Tag Archives: madraasi krishna jeyanthi recipe

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.

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

Tangy Poha recipe / Thayir Aval recipe / Beaten Rice – Krishna Jayanthi recipe

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This recipe is completely different from all the other recipes, all the others were savory or sweet. But here I have mixed curd/yogurt and green chilies with poha/aval and so it has both sour and little spicy taste. This dish is good for summers. I have made this as an offering to Lord Krishna for Krishna Jeyanthi / Janmastami / Gokulastami. Let us move on to the recipe…

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

Tangy Aval / Poha / Beaten Rice

Tangy Aval / Poha / Beaten Rice

Ingredients:

  • Aval / Poha / Beaten Rice – 1 cup
  • Curd / Yogurt – ½ cup
  • Green chili – 1 no
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Cucumber – 1 no
  • Asafoetida /Hing / Perungayam – a pinch
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – a tsp

Preparation:

  • Soak the aval/poha in water for 5 mins.
  • Finely chop the green chilies, peel and finely chop the cucumber.
  • Heat oil in a kadhai, add mustard, black gram, asafoetida, green chili and curry leaves. Wait until they crackle.
  • Meanwhile beat the curd/yogurt and keep it aside.
  • Drain the water from the soaked poha/aval, transfer it to a bowl, pour in the curd/yogurt with little salt.
  • Mix them well. Add in the finely chopped cucumber and give a stir.

Serve after lunch or during lunch, good for summers.

Aval Laddu Recipe / How to make Aval Ladoo / Poha Ladoo recipe – Krishna Jayanthi recipes

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Aval /Poha / Beaten Rice laddu is yummy and delicious snack, which can be made in minutes at times of festival or any occasions. These are offered to Lord Krishna on Krishna Jayanthi / Krishna Janmashtami. Also it’s very easy and simple to prepare. Let us move on to the recipe…

Aval Ladoo recipe in youtube / Making of Aval Ladoo –

CLICK HERE for more Krishna jayanthi recipes / Gokulastami recipes / Janmastami recipes and CLICK HERE for more Diwali recipes.

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

Ingredients:

  • Poha/Aval/Beaten Rice – 2 cups
  • Roasted gram – ¾ cup
  • Sugar – 1 cup
  • Cashewnuts – 10 nos
  • Raisins – 8 nos
  • Ghee/Clarified butter – 3 tbsp.

 

Preparation:

  • Roast poha/aval/beaten rice in a kadhai with a tsp of ghee/clarified butter for few min or until it start turning golden brown. Transfer it to a plate.
  • Roast roasted gram in a kadhai with ½ tsp of ghee/clarified butter for 2 mins or until it start turning golden brown. Transfer it to the plate.
  • Bring the roasted ingredients to room temperature.
  • Grind the roasted ingredients together to fine powder. Remove it to a bowl.
  • Grind the sugar to fine powder and transfer it to the bowl.
  • Heat the leftover ghee/clarified butter in a kadhai, add in cashewnuts and raisins and roast until the cashewnuts turns golden brown and raisins doubles in size.
  • Pour it to the grounded powder and mix it well with a wooden spoon.
  • Take a small portion of flour and hold it tightly within your palms and bring it to round shape (small ball).
  • Place it in a plate.

Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Paneer Ladoo, Besan Ladoo and Bajra Ladoo / Kambu Ladoo recipe.

Note: Store it in an air-tight container, so that it stays fresh for almost 5 days. You can include few more ghee/clarified butter to the flour if you are not able to shape the laddus.