Yasoda, Rohini, and Radha's Kitchen
Recipes!!! etc.
Tomato Chutney recipe by HDG Srila Prabhupada.........
Jahnava Mata Dasi·Jahnava Mata Dasi .. Tomato Chutney recipe by HDG Srila Prabhupada............ ......Srila Prabhupada gave . the instructions and ingredients for this classic variation of cooked tomato chutney in the spring of 1977, in Rishikesh. Adjust the sweetener, chili, and salt to taste. 1/2 tablespoon ghee or vegetable oil 2 dried whole red chili pods, broken into small bits 1/3-inch to 1-inch square piece of peeled fresh ginger root, finely minced or sliced julienne style 1…
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Baked Potato Perfection! and Sauce! Chris McAlpine Garden courtesy...
Take one kilo of syrup-consistency water, made with white or brown sugar, boil for 1/4 hour. Add 3/4 cup butter. Add 500 grams milk powder, whole if possible. Add 1/2 cup Hershey's coca. Stir hard, cook at low-moderate heat, stir constantly, eventually testing a drop of it on the counter or in some cool water, to to see if it is thick, until it reaches a very thick stage. It should be bunching up in the pan at end point. Takes me about half an hour cooking, stirring constantly to avoid burning. Pour into pan with sides and parchment paper on the bottom. Takes a good day to set, really. When set, it should be a thick chewey caramel, yet cuttable.
basic spices in iskcon cooking ; subjis; tumeric, coriander, cumin, hing, black pepper, salt, fresh fried ginger, cinnamon, hot pepper, cardamon black, fennel seed. (When cooking milk sweets sometimes; Vanilla, rose water, white cardamon, almond flavor. That's a whole different matter.) - I tend to add for subjis, sometimes, also basil, methi leaf, anise, - and even less often; paprika, oregano, sesame oil, coconut, honey, goor/molasses, sometimes black mustard seeds, cloves, nutmeg.
Fry your cumin, fennell seeds, anise seed, ginger, coriander, then when brown in the ghee, add subjis, fry all until a bit browned, about eight minutes, turning regularly, then add a bit of water, maybe 1/3 cup, and the balance of spices. Rwd /black seat salt. opt; Pinch of brown sugar and apple cider vinegar. Bring briefly to a boil, moderate heat. Stir nicely, then turn heat down to very low, cover and let sit eight minutes.
Tamohara Dasa
BEANS; High protein, filling, succulent ;
Soak overnight in pure water, then cook in sufficient water, one cup of chick peas, and one cup of any other beans.
When cooked and soft, add;
1/2 cup spaghetti sauce,
1/2 tsp black pepper,
one teaspoon tumeric powder,
salt to taste,
one tblspn. "chana masala" spice mix from prepackaged Indian spices,
one large black cardamon pod,
a shake of asfoetida, or garlic powder, or both,
one tsp. organic sugar,
pinch of cinnamon,
1full tblspoon "methi" leaf / fenugreek leaf, and /or 1 teaspoon each of basil and oregano,
One tsp.of cumin.
Simmer. No fat need be added, but butter etc is always more luxurious, and calories.
Tamohara dasa (not the GBC)
John Michalski to I Grew up in Hamtramck
Kolacky-Polish Christmas Cookies.
Yield: about 2-1/2 dozen cookies
Ingredients:
1/2 cup (1 stick = 4 ounces) butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
fruit preserves (raspberry, pineapple cherry)
Directions:
Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Add 1/3 tsp natural vanilla extract. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm.
Preheat oven to 375*F. Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely.
Merry Christmas from....Aj The original Polish Prince.
offering bhoga; Ananta Sesa dasa, Bh.S., PH.D. on October 1, 2014 at 8:40
namah om vishnu padaya, krsna presthaya bhutale
srimate bhaktivedanta swami, iti namine
namaste sarasvati deve, gaura vani pracarine, nirvisesa sunnyavada, pascatya-desa tarine
namo maha vadanyaya
krishna prema pradayate
krishnaya-krishna-chaitanya
namna-gaure-tvishe namaha
namo brahmanya devaya
go brahmanya hitayacha
jagat hitaya krishnaya
govindaya namo namaha
My understanding is that when offering prasadam that one should chant these verses three times each.
Srila Prabhupada....“Regarding your question about offering Prasadam, whatever is offered to the Deity actually it goes through the Spiritual Master. The Spiritual Master offers to Lord Caitanya, and Lord Caitanya offers it to Krishna. Then Radha Krishna eats, or Jagannatha eats, then Caitanya Mahaprabhu eats, then the Spiritual Master eats, and it becomes Mahaprasadam. So when you offer something, you think like that and chant the Gayatri mantra, and then everything is complete. At last, ring the bell, take out the plate and wipe the place where the plate was kept.”
16 June, 1969 New Vrindaban Srlla Prabhupada'sLetter to Arundhati:
Srila Prabhupada....“Regarding your question about offering Prasadam, whatever is offered to the Deity actually it goes through the Spiritual Master. The Spiritual Master offers to Lord Caitanya, and Lord Caitanya offers it to Krishna. Then Radha Krishna eats, or Jagannatha eats, then Caitanya Mahaprabhu eats, then the Spiritual Master eats, and it becomes Mahaprasadam. So when you offer something, you think like that and chant the Gayatri mantra, and then everything is complete. At last, ring the bell, take out the plate and wipe the place where the plate was kept.”
16 June, 1969 New Vrindaban Srlla Prabhupada'sLetter to Arundhati:
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