Krishna Jayanthi Bakshanam

Akkaravadisal / Rice KheerIngredients :

1 cup rice

1 sp channa dal

1 sp moong dal

3/4 cup jaggery (grated)

1 cup full cream milk

4 - 5 sp ghee

2 sp crushed cashew nuts

2 sp kis mis

10 - 15 strings of saffron

1/2 sp cardamom powder

Method :

Wash and clean rice. Allow it to dry by spreading it on a clean cloth.

In a pan pour 2 sp ghee and fry rice in low flame.

Allow it to fry well and add dals and fry well.

Pour 1/2 cup milk and water. Cook well and smash it like a thick paste.

Put saffron in one spoon milk.

Add grated jaggery and mix well.

In another pan pour the balance ghee and fry cashew and dry grapes.

Add them in the akkaravadisal . Add saffron milk and cardammon powder.

Mix well. Add the balance milk.

Krishna Jayanthi Bakshanam

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Remove from the fire. This Akkaravadisal must be thick and it should be like

thick dosa dough.

If you want add some more ghee before serving.



AppamIngredients :

1 Cup Wheat Flour3/4 Cup Rice Flour1 1/2 Cup JaggeryGhee to fry Appam1 spoon Cardamom Powder1 Big banana1/2 Coconut1/2 Spoon Baking powder

Method :

1.Mix wheat flour and rice flour. Add powdered Jaggery and mashed banana to it.2.Make coconut in to small pieces. Add coconut pieces and cardamom powder with theflour and mix all well.3.Add very little water and mix well. Add backing powder.4.The dough must be thick than dosa dough. Keep aside for 1 hour5.Now heat ghee and pour the dough in the hot ghee with the help of a spoon.6.Or other wise you can use Appam maker (Appa karal) to make Appam.7.Remove them when they become golden brown.8.This will be very tasty becaus we use pure ghee to fry them. We call those appams asGhee Appam too.

Notes :

You can keep these appams for more than a week.



Aval Payasam / Poha KeerIngredients :

1 cup thin/ thick aval

3/4 cup full cream milk

1 cup sugar

2 sp ghee

2 sp crushed cashew nuts

2 sp dry grapes

10 - 12 strings saffron

Method :

In a pan pour 1 sp ghee and fry cashew nuts and kiss miss.

Remove them and keep aside. In the same pan fry aval well by adding 1 sp ghee.

Add milk and cook the aval. Add sugar and mix well.

Add fried cashew nuts, dry grapes and saffron.

Remove from the fire.



Butter MurukuIngredients :

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

1 sp cumin seeds

salt to taste

Oil to fry

Method :

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

In a cloth make murukus and after finishing all the dough, heat oil

and start frying them.

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

become golden brown.

If you want to check the crispness just put one muruku 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.



Kara BoondiIngredients :

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.

Notes :

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.



Kara KadalaiIngredients :

1 cup raw ground nuts

1 cup besan


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.

Notes :

You can use Maida or corn flour instead of besan.



Kara SevIngredients :

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 sevin a air tight

container.

Notes :

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.



Magizhambu Thenkuzhal/manamkumbuIngredients :

cups rice flour

1 cup besan

2 - 3 tea sp. sesame seeds (white or black)

a pinch asafoetida

2 - 3 sp butter

Salt to taste

Oil to fry.

Method :


Heat oil in a pan. Take Thenkuzhal achu and put the mullu muruku disc.


Press on the hot oil, and make round magizhambu thenkuzhal/

manamkumbu/mulluhenkkuzhal.

Turn it once and wait for 2 min. or till it becomes golden brown.


Do all the dough and keep the Magizhambu Thenkuzhal in a air tight

container.



OmapodiIngredients :

2 cups rice flour

2 cup besan

2 sp Omam seeds / ajwan /thyme seeds

2 - 3 sp butter

Salt to taste

Oil to fry.

Method :

Soak Omam in water for 1/2 hour and clean it with out mud or small stones.

Grind in a mixer grinder with less water and filter it.

Use only the water to mix the dough.

(Because the holes in the omapodi disc will be small and if

you add as it is you will not able to press the thenkuzal achu)


Heat oil in a pan. Take Thenkuzhal achu and put the omapodi disc.


Press on the hot oil, and make round omapodi

Turn it once and wait for 1 min. or till it becomes golden brown.


Do all the dough and keep the "Omapodi " in a air tight

container.

Notes :



you can use fresh leaves of Omam to do this omapodi

instead of omam seeds.



Pal PayasamIngredients :

1 lt full cream milk

400 gms sugar

2 tsp crushed cashew nuts (optional)

2 tsp sarai parapu (i dont know in English )

2 - 4 table spoon rice (wash and dry and keep it ready)

2 - 4 sp ghee

saffron strings

Method :

Pour 2 sp ghee in a pan and fry rice. Add half milk and water.

Cook the rice in that and allow the milk to reduce.

Keep the flame less. Have an eye on that.

When the rice mashed and cooked well add the rest of the milk and again allow it toreduce.

When it starts thick, add sugar and mix well.

It will become light pink or cream in colour.

Remove it from the fire and add fried sarai parrapu in that.

Notes :

generally we add only sarai parrapu for pal payasam but if you want you can add cashew,kismis, pachai karpuram or cardamom powder as per your taste.

You can add jaggery instead of sugar. (old people / aacharamana people wont use sugareven now a days)



Instead of adding the 1/2 lt milk again with the cooked rice, you can add evoprorated milkor milk maid to reduce the time and increase the taste. But be careful when you are going toadd milk maid because it is sweetned already.



