the hare krsna cookbook 1973

Download The Hare Krsna Cookbook 1973

Post on 28-Oct-2014

78 views

Category:

Documents

4 download

Embed Size (px)

TRANSCRIPT

The Hare Krishna Cook Book (1973)RECIPES FOR THE SATISFACTION OF THE SUPREME PERSONALITY OF GODHEAD

Compiled by Ka Dev Ds and ama Dev Ds Chapter 1: BASIC COOKING INGREDIENTS Chapter 2: RICE Chapter 3: DAHL Chapter 4: BREADS Chapter 5: VEGETABLES Chapter 6: SAVORIES Chapter 7: CHUTNEYS, RAITAS, CURRIES Chapter 8: SWEETS & MILK SWEETS Chapter 9: BEVERAGES Front Matter 1. Dedication Chapter 1: Basic Cooking Ingredients 1. Spices 2. Specially Prepared Ingredients Chapter 2: Rice 1. Copra Cana 2. Lemon Rice 3. Lime Rice 4. Potato Rice 5. Pulao 6. Pushpana with Casein 7. Rainbow Rice 8. Red Rice 9. Rice with Peas1

10. Rice with Peas and Peanuts 11. Rice with Spinach 12. Spicy Rice 13. Yellow Rice Chapter 3: Dahl 1. Basic Split Pea Dal 2. Chick-peas (Garbanzo Beans) 3. Chick-peas & Peanuts 4. Chick-peas & Yogurt 5. Dosa Pancakes 6. Fried Dal 7. Hard Dal 8. Kitri 9. Mung Bean Dal 10. Split Pea Bara 11. Urad Dal 12. Urad Dal Bara Chapter 4: Breads 1. Bread Sticks 2. Chapatis 3. Chepuris 4. Chips 5. Coconut Bread 6. Paratha 7. Stuffed Paratha 8. Paratha II 9. Stuffed Paratha II 10. Puris 11. Sopai Pillas 12. Whole Wheat Diamond Chapter 5: Vegetables 1. Bean Sprouts 2. Cabbage 3. Cauliflower 4. Chinese Pea Pods2

5. Chinese Pea Pods and Green Peas 6. Dry Cauliflower and Potatoes 7. Cucumbers 8. Eggplant Bharata 9. Eggplant Favorite 10. Eggplant Puki 11. Eggplant and Tomatoes 12. Eggplant, Tomatoes and Chick-peas 13. Eggplant and Zucchini 14. Green Peppers 15. Green Vegetables Bhaji 16. Kofta (for 6) 17. Okra and Coconut 18. Peas and Tomatoes with Casein 19. Peas and Peanuts 20. Potatoes and Peppers 21. Mashed Potatoes and Cabbage 22. Potatoes, Cauliflower and Peas 23. Potatoes, Cauliflower in Yoghurt 24. Deep-Fried Potatoes 25. Potatoes and Yoghurt 26. Spinach in Coconut Milk 27. Spinach, Eggplant and Chickpeas 28. String Beans 29. String Beans and Eggplant 30. Wet Potatoes 31. Tomatoes and Plantains 32. Upma 33. Upma II 34. Wet Cauliflower 35. Wet Caulflower and Potatoes 36. Zucchini and Peppers Chapter 6: Savories 1. Chudy Noodles 2. Mung Bean Kachoris3

3. Pakora 4. Poppers 5. Potato Kachoris 6. Puffed Rice 7. Rdh Ballabha Kachoris 8. Samosa - 30 flaky, Delicious Samosas 9. Urad Dahl Kachoris Chapter 7: Chutneys, Raitas, Curries 1. Chutneys 2. Raitas 3. Curries Chapter 8: Sweets & Milk Sweets 1. Brahmin Spaghetti 2. Burfi 3. Coconut Burfi 4. Celestial Bananas 5. Pera 6. Coconut Sweet Balls 7. Half Moons 8. Jallebi 9. Jeere Gaja 10. Laddu 11. Luglu 12. Malpouri 13. Mango Cream 14. Mysore Pak 15. Nakaldana 16. Coconut Nakaldana 17. Peanuts and Raisins 18. Simply Wonderfuls 19. Sweet Potato Balls 20. Sweet Potato crisp 21. Watermelon Sherbert 22. Almond Halavah 23. Carrot Halavah4

24. Farina Halavah 25. Banana Halavah (Kela Halavah) 26. Caramel 27. Carrots in Milk 28. Chandra Murti 29. Firni 30. Haspia 31. Kheer 32. Khoya Boats 33. Kulfi 34. Rasagulla 35. Bengali Rasagulla 36. Rsaballi 37. Sandesh 38. Something Else 39. Sweetballs 40. Sweet Rice I 41. Sweet Rice II 42. Sweet Rice III Chapter 9: Beverages 1. Milk 2. Banana Nectar 3. Massala Milk 4. Dahi 5. Lassi

RECIPES FOR THE SATISFACTION OF THE SUPREME PERSONALITY OF GODHEADCompiled by Ka Dev Ds and ama Dev Ds

DEDICATION5

Prasdam means mercy, and this Prasdam Cookbook is dedicated to the fountainhead of all mercy, the spiritual master, His Divine Grace A.C. Bhaktivedanta Swami Prabhupda. He is by nature kind to every living entity, but that ocean of mercy becomes fully visible in his devotees. rla Prabhupda has not given us some dry, canned philosophy to chew; he has given us the nectar for which we have sought so long: he has taught us how to render transcendental loving service to the Lord in all our daily activities. This book illustrates one of them. The process of Ka consciousness is usually described as one of singing, dancing and feasting. We have already demonstrated to the world how anyone can sing and dance to the holy names of God, Hare Ka, and now, with the publication of this Prasdam Cookbook, we hope that the whole world will feast in honor of the Supreme Lord. That will make this world like Vndvana, the transcendental abode of Ka, where Kra, Balarma and the monkeys visit every kitchen with thieving intent and bless the devotees with pure love of God.

