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11 - 17 Aug, 2012
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COOKERY

Ramadan Delights!
Break the fast with these flavourful menus and tempting festive treats


Sweet Potato ChipsSweet Potato ChipsJalebi

Ingredients
• 11/2 tsp active dry yeast
• 1tbsp plus 2/3 cup water
• 11/2 cups maida flour
• 2tsp gram flour
• 11/2 tbsp ghee, (melted)
• 11/2 tsp sugar
• 1tsp lemon juice
• 4 drops yellow food colouring
• 2 cups ghee for frying, (melted)
• 13/4 cups lime-saffron syrup

Method
To make the batter, dissolve the yeast in 1 tablespoon of the water and let sit for just 10 minutes, and no longer. In a large bowl, combine the maida flour and gram flour. Add the yeast, melted ghee, sugar, lemon juice, yellow food colouring, and remaining 2/3 cup water and mix until there are no more lumps. To fry the jalebis, melt enough ghee in a heavy-bottomed pot to fill it 1 inch deep. Line plates with paper towels for draining the fried jalebis. Pour the lime-saffron syrup into a saucepan over low heat, to keep it warm. Fit a pastry bag with a small writing tip, and pour the batter into the bag. Squeeze 2-inch round whorls of batter into the hot ghee, working closely from the center out. Fry until golden brown on the bottom, then flip to fry on the other side until its golden brown. Remove the jalebis from the oil and set on paper towels to drain. Transfer them to the lime-saffron syrup and let soak for a minute or two. Serve the jalebis warm in small bowls with syrup. Or you can remove the jalebis from the syrup and set on a rack to dry for 3 to 4 hours, until the syrup has formed a hard shell.

All you experts and novice cooks out there - do you have a recipe that will tantalise the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com

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