Don't blame us for being makhan addicts because even the Gods (read: Krishna) are with us. As Janmashtami approaches and preparations to celebrate Krishna's birthday are in full swing, we have the free license to OD on makhan, makhan and more makhan. So, we bring you five delectable Krishna-approved recipes dunked in makhan. Don't miss: Image courtesy: ©Thinkstock photos/ Getty images Read iDiva for the latest in Bollywood, fashion looks, beauty and lifestyle news.
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1. Homemade makhan To begin with, you must learn how to make fresh makhan at home. Trust us when we say this, it is one of the simplest recipes! Ingredients: 3 cups of cream (You can collect the cream from boiled milk over a period of time by storing it in your fridge, or buy fresh cream)
1/2 cup water
Method:
1. Bring the cream to room temperature.
2. Take a blender/ mixer and pour the cream into it.
3. Pour in half cup water.
4. Run the mixer/blender till you see the butter separating from the butter milk.
5. Pour it on a muslin cloth, tie a knot to form a potli and hang it so that all the buttermilk is drained out.
6. Your homemade makhan is ready.
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2. Makhan Misri Makhan misri is Krishna's favourite food and is served as Prasad on Janmashtami. Make sure the makhan is fresh and the God will be pleased. Ingredients: 1 cup makhan Method: 1. Coarsely grind the sugar and keep aside.
1/2 cup sugar (or less if desired)
Tulsi leaves for garnish
2. Take the makhan in a bowl and mix it with the sugar well.
3. Roll into small balls, garnish with Tulsi leaves and serve.
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3. Makhan Paratha
Moving onto the main course, we have makhan paratha. Here goes:
Ingredients:
4 tsp makhan
1/2 kg wheat flour
1 tsp salt
Buttermilk instead of water for kneading
Method:
1. Take the flour in a big bowl and add in makhan and salt.
2. Use the buttermilk, just like water, to knead the mixture and make a fine dough.
3. Keep aside for half an hour.
4. Tear a portion of the dough and make small lemon-sized balls. Flatten them and roll them out like chappatis.
5. Now, roast them on a tawa.
6. Serve with some melting makhan on top.
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4. Paneer Makhani This paneer makhani is prepared especially for Janmashtami since it contains no ginger, garlic and onion. Ingredients: 200 gms paneer, cut into cubes Method: 1. Put a non-stick pan on medium flame and allow it to warm up.
4 medium-sized tomatoes, pureed
1 green chilli, chopped lengthwise
12 cashew nuts, soaked in warm water for 10 minutes
1/2 cup milk
1 Bay leaf
2 tsp coriander powder
2 tsp chilli powder
1 tsp garam masala, freshly ground
1 tsp sugar
Salt to taste
3 tsp makhan
1/2 tsp kasuri methi
2. Melt two tsp makhan in the pan and add the bay leaf. Saute and let the bay leaf release its aroma.
3. Now, add in the coriander powder, chili powder, sugar and tomato puree. Saute and let it cook till the raw smell of the tomato puree disappears.
4. After the aroma disappears, cook it on low flame for five minutes.
5. Meanwhile, grind the cashews into a fine paste.
6. Check to see if the tomato puree is cooked. Add in salt as desired and the cashew nut paste.
7. Cook for five minutes while stirring in regular intervals.
8. Now, add the paneer and milk and gently stir. Let it cook for five minutes till the paneer absorbs the curry.
9. Sprinkle garam masala and kasuri methi. Take it off the flame and keep it covered so that the dish absorbs the masalas.
10. Serve after 10 minutes. Garnish with melted malai.
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5. Makhan Misri Samosa This samosa is unique as the stuffing is made of makhan misri and dry fruits. Ingredients: 500 gms refined flour Method: 1. In a big bowl, put the flour, fresh makhan and enough water to knead. Make sure you knead this to form a stiff dough and keep aside for half an hour. More On >>
2 cups makhan misri (check previous recipe)
1 cup almonds, coarsely ground
1/2 cup raisins, soaked in water
1/2 cup pistachios, coarsely ground
Refined oil for deep frying
Warm water for kneading the flour
1 tsp fresh makhan for kneading
2. In another bowl, mix makhan misri with ground almonds, raisins and pistachios.
3. Make small chappatis with the dough and fold them to make cones.
4. Fill it with the makhan misri and dry fruits mix. Make sure the stuffing is well sealed.
5. Heat the oil in a thick bottomed, deep pan for frying.
6. Fry the samosas in batches of two or three till they turn golden brown.
7. Place them on tissue napkins to absorb any excess oil.
8. Ready to serve.
Don't blame us for being makhan addicts because even the Gods (read: Krishna) are with us. As Janmashtami approaches and preparations to celebrate Krishna's birthday are in full swing, we have the free license to OD on makhan, makhan and more makhan. So, we bring you five delectable Krishna-approved recipes dunked in makhan.
Don't miss:
Image courtesy: ©Thinkstock photos/ Getty images
Read iDiva for the latest in Bollywood, fashion looks, beauty and lifestyle news.
