Gokul Ashtami/Janmashtami/Krishna Jayanti ki Badhai!

celebrated across India especially Hare Krshna & ISCON (excluding Kerala & some parts of Tamil Nadu because of their different Calenders) on 8, 9, 10th August

Nirvana destination:

Mathura is considered as Thakurji or Lord Krishna’s Janmabhoomi

Shri Dwarkadhish Temple (Mandir):

Pt. Chaturvedi

Ambika Devi/Maha Vidhya Mandir:
a Big Serpent (Ajgar) attacked Lord's Father Nand but after requesting Lord gave him a Blessing who turned out to be Ambika Devi in disguise
Kanha's Hair Shaving (Mundan) Ceremony is celebrated by Devotees whose Wishes are fulfilled seeking blessings of Lord & his Sister

Shreeji Mishthan Bhandar Mathura now is being maintained by Devender

Shop is about one Century Old preparing the perfect Peda (Lord's favorite Sweet made of Milk Khoya)

Vrindavan:

the City is named after the Tulsi Groves all over the city, another legend goes that Vrinda was one of the Gopi's of Lord Krishna

Prem Mandir:

founded by Jagadguru Kripaluji Maharaj

Banke Bihari Temple established by Swami Haridasji:
There is no Morning Aarti here as Krishna sleeps till late because of Ras Leela all night
Lord has Laddo's Paan n sleeps on the bed which is Dishelved by Morning till today


Yamuna River is sacred as it runs through Mathura & Vrindavan
Evening Aarti should be witnessed if present there as part of a Nirvana Trip!

K C Ghat





Food Tour:

Chaat Bhandar
Laxman Prasad Kachori Wale 
Banke Bihari Badewale



Gokul:

Brahmhand Bihari Temple:
Lord Krishna's Fellow Villager Aunt & his Mother tried seeing if he really ate Mud (Maati) to check in his mouth & fainted seeing the Infinite Universe there
On the banks of River Yamuna, Brahmins were offered Bhoj
here Mud Sweet (Mitti ka Peda) is offered as Prasad


Nand Bhavan Mandir:
is situated on the banks of Lord Krishna's constant Companion (Sangini) River Yamuna
In Dwapar Yug, all of Lord Krishna's playful acts were witnessed by the River
Brother Balram (Dau) & Friends teased him about being Shyam as he wasn't born to Maiyya Yashoda, so Mother vows in front of her Son that she is his real Mother on the banks of the River

as a Mother gave a word to her Son Lord Krishna due to which a Mother's Wishes also get fulfilled
Devotees come on their Knees to seek blessings of a rare sight of Lord Krishna & his Family to fulfill their wishes


Nand Mahal in Brij is the second most worshiped place after his Birth place where his adopted Parents raised Lord Krishna away from his prison held Biological Parents

Demon Putana kidnapped Lord Krishna due to which Parents got worried but eventually was playfully controlled by Lord Krishna

Kalia Serpent (Naag) was again playfully controlled by Lord Krishna




Raas Leela is performed in Gokul, Mathura, Vrindavan & by the Vaishnavites of Manipur especially on this auspicious Eve

Another age old Tradition of breaking the Clay Pot with Curd (called Dahi Handi/Uriadi) is followed in Maharashtra, Karnataka, Tamilnadu

Srinath Temple in Rajasthan is a famous destination

ISKON Temples all over India & Abroad celebrate Ashtami with much joy




In my Hometown Delhi as a Child our day started with collecting Donations from our individual Colony & families readily obliged according to their convenience
We would buy hand made Pottery items so that we could put them on display by Evening which lighted up all Night visited by people across the Colony

from Delhi the newly launched Yamuna Expressway is a great way to reach the Nand Nagri

Moment’s Falooda Mix

On one of those Grocery store trips in an unexpected corner of Reliance Fresh Store, I saw the Moment’s Falooda Rose Flavoured Mix. Rest of the 9 flavours available are Vanilla, Rajbhog, Butterscotch, Kesar, Pista, Sitafal, Chocolate, Mango, Strawberry & are a great addition as coolants in Summer

The actual preparation happens literally in few minutes with a great result!

