Remember the song Laka Laka Lakumikara from Nagarjuna and Nani’s superhit Telugu movie Devadas? Nagarjuna takes the blessings of Lord Ganpati and climbs up a human chain to break the dahi handi. A dahi handi, traditionally associated with the festival of Janmashtami, is broken to celebrate the birthday of Lord Krishna. And in our country, no festival or celebration is complete without food. So why not cook up a feast for your near and dear ones?
We got you four easy recipes of dishes you can make at home. Read on.
Panifal Sabu Tikki
For Sabudana Tikki
50 g sabudana, soaked and drained
50 g potatoes, boiled
1 green chilli, chopped
1 tbs coriander, chopped
½ tsp crushed black pepper
½ tsp jeera, roasted and ground
2 water chestnuts, chopped
Rock salt, to taste
For Khajur Chutney
25 g dates puree
½ tsp rock salt
½ tsp red chilli powder
Mix potato and sabudana with chopped chilli, coriander, rock salt, black pepper and ground jeera. Stuff the chopped water chestnut and make three patties of equal size each, shallow fry in ghee. For the khajur chutney, mix all the ingredients together. Serve the sabudana tikki with khajur ki chutney.
Recipe Courtesy: Chef Milan Gupta, Taftoon, Mumbai.
1 cup raw rice
3/4 cup jaggery
1 big or 2 bananas, small
1/2 tsp baking soda
1 tbs coconut, grated
1/2 tsp cardamom powder
Soak rice in water for three hours. Mix jaggery with water and heat it up for a few minutes till the jaggery melts. Strain the syrup and keep it aside. Drain the water from the rice and grind it with the jaggery syrup to make a fine paste. Add water if needed. Add the banana to the rice and jaggery paste and pulse it once or twice till the banana is mixed well with the paste and pour the mixture in a bowl.
Check for the consistency. It should be slightly thicker than the dosa batter. Add the cardamom powder and the grated coconut to the batter and mix well. Set the batter aside for at least two hours for fermentation. While frying, add the baking soda to the batter and mix well. Heat an appam pan, add a tsp of ghee / oil in each hole. Pour a spoon full of the batter in each hole. When cooked on one side, carefully flip to other side, add oil / ghee if required. Cook until both sides are dark brown. It’s ready to be served.
Recipe courtesy: Executive Chef Vibhav Verma, Grand Mercure Bangalore.
Ingredients for the puri dough
1 kg whole wheat atta
0.5 litre water
Oil, for frying
0.1 litre oil, for dough
0.05 kg salt
Ingredients for the assembly
0.2 kg aamrakhand
0.07 kg fafda
0.05 kg thecha
In a kadhai, heat the oil on a slow flame. In a bowl, mix all the ingredients for the dough and mix thoroughly, till a smooth dough is made. Set it aside for 30 minutes. Roll out the dough and cut out into a small rounds, and fry to make puris. Serve with aamrakhand, thecha and fafda.
Recipe Courtesy: Chef Ajay Thakur, Hitchki, Mumbai.
1 ½ cup hung curd-
1/4th cup powdered sugar, sifted
1 tsp green cardamom powder
1 tbsp milk
2 tsp chironji seeds
½ g saffron, steeped in a little warm milk
A few saffron strands, steeped in little warm milk
10 g almonds, blanched, peeled and slivered
10 g pistachio nuts, blanched, peeled and slivered
1 tsp rose petals, dried and edible
In a food processor, add hung curd, cardamom powder, saffron and sugar. Blend it till it is smooth. Add milk to adjust consistency. Remove in a glass bowl add and add chironji seeds, saffron steeped in warm milk and mix well. Chill the shrikhand in the refrigerator for 1 ½ hours. Serve chilled, garnished with slivered almonds, pistachio nuts and laced with saffron.
Recipe Courtesy: Chef Reetu Uday Kugaji.