India is not just a the country of gods but also a melting pot of cultures, festivals and celebrations. Its a country where food and festivals go hand in hand, a country where no celebration is complete without a gourmet delight that makes the merry making even more savor- worthy. As we approach the pious occasion of Janmashtami, Shri Krishna Jayanti or Gokulashtami, here are five tempting recipes from across the length and width of India that you can try to add more FLAVOR to the revelry of Lord Krishna's birth-
1.) THE GOPALKALA RECIEPE
The Gopalkala is definitely a popular offering to Lord Krishna on Janmashtami. As the name suggests, this is a very scrumptious dish made of beaten rice(poha), cucumbers, green chilies, coconut with the tempering done in ghee. The Gopalkala looks a lot like curd rice but its made up of Poha and is high on nutrition. Its prepared pretty much like the regular poha, only yogurt, chopped cucumbers, grated and onions are added to the cooked poha. Afterall, what's a Janmashtami recipe without a hint of milk/ milk products right?
The Gopalkala is a wonderful BREAKFAST option for festive occasions.
2.) KESAR SHRIKHAND
Shrikhand is essentially used as a offering to Lord Krishna by devotees who fast all day and feast at midnight after first offering it to the deity. This sweet delight is made using yogurt, sugar, rosewater, saffron, ground nutmeg and ground cardamom. Its very simple to make because all you need to do is mix all these ingredients and freeze the mixture for 2 hours. After two hours, take the dessert out of the freezer and sprinkle with pistachio. Your sweet temptation is ready to serve!
The Shrikhand is an apt "PRASAD" for Janmashtami.
3.) PUSHPANNA (FLOWER RICE)
The name itself suggests a main course recipe that you should try on Janmashtami. It consists of finely sautéed rice with some flavorful ingredients including cottage cheese, raisins and has a sweet and sour taste. Here is a brief recipe to make it yourself-
Make cheese balls by kneading the cottage cheese into a dough and deep frying it as little balls. Deep fry the nuts and drain them with the cheese. Toast the grated coconut in 2 tablespoons of the ghee and set the coconut aside. In a large saucepan add some oil and toss fennel, cumin, bay leaves, and cardamom. Add rice to the mixture once it smokes and stir until brown. Add raisins, sugar, salt and water. Cook the rice until tender and then add the fried nuts, cheese balls and coconut and mix gently before serving.
Pushpanna is a wonderful MAIN COURSE option to try for Janmashtami.
4.) MULLU MURUKKU
A crispy cracker made of gram flour, rice flour and moong dal to see you through the day, Mullu Murukku is high on fibre and taste. It is a perfect snack to accompany your coffee or tea and is prepared in a lot of households on Janmashtami. Its very easy to make but you will need a Murukku Maker to get this star shape cracker. This salty snack with flavors of White sesame seeds, Cumin seeds, Hing, Butter definitely balances out the sweet overdose on this auspicious day.
Murukku is the perfect SNACK for your festive celebration.
5.) MILK PEDA
Milk Pedas are considered to be an auspicious sweet any which way and with their eternal MATHURA connect, how can one skip it on Lord Krishna's birthday. Its easy to recreate the magic of these Pedas at home with some easy steps. You need Cream, Milk Powder, Cardamom, saffron, pistachio and lots of love to make this sweet dish. Heat a pan and add cream and milk powder to it. Keep stirring till it becomes lumpy and dough like. Add saffron and cardamom and stir again. Set aside and let it cool. Add sugar and knead well. Make small balls or Pedas.
End your day on a sweet note with these melt in the mouth pedas as DESSERT and Hail Lord Krishna as your devour their sweet taste.
Hope you will try out these super tempting, Easy to make delicacies on the occasion of KRISHNA JANMASHTAMI from breakfast through desserts and make your celebrations even more exuberant. Peachmode would like to wish you a very Happy and Prosperous Janmashtami in advance.
