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Atukula Laddu | Krishnashtami Recipes

Atukula Laddu | Krishnashtami Recipes

If you are looking for more Krishnashtami / Krishna Jayanthi Recipes the do check this list of 40 Krishnashtami RecipesIngredients :

Flattened Rice / Poha : 1 cup

Powdered Jaggery : ½ cup

Grated dry coconut : ½ cup

Ghee : 2 tbsp

Cardamom Pods : 2

Method :

Heat 2 teaspoons of ghee in a frying pan. Add and roast the beaten rice until crisp and aromatic. Switch off the heat and allow it to cool. Grind the roasted poha, coconut and cardamom seeds into a powder. Add the powdered jaggery to it and grind again till the mixture becomes smooth. Transfer the mixture into a bowl. Add the remaining ghee and mix very well. Shape the mixture into small round balls. Store in a airtight container.

  • You can also check other Laddu recipes here
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Other Names : Atukula Unda, Aval Urundai, Avalakki Unde, Poha Ladoo, Pova Oondo

 

Spicy Gobi Dal

Ingredients :Toor Dal : ½ cup

Cauliflower / Gobi Florets : 1 cup

Onion : 1

Tomato : 1

Tamarind : Gooseberry size ball
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Curry Leaves : 1 sprig
Garlic Cloves : 2 or 3
Green Chillies : 3
Dried Red Chilli : 1
Red Chilli Powder : ½ teaspoon (Optional)
A big pinch of turmeric
Salt to taste
Oil : 1 tsp

Method :

Put the toor dal, gobi florets, chopped tomato, chopped onion, tamarind, green chillies and 1.5 cups of water in a pressure cooker and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Heat a teaspoon of oil in a vessel. Add the mustard seeds, chana dal, urad dal and let them splutter. Add the garlic cloves, red chilli and curry leaves to it and fry for a few seconds. Now add the gobi dal mixture, salt, red chilli powder and turmeric to it and cook for 2 minutes. Switch off the flame and serve hot with roti or steamed rice, dollop of ghee and some papads.

 

Atukula Payasam | Krishna Janmashtami Recipes

Ingredients :Thick Poha / flattened Rice : 1 cup

Milk : 2 to 2.5 cups

Grated fresh coconut : 2 tablespoon (Optional)

Powdered Jaggery : ½ cup

Cardamom Powder : ½ tsp

Cashews : 10 - 15

Ghee : 2 tsp

Method :

Wash and soak the poha for a few minutes to make it soft. Drain and set aside. Heat ghee in a heavy bottomed vessel and fry the cashews until golden color. Now add the grated coconut and fry for a few seconds and add the milk. When the comes to a boil, add the powdered jaggery and allow it to melt. Add the cardamom powder and soaked poha to the milk and cook for 2 minutes. Switch off the flame and serve.

  • You can also check other Kheer recipes here
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Other Names : Aval Payasam, Poha Kheer, Avalakki Payash, Beaten Rice Kheer.

 

Thenga Chammanthi ~ Kerala Style Coconut Chutney

Ingredients :Chopped Fresh Coconut : 1 cup

Shallots : 3

Tamarind : small piece
Dried Red Chillies : 4 or 5

Chopped Ginger : ½ tsp

For Seasoning :

Mustard Seeds : ½ tsp

Dried Red Chlli : 1

Curry Leaves

Coconut Oil : 1 tsp

Method :

Put the chopped coconut, ginger, red chillies, shallots, salt, tamarind and little water in a blender and grind into a smooth paste. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter. Add the curry leaves and red chilli and fry for a minute. Now add the ground coconut mixture and fry for a minute. Serve with idli or dosa.

