Janamashtami Special

Janamashtami Special

Jeera Aloo (जीरा आलू)

Pumpkin

Buttermilk

Kuttu ka Cheela (Buckwheat pancakes) 

Phool Makhane ki kheer (Puffed lotus seed pudding)

Panjiri ke laddoo

Fasting and feasting on Kanha's birthday

Jeera Aloo

Jeera Aloo (जीरा आलू)
Ingredients: (serves 4)
8 baking potatoes, peeled and sliced 
1 tsp cumin seeds
3 tbsp vegetable oil
1 tsp turmeric powder
2-3 tsp coriander powder
2 tsp red chili powder
salt and pepper to taste

• Heat oil in a pan and add cumin seeds.
• Let them splatter for 30 seconds, then add potatoes. Coat then evenly with oil and cumin.
• Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
• Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander.

Pumpkin

Pumpkin 
Ingredients: (serves 4)
4 cups peeled and cubed pumpkin
1/5 tsp each of cumin seeds, mustard seeds, fennel seeds, methi seeds, coriander seeds 
2 tsp vegetable oil
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red chili powder
salt and pepper to taste

• Heat oil in a pan and add all the seeds.
• Let them splatter for 30 seconds, then add the cubed pumpkin. Coat then evenly with oil and seeds.
• Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
• Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander.

Kuttu ka Cheela

Kuttu ka cheela (Buckwheat pancakes) 
Ingredients: (serves 4)
1 1/2 cups of kuttu flour (Buckwheat) 
Water to make a thin batter

salt and pepper to taste (optional)

Finely chopped fresh coriander and green chilies
Vegetable oil for shallow frying

• Make a thin batter of pouring consistency using the buckwheat flour and water. Add salt and pepper(if using) and coriander and chilies. Mix well.
• In a medium hot flat pan make small pancakes or cheelas with the batter. Serve hot and crisp.

Makhane ki kheer

Phool Makhane ki kheer (Puffed lotus seed pudding)
Ingredients: (serves 4)
2 cups whole milk

1 cup phool makhana

2 tbsp sabudana (sago pearls) 

sugar to taste

2-3 tbsp sliced almonds

1/3 tsp green cardamom powder

Pistachios for garnish

• Clean phool makhane. Mix these with sago pearls, add 1/4 cup of water and keep aside to soak and soften.
• Meanwhile bring the milk to a rolling boil. Add the soaked lotus seed mixture to the boiling milk and stir well. Keep an eye on the milk as it can boil over. Reduce heat to simmer and cook uncovered stirring frequently. Make sure the milk doesn't burn at the bottom of the pan. 
• Cook for about 15-20 minutes till the mixture thickens slightly and lotus seeds and sago pearls are cooked through. 
• Add sugar and bring to boil again. Remove from heat. Add almonds and cardamom powder. Chill. Serve decorated with crushed pistachios.

Panjiri ke laddoo

Panjiri ke laddoo
Ingredients: (makes 12)
2 cups dry unsweetened shredded coconut
1/4 cup each chopped walnuts, pumpkin seeds and almonds 
2-3 tbsp ginger powder (more or less as per taste)
3 tbsp coriander powder
1 tsp turmeric powder
1/2 - 3/4 cup sugar
1/3 cup water

• Dry roast coriander powder in a medium hot pan till aromatic and lightly brown. 
• Boil water and sugar together till sugar dissolves.
• Now mix all the ingredients together. Work quickly with the warm batter to form laddoos. They will feel a little soft right now but as they cool they will be the right texture.