HAPPY DEEPAWALI TO ONE AND ALL!!

HAPPY DIWALI TO ALL MY READERS!!!
MAY THE DIWALI LIGHTS TAKE AWAY ALL THE DARKNESS IN YOUR LIFE AND BRING ONLY BRIGHTNESS AND HAPPINESS INTO YOUR LIVES!!!

Here is a beautiful meaning of Diwali I got from the web courtesy the Hindu Blog:

Sri Sri Ravishankar on the four aspects of Diwali:

•Lights: symbolizing the spreading of Knowledge.

•Firecrackers: Watching the firecrackers gives a relief to the explosive tendencies inside. When the explosion happens outside, the explosion inside is diffused.

•Gift exchange and distribution of sweets: Sweets dispel the bitterness and renew the friendship.

•Feeling abundance: Feeling a sense of abundance brings awareness and gratefulness for what one has.

Here are a few pictures for you all to enjoy!!!

 I made Ravva Kesari, Halwa poli and Chintapandu pulihora as Naivedyam

KAJJIKAYALU

 LIMKILU

ROSA PUVVULU

 MIXTURE - recipe to come soon

CHEKKALU

HAPPY DEEPAWALI EVERYONE............ ENJOY!!!!!

Read More

Kajjikayalu, a popular Andhra sweet with a sweet nutty filling

Kajjikayalu, a popular sweet or pindivantakam from Andhra. But this sweet is not only limited to Andhra or southern India. It is call 'Gujjia' in the Northern parts of India.
Whatever the name its a sweet enjoyed by young and old alike. Also whatever the filling maybe nutty, plain coconut, sweet pappulu, khova or a mix of all these...It surely tastes yummy and this is one of the favorites in my house during this Diwali time or maybe it is because I make it only during Diwali time.
But nevertheless...craving for some things is a good thing...the value of that goes up high!!
I have been making kajjikayalu for the past so many years...I have become a pro at these...its a no fail recipe and dish...which will come out perfect each time.

I have a mould or achu which I use in making these, but they are easy to make by hand too....only it takes a while longer when you have to fold it in by hand. You can even use a fork on the edges to give it a fancy look...that is if you don't have a mould.
I love mixing sugar and belam flavors together...I feel Belam has a very festive taste to me..may be because we only use it to make festive dishes. But you surely can use only sugar or only belam too. Its completely up to you and also remember to make it to your liking.

I use ghee and maida as in 1:1 ratio...I think that it gives a good taste and even a good crunch.
Be sure to fry them till they are golden brown, if they don't get completely brown or are lighter in color, they might not be crispy.
They do keep good for atleast 3-4 weeks in an air tight container.
This recipe will give you approx. 20-30 kajjikayalu.

For Dough:

2-3 cups Maida / All purpose flour
2-3 tbsp ghee / clarified butter
salt to taste

Oil for deep frying

For Filling:

1 cup Sooji / coarse semolina flour (roasted or unroasted)
1 cup dry coconut powder or flakes ( I used flakes this time)
1/4 cup golden raisins
1/4 cup slivered almonds ( rough chopped almonds can also be used)
1/4 cup broken cashews
1/4 cup peanut / groundnuts ( roughly grinded)
1/4 cup pista / pistachios (roughly grinded)
1 tsp roasted sesame seeds
1 cup sugar
1/4 cup belam / gud / gur / jaggery, grated or broken into small pieces
1 tsp elaichi or cardamom powder

Method:

Mix the dough into a not too soft or stiff ball. Keep aside for about 20 min.
Prepare filling by adding all the ingredients together.

Take a small ball of the dough. Roll it out thin to about 4-5 inches wide.
Place over the mould.
Put about 2 tbsp of filling into it.
By using water, lightly dampen the edges, and press both the edges of the mould together. Take out the excess.
(If making by hand, just fold in the edges slowly little by little.You can then use the sharper edge of the fork to give it a design)
Drop it into heated oil.
(check how hot the oil is before dropping it in by putting a small piece of the dough in it, if it rises immediately, its ready)(if it browns quickly, the oil is too hot)
Cook till brown in both sides before removing it onto a paper napkin.
Let it cool completely before serving it.
Serve it with Tea or coffee ro eat it whenever you feel like it...
Enjoy!!!

