What is a recipe of Galibi?!
What is a recipe of Galibi?
Answers:
Ingredients:
4 cup flour (maida)
3 tbsp. fine grained semolina or rice flour
1/2th tsp. baking powder
2 tbsp curd (plain yogurt)
2 cups warm water
1 tsp. saffron threads, slowly dry-roasted and powdered
5 cups sugar
4 cups water
1 tsp green cardamom seeds powder
3 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
Method:
In a bowl, take 3/4th cup of the water and mix well with flour, semolina or rice flour, baking powder, curd.You can also use a whisk for mixing.
Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth.
Keep the mixture for about 2 hours to ferment and whisk again before use.
Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.
Heat oil in a kadhai at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.
Fry them deeply until they turn in light brown color.
Take out the mixture from the kadhai and drain on kitchen paper and immerse in the syrup.
Keep them atleast for 4-5 minutes until they soak the syrup.
Take them out of syrup and serve hot.
GS
Source(s):
http://www.festivalsinindia.net/diwali/r...
Do you perhaps mean the Korean dish named
Kalbi - barbecued Beef?
There are numerous recipes available - may I suggest for getting started, that you visit your nearest Korean Import Food Store?
There, you will find an assortment of bottled (and tasty) Kalbi sauces that you can try. Here in Korea, my wife and I use the type of red-label sauce that has added Pear juice to it.
A word of caution - these sauces are great-tasting, but if too much is used, it tends to be salty.
You might even want to ask the people running the Korean Import Food Store for their guidance. They can show you what main ingredients are used for making the sauce.
You can also do a search on Google for recipes, but nothing I have seen is quite as good as those bottled sauces from a Korean Import Food Store.
JALEBI NOT GALIBI
Preparation of yummy yummy Jalebi.....
dats not actually Galibi.....right...
Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle
Method
Sieve 100 gms. maida and besan together.
Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Makes: 30-35 pieces
Jalebi
1/4 teaspoon sugar
1 teaspoon yeast
1/2 cup warm water
1 3/4 cups pastry flour
1/4 cup rice flour, plus
2 tablespoons rice flour
1 1/2 cups water
2 cups sugar
1 1/3 cups water
1/4 teaspoon cream of tartar
3 drops orange food coloring (OR 2 drops yellow, 1 drop red food colour)
1 teaspoon kewra essence or rose essence
light oil, for frying
Dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
Let stand until frothy.
Meanwhile, beat pastry and rice flours with 1 1/2 cups water.
to a smooth batter.
Add the yeast mixture and beat again.
Let the batter stand overnight, lightly covered.
It will ferment slightly.
Beat it frothy before using.
It should be thin enough to pour in a continuous stream.
Dissolve the 2 cups of sugar in the remaining water.
Heat it over medium heat and add the cream of tartar and food colouring.
Cook the syrup to the soft ball stage.
Let it cool to lukewarm and stir in the essence.
Using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
Have ready a large cooling rack set over a baking sheet.
Put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
Squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
Fry until lightly golden,turning once.
Drain the jalebi on sheets of paper towel.
While still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
Repeat the process of frying and draining and dipping and dripping until the batter is used up.
these can be eaten hot or cold.
this is a quick one
INGREDIENTS::
yellow food coloring or saffron
1 1/2 cups refined flour
1 teaspoon baking soda
2 1/2 cups sugar
1/2 teaspoon cardamom powder
ghee (Clarified Butter) or oil, to deep fry
DIRECTIONS::
Mix refined flour and soda bi-carbonate.
Add two cups of water and make a smooth batter.
Make sure that there are no lumps.
Leave it overnight to ferment.
Mix it again, add a little water if required and make it into a pouring consistency.
To prepare sugar syrup mix equal quantities of sugar and water.
Add cardamom powder and cook for twenty minutes.
Heat ghee in a jalebi tawi or a flat kadai or a frying pan.
Pour batter into a jalebi cloth and then pour it into medium hot ghee giving it a jalebi shape.
Start from outside to inside for better results.
Deep fry till golden and crisp.
Drain and soak in the sugar syrup for five minutes. Drain and serve hot.
Tips
For the jalebi cloth, take a piece of thick cloth and make a three millimetre hole in the centre. Jalebi making takes some practice and patience. To start with, try making individual jalebis and when you have perfected that, try making them together in a row. To make crisp jalebis, add a little rice flour to maida.
following is a more traditional recipe of jalebi::
Ingredients:
? 1Teacup self-raising flour
? 1/2 Teacup fresh curds
? A pinch baking powder
? 1/2 tsp Saffron
? 1 Cup sugar
? 1/2 tsp Cardamom powder
? 1 tbsp Sliced pistachios
? 2 tsp Rose water
? Ghee for frying
? Rose petals
Cooking Instructions:
? Sieve the flour and baking powder together.
? Beat the curds with 1/2 teacup of water.
? Boil the sugar in 1 teacup of water for about 5 minutes.
? Heat the saffron in a vessel. Add milk and rub till the saffron dissolves.
? Add it to the syrup and drop the rose water.
? Keep the syrup warm.
? Heat ghee in a non-stick pan.
? Take a plastic bottle with a hole in the lid.
? Fill this bottle with the batter.
? Squeeze the batter out from the bottle into the ghee in spiral shape.
? Fry the jalebi on both sides.
? Remove and wait for a minute.
? Drop these jalebis into hot syrup.
? Soak for about 2 minutes and remove.
? Sprinkle cardamom powder, pistachios and rose petals.
? Jalebi is ready to serve.