Navaneetham:
White butter(plain) – 2 table spoons
Powdered sugar – 1 table spoon
Cardamom powder – 1 pinch
Mix all ingredients well. Do not omit this if you are doing the pooja, as this is Lord Krishna’s favorite!
SukkuVellam:
Sukku (dried ginger) – 2 inch piece
Jaggery – 2 table spoons
Method
Crush the sukku with a kitchen mortar and pestle(ulakkai) to a powder.
Mix with the jaggery. This is important for digestion.
Sukku powder is also available ready made in stores, but the freshly crushed powder will have nice flavour and some fibre.
Thattai:(a spicy snack something like murukku)
Rice flour – 2 cups
Urad dal flour – 1/4 cup
Grated coconut – 1 tablespoon
Channa dal 2 teaspoons
Moong dal – 2 teaspoons
Curry leaves – 2 twigs
Ghee – 1 table spoon
Pepper powder – 1teaspoon
Salt to taste
Oil for deep frying
Broken Cashew (Optional)
Method
Soak the channa dal and moong dal for 10 minutes.
Mix the flours , coconut, salt , pepper powder, chopped curry leaves, soaked dals and ghee in a large container.
Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattenning.
Knead well for a while. Take lemon sized balls and flatten the dough to a round of about 4 inch diameter on to a white cloth. If the thattai cracks or breaks, just add some more water to the dough.
To make the thattais you can also grease your fingers with little oil.
Finish making the rounds with all the dough.
Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.
If it rises up immediately then the oil is ready for frying. Start frying around 6 thattais at a time, Frying the dried ones first.
Always keep the flame between low and medium. Turn the thattais to cook the other side.
Once the sound subsides, drain well and remove on a kitchen napkin.
Your thattais are ready for the neivedyam.
Uppu Seedai(spicy and crunchy marbles)
Uppu seedai is a must for Srijayanthi! This snack is some thing you can do in a leisurely way. You can mix the maavu, sit in front of the TV and watch a programme of your choice, white rolling the seedai balls on to a white cloth. Or you can listen to music while preparing these. A relaxed atmosphere will make cooking a pleasure! Use the flours prepared as per previous post. Click here for the flour recipe.
Rice flour – 2 cups
Urad dal flour - 1/4 cup
Ghee – 1 table spoon
Jeera – 2 teaspoons
Hing powder – 1/4 teaspoon
Grated coconut – 1 table spoon
Salt to taste
Oil for deep frying – 2 cups
Method
Mix all the ingredients except oil and make a soft dough using water.
Make small balls around 3/4 cm in diameter( smaller than a marble) and leave to dry on a white cloth.
After you finish with all the dough, Heat oil in a deep kadai and start frying the seedais a handful at a time.
Keep the flame in medium throughout and stir in between for even cooking.
Once the sound subsides totally, lower the flame, drain the seedais well and remove on a kitchen paper.
Store in airtight containers.
Vella seedai(sweet marbles)
Vella seedai is a must for janmashtami! Quite a simple snack! Use the fresh rice flour and urad dal flour prepared for these snacks (follow this link for instructions on flour preparation).
Rice flour – 2 cups (follow link for instructions on Rice Flour preparation)
Urad dal flour – 1 table spoon (follow link for instructions on Urad Dal Flour preparation)
Jaggery – 1 and 1/2 cup
Cardamom – 2 nos
Coconut cut into small pieces – 2 tablespoons
Ghee – 1 table spoon
Oil – 1 cup for deep frying
Method
Mix the flours, cardamom powder and the coconut pieces in a container.
In a kadai mix jaggery with 1 cup waterand boil on a medium flame.
Once jaggery melts, pass through a filter to remove the dirt.
Clean the kadai and boil again.
Keep the flame low and add the ingredients mixed together.
Stir well, this will form a ball. add 1 tablespoon ghee and mix. leave to cool for a while.
Make 1 inch balls with the dough.
Heat oil in a kadai, on a medium to low flame fry a few balls at a time till they are brown.
Drain well and take out on a kitchen paper. The vella seedai is dark brown and slightly broken.
Your vella seedai is ready for the neivedyam!
Kodubale- Crunchy rings
This is a famous snack of Karnataka! I have learnt many versions of this snack. I am posting the recipe because this is one of the favorites to everyone including me ! ;)
Rice flour – 2 cups
Maida – 1/2 cup
Wheat flour – 1/2 cup
Pottukadalai or chutney dal(Urikadale)- 1/2 cup
Dessicated dry coconut (Kopra) – 1/2 cup
Ghee – 1 table spoon
Hing – 1/4 teaspoon
Salt to taste
Chilli powder – 1 teaspoon
Oil – 2 cups for deep frying
Method
Grind the pottukadalai and kopra to a fine powder.
Lightly roast the wheat flour and maida together on a low flame till it turns light golden.
In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.
Add ghee, salt, hing chilli powder and water and knead to a thick dough.
Heat oil in a kadai on a medium flame.
Take a little dough and shape into rings (Thickness of a pencil)
Fry a few rings at a time on low to medium flame, stirring occasionally.
When the sound subsides, drain and take out on a kitchen paper.
Store in air tight containers.
Folks:::: I will post some snaps of the above recipes and lord krishna's pooja....
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