Janmashtami 2024: Quick and easy recipes using curd to celebrate the festival

Curd or dahi as it is more popularly known in India is synonymous with the festival of Janmashtami in India, which celebrates the birth of Lord Krishna, who absolutely loved makhan (butter) and curd. It is also the reason why he is fondly called ‘makhan chor'. While dahi is most often eaten in different forms, it's also used to make different kinds of dishes that go beyond raitas, kadhi (curry) and even curd rice. Yes, most people enjoy it throughout the year, relishing different delicacies from around the country but on Janmashtami, it is definitely a must, and chefs believe it too.

Every year, Indians around the world celebrate Janmashtami during this time of the year. This year, it falls on September 7 just a little over a week before Ganeshotsav. With the festival season already underway, there are going to be different kinds of celebrations but along with all of it, there is going to be a lot of delicious food.

While there are traditional dishes that one can enjoy during this time of the year, mid-day.com asked Indian chefs to share recipes for innovative or unique dishes that people can make and enjoy while they celebrate Lord Krishna's birth. They not only share recipes for dishes to enjoy for breakfast but also lunch and dinner. If you have always wanted to make shrikhand, this is your chance to make a special breakfast for your family and friends, that is apart from some mouthwatering tikkis and kebabs for the day, say chefs.

Sweet Potato and Beetroot Tikki with Yoghurt Mousse
Why enjoy plain curd when you can relish it with chaat? Being one of India's most loved streetside snacks, the variety in chaat is what makes it more diverse and one can never tire of it. This Janmashtami, chef Jagdish Naidu from Ishaara tells you to take this love to the next level by making a sweet potato and beetroot tikki with yoghurt mousse. He shares, "This is a different version of famous potato tikki chaat in Delhi but with a modern cooking technique and different vegetables."

Ingredients:
Chickpea 100 gm
Onions, chopped 25 gm
Green chilli 1 no
Jeera powder 1 tsp
Turmeric powder 5 gm
Cilantro 5 gm
Salt to taste

Sweet Potato and Beetroot Tikki
Sweet potato 100 gm
Beetroot 100 gm
Red chilli powder 1 tbsp
Garam masala 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Amchur powder 1 tsp
Green chilli 2 gm
Cilantro
Salt to taste

Yoghurt Mousse
Yoghurt 70 gm
Cream 30 gm
Sugar 40 gm
Black salt 4 gm

Spinach Pakoda
Baby spinach 100 gm
Besan 40 gm
Rice flour 10 gm
Corn flour 10 gm
Salt to taste

Method:

For Ragda:
1. Boil chickpea with salt and turmeric in a cooker.
2. For tempering, add oil in a pan then add cumin, green chilli and onion. Then add all the spice powder. Mix with chickpea and add cilantro.

Sweet Potato and Beetroot Tikki
1. Boil sweet potato and beetroot separately and later grate it.
2. In a pan, add oil and green chillies and sauté it; add grated sweet potato and beetroot, and then add all the spices.
3. Let it cool down and give it a flattened tikki shape.

Yoghurt Mousse
1. Mix all ingredients together and put the mixture in a whipping siphon.

Spinach Pakoda
1. Make a batter of besan, corn flour and rice flour. Dip in baby spinach and fry in oil.

Assembly:
1. Place all of them together and enjoy.

Activated Charcoal-Infused Dahi Ke Kebab
If you love dahi kebabs then there is no better time to enjoy them than Janmashtami and chef Abhijeet Bagwe, who is the executive chef at Novotel Mumbai International Airport in Andheri agrees. The city chef suggests making an elaborate activated charcoal-infused dahi ke kebab to relish for the festival. He explains, "The soft tanginess of yoghurt harmonises seamlessly with the smoky nuances from the charcoal infusion, enriching the overall taste experience. As the kebabs cook, moisture-retaining prowess of yoghurt prevents dryness, ensuring every bite remains succulent and flavourful. Lastly, it serves as a cohesive element, uniting the ingredients to form the distinctive shape and structure of these delectable kebabs." What better way than to enjoy some delicious kebabs to celebrate the festival with your loved ones?

