Celebrations Appam'RawaladduRibbonpakodaPayasamPaladapradhamanBasicflourNeiyappamAamavadaiSeeyamManakkombuMedhuvadaiManoharamMurukkuThattaiNavaneethamVellaseedaiThenkuzhalUppuseedaivellaseedai-2sukkuvellam Unniappam Tiruppullanipaalpayasam Nippattu kodbale Akkaravadisal chakkapradhaman Neipayasam 
CLICK ON THE PICTURE FOR  KRISHNA JAYANTHI RECIPES

“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Tuesday, August 23, 2016

A COMPLETE GUIDE FOR SRI KRISHNA JAYANTHI / GOKULASHTAMI CELEBRATIONS

A COMPLETE GUIDE FOR SRI KRISHNA JAYANTHI / GOKULASHTAMI CELEBRATIONS, How to celebrate Gokulashtami, How to celebrate Krishna jayanthi,
HAPPY SRI KRISHNA JAYANTHI

Sri Krishna Jayanthi is the celebration of Lord Krishna’s birthday which is also known as Janmashtami and Gokulashtami. The festival is celebrated on the eighth day (Ashtami) of the Krishna Paksha (dark fortnight) of the month of Avani (August–September) in the Tamil calendar. This festival is celebrated 8 days after avani avittam. 'Sri Vaishnavas' celebrate the festival on Rohini Nakshatram. SRI KRISHNA, the eighth avatar of Lord Vishnu on earth, symbolises the victory of good over evil. This festival is celebrated all over India with great enthusiasm and devotion, according to the various local traditions and rituals. People pray with full devotion and faith and go to Krishna temples and pray HIM. An event known as "Uriadi" in Tamil Nadu, and "Dahi Handi" in North India is celebrated in temples, where as earthen pot is filled with curd and tied high. Youngsters form a human tower and break the swinging pots.  

How to celebrate at home?

Things to be done on the previous day:


On the previous day, clean the pooja items, lamps, idols if any. Apply chandan, kumkum to the idols, lamps, wick them and keep ready. 

Soak fistful of rice for 2,3 hours and grind to a fine paste. Dilute it to a semi- thick solution. This batter is called 'izhai kolam maavu' which we make during festivals to put kolam.


Mango leaves for thoran. Make thoran and keep ready.

Things to purchase and arrange: 

Flowers, fruits-all varieties (especially seasonal fruits like jamun(naavalpazham) guava, pear and wood apple(vilampazham), coconut, betel leaves, betel nuts, garlands. These will be available in plenty in the market on the previous day. You can shop for it. Also keep ready turmeric powder, kumkum, sandal powder, camphor, incense sticks, gingelly oil or ghee for lamp. These will always be available at home. If not, shop for it too. Put 'izhai kolam' in wooden planks. Things can be arranged according to the rituals done in one's home. However, even if one cannot afford to buy and celebrate in an elaborate manner, it is enough just to chant and pray with full devotion and faith. 

Things to be done:

On the day of Sri Krishna Jayanthi, wash and put kolam in the frontyard. Take head bath early in the morning, wear clean clothes, clean the pooja room or the place where the idol is to be kept, put kolam on wooden planks, perumal sannidhi or raised platforms. Tie the mango leaves thoran on the main entrance. Decorate the idol. Decorate Krishna photos with chandan,kumkum and garlands. In some houses, the idol is given a bath with pure water and then decorated.
  
A COMPLETE GUIDE FOR SRI KRISHNA JAYANTHI / GOKULASHTAMI CELEBRATIONS, How to celebrate Gokulashtami, How to celebrate Krishna jayanthi,

Make all the offerings. (In some families, as many items are to be made as offerings, people make them the previous day itself after taking a head bath. However, these are consumed 'only after offering it to KRISHNA the next day'). Draw tiny footprints of Lord Krishna - Krishnar kaal (with the izhai kolam maavu prepared as said above) from the frontyard of the home to the pooja room, which commemorates HIS birth. Usually, elders fast during the festival and make all offerings and youngsters draw kolam and 'Krishnar Thiruvadi' with rice flour paste. 

A COMPLETE GUIDE FOR SRI KRISHNA JAYANTHI / GOKULASHTAMI CELEBRATIONS, How to celebrate Gokulashtami, How to celebrate Krishna jayanthi,
Wear nine yards saree. Arrange thaligai , bakshanams and fruits in Perumal sannidhi alongwith thamboolam. Oil and light the lamp.


A COMPLETE GUIDE FOR SRI KRISHNA JAYANTHI / GOKULASHTAMI CELEBRATIONS, How to celebrate Gokulashtami, How to celebrate Krishna jayanthi,

Prayers:
Pray to God by chanting mantras, and devotional songs. Tell any slokas on Krishna like Sri Gopala Vimsati, Krishnashtakam, Madhurashtakam and do archana with flowers and Tulasi.  Bhagawad Gita, Sri Narayaneeyam, Sri Vishnu Sahasranamam, and slokas  can also be recited. Do pooja. Performing poojas are procedures done as per family traditions and many books are available in stores as to how to perform the pooja. The slokas can be googled and books are available in stores as well.

