Kakinada Kaja

 Ingredients :

• All-purpose flour - 1 cup.

• Butter - 1 tablespoon.

• Cooking soda - pinch.

• Ghee - 1 kg.

• Sugar - 1 cup.

• Water - as required.

• Salt - pinch.

  

 Preparations

Making of Kakinada gottam Kaja seems to be easy when we listen to the process but it's hard to get the perfect variant with numerous trials. First, we need to make a dough mixing water and ghee into the all-purpose flour and keep it aside for 1 hour. After 1 hour makes a sugar syrup in a separate vessel and before it gets ready on the other vessel add ghee and fry pieces of all-purpose flour dough. It has to be moderately fried and while it's hot, dip these in sugar syrup for 5 mins. Your favorite kakinada kaja is ready. 

Shelf life:  8-14 days, when made with Ghee, advised consuming within 8 days for lasting freshness.

 

 

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Parwal pakoda

Ingredients
for stuffing
ghatia/ sev  50 gm, grind to a  fine pdr.
salt little
coriander  pdr.  1 tbsp
sugar  1 tbsp
haldi  1/2 tsp
garam masala  1 tsp
lime juice  1 tsp
oil  1/2 - 1 tsp
mix all well, stuff in peeled, de-seeded parwal

for batter
besan  50 gm
salt to taste
chilli pdr.  1/2 tsp
haldi  1/4 tsp
hing  1/8 tsp
garlic paste  1 tsp
cooking soda a pinch
mix all well with enough water to make a thick batter, rest it for 5 minutes

heat oil in a kadai/ pan, coat the parwal in the batter well, deep fry till golden brown on all sides
drain and serve hot with ketchup/ sweet chutney

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Dahi balle/ vada chaat

Ingredients
for vadas
besan  1 cup
rava  1/4 cup
methi leaves  1/2 cup washed well or use spring onion
haldi  1/2 tsp
chilli pdr. 1 tsp
water to make batter
cooking soda a pinch
oil to fry
mix besan, rava, methi/ spring onion, haldi, chilli pdr. and water to make a thick batter, rest for 5 minutes, add cooking soda, mix well and make small vadas/ bondas and deep fry till golden brown, drain, dip in buttermilk for 5 minutes, drain and keep in a bowl

for chaat
curd  1 cup
salt
sugar  1 tbsp
mix all well

in a bowl, place the dipped vadas, pour the curd mixture, sprinkle some green chutney all over, some chilli pdr., sweet chutney, chopped dhania, sev, peanuts
serve at once



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Pepper-Peanut Idlis

Ingredients

idli batter  2 cups
peanuts crushed coarsely  1/2 cup
cooking soda  1/2 tsp
oil  2 tbsp
mustard seeds  1/2 tsp
green chillies finely chopped  3 or to taste
turmeric pdr.  1/4 tsp
urad dal  2 tbsp
chana dal  2 tbsp
hing/ asafoetida  1/8 tsp
curry leaves few finely chopped
pepper pdr.  2 tsp

Method
in a small kadai, heat oil, add mustard seeds, once it crackles, add the dals, peanuts, fry till golden, add chillies, curry leaves fry for a minute, add turmeric and hing, saute, add to the batter, add cooking soda, mix well.
steam idli plates, if you don't have idli plates, you can use small katoris or simply use a slightly deep plate, grease whatever you're using, pour the batter till 3/4th of the container, as it will raise.
steam for 10-12 minutes, serve hot with chutney or sambar, or even plain, as it has pepper and chillies, so can be spicy, so you can mildly spice some curd to serve with idlis.



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Bitter gourd/ karela pakoras

Ingredients

besan 1 cup
rava/ semolina and rice flour 3/4 cup
salt
coriander seeds and pepper coarsely crushed  1 tbsp and 1/2 tsp resp.
sesame seeds  1 tsp
turmeric pdr.  1 tsp
chilli pdr.  1 tbsp
sugar  2 tbsp
lemon juice  4 tbsp
chilli-ginger paste  1 tsp
curd  2 tbsp
water as needed to make thick batter
karela finely chopped  1/2 cup
hot oil  2 tbsp
cooking soda  1/4 tsp
oil for frying

Method
in a big bowl, mix the flours, seasonings well
add lime juice, curd, karela mix well
add curd mix well, then add enough water to make thick batter
add some hot oil
heat oil in a kadai, when it is hot, take small amounts of the batter, drop in hot oil as pakoras, deep fry till brown, drain well, serve hot with ketchup/ chutney of your choice.




