This festival is one of the most sought of festival of hindus in India. The day is celebrated as the birthday of Lord Krishna or otherwise called as Lord Vishnu. It is said that Lord Krishna likes some of the following sweet & savoury accompanied with white cow butter. So to learn about his favourite eatables scroll below. Make it and celebrate the day along with your fellow beings.
UPPU SESDAI
Ingredients:
Rice flour - 2 cups
Soak rice in water. Drain it and dry it on a thin cloth. Once its dried grind it into powder.
Be sure to strain the rice powder once and take of the little granuels.
Uradh Dhall / Ulatham parupu - 1/2 cup
Asefatida - 1tps
Unsalted white butter - 1/2 cup
Warm water - 1/2cup
Salt - As per taste
Sunflower Oil - to deep fry
Method/ Vidhiee:
1. In a pan dry roast the rice flour till it turns hot. Keep stirring so that it doesn't turn brown. Keep the flame low.
2. Once its done, transfer them to a big bowl. Let it cool.
3. In the same pan dry roast Uradh dhall/ Ulatham Parupu till they turn golden brown.
4. Once they are done transfer to a plate and cool it.
5. Once the dhall is cool. Take it and grind into fine powder. To have fine powder use strainer to strain the granuals.
6. Take the bowl which has rice flour. To it add dhall powder, salt, asefatida & white butter.
7. Mix well and do not press hard.
8. To it sprinkle warm water at times needed and make it into a semi solid dough.
9. Note that this dough would not come like a chappatti dough.
10. Roll on ball and see whether it doesn't crack.
11. Once the mixture is done roll the mixture into small balls and dry them.
12. In a heavy bottom pan heat oil.
13. Once the oil is hot lower the flame and add the balls one by one on to the side of the pan.
14. Leave it for 1 min and then keep rolling the balls.
15. You can raise the flame in middle and then again lower it so that the balls turn brown.
16. The balls should turn light brown colour.Means its done.
17. Take them out on a tissue paper and drain excess oil.
18. Once the balls cool down a bit tranfer to a air tight box.
19. Do not close the box immediately as water vapour may form inside it and it would get spoilt.
20. Close half the box for ten min then fully close it when once all the mixture is done.
Enjoy the UPPU SEEDAI savoury. Present it to Lord Krishna and enjoy it with all your near and dear ones.
Tip : You can add white sesame seeds powder or seeds, but be careful that the balls don't burst.
You can also add jeera powder or seeds as above.
Caution : To much of water or butter would make the balls crackle like small bomb in oil or might dissolve in oil. Hence, be careful and test one first and then if it turns well start the process
VELLA SESDAI
Ingredients:
Rice flour - 2 cups
Soak rice in water. Drain it and dry it on a thin cloth. Once its dried grind it into powder. Be sure to strain the rice powder once and take of the little granuels.
Uradh Dhall / Ulatham parupu - 1/2 cup
Elaichi / Elakai/ Cardamom powder - 1tsp
Unsalted white butter - 1/2 cup
Warm water - 1/2cup
Salt - 1/4tsp
Jaggery - 1/2 cup (If your jaggery is dark brown this measurement is ok. If, its light brown then ou can take 3/4 cup measurement)
Sunflower Oil - to deep fry
Method/ Vidhiee:
1. In a pan dry roast the rice flour till it turns hot. Keep stirring so that it doesn't turn brown. Keep the flame low.
2. Once its done, transfer them to a big bowl. Let it cool.
3. In the same pan dry roast Uradh dhall/ Ulatham Parupu till they turn golden brown.
4. Once they are done transfer to a plate and cool it.
5. Once the dhall is cool. Take it and grind into fine powder. To have fine powder use strainer to strain the granuals.
6. Take the bowl which has rice flour. To it add dhall powder, salt, cardamom powder, jaggery and mix well in a processor.
7. Mix well with unsalted white butter.
8. To it sprinkle water at times needed and make it into a semi solid dough.
9. Note that this dough would not come like a chappatti dough.
10. Roll on ball and see whether it doesn't crack.
11. Once the mixture is done roll the mixture into medium sized balls and dry them.
12. In a heavy bottom pan heat oil.
13. Once the oil is hot lower the flame and add the balls one by one on to the side of the pan.
14. leave it for 1 min and then keep rolling the balls.
15. You can raise the flame in middle and then again lower it so that the balls turn brown.
16. The balls should turn light brown colour.Means its done.
17. Take them out on a tissue paper and drain excess oil.
18. Once the balls cool down a bit tranfer to a air tight box.
19. Do not close the box immediately as water vapour may form inside it and it would get spoilt.
20. Close half the box for ten min then fully close it when once all the mixture is done.
Enjoy the VELLA SEEDAI savoury.
Present it to Lord Krishna and enjoy it with all your near and dear ones.
Tip : You can add copra or dry coconut for the crunch flavour, but be careful that the balls don't burst.
Caution : To much of water or butter would make the balls crackle like small bomb in oil or might dissolve in oil. Hence, be careful and test one first and then if it turns well start the process
KAJURKAI
Ingredients:
Maida - 1/2 cup
Atta -1/2 cup
Khus Khus / Poppy seeds - 2tbs
Elaichi/ Cardamom - 3 pods
Ghee - 3tbs
Copra / Dry coconut -1/4cup
Badam - 2-3
Kismis - 5
Sugar powder - 1/4cup
Rice powder - 3tbs
Water
Oil - to fry
Method/ Vidhiee:
1. Soak poppy seeds for 1 hr. Wash it and drain them.
2. Grind them and fry in 1tbs ghee.
3. Dry raost the copra and cool it.
4. Cut kismis and badam into small bits.
5. Mix well copra, poppy seeds, kismis, badam, rice flour, sugar powder and keep aside.
6. In another bowl mix atta, maida, salt and make a dough.
7. Flattent the dough and cut into round rings.
8. Fill in the rings with the poppy seeds mixture.
9. Put water drop on the sides of the rings and close it semi-circle.
10.Close them and seal it.
