My God! What a reservoir of knowledge you are, Mrs. Gita! Rich Indian traditions is what you are keeping alive in this artificial world we are living in today! I absolutely love your dress sense, your excellent communication skills and your immense interest and talent in keeping traditional recipes and cooking methods alive and going even today! I wish I could have recommended your name for an interesting award in this field of work very soon! You absolutely deserve an award for your efforts and skill! Cheers!😊👍
Loved the way you narrated that incident with your mother in law. Very sweet 🙂. Your recipes are always simple and easy to make especially for beginners. Thank you.
Aunty first of all I am giving my hearty respect to you. You are having a different charm.your calm behaviour your dress sense mode of talking your room decoration sense is very very indian and authentic .Today our vloggers are so fake and immetating themselves very much but your churi your gajra, bindi it looks so authentic as well as you are smart educated and sober.you always remember me my mother. You are a fresh lively flower among beautiful but atrificial ones.
Thank you for sharing Vella Cheedai recipe and for sharing your first experience when you made it and was commented by your mother-in-law. You also shared the tricks of the trade in getting a vella cheedai without breaking. Thanks for the same.
Namaste Gita Ji. Thank you for this recipe. It is very exciting to think I may be able to try such a sweet. No doubt your Mother-in-law took great pride in having such an accomplished addition to the family. I am sure you were always a great strength and support to both families.🙏🙏
Thank you so much aunty for this wonderful recipe. Made vella cheedai just now following all of your steps. Came perfectly like yours with cracks 😊. All these years, I was unable to make vella cheedai coz they used to melt in the oil.. but your recipe ... pha.. I’m nearly in tears .. thank you so much. Love and regards from Riyadh. Happy janmashtami!!
Hi mam so many years I have been trying vella seedai but this is d first time it came out so well got a gud applause from my hub n dgtr tq so much for sharing
Hi. I made it today . I have Never tasted it, so don't know the actual taste how it will be. I made it but its hard when you take the first bite. Does it have to be like sakra para similar texture.. Or is it harder than sakar para.
the nicest thing about these vedios.is that it's helpful when you load these just ahead of the festivals that follow them thanks a lot for the effort very much appreciated
Tried Vella cheedai as per ur video.and it turned out superb .I must thank you for the all the tips u give in ur videos... Tried Ur muttiyas also. It was too tasty
Good question! Vella seed may disintegrate in the oil if the vellum quantity is too much. It is uppu seed which generally bursts. that is due to some fine dust particles in the flour or salt or if the flour is not sieved well
Namaskaram Geeta. Writing to you after long. This year I made vella cheedai following this recipe of yours and it turned out super. Thank you so much. Best wishes😊
Hello! Aunty! You were right. This is a very tricky sweet. All my Vella seedai disintegrated. 🙁please explain what went wrong? However, still I could cool them and saved a few.
For making seedai can I buy the ready made rice flour that is sold in the super markets or what should I do? Is it cumpulsory to roast the wet flour or can I roast it if completely dryed even after 2 day please reply lmmediately thank you
My God! What a reservoir of knowledge you are, Mrs. Gita! Rich Indian traditions is what you are keeping alive in this artificial world we are living in today! I absolutely love your dress sense, your excellent communication skills and your immense interest and talent in keeping traditional recipes and cooking methods alive and going even today! I wish I could have recommended your name for an interesting award in this field of work very soon! You absolutely deserve an award for your efforts and skill! Cheers!😊👍
Thank you dear .. just passing on what life has taught me !
Loved the way you narrated that incident with your mother in law. Very sweet 🙂. Your recipes are always simple and easy to make especially for beginners. Thank you.
Excellent old memories and appreciation from your mother-in-law You are beautiful and your language is wonderful 👍👍🙏🙏
Aunty first of all I am giving my hearty respect to you. You are having a different charm.your calm behaviour your dress sense mode of talking your room decoration sense is very very indian and authentic .Today our vloggers are so fake and immetating themselves very much but your churi your gajra, bindi it looks so authentic as well as you are smart educated and sober.you always remember me my mother. You are a fresh lively flower among beautiful but atrificial ones.
Sanhita Samanta Roy Thank you so much for your kind words Your motivation means a lot to me
V nice Super o super Ma 🙏❤️ Nanri
Thank you for sharing Vella Cheedai recipe and for sharing your first experience when you made it and was commented by your mother-in-law.
You also shared the tricks of the trade in getting a vella cheedai without breaking. Thanks for the same.
Gitaji Vellacheedai came very nice as per your recipe Thank you very much
Most welcome 😊
Hello Annapurna very nice video again... Thanku so much....
So nice of you
Thank u for simplifying the recipe. Also for sharing ur experience. ❤️
Beautifully explained as usual
Thanks a lot 😊
You make anything with ease. I follow you to the T , like my Amma
Nice video mam.very sweet of you to share your memory with your mother in law.
And to top it all, your life experiences! Very enriching for all of us!
Love that!
Super Mam.Nice tips. thanks for sharing.
