Janmashtami 2023: Add a new twist to your festive menu with these unique recipes

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 pedhas.

While 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 Salsa

We 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 rice.

The 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 textures.

Ingredients for herb rice:
Basmati rice - 1 cup
Butter - 2 tbsp
Finely chopped spring onions - 2
Water - 2 cups
Finely chopped mint leaves - 1/4 cup
Finely chopped dill - 2 tbsp
Finely chopped parsley 1/4 cup
Salt to taste

Ingredients for pomegranate olive salsa:
Toasted walnuts - 1/4 cup
Sliced pitted green olives, sliced - 1/2 cup
Pomegranate arils - 1/4 cup
Roughly chopped mint leaves - a handful
Extra virgin olive oil - 2 tbsp
Salt - 1/2 tsp

Method:
1. Wash the basmati rice till the water runs clear - about 4-5 times. Soak the rice in fresh water for 20-25 minutes with a couple of pinches of salt. Drain and set aside.

2. Heat a large saucepan and add one tablespoon of butter. Start by sautéing the spring onions. Pour 2 cups of water and bring to a boil. Add 1 teaspoon of salt, rice and herbs.

3. Cover and cook the rice on a medium flame for 5-6 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 out.

4. 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 seasoning.

5. 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 relish.

Recipe by Chef Natasha Celmi, chef, author of the cookbook, My Mediterranean Table

Venetian Semolina Squares (Baked)

With 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 store.

These 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 savour.

Ingredients:
Milk - 2 cups
Chopped sprig rosemary - 1
Fine semolina (suji) - 1 cup or 150 gms
Olive oil - 2 tsp mixed with butter - 1 tbsp
Ground black pepper - 1 tsp
Chopped parsley/ dried oregano - 1 tsp
Salt to taste

Method:

1. In a saucepan, heat milk with salt and rosemary. Simmer on low-medium heat for 5 minutes. Do not bring the milk to a boil. This helps prevent the semolina from forming lumps when added.

2. 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 - 3 minutes till the semolina mixture becomes smooth.

3. Meanwhile, brush an 8"x 10" 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- 2.5 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 minutes.

4. Cut the set semolina into wide squares. Heat a non-stick pan and add the remaining tablespoon of butter to coat the base. Sear the semolina squares on both sides till lightly caramelised.

5. Serve with a topping or store in an airtight container for later. Reheat on a non-stick pan before serving.

Recipe by Chef Natasha Celmi, chef, author of the cookbook, My Mediterranean Table

Kesari Moong Dal Halwa

An Indian dessert that is not just delectable but also comforting to the heart, moong dal halwa is an easy-to-cook dish. What makes this moong dal halwa special is the saffron flavour. It is the perfect dish to end your Janmashtami special meal.

Ingredients:
Yellow moong dal - 500 gms
Desi ghee - 350 gms
Sugar - 500 gms
Water - 1 ltr
Green cardamom powder - 1/4 tsp
Few saffron strands
Chopped nuts pistachio and almonds for garnish - 4-5
Little milk in a bowl to soak saffron strands

Method:
1. Wash moong dal thoroughly and soak it in enough water for 4-5 hours or overnight. After it is soaked for that much time, drain the water.

2. 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 heavy-bottomed pan or kadai on medium-low 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 15-20 minutes.

4. 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 aside.

5. 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 pan.

6. 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 halwa.

7. Add cardamom powder and a pinch of saffron strands soaked in a little warm milk for flavour and colour. Mix well.

8. Garnish with chopped nuts and serve hot.

Recipe by Chef Vikram Arora, culinary director, founder Nksha restaurant, Churchgate

Nutritious Besan Ladoo

Overeating and binge-eating 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 blessing.

Ingredients:
Besan (gram flour) - 2 cups
Ghee (clarified butter) - 1/2 cups
Powdered dry dates - 3-4 cups
Cardamom powder - 1/4 tsp
Chopped nuts (almonds, cashews, pistachios) 2 tbsp
A pinch of saffron strands (optional)
A pinch of salt

Method:
1. Heat 1/2 cup ghee in a heavy-bottomed pan. Once ghee melts, add 1½ 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 time.

2. Start stirring the mixture. The mixture will begin to melt and turn into thick liquid and ghee will release from it.

3. Continue to give it a nice stir. Do not leave the pan even for a minute without stirring.

After 30-40 minutes, the besan will release an aroma and become a little golden in colour.

Continue stirring till you see the colour turn brownish.

4. 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 again.

5. Now switch off the flame and take the pan off the stove. Add 1/2 tsp cardamom powder to it and mix well. Also, add the chopped nuts and saffron strands.

6. Let the mixture cool down completely. Don't put it in the fridge.

7. Once cooled, add 3-4 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 sweets.

Recipe by Tanya Mehra, certified child nutritionist