VELLA SEEDAI

Vella seedai is another mandatory preparation for Gokulashtami and this is more liked by kids.Unlike uppu seedai there is no risk of bursting but there is one common problem with Vella seedai. Sometimes the seedai will break or disintegrate in the oil as soon as it is dropped in oil.This happens when more jaggery is added or if the dough is loose. If less jaggery is added, the seedai will turn out to be very hard.

Ingredients

Rice flour: 1.5 cups

Urad dhal flour:  1 tsp*

White sesame seeds:1/2 tsp

Jaggery: 1 cup

Grated coconut: 2 tablespoon

Cardomom powder: 1/4 tsp

Oil: to fry

*Urad dhal flour:

1. Dry roast the urad dhal until a nice aroma comes out.It should slightly change the color but should not become deep reddish brown
2. Allow it to cool and powder in mixie
3. Sift the flour and store in air tight container.

Prepare the flour with 1/2 cup of roasted urad dhal and this can be used for all the other Krishna Jayanthi Bakshanams too

Procedure:

Step1:

Dry roast the rice flour for a couple of minutes. Make sure that the flour should not change color.

Step2:
Mix jaggery with 1/4 cup of water and allow it boil

Once all the jaggery has melted switch off the stove. No need to check for any consistency

Step3:

Allow to cool and filter out the impurities

Step4:

Mix all the dry ingredients together (Rice flour, urad dal flour, sesame seeds, cardomom powder)

Step5:

If using frozen coconut thaw it and slightly fry it before adding

Step6:

Now add the jaggery syrup and knead to a pliable dough by adding necessary water.

Step7:

Make small balls(Should be slightly bigger than the uppu seedai).Let this rest for 30 minutes to 1 hour.

Step8:

Pre heat the oil and deep fry until golden brown.Use medium heat.

Notes:

• Use Rice flour and urad dhal after sifting well to avoid bursting
• Make sure that the sesame seeds is free of stones/impurities
• Allow the dough to rest for sometime
• Sometime the seedais dissolve in oil or become crumbly once dropped in oil.This means that the dough is loose.It should be stiff. Add more rice flour and knead again.
• First make only 2 or 3 balls and make sure that the seedai comes out perfect without bursting.Then proceed with making the other balls
• Use medium heat to fry.This will make sure that the inner part is also cooked.Also do not use very little oil for frying.It will be difficult to control the temperature
• The seedai should turn out dark brown in color.Do not worry if the seedai has lot of cracks.That means it is perfectly done
• Do not cook in oil for long.Once the oil sound (shhh sound) ceases, it should be taken off. The seedais will turn very hard if it is cooked for more time in the oil
• My grandma used to use black sesame seeds.However I used the white variety

Step by step pictures

MOON DHAL/PARUPPU PAYASAM

This is a very simple sweet made for all the occasions.

This is rich in protein, calcium & iron and serves as an energy drink during fasting time.

Typically we do not have breakfast during pujas and this will be first item served during lunch.

Ingredients

Split yellow moong dal - 1/2 cup

Bengal gram (Kadala parupu) - 2 teaspoon

Jaggery - 1/2 cup

Milk - 3/4 cup

Grated coconut - 2 tablespoon

Cashew nuts - 6

Cardomom powder - a pinch

Ghee - 2 tsp+ 4tsp divided
Water: 1.5 cups

Procedure:

Step 1:

Add 2 tsp of ghee in a pressure cooker and fry the dals in a pressure cooker until the raw smell goes off 

Step 2:

Add  1.5 cups of water and pressure cook for 2 whistles.Slightly mash this dhal

Step 3:

Meanwhile, grate the jaggery and take it in a pan. Add 1/4 cup of water to it

Step4:

Boil the jaggery mixture, until the jaggery melts (no need to check for any consistency. Switch it off once all the jaggery has melted)

Step 5:

Strain the jaggery syrup using a strainer to get rid of any impurities

Step 6:

Add this jaggery syrup to the cooked dhal and mix well.Add  boiled milk and  cardomom powder and switch off the stove

Step 7:

Fry the cashew nuts and grated coconut in 4 tsp ghee and add it to the paysam

Tips:

• The recipe can be prepared without milk as well.Replace it with water
• Instead of milk, coconut milk also can be used for a rich and unique flavor
• The payasam becomes thick when cooled. Add little more of hot milk before serving
• Adding bengal gram is completely optional.It gives a crunchy taste to the payasam
• Do not boil the payasam after adding milk. Sometimes it will curdle.Always add the milk at the end.

