Flavour Diary: July 2016

Kakinada Gottam Kaja | Indian Dessert Recipe | Celebration treat

Day's flew away so fast that we don't even realise until we have stucked up some number in our calendars but this time i am referring foodie monday blog hop, which i have been participating in almost every monday has just reached 50 bloghops.Isn't that cool, i always felt it was few days back i have joined the foodie monday group (i was from 4th blog hop) and now it's a golden jubilee blog hop. To celebrate this event we foodies have decided to take up traditional sweet as a theme this week. For 25th Blog hop celebration i made hyderabadi special Khubani Ka Meetha.
And for today's blog hop i was thinking of easy recipe which is quick and traditional like kheer, jalebi or something hyderabadi. But yesterday somehow i found time and prepared "Kaja/Khaja" which is quite famous in both telangana and andhra pradesh.Hyderabad being a capital of both states, we enjoy all the delicacies from both of them...yum.
Kakinada is the city in Andhra pradesh where Khaja/kaja are perfectly made and are popular...so it's Kakinada Kaja. We have two variations in it, one is Madata Kaja and another is Gottam Kaja. Madata Kaja is folded round fried pastry is dipped in sugar syrup and Gottam Kaja is cylindrical /pipe shaped hollow fried pastry is dipped in sugar syrup.
Gottam kaja is easily made and enjoyed at home if you remember few things in mind . These are hollow and juicy inside and bit crispy on outside. Check out the ingredients and steps for enjoying this yumminess.

Level: Easy

Cook time: 20-30 mins
Prep time: 20 mins
Resting time: 3hrs

Makes:21-24 (2-3 inches in length)

1 cup:250 ml
1 tablespoon: 15ml

Ingredients

All purpose flour/Maida: 1 1/2 cup
Gram Flour/ Besan: 2 tablespoons
Butter/Ghee:2 tablespoons
Baking Soda/Cooking soda: 2 pinches
Sugar Syrup
Sugar: 3 cups
Water: 1 1/2 cups
Cardamom: 2 crushed

Directions

In a bowl add All purpose flour, gram flour, butter/ghee and baking soda. Now rub it until the ghee is spread all over the flour mixture. Now add water little by little to form a soft dough. Grease your hands with ghee and knead it for 3 -4 mins and cover the dough with lid and let it rest for 3hrs minimum(went to shopping so mine was kept for 5 hrs ).
Knead the dough again once or twice and Divide the dough in 3 equal parts.
Dust the worktop with flour and take one part of the dough and make a long thick string around 15 cm and with light hand tap on it. Divide in to 7-8 equal parts.
Indent in the middle with your finger in small portion.
With rolling pin with light hand just roll once.
Repeat 3-5 steps and Make kaja for rest of the dough.
Heat oil (when you drop a small dough piece it should come up with in 2 secs) and place the kaja 3 or 4 a time and fry till it turns dark golden colour on medium high heat.
Drain the excess oil and dip it in sugar syrup and press them for 30 secs.(Pressing makes the sugar syrup to get in to kaja to make it juicy..so its mandatory)
Do steps 7 to 8 for rest of kaja's and let them soaked for minimum 30 mins.
Optional Step: Drain the excess sugar syrup and roll it in powdered sugar.

Making of Kaja (Video clip)

Sugar Syrup:

In a bowl add sugar and water and bring it to boil and let it boil until you get one thread consistency and turn of the string.Sugar syrup should be similar to gulab jamun syrup consistency.

Tips
How to check one string consistency easily:
one way:Dip the spoon in the syrup and lift up, the last drop from spoon will be stretched and fall off. then the syrup is ready.
2nd way: Take small amount of syrup in spoon and let it cool and then dip the index finger in it. Press the index finger with thumb finger and put the fingers apart slowly, if the you get a string then the syrup is ready to use.

Kakinada Kaja is going to be part of 50 #foodiemonday #traditionalsweets #bloghop recipes

Random yummies

Palak Gosht

Caramel Custard

Basbousa - semolina cake

Hyderabadi Bagara Baingan

Russian Salad

Egg Puffs

Nutella French Toast

Paneer is most common cheese found in south asian countries. Its being cheese it's one of the good source of calcium. Paneer can be made very easily at home as it needs just lemon juice/ vinegar and milk and few steps to follow or you can simply buy Paneer from Indian store and use it.
Paneer is one of my families favourite ingredients...whatever i make with paneer is hit...as paneer in itself a versatile that it can be used in sweets( Sandesh, Rasgulla, Shahi Meetha Paratha, Anjeer Kalakand ...), savouries(Paneer Pakoda, Paneer Manchuria...) and curry(Paneer Butter Masala , Achari Paneer, Paneer Tikka Masala , ... ) dishes. Today's recipe is mouth watering korma which goes well with flat breads and any flavoured rice. Easy to make with few steps to follow...come let's cook this easy yumminess

