Festival Cooking Series: Janmashtami Round up

Prasadam literally means the benedictions or the blessings of the divine. The practice of offering to God before one eats – “prepare, serve and then eat”- is prevalent in different forms throughout India. My grandparents until a few years back adhered to this strictly – my Paatti would prepare our daily food and offer everything (Neiveidyam), while Thatha would do the Aradhanai (prayer offered to Saligramam – divine stone considered to be a manifestation of Lord Vishnu). This act of offering can be understood as “God eating before one does” at one level. The other level of understanding is that God’s blessing or love is transmuted through the food that has been offered and therefore becomes prasadam. “Bhogya” or the act of God consuming food is believed to purify food and transfer a boon.

Consumption of food in the form of Prasadam therefore becomes consumption in Saatvika Bhava – the purest mood with which one is supposed to engage in all activities.

One of the motivations for people undertaking pilgrimages even today is because they seek the prasadam – there are gods and some temples in India that are known specifically for granting some boons – like progeny or cure from mental illness.

In all 30 delicious prasadams (some of them are spreads!!) were sent in for Little Krishna. Each of these isnt just a recipe but a sharing of celebrations and stories of Krishna. While there isnt anything like virtual munching just as yet, do use your imagination and enjoy these treats.

Arun Shanbag’s brilliant Photo Essay on Krishna that includes an extract from his upcoming book – Prarthana: A Book of Hindu Psalms. Take one look at the brilliant sandalwood sculpture and you’ll never want to take your eyes away. Arun writes on a whole lot of stuff from Indian arts and temples to globalization, health and street food.

Kajal has sent in this awesome recipe for Angoori Basundi – a heavenly mix of Basundi with Rasgullas. Do check out some Gujju recipes also when you head over.

Praveena has made some gorgeous looking Paal Payasam – the colour and texture are absolutely perfect.

TBC who’s more than just a budding cook feeds Krishna Pineapple halwa – very apt for kids. Don’t forget to admire the lovely streaks of light on her halwa.

Head over to Rajitha’s hunger inducing blog for some tastyRibbon Pakodas.

Viji from Vcuisine has sent in her impressive spread for Janmashtami – head here for the bunch of recipes.

Gopalkala is traditionally prepared in Maharashtrian homes for every Krishna Jayanthi. Archana, a very dear blogger friend, shares her recipe of Gopalkala.

Perfectly made Thattais and Appams from Prema. Thattai colour and texture are absolutely on the mark – this is how the dish is meant to look!!!

Drool over coral coloured Kalakand from Sobila who writes at Iniya Tamil Virunthu

Sweet Pedas from Rachna (think Botswana, think Rachna) for Guruvayoorappan – rich in milk to please his palate.

Choco chip buns (name one kid who wouldn’t devour these) from Raaga – The Singing Chef.

Seven cup cakes in cutesy little hearts is Madhavi’s contribution.

Coconut Barfi (Kopri Mithai) from Madhuli’s thali. Once you’re done with drooling over the thali, do check out Madhuli’s cute little kanha.

Menu Today stacks up some Seedais on a Manga Thattu (Mango shaped plate) – both Uppu and Vella Seedai. MT – what’s your name?

Manasi who blogs at A Cook at Heart offers the ubiquitous Semiya Kheer

Delicious Malpua with Rose Flavoured Rabdi is Mansi’s contribution

Gokulashtami Seedais from Elle n Chikki who write at Lemon and Chillies blog. A visit to their blog will educate you on how Madras is not Chennai and sundals are to be served in a pottalam.

Madhavi from Madhu’s Vantalu serves diamond shaped Rava Kesari cakes.

Veggie Platter’s Suma Gandlur sends in Paalakaayalu, with gorgeous looking Mosaravalakki and Sihi Avalakki

Perfectly shaped light brown wheelies orVellai Murukku – just one among the huge spread that BubbaLili cooked up for Srijayanthi.

Easy Crafts from Simple Indian food has sent in Besan Rava Ladoo, Sugiyan, Manakombu, Thattai, Uppu Sheedai and Vella Sheedai.

A unique recipe of Payasam from Srivalli who has sent in Senega Pappu Payasam.

Rave Unde and Nipattu, snack items that any person in sniffing distance of a Kannadiga would know about, is Mamatha’s contribution to the celebrations.

Jayashree serves Uppu cheedai, Vella Cheedia and Neyyappam for her first love.

Emily from the awesome ROL blog sends in this lovely recipe of Cheese Straws.

CHEESE STRAWS

• 2 cups butter, room temperature
• 1 pound (1/2 kilo) extra-sharp Cheddar cheese, finely grated and at room
  temperature
• 4 cups all-purpose flour
• 1 teaspoon salt or to taste
• 1/2 teaspoon cayenne (hot) pepper

In a large bowl, cream the butter and Cheddar cheese. In a separate bowl,
combine the flour, salt, and pepper and gradually add to the cheese mixture.
Form into 1-inch balls, place on an ungreased baking sheet, and flatten with
a fork. Bake at 350 degrees F for 10 to 15 minutes.
Makes 12 dozen small straws.

