Besan Poha Laddo | Krishnajayanthi recipes!

Maaladu/Besan poha laddu is a slight twist for regular maaladu/besan laddu. My kids love maaladu a lot, I added aval and prepared for this krishnajayanthi and they liked it. Checkout my Maladoo/Besan ladoo recipe here.

Ingredients

Aval/Poha/Rice flakes - 1 cup(medium size)
Potukadalai/Chutney dal - 2 cups
Sugar - 1 cup
Cardamom - 4 nos
Ghee - 1 cup melted
Cashewnuts - few

Preparation method
Heat a kadai/wok, add aval and dry roast it for 5 mins. Then transfer it to a plate.
Add pottukadalai and dry roast till you get good aroma. Tranfer it to plate.
Let it cool a bit.
Now add aval/poha to mixie and pulse to fine powder. Transfer to a bowl.(You can also seive it)
Add pottukadalai to mixie and pulse to fine powder. Add the aval/poha powder and grind together again to fine powder. Transfer to a bowl.
Add sugar, cardamom in mixie and make a fine powder.
Transfer to bowl and mix all well.
Heat the ghee and add cashews. Once its brown off it, add to the powder and mix well and start making lemon size balls.

Laddoo is ready to serve.


PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you.

Vella Seedai | Sweet Rice Balls!!!

Vella Seedai is Sweet Rice balls for Krishna Janmashtami/ Gokulashtami festival. This is also an authentic and traditional sweet for this festival.

Ingredients
Arasi Maavu/Rice flour - 1 cup(Preferably milled) I always carry about 2-3 kgs from India)
Ullatha Maavu/Urad dal flour - 1 tspn(see notes)
Vellam/Round Jaggery - 1cup(powdered or grated)
White sesame seeds/Till/Ellu - 1 tspn
Elakka Podi/Cardamom powder - 2 pinches
Sukku Podi/Dry Ginger powder -a pinch(Optional)
Oil for deep frying


Preparation Method
In a kadai, dry roast the flour to slightly brown. Allow it to cool.
In a wide vessel kadai, add vellam/jaggery with 1/2 cup water, allow it to boil till jaggery fully dissolves, it should start boiling and till raw smell goes. It need not be to string consistency. You can also filter the jaggery water. Mine is mostly clean so I skip this step.
Low the flame, add ellu, cardamom powder and slowly add rice flour to it. Mix till it becomes like dough. Allow it to cool a bit. 
Take some portion of dough and make medium size balls in batches and deep fry in low medium flame till brown.
Do the same in rest of the dough. Allow it to cool.
Store it in air tight container.
Vella Seedai is ready for prasadam for Krishna Janmashtami.

Notes : -Urad Dal powder - Heat a kadai, dry roast Ulatham Paruppu/Urad dal till light brown and cool it. Make fine powder and seive it. -If the consistency of jaggery is not correct, the seedai will break while deep frying. -If required add extra water to jaggery. -Sometimes it becomes chewy if you do not cook properly.

Uppu Seedai | Crispy Rice Balls!!!

Uppu Seedai is a very traditional recipe for Sri Krishna Janmashtami/Gokulashtami click here for details on this festival. This recipe is simple and for people who cannot do it in a tradtional way.I prepared this for last year's festival. I would also be posting traditional recipe soon.

Ingredients
Thenguzhal Maav/Murukku Flour - 2 cups(Store bought.Easily available at all Indian grocery stores) I used what my mom sent from India
Crushed peper - 1/2 tspn(As per your taste)
Fresh grated coconut - 2 tspns
White sesame seeds/Till/Ellu - 2 tspns
Coconut oil - 2 tspns
Unsalted butter - 2 tspns(at room temperature)
Peringayam/Hing/Asafotida - a pinch
Salt as required
Water as required
Oil for deep frying


Preparation Method
In a kadai, dry roast the flour to slightly brown. Allow it to cool.
In a wide vessel, add the flour, salt, pepper, fresh grated coconut and butter. Slowly mix butter with the flour. Add water and make it to a dough.
Cover it with a lid. Heat oil in kadai.
Grease your hands with coconut oil. This will give aromatic seedai.
Take some portion of dough and make small balls in batches and deep fry in low medium flame till brown.
When deep frying stand a bit far from the kadai, as sometimes it might burst a bit if any
Do the same in rest of the dough. Allow it to cool.

