Is it okay to eat peanuts on Ekadasi?

[Pratyatosa]

Dear Bhakta Bernd Prabhu, Hare Krishna! Please accept my humble obeisances. All glories to Srila Prabhupada!

Good research that you have done.

Peanuts are not nuts. They are a type of pea. Therefore, they are a type of legume. Therefore, peanuts/peanut butter should not be eaten on Ekadasi.

Even though I don't eat peanuts on Ekadasi, I don't criticize my godbrothers who do, because Srila Prabhupada said that it was okay to eat them on Ekadasi.

Your servant, Pratyatosa Dasa <http://groups.google.com/group/istagosthi>, <http://causelessmercy.com/>, <http://rtvik.com/>, <http://pratyatosa.com/>, <http://feedacow.com/>, <http://llbest.com/>

On Fri, Oct 4, 2013 at 9:56 AM, <b.zi...@email.de> wrote:

     All glories to the vaishnavas!

     All glories to Nityananda and Gauranga!

Please accept my humble obeisances!

Dear Maharajas, Prabhus and Prabhvis!

Once I read that peanuts botanicaly belong to the family of beans. Therefore I am not eating peanuts on ekadashi. Many devotees, including gurus are eating them on ekadashi, other devotees don`t. Does anyone know an expert who can tell me clearly the details on this? Peanuts come originally from South America. They only came to Europe and Asia after the official discovery of America. Here are some links from the internet:

http://education.yahoo.com/reference/encyclopedia/entry/peanut

peanut

name for a low, annual leguminous plant (Arachis hypogaea) of the family Leguminosae (pulse family) and for its edible seeds. Native to South America and cultivated there for millenia, it is said to have been introduced to Africa by early explorers, and Africans transported as slaves brought the plant with them to North America. In the United States it has been extensively cultivated only since the late 19th cent. It is now grown in most tropical, subtropical, and temperate regions, especially in India and China (the major world producers), W Africa, and the SE United States. The seeds, peanuts, are eaten fresh or roasted and are used in cookery and confectionery. They are ground for peanut butter, an important article of commerce, and yield an oil used for margarine, cooking oil, soap manufacture, and industrial purposes. The herbage is used for hay, the residue from oil extraction (called peanut-oil cakes) for stock feed, and the whole plant, left in the ground, as pasturage for swine. Peanut crops are usually harvested by hand except in the United States. Europe is the chief importer and processor, especially for oil manufacture. In the United States the amount of the crop converted to oil depends on the demand for whole peanuts; it is usually only 15% to 20%. Because of its numerous uses (George Washington Carver developed several hundred), high protein content, and adaptability to varying demand, the peanut is an advantageous agricultural crop. There are two types of peanut plants, bunch nuts and vine, or trailing, nuts, named for the way the plants grow. The peanut plant is unusual for its habit of geocarpy: when the pod starts to form, it is pushed into the ground by the elongation of its stalk and matures underground. Other names for the peanut are goober, pinder, earthnut, groundnut, and ground pea. Peanuts are classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family leguminosae.

http://en.wikipedia.org/wiki/Peanut

The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The peanut was probably first domesticated and cultivated in the valleys of Paraguay.[1] It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet); each leaflet is 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 inch) across.

The flowers are a typical peaflower in shape, 2 to 4 cm (0.8 to 1.6 in) (¾ to 1½ in) across, yellow with reddish veining. Hypogaea means "under the earth"; after pollination, the flower stalk elongates causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut – a classical example of geocarpy. Pods are 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds.[2]

Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.[3] Despite its name and appearance, the peanut is not a nut, but rather a legume.

Hare Krishna and kind regards,

Bernd

[Mellanie L Nagel]

On 10/4/13 3:35 PM, Pratyatosa wrote:

Therefore, peanuts/peanut butter should not be eaten on Ekadasi.

Even though I don't eat peanuts on Ekadasi, I don't criticize my godbrothers who do, because Srila Prabhupada said that it was okay to eat them on Ekadasi.

You begin by saying peanuts, etc should not eaten on ekadashi. Then, you say that you don't criticize those who do eat them because SP said it was OK to eat them on ekadashi.  So, what is your point?

[Pratyatosa]

On Friday, October 4, 2013 12:19:22 PM UTC-4, Malati Devi Dasi wrote:

You begin by saying peanuts, etc should not eaten on ekadashi. Then, you say that you don't criticize those who do eat them because SP said it was OK to eat them on ekadashi.  So, what is your point?

My point is that it never hurts to play it safe or to be a little more strict, does it? Some devotees fast completely on Ekadasi, even though Srila Prabhupada never did that. But what's the harm?

Ys, Ptd

[rammohan das]

Another devotee, Satyadeva prabhu, gave him the recipe—boiled potatoes mixed with Ekadasi flour and cooked peanuts are made into small cakes, which are then deep fried in ghee. They delighted Srila Prabhupada. He asked Sukadeva with boyish innocence, "Oh, you have made these?" When he tasted them he smiled brightly, "Oh, very good!"

(Devotee diary, Vedabase)

So far the Advent Day of Lord Caitanya is concerned, I have written a full suggestion to Montreal, in which the main points are that we should all observe strict fasting up till moonrise, and at that time, an offering is made to Lord Caitanya of Ekadasi foods, fruits, peanuts, milk, and so forth. Then, on the next day, Friday the 15th, a full-scale feast is held to celebrate His Advent Day.

Letter to: Balai
San Francisco
12 March, 1968

[Pratyatosa]

Same as the moon landing controversy, this eating of peanuts on Ekadasi controversy is yet another trick by the Supreme Trickster, Lord Sri Krishna, to separate the blind followers from those disciples/followers of Srila Prabhupada who use their God-given intelligence in the service of God. Srila Prabhupada doesn't want blind followers. He wants disciples/followers with common sense powers of discrimination! :-)

Ys, Ptd

On Sun, Oct 6, 2013 at 7:46 AM, Bernd wrote:

All glories to the Vaishnavas!

All glories to Nityananda and Gauranga!

 

Please accept my humble obeisances!

 

Dear Maharajas, Prabhus and Prabhvis

 

I received different replies to the question whether peanuts can be eaten on Ekadashi or not. Some say yes, because Shrila Prabhupada did it, others say no, because it is a bean. Does anyone know whether Vaishnavas used to eat them before Shrila Prabhupada did?

Please find attached an article on the history of Ekadashi in German (my translation) and English.

[rammohan das]

Dear Prabhus,
postrated dandavats, pamho, all glories to Srila Prabhupada!

Peanut is a bean? Beans have to be soaked in water over night and cooked with asofoetida and ginger in order to make them eatable. Nuts can be eaten directly when falling from the tree. Agreed, peanuts contain the word pea what reminds of bean. Consistency of peanut is rather the same like all other nuts, walnut, cashew, chestnut, hazelnut, etc.etc.
They taste quite similar, can be roasted, contain an oil, can be crushed, have a nutshell. So what the heck should peanuts not be nuts? When Prabhupada says these are nuts then these are nuts! When you eat beans uncooked you permanently pass gas for 3 days. Agreed peanuts are toasted  but just for 3 min. What more proof do you want?

ys

rmd

[Pratyatosa]

If peanuts were nuts, then they would taste good raw. They don't!

The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family. (<http://en.wikipedia.org/wiki/Peanut>)

We have the Internet. Srila Prabhupada didn't. But Srila Prabhupada wants us to use our intelligence, and take a few seconds to do a Google search. Lord Sri Krishna gave us the Internet for a reason. Let's honor His gift by trying to take full advantage of it.

Ys, Ptd

[Pratyatosa]

Many East Indian snack foods that they sell here in America contain various kinds of roasted, salted beans, prepared exactly the same way that peanuts are prepared. They're delicious!

Ys, Ptd

[rammohan das]

Agreed peanuts shouldn't be offered raw. Peanuts require a three min heat-up without oil because they contain enough oil (peanut oil). Beans require 30 Min cooking, have no oil and no taste. Without spices beans taste like nothing. Peanuts have a strong taste of its own that no spice is required. So peanuts are a totally different type of food, they are nuts and taste nutty. Whereas beans taste like a vegetable.

On Sunday, October 6, 2013 6:57:30 PM UTC+2, Pratyatosa wrote:

If peanuts were nuts, then they would taste good raw. They don't!

The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family. (<http://en.wikipedia.org/wiki/Peanut>)

We have the Internet. Srila Prabhupada didn't. But Srila Prabhupada wants us to use our intelligence, and take a few seconds to do a Google search. Lord Sri Krishna gave us the Internet for a reason. Let's honor His gift by trying to take full advantage of it.

Ys, Ptd

On Sunday, October 6, 2013 12:35:46 PM UTC-4, rammohan das wrote:

[Pratyatosa]

It's true that peanuts are unique. Unlike other peas/beans, they grow underground! They certainly don't grow on trees, like nuts do.

I never cook dried beans for more than a few seconds. Cooking them longer is a waste of Krishna's energy. (See: <http://llbest.com/?P=7z>)

Some peas/beans don't need to be cooked at all. For example, sweet peas and garbanzo beans (chickpeas).

Ys, Ptd

[Charlene Darleen]

I like to follow Srila Prabhupada's example whenever I know it's true. So if he said to offer raw soaked chick peas to the Deities I would. If he said to cook them first I would do that. If he says eat peanuts on Ekadasi I will have a feast on them before I look them up in a dictionary and decide for myself they are not bonafide. I will not offer dried beans that are not cooked nice and soft,  because that is how I was trained. Vegetables should be soft like butter, Prabhupada said. But if you look up in a Chinese cook book how to cook them it will say leave them crunchy. I prefer to follow Srila Prabhupada over a Chinese cook book.

Srila Bhaktisiddhanta said devotees could even honor grains on ekadashi if it meant that prasadam was not going to be wasted that way. There was a higher purpose involved.

[Pratyatosa]

But why did Prabhupada say that it's OK to eat peanuts on Ekadasi? Most probably because he was told that they are nuts. Did anyone ever tell him that they are not nuts?

The secret of only having to cook dried beans for a few seconds is to grind them into a fine powder in a coffee grinder, and then add them to a soup preparation.

Ys, Ptd

[Mario Pineda]

Bhakta Bill or whoever he is. Understands about peanuts and beans, but he does not understand about guru tatwa siddhanta, who is the real guru and how it's most important to follow the order of ritvik from Srila Prabhupada. He thinks it's ok to make mad elephant offense. I often wonder about so many of these folks. Well, Srila Prabhupada said it can take hundreds of thousands of lives. He is totally correct, since mad elephant offense totally destroys the bhakti lata bij.

Mahatma dasa

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[larry freeman p]

elephants love peanuts,
so if you can 'handle' the hard to digest, grown underground peanut,
you have to have a very strong constitution.
never on ekadashi.
 

---

Date: Sun, 6 Oct 2013 12:08:41 -0700
From: praty...@gmail.com
To: istag...@googlegroups.com
Subject: Re: History of Ekadashi

[Padmagarbha Das]

Srila Prabhupada said,  "Only pure devotees can be diksa gurus"; but the gbc disagrees, they obviously know better than SP!

   Srila Prabhupada ordered the 'ritvik' system to be continued in ISKCON after his departure; the gbc and the self-proclaimed pundits disagree. "It is not tradition", they say.  They obviously know better than SP!

   Srila Prabhupada said, "Do NOT change my books, print the original";  Jai

Advaita and company disagree, they obviously know better than SP!

   Srila Prabhupada said ,"They never went to the Moon"; Pratyatosa disagrees, he obviously knows better than SP!

   Srila Prabhupada said, "it's alright to eat peanuts on Ekadashi"; again the self-proclaimed pundits disagree. They obviously know better than SP!

The attitude of all these 'cursed" individuals is, "If Srila Prabhupada would only had known what "I" since have 'learned' from higher and more qualified authorities, he would not have said and ordered as he did!

A very sad and most pathetic state of affairs!  Kind of like the disciples of Lord Jesus, who rejected [denied] Jesus after his arrest by the Romans.

Too many of Srila Prabhupada's disciples are rejecting his words, and his orders.  And since the words and the instructions of Srila Prabhupada are non-different from Srila Prabhupada, those "disciples" are rejecting Srila Prabhupada as their spiritual master.   

Srila Prabhupada said that of all the "qualities" of a disciple, LOYALTY is the most important one!  And that loyalty applies to the spiritual master's VANI as well as his VAPU,  equally!

                                                                   pg

[Patrick Hedemark]

Dear Pratyatosa

"most probably" is not for any initiated disciple to guess. Srila Prabhupada said peanuts are fine. Not because he didn't know yea or nay on the subject. And certainly not because he "didn't have access"  to the expanded "library" called the internet. Whatever his reasoning - he said "Their Fine. Offer them and accept them as prasadam.

Bas.

Why in the world would any initiated devotee discuss it further?

Praghosa

---

From: Pratyatosa <praty...@gmail.com>
To: istag...@googlegroups.com
Sent: Monday, October 7, 2013 8:37 AM

Subject: Re: History of Ekadashi

[larry freeman p]

peanuts are not nuts;
peanuts are legumes.
like lentils,  dried beans, etc.
Prabhupad said:   peanuts on Ekadasi?
where in vedabase?
 

---

Date: Sun, 6 Oct 2013 17:10:15 -0700
From: pdhed...@yahoo.com

Subject: Re: History of Ekadashi

To: istag...@googlegroups.com

[Patrick Hedemark]

This list of wonderful Ekadasi preps comes from Jamuna Devi - credited Srila Prabhupada with his approval of them. I don't offer them as some kind of proof. Only

for those interested.

Ekadasi Recipes

Srila A.C. Bhaktivedanta Swami Prabhupada's standard for Ekadasi:
He used sesame seeds, mustard seeds, and peanuts - see Yamuna's Table Cookbook.
Vanila is a POD not a bean.

NOTES:
check the label of the white choc to see that there are no grains, cocoa, E 410, E 412, 410, 412 etc check hing to make sure it is free from wheat and rice flour - get the pure resin hing and grate it to fine powder.

PIZZA POTATOES
Serves: 4
Some steamed broccoli and a large tossed salad complete this simple meal.

Ingredients:
4 large baking potatoes
1 cup marinara sauce, or more as needed
1 to 1/2 cups grated part-skim mozzarella cheese

pizza sauce mix
1 can of chopped tomatoes or 4 medium tomatoes cooked skinned and chopped
2 tble spoons virgin olive oil
1 tsp sweet basil
1/2 tsp oregano
1 tsp paprika
1 tsp garam masala
1tsp salt

Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.

Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10 minutes, or until the cheese is bubbly. Serve at once.

 

Sabudaana Vada

Most fattening, but delicious !

Ingredients:
- 1 kg Potatoes, boiled, peeled, mashed
- 1 cup (150 gms) Saboodana (sago)
- 2 tsp Sendha namak (rock salt)
- 1 tsp Chilli powder
- 1 tbsp (heaped) Hara dhania (green coriander), chopped
- 1 tsp Green chillies, chopped
- 1 tbsp Lemon juice
- Ghee (clarified butter)/*Oil for deep frying

*Peanut oil or Olive oil or Palm oil - not corn oils.

