MINI KAJALU

Kajalu………the very name itself is mouth watering. This famous traditional recipe from Andhra is so delicious that you cannot confine yourself by eating one or two. There are two different types of kajalu. The one that has the sugar syrup coating on the out side and these are available every where through out Andhra. The second type has sugar syrup inside and outside the kajalu. The second one is famously known by the name “Kakinada Kajalu”. The crispy outer shell with the juicy center makes you irresistible and crave for more. I don’t know the procedure for kakinada kajalu, so I confine myself to making the normal kajalu. The right consistency of the sugar syrup is important for making crispy and juicy kajalu.    
INGREDIENTS

• Maida                       2 cups
• Salt                          a pinch
• Oil/ghee                  4 Tsp
• Water                      to make the dough
• Baking soda              a pinch
• Sugar                        2 cups
• Water                      1/2 cup
• Cardamom powder   1/4 tsp
• Oil                             for deep frying
• Ghee                        2 Tsp
• Rice flour                 2 Tsp

PROCEDURE
In a large bowl add the maida, salt, 4Tsp of oil/ghee and baking soda. Mix well until a crumbling mixture is formed. Now add just enough water to make a dough. Make the stiff and soft dough. Knead the dough for 10 minutes and rest it for 20 minutes.
Add 2 cups of sugar and 1/2 cup of water in a large pan and make a sugar syrup of 1 thread consistency. When you touch the syrup in-between your fingers you should see a thread of sugar syrup. 
Make a rice flour and ghee paste and set aside.
Take small portions of the dough and roll them into 6inch dia chapathi.
Take one chapathi and smear the rice flour- ghee paste. Lay one more chapathi on it and roll them like a log or mat. You can paste the ends using little water.
Cut the log into 1 inch pieces. Press the pieces gently along the width.
Deep fry the pieces on a medium high flame  till golden brown color.
Immediately transfer them into the sugar syrup. Soak them for 10 minutes and take them onto a plate. Serve after an hour.

 TIPS

• Adding oil while making the dough makes the kajalu crisp and crunchy.
• Don’t rest the dough for longer time.
• The dough should be like the puri dough.
• Make larger chapathi and you get bigger kajalu.
• I used two chapathies one over the other. You can use three or even one chapathi.
• Making the sugar syrup and kajalu should be done simultaneously.
• If the sugar syrup is made before hand, add a few drops of lemon in it so that the syrup do not crystallize  

                       

CRACKED WHEAT KHICHDI

A very healthy and easily digestible dish for young toddlers. This is very easy to make and on the top you can include any vegetable into it. This is also suitable for old persons and sick persons. A simple raita or any pickle goes well with it. You can make this overcooked, just like as I did it or use less water to make the khichdi fluffy and each grain distinct and not mushy. This is made with ghee which can be replaced with oil if you want it more healthy. Make sure to add at least one tablespoon of ghee at the end.

INGREDIENTS

Cracked wheat            1 cup
Yellow moong dal      1/2 cup
Whole garam masala   cardamom, cloves, cinnamon, bay leaf, peppercorns .
Jeera                            1 Tsp
Salt                              to taste
Onion                          1/2 cup chopped
Tomato                        1/2 cup chopped
Potatoes, beans,
Carrots, peas                1 cup
Cashews                      to garnish
Ginger                         1 Tsp minced
ghee/oil                       4 Tsp

PROCEDURE

Heat ghee and add the jeera, whole garam masala. When jeera tends to pop up, add the chopped onion and tomato. Add salt just for onions and tomatoes.
Traditionally khichdi is mild so I did not add any chillies. You can add them if you like it a little spicy.
Cover and cook till the onion and tomatoes turn mushy.
Now add the moong dal and fry till the raw flavor is removed.
Add the finely chopped veggies. Wait for 5 minutes by mixing intermittently.
Add the cracked wheat and 3 cups of water.
Cook well, garnish with cashews and serve hot.
You can also pressure cook at this point.(rather do all the frying in the pressure pan and cook in it directly)

SAFFRON RICE

Saffron is one spice which is very costly and is grown in very cold places. It gives a very special color and flavor to any recipe. Apart from it being used in many curries, sweets, desserts and biryani recipes, it can be used to make a simple flavored rice recipe which can be had with any masala gravy. Give it a sure try.