Mango Lassi

Ingredients:
Mango : 2 
Yogurt/Homemade curd: 1 cup
Sugar: 2 - 4 tablespoons
Water: 1/4 cup

Procedure:
Step1:
Peel the mangoes cube them  and blend it in a blender to smooth consistenc


Step2:
Add the yoghurt and sugar and blend for few more seconds


Serve chilled
Notes:

• Instead of fresh mangoes store bought mango pulp can also be used
• There is no hard and fast rule for measurement. Yogurt or sugar can be used as desired
• If you like diluted consistency add little water. Do not add milk as it is not advisable to mix curd and milk and serve immediately
• If using home made curd make sure it is fresh and thick

Vazhaipoo Parupu usili (Banana flower)

Another traditional recipe from my mother in law


Ingredients
Banana flower (vazhapoo):  1 medium
Bengal gram dhal (Kadala parupu): 1/2 cup
Toor dhal: 1/4 cup
Hing: 1/8 tsp
Turmeric powder: 1/2 tsp
Red chillies: 2 (Add more if you want more spicy)
Oil: 1 tablespoon
Mustard seeds: 1/2 tsp
Urad dhal: 1 tsp
Curry leaves: a sprig
Salt: to taste


Procedure:
Step1:
Soak the toor dhal and Bengal gram for atleast 1 hr


Step2:
Meanwhile remove the stamens from the banana flower and chop it.

While preparing the banana flower always put the florets in water mixed with little buttermilk to avoid the florets turning black

Step3:
Cook the florets in enough water. Add salt and turmeric powder in the boiling water and then add the florets.Cook for around 10 minutes in medium flame. Do not over cook

Step4:
Alllow the cooked florets to cool and then filter out the excess water


Step5:
Now grind the both the dhals with asafoetida,salt, turmeric powder, red chilli and salt to a coarse paste without adding water

Step6:
Cook the dhal mixture
Option1: Steam cook this in idli stand for 5 minutes


Option2: Grease a microwave safe bowl with little oil and microwave for 2.5 minutes
You can cook the dhal using either of the above methods

Step7:
Cool the cooked dhal and crumble it with your hand. Alternatively this can be pulsed in the blender as well


Step8:
Add 1 tablespoon of oil in a pan and add mustard seeds. Once it starts spluttering add urad dhal and curry leaves

Step9:
Add the crumbled dhal mixture and fry for about 5 minutes until it crisp.


Step10:
Add the cooked florets and saute for a couple of minutes. Adjust salt if necessary (Note that already we have added salt in the dhal as well as the vegetable)

Other vegetables that can be added in place of banana flower

• Cluster beans (Kothavarangai)
• Beans
• One of my friends mom made this using beetroot as well

Notes:

• Do not overcook the vegetable. Otherwise it will become mushy and may not get the right texture
• When you add the vegetable to the fried dhal crumbles, make sure it does not contain excess water.
• While preparing the banana flower always put the florets in water mixed with little buttermilk to avoid the florets turning black

Eggless Caramel Bread Pudding

Recipe source: Raks Kitchen

Ingredients:
Bread slices: 8
Milk: 1.5 cups
Sugar: 2/3 cup
Vanilla extract : 1 tsp

For caramel:
Sugar: 2 tablespoon
Water: 2-3 tsp

Procedure:
Step1:
Tear the bread into pieces and add this to the milk.

Step2:
Add sugar & vanilla extract and mash it well.

Step3:
Heat 2 tsp of water in a flat pan.After it gets heated add 2 tablespoon of sugar
Do not stir it directly but you can slightly tilt the pan for even heating
After some time, the syrup will turn dark brown.Make sure it does not gets burnt

Step4:
Immediately pour this caramel in a 6 inch round pan and tilt the pan so that the caramel gets well coated in the sides as well

Step5:
Now pour the prepared bread mixture in the pan.

Step6:
Cover this pan with an aluminium foil and prick it to make some small holes

Step7:
Steam cook this for about 25 minutes

Step8:
Once it is cooked cool down and refrigerate it for atleast 2 hrs.Invert this into a flat plate and cut into desired shapes

Step9:
Top it with nuts or caramel syrup if desired.I did not use any topping.It tasted great as such

Notes:

• Make sure you do not burn the caramel. Tilt the pan left and right constantly for even heating.
• I steam cooked in an electric steamer. If using pressure cooker do not use whistle
• Instead  of vanilla essence, cardomom powder can also be added.