Ingredients:
Hung curd (strained yoghurt) 2 cups
Breadcrumbs 1/2 cup
Activated charcoal powder (food-grade) 2 tbsp
Garam masala 1 tsp
Cumin powder 1 tsp
Red chilli powder 1 tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Dried apricots, chopped 1/2 cup
Raisins (kismis) 1/4 cup
Water 1/4 cup
Sugar (adjust to taste) 2 tbsp
Salt to taste
Chopped coriander leaves for garnish
Cocktail onion
Oil for frying

Method:
1. In a large mixing bowl, combine the hung curd, breadcrumbs, activated charcoal powder, garam masala, cumin powder, red chilli powder, ginger paste, garlic paste, and salt.
2. Mix the ingredients well until they form a smooth mixture.
3. Divide the mixture into equal portions and shape them into round or oval kebabs.
4. Heat oil in a pan for shallow frying.
5. Carefully place the kebabs in the hot oil and fry until they are golden brown and crispy on all sides.
6. Remove the kebabs from the pan and place them on a paper towel to remove excess oil.
7. In a saucepan, combine the dried apricots, raisins, water, and sugar.
8. Cook the mixture over medium heat until the apricots and raisins are softened and the mixture has thickened slightly.
9. Add cumin powder, red chilli powder, and salt to the mixture. Adjust seasonings according to your taste.
10. Continue to cook for a few more minutes until the relish reaches a jam-like consistency.
11. Remove from heat and let it cool.
12. Garnish the kebabs with relish, cocktail onions and micro-greens.

Smoked Hung Curd Whole Wheat Papadi
In Himachal Pradesh, Araiya Palampur is already getting ready to celebrate Janmashtami with diners. It is also why they have suggested that the best way to use curd is to make a smoked hung curd whole wheat papadi chaat. Chef Sumesh Thakur, culinary artisan, global cuisine at the hillside property shares, "This dish is purely dedicated to our traditional celebrations of Janmashtami and the influence of curd on it. We have a very rich history of curd and churning butter because of Lord Krishna's childhood and his fond memories." Using local ingredients, they make a delicious version of the papadi chaat, which can also be made in your home for the festival.

Ingredients:
Whole Wheat Papadi (Indian savoury shortcrust fried pastry)
Whole wheat flour 100 gm
Ghee 40 gm
Vegetable oil for frying 200 ml
Caraway seed 2 gm
Black cumin whole 2 gm
Water 50 ml
Seasoning to preference

Method:
1. Melt down the ghee while whole wheat flour is mixed with caraway seeds, black cumin seeds and seasonings preferably.
2. Add melted ghee to the dry mixture of whole wheat flour with fingers to incorporate till it makes soft lumps.
3. Use moderate hydration to make the dough. Cover the semi-hard dough formation with moist muslin cloth to avoid drying the crust of dough.
4. Heat the vegetable oil in a skillet.
5. Make a sheet out of the dough to a 4 mm thickness and prick it so as not to get bubbles while frying.
6. Cut desired shapes and fry them in oil to get a crisp texture.
7. Drain the extra oil with a kitchen paper towel and store after cooling to air-tight glass containers.

Hung curd mix
Whole curd (6 per cent fat and above, hung) 200 gm
Mixed nuts (pistachio, Pine nuts, Hazelnuts), chopped 20 gm
Black salt to preference
Black pepper, crushed 2 gm

Method:
1. Put the whole curd in a muslin cloth for eight hours in the refrigerator for complete whey to separate. Store the residue curd at 4 degrees Celsius.
2. Add chopped nuts mixture to the curd, mix black salt and crushed black pepper to a cream consistency and keep resting in the refrigerator for 30 minutes.

