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Showing posts with label GOKULASHTAMI RECIPES. Show all posts
Showing posts with label GOKULASHTAMI RECIPES. Show all posts

August 20, 2019

Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour

Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well.Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour

Cuisine: Tamil nadu
Category: Snacks
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Store bought idiyappam flour / kozhukattai flour - 1/2 cup
  • Roasted gram flour / Pottukadalai maavu - 1 tbsp
  • Soft butter - 2 tsp (at room temperature)
  • Red chilli powder - 1/2 tsp
  • Hing/ asafetida - 1/4 tsp
  • Powdered coconut - 1/2 tsp (optional)
  • Cumin seeds or black sesame seeds - 1/2 tsp
  • Salt - as needed
  • Cooking oil - to deep fry
  1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
  2. Remove the flour as soon as it starts to fume slightly.
  3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
  4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
  5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
  6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
  7. Cool down and store in a box. Enjoy for a week !
  • Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down. 

  • Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly.

  • Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.
  • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches).

  • This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them.

  • Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !


  • Adjust the quantity of red chilli powder as per your taste.
  • Do not forget to sieve the flour to avoid bursting.
  • Dry roast the rice flour for best seedai. Do not skip it.
Try this easy, yummy, Kara seedai recipe and share your feedback with me.

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August 31, 2018

Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai Recipe

Thattai recipe

Thattai @ thattu vadai @ thattai murukku @ elladai @ nippattu  @ chekkalu ( ppaahh, so many names 😃) is one of my most favorite South Indian snacks recipe. Usually thattai is prepared with rice flour, urad dal flour, butter or oil. But nowadays in many snack shops, thattu vadai is prepared using maida/ all purpose flour, pottukadalai maavu (fried gram dal flour), vanaspathi and cooking soda to make it white, crispy and melt in mouth. But I followed a traditional Tamil style thattai recipe from one of my old cookbooks. It comes out golden brown in color and tastes crispy, slightly hard just like the way it should be. Traditionally thattu vadai is prepared using homemade processed rice flour but today I have shared the same recipe using store bought idiyappam flour to ease the job. In my family, we don’t have the practice of making thattai for Krishna jayanthi. But many people make elladai / thattai for this festival. So I thought of sharing this easy, crispy thattu vadai recipe with you all as my Gokulashtami special recipe. Lets see how to make Tamilnadu style thattai recipe with step by step pictures.  

Check out my other Gokulashtami recipes in THIS LINK.

thattai murukku

Thattai recipe / Thattu vadai Recipe

Thattai recipe / Thattu vadai Recipe

How to make thattai / thattu vadai with store bought rice flour, urad dal flour and butter

Cuisine: South Indian
Category: Snacks
Serves: 25 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


1 cup = 250ml
  • Idiyappam flour - 1 cup
  • Roasted urad dal flour - 3 tsp / 1 tbsp
  • Melted butter - 1 tbsp
  • Soaked chana dal or fried gram dal/ pottukadalai - 1 tbsp
  • Red chilli powder - 1 tsp
  • Asafetida / Hing - 1/4 tsp
  • Black sesame seeds - 1 tsp
  • Chopped curry leaves - 2 tsp
  • Salt & water - as needed
  • Cooking oil -  to deep fry


  1. In a wide bowl, mix all the ingredients, butter.
  2. Mix well. Add water gradually and make a smooth dough.
  3. Take a big gooseberry sized ball. Pat in a greased zip lock cover.
  4. Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
  5. Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
  6. Store in a box after it cools down. Stays crispy for one to 2 weeks.


  • Wash and soak 1 tbsp chana dal in required water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked & drained chana dal or fried gram dal.

  • Add melted butter and mix well. Make sure butter is mixed well with the flour.