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the saboodana, for about 1½ hours.

Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.

Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).

Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

Sabut Aloo
Long list of ingredients, but simple to make !

Ingredients:
- 500 gms Potatoes (small, whole) boiled, peeled
- ½ cup (100 gms) Dahi (yogurt), beaten smooth
- 2 tsp Dhania (coriander) powder
- ¼ tsp Pissi kali mirch (powdered black pepper)
- 1 tbsp Sendha namak (rock salt)
- 2-3 Green chillies
- 2 tsp Ginger, chopped
- 2 tbsp Ghee (clarified butter)
- 1 sprig Kadhi patta (curry leaves)
- 1 tsp Zeera (cumin seeds)
- 2 tsp Sugar
- ½ tsp Laung (cloves)
- ½ tsp Daalchini (cinnamon) broken into pieces
- ½ tsp Choti elaichi (cardamom) seeds

Grind together green chillies and ginger.

Powder together sugar, laung, daalchini, choti elaichi.

Mix together, potatoes, dahi, dhania, kali mirch, green chilli and ginger paste, and the salt.

Heat ghee in a pan, and add kadhi patta and zeera. When zeera splutters, add potato mixture, and sauté till oil separates.

Remove from flame, mix in the powdered ingredients and serve immediately.

http://www.niruskitchen.com/books/book_vrat.htm

Paneer Mazedaar
Rich and creamy -- a reward for fasting !

Ingredients:
- 500 gms Paneer, cubed
- 3 tbsp Singhare ka atta (waterchestnut flour)
- 2 tbsp Magaz (melon seeds)
- 2 tsp Sendha namak (rock salt)
- 1 tsp Chilli powder
- 2 tsp Zeera (cumin seeds), roasted, powdered
- 2 tsp Dhania (coriander), powdered
- 2 tbsp Ghee (clarified)
- 1 tbsp (or to taste) Green chillies,  chopped
- 2 tbsp Hara dhania (green coriander), chopped
- ¼ cup (60 gms) Malai (fresh cream)

Mix together paneer, atta, magaz, namak, chilli powder, dhnia powder, well enough to coat the paneer.

Heat the ghee, add green chillies and ginger to it. Sauté till slightly coloured, then add paneer mix.

When the paneer is light brown, add enough water to cover the paneer and bring to a boil. Leave to simmer for 3-4 minutes, until well blended.

Add malai and half of the hara dhania and heat through. Serve hot, garnished with the remaining dhania.

http://www.niruskitchen.com/books/book_vrat.htm

Hare Nariyal Ki Chutney
Really adds zest to your fast !

Ingredients:
- 2½ cups (approx. 1 whole) Fresh coconut, grated
- 125 gms (2½ cups) Hara dhania (green coriander), chopped
- 25 gms (approx. ¼ cup) or to taste Green chillies, chopped
- 1 tsp Ginger, chopped
- 4 tsp Sendha namak (rock salt)
- 1 tbsp Sugar
- 2 tbsp, or to taste Lemon juice

Grind all the ingredients together, to a fine paste.

Can be stored in a dry jar and refrigerated for a  few days.

http://www.niruskitchen.com/books/book_vrat.htm

PEANUT CURRY

Ingredients:
1-2 cups finely ground, roasted peanuts
2 green chilies
tamarind or kokum to taste
ghee (clarified butter)
3-4 cups water

For paste:
cumin seeds
coriander
fresh coconut
2 sticks of cinnamon
2 cloves
jaggery
salt to taste

What you do:
Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery .Add kokum or tamarind pulp to it according to taste. After the curry is well cooked, garnish with coriander leaves and coconut.

http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

STUFFED BANANAS

Ingredients:
6 ripe, peeled rajali bananas
1/2 cup sugar
1/2 cup fresh coconut
green cardamom
ghee for frying

What you do:
Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.

http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

SABUDANA KHICHDI

Ingredients:
2 cups sago (sabudana)
1 cup roasted, coarsely pounded peanuts
1 tsp. cumin seeds
6 green chilies
4 tbs. ghee
1/2 lemon finely chopped
fresh coriander for garnishing
1/2 cup freshly scraped coconut

What you do:
Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.

http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

SWEET POTATOES KHEER

Ingredients:
1 cup grated sweet potatoes (ratali)
1/4 cup sugar
1/2 cup fresh coconut scraped
5 cardamoms, ground
4 cups full cream milk

What you do:
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.

http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

SWEET POTATOES KAP

Ingredients:
1 kg sweet potatoes
250 gm sugar
ghee for frying
cardamom powder

What you do:
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.

http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

VARAI KHICHDI

Ingredients:
2 cups varai
1 cup roasted, coarsely pounded peanuts
salt and jaggery to taste
4 green chilies
1 tsp. cumin seeds
2 cloves and 2 pieces cinnamon, powdered finely
chopped fresh coriander leaves
1/2 cup fresh coconut
2 tbs. ghee

What you do:
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery.

When almost cooked, add ground peanuts and clove-cinnamon powder. Add a little ghee over it and cover and cook a little more. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it.

For variation, add small cubes of fried potatoes to the dish.

http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp

SAGO MILKCAKE

Ingredients:
Sachamoti Sago : 1 Cup
Sugar : 1  Cup
Milkmaid : 1/4 Tin
Milk : 1 Cup
Water : 1 Cup
Ghee : 2 tablespoon
May be add: Pista (Pistachio), Badam (Almond),
Cashewnut, and Saffron as per taste.

Method:
Mix  1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and Ghee and mix them till it becomes a Semi-solid Mass. Transfer the content to a plate, which is already given a thin coating of Ghee. Allow the contents to cool and then cut to required shapes. Other nuts and additives may be placed on the ready cake and it is ready to serve.

http://www.sabuindia.com/rec1.htm

PANEER DELIGHT

Ingredients:
Sachamoti Sago: 250 GMS.
Paneer :  250 GMS.
Milk : 200 ml
Apple : One
Mango (Ripe) : One
watermelon : 1 Slice
Sugar : 4-Tablespoon
Strawberry Milkmaid : 1 Tin
jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan
Desiccated Coconut : 50 GMS.
Food Colour: Red & Green
Ghee : Small amount to fry
Decorative : Almonds, Cashew and Raisins

Method:
Chop the fruits into small pieces and keep ready. Heat 200 ml of water and dissolve the crystals in it. Add 200 ml. Coldwater & place it in the fridge to set in a container. Cut it into small pieces. Beat paneer with sugar and milk in a mixer to get a smooth paste. Add a little saffron dissolved in Milk. Bake the paneer till a golden crust is not formed on the top. Fry Sachamoti sago in one tablespoon of Ghee and enough water to boil. Cool it and add milkmaid to it. Place the baked paneer in a round bowl and trim off the excess. Mix all the chopped fruits, nuts, cardamom with the sago and milk mixture and pour it on top of paneer. Decorate with coloured desiccated coconut pieces. Chill for 2 to 3 hours and Serve cool.

http://www.sabuindia.com/rec2.htm

Avial - Curried Vegetables - South Indian style

     Ingredients
     Vegetables - Carrots, Potatoes, Pumpkin, Eggplant .
     Coconut 1 cup
     Green chillies 8
     Red chillies 2
     Cumin seeds 1 t.spoon
     Tamarind paste 1/4 t.spoon
     Salt 1 t.spoon (or to taste)
     Coconut oil 2 t.spoon
     Yogurt 1/2 cup
     Curry leaves a few

     Method
     Chop all the vegetables evenly, and cook it with little water.
     Add turmeric and salt to this.
     Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt.
     Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out.
     Garnish with curry leaves and coconut oil.

Cucumber Pachadi - Raita

     Ingredients
     Cucumber washed, peeled & finely chopped
     Yogurt 2 cups
     Cilantro (coriander leaf) washed and finely chopped
     Green chillies 1-2 finely chopped
     Coconut grated 1 t.spoon
     Salt 1/2 t.spoon
     Mustard seeds less than 1/4 t.spoon
     Hing a small pinch
     Cooking Oil 1/2 t.spoon

     Method
     Wet grind green chilles, salt, coconut and little cilantro in little yogurt.
     Mix the above with cucumber, and the remaining yogurt.
     Fry mustard and hing in little oil and add it to above.

 

ALU POSTO (POTATOES AND POPPY SEEDS)

A dry accompaniment to a meal of rice and curries.

INGREDIENT :
Potatoes - 500 gm.
Nigella seeds - a pinch.
Green chilies - 6 gm.
Sugar - 4 gm.
Poppy seeds - 20 gm. (heaped)
Oil - 30 ml.
Ghee - 25 gm.
Red chili powder - 5 gm.
Salt to taste.

METHOD :
Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.

 Time taken -- 20 mins. Serves -- 4. 

Spinach - Saak

Ingredients:
For a serving size of 4-5
2 packets frozen spinach, thawed
1" cube of ginger, finely diced
3 Shukhno lonka (dry red chilli)
Dash of Hing (Asafoetida)
Potatoes - about 4 medium-large ones
Kasoori Methi (Dried fenugreek leaves)
Mouri/Saunf (Fennel seeds)
Salt to taste

Method:
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for
about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and
fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add
salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry
for a few minutes. At this point, you might add a little water if you so desire. Serve hot. 

SHUKTO: (bitter subji)

Ingredients:
Cut all the veggies in big chunks
2 potatoes
1 radish
1 raw green banana
1 bitter gourd
1 egg plant (medium)

grind to paste:
4tsp poppy seed
4tsp cumin seed
4tsp mustard seed
1 tsp chestnut flour (or kutu ata)
2 tsp mustard seed
salt
sugar
little oil

Method:
Heat oil, season with mustard seeds, after it starts spluttering, add the veggies,
cook till tender, after its soft add the ground paste, salt, sugar, water. Bring to
boil and this bitter dish is ready.

ALURDAM

Ingredients:
500 gms small sized potatoes
1/2 tbl spoon mustard seeds
2 twigs kurry leaves
50 gms tamarind
4-5 green chillies
salt according to taste
1 tbl spoon ginger paste
1 tbl spoon sugar
3-4 tbl spoon olive or peanut oil
Boil potatoes and peel them.

Method:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
 - Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
 - Then add the boiled potatoes & fry for a minute or two.
 - Then add chillies, sugar & salt & add tamarind juice.
 - Stir & serve hot

Korela Bhaja (Fried Bitter Melon)

5-6 bitter melon (korela)

1. Slice the bittermelon (like you would a cucumber) and coat the slices with
    turmeric powder and salt. Leave to sit for 5 minutes.
2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices;
    some people prefer thicker slices fried til they are just cooked but still green
    and soft - while others prefer wafer thin slices fried 'til they are crunchy and
    become dark bitter melon chips.
3. Again you may remove the seeds if you like before eating.
Serve as a starter. Invokes digestion - Very delicious! 

Sweet Lassi - yogurt drink

 Ingredients:
      1 scoop Ice
      2 scoops Yoghurt
      1 splash Lemon juice
      8 handfuls Sugar
      3 pinches Salt
      1 squirt Rosewater

 Mixing instructions:

 Mix them all together in a blender. The measurements are not precise because
 you oughtta just throw everything in to taste. This is mainly here to help out
 those, like myself, who tried making the Sweet Lassi with the other Sweet
 Lassi recipe, and found out that it was pretty bad - watery, not sweet, et
 cetera. Ice is the key. 

Pudina (Mint) Chutney

  Ingredients:
  2 bunches mint leaves
  2 small mangoes
  1½ table spoon sugar
  5-6 green chillies
  ½ tea spoon mustard
  salt to taste

  Method :
  Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix it
  with grated mango. Mix all ingredients to it and grind without water. If needed,
  add grated dry coconut for taste. 

Misti Doi (sweet yogurt)

1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar

That's it, mix them together ( no need to boil and cool the milk ) and put the
mix in the oven at very low temperature for 6 hours. by trial and error you will
find the correct temperature setting for your oven for the perfect DOI ! If it's
not setting up the temperature a bit.

Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does
not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6
hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm. 

Pesto  (Italiano Sauce)

Equal amounts of  (one good bunch):
        Fresh Basil leaves
        Fresh Mint leaves
        Fresh Parsley leaves
200 grams + of Parmasen Grated Cheese
200 grams Almonds
4 table spoons Virgin Olive Oil
1 tsp salt
1 tsp whole black peppercorns
2 tsp sweet basil
2 tsp paprika
1 cup water
squirt lemon juice (half lemon)

Put it all into a blender and blend until thick and creamy

Serve at room temperature with salads

APPLE CHEDDAR SALAD

INGREDIENTS:
2 small red apples, quartered and thinly sliced
2 tsp. lemon juice
2 cup thinly sliced celery
6 oz. mild Cheddar cheese, cut into small cubes
1/4 cup mayonnaise
dash of salt and pepper
lettuce

INSTRUCTIONS:
Place apples in small bowl; toss with lemon juice. Add
celery and next 4 ingredients. Toss to coat. Serve on
lettuce-lined plate.

 

Sabudani Thali-Peet (Tapioca thali-peet)

Ingredients:
     2 cups of soaked tapioca(sabudani)
     1 cup of Peanut powder
     1/4 cup of cooked mashed potatoes
     2 to 3 Green chillies
     1 tsp of Cumin seeds
     1 tbsp of chopped cilantro
     a pinch of hing
     salt to taste

Preparation:
Mix the above ingredients in a mixing bowl with 1 tbsp of oil.Make a
dough(like Chapati dough) and it will be sticky.

Heat the pan(tava)on the stove top. Take the ball size tapioca mix and
pat it to a size of a thali on the tava. It shoudn't be thin nor thick. Pat
it evenly. Make 4 to 5 holes in the thalipeet and put a drop of oil in
each of the hole. After 5-8 min flip it over for a min or so. Then
transfer it to a serving dish. 

MINTED FRUIT SALAD

INGREDIENTS:
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice from concentrate
1/3 cup water
1/4 tsp. peppermint extract
8 cups cut up assorted fresh fruit
Fresh mint leaves for garnish (optional)

INSTRUCTIONS:
In medium bowl, combine all ingredients except fruit; stir
until sugar dissolves. Place fruit in large shallow dish;
pour lemon juice over. Cover, chill 3 hours or overnight,
stirring occasionally. Refrigerate leftovers

Crispy Baked Potatoes - The Scottish Way

Ingredients:
-potatoes of equal size, preferably organic
-sea salt
-olive oil
-butter, salt and pepper to taste

Method:
-Pre-heat oven 400F/200C or gas mark 6. To appreciate the full flavour, choose organic potatoes. Choose equal sized potatoes large enough to bake - you will need potatoes that are large enough to scoop out the centres and refill.

-Clean the potatoes and wipe dry thoroughly using kitchen roll or a clean teacloth. Pierce the potatoes 3 - 4 stabs.
-Sprinkle sea salt on a tray.
-Rub some olive oil on your hands. Roll potatoes in oil then roll in the salt on the tray.
-Place on a lightly oiled baking tray and bake for approximately 1 hour. Test the potatoes with a skewer on the half hour (turn if necessary).(As an alternative, you may thread the potatoes onto a skewer and place on the top oven shelf.)
-When ready, cut the potatoes in half, leave for a few seconds to set, then scoop out the soft centre, placing it in a bowl. Add fresh butter, salt & freshly milled black pepper to taste. Mix and pile back into the shells. Serve with fresh coriander and a light salad.

