There’s a different charm to prasaads served at temples. The recipes are a mix of devotion and flavour and tapping on the dynamism of these temple-style foods, a diner at Rishikesh - Varr – Temple Foods of India has rolled out delectables to satiate your hunger and soul. Here’s Chef Anuj Kapoor sharing two recipes. Try them at home.
Dhuaan Chaas
A delightful variation of the regular chaach, characterised by the earthy flavour of the smouldering upala (dry cow dung). This recipe can be served in winter as well as the smoking process ‘warms’ the ingredients.
Ingredients
· 1 Ltr chaach
· ½ tsp roasted cimun powder
· 1 Tbsp chopped coriander
· ½ tsp chopped green chilli
· ¼ tsp chopped ginger
· 1 ½ tsp sendha namak
· 1 tsp
For Dhuaan
· A good pinch of strong heeng
· 1 gobar ka upala (cowdung cake)
· 1 tbsp ghee
Method
Gol gappa Chaat
Golgappa
Chaat
Filling
Topping
Method
For the gol gappa
Sift the flour and sooji together thru a coarse sieve.
Add 2 Tbsp of sunflower oil
Knead into a tight dough using chilled water as required.
Cover with a damp cloth and rest in a refrigerator for 1 hour.
Make small golgappas
Fry in oil on medium heat.
For the filling
Mix together all ingredients, set aside.
For topping
Beat yoghurt(dahi) into smooth consistency with a generous pinch of sugar
Mix Kachalu slices with chutneys and spices
Assembling
Fill the golgappas with the filling
Pour over the yoghurt
Sprinkle the spiced kachalu over
Garnish with mint and coriander
Drizzle more chutneys on top, enjoy