  • Add water gradually and make a smooth, non- sticky dough.  Make big gooseberry sized balls and keep it covered with a wet cloth till use.
  • thattai recipe  thattai recipe

    • Take 2 zip lock covers or any thick sheets. Grease with oil and place a dough ball over one sheet. Cover with another sheet. Take a small bowl and press the dough to make a flat and thin circle. To make crispy thattai, pat it thin. You can cut the thattai into perfect round shapes with the bowl if you like.
    • thattai recipe
    • Shape all the balls into thin circles.  Carefully remove the thattai. If the thattai breaks while patting or removing it, dough is dry. So sprinkle little water to the dough and then make shapes. Remove the thattai from Zip lock cover and arrange them in a cotton cloth to absorb extra moisture. Let it rest for 10 minutes.
    • thattai recipe
    • Heat oil to deep fry. Drop a pinch of dough into hot oil. If it rises to the top immediately, oil temperature is right. Now keep the flame medium and drop the thattai. Cook both the sides till bubbles cease and becomes golden brown. Drain in a tissue and store in an air tight box after it cools down.Stays good for 2 weeks !thattai recipe


    • Prick the thattai with a fork without fail. It prevents the thattai from puffing up.
    • Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown without cooking properly.
    • Cook slowly in medium flame. Remove the thattai only after the bubbles cease completely else it will become chewy.
    • Pat it thin and even else it won’t cook perfect.
    • To make crispy thattu vadai, pat it thin.

    Try this crunchy thattai murukku and enjoy !
    thattu vadai
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    September 22, 2017

    Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

    When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.
    Rice kheer recipe
    As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

    Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.

    Chawal ki kheer recipe

    Rice kheer recipe / Chawal ki kheer

    Rice kheer recipe

    How to make Rice kheer recipe

    North Indian

    Ingredients (1 cup - 250ml)

    • Basmati rice / long grain rice - 1.5 tbsp
    • Full fat milk - 1/2 liter(2 cups)
    • Sugar - 1/4 cup (1/3 cup for more sweetness)
    • Cardamom powder - 1/4 tsp
    • Chopped cashews, badam & pista - handful
    • Saffron threads - Few to garnish
    • Rose petals - to garnish (optional)

    How to make the recipe

    1. Wash and soak rice in water for 30 mins to 1 hour.
    2. Roll boil milk in a pan.
    3. Add soaked rice, boil in medium flame.
    4. Stir at regular intervals and boil till rice is cooked soft.
    5. Add sugar, cardamom powder and boil till slightly thick.
    6. Garnish with chopped nuts and serve warm or chilled.

    Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

    • Wash and soak rice in water for 30 minutes to 1 hour.
    • Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.
      Rice kheer recipe
    • Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.
      Rice kheer recipe
    • After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.
      Rice kheer recipe
    • Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.
      Rice kheer recipe


    • Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
    • Add more sugar if you have sweet teeth, but not more than 1/3 cup.
    • I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
    • To make a quick version, you can cook rice & milk in a pressure cooker.
    • You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
    • If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

    Easy to cook, delicious, festival special rice kheer is ready to enjoy !
    Rice kheer recipe without condensed milk
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    August 11, 2017

    Easy Kalakand Recipe With Condensed Milk - MilkMaid Kalakand

    Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk ( Milk Maid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.
    Easy kalakand with condensed milk
    This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. Its ideal for beginners. In North India, I heard people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.
    easy kalakand recipe

    Kalakand recipe with condensed milk

    Kalakand recipe with condensed milk

    Easy, instant kalakand recipe with condensed milk / milk maid

    Cuisine: Indian
    Category: Sweet
    Serves: 6 - 8 pieces
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    1 cup - 240ml
    • Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand)
    • Milk maid or Amul condensed milk - 200 ml tin
    • Cardamom powder - 1/2 tsp
    • Butter or ghee - 1 tsp


    1. Crumble or grate the paneer.
    2. In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
    3. Add grated paneer, cardamom powder and mix well.
    4. When the mixture thickens and leaves the sides of pan, switch off flame. 
    5. Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
    6. Garnish with chopped nuts. Serve !


    • Take the store bought paneer and grate it. Measure 1 cup from it ( loosely packed) and keep aside.Line a pan with butter paper or grease it well with ghee and set aside.
      Easy kalakand with condensed milk
    • Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame.
      Easy kalakand with condensed milk
    • Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery.
      Easy kalakand with condensed milk
    • Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately.
      Easy kalakand with condensed milk
    • Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till its well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste.
      Easy kalakand with condensed milk
    • Enjoy !


    • You can add some sugar ( say 1tbsp) if you feel sweet is less.
    • Fresh chena tastes the best. But I used store bought paneer.
    • If you mix for long time, kalakand may become chewy.So remove at the right time.
    • If you are not able to cut into pieces, refrigerate for more time.