- Frances Grant-Hutton

Blue Cheese Dressing

Ingredients:
4 oz. blue cheese
1/2 cup buttermilk
1 cup sour cream
1 tsp. sugar
1 tsp Hing
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve.

Angoori Petha
 A variation of the famous Agra ka Petha that one finds in Vrindavan made of loki squash.

Cooking Time :   30 mins.
Preparation Time :   30 mins.
Serves/Makes :  Makes 40 pieces.

Ingredients
2 kgs white pumpkin (ash gourd)
1/4 teaspoon slaked lime (chuna)
3 cups sugar
a few drops yellow food colour
1 cup desiccated coconut

Method 1.

Peel and deseed the pumpkin. Using a melon scoop, scoop out balls from the pumpkin. 2.

Prick each pumpkin ball with a fork at close intervals. 3.

Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.  4.

Wash the pumpkin balls thoroughly. Drain and keep aside. 5.

In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil. 6.

Skim off any impurities floating on the surface, using a slotted spoon. 7.

Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely.  8.

Drain form the sugar syrup and roll the petha balls in desiccated coconut. 9.

Cool completely.

Handy Tip(s) 1.
VARIATION : ANGOORI PETHA PIECES 2.
Cut the pumpkin into 25 mm. (1") squares and then folow the above recipe from step 2. Do not roll in desiccated coconut. 3.
VARIATION : PETHA SLICES 4.
Slice the pumpkin into thin slices (approx. 15 to 20 slices) using a wafer slicer and then follow the above recipe from step 2. 5.
Do not roll in desiccated coconut.

Recipe Source
Mithai by Tarla Dalal

Coconut Sheera
 A dessert made of coconut milk.

Cooking Time :   60 mins.
Preparation Time :   5 mins.
Serves/Makes :  Serves 4.

Ingredients
2 1/2 cups coconut cream
1 litre full fat milk
1/2 cup sugar
5  cardamom (elaichi) pods, crushed
1/4 cup chopped cashewnuts

Other ingredients
ghee for greasing

Method 1.

Soak the cashewnuts in hot water for about 10 minutes. Drain and keep aside. 2.

Mix together the coconut cream and milk and simmer in a non-stick pan, stirring continuously. 3.

When it reduces to half, add the sugar and continue simmering on a low flame stirring continuously till it thickens and leaves the sides of the pan and resembles khoya.    4.

Add the cardamom and cashewnuts and mix well.  5.

Pour into a serving bowl and refrigerate.  6.

Serve chilled.

Recipe Source
Mithai by Tarla Dalal

Hariyali Tikki aur Chole

This potato and methi tikki is filled with cheese. The cheese just melts once the tikkis are fried with the result that the tikkis taste best when they are hot.
Be careful while filling the tikkis with cheese and make sure that the cheese is completely enclosed in the potato portion. Otherwise, the cheese will ooze out of the tikki while it is being fried.
You can enjoy these tikkis with ketchup and can even make a burger out of it.
I love them with hot chole!

Cooking Time :  10 mins.
Preparation Time :  5 mins.
Serves/Makes :  Makes 10 tikkis.

Ingredients
Main Recipe
1 cup grated boiled potatoes
1 cup chopped fenugreek (methi) leaves
4  green chillies, finely chopped
10 cubes mozzarella cheese [cut into 25 mm. (1") cubes]
salt to taste
oil for shallow frying

Main Procedure 1.

Combine the potatoes, fenugreek leaves, green chillies and salt in a bowl. Mix well.  2.

Divide into 10 equal portions and shape each portion into a 50 mm. (2") diameter circle.  3.

Place one cube of the cheese in the centre of each circle. Bring the sides together in the centre so as to seal the cheese stuffing inside the potato circle.   4.

Roll the tikki between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat tikkis.  5.

Repeat the procedure and make 9 more tikkis.   6.

Shallow fry on both sides in hot oil on a griddle (tava) until golden brown in colour.  7.

Handy Tip(s) 1.
Two medium sized potatoes will give you 1 cup grated potatoes.   2.
Instead of mozzarella, you can use your favourite cooking cheese.

Recipe Source
Chaat by Tarla Dalal

Lavender Mint Tea - Recipe
Excerpted from Excerpted from 500 Treasured Country Recipes, by Martha Storey.
Lavender adds a pleasant but not too flowery contrast to the
sweetness of mint in this herbal tea that is refreshing hot or
cold.

Simple Solution:
There are teas for all occasions: for morning, afternoon, and bedtime, teas to soothe, and teas to stimulate. In recent years, our appreciation of tea has expanded to include herbal tisanes (some of which are centuries old) and a wide array of green teas, barks, and spices. Taking a break for tea or making a pot to share with a companion is somehow very relaxing.

Lavender Mint Tea
1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers
1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint
1 cup boiling water
1.  In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes.

Yield: 1 cup

Variation: For more interesting blends, add rosemary, lemon balm or lemon verbena, and rose geranium.

Three ways to Make Iced Tea
Brewed Tea. Make tea approximately double strength and steep only 5 minutes. Pour into a pitcher over an equal amount of ice.  (If you are using a glass pitcher, let the tea cool before pouring it in.) If you sweeten the tea while it is hot, you'll need only half as much sugar.
Refrigerator Tea. Follow the procedure for sun tea, except let the mixture brew in the refrigerator overnight. This method has two advantages: When it's done, it's already cold, and no matter how long it sits, it doesn't get cloudy.
Sun Tea. In a glass jar or pitcher, place 1 teaspoon of loose tea or 1 tea bag per pint or tap water (with sugar, if you wish).  Cover and set in the sun for 1 hour or so. Timing is not critical - because the water doesn't boil, the tea will not get bitter. 

Creamy Herbed Potatoes

Ingredients
12 small new red potatoes
2 tablespoons low-fat sour cream
2 teaspoons hing
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon chopped fresh dill or parsley

Preparation
Scrub the potatoes and place in a saucepan.
Cover the potatoes with water and bring to a boil.
Reduce the heat to medium and simmer until tender, about 10 to 15 minutes.
Drain the potatoes well.
Place the potatoes in a bowl and add the sour cream.
Stir gently and add the salt and pepper and hing.
Serve warm with a sprinkle of chopped dill or parsley or other fresh herb like
rosemary, sage or thyme.

Charlotte

Peach-Sweet Potato Bake

Ingredients:
6 Sweet potatoes
1/2 cup brown sugar
1/3 cup cashew pieces
1/2 tsp. Salt
1/4 tsp. Ground ginger
8 oz canned peach halves
3 Tbs. butter

Cut sweet potatoes in half, steam, and peel. Put these in a
greased baking dish with peaches. Mix other ingredients
together and sprinkle over top. Cover with foil. Bake for
30 minutes at 350 degrees. Uncover and bake for 10 more
minutes.

- Douglas Stevenson

Aubergine Fold and Feta Rolls
Serves 4
Preparation Time 30 mins to 1 hr
Cooking Time Less than 10 mins

Ingredients
1 large aubergine, about 500g/1¼lb
120ml/4floz extra virgin olive oil
2 tsps Hing powder
finely grated zest of 1 lemon
1 small beef tomato (beef tomato is just the name of the variety of tomato)
275g/10oz Greek feta cheese
8 large fresh basil leaves
8 sundried tomatoes in olive oil, drained and finely sliced
salt and freshly ground black pepper
8 fine metal trussing skewers or cocktail sticks soaked in cold water for 30 minutes.

Instructions
Trim off the stalk end of the aubergine and then cut lengthways into 8 x 5 mm/¼in thick slices discarding the ends.
Arrange the slices in a single layer on a large baking tray, sprinkle lightly with some fine salt and set aside for 30 minutes to 1 hour - this will make them easier to roll later on as well as draw out some of the water.
Rinse the aubergines in cold water and then pat them really dry with kitchen paper.
Mix the olive oil with the Hing, lemon zest and some seasoning. Brush over both sides of each aubergine slice then season with plenty of pepper. Place on the barbecue over medium-hot coals and barbecue for 2-3 minutes on each side until lightly charred.
Set aside and leave to cool a little. Cut the tomato into 4 thick slices, discarding the ends and then cut each slice in half again to make 8 slices.
Cut the feta cheese into 8 slices. Place the aubergine slices onto the work surface and place a piece of tomato in the middle of each slice. Arrange a slice of feta on top, then roughly tear the basil and scatter on top. Sprinkle over the sun dried tomatoes and season with plenty of freshly ground black pepper. Flip over both ends to enclose the filling and secure with a cocktail stick.
Brush the outside of the rolls with the rest of the Hing and lemon oil and barbecue over medium-hot coals for 1-2 minutes on each side or until they are heated through and slightly golden.

Serve at once.

Kalakand
 An instant version of the traditional dessert.
Cooking Time :   15 mins.
Preparation Time :   10 mins.
Serves/Makes :  Makes about 16 pieces.

Ingredients
3/4 cup paneer, unsalted (milk curds - casien)
8 tablespoons whole milk powder
1/4 cup sugar
1/2 cup cream
1/2 teaspoon cardamom powder

For the garnish
10  almonds, slivered

Method
1. Combine all the ingredients in a non-stick pan.
2. Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.
3. Spread onto a 175 mm. (7") diameter pie dish. Cool and cut into 16 pieces.
4. Garnish with slivered almonds and serve chilled.

Handy Tip(s)
1.Use fresh paneer for best results.

Recipe Source Roz ka Khana by Tarla Dalal

NEW POTATOES WITH PARSLEY AND ALMOND PESTO

Serves: 6
While some savor the powerful flavor of the classic basil and walnut or
pine nut pesto, others find it overpowering. I like to think of this pesto
as a mellower alternative.

24 small new potatoes, scrubbed
1 cup firmly packed fresh parsley leaves
1/4 cup toasted almonds
1 tsp hing
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper to taste

Cook or microwave the new potatoes until tender but firm. Let cool to room
temperature, then cut in half.

Place the remaining ingredients in the container of a food processor.

Process until ground to a coarse, paste-like texture, adding 1 to 2
tablespoons of water to loosen the mixture. Toss at once with the
potatoes. Serve warm or at room temperature.

Sally Champe's Masala Chai - Recipe
Adapted from Chai, the Spice Tea of India, by Diana Rosen
Author Diana Rosen's friend, Sally Champe, a veteran traveler who has lived in India, has the simplest at-home chai recipe for Chai Diana has ever tried, thinking it makes a perfect beverage every time.

Simple Solution:
Sally keeps a can of spice-infused unsweetened condensed milk in the refrigerator; it is at the ready whenever the craving for chai surfaces. She just puts on a tape of Indian music, relaxes, and savors the taste of India.

INGREDIENTS
1 14-ounce can unsweetened condensed milk (low-fat or nonfat, if desired)
1/2 teaspoon ground cardamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper

1. Pour the entire can of milk into a clean, dry jar.
2.  Add all the spices and cover tightly with a lid.
3.  Place in the refrigerator. The longer it stays refrigerated, the better it gets.
4.  To use, stir the mixture, and scoop out 2 to 3 tablespoons directly into a cup of very strong, very hot black tea. Ah!
1 3/4 cups
http://www.care2.com/channels/solutions/food/303

We recommend Kaffree Tea or similar caffeine free teas.

Peanut Butter Fudge

Ingredients:
1 cup whole milk (or 3/4 cup water)
2 cups white sugar
Just over a pound of peanut butter

Preparation Boil sugar with milk or water.
Boil the milk and sugar until it reaches the "soft ball stage."
You'll know you've hit the soft ball stage when you take a drop of the mixture between you thumb and index finger, pull your fingers apart, and see the drop form a string.(kinda like pulling a slice of cheesy pizza and seeing a string of cheese between slices.)

Take the pot off the stove.
Add peanut butter and stir vigorously until you see a stringy texture (kinda like a paved road or neatly combed hair). While the mixture is still fairly liquid, pour it into a pan and flatten it out to a uniform layer about 3/4 in. thick. Variations Put in about 2 or 3 heaping teaspoons of carob powder into the peanut
butter mix. This makes the fudge really tasty and helps as a thickener too (this is the best solution for vegans!). Try it with coconut milk instead of milk, or add in shredded coconut in the final stage. The fudge works even better with almond butter or cashew butter, and best with hazelnut butter.

Red Chile-Citrus Zest Pesto
More Healthy Food Solutions

Excerpted from Southwestern Vegetarian by Stephan Pyles with John Harrisson.
This is a decidedly US Southwestern pesto! Try whisking about 2 tablespoons into a cup or so of plain vinaigrette for a flavorful and spicy salad dressing. I also like to brush it on curd stakes before they go on the grill.

Ingredients
6 dried ancho chiles
2 tablespoons grated lime zest
2 tablespoons grated lemon zest
3 tablespoons grated orange zest
2 tablespoons chopped fresh cilantro (coriander) leaves
2 tsp hing
1/4 cup toasted pumpkin seeds
1 tablespoon sugar
1/4 cup grated queso fresco or crumbled feta cheese
1/2 cup olive oil
Salt to taste

Preheat the oven to 450°F.
Place the ancho chilies on a cookie sheet and toast in the oven for 3 or 4 minutes, or until fragrant. Transfer the anchos to a mixing bowl, cover with warm water, and weight down with a plate or pan so the anchos remain submerged. Let soak for 10 to 15 minutes, or until just pliable. Drain the anchos; stem and seed them under running water (this reduces the HEAT). Transfer to a food processor and add the citrus zests, cilantro, hing, pumpkin seeds, sugar, and cheese. Process until smooth, then drizzle in the olive oil with the motor running. Season with salt to taste. Keeps, refrigerated, for up to 1 week or frozen for up to 2 months.

Makes 1 cup 

Cream Cheese Mints
This recipe is made annually in the kindergarten classes in my hometown. The mints are also very tasty and creamy.

Ingredients:
1 3-oz pkg cream cheese at room temperature (Philadelphia Cream cheese).
4 drops food colouring (mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk

Stir the above together until well mixed then add
1 lb confectioner's sugar or icing sugar (icing sugar in some places has wheat flour in be careful)

Mix all the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a large sausage. Break off small amounts and roll into balls, about 1" diameter.

Place balls on waxed paper, and press flat with fork dipped in confectioner's sugar. Let dry until tops are just dry, then flip and dry out underside. Store in airtight container so they don't dry out any further.

Yields 80-90 mints.

