SABUDHANA VADA

Ingredients:
• 4 large potatoes boiled, peeled and mashed
• 1/2 cup sabudana (sago)
• Water
• 100g cabbage and 10 curry leaves chopped very fine
• 2 green chillies chopped very fine
• 2" piece of ginger grated
• 1/4 cup peanuts roasted and crushed coarsely
• 1 tsp raw mango powder
• 1 tsp cumin seeds
• Salt to taste
• Vegetable/canola/sunflower cooking oil for shallow frying








Preparation:
• Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
• Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
• Make the paste into equal-sized balls and flatten slightly to form patties.
• Heat oil in a wide, flat pan and shallow fry the patties till golden.
• Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot Masala Chai.

CAULIFLOWER PAKORAH

Serves:
4-6 People

Preparation Time:
20 Min

Ingredients:

• Cauliflower Chopped - 1 big

• Salt - To taste
Soda-bicarbonate  ½ tsp

• Gram Flour (Besan) – 100g
Rice flour – 50g

• Corriender leaves cut small pieces  50g

• Cabbage minced  100g

• Green Chilies cut small - 2 or 3 pcs

• Oil - For Frying





Directions:

• Wash and chop gobi in a big bowl.

• In a bowl add besan,rice flour,soda-bicar,`- salt to taste, chopped corriender leaves,cabbage and green chilies, mix well with water (Make thick paste, add little water).

• Your besan paste should be thick enough so that it will wrap the gobi completely.

• Heat oil in a pan on high flame.

• Now take 1 piece of gobhi and dip it in besan mixture, cover the gobhi piece with besan properly.

• Now let it fry in a oil, till it become golden brown on medium flame. Repeat the same with all the pakoras.

• Serve hot with your choice of Tomato and Coriander sauce. Enjoy!!!

Potato and Cabbage Vegetable

Ingredients:


1 cabbage (sliced very thin)
3 large potatoes (cut in ½-inch cubes)
4 tablespoons ghee
1 small jalapeño chili (diced finely)
1 tablespoon grated ginger
10 pcs curry leaves
2 pinches of hing
1 tablespoon black mustard seeds
¼ teaspoon turmeric
1 tablespoon coriander powder
1 teaspoon salt
1 small slice of lemon
2 tablespoons of cut coriander leaves

Procedure:

In pan heat ghee, mustard seeds, grated ginger, curry leaves ,chili, turmeric and hing. When mustard seeds start to crackle add potatoes. Stir for 8 minutes until cabbage and potatoes are both tender. Add salt and coriander powder. Sprinkle with coriander leaves and lemon juice.
Serve hot. This can be served for four.

Hare Krishna

Chapathi

Ingredients:

2 cups whole wheat flour
1/3 cup yogurt
½ to ¾ cup water as needed
ghee
Salt 1tsp

Procedure:

In bowl combine flour and yogurt. Gradually add water until you have a soft dough. Knead on floured tabletop.
Divide dough into 12 pieces. Roll each piece into a ball and then press flat in the palms of your hands.
Place a cast iron skillet on medium heat, so it will be a little hot by the time you are ready to cook the first chapati.
Roll flattened balls into 5-inch circles on a table or board covered with flour. Try to make the chapati as round as possible. After it is rolled, place on skillet. When the chapati starts bubbling on one side, turn it over and cook on the other side. This takes about 20 seconds on each side.
While first chapati is cooking in skillet, turn second burner on to medium heat. (If you have an electric range, use a small grill over the burner.)
After the chapati has been cooked in skillet, quickly take a pair of tongs and hold the chapati gently over medium heat until it puffs up. This should take about 5 seconds. Then hold chapati with tongs on other side and cook for another 5 seconds. Chapati will look like it is freckled with brown spots. Don't be discouraged if the chapati doesn't puff up all the time. This takes practice.
Brush with melted butter or ghee.


Hare Krishna!!

Bengali Kheer (Rice Pudding)

Ingredients:

6 cups milk
¾ cup rice
½ cup raisins
¼ teaspoon fresh cardamom powder
½ bay leaf
½ cup turbinado sugar

Procedure:

In large saucepan combine milk, rice, and bay leaf. Cook on high heat for 15 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 40 more minutes until it thickens. Remove bay leaf and add sugar, raisins, and cardamom. Refrigerate until cold. Kheer thickens as it cools. Server cool.

Hare Krishna!!

Pesto

Ingredients:

1 Packet linguine noodles
2 ½ cups fresh Italian basil leaves
6 tablespoons olive oil
1/3 cup pine nuts (when not available, blanched almonds/Cashew may be used)
¾ cup Mozarella cheese
¾ teaspoon salt
¾ teaspoon black pepper

Procedure:

In a blender crush up basil leaves, olive oil, pine nuts, cheese, salt, and pepper. Blend until a thick sauce. In 1-gallon pot add linguine to boiling water to which you have added ½ teaspoon salt. Boil linguine 10 minutes until the pasta is cooked. Drain thoroughly. Rinse with cold water. Put pasta in a warm serving dish, and spoon pesto sauce over pasta.

Offer the delicious preparation to Krishna and serve the prasadam immediately.

Hare Krishna!!