Recipes for KRISHNA JAYANTHI

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

  1. sanravi_1970

    sanravi_1970 Gold IL'ite

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    Hi krishnamma

    I did seedai last year, came out well, but this time when i was frying it bursted out, then i didnt proceed, wat cud be the reason for it? I am thinking of making mullu thenkuzhal with that maavu, wat do u say?
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    HI sindhuja and Suja,

    Thanks for your reply. Have you tried any item for 'Krishna Jayanthi'?

    Hi Sanravi,

    Have you cleaned sesame seeds before putting them in the dough?

    Have you rolled it soft?
     
  3. MadhuRao

    MadhuRao Silver IL'ite

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    Re: Omapodi

    thanks so much...is it possible to put in word format and post the receipes as an attachment plzzzzz.



     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Re: Omapodi


    Hi madhu,

    happy you liked the dish. but I dont know why all are asking about PDF?Witsend

    you can easily take a print out of my recipes from this site no?
     
  5. NithyaSen

    NithyaSen New IL'ite

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    Your Recipies were simply superb...

    Can U Plz send some of the recipies for Vinayagar Chathurthi. That too esp Kozhukattai pooram As well Puddi kozhukattai.

    Send before 3 sep
    I`m Crusiouly waiting for ur reply...

    Cheers
    Nithya
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Nithya,
    after a long time I am entering IL. just saw your post. I am posting those recipes in a separate thread. please go through it. enjoy Vinayagar Chathurthi with kozhukattai.

    if you want more recipes for that day please ask me.
     
  7. ketal

    ketal Bronze IL'ite

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    In this time we are prepare now :thumbsup

    Farali Anarsa

    Moriyo (samo) - 3 cups
    Powdered sugar - 3
    Milk - 1/2 –
    Poppy seeds (Khashakhasha) - 1 tbsp
    Ghee for frying

    Wash and soak Moriyo in plenty of water. Change water everyday, repeating process for 2 days. Now, drain all water, and spread on a clean cloth for 3-4 hours. Grind to powder and sieve. Mix in sugar, press and keep aside for 2 hours. Sprinkle milk a little at a time. kneading mixture into a soft pliable dough.

    On a clean plastic sheet, sprinkle a few poppy seeds. Take a ping pong sized ball of dough, press onto sprinkled seeds. Rotate and thin out dough with the hand, forming a 4" sized round. Heat 3-4 tbsp. ghee in a frying pan. Let in one round, seeds side up. Shallow fry on low flame, till golden brown. Drain and keep aside. Repeat for remaining dough, add more ghee as required. Cool very well for 5-6 hours before storing in airtight containers.
    ketal
     
  8. malli200

    malli200 Bronze IL'ite

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    krishna

    I think u r a good cook. Can u give me the reciepe for adirasam?

    bye mallika
     
  9. BeeAmma

    BeeAmma Silver IL'ite

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    Hi Krishnamma,

    I am very interested in trying out your janamashtami recipes. I notice that most of them require rice to be soaked, dried and ground. Can you provide more info on the amount of water I should soak in (relative proportions), how long the rice should be soaked and how would I know that it is dry enough? Does it need to be absolutely dry or should it retain some moisture?

    Thanks again for putting the recipes.
     
  10. Muthuraji

    Muthuraji IL Hall of Fame

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    Dear Krishnamma madam

    Thank you for your very nice receipes. It is very good to learn like this. It is like our mother helping us in doing all these items. You have explained very nicely.

    Will surely try all those items. I should do Thirattipal since my children are asking for this.

    Will give the FB once I do these items.

    Thank you.
     

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