Special Festival Recipes Tastes of India
Here are a few special festival oriented recipes
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Janmashtami - Krishna Jayanthi
This is the birthday celebration
of Lord krishna. Its celebrated widely all over india. Apart from his favourites
of milk, curd & butter the main neivdyam
Mix all the ingredients except oil and make a soft dough using water.
Make small balls around 3/4 cm in diameter( smaller than a marble) and leave to dry on a white cloth.
After you finish with all the dough, Heat oil in a deep kadai and start frying the seedais a handful at a time.
Keep the flame in medium throughout and stir in between for even cooking.
Once the sound subsides totally, lower the flame, drain the seedais well and remove on a kitchen paper.
Store in airtight containers.
Seedai tends to burst if
trapped in between or small rice grains. Roll the seedai well.
Mix the flours, cardamom powder and the coconut pieces in a container.
In a kadai mix jaggery with 1 cup water and boil on a medium flame.
Once jaggery melts, pass through a filter to remove the dirt.
Clean the kadai and boil again.
Keep the flame low and add the ingredients mixed together.
Stir well, this will form a ball. add 1 tablespoon ghee and mix. leave to cool for a while.
Make 1 inch balls with the dough.
Heat oil in a kadai, on a medium to low flame fry a few balls at a time till they are brown.
Drain well and take out on a kitchen paper. This seedai tends to develop cracks on outer layer.
Your vella seedai is ready.
Ganesh Chathurthi recipes
Sweet Kozhukattai ( modakam)
1 Coconut (grated)
Salt Kozhukattai (a variation)
Soak 100g urud dal for 1 hour. Add 3 green chillies, 1/4 tsp salt, a pinch of asafoetida and grind it into a thick coarse paste. Place this on idli plates and steam. Remove and when it cools a little separate them gently.
Heat 4 tsp of oil in a fry pan, add mustard seeds. When it pops, add 6 tsp of grated coconut, cooked urud dal mix. Add a bunch of curry leaves.
Using this as stuffing, make kozhukkattais as described in sweet kozhukattai.
Devi Navarathri is dedicated to the three Devis - Durga, Lakshmi & Saraswathi. The celebration of these deities is done in a grand manner in every household in south india.
The first three days is for Durga (Shakthi, Power), next three for Lakshmi (Wealth) and last three for Saraswathi ( Education)
Here are few simple recipes made during these festival days.
Semiya 200 grms
Milk 1 litre
Sugar 1 cup
Mikmaid 2 tbsp (optional)
Cashew, raisin few
Cardamom 1 pinch powdered
Ghee 2 tbsp
Heat ghee in a kadai, add semiya, roast till golden. Remove and keep aside. Boil milk and 1 cup water in a thick botttomed container. Once the milk comes to a boil simmer and boil for few more minutes. Now sim the stove and add the semiya. Keep stirring if not the milk will overflow. Cook the semiya in the milk for about 5 mins. Add cardamom, roasted raisin and cashew. Payasam is done. serve hot or chilled.
Sundals are most sought after prasadham during navarathri. These are basically soaked, cooked and seasoned lentils. A variety of sundal can be made from Kabuli channa, green peas, lobia, white peas and such.
Kabuli Channa sundal:
Kabuli channa 1/2 kg
Salt per taste
Turmeric powder 1 pinch
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Rai( mustard) 1/4 tsp
Hing 1 pinch
Soak the channa for minimum of 6 hours and wash well. Cook with a little salt and a pinch of soda ( optional) for 5, 6 whistles.
Once done drain the water and keep the chana aside. In a kadai heat 3 tbsp of oil add mustard and hing, once it splutters add the cooked channa. Add salt, turmeric, red chilli powder and garam masala powder. Mix well. Put of the stove.
The same process can be used to make other sundals with peas, brown channa etc.
Cooked rice 2 cups
Lemon juice 2 tbsp
Salt per taste
Green chilli 1 slit
Red chilli 2
Urad dal 1/2 tsp
chana dal 1/2 tsp
hing 1 pinch
curry leaves few
turmeric 1/4 tsp
Oil 2 tbsp
Wash, cook 2 cups rice and cool it in a plate. Add oil in a kadai, add mustard, urad, chana, hing, curry leaves, red and green chillies. Mix well. Once the color changes, add lemon juice and put of the stove (or it will become bitter)
Add salt and rice. Mix thoroughly and serve.
Rice 2 cups washed and cooked
Jaggery 4 cups grated
Cardamom 1 pinch powdered
Cashew, raisins few each roasted in ghee
Ghee 6 tbsp
green camphor and saffron strands a pinch ( optional)
Wash cook rice and cool. Ina heavy bottom kadai add the jaggery and little water. Make a paakam (thick strands of jaggery similar to the consistency of honey). Once this is done simmer the stove and add the cooked rice. Add 2 tbsp ghee. Mix thoroughly and cook for 10 mins. Stir continuously. Add the cashew, raisins, camphor and saffron. Add the rest of the ghee and stir well till the rice drains the watery content and becomes a semi solid. Its done.
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