The house was filled with excitement since yesterday. Are you wondering why?? Today is the celebration of Vaishnava “Srijayanthi “/Krishna jayanthi and the preparations of the neivedyam began yesterday. My little krishna was equally excited. He lent a helping hand in shaping the “uppu seedai” into perfect roundels. His creativity is seen in making the “toes” on the krishna padam too. What is to be appreciated is that he had great clarity on his skill sets and told his mother to make the padams while he will dot the toes. The Princess was monitoring all activities with a darting eye and wondering how to let loose her mischief.
I made a customary call to my mother to have a recap of the recipes and this is something that I have been doing religiously for the past 36 years. Srijayanthi also brings in fond memories of my father’s love and care. I still preserve the piece of paper on which he had written instructions of “bakshnam” preparations and caution that I had to take in the kitchen. This along with my mother’s recipes came to me by post all the way from Hyderabad to Madras…. A time where there were no mobiles and YouTube gurus.
The traditional neivedyam of seedai, thattai, appam, Paal payasam, seeyam, puli aval and krishnas favourite navaneetham is all ready to welcome little krishna.
INGREDIENTS
- PREPARED RICE FLOUR – 1 CUP
- ROASTED BLACK GRAM POWDER – 1.5 TSP
- UNSALTED BUTTER – 1 TBSP
- SESAME SEEDS – 1 TSP
- COCONUT GRATED – 1 TBSP
- ASAFOETIDA – A PINCH
- SALT – TO TASTE
- OIL – FOR FRYING
METHOD
- Sieve the flours.
- Mix all the ingredients into a soft pliable dough
- Shape into marble sized roundels and spread on a white cloth. Leave it to air dry for 20 minutes.
- Heat oil in a kadai. When medium hot summer the flame.
- Fry the seedai till golden brown.
For the preparation of the flours please watch the instructions on the youtube video for kai murruku and inch murruku
