Holy Feast: Traditional Indian delicacies fit for the Gods

If you’ve ever wondered what God’s daily diet is like, we’d imagine it to be just like this – decadent, drenched in dollops of butter or ghee. Here are two recipes straight from the kitchens of Marasa Sarovar Premiere, Tirupati. Go ahead and indulge in some traditional Indian delicacies…

Guggillu (Tempered Black Chana)

2 cups water, 1 cup black chana (chickpea), soaked overnight, 1/2 cup onion, chopped, 1 tbsp coconut, shredded, 1 tbsp oil, 1/4 tsp chilli powder (optional), 1/2 tsp lime juice, 1/2 ginger, grated, salt to taste

For the seasoning 1/2 tsp chana dal (split bengal gram), 1/2 tsp mustard seeds, 1/2 tsp split urad dal (black gram), 2 red chillies, 1 sprig curry leaves

Method Pressure cook the soaked chana with water for 3 whistles until well cooked. In a shallow saucepan, heat oil and add seasoning. When the mustard starts to splutter add onions and ginger and saute until translucent. Add the cooked chana, chilli powder and salt and saute in low heat for 10 minutes. Toss in shredded coconut, saute for 2 more minutes and remove from heat.

Jalebi

3 cups sugar, 2 cups all-purpose flour, 1 cup water, warm, 2 tbsp semolina or rice flour, 2 tbsp yoghurt, 1 tbsp kewra water or rose water, 1/2 tsp baking powder, 1/2 tsp green cardamom seeds powder, 1/2 tsp saffron, ghee or vegetable oil

Method Add all-purpose flour, semolina or rice flour, baking powder, curd and 3/4th cup of water in a bowl and whisk it well. Add remaining water and whisk until smooth. Keep it aside for about 2 hours to ferment. Whisk again before use. Prepare sugar syrup by dissolving sugar in water. Just before the syrup is ready add saffron and cardamom powder. In a deep frying pan, heat oil on medium heat. Fill the batter in a piping bag (or jalebi cloth with a hole). Pour into the oil in a circular motion. Deep fry until they turn golden and crisp but not brown. Remove from pan and place it on kitchen paper to absorb excess oil. Soak in sugar syrup for atleast 4-5 minutes.