Phodnicha Bhath

Phodnicha Bhath is a very simple and popular rice preparation made with cooked rice flavoured with spices, which is served as breakfast, brunch, lunch or dinner. This dish is also commonly known as Tadka rice or Masala rice such as Capsicum Masala rice, Corn Masala rice, Masala peas rice etc.

Phodni in Marathi means tempering and Bhath or Bhaat means rice, hence the name Phodnicha Bhath.  This is a very quicky and easy recipe which can also be prepared with plain steamed leftover white rice. Tempered with amazing aromatic spices, this is a lip-smacking one dish satisfying meal that can be cooked in just few minutes and can be eaten on its own or served with any mouth-watering, delicious korma dish or gravy based dish.

Rice is a quintessential and comforting food. It is also the staple food for south Indians. Rice by itself is generally quite bland but there are an astonishing number of different rice varieties. You may think Basmati is a variety – but there are about a dozen variants of Basmati. It is thought that there are over 40,000 varieties of cultivated rice as the scientists continually try to improve flavour, yields, and disease resistance and so on.

The beauty and epitome of preparing scrumptious fried rice is its adaptability. A bowl of steaming white rice cooked just in the right consistency added with bits of nutritious vegetables, spices and fresh herbs makes wonderful Vegetable rice or filled with succulent pieces or chicken gives an incredible Chicken fried rice. No wonder fried rice is one of the world’s most popular rice dishes.  The vital point in making fried rice is using rice that has been previously cooked as the older rice is dryer and fluffier which reduces the chances of ending up with a wet and gloppy dish. Long grain rice which comes out fluffier and non-sticky is perfect for fried rice dishes.

There are umpteen number of Rice varieties that are often used to suit local culinary tastes. For example, Japanese use sushi and sashimi which are short grained variety and becomes sticky when cooked. Other short or medium grained varieties are used for various purposes in America, the UK, and the West. Basmati is one of the most well known varieties of Indian rice that is recommended for Indian food. It is grown in India and Pakistan in the Himalayan foothills, where it is thought to have originated and is known as “the prince of rices”.

It is very long and slender grained and, unless it is overcooked, should not be sticky, but fluffy with separated grains. It is aromatic and has a distinctive delicate fragrance (in Sanskrit it means ‘the fragrant one”) and a nutty flavour. Rice is also categorized by the length of its grain, as long-grain, medium-grain, and short-grain. Long-grain rice, such as basmati and jasmine, is less sticky and fluffier when cooked, and ideal for preparing flavoured rice dishes such as biryani, fried rice and pulao or pilaf (which includes Shahi pulao, Zafrani pulao, Vegetable pulao, Andhra Chicken pulao etc). Medium-grain rice is more sticky and chewy, while the shorter varieties, such as the Italian arborio, are extremely sticky and chewy, and good for dishes like the Indian Khichdi (pongal) and Italian risotto and gruels like ganji or conji.

The various kinds of rice form the staple food for about half of the world’s population. It is eaten extensively all over the South and East of Asia as well as in Africa, Middle East, Latin America and the West Indies. In terms of grain production it is second only to maize. As a rough guide to its importance, the Chinese word for rice is the same as their word for food. Phodnicha Bhath or Masala bhath can be served either as a main dish or side dish. Simple fried rice, without any vegetables, meat or seafood, makes a nice substitute for plain cooked rice at an evening meal. At Chinese banquets, fried rice is frequently served at the conclusion of the main meal, before the dessert course.

To prepare this delicious and appetizing Phodnicha Bhath, firstly heat 2 tbsp oil in pan and when the oil gets hot, add mustard seeds. When the mustard seeds start crackling, add cumin seeds, chopped onions, green chillies, curry leaves and salt. Sauté the onions until they are translucent.

Add hing, turmeric, red chilli powder, garam masala and chopped tomatoes. Cook them until they become soft and then add the cooked rice and toss gently. Top it off with chopped coriander and switch off the flame. Cover the pan with a lid and allow it to sit for about 5 mins so that all the flavours blend nicely before serving.

This recipe can also be made using leftover cooked rice and in Maharashtra it is called as “Phodnicha Bhaat”. Serve hot with fried papad, yoghurt and mango pickle.

Tip –

You can add roasted peanuts to enhance the taste and flavour.

If you are using leftover rice then rub the rice between your fingers to get rid of any clumps before cooking.

