Vella Seedai | Sweet Seedai | Seedai Recipe

Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery. Though we don't have the custom of celebrating krishna jeyanthi at home, i had prepared a wide variety of snacks and sweets for last year krishna jeyanthi festival. 

This sweet seedai is one among them and that was the first time that i had tried my hands on vella seedai and really loved the flavor, mild sweet and crunchiness of the seedai. Although i make seedai/uppu seedai at home often, making vella seedai  is a very rare sight at my kitchen for various reasons !! But every time when i make this sweet seedai, i enjoy it to the core.

Now coming back to the recipe, it's so easy to make with the basic ingredients in a few minutes. So if you're looking for some easy sweet recipe for coming gokulashtami, do give this vella seedai a try.  

Here are few other famous krishna jeyanthi special recipes, if interested check it out.

• Kai Murukku
• Home made Butter
• Thattai
• Vella Aval/Sweet Aval
• 10 mins Microwave Palkova

And for whole collections of festive recipe, check out here. Now let's check out on how to make this sweet seedai.

Vella Seedai | Sweet Seedai

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian
Vella seedai, Sweet Seedai, Tamilnadu Sweet, Gokulashtami recipe Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1 cup
Urad dal flour - 1 tbsp
Grated Coconut - 2 tbsp
Sesame seed - 1 tsp
Butter - 2 tsp
Jaggery - 1/4 cup
Water - 1/4 cup
Oil - to fry

Procedure

Take rice flour, urad dal flour, sesame seed, coconut in a bowl. In a pan, add the jaggery and water and let it melt completely.

In the mean time, mix the dry ingredients in the bowl well and add the melted butter into it and mix it thoroughly with the flour. Once the jaggery melts completely, strain it and add into the flour.

Mix it well, then add the needed water and make a smooth and non sticky dough.

Take a small pinch of dough and roll into balls. Heat the oil for frying. 

Once the oil is heated, add the rolled seedai in batch and cook in low flame until it becomes brown on top evenly.Remove from the oil and put it on tissue paper.

Tasty and crunchy Seedai are ready. Once it's completely cooled, store it in airtight box. 

Related: How to make Coconut Seedai/Thengai Seedai

For more krishna jeyanthi recipe, see my collections here

Notes:

• No need to check for sugar syrup consistency. Once it all melted, it's good to use.
• Crush the jaggery using hand motor & pestle / mixie before making jaggery syrup, it helps to melt easily.
• The oil temperature should be low throughout the cooking process.
• Add a pinch of dough into the oil, it should raise up slowly , that 's right temperature to fry this seedai.
• If the oil is too hot,the outside would be browned easily and left with inside uncooked.
• While frying the seedai, always stand at the safe distance from the hot oil. 
• While rolling seedai, don't put too much pressure and don't roll too tight, it might lead to bursting of seedai while frying.
• I have used white sesame seed here, but you can use black sesame seed also.
  

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Pepper Thattai | Milagu Thattai | Snacks

Milagu Thattai, a delicious savory snack made from rice flour with wonderful pepper flavor. I have been thinking of posting this recipe here for very long time now. 

As Krishna Jeyanthi/Gokulashtami is just around the corner and thattai is one of the popular snack prepared for this festival, thought of, this might be the right time to post here and made them last evening just to post here and of course we enjoy eating them too 😊. 

In our home ,we grew up eating varieties of home made snacks like murukku and seedai, but thattai was not in the picture when i grew up, later when i was chennai for job, i got tasted the A2B's pepper thattai for the first time and instantly love the flavor. 

Ever since i always prefer to buy the pepper thattai whenever visit A2B shop. After moving to aboard, i started to make them at home, one of the difficulties of living far away from home town, whenever you're craving for something from your home town, the only choice you have is make it on your own. 

No regrets at all, actually i see that as the opportunity to learn on how to make them otherwise i would never make them on my own. Ok, enough with my stories, coming to the recipe, today i have used home made rice flour/pacharisi maavu, but you can use the store brought rice flour too for this recipe, i had used them in the past and it worked fine. Now let's check out how to make this flavorful pepper thattai.

