Delicious Janmashtami Recipes for Breakfast and Lunch

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!

Breakfast Recipes for Janmashtami

Aloo/Arvi ki Chaat

Aloo Chaat

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.


Kanjeevaram Idli

Kanjeevaram idli

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

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

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.


Kuttu Rajgiri Parathas

kuttu rajagiri parathas

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

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.


Singhare Ki Puri

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.


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.

Lunch Recipes

Low Calorie Nawabi Curry

Low calorie nawabi curry

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

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)

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

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

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

4. 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.

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

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

7. Remove from the heat and serve hot.


Sabudana Khichdi

Sabudana khichdi

Serves 3

1 cup Sabudana (sago)
1 Potato (peeled & finely cut)
1 cup Peanut (coarse)
1/2 cup Coconut (grated)
5-6 Green chilies (finely cut)
1/2 tsp Sugar
1 Lemon (juice extracted)
1 small bunch of Coriander leaves (finely chopped)
1/2 tsp Cumin seeds
1 1/2 tbsp Ghee
Rock Salt to taste

1. Wash sago and make it to soak water.

2. Add all ingredients (except ghee, potato, coriander and chilies) and mix well.

3. Now in a pan, heat ghee.

4. Add potatoes and fry till tender.

5. Add chilies and stir.

6. Now add sago mixture to it and stir gently to mix it well.

7. Cover and cook on low flame for 4-5 minutes. Keep stirring intermittently to cook properly.

8. Now to garnish, add coriander.

9. Saboodana Khichidi is ready.


Pushpanna (Flower Rice)


8 ounce (225 grams) pressed paneer (cottage cheese)
1 teaspoon ground cinnamon
3/4 cup (100 grams) cashews or blanched almonds
1/2 teaspoon cayenne pepper
1 1/2 cups (100 grams) grated coconut
1/2 teaspoon ground black pepper
6 tablespoons ghee or butter
3/4 teaspoon asafetida
1 teaspoon fennel seeds
1/4 teaspoon ground cloves
1 teaspoon cumin seeds
2 cups (350 grams) basmati or other good quality long-grain white rice
2 bay leaves
6 cardamon pods, bruised
3/4 cup (100 grams) raisins
2 teaspoons ground coriander
3 1/2 cups whey
1 teaspoon turmeric
1/2 cup (100 grams) sugar
1 teaspoon grated nutmeg
1 tablespoon salt

Cut the paneer or the cottage cheese into cubes, or knead it into a dough to be rolled into 1/2 inch (2.5 centimeter) balls. Deep fry the cubes or balls and drain in a colander. Deep fry the nuts and drain them with the cheese. Toast the grated coconut in 2 tablespoons of the ghee and set the coconut aside.

Now heat the remaining ghee in a large saucepan. When it begins to smoke, toss in the fennel, cumin, bay leaves, and cardamom and after 30 seconds add the rice. Stir until the grains are translucent and lightly browned.

Add the fried cheese, raisins, sugar, and salt. Add the whey. (This can be the whey from your paneer. If you don't have enough whey, add water.) Mix gently. Bring to a boil, then adjust to lowest heat and cover the pan tightly. Cook for 20 minutes until the rice is tender. Then add the fried nuts and coconut and mix gently before serving.


Paneer Sak (Steamed spinach with fresh cottage cheese)

Paneer Sak

1 pound (450 grams) fresh spinach, washed and steamed
2 pinches asafetida
1 tablespoons ghee or vegetable oil
3 tablespoons water
2 teaspoons ground coriander
2/3 cup sour cream (optional)
1/2 teaspoon turmeric
8 ounce (225 grams) paneer, cubed(cottage cheese)
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon sugar

Chop the washed and drained spinach leaves into small pieces. Heat the ghee in a saucepan over medium heat and fry the powdered spices for a moment.

Put the chopped spinach into the saucepan with the 3 tablespoons of water. Cover, and cook gently until the spinach is tender. This should take about 10 minutes.

Now put in the cream and the cubes of paneer. Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes.

Serve paneer sak as a main dish with rice or hot chapatis or both.


Zuchini Kofta

Zuchini Kofta

Kofta ingredients:
4 cups zucchini grated
1/4 cup chickpea flour
1/2 teaspoon cayenne pepper
1/2 inch piece ginger root grated
1 teaspoon cumin powder
1/8 teaspoon asafetida
Handful of coriander leaves, minced
Salt to taste

Sauce ingredients:
3 cups tomato, blanched
1/4 cup grated coconut
1/4 cup yogurt, beaten
3 tablespoons ghee
1 green chili
1 inch piece ginger root
1 tablespoon poppy seeds
Pinch asafetida
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
Handful coriander leaves
Salt to taste

Ghee for deep frying

1. Mix all kofta ingredients together until well distributed. Roll into 1 inch balls and deep fry in ghee until brown; drain. Set aside.

2. For sauce: Grind into paste the poppy seeds, ginger, chili, coconut and asafetida. In a saucepan, heat ghee.

3. Add paste. Cook till brown.

4.Add all other sauce ingredients and mix well. Cook till dry.

5.Add kofta. Cover with 4 cups water and mix carefully. Cook on low flame for 5 minutes.

6.Garnish with coriander leaves.

Serves 6-7.


Cooking Samo Rice

1 cup Samo rice - picked and rinsed
1 T.spoon butter or Ghee
2 cup water

Pick and rinse 1 Cup samo rice, drain water and keep it aside. Boil 2 Cups water in a two quart pot. Once it starts boiling add 1 tsp butter or ghee. Add Samo rice and let it simmer for 2 minutes. Add some salt. Reduce heat to lowest setting . Cover pot with lid and leave it on stove for 10-12 minutes. Open the lid and stir at least 3-4 times while cooking. All water will get absorbed by rice and you will have nice fluffy cooked samo rice ready in just 15 minutes.


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