Tag Archives: janmastami

Aval Mixture Recipe / Poha Mixture Recipe – Krishna Jayanthi Recipe

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Aval Mixture is a perfect tea time snack or a munch prepared by deep frying Aval / Flattened rice, peanuts, cashew nuts and finally flavoring them with chilli powder, turmeric powder and salt.

Aval Mixture or Poha Mixture or Flattened Rice Mixture is prepared commonly on Krishna Jeyanthi as an offering to Lord Krishna in India especially in Tamil Nadu. My hubby was the one who gave the idea and tips of getting the perfect deep fried Aval. Had a steel colander, but rarely I use it. But today I deep fried aval/flattened rice with the steel colander, which helped me to bring out the perfect, crispy, crunchy and colorful Aval/Flattened rice.

CLICK HERE for more Krishna Jeyanthi Recipes / Gokulastami Recipes / Janmastami Recipes.

This is a very simple and can be prepared in minutes. Let me share the recipe…

Ingredients:

  • Aval / Flattened Rice – 1 ½ cups
  • Raw peanuts – ¼ cup
  • Cashew nuts – 20 nos
  • Curry leaves – a handful
  • Chilli powder – ¾ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Aval Mixture –

Preparation:

  • Heat oil in a kadai, add the curry leaves, deep fry them, drain the oil, and remove the curry leaves to a plate.
  • Add the raw peanuts, deep fry until them, drain the oil and remove it to a plate.
  • Add the cashew nuts, deep fry until it turn golden brown, drain the oil and remove it to a plate.
  • Add the aval/flattened rice in a steel colander, drop them to oil, deep fry until it becomes crispy, drain the oil and remove it to a plate.
  • Take a wide mouth bowl, add all the fried ingredients, sprinkle salt, chilli powder and turmeric powder, mix them well with a spoon.

Store it in an air-tight container, once it comes to room temperature and it stays fresh for 4 to 5 days.

Uppu Sedai / Uppu Seedai recipe / How to make Uppu cheedai at home – Krishna Jayanthi recipes

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Uppu sedai a most common and authentic Tamil snack. I very well remember that my grandfather use to get this uppu sedai from LALA sweet stall in our Hometown. A best munch served with tea or coffee, I and my grandfather use to soak it in coffee for 2 mins and consume it. It would be divine, only thing I was little scared that it would burst during preparation. But with little loaded guts, planned to prepare this uppu sedai for Krishna Jayanthi 😉

Uppu Seedai

Uppu Seedai

Uppu Sedai is one of the festive snack, which is prepared during Krishna Jayanathi / Janmashtami / Gokulastami and served as offering for Lord Krishna and later consumed by us.

CLICK HERE for more krishna jayanthi recipes.

This was my first time, uppu seedai came out very well with soft inside and crunchy outside. Also it never got bursted. Let me share the recipe with tips…

Uppu Seedai

Uppu Seedai

Ingredients:

  • Rice flour (store bought) – 1 cup
  • Urad dal flour / White lentils flour / Ulundam maavu – 1 tbsp
  • Sesame seeds – 1 tsp
  • Melted butter – 1 ½ tbsp
  • Salt to taste
  • Oil for deep frying

Check out the making of Uppu Seedai, will update step by step pictures soon –

Preparation:

White Lentil flour – Dry roast white lentils in medium flame for 5 mins or until turns golden brown. Remove from fire, bring it to room temperature and grind them to a fine powder. Sieve the flour for 2 times and store it in an air tight container. Stays fresh for months time.

  • Take rice flour, urad dal flour (white lentil flour) and salt in a bowl, Mix all these together.
  • Sieve the flour 2 to 3 times (because we should only fine flour, else seedai would burst while deep frying).
  • Transfer the flour to a bowl, add sesame seeds, pour melted butter and mix all these together.
  • Pour water little by little and knead the flour to a rolled dough.
  • Take small portion of the dough and roll them gently between your palms to a ball (berry size). (roll the gently, if rolled hardly they would burst when we deep fry).
  • Place the rolled balls in a newspaper, let it rest for 5 to 10 mins.
  • Heat oil in a kadai, gently drop in few balls and deep fry them (keep on turning the sides, so that they get cook evenly).
  • Cook only in medium flame (so that they cooked completely), drain the oil and remove from fire, when they turn golden brown.
  • Transfer it to a plate and serve.

Note: Stays fresh for 4 to 5 days in an air-tight container, once they come to room temperature.

For more Krishna Jeyanthi / Janmastami / Gokulastami recipe, CLICK HERE and for more snacks recipe, CLICK HERE.

 

Easy and Quick Krishna Jayanthi recipes / Gokulashtami recipes / Krishna Janmashtami recipes

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Krishna Janmashtami is also known as Gokulashtami, Srikrishna Jayanthi, Janmashtami or Krishna Jayanthi. It is the annual celebration of birth of the Hindu deity Krishna.

Krishna Jeyanthi / Krishna Janmashtami / Gokulastami

Krishna Jeyanthi / Krishna Janmashtami / Gokulastami

This festival is celebrated by Hindus not only in India but also all over the world. This festival falls in between the month August and September. In this occasion people will fast from the morning, they will do Pooja for Lord Krishna by offering sweets.

“Happy Gokulastami to everyone”

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Easy and simple Krishna jayanthi recipes / Janmastami recipe / Gokulastami recipes

Butter is favorite for Lord Krishna and so people offer milk, curd, curd/yogurt, butter, aval/poha/beaten rice for Lord Krishna on this special day. Also devotees draw small footprints form the entrance of the home to the Pooja room stating that Lord Krishna would come to the home and walk over the foot prints.

Video – How to draw the foot prints of Lord Krishna —-

Making of Krishna Jayanthi Recipes –

Here are some of the dishes which are prepared as offering for Lord Krishna, click on the dish for recipe…

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