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The following recipes can be offered to Lord Krishna for Prasadam (or just for yourself). They are 100% vegetarian dishes (free from garlic and onion as well).
Khichdi (Khichudi)
Ingredients :
1 cup rice (washed and soaked 30 minutes)
1 cup moong dal (washed and soaked 30 minutes)1 tbsp
channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee
Method :
Drain dals, rice in a colander and keep aside. Save this water for adding later. Semicrush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies, stirfry for a moment. Add potato (with skin), sitrfry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt. Add dals, rice and gently stirfry for 1 minute. Add water to make drained water 5 cups. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi (refer 'khichidis').
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Kheer or Payas
Ingredients :
1 cup rice flakes (poha)
1 litre milk
1/2 cup sugar
10 raisins
10-12 strands saffron
5 pistachios crushed coarsely
1/2 tsp. cardamom powder
Method :
Wash the rice flakes with water and drain the water. Bring to boil the milk. Add rice flakes. Cook till the kheer is semi-solid (or preferred consistency is reached). Add sugar and stir till sugar dissolves. Add remaining ingredients. Serve hot.
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Dal Vadai
Ingredients :
1/4 cup toovar dal
1/4 cup urad dal
1/2 cup channa dal
1 tbsp grated coconut
3-4 green chillies
2 red chilli
1 pinch hing
1/4 tsp turmeric powder
3 tbsp chopped coriander leaves
Salt as per taste
Oil for deep frying
Method :
Wash and soak all dals for 3 hours. Grind them into fine paste with green chillies, red chillies and curry leaves. Then add all the remaining ingredients except oil for deep frying. Make small vadas of the mixture and flatten it slightly by hands. Deep fry the vadais till golden brown. Serve hot.
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Besan ke Ladoo
Ingredients :
3 cups gram flour
1/2 cup semolina (rava)
1/2 cup milk
2 cups sugar, powdered
1 cup ghee
1 tsp. cardamom powder
2 drops kewra or rose essence (optional)
Method :
Put ghee to warm in a heavy pan. Add flour, rava, stirfry on lowflame, stirring continuously with a spatula. This step takes time, so do not roast on high flame, end result will not be good. When flour is golden brown and aroma exudes, take off fire. Add milk, run in a mixie for a few seconds till well mixed. Cool, add sugar, cardamom, essence, mix well. Shape into laddoos of desired shape. Cool completely, before storing in airtight container.
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Pedha
Ingredients :
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method :
Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame, stiring continously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & colour. Mix well. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press 2-3 slices of pista on the centre. Repeat for remaining mixture.
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Shrikhand
Ingredients :
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
Few strands saffron
1/2 tbsp. pista & almond crushed
Method :
Tie curd in a clean muslin cloth overnight. (6-7 hours). Take into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Mix in cardamom powder and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving.
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Kaju Paneer
Ingredients :
150 gms Paneer
1/2 cup kaju
3 chopped tomatoes
1'' piece chopped ginger
1 cup water
3 tsp watermelon seeds
1 tsp khus khus
1/2 cup milk
1/2 tsp garam masala
salt
Method :
Fry 150 gms Paneer till golden. Remove, add in the same oil fry 1/2 cup kajus and keep aside. Cool and grind into a paste.
Boil 3 chopped tomatoes, 1" piece chopped ginger with 1 cup water, till tomatoes are soft. Cool and then puree. Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste. Heat 2 tbsp oil and add tomato puree and cook till oil separates. Add 1/2 tsp chilli powder and khus-khus paste and mix. Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins. Add 1/2 tsp garam masala and salt. Add enough hot water to get a thick gravy. Boil and then simmer for 10-12 mins. Add paneer and kaju. Boil once more, simmer for 5-mins till paneer is heated through the serve.
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Vegetable Pulao
Ingredients :
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)
Method :
Grind together coconut, ginger and coriander in the blender, to make a smooth paste. Keep aside. Warm ghee/melted butter. Add the cloves, cinnamon and cardommom. Add the red chilli powder and fry for 30-45 seconds. Now add all the vegetables,including the cauliflower and sprinkle some water on it. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes. Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let
the salt spread across the dish. Serve with Raita.
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Methi ki Puri
Ingredients :
2 cups Wheat flour
1 cup Fenugreek leaves (methi), finely chopped
Salt according to taste
A pinch of baking powder
A pinch of Turmeric powder
2 green chilies, chopped
1 tsp. aniseed roasted
A pinch of asafoetida
Oil for frying
Water as required
Method :
Sift the flour and salt and mix the rest of the ingredients with 1 tsp. Ghee(clarified butter). Make a soft dough using water and knead well until it forma a soft dough. Divide the dough into equal balls and roll out each ball into a round puri. Heat Ghee(clarified butter) in a frying pan and fry 1-2 puris at a time until it turns golden brown.
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Imli Chutney (Tamarind Chutney)
Ingredients :
8 tbsp Imli (tamarind) juice
2 cups Jaggery (gud)
1 tsp Garam masala
1 tsp Chilli powder
1 tsp Cumin powder
5 (finely chopped) Pitted dates
Salt to taste
Method :
Mix the tamarind juice with the jaggery and the spice powders adding salt to taste. Add the chopped dates. Bring to the boil - reduce the heat to medium-low and cook for 10 minutes. Allow to cool and mash nicely to a puree.
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