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January 30, 2020

Karnataka Style Tomato Bath Recipe | Karnataka Tomato Pulao

tomato bath
Here is my second version of Karnataka style tomato bath recipe / Tomato pulao recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.  

Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. 

Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.


tomato bath recipe

Karnataka style tomato bath recipe


Karnataka style tomato bath recipe

Karnataka style tomato bath recipe in a pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice / Ponni rice / Sona masoori - 1 cup
  • Cooking oil - 3 tbsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 2 (I used big sized Bangalore tomato)
  • Mint + coriander leaves – a fistful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder / coriander seeds powder - 3/4 tsp
  • Chicken masala powder - 1/2 tsp 
  • Salt - as needed
  • Water - 2 cups
To grind masala
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Ginger - 1 inch piece
  • Garlic cloves - 6
  • Green chilli - 1
TOMATO BATH RECIPE
  1. Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
  2. Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
  3. Heat oil in a pressure cooker. Saute the whole garam masala, onion.
  4. Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
  5. Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
  6. Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and soak 1 cup of raw rice in  2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside.
  • tomato bath recipe
  • Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water.
  • tomato bath recipe
  • Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent.
  • tomato bath recipe
  • Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy.

  • Add the red chilli powder, coriander seeds powder, chicken masala powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt.
  • tomato bath recipe
  • Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally.  Fluff the rice gently and serve hot with raita if you like.  Enjoy !
    tomato bath recipe

Note

  • For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath.
  • Adjust the quantity of chilli powder as per your taste.
  • If you use Tamil nadu tomato, add more chilli powder based on its tanginess.

Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !
tomato bath recipe
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January 25, 2020

Sweet Potato Kuzhambu – Sakkaraivalli Kizhangu kulambu Recipe

sweet potato kuzhambu
Sweet potato kuzhambu / Sakkaraivalli kizhangu kulambu in Tamil is an easy, yummy and quick kuzhambu recipe that can be prepared in a pressure cooker or Instant pot. As sweet potatoes are in season now, I used this veggie which I bought during pongal festival. Even though this is my first try, we all loved it very much. It came out with a perfect blend tangy, spicy and mildly sweet taste. We call it as sweet potato vatha kuzhambu. You can mention it as sweet potato puli kulambu too. 

In my house, we usually pressure cook sweet potato and consume it as such. Sometimes we try poriyal / dry curry with it. This year I wanted to try some easy and yummy recipes with it. As a first step, I tried this sweet potato puli kuzhambu recipe. Soon I will share more sweet potato recipes. Friends, do try this yummy sweet potato kulambu in pressure cooker and let me know your feedback.

sweet potato vatha kuzhambu

Sweet potato kuzhambu / Sakkarai valli kizhangu recipe


Sweet potato kuzhambu / Sakkarai valli kizhangu recipe

Sweet potato puli kuzhambu for rice



Cuisine: South Indian
Category: Kuzhambu recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Sweet potato - 1 (medium sized)
  • Tamarind – Small lemon size
  • Big onion - 1 (chopped finely)
  • Garlic cloves - 10 (chopped finely)
  • Curry leaves - Few
  • Sambar powder - 1 tbsp (adjust as per taste)
  • Turmeric powder - 1/4 tsp
  • Jaggery - 2 tsp (optional)
  • Salt - as needed
  • Rice flour – 2 tsp (Mix with 1/4 cup of water)
To temper
  • Gingelly oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds / fenugreek seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Urad dal - 1 tsp
  • Toor dal - 1.5 tsp
HOW TO MAKE SWEET POTATO KUZHAMBU
  1. Wash and peel the sweet potato. Chop into big cubes. Soak tamarind in 1 cup of warm water for 10 minutes.
  2. In a pressure cooker, heat oil. Temper the ingredients given under “To temper”.
  3. Saute onion, garlic cloves and curry leaves. Once its transparent, add sweet potato cubes.
  4. Add sambar powder, salt and turmeric powder. Saute for a minute.
  5. Add 1.5 cups of tamarind extract. Mix well and pressure cook in low flame for one to 2 whistles.
  6. Open the cooker after steam is released. Mix well and boil if its too watery.
  7. Serve hot in desired consistency. Enjoy with plain rice and papad !
SWEET POTATO KUZHAMBU - STEP BY STEP PICTURES
  • Soak tamarind in 1.5 cups of warm water for 10 to 15 minutes. In the mean time, wash and peel sweet potato. Chop into big cubes. Set aside. Chop onion, garlic, curry leaves finely.
  • sweet potato vatha kuzhambu sweet potato vatha kuzhambu
  • Heat 2 tbsp gingely oil in a pressure cooker base (Use small burner if using small sized cooker). Once its hot, splutter mustard seeds, methi seeds, cumin seeds, urad dal and toor dal. Saute in medium flame till dals turn golden brown.
  • sweet potato vatha kuzhambu
  • Add chopped onion, garlic cloves and curry leaves. Saute till transparent. Add sweet potato cubes and mix for a minute in low flame.
  • sweet potato vatha kuzhambu
  • Add sambar powder, turmeric powder and salt. Mix quickly without burning. Add 1.5 cups of tamarind extract and jaggery. 
  • sweet potato vatha kuzhambu
  • Take 2 tsp rice flour and dilute in 1/4 cup of water. Add to kuzhambu. Mix well and check for taste. Add more sambar powder, salt if required.