Emily also writes, “Cheese Straws are a traditional snack in the American South. They’re
basically butter, cheese, flour, and hot pepper–very tasty. I hope you and
your readers can get Cheddar cheese. If not, any tasty hard cheese will work
just as well. And you can use ghee for the butter. Ghee will probably be
better than butter with milk solids.”

Prema Sridharan, a non blogger sends in this yummy Rabdi recipe.

RABRI (also called RABDI)

Ingredients:

• 2 litres thick milk
• 1 cup cream of milk removed from boiling milk and refrigerated
• 1 cup sugar
• 4-5 cardamom seeds powdered
• a pinch of nutmeg, pistachio powder as per individual preference
• little saffron soaked in milk any food colour of your choice(optional)
• broken nuts – cashews, sarra paruppu and almonds of your choice

Preparation:

Bring the milk to boiling on low fire in a deep heavy pan. Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until all the milk is reduced to one quarter (as an alternative can do it in the microwave) Remove from heat and add the nuts (cashew and saraparuppu can be roasted in ghee and added or added fresh when milk is boiling), can add the saffron and nutmeg,pistachio powders also at this stage Serve hot or cold as per preference.

Renuka who writes at Piece of Cake shares Navaneetham and Banana Sheera.

Navaneetham

• 1 1/2 cups milk
• 3 tbsps sugar
• 1 tsp rock sugar (kalkandu)
• 1/2 cup cream
• 1/2 cup butter
• 1 teaspoon ghee
• 1 tablespoon curd

Boil milk, add sugar and kalkandu till dissolved. Stir in butter, ghee and cream on low heat. Once it comes to a boil, remove from flame, stir in curd.

Banana Sheera

• Rava – 1 cup
• Sugar – 3/4 cup
• Milk – 1 ¼ cup
• Banana – 2
• Saffron – few
• Cardamom powder – pinch
• Ghee – 1 tbsp
• Cashew nuts – few
• Raisins – few

In a pot, pour milk, sugar, cardamom powder and saffron and stir till sugar has dissolved. Mash the bananas and set aside. Fry raisins and cashews in ghee and mix with the bananas in a bowl. In the same pan, fry rava till light brown. Pour in the milk mixture and keep stirring till mixture thickens. Stir in bananas, cashews and raisins and stir till mixture leaves the sides of the pan.

Asha from Foodie’s Hope, who keeps everbody’s spirits in the food blogosphere high, was the first to send in Uppu Seedai for Little Krishna.

Sharmi from Neivedyam has prepared Uppu Seedai and Vellam Seedai. She has also posted beautiful pictures of Krishna. Sharmi, sorry to have missed out. Thanks for pinging in comments.

Poori Laadu with the standard Navaneetham, Uppu and Vella Seedais is what I (Lakshmi, Latha’s daughter – for those who’re still confused) made for Srijayanthi.

You can take a look at Amma’s fabulous array of goodies – Kodubale, Paal Cake, Uppu Seedai, Vella Seedai, Navaneetham and Sukku Vellam (for digesting all of that 🙂 ).

I hope I haven’t left anybody out – do ping in comments. Thanks a Million for sharing all your fabulous celebrations.

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Poori Laadu – Amma’s Special

poori laadu for little krishna’s birthday

Poori Laadu are deliciously crunchy mini laddoos that simmmmmmmmmmbly melt in your mouth – Anita, note the National Favourite in a rather unique and perhaps best ever form. This recipe is one of those classic “handed down” ones, that are very unique to each family. The preparation of this sweet itself is very rare, and I am almost sure that this particular recipe has been published on the web for the first time.

This is my amma’s speciality that I prepared for Krishnashtami and goes as my entry for virtual Srijayanthi/Janmashtami Celebrations we’re hosting.
Ingredients

• Bombay Rava or Chiroti Rawa 1cup
• Sugar 1cup
• Cardamom 2 pods
• Ghee 1 tbsp+ 3 tsp for the ladoos.
• Water to Knead
• Oil for frying

Method

Step 1: Prepare the Dough for Pooris
Knead the Rava with water into a dough. The dough must not be very firm, but not too runny either. Knead in 1tbsp of Ghee when you finish. Keep aside for 30 minutes.

Step 2: Powder Sugar, Crush Cardamom and Prepare Kitchen Counter
Powder Sugar in a Blender. Crush the Cardamom Seeds. Transfer Sugar and Cardamom to a large mixing bowl. Set a strainer/Colander to take out the Pooris. Spread some Kitchen Paper to drain pooris of all Oil.

Step 3: Knead the Dough once more
Knead the Poori dough once more. The Rava would have soaked in the water to give a soft and elastic dough. Add a little ghee if the dough is very sticky to help in kneading. Divide and roll into balls.

Step 4: Prepare to make Pooris
Roll out the divided dough portions into thin rounds like pooris. Heat Oil in a Kadai or a Deep Bottomed Pan.