Crispy Uppu Seedai is ready for prasadam for Krishna Janmashtami.

Notes : You can also add Jeera instead of Ellu/Sesame seeds. You can also grease your hands with any other cooking oil.

Store it in air tight container and Enjoy.

Veggie Aval Upma and the Winner!!!

Aval/Rice Flakes is a main ingredient for Gokulashtami/Krishna Jayanthi. Here is a simple and colourful vegetable upma. This is ideal for breakfast or tiffin.

Ingredients
Aval/Rice Flakes - 2 cups
Mixed Vegetable (Carrot/Peas/Cabbage/Cauliflower)- 1 cup
Fresh Grated Coconut - 2 tspns
Oil - 1 tspn
Mustard - a pinch
Asafotida - a pinch
Jeera - 1/4 tspn
Curry leaves - few chopped
Channal Dal - 1/2 tspn
Green chilli - 2 nos
Salt

Preparation Method
Wash, Rinse the aval. Remove water and keep aside.
In a kadai/wok, add oil mustard. Wait till it splutters. Now add asafotida, jeera and channa dal. saute till its brown.
Add curry leaves, green chilli and saute for a minute.(You can slit the g.chilli or chop into small pieces)
Add the vegetables, little salt and cook it.
When its cooked add aval and salt and mix well.

Garnish with Fresh Grated coconut.

Veggie Aval Upma is ready to serve.

Now the winner of my Giveaway for Anniversary.

Any guesses??

That is Sanyukta Gour. Congratulations!!! I will get in touch with you.

Thanks to everyone for participating.

Sweet Aval/Poha with Milk my 200th Post

I am posting Sweet Aval/Poha with Milk as it my 200th Post. Am very Happy Friends Thanks a lot. This is very simple and easy to prepare. It needs no cooking too... This is quick and tasty I usually prepare when I am alone and lazy to cook for me.

Ingredients
Aval/Poha/Rice Flakes - 2 cups (Thick or thin)
Milk - 1 cup (Warm milk Optional)
Sugar - 2 tspn(As per your taste)
Fresh Grated Coconut - 2 tspns
Elachi powder/Cardamom powder - a pinch

Preparation Method

Wash and Rinse Aval in water. Soak it in Milk for 15mins.
Then add all other ingredients and mix well. Leave it for 5mins.

Garnish with chopped dates and Serve. Kids will love it.
This recipe is going straight to PJ's No Cook event along with Pachai Kozhambu(Raw Sambar).

Love to Share this award with all of you. Please accept it and post in your blog.

Gokulashtami | Krishna Janmashtami Festival and Recipes

Gokulashtami/Krishna Jayanthi/Krishna Janmashtami is a festival celebrated in India. Its a day on which Lord Krishna was born. Meaning of Krishna is Happniness. People go to temples Krishnan temples. Many people fast on this day. Tradition is by putting kolam and footprints to welcome Lord Krishna.

When we were in Panama we had been to ISKCON temple and celebrated this day. It was very joyful by singing and dancing.

We celebrated the festival yesterday at my home. Traditional prasadams Milk, curds and butter, Thenguzal, Murukku, Kara Seedai, Vella Seedai, Uppu Aval, Vella Aval and Thayir Aval were prepared and offered to God. On this day onion and garlic is generally not used in cooking.

Few snaps attached.

Click on the names for full recipes.

Traditional prasadams Milk, curds and butter,

Appam

Thenguzal
Murukku

Uppu Seedai

Vella Seedai

Kara Aval Upma

Vella Aval
Paal Aval

Thayir Aval

Payasam

Few more to follow.

Tags - Krishna Birthday, gokulashtami, Janmashtami, Indianfestival