INGREDIENTS
Cooked rice                  3 cups
Salt                               to taste
Saffron strands             a big pinch
Milk                             3 Tsp
Whole garam masala    cinnamon, cloves, cardamom, bay leaf, star anise.
Cashews                      a handful
Ghee                           2 Tsp

PROCEDURE
Soak the saffron strands in hot milk for 10 to 15 minutes.  Now you can also grind the strands with mortar and pestle or use as is.
Heat ghee and add the whole garam masala, cashews.
When the cashews are fried add the cooked rice, saffron milk, salt.
Cover and cook on a slow flame till all the flavors incorporates well.
Serve with any masala gravy curry.

TOMATO-BASIL SOUP

A healthy tomato soup for this monsoon season with a flavored twist with basil. Basil not only gives a unique flavor and taste to the dish, but also helps you keep away from common cold and cough in this season. Add fresh cream to make it extra delicious.

INGREDIENTS

Tomatoes                    5 large
Tomato paste              2 Tsp.
Basil                           6-8
Cream                          3 Tsp
Butter                           4 Tsp
Salt                               to taste
Pepper                          to taste

PROCEDURE

Select very ripe, firm red tomatoes. Alternatively use canned tomatoes.
Boil water and let the tomatoes sit in water for 15-20 minutes in boiling water.
Skip the step if using canned tomatoes.
Now remove the skin of the tomatoes, puree it and then strain it.
Make a paste out of the basil leaves.
Take a thick bottom pan. Heat the pan and add the butter.
Add the tomato puree, tomato paste(you can skip this if the tomato puree is very red in color).
Let cook for about 20 minutes till the raw flavor is gone.
Now add the basil paste(basil looses its flavor if over cooked)
Now add the salt, pepper, cream.
Cook for another 5 minutes. Check the consistency and serve hot.

ALOO PUDINA CURRY

Potato can blend with any veggie and pudina brings a unique flavor to any dish. The combination of these two turns out into a wonderful recipe. This simple curry which I am going to present is suitable for any Indian bread. The minty flavor appitizes you even if you are not hungry. Try it out when you make chapati or puri the next time.

INGREDIENTS

Potato                      boiled,peeled, mashed
Mint leaves              1 cup, chopped
Green chilies            2 chopped
Onion                       1 chopped
Tomato                     1 chopped
Jeera                         1 Tsp
Mustard                    1/2 Tsp
Turmeric                   a pinch
Salt                            to taste
Oil or butter              3 Tsp

PROCEDURE

Heat oil in a pan and add the jeera and mustard.
Once the mustard splutters add the onions and tomatoes.
Add a bit of salt and turmeric. Cook till the onions and tomatoes turn soft.
Now add the mashed potatoes, chopped chilies. Cook for about 5 to 10 minutes till the potato mix turn a bit brown.
Finally add the chopped mint leaves and salt. Cover and cook for 2-3 minutes.
Serve with hot chapathi or puri.

DRYFRUIT AND KOVA MILK SHAKE

HAPPY NEW YEAR

After a major festival or a get together you will have many left over sweets. Some of them may also have become hard(kova, kalakand, badusha, Gulab jamoon, kaju barfi, milk based sweets). You will not want to discard the sweets, but no one of your family members would like to eat. Now I came out with this delicious drink which is very made with sweets. I used a couple of days back sweets, you can also use the fresh ones. Don't use the milk sweets which are made a week back. Actually this is not my own recipe, I came through this recipe through Sanjeer kapoor's kitchen. I made a few modifications to his original recipe. Try this out for sure.

INGREDIENTS

Kova and kalakand sweets                      5-6

Milk                                                         1 liter

Dry fruits                                                 2-3 Tsp chopped

Saffrons strands                                       a big pinch

Cardamom                                               1 Tsp

Sugar                                                       3- 4 Tsp

PROCEDURE

Boil the milk and let reduce a little bit, to about 3/4 liter. 

If you are in a hurry add 1/4 cup of condensed milk.

Now let the milk cool a bit and blend the sweets and milk along with sugar and cardamom powder in a blender.

Add the saffron stands and the chopped nuts and serve hot or cold.

This is a sure hit easy recipe.