Vegetarianism & Beyond

Sacred Vegetarian Recipes - Prasadam

World Vegetarian Day 1st October each year

World Vegetarian Awareness Month - October

http://www.hknet.org.nz/VegeWVD.html

see what's already happened last year http://www.hknet.org.nz/VegeWVD2004.html

see what we hear is to be happening this year

See our previous World Vegetarian Day issue of the newsletter for a wide range of Vegetarian issues
2005 World Vegetarian Day newsletter
Shaligram Tirtha Pradarshini newsletter October 2005 - Theme Prasadam

Vege update:
Social scientists and law enforcement officials have identified animal abuse as a symptom of emotional illness and a precursor to violent crimes against human beings. To allow individuals guilty of perpetrating such cruel acts to go unpunished or not sufficiently punished would be to sanction these horrific crimes and would permit them to go on to possibly commit violent crimes against humans.

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

This list is about vegetarian kitchen crafts. This list is created for postings regarding back to basics vegetarian kitchen crafts. When we say vegetarian we mean no meat, fish or eggs. When we say back to basics, we mean tips on making yeast, bread, gluten, tofu, sprouts and so forth. http://groups.yahoo.com/group/vkcrafts   Post a Message: http://groups.yahoo.com/group/vkcrafts/post

Kashmiri Nadur Palak

Ingredients:
2 bunches fresh Spinach
1 cup Lotus root, chopped
1 tsp Red chili powder
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
1/2 tsp Curry Masala
1 tsp Dry ginger powder
1 tbsp ghee
Salt to taste

Clean, wash and chop the spinach coarsely. Scrape and cut the lotus root into thick rounds and wash. Heat ghee and stir fry the lotus stem for 5 minutes, then add the asafoetida mixed with a little water, salt and spinach. Stir-fry until it becomes dry, then add red chili powder, turmeric and ginger powder. Add 1 cup of water, cover with a lid on keep on low heat water almost dries. Sprinkle the curry masala and remove from heat

http://www.harekrsna.com/practice/prasadam/recipes/wsabji22.htm

Mulla (Horseradish) Ka Paratha

Ingredients:
2 cups grated horseradish
1 teaspoon cumin powder
1 teaspoon mango powder (optional)
½ teaspoon garam masala powder
½ teaspoon red pepper
2-3 tablespoon cilantro (coriander) leaves
1 teaspoon asofoetida
1 inch ginger, minced
salt to taste
1 cups whole wheat flour
¼ cup water
Oil or ghee

Boil the grated horseradish in water, then drain well. Mix the minced ginger and spices with the horseradish. Knead flour with water to make stiff dough. Roll out on a floured board into 6 inch circles. Add 2 tablespoon of horseradish mixture in middle of each circle, then fold it in half and re-roll. Repeat this, again folding and re-rolling. Repeat a third time, folding in half and rolling out into a triangular shape, about 5 inches at the widest. Put ghee or oil on a griddle or flat pan, place the paratha on griddle, adding a little more oil around the edges. Fry until golden brown around the edges, on both sides.

http://www.harekrsna.com/practice/prasadam/recipes/breads8.htm

Chili Mint Chutney

Ingredients:
1 cup mexican mint leaves
1 teaspoon asofoetida
1/4 teaspoon salt or more to taste
1 1/2 tablespoon lemon juice
2 teaspoon sugar
2 small hot chili peppers
2 tablespoon water or more if necessary

Combine mint, asofoetida, salt, lemon juice, sugar and chilies in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary.

http://www.harekrsna.com/practice/prasadam/recipes/chutney2.htm

Coriander Chutney #1

Ingredients:
Coriander 1 bunch
Red Chilies (dry) 2
Urad dal 1 Tsp.
Tamarind dry 1 small piece
Salt to taste
Sugar 1 tsp
Asofoetida 1 tsp
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp.

