I made few recipes for this state but could not decide what to post. I initially made kaliya but the recipe I followed said it is from North India and was not sure if it is an Uttar Pradesh recipe. Then I made jalebi but this can be used for any state; Gujarat, Maharashtra, Chhattisgarh, Madhya Pradesh, Rajasthan. So I thought of making something with paneer. Since pakora are a common in UP and paneer curries are very common in UP cuisine. I thought of paneer pokara and when I started making it, I changed the plan and made a platter of pakoras. Husband thought the pakoras were good but I usually make them lot better and were not up to the par. I was back to square one, not happy with any of the dishes I made for the states.
As I mentioned in my older posts, I was traveling and just got back this evening. Kalia was pretty good but did not have time to write the recipe. Although I followed the recipe as given, my instructions are little longer. I followed the jalebi recipe as given and did not make any changes to it. Hence decided to post the jalebi for the state. I do not know if it authentic to the state but have no choice. Here is a virtual treat UP food.
When I made the kalia, Mr. U wanted vegetable bagara (rice) & I got a little adventures and made tehri. It is a preparation from UP and waned to make it a UP dinner. I was skeptical of the recipe I followed and was glad I made small portion. We did not like it at all. I won't be sharing the tehri recipe, but will share the kalia recipe later. We loved kalia although my gravy was thicker than it was suppose to be. Since I followed the Jalebi recipe as given, I decided to post it for this state.
I initially picked jalebis for Chhattisgarh as it is a popular sweet in every household. The first time I made the jalebis, I used yeast. I think my batter was too thick and no matter how hard I squeezed, it would not pass through the pastry bag. For the second try, I followed an instant jalebi recipe and used the squeeze bottle. This time jalebis turned out good but my squeeze bottle hole was so narrow that I had very think circles of jalebi. Since that recipe was good, the third time I made them mainly for the sake of pictures, I wanted to try it from scratch, ferment it and make it the authentic way and not an instant version. In case this failed, I always had the instant recipe as a backup. This time I made a few jalebis using a pasty bag and a round nozzle. Jalebis came out good but I found it difficult squeezing the batter from the pastry bag. For the rest of the batter, I used a squeeze bottle with a wider hole. This time the jalebis were not as thin as the second time (the instant version) but I felt I could have used a squeeze bottle with a wider opening. Since I followed the recipe as given and do not have time to write the recipe again, for now I am just going to link back to the original recipe. The jalebis from the below pictures were squeezed using a pastry bag.
Source: Rak's Kitchen
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