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/
Srila Prabhupada's Feast
Dear Devotees, I am writing to you on behalf of Food for Life Vrindavan. Every year at FFLV we celebrate Srila Prabhupada's Appearance day by hosting a special feast for 1500 children at our schools. The feast includes Rice Pulao, Poori, Sabzi, Choley & Gulab Jamun (Srila Prabhupada’s Favourite). This would cost Rs 60/- per person which is equivalent to Rs 90,000 (approx $1400 USD)This year the feast will be hosted on 16th of August, 2017 at the Sandipani Muni School, Vrindavan. 1500 Brajwasi…
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Peanuts 2 cups
Green chillies 2
Mustard 1/4 tsp.
Urad dhal 1 tsp.
Lemon juice 1 tsp.
Curry leaves a few
Cooking oil 1 tsp.
Salt 1/2 tsp.
Method
Cook peanuts and salt with little water and keep it aside. Fry mustard, urad dhal, green chillies, curry leaves. Add cooked peanuts to the above and let it cook for 5 minutes. Add lemon juice and mix it well.
Tasty sundal is ready for offering to Lord Krsna.
Button Soup
1 bag lentils rinsed and drained
1 can chick peas washed and drained
2 cups tomato puree = 1 large can
1-1/2 teaspoon hing
2 teaspoons salt
1 teaspoon sugar
3 dried chilis seeded
4 – 6 cups water
Heat oil in a large non-stick frying pan over med-high heat. When the oil is hot- but not smoking, add the chili. Fry for a few moments then add ½ teaspoon of the hing. Stir momentarily then add the drained lentils- stirring constantly for approx. 10 minutes to absorb oil and
spices.
Now with a 5 quart sauce pan on high heat, add enough olive oil to lightly coat the bottom of the pan. When hot, add the 1 teaspoon hing and rest of the hot chili. Then immediately add the tomato puree, cooked lentils and chick peas, return heat to med-high, adding enough water- “approx. 4 – 6 cups,” to make a soup of thin consistency.
Add 2 teaspoons salt and 1 teaspoon turbinado sugar.
Adjust heat to a rolling simmer and cook covered stirring when needed to avoid burning..
Cook until lentils are tender enough to easily crush between your fingers
Potato and Cottage Cheese Rolls with Cranberry Sauce
PREPARATION TIME: 30 minutes
BAKING TIME: 30 minutes
YIELD: 8 rolls
2 to 3 medium baking potatoes, boiled and peeled to make 2 cups (500 ml) mashed potatoes
1 cup full-cream cottage cheese
1-1/2 teaspoons salt
1/8 teaspoon black pepper
1-1/2 cups plain flour
1 teaspoon baking powder
70 g (21/2 ounces) butter, cut into little pieces
2 cups sour cream
1 tablespoon butter, reserved
1-1/2 cups cranberry sauce
1. Mix the mashed potatoes with the cottage cheese, 1 teaspoon salt, and black pepper. Set aside.
2. Combine the flour, remaining salt, and baking powder and sieve into another large bowl.
3. Rub the butter into the flour mixture with your fingertips until it resembles a coarse meal. Add half the sour cream to this flour mixture and work into a soft but not sticky dough you may need to add more flour. Knead the dough on a lightly floured board for a few minutes.
4. Gather the dough into a smooth ball and, with a rolling pin, roll it on the floured board into a (8-inch x 12-inch) rectangle.
5. Spread the potato and cottage cheese mixture in a smooth even layer over the pastry. Roll the pastry to form a (12-inch) long roll. Cut it into 8 sections.
6. Place the 8 swirls of pastry on a buttered baking tray. Melt the reserved butter and brush it over the pastries. Place the tray in the center of a preheated 390°F oven and bake for about 1/2 hour or until the pastry rolls are golden brown.
7. Remove the rolls from the oven and place on individual serving plates topped with liberal spoonfuls of sour cream and cranberry sauce. Serve hot.
Matar alu takari
Vegetable and cheese stew
2 Tablespoons Ghee or oil
6 cloves
2 cinnamon sticks, 3 inches long
1/2 teaspoon ground cardamom seeds
3 bay leaves
6 potatoes, peeled and cubed
1 lb. fresh peas
1 teaspoon turmeric
1-3/4 cups water
6 medium-sized tomatoes, skinned and quartered
1 teaspoon grated fresh ginger
1/4 teaspoon grated fresh nutmeg
1/2 teaspoon brown sugar
2 teaspoons salt
2/3 cup sour cream
1 tablespoons chopped fresh coriander leaf
3/4 cup almonds lightly toasted
8 ounces paneer cubed and deep fried
Put the ghee or oil in a large saucepan over medium heat. When it begins to smoke, toss in the cloves, cinnamom sticks, ground cardamom and bay leaves.
Stir-fry for about 30 seconds, then put in the potatoes. Fry them for 15 minutes, frequently scraping the botton of the pan with a spatula, until they are lightly browned.
Add the peas and turmeric. Stir once, pour in the water and cook for 10 minutes with the pot covered.
Then add the tomatoes, along with the grated ginger and nutmeg, the sugar and the salt. Stir to mix and cook covered for 5 more minutes.
Now fold in the cream, the coriander leaves, the almonds and the fried paneer cubes. Remove the whole spices. Heat for a few minutes more before serving.....
