Tag Archives: krishna jeyanthi recipe

Aug25

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…

Aval Mixture / Flattened rice Mixture
Aval Mixture / Flattened rice Mixture

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.

Aug21

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.

 

Sep15

Instant Wheat Appam Recipe / How to make Instant wheat panniyaram / Godhumai Paniyaram recipe

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This one was my long time wait dish and finally prepared it few days back. Mostly this kuzhipaniyaram batter needs fermentation, but this never needs fermentation and just they are prepared in minutes.

CLICK HERE for more Krishna Jayanthi recipes and CLICK HERE for Vinayagar Chathurthi.

Recently I have heard from few of friends about Online Grocery in Chennai (BigBasket) and their perfect home delivery and so too tired out and felt their home delivery was too good and each reached me on the right time. There was many such items which we get rarely in stores. I too got few millets like pearl millet and Foxtail millet which I get rarely in my neighborhood shops. Not only groceries but they also got meat, beauty products and readymade snacks. Give a try with BigBasket and make your monthly grocery from a place. Also now they have started their service in Chennai.

The dish was delicious and sweet, kids love this dish to the core. This can also be attempted as a salted or spicy version, but since the first time I have given a try with the sweet version. A healthy breakfast or a perfect snack for kids when they are from school. Let us move on to the recipe…

Check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/

Instant Wheat Paniyaram

Instant Wheat Paniyaram

Serving: 4 People

Cooking Time: 10 to 15 mins

Preparation Time: 10 min

Ingredients:

  • Wheat flour – 2 cups
  • Banana – 1 (large size)
  • Cooking soda – ¼ tsp
  • Jaggery syrup – a cup
  • Coconut (grated) – ½ cup
  • Salt – ¼ tsp
  • Ginger powder – ½ tsp
  • Cardamom powder – ½ tsp
  • Oil or ghee/clarified butter – 3 tbsp

Making of Instant Wheat Appam / Godhumai Paniyaram –

Preparation:

  • Prepare Jaggery syrup.
  • Take wheat flour, cardamom powder, cooking soda, grated coconut, and pinch of salt, ginger powder all together in a bowl.
  • Mash the banana, add it to the bowl and keep mixing it with the flour.
  • Pour in jaggery syrup little by little, mix well with your hands (be sure that lumps are formed).
  • Check for the sugar in the flour, if the sweetness is ok, pour in water little by little and mix it well, it should be in dosa batter or pancake consistency.
  • Heat the appe pan / kozhipaniyaram pan, drizzle oil, fill half of the hole with the batter and cover with the lid for 5 mins. Cook in medium flame.
  • Remove the lid and swap the sides of the paniyaram, cover and cook for another 5 mins.
  • Transfer it to a plate.
Flour and spice powders together
With banana
With jaggery syrup
Mixed well with water
Scooped in kadhai
Sides getting swapped
Instant Wheat Appam recipe / Godhumai Paniyaram recipe / Instant wheat paniyaram recipe

Serve hot. A perfect and a healthy snack or breakfast for kids.