Read More

Chekkalu / Vada Appalu / Spicy and crunchy rice and lentils flats - version 2

I have already posted Chekkalu before, so this is more like reposting it with a few changes. Thats why I called it version 2.
We are used to calling it vada appalu from our childhood. I still like to call it so :)
Another dish or pindivantakam or pindivantalu, we make usually for Diwali. But its not restricted only to Diwali, make them whenever you please.
Today I been making it and my little one eating them as I make it!....Thats when I get satisfaction that my kids eat and enjoy what I enjoyed as a kid.

In my previous post I mentioned that it can be made in 2 ways...one by making your own rice flour at home or by using the store bought rice flour.
This time too, I have made it using the store bought rice flour for convenience.
The only other equipment or gadget required is the tortilla press or the roti press. But surely it can be made with out using that too...that is by using your hand. when making by hand, use water lightly to press them down into shape.
While using the press, use oil lightly to press down.

For a step by step, refer to my previous blog post!
Recipe for Version 1

Only difference from version 1 to version 2 is that I even added a bunch of coriander leaves to be ground with ginger, jeera, green chillies and red chillies.

Rest of the recipe remains the same.
The more pappulu or daal you add, the more crunchier it is!!
Serve as a snack with tea or eat it when ever you feel like it and Enjoy!!!

Read More

Rosa puvvulu / Gulabi puvvulu / Fried Flower Cookies or Rosettes - Eggless

Yumm...just melt away in your mouth...yummy!......thats what I remember from my childhood days about this dish. My Granny used to make these during festival and we used enjoy them a lot.
Its been a very long time that we haven't had these after my days in India. I only got the idea after I saw this recipe on Sailu's Kitchen, that I started to crave for them again. And so my hunt for the 'achu'  or mould began. And guess what my mom did...after she couldn't find a good one at the market, she bought me the one which was lying at home and not being used...ya the old old one....almost as old as me!!...great na...and it still works great too...
So the 'achu'  or mould you see in the picture is the old old one :))
The recipe is from Sailu's kitchen...here is the recipe once again. The reason I chose this recipe is because its an eggless recipe, perfect for the festival season.
These aren't difficult to make as long as you have the achu.
There are a few tricks as to how to get good flowers, here is what I noticed:

1. The achu  or mould has to be hot enough when dipped in the batter
2. Dip it fully so as to it coats it completely with only the top not coated.
3. The batter has to be thick, little more thicker than the dosa batter.
4. Use a sharp edged device to remove the flower after its fried in oil. I used a metal fondue fork.
5. Don't remove it immediately after you submerge the achu in oil, but wait for atleast 20 seconds.
6. These do fry and burn quickly, so only fry 2-3 at a time, so that you can remove them quickly enough.
7. The oil should be at low to medium heat or they will burn real fast.
8. Once you make a few, you will get the hang of it!:)

Ingredients:

1 cup Maida
1 3/4 cup rice flour
3/4 cup sugar
water or coconut milk as required (I used water)
1tsp cardamom powder
1 tsp sesame seeds (optional) (I didn't use any)
salt to taste, a pinch is enough
Oil for deep frying

Method:

Mix the ingredients together with water and set aside for about 20 mins.
The batter should be thick, thicker than regular dosa batter.
Heat the achu  or mould in oil before dipping it into batter.
Coat evenly with batter on all sides and immediately dip into oil.
Fry for 20 seconds atleast before removing it with a sharp device.
Fry till golden brown.
Remove onto paper napkin. Let it cool before serving.
Serve it as a festival dish or a tea time snack.
Enjoy!!!

Sending this to CMT-Sweets, Mithai @ Mina's blog Authentic Vegetarian Recipes, an event started by Jagruti of Joy of Cooking.