One of the secrets of fried rice is that the ingredients are cooked separately – helping them maintain their distinct flavours – and then combined in the final stages of cooking.

Health benefits of rice are many. They are a great source of complex carbohydrates which give us the energy we need. Rice contains all the amino acids essential for building and maintaining muscle tissue, and make up antibodies, enzymes, and hormones. These amino acids also help maintain healthy skin, hair, eyesight, and nourish the heart, lungs, tendons and ligaments, brain, nervous system and glands. As far as calories, carbohydrates, and protein are concerned, both brown and white rice contain similar amounts. However, in terms of vitamins and minerals, brown rice is a good source of vitamins such as Vitamin B1 (thiamine), vitamin B2 (riboflavin)  vitamin B3 (niacin), iron, along with magnesium and dietary fibre. Rice is low in fat, cholesterol, and sodium and hence makes a perfect food for those with high blood pressure and requiring a low-sodium diet. The calcium in rice (especially brown rice) helps lower blood pressure.

White rice is one of the easiest and quickest foods to digest requiring only an hour to completely digest it. As such, rice is an ideal health food for those who are debilitated and weak and require easy assimilation and quick energy. Because of its low fibre content, white rice is very soothing to the digestive system and rice gruels along with buttermilk are recommended for digestive disorders such as diarrhoea, dysentery, morning sickness, colitis, and jaundice.

Do try this dish and enjoy its flavours and benefits.

Enjoy Cooking!

Dalimbi Bhat

Dalimbi Bhat is a traditional, very delicious Maharashtrian delicacy made with field beans, rice and spices especially cooked for special occasions. This yummy pulao is aromatic, flavourful and has all the rich spices of India, the special spice mix Goda masala from the Maharashtrian cuisine and the flavourful sweet grated coconut giving this dish amazing taste and flavours that would tickle your taste buds craving for more.

Though the staple food at Maharashtra are a variety of Indian breads made of all kinds of flours, mainly jowar (jowar ki roti), bajra (bajre ki roti), or the commonly prepared rotis, chapattis or phulkas; rice is seldom cooked for special occasions and festivals. Rice is eaten throughout Maharashtra but is not totally dependent on rice only. Maharashtrian foods consist of large variety of vegetables, fish and coconuts. Tomatoes, brinjals, potatoes, dry beans are often used.  Fresh coconut is an inevitable part of cooking and is used to make variety of curries, masalas and garnish the food.

Dalimbi bhat or Dalimbay bhaat (Sprouted beans pilaf) is one of the popular rice pulao recipes often cooked during special occasions. There are other rice recipes also like the Vangi Bhath (Eggplant pilaf), Varan Bhat and Dahi Bhat (Yoghurt rice) that are popular in Maharashtrian cuisine. Dalimbi bhat makes a nutrient rich food as beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium. Moreover sprouted beans helps increase its vitamin and mineral content and makes it easily digestible too.

This dish is considered as a Maharashtrian delicacy and the Kadve or Kadu vaal is the most difficult ingredient to find. This variety of beans is generally used in Maharashtrian cuisine and they are also known as bitter field beans. These beans have a delicate, bitter taste which is considered as a delicacy when cooked. They are usually sprouted and cooked and the sprouting process is a bit unusual then the regular beans. They need to be soaked overnight in sufficient water until they appear swollen and puffed up. The water is drained and the beans are kept aside for about 4-5 hours for sprouting. Then they are soak in water again for at least an hour or two or put them in boiling water, which helps in removing the outer skin of the beans as they are slightly difficult to chew.

Dalimbi bhat is an exceptional dish that must be included in our meal especially to be given to the kids as they beans are naturally low in fat, an excellent source of fibre and a good source of protein.  Sprouted field beans when cooked, adds a nice variety to many dishes due to its unique flavour and has an amazing buttery texture. The beans complements coconut and ginger very well as many recipes have this unique combination. Field beans could also be added to soups or salads. Field beans also goes very well with sweet potatoes. It can be added to other vegetables or pulses or grains.

For preparing this exotic, mouth-watering Dalimbi bhat, firstly wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Wash and drain the rice and keep aside. Meanwhile bring 3 cups of water to a boil.

Heat oil in a heavy bottomed pan, when the oil is hot enough, add mustard seeds. When they splutter, add cumin seeds, crushed green chillies and curry leaves. Add soaked field beans and fry them for 2-3 minutes. Add turmeric powder, red chilli powder, garam masala powder, hing, coriander powder, goda masala and salt. Mix all the ingredients well.