PREPARITION AND COOKING TIME: 30-40 minutes
YIELD: enough for 6 persons
3 tablespoons ghee
1 tablespoon minced fresh ginger
2-3 hot green chilies, seeded and chopped
One 1-inch cinnamon stick
10 fresh curry leaves
1 teaspoon yellow asafetida powder
1-½ cups stringless green beans, cut into 1-½ inch lengths
1-½ cups potatoes, cut into ¾ inch cubes.
1-½ cups broccoli, cut into florets.
1-½ cups zucchini, cut into ¾ inch cubes.
1-½ cups cauliflower, cut into florets.
1-½ cups carrots, cut into ½ inch chunks.
1 teaspoon turmeric
1 teaspoon coriander powder
1-½ - 2 teaspoons salt
1 teaspoon sugar
1 cup coconut milk
½ cup water
¼ cup chopped fresh coriander leaves
1. Place the ghee in a heavy 5 quart saucepan over moderate heat. When hot, drop in the ginger and chilies and sauté for 1-2 minutes. Add the cinnamon stick and curry leaves, and sauté for another minute. Sprinkle in the yellow asafetida powder. Stir briefly, then add all the vegetables, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.
2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30—40 minutes, or until the vegetables are tender. The quantities suggested yield a fairly dry curry, cooked slowly for 30—40 minutes. If a more moist curry is desired, increase the quantity of coconut milk to 1-½ cups and the water to 1 cup and cook over a higher heat for less time. Fold in the chopped fresh coriander leaves and serve hot.
Now offer to Krishna!
(Pista Burfi)
PREPARATION AND COOKING TIME: about 1½ hours
YIELD: 36 small pieces of fudge
2 litres fresh whole milk
1¼ cup sugar
1 teaspoon ghee or unsalted butter
½ teaspoon powdered cardamom seeds
1 cup raw blanched pistachio nuts, chopped fine.
Combine milk, sugar, ghee and cardamom in a 5-litre saucepan, preferably non-stick. Bring the milk to a rolling boil over moderate heat and continue to cook it, stirring occasionally with a wooden spoon for about 45 minutes, or until the milk has reduced to a thick bubbling creamy mass, about half its original volume.
Continue to reduce the fudge, stirring continuously with gently rhythmic strokes for a further 10 minutes, or until the mixture resembles a thick paste.
Add the pistachio nuts, reduce the heat to medium low, and cook the fudge, stirring and scraping with the wooden spoon for further 20 minutes or until the mixture becomes a thick dry lump. Remove the pan from the heat and allow the mixture to cool for one minute. You should have about 2½ cups fudge.
Transfer the fudge to a shallow, buttered tray. As the mixture cools a little more, use a buttered spatula to shape it into a smooth, flat cake, about 15cm square. Allow the fudge to cool for a further one hour.
With a minimum of handling, slip the sheets of silver or gold foil over the fudge and press down gently with the backing paper, allowing the foil to adhere to the fudge.
Cut the fudge into 36 pieces with a sharp, buttered knife. You may need to wipe the knife clean after each cut. Alternatively, divide the still-warm fudge into 36 pieces and press into decorative molds. Serve, or store in airtight containers for up to 2 weeks.
Now offer it to krishna!
Desi Ghee 1 small bowl
Suji or Rawa 1 small bowl
Sugar 1 small bowl
Water 2 bowls
Kesar 1 pinch soaked in water
Cashewnuts, almonds(soaked in water and peeled or half crushed dry)
edible yellow color 1/2 teaspoon soaked in little water
Recepie:-
Put ghee in a pan or karahai. Heat it so that it just melts down. put suji in the ghee. Keep heating it at a very low flame. After some time its color will change to little golden brown and it will release the extra ghee. It should be cooked by continuously stiring it and at a low flame.(Meanwhile keep chanting/singing Hare Krishna mahamantra as bhoga should be preapared with full devotion and care :))Put dry fruits in the pan and stir it. When it changes the colorto golden brown put the sugar in it. Once sugar is added it may stick to the bottom of the pan. So just add soaked kesar and yellow color along with the water. Increase the flame. Keep stiring in the circular or clockwise/anticlockwise direction. soon it will absorb all the water. Then it will release the extra ghee automatically and will not stick to the pan. Tasty halwa is ready for offering to Lord Krsna.
1 no Red bell pepper
3 nos Dry red chilli
2 tbsp Roasted peanuts
1 marble Size Tamarind
2 tbsp Oil
Salt to taste
Dry roast the peanuts and keep them aside too. Heat oil in a pan and fry the dry red chilli along with cut bell pepper until they turn dark brown. Now grind this with roasted peanuts, tamarind and salt to a fine paste.
Seasoning not required, but if you wish, can splutter mustard and some curry leaves. In a tsp of oil and add it to the chutni. Serve with hot idlis/dosai.
Serves 4.
Ingredients
2 cups boiled macaroni
1 capsicum chopped small cubes
1/2 cup cucumber chopped small cubes
(you cud add carrots, lettuce leaves, black olives too)
1/2 cup sweet corn kernels boiled
2 teaspoon sugar
1 tsp dried basil
3 tsp eggless mayonnaise
salt and pepper to taste
Method
Mix all well.
Serve chilled. (very colorful and amazing for our Lords)
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