Step 5: Make the Pooris
Drop a small piece of dough to test the Oil. If the piece rises quickly to the surface, the oil is ready for frying. Set flame to medium. Drop the round Pooris and cook on both sides until golden/ light brown. Take it out in the strainer/ Colander. Note: Do not make the Pooris red.

Step 6: Drain Pooris of Oil
Spread Pooris on the Kitchen Paper and drain all oil. Note: This is a very important step, otherwise you will be left with oily, soggy laddoos.

Step 7: Powder the Pooris
Break Pooris and Powder them in a Blender.

Step 8: Prepare Laddoos
In a large mixing bowl, mix the powdered sugar, crushed cardamom seeds and powdered pooris. Warm 2 tbsp Ghee, add in 1 tbsp to the Laddoo mix and set aside the rest. Using your palm, shape into round laddoos using a little ghee to help.

Note: The technique to making good unbreakable laddoos is to continuously fist a small amount of mix between your palms till they are round. Adding lukewarm ghee while doing this helps the sugar in the mix to melt and keep the laddoo together. Shape the mix into bite sizes laddoos.

Store in an air tight container in a cool but dry place.

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Krishna’s feet for Srijayanthi

Soak 1/2 cup rice for 1/2 hour. grind to a fine paste , adding water. Take a five inch square cloth, dip into the flour, draw the feet with your ring finger pressing the cloth between your thumb and palm.

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Thattai

Thattai is another must be item for Srijayanthi! Do use freshly ground flours (Rice and Urad dal) whose recipes have been posted earlier.

Ingredients

• Rice flour – 2 cups
• Urad dal flour – 1/4 cup
• Grated coconut – 1 tablespoon
• Channa dal 2 teaspoons
• Moong dal – 2 teaspoons
• Curry leaves – 2 twigs
• Ghee – 1 table spoon
• Pepper powder – 1teaspoon
• Salt to taste
• Oil for deep frying
• Broken Cashew (Optional)

Method

1. Soak the channa dal and moong dal for 10 minutes.
2. Mix the flours , coconut, salt , pepper powder, chopped curry leaves, soaked dals and ghee in a large container.
3. Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattenning.
4. Knead well for a while. Take lemon sized balls and flatten the dough to a round of about 4 inch diameter on to a white cloth. If the thattai cracks or breaks, just add some more water to the dough.
5. To make the thattais you can also grease your fingers with little oil.
6. Finish making the rounds with all the dough.
7. Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.
8. If it rises up immediately then the oil is ready for frying. Start frying around 6 thattais at a time, Frying the dried ones first.
9. Always keep the flame between low and medium. Turn the thattais to cook the other side.
10. Once the sound subsides, drain well and remove on a kitchen napkin.
11. Your thattais are ready for the neivedyam.

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Paal cake – Milk burfi

It has been atleast a few years since I prepared this sweet! I decided to make this for Srijayanthi this year to share this yummy burfi with my blogger friends and my innumerable fans.

Stage after which the burfi has to cooked for 5 minutes on low flame

Ingredients

• Milk – 3 cups
• Sugar – 2 and 1/2 cups
• Rava – 2 tablespoons
• Ghee – 3 table spoons
• Cardamom – 3 nos

Method

1. In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.
2. Add the milk and allow to boil for 15 minutes on a low flame.
3. Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continously.
4. When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.
5. In another 5 minutes it will be ready for pouring on to a greased tray. The right time would be to check the sides of the pan for white powder.
6. Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.
7. Your paal cake is ready for neivedyam.

Update:

A few tips to be ensure a cake

• For all burfis use the exact amount of sugar mentioned in the recipe.
• The sugar should reach the crystalisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.

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Vella seedai- Sweet marbles

Vella seedai is a must for janmashtami! Quite a simple snack! Use the fresh rice flour and urad dal flour prepared for these snacks (follow this link for instructions on flour preparation).

Coconut pieces for Vella Seedai

Ingredients

• Rice flour – 2 cups (follow link for instructions on Rice Flour preparation)
• Urad dal flour – 1 table spoon (follow link for instructions on Urad Dal Flour preparation)
• Jaggery – 1 and 1/2 cup
• Cardamom – 2 nos
• Coconut cut into small pieces – 2 tablespoons
• Ghee – 1 table spoon
• Oil – 1 cup for deep frying

Method

1. Mix the flours, cardamom powder and the coconut pieces in a container.
2. In a kadai mix jaggery with 1 cup waterand boil on a medium flame.
3. Once jaggery melts, pass through a filter to remove the dirt.
4. Clean the kadai and boil again.
5. Keep the flame low and add the ingredients mixed together.
6. Stir well, this will form a ball. add 1 tablespoon ghee and mix. leave to cool for a while.
7. Make 1 inch balls with the dough.
8. Heat oil in a kadai, on a medium to low flame fry a few balls at a time till they are brown.
9. Drain well and take out on a kitchen paper. The vella seedai is dark brown and slightly broken.
10. Your vella seedai is ready for the neivedyam!

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