Saturday

Crispy leftover jalebis

What do you do with jalebi of yesterday that's turned soft and not so attractive anymore? The family turns up its collective nose at the soggy looking pieces.

So I had this brainwave: 
Break each jalebi a bit if very large. 
Heat the pieces gently on low flame for a while, in a thick bottomed pan. 
Keep turning them so both sides get nicely browned. Let it cool to room temperature. 
Turns absolutely crunchy and gets a fabulous glaze in the process. Just the way I like it!  



Sunday

Crispy sweet sour Alu wadi

This alu wadi is a typical snack made in Marathi homes. (Alu: Colacasia or edible Arum leaves; Patra in Gujarati). It is fried, crispy and much more tasty than the ones you find in food stores or restaurants these days.

Given below are the steps to make this delicious snack.

What you need is some alu leaves that are meant for making wadi. These you can get from the market. Wash and pat them dry.

The bowl to the left in the first picture. contains Besan ie chana daal flour, salt, turmeric powder and chilli powder. Half a teaspoon of turmeric is enough for three tablespoons of besan. The remaining ingredients are according to taste.

The second bowl contains Tamarind Sweet chutney. Jaggery is used in substantial quantity rather than sugar for the sweetness.  The Besan is mixed with this liquid chutney to form a stiff batter which will stick on as shown in the picture.










 

The above leaf bundle is pressure cooked. One whistle is usually enough. It can also be steamed. 


 The above wedges are deep fried.
 

Enjoy! 

Divey


Divey are made in Marathi households on Amavasya or No-moon day of Ashaadh month. In the olden days they might have been lighting a few of them like lamps; ergo the name 'divey'. Nowadays we just make them because they taste delicious!

It's a simple steamed dish made from wheat atta, jaggery, and a little salt kneaded to stiff dough. Shaped into cups and steamed for 10-15 minutes in a steamer. Once done, filled with desi ghee and eaten.

The base raw material changes depending upon the region.. in Khandesh/Jalgaon side they use Bajra flour to make them.