Read More

Limkilu / Diamond shaped Maida cuts or chips

Here is the beginning of the week and by the end of the week, I need to make 3 savories and 2 sweet dishes as Diwali sweet dishes this year, like every year that is. So that means I have a hectic week ahead....So when is Diwali? Friday is the big day.

Staying in US, home away from home, trying to keep the tradition and our culture alive by celebrating it like we used to when we were kids! We will light some sparklers, only sparklers are allowed in our neighbourhood, so a "noiseless" Diwali. Unlike in India, where we can hear loud 'Dhamakas' at every corner of the street, thats' surely missing here in US. Sweet making and going around to relatives place and even friend's place to give sweets is one thing I miss here too. My small friend circle is all I have to be thankful for every year and for keeping me sane :))

I am starting my 'Pindivantalu' series for Diwali with - Limkilu, one addictive Diwali savory! In our Mom's house, this one dish which is surely made for Diwali and I continue to make it for every Diwali. Its one of the dishes which my kids enjoy...well they will enjoy anything crispy :)...More over I guess they are looking forward to more crispier and spicier snacks I am going to make like chekkalu and mixture!

This is a easy snack to make with a very few ingredients. The only difficult part is rolling out the dough very thin. Since its all purpose flour or maida, it tends to shrink when ever its rolled out, so it does take some time to roll it out thin.
I only put vaamu, ajwain or carom seeds and salt in it along with some ghee, but if you want to make it spicy, go ahead and add some chilli powder to it!
The amount of ghee I add is about 1/2 tbsp to every cup of flour. You can increase it or decrease it as you like it!
Ghee can be substituted with hot oil too.:)

Ingredients:

3 cups of Maida / all purpose flour
2 tsp vaamu, carom seeds, ajwain
1 1/2 tbsp ghee
salt to taste
required amount of warm water
oil for deep frying

Method:

Mix all ingredients together with warm water to form a soft dough. Leave aside for atleast 20 mins.
Take small pieces of the dough to roll out thing like paper. Use a knife or pizza cutter to cut into diamond shape pieces.
When the oil is hot enough, fry the pieces till golden brown.
Remove onto a paper napkin. Let cool, then store in an air tight container.
These will keep good for atleast 3-4 weeks. Serve as snack with tea or eat it when you feel like it :)) Enjoy!!!

Read More

Saggubiyam Payasam / Sago Kheer / Tapioca pearls Sweet pudding

With the onset of festival season, there is always a time to make sweet dishes. There are so many we can make and when decision time comes along I am lost.
I made this as Prasadam the other day. Sago is one of my favorite item in payasam style. You can even make payasam by mixing semiya or vermicelli along with sagubbiyam. Either way it comes out perfect!
One of the easiest payasam to make using tapioca pearls. There are many variations to this payasam. I made it using some jaggery and sugar, but you can use only one, either sugar or jaggery, just increase it according to ur taste for sweetness.
Using saffron is also optional.

Ingredients: 

1/2 cup Sagubiyyam / sago / tapioca pearls (Soaked for atleast 1/2 hour)
1 - 1 1/2 cup milk
pinch of cardamom powder / Elaichi powder
pinch of Saffron
1/2 cup jaggery / gud / gur / belam (optional, or you can use 1 cup sugar)
1/2 cup sugar

1 tbsp broken cashews or cashew halves
1 tbsp raisins, golden preferably

Method:

Soak Sago for atleast half hour in enough water.
Drain water and boil it in enough water till they are  almost cooked.
Add milk and let it simmer till milk comes to a boil.
Add sugar and cook till it gets thick.
Add saffron and cardamom powder.
Add roasted cashew and raisins.
Remove from heat and serve.
Serve hot!!..If it get thick after cooling, add some milk to loosend it up.
Enjoy!!!

Here are other Prasadam or Naivedyams you can make...

Belam Taalikalu
Semiya Payasam
Poornam Boorelu
Kesari Baath
Paramaannam
Ravva Kesari poli
Ravva kesari


Sending this to CMT- Sweets and Mithai @ Mina's Blog, Authentic Vegetarian Recipes, and event started by Jagruti of Joy of Cooking

Read More