Scrambled Curd - Great Vegetarian Dishes by Kurma dasa
This is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir) is scrambled with sour cream and sprinkled with black salt (which has a distinct sulphur-like flavour), spices, and fresh herbs to produce a stunning result. Serve at breakfast with hot gradually add the lemon juice and toast or Puffed Fried Breads (Pooris),  and Tomato Chutney.
PREPARATION AND COOKING TIME: 40 - 50 minutes
YIELD: enough for 4 - 6 persons

Ingredients:
6 litres (101/2 pints) full-cream milk
7 tablespoons (140 ml) lemon juice
2 tablespoons (40 ml) ghee or butter
1/2 teaspoon (2 ml) yellow asafoetida powder (in some places this also has wheat or rice flour in - get the resin and grate it to a fine powder if you can purchase it)
1/2 teaspoon (1 ml) turmeric
1/2 teaspoon (2 ml) sweet paprika
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) coarsely ground black pepper
3/4 cup (185 ml) cream or sour cream
2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
1 teaspoon (5 ml) Indian black salt (kale namak), finely ground

1. Boil the milk in a heavy-based 8 - 10 litre/quart saucepan, stirring constantly. When the foam rises, gradually add the lemon juice and reduce the heat to low. Stir very slowly until the solid curd cheese separates from the yellowish whey. (If separation does not occur after 1 minute, add a little more lemon juice.
2. Pour the curds and whey into a colander lined with a triple-thickness of cheesecloth. Press under a heavy weight for 10 to 15 minutes.
3. Unwrap the curd cheese and break it into 21/2 cm (1-inch) chunks.
4. Heat the ghee or butter in a large pan or wok over moderate heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces of curd cheese and stir gently until the turmeric-coloured ghee is well distributed. Increase the heat and add the paprika, salt, and pepper. When the curd cheese is well mixed, remove from the heat.
5. Add the cream or sour cream and the black salt, stirring carefully. Add the fresh herbs, mix well, and serve hot.

Bubble and Squeak

Ingredients
1 large King Edward potato, peeled and chopped
100g/3½oz Savoy cabbage, thinly sliced
a knob of butter
salt and pepper
freshly grated nutmeg
25g/1oz old used ghee dripping (full of flavour), for frying

Method
1. Boil the potatoes until tender, drain and allow to get quite cold.
2. Steam the cabbage until tender and plunge in cold water.
3. Finely chop and crush the potatoes.
4. Drain the cabbage well and mix in the potatoes.
5. Season with grated nutmeg and salt and pepper.
6. Take tablespoons of the mixture and shape into round cakes.
7. Fry them in hot old ghee dripping to a good crisp golden brown on both sides.

Serve pipping hot

ISRAELI SALAD (adaption)
Serves: 4 to 6

Ingredients:
1 large cucumber, peeled, seeded and cut into 14/-inch dice
4 medium plum tomatoes, cut into 1/2-inch dice
2 medium red bell peppers, cut into 1/4-inch dice
1 cup finely shredded red cabbage
1 tsp hing
1/2 cup finely diced radish, optional
1 tablespoon olive oil, or as needed
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again. 

Mango-Fruit Salsa

Ingredients:
2 cups fresh mango, peeled and diced
2 cups fresh pineapple, diced
2 cups fresh kiwi fruit, peeled and sliced
2 jalapeno peppers, seeded and chopped
1/3 cup fresh cilantro (coriander leaves), chopped
Juice of 1 lime
1 tsp hing

Combine all ingredients in a large bowl and allow to sit for a couple
of hours for flavors to blend before serving.

Ekadasi Egg Substitute - Recipe
More Cooking Tips Solutions

by Annie Berthold-Bond, www.Care2.com Producer, Green Living Channels

This egg substitute really works! I've used it for baking very successfully, although note that it doesn't leaven like eggs for soufflés or sponge cakes. I've adapted this recipe from a great book called The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N.

Simple Solution:

Here is the recipe for substituting 1 egg:
INGREDIENTS
1/3 cup water
1 tablespoon whole flaxseed (available in most health food stores)

Place the water and flaxseed in a pan, and bring to a boil. Lower the heat and simmer, watching closely as the mixture thickens to a gel (about 5 minutes). Remove the pan from the heat before the mixture gets too thick and gummy. The flaxseeds don't need to be removed from the gel. 

White Chocolate Pistachio Truffles
These delicious creamy white chocolate truffles will testify that nothing is as nice as home-made chocolates.
(NOTE: check the label of the white choc to see that there are no grains, cocoa, E 410, E 412, 410, 412 etc)

Cooking Time : 5 mins.
Preparation Time : 10 mins.

Makes 30 truffles.

Ingredients
For the white chocolate truffle
1 cup (125 grams) white chocolate, chopped
1/3 cup fresh cream
a few drops coconut essence

To be mixed into a topping
3 tablespoons coarsely powdered pistachios
3 tablespoons desiccated coconut

Method
For the white chocolate truffle
1.Heat the cream in a broad pan and bring it to a boil.
2.Remove from the fire and add the white chocolate and coconut essence. Mix well to get a smooth mixture.
3.Refrigerate until firm.

How to proceed
1.Divide the white chocolate truffle into 30 equal portions.
2.Shape into even sized rounds.
3.Evenly coat the pistachio and coconut topping on the truffles by rolling them in the topping mixture.
4.Refrigertate until firm.
5. Serve chilled.

SAGO JALEBI

Ingredients:
Sago (Soaked in Water)-1 cup
Potatoes (Boiled & Mashed)- 1 cup
Maida- 3/4 cup (use kutu atta or waterchestnut flour - Singhare ka atta)
Besan- 1 Tablespoonful (banana flour or arrow root flour)
Ghee- 2 cup
Sugar- 1 cup
Water- 1 cup
Saffron & Saffron colour- little amount.
Almond & Pista (in pieces)- 5-6 pieces of each.

Method:

Mix soaked Sachamoti Sago & boiled meshed potatoes in a mixer well. Add, Maida & Besan in it. Add some water & prepare liquid mixture. Now, in a shallow frying pan, put some Ghee & heat it. Put the liquid mixture in pikari (an instrument to make jalebi) & make jalebi in light heat. After preparing jalebi, put these in Chasni (a hot mixture of water & sugar). Mix some saffron colour & put some cardamon powder in the Chasni as per your taste. Serve hot with putting some Pista/ Badam pieces on it. You can decorate jalebi with silver foils.

http://www.sabuindia.com/rec4.htm

[Home]

[Back to the Vegetarian Recipes and Resources page]

---

From: Patrick Hedemark <pdhed...@yahoo.com>
To: "istag...@googlegroups.com" <istag...@googlegroups.com>
Sent: Monday, October 7, 2013 1:10 PM

Subject: Re: History of Ekadashi

[larry freeman p]

wonderful recipes
thank you
where does it say Prabhupad said it is ok to eat peanuts on Ekadashi?
thank you
 

---

Date: Sun, 6 Oct 2013 18:24:05 -0700
From: pdhed...@yahoo.com

Subject: Re: History of Ekadashi

To: istag...@googlegroups.com

[Patrick Hedemark]

Prabhu I said I was not offering this as any proof of anything. All I know is from 1972 until 1977 every temple in the US at least - offered us peanut/raisen prasadam off the Dieties plate on most Ekadasis. We Were also given fried peanuts in Mayapur on Ekadasi. I NEVER bothered to inquire at that time if all 50 temples in the US did not know Srila Prabhupada objected to this - or if Srila Prabhupada didn't know better. If you need a quote from Srila Prabhupada before you would offer them, then do the research that will satisfy you - one way or the other. I myself don't question this at all. But if you do, then it might be helpful to you and increase your love and confidence in the mercy of our Srila Prabhupada.


------------------------------

On Sun, Oct 6, 2013 9:54 PM EDT larry freeman p wrote:

>wonderful recipes
>thank you
>where does it say Prabhupad said it is ok to eat peanuts on Ekadashi?
>thank you
>

>Date: Sun, 6 Oct 2013 18:24:05 -0700
>From: pdhed...@yahoo.com
>Subject: Re: History of Ekadashi
>To: istag...@googlegroups.com
>
>This list of wonderful Ekadasi preps comes from Jamuna Devi - credited Srila Prabhupada with his approval of them. I don't offer them as some kind of proof. Onlyfor those interested.
>
>Ekadasi Recipes
>

>Srila A.C. Bhaktivedanta Swami Prabhupada's standard for Ekadasi:
>
>He used sesame seeds, mustard seeds, and peanuts - see Yamuna's Table Cookbook.
>
>Vanila is a POD not a bean.
>

>NOTES:
>
>check the label of the white choc to see that there are no grains, cocoa, E 410,
>E 412, 410, 412 etc check hing to make sure it is free from wheat and rice flour
>- get the pure resin hing and grate it to fine powder.
>
>
>

>PIZZA POTATOES
>
>Serves: 4
>
>Some steamed broccoli and a large tossed salad complete this simple meal.
>Ingredients:
>
>4 large baking potatoes
>
>1 cup marinara sauce, or more as needed
>
>1 to 1/2 cups grated part-skim mozzarella cheese
>pizza sauce mix
>
>1 can of chopped tomatoes or 4 medium tomatoes cooked skinned and chopped
>
>2 tble spoons virgin olive oil
>
>1 tsp sweet basil
>
>1/2 tsp oregano
>
>1 tsp paprika
>
>1 tsp garam masala
>
>1tsp salt
>Bake or microwave the potatoes until done. When cool enough to handle, cut
>each in half lengthwise. Fluff the inside of each potato half with a fork.
>Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2
>to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10
>minutes, or until the cheese is bubbly. Serve at once.
>
>

>Sabudaana Vada
>Most fattening, but delicious !
>Ingredients:
>
>- 1 kg Potatoes, boiled, peeled, mashed
>
>- 1 cup (150 gms) Saboodana (sago)
>
>- 2 tsp Sendha namak (rock salt)
>
>- 1 tsp Chilli powder
>
>- 1 tbsp (heaped) Hara dhania (green coriander), chopped
>
>- 1 tsp Green chillies, chopped
>
>- 1 tbsp Lemon juice
>
>- Ghee (clarified butter)/*Oil for deep frying
>*Peanut oil or Olive oil or Palm oil - not corn oils.
>Wash saboodana till water clears. Soak in water, with level coming upto 3 cms
>/ 1½" above the saboodana, for about 1½ hours.
>Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania,
>green chillies and lemon juice.
>Shape potato mixture into flat, round vadas 5 cms / 2" in diameter
>(grease hands if it sticks).
>Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve
>hot, with a chutney.
>

>Paneer Mazedaar
>
>Rich and creamy -- a reward for fasting !
>Ingredients:
>
>- 500 gms Paneer, cubed
>
>- 3 tbsp Singhare ka atta (waterchestnut flour)
>
>- 2 tbsp Magaz (melon seeds)
>
>- 2 tsp Sendha namak (rock salt)
>
>- 1 tsp Chilli powder
>
>- 2 tsp Zeera (cumin seeds), roasted, powdered
>
>- 2 tsp Dhania (coriander), powdered
>
>- 2 tbsp Ghee (clarified)
>
>- 1 tbsp (or to taste) Green chillies, chopped
>
>- 2 tbsp Hara dhania (green coriander), chopped
>
>- ¼ cup (60 gms) Malai (fresh cream)
>Mix together paneer, atta, magaz, namak, chilli powder, dhnia powder, well
>enough to coat the paneer.
>Heat the ghee, add green chillies and ginger to it. Sauté till slightly
>coloured, then add paneer mix.
>When the paneer is light brown, add enough water to cover the paneer and
>bring to a boil. Leave to simmer for 3-4 minutes, until well blended.
>Add malai and half of the hara dhania and heat through. Serve hot, garnished
>with the remaining dhania.
>http://www.niruskitchen.com/books/book_vrat.htm
>
>
>

>Hare Nariyal Ki Chutney
>
>Really adds zest to your fast !
>Ingredients:
>
>- 2½ cups (approx. 1 whole) Fresh coconut, grated
>
>- 125 gms (2½ cups) Hara dhania (green coriander), chopped
>
>- 25 gms (approx. ¼ cup) or to taste Green chillies, chopped
>
>- 1 tsp Ginger, chopped
>
>- 4 tsp Sendha namak (rock salt)
>
>- 1 tbsp Sugar
>
>- 2 tbsp, or to taste Lemon juice
>Grind all the ingredients together, to a fine paste.
>Can be stored in a dry jar and refrigerated for a few days.
>http://www.niruskitchen.com/books/book_vrat.htm
>
>
>

>PEANUT CURRY
>Ingredients:
>
>1-2 cups finely ground, roasted peanuts
>
>2 green chilies
>
>tamarind or kokum to taste
>
>ghee (clarified butter)
>
>3-4 cups water
>For paste:
>
>cumin seeds
>
>coriander
>
>fresh coconut
>
>2 sticks of cinnamon
>
>2 cloves
>
>jaggery
>
>salt to taste
>What you do:
>
>Boil water, add ground peanuts and ground paste of cumin seeds, green chilies,
>cloves, cinnamon, salt and jaggery .Add kokum or tamarind pulp to it according
>to taste. After the curry is well cooked, garnish with coriander leaves and
>coconut.
>http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
>
>
>
>

>STUFFED BANANAS
>Ingredients:
>
>6 ripe, peeled rajali bananas
>
>1/2 cup sugar
>
>1/2 cup fresh coconut
>
>green cardamom
>
>ghee for frying
>What you do:
>
>Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on
>slow fire, until sugar melts and the mixture thickens. Slit each banana piece,
>and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over
>medium flame till golden brown.
>http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
>
>
>

>SABUDANA KHICHDI
>Ingredients:
>
>2 cups sago (sabudana)
>
>1 cup roasted, coarsely pounded peanuts
>
>1 tsp. cumin seeds
>
>6 green chilies
>
>4 tbs. ghee
>
>1/2 lemon finely chopped
>
>fresh coriander for garnishing
>
>1/2 cup freshly scraped coconut
>What you do:
>
>Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then
>add green chilies, letting it fry briefly. Mix in sago, peanuts, salt and sugar
>to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add
>small cubes of boiled or fried potatoes. Garnish with coconut and coriander
>leaves. Serve hot.
>http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
>
>
>

>SWEET POTATOES KHEER
>Ingredients:
>
>1 cup grated sweet potatoes (ratali)
>
>1/4 cup sugar
>
>1/2 cup fresh coconut scraped
>
>5 cardamoms, ground
>
>4 cups full cream milk
>What you do:
>
>Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the
>mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few
>minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes
>excellent.
>http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
>
>
>

>SWEET POTATOES KAP
>Ingredients:
>
>1 kg sweet potatoes
>
>250 gm sugar
>
>ghee for frying
>
>cardamom powder
>What you do:
>
>Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in
>ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup
>of one thread consistency. Add cardamom powder to it. Place fried sweet potato
>slices in syrup and stir lightly. Keep for some time and then remove. They will
>turn crisp.
>http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
>
>
>

>VARAI KHICHDI
>Ingredients:
>
>2 cups varai
>
>1 cup roasted, coarsely pounded peanuts
>
>salt and jaggery to taste
>
>4 green chilies
>
>1 tsp. cumin seeds
>
>2 cloves and 2 pieces cinnamon, powdered finely
>
>chopped fresh coriander leaves
>
>1/2 cup fresh coconut
>
>2 tbs. ghee
>What you do:
>
>Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a
>while. Put 4 cups of hot water in the varai along with salt and jaggery.
>When almost cooked, add ground peanuts and clove-cinnamon powder. Add a
>little ghee over it and cover and cook a little more. Garnish with coconut and
>coriander. Just before serving, squeeze lemon juice over it.
>For variation, add small cubes of fried potatoes to the dish.
>http://www.lifepositive.com/body/holistic-recipes/recipes/food-fast.asp
>