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Fruit stuffed balls

Ingredients
for stuffing
pineapple and cherries cut into very small pieces  2 tbsp each
mawa/ khoya  100 gm crushed
powdered sugar  2 tbsp
cardamom pdr.  1 tsp
mix all well, make small balls

for covering
maida  1 cup
ghee  2 tbsp
cooking soda  a pinch
mix all well, add enough water to make a soft dough
oil for frying

sugar  1/2 cup
water  1/4 cup
mix sugar and water, boil stirring continuously to make one string syrup

make small puri/ circle with the dough, put enough stuffing, put around the edges, shape into semi-circle, or roll into small flat circles lightly, make all in the same way
deep fry in hot oil, in medium flame till golden, drain, dip in warm syrup for a minute, drain well, remove, keep on a plate, separately, cool completely, then serve
or to garnish, once removed from syrup, you can sprinkle some finely chopped nuts



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Beetroot Vadas

INGREDIENTS

beetroot   250 gm
channa dal  125 gm
cashew nuts   50 gm
onion   1 big chopped fine
coriander leaves chopped   1/4 cup
green chillies chopped fine  2-3 or as per taste
ginger chopped fine  1 tsp
garam masala pdr   1/4 tsp
cooking soda a pinch
oil for cooking
salt to taste

METHOD
peel & grate the beetroot finely
fry the dal in a little oil to a golden colour & grind to a paste
fry the cashew nuts & pound them coarsely
mix all these ingredients in a pan, except the soda, and cook on a low flame till the mixture becomes thick.
remove, cool, add soda and knead to a smooth paste
take small portions, flatten them to round shape of vadas, deep fry in hot oil till golden in colour
drain well, serve hot with chutney.




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courtesy Moushmi Kishore

ONION POTATO KACHORIS

INGREDIENTS

FOR STUFFING

oil  2 tbsp
cumin  1 tsp
fennel seeds/ saunf crushed lightly  1 tsp
onion finely chopped   2 big
potatoes  boiled, peeled, mashed  1 cup
salt to taste
ginger-garlic paste   2 tsp
green chillies finely chopped  1 tsp or you can use chilli paste
garam masala pdr.  1/2 tsp
chaat masala pdr   1/2 tsp
coriander seeds   coarsely crushed  1 tsp
turmeric pdr   1/2 tsp

FOR DOUGH

maida/ all purpose flour   1 cup
ghee/ clarified butter  1 tbsp
oil  1 tbsp
salt  1/4 tsp
cooking soda  a pinch

METHOD FOR STUFFING

heat oil, add fennel & cumin, saute, then add the pastes, onion, saute till onion is light brown
add the dry masalas, fry well, then add potatoes, salt, mix well
add coriander leaves, fry for a minute, remove & cool.

Make a soft dough, with ghee, oil, little water.
make small balls of the dough, divide the stuffing also equally
make small cups of dough with your fingers, put stuffing, cover well from all sides, to form a ball
then carefully flatten it without much pressure with your palm to about 4-5"
fry them in hot oil till golden, drain on kitchen towel
serve hot with mint chutney or sweet tamarind date chutney ( which you can see in my previous recipe).
This is a typical Rajasthani kachori, which is eaten for breakfast.




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SWEET KACHORI

INGREDIENTS

FOR STUFFING
roasted mawa   100 gm ( roast it in a thick pan on slow flame, till light pink).
pineapple   pieces from tin  2 tbsp finely chopped
cherries from the tin  2 tbsp finely chopped
cardamom pdr.   1 tsp
castor sugar    2 tbsp

mix all the ingredients well with your hand, crushing the fruits well.
make small balls for filling

FOR DOUGH
maida/all purpose flour   1 cup
ghee/ clarified butter   2 tbsp
cooking soda a pinch
salt a pinch
mix well to a soft dough, using water if needed

Oil for frying

Make one string sugar syrup with 1/2 cup sugar & 1/4 cup water.

TO MAKE KACHORIS
take small balls of dough, make cup shape, big enough to put the stuffing.
cover from all sides, seeing it is well covered.
then slowly flatten it without much pressure with your palm about 4-5"
deep fry in hot oil, drain on kitchen towel
make small slits on each, so that when you soak it in syrup, it will go inside.
serve it warm, with some chopped nuts on top, or you may put a piece of pineapple on top !



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SWEET IDLI

INGREDIENTS

udal dal  1/2 cup

semolina/ suji/rava   3/4 cup

jaggery finely grated   4 tbsp

cooking soda   1/4 tsp

coconut grated  1/2 cup

cardamom pdr.   1/2 tsp

cashew nuts &  raisins   1 tbsp finely sliced

salt to taste

milk as needed

METHOD
soak dal in water for 5 hours

then grind to a fine paste.

keep it for 4 hours

dry roast rava on a griddle till it changes colour, by stirring continuously

add roasted rava with dal, along with salt soda

add enough milk to make a thick & smooth batter

mix together coconut, cardamom, jaggery, nuts & raisins.

fill the greased idli plates 1/2 with batter, spread little coconut mixture on it, then again spread idli batter to cover it.

steam for about 10-12 minutes till idlis are soft & firm.

remove, serve hot with a dash of ghee on each.

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