Sep 7, 2015

Yeyyyy.... 100th Recipe!!!!



I started this blog in 2013. I scribbled all my experiments with food and day to day recipes.
You know a secret? at some point, this blog turned out as my personal food journal and I refer this blog while making my own recipes ;)
Now I'm here with my 100th recipe. I'm very happy to post Krishna Jayanthi recipes as my 100th post.
And I Thank all my Friends, Visitors for keeping my blog live and vibrant!!!!!!






Uppu Seedai/ Kara Seedai - Krishna Jayanthi/ Gokulashtami/ Janmashtami Recipe

Uppu seedai or kara seedai is one of the most important dish for Krishna Jayanthi. Tradetionally its prepared with rice flour prepared at home. Here i have used the store bought rice flour.
Im trying this seedai 3rd or 4th time and it came out in an excellant taste this time. Usually the story of seedai bursting scars people to do it. But to avoid it, keep the seedai balls moisure free by placing in a clean cloth or
news paper for 15 min before frying it.
Frying in batches will helps the seedai get cooked well.Now we can move to uppu seedai recipe,



Ingredients:

Rice flour - 1 1/2 cups
Urad dal flour - 1 1/2 tsp
Butter - 2 tbsp
Red chilli powder - 1 tsp
Hing - 1/2 tsp
White sesame seeds - 1 1/2 tsp (fry it in a pan till it turn light brown)
Salt - as required
Water - as required
Oil to fry- any cooking oil, coconut oil gives more taste and aroma.

Method to make Urad dal flour:
In a pan take urad dal 3/4 cup and fry till it turn golden brown.
Remove from heat and cool it down.
Grain it to fine powder.
Sieve it using a sieve/strainer for twice.
Now store the flour in a air tight box.
It stays fresh for 2 to 3 weeks.


Method:

In a pan take the rice flour and fry till for 2 min in medium flame. Remove from the heat before it turn brown.

Let it cool down.
In a wide bowl take rice flour, urad dal flour, hing, red chilli powder, fried sesame seeds, salt, butter and mix well.
Adding urad dal flour



Now start sprinkling water to the mix and make a soft dough.It should not be too hard or too soft.

Once the dough is ready, rub your palms and fingers with ghee, take the dough in small portains and start making small balls.
Roll it in a way as we do for gulab jamuns. Avoid pressing it too hard. Do it in a smooth way.
Place the balls in a clean cloth or news paper. Let them rest for at least 15 min before frying it. By doing this the paper absorbs the extra moisture and avoid busting.



Heat the oil, once its ready place one or two seedai balls and make sure its not busting. stay one step away for your safety.


 Add first batch in oil and fry it in medium heat. Turn it once in while. Fry till the sizzling sound calms down.

One the sound slows down and stops, remove form the oil and place it in a paper towel. You will see a light brownish shade seedai.

It will turn little dark after sometime.
Now crispy and tasty uppu seedai are ready.
Let it cool down and store it in a air tight container. It stays fresh for a week.

Tips:
Prepare rice flour and urad dal flour the day before and store it in a air tight container. It will save time.
Fry the rice flour in medium heat and make sure its not get burnt or roasted too much.
Use the room temperate butter or melt the butter slightly.
While frying keep the flame in medium, so that it cookes well inside out evenly.
If you feels the seedai is hard, add some butter to the dough.
Fry it in batches to avoid over crowed in oil and it makes space for all seedai cook evenly.
Add little more red chilli powder if you want spicy seedai.

Vella Seedai /Sweet Seedai - Krishna Jayanthi/ Gokulashtami/ Janmashtami Recipe

Vella seedai one of the special sweet made for Krishna Jayanthi. In South India Krishna Jayanthi/ Gokulashtami is not completed without Vella seedai and Uppu Seedai .Vella seedai  is made of rice flour and jaggery and uppu seedai is just with salt and little chilli powder. Follow the tips below to avoid bursting which is one of the common fear in making seedai. Lets go to the recipe,





Ingredients:

Rice flour- 1 1/2 cups
Urad dal flour - 1 1/2 tsp
Jaggery- 3/4 to 1 cup (my jaggery is less sugary so I added 1 cup)
Shredded coconut - 2 tbsp
White sesame seeds- 2 tsp (fry till it turn light brown without oil)
Butter -2 tbsp
Oil to fry


Method:

Fry the rice flour in medium flame till it turn light brown and the aroma arises.

In the mean time prepare the jaggery sauce.

Jaggery sauce:
Take jaggery in a pan and add water till it cover the jaggery.
Boil it in medium flame.
Once it reach the thick sauce consistency switch off the stove and remove from the heat.





Make sure it doesn't reach the one string consultancy.

Take the rice flour in a wide bowl, urad dal flour (check here for how to prepare urad dal flour)add fried sesame seeds, shredded coconut, butter, and mix well.

Now slowly start adding jaggery sauce. Add the required jaggery sauce, if its start sticking stop adding.

Sprinkle required water, repeat the process till you get a soft dough.

Once the dough is ready, start making small gooseberry size seedai balls (little bigger than uppu seedai).

Follow the Uppu Seedai method to make the balls by applying ghee in both hands.
Place it in the news paper or clean cloth for at least 15 min before frying it.
Heat the oil in a pan. Make sure the heat is medium to low. High heat turn the seedai dark outside without getting cooked inside.
First check with one seedai if its bursting. Remove it from oil and add the first batch.Stay one step away from stove for safety.



Flip them slowly and carefully once in a while to make sure it cook evenly all the sides.
Once it turn brown colour, remove from oil and place it in a paper towel.



Repeat the process to the rest of the seedais.
Do it in batches.
Let them cool down completely. Store it in a air tight container.
Finish it off in one week as we are adding coconut to it.

Tips:
You can fry the rice flour  and urad dal flour the day before preparing the seedai and store it in a air tight container. It will save time.
Make sure the flour is not burnt while frying.
To avoid bursting, place the seedais in news paper before frying. (making them moisture free)
You will see cracks after frying it which is common in vella seedai.
If the seedai balls start separating after placing it oil, it may be because the ratio of jaggery is more, so fry some rice flour and add it to the dough.
It may be also the heat is high. Bring it to medium to low heat and start the batch.
Bring the butter to room temperature and slightly melt it before adding to the flour mix.

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