Friday, October 28, 2011

Mini Kaja ~ Andhra Sweets | Diwali Sweets | Step by Step Recipes

After a week long holidays on account of Deepavali, the school reopened today for the boys. For Konda the school was closed because of the rains. Whatever was the reason, it so happened that all of them had a long vacation and it was tough for them to get back to school. Anyway one fun part was the fact that the boys were asked to wear colour dress, meaning non uniform. I remember my own childhood, when we all used to go to school in our Deepavali dress and used to check out everybody's new dress. Somehow the feeling is not the same now. It used to be a single dress for us, and we used to make sure we had the best accessories and enjoyed the day to the core.

Somehow I feel that kids these days don't really give much importance to what a festival dress would mean. Each of them get about 3 - 4 dresses and that really makes it very regular. At least the feeling that it's a new dress makes them very excited. Another thing that I noticed on the Diwali eve on the roads, was the fact that almost everybody were seen in new cloths. It was rather interesting factor. What with the insistent rains, it was a scene with everybody trying to cover themselves best.

Another interesting topic will be the movies that get released for the Diwali. Two high budget movies got released and we are waiting for the reviews to come in. Hubby dear is waiting for the booking to be opened, which may not be for another two weeks or so. We are not movie buffs but try to watch movies if they turn out to be interesting.


Coming to the recipe for today, it's another Kaja recipe on showcase. Rather it's the old recipe in new form. Couple of months back, when we eat at Hotel Bliss in Tirupati, I was served a sweet that I don't eat. I requested for a replacement and I was happy to see this treat being offered. It was a kaja in mini version, hot from the pan and such a delight to eat. Ever since then I was telling Amma about it and finally when she made her regular Kajas, I told her that I ought to make a mini version of the kajas, as I had to take for my colleagues.

Taking these mini Kajas were good as nobody has to share or break this delicious sweet. Just pop into your month to enjoy!

The recipe is very much the same as the Bombay Kaja. Only difference is the way you make it. Unlike the Andhra Kaja, where about 3 -4 layers are stacked and then rolled out, this is made with a single layer rolled out and then made.















Mini Kaja
Same as how Bombay Kaja is made.

Ingredients Needed

Maida - 1 & 3/4 cup
Baking Soda - a pinch
Ghee (solid and firm) - 1 tbsp

For Pathir

Rice flour - 2 tbsp
Ghee - 2 tbsp

Oil for deep frying

For Syrup

Sugar - 1 & 1/4 cup
Water - just enough to cover the sugar

How to make Mini :

For the dough:

Sieve the maida with baking soda in a wide bowl. Add the ghee and rub well. Slowly add water and knead to a stiff dough. Let it rest for a while with a wet cloth. By the time we got back to the dough, it was almost 15 - 20 mins.

For the pathir:

In a bowl, add the rice flour and ghee, beat well. When you add more ghee it becomes more flaky.

For the Sugar:

Add the sugar with just enough water to cover. Heat it till the sugar melts. If there are any impurities, remove. Then continue cooking to rolling boil. After 5 -7 mins, take a drop and check if it's reached 1 thread consistency. When you touch between thumb and index finger, you should get a single thread. Switch off the flame.

Rolling out the dough

Divide the dough into equal balls. Take one ball, cover the rest with wet cloth.

Dust the dough well and using a rolling pin, roll out to a medium thickness discs the size of a regular chapati. Spread the pathir all over the surface. Then starting from one side, roll inside as you get a rope. Press well to make sure the rope doesn't get off.

Then cut into small pieces. Again press these small pieces into a slight longer size using a rolling pin, as shown in the picture.

Have everything ready for frying together.

Heat a kadai with oil. When the oil gets hot, simmer. Add the rolled out kaja and cook on both sides.

When it turns colour and cooked on both sides, drain using a spatula and put into the sugar syrup. Let it be for 5 mins, remove to another plate.


Notes:

This variety of Kaja doesn't require resting time. Make the kajas into small shape so that it's easy to make and giveaway.

If you add little more ghee for the pathir, the kajas will be more flaky.

If the sugar syrup gets thick, you can add little more water, bring to boil. Make sure the syrup is thick.

Andhra Special Kaja
Bombay Kaja

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Thursday, October 27, 2011

Bombay Kaja | How to make Bombay Kaja | Diwali Sweets ~ Step by Step Recipe

It's raining heavily and kids are still asleep. Boys have Diwali vacation until Friday, whereas Konda has school today. Though because of the rains, the school are closed. The rains have unusual spoiled the Deepavali fun this year. It's been raining the past three days because of the depression. Still people have managed to do the firecrackers when there was a lull in the rains.