  • Close the lid and keep the flame high till steam comes out. Now put the weight valve and lower the flame completely. Pressure cook in low flame for one to two whistles.
  • sweet potato vatha kuzhambu sweet potato vatha kuzhambu
  • Open the cooker after the steam is released naturally. Check the consistency. If its too thick, add some water and give a boil. If its too thin, boil for few minutes till it becomes thick. Switch off the flame and serve hot with plain rice drizzled with gingely oil.

  • Enjoy !

Note

  • Do not add more water while pressure cooking. Kuzhambu will become watery.
  • Use small burner for small sized cooker.
  • Adjust the quantity of sambar powder as per taste.
  • Adjust the quantity of water as per the consistency you like.
  • Addition of jaggery helps to give mild sweetness to the kuzhambu. Skip if you don’t like it.
  • Sweet potato doesn’t turn mushy as we are cooking in tamarind extract.

Try this easy, yummy sweet potato kuzhambu for plain rice and enjoy !
sakkaraivalli kizhangu kuzhambu
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January 20, 2020

Iyengar Paruppu Urundai Kuzhambu Recipe – No Onion No Garlic Recipe

Paruppu urundai kuzhambu is our family favorite. Usually I make in this method. But this time I tried Iyengar style no onion, no garlic paruppu urundai kuzhambu recipe following the recipe from Iyengar thaligai. It came out very well and super flavorful as I cooked in tin coated bronze pot which I recently got from Zishta. Its an organic cookware shop in Jayanagar, Bangalore. You can get handcrafted, quality checked, traditional cook wares in this shop.

 Actually I have a bronze pot given by my mom for my marriage. Every year I use that pot for making sweet pongal on Pongal festival day. In bronze pot, we cannot cook tamarind based or lemon based tangy dishes. But tin coated bronze pot can be used to prepare all the tamarind, lemon based dishes and rice dish like pongal, upma, payasam, So I got this pot from Zishta. Its really good. I can feel its handcrafted and not a machine mould. I am not sure about wear off of the tin coating. But I hope it will take at least an year if used on a daily basis. But proper washing care is needed. Click this link on how to maintain this pot. 

When I made this kuzhambu in tin coated bronze pot, it was so flavorful which I never experienced in my kitchen. It was amazing and I had a different cooking experience. Though the pot takes slightly more time to heat up and cook, it holds the heat for hours together. So we can enjoy this kuzhambu hot or warm for more time. Overall, I am happy with this purchase. Friends, do check out this recipe and try in a traditional cookware. You will love its taste and flavor ! Lets see how to make Iyengar style paruppu urundai kuzhambu with step by step pictures.

Check out my Iyengar style milagu kuzhambu recipe, manathakkali vathal kuzhambu , Iyengar sweet pongal too.





