Apple Jalebi with Rabri -- an Indian dessert gets an apple-y twist

A light, fruity fritter with a new twist

The LIVE counter

What was for dessert?

That’s something I ask friends who discuss  a meal out. And that’s something I too am asked often. This , I suspect,  is less because of a sweet tooth that most of us have but dentists never extract, and more on account of curiosity about the wow dish  that wraps up the meal. Now a days there are a few in that section.

The variety in the dessert section typically comprises a hot, a cold,  and a baked, dessert,  and a  section of cut fruits. There are sub sections, like an assortment in the baked lot. And there are combos that can blow you hot and blow you cold—like jalebi and kheer or rabri, maalpuah-rabri, kala jamun in kheer..

At a “roka” ceremony –celebrated in North India to fix a match of the matrimonial variety— I attended recently, there was a live counter of jalebi and rabri. But it was not the regular mithai, but an apple jalebi. One of the cooks (halwaai, really) told me they made it with pineapple as well.

Peel, core and make apple rings

Dip the rings in the batter

For weight watchers and fitness freaks, this fruit based jalebi is not going to be a healthy option. 

But like in the case of many rich Indian dishes, we can rob them of much of their richness, without leaving them in tatters!

Will first take you through the visuals of the apple jalebi , and later discuss ways of stripping them of the calories et al.

Deep fry the batter-coated apple rings

The  ingredients for the apple jalebi : 

Dunk the apple jalebi in sugar syrup

Apples

All purpose flour/maida  1 Kg

Gram flour/besan  250 gms

Cooking soda  1 tablespoon

Sugar for syrup

Refined vegetable oil to deep fry

Saffron strands, to flavor the syrup

Let the sugar syrup drain off

Ingredients for the rabri

Full cream milk, 20 litres, reduced to 5 litres

Sugar 2 kgs

Method:

Bring the milk to boil, simmer, stir constantly as it is reducing, to ensure it does not get burnt. When it acquires a texture and consistency, it is ready. Add sugar after it has cooled a little bit.

The “rabri” can be made a day in advance. 

The Rabri..

Add 300 ml water to a kg of sugar, bring to boil, let it simmer till it acquires a one –string consistency.  Add saffron. Take it off the stove.

To make  “apple jalebis”, mix the  all purpose flour, gram flour, cooking soda, add water little by little and make a batter of the  pancake /dosa batter consistency. Leave to rest overnight/ 6 hours.

Heat oil in a large wok (karhai)

Peel and core the apples, and slice such that the cross section  rings are about 1 cm thick. Dip one ring at a time in the batter, till it is coated properly, and deep fry , gently pressing it down in the oil for five seconds. Take out, and set aside for half a minute,  to drain off excess oil, and dunk it in hot saffron flavoured sugar syrup.

Serve  each  “apple jalbei” with two table spoons of “rabri”.

The weight and volume of ingredients will obviously depend on  how many servings we want to make. But the halwai’s  “recipe” , is an indication of the proportion of besan to maida. And the milk is reduced to a quarter of the original volume.

This was really rich !

To rob it of the calories…

Bake the apple ring in the batter, in a donut pan. Alternately, use a non-stick pan, and a touch of oil, flip it over, and set it aside. Drizzle honey/maple syrup/melter fruit preserve on one side.

Serve with custard/ sugarfree ice cream/kheer/firnee. All these can be made with very little sugar, enhancing the sweetness inherent in milk.

Enjoy!

Mad about Middle Eastern food?

Try Nomad. It may not be that bad...an idea

Who doesn’t love eating out? I love it, though I could perhaps not do it on a daily basis. Being a journalist, writing a few paragraphs  by way of a restaurant review is hardly an issue. But not being a journalist on the gourmet beat, what I invariably do is place the order, and attack the food like it were last meal! For not only has one built up an appetite before going to X place for a meal or a snack, but also got there really hungry!