To garnish
Virgin Silver Leaves or Fennel Microgreens

Assembly:
1. Keep the papadi on a plate. With the help of two spoons, a quenelle of hung curd with chopped nuts is placed and garnished generously with silver leaves, topped with fennel microgreens.
2. Applewood smoke to the dish which enhances the aroma and eye appeal while serving the dish.

Shrikhand
Shrikhand is a classic and eternal favourite that is hard to miss, especially during Janmashtami. It is a favourite not only in Mumbai but also in the Himalayas, according to Pankaj Singh Tanwar, executive chef at The Westin Resort & Spa Himalayas in Sakalana in Uttarakhand. While it can be eaten plain, it is best relished with some puris and that is certainly ideal for breakfast on the day, but we leave that up to you.

Ingredients:
Curd 3 cups
Caster sugar 1 cup
Saffron petals 5-6 nos
Milk 2 tbsp
Cardamom powder 1 tbsp

Method:

To prepare the hung curd:
1. Line a mesh strainer with muslin, cheese cloth or a cotton tea towel. Set it atop a large bowl to allow drainage. Pour the fresh curd into the lined strainer.
2. Tie the muslin cloth together and gently press to start the whey dripping. Once the whey is removed completely, hang the curd overnight.

Prepare the flavouring:
1. Add 1/2 tablespoon warm milk in a small bowl and steep 2 pinches of saffron strands. Stir and set aside.
2. In a mortar, crush 4 to 5 green cardamom pods into a powder. Set aside.

Preparing the Shrikhand:
1. Place the hung curd in a bowl. Add superfine sugar and lightly stir with a spatula or spoon.
2. Add the saffron steeped milk and powdered cardamom. Using an electric beater, begin to whip the hung curd until smooth.
3. With a spatula, scrape all of the shrikhand into your serving bowls and chill the shrikhand in a refrigerator for at least an hour for the flavours to meld.
4. For garnish, use finely chopped pistachio and sprinkle it on top of the shrikhand.
5. Serve chilled.

Shahi Tukda
A festive celebration is often incomplete without a delicious Shahi Tukda. While it doesn't technically use curd, as a by-product, it does use milk to make the dish. That is why chef Amandeep Singh, the executive sous chef at The Westin Mumbai Garden City says one should definitely make Shahi Tukda for the festival. He explains, "This dish with its blend of textures and aromatic flavors, beautifully aligns with the spirit of Janmashtami. Just as Lord Krishna's life was a tapestry of diverse experiences, this dessert weaves together the crunchiness of fried bread and the luxurious sweetness of saffron-infused milk. It's a culinary homage to the divine playfulness of Krishna, making it a fitting treat for this festival that celebrates his birth."

Ingredients:
Slices of bread 6 nos
Milk 1 cup
Sugar 1 cup
Ghee (clarified butter) 1/4 cup
Cashews, chopped 1/4 cup
Almonds, chopped 1/4 cup
Raisins 1/4 cup
Cardamom powder 1/2 tsp
A pinch of saffron strands (optional)
Silver vark (edible silver foil), for garnish (optional)

Method:
1. Trim the edges of the bread slices and cut them into smaller pieces or quarters.
2. Heat ghee in a pan over medium heat. Fry the bread pieces until they turn golden brown and crisp. Remove them from the pan and set them aside on a paper towel to drain excess ghee.
3. In the same pan, add cashews, almonds, and raisins. Sauté them until they are golden. Remove and set aside.
4. In another pan, bring the milk to a boil. Reduce the heat and add sugar, cardamom powder, and saffron strands (if using). Mix well and let it simmer for a few minutes until the sugar dissolves and the milk thickens slightly.
5. Add the fried bread pieces to the milk mixture. Gently mix to ensure the bread is coated with the milk.
6. Allow the bread to soak in the milk for about 10-15 minutes, letting it absorb the flavours.
7. Serve the Double Ka Meetha warm, garnished with fried nuts and silver vark.