Wash & coarse chop the coriander. In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside. In the same pan add the coriander & fry till it changes color & once it is cooked it shrinks to half the original quantity. Let it cool completely. Add the tamarind, sugar, asofoetida & grind it to a fine paste . Chaunce the seasoning with oil.

http://www.harekrsna.com/practice/prasadam/recipes/chutney2.htm

Punjabi Rajma

Ingredients:
3 cup cooked Kidney Beans (Rajma )
3 Tbsp Oil
½ Tsp Cumin Seeds
1 Tsp Grated Ginger
½ Tsp Chopped Green Chilli
2 medium Size Tomatoes ( Chopped )
½ Tsp Red Chilli Powder
½ Tsp Coriander Powder
1 Tsp Salt
1 Tsp Garam Masala Powder
1 Tsp Asofoetida
1 cup Water
4 Tbsp chopped Coriander Leaves
Chopped Coriander Leaves

Heat Oil in a kadhai and to it add cumin seeds, ginger, and green chillies and sauté well. Add Tomatoes and cook until soft. Add all the spices and mix well. Add cooked Rajma to it and mix well. Add water and let the Rajma simmer for some time, adding more water as needed for desired consistency. Add coriander leaves about 15 minutes before offering.

http://www.harekrsna.com/practice/prasadam/recipes/dals8.htm

Boondi Raita #1

Ingredients:
1 cup boondhi
2 cups fresh curds
1 cup milk
2 tsp. ground sugar
1/2 tsp. red chilli powder
salt to taste
1/4 tsp. black salt
1/2 tsp. black pepper

Beat the curds and milk together till smooth. Add all other ingredients, including boondhi. Mix well, chill for 1-2 hours. Serve chilled.

To make your own Boondis, just make a flavored batter of chickpea flour (besan) mixed with a little yoghurt or water. Add spicing like ginger, turmeric, asofoetida, or aromatics. Push through a sieve or utensil with holes into hot ghee, and fry the small balls/noodles until they golden crispy. Set aside and drain.

http://www.harekrsna.com/practice/prasadam/recipes/raita4.htm

Capsicum Rice

Ingredients:
Basmati rice 1 cup
Capsicums (Bell Peppers) 4 or 5 medium
Lemon 1
Grated dry coconut 1-1/2 tblspn
Turmeric powder 1/4 tsp
Ghee 3 tblspn.

For Seasoning:
Mustard seeds 1/2 tsp
Black gram dhal 1 tsp
Bengal gram dhal 2 tsp
Red chillies 2
Curry leaves, a few
Cashew nuts 8
Roasted peanuts 1 tblspn

For masala powder:
Red chillies 6
Cinnamon 1 inch piece
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Black gram dhal 1 1/2 tsp
Bengal gram dhal 1 1/2 tsp

Fry the masala ingredients in a little ghee until brown. Powder and set aside. Cook rice until 3/4 cooked. Drain water, spread and mix in a teaspoon of ghee then set aside to cool. Heat ghee and add seasonings one by one and fry till golden brown in color. Add diced capsicum and fry till soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala and mix in gently but thoroughly. Mix well and garnish with cut coriander leaves.

http://www.harekrsna.com/practice/prasadam/recipes/rice3.htm

Rajasthani Dal Dhokli

Ingredients:
For dhokli:
2 cups flour
2 tbsp. ghee
2 tsp. red chilli powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. ajwain seeds
1 tbsp. coriander chopped fine
warm water for dough

For dal:
1 cup moong dal
1 tbsp. toor dal
1 tbsp. chana dal
10-12 cups water
1 tsp. coriander powder
1/2 tsp. turmeric powder
2 tsp. red chilli powder
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1/2 tsp. each cumin & mustard seeds
1 lemon juice extracted
2 green chillies slit
1 stalk curry leaves
1/8 tsp. asafoetida
3 tbsp. ghee
1 tbsp. coriander leaves finely chopped

Wash all dals, soak in water and keep aside for 1 hour For dal, add water, turmeric and salt. For dhokli, mix flour and all other ingredients. Add very little water gradually making a stiff dough. Take a lump of dough, shape into a thin cylinder. Pinch of bits of dough, about the size of an almond. Roll each into a round, press in palm and make a saucerlike depression with thumb. Repeat for all dough. While making dhoklis, put dal to boil. Scatter in all dhoklis, little by little. Stir so that they have not stuck together. Allow to simmer for 15 minutes. Add more water if too thick. Add all dry masalas into dal, except clove cinnamon powder, asafoetida and garam masala. Press a dhokli between fingers, it should break easily, to be done. Also dal should be thouroughly cooked. In a small saucepan, heat ghee, add cumin & mustard seeds, allow to splutter. Add green chilli, curry leaves, asafoetida and red chilli powder Add clove cinnamon powder and add spluttering seasoning to boiling dhokli. Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon. Simmer till wateriness is gone and liquid is of thick dal consistency.

