Brijabasi Spirit

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 […]

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 a few tablespoons of ghee and […]

 ( 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 Basil
2 Cups Cream
Put Potatoes on to Boil, Saute Asafoetida in […]

(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 boil for 45 minutes to 1 hour. […]

( 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, and cook 5 Minutes.
 

(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

( 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  teas. Allspice
1/2  teas. Asafetida
Wash split peas well. Soak 2 hours and then drain. Grind […]

(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.

(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 Half Of Cooking Time.
Stir In Rice And Cook For 3 […]

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 […]

(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 POTATOES ARE DONE

(From the Deity Cookbook Compiled in the 1970’s)
INGREDIENTS:  
3 TBSP, GHEE
1 1/2 TSP, ANISE SEEDS
1/4 TSP, CUMIN SEEDS
1 TSP. CLOVES
1/2 TSP. ROSEMARY
1/2 TSP. PEPPER
1/8 TSP, THYME 
1/2 PINEAPPLE, CUT IN SMALL CUBES   
1 CABBAGE, CUT IN THIN STRIPS    
1 1/2 TSP, SALT
1/2 CUP SEEDLESS RAISINS, STEAMED 3 MIN
1/2 CUP SOUR CREAM
MAKE A CHAUNCE WITH SEEDS IN 3 TBSP, GHEE.  […]

FILLING INGREDIENTS FOR 60 SAM0SAS
3 CAULIFLOWERS, DICED
12 POTATOES, PEELED & DICED
GREEN PEAS IN AMOUNT EQUAL TO 1/2 THE ABOVE TWO COMBINED
2 LARGE PIECES GINGER, GRATED
1 TBSP. ASAFOETIDA
1 1/2 TBSP, GROUND CORIANDER
2 TSP. GROUND CLOVES
1 TSP. NUTMEG
3 TBSP, CUMIN SEEDS
3 RED CHILIS, BROKEN UP, SEEDS REMOVED
11/2 TBSP. GROUND FENUGREEK
GHEE
THERE ARE 2 WAYS TO COOK THIS FILLING:
1) […]

taken from the Deity Cookbook compiled in the early 1970’s
INGREDIENTS:
2 TBSP. GHEE
1 TBSP. CUMIN
1/2 TSP, GROUND CARDAMOM
PINCH OF GROUND CLOVES
1 BAY LEAF
2 TBSP. BROWN SUGAR
1 TBSP. SALT
2 1/2 CUPS RICE, RAW, WASHED 4 CUPS WATER
FRY SPICES IN GHEE. ADD RICE AND FRY FOR 5 MINUTES TILL GOLDEN. WATER, COVER, AND COOK ON MEDIUM LOW […]

8 c. whole milk
1/3 c. pistachios
1/3 c. almonds
1/3 c. raisins
1/4 c. butter
2 c. flour
2 c. sugar cardainon—a pinch saffron—a couple strands rosewater—a few drops sufficient ghee for deep frying
Step 1: Make khoa by cooking down 8 cups of whole milk. Add a pinch of cardamon and a couple […]

Recipe by Mother Mudakari, originally from August 1977 Brijabasi Spirit (& just now updated by her)
Utensils:
1 brass wok (or a deep, heavy-bottomed pot)
1 slotted spoon
1 deep pot (for sugar water)
1 mixing bowl
Ingredients: (Makes about 20-25) Sugar water-1 part sugar* to 1 part water Dough-2 cups powdered milk (not lumpy)NOTE: Carnation or other instant is not […]