Palakayalu | Rice Flour Rolls | Krishnashtami Recipes

The festival season has begun and Sri Krishna Janmasthami is tomorrow i.e.,Aug 25th which is also known as Gokulashtami,Krishna Jayanthi, is the celebration of the birth of lord Krishna. During Krishnastami it is a tradition in many households to prepare various sweets and savories to offer as prashad to the lord. I usually do not make much of savoury items but I do offer items made of poha like  Atukula Payasam , Atukula upma  or Coconut Poha and Mosaru Avalakki(Curd Poha)  apart from the usual milk,butter,curd as prashad to the lord.

My mom had made these Palakayalu for her little grandson during our last visit to Bengaluru. Palakayalu is made up of rice flour and is a famous snack in Andhra and it is also prepared for the toddlers during teething or I would rather say it can be called as home made teether. It can be prepared spicy or sweet or just salted version which is ideal for kids.Today I am posting a salted version of Palakayalu where as if you want the Spicy Palakayalu Recipe check it here.One can roll them into simple balls or can be made into long cylinders like how I have showed.These long cylindrical shaped palakayalu are crispy yet soft to bite and hence it is ideal for the teething kids as it is easy for them to hold it and nibble them. Palakayalu is an easy snack to prepare with very few ingredients just that one should be careful while frying as they might burst sometimes when they are fried in oil.I have mentioned few tips in my notes which helps to avoid them bursting in the oil.

Palakayalu | Riceflour Rolls:

yields 30-35 | Author : Prathibha

Prep time: 5 mins | Cooking time: 4-5 mins | Total time: under 10 mins

Cuisine: Indian  | Category: Cakes/Bakes

Ingredients:

2 cups Processed wet Rice flour*

1/4 cup roasted Urad flour

1/4 cup Roasted gram(Chutney dal) powder,optional

1 tbsp White/Black Sesame seeds

4 tbsp melted Butter

1/4 tsp Hing(Asafoetida)

Salt to taste

Water,to mix

Oil,for deep frying

Method:

• Slightly roast processed wet rice flour until it becomes slightly warm without changing its color.

• Sieve the flour and mix with the urad flour and roasted gram powder.
• Add sesame seeds,salt, asafoetida, melted butter and mix well.

• Sprinkle water to the flour and make a thick dough.Here I have also added some sour buttermilk for slightly tangy taste,but its optional.

• Make small balls out of the dough and roll them lengthwise to make it like a cylinder and put them on a towel, spread them under shade for 1-2 hours to dry.If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.

• Deep fry few at a time and fry them until they turn crisp and light golden in color and drain out the excess oil through a colander.

Let them come to room temperature and store them in an air tight container.

how to make processed wet rice flour:

• Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.Drain the rice on to a colander and remove excess water from it.Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is little dry.Grind it in the mixer to a fine powder.Sieve the powder and remove the slight rawa particles in it.It is ready to use.

how to make roasted Urad dal flour:

• Dry roast urad dal over medium flame until it turns slight brown in color and gives nice aroma.Cool down cmpletely and grind it to a fine powder and sieve it.It is ready to use.

Notes:

1. To avoid bursting of these palakayalu in oil, it is always advised to be dried(under shade) on a towel for 1-2 hrs before frying. 
2. If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
3. You can make them spicy by adding 1.5 tsp red chili powder or 1 tsp green chilli paste while kneading the dough.
4. I have added some sour buttermilk to the dough as I wanted them to be slightly tangy but it is optional,you can mix the entire dough with water only.
5. You can only use urad flour but my mom recommends to add roasted gram flour for extra taste.But it is optional.

Technorati Tags: palakayalu, how to make palakayalu, andhra recipes, south indian savory recipes, rice flour recipes, krishna jayanthi recipes, krishnashtami recipes, gokulashtami recipes, kids recipes, toddler recipes

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Janmashtami Recipes | Gokulashtami Recipes | Krishna Jayanthi Recipes 2015

Sri Krishna Janmashtami also known as Krishnashtami | Gokulashtami is on September 5th which is on saturday.I am posting my collection of Janmashtami recipes by updating with new recipes which would be useful for the festival preparations. Every region prepares different varieties for Krishna Jayanthi while many prepare only poha(atukulu) based items as it is the most favourite food of Lord Krishna. You can prepare various savoury snacks and sweets ahead of the festival and offer it as Naivedyam to Krishna and on the festival day you can prepare items like Atukula upma, Atukula Payasam, Gojju Avalakki, Kobbari Atukulu, Mosaru Avalakki or Atukula Dosa along with home made butter.                                                                        

