Lord Krishna held Govardhan giri for seven days to protect the Brij vasis and cattle from heavy rain and flood caused by Indira. He didn’t eat for seven days. Children usually have eight servings everyday Four full meals and four snacks. On the eighth day when rain stopped a Gopi named Lalitha prepared 7×8 that is 56 varieties of food for Lord Krishna. Devotees prepare 56 varieties on special occasions like Srijayanthi, Govardhan Puja etc.

Preparing Chappan bhog for Srijayanthi was in my list for almost five years. After suffering from fever and cold during the last week of August, I almost gave up this year too. I had to clean the puja items, Get a new garment ready for Lord Krishna all this single handed!

On Saturday my manni sent a video of ISKON swamiji who said we can experience real happiness by serving Lord Krishna. I decided that very moment to Serve Lord Krishna preparing Chappan bhog Prasaadam for Srijayanthi. I prayed to God to help me complete this task. A little bit of planning and faith that God’s grace is with you, it is not at all difficult.

I started off on the auspicious day Mahasankatahara Chathurthi with the blessings of Lord Ganesha!

For Srijayanthi/Janmashtami everything is prepared at home from the scratch. Like flour for Bhakshanams, Khova for some sweets, Butter for Navaneetham etc etc. All items can be prepared in small quantities. Usually I make 50 to 60 pieces of sweets. I decided to make just 4 pieces of each but ended up making 6 to 16 pieces!
Lord Krishna ‘s birth is celebrated when Ashtami and Rohini fall together. Auspicious time to celebrate Srijayanthi this year was from 6th midnight to 7th morning 10:30. So I did the puja today morning.

On Day -1
9 items

1.Rava urundai (Laddu)
2.Payantham urundai (moong dal laddu)
3.Wheat flour laddu
4.Groundnut laddu
5.Ellurundai (Til laddu)
6.Dates anjeer rolls
7.Dhaniya panjeeri
8.Makhna toast
9.Sukku vellam

Day – 2

10. items

10.Coconut burfi
11.Thattai
12.Seedai
13.Vella Seedai
14.Chiroti
15.Aval Chivda
16.Namakpaara
17.Maida biscuits
18.Toasted Almonds
19.Toasted Cashews

Day – 3
5 items

20.Badam halwa
21.Omapodi
22.Ribbon pakoda
23.Groundnut pakoda
24.Green peas burfi

Day -4
5 items

25.Mysoor pak
26.Thrirattipal
27.Basundi
28.Gulab jamun
29.Rajgira halwa

Day -5
On Srijayanthi day

30.Navaneetham
31.Honey
32.Milk flavoured with Cardamom, edible camphor and Saffron
33.Butter milk
34.Paanagam
35.Akkaara adisil
36.Ven Pongal
37.Annam with ghee
38.Kalathu paruppu
39.More kuzhambu
40.Saathamudu (Rasam)
41.Kadambam
42.Lemon rice
43.Curd rice
44.Vazhakkai karamedhu (Raw banana curry)
45.Toasted paneer
46.Carrot Pachadi (Raita)
47.Nellikkai pachadi (AmlaRaita)
48.Idly
49.Vangara dosai (Pepper dosai)
50.Coconut chutney
51.Naval pazha flavoured Curd
52.Chida dahi
53.Vadai
54.Fruit salad
55.Cucumber carrot salad
56.Fruits (Banana, Apple, Pomegranate Grapes,Sapota, Naval Pazham)

Ingredients for Neer Dosai:

1. Raw rice  – 2 cups
2. Coconut (Grated) – ¾ cup
3. Salt to taste

Method:

• Wash and soak the rice for 3 hours or overnight.
• Grind the rice and coconut to a very fine batter. Add salt and 4 cups water.
• The batter should be of butter milk consistency. 
• Heat a tawa with rim on a medium flame. It should not be too hot. *Hold the tawa in your left hand and spread the batter on to the tawa with a cup or deep ladle.
• Now place the tawa back on the stove and keep the flame high. Turn the dosa after one minute.  Cook both sides and place the dosa on to a plate.
• Continue with the rest of the batter in the same way. Always stir the batter before pouring on to the tawa.

