Kajjikkaya

Preperation Time: 25-30 min

Ingredients:
All purpose flour - 1 cup
Ghee - 1 tbsp
Cashew Nuts - A few
Raisins - A few
Sooji Rava - 1/2 cup
Coconut - 1 cup
Sugar - 1 cup

Preperation Method:
1. Take all purpose flour, ghee in a bowl. Add sufficient water and mix well to make a rough dough.
2. Heat balance ghee in a pan. Fry cashews and raisins in ghee. Add Sooji into it and saute until Sooji turns light brown in color.
3) Add coconut to the pan and saute until the mix turns golden brown in color. Add sugar to this, mix well and switch off the flame.
4) Take some dough and spread it the way we do for making Puri (Small circle shapes around 2-3 inch radius).
5) Put the mix in center of the dough spread. Then, take one side of the spread and join with the other side so that the mix remains inside the enclosed spread. Press the edges with a fork to make sure it is completely closed.
6) Heat oil in a pan. Add Kajjikka to the pan and fry till it turns golden brown in color.

Kajjikka can be used without getting spoit for 10-15 days.

Semiya Payasam

Onasamsakal!!! Last week was Onam.. Kerala's biggest festival of all.. One of the National festivals of India... This time for Onam, I made Semiya payasam (kheer) for the Sadya (lunch feast) and here is the receipe for the payasam..

Preperation Time: 30-40 min

Ingredients
Vermicelli - 2 cups
Ghee - 4 tbsp
Cashew Nuts - 10 gms
Raisins - 10 gms
Milk - 1 litre
Cardamom - 1/2 tsp
Cloves - 2 (optional)
Sweet Wafers (Banana/Vanilla flavour) - 2 (this will add additional flavors in the payasam)

Preperation Method
1. Heat ghee in a pan and fry vermicelli until it turns golden brown in color.
2. Fry cashew nutsand raisins in ghee and keep aside.
3. Boil milk in a vessel. When milk starts to boil, add sugar, crushed wafers, cloves and cardamom to it.
4. Add vermicelli to milk and allow it to boil. Stir occassinally and make sure that the mix does not turn too much thick.
5. Add the fried nuts and raisins to mix.

Sweet semiya payasam is ready to serve.. Can be served hot or cold. :-

Bengali Rasgulla

This is my first recipe post in my Ootupura.. So starting this blog off with a sweet recipe.. Learned this one from by Bengali friend and tried it out. Came out really good. Here goes the recipe for Bengali Rasgulla..


Preperation Time : 15-20 min

Ingredients:
Milk - 4 cups
Lemon juice - 1/2 cup
Water - 4 cups
Sugar - 2 cups

Preparation Method
1) Boil milk in a vessel in high flame.
2) When the milk starts to boil, add the lemon juice to it slowly. Stir the mixture until the milk fat (paneer) and the water gets seperated.
3) Filter the mixture using a clean clothand Drain the water out of the mixture.
4) Once the water is drained out, wash the milk fat using some plain water to remove the lemon taste.
5) Press and rub the milk fat for around 1-2 minutes to remove the excess water.
6) Make 10-12 small balls from the milk fat (paneer).
7) Add sugar and to 4 cups of plain water and boil in a pressure cooker.
8) Once the sugar water mixture starts to boil, add the milk fat balls to it.
9) Close the cooker and boil in medium flame for 5-7 minutes (1 steam whistle).
10) After 5-7 minutes, open the cooker and transfer the contents (sugar mixture and Rasgulla) into another vessel.
11) Keep the contents in a refrigerator and allow it to cool. Serve the Rasgulla cold. :-)