Kajjikayalu - A Traditional Andhra Sweet

This particular sweet has a special place in the traditional sweets menu of Andhra.........


For making 25 Kajjikayalu:

• 250 gms maida/all purpose flour+5tbsp. for dusting
• 4-5 tbsp oil
• water to knead the maida/flour
• salt to taste(2-3pinches)
• oil for deep frying

For the filling:

• 1/4 cup putnala pappu/roasted chick peas
• 1/4 cup Pallilu/Peanuts
• 1/4 cup copra(dry coconut powder)
• 1/4 cup nuvvulu(white)/white sesame seed
• 1/8 cup khus-khus/poppy seeds
• 1/2 cup sugar
• 3/4 cup jaggery(powdered)
• 1 tsp. cardamom powder
• Dry roast pallilu/peanuts keep them aside and fry the nuvvulu/sesame seed on low flame till they turn light brown in color allow them to cool and grind them to coarse powder and keep them aside.
• Then grind coconut, putnalu/fried chick peas, kus kus, sugar and jaggery to a coarse powder, now add the peanut and til powder, cardamom powder and mix well, if needed add little more sugar.

Method to make Kajjikayalu:

• Mix the maida with salt, oil and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls. Keep them aside covered for half an hour.

• Then roll each ball with the rolling pin into a thin puri, Spread this puri on the kajjikayala mould, fill it with 2tsp. of filling, wet your finger and run it along the edges of the puri on the mould, close the mould to the opposite end, press it firmly so that the filling does not come out during frying, remove the extra puri that's left outside the mould.

• Heat oil in a kadai, once the oil is hot enough drop 3-4 kajjikayalu and fry them on medium heat till golden brown, turn them carefully to the other side so that it cooks on all sides. Let them cool and store in air tight containers. Kajjikayalu can be stored for 3-4 weeks.

Alasandhalu Rasam/Lobia-Cowpeas Rasam

I bet YOU all love it..................There are many varieties of rasam, this is one among any varieties. This is such a yummy yumm recipe of traditional and rare variety of rasam. This aromatic and unique tasting rasam has it's place in the households of rural coastal belt of Andhra, it's earthy smell makes it so unique and special............

How it's made:

Soak alasandhal/lobia/cowpeas over night or for about 6-8hrs.

Pressure cook them with 2cups of water and 2tomatoes.

Drain theses peas, save the excess water.

Grind the peas and tomatoes to fine paste.

In a bowl add drained water, ground paste, salt, 2tsp. tamarind pulp, 2tbsp. home made rasam powder or any brand of your choice(I prefer MTR) and water(required to get the desired consistency, it should be little water, so once it's boiled it gets little ticker).

In a kadai add 1tsp. oil, once it hot enough add 2.no pods of garlic(crushed), 2no.dry red chillies, 1/2tsp.mustard and jeera each, once they start to splutter add 2springs of curry leaves and add the raw rasam to it and allow them to boil, remove from the heat as soon as it comes to rolling boiling(this variety of rasam should not be boiled much, over boiling reduces it's taste and aroma). Garnish with coriander leaves and relish this yummy yumm Rasam with steamed rice or even with idli.