                        
             Spicy Seedai                      Chakli                                   Thengolu 

                        
              Manugu Poolu                 Ribbon Pakoda                       Sago Murukku
                            
                         
         Chekkalu/Thattai                 Spicy Makhana                       Poha Chiwda

                      
         Karam Gavvalu              Spicy Sev(Karasev)               Ompodi/Plain Sev                   
                       
                  
         Coconut Avalakki                  Mosaru Avalakki             Poha Kheer

                
      Ariselu(Adhirasam)              Aval Ladoo                   Moong Dal Ladoo

                   
     7 Cups Cake                        Paneer Peda                         Paal Payasam

                     
          Sunni Undalu                       Karanji                        Kobbari Louse            

                        
         Rabdi                                Kesar Peda                              Semiya Kheer

                                

Poha options for Breakfast:

• Atukula Upma/Lemon Poha
• Batata Poha/Kanda Batata Poha
• Coconut Poha/Kobbari Atukulu
• Gojju Avalakki/Pulusu Atukulu
• Kothimeera Atukulu/Dhaniya Poha
• Vangi Poha
• Atukula Gunta Ponganalu / Avalakki Paddu
• Atukula Dosa/Sponge Dosa

Technorati Tags: janmashtami recipes, sri krishna jayanthi recipes, sri krishna janmashtami recipes, atukula recipes for krishna jayanti, gokulashtami recipes, seedai recipe, chakli recipe, thattai recipe, atukula payasam, atukula pulihora, poha recipes for janmashtami, festival recipes

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Aval Ladoo | Poha Laddu | Atukula Laddu | Janmashtami Recipes

Janmashtami is nearing by and it is on Sep 5th and I am sure the preparations would have been started in many households. Though I do not celebrate the festival in a grand scale I do prepare few varieties to offer as a prashad to Lord Krishna on Gokulashtami. Poha, considering as a favorite to lord Krishna I usually prefer to prepare a couple of items with Poha on the festival day. My usual fare would be Atukula Payasam , Atukula upma  or Coconut Poha and Mosaru Avalakki(Curd Poha) on the festival day. I usually prefer to prepare Poha Kheer for a sweet item but one can prepare various sweets like Sweet Poha, Poha Ladoo with poha.You can offer any of these poha items along with freshly homemade butter, milk ,curd for the prashad.

This post has been pending from such a long time but somehow I could not post it anytime. This year I made a point to post this one simple sweet in my blog for Krishna Jayanthi and after almost an year I took my camera out to click this simple ladoo to post it in my blog. After all the festival season has just begun and I hope I get some enthusiasm from the fellow bloggers to post few recipes for the upcoming festivals.

Check out other Poha Recipes for Janmashtami:

• Atukula upma, Atukula Payasam
• Gojju Avalakki,Kobbari Atukulu, 
• Mosaru Avalakki or Atukula Dosa

For a full collection of Janamshtami recipes, CLICK HERE.

Aval Ladoo | Atukula Laddu Recipe:

Yields:6-7 Ladoos | Shelf life:1 week

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: Indian | Category: Sweets

Ingredients:

1 cup Poha/Atukulu

1 cup Powdered Sugar

1/4 cup Ghee

2 tbsp Cashew nuts,finely chopped

1 tbsp Raisins,chopped

2 Green Cardamoms

Method:

• Dry roast poha over low-medium flame until the poha is well roasted and it turns slight brown in color and also crispy ,it takes around 7-8 mins and let it cool and then powder it to a very fine powder.

• You can use approx grind 1/3 cup sugar(+ 1 to 2 tbsp sugar for sweeter ladoos) with the seeds of two cardamoms to get a fine powder.

• Mix together sugar powder and roasted aval flour without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
• Heat ghee in a wide kadai and add chopped cashew nuts and raisins and fry them until the cashews turns slightly brown and raisins become plumpy.
• Add the ghee with the roasted dryfruits to the aval-sugar powder mixture and mix it properly until the ghee is coated properly.

• Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate. If you find it difficult to make into ladoos heat 1-2 tbsp ghee accordingly and add it to the mixture and make ladoos.

• Once it is cooled completely store it in an air tight container.These can be stored for over a week.

Enjoy!! 

