This recipe is a staple in my house, and 'The Hare Krishna Book of Vegetarian Cooking' offers a lovely beginner's version to start from.
Hint: You can cook it without paneer/curd and it's just as delicious. I don't always have paneer on hand, but this recipe works well either way. I also find that by cutting the potatoes and paneer smaller, it cooks more evenly, and the texture is more appealing.
Broadcasting from our community in Florence, Italy, Radio Krishna Centrale reaches more than fifteen million people. The most popular program, Radio Cucino (cooking lessons), is hosted by Krishna Caitanya dasa, who sometimes recites the prayers for his listeners' offerings during the show. Listeners often telephone the station to express their thanks for this recipe.
Many pilgrims walk hundreds of miles to visit the famous Jagannath temple in the holy city of Jagannath Puri, 80 miles south of Calcutta. They come to see the form of Krishna known as Lord Jagannath and relish the prasada that has been offered to Him. The resident purjaris (priests) cook luglus the size of a fist for Lord Jagannath. These luglus stay fresh for several days and are very popular with the pilgrims, who savor them as they continue their journeys.
With its many garnishes and seasonings, pushpanna is one of the most opulent of rice dishes, and, as its name implies, it's as colorful as a bouquet of flowers. Some cooks add pieces of chopped dried fruits to heighten the effect.