Krishna , the Makhan Chor loved Butter
In the South, baby footprints of milky rice flour paste trace the new born Krishna’s entry into all our homes, and hearts. In some homes, Krishna’s knees—as he crawls—are painted right into the pooja room.
In Gujarat, and many parts of North, the palna or jhoola—the rocking cradle—in which Baby Krishna is lying or sitting, are gently swayed by women, often couples too. Some do it out of love for their own babies—however old they may be. And some do it, praying for a baby. It is also a day when the Meeras and the Radhas pine for their Kanha
I must be blessed. My daughter was born as people were celebrating the birth of Krishna! Am sure many mothers feel likewise.
But the thought of Krishna’s favourite dish brings to mind one of the simplest things we can eat—a ball of fresh, white, unsalted, home made butter! It is time for all of us to sing, "Maiya mere, mein nahi makhan khayo" (Mother mine, I did not eat the butter!)
But to celebrate Krishna Jayanthi, those who don’t want to
slog it out in the kitchen can have one of many simple dishes with lots of
…Butter!
Dissolve the crushed jaggery in the water to which powdered cardamom has been added, and heat it till it dissolves completely. Strain it through a tea strainer, in order to remove any dust or sugarcane residue in the jaggery.
Pour this jaggery syrup over the whole wheat flour, drizzle one teaspoon of ghee around, stir gently and nicely, on a very low flame, till it turns into a gentle dough. Let cool for a few minutes.
Krishna Jayanthi is celebrated with devotion and joy all
across India. Ever since ISKCON took Krishna to the world, the youth too
became His fans. Many of them came to India, some as hippies, and wore the saffron
coloured Hare Rama Hare Krishna kurtas.
The Bhagavad Gita of course is universal for countless reasons, and now part of many B-school syllabus.
But Krishna Jayanthi is less about Krishna’s message to Arjuna,
and through him, the world. For that we have to wait for Krishna
to...grow up.It is about welcoming The Newborn.
The Bhagavad Gita of course is universal for countless reasons, and now part of many B-school syllabus.
But Krishna Jayanthi is less about Krishna’s message to Arjuna,
and through him, the world. For that we have to wait for Krishna
to...grow up.It is about welcoming The Newborn.
In the South, baby footprints of milky rice flour paste trace the new born Krishna’s entry into all our homes, and hearts. In some homes, Krishna’s knees—as he crawls—are painted right into the pooja room.
In Gujarat, and many parts of North, the palna or jhoola—the rocking cradle—in which Baby Krishna is lying or sitting, are gently swayed by women, often couples too. Some do it out of love for their own babies—however old they may be. And some do it, praying for a baby. It is also a day when the Meeras and the Radhas pine for their Kanha
I must be blessed. My daughter was born as people were celebrating the birth of Krishna! Am sure many mothers feel likewise.
Lullabies are sung, Bhajans are a must. Equally, day long fast is followed by feast. Lovely food, is offered to Krishna, never mind that the newborn must have come without teeth. There is a range of items we all eat to celebrate the birth of one of the most fascinating members of our mythology and faith.
But the thought of Krishna’s favourite dish brings to mind one of the simplest things we can eat—a ball of fresh, white, unsalted, home made butter! It is time for all of us to sing, "Maiya mere, mein nahi makhan khayo" (Mother mine, I did not eat the butter!)
A wonderful and not awfully sweet dish that is made , not on Krishna Jayanthi, but Karadai Nonbu
in Tamil Nadu, the Vella Adai—made of rice flour, jaggery, some black-eyed beans,
,coconut and cardamom. And it is eaten
with dollops of butter!
I have simplified it, and made it a bit healthier by
substituting high fibre wholewheat flour for rice flour,
and used roasted chana dal instead of
black-eyed beans, which I did not have .
Time: Half an hour at a leisurely pace
Ingredients:
Wholewheat flour-1 cup
Crushed jaggery-3/4 cup
Cardamom powder-Half a teaspoon
Chana Dal-2 teaspoons
Water -3 cups
Grated/finely chopped coconut-1/4 cup
Ghee- One teaspoon + one teasoon
.
Roast the chana dal, and cook it in some water for about ten minutes, till it gets soft but not soggy.Drain the water, and keep aside.
Roast the whole wheat flour in a frying pan till it turns golden, and you are able to inhale the lovely aroma. Set aside for five minutes, and add the coconut, cooked chana dal, and mix well.
Roast the whole wheat flour in a frying pan till it turns golden, and you are able to inhale the lovely aroma. Set aside for five minutes, and add the coconut, cooked chana dal, and mix well.
Dissolve the crushed jaggery in the water to which powdered cardamom has been added, and heat it till it dissolves completely. Strain it through a tea strainer, in order to remove any dust or sugarcane residue in the jaggery.
Pour this jaggery syrup over the whole wheat flour, drizzle one teaspoon of ghee around, stir gently and nicely, on a very low flame, till it turns into a gentle dough. Let cool for a few minutes.
Make small balls – 1.5 inches diameter approximately --out
of the dough.
Touch ghee in your fingers, and flatten these balls with your thumb in the centre, to make it like a dough or medu vadai.
Make these “vella adais” with all the dough, and steam them for five to seven minutes.
Touch ghee in your fingers, and flatten these balls with your thumb in the centre, to make it like a dough or medu vadai.
Make these “vella adais” with all the dough, and steam them for five to seven minutes.
 |
| Vella Adai, a steamed donut of sorts |
Serve hot or warm , with.. a huge dollop of fresh, home made
butter.
Those who are inclined to make a lovely,Krishna’s favorite dish, do check out
http://food.krishna.com/recipe/creme-de-la-creme
This one makes me crave for it, and makes my mouth water!The site, maintained by ISKCON devotees, has other recipes as well.
This one makes me crave for it, and makes my mouth water!The site, maintained by ISKCON devotees, has other recipes as well.
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