Ganesha’s Mithai

ah, have been searching for this for long, m gonna try this. Thanks Sailu !!!

http://www.sailusfood.com/2006/06/01/kajjikayalu-traditional-andhra-sweet/

Ingredients:

500 gms maida (all-purpose flour)

4-5 tbsps ghee

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

1/4 dry coconut finely grated

1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)

1 cup sugar

1 tsp cardamom pwd

3 tbsps finely chopped cashewnuts

1 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.

2Meanwhile, 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. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.

3 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.

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

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

6 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 as shown in the picture.

7 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.

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

 

Plum Cake

ah, found recipe for plum cake, my malayali roomates use to get it for christmas . Thanks !!! will try it and let you know.

http://deepann.wordpress.com/2006/03/30/rich-fruit-plum-cake/

• Dates - 3 cups
• Raisins- 2 cups
• Cherries(Preserved in Indian way)- 2 cups
• Broken Nuts-2 cups
• Orange & Lemon Peel- 1/2 cup
• Tutty Fruty or other candied fruits (Optional)- 1 cup
• Brandy or Rum - 1/2 cup
  Chop the fruits fine.Soak in the alchohol and keep it in an air tight container for a couple of week.
• All Purpose Flour/Maida - 2 cups
• Powdered Sugar - 3 cups(1 cup for caramalizing the sugar)
• Butter - 250 gms
• Baking powder - 2 tsp
• Eggs - 6
• Vanilla Essence - 2 tsp
• Salt - a pinch( to adjust the sweetness)
• Powdered Spices - 3 tsp (Cardamom,Cloves,Cinnamon,Nutmeg,Dry ginger)
• Orange juice - 2 tbsp

1. Caramelize 1 cup of Sugar.
It can be done by heating a medium sauce pan with 1 cup of sugar and 1 tbsp of water.Stir in continuosly and use only medium heat.The sugar will melt first,then gradually becomes a molten syrup.As it gets hotter,it’ll turn into a dark colored caramel syrup.Now slowly add 1/2 cup of water and stir well immediately before it crystalizes back.(Be careful while doing it,for it can splash and may cause severe burns.).Stir it well to dissolve completely and allow it to cool. 

2.Preheat the oven to 350 degree F.
3.Sift the baking powder and flour well,2 or 3 times.
4.Now mix the powdered spices and the soaked fruits to the flour.Mix well with a spatula and keep aside.
5.Beat butter and powdered sugar till light and fluffy.
6.Now add the eggs one at a time to the beaten sugar butter mixture with a teaspoon of flour after each egg.Beat well.
7.Add the flour mixture alternatively with the cooled caramel and fold in.Remember do not whisk,this can break the fruits.
8.Lastly add vanilla essence and 1 tsp of brandy.Mix everything well using a wooden spatula preferably to one side.

9.Pour it into a lined baking pan.(Lined with parchment paper or brown paper).
(As i didn’t have the parchment paper with me,I just butter sprayed the pan and sprinkle some flour on it.)

10.Bake it in the oven for 45 minutes.
11.Check by inserting a tooth pick and if it comes out clean ,the cake is done.
If its not done reduce the heat to 250 F and bake for another 10- 15 mts or until done.
12.When the cake is baked,remove and immediately sprinkle 1 tbsp of brandy over it.This can enhance the flavour and increases its life span.

13.Let it cool .Cut it and serve.

14.If storing,remember to keep it in refrigerator in an air tight container.

 

Banana Fritters

One of the malayali snacks I love, still to try

http://kitchenwonders.blogspot.com/2006/07/banana-fritters_11.html

Banana(ripe) - 2 (The banana should not be overripe)
Refined or all purpose flour - 3TBS
Cornflour - 1TBS
Sugar - 1/2 TBS
Turmeric powder - pinch to give a golden color.
Salt - a pinch
Baking soda - a pinch(optional)
Oil - to deep fry

Peel the bananas,cut them into 2 halves, Slit the two halves lengthwise into 3 or 4 pieces depending on the size.
Make a thick batter of cornflour,refined/all purpose flour,turmeric powder,salt and sugar to coat the banana pieces
Deep fry the banana pieces after coating them with the batter
Fry till it turns golden brown
Drain over tissue paper and serve hot, sprinkle little powdered sugar to give a sweet taste if u like.