Thanks Priya
Nice video. Charming presentation. Good amma
Thank you so much
Wow, ma'm you took me back in time to my childhood, when our neighbor, Moorthy aunty used to make and give us this delicacy
I liked this jaggery dish. I will try this for Krishna janmastami and will let you know mam. Thank you
Praveen Kumar sure go ahead
Mam u r great whenever I see ur video, I felt the vibration of mother
I love the personal touch you always give. I had written earlier. I'm a 67 year old from Pune. Watching your video makes my day.
, thank you Ulkaji So nice of you
Namaste Gita Ji. Thank you for this recipe. It is very exciting to think I may be able to try such a sweet. No doubt your Mother-in-law took great pride in having such an accomplished addition to the family. I am sure you were always a great strength and support to both families.🙏🙏
It is my good fortune too!
Nice 👌 even a tricky sweet seems to be easy one when u make it and explain it .
Harini Rajagopalan Thank you
🐚🐚🐚 यथा नाम तथा गुण 🙇🙇🙇
🕉 THANKFUL FOR ENRICHING 🕉
RINI RUNI Thank you
Tq Geetha always a big task doing this vella chidai will try this for Krishna jayanthi
super Mami u hv shown how to do it in a v.easy way hope v can also do it like u....thx
Gayathri R Definitely you can
Great recipe
Sahana's Multi Cuisine Food 😊
Excellent mam. My husband is so crazy about Vella seddai. Will definitely prepare as offering to Lord krishna
Dharshini Hari 😊
Yours explanation is very good . Nd we understood very easily .thank u mam
Varshini D glad to be of help
Hello amma, this seedai Looking very tempting and mouthwatering. I will definitely try to make this
Very nice video.
Thanks for visiting
Love watching your simple style of explanation for the many wonderful recipes, Gita ji🙏🏼❤️
Thanks a lot 😊
Namaskarams Gitaji. Thanku so much for the recipe. You are a lovely sweet lady and this makes ur videos so relatable to us women!!
Thank you so much aunty for this wonderful recipe. Made vella cheedai just now following all of your steps. Came perfectly like yours with cracks 😊. All these years, I was unable to make vella cheedai coz they used to melt in the oil.. but your recipe ... pha.. I’m nearly in tears .. thank you so much. Love and regards from Riyadh. Happy janmashtami!!
Super glad to be of help Swetha
hey mam , this cuisine is new to me but it is very interesting i will definitely try it out
Hi mam so many years I have been trying vella seedai but this is d first time it came out so well got a gud applause from my hub n dgtr tq so much for sharing
Very happy to know that Lalitha. Thank you
Mam your English is very owesome and i like the jagariy so i will make it.
Super. We omit coconut. Rest all same as u. We add vella ellu too
With your golden memories....
Beautiful explanation. Looking forward to the rest of the series.
Stories Slokas Sanskar Thanks more coming up
Gita aunty, the vellai cheedai came out well the same way u have described. Happy Janmashtami to you too.
Hi. I made it today . I have Never tasted it, so don't know the actual taste how it will be.
I made it but its hard when you take the first bite. Does it have to be like sakra para similar texture.. Or is it harder than sakar para.
It is supposed to be crunchy and harder than sakkarpara
I think you have got it just right 👍
@@GitasKitchen thank you ❤🙏
Thank you Mem.... really u r remembering my mother....😍
Most welcome 😊
Superb ma. We are so lucky🍀
Thanks a lot
Yes gitaji,your cooking style is hridhyam....i ve a lot to study i feel ,love the hints and old times you narrate...thank you
சூப்பர்... Yummy
aunty i made sweet seedai,it came very nice.....thanks aunty..my family appreciated......
Thats nice Sowmya
Hi Geeta can I prepare kozalkottai with the rice fliur purchased from suoer bazaar please repky
yes
Thank you Gita ji for this recipe.
Thanks Mam for all your recipes.
Vaishali Deore Thank you for watching
Your demo comentry also as sweet as your dish.
Uma G 😊
Superb..recepie mam 👌😊
lalitha Saravanan s Thank you
Awesome! As usual.
vellacheedai arumai mam.t.u.mam sowmya
Happy Janmashtami Aunty !!
Both uppu seedai and Vella seedai came out very well !!! Thank you so much aunty..
Same to you
Love the sweets mam, wonderful to know your experience 😊
I made them today, but inside too thexseedais were crisp not tough. Do I hv to make big balls?
See after a few days
the nicest thing about these vedios.is that it's helpful when you load these just ahead of the festivals that follow them
thanks a lot for the effort
very much appreciated
Priya Venkatesh Thank you so much
Can you please guide. Whts the texture like
Slightly hard and crunchy to the bite
Hi Gita mam, Today I made oil masala brinjal Came out so well.Have to try out cheedai too.
Tried Vella cheedai as per ur video.and it turned out superb .I must thank you for the all the tips u give in ur videos...
Tried Ur muttiyas also. It was too tasty
Thank you so much 🙂
Mami, yesterday for Gokulashtami, I followed your recipe for vella seedai. It came out very well. Thank you.
Glad to hear that
Mami wish you a very happy krishna ashtami in advance.
