Janmashtami Special: Krishna’s Favourite Fireless Recipes by Chef Arun Kumar
The joyous festival of Janmashtami is just around the corner and the celebration sees great enthusiasm and decoration to celebrate the birth of Lord KrishnaFrom beautifully decorated jhula to delicious Chappan bhog, you can hear the chants from afar right at 12 am. The festival serves as a reminder of the restoration of dharma and the victory of good over evil. Since the occasion is not complete without a variety of sweet dishes, it is important to seize the day with dishes other than makhan mishri and kheer. We have put together a list of 3 fire-free recipes shared by Chef Arun Kumar of The Ashok, Delhi for a quick Janmashtami feast.
Dahi Poha (Gopalkala)
Ingredients
- ¼ cup of saltine crackers
- ½ cup curd
- 3 teaspoons of sugar
- 1 green chili chopped
- 10 grams of cucumber
- 10 grams of Bengal gram (soaked)
- 1 teaspoon cardamom powder
- Salt to taste
- Some pearls of pomegranate
Method
- Wash the poha under running water, let it soak and soften.
- Now in a bowl add the curdled sugar and salt and add the cardamom powder.
- Add the soaked poha, cucumber, chilli and bean and mix well. Refrigerate for a while.
- Serve cold, garnished with pomegranate pearls.
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Red velvet Shrikhand
Ingredients
- 2 cups of hung curd
- 1 cup red velvet crumble
- ½ teaspoon cardamom powder
- 3 teaspoons powdered sugar
- Chopped nuts for decoration (almonds, pistachios)
Instructions
- Prepare the hung curd: Take plain yogurt, remove excess water by tinting it and prepare the hung curd. Place a clean tea towel or tea towel over a colander or sieve and place it over a bowl. Pour the yogurt into the tea towel, gather the edges together and make a bunch. Leave to hang for 4 to 6 hours or overnight in the refrigerator.
- Mix the ingredients: In a bowl, mix the curd, powdered sugar, cardamom powder and red velvet crumble. Mix everything well until it becomes a smooth and creamy mixture.
- Chilling: Place the Shrikhand in the refrigerator for at least 1-2 hours.
- Serving: Garnish with chopped walnuts.
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Sattu Peda
Ingredients
- 1 cup of satur
- 1/2 cup coconut powder
- 2-3 tablespoons of ghee
- 1/4 teaspoon cardamom powder
- Chopped walnuts for decoration
Instructions
- Combine sattu, coconut powder, sugar and cardamom powder for flavouring. Mix everything well. Use a spoon to initially combine the ingredients.
- Add ghee gradually while mixing until the mixture can be easily molded. Ghee helps bind the mixture together.
- Shape the mixture into a ball.
- Decorate with nuts
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