Pakshanams
Submitted by Sumathi.v on Thu, 2009-08-13 23:10
My Gallery
Anybody tried any new variety of Pakshanam(prasad) for Lord Krishna.Lets share it with the recipee so that we could try it out next year.My menu was Murukku, Maladdu,Rava laddu, Thatai and Ribbon pakoda along with besan payasam.
Lata
Thu, 2009-08-13 23:18
Permalink
You made all that! I'm drooling!
All I made was Uppu seedai and Vella seedai.
judelined
Fri, 2009-08-14 00:35
Permalink
Well, no Krishna Jayanthi for us so no pakshanam
Sumathi.v
Fri, 2009-08-14 00:56
Permalink
You r great !!!Seedai is the most challenging prasad to do
judelined
Fri, 2009-08-14 01:07
Permalink
Yes Sumathi, I remember an old colleague of mine who tried making seedai and some of them burst while frying and she had oil all splattered on her hands and suffered from burn injuries... She said that the salt needed to be diluted before it was mixed in the batter which she did not do it seems...
rajamma_2
Fri, 2009-08-14 08:05
Permalink
Yesterday my g.son Neel had fever, his mother returned only in midnite from her official trip. So we did Krishna Jayanthi only today. Neel enjoyed eating the fresh Butter we made. Neiappam, aval, gulabjaamoon and fruits only we made. No thattai, murukku, seedai etc.
Lata
Fri, 2009-08-14 14:28
Permalink
Rajam madam, hope Neel is feeling better. Please pass on my thank you to Swapnaji for being so supportive in creative such beautiful designs, lending her laptop (laptop rangoli), for taking your pictures and uploading. Behind the scenes people make a lot of things possible!
Judy, my mom's seedai wouldn't make much noise, mainly because she would intentionally roll them a bit unevenly, and make use of finely shredded coconut bits (her tips). And yes, like you have mentioned, she made use of the table salt (pre-dissolved solution).
As for me, I stood in front of my cooking range like a war-soldier from ancient times. I had my slotted spoon on my right hand (like a sword), and a big round splatter screen (like a shield) on my left hand (which was kept raised up to tackle anything that my frying pan was going to throw at me)! It was a very funny scene!
Sumathi, thanks for starting this thread, will come in handy for Diwali too.
I wish I could offer you all some of mine (they were ok, not bad).
Sumathi.v
Sat, 2009-08-15 05:47
Permalink
Lata I wish We could have seen you with the Kitchen armour during your seedai preparation
Lata
Sat, 2009-08-15 17:44
Permalink
No problem Sumathi, I love to laugh at myself every once in a while. So, the next time I try it, I'll hand over the camera to my husband (he likes it better when people make fun of me) :0
Lata
Fri, 2009-08-14 19:36
Permalink
Rajammaji, would be mind sharing how you make butter at your house.
My mom used to make some fresh ones every week by collecting cream every couple of days, and shaking the solution in a horlicks bottle. Every once in a while, she would hand over the bottle to all of us, to give it a shake. At the end of the week, we would have fresh butter to go with our Adai. That is the only way my mom made it. Sometimes, I wonder if I should try it just as a science experiment to show it to my girls. At my home now, we buy those yellow slabs of butter (2 kinds; salted and unsalted).
My grandma of course makes the old-fashioned way back in the village. I think that is the most flavorful of all, since she gets her milk from cows (tied up in her backyard), churns it in a clay-pot, and the creamy butter just starts floating on top right in front of our eyes. My cousins and I used to fight for taking turns to churn it. I could never stop talking about my grandma's house.
riya_mrv
Thu, 2010-09-30 02:42
Permalink
Lataji, even my mom used to save cream from milk and make home made butter by shaking it in a horlicks bottle!! How can I ever forget those days, as I used to be the one to shake it
Now I am in Dubai and buy skimmed milk so no cream but I buy whipping cream which I whip n whip and then put it in a bottle to shake and lo behold I get my fresh home made butter!!
Sumathi.v
Fri, 2009-08-14 23:02
Permalink
Lata your Seedai looks very tempting to eat
lakshmiraghu
Fri, 2009-08-14 23:54
Permalink
hmmmmm.... me to sumathi....
lakshmiraghu
Sat, 2009-08-15 00:31
Permalink
maida flour nippattu(thatai) recipe:
maida flour 1/2 kg
pungent powder 2 tea spoons
salt as per taste
groundnut seeds 50 grms
bengal gram dhal 50 grms
cooking soda 1/2 tea spoon,
Preparation method:
Sieve the maida flour and keep in a wide vessel,then add the salt,baking soda,little ghee,1/2 spoon og pungent poder all into the vessel of maida flour with suitable quantity of water. Then mix all this into hard dough.thenroast groundnutseeds and roasted beaten bengal gram and with the dough,then put the nippattu(thatai) on a plantain leaf duly smearing little oil on it and fry in a pan of hot oil ...
Sumathi.v
Sat, 2009-08-15 05:45
Permalink
Thanks for new recipee ,never heard of Thatai with maida.Roasted bengal gram is vodacha kadalai ,Iam I right Lakshmi
lakshmiraghu
Sat, 2009-08-15 18:58
Permalink
Yes sumathi...