Mom's recipe - Vella Seedai - Janmashtami

VELLA CHEEDAI

Jagiri (Vellam / Goodu) – 3/4 glass; water- 1 ¼ glass; Rice powder (arasi mavvu) – 1 glass; Urad dal powder (ulutham paruppu podi) – 1 tsp; white til -2 tsps; butter- 2 tsp; salt – a pinch; water; cardamom – 4 powdered;

Procedure:

In a deep frying pan roast the rice powder till it becomes slight brown in colour. Allow it cool in a plate.

In a thick bottom vessel make syrup with jagiri. When the jagiri is melted strain it to remove the dirt from it. Again bring the syrup to boil.

 Testing the stage of the syrup

Keep water in a bowl. When the syrup starts boiling take out little syrup put in the bowl of water, when you take out the syrup from the water u shoUrad be able to roll it into a ball then, it is the correct stage .

Now pour the syrup little by little on the rice powder & mix it in portions, till the entire rice powder is mixed with the syrup. Then add butter, til & urad powder and mix well. Keep this aside for sometime i.e., ½ an hr. then apply oil in your palm & roll it into small balls of lemon size. Allow it to dry for 2 -3 hrs. & deep fry it in low fire in  little oil 4-5 pieces at a time.

Strain from the oil & store it.

Recipe By - Ganga RamMohan
Compiled by - Aparna Sridhar

Mom's recipe - Murukku for Janmashtami

MURUKKU

Raw Rice (pacchai arisi) – 1 kg; Urad dhal (ulathum paruppu) – 200 gms.; Butter (vennai) -200 gms; hing (peringayam) – ¼ tsp; white til (vellai yellu) or jeera – 3 tsps; salt – 1 & 1/2 tsp; water;

                                     Or

Rice – ½ kg; Urad dhal – 100gms;

Butter – 100gms; white til or jeers 2 tsps; hing powder –a little less than ¼ tsp; salt – to taste ;water

Preparing Rice Powder

Wash the rice & soak it in water for 20 min. Drain the water & dry it in a cotton cloth. When it is 3/4^th dried grind it in the mixer to powder or from the chakki. Sieve the powder.

Preparing  Urad dhal powder

In a frying pan roast the dhal till it becomes light pink in color .Allow it to cool. Grind it in the mixer to fine powder & sieve it.

Now mix both rice & Urad powder, in that add Til or Jeera, salt, hing powder- ¼ tsp.,  butter. Mix all the ingredients & by adding water make  dough. The dough consistence shoUrad be soft to make twist.

Now make small pilliyar & then start making the murukku in a newspaper. When is starts getting dried in a deep frying pan add oil when it is hot add the murukkus one by one  (5 murukkus at a time). Deep fry the murukkus till it becomes light pink or the bubbles around it stops. Remove it from the frying pan & keep it in a oil so that excess oil gets removed. When it gets cooled store it in a airtight box.    

Recipe by: Ganga RamMohan
Compiled by: Aparna Sridhar