![\"jagannath](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/jagannath-mishra-feast-gaura-purnima-iskcon-bangalore.jpg\" "\\"jagannath")
<\/p>\nCheck out these mouth-watering recipes for preparing delicacies on the occasion of the festival of Sri Jagannatha Mishra.<\/p>\n
<\/p>\n
Sri Jagannatha Mishra was the father of Sri Chaitanya Mahaprabhu<\/a><\/span>. The festival of Jagannath Mishra is observed on the day following Gaura Purnima (Appearance Day of Sri Chaitanya<\/a> Mahaprabhu). On this day, Jata-karma samskara (ritualistic ceremonies prescribed at the time of birth) was performed to baby Nimai (Sri Chaitanya Mahaprabhu). There was a grand celebration at the home of Jagannatha Mishra along with a feast, celebrating the birth of his son.<\/p>\n Here are some recipes for you to celebrate this festival by preparing and offering these special dishes to Sri Chaitanya Mahaprabhu.<\/p>\n Vegetable Jalfrezi<\/strong><\/span><\/p>\n Cooking time:<\/strong> 30 minutes Serves:<\/strong> 5<\/p>\n Ingredients:<\/strong><\/p>\n Cooking time:<\/strong> 25 \u2013 30 minutes<\/p>\n Serves:<\/strong> 8 \u2013 10<\/p>\n Ingredients:<\/strong><\/p>\n In to the pressure cooker <\/strong><\/p>\n (Be careful not to burn it. If you feel the ghee\/oil is too hot then take the pan off the flame and put the powder and fry. But I suggest not heating the ghee\/oil till it starts smoking. That\u2019s the bad point to put in the powdered spices.]<\/p>\n Ingredients: Nut soaking time:<\/strong> Overnight or at least 4 hours (in hot water)<\/p>\n Cooking time:<\/strong> 20 minutes.<\/p>\n Serves: <\/strong>4 or 5<\/p>\n Ingredients:<\/strong><\/p>\n Soaking time: <\/strong>Overnight Cooking time: <\/strong>15\u201320 minutes after frying the vegetables individually.<\/p>\n Serves: <\/strong>5-6<\/p>\n Ingredients:<\/strong><\/p>\n Vegetables \u2013 <\/strong>to be fried individually in oil\/ghee<\/p>\n Method:<\/strong><\/p>\n Note: <\/strong>Tastes best if prepared and kept much earlier. Say a day before. Serves :<\/strong> 7<\/p>\n Cooking Time: 45 minutes to 1 hour.<\/p>\n a) Ingredients to make RABDI<\/strong><\/p>\n Draining time: 1 hour<\/p>\n Kneading time: <\/strong>approximately 10 minutes<\/p>\n Press a bit in the middle of the ball using your thumb. Keep aside.<\/p>\n c) Ingredients for SIMPLE SYRUP:<\/strong><\/p>\n The following steps to be followed once the syrup and chenna balls are ready.<\/p>\n STEP 1: SIMMER<\/strong><\/p>\n Once rabdi as well as chenna patties have come to room temperature drop in chenna patties into the rabdi and garnish with dry fruits.<\/strong><\/p>\n Dahi Gobi<\/strong><\/span><\/p>\n Marinade time: <\/strong>15 minutes Cooking time: <\/strong>15 minutes<\/p>\n Serves: <\/strong>4-5<\/p>\n Ingredients<\/strong><\/p>\n Marinade:<\/strong><\/p>\n *Parboiling is a technique used to cook some veggies to remove impure substances or foul-tasting substances from it. It is also done to soften some veggies which will then be cooked in other ways like grilling or stir-frying.<\/p>\n Ajwain Puri<\/strong><\/span><\/p>\n a) Kneading the dough<\/strong><\/p>\n Take the puris out of oil and put it on a paper towel \/ tissue to get rid of excess oil.