Amma decided to make her regular Deepavali fare in both Sweets and savories, though she was upset that she couldn't make the Ribbon Pakodas and Mixture. The kajas turned out very well, though the Rava laddo was still soft. Knowing that I got to take sweets and savories for my colleagues, I told Amma that I will have to make some kajas myself. So we ended up scouring the books. I had the Samaithu Paar / Cook and See books with me, so checked them out and landed in Bombay Kaja. The recipe sounded very simple as it didn't require any resting time and just suited me fine.

Also there was no mention of butter, shortening or much ghee. The original recipe was with 7 cups of All purpose flour/ Maida. We reduced it to 1 and 3/4 cup.

So we settled to make it. For the next four days you will be reading about the Deepavali dishes that we made.




Step by Step Picture Recipe
For the Dough:





For the Pathir



 For the sugar Syrup
 



 


Rolling out the Kajas






 

 

Bombay Kaja

Ingredients Needed

Maida - 1 & 3/4 cup
Baking Soda - a pinch
Ghee (solid and firm) - 1 tbsp

For Pathir

Rice flour - 2 tbsp
Ghee - 2 tbsp

Oil for deep frying

For Syrup

Sugar - 1 & 1/4 cup
Water - just enough to cover the sugar

How to make Bombay Kaja:

For the dough:

Sieve the maida with baking soda in a wide bowl. Add the ghee and rub well. Slowly add water and knead to a stiff dough. Let it rest for a while with a wet cloth. By the time we got back to the dough, it was almost 15 - 20 mins.

For the pathir:

In a bowl, add the rice flour and ghee, beat well. When you add more ghee it becomes more flaky.

For the Sugar:

Add the sugar with just enough water to cover. Heat it till the sugar melts. If there are any impurities, remove. Then continue cooking to rolling boil. After 5 -7 mins, take a drop and check if it's reached 1 thread consistency. When you touch between thumb and index finger, you should get a single thread. Switch off the flame.

Rolling out the dough

Divide the dough into small balls. Cover the other balls with the cloth. Pinch out small balls, the size will have to be smaller than your regular pooris. Dust with flour and roll out. Roll out into small discs, spread the pathir, fold into half moon shape, again spread the pathir and make into triangle shape. Press on the sides to make sure it doesn't open up. Continue with the rest and keep it ready to be fried together.

Heat a kadai with oil. When the oil gets hot, simmer. Add the rolled out kaja and cook on both sides.

When it turns colour and cooked on both sides, drain using a spatula and put into the sugar syrup. Let it be for 5 mins, remove to another plate.



Notes:

This variety of Kaja doesn't require resting time. Make the kajas into small shape so that it's easy to make and giveaway. 
If you add little more ghee for the pathir, the kajas will be more flaky. 
If the sugar syrup gets thick, you can add little more water, bring to boil. Make sure the syrup is thick.

Andhra Special Kaja

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Wednesday, October 26, 2011

Diwali Wishes with Deepavali special sweets and savories 2011!

Diwali Wishes with Deepavali special sweets and savories 2011!

Wishing all my readers a very happy and prosperous Deepavali / Diwali. May this year brings you lots and lots of happiness in life and fulfill all your dreams!

What a wonderful day it's been! It has been raining non stop yesterday. Guess the rain God decided that the kids should have their fun at playing with the crackers, that it didn't rain much today.


Though the Deepavali treats started early at home because of the Marathon last week, we still decided to make the usual sweets and savories this year. Amma was upset that she couldn't fit in the Mixture and Ribbon Pakoda. She made her usual Rava Laddo, Kaja, Muruku and Mysore Pak. I learnt a new trick this year, which was that one can make the hard version of mysore pak with the sugar that gets leftover after making Kaja. 


From my side, I ended up making Bombay Kaja, Thenkuzhal Muruku, Mini Kajas. Of course everything was done with Amma. I was only the helper there..:)

Deepavali is always very nostalgic for me. I miss those days, well I have written about it enough in my previous posts. Only thought I had in mind was to make sure my kids also make beautiful memories to cherish their childhood. They wanted to play with the firecrackers last night itself. So they did some, rest are saved for tonight.

Will be posting the recipes shortly, I am sure you will enjoy!

A glance at what we did in 

Do share how you enjoyed your day!

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Monday, October 24, 2011

Condiment Mela Round up ~ Part 2

In the second part of the Condiment Mela, we have a wide variety of Pickles, Spice powders, Masala powders, Raitha, relish and few more making their way!

