Showing posts with label Krishna Jeyanthi. Show all posts
Showing posts with label Krishna Jeyanthi. Show all posts

Uppu Seedai / Cheedai


Particularly for Krishna Janmashtami, Seedai is prepared in south India. This snack can be prepared in two versions. One is Uppu Seedai and vella seedai. In Tamil the word Uppu means Salt and vella means Jaggery . Both are very much tempting snacks. 


  • Rice Flour - 1 cup
  • Urud Dal /White Lentils  - 2 tbsp(grown in Indian subcontinent- Available in Indian Store)
  • Sesame Seeds - 1 tbsp
  • Grated Coconut - 2 tbsp
  • Asafoetida / Hing - 2 tsp
  • Salt to Taste
  • Butter -2 tbsp
  • Water for kneading
  • Oil for frying


Step 01) Sieve the rice flour and slightly roast the rice flour, when you start getting the aroma transfer in to bowl. Do not over roast it.


Step 02) In the same pan add urud dal add a drop of oil and slightly roast them and transfer it to plate and let it cool then grind it in to a fine powder


Step 03) One by one slightly roast the sesame seeds, grated coconut and lastly heat the butter. Mix all the ingredients together in a bowl adding water tbsp by tbsp knead the dough. Don't use too much of water.


Step 04) Take a very little piece of dough and roll it using your palms in to a small round. If the balls are little big, like goose berry size the seedai will not get cooked inside. Just make them as olive size. Do not give much pressure while rolling


Step 05) In a pan heat oil, once it is hot enough roll the seedai as bunch wise using scoop/ colander and fry them nicely as golden color and transfer them to  paper towel to drain the excess oil


Step 06) Let them cool then transfer it to air tight container. Enjoy this additive savory dish offering to lord Krishna to celebrate Krishna Janmashtami / Gokulashtami.

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Moong Dal Kheer / Pasi Paruppu Payasam


This is yet again a lovely, mouthwatering and simple recipe. You can make this for any festival days.  The subtle sweetness and smoothness of dal/lentils tastes divine. You can add fried coconut pieces to give the crunchiness.


  • Moong Dal / Green Gram Split  - 1 Cup
  • Jaggery - 1 1/2 cup (Indian sweetener made from sugar cane juice- Available in Indian store)
  • Milk - 1/2 Cup
  • Water - 3 cups
  • Ghee /Clarified Butter- 1 tbsp
  • Cardamom/Elaichi Powder - 1 tsp
  • Cashewnuts/Almond for decoration

Time Required: 15-20 mins


1. Roast the moong dal nicely till it turns to brown color.
2. Soak it in the water about 4 hrs (otherwise the cook time is huge else cook it in pressure cooker for 2 whistles)
3. Rinse out from the soaked water and boiled the moong dal in fresh water.
4. In another pan dissolved the jaggery with 1/2 cup of water (drain out the dust if any)
5. Add the jaggery syrup, 1tsp of cardamom powder, milk to the  moong dal mixture and cook until tender
6.  Fry the cashew nuts in ghee and add it the payasam and enjoy :)

Serving: You can serve hot or cold as per your family members preference. It tastes good in both the ways.

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