This season 2016,Gokulashtami also known as Sri Krishna jayanthi falls on 25th,August.And So I considered discussing all of the Krishna jayanthi/Gokulashtami neivedyam recipes under one page for simple reference.Within this page I've shared the hyperlinks of Steps to make homemade grain flour, Urad dal flour, Vella seedai/Sweet seedai recipe, Salt seedai/Uppu seedai recipe, Easy Nei appam/Ghee appam, Thattu vadai recipe and payasam varieties.I'm yet to publish Kai murukku and chakli recipes.I'll share them within my approaching posts.Janmashtami is well known for that birth of Hindu Lord Sri Krishna.It always falls on eighth day's Krishna paksha of Shravana month(august-september). Generally pooja needs to be done at night time.But we usually make pooja at night after 6 pm.For Naivedyam,Individuals Tamilnadu keep all types of fruits,Butter,Milk, Curd, Aval/Poha combined with jaggery together with Sweet seedai, salt seedai, Kai murukku, Appam and Paal payasam.My Mil states butter, milk, curd aval with jaggery are the most crucial for choices even when u aren't able to prepare other savouries since these are Krishna’s Childhood favourites. This is actually the picture of Sri krishna with choices.Bakshanams are missing here .I'll publish an image a few days ago with the choices from your pooja room.Wish u all a really happy krishna jayanthi .
I've shared the hyperlinks of Gokulashtami recipes below.Please click the picture to see the particular recipes.Hope u think it is helpful !
Ideas To AVOID BURSTING OF SEEDAI
The majority of us fear so much making seedai simply because it bursts. However when u try this advice correctly,seedai never burst it comes down out super crunchy and attractive.Right here are the tips i learnt from the mother MIL to prevent bursting and to create a perfect sweet seedai salt seedai recipes.Happy Krishna jayanthi :)
- U must roast the wet flour for couple of minutes in low flame if u are utilizing homemade processed grain flour.For commercially made grain flour, this task isn't needed.
- First important factor to prevent bursting would be to &"SIEVE &" the flour a couple of times. U should sieve all of the flour ( urad dal flour, grain flour). Sieving the flour correctly reduces 90% of bursting.
- Next u shouldn't roll the seedai very tightly. U should roll it to some loose ball using three fingers.Not a problem if it is not really a proper round..
- Yet another tip would be to prick the seedai having a small needle to prevent bursting..Dry the seedai inside a paper or towel for 25 mins before frying.This is essential.
- Beginners can try deep frying couple of seedai in &"small tempering kadai&" .Whether it arrives well. proceed inside a big kadai.Color variations might be there slightly. But u can check whether or not this bursts or disperses in oil..
- If sweet seedai breaks or dissolves in oil. this means jaggery might be more or oil temperatures are excessive or lacking.
- If Seedai bubbles an excessive amount of after u drop into oil ,it shows body fat ( ghee or butter or oil) submissions are more..So increase the grain flour towards the dough make again..
- The colour of seedai depends upon the colour of urad dal flour. If u roast the dal to golden brown ,seedai may also turn brown.
- Uniform heating can also be important. Within my observation. personally i think low to medium flame is sufficient to obtain a nice colored and crispy seedais.
Take a look at these links in my sweet seedai uppu seedai recipes :