Celebrate Janmashtami With These Yogurt-Based Recipes

From starters to dessert, we have it all covered

Shraddha Varma

Festivals are all about getting together and spending quality time with loved ones. And, admit it or not, no get together is complete without good food and a variety of sweet dish. On Janmashtami, as the nation celebrates the birthday of Lord Krishna, we bring to you a list of delicious yogurt-based recipe ideas. Lord Krishna loved dairy products hence this day gives you a great reason to try out these recipe ideas and win brownie points from your friends and family.

Broccoli Tandoori

A recipe by chef Pankaj Bhadouria, the Broccoli Tandoori Recipe is made with blanched broccoli florets marinated in a mixture of ginger-garlic paste, red chilli powder, garam masala, salt, lemon juice, oil, and yogurt. After letting the vegetables rest in the marinade for about 1 to 2 hours, chef Bhadouria grills them in a pre-heated oven at its maximum for 5 to 10 minutes. She finishes the broccoli tandoori by sprinkling some chaat masala over it and serves it with a fresh salad and coriander chutney.

Lotus Drama

How about making a fancy sweet dish that is fit for the festive season? Chef 
Sandeep Rane, Corporate Chef & Bakery Confectionery at Bayroute, Mumbai, has the perfect idea. He suggests Lotus Drama, a special sweet dish at the restaurant, that has decadence written all over it. The Lotus Drama is a light and fluffy cheesecake with lotus biscuit chunks. This cheesecake is topped with caramel sauce and white chocolate. To prepare this, you need to combine milk, cream cheese, yogurt, cream, flour, and sugar into a smooth mixture. Now, mix crushed biscuit and butter to make a crumble base for the cake, spread it on a loose bottom cheesecake ring, and bake the base for 10 minutes at 170 celsius. Pour the mixture on the crumble base. Bake for about 45 minutes at 145 C. Let it cool completely and then leave it in the refrigerator for 3 to 4 hours. Bake the cake in a water bath - basically, keep it in a tray with water. 

Tropical Fruit and Yogurt Salad

Chef Gautam Mehrishi shares the Tropical Fruit and Yogurt Salad Recipe. This one is a refreshing salad you need to try right now! What’s interesting about this salad recipe? The chef coats pieces of fruits like apples, oranges, pineapples and chikoo with yogurt mixed with some hot water and spiced up with crushed black pepper. Once this is done, in a separate bowl, he then mixes mashed grapes, almond powder, salt, sesame oil and mint leaves. For the plating, he places the yogurt-coated fruits into shot glasses and tops it with the mashed grapes mixture.

Beetroot and Yogurt Kebab

For a unique starter dish, try this Beetroot and Yogurt Kebab by chef Amit Rai, executive chef, Orza Delhi. To make this kebab recipe, all you need to do is boil a portion of beetroot, potatoes and peas. Once done, mash them and season with salt, cumin and chopped garlic. Now, mix some hung curd, cheese, bell peppers, green chillies and salt and use it as a stuffing for the vegetable mash. Make stuffed kebabs out of these two mixtures, dip them into a flour-water thick mix, and coat with panko crumbs. Deep fry the kebabs and serve hot with fresh coriander chutney

Aloe Vera Panch Phoran
A recipe coming from chef Emanual Chauhan’s kitchen, the Aloe Vera Panch Phoran Recipe makes for an interesting appetiser when you’re in the mood to experiment. In this, the chef deskins an aloe vera leaf and cuts it into bite-sized pieces. He coats them with a mix of hung curd, turmeric powder, chopped green chillies and salt. Then, he heats ghee in a pan and adds panch phoran spice mix. Once the spice begins to splutter, the young chef adds marinated aloe vera and cooks until golden brown. For garnish, chef Chauhan uses some red, green, and yellow bell pepper juliennes.


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