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Foods Of Janmashtami

first_imgReligious festivals hold magical sway over Hindus and food is often at their center. Shree Krishna Janmashtami, which falls on Aug 14, celebrates Lord Krishna’s birthday, during which temples create cradles and decorate them with fragrant, multi- hued flowers, decorative beads, zari borders, nuts and fruits. Devotees fast all day. As midnight approaches, Lord Krishna is bathed in a mixture of holy water from the Ganges, milk, honey and yoghurt. He is then dressed in beautiful clothes and jewelry and returned to his cradle. At the stroke of midnight, firecrackers are lit to the sound of cymbals and the beating of drums to usher in the lord’s birth. The devotees break their fast in the morning with Krishna’s favorite sweets and savories.SWEETSChocolate Burfi2 liters milk½ lb slab of milk chocolate1 oz. each of sliced almonds, pistachios and walnutsA few drops of vanilla essence5 oz. sugarSilver foilMelt chocolate and keep warm. Heat milk and sugar over slow fire and stir until it turns thick and separates from the sides of the vessel. Blend in nuts, essence and melted chocolate. Mix thoroughly and remove from fire. Spread on a greased thali and cover with silver foil. Set aside until cold, then cut into neat squares and store in airtight container.Peda2 liters milk 5 oz. powdered sugar1 tsp. cardamom seeds½ tsp. saffron strands1 tbsp. milk½ tsp. refined flourHandful of finely sliced pistachio nutsBoil milk and sugar over slow fire until mixture turns thick. Add ½ teaspoon refined flour and cook until mixture separates from sides of vessel. Remove from fire, cover and set aside for 5 hours in refrigerator or cool dry place. Soak saffron in 1 tbsp. hot milk for five minutes and then crush to paste. Mix saffron with other ingredients except pistachios. Form mixture into small, round flat discs and press few sliced nuts in center of one side of peda. Set aside until it hardens and store in airtight container.Rabdi2 liters milk4 oz. sugar1 tsp. cardamom seeds1 oz. almonds and pistachios blanched and slicedA few drops of rose essence Place milk in a heavy pan with sugar and cardamom seeds and cook on slow fire, stirring until mixture is reduced to ¾ of its original quantity. Remove from fire. Mix in nuts and essence and serve hot or cold.Besan Ladoos1 lbs. chickpea flour2 ½ oz. ghee (clarified butter)1 lbs. powdered sugar1 tbsps. cardamom seeds2 tbsps. each of sliced almonds and pistachiosHeat ghee and fry chick pea flour over slow fire, stirring often until golden. Remove from fire, blend in remaining ingredients. Cool till warm, form into lime-sized balls with wet hands and store in airtight container.Churma Ladoos1 lbs. whole-wheat flour1 oz. semolina1/4 lbs. ghee4 tbsps. sliced almonds, cashewnuts and pistachios1 tbsp. cardamom powderMix flour and semolina, add ¼ lb. ghee and enough milk to form stiff dough. Make small balls and set aside. Heat ½ lbs. ghee and fry balls over a slow fire until crisp and golden. Drain, cool fried balls and grind to a paste. Mix nuts and cardamom seeds, add enough ghee to bind ingredients together. Form into round balls cool thoroughly and store in airtight container. Dry Fruit Kheer2 liters whole milk5 oz. blanched, ground almonds and hazelnuts1 oz. whole roasted pistachios, cashew nuts and almonds1 tbsp. cardamom seeds½ 1bs. sugar½ tsp. saffron dissolved in 1 tbsp. hot milkHeat milk, sugar, and cardamom slowly in heavy vessel. When sugar dissolves, add ground nuts and stir until mixture is reduced to half its original quantity. Add saffron and put in serving bowl and decorate with whole nuts.SAVORIES Dry Fruit Kachori¼ lbs. flour 2 tablespoons gheeSea salt to tasteFor filling  ¼ lbs. green peas shelled and boiled1 tbsp. each of diced walnuts, groundnuts,cashewnuts and raisins2 chilies mincedHandful of coriander leaves¼ tsp. sugar½ finely grated coconut1 tsp. dhania-jeera powder1 tsp garam masalaSea salt, chili powder and lime juice to tasteMix flour and salt, rub in ghee and then add enough water to form stiff dough. Mash peas coarsely and mix with all filling ingredients. Divide dough into small cups, stuff with filling, gather the edges together and form into round and smooth balls. Flatten with hands into small disc. Heat 1 lb ghee until smoking, lower heat and fry over a gentle heat to golden brown color. Drain and serve with sweet tamarind or green chutney.SamosasFor shell 8 oz. flour2 tbsps. oilSalt to tasteFor filling 8 oz. boiled, peeled and mashed potatoes2 oz. boiled peas 2 tbsps. chopped coriander leaves or cilantro1 green chili chopped finely 1 teaspoon garam masala 1 teaspoon dhania jeera powderSalt to taste Mix flour, salt and oil. Add enough water to form stiff dough. Mix filling ingredients. Make small ball of dough, dab with dry flour and roll out each ball into small circle. Cut circle into two. Make a cone of one half of circle and stuff with filling. Use water along edges to seal properly and deep fry in medium hot oil until crisp and golden.Jholdaar Aloo Subzi5 oz. potatoes boiled and peeled1 cup yoghurt1 cup water1 tbsp. chopped coriander leaves½ tsp. grated ginger2 green chilies slit in middle½ tsp. cumin seeds1/8 tsp. turmeric powder½ tsp. chick pea flour 1 tbsp. dhania-jeera powderPinch of asafetidaSalt and chili to taste.Slice all but one potatoes into pieces. Crush one potato to a paste. Heat one tablespoon oil, add potatoes and fry lightly. Mix spices and salt. Add yoghurt and gram flour and cook over a slow fire until thick. Sprinkle with coriander leaves and remove from fire. Heat 1 tbsp. oil and add cumin seeds and asafetida. When seeds start popping pour over potatoes and garnish with ginger and green chilies. Serve hot with puries.Puri 2.5 oz. wheat flour4 oz. refined flour1 tblsp. gheeSalt to tasteCombine ingredients with enough water to form stiff dough. Divide dough into small balls and roll into small circle. Heat enough ghee for deep frying till hot, drop each puri in the ghee and heat till it floats to the top and puffs up, fry both sides till golden. Serve piping hot.Sweet Chutney½ cup tamarind paste ¾ grated jaggery or molasses1 teaspoon chat masala1 teaspoon rock salt to suit the tasteGrind ingredients to paste.Green Chutney1 cup coriander leaves¼ cup mint leaves ¼ teaspoon grated ginger1 green chilly Salt to tasteGrind ingredients to a paste.Natural Food ColorsHere are some techniques to create natural food colors. For a deeper shade in mithais add undiluted color. For softer shades dilute with water.Green Wash and grind raw spinach leaves, strain juice through a fine cloth.Red or Pink Grind raw tender beets to a paste and strain through a fine cloth. Saffron Dissolve ¼ teaspoon of saffron strands in 1 tbsp. hot milk  Related Itemslast_img read more

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