Add rice (just water nicely and water drained) and mix well. Add hot water, i.e. for 1 cup of rice add 2 cups of hot water and stir gently. Add a pinch of sugar. (Check the seasoning and adjust as per your taste). Bring it to a boil and then cover the pan with the lid. When most of the moisture is evaporated, then add 1 tsp of ghee and sprinkle some fresh grated coconut and chopped coriander leaves. Cover with lid and simmer for another 5 mins. The Dalimbi bhat is ready to be served.

Tips -

The field bean is generally soaked in warm water after cleaning it properly to remove any dirt or stones present in it. This result in lowering the time required to cook these beans.

The bean may also be allowed to sprouted, by covering the beans soaked in water with the help of a muslin cloth. This may take up to 16 hours, depending upon the quality of the beans you are using.

Parboiling is an excellent cooking technique in which soaked beans are partially cooked in boiling water, but removed before it is cooked all the way through since beans takes a longer time to cook. Parboiling them in advance ensures that they get completely cooked in the final dish.

Field grain is a very healthy food item and also protects and cures many diseases. They are highly nutritious, supply vital nutrients to your body and give you an almost complete diet. They have a high content of Vitamin A, vitamin B and C. Field beans are very well known for lowering your cholesterol levels. It also has a high fibre content, which regulates your blood sugar levels, especially after a meal, and also helps in proper functioning of your digestive system.

Do try this wonderful, nutritious recipe and enjoy its exotic flavours. Click on the below link to watch the making of this Maharashtrian delicacy:

http://www.vahrehvah.com/DALIMBI+BHAT:7771

Enjoy Cooking!

Cannellini Vegetable Rice

Cannellini Vegetable Rice is highly nutritious and healthy Italian vegetable rice dish made by rice cooked with white bean, corn, herbs, salt, and pepper. This dish is a filling and wholesome perfect main dish for a nice chilly fall and winter evenings. Ideally served with some fresh garden salad and homemade bread for a well-rounded meal!

The Cannellini vegetable rice is easy and very economical to prepare. The combination of rice with beans and Italian stewed tomatoes is truly wonderful and makes a tasty and affordable family meal. Generally many of us may sound rice with beans boring, but however with a wide variety of beans available such as black beans, lentils, red kidney beans, lima beans and pinto beans, made with any type of bean offers a simple meal that delicious, appetizing, low in fat, high in fibre and protein, having zero cholesterol. In northern India especially in the state of Punjab and Haryana, Rajma Chawal is a very popular, healthy, nutritious and delicious rice base dish prepared with beautiful aromatic rice (basmati rice) cooked with rajma (red kidney beans) and spices. The dish is usually topped with some yummy desi ghee. Beans make a simple meal but very healthy, a super food and a great substitute for meat.

Beans are available in various forms, canned and dried. The canned version is the more convenient alternative, but it has up to 20 times the amount of sodium as dried beans and is more expensive. Dried beans generally require some prior preparation work (i.e. soaking and cooking) in order to be edible, but are healthier and cheaper than the canned variety. Moreover dried beans can be cooked in bulb and stored in freezer for future use, making them more convenient.

Cannellini is a popular variety in Central and Southern Italy which is closely related to the kidney beans. The dried beans or white beans are large white in colour with a firm texture and skin having a nut like flavour. This bean is very popular in Italy especially Tuscany and this beans are the reason Tuscans are referred to as ‘bean eaters’. The cooked beans have mild flavours and blends well with other spices and herbs. As such they share the common bean’s many health benefits: low in fat, high in protein, high in fibre, minerals, B vitamins etc.

Cannellini beans are very popular in many types of Italian cuisine. A staple of minestrones, fagioli’s, and salads, dried cannelleni beans make a gourmet addition to any pantry. (Cannellini beans are more easily harvested when dry, so fresh cannellini are rare.) Their low cost, long shelf life and gastronomic versatility make dried cannelleni beans indispensable in any gourmet kitchen. These gourmet beans double in size when soaked, so a few beans go a long way in a dish. The beans only need to be boiled for 10 minutes to remove the toxins, but boiling is the key. Whenever you think for preparing rice and beans (dried), always soak the dried beans overnight and then boil them in the cooker.

