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Category: Janamastmi Recipes

Krishna Janmashtami Recipes: Celebrating the Birth of Lord Krishna

Krishna Janmashtami, the joyous festival celebrating the birth of Lord Krishna, is marked by fasting, prayers, and a variety of delectable Janmashtami recipes. This celebration is incomplete without preparing and offering traditional Janmashtami bhog recipes to the deity. Let’s explore some popular Janmashtami food recipes that can make your celebration special.

Festive Sweets for Janmashtami

Makhan Mishri

Makhan Mishri is one of the simplest yet most cherished Janmashtami bhog recipes. Made with fresh white butter and sugar crystals, this dish is believed to be Lord Krishna’s favourite. Including Makhan Mishri in your recipes is a must.

Peda

Peda is a delightful sweet made from khoya (dried milk) and flavoured with cardamom. This sweet treat is often prepared as part of a recipe. Pedas are part of easy indian recipes to make and can be offered as Janmashtami bhog recipes.

Kheer

Kheer, a creamy rice pudding made with milk, sugar, and rice, is a staple in many Indian festivals, and kheer is a popular Indian dessert recipes. As one of the traditional Janmashtami recipes, Kheer is often flavoured with cardamom and garnished with nuts, making it a perfect offering.

Savory Delights for Janmashtami

Sabudana Khichdi

Sabudana Khichdi is a popular fasting dish made with tapioca pearls, peanuts, and potatoes. This dish is light yet nutritious and fits well within Krishna Janmashtami recipes. It’s an excellent choice for Janmashtami food recipes and comes under one of the healthy indian recipes

Aloo Puri

Aloo Puri consists of spiced potato curry served with deep-fried bread (puri). This dish is a festive favourite and is often included in Janmashtami bhog recipes. The combination of spicy aloo and crispy puris makes it a beloved part of the recipe. It’s a popular dish up in north indian recipes

Special Janmashtami Bhog

Panjiri

Panjiri is a traditional Janmashtami bhog recipe made with whole wheat flour, ghee, sugar, and nuts. This nutritious and delicious dish is often prepared during Krishna Janmashtami. It is believed to have been a favourite of Lord Krishna and is a vital part of Krishna Janmashtami recipes.

Malpua

Malpua is a sweet pancake soaked in sugar syrup, often served with rabdi (sweetened condensed milk). This dessert is a classic Janmashtami food recipe.

Enhancing Your Janmashtami Feast

To enhance your Janmashtami feast, consider exploring related categories that complement these Janmashtami recipes. Adding popular Indian snacks recipes like samosas and pakoras can provide a variety of flavours and textures. 

For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy recipes like roasted nuts and fruit chaat can offer lighter options for your guests. 

Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Janmashtami recipes? 

A: Some popular Janmashtami recipes include Makhan Mishri, Peda, Kheer, Sabudana Khichdi, Aloo Puri, Panjiri, and Malpua.

Q: How can I make traditional Krishna Janmashtami food at home? 

A: To make traditional Krishna Janmashtami recipes at home, try recipes like Makhan Mishri, Peda, and Kheer. These recipes are simple to prepare and capture the essence of the festival.

Q: What are some Janmashtami special food ideas for a party? 

A: Some Janmashtami party food ideas include Makhan Mishri, Peda, Sabudana Khichdi, and Aloo Puri. These dishes are flavorful and perfect for celebrations and gatherings.

Q: Can I prepare Janmashtami food in advance? 

A: Yes, many Janmashtami food recipes can be prepared in advance and stored. Sweets like Peda and Kheer can be made ahead of time, while dishes like Sabudana Khichdi and Aloo Puri can be prepared and refrigerated.

Q: What are some healthy options for Janmashtami food? 

A: Some healthy recipes options for Janmashtami food recipes include roasted nuts, fruit chaat, and steamed dishes like Sabudana Khichdi.

Conclusion

Janmashtami is a celebration of rich flavours and traditional preparations. Whether you’re looking for Janmashtami dinner recipes, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these recipes, and create unforgettable meals with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your Janmashtami celebrations, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for sweets, snacks, or main courses, there’s a Janmashtami food recipe to suit every taste. Happy cooking and happy Krishna Janmashtami!

  • Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
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    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 3-1/2 cups whole milk
    • 1/2 cup heavy cream
    • 3 tablespoons lemon juice strained
    • 1 tablespoon clarified butter or ghee
    • 3/4 cup milk powder
    • 1/3 cup sugar
    • 1/4 teaspoon cardamom powder
    • 1 tablespoon sliced pistachios for garnishing

    Instructions
     

    • Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • Heat the frying pan on medium. Add butter and let it melt.
    • Next add milk curd, and milk powder. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
    • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
    • Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
    • Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put few pieces of sliced pistachios on every piece burfi.

    Notes

    Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
    Tried this recipe?Let us know how it was!
  • Rabri (Malai – Kerchan)

    Rabri (Malai – Kerchan)

    Rabri

    Rabri (Malai – Kerchan)

    Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy.  I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.
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    Prep Time 5 minutes
    Cook Time 39 minutes
    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 4 cups of milk
    • 2 tablespoons sugar
    • 1/4 teaspoon crushed cardamom
    • 2 teaspoon sliced almonds
    • 2 teaspoon sliced pistachios

    Instructions
     

    • To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
    • Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
    • After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
    • Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.
    Tried this recipe?Let us know how it was!
    1. To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
  • Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable Rice Cutlets

    Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!
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    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings cutlets

    Ingredients
      

    • 2 cups cooked rice
    • 1 small potato peeled and cut in small pieces
    • 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
    • 2 teaspoon ginger chopped
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1-1/2 teaspoons salt
    • 1 teaspoon cumin seeds
    • 1 tablespoon corn starch
    • Oil to fry

    Instructions
     

    • Pat dry all the vegetables.
    • Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
    • Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
    • Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
    • For best taste serve them hot. Cutlets taste great with cilantro chutney.
    Tried this recipe?Let us know how it was!

    Vegetable Rice Cutlet Recipe

    Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown.

    Being vegan-friendly, these cutlets cater to a wide range of dietary preferences. 

    They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack.

    Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.

    How to Make Vegetable Rice Cutlet: A Step-by-Step Guide

    Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.

    Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.

    Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.

    Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.

    Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.

    Variations:

    You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:

    Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.

    Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.

    Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.

    Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.

    FAQs:

    Can I bake the cutlets instead of frying them?

    Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.

    Can I use leftover rice?

    Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.

    Can I freeze the cutlets for later use?

    Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.

    How long will they stay fresh?

    Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.

    For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Seviyan (Vermicelli) Kheer Dessert

    Seviyan (Vermicelli) Kheer Dessert

    Seviyan (Vermicelli) Kheer

    Seviyan (Vermicelli) Kheer Dessert

    Seviyan or vermicelli kheer, is a traditional popular dessert. Seviyans are thin long strings that looks very much like spaghetti however process if different. Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom. Garnish with sliced almonds and pistachios and you have a delicious dish!
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 39 minutes
    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores
    • 7 cups milk
    • 1/2 cup sugar
    • 1/8 teaspoon cardamom powder (ilachi)
    • Pinch nutmeg (jaiphel)
    • About 10-12 saffron strings
    • 2 tablespoons sliced or crushed almonds
    • 1 tablespoons sliced or crushed pistachios for garnishing

    Instructions
     

    • Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat.
    • Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
    • Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes.
    • Turn off the heat.
    • As seviyan kheer cools it will become thicker in texture.
    • Garnish with pistachios. Seviyan can be served chilled or warm.
    Tried this recipe?Let us know how it was!

  • Sweet (Boundi) Boondi

    Sweet (Boundi) Boondi

    Sweet Boondi

    Sweet (Boundi) Boondi

    Boondies are a mouthwatering snack like dessert. Boondies are small fried round drops made with gram flour (besan). Traditionally ladoos are made from sweet boondies. Ladoos are popular for special party occasions, like graduation, marriage, birth of child etc. I am planning do the boondies with my favorite variations. 
    When I am making boondies my grandkids are fascinated watching, how the little balls are forming, by just pouring the batter through the ladle with holes. Sweet boondies are all time favorite with my family, with little variations of their choice.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 29 minutes
    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 1 cup besan (gram flour) available in Indian grocery stores
    • 1 teaspoon sooji fine (semolina)
    • 1 teaspoon oil
    • Approx. 3/4 cup of water

    For syrup

    • 1-1/2 cup sugar
    • 1 cup water
    • 1/8 teaspoon cardamom powder
    • Few drops of lemon juice

    Oil to deep fry

    • The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes. It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies).