Check out the Condiment Mela Part 1

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First in the series comes different pickles that you can make. Well you have so many that you will be busy for a while when you plan to make these!

Divya Viswanathan's Tomato thokku
Kalyani's Instant Mango Pickle, Lemon Bittergourd pickle, Methi Sprouts Pickle & Mixed Veg Pickle - North Indian Style

Krithi's Fenugreek Coriander Thokku

Nutan Dodbele's Raw Green Grapes Pickle
PJ's Maavadu Oorugai


Pradnya's Dried Dates Pickle
Priya Suresh's MW Instant Garlic & Green Chilly Pickle

Tadka Pasta's Tomato Thokku
vani hegde's Lime Pickle
Vardhini Koushik's Mango Pickle

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Then those delicious raithas that highlight your meal!

Kalyani's Katrikkai Pachadi

Usha Rao's Carrot Cauliflower Pachadi & Dondakaya Perugu Pachadi


Vaishali's Garlicky Onion Tomato Raita & Mint Raita

Vardhini Koushik's Eggplant Raita & Mint Raita

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Jaya M's Tartar Sauce
Kalyani's Jain style Green Chutney & Tomato Chilli Relish

Pavani's Corn-Tomato Relish


Priya Suresh's Vegan Parsley Walnut Pesto
Rinku's Habanero and Yellow Tomato Salsa
Sia's Spicy Tomato Chutney/Relish

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Then we have some lip smacking spice powders that can be directly eaten with rice or any rotis!

Kalyani's Curry leaf powder, Idli / Dosa Molagapudi & Paruppu Podi

Krithi's Curry Leaves Spice Powder & Milagai Podi/Idli Podi

Pavitra Kuravi's Erra Karam Idly Podi
PJ's Dried Neem Flowers spice mix
Priya Suresh's MW Mixed Herbs & Garlic Spice Powder



Usha Rao's Coconut Garlic Powder
Vaishali's Chataaka

Vardhini Koushik's Coriander Seeds Podi & Ellu Podi

And finally from me Microwave Milagai Podi

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Next comes some Vadams, sides that brightens a meal!

Harini's Biyyam Vadiyalu
Nalini's     Arisi vathal - vadam


Sia's Roasted Garlic
Vaishali's Hari Mirch ka Sambhaar

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Finally from my reader, Amita Bahl. She sent in two delicious sounding condiment. I was supposed to make them. Will surely do that soon.

Amita Bahl's The Multani Khatta Masala:

Ingredients Needed:

100  gms of red chillie powder.
100 gms of Dry Amchur powder
100 gms of Anardana powder
100 gms of Dry Ajwain powder
20/ 25 small round whole black pepper.
50 gms of salt

How to make Multani Khatta Masala
Mix all the ingredients together on a neat clean paper, fold the paper and roll a rolling pin over it to break the ingredients into smaller pieces.

How to use:

Different ways to use this masala:

1. Onions+ Tomatoes+ Coriander chopped+ Green chillies... all cut into thin slices
 Put this Multani khatta masala + nimboo juice + salt to taste

2. Make any dal. Finally sprinkle 1/2 - 3/4 tsp of this masala on top before serving

3. Make Mutton/ Chicken gravy the regular way you make
Sprinke the Khatta masala  on top before serving

4. While making aloo paratha/ Gobhi paratha/ muli paratha, add this masala to the other masala and make it as you normally make

Amita's Special condiment mix for salada/ Raita/ Taaza nimboo panee:

Three spoons of normal namak

Two spoons of Kala namak
Two spoons of Home made dried powdered pudhina
Two spoons of Roasted  jeera powder
Two spoons of kali mirch powder

 Mix all together on a plain paper.
 Fold the paper and roll the rolling pin over it, to smoothen out the rough roundels which will get powdered and smooth.

You may like to sieve it for a very fine texture.
Store this in an air tight container

Usage:
Sprinkle on Raita/ Salad

Add to the freshly made nimboo pani.
Add on to a mix of Nimboo pani along with Rooh -af--za......( Incase using this do not add sugar to the nimbo pani)

You can always make it in small quantities and bottle & jar it .
Making it every month freso retain the freshness.
Making it in large amount will loose the special flavour

Amita, thank you for sharing your wonderful condiment mix, I will surely make it soon and let you know!

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Thanks to all who participated. Please let me know if I have missed out any entry.

Be sure to send in your entries for the Soups and Salads Mela

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Saturday, October 22, 2011

Condiment Mela Round up ~ Part 1

Condiments are an essential part of Indian Meal. When you talk about a typical Thali in any region, some or all of the different condiments are always part of it. Spice powders, Pickles, Sauces, Jams, Vadams are some that surely highlight a meal.