Before cooking, cannellini beans must be thoroughly rinsed. When cooked, the cannellini bean is fluffy and creamy. They are typically known for their smooth texture and nutty flavour. In many parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute. They can be found throughout America and Britain in minestrone soups and various bean salads.

Rice in India is the staple food and is cooked in enormous ways. They can prepared into a variety of rice recipes like Biryanis (adding meats (Mutton Biryani), seafood (Shrimp or Prawn Biryani or vegetables), Pulaos (Zafrani Pulao, Shahi Pulao, Zarda Pulao, Peas Pulao), Fried Rice (Chicken fried rice, Jeera fried rice, Egg fried rice, Spicy Pineapple fried rice). Rice is an extremely versatile ingredient and no matter what you desire like coconut (coconut rice), raw mango (mango rice), tamarind pulp and spices (pulihora), lime juice (lime rice) etc can be added to make unique, traditional and delicious dishes.

To prepare this traditional Italian Cannellini Vegetable Rice, firstly heat oil in large non-stick skillet over medium heat. Add chopped onions and bell peppers and cook stirring on and off. Cook until the onions are soft and translucent, about 3-4 minutes.

Stir in rice, add water and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the rice is cooked. Pour stewed tomatoes into blender and process until pureed. Add this puree to the rice along with the beans, corn, herbs, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes. The Cannellini vegetable rice is ready to be served.

Ultimately Rice and beans make a nutritious family dinner, and makes the finest, lightest and fluffiest with full of flavours. It also is a great addition to a pot luck dinner! Best of all, there are myriad ways to prepare these two staple foods. To enjoy learn making this scrumptious rice and beans recipe, click on the link below for detailed recipe:

http://www.vahrehvah.com/Cannellini+Vegetable+Rice:2342

Tip: Adding salt to the cooking water can toughen some beans, with their already firm texture and skin you might want to go easy on the salt, or leave it out entirely.

Enjoy Cooking!

Nei Chor

Nei Choru which is the traditional Ghee rice, a popular dish from the cuisine of Kerala cooked by caramelizing lots of onions combined with basmati rice cooked in dollops of ghee and spiced with whole spices resulting in a very flavourful and aromatic rich delicacy. It’s very easy, quick to prepare and extremely delicious.

Nei Chor or Ghee rice is a simple recipe as it needs only a hand full of ingredients and is totally flexible as you can customize the dish as per your taste with whatever spices and ingredients available in your store. Nei Chor is a famed delicacy of south India especially a speciality dish from the Malabar coastal region in Kerala. This dish is a semi version of a biryani and is usually taken along with spicy non-vegetarian dishes. Traditionally cooked ghee rice is a simplified version of the Malabar Mopla biryani.

The Nei Chor is staple food for the daily requirements and goes with any kind of meat or vegetable curries. It is a very popular dish that generally graces the menu during festivals, parties and other occasions in south India. This dish is much like among the Kerala Muslim community and goes excellently well served with Chicken Korma. Nei Chor or Ghee rice can also be eaten on its own and often liked among kids. It is a quick and easy dish, but that does not in any way affect its grandeur. It definitely belongs to the group of those royal dishes such as Biryani and Pulaos. The flavour of the ghee and the spices makes it all the more majestic.

Nei choru or Ghee rice is royally and delicately spiced aromatic basmati rice with a strong flavour of ghee. The rice is roasted in ghee with cardamom, cloves and cinnamon and cooked to perfection and finally garnished with roasted cashews, raisins and onions. It takes just less than 20 minutes from start to finish and is perfect for potluck parties since it pairs up well with spiced curries as well as simple raitas.

Ghee, or clarified butter, is butterfat that has been separated from the water, proteins, and salt in butter. Ghee is used heavily in Indian cuisine and is considered an extremely pure food in South Asia, and may be used to anoint representations of the deities, both in home worship, performed by laity, and in Temple worship, performed by Brahmin priests. Originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine and ritual.

It is traditionally used Indian cuisine and gives a rich nutty taste. The texture, colour and taste of ghee depend on the source of the milk from which the butter was made and the extent of boiling and simmering. Ghee has a longer shelf life, both refrigerated and at room temperature. Ghee is a versatile ingredient that is used in making a variety of vegetarian, non-vegetarian dishes and making of delicious and mouth-watering Indian sweets. In southern India, Ghee is served with dosa.