Can I be faulted for forgetting to click pictures of the entrance or the décor or the food as it is presented, or the menu card etc? More so since it is not part of a paid assignment, in which case there will be a photographer doing his job, while the reporter checked out the rest.

And so it was that when  friend Sati and I went to  Cafe Nomad, a Chandigarh  restaurant that exclusively served Middle Eastern/Mediterranean food.

I had been there a few years ago, enjoyed the food, the décor and the live band. The band was not visible, and we were told that  they had discontinued it almost a couple of years ago. Just as well, considering there were times when very few people heard or cheered  them , particularly on weekdays.

Sandwich of the day

What attracted my attention was the huge, wood fired  stone- oven built the way you see in travel and food shows covering the Mediterranean.


That was there, but I could not see the fire, nor the embers. Given the falling temperatures, it would made the place very warm and cosy, particularly because it is not huge space.  The menu  seemed more or less the same.

We chose a dish from the Mezze section—guided by our earlier experience that it was sufficient to serve as a meal. But since we were very hungry, we also ordered their sandwich of the day. And cappuccino it was to wash it all with. Small size pita bread came with all orders in the Mezze (platter/snack) section.

As I said earlier, I do not recall the name of the mezze item. Suffice it to say, it was an extremely greasy but far less girth than a regular samosa. Made of a reasonably thin sheet of maida—not the phylo sheets used in Europe/Middle Eas--, it was filled with a bit of mozzarella—good for our health considering it was indeed very little—and folded like a samosa and deep friend. The excess oil could have been papered out. They were served with a small helping of muhammura, that had no trace of pomogrenate, something I figured instantly last time. The pickled as well as sauted vegetables to go with it, was …well..But hungry we lapped it up!

The other dish was the sandwich of the day. Despite the menu stating that everyting is cooked /grilled/baked in the wood fired oven, I missed the scent of wood!

The stuffing—mushrooms and pickled jalepenos and the cappuccino -- great taste and grater presentation--however made up for that.

I do have some pictures that I clicked using my very ordinary cell phone, with available light.

Never having eaten Middle Eastern food in the Middle East, I can’t  speak about the authenticity. And ingredients etc are anyway   always adapted to suit the local palate, the global Indian notwithstanding. I have had Lebanese etc in Pahar Ganj eateries, and at times backpacking Middle Easterners have shared their recipe/taught the Nepali cooks, or even make them. This was decidedly better than the ME fare at, say  the famed Amar Bakery there !

On a Sunday when the whole town was out shopping, the place should have been packed, in fact bursting out of its seams. But  a couple of people trooped in  a little after us, and a family of two plus three came a bit later. It is an extremely popular place in the city mind you !

Would I recommend this? Yes, I would.

 Coordinates below:

(Photo grab from the Menu of Backpackers, the more popular  sister concern ) 

Makhana Kheer. Lotus seeds & Rice Pudding

Auspicious and Delicious!

Makhana ki kheer

The first time I  set eyes on “makhana” –some call it lotus seeds—was when I was gifted some “Prasad” by friends who had prayed at Vaishnodevi's feet, in Jammu & Kashmir.

It was there, round, light, sometimes like a white, slightly spotted ,dehydrated mushroom, sometimes like a ball of pith. It stood out in the midst of whole walnuts, dried apple slices, raisins, dry dates, almonds, and mishri—candied sugar or kalkandu in Tamil—which together form the material takeaway from Mata ki Darbar.

The next time I saw the “makhana” was again with dry fruits, but in a basket that  a bride’s family  gifted to the groom’s at an engagement. It was clearly auspicious, even if mysterious.

And then I saw sackfulls of lotus seeds at  Khari Baoli in Chandni Chowk where endless rows of traders sell dry fruits—you name it, and it is there.