11. In a pan heat oil and keep in low flame.
12. Put the Kajurkai's into oil and fry till they turn golden brown.
11. Drain them on to a tissue paper and sprinkle sugar powder over it .
Enjoy by sharing with others.
VELLA OPPRA
If you some of the VELLA SEEDAI dough. You can make one more sweet VELLA OPPRA.
Sprinkle the dough into the hot oil.
Keep strring till it turns brown.
Drain it on to tissue paper.
It would turn crisp once it cools down.
This sweet can be given as VELLA OPPRA to young kids and oldies who cannot chew :)
Ingredients:
Rice flour - 2 cups
Soak rice in water. Drain it and dry it on a thin cloth. Once its dried grind it into powder.
Be sure to strain the rice powder once and take of the little granuels.
Uradh Dhall / Ulatham parupu - 1/2 cup
Asefatida - 1tps
Unsalted white butter - 1/2 cup
Warm water - 1/2cup
Salt - As per taste
Sunflower Oil - to deep fry
1. In a pan dry roast the rice flour till it turns hot. Keep stirring so that it doesn't turn brown. Keep the flame low.
2. Once its done, transfer them to a big bowl. Let it cool.
4. Once they are done transfer to a plate and cool it.
6. Take the bowl which has rice flour. To it add dhall powder, salt, asefatida & white butter.
8. To it sprinkle warm water at times needed and make it into a semi solid dough.
10. Roll on ball and see whether it doesn't crack.
11. Once the mixture is done roll the mixture into small balls and dry them.
13. Once the oil is hot lower the flame and add the balls one by one on to the side of the pan.
14. Leave it for 1 min and then keep rolling the balls.
17. Take them out on a tissue paper and drain excess oil.
19. Do not close the box immediately as water vapour may form inside it and it would get spoilt.
20. Close half the box for ten min then fully close it when once all the mixture is done.
You can also add jeera powder or seeds as above.
Caution : To much of water or butter would make the balls crackle like small bomb in oil or might dissolve in oil. Hence, be careful and test one first and then if it turns well start the process
Ingredients:
Rice flour - 2 cups
Soak rice in water. Drain it and dry it on a thin cloth. Once its dried grind it into powder. Be sure to strain the rice powder once and take of the little granuels.
Uradh Dhall / Ulatham parupu - 1/2 cup
Elaichi / Elakai/ Cardamom powder - 1tsp
Unsalted white butter - 1/2 cup
Warm water - 1/2cup
Salt - 1/4tsp
Jaggery - 1/2 cup (If your jaggery is dark brown this measurement is ok. If, its light brown then ou can take 3/4 cup measurement)
Sunflower Oil - to deep fry
1. In a pan dry roast the rice flour till it turns hot. Keep stirring so that it doesn't turn brown. Keep the flame low.
2. Once its done, transfer them to a big bowl. Let it cool.
5. Once the dhall is cool. Take it and grind into fine powder. To have fine powder use strainer to strain the granuals.
6. Take the bowl which has rice flour. To it add dhall powder, salt, cardamom powder, jaggery and mix well in a processor.
7. Mix well with unsalted white butter.
8. To it sprinkle water at times needed and make it into a semi solid dough.
10. Roll on ball and see whether it doesn't crack.
11. Once the mixture is done roll the mixture into medium sized balls and dry them.
13. Once the oil is hot lower the flame and add the balls one by one on to the side of the pan.
14. leave it for 1 min and then keep rolling the balls.
15. You can raise the flame in middle and then again lower it so that the balls turn brown.
16. The balls should turn light brown colour.Means its done.
17. Take them out on a tissue paper and drain excess oil.
19. Do not close the box immediately as water vapour may form inside it and it would get spoilt.
20. Close half the box for ten min then fully close it when once all the mixture is done.
Present it to Lord Krishna and enjoy it with all your near and dear ones.
Caution : To much of water or butter would make the balls crackle like small bomb in oil or might dissolve in oil. Hence, be careful and test one first and then if it turns well start the process
Ingredients:
Maida - 1/2 cup
Atta -1/2 cup
Khus Khus / Poppy seeds - 2tbs
Elaichi/ Cardamom - 3 pods
Ghee - 3tbs
Copra / Dry coconut -1/4cup
Badam - 2-3
Kismis - 5
Sugar powder - 1/4cup
Rice powder - 3tbs
Water
Oil - to fry
1. Soak poppy seeds for 1 hr. Wash it and drain them.
3. Dry raost the copra and cool it.
5. Mix well copra, poppy seeds, kismis, badam, rice flour, sugar powder and keep aside.
7. Flattent the dough and cut into round rings.
11. In a pan heat oil and keep in low flame.
If you some of the VELLA SEEDAI dough. You can make one more sweet VELLA OPPRA.
Sprinkle the dough into the hot oil.
Keep strring till it turns brown.
Drain it on to tissue paper.
It would turn crisp once it cools down.