Notes:

1. These ladoos are very fragile and hence handle it with care.
2. Grind poha to a very fine powder, if it is coarse the ladoos would not taste nice.
3. If you find it difficult to make into ladoos heat 1-2 tbsp ghee accordingly and add it to the mixture and make ladoos.
4. If you want to reduce the ghee portion you can even sprinkle some milk to the mixture and make ladoos but it reduces the shelf life of ladoos.
5. Add 1 cup powdered sugar to 1 cup poha , but you can taste the mixture after it is mixed and add more sugar powder if necessary.
6. You can even add grated dry coconut to the mixture while preparing ladoos, the dry coconut adds nice texture to the ladoos.
7. You can even add roasted gram dal powder or roasted peanut powder or freshly grated coconut to the mixture while preparing ladoos, all those variations taste good.
8. You can use jaggery instead of sugar but I prefer the sugar version.

Technorati Tags: janmashtami recipes, aval laddu ,poha laddu, atukula laddu recipe, krishna jayanthi recipes, gokulashtami recipes, easy laddu recipes, ladoo recipes, poha recipes for janmashtami, poha sweet

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Milk Powder Gulab Jamun | Gulab Jamun Recipe

Blogging has taken a back seat as the life has become busy after the arrival of little V as he keeps me busy all day.Though I want to blog regularly it is not happening as I get exhausted by the end of the day.With Holi around the corner I thought I will re-energize myself by posting a festive recipe apt for the occasion.

Coming to the post, Gulab Jamun is one of the most popular sweets which takes its place in any occasion - be it a festival or any other big functions.Gulab Jamun was never a favorite for me during my childhood but that was the only sweet I craved in my pregnancy and no wonder that it has become one of my favorite sweets now.There are many variations to Gulab Jamun like Dry Jamoon, Kala Jamoon etc all of which has a unique taste.Traditionally Gulab Jamun is prepared with Khoya(mawa) which tastes fabulous and today I am posting Gulab Jamun recipe using milk powder which is a good alternative to the traditional Khoya jamun.I would definitely post the other version sometime soon.

Check out other sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Moong Dal Ladoo | Pesara Sunnunda

Gulab Jamun Recipe using Milk powder:

Yields:20-25 jamuns | Author: Prathibha

Prep time:15 mins | Cooking time:30 mins | Total time: 45 mins

Cuisine: South/North Indian | Category: Sweets/Desserts

Ingredients:

for jamun:

1 cup Milk powder

1/3 cup Maida/Flour

2 pinches of Cooking Soda

1 tbsp fresh Curds

3-4 tbsp Milk

1 tbsp melted Ghee

Oil/Ghee for frying

for sugar syrup:

1 1/2 cups Sugar

1 1/2 cups Water

10-12 Saffron strands

2-3 Cardamom pods, crushed

Rose essence,few drops or 1 tsp Rose water

Method:

to prepare sugar syrup:

• Combine water and sugar in a big broad vessel and let it come to a nice boil.Add cardamom powder, saffron strands and rose essence or rose water and let it boil until it becomes thick and reach single thread consistency.Remove any scum from the syrup with the help of a ladle.Switch it off and keep it ready before we proceed to make jamuns.

to prepare jamun:

• Sieve flour(maida), milk powder and cooking soda together for 2-3 times without any lumps.
• Take this mixture in a bowl and add ghee,curd and mix with finger tips.
• Sprinkle milk little by little and mix gently by rotating your hand in one direction to form a smooth dough.DO NOT knead the mixture.You can even use water instead of milk to make the dough.
• Keep the mixture aside for 5 mins.
• Divide the mixture into 20-25 equal portions and make them into evenly sized smooth balls. 
• Deep fry them in a batch of 7-8 balls in moderate hot oil/ghee until it turns dark brown in color. You need to roll them regularly in oil so that the jamuns get nice golden brown color on all the sides.Repeat the process for the other batches.
• Drain the oil/ghee nicely from the jamuns and let them sit for a minute or two or drain in a tissue paper and then add jamuns to the prepared hot sugar syrup and let it soak for 2-3 hrs.

Serve it hot/warm or at room temperature.You can serve jamuns warm with a scoop of vanilla ice cream.

Notes:

1. It is important to make smooth dough and also you should not knead the dough.This helps in yielding soft jamuns.
2. Jamuns double in size ,hence make sure you use a broad vessel for syrup giving enough room for the jamuns to expand.
3. You can use either water or milk to make the dough, but milk makes the jamuns very soft and tasty.
4. The oil should not be very hot, it should be moderate hot and also you should fry the jamuns in medium heat by rolling them in between constantly.
5. You can use even kewra water instead of rose water.
6. You can even add slivered pistachios or almonds on jamuns while serving.

Technorati Tags: gulab jamun recipe using milk powder, milk powder gulab jamun, how to make gulab jamun, soft gulab jamun recipe, indian sweets recipes, indian dessert recipes, holi sweets recipes, diwali sweets recipes

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