Skip to main content

Kajjikayalu

By

Ingredients:

maida (all-purpose flour) 500 gms
ghee 4-5 tbsps
salt to taste
oil (for deep frying)

For the filling:

dry coconut finely grated 1/4 cup
sooji/semolina 1 cup
sugar 1 cup
cardamom pwd 1 tsp
finely chopped cashewnuts 3 tbsps
Raisins/ Kishmish 3 tbsps
Badam Grated 3 tbsps


Method:

Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft.
Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.

Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside.
(Note: If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.)

In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.

Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts, Raisins, Grated Badam. The filling is ready. Keep aside.

Now, roll each ball with the rolling pin into a thin puri.

Spread a tablespoon of the filling on one half of the rolled out dough.
Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya

Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu.
Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
Deep fry on medium heat and not piping hot oil.

Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.


Tip: you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji
Labels:

Comments

Post a Comment

Popular posts from this blog

Bachalikura / Malabar Spinach Majjiga Pulusu

By
Malabar Spinach / Bachali kura  is widely part of the traditional Indian cuisine. These green leaves are rich  in vitamin A , C , iron and calcium. They give immense benefits to the body when eaten in right  quantities. The well known Andhra dish is Kandha Bachali Koora.... Ingredients : - Bachali kura - 2 bunches - Curd - 1 1/2 cups / 300 ml appx - Green chillies - 4 slit - Besan - 2 Tbsps - Methi seeds - 8-10 - Vaamu / Ajwain - 1/2 tsp - Jeera - 1/2 tsp - Mustard seeds - 1/2 tsp - Turmeric - 1/4 tsp - Urad Dal - 1/2 tsp - Curry leaves - 2 strands - Salt  - Onion - 1 med (finely chopped) -Tamarind - small lemon Size (soaked in half cup water) - Oil - 3 tsp - Water as per need - Dry red chillies - 3-4  Process : 1. Clean and finely chop bachali kura / malabar spinach. 2. Heat a pan with oil and add the tempering ingredients : methis seeds, Jeera, mustard seeds, urad dal, dry red chillies, green chillies, ajwain & curry lea...
Post a Comment
Read more

Blueberry Pancakes ~ An English Breakfast (Egg Free)

By
Pancakes are part of the English Breakfast menu. Quick and easy to be prepared, these can be made with lots of fruit varieties or simply plain...  Ingredients  : — All purpose flour - 2 cups — Milk - 1 ½ cups — Salt - pinch — Baking powder - 1 tbsp — Baking soda - 1 tsp — Sugar - 3 tbsps — Melted butter - 2 tbsps — Blueberries - 2tbsps (dried / fresh) — Vanilla essence - 1tsp — Butter - 1tbsp  — Maple syrup / Honey  Recipe  : 1. In a mixing bowl, add flour, salt, sugar, baking powder, soda. Mix well.  2. Add melted butter and mix again. 3. Add 1 cup of milk and start mixing.  4. Add half cup milk more and mix without lumps.  5. The batter should be in flowing consistency but not watery. 6. Add Vanilla essence and blueberries and mix. 7. Heat a non stick pan and pour a spoon full of batter. Cook on medium flame without any extra oil or butter. When bubbles start app...
Post a Comment
Read more

Alu Baath

By
This is a simple flavor rice, with no onion , no garlic.. Ideal for vrath ka khana...karteeka masam.. puja upvas etc Ingredients :  - Alu - 3 cups, cubed  - Corriander - 1 + 1/4 cup coarsely chopped  - Pudina - 1 + 1/4 cup coarsely chopped  - Green chillies - 8-9 Slit  - Shah jeera - 2 tsp  - cloves - 8-9  - Elaichi - 8-9  - Dalchini - 2 inches  - Lemon - 1  - Oil - 3 Table spoons  - Salt - to taste  - Rice - 2+1/2 Cups  - Water - 5 Cups Process :  Extract lemon juice and set aside  also 1/4 cup chopped corriander and Pudina each aside Heat Oil in pressure cooker, add Dalchini, Cloves, Elaichi, Shah Jeera Once aroma starts, add slit green chillies Now add coarsely chopped Coriander and Pudina each 1 cup,   Fry well till nice aroma comes  Now add Cubed potatoes, mix well  Cook for 5 mins...
Post a Comment
Read more