New Vrindaban Brijabasi Spirit

( as taken fron the original Hare Krishna Cookbook ) 1 Cup raw white rice 1/2 Cup urad or mung dhal (split) 1/2 Cup yogurt Water 2 Teaspoon salt 1/2 Teaspoon cayenne Soak the dhal and rice overnight. Drain and blend in an electric blender, adding salt and cayenne, with just enough water to help [...]

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Recently asparagus started growing in New Vrindaban. Here is a recipe for asparagus soup sent in by Devadatta das. Looking at recipes on the web, All recommend milk and cream, most used chicken stock, A few pushed onion, NONE used potato. I don’t Dislike creme-of -**** soups but i try to substitute/reduce the lactoid portion. [...]

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2 1/2 Cups Tomato Paste 1/3 Cup Butter 1/4 Cup Water 1/4 tsp. Hing 1 Cup Sugar 1 Tblsp. Molasses 1 Tblsp. Salt 1 tsp. Crushed Chillis 1 1/2 tsp. Dried Parsley 3/4 Cup Lemon Juice 2 Tblsp. Soy Sauce 1/2 Cup Mustard (see mustard recipe below) Put all ingredients in a pot and simmer [...]

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Devadatta wrote in wondering if anyone ever uses leaves from the wild grapes growing in New Vrindaban to make dolma. Apparently he has been doing some cooking since he left NV.  And yes, THAT Devadatta, Palace construction crew alumni. Then: . And now, with some dolma: Clip the stems of large( 8″ DIA.) grape leaves, [...]

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“R: We have a lot of second-generation devotees that are vegans because they don’t want to see the cows slaughtered, and their parents are coming to us for milk, to get their children to have that milk product. “HHSS: It just really highlights that point that we really neglected Prabhupada’s instructions and we’re painting ourselves [...]

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Tridandi Goswami A.C. Bhaktivedanta Swami Founder-Acharya: International Society for Krishna Consciousness August 6, 1969 My Dear Kirtanananda, Please accept my blessings. I beg to acknowledge receipt of your letter dated August 2, 1969, and I have noted the contents carefully. Regarding your recipe for pickling foodstuffs, it is all right, but it will be nicer [...]

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by Gokulataruni d.d In memory of,Bhakta Seva Prabhu, I thought I’d write down and share the kacchori recipe that he taught me many years ago, to the best of my memory it went something like this. Filling: 2  large potatoes (peeled and boiled) 1/2 head of cabbage (chopped into tiny cubes and fried) Chaunce: (Heat [...]

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 ( Recipe From the Bahulaban Deity Cookbook, as Complied by Mother Vedapryia, August 4th, 1980 ) Ingredients: (Makes 25 Cups) 1/2 Cup Butter 4 Cups Raw Potatoes, Peeled and Sliced 12 Cups Boiling Water 10 Cups Tomatoes, Peeled, Sliced, and Diced 4 Tsp. Sugar 2 Tsp. Salt 1/4 Tsp. Paprika 1 Tsp, Asafotida Pinch of [...]

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(from the Bahulaban Deity Cookbook compiled in the 1970s) 1 gallon fresh whole milk    1/2 tsp. ground cardamon 1 cup rice                          1/4 cup raisins               1 cup honey                1/2 tsp. powdered saffron Bring milk to boil, then add washed rice. Stir fre­quently to keep bottom from sticking. Add saf­fron, cardamon, and raisins. Keep at a constant [...]

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( from the Deity Cookbook compiled in the 1970’s) Make a Chaunce With: 2 Tbsp. Ghee 11/2 Tsp. Salt 1/2 Tsp. Pepper 1  Tsp. Asafoetida 1/2 Tsp. Thyme 2 Tbsp. Chopped Coriander Leaves In a Pan of Ghee, Deep Fry 6 Potatoes Until Golden.  Add Potatoes to Chaunce.  Add 1 Cup Steamed Peas. Mix Well, [...]

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(from the Deity Cookbook compiled in the 1970’s)  2 c. basmati rice (washed rice well)  1/2c. edible pod peas (diced)  1/4 c. silvered almonds  1 tsp. hing  11easp. ground black pepper  3 tsp. salt  1/2 c. butter Tweet

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( from the original Hare Krishna Cookbook ) Ingredients: 2 Cups yellow or green split peas 2 Cups yoghurt Ghee for frying 1 1/2 Cups water 1 1/2 Cup salt 1/4  teas. Cinnamon 1  Tab. Ground Coriander 2  Tab. Sage 1  Tab. Ground Cumin 1  Tab. Turmeric 1/2 teas. Cayenne 1 1/2  teas. Salt 1/4  [...]

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(from the Deity Cookbook compiled in the 1970’s) Cut Plantain into thin pieces, deep fry in medium-high Ghee, Sprinkle with salt and top with sour cream. Tweet

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(from the Bahulaban Deity Cookbook, compiled in the 1970′s)Ingredients: 1 Tbs. Salt 1 Tsp. Pepper 11/2 Tsp. Asafoetida 1 1/2 Tsp. Tumeric 3 Tbsp. Ghee Cup Cauliflower in Tiny Flowerettes 3 Cups Cooked Rice Fresh Chopped Coriander Leaves Sprinkle Spices In Ghee And Pan Fry. Add Cauliflower Bits and Pan Fry Until Tender. Cover Pan [...]

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1 cup unsalted butter 2 cups sifted chick-pea flour 2 cups sifted confectioner’s sugar 1 1/3 cups dry shredded coconut 1/2 cup chopped walnuts or almonds (unsalted) Melt butter in frying pan. Slowly add sifted chick­ pea flour. Stir continually until chick-pea flour is roasted and turns a bit darker. Add coconut and ‘stir a [...]

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(Taken from the Bahulaban Deity Cookbook compiled in the 1970’s) INGREDIENTS: 6 MED. POTATOES, CUT INTO 1/2″ CUBES AND HALF BOILED 1/4 CUP BUTTER 10-12 FENUGREEK SEEDS 1/2 TSP, CAYENNE 1 TSP, PEPPER 1 TSP. SALT MELT BUTTER IN PAN AND COOK FENUGREEK SEEDS. ADD CAYENNE, PEPPER, SALT, AND POTATOES, COOK ON MEDIUM HEAT UNTIL [...]

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