Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Postcards From Home

Hindu Kush mountain range touching the skies.

HinduKush Mountain Range

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An impromptu party with a ‘butter cake’ from our neighbourhood famous ‘Peevis’ bakery on Brother-in-law’s wedding anniversary, amid the other BIL marraige hungama. In addition to homemade sweets like payasam etc., celebrating with a cake seems to be a must and norm nowadays, a recent happening in small towns like ours.

Butter Cake - Wedding day greetings - Nagarjuna & Janaki

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Preparing jangris is an art, so we hired the “Master”.

Jangris in Hot Oil

“Master” at work (Yes, master is his nickname, really, because of his expertise in making traditional sweets), finishing off preparing the last batch of jangris.
Piping the jangri batter in beautiful flower shape in hot oil.
Deep fried jangris taking a sugary soak in cardamom infused sugar syrup.

Jangris
Jangri: A traditional sweet, usually made for marraiges, my favourite.

Jangiris

Posted by Indira©Copyrighted in Mitai, Amma & Authentic Andhra (Sunday August 28, 2005 at 10:28 pm- permalink)

The New Home of Mahanandi: www.themahanandi.org

21 comments for Postcards From Home »

  1. Hello Indira!
    I am so glad that you are back and have posted :)

    http://eatstuff.blogspot.com/2005/08/wcb-12.html
    look at well WCB is going! :)

    I just bought a chapati press and am about to make channa dal and chapati’s for dinner.

    Those sweets look really yummy

    Comment by clare eats — August 29, 2005 @ 3:35 am

  2. Hi, welcome back. thoes sweet looks like the arabic zalabia.

    Comment by Latifa — August 29, 2005 @ 5:54 am

  3. Clare, thanks.
    Wow with WCB, that’s a big gang.
    Chapati and chanadal - good combination, enjoy.

    Latifa, thanks.
    Yep, zalabia or Indian jilebi and jangri both look same but taste different. Jangris are made with freshly prepared urad dal(black gram) flour mainly and have red or orange food coloring(Indian jilebi yellow coloring).

    Comment by Indira — August 29, 2005 @ 8:18 am

  4. Hi Indira. Welcome back! Missed your posts. The jangris look yummy. I love them when they are soft and juuuuicy! Wow! Now I am drooling…

    Comment by Ravi — August 30, 2005 @ 12:11 am

  5. Very nice photos.

    We call them Zlabia in Algeria.

    Comment by Farid Zadi — August 30, 2005 @ 3:53 am

  6. The shape of the jangris is just adorable! Nice to see your posts again Indira. I had no idea about these urad-dal variations of jalebis…thanks for sharing.

    Comment by Nupur — August 30, 2005 @ 6:28 am

  7. Ravi, Fabrid Zadi - Thanks

    Nupur - Fresh jangris are the best. Perhaps you know them by name ‘Amrithi’?

    Comment by Indira — August 30, 2005 @ 8:32 am

  8. Welcome back Indira! I missed your posts.

    What are jangris made of? They look fascinating!

    Hmmm… will try to make floral-shaped churros next time…

    Comment by Karen — August 30, 2005 @ 12:43 pm

  9. Ooopppsss… sorry wasn’t paying attention to comments. I saw the answer to my question as soon as I pressed the button.

    Comment by Karen — August 30, 2005 @ 12:45 pm

  10. Indira…you’re back!

    So happy to hear from you; can’t wait to hear all about your trip.

    Comment by Stephanie — August 31, 2005 @ 1:44 am

  11. Indira!!! So glad to see you back! AND with a post! You’ve no idea how much I’ve missed reading new posts from you. Hope you had a wonderful trip home.

    Comment by Shammi — August 31, 2005 @ 4:26 am

  12. Karen - thanks, Check out this this detailed recipe of jangri from Bawarchi. Now I am curious about floral shaped Churros.

    Stephanie - Thanks, Still recuperating from severe jetlag, will post regularly from tomorrow.

    Shammi - aah… I missed you too, thanks.

    Comment by Indira — August 31, 2005 @ 9:28 am

  13. Hi Indira,

    Welcome back! mmmm! Jangiris…and Jilebis…..yum o! reading ur posts with the pictures on are one of my fav things to do in themorning…i missed it…now happy that u are back…

    I just thot I shuld share something here..My hubby is from Delhi..he has this unique way of eating jilebis…

    Soak Jilebis and cold milk for about 1 hour and then eat it..he keeps it in refregirator and eats…I tried it and I almost loved it instantly!

    Comment by IBH — August 31, 2005 @ 11:30 am

  14. I’ve linked to your blog on my blog for global blog day!

    Comment by Farid Zadi — August 31, 2005 @ 11:56 am

  15. IBH, thanks. huh…jilebis and cold milk… interesting combination.

    Comment by Indira — September 1, 2005 @ 4:00 pm

  16. Hey Indira, Sorry am late but still welcome back :) those Jangiris looks yummy.

    Comment by kaleidoscope — September 6, 2005 @ 5:40 pm

  17. Dear Indira,
    do you know the recipe of poornam or poornalu and bhakshalu from nandyala? Iam going to make One of that for varalakshmi vratham this friday, I have few doubts?
    nandini

    Comment by Nandini — August 15, 2006 @ 5:37 pm

  18. Hi Indira,
    I recently came across your food blog and became an instant fan. My favorite sweets are jangiris too. I recently moved to Portland, glad that you moved to Seattle.
    Will keep checking your blog.

    Comment by Kavitha — September 14, 2006 @ 7:25 pm

  19. I was at a wedding the other day and had a chance to try one of those. Like dit so much,I took a recipe for my wife!

    Comment by ontario photographer — October 6, 2007 @ 12:32 am

  20. hi indira ,
    ur jangris looking really gud,
    but u didnt mention how to do it
    please tell me where i can get tht method

    Comment by lalitha — January 4, 2008 @ 5:17 am

  21. hi,
    ur website is good in providing details regarding various indian dishes.

    Comment by lalitha — February 24, 2008 @ 8:21 am

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