In many parts of India and Pakistan, especially in Punjab, Haryana, Gujarat, Maharashtra, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is considered to be a must have with Baati. All over north India, people dab Roti with ghee. In the Bharuch district of Gujarat, Ghee is served with khichdi, usually an evening meal of yellow rice with curry. Ghee is also used in preparing delectable Indian sweets such as Mysore pak, and different varieties of halva and ladoo. Ghee is an important part of Punjabi Cuisine and traditionally, the Parathas, Daals and Curries in Punjab often use Ghee instead of oil, in order to give the food added richness and taste.

For preparing this royale Nei Chor or Ghee Rice, firstly soak the basmati rice in water for about an hour. Drain the water from the rice and keep aside.

Add 2 teaspoons of ghee in a vessel and heat. Add the drained rice to this once its heated and keep stirring the rice until all the water gets dried and rice grains get coated by the small amount of ghee added (do not do this for long as you do not want the rice to be fried but only dried). Set the dry sautéed rice aside.

Prepare the pressure cooker for cooking the rice. Add one cup of ghee in the pressure cooker and in the time in heats up, slice the onions to be added. Add the sliced onions to the hot ghee and always add a little salt at this point to fasten the process of the onion frying. Keep stirring the onions till they are fried to slight brownish colour but not totally roasted. At this point, add the whole pieces of spices (garam masala) to the hot ghee. Add the dried and sautéed rice in the pressure cooker and add water in the measure of 1.5 cup water for every 1 cup of rice. Make sure that the measure of water is absolutely right or else it could spoil the rice.

Mix the content well and pressure cook it until you get a single whistle. (Tip: Do not put the whistle on top until you see steam coming out of it as this makes sure your rice is not prematurely cooked.) Do not open the cooker for 10 minutes after it’s switched off. After 10 minutes, open the container and mix well. Add the fried cashews to this and again mix well. The delicious Nei Chor is ready to be served with any delicious curry or a simple raita (either cucumber raita or onion raita).

Variations – You can add a handful of peas or mint leaves along with rice and cook, if you feel it is too plain. You can fry cashew nuts and raisins in ghee and garnish it. You can also garnish it with fried onions.

Ghee rice is quick, simple, full of flavours, royal and makes a scrumptious wholesome meal. Do give it a try. Your family and friends would just enjoy licking their fingers. Click the link for detailed recipe:

http://www.vahrehvah.com/Nei+Chor(Traditional+Ghee+Rice+):6616

Enjoy Cooking!

Mint Cilantro Pulav

 Mint Cilantro Pulav is excellent rice based wholesome meal made with the popular wonder herbs of Indian cuisine, pudina (mint) and kothmir (cilantro or coriander) combined and cooked with aromatic basmati rice. This is extremely a light, aromatic and immensely flavourful rice dish that calls for just a handful of ingredients.

The mint and cilantro flavour is subtly infused in the rice without being overpowering. The rice is wonderfully tinted with a natural light green colour shade, smelling of warmth and shine; this dish makes for an endearing meal to serve your family and friends. Mint and Cilantro are two versatile herbs that are used in various cuisines for flavouring the dish. They are added to salads, soups, gravies and beverages etc. There are also used for garnishing various recipes and fresh juices.

Mint is refreshing and used for garnishing various summer coolants for its stimulating fragrance and taste. Gingered Mint Lemonade is an incredible summer drink to quench your thirst. The flavour and aroma of mint is revitalizing and lifts up the value of the dish with its aroma and the sweet and pungent cilantro leaves adds flavour to the dish. Apart from bracing its flavours, these herbs are also cherished for its health and medicinal uses.

Mint is one of the easiest herbs to grow and grows quickly which needs minimal sun, water and fertilizers compared to other herbs. Mint is often used in flavouring tea, ice cream, candy, gum and toothpaste. Mint is often used raw, and the leaves are usually chopped or pounded to release the oil which produces the minty flavour. Mint is a common ingredient in European, Middle Eastern or African foods, and is also used in drinks, cocktails, and desserts.

Mint is known to have originated in Asia and the Mediterranean region. In the Middle East mint tea is still served to guests on their arrival, whilst in ancient Greece, the leaves of mint were rubbed onto the dining table, which was a sign of their warm greeting. Mint was also often used as an air freshener and was placed in the rooms of houses, synagogues and temples to clear and freshens the air and gets rid of the unpleasant odours from the room. The Greeks and the Romans used mint as a perfume and a bath scent, as well as using it in medicine and in cooking.

