We have presented with a wide range of recipes for Janmashtami for you to enjoy with your family and friends. Tip: click on file menu on the top left of your browser, and save it in your computer for easy access later. Happy Janmashtami!

Til ki Kheer (Sesame Pudding)

Ingredients:
100 gm White til
100 gm Desiccated coconut fresh or dry
40 gm Sugar
1 tbsp Raisins
1 tbsp Cashew nuts broken and soaked in warm water
4-5 no Green Cardamom
1 ltr Full cream milk
1 tin Condensed milk

Preparation :
1. Dry roast til and crush them. Keep aside.

2. Pour milk in a sauce pan and boil for 10 minutes. Stir continuously.

3. Then add condensed milk and stir and cook for another 8-10 minutes.

4. Now put crushed cardamoms and sugar. Stir continuously.

5. Add roasted til and desiccated coconut. Keep on stirring. Cook for 10-12 minutes.

6. Pour in a serving dish and garnish with raisins and cashew nuts.

7. This can be used as fast food.

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Aloo/Arvi ki Chaat

Ingredients:
100 gm Tamarind
250 gm Potatoes or Arwi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste

Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.

2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.

3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.

4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.

5. Boil aloo or arwi(bhuiyan)and peel them. Dice them and keep aside.

6. When you serve, put diced aloo or arwi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce. This is yummy and suitable for fast.

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Kalakand

Ingredients :
2 litres Milk
1/2 to 3/4 cup Sugar
Chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water

Preparation :
Boil half the milk and add the citric solution as it comes to boil. Switch off the gas.

Once the chenna settles sieve through muslin cloth, press out excess water, take it in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add chenna and boil till the mixture thickens. Stir continuously.

Add sugar and continue to cook. Stir all the while till it softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.

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Kanjeevaram Idli

Serves: 4
Preparation Time: 720 Min
Cooking Time: 20 Min

Ingredients:
1 cup Rice
1 cup Urad Dal
1/2 tsp Pepper
1/2 tsp Jeera
1/2 cup Coconut
2 tbsp Oil
1/2 tsp Channa Dal
A pinch of Hing
A pinch of Turmeric
3/4 tsp Salt
Green Chilli
1/2 inch Ginger
A few Curry leaves

Preparation:
Soak the rice and urad dal in water for a few hours. Then, wash and grind into a coarse batter adding enough water. Keep it to ferment overnight.

In the next morning, heat oil in a pan and add the rest of the ingredients, fry a bit, and then mix into the batter along with the salt. The batter will be thick.

After that, steam in idli moulds or greased plate for almost 10-20 minutes.

Serve hot with tomato chutney or sambhar.

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Kuttu Rajgiri Parathas

Ingredients:
1-1/2 cup Kuttu Ka Atta
1 cup Rajgiri (roasted)
1 Potato (boiled / mashed)
1 tbsp Coriander Leaves (chopped)
2 Green Chilies (chopped)
1 tsp Ginger (grated)
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1 tsp Lemon Juice
Salt to taste
1 tbsp Oil

Prepartion:
For making dough, mix salt, kuttu flour and water to make soft pliable dough. Cover the dough with a moist cloth; keep it aside.

For making the filling; heat oil in a heavy pan, add cumin seeds and allow it to splutter. Now add ginger, mashed potatoes, lemon juice, coriander leaves, toasted rajgiri grains and mix them well. Keep it aside.

To make parathas, divide the dough into six parts and shape it into balls.

Roll each ball of dough to rounds 5" in diameter. Place one portion of filling in centre and bring together all edges of round over filling. Press lightly to form a thick round and grime lightly with kuttu flour. Roll the round into a paratha 6" in diameter.

Heat the griddle and put the paratha on it. Roast both of its sides lightly and allow it to turn golden on low flame.

Kuttu Rajgiri Paratha is ready to eat. Serve hot with coconut or pumpkin chutney.

