Lord Krishna’s birthday, is celebrated with great pomp across the country. Here are some recipes that are prepared during the festival.
Singada poori and potato curry:
Ingredients:
(For the poori)
60 gm dry water chestnut (singada) flour
50 gm buckwheat (kuttu) flour
300 gm ghee for frying
Rock salt to taste
40 ml water, or as required
Ingredients:
(For the potato curry)
2 boiled potatoes, medium sized
20 gm ghee
10 gm fresh coriander chopped
Rock salt to taste
10 gm chopped green chilli
4 gm black pepper crushed
Water, according to requirement
Method:
For the poori:
In a bowl add the two flours, rock salt and a few drops of ghee, then add water gradually and mix well. Knead the dough gently. Let it sit for a while. Then, make small balls out of the dough and roll them up and fry them in hot ghee. Serve this with potato curry.
For the potato curry:
Heat ghee in a pan, then add green chillies and crushed peppercorn. To that, add water and let it simmer for a while. Once it starts bubbling add the boiled potato and salt. Let it cook for about eight to nine minutes on low heat and then top it with fresh coriander leaves and a dollop of ghee.
Sabudana tikki:
Ingredients:
5 boiled potatoes grated, medium sized
200 gm sago or sabudana (soaked overnight) and squeezed nicely
2 tsp green chilli, chopped
3 tsp coriander, chopped
200 gm ghee, for frying
Rock salt, to taste
1 tsp black pepper, crushed
20 gm fried cashew nut
10 gm corn flour
Method:
Mash the boiled potatoes well and set aside in a bowl. To that, add the rest of the ingredients (except the sabudana) together and mix well. Make a patty out of the mixture and before frying it in ghee, roll it in the sabudana. Serve hot.
Poha Prasadam:
Ingredients:
1 cup poha
¾ cup jaggery
½ cup fresh coconut
½ cup tsp ghee
8 cashew nuts
10 raisins
8 almonds
A pinch of cardamom powder
Method:
In a bowl add poha (previously soaked in water), jaggery, coconut and set aside. Meanwhile, heat ghee in a pan and add cashew nuts, raisins, almonds and sauté. Add that mixture to the poha bowl, then add cardamom powder and mix well.
— Recipe by Chef Sanjay Thumma
Poha Coconut Peanut Laddu:
Ingredients:
2 cup poha
1/3 cup peanuts
½ cup shredded coconut
1 cup grated jaggery
A pinch of freshly grated nutmeg
2 tbsp water
1 tsp ghee
Method:
Heat a thick bottomed pan, add ½ tsp ghee and poha. Slow roast on medium flame until the poha turns crispy. Remove it and set aside on a plate. In the same pan dry roast peanuts on medium flame for three to four minutes. Remove it and set aside. Add coconut to the same pan and sauté till it turns light golden brown. Remove it and set aside. Meanwhile, remove the skin and coarsely grind the peanuts. Then, lightly crush the poha with your hand.
Now add jaggery and water to the pan, and let the jaggery melt. Strain for any impurities. Let it boil till it reaches a two-string consistency. Switch off the flame. Then add the poha, coconut and peanuts into the syrup and mix well. Add grated nutmeg into the mixture and add the remaining ½ tsp ghee, and mix well. Wait for a few of minutes and make small balls out of the mixture while it is still warm.
