VETHALAI RASAM | BETEL LEAVES RASAM RECIPE| PATHIYA SAMAYAL

Rasam is always a staple item in South Indian Cuisine. We make many varieties of  rasam. Vethalai or Paan leaves or Betel leaves also can be used in making Rasam. Betel leaves are good source of calcium and best for lactating mothers too. It helps in digestion of food and also relives stomach discomfort after having a heavy feast. As Janmashtami was over yesterday, we all must have ended up eating delicious sweets and snacks. Also after doing pooja at home most of us must be having Betel leaves | Paan leaves | vethalai at home too. So i wanted to post this Vethalai rasam today. I actually tried this after Tamil new year, but for some reasons i couldn't take the final pictures. But i tried it again today and clicked to post the recipe of Vethalai rasam. Check out my other recipes using paan leaves | vethalai | betel leaves - Sweet beeda, Paan juice .

SUKKU VELLAM RECIPE | SUKKU VELAM FOR KRISHNA JAYANTHI

Sukku Vellam | dry ginger mixed with jaggery, is a compulsory one we keep it for Krishna jayanthi neivedhyam. I never thought to post thsi as a recipe as it doesn't involve any procedure. But a reader mailed me for this and i  replied to her in mail the recipe with measurements. Then i thought this will be useful for beginners , so here i post the recipe of Sukku Vellam for Gokulashtami. The main purpose of keeping this for neivedhyam is after eating lot of oily batchanams | sweets to make the digestion fully and to avoid any tummy aches, sukku vellam should be consumed. Also my Patti says, Lord Krishnar will be eating lot of oily food in all homes so thsi will aid in good digestion for Lord Krishna. Check out my entire  janmashtami | Krishna jayanthi recipe colletions 

KESAR SHRIKAND RECIPE | SHRIKAND RECIPE

Shrikand | kesar shrikand, iam trying at home for the first time. I have a very bad experience with Shrikand 2 years back. Once a friend bought me mango shrikand from a shop while visiting me. I have never tasted Shrikand so was so eager and immediately opened it and tasted, after she left. It tasted horrible, i guess the pack must either be spoilt or must not have stored properly in the shop. After that whenever i hear the name Shrikand, i will just move away from that place. Recently when i met a friend she was telling that she is a huge fan of shrikand and she makes it home so often for her kids too. After she telling so much about that, i thought i will try this for janmashtami as curd is one of the main offering for Lord Krishna, Also it is a no cook recipe like vella aval. So last minute if you do not have time to cook anything you can prepare this Kesar Shrinkand. Check out my Kesar rabdi and kesar badam peda recipe too.

Kesar Shrikand

  Preparation Time : 5 mins + 3 hours resting time| Cooking Time : Nil |Serves: 2

     Curd | yogurt     1 cup
     Sugar    3 tblsp
     Milk   1/2 tsp
     Saffron    a pinch
     Cardamom powder   a pinch
     Pistachios    5-6 
     
     

Method:

• In a big strainer or a muslin cloth put the curd and keep it aside for 3 hours. If keeping in a strainer keep a vessel below this for the water to get collected. I always use this method because the cloth one since we are hanging it outside will make the curd sour.

• So you will get thick curd after 3 hours. Discard the water.
• Soak the saffron in warm milk for 5 minutes. Blanch the pistachios and chop them finely.
• Add the saffron milk , powdered sugar and cardamom powder to the thick yogurt.

• Mix this gently and well. Do not mix too much as the thick curd will leave out oil. I used the fine sugar and so it get dissolved soon. 
• You can powder the sugar and add too. Add the chopped pistachios. Keep little for garnishing. 
• Adding now will give a nutty texture while eating.
• Transfer to serving bowls and garnish with pistachios and if needed a strand of saffron.

• Keep this in the refrigerator for 30 minutes and serve chilled. 

Notes:

1. Do not add soak the saffron in more milk, else it will make the  curd loose.
2. You can adjust the sugar according to your taste.
3. Do not over beat this while mixing.
4. You can add blanched and finely chopped almonds too.

  

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RAVA MURUKKU RECIPE | EASY MURUKKU RECIPES

Be it for Diwali or Janmashtami, murukku we make it for both the occasions. I have heard about this rava murukku and read about this recently in a popular forum in facebook. But was still not confident to try it at home. Recently during my India trip when i was casually talking to one of my relative she told rava muruku will come out very crispy. With the confidence she gave, tried the recipe yesterday and to my great surprise it turned out very well. So if you don't have proper mixie to grind the urad dal for Thenkuzhal, can try this super crispy Rava murukku. My kids loved this Rava murukku | chakli.

Instant nei appam recipe | Krishna jayanthi 2015 recipes

EASY KRISHNA JAYANTHI RECIPES

I always get request from readers to post simple recipes during festival season. Especially for working women and moms with small babies will be benefited by such simple recipes. I have posted a 5 quick and easy janmashtami recipes, 2 years back. This nei appam is a instant version using rice flour. I have posted the traditional version of nei appam recipe too. Check out my other easy appam recipe - Wheat flour appam, Nei appam recipe, rava appam recipe. Also Check the quick Vella aval recipe .

