Don’t let boredom creep into your kitchen. Make the most of the lockdown, experiment, and let your family look forward to meal time. No need to go for exotic recipes, play some tricks and create magic with regular ingredients or leftovers.
(Sent by: Pearl Dsouza)
Apply salt and sour lime juice to the chicken. The chicken may be cut into pieces if desired. Grind all the chillies, peppercorns, garlic, ginger to a fine paste and apply onto the chicken. Allow it to marinade for 7 to 8 hours. Deep fry and serve hot with a salad.
(Sent by Soumya Dave)
For the syrup
Begin by making the syrup. Dissolve the sugar in water in a thick-bottomed pan. Add the saffron strands, cardamon pod and bring to a boil. Simmer 5 minutes and turn off the flame. Now stir in the food colour.
Take ghee in another thick-bottomed pan and heat well on medium flame. While the ghee heats, prepare the batter. Combine flour, baking soda and yoghurt by gradually adding water. You may not need all of the water. The batter should not be lumpy or too runny, but of a soft dropping consistency. Transfer batter into piping/plastic bag and cut a small hole at the end for piping it. Pipe small spirals into the hot ghee. You may not get the desired shape if this is your first attempt (like me). The jalebis will puff up. Fry until crisp. Transfer into the warm syrup and soak for around 10 seconds. A uniform yellow colour is a good indicator that the jalebis have soaked the syrup well.
Transfer onto a plate. Enjoy.