Kolkata Eggroll

1. In a bowl, mix together 1.5 cups of flour, little salt and 2 tblspns of ghee, rub between your palms to get a fine texture.
2. Add 1/4th cup of yogurt or curd. Add sufficient water and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for 10 min. Divide it into 8 equal balls and roll them out into 6/7 inch roti. Half roast the rotis & keep them aside.
[Hint: Curd/Yogurt makes the roti very soft and tasty.]
3. Take 8 eggs.

4. Mix 6 chopped onions, 4 chopped green chillies, pinch of garlic and ginger, little Garam masala, Aam chur powder and Red Chilli power & prepare spicy salad to put between the rolls.
5. Heat a tawa. Take one egg and pinch of salt in a bowl, mix it well. Put 2 tspns of oil on tawa and put egg over it. Spread it into round shape and before the liquid egg solidifies put a roti over it. The roti will get stick to the egg. Put few more drops of oil. Roast both the sides till brown specks appear on them.

6. Take them off the heat & spread Spicy salad on it, drizzle some tomato soss/Green chilli soss/ green pudina chutney between the rolls.
7. Role up firmly and cover with tissue or aluminium paper. Server hot egg rolls immediately.

Jalebee...

Jalebi...

Jalebi making requires a lot of patience & practice

1. Mix flour (maida) 2cups and cooking soda, 1 tspn. Add some water and make a dense batter. [Hint: Add little rice flour & finely grounded Urad dal, to make crispy Jalebi.]

Make sure there are no lumps & batter is smooth. Leave it overnight to ferment.

[Hint: More time you keep it for fermenting, more khatta the Jalebi will be !!!]

2. Mix it again, add little water or flour to make it adequately dense and make it into a poring consistency.

3. For Jalebi cloth, take a white clean cotton cloth. Make a very tiny hole (approx. 3mm) in centre.

4. Take equal amount of sugar and water (2.5 cups). Add Cardamom powder (elaichi) 0.5 tspn. Heat then in a pan & prepare sugar syrup. Cook it for 15 minutes.

5. Take a flat kadai. Heat 1.5 or 2 cups of ghee or oil in it.

[Hint: To start with, try making individual jalebis. When you have perfected that, go for row of Jalebi together.]

Keep the flame medium to low. Pour batter into Jalebi cloth and pour it into ghee, giving it a Jalebi shape.

[Hint: For Jalebi shape, start from outside to inside for best results]

6. Cook it from both sides, till it becomes crispy orange/red. 

Remove and keep it in sugar syrup for 5/10 min before serving.