>SAGO MILKCAKE
>Ingredients:
>
>Sachamoti Sago : 1 Cup
>
>Sugar : 1 Cup
>
>Milkmaid : 1/4 Tin
>
>Milk : 1 Cup
>
>Water : 1 Cup
>
>Ghee : 2 tablespoon
>
>May be add: Pista (Pistachio), Badam (Almond),
>
>Cashewnut, and Saffron as per taste.
>Method:
>
>Mix 1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago
>and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and
>Ghee and mix them till it becomes a Semi-solid Mass. Transfer the content to a
>plate, which is already given a thin coating of Ghee. Allow the contents to cool
>and then cut to required shapes. Other nuts and additives may be placed on the
>ready cake and it is ready to serve.
>http://www.sabuindia.com/rec1.htm
>
>
>

>Avial - Curried Vegetables - South Indian style
> Ingredients
>
> Vegetables - Carrots, Potatoes, Pumpkin, Eggplant .
>
> Coconut 1 cup
>
> Green chillies 8
>
> Red chillies 2
>
> Cumin seeds 1 t.spoon
>
> Tamarind paste 1/4 t.spoon
>
> Salt 1 t.spoon (or to taste)
>
> Coconut oil 2 t.spoon
>
> Yogurt 1/2 cup
>
> Curry leaves a few
> Method
>
> Chop all the vegetables evenly, and cook it with little
>water.
>
> Add turmeric and salt to this.
>
> Grind coconut, green chillies, red chillies, cumin
>seeds, and tamarind paste finely in yogurt.
>
> Add the ground masala to the cooked vegetables, and let
>it cook until the flavour comes out.
>
> Garnish with curry leaves and coconut oil.
>
>
>

>Cucumber Pachadi - Raita
> Ingredients
>
> Cucumber washed, peeled & finely chopped
>
> Yogurt 2 cups
>
> Cilantro (coriander leaf) washed and finely chopped
>
> Green chillies 1-2 finely chopped
>
> Coconut grated 1 t.spoon
>
> Salt 1/2 t.spoon
>
> Mustard seeds less than 1/4 t.spoon
>
> Hing a small pinch
>
> Cooking Oil 1/2 t.spoon
> Method
>
> Wet grind green chilles, salt, coconut and little
>cilantro in little yogurt.
>
> Mix the above with cucumber, and the remaining yogurt.
>
> Fry mustard and hing in little oil and add it to above.
>
>
>
>

>ALU POSTO (POTATOES AND POPPY SEEDS)
>A dry accompaniment to a meal of rice and curries.
>INGREDIENT :
>
>Potatoes - 500 gm.
>
>Nigella seeds - a pinch.
>
>Green chilies - 6 gm.
>
>Sugar - 4 gm.
>
>Poppy seeds - 20 gm. (heaped)
>
>Oil - 30 ml.
>
>Ghee - 25 gm.
>
>Red chili powder - 5 gm.
>
>Salt to taste.
>METHOD :
>
>Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins.
>Grind poppy seeds with a little water and add to the potatoes. Cover with lid,
>stirring occasionally and adding 2 tbspn. of water. When water dries and
>potatoes are done, add green chilies, sugar, salt and red chilly powder. Top
>with ghee and allow to cook for one minute. Serve hot with rice.
> Time taken -- 20 mins. Serves -- 4.
>
>
>

>Spinach - Saak
>Ingredients:
>
>For a serving size of 4-5
>
>2 packets frozen spinach, thawed
>
>1" cube of ginger, finely diced
>
>3 Shukhno lonka (dry red chilli)
>
>Dash of Hing (Asafoetida)
>
>Potatoes - about 4 medium-large ones
>
>Kasoori Methi (Dried fenugreek leaves)
>
>Mouri/Saunf (Fennel seeds)
>
>Salt to taste
>Method:
>
>Cut the potatoes into small pieces, and then either lightly boil them or
>microwave them for
>
>about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger,
>hing, and
>
>fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of
>frying, add
>
>salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori
>methi - then fry
>
>for a few minutes. At this point, you might add a little water if you so desire.
>Serve hot.
>
>
>

>SHUKTO: (bitter subji)
>Ingredients:
>
>Cut all the veggies in big chunks
>
>2 potatoes
>
>1 radish
>
>1 raw green banana
>
>1 bitter gourd
>
>1 egg plant (medium)
>grind to paste:
>
>4tsp poppy seed
>
>4tsp cumin seed
>
>4tsp mustard seed
>
>1 tsp chestnut flour (or kutu ata)
>
>2 tsp mustard seed
>
>salt
>
>sugar
>
>little oil
>Method:
>
>Heat oil, season with mustard seeds, after it starts spluttering, add the
>veggies,
>
>cook till tender, after its soft add the ground paste, salt, sugar, water. Bring
>to
>
>boil and this bitter dish is ready.
>
>
>

>ALURDAM
>Ingredients:
>
>500 gms small sized potatoes
>
>1/2 tbl spoon mustard seeds
>
>2 twigs kurry leaves
>
>50 gms tamarind
>
>4-5 green chillies
>
>salt according to taste
>
>1 tbl spoon ginger paste
>
>1 tbl spoon sugar
>
>3-4 tbl spoon olive or peanut oil
>
>Boil potatoes and peel them.
>Method:
>
>Soak tamarind in a cup of water for 10 mins.and strain the juice.
>
> - Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
>
> - Then add the boiled potatoes & fry for a minute or two.
>
> - Then add chillies, sugar & salt & add tamarind juice.
>
> - Stir & serve hot
>
>
>

>Korela Bhaja (Fried Bitter Melon)
>5-6 bitter melon (korela)
>1. Slice the bittermelon (like you would a cucumber) and coat the slices with
>
> turmeric powder and salt. Leave to sit for 5 minutes.
>
>2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices;
>
> some people prefer thicker slices fried til they are just
>cooked but still green
>
> and soft - while others prefer wafer thin slices fried 'til
>they are crunchy and
>
> become dark bitter melon chips.
>
>3. Again you may remove the seeds if you like before eating.
>
>Serve as a starter. Invokes digestion - Very delicious!
>
>
>

>Sweet Lassi - yogurt drink
> Ingredients:
>
> 1 scoop Ice
>
> 2 scoops Yoghurt
>
> 1 splash Lemon juice
>
> 8 handfuls Sugar
>
> 3 pinches Salt
>
> 1 squirt Rosewater
> Mixing instructions:
> Mix them all together in a blender. The measurements are not precise
>because
>
> you oughtta just throw everything in to taste. This is mainly here to help
>out
>
> those, like myself, who tried making the Sweet Lassi with the other Sweet
>
> Lassi recipe, and found out that it was pretty bad - watery, not sweet, et
>
> cetera. Ice is the key.
>
>
>

>Pudina (Mint) Chutney
> Ingredients:
>
> 2 bunches mint leaves
>
> 2 small mangoes
>
> 1½ table spoon sugar
>
> 5-6 green chillies
>
> ½ tea spoon mustard
>
> salt to taste
> Method :
>
> Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix
>it
>
> with grated mango. Mix all ingredients to it and grind without water. If
>needed,
>
> add grated dry coconut for taste.
>
>
>

>Misti Doi (sweet yogurt)
>1 litre long life (UHT) full cream milk
>
>1 litre long life (UHT) single cream
>
>1 cup natural yogurt
>
>1 can sweetened condensed milk
>
>1 cup sugar
>That's it, mix them together ( no need to boil and cool the milk ) and put
>the
>
>mix in the oven at very low temperature for 6 hours. by trial and error you will
>
>find the correct temperature setting for your oven for the perfect DOI ! If it's
>
>not setting up the temperature a bit.
>Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does
>
>not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6
>
>hours. There you go, enjoy your Gamcha Bandha Doi - nice and firm.
>
>
>

>Pesto (Italiano Sauce)
>Equal amounts of (one good bunch):
>
> Fresh Basil leaves
>
> Fresh Mint leaves
>
> Fresh Parsley leaves
>
>200 grams + of Parmasen Grated Cheese
>
>200 grams Almonds
>
>4 table spoons Virgin Olive Oil
>
>1 tsp salt
>
>1 tsp whole black peppercorns
>
>2 tsp sweet basil
>
>2 tsp paprika
>
>1 cup water
>
>squirt lemon juice (half lemon)
>Put it all into a blender and blend until thick and creamy
>Serve at room temperature with salads
>
>
>

>APPLE CHEDDAR SALAD
>INGREDIENTS:
>
>2 small red apples, quartered and thinly sliced
>
>2 tsp. lemon juice
>
>2 cup thinly sliced celery
>
>6 oz. mild Cheddar cheese, cut into small cubes
>
>1/4 cup mayonnaise
>
>dash of salt and pepper
>
>lettuce
>INSTRUCTIONS:
>
>Place apples in small bowl; toss with lemon juice. Add
>
>celery and next 4 ingredients. Toss to coat. Serve on
>
>lettuce-lined plate.
>
>
>
>

>Sabudani Thali-Peet (Tapioca thali-peet)
>Ingredients:
>
> 2 cups of soaked tapioca(sabudani)
>
> 1 cup of Peanut powder
>
> 1/4 cup of cooked mashed potatoes
>
> 2 to 3 Green chillies
>
> 1 tsp of Cumin seeds
>
> 1 tbsp of chopped cilantro
>
> a pinch of hing
>
> salt to taste
>Preparation:
>
>Mix the above ingredients in a mixing bowl with 1 tbsp of oil.Make a
>
>dough(like Chapati dough) and it will be sticky.
>Heat the pan(tava)on the stove top. Take the ball size tapioca mix and
>
>pat it to a size of a thali on the tava. It shoudn't be thin nor thick. Pat
>
>it evenly. Make 4 to 5 holes in the thalipeet and put a drop of oil in
>
>each of the hole. After 5-8 min flip it over for a min or so. Then
>
>transfer it to a serving dish.
>
>
>

>MINTED FRUIT SALAD
>INGREDIENTS:
>
>1/2 cup sugar
>
>1/3 cup orange juice
>
>1/3 cup lemon juice from concentrate
>
>1/3 cup water
>
>1/4 tsp. peppermint extract
>
>8 cups cut up assorted fresh fruit
>
>Fresh mint leaves for garnish (optional)
>INSTRUCTIONS:
>
>In medium bowl, combine all ingredients except fruit; stir
>
>until sugar dissolves. Place fruit in large shallow dish;
>
>pour lemon juice over. Cover, chill 3 hours or overnight,
>
>stirring occasionally. Refrigerate leftovers
>
>
>
>

>Crispy Baked Potatoes - The Scottish Way
>Ingredients:
>
>-potatoes of equal size, preferably organic
>
>-sea salt
>
>-olive oil
>
>-butter, salt and pepper to taste
>Method:
>
>-Pre-heat oven 400F/200C or gas mark 6. To appreciate the full flavour, choose
>organic potatoes. Choose equal sized potatoes large enough to bake - you will
>need potatoes that are large enough to scoop out the centres and refill.
>-Clean the potatoes and wipe dry thoroughly using kitchen roll or a clean
>teacloth. Pierce the potatoes 3 - 4 stabs.
>
>-Sprinkle sea salt on a tray.
>
>-Rub some olive oil on your hands. Roll potatoes in oil then roll in the salt on
>the tray.
>
>-Place on a lightly oiled baking tray and bake for approximately 1 hour. Test
>the potatoes with a skewer on the half hour (turn if necessary).(As an
>alternative, you may thread the potatoes onto a skewer and place on the top oven
>shelf.)
>
>-When ready, cut the potatoes in half, leave for a few seconds to set, then
>scoop out the soft centre, placing it in a bowl. Add fresh butter, salt &
>freshly milled black pepper to taste. Mix and pile back into the shells. Serve
>with fresh coriander and a light salad.
>- Frances Grant-Hutton
>
>
>
>

>Blue Cheese Dressing
>Ingredients:
>
>4 oz. blue cheese
>
>1/2 cup buttermilk
>
>1 cup sour cream
>
>1 tsp. sugar
>
>1 tsp Hing
>
>Salt and pepper to taste
>Combine all ingredients and mix well. Chill until ready to serve.
>
>
>
>

>Creamy Herbed Potatoes
>Ingredients
>
>12 small new red potatoes
>
>2 tablespoons low-fat sour cream
>
>2 teaspoons hing
>
>1 teaspoon salt
>
>freshly ground black pepper to taste
>
>1 tablespoon chopped fresh dill or parsley
>Preparation
>
>Scrub the potatoes and place in a saucepan.
>
>Cover the potatoes with water and bring to a boil.
>
>Reduce the heat to medium and simmer until tender, about 10 to 15 minutes.
>
>Drain the potatoes well.
>
>Place the potatoes in a bowl and add the sour cream.
>
>Stir gently and add the salt and pepper and hing.
>
>Serve warm with a sprinkle of chopped dill or parsley or other fresh herb like
>
>rosemary, sage or thyme.
>Charlotte
>
>
>
>

>Peach-Sweet Potato Bake
>Ingredients:
>
>6 Sweet potatoes
>
>1/2 cup brown sugar
>
>1/3 cup cashew pieces
>
>1/2 tsp. Salt
>
>1/4 tsp. Ground ginger
>
>8 oz canned peach halves
>
>3 Tbs. butter
>Cut sweet potatoes in half, steam, and peel. Put these in a
>
>greased baking dish with peaches. Mix other ingredients
>
>together and sprinkle over top. Cover with foil. Bake for
>
>30 minutes at 350 degrees. Uncover and bake for 10 more
>
>minutes.
>- Douglas Stevenson
>
>
>
>

>Kalakand
>
> An instant version of the traditional dessert.
>
>Cooking Time : 15 mins.
>
>Preparation Time : 10 mins.
>
>Serves/Makes : Makes about 16 pieces.
>Ingredients
>
>3/4 cup paneer, unsalted (milk curds - casien)
>
>8 tablespoons whole milk powder
>
>1/4 cup sugar
>
>1/2 cup cream
>
>1/2 teaspoon cardamom powder
>For the garnish
>
>10 almonds, slivered
>Method
>
>1. Combine all the ingredients in a non-stick pan.
>
>2. Cook over a medium flame, stirring continuously for approximately 10 to 15
>minutes till the mixture thickens and leaves the sides of the pan.
>
>3. Spread onto a 175 mm. (7") diameter pie dish. Cool and cut into 16
>pieces.
>
>4. Garnish with slivered almonds and serve chilled.
>Handy Tip(s)
>
>1.Use fresh paneer for best results.
>Recipe Source Roz ka Khana by Tarla Dalal
>
>
>