One 200 Grams Packet Serves about 5-6 (this is based on the Packet Instructions but trust me it would eventually turn to be for may be about 4 to 5)

In 1 Litre of Milk, mix about a Glass of Water & bring to a boil

Add the whole pack of Falooda Mix & boil for 10-15 Minutes till the Mix thickens

Keep aside so that it reaches room Temperature after which Refrigerate to Chill

The Chilled Falooda is ready to be served!

Some of the Additional Toppings can be Ice Cream, Roasted Dry Fruits etc.


Moment's Mango Falooda Mix:

Moment's Pista Falooda Mix:

Strawberry Mix:

    

After this pack, we were not able to get another one soon but finally found luck with the Mango Flavour
I just wish this Falooda Mix is available at most stores in the South especially Chennai & Tamil Nadu

Just for some information on different Indian Names for the versatile world famous Rose Flower, I have put together its names here:

Bengali- Golap
Hindi- Gulab
Kannada- Gulabihuvu/Tarana
Odiya- Gulap
Tamil- Irosa/Pannirpu/Pannir Roja/Rajappu
Telugu- Gulabipuvvu/Rojapuvvu



English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu




Feel free to share your views on this Product & let us know how it can be of use in our Pantry :)

Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

Indian Egg less Sweets Special

Andhra Cuisine

Sago Pearls Vermicelli Pudding (Saggubiyyam Semiya Payasam/Sabudana Seviyan Kheer)

For Pavan's B'Day this year (according to the Telugu Calender), we prepared this Payasam & was well appreciated by my everyone including my beloved Grandmother :)

Ingredients:

Sago (Sabudana/Saggubiyyam)- 2 Tbsp. 

Vermicelli (Semiya)-¼ Cup

Clarified Butter (Ghee)- 2 Tsp.

Milk- 1 Litre or 3 Cups

Sugar- ½ Cup

Cashew nuts & Raisins- 2 Tbsp.

Cardamom Powder (Elaichi/Yalakulu)- ½ Tsp.

Method:

In a Pan, Heat Ghee, Add Cashew nuts & Raisins & Sauté till Golden in color, Keep aside

Add Vermicelli in the same Pan & Sauté on Low Flame till it starts getting a nice Golden color, Keep aside

In a Thick Bottomed Pot, add Sago with just about enough Water to Cover & Cook Covered on Low Flame till they are half done

Heat Milk in a separate Pot till one Boil comes
Add the Vermicelli & Boiled Milk to the Sago Pot & let it simmer

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan

Sago adds the binding in this Vermicelli Kheer which otherwise can be made alone but the Vermicelli would be loosely separated & the Kheer would be liquidy

Feel free to share your views & do let us know how this one turned out :)

Odiya Cuisine

Hotel Jagannath Family Restaurant on NH-5, Soro

Mushroom is easily available in Jharkhand, Odisha Border areas so most of the Dhabas have Dishes made out of these

This place has Surprisingly Good Food

Veg Thali 25/- with Rice, Dal with Tadka, Sweet Raw Mango Achar, Fried Karela, Fried Potato, Paneer Gravy, Mushroom Gravy 45/- made with Cinnamon, Sugar etc.

Non Veg Thali has options of Organic Mutton 60/- (Taste wise it is different than City Bred Meat) Chicken 50/-, Fish 30/- (Hilsa, Pomfret etc.) cooked in Mustard Oil

Bhubaneswar:

Authentic Odiya Thali Cooked in Mustard Oil

Pakhala Bhaat (Fermented Curd Rice), Kanika, Dalma (Assorted Vegetables), Santula, Mahura, Besara, Saaga Bhaja, Khajuri Khatta, Dahi Baigana, Kheeri & some other Mustard and Coconut based dishes

Manja Rai, Ambula Rai, Kakharu Danka, Ghaanta, Machha Chudchuda, Machha Chhencheda,

Boitalu Phula Bhaja (Red Pumpkin Flower Fry)

Dalma, Orissa Hotel, Kanika (Hotel Mayfair Lagoon), Phulbani (Hotel Kalinga Ashok)

Trident

Pokhal Bhaat
Tomato Khatta
Vegetable Seekh Kebab


Dalema, Bhouma Nagar

Mushroom Sabzi cooked in Banana Leaf with Mustard Flavour

Coconut Kofta Gravy





City Tour:

Lingaraj Temple lies in the heart of the City
Bindusagar Lake
Hindu Japanese Collaboration where King Asoka stone writings are preserved
Battle of Kalinga where King Asoka converted to Buddhism due to the heavy bloodshed



Puri:

From Jamshedpur in Jharkhand, Puri is about 400 Kms.