South Asian rice dish (in Afghanistan, Bangladesh, Nepal, Pakistan, India, and Iran) is also known as Pilaf. There are a variety of pulaos that you can make with slight variations that includes dishes like Zafrani Pulao, Vegetable Pulao, Zarda Pulao, Pea Pulao, Prawn Pulao, Yakhni Pulao, Kashmiri Pulao and many more in the list.

To prepare this aromatic Mint Cilantro Pulav, firstly make a fine paste of mint leaves, cilantro green chillies (add half lime optional) and keep aside. Take a pan and add ghee (clarified butter) and once it is heated, add ginger garlic paste and once it turns brown and flavourful, add whole garam masala, cumin seeds. Immediately add cut vegetables such as potatoes, peas, beans and carrots and fry for about 5 minutes. Now add roasted cashew nuts followed by cilantro/ mint/ green chillies paste and cook for another 5 minutes.

Add basmati rice and salt and cook on medium/low flame till the rice is completely cooked by covering with a lid stirring occasionally. The pulav should be ready within 20 minutes.

The Mint Cilantro Pulav is a quick and simple meal that can be served with some papad or potato chips or a delicious raita. You can also make this a rich meal during parties serving with delectable chicken or potato gravies. A perfect party dish and also ideal for lunch boxes or picnics!

Mint is a very valuable herb as it contains a number of vitamins and minerals which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. It also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

Gopalkala

Gopalkala is simple yet delicious dish which is very similar to the south Indian curd rice except that this is made with poha (broken rice), curd, cucumber, ginger, fresh coconut and flavored with cumin seeds.

Generally this delicious dish is prepared on the occasion of Janmashtami, i.e, the birthday of Lord Krishna. The devotees of Lord Krishna prepare Gopalkala and other favorite traditional dishes favorite to the Lord. On the midnight of Janmashtami, these scrumptious dishes are offered to the Lord to welcome him. It is said that Lord Krishna was born in midnight hence Janmashtami is celebrated in the midnight singing and dancing in praise of Lord Krishna.

Basically most of the varieties of sweets are prepared with diary products that include butter, milk or curd. Gopalkala is one of those luscious salty recipe prepared during this festival. Prepared from beaten rice, curd, ghee and cucumber, this salty recipe is generally prepared in every home where the festival of Janmashtami is observed. Gopalkala is extremely easy and hardly takes few minutes to prepare. Gopalkala is offered to the Lord as Prasad and then distributed to all the devotees after the pooja and aarti. Besides being delicious to taste and yummy, it is appetizing and stomach filling. It is an excellent recipe for those devotees who were fasting the whole day.

Gopalkala is absolutely a chatpata and scrumptious recipe spiced with few green chilies, flavored with cumin seeds and gives a soothing, refreshing and cooling effect from cucumber. Gopalkala is specially offered to Lord Krishna as the Lord is known for his love for milk, curd and butter. It is said that Lord Krishna would graze cattle with his fellow cowherd friends. At lunch time He would mix all the food bought by his friends with His own, and made a Kala. Hence, kala is a mixture of food with milk, curd, and butter.

For preparing this delectable rice based dish, firstly soak the beaten rice (also known as poha, atakulu) for about 10 minutes. Grate fresh coconut. Roughly chop the cucumber and finely chop the green chilies and ginger.

Melt little ghee in a small pan for the tempering and when the ghee gets hot, add jeera (cumin seeds), green chilies and ginger. Pour over the beaten rice and add in the remaining ingredients and mix well. Gopalkala is a healthy and nutritious dish that would be liked by one and all. To prepare this dish, do click on the below link for detailed recipe:

http://www.vahrehvah.com/Gopalkala:3020

Janmashtami is a festival made of a variety of sweet delicacies like the laddus, payasam, kheer or shrikhand and so on. Gopalkala is also another name of the Dahi handi festival that comes from the dish prepared on this festival day. The gopalkala dish is placed in the Dahi handi pot and most of the young men and women compete against each other to break open the pot placed high above the ground. In Maharashtra, group of men and women form human pyramids to break the Dahi Handi pot.

Curd is an excellent diary product which provides lot of health benefits as it is a very good source of calcium, phosphorus, riboflavin, vitamin B2 and iodine.