http://www.harekrsna.com/practice/prasadam/recipes/savouries2.htm

Hot Kachori

Ingredients:
For cover:
1-1/2 cups plain flour
3 tbsp. ghee
salt to taste
cold water to knead dough

For Filling:
1 cup yellow moong dal, washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds, crushed coarsely
1/2 tsp. fennel (saunf) seeds, crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves, finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. ghee
oil to deep fry
1 tbsp. plain flour for patching

For cover: Mix flour, salt and ghee, knead into soft pliable dough. Set aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat ghee in a heavy pan. Add all seeds whole and crushed and allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully, but just enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms. Set aside.

Make a paste with scant water and flour for patching. Set aside. Roll a walnut sized portion of dough. Knead into a round and flatten, rolling to a 4 inch diameter Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot ghee, on low flame only. If the kachori gets a hole anywhere, apply some paste. Return to ghee and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles should appear over kachori. Drain and offer hot. Take care to fry on low, as hurried frying will result in soggy and oily kachories.

http://www.harekrsna.com/practice/prasadam/recipes/savouries5.htm

Vegetable Pakora

Ingredients:
1-1/3 cup chickpea (besan) flour, sifted
1 tsp. garam masala
2 tsp. ghee
2 tsp. coriander
1 tbs. lemon juice
1 tsp. salt
1/4 tsp. cayenne
9 tbs. cold water, as needed
1/2 tsp. turmeric
1/3 tsp. baking powder, optional

Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well. Add 5 tbs. of cold water slowly, beating it until the mixture is smooth and free of lumps. Slowly add another 3 tbs. water and continue to beat until well mixed. It should resemble the consistency of heavy cream and easily coat a spoon. If it does not, add more water (or besan), till it does. Cover the batter and set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake-like crust.

For pakoras, choose a selection of your favourite vegetables: Cauliflower florets, eggplant cut into 1/4-inch rounds, potatoes or yams cut into 1/8-inch rounds, bell peppers sliced 1/4-inch thick, zucchini cut on the diagonal, 1/4-inch thick asparagus tips. Blanch and dry all vegetables. Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter and one by one slip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove and drain on paper towels. Offer hot.

http://www.harekrsna.com/practice/prasadam/recipes/savouries8.htm

Tamal Milk Kozhukattai

Ingredients:
Rice flour - 1-1/2 cups
Powdered Jaggery - 3/4 cup
Cardamom - 4
Grated Coconut - 4 tsp
Milk - 1/2 liter
Ghee - 1 tbsp

In a heavy bottomed vessel heat up 1/2 cup water. As it starts to boil, add 1/2 of the jaggery. When it dissolves completely and starts to boil, add the coconut, cardamom and ghee and mix well. Add the rice flour to this and stir continuously for about 5 minutes to mix all the ingredients evenly. Remove from fire and set aside for a few minutes for this mixture to cool down. Make small balls (lemon sized) out of the sweet mixture. Steam it in Idli pans for about 15 minutes. Boil the milk and dissolve the remaining jaggery completely in the hot milk. When the milk starts to boil once again, add the sweet balls and continue to boil over a medium flame for 5 more minutes and then remove from the heat and offer.

http://www.harekrsna.com/practice/prasadam/recipes/sweets.htm

Banana Juggery Teabread

Ingredients:
2 ½ cups white self-raising flour
1 tsp. baking powder
¾ cup soft brown sugar
¼ cup jaggery
6 tbs. butter
2 medium bananas
½ cup water
½ tsp. grated nutmeg

For the Icing:
¾ cup icing sugar
1 small lemon, grated rind and juice

Preheat the oven to 180C/350F. Use a 450g/1 lb loaf tin. Lightly grease the loaf tin. Sift the flour, nutmeg, sugar and baking powder into a bowl. Put the jaggery in a little warm water, just enough to make it liquid. Cook for a few minutes, then strain to remove particles. Put in a pan with butter and water water. Stir until the butter has melted, then put aside to cool a little. Mash the bananas and stir into the melted mixture. Pour into the flour and stir until evenly mixed. Pour into the loaf tin and bake for 1 hour 5 minutes. Turn out and cool on a wire rack. Icing. Sift the icing sugar and add enough lemon juice to make a thick icing. Stir in the rind and pour over the cooled cake. Slice the remaining banana and arrange on the top. Serve in slices, spread with butter.