>NEW POTATOES WITH PARSLEY AND ALMOND PESTO
>Serves: 6
>
>While some savor the powerful flavor of the classic basil and walnut or
>
>pine nut pesto, others find it overpowering. I like to think of this pesto
>
>as a mellower alternative.
>24 small new potatoes, scrubbed
>
>1 cup firmly packed fresh parsley leaves
>
>1/4 cup toasted almonds
>
>1 tsp hing
>
>2 tablespoons extra-virgin olive oil
>
>Juice of 1/2 lemon
>
>Salt and freshly ground pepper to taste
>Cook or microwave the new potatoes until tender but firm. Let cool to room
>
>temperature, then cut in half.
>Place the remaining ingredients in the container of a food processor.
>Process until ground to a coarse, paste-like texture, adding 1 to 2
>
>tablespoons of water to loosen the mixture. Toss at once with the
>
>potatoes. Serve warm or at room temperature.
>
>
>

>Peanut Butter Fudge
>Ingredients:
>
>1 cup whole milk (or 3/4 cup water)
>
>2 cups white sugar
>
>Just over a pound of peanut butter
>Preparation Boil sugar with milk or water.
>
>Boil the milk and sugar until it reaches the "soft ball stage."
>
>You'll know you've hit the soft ball stage when you take a drop of the mixture
>between you thumb and index finger, pull your fingers apart, and see the drop
>form a string.(kinda like pulling a slice of cheesy pizza and seeing a string of
>cheese between slices.)
>Take the pot off the stove.
>
>Add peanut butter and stir vigorously until you see a stringy texture (kinda
>like a paved road or neatly combed hair). While the mixture is still fairly
>liquid, pour it into a pan and flatten it out to a uniform layer about 3/4 in.
>thick. Variations Put in about 2 or 3 heaping teaspoons of carob powder into the
>peanut
>
>butter mix. This makes the fudge really tasty and helps as a thickener too (this
>is the best solution for vegans!). Try it with coconut milk instead of milk, or
>add in shredded coconut in the final stage. The fudge works even better with
>almond butter or cashew butter, and best with hazelnut butter.
>
>
>
>

>Cream Cheese Mints
>
>This recipe is made annually in the kindergarten classes in my hometown. The
>mints are also very tasty and creamy.
>Ingredients:
>
>1 3-oz pkg cream cheese at room temperature (Philadelphia Cream cheese).
>
>4 drops food colouring (mint - green, lemon - yellow, strawberry - pink)
>
>1 tsp flavoring extract as above
>
>1 T milk
>Stir the above together until well mixed then add
>
>1 lb confectioner's sugar or icing sugar (icing sugar in some places has wheat
>flour in be careful)
>Mix all the sugar into the cream cheese mixture, kneading it with your hands.
>When completely mixed, roll into a large sausage. Break off small amounts and
>roll into balls, about 1" diameter.
>Place balls on waxed paper, and press flat with fork dipped in confectioner's
>sugar. Let dry until tops are just dry, then flip and dry out underside. Store
>in airtight container so they don't dry out any further.
>Yields 80-90 mints.
>
>
>

>Bubble and Squeak
>Ingredients
>
>1 large King Edward potato, peeled and chopped
>
>100g/3½oz Savoy cabbage, thinly sliced
>
>a knob of butter
>
>salt and pepper
>
>freshly grated nutmeg
>
>25g/1oz old used ghee dripping (full of flavour), for frying
>Method
>
>1. Boil the potatoes until tender, drain and allow to get quite cold.
>
>2. Steam the cabbage until tender and plunge in cold water.
>
>3. Finely chop and crush the potatoes.
>
>4. Drain the cabbage well and mix in the potatoes.
>
>5. Season with grated nutmeg and salt and pepper.
>
>6. Take tablespoons of the mixture and shape into round cakes.
>
>7. Fry them in hot old ghee dripping to a good crisp golden brown on both sides.
>Serve pipping hot
>
>
>

>ISRAELI SALAD (adaption)
>
>Serves: 4 to 6
>Ingredients:
>
>1 large cucumber, peeled, seeded and cut into 14/-inch dice
>
>4 medium plum tomatoes, cut into 1/2-inch dice
>
>2 medium red bell peppers, cut into 1/4-inch dice
>
>1 cup finely shredded red cabbage
>
>1 tsp hing
>
>1/2 cup finely diced radish, optional
>
>1 tablespoon olive oil, or as needed
>
>Juice of 1/2 to 1 lemon, to taste
>
>Salt and freshly ground pepper to taste
>Combine all the vegetables in a salad bowl. Toss together. Use enough olive
>oil to moisten the vegetables, and add lemon juice to taste. Season to taste
>with salt and pepper and toss again.
>
>
>

>Mango-Fruit Salsa
>Ingredients:
>
>2 cups fresh mango, peeled and diced
>
>2 cups fresh pineapple, diced
>
>2 cups fresh kiwi fruit, peeled and sliced
>
>2 jalapeno peppers, seeded and chopped
>
>1/3 cup fresh cilantro (coriander leaves), chopped
>
>Juice of 1 lime
>
>1 tsp hing
>Combine all ingredients in a large bowl and allow to sit for a couple
>
>of hours for flavors to blend before serving.
>
>
>
>

>Ekadasi Egg Substitute - Recipe
>
>More Cooking Tips Solutions
>by Annie Berthold-Bond, www.Care2.com Producer, Green Living Channels
>This egg substitute really works! I've used it for baking very successfully,
>although note that it doesn't leaven like eggs for soufflés or sponge cakes.
>I've adapted this recipe from a great book called The Allergy Self-Help Cookbook
>by Marjorie Hurt Jones, R.N.
>Simple Solution:
>Here is the recipe for substituting 1 egg:
>
>INGREDIENTS
>
>1/3 cup water
>
>1 tablespoon whole flaxseed (available in most health food stores)
>Place the water and flaxseed in a pan, and bring to a boil. Lower the heat
>and simmer, watching closely as the mixture thickens to a gel (about 5 minutes).
>Remove the pan from the heat before the mixture gets too thick and gummy. The
>flaxseeds don't need to be removed from the gel.
>
>
>

>SAGO JALEBI
>Ingredients:
>
>Sago (Soaked in Water)-1 cup
>
>Potatoes (Boiled & Mashed)- 1 cup
>
>Maida- 3/4 cup (use kutu atta or waterchestnut flour - Singhare ka atta)
>
>Besan- 1 Tablespoonful (banana flour or arrow root flour)
>
>Ghee- 2 cup
>
>Sugar- 1 cup
>
>Water- 1 cup
>
>Saffron & Saffron colour- little amount.
>
>Almond & Pista (in pieces)- 5-6 pieces of each.
>Method:
>Mix soaked Sachamoti Sago & boiled meshed potatoes in a mixer well. Add,
>Maida & Besan in it. Add some water & prepare liquid mixture. Now, in a
>shallow frying pan, put some Ghee & heat it. Put the liquid mixture in
>pikari (an instrument to make jalebi) & make jalebi in light heat. After
>preparing jalebi, put these in Chasni (a hot mixture of water & sugar). Mix
>some saffron colour & put some cardamon powder in the Chasni as per your
>taste. Serve hot with putting some Pista/ Badam pieces on it. You can decorate
>jalebi with silver foils.
>http://www.sabuindia.com/rec4.htm
>
>

>[Home]
>
>[Back
>to the Vegetarian Recipes and Resources page]

> From: Patrick Hedemark <pdhed...@yahoo.com>
> To: "istag...@googlegroups.com" <istag...@googlegroups.com>
> Sent: Monday, October 7, 2013 1:10 PM
> Subject: Re: History of Ekadashi
>
>Dear Pratyatosa"most probably"

> is not for any initiated disciple to guess. Srila Prabhupada said peanuts are fine. Not because he didn't know yea or nay on the subject. And certainly not because he "didn't have access" to the expanded "library" called the internet. Whatever his reasoning - he said "Their Fine. Offer them and accept them as prasadam.Bas.Why in the world would any initiated devotee discuss it further?Praghosa From: Pratyatosa
> <praty...@gmail.com>
> To: istag...@googlegroups.com Sent: Monday, October 7, 2013 8:37 AM Subject: Re: History of Ekadashi But why did Prabhupada say that it's OK to eat peanuts on Ekadasi? Most probably because he was told that they are nuts. Did anyone ever tell him that they are not nuts?The secret of only having to cook dried beans for a few seconds is to grind them into a fine powder in a coffee grinder, and then add them to a soup preparation.Ys, PtdOn Sunday, October 6, 2013
> 3:24:36 PM UTC-4, Charlene Darleen wrote:I like to follow Srila Prabhupada's example whenever I know it's true. So if he said to offer raw soaked chick peas to the Deities I would. If he said to cook them first I would do that. If he says eat peanuts on Ekadasi I will have a feast on them before I look them up in a dictionary and decide for myself they are not bonafide. I will not offer dried beans that are not cooked nice and soft, because that is how I was trained. Vegetables should be soft like butter, Prabhupada said. But if you look up in a Chinese cook book how to cook them it will say leave them crunchy. I prefer to follow Srila Prabhupada over a Chinese cook book.Srila Bhaktisiddhanta said devotees could even honor grains on ekadashi if it meant that prasadam was not

[Alex Georgiadis]

Gee, follow Srila Prabhupada or follow Pratyatosa?

 Tough choice! 

"Srila Prabhupad took peanuts and raisins, and mustard seeds, and sesame seeds on Ekadasi. The recipes he used for some preps are to be found in Yamuna's cookbook. Jagadish prabhu was personally shown how to make peanuts and raisins prep' for Prabhupad on Ekadasi by Prabhupad (Jagadish maharaj then, told me, JTCd that in Auckland 1992.)" source: http://www.salagram.net/ekadasi-page.htm

*note to self:  Tell wife to prepare peanuts, raisins and sesame seeds with mustard seeds next Ekadasi.  

[Nori Muster]

Hi Mahatma dasa - I remember you from L.A.

Also, you gave us that story about Jesus in India for the ISKCON World Review. That was a great story, thanks.

Nori

On Oct 6, 2013, at 12:53 PM, Mario Pineda wrote:

Bhakta Bill or whoever he is. Understands about peanuts and beans, but he does not understand about guru tatwa siddhanta, who is the real guru and how it's most important to follow the order of ritvik from Srila Prabhupada. He thinks it's ok to make mad elephant offense. I often wonder about so many of these folks. Well, Srila Prabhupada said it can take hundreds of thousands of lives. He is totally correct, since mad elephant offense totally destroys the bhakti lata bij.

Mahatma dasa

On Sun, Oct 6, 2013 at 2:24 PM, Charlene Darleen <billrh...@yahoo.com> wrote:

--
You received this message because you are subscribed to the Google Groups "Prabhupadanuga" group.
Visit this group at http://groups.google.com/group/istagosthi.

[Nori Muster]

I feel bad that people in ISKCON wrecked Srila Prabhupada's legacy.

What are the godbrothers doing to preserve his real teachings? You are the people who knew Srila Prabhupada personally. People of my age or younger never met him.

What was Srila Prabhupada's message? How do you live his message?

I was never even in the real ISKCON, since my guru was a phony.

It was more like working for corrupt politicians and drug dealers for ten years.

Maybe that's why I am so jaded, sorry.

[Pratyatosa]

Dear Praghosa Prabhu. PAMHO. AGTSP!

Welcome back to the forum! :-)

I've never refused to eat temple peanut prasadam on Ekadasi, but now that I do all of my own cooking, I choose not to offer/eat peanuts on Ekadasi. What's the big deal?

There is a tape wherein a devotee mistakenly told Srila Prabhupada that the Detroit River is a lake. Prabhupada didn't say, "It's a river; not a lake," he just accepted it. So, if someone told Prabhupada that peanuts are nuts, why is it so difficult to understand that he might also have accepted that wrong information as being true?

BTW, here's a discussion from almost 7 years ago which might shed a little more light on the subject:

http://www.indiadivine.org/audarya/spiritual-discussions/444850-ekadasi-food-what-allowed.html

Ys, Ptd

[larry freeman p]

having read this detailed lit. on what to eat on Ekadasi;
apparently in Gaudiya Math, no tomatoes, no broccoli, no peanuts, etc.
Prabhupad wanted to encourage the westerners to 'stay'.
thank you
for all the input
 

---

Date: Sun, 6 Oct 2013 20:28:20 -0700
From: praty...@gmail.com
To: istag...@googlegroups.com
CC: pdhed...@yahoo.com

Subject: Re: History of Ekadashi

Dear Praghosa Prabhu. PAMHO. AGTSP!

..

Welcome back to the forum! :-)

I've never refused to eat temple peanut prasadam on Ekadasi, but now that I do all of my own cooking, I choose not to offer/eat peanuts on Ekadasi. What's the big deal?

There is a tape wherein a devotee mistakenly told Srila Prabhupada that the Detroit River is a lake. Prabhupada didn't say, "It's a river; not a lake," he just accepted it. So, if someone told Prabhupada that peanuts are nuts, why is it so difficult to understand that he might also have accepted that wrong information as being true?

BTW, here's a discussion from almost 7 years ago which might shed a little more light on the subject:

http://www.indiadivine.org/audarya/spiritual-discussions/444850-ekadasi-food-what-allowed.html

Ys, Ptd

On Sunday, October 6, 2013 8:10:15 PM UTC-4, Praghosa Das wrote:

Dear Pratyatosa

"most probably" is not for any initiated disciple to guess. Srila Prabhupada said peanuts are fine. Not because he didn't know yea or nay on the subject. And certainly not because he "didn't have access"  to the expanded "library" called the internet. Whatever his reasoning - he said "Their Fine. Offer them and accept them as prasadam.

Bas.

Why in the world would any initiated devotee discuss it further?

Praghosa

[Diane Marie Chan]

Apparently in Gaudiya Math, no chanting of japa out loud either. No westerners allowed to cook for Deities or dress Deities, offer puja, etc.

On Oct 7, 2013, at 12:20 PM, larry freeman p wrote:

having read this detailed lit. on what to eat on Ekadasi;
apparently in Gaudiya Math, no tomatoes, no broccoli, no peanuts, etc.
Prabhupad wanted to encourage the westerners to 'stay'.
thank you
for all the input
 

---

Date: Sun, 6 Oct 2013 20:28:20 -0700
From: praty...@gmail.com
To: istag...@googlegroups.com
CC: pdhed...@yahoo.com

Subject: Re: History of Ekadashi

Dear Praghosa Prabhu. PAMHO. AGTSP!
..
Welcome back to the forum! :-)

I've never refused to eat temple peanut prasadam on Ekadasi, but now that I do all of my own cooking, I choose not to offer/eat peanuts on Ekadasi. What's the big deal?

There is a tape wherein a devotee mistakenly told Srila Prabhupada that the Detroit River is a lake. Prabhupada didn't say, "It a river, not a lake," he just accepted it. So, if someone told Prabhupada that peanuts are nuts, why is it so difficult to understand that he might have also accepted that wrong information as being true?