  • You can also check other Chutney recipes here
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Vankaya Gujju Pulusu

Ingredients :Chopped Eggplants : 1 cup

Onion : 1

Tomato : 1

Tamarind : Gooseberry sized ball

Powdered Jaggery : 2 tsp

Rice Flour : 2 tsp

Mustard Seeds : ½ tsp

Cumin Seeds : ¼ tsp

Fenugreek Seeds : ¼ tsp

A big pinch of turmeric powder

Curry Leaves : 1 sprig

Fresh Coriander Leaves : 1 or 2 sprigs

Red Chilli Powder : ½ tsp

A pinch of hing

Salt to taste

Oil : 1 tsp


Method :

Wash and cut the tomato into medium size pieces and set aside. Peel and chop the onion into lengthwise and set aside. Soak the tamarind in water and extract the juice and keep it aside. In a cooking vessel, add the chopped eggplants , chopped onion, chopped tomato and enough water and cook for 5 minutes. Now add the tamarind extract, salt, red chilli powder, rice flour, turmeric powder, powdered jaggery and two cups of water to it and let it cook for 10 minutes. When it's done, switch off the heat and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter. When the seeds stop tossing, add the curry leaves and hing and fry for a few seconds. Turn off the heat and add it to the brinjal stew and mix well. Serve hot with warm steamed rice.

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Apple Rabri / Rabdi

Ingredients :Milk : 2 cups
Grated Apple : ¾ cup
Sugar : ¼ cup
Cardamom Powder : ½ tsp
Ghee roasted almonds

Method :

Heat the milk in a heavy bottomed pan and boil on a low flame until it reduces to half quantity. When the milk is reduced to half, add the sugar and cardamom powder and cook for a few minutes. Now add the grated apple and cook for another 2 minutes.Switch off the flame and let it cool completely. Garnish with chopped almonds and refrigerate for sometime. Serve it chilled.

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Khara Rava Pongal

Ingredients :Semolina / Sooji : 1 cup

Split Moong Dal : ½ cup

Green Chillies : 4 or 5

Peppercorns : 1 tsp

Cumin Seeds : 1 tsp

A handful of cashews

Curry Leaves : 2 sprigs

A big pinch of hing

Ghee : 3 tbsp

Salt to taste

Method :

Crush the peppercorns coarsely with a mortar and pestle and keep it aside. In a pressure cooker, add the moong dal and a cup of water. Cook for 3 whistles and set aside. Heat two teaspoons of oil in a wok and roast the semolina until aromatic. Add 3 cups of hot water and salt to the roasted semolina and mix very well. Cover with a lid and let it cook completely. Then add the moong dal and a teaspoon of ghee to the semolina and mix well. Turn off the flame and set aside. Heat the remaining ghee for seasoning. Add the cumin seeds and fry for a minute. Now add and fry the chopped green chillies and cashews. Then add the hing, curry leaves and freshly ground peppercorns to it and fry for a few seconds. Add the seasoning to the pongal and mix well. Serve the rava pongal with coconut chutney.

 

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Okra and Tomato Chutney

Ingredients :Chopped Okra : 1 cup
Chopped Tomato : 1 cup
Coriander Seeds : 1 tsp
Chana Dal : 2 tsp
Urad Dal : 1 tsp
Tamarind : small piece
Dried red chillies : 8
Mustard Seeds : ½ tsp
Cumin Seeds : ½ tsp
Curry Leaves : 1 sprig
A pinch of turmeric powder
A pinch of hing
A pinch of fenugreek seeds
Salt to taste
Oil : 4 tsp

Method :

Wash and dry the okra, chop them into pieces and set aside. Soak the tamarind in water for a few minutes and set aside. Heat a teaspoon of oil in a frying pan. Add and fry the coriander seeds, chana dal and fenugreek seeds to light brown color. Now add the red chillies and fry for few a seconds. Let it cool completely. Heat two teaspoon of oil in a pan and add the chopped tomato, chopped okra and turmeric to it and fry for 5 minutes. Cover with a lid and let it cook completely. When it's done, turn off the flame and allow it to cool. Grind the roasted spices into a fine powder. Then add the tomato & okra mixture, soaked tamarind and salt to it and grind into a paste. Transfer the chutney into a bowl. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds and let them splutter. Then, add the hing, red chilli and curry leaves to it and fry for a few seconds. Add this seasoning to the chutney and mix well. Serve with hot steamed rice and dollop of ghee.

