Janma ashtami recipes.

Janma astami is celebrated on birth of Sri krishna. AS children like fried items, on krishna ashtami , varieties of fried eats are made.
Thengul: Rice flour----2 cups, fried udad flour---1/2 cup.Jeera---1/2 tsp, hing 1/2 tsp or less,salt to taste, butter----50/75 grams. Oil for frying.
To make the udad powder. fry 1/2 cup udid dal till it turns golden cool and grind to a powder and seive it in a fine sieve.
Method: in a big enough bowl mix the rice flour and the udad flour and the other incredents except butter. Melt this butter till just melted. Add this to the flour and mix well.with water mix it into a soft dough.heat the oil and in a chakli mould put the dough little at a time andpress it on to the hat oil in round shapes, fry till crisp. remove on to a plate with a slotted laddle. fry all the thengul, store after it is cool.

Seedai
For seedai processed rice flour is used. Wash rice and soak in enough water for half an hour. Drain through in collander and spread the rice on a thick cloth under in shade to dry.When water has all drained and there no moisture,run the rice in mixi till the rice is powdered. seive in flour seive, run the left over rice again to make powder and seive again. and keep aside. If this rice powder is well dried it can be stored in air tight tin for a longer time.
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To make seedai: Incredents:
Processed rice flour[fresh]--- 2 cups
Roasted gram flour ----------1/2 cup
chutney dal]
White til[sesame seeds.]----1tbl sp.
Sour curds----------------1/4 cup
Ghee/ butter-------------2 tbl sps
Hot oil for dough--------2 /3 tbl sps
Grind together 5/6 gr. chillies, salt and asafoetida.
Method:
Dry roast the processed rice flour, till becomes warm. Sieve and mix the dal powder. Add ghee and blend with the flour, mix the the ground paste hot oil and mix well. add the curds[beaten] , little by little to make thick dough. Make small balls and put them on a towel, for few mins and deep fry in oil till golden and crisp. Remove from oil , cool and store.
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Sweet seedai.
Plain Rice flour----21/2 cups, Roasted Udad flour----1/2 cup, Cardamom powder----1/2 tsp,
Fresh white butter---2/3 tsps,Grated jaggery----11/2 cup,Thick Coconut Extract[milk]to mix the dough. oil and ghee mix to fry.
Method. Mix rice four udad flour cadamom and butter togetherMix jaggery with coconut milk till jaggery disolves. Pour this little by little to the flour and knead to a thick dough. Prepare small balls, [a little bigger than a cherry] put on a cloth for 1/2 an hour. Deep fry on med flame, a hand full at a time till crisp and golden. As jaggery has been added this sweet seedai will become crisp only on cooling, so dont keep frying till it is crisp it will become hard] remove from fire when golden. if soft after they can be refried.
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Mullu murukku.
Rice flour ---3cups, Bengal gram flour---1 cup, Butter ----3 tblsps, Asophotida powder----to taste, salt to taste, red chilli powder---- 2 tspsor as required, oil to deep fry.
Mix both the flours together with salt, asophotida, chilli powder in a bowl. Heat butter till it melts, add to the flour and mix well.Divide into 4 portions. [If every thing is mixed together as the dough soaks the colour of the murukkus will become dark]sprinkle water on one part mix inti a stiff dough and fry using the murukku press and the star disc. fry till golden and crisp, remove slotted laddle on to a tray. after it cools store.
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