There is famous saying that Lord Vishnu goes to different places around his Temples for various activities but for Food, Puri is the place to be for him!!!
If it so for him, his Devotees should also be here at least once!!

Behind Jagannath Temple, there is huge Sweets Lane
Chenna, Khoya Munda, Chenna Pudo & many of the Lord's Favourite Sweets like Malai Pakudi can be tasted

Opposite Jagannath Temple is Mamta Khaja Sweets

Khaja (made with Flour, Mawa, Oil Deep Fried Dipped in a Sticky Sugar Syrup called the Raseni/Pak) is one of the Chapana Bhoga of Lord Jagannath

In the Evening near the Temple many Food Stalls are there
Boiled Matar Pani served with Gupchup Pani

In Sinha Dwar Chowk, one of the best Malai waala Doodh is available is near the Temple
Milk is served in Clay Matka perfectly Sweetened
Malai Puri (made with Buffalo Milk Cream which is constantly Boiled & Cooled) served in Leaf

Dalema Puri @ Puri Railway Station
Peace Restaurant
Honey Bee Restaurant
South Indian Restaurant

N Mohapatra Restaurant
Dalma with Malpua is a unique combination
Dalma has Aloo Parwal Kaddu Dal with Strong Rai Flavour

VIP Road has many roadside stalls for Dahi Bara where many College Students flock to eat

Wild Grass Restaurant, VIP Road
Locally available Pumpkin Flour along with its Stem & Leaves are used abundantly

Baingan Chutney Brinja

Wadi Chura made with Fried & Crushed Wadi 

Chingri or Poy is a locally available Green (Saag)

Khoinga Fish is famous for Saltwater & Sweet Water Lakes

Chandanpur:

Hotel Krishna & Hotel Padmalaya

Pure Vegetarian

2 of the most famous sweets are Chenna Pudo (is simple but also complicated as it is cooked in Wood overall & is perfectly Sweetened) & Chenna Jhigri

64 dishes are offered to the God (Chappan Bhog) made within the Temple without the use of Potatoes & Tomatoes

Rice Preparations
1. Sadha Anna - Simple Rice water
2. Kanika - Rice, Ghee and Sugar
3. Dahi Pakhal - Curd Rice and water
4. Ada Pakhal - Rice, Ginger and water
5. Thali Khechedi - Lentil, Rice with Sugar and Ghee
6. Ghea Anna - Rice mixed with Ghee
7. Khechedi - Rice mixed with Lentil
8. Mitha Pakhal - Rice , Sugar and water
9. Oria Pakhal - Rice, Ghee, Lemon and Salt

Sweets (small & deep fried)
10. Khaja - Made of wheat
11. Gaja - Made of wheat, sugar and Ghee
12. Ladu - Made of wheat, sugar and Ghee
13. Magaja Ladu
14. Jeera Ladu
15. Jagannath Ballav - Wheat, Sugar and Ghee
16. Khuruma - Made of wheat, Sugar and Salt
17. Mathapuli - Made of Ghee, Ginger and a kind of beans ground in to a thick paste
18. Kakara - Made of Ghee and Wheat
19. Marichi Ladu - Made of Wheat and Sugar
20. Luni Khuruma - Made of Wheat, Ghee and Salt
(On return of Bahuda Yatra during Suna Vesha, Rasagolla are offered as Bhogas but on no other day Rasagollas are allowed for Bhog)

Cakes, Pancakes & Patties
21. Suar Pitha - Made of wheat and Ghee
22. Chadai Lada - Made of Wheat, Ghee and Sugar
23. Jhilli - Rice Flour, Ghee and Sugar
24. Kanti - Rice Flour and Ghee
25. Manda - Made of wheat and Ghee
26. Amalu - Made of wheat, ghee and sugar
27. Puri - Made of wheat and Ghee and deeply fried like a small thin pan cake
28. Luchi - Made of Rice, Flour and Ghee
29. Bara - Made of Curd, Ghee and a kind of beans
30. Dahi Bara - Cake made of a kind of a beans and curd
31. Arisa - A flat cake made of Rice flour and Ghee
32. Tripuri - Another flat cake made of Rice, Flour and Ghee
33. Rosapaik - A cake made of wheat and