Kobbari Ravva Kesari ~ Coconut Kesari Bhath


Ingredients :Semolina / Sooji : 1 cup
Finely Grated Fresh Coconut : ¾ cup
Sugar : ¼ cup
Water : 3 cups
Melted Ghee : ½ cup
Cardamom Powder : ¼ tsp
Cashews
Almonds and raisins
A pinch of food color (optional )

Method :

Heat a tablespoon of ghee in a heavy bottomed pan. Add and roast the semolina until light golden color. Then, add the finely grated coconut to it and fry for a minute. Now add the food color and 3 cups of boiling water to the roasted semolina and mix very well. Cover with a lid and let it cook completely. When the water evaporates, add the sugar, cardamom powder and ghee. Mix well and cook for a few minutes. When it thickens, add little ghee and switch off the heat. Garnish with fried cashews, almonds and raisins and serve.

  • You can also check other Sweet recipes here
  • Check out other recipes of Coconut here
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Coconut Tomato Chutney

Ingredients :Chopped Fresh coconut : 1 cup

Chopped Tomato : ½ cup

Green Chillies : 4

Dried Red Chilli : 1

Coriander Seeds : 1 tsp

Urad Dal : 1 tsp

Mustad Seeds : ¼ tsp

Cumin Seeds : ¼ tsp

Chana Dal : ¼ tsp

Curry Leaves : 1 sprig

A pinch of fenugreek seeds

A pinch of hing

Salt to taste

Oil : 1 tbsp

Method :

Heat 2 teaspoon of oil in a heavy bottomed pan. Add the coriander seeds, fenugreek seeds and urad dal and roast them on a medium flame till they turn into golden brown color. Remove the roasted ingredients from the pan and allow it to cool. In the same pan, add the split green chillies and tomatoes and fry till tomatoes are soft and pulpy. Switch off the heat and let it cool completely. Grind the roasted spices into a fine powder. Then, add the chopped coconut, salt, cooked tomatoes and little water to it and grind into a paste. Transfer the chutney into a cup and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When they start to splutter, add the red chilli, curry leaves and hing and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with, hot steamed rice, idli, dosa, pongal or upma.

  • You can also check other chutney recipes here
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Crunchy Corn Papdi

Ingredients :Corn : 1 cup
Maida : 1 cup
Green Chillies : 3
Cumin Seeds : ¼ tsp
Salt to taste
Oil for deep frying

Method :

Grind the the corn and green chillies into a smooth paste and set aside. Combine the corn paste, maida, salt, cumin seeds and a table spoon of hot oil in a wide bowl and make a soft dough. Divide the dough into small balls and roll the dough ball into a thin round disc. Cut them into small round or diamond shape pieces and deep fry them in hot oil on a low flame till golden brown color. Remove from the oil and store in a airtight jar. Serve as a tea time snack

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I am sending this recipe to" WWC - Corn for Dinner Event" hosted by Revathi and started by Sanjeeta.

Kele Rasayana ~ Banana in Coconut Milk

Ingredients :Chopped Banana : ¾ cup to 1 cup
Coconut Milk : ½ cup
Powdered Jaggery : 2 tbsp
Cardamom Powder : ¼ tsp
Chopped Almonds for garnishing

Method :

Peel and chop the ripe plantain / Banana into small pieces. In a wide bowl, combine the chopped banana, coconut milk, powdered jaggery and cardamom powder. Mix well and garnish with chopped almonds. Serve immediately or refrigerate and serve it chilled.

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Other Names : Baale Hannu Rasayana, Ripe Plantain in Coconut Milk