Recipes for KRISHNA JAYANTHI

Ingredients:

2 1/4 cups rice flour

1 cup besan

2 - 3 tea sp. crushed black pepper and cumin seeds

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 thenkuzhal disc.

Now put one hand full dough in that.

Press on the hot oil, and make a thenkuzhal.

Turn it again and again and make it break in the oil itself.

Remove from the fire when they become golden brown.

Check the crispness by puting one piece on the floor.

Do all the dough and keep the 'kara sev'in a air tight

container.

Note: If you are having the lenth handled 'kara sev' laddle, you can

prepare thick dough. Hold the handle on your left hand and take a

hand full of dough on your right hand. Hold it on the hot oil, now

press the dough on the hot oil. The dough will drop into

the oil like 'kara sev' - inch long tube pieces . Remove them when

they turn in to golden brown.

Ingredients:

2 sp rice flour

2 cup besan

a pinch asafoetida

1/4 cups cashew nuts (broken)

curry leaves

2 sp red chilly powder

Salt to taste

Oil to fry.

Method:



Mix all the ingredients well and make thin batter, but some what like dosa dough.

Heat oil in a pan. Take 'Boondi laddle' and hold the handle on your left hand

and take a spoon full of dough on your right hand. Hold it on the hot oil, now

pour the dough on the 'boondi laddle' and rub it very fast through the holes

with the bottom of the spoon. The disc must be held close to the pan.

The batter must fed quickly into the oil. Cook 'boondi' till they become fine

gold colour.

Remove and put them in a big vessel.

Fry cashew nuts and curry leaves.

Add with 'Kara Boondi'. Mix well. If you want more spicy add salt and red chilly

powder and mix again.

To check the crispness, just crush one boondi and see. If it is crushing, it is

good.


Note:

Instead of adding chilly powder in the batter, you can add seperately.

You can add crushed or powdered black pepper instead of red chilly powder.

I have already given 3 - 4 types of Nada pakoda. So I am just giving the links

here. So just click on the links to get the recipe.


Nada ( Ribbon ) Bakoda
Nada (Ribbon) Bakoda 2
Nada (Ribbon) Bakoda 3
Nada (Ribbon) Bakoda 4
Nada (Ribbon) Bakoda 5

If savories are prepared in a large scale, add salt and 'Vitis' (Pirandai) to water .
Boil for a while, let the vitis cook well.
Filter and cool. Use this solution to kneading the dough.
This renders the savories crisp and prevents them from bursting.

If the ghee or butter is not enough for kneading, first add some backing soda
with ghee or butter.
Rub nicely till it forths up.
Now add this to the flour and make dough.

Fry Udad dal in a kadai and make powder by using mixer grinder.
Use this to make cheedai and thatai.
If it is excess afterwards make 'danger pachadi' with that.

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

2 sp channa dal (soak and drain)

1 sp sesame seeds

2 sp red chilly powder

salt to taste

Oil to fry

Method:

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

Take a small ball of dough and make like 'thin vadai' and keep it on a dry

cloth.

After finishing all the dough, heat oil and start frying them.

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

become golden brown.

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

Store it in a air tight container after it cools.

Note: you can make 'masala thatai' also by adding garlic and ginger

paste to the dough. But not for 'krishna jayanthi'

Ingredients

1 cup raw ground nuts

1 cup besan

2 sp red chilly powder

Salt to taste

Oil to fry

Method:


Mix all ingredients like a thick dough.

Not like bakoda dough. It must be thin than that.

Each and every ground nut must be coated with the flour.

Heat oil and fry them.

Remove the coated kadalai-kara kadalai, and drain it.

Store in a air tight container.

Note: You can use Maida or corn flour instead of besan.

Hi
Krishan
Use full me
we are every year preapare now 56bhog prasad

we are try now new prasad

just my ? is pl send to me (riata)bundi available in market how can prepare now.

ketal

Hi Ketal,

I have given the recipe in this thread. We call it as 'Kara boondi'. Just click on this and you will get the recipe. Prepare and enjoy.

Ingredients:

1 cup rice flour (wash , drain and pound )

3 tea spoons (fried and powdered) udad dal powder

1sp ghee

2 -3 tea sp. coconut

3/4 cup Jaggery (grated)

1 sp seasome seeds

salt a pinch

1/2 sp cardamom powder

Oil to fry

Method:

Dry fry rice flour and try to put a line by holding the flour in between your

fingers , like when you put 'kolam' / rangoli.

If the line comes stright with out gap, stop frying and keep aside.

In a deep pan put jaggery and water. let it dislove.

Remove and filter it. Again keep the jaggery water on the stove.

Add the fried flour, udad powder, ghee, salt, coconut, cardamom powder and

seasome seeds and mix well.

Remove from the fire and mix well. That should be like 'chappati dough'

Pinch the dough and make small balls and spread them on a cloth.

Do all the dough and then start frying.

Remove the 'fried vella 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.

Ghee will render the cheedai very crisp, so this is a must.

This is a very delicious sweet and you can prepare this in two ways. This is

very important sweet and we use to prepare this for all our functions.

Ingredients:

1 lt full cream milk

200 gms sugar

1/4 cardamom powder (optional)

Method:


Pour the milk in a deep big vessel. Stand near the stove and watch.

Sim the flame and allow it to reduce like a paste.

Add sugar and increase the flame.

And when it becomes thick and light pink in colour,

remove from the fire.

And put it in an air tight container, after it reaches room temp.

Note: you can use jaggery instead of sugar to prepare this. If you use jaggery use 250gms.