Iyengar Paruppu Urundai Kuzhambu Recipe


Iyengar Paruppu Urundai Kuzhambu Recipe

Learn how to make this delicious Iyengar paruppu urundai kuzhambu recipe



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 120 Minutes
Cook time: 20 Minutes
Total time: 140 Minutes



INGREDIENTS
1 cup = 240ml (For paruppu urundai)
  • Bengal gram / chana dal - 1/4 cup
  • Toor dal - 1/4 cup
  • Red chilli - 2
  • Coriander leaves - 2 tbsp
  • Rice flour - 1 tsp
  • Cooking oil or gingely oil - 2 tsp
  • Salt - as needed
  • Cooking soda - a small pinch ( optional)
  • Asafetida / hing - 1/4 tsp
For kuzhambu
  • Tamarind - Big gooseberry size
  • Kuzhambu milagai thool or sambar powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed for kuzhambu 
To temper
  • Gingely oil/ Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Red chilli - 1 (pinch into 2)
  • Hing / Asafetida - a pinch
HOW TO MAKE IYENGAR PARUPPU URUNDAI KUZHAMBU
  1. Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
  2. Drain the water and grind coarsely adding salt and hing.
  3. Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
  4. Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
  5. Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
  6. Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
  7. Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
  8. Serve hot with plain rice adding ghee or gingely oil. Tastes great for 2 to 3 days when refrigerated.
IYENGAR PARUPPU URUNDAI KUZHAMBU - STEP BY STEP PICTURES
  • Wash and soak dals and chilli in required water for 2 to 4 hours. Drain the water completely. Grind coarsely adding required salt and hing. Soak tamarind in 2 cups of water.

  • Take in a bowl. Add rice flour, coriander leaves, gingely oil and cooking soda (If using). Mix well and make balls. Set aside.

  • Take 2 cups of tamarind extract. Add sambar powder, hing and required salt. Boil in high flame. When the tamarind extract starts to roll boil, add dal balls one by one keeping the flame high.

  • After adding all the balls, lower the flame to medium. Cook in medium flame till urundai gets cooked. Balls float on top after its cooked. Adjust water quantity based on need. Check the kuzhambu taste and add more sambar powder, salt if needed. Boil for few minutes. 

  • Switch off the flame when the kuzhambu turns thick as you like. Lastly do the tempering part. Heat gingely oil. Splutter mustard seeds, urad dal, chana dal, hing and red chilli. Add to kuzhambu.

  • Garnish with curry leaves and serve with plain rice adding ghee or gingely oil. It stays good for 2 days when refrigerated.

    Enjoy !

Note

  • Addition of baking soda and oil in the urundai mixture helps to make the urundai soft and well cooked.
  • Adjust the quantity of sambar powder as per your taste.
  • Thickness comes to this kuzhambu from the dal balls/ urundai. If necessary you can mash one or two urundai in the kuzhambu. 

Try this Iyengar style paruppu urundai kuzhambu and enjoy with plain rice and roasted papad !
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January 13, 2020

Tomato bath Recipe in pressure cooker - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. 

Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain.

 Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
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January 7, 2020

Javvarisi Vadai Recipe–Sabudana Vada Without Potato

javvarisi vadai
This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

Check out my North Indian style sabudana vada too !

javvarisi vadai recipe

Sago vada

Javvarisi vadai recipe


Javvarisi vadai recipe

Javvarisi vadai / Sago vada recipe without potato, peanuts



Cuisine: Indian
Category: Starters
Serves: 8 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones)
  • Rice flour - 1 tbsp
  • Big onion - 1 (finely chopped)
  • Green chilli - 2 (finely chopped)
  • Ginger - 1/2 inch (-do-)
  • Coriander leaves - 2 tbsp (-do-)
  • Carrot - 1 (grated)
  • Curry leaves - Few
  • Salt - as needed
  • Water - 1 to 2 tsp (only if needed)
  • Cooking oil - to deep fry vada
HOW TO MAKE JAVVARISI VADAI
  1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
  2. Drain all the water and grind the soaked sago to a coarse paste with less water.
  3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
  4. Grease your hands with oil and shape vada.
  5. Heat oil and deep fry the vada both sides till onion turns golden brown.
  6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.
JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES
  • Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.  
  • After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more. 
  • javvarisi vadai recipe
  • Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose.
  • javvarisi vadai recipe
  • Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed.
  • javvarisi vadai recipe
  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell.
  • javvarisi vadai recipe
  • Enjoy hot crispy vada with tomato sauce.