BTW, here's a discussion from almost 7 years ago which might shed a little more light on the subject:

http://www.indiadivine.org/audarya/spiritual-discussions/444850-ekadasi-food-what-allowed.html

Ys, Ptd

On Sunday, October 6, 2013 8:10:15 PM UTC-4, Praghosa Das wrote:

Dear Pratyatosa

"most probably" is not for any initiated disciple to guess. Srila Prabhupada said peanuts are fine. Not because he didn't know yea or nay on the subject. And certainly not because he "didn't have access"  to the expanded "library" called the internet. Whatever his reasoning - he said "Their Fine. Offer them and accept them as prasadam.

Bas.

Why in the world would any initiated devotee discuss it further?

Praghosa

-- 
You received this message because you are subscribed to the Google Groups "Prabhupadanuga" group.
Visit this group at http://groups.google.com/group/istagosthi.

[Ron P Conroy]

what not to do on ekadasi 

Billboards should be every where with this picture with the bold Caption reading HAPPY LAND 

carnivores humans like to think they are sophisticated humans and they are sub human . 

On 6 October 2013 23:28, Pratyatosa <praty...@gmail.com> wrote:

Dear Praghosa Prabhu. PAMHO. AGTSP!

Welcome back to the forum! :-)

I've never refused to eat temple peanut prasadam on Ekadasi, but now that I do all of my own cooking, I choose not to offer/eat peanuts on Ekadasi. What's the big deal?

There is a tape wherein a devotee mistakenly told Srila Prabhupada that the Detroit River is a lake. Prabhupada didn't say, "It a river, not a lake," he just accepted it. So, if someone told Prabhupada that peanuts are nuts, why is it so difficult to understand that he might have also accepted that wrong information as being true?

BTW, here's a discussion from almost 7 years ago which might shed a little more light on the subject:

http://www.indiadivine.org/audarya/spiritual-discussions/444850-ekadasi-food-what-allowed.html

Ys, Ptd

On Sunday, October 6, 2013 8:10:15 PM UTC-4, Praghosa Das wrote:

Dear Pratyatosa

"most probably" is not for any initiated disciple to guess. Srila Prabhupada said peanuts are fine. Not because he didn't know yea or nay on the subject. And certainly not because he "didn't have access"  to the expanded "library" called the internet. Whatever his reasoning - he said "Their Fine. Offer them and accept them as prasadam.

Bas.

Why in the world would any initiated devotee discuss it further?

Praghosa

[Mellanie L Nagel]

On 10/7/13 3:21 AM, Patrick Hedemark wrote:
> where does it say Prabhupad said it is ok to eat peanuts on Ekadashi?

No need for him to "say" it was "ok." He ate them. As one of his cooks,
I routinely included them on Ekadashi days, as well as evening snacks
with "puffies." At his request.

[Pratyatosa]

On Monday, October 7, 2013 1:18:12 AM UTC-4, Malati Devi Dasi wrote:

...as well as evening snacks with "puffies." At his request.

Peanuts mixed with puffed rice? That's where the fact that peanuts are legumes comes in handy. Grains + legumes = a complete protein. How did you spice them?

[rainer hahn]

Crux of the matter is that Prabhupada instructed his world wide Vaishnava movement that peanuts can be taken on Ekadashi.

If there is an agenda cementing, wait,  peanuts are actually bean what makes your Ekadashi vow null and void then what do we have?

Krishna said, ‘Yes.  From now on all sins will enter into grains on that Ekadasi day.  Whoever eats grains on Ekadasi will accept the reactions for sins – even if he is sinless.’

In sum, those who figure - right, for me peanut is a bean, but because Prabhupada said peanuts can be taken, it's fine for me -  are living somewhat  in an inner conflict and somehow should come to terms with themselves.

--

[rainer hahn]

leguminous plants open the husk when getting ripe. Nuts keep the nutshell tightly closed. Nuts decided to keep their fruit nicely packed. In that sense peanut is a nut, the nut doesn't fall out the nutshell..

--

[Pratyatosa]

On Sun, Oct 6, 2013 at 6:59 PM, Padmagarbha Das wrote:

Srila Prabhupada said,  "Only pure devotees can be diksa gurus"; but the gbc disagrees, they obviously know better than SP!

   Srila Prabhupada ordered the 'ritvik' system to be continued in ISKCON after his departure; the gbc and the self-proclaimed pundits disagree. "It is not tradition", they say.  They obviously know better than SP!

   Srila Prabhupada said, "Do NOT change my books, print the original";  Jai

Advaita and company disagree, they obviously know better than SP!

   Srila Prabhupada said ,"They never went to the Moon"; Pratyatosa disagrees, he obviously knows better than SP!

Srila Prabhupada would sometimes say things like, "Even if they did go..." He obviously wasn't sure whether they had gone or not. Now 44 years later, after high resolution cameras have photographed the lunar landing sites with the meandering footpaths of the Apollo astronauts clearly visible, and without even one of the thousands of NASA employees who would have had to have been in on the alleged hoax, even on their death beds, not admitting to such hoax, it's perfectly obvious that man did walk on the moon. But self-motivated blind followers, continue to embarrass Srila Prabhupada by loudly proclaiming, "Prabhupada said that we didn't go to the moon!"

   Srila Prabhupada said, "it's alright to eat peanuts on Ekadashi"; again the self-proclaimed pundits disagree. They obviously know better than SP!

Srila Prabhupada also said that peanuts could not be offered unless they were purchased raw, and cooked ourselves. Do you do that, Padmagarbha Prabhu?

The attitude of all these 'cursed" individuals is, "If Srila Prabhupada would only had known what "I" since have 'learned' from higher and more qualified authorities, he would not have said and ordered as he did!

There are cases where Prabhupada changed his mind when given more information. Wearing karmi clothes on book distribution with no tilok and no visible sikha comes to mind.
 

A very sad and most pathetic state of affairs!  Kind of like the disciples of Lord Jesus, who rejected [denied] Jesus after his arrest by the Romans.

Too many of Srila Prabhupada's disciples are rejecting his words, and his orders.  And since the words and the instructions of Srila Prabhupada are non-different from Srila Prabhupada, those "disciples" are rejecting Srila Prabhupada as their spiritual master.   

Srila Prabhupada said that of all the "qualities" of a disciple, LOYALTY is the most important one!  And that loyalty applies to the spiritual master's VANI as well as his VAPU,  equally!

This is yet another case of, "Look at me! I'm so great! I follow Srila Prabhupada blindly!" Why is it that, invariably, these same devotees who try to puff themselves up in this way, don't even have enough faith in Srila Prabhupada to follow his oft repeated order to take vanaprastha at age 50! (No more sex, no more house, no more car, no more job, no more business, etc.)

The very fact that they are blind followers means that they are disobeying Srila Prabhupada, because he didn't want blind followers!

Ys, Ptd

[Nitya-Trpta]

Letter to: Balai
—
San Francisco
12 March, 1968

68-03-12

New York

My Dear Balai,

Please accept my blessings. I am in due receipt of your letter dated 3/10/68, and I thank you very much for it. Yes, the wind, the earth, the water, and so forth, all have controlling personalities. Just like there is a sun god, who is in charge of the sun planet; similarly, for each body of water, for the wind, there are controlling personalities. They are in control of some small part of the material creation, but the ultimate Controller is Krishna. These demigods all are servants of the Supreme Controller.

I am very pleased to hear about Krishna's new throne of gold leaf and velvet. I am anxious to come there and see it, along with all you my students there who are carrying on so nicely even in my absence. But you must know that I am always with you all so long you are executing Krishna Consciousness; and I am always receiving good news of the New York Temple so it is very nice that now you have provided Krishna a beautiful new throne.

So far the Advent Day of Lord Caitanya is concerned, I have written a full suggestion to Montreal, in which the main points are that we should all observe strict fasting up till moonrise, and at that time, an offering is made to Lord Caitanya of Ekadasi foods, fruits, peanuts, milk, and so forth. Then, on the next day, Friday the 15th, a full-scale feast is held to celebrate His Advent Day. On the 14th, chanting, reading of Srila Bhaktivinode's book, Life and Precepts and Caitanya Caritamrta, Introduction to Bhagavatam, may be held all the day in the Temple.

Householders may wear dhotis in the Temple, or as they like, but not of the saffron color. They may wear white, yellow, or whatever. Outside the Temple they may wear American gentleman's dress, with Tilaka, flag, and beads. It is not required to wear dhotis, as this society does not understand, so outside the Temple dress suit is more socially acceptable. If they so desire, for ceremony, they can dress in dhotis for Kirtana.

Hope you are well.

Your ever well-wisher,
A.C. Bhaktivedanta Swami

[Reference: 09. Correspondence (6586 Letters) / 1968 Correspondence / March / Letter to: Balai — San Francisco 12 March, 1968 / 68-03-12]

Sent from my iPad

On Oct 6, 2013, at 9:24 PM, "Patrick Hedemark" <pdhed...@yahoo.com> wrote:

This list of wonderful Ekadasi preps comes from Jamuna Devi - credited Srila
Prabhupada with his approval of them. I don't offer them as some kind of proof.
Only
for those interested.

Ekadasi Recipes Srila A.C. Bhaktivedanta Swami Prabhupada's standard for

Ekadasi:
He used sesame seeds, mustard seeds, and peanuts - see Yamuna's Table Cookbook.

Vanila is a POD not a bean. NOTES:

check the label of the white choc to see that there are no grains, cocoa, E
410,
E 412, 410, 412 etc check hing to make sure it is free from wheat and rice
flour
- get the pure resin hing and grate it to fine powder.

PIZZA POTATOES
Serves: 4
Some steamed broccoli and a large tossed salad complete this simple meal.
Ingredients:
4 large baking potatoes
1 cup marinara sauce, or more as needed
1 to 1/2 cups grated part-skim mozzarella cheese
pizza sauce mix
1 can of chopped tomatoes or 4 medium tomatoes cooked skinned and chopped
2 tble spoons virgin olive oil
1 tsp sweet basil
1/2 tsp oregano
1 tsp paprika
1 tsp garam masala
1tsp salt
Bake or microwave the potatoes until done. When cool enough to handle, cut
each in half lengthwise. Fluff the inside of each potato half with a fork.
Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2
to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10
minutes, or until the cheese is bubbly. Serve at once.

[Alex Georgiadis]

Puffies:

http://www.amazon.com/Phool-Mahkana-Puffed-Lotus-Seed/dp/B004XTDLWI

On Mon, Oct 7, 2013 at 8:49 AM, Pratyatosa <praty...@gmail.com> wrote:

On Sun, Oct 6, 2013 at 6:59 PM, Padmagarbha Das wrote:

Srila Prabhupada said,  "Only pure devotees can be diksa gurus"; but the gbc disagrees, they obviously know better than SP!

   Srila Prabhupada ordered the 'ritvik' system to be continued in ISKCON after his departure; the gbc and the self-proclaimed pundits disagree. "It is not tradition", they say.  They obviously know better than SP!

   Srila Prabhupada said, "Do NOT change my books, print the original";  Jai

Advaita and company disagree, they obviously know better than SP!

   Srila Prabhupada said ,"They never went to the Moon"; Pratyatosa disagrees, he obviously knows better than SP!

Srila Prabhupada would sometimes say things like, "Even if they did go..." He obviously wasn't sure whether they had gone or not. Now 44 years later, after high resolution cameras have photographed the lunar landing sites with the meandering footpaths of the Apollo astronauts clearly visible, and without even one of the thousands of NASA employees who would have had to have been in on the alleged hoax, even on their death beds, not admitting to such hoax, it's perfectly obvious that man did walk on the moon. But self-motivated blind followers, continue to embarrass Srila Prabhupada by loudly proclaiming, "Prabhupada said that we didn't go to the moon!"

   Srila Prabhupada said, "it's alright to eat peanuts on Ekadashi"; again the self-proclaimed pundits disagree. They obviously know better than SP!

Srila Prabhupada also said that peanuts could not be offered unless they were purchased raw, and cooked ourselves. Do you do that, Padmagarbha Prabhu?

The attitude of all these 'cursed" individuals is, "If Srila Prabhupada would only had known what "I" since have 'learned' from higher and more qualified authorities, he would not have said and ordered as he did!

There are cases where Prabhupada changed his mind when given more information. Wearing karmi clothes on book distribution with no tilok and no visible sikha comes to mind.
 

A very sad and most pathetic state of affairs!  Kind of like the disciples of Lord Jesus, who rejected [denied] Jesus after his arrest by the Romans.

Too many of Srila Prabhupada's disciples are rejecting his words, and his orders.  And since the words and the instructions of Srila Prabhupada are non-different from Srila Prabhupada, those "disciples" are rejecting Srila Prabhupada as their spiritual master.   

Srila Prabhupada said that of all the "qualities" of a disciple, LOYALTY is the most important one!  And that loyalty applies to the spiritual master's VANI as well as his VAPU,  equally!

This is yet another case of, "Look at me! I'm so great! I follow Srila Prabhupada blindly!" Why is it that, invariably, these same devotees who try to puff themselves up in this way, don't even have enough faith in Srila Prabhupada to follow his oft repeated order to take vanaprastha at age 50! (No more sex, no more house, no more car, no more job, no more business, etc.)

The very fact that they are blind followers means that they are disobeying Srila Prabhupada, because he didn't want blind followers!

Ys, Ptd

--

[Patrick Hedemark]

BINGO!!!!!!! Thank you for this simple and for SP's loving disciples - conclusive evidence - that no matter how the entire world classifies the humble peanut - he allowed us to offer him peanuts -which he in turn would offer Lord Chaitanya through the Divine chain of our merciful Parampara. Honoring peanut prasadam ALWAYS stirs up powerful memories of sankirtan and Godbrothers and Godsisters I was blessed to serve with along the winding path of my life. Once again mother:THANK YOU.


------------------------------

[Charlene Darleen]

Prabhupada said they did not go to the Moon. The moon is a heavenly planet. It is subtle. They could not see it even if they went there. So he said they may have gone somewhere but it wasn't the Moon, or even if they went somewhere it wasn't the moon. That does not mean he was "confused". You say he did not know if peanuts were grains or not. Was he "confused" again? And it's ok because his disciples told him so?

Well obviously there are some cases where he just put his foot down and one of them is the Moon. Still, when a couple of disciples complained that they could not take the Bhagavatam literally he told them, Then just don't accept that part. That does not mean something was wrong with that part, it meant he was giving them a way to at least accept the rest of it, the parts they could accept and understand, for their own good. He understood all of it, and I also accept what is true and what is allegorical based on what he said. If he said the whole book was an allegory I would believe it. If he said Krishna wasn't God I would believe it. If he said to eat meat I would do it. Because I am a Prabhupadanuga and I do everything he says, or at least try.

He wrote henceforward that a list of devotees would initiate on his behalf. But are they the only ones who can be ritvik gurus for the next ten thousand years? Henceforward, does that mean eternally or not? He wrote in his will that only his disciples could inherit things or whatever he stated. But does that mean after all his disciples are gone the movement should go to the last one left alive and he should dissolve it? We have to understand that these things were written to his disciples at a time when he was the guru for all of them. These letters are not things stated in his books for the next ten thousand years.