Milk based Sweets
1. Khiri - Milk, Sugar with Rice
2. Papudi - Prepared from only the cream of milk
3. Khua - Prepared out of Pure Milk slowly boiled over many hours to a soft custard like consistency
4. Rasabali - Made of Milk, Sugar and Wheat
5. Tadia - Made of fresh cheese, sugar and Ghee
6. Chhena Khai - Made of fresh Cheese, milk and sugar
7. Bapudi Khaja - Cream of milk, sugar and ghee
8. Khua Manda - Made of milk, wheat and Ghee
9. Sarapulli - This is the most famous and most difficult milk dish to prepare
It is made of pure milk boiled slowly for hours and spread in to a large pizza shaped pan

Curry with Vegetables
10. Dali
11. Biri dali
12. Urid Dal
13. Muga Dal
14. Dalama - This is one of the typical dishes in Oriya Home. It is a combination of Dahl and Vegetable. Usually eggplant, beans, sweet potato and tomatoes, although tomatoes are not used in Temple preparations. Coconuts and a dried root of vegetables known as Bodhi which looks like a mush room and is high in protein are added.
15. Maur
16. Besar
17. Sag - A spinch dish
18. Potala Rasa
19. Goti Baigana
20. Khata
21. Raita - a yogurt like dish with curd and radish.
22. Pita
23. Baigilni





City Tour:

3 most famous Activities in Odisha are Football, Classical Music & Akhada which can be witnessed in Puri City as well

Swarg Dwar Road Beach

Brijwasi Sweets @ Chennai

Brijwasi Sweets located on Usman Road T Nagar & Teynampet Chennai

'Catch it if you can' Best Samosas if you get there by 430 pm, piping Hot from the Pan!!

Mathura Pedas are made with lot of Time taking procedure where Dried Milk Solids (Khoya/Mava) is roasted till light Brown in color which then is mixed with Cardamom Powder & finally rolled in Castor Sugar (Bura/Tagar)


 

Milk Cake

Motichur Laddoo 

 

Kesar Peda 



One of the good Samosa-Jalebi  or Doodh-Jalebi (which can be has in a true North Indian style combo) is available here

Fresh Phulka/Roti-Sabzi (without Onion-Garlic) is also some thing to lightly eat as a Tiffin item








Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Gujia- Holi ki Hardik Shubhkamnayein :)

Holi ki Hardik Shubhkamnayein :)

Indian Festival Sweets Special (Holi)

Gujia is almost like a Soft Indian Flatbread (Maida Puri) filled with Milk Solids (Khoya/Mava), Nuts, Cardamom, Sugar & traditionally fried in Ghee/Vanaspati! 

Different names across the Country but always retains one of the common ingredients of ‘Unity in Diversity’ which reflects so well in our Indian Festivals J!!  

Bihar- Pedakiya, Gujarati- Ghugra, Marathi- Karanji,

Tamil- Karachika, Kannada & Telugu- Kajjikayi, Uttar Pradesh- Gujiya

Well, I thought this Sweet kind of look like the Mediterranean Baklava (Filo pastry filled with Pistachio sweetened with Sugar Syrup), doesn’t it??!!

Makes about 10-12 Pieces

Ingredients:

All Purpose Flour- 1 Cup

For Filling:

Milk Solids (Khoya/Mava)- 250 Grams, Crumbled/Powdered

Semolina (Sooji)- 2 Tbsp., also called Chiroti Rava in Karnataka

Raisins- about 1 Tbsp.

Chironji - about 1 Tbsp.

Green Cardamom- 8 to 10

Ghee- 2 Tbsp.

Sugar- ¾ Cup

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying (Elders in the family still prefer Ghee though!)

