Wednesday, October 22, 2014

Karapu Kajalu or Spicy Kajalu

Karapu Kajalu is an all-time favorite snack for children. These cumin flavored kajalu are very crispy and tasty. We can also make plain kajalu  and add powdered cumin seeds, chilly powder and salt to them or we can coat them with sugar syrup (one string consistency). Thus at a time we can prepare both karapu kajalu (spicy kajalu) and teepi kajalu (sweet kajalu).
Let's see how I made these karapu kajalu :)

What you need:

Maida (all purpose flour)-2 cups
Wheat flour-2 cups
Cumin seeds-2 tablespoons
Chilly powder-1 tablespoon
Turmeric powder-a pinch (optional)
Salt to taste
Hot oil-2 tablespoons for the dough
Oil for deep fry


1. Grind the cumin seeds, chilly powder, salt and turmeric powder into a powder in a mixer jar. 
2. Take the maida and wheat flour in a large bowl. Add the ground powder and two tablespoons of hot oil and mix it.   
3. Add water little by little and make a tough dough (like chapathi dough). Cover it with a wet cloth and keep it aside for half an hour.
4. Kneed it well and divide into four equal portions. Roll each portion into a big, thin circle using a rolling pin. Dust with dry flour if necessary.
5. Cut the circle vertically and horizontally to make small rectangles using a biscuit cutter or a knife. You can also cut them into square or diamond shapes. Now make holes on them using a fork to avoid bubbles while frying.
6. Heat the oil in a frying pan or kadai and fry the cut pieces in batches to golden brown colour on a medium  flame. Transfer them onto a paper towel and allow them to cool.  

 Once they cool down, store them in an air tight container.
 Note: Instead of mixing both maida and wheat flour, you can also use either maida or wheat flour.           

Monday, October 20, 2014

Motichoor Laddoo

Thinking about what to prepare for Deepavali? May be you can try this recipe. I came across this Motichoor Laddoo recipe on a TV show recently. I didn't have a perforated ladle with holes small enough to make motichoor laddoo but since this recipe involves grinding the boondi later on, it wasn't an issue. The laddoos came out very well and I felt that making these was much easier than making boondi laddoos. You can check my "Boondi Laddoo" recipe under the "sweets" label in my blog.
Let's move on to the recipe.


What you need:

Bengal gram flour or besan-1 cup
Sugar-1 cup
Milk-1/2 a cup
Turmeric powder-a pinch
Cardamom powder-1 teaspoon
Melon seeds-1 teaspoon
Ghee-for deep fry


1. Mix the gram flour, turmeric powder, milk and water in a wide bowl and make a batter of pouring consistency.
2. Boil the sugar with sufficient water in a pan and make a syrup of one string consistency. Add the cardamom powder and turn off the stove.
3. Heat the ghee in a wok or kadai and make boondi with the batter using the perforated ladle. No need to bother about the size and shape of the boondi because we are going to grind it shortly.
4. Add the boondi to the syrup and do repeat the process with the remaining batter. Once the boondi has soaked in the syrup and cooled down, grind it into a powder.
5. Add melon seeds and make lemon sized balls. We can make the laddoos easily without applying ghee or water to our palms unlike for boondi laddoo. Let them settle for half an hour and store them in an airtight container.

Serve the delicious laddoos to your guests during Deepavali and enjoy :)

Note: You can add dry fruits like almonds, cashews and pistachios instead of melon seeds. If you want you can add saffron food colouring to the sugar syrup to get richly coloured laddoos.