Reading through Indian mythology it quickly becomes evident that societies grew and explored various food habits. There is a predominantly place for food preparation presentation. This was thereby classified as naivedyam or prasadam. This is nothing but the offering to the favorite deity. Each deity therefore had preferences based on regional cuisine and popular food patterns. With Krishna there is nothing better than milk, yogurt and butter.
The story of Krishna evolved around the whole world of farming and cow herding. With such lovely stories spun under humble surroundings the details make all the difference. With elaborate description of the milk and various products from it and the elaborate recipes prepared from them provide a curiosity buzz too.Milk, yogurt, butter, cream, cheese,buttermilk, whey all add up the fullness of life. the preparations to celebrate the birth of Krishna also make sure of the use of these elements too.
Now to the recipe
This gopalkala recipe has been on my previous blog for quite a while. I have retained the same picture. This simple and easy recipe is not just perfect for a nivedyam but also is very useful for a quick no cooking lunch or dinner. The softening of the rice flakes in yogurt and cucumber juice makes it quite adaptable for the young and adults alike. It’s perfect for a hot weather.
Check out some more recipes suitable for Krishna Jayanthi
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Happy festival time..
Rice flakes in yogurt sauce
- 1.5 cup rice flakes red or white variety
- 2.5 cups fresh yogurt low fat
- 0.5 cup low fat milk
- salt to taste
- 1 medium cucumber
- 0.5 cup pomegranate seeds
- 1 tsp cooking oil
- 0.5 tsp mustard seeds
- 1 tsp Urad Dal black gram dal
- 0.5 tsp grated ginger
- 0.5 tsp indian borage leaves (ajwainpatta, panikoorka, dodpatre) chopped roughly
- 0,5 tsp green chilli chopped
- Whisk together yogurt and salt.
- Add in the rice flakes. mix well and set aside for three minutes.
- Meanwhile, wash, peel and cut the cucumber into 1 cm cubes.
- Grate the ginger and chop the chillies to keep ready. Chillies are optional.
- Wash the indian borage leaf, chop fine and set aside.
- Into a small pan add oil, followed by the mustard seeds.
- As the mustard splutters, add in the urad dal, chillies, grated ginger, chillies and indian borage chopped. Roast till the are aromatic.
- Add this to the rice flakes and yogurt mix.
- Add in the cucumber and pomegranate seeds.
- Mix well, adding milk to thin out the now early dry mix.
- Season with salt and it's ready.
You can add curry leaves or mint instead of Indian borage leaves. Deseed the chillies if you don't like it spicy.
Serving: 100gSodium: 266mgSugar: 12gFiber: 1gPotassium: 427mgCholesterol: 9mgCalories: 187kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 4gProtein: 9gCarbohydrates: 30g
Tried this recipe?Let us know how it was!