Try celebrity Chef Sanjeev Kapoor`s special Janmashtami recipes.
Deep fried potato juliennes tossed with cashew nuts and raisins.
Potatoes, grated peeled and soaked 6-7 medium
Oil +to deep fry 1 tablespoon
Whole dry red chilli, chopped 5
Black raisins 2 tablespoons
Roasted peanuts De-skinned 1/3 cup
Cashewnuts, roasted 1/3 cup
Powdered sugar 1 teaspoon
Salt to taste
Cumin powder 2 teaspoons
Heat one tablespoon of oil in a kadai and fry the chilli pieces. Drain and keep aside. In the same oil fry the raisins, drain and keep aside.
Heat sufficient oil in the kadai. Drain water and pat dry the grated potato by rolling between folds of a dry cloth. Deep-fry the grated potatoes on low heat, till they become crisp. Remove and drain onto an absorbent paper.
In a bowl mix the fried grated potatoes, roasted peanuts, cashewnuts, black raisins, red chillies, powdered sugar, salt and cumin powder. Let cool completely and serve or store in an airtight tin.
Soft melt in the mouth milk squares.
Milk 10 cups
Alum powder 1/4 teaspoon
Sugar 4 tablespoons
Ghee 1/2 tablespoon
Boil milk in a large thick-bottomed kadai till it thickens a little. Add alum (phitkari) to the thickened milk. Keep stirring till the milk becomes granular. Keep on cooking till it most of the moisture evaporates and it remains a solid mass.Add sugar and mix well. Cook further for five to ten minutes till it thickens again. Take an aluminium tray and grease it with ghee. Pour the milk mixture into the tray and level. Allow it to set for a few hours in a cool and dry place.