Level: Moderate
Total Time: 40 min

Serves: 3-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Paneer : 250 grams
Oil : 3-4 tablespoons
Ginger Garlic Paste: 1 tablespoon
Dry Fenugreek Leaves(Kasuri Methi) : 1 tablespoon
Chilli Powder: 1 teaspoon
Cumin Powder(Jeera Powder): 1/4 teaspoon
Chopped Coriander to garnish
Yogurt(Dahi/curd): 2 tablespoon
Water: 1 cup
Salt to taste

Whole spices:
Green Cardamom(Elaichi) : 3
Cloves(Laung): 3
Cinnamon (Dalchini): 1 inch piece

Gravy
Onion: 1 large
Tomato - 2 medium
Cashews: 10-12 whole
Desiccated Coconut: 3 tablespoons
Sesame Seeds(Til): 2 teaspoons
Green chilly - 2

Directions

Making Gravy:
In a pan, add 1 teaspoon of oil and roughly chopped onion and fry until they become soft. Transfer to the blender and let it cool (don't blend it, we have other ingredients to put in).
In the same pan add roughly chopped tomatoes, cashews and chopped green chillies and cook until tomatoes become tender. Transfer to the same blender and let it cool (don't blend it, we have few others to go in).
In the same pan dry roast desiccated coconut and sesame seeds until coconut changes colour.Transfer to the blender.
Now blend all together to form a smooth paste (add a tablespoon of water if required).

Making Paneer Korma:
In a pan add remaining oil and once medium hot add all whole spices and then add the gravy mixture, ginger garlic paste,salt.
Close the lid and Fry until all water is gone(* be careful as the gravy splatters and and stir in between to avoid burns).
Once the gravy comes closer add water. Once it comes to boil add paneer pieces, crushed Kasuri Methi, chilli powder, and turn the heat to medium low, close the lid. After 5 mins add cumin powder and cook for another 5 mins(stir in between). Check for desired consistency of the gravy (add more warm water to make it liquidy) and cook accordingly.Turn off the heat.
Whisk the yogurt and add it the gravy and then turn on the heat and cook for another minute and garnish it with chopped coriander.

Tips
You can shallow fry the paneer if it is not fresh.
If you don't like whole spices then you can use garam masala instead, but add along with cumin powder at the end.

Yummy...Wanna try....let set go....

Try other Yummies

Few years ago when i tried these biscuit at my friend's place which was super buttery, mouthwatering , succulent and addictive.Yes it's super addictive...from then to now these are one of my favourite biscuits. Whenever i buy these shortbreads, it's for sure that major part of the pack is safely stored in my tummy ...yum...These shortbreads were in todo list for so long that whenever i buy them i just remember that i should replicate them at home...as these are easy to make and needs quite few ingredients...The texture of these shortbread is flaky, soft, and the ground rice gives the stiffness and gives little grainy texture.
Scotland is beautiful country to visit in anytime of the year...beautiful highlands, Lochs and historic places like Edinburgh. If you have good weather then go on tour bus in edinburgh and glasgow which has both Old and new architectures will amaze you.If you visit Scotland do make sure you gobble up some shortbreads and pack few or as much in your travel bag to enjoy them back home.These shortbreads are scottish specialities and the recipe is adapted from here which is well known grocery store in UK. I have baked them traditional way in a round pan...with no fancy cutters or without any flavouring. But you can use fancy shaped cutters also but make a note that baking time varies.And you can even dip it in chocolate or flavour it lemon or orange zest.
Living in scotland for more than 2 years and feeling proud to share a traditional scottish recipe for the first time :)

Prebaked Scottish Shortbread

Textured cloth in pic is scottish dress pattern cloth.

Level: Easy

Bake time: 45 mins
Prep time: 10 mins

Makes:8 wedges (7 or 8 inch round tin)

Ingredients

Butter:100 gms + greasing the tin
All purpose flour/Maida: 175gms
Sugar: 50gm
Ground Rice* : 2 tablespoons
Salt a pinch
* soak rice for few hours, drain water and let it dry on cloth and blend to powder(grainy texture).
Directions

Grease the baking 7" or 8" round pan.
Preheat your oven at 150C for 10mins.
In a bowl add butter and sugar and blend until pale and fluffy.
In another bowl add All purpose flour,rice flour and salt and whisk to mix well.
Add flour mixture to butter mixture and stir until well incorporated. Mixture at first will be crumbly but after sometime the mixture comes together.
Press down the mixture in the cake tin and smooth into even flat layer(make use of back of the spoon or hand).
Pinch the sides and mark into pieces using knife but don't cut through. Prick the top with fork.
Bake for 40-50 mins, shortbread will be slightly coloured, turn off and let it cool completely and cut the pieces.