In one letter he may have allowed two disciples to get married, while in another he might have said marriages should be stopped. Does that mean no devotees should be married for the next ten thousand years? It takes a long time to go through all of Srila Prabhupaada's books and everything he wrote and spoke and even then it takes explanations from devotees in the disciplic succession to understand the points made by Srila Prabhupada. One person tries to become a doctor by enrolling in a school while another just picks up a book. Which person do you think is better?

This topic isn't about peanuts it is about who is so foolish they think they know more than Srila Prabhupada. Then they claim if we do not accept their understanding of Prabhupada we are puffed up? We do what Krishna wants. Krishna doesn't want powdered beans thrown into some soup. He likes cooked dahl.

[rammohan das]

Wikipedia:

A nut is a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts. The translation of "nut" in certain languages frequently requires paraphrases as the concept is ambiguous. Most seeds come from fruits that naturally free themselves from the shell.

Not only peanuts there is a whole list of other  fruits and seeds that do not meet the botanical definition but are nuts in the culinary sense are:

• Almonds are the edible seeds of drupe fruits — the leathery "flesh" is removed at harvest.
• Brazil nut is the seed from a capsule.
• Candlenut (used for oil) is a seed.
• Cashew is the seed^[4] of an accessory fruit.
• Chilean hazelnut or Gevuina
• Macadamia is a creamy white kernel of a follicle type fruit.
• Malabar chestnut
• Pecan is the seed of a drupe fruit
• Mongongo
• Peanut is a seed and from a legume type fruit (of the family Fabaceae).
• Pine nut is the seed of several species of pine (coniferous trees).
• Pistachio is the seed of a thin-shelled drupe.
• Walnut (Juglans)

[Mellanie L Nagel]

On 10/7/13 4:41 PM, Charlene Darleen wrote:
>
> Well obviously there are some cases where he just put his foot down
> and one of them is the Moon. Still, when a couple of disciples
> complained that they could not take the Bhagavatam literally he told
> them, Then just don't accept that part.

Could you give some date/ place/ who kind of information to validate
this? I am not challenging that he said it or not, but am asking for
some kind of reference. Thank you.

[Charlene Darleen]

Yes Malati Prabhu I was referring to the case of two infamous disciples in Los Angeles who doubted there was a King who had 4 billion servants. Prabhupada told them to just not accept that part if they could not accept it. I read the conversation somewhere, but I can't remember where. Neither do I remember the devotees' names. But they did seem to become offensive toward Srila Prabhupada in that conversation and within a short period of time they left. I'm not certain if that is when Prabhupada made this statement, "I could see them not accepting what I said but how could they doubt the words of the Srimad Bhagavatam?"? Sorry I don't have a better memory of things.

ys

[Charlene Darleen]

I did not mean to imply the Moon landing was something he had said that about. I think the conversation with the two disciples who later left took place in the mid-seventies, and someone mentioned they had become offensive, it is not my speculation. I have heard the story several times and like I said I actually read it too.

On Monday, October 7, 2013 12:01:28 PM UTC-4, Malati Devi Dasi wrote:

[Spirit Soul]

"...I was referring to the case of two infamous disciples in Los Angeles who doubted there was a King who had 4 billion servants..."

http://www.harekrsna.org/gbc/black/Kanupriya-Jamadagni.htm

--

[Pratyatosa]

Here's that same conversation in a format that's a little easier to read, especially if you zoom in and make your web browser window narrower than full screen:

http://prabhupadabooks.com/conversations/1975/jun/los_angeles/june/26/1975?d=1

[Pratyatosa]

Also, if you haven't done it already, go to <http://prabhupadabooks.com/> and install the GeorgiaRefPlus font.

[Patrick Hedemark]

The devotees' names were  Jamadagni Das and Kanupriya Das.

Jamadagni is today a self created goofball New Age guru.

His legal name is Jeffery Armstrong.

He is dedicated to increasing "OTHER PEOPLE's" attachment to mundane 'love': otherwise described by our Srila Prabhupada as the "misdirection of our eternal loving propensity".

His "HELP" can be had here:http://www.jeffreyarmstrong.com/

One can carefully read their confrontation with HDG SP here:  http://www.harekrsna.org/gbc/black/Kanupriya-Jamadagni.htm

Very instructive.

Praghosa

---

From: Charlene Darleen <billrh...@yahoo.com>
To: istag...@googlegroups.com
Sent: Monday, October 7, 2013 3:24 PM

Subject: Re: History of Ekadashi

[Mellanie L Nagel]

Thanks to both of you for clarification and information.

[Spirit Soul]

And here (http://www.gaudiyadiscussions.com/topic_2040.html) Kanupriya das talks about that conversation...

[Ameyatma das]

Regarding this conversation with  Jamadagni Das and Kanupriya Das.    Can someone tell me if the conversation listed is the same as when SP met with 2 devotees from Hawaii who had long hair and had just published a book on Jagadish and Vidyapati initmate poems?   

I don't see this part in the Vedabase,   so can someone tell me if these were the same two, and wasn't their poem book part of the conversation.   

One point is that when you see the conversation as it appears in the Vedabase, SP appears a bit harsh and not his generous and tolerant self.    But, if I am not mistaken, the conversation the Vedabase lists is only the second part.   I am sure these are the same two devotees who had published a book of very intimate poems written by Vidyapati and Jagadish Swami's, and in the book they also tried to give their own unqualified purports of the poems.    Jagadish Swami (who wrote the Das Avatar song, and many other Vaishnav poems and songs) and Vidyapati wrote a number of intimate poems describing the conjugal affairs between Radharani, Krishna and the Gopis.   Before I joined ISKCON I had found Srila Prabhupad's Krishna book in the local library (West Covina Ca) and I looked up and also found a book containing translations of these poems, and they are very intimate.      Lord Caitanya Mahaprabhu very much liked these poems, but would not allow open discussion of them.  He only discussed them in private with intimate associates.   SP, I have heard, has said that they are too intimate and only for the most advanced devotees.   

So, these two long haired characters had written their own book on these poems and tried to give their own purports.  They had already published it and had gone to SP to show him their great accomplishment.    SP was not at all happy.   Uttama Sloka, who was in the room, told me SP was furious with these two men and went on and on how they were unfit and not qualified.  He also mentioned how SPe told them because they had long hair they were no longer his disciples.     So, I am sure that was the same meeting, but the Vedabase transcripts don't mention the Poem book,    and that conversation would've proceeded the part the Vedabase has,   and would explain why SP's dealings with them was so harsh and closed.    SP had already disowned them and they had already shown their unsubmissiveness before that part of the conversation - that is, unless I am mistaken and it was 2 other devotees from Hawaii and occurred around the same time. 

The reason I know about the poem book part, why Uttama Sloka explained that to me, was because - well, in the 70's in LA the rank and file devotees were never asked to write offerings for SP's Vyas Puja. Every year we would read the offerings of the 'advanced' devotees,   but, we were never told to write our own offering.    Before I joined ISKCON I used to like to write poems,   and   I saw every year different sannyasis, GBC would write poems glorifying SP for their Vyas Puja offering.   So, I wanted to also write an offering glorifying SP, and wanted to dovetail my propensity for writing poetry.   So, I wrote a poetic offering and approached Uttama Sloka, who was then SP's personal servant, and asked him to give to SP.    On telling him my offering was a 'poem' Uttama Sloka turned pale white - frightened.    He handed back the offering and said, "NO WAY I am going to give SP a POEM".     So, then he explained the meeting, and how SP scathingly chastised these two men and told them none of his disciples were qualified to write Vaishnav poetry.  Only those who are fully self-realized can do so.  He also stated that one must have the Permission of one's Acarya before he writes poetry.      I told Uttama Sloka that it was disappointing because I just wanted to write an offering of appreciation to SP, I wasn't trying to be a big poet.  So, he told me,  "If you insist, then you'll have to hand it to SP yourself, personally, because I want nothing to do with it.  You just don't know how angry he was about these 2 devotees, he disowned them as his disciples.  You can give it to him, but, I want nothing to do with it".

Some days later I had added a note to my poem and it was SP's last day in LA for that visit, so after class, as he was leaving the temple room, I handed SP my offering.     In the new note I stated why I wrote it,  and how Uttama Sloka refused to give it to him.   I naively asked if it was 'ok' for a disciple to write poetically what was in his heart to glorify his spiritual master?    Anyway,   SP replied to me a week or so later:  The reply is in the Vedabase.

First thing SP instructed was not to spend very much time writing poetry,   that it isn't very important.  What can i add to the poetry written by the great Acaryas?   But, then he added, if  i have SPARE Time and the inclination, i can take the Krsna Book and write it into poetic verse.    I've always considered that last line, a great blessing.  Uttama Sloka had told me that SP had said that none of his disciples were qualified to write Vaishnav poetry and that no one can write Vaishnav poetry without the direct permission of the acarya.   And, SP gave me his direct permission to take the 10th canto, his Krishna Book, and write it in poetic verse.  Although I consider this a most wonderful blessing, he also said from the start, not to spend much time with it, and that it isn't important.    So, I always thought,    later,   when i get old,  then I will do it.    Also,   by Krishna's trick, I've never had any SPARE Time.  Anyway, I was telling NAraNaryan about this several years ago and he said,    Ameyatma,   its time to get started.   We're old now....       but for me,   not old enough yet to have spare time.    So, later....

[Charlene Darleen]

Thank you Ameyatma Prabhu for that information about Srila Prabhupada already being angry with them.

I heard a similar story. One time Srila Prabhupada went with a group of disciples to the wall outside of Mayapur at the time and saw a poem written on the wall. "Who has written this?" he asked. A devotee knew who had so Srila Prabhupada went and got the devotee. The devotee explained he knew a little Sanskrit or something and Srila Prabhupada said, "You should not dare!" and explained some reasons why. After he left the planet this devotee was one of the first devotees to leave ISKCON and go over to the Gaudiya Math.

As far as kicking his disciples out when I read the conversation it appears to me more of an ulitmatum, either accept or reject. You are either in or out. I don't see him bluntly kicking out the devotees while he was still conversing with them I see him giving them a chance.

Another thing about poetry, recently one devotee, a very old Prabhupada disciple now turned ritvik, recited from memory an old poem from an early Back to Godhead. He told the story of how Srila Prabhupada had asked one devotee to write this poem, and the devotee had started it, then blooped. So he took over writing the poem and it was published in BTG. But most of the time I have to admit when I see a poem I usually skip it. The translations of songs written by Vaishnava Acaryas is different. But poems written by devotees, I could do one myself if I wanted to but who would read it? However writing and printing your own Krsna book poems might sell.

It's just good to know a little more about the why behind Srila Prabhupada becoming so angry that day. Now it all makes perfect sense. I find whenever I have some doubts about Prabhupada sooner or later it all becomes cleared. Srila Prabhupada said he even had one doubt about his spiritual master, in regards to killing snakes. So occasionally something still manifests in my own mind once in a while. But sooner or later I find out what I need to know and the doubts go away.

Hare Krishna

[Pratyatosa]

On Monday, October 7, 2013 11:41:02 AM UTC-4, Charlene Darleen wrote:

Krishna doesn't want powdered beans thrown into some soup.

Gram flour, a staple ingredient of Vedic cooking, is simply "powdered beans!"

[Charlene Darleen]

Yes. When was the last time you ate boiled paste? Maybe you think it is God's gift to mankind to grind beans and boil them but when I was trained to cook for Krishna we used Gram flour to make pakora batter, laddhus, mysore pak and other cooked things. It was not something we just threw into soup to save time cooking it. There was a tradition how to cook in the temples, and if we just speculated about what to do we were told not to do it. There were rules about what to cook for the deities. If the rules included grinding beans into flour for dahl that is what I would do. I personally don't recall any recipes where the beans were ground to save time instead of being simply soaked and cooked in the soup. That is what I was referring to. But I don't claim to be an expert cook, I am just going by my own experience.

White flour is used by chefs to thicken things, for example, the cheese sauce in home made macaroni and cheese. But first it is toasted similarly to toasting gram flour for making laddhus, in butter, until it browns. Then milk is slowly added to the white flour and butter mixture, called "rue" I believe, until the milk boils and becomes thick. Then the grated or shredded cheese is melted in at the end, then the pasta. If the white flour were to be added at the very end and just thrown in there on top it would simply lump up and the same result would fail to be achieved.

To me this is just another example of failing to follow the sampradaya. Plan ahead of time. Sort the beans carefully picking out any debris, small pieces of rocks, dirt etc. Wash them three times then soak them overnight. Finally boil them, add vegetables, spices, salt and a chank. It is all pretty much done the way it has been forever. I never heard of powdering the beans first for dahl soup in any of the temples I have visited. 

[Pratyatosa]

Srila Prabhupada's disciples concocting new, incredibly delicious recipes, such as <http://llbest.com/?P=7z>, is not unprecedented, The "simply wonderful" comes to mind. Srila Prabhupada loved the new recipe that his innovative disciples came up with! :-)

Ys, Ptd

[Pratyatosa]

Here's another one:

Revolutionary Recipe: The Fastest, Easiest Way to Prepare Pea Soup from Scratch

A little less "revolutionary," perhaps, but safer. :-)

[Charlene Darleen]

I thought Srila Prabhupada instructed one of his female disciples how to make simply wonderfuls, then when he asked her how they tasted, she said simply wonderful Srila Prabhupada. I don't remember. But I do recall hearing how another devotee, perhaps it was Acyutananda Prabhu, figured out how to make gulabjamuns out of powdered milk or something instead of the regular way. I always wanted to know what the traditional way was, because whenever I offer some to guests they seem to think they are wet donuts or something, not milk sweets. Does anyone have a recipe for traditional gulabjamuns? I would like to offer something bona fide to the Deities sometime, although I heard Srila Prabhupada may have liked the newer version of them because they saved time.

In any case I stand defeated. I cannot argue against the fact that changes indeed have been allowed by Srila Prabhupada. But I also heard of other times when he disliked certain preparations devotees made so not everything we come up with is always bona fide just because it satisfies us. At least in my case, I am not Krishna. I like to drink cold milk sometimes. Sweet rice is cold. But I would never offer cold milk to the Deities, only hot milk with some sugar.

Srimati Radharani cooks something different for Lord Krishna every time she cooks and it always comes out like nectar, she got that benediction somehow so Mother Jasoda always has her cook for her son.

On Wednesday, October 9, 2013 10:56:51 PM UTC-4, Pratyatosa wrote:

Srila Prabhupada's disciples concocting new, incredibly delicious recipes, such as <http://llbest.com/?P=7z>, is not unprecedented, The "simply wonderful" comes to mind. Srila Prabhupada loved the new recipe that his innovative disciples came up with! :-)

Ys, Ptd

On Wednesday, October 9, 2013 9:50:47 PM UTC-4, Charlene Darleen wrote:

[Pratyatosa]

From <http://thekitchenreligion.blogspot.com/2012/01/simply-wonderfuls.html>:

When Srila Prabhupada first tasted these little sweetballs, he pronounced them "simply wonderful."

This is the way I heard the story way back in 1970, when I first joined ISKCON.

But simply wonderfuls should not be taken on Ekadasi, because powdered sugar contains corn starch.

BTW, Prabhupada always insisted that his milk prasadam be served to him steaming hot.

Ys, Ptd