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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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    Dear Sharthi,

    Waaw! Thank you sooo much for the nice feed back here :) :thumbsup I feel like flying while reading your feed back :) we also prepared all items yesterday for Krishna Jayanthi and prasadams are so nice to eat :)

    Ya, try one by one and dont give up any function of our culture :) GOD BLESS YOU !
     
  2. akavipriya10

    akavipriya10 Senior IL'ite

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    Dear Krishnamma,

    I followed the uppu cheedai recipe and it came out well. Thank you . Happy Janmashtami to you .


    Regards,
    Kavitha
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    I am so happy Kavitha :) thanks for the feed back !
     
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  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    I think for this Krishna Jayanthi, many will try this :)
     
  5. malli200

    malli200 Bronze IL'ite

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    Re: Nada Pakoda

    What is the meaning of 'Vitis' or Pirandai ?
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Re: Nada Pakoda

    for 'vits' you can see this link :) Vitis vinifera - Wikipedia, the free encyclopedia

    and for 'prandai' you can see this photo :)

    pirandai_dhanyam_organic_superstore.jpg

    Are you inTamil Nadu? do you know Tamil? then you can ask about this 'pirandai' when you buy 'greens' - 'keerai". They will show you and they will get it for you :)
    But I dont knowone thing why you asked this question here...in ' Krishna Jayanthi ' thread???????
     
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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Anybody tried any 'bakshanam'? :)
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Udath Vadai :)

    5esm.jpg

    Ingredients:


    1 Cup Udad Dhal
    4-5 Green Chilies
    1 Pinch Asafetida
    Salt
    Oil to fry

    Method:

    Soak Udad dhal for 1/2 hour and grind by adding less water.

    Add salt, chopped green chilies and asafetida powder.

    Heat oil in a deep pan and make big vadas buy putting big holes [COLOR=#009900 !important]in the center[/COLOR].

    Turn them occasionally.

    Remove from fire when they become golden brown.

    Serve with coconut-ginger chutney.

    Note: Instead of green chilies you can add whole black pepper also.

    You can add chopped cabbage, greens, onions in the dough to get verities

    of vada.

    If the dough is thin, add a little [COLOR=#009900 !important]rice flour[/COLOR] or rava and mix well. Keep Aside

    for 10 min. and then make vadas.
     
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  9. Saisakthi

    Saisakthi IL Hall of Fame

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    Krishnamma,

    Happy Janmashtami,

    Today I have tried Poha Kheer / Aval Payasam in Red poha, it came out excellent, thanks for the recipe well long back.

    Next in my list is Akkaravadisal, so far I have only tasted it never made one thinking the procedure is cumbersome, but sounds simple given here, will surely add feed back.

    Thanks Amma, May Baba guide us always, SAIRAM
     
  10. murphybaby77

    murphybaby77 Gold IL'ite

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    Yes.yes

    shortage of gas cylinders at chennai.so no Calcutta aluminium Calcutta kadai which I am used to make savouries.
    first time used induction stove for bhakshanammade murukku ,cheedai,thattai,thirattu papal .using induction based kadai,adjusting tempt now and then

    FB will be followed tommorrow.hiiii

    Have tried cooking in induction.bhakshanam is my first try that too with shallow pan.



    ONLY AFTER EVENING POOJA I WILL KNOW THE QUQLITY OF THE SAVOURIES.
    Krishna will take care.(teeth of my family)
     

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