Gudpara

Using Gud (Jaggery) instead of regular sugar for the syrup in this recipe takes these lovely paras to another level. This recipe is from one of my fav bhabhi, whose an ace gudpara maker. These can be stored in an airtight container for a month or two and is yummy in the winter months. The saunf also gives them a lovely flavour. I usually pop a couple in my mouth after lunch, which satisfies my sweet tooth and the saunf leaves a great taste in the mouth till the evening... this goes amazing with a hot cup of tea too... pure winter indulgence at its best!!

what you need:
- 500gms maida (all purpose flour)
- 1/3 cup (150ml) ghee/oil
- water to knead the dough
- oil for deep frying

for the syrup
- 250gms gud (jaggery)
- 1 cup water
- 2 tbsp saunf (fennel seeds)
- 1 tsp elaichi powder

1. Combine the ghee into the flour to resemble dry breadcrumbs. Add little water to get a fairly hard dough (not too hard). Knead thoroughly to make the dough smooth.

2. Divide the dough into two. With the first half, roll it out to about 1/2 cm thickness. Using a knife cut out strips of size (1cm X 3-4cm). Deep fry the strips and and drain on kitchen paper. Repeat with the second half of the dough.

3. Combine the gud, water, saunf and elaichi to make a thick syrup. Boil the syrup until it reaches 2 string consistency (Cool a drop of syrup on a plate and stretch between two fingers to see approximately two strings). Basically it should be thick and should be solifying at the edges.

4. Quickly add the paras (the strips) into the syrup to coat them evenly and spread them onto a tray to solidify. When cool, store in an airtight container. Eat whenever you like :), makes about a kilo of gudpara.

Another entry for the RCI-punjab to Richa of As dear as Salt, conceived by Lakshmik of Veggie Cuisine.

Puli Inji

Puli inji, or Ginger chutney (as they call it in my house) is a must must must for any sadya. I can even have it with rice and moorkootan, and its great with dosa and idli too. It can even bring to life a plain kichdi. Even though kerala and malalayees are quite unique from the other states and people of india, there exists so many variations in the food and language within the state too. This is how puli inji is made in northern kerala, near kannur (where my in-laws are from).

Ingridients:

2 cups grated ginger
1 cup tamarind extract
3/4 cup grated jaggery
salt - to taste
Oil for frying

To grind:

1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 1/2 tsp coriander powder
2 tsp red chilly powder
1 cup grated coconut
5 tbsp oil

Tempering:

1/2 tsp mustard seeds
1 tsp curry leaves
10-12 green chillies finely chopped
1 tsp oil

Deep fry the grated ginger until golden brown and drain on kitchen paper. Tamarind extract is obtained by soaking the dried tamarind in warm water for sometime, squeeze it, take the extract by running through a sieve to remove the seeds and skin.

Heat 5 tbsp of oil in a small kadai on medium heat, and add the whole and ground spices(cumin seeds, fenugreek seeds, coriander powder, dry chilly powder) until it starts giving an aroma. Add the coconut and roast the coconut to a golden brown colour. When done, cool the mixture. Blend the mixture using the tamarind extract to get a silky brown paste.

Heat 1 tsp of oil in a large wok on medium flame and add the mustard seeds until they start spluttering. Add curry leaves, and the chopped green chillies and saute briefly. (When you hear people coughing around the house, and maybe some neighbours) add the roasted silky bown paste, and let it come to a simmer. Now add the fried ginger, salt, grated jaggery and cook until it becomes thick. Cool and serve with ....... ANYTHING!!!

It should be enough to last about two-three weeks unless it starts accompanying every meal and every dish. Control yourself and your family members to just use it as a chutney, and to have rice with injipuli and not have injipuli with rice, get it??