    Instructions
     

    • Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. Turn the heat off.
    • Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well.
    • Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil. Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color.
    • Hold the skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.
    • Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.
    • Fry the boondies until the sound of sizzling stops and boondies are light gold in color. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
    • Before making the next batch of boondies, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between while making boondies.
    • When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve.

    Notes

    Serving suggestions
    1. For Sweet boondies: Garnish the boondies with sliced almonds and pistachios.
    2. Garnish with chocolate gnash.
    3. Serve with vanilla ice cream.
    4. Other ways to serve boondi:   With yogurt to make raita a popular side dish.
    5. Serve them as salted snack adding chat masala.
     
     Note: To serve Boondies as raita or salted snack do not add the boondi in sugar syrup. They make a crunchy dish.
    Tried this recipe?Let us know how it was!

  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun

    Gulab Jamun (2014)

    Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.  
    To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all.  This recipe is simpler than my original recipe, but still delicious.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all purpose flour (plain flour, maida)
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream, use as needed
    • 1/4 teaspoon cardamom coarsely ground

    For Syrup

    • 1-1/2 cup sugar
    • 1-1/2 cup water

    Other

    • Oil to fry

    Instructions
     

    For Syrup

    • In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

    For Gulab Jamun

    • In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
    • Knead the dough; grease your palm before working the dough.
    • Divide the dough into 18 equal parts and roll them into round balls.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
    • Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
    • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
    • Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
    • The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Additional Tips
    1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
    2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
    3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
    Tried this recipe?Let us know how it was!

  • Nariyal Mewa Paak Dry Fruit Delight

    Nariyal Mewa Paak Dry Fruit Delight

    Recipe submitted by Sonika Maheshwari

    Nariyal Mewa Paak (Dry Fruit Delight)

    Nariyal Mewa Paak (Dry Fruit Delight)

    Nariyal mewa paak is loaded with nuts and is must to make in many North Indian houses during Janmashtami. It is basically made with coconut and dry nuts along with sugar and water. It very easy to make and offered as prashad to Lord Krishna.
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    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 1 cup Unsweetened grated coconut
    • ¼ cup Lotus seed (makhane)
    • 1/3 cup Almonds
    • 1/3 cup Cashews
    • 1/3 cup Raisins
    • 1/3 cup Pistachios + Walnuts
    • 1 tbsp Poppy seeds
    • 2 tbsp Melon seeds (optinal)
    • 1 tbsp ghee

    For Sugar syrup:

    • 1 ½ cup Sugar
    • ½ Water
    • 1/8 tsp Cardamom powder
    • 1/8 tsp Black Pepper Powder

    Instructions
     

    • Grease a baking sheet/thali/tray with ghee and keep it aside.
    • Take a heavy bottom pan and dry roast all dry fruits separately, as each nut have different roasting time.
      Dry roast lotus seeds for around 2-3 minutes on low flame.
      Dry roast cashews and almonds together for around 3-4 minutes on medium flame.
      Dry roast pistachios, raisins and walnuts together for 2-3 minutes on medium flame.
      Roast coconut with 1 tbsp of ghee on medium flame for around 2-3 minutes or until you get a roasted coconut aroma.
    • Coarsely chop all nuts either in food processor or on chopping board.
    • Mix all roasted nuts and coconut together, and keep them aside.
    • In a large pan or kadhai, mix sugar and water and cook it for 5-6 minutes on medium flame so that single thread consistency of sugar syrup is reached. Keep stirring the mixture in between. (Place 1-2 drops of syrup between your thumb and index finger, rub it slightly and try to stretch between thumb and finger, if a single thread is seen in between, then syrup is ready. Otherwise cook the syrup a little more)
    • Add cardamom and black pepper powder in the syrup and mix well.
    • Add all the mixed nuts and coconut, and mix well quickly. Switch off the flame at this point.
    • Quickly spread the mixture on greased sheet as evenly as possible and let it set for 1 hour.
    • Once the mixture is set, cut into desired shapes either square or diamond.

