Pottukadalai(Fried ChanaDal) Sambar

Ingredients:

Fried chana dal(Pottu Kadalai) - 6 tbsp

Onion - 1 medium (finely chopped)
Tomato - 2 diced

Green chilly -2
Turmeric powder -1/4 tsp

Salt - to taste
Dry red chilli - 3
Mustard seeds - 1/4 tsp
Oil - 2 tsp
Curry leaves - few
Coriander leaves - to garnish

Recipe :

1. Heat Oil in a pan then add Mustard seeds.
2. when the mustard seeds splutter add curry leaves, Onion, Tomato, green chilies, Salt,

3. Turmeric powder and cook for two minutes.

4. Take one fourth of cooked tomato, onion with fried chana dal , red chillies and grind till it is smooth.
5. Add 1½ cups of water to the rest of the tomato , onion and allow it to boil for few minutes.
6. Finally add the smooth paste and allow it to cook for two minutes.
7. Garnish with coriander leaves. Then remove from heat.

Jalebi

Jalebis are a very delicious treat. Most jalebi recipes call for hours and hours of preperation time. This recipe is a quick and easy one. It only takes 30 minutes for the batter to ferment compared to other recipes that take overnight. As soon as they're done, you can't resist eating up the whole platter!

Ingredients:
All-Purpose Flour – 1 cup

Cardamom Powder – 1/8 tsp

Rapid Rise Yeast – 1 tsp

Corn Starch – 2 tsp

Oil – 1 tsp

Yogurt – 1 Tbsp

Warm Water – 3/4 cup

For Syrup:

Sugar – 1 1/2 cups

Water – 1 cup

Saffron – pinch

Lemon Juice – 1 tsp

Cardamom Powder – 1/4 tsp

Procedure:

1. Mix all the dry ingredients for the jalebi batter all together (all-purpose flour,cardamom powder,yeast, and corn starch).

2. Then add in the oil and yogurt. Slowly, mix in warm water. Make sure the water is WARM. If it's too cold, it can't activate the yeast. If it's too hot it could kill the yeast.

3. Now it's time for the fermentation process. Fill a larger bowl with warm water. Then put the bowl with the batter into the bigger bowl with the warm water. Make sure you cover the batter and put it in an oven that is off. The batter just needs to be in an enclosed area. The batter needs 30 mins to ferment. It shouldn't be kept longer than 30 mins.

4. 15 minutes into the fermentation process, you can start the sugar syrup. In a saucepan, add the water and sugar. Wait until the sugar is dissolved and started to boil. Then add in the cardamom, saffron and lemon juice. The lemon juice prevents it from crystalizing. Do not add the cardamom before the final stage, because it can lose it's flavor.

5. As soon as it's been 30 mins, take the batter out and give it a gentle stir. Meantime, heat your oil. Put the batter into a mustard or ketchup squeeze bottle. If you dont have that you can just use a plastic ziploc bag and snip of a tiny bit in the corner. That should work just as well.

5. There isn't a right or wrong way to squeeze batter. Just form circles and make sure the ends tie together.

6. As soon as the jalebis are cooked, drop them into the sugar syrup. Just coat them really well and it should ready!

7. The last step is to enjoy them!