Makha, Lotus Seeds

Recently, my sister-in-law’s daughter, Kritika, made it as a special dish for me—also her maiden attempt in the kitchen! She made an elaborate and delicious paneer-makhana, throwing in dollops of ghee, cream, and a paste of almonds-khuskhus-cashewnuts. The thought of it makes me want some of that dish for lunch that is an hour away, but when I bought makhana to gift to my prospective “sambandhi”, I kept some back, and made makhana-kheer, another delicacy using the lotus seeds. Jains, I am told, make this almost regularly.

It is really an add-on to the regular kheer.

Ingredients:

Makhana-1 cup

Rice-2 tablespoons

Milk-1 litre

Cardamom-three or four

Honey- a little bit

Raisins—a handful

Ghee-1 teaspoon

Cooking time: 45 minutes

Halve the makhanas, roast them, and make plain rice cheer

Break the bigger makhanas into halves, roast them in the ghee, and keep aside. Bring the milk to boil , with the cardamom, in a hard bottomed, non-stick pan, and add the washed rice. Let it simmer for about half an hour, until it looks like a well-blended pudding—stirring all the while. Now add the roasted makhana, and simmer for another five minutes.

Take it off the gas, and cool a bit.

You may now add half a cup of sugar. But I used honey and raisins to sweeten the makhana kheer.

Enjoy !

Lotus seed Pudding

Green Pepper Pickle & breathing Mylapore air!

Like Emeralds in the Sea!

Green Pepper, the spice "they" came to India for!

Want to soak in the spirit of Tamil Nadu, then simply soak in the atmosphere around the Kapalishwar Temple in Mylapore, “Tank” for the locals, because of the huge square water tank with steps leading down. It is the heart of the city, and there is something about the place that has a huge attraction for me. Every visit to Chennai, includes at least one to Mylapore. Often more. And there is always there is something new that I find in the place. And though I know it may not be easy to live there, I wish I could… such a hustle and bustle of business and spirituality, of the mundane and the divine. It encapsules life like nothing else does. Some of the stores have remained, for ages, unchanged. Time in fact stands still even as the atmosphere is dynamic, effervescent.

I always stop to buy coffee beans at Leo’s. And some little stuff at Vijaya Stores,where there is every dress and accessory that Hindu gods may want. This is where women converge to shop for their "navaratri " requirements.

I buy a  lot more from Ambika stores in the corner. Once known only for Appalams, now it has everything a South Indian kitchen would need, in terms of ingredients.

And I  never come back without one of the stainless steel vessels I can do without. I have tender coconut, and  the raw banana bajji outside the Bharatiya Vidya Bhawan. 

I peep into the Rasi Silks just to feast on the stuff, and also admire every piece of art and craft that Rasi has in a tiny, traditional house, restored a bit odd , in the shadow of the tall  and colourful gopuram of the temple.

The fragrance of fresh jasmine and desi roja raft in the air, alongside that of freshly roasted coffee, sambar and spices, supari and turmeric...all blending peacefully with each other.

I invariably go back home with some odd vegetables, they are fresh and lovely. This time it was green pepper, to pickle,that I decided to buy. It is what dries into what the world knows as black pepper.

 They look like pearl shaped emeralds, jewels indeed-- bunched beautifully, like grapes, perhaps with more detailed crafting. 

I am surprised fashionistas haven't strung the bunches to make an exotic, original and organic necklace -- it is that beautiful. 

No wonder the spice is a treasure exported from India. I missed it on a trip to Kochi because it was not in season.

 The women selling it, also sell everything else that goes into it-- lemon and ginger primarily. 

It is simple to make.

Wash and drain off water. Cut as many lemons  as you please, and ginger if you have. I used the lovely, huge, seedless and juicy lemons that I harvested from my  five-year old lime tree  in Chandigarh.

Toss them all in a clean dry glass jar, add four tablespoons of salt for four cups of the pickling material, top it with fresh lime juice.

 Rest the jar in the fridge for a few days, and it is ready !

Pickled Green Pepper or Kurumilagai

We eat it with curd rice, but toss some on a salad, and it will be out of this world!