    Easy, yummy, Instant kalakand is ready to serve !
    how to make kalakand with condensed milk
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    August 9, 2017

    Maida Seedai Recipe – Sweet Seedai - Seedai Varieties - Gokulashtami Recipes

    I wanted to post no burst Maida seedai recipe during last year Gokulashtami but I couldn’t. So this year I thought of starting my Gokulashtami recipes with some interesting seedai varieties. For Krishna Jayanthi, we make seedai recipes using rice flour. I came to know about this maida sweet seedai ( Inippu seedai) and maida kara seedai recipes when my fellow bloggers posted it. When I read this seedai is a no burst, fool proof recipe that is ideal for beginners, I was very happy and confident to try it.

    Maida sweet seedai recipe
    I thought maida has to be steam cooked to make this cheedai. But when I saw this easy, instant sweet seedai recipe in Sharmis passions, I tried it immediately. But I used less milk. Even though its my first try, it came out really well. It had cracks but still I was happy with the results as it tasted great. My MIL usually says sweet seedai have mild cracks. The taste of this sweet maida seedai reminded me tea kadai vettu cake and sweet maida biscuit. This seedai tastes crispy outside and soft inside. You can store this seedai for a week and enjoy. If you trying for the first time, do follow the same quantity mentioned in this post. Once you get them perfect, you can make in bulk quantity. Friends, do try this interesting seedai variety for Gokulashtami and enjoy. Lets see how to make Maida sweet seedai with step by step photo and video !

    If you are looking for vella seedai and uppu seedai using store bought idiyappam flour, please check THIS LINK.

    Maida seedai recipe

    Maida sweet seedai recipe

    Maida sweet seedai recipe

    How to make easy, no burst maida sweet seedai recipe

    40-50 nos

    Ingredients (1 cup - 250ml)

    • Maida / All purpose flour - 1/2 cup
    • Melted Ghee - 1 tsp
    • Powdered sugar - 1/4 cup
    • Boiled milk – 2 to 2.5 tbsp (at room temperature)
    • Cooking soda - 1/8 tsp ( a big pinch)
    • Cooking oil - to deep fry
    • Sesame seeds - 1/2 tsp (Black or White)
    • Cardamom powder - 1/2 tsp
    • Ghee or oil - to grease hands

    How to make maida sweet seedai

    1. Take 1 tsp melted ghee in a bowl.
    2. Add cooking soda, powdered sugar, maida, sesame seeds and cardamom powder.
    3. Mix well till crumbly.
    4. Add milk gradually and make a slightly sticky dough.
    5. Grease your fingers with ghee or oil and make small balls.
    6. Spread them in a dry cloth and rest for 10 minutes.
    7. Deep fry till golden in low to medium flame. Remove and store after it cools down.

    Maida sweet seedai recipe - Step by step photo

    • Powder 1/4 cup sugar along with 2 cardamom. Remove in a bowl and measure 1/4 cup from it.
      Maida sweet seedai recipe
    • In a wide bowl, take 1 tsp melted ghee. Add cooking soda, powdered sugar, all purpose flour, sesame seeds.
      Maida sweet seedai recipe
    • Mix well till crumbly to spread the ghee in flour. Add milk little by little and make a slightly sticky dough. Take care you add the milk slowly else dough will become very sticky. Don't worry if its too sticky, add 1 tsp more maida and try to bring the dough slightly sticky. No need to rest the dough. Roll the balls immediately.
      Maida sweet seedai recipe
    • Grease your fingers with ghee or oil and roll the seedai. Make small sized, smooth balls without cracks using three fingers.Do not roll tight. Spread them in a dry cloth. Let it rest for 10 minutes.
      Maida sweet seedai recipe
    • Heat oil in a kadai. Drop a pinch of dough. If it comes to the top immediately, oil temperature is right. Lower the flame completely. Take the balls and make a perfect round if its flat.
      Maida sweet seedai recipe
    • Drop 10 to 15 seedai per batch by standing a feet away( Just for precaution) But don't scare, this seedai never burst. Do not disturb the seedai in oil till it starts to float on top. Then toss the seedai with a ladle and cook till golden in color uniformly. Keep tossing whenever needed. Flame should be low to medium for uniform cooking else seedai will become dark brown quickly.
    • Remove when the bubbles reduces. Do not wait for the bubbles to stop completely. This seedai becomes slightly bigger in size after frying. It tastes soft when hot. It becomes crunchy when it cool down. Store it after they cool down. Enjoy. It stays good for weeks together.
      Maida sweet seedai recipe


    • Do not add more cooking soda. Seedai may disperse in oil.
    • Do not make the dough too sticky and loose. Seedai will dissolve in oil.
    • If the dough is too sticky, you can add 1 to 2 tsp more flour to achieve the right texture.
    • After rolling, if the balls flatten, it shows moisture is more in the dough. In that case, roll it again and then drop in oil.
    Try this easy maida sweet seedai for a change and enjoy with family !