Note

  • For variations, you can use grated cabbage instead of onion.
  • Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery.
  • Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !
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January 1, 2020

Bread Kaja Sweet Recipe – Indian Bread Sweet Recipes

Bread kaja
Hi friends, Wish you all a very happy 2020. Let this new year brings all the joy and prosperity!!. Bread kaja is an easy and interesting Indian style dessert recipe with bread. It can be prepared quickly and instantly with less procedures. Last week when I was looking for some easy sweet recipes / dessert recipes using leftover bread slices, I came across this bread kaja recipe in Hari Chandana’s blog.

Bread kaja sweet is a simplified version of Shahi tukda which is a rich and famous Mughal dessert. For making bread kaja, we have to just deep fry the bread slices in oil / ghee and dip in flavored sugar syrup. Rabri / sweetened milk is not needed for this sweet. So preparation time is lesser. You can make it under 10 minutes for your surprise guest. Kids will love it.  I thought this sweet would be ideal for this new year celebration.

When I googled for images, I found bread kaja looks triangle in shape similar to Shahi tukra. But I made in small squares to attract the kids. Its an interesting recipe to empty the leftover bread slices. You can make and consume it immediately for crispy tasting bread OR you can soak the fried bread slices in sugar syrup overnight and enjoy like bread gulab jamun. It tastes so soft and flavorful. In fact I loved the soft and well soaked bread pieces more than crispy ones. Ok friends, do try this yummy, easy bread kaja sweet recipe for this new year 2020 and share your feedback with me.

Once again wish you all a very happy new year!!. This year I have planned to start my YouTube channel in Tamil as requested by many of you during last year. Hope you will continue to give your love and support for my new venture too. Thank you !

Bread kaja recipe


Bread kaja recipe - Easy sweet with bread


Bread kaja recipe - Easy sweet with bread

Bread kaja recipe - Easy sweet with bread for dessert & snack.



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Bread slices - 5 nos.
  • Sugar - 1./2 cup
  • Water - 1/4 cup
  • Rose syrup - few drops
  • Saffron thread - few
  • Finely chopped nuts - 2 tbsp
HOW TO MAKE BREAD KAJA SWEET RECIPE
  1. Take the bread slices and cut into squares or a triangle.
  2. Heat oil and deep fry bread pieces till golden in color. Drain in a tissue paper.
  3. Melt sugar in water and make sugar syrup of half string consistency.
  4. Add rose essence and saffron thread. Mix the syrup. Add the fried bread pieces.
  5. Soak it for few minutes and serve warm by garnishing with chopped nuts.
BREAD KAJA RECIPE - STEP BY STEP PICTURES
  • Take the bread slices and discard the brown part if you wish. I used the brown part too. Chop into square shaped pieces or into triangles.
  • Bread kaja recipe
  • Heat oil in a kadai. Deep fry the bread pieces in medium flame till golden brown in both the sides. Remove and drain the excess oil in a tissue paper.
  • Bread kaja recipe
  • Melt sugar in water and make sugar syrup. Boil and bring the syrup to half string consistency. i.e Take little syrup in your thumb finger and press with pointer finger. Release it, check if the string is formed and gets cut. This is called half string consistency. Switch off the flame and add rose essence, saffron threads. 
  • Bread kaja recipe
  • Dip the fried bread pieces in sugar syrup and soak for few minutes by flipping both the sides. Sugar syrup will be absorbed by the bread pieces. Garnish with chopped nuts. You can serve it immediately if you like crispy tasting bread else soak overnight and serve soft bread pieces which tastes like bread gulab jamun.
  • Bread kaja recipe
  • Stays good for a day or two. Enjoy !

Note

  • You can use cardamom powder instead of rose essence.
  • You can also bake the bread pieces or toast in a toaster instead of deep frying. But taste differs. 
Try this easy, yummy bread kaja sweet and enjoy !
Bread kaja sweet

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