Raagi sangati / Raagi mudda

Ingredients:


Rice - 1 cup
Raagi flour -1 cup
Salt to taste
Water - 4 cups

Method:


1)Clean the rice thoroughly and soak it for about 15 minutes.
2) In a round bottom pan add rice,salt , water and cook it on low flame by covering the pan with a plate or lid.
3) Cook the ric etill the grains becomes soft and now add Raagi flour to the pan and mix well .
4) Now mash the rice with lenthil masher.
5) In a vessel apply water on all sides and drop the mashed rice into the vessel.
6) Rotate the vessel circularly and a round ball is made.
7) Instead of dipping your hand in water and trying to make round balls by burning your hand this is an easy way of making round balls.
8) Place the ball made into the plate and make small hole at the cente as shown in the picture.
9) Add telavai karam (Check the blog for recipe) and Ghee at the center and mix well.
10) Dip small portions of raagi sangati into the telavai karam and enjoy it.
11)  This can be served as lunch.
12) It can aslo be served with Onions and buttermilk.

Kajjikayalu/Karjikayalu

Ingredients:

Maida/All purpose flour- 2 cups

Ravva/ Sooji - 1 tbs

Salt - a pinch

Water -as required

Oil for deep fry

Stuffing:

Grated dry Coconut - 2 cups

Sugar - 1 cup

Elaichi powder -1/2 tsp

Method:

1) In a bowl mix maida, sooji,salt and water and mix well to make dough.

2) Heat a pan and add grated dry coconut,sugar and elaichi powder and mix well for 5 minutes till the suagr melts.

3) Make small balls out of teh dough and roll them as poori and place thestuffing in half circle of poori.

4) Close the poori in semi circle shape and close all the edges as shown in picture.

5) Water can alos be applied on the edges to close the poori.

6) Follow teh same procedure to make more kajjikayas.

7) Heat oil in a round bottom pan and fry these kajjikayas till they turn golden brown.

Kaajalu/Madatha kaajalu

Ingredients:

Maida/All purpose flour - 1 cup
Ghee - 1/4 cup
Salt a pinch
Sugar - 1 1/2 cup
Elaichi - 2

Water -  1 cup

Channa Flour-/ Besan - 2 tbs
Oil for deep fry

Method:

1) In a bowl add Besan, 2 tsp ghee and 2 tsp sugar and mix well and keep aside.
2) In a bowl mix all purpose flour,ghee and water an dmake soft dough.
3) Cover it and keep it aside for 20 minutes.
4) Make small balls out of the dough and roll them as thin chapathis.
5) Apply the Besan mixture on one side of chapathi and place another chapathi on that.Again appy Besan mixture on top of chapathi and place another chapthi on it.
6) Roll the 3 chapathis that have been placed one above the other and cut the roll into 6 pieces.
7) Now press the rolls again.
8) Heat water and add sugar,elaichi to make sugar syrup.
9) Heat oil in a pan and add the pressed rolls and frey them till golden brown.
10) Put the fried kajas in to the sugar syrup(pakam).
11) Serve them hot or cold as a dessert.