Ker Sangri, Kabuli Rice: Create traditional 'Chappan Bhog' dishes at home

The elaborate meal, offered to Lord Krishna, consists of 56 dishes.

By ET Online | Jun 12, 2019, 06.28 PM IST

Pooja Singhal's recent show 'Pichvai Tradition and Beyond' at the Bikaner House in central Delhi brings to life the art form that originated abut 400 years ago in the holy town of Nathdwara. The Delhi-based Singhal, an ardent curator who had hosted her first show in 2015, has been working with artists to showcase the intricate style of painting that depicts tales from Lord Krishna’s life.

At this year's show at New Delhi's Bikaner House, Singhal incorporated a traditional Chappan Bhog (56 dishes which are part of a meal offered to Lord Krishna) based on the Sewa of Raag Bhog and Sringar of Srinathji - combining food and art in its heritage.

We asked chef Sarita Bazaz to share her recipes from the traditional meal.

Gatta:
Ingredients
Ajwain

Gram flour (Besan)
Soda
Oil or Ghee

Method
- Combine the ingredients and knead to form a dough

- Cut it into pieces and then boil them
- Further cut into smaller pieces
- Fry them

Gravy:
Ingredients
Tomato
Cashews
Tej patta

Cloves
Cardamom
Black pepper

Method
- Grind the ingredients to form a paste
- Take oil or ghee in a vessel
- Add in cumin (jeera), rai, asafetida (hing) and the paste
- Then add salt, chili powder, turmeric powder (haldi) and dhaniya powder
- After the masala has cooked, add gatta pieces and water and let it cook for a while
- Serve hot

The meal, consisting of 56 dishes, is offered to Lord Krishna.

Ker Sangri:
Ingredients
Sangri: 200 gm
Ker: 60 gm
Whole amchoor: 50 gm

Method
- Soak all the ingredients for a couple of hours, then boil with salt and turmeric powder
- Strain
- In a vessel, add mustard oil, asafetida (hing), sauf, kalonji, methi dana, tej patta, ajwain and whole chilies
- Add boiled ker sangri to it
- Add amchoor powder, turmeric, red chili powder, salt and cook for a while

Ker Sangri, Gatta, and Kabuli Rice form part of the elaborate meal.

Kabuli Rice (Jodhpuri Biryani)
Ingredients
Rice
Cauliflower
Onion
Peas
Potato
Bread pieces

Method
- Fry all the above ingredients separately
- Chop almonds, raisins (kiskmish), cashewnuts into small pieces and keep aside

For Gravy:
- Soak khas-khas in a little water and milk and grind into a fine paste
- In a vessel, add ghee, the khas-khas paste, curd, red chili powder, salt and the fried bread pieces
- Add saffron (kesar) to it and keep aside
- In another vessel, make a layer of boiled rice, gravy, fried vegetables and dry fruits alternatively and keep layering until finished
- Top with fried onion rings
- Cover the dish and cook for 20-30 minutes
- Serve hot

Five easy recipes that are perfect for a rainy evening

1/6

The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?

To make it even better, we asked Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi to add some spice to your monsoon with his secret recipes.

Now you have something new for each rain.