Janmashtami
Click here for recipes to make on Janmashtami.
Here at Krishna.com, our excitement is building as we prepare to celebrate the birth of Lord Krishna. Janmashtami is the most important day of the year for devotees of Krishna, and of course food plays a big part in Janmashtami celebrations all over the world. In temples and kitchens everywhere, devotees of Krishna will be cooking up a transcendental storm.
Devotees traditionally fast until midnight, when Krishna appeared in this world, although this may not be possible for everyone. If you can’t avoid food altogether, you might drink water, eat only fruit, or you eat light vegetarian meals. Keep in mind that although we fast to purify our senses and our hearts, we should fast to joyfully remember the appearance of Krishna.
In most temples, the Janmashtami celebrations start before dawn and go past midnight, the exact moment of the anniversary of Krishna’s birth – the moment everyone has been waiting for. Devotees sing prayers as a feast of 108 dishes is offered to Krishna for His birthday. Then all the devotees share the birthday feast.
If you can't get to a temple, Krishna.com is here to help you celebrate Janmashtami at home by giving you some great recipes to cook, to offer to Krishna for His birthday, and to share with your friends and family. This is a special occasion, so it is an opportunity to cook something very special to add to the festive mood.
Here at Krishna.com Food Channel, we have many recipes for you to choose from.
Food offered to Krishna becomes prasadam, and it deserves honor and respect. To increase your devotion this Janmashtami, and to add an extra dimension to the celebration, pay special devotional attention to each meal. Honoring prasadam begins when you select the recipes you'll cook and offer to Krishna on His birthday. Take care to choose ingredients that will please Krishna. Cook in a mood of devotion.
Offer your finished dishes to Krishna with a prayer. This can be as simple as chanting Hare Krishna, Hare Krishna, Krishna Krishna, Hare Hare / Hare Rama, Hare Rama, Rama Rama, Hare Hare.
Click here for More prayers for offering food to Krishna
Before eating prasadam we should pray, offering our heartfelt thanks to Krishna for allowing us to eat the remnants of His meal.
Click here for More prayers to say before eating a meal
When eating prasadam, take time to notice the textures and tastes. Keep in mind that as the food enters your mouth, you are in direct association with Krishna. Chew each mouthful kindly, with respect and thanks, in the knowledge that you are becoming spiritualized when you eat food that has been offered to Krishna. In this way you can use every opportunity to act with love for Krishna.
Click on this link for some delicious Janmasthami recipes for you to cook, offer to Krishna, and share with everyone.
Krishna.com Janmashtami recipes.
Have a great Janmashtami.
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More Janmashtami Recipes
Mung Bean Stew
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1 1/2 cups green whole mung beans (either dry or sprouted)
1/2 cup grated coconut
4 T Oil,
a dash/pinch of hing (asofoetida)
1/2 t red chilly powder
1 t turmeric
1 t corriander OR corriander-cumin powder
1 " piece of jaggery OR 2t sugar
1 t salt
Method:
*If you like the beans sprouted, soak them in water 2 days ahead, rinse out the water at least 10 hrs before preparation so they will sprout - depending on the climate.
*Heat oil in a pot , add hing and saute the mung beans.
***The hing is crucial for mung beans.
*Add jaggery/sugar, salt, corriander and red chilly powders, enough water (double the height of beans in pot) and cook well.
*If not using sprouted beans , pressure cooking them is also a good idea.
*Add turmeric, coconut , mix and steam for a minute or 2.
*Garnish with chopped corriander and squeezed lemon if you like.
Offer to Bal Krishna warm - with yogurt, over rice, with chapatis or whichever way you like.
Serves ?? 5-6 ??
Hare Krshna ~
Kashmiri Dum Aloo (Potato)
INGREDIENTS
500gms : Aloo (potatoes), small
salt to taste
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.
METHOD
Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.