Tips
Always use softened butter and cream together butter and sugar until creamy and fluffy.
You can buy ground rice from the store or if not available make it at home or simply use rice flour but the ground rice gives the grainy texture to the shortbread.

Scottish Shortbread is going to be part of 49 #foodiemonday #CookieRecipes #bloghop recipes

You might be interested in other recipes using 5 or under ingredients...here are few to list

Hyderabadi Chaney Ki Dal

Beetroot Lassi

Fried Icecream

Chinese Scallion Pancake

Beetroot Dosa ( South Indian Beetroot Pancakes)

Hyderabadi Shahjahani Meetha ( Tamatar Ka Halwa)

Dry Garlic Chutney

Kala Chana Sundal(Black Chickpea salad)

I am not big fan of Cabbage but, i always find ways to include in diet at least fortnightly... like in Kofta Curry, Spaghetti nests with cabbage balls, in Spring Rolls , or in Pickle form, or in mixed veg curry, or cabbage fried rice, and on and on.

Today's my way of having cabbage is in Pakora form...this is easy to make, crispy and best in monsoon season with a cup of tea and also great as appetizer and goes best along with Dal Chawal.
Cabbage is an excellent source of vitamin C and vitamin K, containing more than 20% of the Daily Value (DV) for each of these nutrients per serving. Cabbage is also a good source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100 gram serving.
You might like other veggie Pakoras to try here are few to list

Beetroot Pakoda

Oats Spinach Pakoda

You may also like to check other Indian Appetizers
Savoury Bites
Hyderabadi Dahi Vada
Lauki Ki Puri

Kala Chana Sundal / Black chickpea Sundal
Chegodilu(Chekodi)
Poha Chivda

Gobi Manchuria

Vegetable Spring Roll

Level: Easy
cook time: 25 mins
Prep time:5 mins

Serves: 4
Cup: 250ml

Ingredients

3 cups finely chopped Cabbage
3/4th cup Besan(Gram flour)
2 teaspoon Ginger Garlic paste
2 teaspoons Ajwain (caraway seeds)
1 teaspoon Red Chilli powder(to taste)
1/2 teaspoon Turmeric powder
1 teaspoon lime Juice
Salt to taste
1/4th cup Water
few curry leaves
Oil to deep fry.

Directions
Take a big mixing bowl.Add all the ingredients except oil and keep aside for 10 mins. Mix all the ingredients well...the mixture will be dry but cabbage should be coated with gram flour batter. (adjust besan and water accordingly)
Heat oil in a pan and sprinkle the cabbage mixture in oil.
and fry the pakora on high heat until they turn Golden color. Place them on a paper towel. Serve hot with tea or as a side dish along with Dal Chawal.

Tips
If you like soft pakoras then your batter should be bit runny and thick so add water and flour accordingly and fry as directed below

Drop the batter and fry the pakoda in hot oil till half fry.Place them on a paper towel and let them cool down.

Heat the oil again and place all pakoda into hot oil and fry them again till they are golden brown in color.

Wanna try....let set go....
Random Yummies...

Palak Gosht (Lamb in Spinach Gravy)

Caramel Custard

Egg Mayo Sandwich

Egg Puffs (Kids Version)

Dry Fruit Fried Rice

Ramadan is going to end in a day or two, i feel bad it's going to end...a month in which one good deed of ours is folded minimum 10 times, a month in which you learn the importance of food and if we are lucky and god grace we might be successful in Laylatul Qadr (a night which is equivalent to 1000 months) ... and if we see scientifically we have refreshed our whole body system. The things which have started has to end and so do this Ramadan...but the end of this month celebrated with special prayer and get togethers and Eidi(gifts) to little ones. Happy Ramadan to All my Friends and followers...
Today's recipe is Rasgulla a famous bengali dessert which is easy to make if you keep few points in mind while making it. I love bengali sweets( don't remind me what i said in Anjeer Kalakand recipe)... most of the desserts in Bengali Cuisine are made with freshly made with chhena and with no or less butter/ghee. And one of delicious sweet treat is Rasgulla which is made with less than 5 ingredients....Rasgulla is a combination of two words 'Ras' mean 'syrup' and 'gulla' means 'spheres'... so it's small sphere made with chhena are soaked in sugar syrup. Check out the tips section for quick tips to follow.

This is first time i am participating #EidEats2016 event organised by three bloggers of Flour & Spice, My Ninja Naan and Chocolate & Chillies and i am super excited to share my Rasgulla's for virtually treat.

