I tried getting a lunch menu for Madhya pradesh, but wasn’t successful. I didn’t know anyone personally from there and I was not confident about the menu I created.
But browsing for recipes from the region, I realized that there was a totally new dish for me to try : Bhutte ke khees, corn grated and then cooked in milk until its dry. It was a recipe I wanted to try. Apparently it’s famous in Indore, a happening city in the state.
So to go along with it, I decided to feature another interesting combination that I haven’t heard before – Poha and hot-hot jalebis!
Poha and Jalebi together is a new combination for me and this apparently is a popular street food there. Through this journey of the Indian states, I am learning so many new recipes and new combination of food.
Poha is rice flakes and this is a very simple dish to prepare. It can be modified to include as many vegetables as you want. In my place, this is an occasional breakfast or an evening tiffin/snack to have when you are back from school.
There is a tamarind version and a curd version as well, and I like the first the best. This is a simple version with lemon and potatoes.
I never thought I would make jalebis at home one day. And the surprising fact was that it wasn’t all that complicated. If you can make sugar syrup and you know how to deep fry, then it’s a breeze.
Now, for me, I am still struggling with both. Yet I was able to get decent results.
The traditional recipe for jalebi requires overnight fermentation. But there is an instant recipe, which uses yeast for rising. I used this recipe. And one main thing to notice is that when they say instant, they MEAN instant. Ie, this recipe is not great for refrigerating and using the batter later (def not in Chennai). And even if you leave it outside for more than 2 hours, the batter rises a lot. So it might spread out more. There will be more holes in the jalebi as well. And more holes means it will soak up the sugar syrup a lot.
So prepare the batter in smaller quantities if you are not planning to make it right away.
Bhutte ke khees is a good exercise recipe for your arms. You have to keep on stirring for about 20 minutes plus. I made only with one corn, but I don’t think that mattered. It took all the time in the world before it was ready.
The good thing was that it was worth it. It’s not a recipe I might try again as it was time consuming, but it’s definitely worth trying once at least.
- Poha : A breakfast preparation made of rice flakes. It is paired with hot-hot jalebis.
- Instant Jalebi : A sweet preparation, that is deep fried first and then dipped in sugar syrup. This is an instant version using yeast. The traditional method uses yogurt for overnight fermentation. Check out this video from Tarla Dalal before attempting this recipe.
- Bhutte Ke Khees