Method:

For Filling:

In a Pan, roast the Crumbled Khoya till it turns light Red in Color on Low Flame

In another Pan, Heat about 1 Tbsp. Ghee, Add Sooji & Roast till Golden on Low Flame as well

Add this Roasted Sooji to the Khoya

In the Same Pan, Heat about 1 Tbsp. Ghee, Add Chironji & Roast till Slightly Golden on Low Flame as well

Add these Chironji Seeds & Raisins to the Khoya-Sooji Mix

Crush the Elaichi, remove its outer Cover & Powder the Seeds

 Add this Freshly Powdered Elaichi, Sugar to the Khoya-Sooji Mix

Combine all with Hands (preferably)

Transfer the contents to a Pan

Sauté on Low Flame for about 5-10 Minutes

For Dough:

In a Bowl, Add Flour, about 2 Tbsp. Oil & slowly add water for a Tight Dough consistency

Cover the Dough with a Wet Cloth & Keep Aside for about 30 Minutes

In another Bowl, Mix little water & 1 Tbsp. Flour to make a Binding Paste to Wet & Seal the unique Gujia Shape (like the alphabet D) in the edge

Make about about 10-12 small Dough Balls

With a Rolling Pin, roll 1Ball into a Poori shape

Fill the Stuffing inside & close the Gujia gently using Binding Flour Paste so that it doesn’t break in the Oil

Use a Special Gujiya D-Shaped Mould or a Special Gujia Spoon/Fork and Press it on the Edges

Heat Ghee/Oil for Deep Frying

Gently slide the Gujias & Deep Fry till they are Golden Brown

Serve along with welcoming the Guests with the Holi Colours!

Best served Fresh when it is Mildly Cooled or at Room Temperature with Holi Colours in the Tray!

We made Chennai's Favorite Chandrakala shaped Gujiya this time 

Tips:

Gujia is made differently in every Home, every City, every State & if course Countries!!

In Delhi, some of the best places (Halwai ki Dukaan) to get Yummy Gujia are Haldirams, Bikanerwala, Kaleva (Gol Market), Evergreen Sweets (Green Park), ChainaRam Sindhi Confectioners (Chandni Chowk)

Peanut Oil is used in many parts of India for Deep Frying

Khoya/Mava is just like the Ricotta Cheese made from whole milk instead of Whey & low in moisture

Avoid discarding the Elaichi Cover/Flakes as they can be thrown in the Black Tea Powder & you are bound to taste a Cardamom Flavoured Indian Tea next time!

Sanjeev Kapoor's interesting Gujia Recipe calls for the addition of Cashewnuts, Dessicated Coconut, Nutmeg Powder (Jaiphal), Raisins & believe it or not Chocolate!!!!

As a Savoury Snack Karanji is also prepared with the same dough & can be stored for few days during Holi!

Feel free to share your views & do let us know how this one turned out :)

Nestle Milkmaid Creations

Nestle Milkmaid Creations

As soon as I saw this AD on TV, I wanted to know what all was included in the Range & trust me all Classics plus some Classics but Surprise Recipes (that we normally may not make at home) are in store for us!

According to one of the leading Indian Newspaper that had this Print ad says that these Mixes are '...Simple 3 Step recipes that serve mouth watering desserts at home'

The classic Milkmaid has always been at home no matter if it is used for Halwa, Kheer, Desserts, or just as a dip for Quick Dessert Fix!
So looking at the Nestle Brand, these Mixes may just make our lives a bit more Easier & Yummier!

After trying at Spencer’s with no luck, finally found only 4 Mixes (excluding the Kulfi Mix) at Nilgiri’s in Chennai

Besan Laddoo Mix

Badaam Kheer Mix

Eggless Cake Mix

Pista Kulfi Mix

Rice Kheer Mix

Nestle Milkmaid Creations: Besan Laddoo

Servings: 6 (12 Laddoo)

Cost: Rs 95

Nestle Milkmaid Creations: Badam Kheer

Servings: 6

Cost: Rs 145


I have to admit we were all waiting to post the Pictures of our Badam Kheer (as well as my Family's reactions)..
Here they go..

Serve Chilled (with may be some extra Blanched & Sliced Almonds & Yes..Raisins!)

Nestle Milkmaid Creations: Rice Kheer

Servings: 6 -7

Cost: Rs 120

Nestle Milkmaid Creations: Eggless Cake

Servings: 10

Cost: Rs 95

Nestle Milkmaid Creations: Pista Kulfi Mix

Servings 6
Cost: Rs 125

Thanks for all the Great Support from Fellow Bloggers & Netizens!! :) 

Feel free to share your views & do let us know how this one turned out :)