*Preparing this dosa is tricky and one can learn by practice only.

Capsicum chutney

Ingredients:

1. Yellow red and green coloured capsicum – 1 cup (roughly chopped)
2. Urad dal  – 2 teaspoons
3. Channa dal  – 2 teaspoons
4. Coriander seeds – 2 teaspoons
5. Mustard seeds – 1 teaspoon
6. Red chili – 2
7. Green chili – 1
8. Curry leaves – 6 leaves
9. Perungayam – a small piece
10. Til oil  – 1 table spoon
11. Tamarind – 2inch piece
12. Salt to taste.

Method:

• Heat oil and fry coriander seeds, urad dal, channa dal, perungayam, mustard seed and red chillies till golden.
• Add the chopped capsicum, green chili, tamarind and curry leaves and sauté on a medium flame. Cover and cook on low flame till the capsicum is soft.
• Allow to cool. Add salt and grind to a paste. You can serve this chutney with any tiffin or serve with rice.

For Rabdi

1. Milk -1/2 liter
2. Sugar or jaggery -2 tablespoons
3.Cardamom powder -1/2 teaspoon
4. saffron leaves  – a few

For Paneer balls

1. Paneer -200 grams
2. Rava -2 tablespoons
3. Cardamom powder -1/2 teaspoon
4. Baking soda – 2 pinches
5. Oil for frying

Method:

1. Boil the milk on a medium flame stirring occasionally.
2. when reduced to half add jaggery or sugar, cardamom powder and saffron leaves.
3. Keep aside
4. Grate paneer. Grind Rava to a fine powder.
5. Mix paneer, rava and cardamom powder
6. Knead to a soft dough.
7. Add 2 pinches baking soda and knead for one more minute.
8. Shape into small balls.
9. Heat oil on a medium flame. fry the balls till golden.
10. Add the balls into the Rabdi and boil for 3 minutes on a low flame.
11. Garnish with sliced nuts

Tips:

Do not knead for long after adding baking soda
While frying leave the balls to set for a minute before turning

Ingredients :

1.Besan
(kadalai maavu) – 1cup

2.Rice flour -1 cup

3. Salt to taste

4. Hing -1/4 teaspoon

5. Chili powder  -1 teaspoon

6. Water – 2 cups approximately

7. Oil for deep frying

8. Karpooravalli leaves (Ajwain, Omam leaves) Optional

9. Vegetables of your choice.

luke warm water -1 cup
wheat flour. -1 cup
maida. -1 cup +1 tablespoon
Olive oil – 1 tablespoon
yeast -1 teaspoon
sugar -2 teaspoon
salt 1/2 teaspoon
ajwain -1 teaspoon

Method:

1.Add yeast sugar and a tablespoon maida to luke warm water and leave for ten minutes

2.Add wheat flour, maida, 2 teaspoons olive oil and salt. Knead to a supple dough.

3.Add one more teaspoon of oil knead well.
Cover and allow to rise for 2 hours.

4.Add crushed ajwain to the dough. Knead well.

5.Roll out the dough and stamp out rounds. Make roses as shown in video.

6.Bake in preheated oven for 10 to 15 minutes. Till the buns brown.
Baking time will differ depending on the oven model.

Lady finger – 6 nos
Brinjal – 1 medium sized
Plantain – 1/2
Toordal – 1/2 cup
Tamarind – lemon sized
Redchillies – 2 nos
Mustard seeds – 1/2 teaspoon
Turmeric powder – 1/2 tea spoon
Hing – 1/4 teaspoon
Oil – 2 teaspoons
Curry leaves – 1 twig
Salt to taste
Method

Wash and cut the vegetables to 1 inch slices.
Soak tamarind in warm water and take out 3 cups of thin water.
Wash and pressure cook the toor dal with 2 cups of water.
Heat oil in a heavy bottomed pan, add mustard seeds. When it crackles add redchilli pieces.
When redchillies are brown, add curry leaves and the vegetables.
Add turmeric and hing powder. Stir for a few minutes.
Add the tamarind water, cover and cook on a medium flame till the vegetables are soft.
Mash the toordal and add to the cooked vegetables. Add salt and simmer for 3 minutes.
Serve hot with rotis or rice.