    Notes

    Notes:
    1. Any kind of dry fruit can be used in the recipe.
    2. If you want, all the dry nuts can be roasted at once but I prefer roasting them individually.
    3. Sometimes I also add charoli and edible gum (gond) while making paak, but these are optionally.
    4. Single thread Sugar syrup consistency is very important in this recipe for setting the paak. If while spreading the mixture you feel the mixture is little dry, then few teaspoon of water can be added. Even after this, if your paak is not setting, then reheat the mixture in the same pan and again spread it in the greased tray. Setting of paak depends on the sugar syrup consistency.
    Tried this recipe?Let us know how it was!

  • Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri (Buckwheat Flatbread)

     

    Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri is a gluten free Buckwheat flatbread. It is a quick & easy recipe to make. This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato curry or Arbi (taro root) Stir-Fry.
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    Prep Time 10 minutes
    Cook Time 19 minutes
    Course Bread
    Cuisine Indian
    Servings Kuttu ki Puri

    Ingredients
      

    Ingredients:

    • 1 cup buckwheat flour (kuttu)
    • 1/2 cup potato boiled and mashed
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon of red pepper
    • Approx. 1/3 cup water lukewarm use as needed

    Also need

    • 1/4 cup buckwheat flour need for rolling the puries
    • Oil to fry 

    Instructions
     

    Method

    • Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes.
    • Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties.
    • Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll.
    • Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed.
    • Heat at least one inch of oil in a frying pan over medium high heat.  To check if oil is ready drop a small piece of dough into the oil this should come up slowly.
    • Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puri should be light brownish gray from both sides.
    • Take the puris out and place them on paper towels to absorb the excess oil.
    • Serve puris hot or store in covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!

     

  • Coconut Ladoo

    Coconut Ladoo

    Coconut Ladoo

    Coconut ladoo

    Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 1-1/4 cup coconut freshly grated or frozen
    • 3 cups milk
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder

    Instructions
     

    • Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
    • After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
    • Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
    • Spread the coconut mix on the plate and let it cool of to the room temperature.
    • To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer

    Notes

     
    Ladoos are ready to be served; you can refrigerate them for about two weeks.
    Keyword Coconut Candy, Holiday Gift, Kid Friendly, Sweet Snack
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  • Phalahari Aloobade

    Phalahari Aloobade

    Recipe submitted by Megha Sharma

    Phalahari Aloobade

    Phalahari Aloobade

    Phalahari Aloobade are Potato dumplings dipped in flour batter and deep fried. Fasting season is on these days. What to make during fasting could be a big question.
    Why not be innovative and think something other than traditional items such as sabudana khichdi this time.
    I am sharing this tasty appetizer recipe which will surely win you praise from everyone. Try this and share your experience.
    No ratings yet
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 4 Big Potatoes Boiled
    • 1 Cup Roasted Peanuts Powdered
    • 1 Cup Singhare (Water Chestnut) Flour
    • 1/2 Cup Rajgira (amaranthus) Flour
    • Black Pepper as required
    • Sendha namak (Rock Salt) as required
    • 2-3 Green Chillis
    • Freshly Cut Coriander Leaves

    Instructions
     

    • Take a bowl and mix boiled potatoes, peanut powder, green chilis, coriander leaves, salt and black pepper together
    • Now make round balls of this mixture as shown in the picture
    • Take another bowl and mix the flours and add some water to make a smooth paste, add salt and black pepper as per your taste
    • Heat up oil in a deep frying pan
    • Dip the round balls in the flour mix to coat them and deep fry them till golden brown
    • Serve these hot with yogurt/ curd/ dahi along with green chutney made of sendha namak.
    Tried this recipe?Let us know how it was!

  • Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Its a gluten free party recipe that can be served in all festive occasion be it diwali to holi, pineapple adds a twist or a fusion to the recipe.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    • 2-1/2 cup milk
    • 3/4 cup coconut milk
    • 2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
    • 2 teaspoons corn starch or arrow root
    • 1 can pineapple 20oz unsweetened
    • 1/3 cup + 1 tablespoons sugar
    • 1 tablespoon pistachios sliced for garnishing

    Instructions
     

    • In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
    • After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
    • Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
    • Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
    • In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
    • Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
    • Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
    • After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
    • Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.
    Tried this recipe?Let us know how it was!