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Low Calorie Nawabi Curry

Serves: 4
Preparation Time: 25 Min
Cooking Time: 15 Min

Ingredients:
1½ cups Tomatoes (chopped)
1 cup Mixed Boiled Vegetables (chopped)

For Curry
1 cup Onions (sliced)
1 tbsp Coriander Seeds (dhania)
1 tbsp Cumin Seeds (jeera)
1 tbsp Poppy Seeds (khus-khus)
2 tsp Aniseeds (saunf)
25-mm piece Ginger
2 Green Chilies (sliced)
3 Cardamoms (elaichi)
2 Cloves (laung)
25 mm piece Cinnamon (dalchini)
½ tsp Sugar
Salt (to taste)

Perparation:
Take a pan and pour a cup of water in it, along with thr chopped tomatoes.

Cook the tomatoes till they become soft. Remove from flame and let them cool down.

Using a hand blender, make puree of the cooked tomatoes.

Take a food processor and grind onions, coriander seeds. cumin seeds, poppy seeds, aniseeds, ginger, chilies, cardamoms, cloves and cinnamon in it, to make a paste.

Now, take a saucepan and put sugar, bolied vegetables, ground paste, tomato puree and salt in it.

Cook the ingredients on simmer, for 5- 7 minutes and mix them occasionally.

Remove from the heat and serve hot.

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SINGHARE KI PURI

Ingredients :
1 Cup Singhare Flour
1 tbsp oil
2 tsp Ajwain Seeds
1/4 Cup Coriander Leaves
1/4 Cup Chopped Spinach
1/4 Cup boiled, mashed Potatoes
2 chopped green chillies
1 tbsp Red Chilli Powder
Salt according to Taste
Water For Kneading
Oil For Deep Frying

Preparation :
Mix all the DRY ingredients thoroughly. Add water little by little and make a small puri in your hand. This is not like normal flour, so do not add too much water. Heat oil in a frying pan & fry puri until dark brown. Repeat this with the rest of the flour mixture. Serve with Pickle and curd.

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GOPALKALA

Ingredients :
250 grams Beaten Rice
1 Coconut (fresh)
100 gms Cucumber
2 Green chillies
1 tbsp Ghee
1 tsp Jeera
1/2 inch Ginger
50 grams Curd
1/2 tsp Sugar
Salt to taste
Preparation :
Soak Beaten Rice for 10 minutes. Grate the coconut, roughly chop the cucumber & finely chop the green chillies and ginger. Melt ghee in a small pan for the tempering, add the jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well.

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MURUKKU (RICE CHAKLI)

Ingredients :
Gram flour 115 gms.
Rice flour 340 gms.
Chili powder 3 tsps.
Asafoetida ½ tsp.
Til seeds 1 tbsp.
Butter 2 tbsps.
Oil As required
Salt To taste

Preparation :
Mix both the flours with chili powder, asafoetida, butter and salt. Wash the til seeds and add to the flour mixture. Add water and knead into a soft dough. Put bits of dough through a murukku mould, hold it over a kadhai with hot oil and press murukkus into the oil. When the murukkus are crisp and brown drain off the oil and remove.

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SHRIKHAND

Ingredients :
1 kg. thick curds
3/4 cup powdered sugar
a few saffron strands
1 tbsp warm milk
2 tsp cardamom (elaichi) powder
Slivers of pistachios & almonds (For the garnish)

Preparation :
Hang the curds in a muslin cloth in a cool place for 2-3 hours, until all the whey has drained out. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.

Serve garnished with slivers of pistachicos and almonds.

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MILK POLI

Ingredients :
2 cups Rava
Salt 1 pinch
4 tsp Ghee
4 cups Milk
11/2 cups Sugar
Cardamom, Saffron To taste

Preparation :
Knead the above ingredients into a firm dough Roll out into thin puris Deep fry in ghee and store in airtight container. Boil milk on slow flame. When reduced, add sugar and continue to boil slowly. Remove the milk from flame. Add the polis one by one and let it soak well.

Serve in individual bowls, as well-soaked polis tend to stick together.

Serve chilled.

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PEDHAS

Ingredients :
500 gms Khoya, grated.
300 gms Powdered sugar
2-3 drops food colour (optional)
8 to 10 pistachios sliced
1/2 tsp. cardamom powder
Cookie moulds

Preparation :
Mix khoya with the sugar in a karahi or wok. Heat on low flame, stirring continuously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & food colour.

Mix well.

Take a small fistful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Repeat for remaining mixture.