<\/p>\n Check out these mouth-watering recipes for preparing delicacies on the occasion of the festival of Sri Jagannatha Mishra. Sri Jagannatha Mishra was the father of Sri Chaitanya Mahaprabhu. The festival of Jagannath Mishra is observed on the day following Gaura Purnima (Appearance Day of Sri Chaitanya Mahaprabhu). On this day, Jata-karma samskara (ritualistic ceremonies prescribed at […]<\/p>\n","protected":false},"author":1,"featured_media":1657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-1516","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-festival-recipes"},"_links":{"self":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/1516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/comments?post=1516"}],"version-history":[{"count":15,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/1516\/revisions"}],"predecessor-version":[{"id":6395,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/1516\/revisions\/6395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media\/1657"}],"wp:attachment":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media?parent=1516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/categories?post=1516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/tags?post=1516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n![\"vegetable](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/vegetable-jalfrezi-gaura-purnima-iskcon-bangalore.jpg\" "\\"vegetable")
<\/p>\n\n
\nSpices:<\/strong><\/p>\n\n
\nMethod:<\/strong><\/p>\n\n
\nTamatar Moong Dal \u2013 subtle yet fiery<\/strong><\/span><\/p>\n![\"tamatar](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/tamatar-moong-dal-gaura-purnima-iskcon-bangalore.jpg\" "\\"tamatar")
<\/p>\n\n
\nSpices \u2013 to be dry-roasted on low flame for 8-10 <\/strong>minutes. Grind to powder.<\/strong><\/p>\n\n
\nSeasoning <\/strong><\/p>\n\n
\nMethod:<\/strong><\/p>\n\n
\n
\nSpinach and Badam Sak<\/strong><\/span><\/p>\n![\"spinach-badaam-sak-gaura-purnima-iskcon-bangalore\"](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/spinach-badaam-sak-gaura-purnima-iskcon-bangalore.jpg\" "\\"spinach-badaam-sak-gaura-purnima-iskcon-bangalore\\"")
<\/strong><\/p>\n\n
\nMethod:<\/strong><\/p>\n\n
\nShukto<\/strong><\/span><\/p>\n![\"shukto](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/shukto-gaura-purnima-iskcon-bangalore.jpg\" "\\"shukto")
<\/p>\n\n
\nMasala<\/strong><\/p>\n\n
\n* 25 gms of panch phoron = 1 tsp EACH <\/strong>of fenugreek, fennel, cumin, black mustard, and ajwain seeds.<\/p>\n\n
\nRas Malai<\/strong><\/span><\/p>\n
\n![\"ras](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/ras-mallai-gaura-purnima-iskcon-bangalore.jpg\" "\\"ras")
<\/p>\n\n
\n<\/strong><\/li>\n
\nb) Ingredients for CHENNA:<\/strong><\/p>\n\n
\n
\nProcess:<\/strong><\/p>\n\n
\nSTEP 2: ROLLING BOIL<\/strong><\/p>\n\n
\nSTEP 3: EXTRA HOT WATER<\/strong><\/p>\n\n
\nSTEP 4: READY<\/strong><\/p>\n\n
\n(Take care while draining the water. Do not press between your palms, rather put it in a wide strainer and press gently using a broad spoon. Whether you press between your palms or use a strainer you sure don\u2019t want to put a lot of pressure on the patties as they tend to break.)
\n<\/em><\/p>\n
\n![\"dahi](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/dahi-gobi-gaura-purnima-iskcon-bangalore.jpg\" "\\"dahi")
<\/p>\n\n
\n<\/strong><\/li>\n
\nSeasoning:<\/strong><\/p>\n\n
\nMethod:<\/strong><\/p>\n\n
![\"ajwain](\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2015\/07\/ajwain-puri-gaura-purnima-iskcon-bangalore.jpg\" "\\"ajwain")
Ingredients <\/strong><\/p>\n\n
\nMethod:<\/strong><\/p>\n\n
\nb) Frying in oil <\/strong><\/p>\n\n
\n<\/strong>Related Links:<\/strong> <\/span>Sri Gaura Purnima<\/a> | Sri Chaitanya Mahaprabhu<\/a> | Gaura Arati<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"