Pepper Thattai | Milagu Thattai

Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 20 
Recipe Category: Snacks | Recipe Cuisine: Indian
Pepper Thattai, Milagu Thattai, Thattai, Easy Thattai Recipe Milagu Thattai, a delicious savory snack made from rice flour with wonderful pepper flavor.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1 cup
Roasted chana dal flour/Pottukadalai maavu - 3 tbsp
Chana dal - 2 tsp
Peppercorns - 1 tsp
Asafoetida powder - 1/4 tsp
Curry leaves -  1 spring
Butter - 1 tsp
Salt - as needed
Oil - for frying

Procedure

Soak the chana dal in water for 10 mins. In a bowl, take the rice flour & roasted gram flour.

Add the peppercorns into the hand motor & pestle and crushed them into coarse powder and add into the flour along with salt.

Finely chop the curry leaves and add into the flour mixture along with asafoetida powder, mix it all well together, then add the melted butter and give a good mix.

Add the soaked chana dal and the needed water and make a dough. Divide the dough into small lemon sized ball.

Take a zip lock bag, cut the sealed edges and make it open, grease it with oil and  place a dough on one side of the bag and cover the top with the other side of the bag.

Using a flat bottom bowl and press the dough to flatten it out evenly. Prick on the top using fork.

Heat the oil for frying and add the pressed dough.

Let it cook in medium flame. Gently flip it for couple of times while frying.

When the "shh" sound stops and the thattai floats on the top without any bubbles, remove from the oil and place it on tissue paper. Do the same for the remaining dough.

Tasty and crispy Pepper Thattai is ready. Let it cool down completely and store them in air tight container to maintain the crispiness. 

Related : How to make Seedai

Notes:

• Instead of hand motor & pestle, you can using mixie to crush the peppercorns.
• Prick the top using fork helps to avoid puff up while frying.
• The given quantity of pepper is for mild spice. Add more or less as per your liking.
• Instead of zip lock bag, you can use any polythene bag for shaping thattai.
• To make roasted gram flour, add the roasted gram in the mixie and grind into fine powder.If need sieve it once otherwise use them as it is.
  

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Aval Nanaichathu means soaked flattened rice in tamil, it's one of the easiest and no cook snack/sweet to prepare in mins. Since krishna jeyanthi is tomorrow, thought of sharing this easy sweet poha/ aval recipe with you all. 

It's been one of my favorite snacks/sweeta since my childhood and i have fond memories of had  this as after school snack. All you need is some poha/aval, sugar and hot milk. Mix it together and let it sit for few mins, your sweet poha/ aval is ready. 

As it's it tastes so good, for extra flavor and taste,here in the recipe, i have added some cardamon powder & coconut, but that's totally optional. Happy Krishna Jeyanthi to all, now let's see how to make this super quick aval recipe.  

Aval Nanaichathu | Sweet Aval | Sweet Poha

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 1 
Recipe Category: Sweet | Recipe Cuisine: Indian
Aval Nanaichahu, Sweet Aval, No Cook Sweet Aval Nanaichathu means soaked flattened rice in tamil, it's one of the easiest and no cook snack/sweet to prepare in mins.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Aval / Poha /Flatted Rice - 1/2 cup
Milk - 3/4 cup
Sugar - 1 tbsp
Grated Coconut - 1 tbsp
Cardamon powder - a pinch

Procedure

Measure and take the aval/poha in a serving bowl, add the cardamon powder in it.

Next add the coconut and sugar, mix it well. Heat the milk until it comes to boil. 

Pour the hot milk into the aval/poha, mix it well, give it a resting time time of 5 mins. If needed add some nuts on the top while serving.
Tada, Super Quick Sweet Poha/Aval Nanaichathu is ready.

Related: How to Aval with Palm Jaggery

Notes:

• Add more or less of milk as per the consistency you like.
• The given measurement is just for reference or how i make it. You can add more or less of all ingredients and make it as you like.
• Give a resting time helps the poha to soak well and infuse the flavor too.
• Here in the recipe, i have used thin variety of poha
  

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Microwave Palkova | Palkova with Condensed Milk | Gokulastami Recipe under 10 mins

Palkova, a delicious sweet made from milk and it's the most favorite sweet of mine in my childhood.Whenever we visit Sankarankovil, that's my mom's native, we used to buy this from the milk society. 

