From dahi handi to observing a day long fast, singing songs, dance-drama re-enacting Lord Krishna’s life to preparing bhog – Janmashtami is celebrated with a lot of fervour and zeal. Krishna Janamashtami is not complete without feasting on delish delicacies prepared from dry fruits, sabudana, Amarnath, makhana and buckwheat. Whip up some of these exquisite dishes to make this feast a memorable one.
Almond and Cauliflower Rice Salad by Chef Manish Mehrotra
Ingredients:
Almond with skin 1 cup
Pulsed cauliflower 2 cups
Sea salt to taste
Black pepper powder ½ tsp
Chopped fresh coriander 1 tbsp
Lemon juice 2 tsp
Chopped root ginger 1 tsp
Chopped green chilli 1 tsp
Cumin seed ½ tsp
Olive oil 2 tbsp
Method:
Roast the almonds with skin in preheated oven at 180 degree celsius for 4 minutes and cut into slivers, once it is cooled
In a pan, heat olive oil and crackle cumin seed, add chopped ginger, chopped green chilli and saute for 10-15 seconds
Stir-in pulsed cauliflower and cook for a minute or till tender
Take off the pan from flame and finish up with lemon juice, freshly chopped coriander and adjust seasoning with salt and pepper
Add roasted slivered almonds to it
Serve fluffy textured pulao
Almond and Amaranth Kebab
Ingredients
For almond kebab
Whole almond ¼ cup
Amaranth flour ½ cup
Almond flour ½ cup
Chopped ginger 2 tsp
Chopped garlic 1 tsp
Chopped green chilli 1 tsp
Chopped red onions 3 tbsp
Boiled potato mashed 2 tbsp
Salt to taste
Red chilli powder ½ tsp
Garam masala powder ¼ tsp
Freshly chopped coriander leaves 1 tbsp.
Oil (for grilling)
Method:
Roast almond in preheated oven at 180 degree celsius for 4 minutes and cut them roughly once cooled
In a bowl, combine amaranth flour, almond flour, roughly chopped almonds, chopped ginger, chopped onion, chopped green chili, mashed potatoes, salt, red chili powder, garam masala powder and chopped coriander leaves. mix thoroughly
Portion the mix in 25 gm size and keep aside in plate
Heat oil in pan on medium flame, pan fry kebabs to golden and crisp
Serve hot kebabs with chutney
Chocolate Sandesh by Sudershan Bhandari, Executive Chef, The Grand, New Delhi
Ingredients
500 ml milk
15 ml lemon juice
8 gms cocoa powder
15 gms tablespoon semi-sweet chocolate chips
chocolate chips (to garnish)
80 gms sugar
Method
Heat milk in a thick-bottomed pan and bring to a boil.
When it starts boiling, reduce the flame to low. Add lemon juice gradually and keep stirring. You will notice that slowly milk will curdle and whey will start to separate. If you observe that milk does not curdle, you may add more lemon juice.
Once whey is separated completely, remove the pan from the flame.
Line a colander or large sieve with a muslin cloth. Put this over a large vessel. Transfer paneer to the muslin cloth.
Rinse paneer under running water. Now bring all the edges of the cloth together and tie. Squeeze to remove excess water. Put some weight over it or hang the cloth for about 15 minutes.
After 15 minutes, take paneer in flat plate. Mix and knead it for 3-4 minutes. To it add cocoa powder. Knead well with the bottom of your palm for another 3-4 minutes till everything is mixed well.
Heat a non-stick pan and add kneaded paneer mixture. Keep stirring and cooking on a low flame for 3-4 minutes. You will notice that texture has become smooth.
After 3-4 minutes, switch off the flame and add semi-sweet chocolate chips. Keep the flame off and keep mixing till chocolate melts.
Transfer to a plate and let it cool down for 5-10 minutes. Knead lightly and make 5 small balls from the mixture. Place chocolate chips in the centre. Serve chilled. Keep refrigerated.
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