Moong dal Murukku | Gokulashtami 2015 recipes

Gokulashtami | Janmashtami 2015 is celebrated on September 5. I have  posted  a complete list of  recipes for janmashtami. This moong dal murukku i wanted to post last yer itself. Infact i made it and didn't post as i was running out of time. So this year for gokulashtami i wanted to post this moong dal murukku as a first post. Stay tuned for festival recipes from Jeyashri's Kitchen.  Try out this crispy moong dal murukku and let me know how it turned out. You can bookmark this murukku recipe for Diwali too.

Janmastami recipes, Krishna jayanthi recipes

Post updated on Aug 21 2019
Janmashtami 2019| Gokulashtami 2019 is on August 23rd . I have complied a list of recipes you can make for this festival. According to the availability of your time, chose the recipe and celebrate the festival. I will be posting some new recipes too for this year Gokulashtami too. Stay tuned for new festival recipes from Jeyashri's kitchen. Follow Jeyashri's kitchen on facebook, youtube and instagram and stay updated.  Click on the pictures below for the recipe. Scroll down till the end to see all the recipes.
Check out 5 easy gokulashtami recipes.

PALADA PAYASAM RECIPE | PRESSURE COOKER METHOD

Palada | rice ada is the main ingredient of this payasam. Traditionally made in Kerala for Onam sadhya, I have posted ada pradaman recipe using jaggery and coconut milk last year. Two days back when i was cleaning my freezer, i found half packet of rice ada which i got last year. That night one of my friend visited us for dinner with her family. So i made this palada pradaman for her. We all enjoyed it. Since it is night i didn't click the pictures. So i thought i will make this again and post. Actually planned to post yesterday but couldn't make it as i was down with fever and cold. Today i made the palada payasam again and clicked too. Wish all my readers a very Happy Onam.

Palada payasam

  Preparation Time : 5 mins | Cooking Time : 30 Mins |Serves: 3-4

     Palada | readymade rice ada      1/4 cup
     Milk      2 cups
     Water     1 cup
     Cardamom powder   a pinch
     Condensed  milk    4 tblsp
     Cashew nuts    4
     Ghee     2 tsp
     
     

Method:

• In a pressure cooker add 1 tsp of ghee. Add the ada and saute for a minute in a low flame.

• Add 1 cup of water to this and boil for 5 minutes.
• Be careful as it will burn if the water gets evaporated.

• Add the milk to this and mix well. 

• Cover the cooker. After 1 whistle , keep the flame very low for 15 minutes. 
• Switch off the flame. 

• Add condensed milk to this and mix well. If adding sugar add 3-4 tblsp of sugar.
• Fry the cashew nuts in 1 tsp of ghee and add it to the payasam. Add the cardamom powder too.

• Payasam is ready to serve. The payasam tends to thick when it is cool, os do not worry if it is slightly thin.

Notes:

1. You can do it on stove top too. In that case cook the ada seperately drain the water and add it to the milk and cook till the milk reduces.
2. Sugar can be added instead of condensed milk.

  

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PUDALANGAI FRY | SNAKE GOURD CURRY RECIPE

We always make snake gourd curry in the same way we make beans curry. Also we make snake gourd kootu too. This pudalangai fry i learnt from a very good friend of mine, recently. The way she told me about the recipe, tempted me to try it immediately. Since i had small fresh snake gourd at home gave this this a try yesterday and clicked too. I was busy for the past 3 days and couldn't concentrate on blog much. I went for a trip to India to attend a wedding with my friends. A discussion about my recently published cookbook was arranged by Vikatan publications. It was Live Radio discussion with culinary expert Revathi Shanmugam. On the day before wedding, my husband's grandmother passed away and i couldn't attend the wedding. Since the radio program was planned before hand i have to attend it. It went well and i will soon the audio file with you all. These 3 days trip was full of mixed emotions, Started my work from today. Stay tuned for more recipes as festival are coming up from this week.

KOKI RECIPE | SINDHI KOKI RECIPE

Koki roti, i first tasted in Kailash parbat Singapore. I vividly remember, one day me and hubby went for shopping and were very hungry after that. Went into Kailash Parbat, ordered a chaat platter , lassi and this koki too. But after the lassi and chaat platter we can't finish the koki roti as it was loaded with ghee. It was so nice and from that day itself i wanted to try this at home. Koki is traditonally a Sindhi recipe. I finally tried this last week. We all enjoyed this at home. Traditionally it is shalow fried in ghee, but i didn't do it at home. But if you like, you can add more ghee while cooking. Though u see cracks in the edges of the roti, it was very soft and not dry. The method by which we make makes it to look like that. Try it at home and let me know how they turned out. I slightly adapted the recipe from a Sanjeev kapoor's recipe.