Grandmothers and Jallebis…

20 Sep

Interflora,, is hosting a Grandparents’ Day Baking Challenge for the baking blogging community.

What an awesome, novel idea.

”Whether it’s a recipe that’s been handed down to you from generation to generation, something you have fond memories of baking with your grandma in the kitchen or simply a delicious sweet treat to celebrate the occasion, we want you to get baking for Grandparents’ Day.”

Got the info from Deeba Rajpal’s Passionate about baking blog, and I jumped to it…Thank-You Deeba.

Grandmothers and Jallebis…

It’s such a grand thing to be a mother of a mother – that’s why the world calls her grandmother~Author Unknown

October 7 is not so far away…its Grandparents’ Day….and I have fond memories too….

They introduced me to love… first teachers, especially since my mom was a full time working woman, a school teacher who taught long hours and took tuition when she got back home in the evenings, to make both ends meet.

All of us,a family of 7, an uncle and 2 aunts included,(other than my dad who lived in Kerala at the time) lived in that one room and kitchen flat in Bombay…some of the most memorable days of my life.

It gave me such a healthy childhood,set me on the path to life — still remember holding my granddad’s hand, climbling up the flight of stairs of building No.45, Bandra East — Bombay is so special to me ‘coz of him.

And my grandmom…she loved to kneel, bend over on a mat and pray..and cook…

Would listen to her rhythmic voice as she spoke to her God…how she prayed never to be a burden to anybody as she grew older, and cried while she prayed for her children and grandchildren to do well and be kept away from the evil one…

Now I see all those prayers being answered.

Me and my child enjoy her biggest gift to us every single day—my beautiful, precious mother—a woman of morals,a woman of integrity and tremendous inbuilt strength…’coz of all that was invested by my grandparents, her mom and dad, in her.

‘Mamma’ as we called her, never baked. But she cooked delicious food, and often said ‘d take over from her in the kitchen… smile.

She’d fry fish to a crispy perfection, make the most mouth watering salted mangoes and made lemon pickles that only got better with time. She had a sweet tooth, a major one – she had diabetes, but that din’t deter her from eating sweets. If she saw it lying around, she ate it.

How I wish for her to have been around, firstly so I could introduce my lil girl to another spectacular woman. Secondly, to feed her my desserts…knowing her tastes, am sure she’d love these sugar dripping Jallebis and her favorite Ginger drink that she’d bribe my youngest aunt to buy her every time she got back from college in the early 70’s.

The recipe for jallebis come from my favorite Pakistani cookbook author Khalid Aziz’s The Encyclopedia of Indian Cooking, and though is exactly not my taste, is my grandmom’s…

The ginger drink recipe, I got from my English Professor T.T. Joseph Sir’s wife, when a bunch of us M.A students trouped into his house one day during a Christmas season.

Jallebis: Be forewarned, it is a lil tricky dessert to make, esp, if it is a first time…a couple of goes and you are set.

170 gms Flour
150 mls/1/4 pint Yoghurt
1/2 tsp Saffron strands
1 tsp active dried yeast
500 gm/1 lb sugar
900 mls/1 1/2 pints water
4 cardamoms (optionals)
Veg oil for deep frying

Prep Time: 3 hours 30 minutes
Cooking time: 45 minutes

Sift the flour in a bowl. Pour in the yoghurt, mix well and put to one side. Put the saffron threads into a cup and pour on enough boiling water to three quarters fill the cup.(Go slow on that one, should’nt make the batter too thin, piping it will be a problem.)

When the water has cooled to blood heat, sprinkle in the yeast with two tsps of sugar. After 15 minutes or so, pour this water into the flour and yoghurt mixture, and stir to produce a batter,about the consistency of double cream. Whip the batter with a fork,put the bowl to one side in a warm place for 3 hrs.

Prepare the syrup. Heat water in a saucepan, and add the sugar and cardamom if using. Bring to boil for 20 minutes so as to make a thick syrup. Put the syrup to one side.

When the batter is ready,heat some clean cooking oil in a deep frying pan. When a small amout of batter flicked in the oil immediately sizzles and rises to the surface, it is ready. Spoon the batter into a forcing bag and snip off the tip of the bag and squeeze the batter in swirls into the hot oil, making each swirl about 8cm/3 inches across.

Cook until the jallebi turns golden brown, remove from the oil with a slotted spoon and transfer to the syrup.At this point, I usually take my jallebis out as soon as they are plunged into the sugar syrup, I like them to stay a lil crispy.

Repeat this until all the batter is used up.Serve warm or cold. Jallebis will keep for upto 1 week in a refrigerator.

Ginger Drink Recipe:

250 gms Ginger roots
125 gms Sugar (may add more to taste)
750 mls water
10 Dried red chillies (use the Kashmiri dried chilly variety, it has less heat compared to the normal dried red chillies)
2 tsp Lemon juice or Citric Acid

Crush the ginger. Boil the ginger, water, sugar and red chillies for 20 minutes.Let it cool. Keep aside for a couple of hours.

Strain it. Add Lemon juice/Citric acid to one cup boiling water and mix it to the strained liquid.

Caramelize 3 tsp sugar and add to the syrup and fill into bottles. Refrigerate and use as required.

Thanks for stopping by…

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Posted by on September 20, 2012 in recipe


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