    Easy maida sweet seedai recipe - No burst seedai
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    May 4, 2017

    Instant Chakli Recipe – Simple Murukku Recipe – How To Make Crispy Karnataka Chakli With Video

    Instant Chakli recipe - Karnataka style
    Instant chakli recipe / Simple murukku recipe with step by step and video. This Karnataka style easy and simple murukku recipe (Chakli in Kannada) using store bought rice flour and besan flour was in my to do list for long time. Recently I got a pack of bull driven cold pressed (Chekku ennai) sesame oil, groundnut oil and coconut oil from Gramiyum – An online store. Product & packaging was too good and its professional too. If you are looking for original cold pressed oils, you can buy them online from Gramiyum. They also have organic honey, natural nuts at a reasonable price. My MIL usually says snacks fried in groundnut oil is more flavorful. So I thought of making this easy, Karnataka style chakli/ murukku by frying in cold pressed groundnut oil ( Kadalai ennai).This instant chakli recipe which I had bookmarked years ago from Savi ruchi blog came to my mind. Its an easy, instant chakli recipe made with easily available ingredients. It came out very well with the awesome flavor of groundnut oil. I have tasted this Chakkuli/Chakri ( My friends tell this way) in my friends place. All my friends here make it during Ganesh Chaturthi, Diwali and Gokulashtami festivals. Basically I love this Karnataka style chakli a lot and got the recipe for homemade chakli powder from my friend Priya. I will share that recipe later. This chakli is made with rice flour and besan flour. Its prepared without butter or ghee. Hot oil is used to bring crunchiness. So it doesn’t have a melt in mouth texture just like butter chakli but tastes crispy and crunchy. It tastes the best with full flavor by the next day. We enjoy this chakli with our evening tea/ chai. As its summer vacation in India, Kids must be nagging you for some evening snacks. Do try this easy chakli recipe at home for your kids!They will like it. Please excuse me for the non uniform shapes. I am not so good  or patient enough in pressing murukku. But my MIL says everything comes by practice. So this year, I am planning to try more murukku recipes. Hope I can make perfect swirls in future.
    Lets see how to make Karnataka style Instant chakli recipe with step by step pictures and VIDEO.

    Check out my Butter murukku/chakli, Potato murukku, idli rice murukku, Lemon murukku, Garlic murukku too.
    Continue Reading...

    August 24, 2016

    Uppu Seedai & Vella Seedai Recipe With Store Bought Rice Flour

    Uppu seedai - Vella seedai
    Uppu Seedai/Salt seedai and Vella seedai/Sweet seedai recipes using store bought rice flour with tips and tricks to avoid bursting. Seedai is one of the most important Neivedyam recipes for Krishna Jayanthi @ Gokulashtami festival in Tamil nadu. Usually we make seedai recipes with homemade processed rice flour and roasted urad dal flour. I have already shared our traditional uppu Cheedai and vella cheedai recipes long back. This year, I tried cheedai using store bought rice flour as it is easy and quick to make. I used Anil Kozhukattai flour. I guess Idiyappam flour works well too. I won't say this seedai will melt-in-mouth like Adayar Ananda bhavan seedai, but it came out equally crispy and crunchy when compared with the traditional ones. Above all, It din’t burst. Cracks in the sweet seedai is unavoidable though. If you are a beginner, use the same quantity I mentioned here. Once you got them right, you can go for doubling the quantity. Friends, If you don’t have enough time to make processed rice flour but still want to make seedai, try this easy version with store bought rice flour. Follow the steps carefully if you are a beginner. You can make it really well. Have a great Krishna Jayanthi celebration. Check out my other Gokulashtami recipes in THIS LINK. Lets see how to make uppu seedai and vella seedai with rice flour ( Kozhukattai flour) and tips to make it without bursting.
    Continue Reading...