When I announced Condiment Mela couple of months back, I didn't realize that the roundup will take time to up. 95 different entries came about and each one is worth to be tried. I will be doing a two part round up.

Next on the Mela series is the Soups and Salads Mela, be sure to send in your entries for that too. Meanwhile check out round up of Condiment Mela.

First comes a huge collection of Chutneys

Aarthi Sethuraman's Mint coriander chutney   
Amina's Groundnut chutney   
Deeksha's Karele Ki Chutney   
Dhyuthi's Puli Inji   
Divya Viswanathan's Quick Vegetable Chutney   
Harini's Beerapeechu-Tomato Chutney  , Gongura Pachadi,  Onion Chutney  Usirikaya Pachadi
 
Kalyani's Ginger Peanut Chutney   
Krithi's Coriander Chutney for ChapathiMint Onion Chutney, Spinach Chutney/Keerai Masiyal , Toor Dhal Chutney  
Nalini's Kadhamba chutney   & Urad dhal chutney   
Pavani's Mushroom Bruschetta & Tomato Pachadi   

PJ's Coriander-Raw mango chutney   Flaxseed Tomato Onion Chutney
Priya Suresh's Garlic & Mint Chutney
Rajani's Sweet and Sour Tamarind Chutney
Ramya Rajesh's Coriander Tomato chutney
Sadhana's Kale & Coconut Chutney
Sharada's Mung Daal Raw Mango Chutney
Shireen's Dried Shrimp Chutney
Supriya Natu's Avocado ChutneyDry Garlic Chutney


Tadka Pasta's Green Chard Chutney
Usha Rao's Tomato Coconut Chutney
Vaishali's Mango Vaghariya
Vardhini Koushik's Garlic chutneyRed bell pepper chutney
And from me Baingan Ka Bharta, Garlic Chutney spread for Masala Dosa, Pudina Chutney, Red Bell Pepper Tomato Chutney, Siru keerai Chutney

Then we have some Jam and each one looks colourful!


Akheela's Tomato Jam
Pavani's Peach-Mango Jam with Vanilla
Priya Suresh's Peach Jam

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And finally these Masala powders used to enhance a dish, be it a rice, a dry saute or whatever, you can dish up delicious dishes with just a spoon of these masalas!

Balvinder's Biryani masala & Khara masala
Denny's Bisi bele Bhath masala
Harini's Balti Masala 



Kalyani's Mysore Style Rasam Powder
Nutan Dodbele's Dry Paan Masala
PJ's Homemade channa masala powder for chole
Siri's Mom's Spice powder for dry curries

Thank you for participating, Part 2 will be up soon.


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Another interesting news I have to share with you all is about this Sugarcraft and Cake Decoration Workshop. Swati Jain who is the person behind those beautiful creations is conducting a workshop in Bangalore.

Those interested can reach her for more details.

Below are some of the ways you can get in touch.

Visit her Facebook page
Email her sugarcraftindia@gmail.com

The dates of the workshop is 9th-11th Dec 2011
Venue is HALCYON in Koramangala

www.sugarcraftindia.com
www.sugarcraftindia.blogspot.com

Rush up, seats are limited!



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Thursday, October 13, 2011

Announcing Soups and Salads Mela


I know I am yet to do the round up of Condiment Mela, will surely do it soon. As the name says, this mela is for all Soups and Salads that you can think of. I know I surely need to increase my collection of both these categories. 

Even during dining out, I know I never go to the table that has these laid out. It's on rare occasion that I find myself checking out these tables. However when I take them I make sure I complete it. So I have always been on the look out of these and what better chance than having a mela for it. 



So from now till November 20th 2011, post any dish that can be classified as Soups or Salads, on your blog. It can be sweet or savory. The dish can be of any cuisine, both Veg and Non Veg accepted.


Link back to this announcement and send me your entries to cooking4allseasons@gmail.com with subject as Soups and Salads Mela. I will be happy if you use the logo.

I will try to leave a comment within couple of days, or atleast before the round up..:)

Multiple entries are accepted, infact would be glad to get all different dishes that you have already posted. But please update the post with this announcement post link. This is the least I can expect, but do not link all your archive posts in one post.

The email can be in this format

Subject: Soups and Salads Mela

Name
Post URL
Recipe Name
Picture of your dish.

Last date to send in your entries will be November 20th 2011.

I hope you will enjoy participating in this event and make it a success.



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