With
the country all geared up to celebrate Janmashtami, we take a look at
the food prepared on that day and the legends behind it
The mention of Janmashtami evokes images of rath yatras, dahi handis,
raas lilas, and bhajans. However, not much is known about the feast that
follows the puja on that day. Offered as naivedya to Lord Krishna
first, the feast is an all-vegetarian spread devoid of onions and garlic
and cooked in pure ghee, buttermilk (Krishna's favourite), poha, curds
and fruits. This aspect of the festival gets an interesting regional
twist.Let's take a look at these delicacies:
THE LEGEND OF GOPALKALA It's quite common to see youngsters making a pyramid to break dahi
handis on Gopalkala in Maharashtra.According to legend, Lord Krishna
would graze his cattle with his fellow cowherd friends and at lunch time
they would mix all their food together, which came to be called
Gopalkala. It consists of poha, curd, sugar, milk, buttermilk and salt.
Few pieces of cucumber, banana, guava, finely cut coriander leaves and
green chillies with pieces of lime pickle completes it.
The
reason poha is a must-have on this occasion is because it played a
significant role in the everlasting friendship of Krishna and Sudama.
Dudh Pohe (beaten rice in milk) is a popular delicacy prepared by mixing
washed and drained rice flakes with milk and sugar. THAT TOUCH OF
SWEETNESS R ich Boondi Laddoos, Rabdi, Shrikhand and Mohan Thaal are
some of the sweetmeat preparations made at many Gujarati homes that
follow an elaborate puja ceremony . The bhog served in Rajasthan is
specially prepared at home -Aate Ka Halwa, which is made by roasting
wheat flour in ghee, sugar syrup and a sprinkling of dry fruits.
In Bengali homes, Taler Bora, is the perfect bhog (offering) for Lord
Krishna.`Taler bora kheye Nondo nache re!' are famous Bangla lines,
which mean, `Krishna dances in ecstasy as he eats Taler bora!' These are
sweet toddy palm fritters made with the pulp of toddy palm, grated
coconut, sugar, maida and sooji (semolina), which are deep fried and
dipped in sugar syrup. If the toddy palm fruit is not available, it can
be substituted with ripe bananas.
In Mathura, the birth place
of Krishna, the favourite offering is Mathura Ke Pede. These are made by
cooking together fresh mawa, milk, sugar and ghee with car damom powder
for added flavour.
It is then shaped as round pedas when the mix ture cools down.
WOMANLY INFLUENCE North Indians lay an emphasis on specialties that are offered to a
mother after childbirth. So for prasad, there are dry fruits mixed in
sugar syrup, set in a thin layer, and Gond Laddos made from edible gum
resin which are known to provide heat and energy.Other offerings are
Malpuas, Kheer, Halwa and Coconut Barfi.
Panjeeri, a dry mix of
wheat flour and sugar is offered as prasad in areas of UP and Punjab.
Dhaniya Panjeeri is an aromatic preparation using grounded coriander
seeds, powdered sugar roasted in ghee and mixed with your choice of dry
fruits like chopped almonds, raisins, cashew nuts and dry coconut. Since
it has a hint of bitterness due to coriander seeds; some also add
mishri (raw sugar crystals) to it.
THE SOUTH PLATTER Down South, the main naivedyam is Sottu prepared from soaked Bengal
gram, sugar cane pieces and small slices of fresh coconut. Many people
also offer Bengal gram or sliced yam cooked and fried without salt. They
also prepare a variety of rice and urad dal savouries like Seedai,
Sweet Seedai, Verkadalai Urundai and Murukku. Therattipal, a sweet made
using milk and sugar is a must on this day . Panchagadai is prepared
using chana dal, moong dal, broken wheat, coconut milk and jaggery .
People in Tamil Nadu offer varieties of fruits, butter, milk, curd, poha
mixed with jaggery along with Appams and Pal Payasam. Sweetened
cashewnuts, raw banana chips and banana halwa are also served as
naivedyams.