Level: Moderate

Total time: 40 mins + Rest time
Makes: 20-25 rasgulla
1 cup = 250ml

Ingredients

Milk: 1 liter (4 cups)
Lemon juice: 2-3 tablespoons
Sugar: 2 cups
Cardamom pods: 2
Water: 4 cups
Nuts to garnish(optional)

Directions

Bring milk to boil and turn off the heat and let it rest for 5 mins and then add lemon/lime juice and turn the heat one and keep stirring. The whey gets separated from the solids in 3-4 mins.
Take muslin cloth and drain the whey out and run under cold water for 2-3 secs. Squeeze out the excess water, hang it to the tap or keep it under some heavy weight for an hour or so.
When you crush the paneer it will be crumbly. Place it on big plate and start to knead it using edge of your palm. Knead it for around 8-10 mins then it will form a non sticky dough.
Divide the dough in 20-25 equal portions and make balls and cover it with muslin cloth.
Before you start making balls, place a big pressure cooker, add water and sugar. Once the sugar is melted and water comes to boil, turn the heat to medium, add balls to it.
Turn the heat to high and Close the the lid and hear one whistle.Now turn the heat to medium and cook for another 5 mins and turn the heat off (If you don't have pressure cooker then use heavy bottom pan and cover the lid and cook for 20-30 mins).
Let the pressure cooker cools down completely and open the lid and check your rasgulla's, now they will be double in size.
Check the consistency and sweetness of the syrup...if the syrup is thin and not sweet then turn the heat on cook till desired consistency.of the sweetness and Add crushed cardamom pods to the syrup.

Tips

1. for soft paneer, you must always add lemon juice when the milk is not super hot.

2. Always make sure that paneer which you start for kneading should not be too wet or too dry. Too wet paneer will dissolve in sugar syrup and with too dry paneer we wouldn't be able to knead to a soft dough.

Wanna try....let set go....

Samosas are Indian or South Asian savoury snack/appetiser and comes with various filling from sweet filling or vegetarian or non vegetarian fillings. Samosas,Vadas and pakoras are snacks which are very much famous during rainy day to have and today's recipe is hyderabad's favourite Irani Samosa.
From ages these Samosas are widely available at Irani cafe's and served along with chai biscuut (biscuit) and chai...so that's how these samosas got its name. These samosas are small in size compared to normal samosa and are completely filled with onions and are super addictive.But now it's not limited to Irani cafes it's available at most places...Gobbling up these small bite size samosas hot hot is simply mouthwatering....These are best for any get together or for simple snack or for any time gobbling....
Today's recipe is easy to make and uses very few ingredients from pantry. If you are making use of store bought samosa sheets then total time to wind up is less than 30 mins. But i made my own samosa sheets at home....usually samosa sheets are made completely with maida/plain flour but i made it with 50-50 with whole wheat flour and plain flour....

You might be interested in other Hyderabadi yumminess here are few to list
Hyderabadi Shahjahani Meetha (Tamatar Ka Halwa)
Hyderabadi Mutton Tahari
Hyderabadi Chicken Haleem
Hyderabadi Kesar Badam Ka Harira

Level: Medium

Cook time: 40 mins
Rest time: 20 mins

Makes:14 + samosas
1 Cup = 250ml

Ingredients

For Samosa Sheets:
Plain Flour/ Maida: 1/2 cup
Wheat Flour: 1/2 cup
Salt: 1/4 teaspoon
Water for kneading
For Filling:
Onion: 1 cup finely chopped
Poha/flattened rice: 1/4 cup
Oil: 2 teaspoons
Cumin powder: 1/8 teaspoon
Garam Masala: 1/8 teaspoon
Turmeric Powder: 1/8 teaspoon
Red chilli powder to taste(1/4th teaspoon)
Salt to taste
lemon juice: 1/2 teaspoon (optional)
For Glue:
Plain Flour/ Maida:2 tablespoons
Water: 2-3 tablespoons

Directions
Filling:
Heat oil in a pan and add finely chopped onions, salt and fry for 2-3 mins and add all other ingredients except poha/flatten rice. Fry for another minute and add poha and turn off the heat.Your filling is ready.
Glue:
In a small bowl add flour and water and mix well and ur glue is done for useage.
Samosa Sheets:
1.In a bowl add all the ingredients under samosa sheets and form a dough and rest it for 20mins. Knead the dough for 5 mins and make equal size balls.

2.Dust the flour and flatten 2 ball in 3 inch in diameter. On one flatten bread sprinkle oil and flour and spread it around.

3.Now take other flatten bread and lap over it. Dust again the flour on surface and flatten the bread as thin as possible... you should be able to see the worktop.

4.Heat the pan and place the flatten sheet on it.flip the sheet after 5 to 10 sec and place the other side also for 5-10 secs. Remove from heat and try to separate the sheets.Now cut the sheets with the help of scissors in rectangular shapes and Cover with damp cloth. Repeat the 2-4 for rest of the dough.

Making of Samosa:
Check the below video for wrapping the samosas.Folding comes with practice so don't worry for initial wrapping of samosas.

Heat oil and fry the prepared samosas until golden brown on both sides.
Tips
You can add green chillies and chopped coriander to taste in the filling.