VELLA SEEDAI

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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

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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

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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