Janmashtami 2023: Easy to cook recipes on Lord Krishna's birthday

Krishna Janmashtami celebrations are incomplete without chappan bhog offerings These include a variety of 56 dishes prepared with love and devotion for lord Krishna On this day devotees of lord Krishna prepare a variety of dishes ranging from curd rice to pedhasWhile traditional dishes like Chappan Bhog and Panchamrit continue to be an intrinsic part of the festival adding unique delicious dishes to the long list of food varieties this Krishna Janmashtami 2023 can bring a new twist to the celebrations Herb Rice with nutty Pomegranate SalsaWe Indians love our rice and often find meals incomplete without it A flavourful rice during fancy meals on any occasion be it a vegetable pulao or biryani satisfies the soul thoroughly The newest addition to rice varieties is the herb riceThe dish involves steaming hot rice infused with the rich flavours of herbs that enhance the taste of this dish It is a perfect accompaniment to any main course Additionally the pomegranate olive salsa makes the rice look tempting and fancy Altogether it is a perfect blend of varied tastes and texturesIngredients for herb riceBasmati rice 1 cupButter 2 tbspFinely chopped spring onions 2Water 2 cupsFinely chopped mint leaves 14 cupFinely chopped dill 2 tbspFinely chopped parsley 14 cupSalt to tasteIngredients for pomegranate olive salsaToasted walnuts 14 cupSliced pitted green olives sliced 12 cupPomegranate arils 14 cupRoughly chopped mint leaves a handfulExtra virgin olive oil 2 tbspSalt 12 tspMethod1 Wash the basmati rice till the water runs clear about 45 times Soak the rice in fresh water for 2025 minutes with a couple of pinches of salt Drain and set aside2 Heat a large saucepan and add one tablespoon of butter Start by sauteacuteing the spring onions Pour 2 cups of water and bring to a boil Add 1 teaspoon of salt rice and herbs3 Cover and cook the rice on a medium flame for 56 minutes and then on a low flame until all the water has been absorbed Switch the heat off and allow it to rest covered for 5 minutes If the rice is moist lightly fluff it with a fork and leave uncovered to dry out4 For preparing the olive salsa start by lightly crushing the toasted walnuts in a bowl Mix with the rest of the ingredients in a bowl Taste and adjust seasoning5 When ready to serve mix the remaining tablespoon of butter into the warm rice Spoon the rice onto a wide platter topping it with the nutty olive salsa and relishRecipe by Chef Natasha Celmi chef author of the cookbook My Mediterranean TableVenetian Semolina Squares BakedWith a texture like semolina Indian suji it is essentially made from cornmeal Adapting global flavours to suit local tastes the chef suggests preparing this dish with semolina suji which is available in any grocery storeThese semolina squares make up for a good side dish along with your other festive dishes You can relish them instead of the usual pakoras and other quick bites like pattice or kebabs giving your taste buds new flavours to savourIngredientsMilk 2 cupsChopped sprig rosemary 1Fine semolina suji 1 cup or 150 gmsOlive oil 2 tsp mixed with butter 1 tbspGround black pepper 1 tspChopped parsley dried oregano 1 tspSalt to tasteMethod1 In a saucepan heat milk with salt and rosemary Simmer on lowmedium heat for 5 minutes Do not bring the milk to a boil This helps prevent the semolina from forming lumps when added2 Gradually pour semolina into the milk while whisking continuously The mixture will start to thicken and rise in volume Continue to whisk on low heat for 2 ndash 3 minutes till the semolina mixture becomes smooth3 Meanwhile brush an 8rdquox 10rdquo baking tray or baking dish with some olive oil Remove the semolina from the heat and add in 2 tablespoons of butter parsley or oregano and a grind of black pepper Stir and pour the warm mixture into the baking tray such that it has a height of 1 25 cm Do this quickly as the batter will begin to solidify Smoothen the surface with the back of a spoon and leave aside to cool till firm for about 10 to 15 minutes4 Cut the set semolina into wide squares Heat a nonstick