THE YOGA DIETLord Ka says in Bhagavad-gt that yoga is not for him who eats too much or for him who eats too little. Rather, one who is actually practicing yoga sees the body as a valuable boat which has to be maintained very nicely in order to get across this ocean of material existence which is full of birth, old age, disease and death. Therefore, the yoga diet is designed to supply the body with all necessary nutrients, without pandering to the whims of our changing senses. The principle of regulation is strictly adhered to, and the daily fare is almost unchanging. This is very important for a brahmacr, or celibate student, for if the tongue is agitated for sense enjoyment, all the other senses follow. We do not suggest that you have to follow this diet, but it is included for those who desire to know it. The Sunday feast is an opportunity for everyone to participate in the opulence of Ka. Again, the principle is regulation, and the particular feast menu included here is chosen for its authentic quality, all of the preparations being great favorites of our beloved spiritual master, His Divine Grace A.C. Bhaktivedanta Swami Prabhupda.

6

Morning Prasdam:raw chick-peas, ginger, fruit, cereal and milk.

Noon Prasdam:dahl, rice, chapatis and curried vegetabIe.

Bedtime Prasdam:milk.

The Sunday Love Feast:rice and peas, wet cauliflower and potatoes, puris, samosa, halavah, sweet rice, sweet balls, pineapple chutney (sweet and hot), rhubarb chutney (salty and hot) and dahi.

CHAPTER I

BASIC COOKING INGREDIENTSIn the Vedic scriptures it is stated that the Supreme Lord has provided ample varieties of foodstuffs for all living creatures and that one should take only that which is allotted to him by the Lord, not more. For humanity the Lord has set aside simple foods such as grains, vegetables, fruit and milk products, and he has requested that we offer Him such pure and nourishing foods. In this way, there are hundreds and thousands of palatable dishes that may be prepared and then offered to Lord Ka. Listed below are some of the ingredients most commonly used in preparing Ka prasdam. white flour (unbleached if available) whole mung beans * chick-pea flour, sometimes called besan or gram flour * whole chick-peas7

yellow split peas split, cleaned urad dahl * split, cleaned mung dahl * farina (cream of wheat) powdered milk almonds (raw and shelled) walnuts (raw and shelled) peanuts (raw and shelled) sugar white rice flour * * Most of these ingredients are readily available from regular grocery stores. The items marked with asterisks would more likely be found at Chinese food stores or Indian specialty stores.

SPICESSpices determine the taste of a preparation, and they are the jewels of cooking for Ka. Foodstuffs are spiced in three different ways. Massala is prepared by heating ghee in a pan, adding spices, and cooking them until they become fragrant; then the vegetable is added to the ghee and spices. Most of the vegetable recipes are cooked in massala. Chaunche is prepared by heating a small amount of ghee in a small pot. Spices are added and cooked until fragrant, and the contents of the pot are added to an already cooked preparation, such as dahl or chutney. The third process is to add certain uncooked spices to a preparation. This is usually done in savories such as samosa or kachor filling because they will be deep-fried. Using uncooked spices keeps the taste fresher after the deep-frying. Adding or omitting a spice varies the taste quite a bit. Crushed or whole chilis or ground cayenne pepper have no taste; they provide the heat sensation. After preparing certain dishes several times, you will become familiar with the spices and be able to make up your own massala or chaunche. Hot and spicy preparations should not be mixed with unspiced preparations. Salt should never be put into milk or butter. Salt may be added to yoghurt, however. Some spices are sweet, and some are pungent. For instance, luglu would never be made with asafoetida. In preparing prasdam it is a good policy8

to stick to parampar (disciplic succession) and not experiment too much on one's own. The spices that are mentioned here also have a role other than taste. They serve certain functions for maintaining good health. Turmeric is a blood purifier, chili peppers aid digestion, asafoetida is an anti-convulsant, ginger controls the intestines, etc. If possible, spices should be bought whole and ground at home in small quantities. The taste of freshly ground spices is incomparable. Some of the common spices used in prasdam preparations are listed below: ground allspice, asafoetida, whole anise seed, ground black pepper whole caraway seeds, whole cardamom pods, cayenne, crushed chilis, ground cinnamon, whole cinnamon sticks, ground cloves, whole cloves, ground coriander, ground cumin seeds, whole cumin seeds, fresh ginger, ground ginger, dried mango powder, ground nutmeg, whole peppercorn, rose water, saffron, whole sesame seeds, ground turmeric. Most of these spices are available at supermarkets and spice shops, but some will have to be purchased at Indian specialty stores. If there are none in your area, you can probably have these spices shipped to you. Asafoetida and mango powder will have to be purchased from a specialty store, and ginger root may only be available in a Chinese food store.

SPECIALLY PREPARED INGREDIENTSThere are a few basic recipes which are used over and over again in preparing food for Ka's pleasure. Yoghurt, curd, bean sprouts and such rare and costly i

Recommended

View more >