In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.
In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.
Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.
Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.
Spread prepared Topping stuff on Banana slices on a serving plate.
Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.
Sugar Syrup is ready. Keep it a side to use later.
Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.
Fill this batter in a piping bag and keep a side.
Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.
Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.
When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.
Wash Rice and Skinned and Split Pigeon Peas very well and soak separately for at approx 2 hours.
Heat Ghee in a pan. Add Cinnamon, Clove Buds, Cumin Seeds and Asafoetida Powder. When spluttered, add Water, Turmeric Powder and Salt. Increase the flame to high. When it starts to boil, add Soaked Rice and Skinned and Split Pigeon Peas including their soaking water to have all their nutrients in Khichdi. Continue boiling on medium flame. Stir slightly occasionally only if needed to prevent boil over. It might take 8-10 minutes to get Khichdi cooked. Check Rice granules whether cooked taking little in a spoon from boiling Khichdi. When it is cooked, remove the pan from the flame and strain and collect strained water in a sauce pan or bowl to use further for Osaman.
Leave Khichdi in strainer for few more minutes to let excess water strained.
Take the bowl of strained water of Khichdi. Add Buttermilk. For best taste, keep volume of strained water and buttermilk equivalent.
Heat Ghee in a pan. Add Cinnamon, Clove buds, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Cinnamon Leaf, Curry Leaves, grated Ginger and chopped Green Chilli. When crackled, add Gram Flour and mix very well. Please don’t leave any lump of Gram Flour.
Add prepared mixture of strained water of Khichdi and Buttermilk. Add Turmeric Powder, Red Chilli Powder, Jaggery and Salt. Boil it well while stirring occasionally to mix everything very well.
Remove it in a serving bowl.
Sprinkle Fresh Coriander Leaves.
Fill prepared Khichdi in a small plastic or glass bowl to full. Press lightly with a spoon to level the top surface. Cover this bowl with a serving plate facing down on the bowl. Turn it over carefully holding the plate and bowl tightly together. Pick the bowl slowly.
Yes, that’s it. Nicely shaped Khichdi heap is served beautifully on the plate. Keep a bowlful of prepared Osaman a side of the plate.
Serve Hot with Roasted Papadam and a Glass of Fridge Cold Buttermilk.
(Potato, Carrot, Coli Flower, French Beans, Green Peas)
Curd 2 tbsp
Kodri (Foxtail Millet) boiled 1 cup
Fresh Coriander Leaves 1 tbsp
Raita (spiced curd) for serving
Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.
Take on a serving plate. Sprinkle Fresh Coriander Leaves.
Take all listed ingredients for Paste in a wet grinding jar of your mixer. Crush to fine paste.
Mix well dampened Flattened Rice and prepared Paste.
Heat Oil in a pan. Add Mustard Seeds, Skinned-Split Black Gram, Dry Red Chilli, Curry Leaves and Asafoetida Powder. When crackled, add Flattened Rice mixed with Paste. Mix well slowly while cooking on low flame. Take care of not mashing Flattened Rice.