    August 22, 2016

    Gopalkala Recipe / Dahi Poha – Easy Krishna Janmashtami Recipes

    Gopalkala recipe
    If you are looking for an easy Janmashtami recipe, Gopalkala is the best choice. It is a most popular dish prepared on the occasion of Janmashtami/Krishna jayanthi in North India. It is prepared in temples, offered to Lord Krishna and served as prasad during the festival for the devotees. When  Lord Krishna was young, he used to mix all his Cowherd friend’s lunch recipes with his favorite curd, butter, milk, made this dish and served his friends. 'Gopal' is the name of Lord Sri Krishna. 'Kala' means the mixture. So this dish is named as Gopalkala. It is is a mix of beaten rice/ poha, curd,milk, ghee, green chilli, sugar, salt and cucumber.This is also called as Dahi poha. I followed the recipe from this space. There is no hard and fast rule to make this dish. This salty and sumptuous dish is prepared in every home in North India where the festival of Janmashtami is observed. It is extremely easy to prepare and hardly takes few minutes to prepare. Try this easy Janmashtami recipe and have a great celebration !

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    August 19, 2016

    Poha Kheer - Choora Kheer - Aval Payasam With Sugar - Krishna Janmashtami Recipes

    Poha kheer
    Poha kheer also known as Choora Kheer ( Aval Payasam in Tamil, Pressed rice/Rice flakes pudding in English, Atukula payasam in Telugu, Avalakki payasa in Kannada) is a creamy, rich North Indian dessert recipe made using Milk, pressed rice, sugar, nuts and cardamom powder. Krishna Janmashtami/Gokulashtami festival is around the corner. We South Indians i.e Tamil people make sweet seedai, Salt seedai, Kai murukku, Paal payasam and appam for the festival whereas North Indians make their specialty recipes like Rice Kheer/ Poha kheer, Kalakand, Shrikand, Gopalkala, Mathura Ke peda and many more. Actually I bookmarked these recipes long back but I couldn’t try them.So this year I started with a North Indian recipe for Krishna Jayanthi festival.. I followed Sanjeev Kapoor’s recipe but used more milk than the mentioned quantity. Its so easy to make and it came out creamy and delicious.This kheer can be given for babies too. Actually Sendhil  & Raksha is not a big fan of Poha kheer with sugar. But they liked this a lot. Try this easy kheer recipe for this Janmashtami festival and offer to God. Lets see how to make poha kheer with step by step photos and a video ( Will update soon) !
    Check out my other Krishna Jayanthi recipes HERE

    Poha kheer recipe

    Poha kheer/ Aval Payasam

    Poha kheer/ Aval Payasam Poha kheer/Choora kheer recipe - Krishna Janmashtami Recipes
    Cuisine: North Indian
    Category: Dessert
    Serves: Serves 2-3
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes

    1 cup - 250ml
    • Thick poha/Aval/Rice flakes - 1/4 cup
    • Milk – 1.5 cups
    • Sugar – 2.5 tbsp
    • Cashews, Almonds and Raisins - 5 each
    • Saffron threads - few
    • Cardamom powder - 1/8 tsp
    • Ghee - 1 tbsp

    • Boil milk in a pan. In the mean time, heat ghee in a kadai. Roast cashews, almond and raisins. Remove in a plate leaving the ghee in the pan. In the same ghee, roast poha for 2 minutes. It will roast with a nice flavor. (Skip roasting poha. Just wash and add to milk. Some versions call for this method too)
    Poha kheer recipe
    Poha kheer recipe
    • Add the roasted rice flakes to the boiling milk. Cover and cook the poha in very low flame. It takes nearly 10 minutes to cook. Mix it well once or twice in between. Make sure the bottom is not burnt. If needed, add 1/4 cup more milk in the middle.
    Poha kheer recipe
    • After the poha is cooked well, add sugar and mix well. Add cardamom powder and roasted nuts. Add saffron threads if you wish. Mix well and give a boil. Switch off the flame and serve warm.
    Note : This kheer thickens over time. So add more milk and sugar while serving to adjust its consistency and sweetness. Boil for a minute and serve warm. Enjoy !

    Easy, yummy Poha kheer is ready to enjoy !
    Poha kheer recipe

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