For Neivedhyam:
Apart from Pandigai thaligai, various bakshanams are made for offerings, out of which, aval mixed with grated coconut and jaggery, Navaneetham, uppu seedai and vella seedai, payasam and sukku vellam are considered important as these are Krishna's favourites.  Offer all the neivedhyams after doing pooja, finally take aarathi. 

Do punarpooja the next day with a payasam.
A COMPLETE GUIDE FOR SRI KRISHNA JAYANTHI / GOKULASHTAMI CELEBRATIONS, How to celebrate Gokulashtami, How to celebrate Krishna jayanthi,
For neivedhyam: I have given the links for all the bakshanams. Anything of your choice can be made. Click on the recipe name for recipe links. Various dishes are cooked for offerings. In an Iyengar household, the offerings are as follows:

PANDIGAI THALIGAI:

Sadham(rice)Nei(ghee), paruppu, 
Mor kozhambu or Sambhar
Paruppu usili
Kari amudhu(poriyal)
Kootu
Thayirpachadi
Kosumari
Vadaam or appalam(fried), 
Vadai or thayir vadai, 
Rasam
Payasam
Thayir (curd),
Oorugaai(pickle).

KRISHNA JAYANTHI BAKSHANAMS:

BASE FLOUR FOR RICE & URAD DHAL POWDER
UPPU SEEDAI 
VELLA SEEDAI,
VELLA SEEDAI VERSION 2
TIRUPPULLANI PAAL PAYASAM
UNNIAPPAM
ARAVANAI/NEI PAYASAM
SEEYAM
MANAKKOMBU
VADAI
MANOHARAM
KAI MURUKKU
THATTAI
NAVANEETHAM
BUTTON PEPPER THATTAI
RIBBON PAKODA
RAVA LADDU
MAIDA COCONUT MILK SEEDAI
THENKUZHAL
SUKKU VELLAM
APPAM, 
PARUPPU VADAI, 
Aval mixed with grated coconut and jaggery
and 
PAYASAM.
          HAPPY SRI KRISHNA JAYANTHI

Monday, August 22, 2016

MAIDA COCONUT MILK SEEDAI / MAIDA SEEDAI / MAIDA THENGAIPAAL SEEDAI

How to make maida seedai, How to make maida coconut m ilk seedai, How to make maida thengaipaal seedai

Seedai is a popular snack made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. While talking with my grandma yesterday, she told me about making maida seedai and also said that it will be "vella velaer" (a beautiful golden colour without browning) in colour. Maida has high gluten content and when steamed it breaks down the gluten and makes it easily digestible. 

INGREDIENTS:

Maida (All purpose flour) - 2 cups
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing 1/4 tsp.
Butter - 50 gms (to be melted)
Coconut oil- to deep fry

Water-coconut milk mixture - as needed

How to make maida seedai, How to make maida coconut m ilk seedai, How to make maida thengaipaal seedai

METHOD:

Prepare urad dhal powder as said in this link. Tie maida in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well to powder without any lumps. Sieve well. 


Mix water and coconut milk and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.


Crispy and crunchy maida seedai is ready for offering.

Click here for regular seedai recipe

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Coconut oil enhances the taste, but any other edible oil can also be used.

Friday, August 19, 2016

BUTTON PEPPER THATTAI / PEPPER THATTAI / MILAGU THATTAI / MINI PEPPER THATTAI / BUTTON THATTAI

It was my long time desire to make kutti button thattai for my Kutti Krishna. As it is small in size, I named it button thattai. This crispy, peppery thattai is slightly different from regular thattai. As Krishna Jayanthi is fast approaching, I thought of posting this now. This is an easy to make, perfect tea-time snack too. You can also make regular-sized thattais using this recipe. 

How to make button pepper thattai, How to make milagu thattai, How to make pepper thattai, How to make mini pepper thattai, How to make button thattai

How to make button pepper thattai, How to make milagu thattai, How to make pepper thattai, How to make mini pepper thattai, How to make button thattai

INGREDIENTS:

Rice flour 2 cups
Urad dhal powder 
2 tsp.
Pepper powder - 3/4 tsp.
Chilli powder - 1/8 tsp.(optional)
Salt - to taste
Hing - 1/4 tsp.
Pottukadalai - 2 tsp.
Butter - 25 gms.
Oil - to deep fry
Plastic sheet -  2
Roller pin
Round shaped small cookie cutter

How to make button pepper thattai, How to make milagu thattai, How to make pepper thattai, How to make mini pepper thattai, How to make button thattai

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link. 