  • Coconut Halwa

    Coconut Halwa

    Recipe submitted by Swetha Sudhakar

    Coconut Halwa

    Coconut Halwa

    This coconut halwa turns out very soft and yummy and you will love it as much as my family and friends. Its a nice sweet snack or as a dessert served best during festive occasions.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup freshly grated coconut
    • 1/4 cup cashew nuts
    • 1/4 cup almonds
    • 1/2 cup sugar (3/4 cup, if you prefer more sweet)
    • 1/2 cup water
    • few saffron strands ( soak them for sometime in 5-6 tbsp of warm milk )
    • 4 tbsp ghee
    • halved cashew nuts, almond flakes & raisins for garnishing (optional)

    Instructions
     

    Method

    • 1. Soak the cashew nuts, almonds in hot water so that skin of almonds can be removed &
    • cashew nuts will become softer.
    • 2. Grind the cashew nuts, almonds & grated coconut with little water to a paste.
    • 3. In kadhai add the sugar, water and mix well; continue to stir on a medium slow flame till
    • you arrive at a one thread consistency (if you pour the mixture from a height it should appear
    • unbroken and flow like syrup and not like water droplets).
    • 4. To this mixture add the ground paste , mix well and reduce flame to sim – stirring in
    • between to ensure that the paste does not stick to the bottom of the pan.
    • 5. Add the saffron & the milk . Mix well so that the halwa gets nice saffron colour.
    • 6. Add the ghee and continue to stir till the mixture leaves the sides of the pan
    • 7.Now switch off the flame, add remaining 1 tsp of ghee and stir for about 3-4 minutes. (this
    • makes the halwa softer when it sets)
    Tried this recipe?Let us know how it was!

  • Strawberry Payasam

    Strawberry Payasam

    Recipe submitted by Divya Ravindran

    Strawberry Payasam

    Strawberry Payasam is a delicious dessert that is made with semolina grains. It's very easy to make and the strawberries add some extra flavor. Its a nice healthy sweet snack that is fun to eat.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 Cups Milk
    • 1/2 cup  Semolina
    • 1/2 cup  Sugar
    • 1 cup  Strawberries cut into small pieces
    • 2 Cardomom
    • 2 tsp  Raisins
    • 3 tsp  Cashew cut into small pieces
    • 2 tsp  Ghee

    Instructions
     

    • Boil the semolina in milk .
    • Cook for abt 10 to 15 mins till it thickens a bit
    • Then add the strawberries and cook for about 5 mins
    • Add cardamom powder
    • Fry the cashew and raisins in ghee and add on top.
    • Serve chilled!

    Additional:

    • Even rice can be used instead of semolina!

    Notes

    Father’s Day Note:
    My father’s name is Ravindran. I am proud to be his daughter. The most precious moment with my dad is the day when I got married he gave me so many advises and counselled me on so many stuffs that I was responsible to manage after my marriage. Without his advises I would not have been able to cope up with the post marriage tasks meant to be for a perfect house wife!! Thanks appa for making me feel so proud of you.
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  • Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings people

    Ingredients
      

    Ingredients:

    • 2 cups sweet potato peeled and mashed
    • 5 tablespoons unsalted butter or ghee clarified butter
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon freshly ground cardamom (ilachi)
    • 1/4 teaspoon cinnamon powder (dal chini)
    • 1/8 teaspoon of nutmeg (jaifel)
    • 8 cashews broken in small pieces for garnishing (kaju)

    Instructions
     

    Method

    • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
    • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
    • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
    • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
    • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
    Tried this recipe?Let us know how it was!

  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    Balushahi (Indian Buttermilk Donut)

    Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
    5 from 1 vote
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    Course Dessert, Snack
    Cuisine Indian
    Servings Balushahi

    Ingredients
      

    Ingredients:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
    • 1/4 cup yogurt cold(curd, dahi)

    Syrup

    • 1 cups sugar
    • 1/3 cup water
    • 4 cardamom pods crushed

    For Garnish

    • About 1 tablespoons sliced pistachios

    Instructions
     

    Syrup

    • In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

    Balushahi

    • In a bowl mix the flour, baking soda and baking powder.
    • Add butter mix with your fingers, mixture should be crumby.
    • Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
    • Cover the dough and let it sit for about half an hour.
    • Take the dough and knead just enough to hold it together.
    • Divide the dough into 12 equal parts.
    • Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
    • Heat the oil in a flat frying pan over low heat.
    • The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
    • Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
    • It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
    • Take them out over layered of paper towel so it can absorb the extra oil.
    • Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
    • Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
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