Faithful aroma in the air is something which all of us are experiencing today. The positivity of the foodie Lord is in our Kitchen’s too. Bhog prashad is the most important part of the festival. Therefore, almost every household in Jammu will definitely either observe a fast else make delicious recipes for Kanha Ji.
1. Kesar Shrikhand
This Janamashtami prepare this easy to make recipe for Lord Krishna.
1 kg curd
3/4 cup sugar
1 tsp milk
A few saffron (kesar) strands
- Hang the curd in a muslin cloth for about 4 to 5 hours. The curd should be free of any water content. In the meanwhile, soak the saffron strands in a tablespoon milk
- Take a bowl and mix the hung curd and sugar. Mix well. Now add the saffron milk and stir gently.
- Garnish with roasted and coarsely powdered pistachio or almonds.
250 gms Beaten Rice
1 Fresh Coconut (grated)
1/2 inch Ginger (finely chopped)
60 gms Curd
1/2 tsp Sugar
2 Green Chillies (finely chopped)
100 gms Cucumber (finely chopped)
1 tbsp Ghee
1 tsp Jeera
Salt to taste
How to make Gopalkala:
- Keep rice soaked in water for about 15 minutes.
- Now heat ghee in a frying pan.
- Saute jeera, ginger and green chillies in the ghee.
- Pour soaked rice over this mixture.
- Add remaining ingredients, mix well and cook.
- Gopalkala is ready to be served.
3. Singhare Ki Poori
1 cup singhara flour
3 tbsp oil
2 tsp ajwain seeds
1/4 cup coriander leaves
1/4 cup chopped spinach
1/4 cup potatoes, boiled and mashed
2 chopped green chilies
1 tbsp red chili powder
Salt to taste
Water for kneading
Oil for deep frying
- Mix all the mentioned ingredients thoroughly (except oil) in Singhara flour. Since Singhara flour is not like the normal wheat flour, you need not add too much of water while kneading it.
- After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm.
- Then, shape the kneaded ball it into a poori. Heat oil in a frying pan and fry poori, until it becomes dark brown in colour.
- Repeat the above step with the rest of the flour mixture. Your dish is ready to be served.
ALSO READ: Janamashtami Celebrations in Jammu
4. Mathura Ka Peda
Khoya/Mawa – 500 grams ( 2 1/2 cup)
Tagar – 500 grams ( 2 1/2 cup)
Ghee – 1-2 tbsp/ 1/2 cup milk
Elaichi(cardamom) – 8-10(peeled and grounded)
- Take a heavy pan(Kadhai)and fry Mawa in it. Stir Mawa continuously while frying, not letting it stick at the bottom of the pan. Whenever Mawa changes its color when you fry it , add little Ghee or milk. Stir and fry till Mawa’s color turn brown completely.
- Allow Mawa to cool off, when its completely cooled mix 400 grams(2 cup) Tagar followed by Elaichi powder and blend properly. The mixture required to prepare Pedas is ready.
- Keep the leftover 100 grams Tagar on a plate. Take some amount(lemon sized) of the mixture and rollit with your hands. Wrap this ball with Tagar on the plate and press with your hands giving it a shape. Place the prepared Peda on a plate/tray, repeat this process one by one. You can see that awesome Mathura
- Pedas are ready.
5. Sabudana Khichdi
Ingredients [Serves -2]:
Sabudana/Sago/Tapioca – 1/2 cup [ after soaking it becomes 1.5 cups of sago]
Roasted Peanut – 1/4 cup
Potato – 1 medium
Green Chillies – 2
Curry Leaves – 1 sprig
Cumin Seeds – 1/2 tsp
Lemon Juice – 1 tsp
Cilantro – few sprig
Ghee/Oil – 1 tbsp
Rock Salt (Sendha Namak) – to taste
1. Rinse and soak sago for 4 hours with just enough water.
The water should be just above the sago level, if used too much water sago will be soggy, drain water and keep aside.
Now the soaking time vary depending on the type and variety of sago we are using, some needs soaking for 2hours or 4 hours, 6 hours or over night. If the sago is of very good quality then even 30 minutes is enough. So how we know what time is correct, it’s simple soak the sago as mention above and keep a eye when the sago becomes fluffy and double in size, and it should get sticky then it’s has soaked enough, with practice you will learn how much time your sago needs for soaking but generally it takes 4 to 6 hours or most of the people soak over night.
Here I used 1/2 cup of sago and after soaking for 4 hours it become 1 1/2 cups, so you got the idea?
2. Roast Peanut (if using raw peanuts) de-skin and powder coarse in a mixer or blender. Crush a little and have a coarse powder (like to bit peanuts while eating). But if you want go ahead and make peanuts into fine powder choice is yours.
3. Chop green chills, peel potato and dice it.
4. In a wok or pan heat ghee/oil add cumin seeds and allow it to crack. Add curry leaves, green chillies and sauté for 30 seconds. Now add potato, cover and cook until potato gets tender.
5. Now add sago, peanuts mix well and cook with lid on for 5-7 minutes on medium flame. Add salt, cilantro, lemon juice toss well and cook for a more minute.
Our sabudana khichadi is ready.