• Choose a category
• All
• Classic-Fiction

5. Transfer the batter into the pastry bag. Twist the top for easy dispensing.

6. Squeezing the batter directly into the hot oil, make a 2-inch circle and cross over it like a pretzel. Continue making 3 to 4 pretzel shapes, joined together in a strip. Fry as many jalebi as you can in a single layer. Fry 5 minutes on each side until golden brown. Drain on paper towels for about 2 minutes.

7. Add jalebi to the warm syrup (about 150ºF on a candy thermometer). You might need to heat the syrup periodically to keep it warm. Soak for 2 to 3 minutes until the syrup is absorbed into jalebi. Remove jalebi with tongs, draining excess syrup.

8. Transfer to a serving platter and serve warm or at room temperature. Store leftover jalebi in an airtight container at room temperature for up to 3 days.

NUTRITION INFORMATION PER SERVING:

Calories: 172; Total Fat: 4 g (Saturated Fat: 0.5 g); Carbohydrate: 33 g; Protein: 1 g; Fiber: 0 g; Sodium: 21 mg

GF

Coconut-Cream Bananas

Nariyal Kela

PREP: 10 minutes

COOK: 20 minutes

MAKES: 8 servings

SERVING SIZE: ½ banana

Coconut and bananas give this dessert a tropical appeal. The nuts add a nice crunch.

¾ cup coconut milk

⅓ cup sugar

1 teaspoon cornstarch

4 firm, ripe bananas

2 tablespoons canola oil or ghee

¼ cup raw cashews

2 tablespoons pistachios

2 tablespoons sweetened coconut flakes

1. In a small skillet, combine coconut milk, sugar, and cornstarch until well blended. Cook on medium heat, stirring constantly for 3 to 5 minutes, until the milk is bubbly and thickened. Set aside.

2. Peel and cut the bananas in half.

3. Heat oil on medium heat in a nonstick fry pan. Add the bananas and cook for 3 to 5 minutes, turning the bananas to brown all sides.

4. Transfer the bananas to a serving platter and pour the coconut cream over the warm bananas.

5. Chill in refrigerator for 2 to 4 hours. Garnish with cashews, pistachios, and coconut. Serve cold.

NUTRITION INFORMATION PER SERVING:

Calories: 203; Total Fat: 12 g (Saturated Fat: 5 g); Carbohydrate: 26 g; Protein: 1 g; Fiber: 1 g; Sodium: 14 mg

GF, LF

Tropical Fruit Salad

Phal Ki Chaat

PREP: 15 minutes

COOK: 0 minutes

MAKES: 6 servings

SERVING SIZE : ¾ cup

In India, fruit salads are eaten more like a snack than a dessert and are often called fruit chaat. Chaat masala and lemon juice add a little zip to this fruit salad.

1 banana, sliced

2 cups ripe mango, diced into 1-inch pieces

1 cup ripe papaya, diced into 1-inch pieces

1 cup pineapple, cut into ½-inch pieces

1 cup green or red seedless grapes, halved

1 orange, juiced (about ½ cup)

1 tablespoon lemon or lime juice

¼ teaspoon salt

½ teaspoon chaat masala (page 24), or

purchased

2 tablespoons walnuts or pecans, dry-roasted,

coarsely chopped

1. In a serving bowl, mix together all the fruit.

2. In a separate small bowl, mix together orange juice, lemon juice, salt, and chaat masala. Pour over the fruit. Mix gently. Cover and refrigerate for about 2 hours.

3. Before serving, garnish with walnuts. Serve cold.

NUTRITION INFORMATION PER SERVING:

Calories: 120; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 28 g; Protein: 2 g; Fiber: 3 g;

Sodium: 135 mg

Whole Wheat Cookies

Atte-Ke Biscuits

PREP: 10 minutes

COOK: 12 to 15 minutes

MAKES: 30 servings

SERVING SIZE: 2 cookies

When I was growing up in India, my mother would often order these cookies from a local bakery. She would send whole wheat flour (atta) and butter in the morning and by afternoon we would get a large tin, full of fresh baked cookies (called biscuits in India). Indians no longer supply bakeries with their own ingredients, but back in those days, you wanted to make sure the best supplies were used. A few years ago, I wanted to replicate that taste and started experimenting and came pretty close to what I remember from those cookie tins all those years ago. The biscuits are exceptionally crunchy and are great with tea or milk.

2¼ cups roti-atta, or white whole wheat flour

1 teaspoon baking powder