Aarti Rathod 🙏🏻 Thanks
Besides your cusinery skills, i admire your honesty and humility.....qualities worth emulating.
Flavia Vengurlekar Thank you for your kind words feel truly humbled🙏🏻
Mami, is the rice flour store bought or washed soaked and grounded ?
Hi, mami..
Mami, Don't need to sieve roasted rice flour as like as the roasted urad dal flour?🤗🤗
It is good to sieve
@@GitasKitchen Ok mami, THANK YOU so much for your reply...🙏🤗🤗🙏
Thanks for sharing ma,how was varalaxmi nonbu?i am not able to see nonbu kayiru on your hand ma
Thanks nombu went off very well This video was recorded earlier 😊
oh,so nice of you ma
You are awesome
Madam, What about the shelf life?
Anushree Pramod 10to 15 days
Thank you for your recipes. Instructions are very clear. Why does vellai Sendai burst sometimes?
Good question! Vella seed may disintegrate in the oil if the vellum quantity is too much. It is uppu seed which generally bursts. that is due to some fine dust particles in the flour or salt or if the flour is not sieved well
Hi Gita maami 👍🤗 nice 👍👍
Thanks Arthi
Lovely comments about ur mother in law nice feelings I started laughing myself
thanks
Nice video ma'am useful to all thank u ma'am
Glad to be of help Vidhya. thanks
don't we need butter for this mam?
Uma Natarajan we have used ghee (1tbsp)
Namaskaram Geeta. Writing to you after long. This year I made vella cheedai following this recipe of yours and it turned out super. Thank you so much. Best wishes😊
That's great Prabhaji . Good to hear from you
Can we add white butter instead of ghee?
yes
Very nice ma'am.we can do Pooja morning also or supposed to do at midnight my mom does in the morning
roopa pentu pooja is usually at night
Is this store flour or home made
Store bought
Ur method is so easy & simple. Can I add butter?
Yes you can
Just watched it demo. It's yummy.
Ma'am anything to be looked into any consistency for JAGGERY
Not at all just dissolve it
Thank u aunty , I wanted this recipe very much.
Sukrutha Sl 😊
Hello! Aunty! You were right. This is a very tricky sweet. All my Vella seedai disintegrated. 🙁please explain what went wrong? However, still I could cool them and saved a few.
What happened? too much vellum makes this happen. also you need to fry on low flame
Gita's Kitchen What is vellum? Please explain
Did you mean too much jaggery?
Aunty all your videos are so good, I have learnt most of the recipes from your videos. Please keep posting.
That's nice Roshni. thanks
👌👌👌👌👌🙏🙏🙏🙏🙏 Happy Gokulashtami Gitaji..
Gitaji, Happy Janmashtami to you and everyone; may the Lord bless us all.
Hai vella seedai I have done but it is separated what I do
Did you add too much vellum.? Add rice flour if required
Mam thank you very much for this recipe. I can use grated coconut and I have to roast the coconut mam
Rama Prabhakar yes you can use grated coconut but using pieces gives a nice bite to it
For making seedai can I buy the ready made rice flour that is sold in the super markets or what should I do? Is it cumpulsory to roast the wet flour or can I roast it if completely dryed even after 2 day please reply lmmediately thank you
Sorry for the delay madam as I was travelling . I have used the store bought rice flour sold in supermarkets
Madam night puja at what time we must start
roopa pentu After 8
Mam very nice recipe. Pls make a video of Krishna Janmashtami Puja with vidhi like varamahalaxmi Puja
thank you Mantosh
Maan, I tried out the recipe and it turned great. After years of trying out this recipe, this time I succeded.. thank a ton.. Lots of luv..laxmi
Is the rice powder got from store
Yes
Will it come properly with the rice powder from shop
Aunty v seedai alandu poga kàaranam enna 3/4 cup vellam potten but pirinju pordhu
Aana sweet porala
1 day fullah ooriyum alandu pordhu pls enna pannanum. neenga sonna maadhiridhan panninen
Ungala cont pannamudiyuma pls
Low flamela fry pannanum. Did you dry roast the flour?
S aunty panninen nd full low flame ladhaan vechen onnume puriyala ore oru mistake aavin butter 2 spn potten
Nice madam thanks
Susheela Sunder Welcome
So cute amma😙
thanks kavita
Gita ji, rice flour store bought padapaduthiana rice flour or ordinary dry rice flour a? Please reply.
ordinary rice flour
Thank u mam now my doubts is clear now
Suganthi Sathyaprakash Thanks
Sooper
Thank you
Today I was just thinking about you making cheedai n u uploaded the same, what a coincidence. I am definitely going to make this for Krishna.
Shilpa P Thats 👍 nice
Mam how to do Janmashtami pooja please mam
Geetha S Pooja is done at night Decorate the idol or photo offer milk, curd , butter, poha (aval) and jaggery with fruits and any sweets and savouries
👌👌
yeh palm jaggery hai ya sugarcane we bani jaggery hai?
Sugarcane se bani regular gud
Thank u amma 😘
Madhuri apte 😊