Janmashtami 2021 / Krishna Janmashtami / Gokulashtami 2021 / Krishna Jayanthi

Gokulashtami Recipes

Krishna Jayanthi Recipes

Murukku

Baked Uppu Seedai

Baked Vella Seedai

Ellu Urundai

Rava Ladoo

Ragi Murukku

Chukku Vellam

Kara Sev 

For more recipes click HERE

Aval Kesari Recipe / Poha Kesari / Flattened Rice Kesari / Poha Sheera Recipe / Avalakki Kesari Bath Recipe / Easy Kesari Recipe - Easy Gokulashtami Recipe

Aval Kesari

Ingredients

Thick aval / poha - 1/2 cup

( use white or red aval)

Water - 1 & 1/2 cups

( add more or less according to the quality of the poha)

Ghee - 1 & 1/2  tbsp

Sugar - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Saffron soaked in 1 tbsp of warm milk - a generous pinch

Chopped cashew nuts - 6 

Poha Kesari

Method

Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.

Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.

Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add sugar only once the poha is well cooked.

c) Fried raisins can also be added.

d) Adding food colour is optional.

e) Do not grind the poha to a fine powder.

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Beetroot Upma / Beetroot Rava Upma / Beet Semolina Upma / Beet Sooji Upma / Beetroot uppuma / Rava Beetroot Upuma / Upma Recipe

Beetroot Upma

Ingredients

White Rawa/Rava/Suji/Sooji/Semolina- 1/2 cup

Grated beetroot - 1 small or add according to your taste

( You can puree the beetroot or pulse them in mixi)

Water-1 & 1/2 cups

Salt -to taste

Chopped onion -1/4

Curry and Coriander  leaves-few

Chopped green chillies-3

Chopped ginger - 1/2 tsp

Tempering

Oil-3tsp

Ghee  - 1 tsp

Mustard -1/2 tsp

Urad dhal & channa dal-each 1/4tsp

Cashew nuts - 6

Method

Heat oil & temper it with above ingredients.

Add onion, green chillies, ginger, onion and few curry leaves and fry till slightly changes color.

Add the beetroot and fry till raw smell has disappeared.

Add rava and fry till light brown & switch off the flame.

Mean while heat water in a pan, when boils immediately pour it into the rava mixture add salt & stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava is cooked well.

Switch off the flame & add ghee , coriander and curry leaves mix well & serve hot.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.

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Baked Vellam Seedai / Baked Vella Seedai / Baked Sweet Seedai / Vella Seedai Baked / Baked Vellam Cheedai / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes

Baked Vella Seedai

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 2 tbsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 1 & 1/2 tbsp

Melted butter - 2 tbsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Baked Vellam Seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it on a baking tray which is lined with a parchment paper.

Brush all sides of the balls generously with coconut oil.

Preheat oven at 400 deg.F  and reduce temperature to 375 deg F and bake for 10 minutes. In between  shake the tray and brush with coconut oil.

Reduce the temperature to 350 deg F and bake for 10 minutes or till light brown and crisp. If you want it soft then reduce the time. In between  shake the tray and brush with coconut oil.

Every oven is different so temperature and baking time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai Recipe click HERE

For Air Fryed Vella Seedai recipe click HERE

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Ela Ada / Elai Adai / Elayappam / Kerala Valsan / Vazhayila Ada / Ilai Adai / Plantain Leaf Adai - Kerala Sweet Recipe

Elai Adai

Yields: 6 adai

Outer layer ingredients

Store bought rice flour - 1 cup

Boiling water - 1 & 1/2 cup

( add more or less according to the rice flour quality)

Ghee - 1/2 tsp

Salt - a pinch

( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.

Filling Ingredients

Clean powdered jaggery - 3/4 cup

Grated coconut - 1 cup

Cardamom powder - 1/2 tsp

( mix all the ingredients together in a bowl and keep it aside)

Other ingredients

Ghee as needed to grease the banana leaf

Banana leaves as needed

Elai Adai

Method 

Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.

Place some filling at one corner and cover the banana leaf and press to seal ( see picture).

Steam these for 2 to 3 minutes or till cooked.

Serve hot or warm.

Note:

a) Instead of cardamom powder you can add crushed cumin seeds.

b) Add water accordingly as each rice flour quality is different.

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Vallarai Keerai Podi / Brahmi Leaf Podi / Brahmi Leaf Rice Powder / Vallarai Podi / Pennywort Spice Powder - Podi Varieties

Vallarai Keerai Podi

Ingredients

Vallarai keerai / Brahmi / Pennywort - 1 cup ( packed)

( wash fresh vallarai leaves spread it on a towel or plate , dry them inside the house till crisp)

Urad dal with skin - 1/4 cup

Red chillies - 3

Hing - 1/8 tsp

Salt to taste

Oil - a drop

Method

Add a drop of oil and roast the urad dal and red chilies till color changes.

