Monday, 24 November 2008

Kadam Bhog

Kadam bhog is the delicacy which not only symbolizes the beginning of Hindu New Year but also celebrates the arrival of all new winter crops. This dish also known as Kadam Bhat or Annakut is the Rajasthani dish which is made on the day, just after Diwali. Popularly known as Ram Ram Ka din, on this day people make offerings of vegetables, lentils and rice in the temples all day and in the evening Kadam bhog is made using them and is distributed to everybody as prasad or bhog, as the name signifies. Even in houses this is the only food, which is made on that day. Taste of this recipe is undefinable and making this dish just after diwali seems logical too. As after having all the heavy and oily dishes all through the festive season, kadam bhog is a good relaxation for our tummys :)

Serves : 2


Ingredients :

  • Rice : 3/4 cup
  • Mong Dal : 1/4-1/2 cup
  • Ghee : 2-3 tsp
  • Cumin seeds : 1tsp
  • Bay Leaves : 2-3
  • Cinnamon Stick : 2"
  • Cloves : 3-4
  • Pepper corns : 3-4
  • Carom Seeds(Ajwain) : 1tsp
  • Asafoetida : a pinch
  • Salt : To Taste
  • Red Chilli Pd : 1- 11/2 tsp
  • Turmeric Pd : 1tsp
  • Corriander Pd : 1-2 tsp
  • Grated Ginger
  • Radish : 1/4 cup (cut into small cubes)
  • Carrot : 1/4 cup (cut into small cubes)
  • Pumpkin : 1/4 cup (cut into small cubes)
  • Bottle Gourd (Lauki) : 1/4 cup (cut into small cubes)
  • Tomato : 1 Chopped
  • Spinach : 1 cup (chopped)
  • Peas : 1/4 cup
  • Green Chillies : 1-2 (chopped)
  • Fresh coriander leaves : A handful (chopped)
  • Lemon Juice



Method:

  1. Soak Rice and dal for 15-20 mins.
  2. Now in pressure cooker add ghee and when its warm add asafoetida, cumin seeds, bay leaves, cinnamon, pepper corns, cloves, carom seeds, ginger and green chillies.
  3. Then add all the chopped vegetables and stir it well.
  4. Now add red chilli pd, coriander pd, turmeric pd and salt and stir well.
  5. Add 4 katories water and let it steam till 2-3 whistles.
  6. When pressure cooker cools down add lemon juice and stir well.
  7. Garnish with coriander leaves and serve piping hot.

P.S. Other vegetables can also be added like Brinjals, cauliflower, Sweet Potato etc. Adding Radish leaves will add a lot more taste to this recipe and potatoes should be avoided as they don't blend well with the actual taste of this dish and alters it greatly.

Kadam bhog is my entry for Rice Mela at Srivalli's Cooking 4 all Seasons

4 comments:

Srivalli said...

Thats really so good...thanks for the entry!

Archana said...

Thanks srivali :)

Kavita said...

Looks yummy! I looked all over Internet for recipe during Diwali. Now I know where to find :)

Shilpa said...

I am newly married and kadam bhog is specially made in my sasural on Goverdahan pooja. As it was a very complicated recipe; i was unable to memorize it. This article has helped me in learning the easy way to prepare the recipe :). Now i am waiting for next Diwali so that i will be able to prepare it myself.