Sri Krishna Jayanthi

Sri Krishna Jayanthi

Sri krishna Jayanthi celebration of lord sri Krishna was born on the "Rohini"nakshatram on Ashtami day.The festival Krishna jayanthiis also known as "Gokulashtami"and"Janmashtami".Theactual day of celebration can two different days as the star of"
Rohini"and ashtami may not be on the same day.This occurs between August and September.

Sri Krishna Jayanthi recipe

Vella seedai

ingredients:

rice flour 2cups

jaggery 1cup

coconut grating1/2cup

fried urudhal powder 1tsp

oil for frying

Method:

1.prepare syrup of jaggery with little water.

2.Add rice flour ,dhal powder,coconut grating,cardamom powder to the syrup,prepare the dough.

3.make a small balls and keep aside for 30 minutes.

4.Heat the oil in adep pan fry the seedai till it turns crispy and brown.

5.Your vella seedai is ready for the neivedyam!

Chicken 65

Chicken 65

Ingredients:

Boneless chicken 1/2kg(cut into bite sized pieces)

chilli powder 2tsp

lime juice 3tbs

curd 2tbs

Ginger garlic paste 2tsp

salt to taste

food colouring alittle

oil for deep frying

Method:

Take bowl and mix all of the mention ingredients (except oil)and allow to marinate for 3to4 hours.Then,heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

Tomato chutney

Tomato chutney

Ingredients:

Tomato 2nos

coriander leaves (choped) 1/2cup

green chillis 3nos

tamarind asmall gooseberry size

uraddhal 2tbs

asafotida powder1/4tsp

mustard 1/2tsp

oil 2tsp

salt asper taste

Method:

Cut tomato in to pices.

In a kadai put one tsp oil and fry uradhal till it turns slightly red .Add green chillies and fry for a while.Then add tamarind and fry that too for a second.Then add tomattoes and asafotida powder and fry for 2to3 mins on a low flame before removing add coriander leaves and fry just for a second.Switch off the stove.Allow to cool.Add salt and grind altogether to a paste.Season it with mustard seeds.

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Chettinadu parotta

Chettinadu parotta

Ingredients:
Maida 2cup
Butter 2tbs
salt to taste
Method:
Mix flour,salt and required water to mae a dough cosidency.Rub oil over and knead it soft.Let it rest for an hour.
With a help of rolling pin take a lemon size dough.
Roll it to make a small round&apply some butter to it.fold into two again fold the same

Heat a pan,when it gets hot and parotta& let it cook for a minute.when it starts to get small bubbles turn around & add a small tsp oil around the parotta.When the brown spots appear take it out & keep it an in a covered box.Serve hot with onion raitha and kuruma.

Murugal dosai

Murugal dosai
Ingredients:
Boiled rice 3cup
Raw rice 1/4cup
Uraddhall 1/4cup
Channa dhall 1tbs
Fenugreek seed 1tbs
Salt to taste
Method:
Soak rice,and thechannadhall,uraddhall seperately for 3to4hours.Grind it seperately to a fine paste mix together with salt and make a thick batter.Leave itfor atleast 8 hours to ferment.
Heat tawa wipe it with oil pour one big ladle of batter in the tawa and spread it.Pour tsp oil around the corners of the dosa.After it cooked one side,flip it over and cook other side also.Remove it and serve with chutney/sambar.

Watermelon juice

Watermelon juice
Ingredients:
Watermelon juice 10oz
Crushed ice 1cup
Shottequila 1
Method:
In amixer...mix the watermelon juice ,crushed ice,tequila...shake very well pour in a glass.

Tomato juice

Tomato juice
Ingredients:
Tomato 6
Beet leaves 1cup
Lemon 1slice
Method:
Cut tomato into sections and chop up the beet leaves juice every thing in the order given in the ingredient list.