Tindora Curry (dondakaya curry)

Ingredients


Tindoras 20-30

1 onion chopped

7-8 Dry red Chillies

3-4 tbs Dry Coconut powder

2 tbs coriander seeds

2 tbs dalia or (putnala pappu)

3 tbs tamarind juice

turmeric powder

salt to taste



Preparation

First boil water add pinch of salt to it, then put tindoras in boiling water and let them gently boil for 5 minutes, after that remove them and put them to side for cooling and cutting. meanwhile grind all the dry ingredients finally after spice mixture becomes into powder in the end add onion
and tamarind juice to spice mixture and grind again lightly, then heat oil in a pan add mustard seeds after they crackle add lengthwise cut tindoras in oil fry them well then add ground spice mixture to tindoras with pinch of turmeric and salt to taste and mix well and keep it on medium heat covered for 5 minutes or until done.and tindora curry is ready to be served with rice or chapati.

Baked Kajjikaayalu

..............................................................Baked Kajjikayalu

Kajjikaayalu are one many favorite sweet snacks of mine,i always used to enjoy when my Mom makes them and keeps them ready before we get back from school, nice aroma of kajjikaayalu especially made with bellam(jaggery) and Nuvvulu (sesame seeds) tasted great, but i have never learnt anything from my Mom,because she thought we would get tired coming from school and have to finish homework things like that so she never felt like telling anything,but after marriage i came to united states, and i had to struggle a lot, i regret not learning any cooking that time,she would make so many great dishes i just love her cooking, but anyway i learnt few of my own on the way as life is learning process. Here i am posting kajjikaayalu but without frying in oil,baked kajjikaayalu taste same inside but outside tastes lightly different since it is not fried in oil,but instead of feeling guilty after eating fried snacks,here we do not need to feel guilty because they do not feel filling and heavy.




..................................................Jaggery , seasame seeds

Ingredients

• 1 cup Sesame Seeds (Roasted)
• 8 Small Blocks of jaggery (bellam)

For the dough to cover the mixture.

• 1 1/2 Cup All Purpose Flour
• 2 Tbsp ghee
• pinch of salt or to taste

Preparation


First Make Dough by mixing ,All purpose Flour,salt and ghee with enough water to make soft dough and keep it aside for 15- 30 min, Meanwhile prepare stuffing for the dough by grinding roasted sesame seeds to a course powder,then take jaggery blocks grate them with grater or chop them with knife very finely, easy way i did was after making sesame seed powder then i put jaggery and sesame seed powder into a food processor it came out perfect but witch ever is convenient for you, you can follow that method, just make slightly course powder ,take out the dough and knead again one more time, make them into lime size balls and roll them into pooris and hold the pooris in left Palm and one side of poori fill with 2 tbsp full of filling, and lift other side of poori gently and cover the filling by pressing the edges firmly without leaking the poori from sides,
incase poori doesn't stick properly to make into shape, then apply slight amount of water to edges and close then put on clean surface remove excess dough around it so it will be shapely or you can use fork to press edges for design,after shaping the kajjikaya, in india we get kajjikaaya press,and kajjikaaya edger,in this picture i used kajjikaya press
but if we do not have press available we can still make by using above method, finish making all kajjikaayalu cover and them,then preheat oven to 375 degrees and place parchment paper in a cookie tray and line the kajjikaayalu and bake them 25 min or until you see light brown to medium brown color.enjoy oil less kajjikayalu.








......................................................Baked Kajjikayalu