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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  • MACARONI AND VEGETABLE SALAD

    Serves 4.
    Ingredients
    2 cups boiled macaroni
    1 capsicum
    1 tomato
    1/2 cup cheese
    1/2 cup sweet corn kernels
    1/4 cup boiled peas
    2 tablespoons lemon juice
    1 teaspoon sugar
    salt and pepper to taste
    Method
    Cut Capsicum into thin slices, tomato and cheese into small cubes. add lemon juice, salt, sugar, pepper in a bowl. Mix all well.
    Serve chilled.
  • Hare Krishna,

    Ajinomoto is the trade name for mono sodium glutamate (MSG). there is a confusion reg. its status as veg or non-veg- seemingly some kind of animal protein is used in its manufacture...anyways I avoid it as it is supposedly not good for health.
    and no it is not limbu ke phool- limbu ke phool is hindi name for citric acid
  • aloo mutter
    ingred green mutter mustard seed jeera turmeric dhania powder garam masala or mixed spice powder tomatoes potatoes
    boil green peas and potatoes
    heat little oil add rai ginger jeera tomatoesor tomatoe puree
    then add mutter and potatoes
  • Hare Krishna,
    I want to ask - "is Ajinomoto veg? "( mostly used in Chinese food )
  • hare krishna to all i believe i will learn to have some good recipes for bhog seva
  • vadha pav
    ingred potatoes chilly ginger ,coconut
    boil potatoes
    remove the peels
    little oil heat add jeera mustard seed and chillesand turmeric liittle hingh
    mix the potatoes
    make sml round dough and fry
    serve with chutney sambhar and bread
  • moong dal bhajia famous snack in maha laxmi temple
    soak moong daal
    grind into paste with little water

    add chilly salt ginger deep fry
    and serve with chutney
  • dalvadha
    ingredient
    chaanadal, chillies little salt, coconut cut into pieces
    soak chanaa dal for few hrs
    grind chana dal it become paste
    heat oil mix paste of chana dal wioth coconut chillies and salt deep fry and serve with cocnut chutney
  • medhuvadha
    ingredient uraddal, oil, jeere,cut sml pieces of cococonut
    method
    soak uraddal 6to 8 hrs grind uraddal add very little water while grinding mix the dough nicely wih hand add jeera and sml pieces of coconut
    heat oil make balls and insert your thumb and finger to the balls and deep fry until it becomes little brown
    serve with coconut chutney and sambher
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Srila Prabhupada's Feast

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Milk Poori

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Mysore pak recipe

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