preparing batter:

          iDli batter – iDli boiled rice:deskinned full black gram =  4:1

          dOSA batter- iDli boiled rice:deskinned full black gram = 5:1 

  1. I also learnt from my younger daughter in law, Ambika Sabeshan a new tip. Till now I was just storing the coriander and curry leaves directly in the refrigerator but she asked me to store wrapping them in a tissue paper (changing them once they become wet) by which the leaves do not dry or blacken but remain fresh.

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