Next to Srivilliputhur, Sankarankovil is famous for it's palkova and it is so grainy and has melt in mouth texture. I have tried the traditional way of making palkova from milk a few times, but i couldn't get the exact taste and texture.

Later i came to know about the making of palkova from sweetened condensed milk in microwave and so far i had tried this method a couple of times  & every time it turned out so delicious.

l'm so in  love with the grainy texture of this palkova. One thing i have to admit here that it doesn't taste like the traditional palkova made from milk, but still it taste good on its own way and satisfy your palkova craving within minutes.

As Krishna jeyanthi is around the corner, this might to be easy naivedyam that you can offer to Lord Krishna on this auspicious day. Happy Krishna Jeyanthi to all who celebrate it.

Palkova with condensed milk

Preparation Time : 5 mins | Cooking Time : 6 to 8 mins | Serves : 5 
Recipe Category: Sweet | Recipe Cuisine: Indian
Microwave Palkova, Microwave Therratipal, Palkova using condensed milk,10 mins palkova Microwave palkova , an easy to make palkova recipe using condensed milk.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Sweetened Condensed Milk - 1 tin
Curd - 1 & 1/2 tbsp
Ghee - 3 tsp

Procedure

Open the condensed milk can and keep all other ingredients ready.

Pour the condensed milk into microwave safe glass bowl, add curd(adding curd gives that grainy texture otherwise the palkova would be chewy, so don't skip the curd) into it and mix well.

Put it in microwave & cook it in high for 2 mins. Take it out and add 1 tsp of ghee, mix well and again put it in microwave.

Cook it in high for again 2 mins. Take it out and add 1 tsp of ghee, mix well and place once again in microwave.

Again cook it for 2 mins. Take it out , this time it all bubbles up and becomes thick, add the remaining ghee and mix a good mix. At this stage it's almost ready.

But i want little more color on my palkova, so keep it in microwave for another  1 min. Tada, Your Palkova is ready.

If you like to pack as single serving, let the palkova cool a bit and place it on parchment paper and fold it as i did in the below pictures.
Tasty and yummy Palkova is ready.

Related : How to make Milk Peda 

Notes:

• Depends on the temperature of condensed milk & curd and your microwave settings, it may take from 6 mins to 8 mins.
• Use large bowl and keep an eye on the bowl while microwave, it will start to rise after 2 mins.If it's about to overflow, pause the microwave and let it settle down and then start again. So be stand there near microwave all time.
• Use gloves or thick kitchen cloth while take the bowl out of microwave, it's extremely hot.
• Every time when you take out the bowl, give good mix till the bottom and scrap the sides too for even cooking and coloring.
  

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Gopalkala | Dahi Poha | Gokulastami recipe

Gopalkala / Dahi Poha, a easy to make savory poha dish with curd. Last year around krishna jeyanthi time, i came to know about this dish through some facebook share. I loved the simplicity of this dish and had tried it immediately and it turned out super creamy and flavorful. Later on, i have prepared this dish on many occasion to offer as prasadam. It's super easy and comes handy on your busy days.Even if you don't have any time to prepare anything special for krishna jeyanthi, you can still make this & offer as prasadam to little krishna as both aval/poha & curd are his favorites.😊

Gopalkala/Dahi Poha

Preparation Time : 10 mins | Cooking Time : 2 mins | Serves : 2 
Recipe Category: Snack | Recipe Cuisine: Indian

Ingredients
Thick Aval/Poha/ Flattened Rice - 1/2 cup
Curd  - 1/4 cup
Cucumber - 2 tbsp(chopped)
Salt - to taste
To Temper
Green chili - 1(finely chopped)
Cumin seed - 1/2 tsp
Ghee - 1 tsp

Procedure

Soak the aval/poha in water for 10 mins, then drain the water completely and add curd into it.Add cucumber & salt and mix it well.Temper the ingredients listed under "To Temper"  and add into the aval/poha. Mix it well.That's it, Your Gopalkala is ready to serve.

Notes:

• Don't soak aval more than the mentioned time, otherwise it would be too mushy.
• Ghee gives great flavor to this dish.
• Drain the water from poha completely before adding the curd to get creamy texture.
• For more flavor, you can add 1/2 tsp of chopped ginger in the tempering.
  

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

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