Dry roast pepper and powder it coarsely.

Dry roast rice flour and urad dhal flour separately until hot. When slightly cool, combine all the ingredients (except oil), mix well and make a stiff dough using water.

Make even sized balls from the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and flatten the ball evenly with a rolling pin.

Cut out discs with a round shaped small cookie cutter. Prick the thattais with a fork. Doing like this avoids puffing of thattais.

Heat oil, and slide the thattais gently in oil. Deep fry on both sides until golden brown. Drain on a kitchen tissue.

Sri Krishna Jayanthi offering, button pepper thattai is ready.

When cool, store in an air-tight container.

Wednesday, August 17, 2016

RAW BANANA MASIYAL / KAYA KUTHERISSERI / VAZHAIKKAI MASIYAL / VAZHAKKAI KUTHERISERI

RAW BANANA MASIYAL, VAZHAIKKAI MASIYAL,KAYA KUTHERISSERI, VAZHAKKAI KUTHERISERI

'Masiyal' in Tamil means mashing. Generally masiyal is made with vegetables like yam, pidi karunai (another type of yam), greens and with lentils like moong dhal, horsegram etc. In Kongu region, people call 'masiyal' as 'kadaisal'. 'Masiyal' is called as 'Kutherisseri' in Kerala. Anyway, what's in a name? Being a foodie, its the taste which matters for me. Raw banana (Vazhakkai) masiyal is a simple, tasty, traditional side dish which goes well with South Indian thali.

There are many varieties of masiyal. See the links given below for the variations.



Click here for  payathamparuppu (moong dhal) masiyal

INGREDIENTS:

Raw banana - 2
Cooked green gram dhal (with skin) OR moong dhal - 1/2 cup (optional)
Green chillies - 2
Grated coconut - 1/2 cup
Salt - to taste

To temper:
Coconut oil - 1 tablespoon
Mustard seeds - 1/4 tsp.
Dry red chillies - 2
Curry leaves - a sprig

METHOD:

Cut raw banana into halves, boil it in water, with skin, alongwith a pinch of turmeric powder and salt. 
Cook until done. (Alternatively, add a cup of water alongwith salt and pressure cook for a whistle). Take out, peel the skin and mash it.  Mash cooked green gram dhal well without any lumps.

Grind coconut and green chillies to a paste. Pressure cook green gram dhal 
and mash well.

Heat coconut oil in a kadai, temper with the given ingredients, add the paste and saute until the raw smell is gone. Now add the cooked and mashed banana, 
cooked and mashed green gram dhal add little salt if needed, mix well and saute for 2 more minutes. Vazhaikkai kutherisseri is ready. Goes well with south indian thali as a side dish.

Friday, August 5, 2016

KALYANA ELUMICHAI OORUGAI / INSTANT LEMON PICKLE / IYENGAR KALYANA ELUMICHANGAI OORUGAI

HOW TO MAKE KALYANA ELUMICHAI OORUGAI, HOW TO MAKE INSTANT LEMON PICKLE, HOW TO MAKE IYENGAR KALYANA ELUMICHANGAI OORUGAI

This is a quick and easy-to-make lime pickle.This can be made instantly, with few lemons. These type of pickles are made in marriages and so we call it as Kalyana Elumichangai oorugai.

INGREDIENTS:

Lime (key lime) - 6
Turmeric powder - 1/2 tsp.
Red chilli Powder -  2 teaspoons
Grated ginger - 1/2 tsp. (optional)
Salt - to taste

To temper:
Mustard seeds - 1/2 teaspoon
Asafoetida powder - 1/2 teaspoon
Gingelly oil - 4 to 5 tablespoons

METHOD:


HOW TO MAKE KALYANA ELUMICHAI OORUGAI, HOW TO MAKE INSTANT LEMON PICKLE, HOW TO MAKE IYENGAR KALYANA ELUMICHANGAI OORUGAI

Wash the lemons well. Heat water in a pan. When water boils, put in whole lemons alongwith turmeric powder and allow it to boil for a couple of minutes, take off the stove and keep it covered. (Alternatively you can pressure cook for 2-3 whistles with an inner vessel. No need to add water if pressure cooked).

When cool, take the lemon out from water and cut into desired size. Add grated ginger, chilli powder and salt. Heat gingelly oil in a kadai and add mustard seeds. When it crackles, add hing, switch off the stove, and pour it over the chilli powder. Mix well with a dry spoon and transfer it to a sterile glass bottle or ceramic jar. Goes well with curd rice. 

Note: 
1. When cut and cooked the pickle may become bitter. 
2. Salt and chilli powder can be adjusted according to one's tastebuds and sourness of the lemon. Dry roasted fenugreek seeds powder can also be added. 
3. This pickle is for immediate use. It can be used for 10-15 days when refrigerated.