Switch off the stove and add the vallarai keerai, salt , hing and mix.

Cool completely and grind to a fine powder , store it in a clean bottle. 

Add a teaspoon of the podi with little ghee or sesame oil on hot rice mix and enjoy!

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Ponche Recipe / How to make Ponche Navideño Mexicano / Mexican Christmas Fruit Punch / Ponche Navideño / Ponche de Frutas / Mexican Ponche Recipe

Ponche

Ingredients

Water - 10 cups

Ceylon cinnamon stick - 1 long

Piloncillo  - 1 small cone

(replace with Jaggery or brown sugar - 1/4 cup or add according to your taste)

Chopped ripe guava - 1 cup

Chopped apples - 1 cup

Chopped orange peel - 2 tsp

Tamarind paste - 1 tsp

Chopped fresh sugarcane - 1 cup

Tejocotes fruit - 10

Dry Hibiscus flowers - 1 tbsp

Cloves - 1

Method

Add all the ingredients into a sauce pan bring to a boil. Simmer this mixture for 15 minimum minutes or more. Switch off the flame and remove the cinnamon stick and cloves.

Pour this into mugs with fruits and serve hot.

Note

All the above mentioned ingredients can be added according to your taste.

You can add a dash of rum or bandy (optional).

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Tabouli Salad Recipe / Tabbouleh Recipe / Simple Mediterranean Salad / Lebanese Tabbouleh Salad - Easy Salad Recipes

Tabouli

Ingredients

Fine bulgur wheat - 1/2 cup

( Pour boiling water cover and rest for 15 minutes or till soft. Drain out the water and squeeze out excess water and keep it aside)

Salt and Pepper powder to taste

Chopped Parsley - 1/2 cup

Chopped mint leaves - 1 tbsp

Chopped tomato - 1/2 cup

Chopped cucumber - 1/4 cup ( optional)

Chopped spring onions - 1/4 cup

Lemon - 1 ( squeeze out the juice)

Olive oil - 1/8 cup

Tabbouleh

Method

Take a wide bowl add all the ingredients together and toss or gently mix till combined.

Serve cold with lettuce leaves.

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Ragi Puttu / Finger Millet Puttu / Easy and Healthy Ragi Puttu / Instant Ragi Puttu / Kezhvaragu Puttu / Ragi Sweet Puttu / Millet Recipes

Ragi Puttu

Ingredients

Store bought Ragi flour-1 cup

( slightly roast the flour till just hot, cool completely and then make puttu. This step is optional i follow to avoid the raw smell)

Salt a pinch 

Freshly grated coconut -1/2 cup 

Sugar or palm sugar to your taste 

Cardamom powder -1/2 tsp 

Ghee -2tsp 

Water - 1/2cup 

( add more or less accordingly)

Method 

Take a bowl add the salt and the ragi flour, sprinkle water little by little and mix till you get a bread crumbs consistency.

Take a fistful of flour and press they should hold the shape and easy to crumbled then this is the right consistency.

Steam it in the Puttu mould by adding 2 tsp of coconut at the base then the ragi flour , do not press them too tight.

Repeat till the mixture reaches the top of the puttu maker. Steam this for 5 minutes or till cooked.

Remove it in a bowl add sugar, ghee & cardamom powder mix and serve hot. 

Note:

 If you don't want sweet make it plain and enjoy with any curry.

If you don't have a puttu maker you can steam it in Idly plates or in a coconut shell by making a small hole at the base and insert on top of a cooker lid with water inside the cooker.

Check out for more Millet Recipes HERE

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How to make Turmeric, Cinnamon , Ginger Tea / Immune Boosting Turmeric Tea / Turmeric Ginger Tea Recipe / Immunity Booster Drink / Immune Boosting Turmeric Tea

Immune Boosting Turmeric Tea

Ingredients

Turmeric powder - 1 tsp

( Fresh turmeric is always better )

Crushed fresh ginger - 1 tbsp

Crushed pepper - 1/2 tsp

Crushed cardamom - 1

Cinnamon stick - a small piece

Water - 2 & 1/4 cup

Honey or Palm sugar - as needed

Lime juice - 1 tsp

Method

Take a pan add all the ingredients except lemon juice and honey , in low flame boil this for 5 minutes.

Switch off the stove cover it with a lid and let it stay for 1 minute.

Add the honey and lemon juice , strain the drink and enjoy hot or warm.

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