Radhey Radhey all devotees in the sanga.Let us get together and share our expertise in cooking for our deities.
Recipes for Ekadashi, festivals and feasting. http://totalveg.com/

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Dear devotees,
Please post your new recipes for Bhogas here.
Krishna has given us skills to prepare delicious dishes. Let us engage your skills back in His service.
Remember to offer the Bhoga to Lord Krishna before having it.

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    A spicy version of sweet and sour vegetables.
    Cooking Time : 10 min.
    Prepration Time : 10 min.

    Serves 4.


    10 cauliflower pieces cut in thumb size
    1 capsicum, sliced or squared
    10 baby corn (parboiled)
    1 medium size carrot sliced thumb size (parboiled)
    10 french beans (parboiled), sliced and cut thumb size
    a pinch Ajinomoto powder
    3 teaspoons finely chopped ginger
    1/2 tsp hing
    2 teaspoons finely chopped green chillies
    1 teacup tomato puree
    2 teaspoons cornflour
    half glass water
    2 tablespoons oil
    salt to taste


    1. Parboil the vegetables and you can use the remaining stock as plain clear soup added with salt and pepper.
    2. Heat the oil in a wok or frying pan on a high flame. Add the ginger, hing and green chillies and stir fry over a high flame for a few seconds.
    3. Add the vegetables (stock/remaining water removed) and Ajinomoto and cook for a few minutes.
    3. Add the tomato puree.
    4. Mix the cornflour in 1/2 cup of water and add to the vegetables.
    5. Add the salt and cook for a few minutes. If you like, add a pinch of sugar.
    6. Serve hot with steamed rice or just as dish on its own to our dear Lord Krsna and enjoy the prasadam.
  • sesam laddu
    1cupsesam seeds (white)
    2 tbl spn roasted, peeled and halved peanuts (ground nuts)
    1/2 cup jaggery
    1/2 tea spn cardamom powder
    Wash the sesame seeds in water. Drain the water and spread the seeds on a clean kitchen towel for about 15-20mins(they need not dry completely). Roast them on a medium flame till they start popping and nice aroma comes out of them. Take them off heat.

    Heat jaggery with 2 tbl spn water. Traditionally it is made with molasses(the black colored liquid jaggery, do not add water if you are using molasses).
    Keep the heat on medium, because jaggery gets burnt very easily.

    Take little water in a plate and add a drop of the jaggery in it. The jaggery should sit like a drop without getting diluted. That shows it has reached the required consistency.
    Now add the sesame seeds and peanuts. Mix well. Take off the heat, add the cardamom powder. Mix again.
    Take a big spoonful of the mixture on a clean plate (this is to help in easy cooling) & keep the remaining tightly closed(this mixture gets hard very soon, so need to keep it covered all the time).
    Apply some ghee to your palms and make small balls of the mixture from the plate.

    PS: Once the mixture is cooled, you cannot make the laddoos, so you need to work fast when it is still hot. Be careful not to burn your hands (the mixture at this stage is really really hot). Taking small portions on a plate helps to manage small portions at a time.
    If the mixture cools off fast, then, heat it again for sometime till it melts and repeat the procedure.
    If you cannot manage to make the laddoosdue to lack of time or patience, just spread the mixture on a plate greased with ghee, then cut them into desired shapes.

    happy makar sankranti to all!
    1 ½ cups flour
    ½ cup cocoa (drinking choclate)
    ¾ cup suger
    3 tbllspns. Oil
    2 tspns. Baking power
    ¼ tspn.salt
    7/8 cup milk


    Sift together the flour, cocoa, baking powder and salt.
    Add sugar. Add oil to milk (do not attempt to mix) and pour over dry ingredients. Mix well together. Bake in a greased container, put in oven - 200 degree C for 30 -35 minute (check with toothpick). Cake can also be bake in cooker. Put container in cooker closes it lid without whistle. Turn on the gas on lowest flame.
  • ROASTED BRINJAL to be put in water only to remove skin easily, then take it out from water and chop it pls.
  • Brinjal ka bharta

    2 Brinjal big one( without holes)
    Green peas 1/4 cup
    Green chillies 4
    Tomatoes, chopped 4 medium
    Fresh coriander leaves, chopped for serving
    Oil 3 tablespoons
    Mustard seeds 1 teaspoon
    Cumin seeds 1 teaspoon
    Salt to taste (2 teaspoon)..Pray to smt radharani while adding
    Turmeric powder 1/2 teaspoon
    Red chilli powder 1/2 teaspoon
    Ginger (2 teaspoon)
    Corainder powder(2 teaspoon)


    Roast each of the brinjal piece enough so that the skin can be separated ver y easily. Put the roasted brinjals in water. And after some time, take out the skin and chop the rest vegetable like a paste.
    Heat the oil in a steel pan(karai or pateeli). Add mustard seeds followed by cumin seeds and when they begin to change colour,add ginger, green chilly (half chopped), stir little bit. Add turmeric powder, again stir. Add tomatoes and add red chilie with salt and stir it gently so that tomato melts. Let tomato purie be hot and add perfectly chopped brinjal paste and stir the contents. Add the green peas (optional). Add 1/4 cup water. Add corainder powder. Cover the pan. Cook on medium heat till done stirring in between. Serve hot by adding chopped corainder.
    Try it out.
  • mish-mash of vegetables and rice with nutritive soya granules.

    Brinjals, quartered 4 small
    Carrot, 1/2 inch cubes 1 medium
    Cauliflower, separated into florets 1/4 small
    Green peas 1/4 cup
    Green chillies 4
    French beans, chopped 7-8
    Potato, chopped 1 medium
    Tomatoes, chopped 2 medium
    Fresh coriander leaves, chopped 1 tablespoon
    Split green gram skinless (dhuli moong dal) 1/4 cup
    Spinach, shredded 7-8 leaves
    Rice, soaked 1 cup
    Soya granules 1/4 cup
    Oil 2 tablespoons
    Cumin seeds 1 teaspoon
    Salt to taste
    Turmeric powder 1/2 teaspoon
    Red chilli powder 1 teaspoon


    Heat oil in a deep pan. Add cumin seeds and when they begin to change colour,addbrinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes. Add rice and three cups of water. Cover and cook for two minutes. Add soya granules, stir and again cover and cook for two minutes. Add tomatoes, coriander leaves, split green gram and spinach leaves and stir to mix well. Add salt, stir and cover. Cook on medium heat till done. Serve hot.
  • i request all of member of this group to add at least one recipe, so that all for us take benefit of it.
  • hare krishna
  • Hare Krishna!
  • heat nt eat... sorry for mistake!!
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