KRISHNA JANMA ASHTAMI SPECIAL LUNCH

Krishna Janmashtami, also known simply as Krishnashtami, Janmashtami, or Gokulashtami, is an annual Hindu festival that celebrates the birth of Krishna, the eighth avatar of Vishnu. Generally, during this festival various snack that are favorite to Lord Krishna is prepared. Later, in the afternoon, a special lunch is prepared with various spicy as well as sweet dish, which is then served on a Banana leave. Here, one such variation of a special lunch is prepared.

Ingredients
For Carrot, Moong Dal & Pomegranate Kosambari:
Coconut Oil - 1 teaspoon
Mustard Seed - 1/2 teaspoon
Green Chilli - 2
Curry leaves - 5 to 6
Hing/ Asafoetida - 1/4 teaspoon
Carrot - 2 (grated)
Fresh Coconut - handful
Salt - 1 teaspoon
Sugar - 1 teaspoon
Lemon Juice - 1 teaspoon
Par boiled Moong Dal - 1/2 cup
Coriander leaves - handful
Pomegranate - 1/2 cup

For Beans Uppkari:
Coconut Oil - 1 teaspoon
Mustard Seed - 1/4 teaspoon
Green Chilli - 2
Curry leaves - 5 to 6
Beans - 200 grams (chopped)
Salt - 1 teaspoon
Fresh Coconut - handful
Water - 1/2 cup

For Pineapple Gassi:
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Methi Powder - 1/4 teaspoon
Red Chilli Powder - 1.5 teaspoon
Tumeric Powder - 1/4 teaspoon
Salt - 1 teaspoon
Roasted Urad Dal Powder - 1/2 teaspoon
Water - 1/4 teaspoon
Pineapple - 250 grams (chopped)
Red Chilli - 2
Water - 1 cup
Jaggery Powder - 1 teaspoon
Salt - 1/2 teaspoon
Coconut Oil - 1 teaspoon
Mustard Seed - 1/2 teaspoon
Curry leaves - 5 to 6

For Brinjal Podi:
Gram flour/ Besan - 3/4 cup
Rice flour - 2 tablespoon
Red Chilli Powder - 2 teaspoon
Salt - 1 teaspoon
Hing/ Asafoetida - 1/4 teaspoon
Cumin - 1 teaspoon
Baking Soda - a pinch (optional)
Water - a little less than 3/4 cup
Oil - to deep fry
Brinjal - 1

For Papad:
Oil - to deep fry
Papad - 2

For Channa Dal & Sago Payasam:
Cooked Channa Dal - 1 cup
Salt - a pinch
Jaggery Powder - 1.5 cup
Coconut Milk - 1 tin - 400 ml
Cooked Sago - 1/4 cup
For Rice Flour Slurry:
Rice flour - 2 teaspoon
Water - 2 teaspoon
Cardamom Skin - 5
Cardamom Powder - 1/2 teaspoon

For the feast:
Banana leaves - a piece
Veggie Pickle - 1/2 teaspoon
Cucumber Chutney - 2 tablespoon
Carrot, Moong Dal & Pomegranate Kosambari - 2 tablespoon
Beans Uppkari - 2 tablespoon
Pineapple Gassi - 2 tablespoon
Rice - 2 ladle
Sambaar - 3 ladle
Papad - 1
Brinjal Podi - 2 piece
Dharwad Peda - 1
Channa Dal & Sago Payasam - a bowl

Cucumber Chutney:    • CUCUMBER CHUTNEY RECIPE  

-------------------------------------------------------------------------------------------------------------------------
00:00 Intro
00:06 Carrot, Moong Dal & Pomegranate Kosambari
01:03 Beans Uppkari
01:44 Pineapple Gassi
02:47 Brinjal Podi
03:45 Papad
04:15 Channa Dal & Sago Payasam
05:25 Serving
05:50 Outro
--------------------------------------------------------------------------------------------------------------------------