Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Festival Recipes Seedai This recipe is prepared on Krishna Ashtami (Krishna Jayanthi). Rice flour - 2 cups (400gm) (prepared from soaked rice) Fried black gram dal powder - 2 tea spoons Coconut scraping - 1 cup Cumin - 1 tea spoon Sesame(Til)seeds - 1 tea spoon Asafoetida (hing) powder - 1 tea spoon Butter for mixing - 1 table spoon Oil for frying Salt to taste Method Prepare hard dough with rice flour, black gram dal powder, asafoetida, til seeds, butter, coconut scraping and salt with little  water Make very small balls and dry them on a piece of cloth for one hour Heat oil in a deep pan and fry the seedai till  they turn brown and crisp in medium heat Remove the seedai from oil with a ladle with holes and store in air tight container Hints: Mix the dough very well and make it soft  without lumps; otherwise the seedai will burst open in hot oil. While preparing the balls with the hands there should be no gap in the lump. The time of removal of seedai from oil is critical; they should be removed only hearing the sound of crispness on stirring