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Recipes for KRISHNA JAYANTHI

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Aug 30, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Ladies,

    We are going to celebrate Krishna Jayanthi next week. Here are some sweets

    and savories recipes which I usually prepare for this function. I wish you all a

    VERY VERY HAPPY KRISHNA JAYANTHI !
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Salt Cheedai

    Ingredients:

    1 cup rice flour ( wash rice, dry it and pound it)

    3 tea spoons (fried and powdered) udad dal powder

    2 sp butter

    2 -3 tea sp. coconut

    a pinch asafoetida

    1 sp seasome seeds

    salt to taste

    Oil to fry

    20130828_162922.jpg

    Method:


    Mix rice flour, udad powder, butter, salt, coconut,asafoetida and seasome

    seeds and mix well.

    Then slowly add water and mix well.

    Pinch the dough and make tiny little balls and spread on a cloth.

    Do all the dough and then start frying.

    Remove the 'fried salt cheedai' from the oil when they become golden brown.

    Note: clean seasame seeds well, if there is any mud in that the

    cheedai will bust.

    Butter will render the cheedai very crisp, so this is a must.
     
    Last edited: Aug 31, 2007
    2 people like this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Butter Muruku

    Ingredients:

    1 cup ( wash rice, dry it and pound it)

    2 - 3 sp Butter

    3 sp udad powder ( fried and powdered)

    2 -3 tea sp. coconut

    a pinch asafoetida

    1 sp cumin seeds

    salt to taste

    Oil to fry

    Method:

    Mix all the ingredients and make a soft dough with little water.

    In a cloth make murukus and after finishing all the dough, heat oil

    and start frying them.

    At a time you can put 4 to 5 murukus in the oil and remove them when they

    become golden brown.

    If you want to check the crispness just put one muruku on the flour, (dont through) just put , if it cracks in to many pieces, then it is good.:yes:

    Store it in a air tight container after it cools.
     
    Last edited: Aug 31, 2007
  4. malspie

    malspie Platinum IL'ite

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    I will try ... never ventured....... lets see.........
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thenkuzhal

    Ingredients:

    4 cups ( wash rice, dry it and pound it)

    5 -7 sp Butter

    1 cup udad flour (raw)

    1/4 spinch asafoetida

    2 sp cumin seeds / thil seeds

    salt to taste

    Oil to fry

    Method:

    Mix all the ingredients well and make soft dough.

    Heat oil in a pan. Take 'Thenkuzhal achu' and put one hand full dough in that.

    Press on the hot oil, and make round 'thenkkuzhal'.

    Turn it once and wait for 2 min. or till it becomes golden brown.

    Check the crispness by puting one piece on the floor.

    Do all the dough and keep the 'Thenkuzhal' in a air tight container.
     
    Last edited: Aug 31, 2007
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    HI Mals,

    Dont worry , It is easy to prepare. Surely you will get

    good results.
     
  7. santasekar

    santasekar Senior IL'ite

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    hi Krishnaamma !!!!!

    thanks for ur recepies . i've been reading all ur recepies n wanna try them ...........sure to try one this time:2thumbsup:

    regards
    santasekar
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Santasekar,

    I will wait for your FB.:-D
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Magizhambu Thenkuzhal/Manamkumbu

    Ingredients:

    2 cups rice flour

    1 cup besan

    2 - 3 tea sp. sesame seeds (white or black)

    a pinch asafoetida

    2 - 3 sp butter

    Salt to taste

    Oil to fry.

    Method:



    Mix all the ingredients well and make soft dough.

    Heat oil in a pan. Take 'Thenkuzhal achu' and put the 'mullu muruku' disc.

    Now put one hand full dough in that.

    Press on the hot oil, and make round magizhambu thenkuzhal/

    'manamkumbu'/'mulluhenkkuzhal'.

    Turn it once and wait for 2 min. or till it becomes golden brown.

    Check the crispness by puting one piece on the floor.

    Do all the dough and keep the 'Magizhambu Thenkuzhal' in a air tight

    container.
     
    1 person likes this.
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Omapodi

    Ingredients:

    2 cups rice flour

    2 cup besan

    2 sp Omam seeds / ajwan /thyme seeds

    2 - 3 sp butter

    Salt to taste

    Oil to fry.

    Method:

    Soak Omam in water for 1/2 hour and clean it with out mud or small stones.

    Grind in a mixer grinder with less water and filter it.

    Use only the water to mix the dough.

    (Because the holes in the 'omapodi disc' will be small and if

    you add as it is you will not able to press the 'thenkuzal achu')

    Mix all the ingredients well and make soft dough.

    Heat oil in a pan. Take 'Thenkuzhal achu' and put the 'omapodi' disc.

    Now put one hand full dough in that.

    Press on the hot oil, and make round 'omapodi'

    Turn it once and wait for 1 min. or till it becomes golden brown.

    Check the crispness by puting one piece on the floor.

    Do all the dough and keep the "Omapodi " in a air tight

    container.

    Note: you can use fresh leaves of Omam to do this 'omapodi'

    instead of omam seeds.
     

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