Ribbob BakodaIngredients :

Ingredients:

2 Cups Rice

1 Cup Channa dal

2 sp Thur dal

10 - 12 Red chilly

A pinch baking soda

1 Tab sp Ghee / butter

Salt

Oil to fry

Method :

Put all the ingredients in a container and grind them by giving it to a Flour mill

After grinding, put salt, baking soda and ghee / butter. Mix well.

Then add water and mix well and make a thick batter

Put it in the nada bakoda maker and make ribbon bakodas in hot oil.

Turn it once or twice when it is in the oil.

Remove it from the oil when it becomes golden brown.

This will be very crispy and you can keep this for many days.



Ribbon Bakoda 2Ingredients :

2 Rice flour

1 1/2 Channa dal flour

2 sp ghee to mix with the dough

A pinch baking soda

1 1/2 Red chilly powder

Salt

Oil to fry

Method :

Put all the dough in a bowl and put salt, baking soda and ghee. Mix well.

Then add water and mix well & make a thick batter

Put it in the nada bakoda maker and make ribbon bakodas in hot oil.

Turn it once or twice when it is in the oil.

Remove it from the oil when it becomes golden brown.

This will be very crispy and you can keep this for many days.




4 cups channa dal flour

1 cup rice flour

10 green chilies

50 gms ginger

1/2 cup coconut milk

Salt

Asafetida

Oil to fry

Method :

Grind green chilies and ginger.

Put rice flour and channa dal flour in a bowl and add ginger green chilly paste.

Add salt, coconut milk and mix well.

Heat oil in a pan and make ribbon bakodas out of the batter.

Remove them when they become crispy and golden brown.




2 cups rice flour

1/2 cup processed channa dal powder (pottu kadali powder)

a pinch – asafetida

½ sp red chilly powder (optional)

Salt

Oil to fry

Method :

Just fry the rice flour and mix with all other ingredients.

Mix them well and make a thick batter

Heat oil in a pan and make ribbon bakodas .

Remove them when they become golden brown.




4 cups rice flour

1 cup processed channa dal powder

4 - 6 garlic flakes

1/2 coconut

10 red chilies

Salt

Oil

Method :

Grind garlic, red chilly and coconut and make like a paste.

Put rice flour and processed channa dal powder in a bowl and add the paste.

Add salt and water and make a thick batter

Heat oil and make ribbon bakodas out of the batter

Remove the ribbon bakodas when they become golden brown.



Salt CheedaiIngredients :

1 cup rice flour ( wash rice, dry it and pound it)

3 tea spoons (fried and powdered) udad dal powder

2 sp butter


a pinch asafoetida

1 sp seasome seeds

salt to taste

Oil to fry

Method :

Mix rice flour, udad powder, butter, salt, coconut,asafoetida and seasome

seeds and mix well.

Then slowly add water and mix well.

Pinch the dough and make tiny little balls and spread on a cloth.

Do all the dough and then start frying.

Remove the fried salt cheedai from the oil when they become golden brown

Notes :

clean seasame seeds well, if there is any mud in that the

cheedai will bust.

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



Sugiyan / SuyanIngredients :

1 cup wheat / maida

1 1/2 cups coconut

1 cup jaggery (grated)

2 sp rice flour


a pinch of salt

Oil to fry

Method :

Take a pan and put jaggery & little water and heat . Drain it and again pour the Jaggerywater in the pan.

Add coconut and cardamom powder and mix well.

We call this as poornam.

Remove and keep aside.

In a vessel, put wheat flour, salt and rice flour.

Make a thick batter like bajji dough.

Make small balls out of poornam

Heat oil and dip the poornam balls in the dough and put them one by one in the oil.

Deep fry and remove them and drain.



ThataiIngredients :

1 cup ( wash rice, dry it and pound it)

2 - 3 sp Butter

3 sp udad powder ( fried and powdered)


a pinch asafoetida

2 sp channa dal (soak and drain)

1 sp sesame seeds


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.

Notes :



you can make masala thatai also by adding garlic and ginger

paste to the dough. But not for krishna jayanthi



Thiratu Pal (1)Ingredients :

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.

Notes :

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



Thiratu Pal (2)Ingredients :

1 tin Milk maid

1 sp curd

Method :

This is the easiest method to prepare Threatu pal.

Open the tin and pour it in a microwave vessel.

Add curd and mix well.

Keep it in the oven and keep it in high and keep it for 2 min.

REmove and mix well. Again keep it for 2 more min.

Remove and mix, again keep it for 1 more min.

Remove and mix well. Check thickness and store.

In this type also you will get a very good pink colour.



Udad VadaiIngredients :

1 Cup Udad Dhal

4-5 Green Chilies

1 Pinch Asafetida

Salt

Oil to fry

Method :

oak Udad dhal for 1/2 hour and grind by adding less water.

Add salt, chopped green chilies and asafetida powder.

Heat oil in a deep pan and make big vadas buy putting big holes in the center.

Turn them occasionally.

Remove from fire when they become golden brown.

Serve with coconut-ginger chutney.

Notes :

nstead of green chilies you can add whole black pepper also.

You can add chopped cabbage, greens, onions in the dough to get verities

of vada.

If the dough is thin, add a little rice flour or rava and mix well. Keep Aside

for 10 min. and then make vadas.



Vella Cheedai / Sweet CheedaiIngredients :

1 cup rice flour (wash , drain and pound )

3 tea spoons (fried and powdered) udad dal powder

1sp ghee


3/4 cup Jaggery (grated)

1 sp seasome seeds

salt a pinch


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.



Notes :

lean 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.



Krishna Jayanthi Bakshanam

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