pan and add the remaining tablespoon of butter to coat the base Sear the semolina squares on both sides till lightly caramelised5 Serve with a topping or store in an airtight container for later Reheat on a nonstick pan before servingRecipe by Chef Natasha Celmi chef author of the cookbook My Mediterranean TableKesari Moong Dal HalwaAn Indian dessert that is not just delectable but also comforting to the heart moong dal halwa is an easytocook dish What makes this moong dal halwa special is the saffron flavour It is the perfect dish to end your Janmashtami special mealIngredientsYellow moong dal 500 gmsDesi ghee 350 gmsSugar 500 gmsWater 1 ltrGreen cardamom powder 14 tspFew saffron strandsChopped nuts pistachio and almonds for garnish 45 Little milk in a bowl to soak saffron strandsMethod1 Wash moong dal thoroughly and soak it in enough water for 45 hours or overnight After it is soaked for that much time drain the water2 Grind the soaked moong dal into a little coarse paste without adding any water It should have a slightly grainy texture 3 Heat 250 gms of desi ghee in a heavybottomed pan or kadai on mediumlow heat Add the ground moong dal and stir fry it in the ghee stirring continuously Stir fry it until it turns golden brown and you can smell the aroma of roasted dal This can take about 1520 minutes4 While the dal is roasting heat another pan and dissolve the sugar in 1 litre of water over low heat to make a sugar syrup Once the sugar syrup is ready keep it aside5 Now returning to the prepared moong dal add the remaining ghee and continue to roast for another 5 minutes or until it turns a richer golden colour and releases a nice aroma Keep stirring to prevent it from sticking to the bottom of the pan6 Add the sugar syrup to the roasted moong dal Be careful as it may splutter initially Stir well and cook until the sugar is fully absorbed and the mixture thickens It should leave the sides of the pan and the ghee should start to separate from the halwa7 Add cardamom powder and a pinch of saffron strands soaked in a little warm milk for flavour and colour Mix well8 Garnish with chopped nuts and serve hotRecipe by Chef Vikram Arora culinary director founder Nksha restaurant ChurchgateNutritious Besan LadooOvereating and bingeeating on mouthwatering dishes is inevitable during Indian festivals Most of us put on weight during the time of festivities Besides Indian desserts like besan ladoos are a weakness However adopting healthy treats without compromising on the taste is a true blessingIngredientsBesan gram flour 2 cupsGhee clarified butter 12 cupsPowdered dry dates 34 cupsCardamom powder 14 tspChopped nuts almonds cashews pistachios 2 tbspA pinch of saffron strands optionalA pinch of saltMethod1 Heat 12 cup ghee in a heavybottomed pan Once ghee melts add 1frac12 cups of fine besan to it and mix both to combine well The mixture might look grainy and hard in the beginning Ensure the gas flame is on low to medium all throughout the cooking time2 Start stirring the mixture The mixture will begin to melt and turn into thick liquid and ghee will release from it3 Continue to give it a nice stir Do not leave the pan even for a minute without stirringAfter 3040 minutes the besan will release an aroma and become a little golden in colourContinue stirring till you see the colour turn brownish4 Now add 3 tsp 15ml of water to the mixture You will see a mixture spluttering Mix till well combined The mixture will become thick and grainy again5 Now switch off the flame and take the pan off the stove Add 12 tsp cardamom powder to it and mix well Also add the chopped nuts and saffron strands6 Let the mixture cool down completely Dont put it in the fridge7 Once cooled add 34 cups of dates powder to it Mix well and start shaping the mixture into ladoos These besan ladoos are especially healthy for children as they have a nutritious mix of nuts and dates powder instead of sugar Besides being a healthy addition to Indian desserts during the festival you can also relish them from time to time after meals instead of indulging in sugary sweetsRecipe by Tanya Mehra certified child nutritionist