http://www.harekrsna.com/practice/prasadam/recipes/sweets2.htm

Mango Banana Split

Ingredients:
1 banana, split lengthwise
3 scoops cottage cheese
1 mango, peeled and sliced
6 slices papaya
1 tbsp. granola
3 oz. cream cheese
1 tbsp. lime juice
3 tbsp. honey
3/4 cup whipped heavy cream

Place 3 scoops of creamy cottage cheese on banana halves sliced lengthwise. Top with mango and papaya slices. Sprinkle with 1 tbsp. granola. Serve with dressing by blending 3 oz. cream cheese, 1 tbsp. lime juice, 3 tbsp. honey and 3/4 cup whipped heavy cream. If you want to spice it up, sprinkle a little cayenne into the topping.

http://www.harekrsna.com/practice/prasadam/recipes/sweets5.htm

Fruit Falooda

Ingredients:
5 cups unboiled milk
1 can Condensed milk
1 pkg. Strawberry Jelly, chilled
4 tbsp Custard powder
1/2 cup each Ripe Mango, Seddless Grapes
Few drops Vanilla essence
Few drops Pista (pistachio) essence
Green color - pinch
Few Dried Grapes, broken Cashews, Badam (almonds)

Mix together condensed milk and unboiled milk. Boil on low-medium flame. Dissolve custard powder in small quantity of milk and pour it into the milk when it reaches a boil. Simmer for 5 minutes till mixture is thick. Remove from the flame and let it cool for a while. Now divide the quantity of the mixture into two, by pouring it into 2 separate vessels. Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel. Keep the 2 vessels in the fridge. After an hour, remove and beat the contents separately in a food processor, then return to the fridge like before. After well set, assemble by taking a tall glass, pour jelly at the bottom. On top of it, place a scoop of vanilla ice cream topped with finely cut pieces of mango and grapes. Next, place a scoop of pista ice cream. Decorate with dried grapes, broken cashews and chopped almonds, and offer.

http://www.harekrsna.com/practice/prasadam/recipes/sweets6.htm

Sri Lanka Avocado Crazy

Ingredients:
3 large, fully ripe avocados
caster sugar to taste
1 cup heavy cream

Cut avocados in half lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add sugar to taste and stir in the cream. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving. The presence of the seeds in the puree helps to keep the avocado from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture. If you like, extra whipped and sweetened cream can be piped over the top of the dessert and a few paper. thin slices of avocado (sliced at the last moment and sprinkled with lemon juice) used for decoration.

http://www.harekrsna.com/practice/prasadam/recipes/sweets6.htm

Gujjia

Ingredients:
1-1/4 cups maida (all purpose flour)
1 pound khoya (or fine ricotta)
1-1/2 tbsps raisins
½ cup almonds (Chopped)
3 tbsps ghee
1/3 cup water
1-1/4 cups sugar
Ghee for Frying

Mix all puprose flour with 3 tbsp of ghee, mix well. Add water as required and knead into a soft dough. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and raisins. Fry for a few minutes and remove from the fire. Let it cool. Take the dough and roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Make sure the filling does not pop out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out drain the ghee completely. Let them drain, on a Kitchen towl. Store in an airtight ceramic jar until ready to offer.

http://www.harekrsna.com/practice/prasadam/recipes/sweets7.htm

Sel Roti (Crispy Rice Doughnuts)

Ingredients:
2 cups long grain rice
1 ripe banana
1-½ cups sugar
2 tablespoon butter
pinch of baking powder
ghee for deep frying

Wash rice well. Soak it overnight. Drain excess water. Grind everything into semi coarse-smooth paste. (Add water if necessary). Heat enough ghee for deep-frying. Carefully using funnel, pour batter into ghee in a doughnut shape. Fry both side by turning. Fry until both side are crispy and golden brown. Drain excess oil. Offer hot or cold.

http://www.harekrsna.com/practice/prasadam/recipes/sweets7.htm

Sri Lanka Aluwa

Ingredients:
1-1/2 cups sugar
1-1/2 cups milk
14-1/2 oz. can sweetened condensed milk
4 oz butter
1 cup cooked mashed potato
1 cup finely chopped cashewnuts
2 tablespoons rose water
1 teaspoon ground cardamom

Put sugar, milk, condensed milk and ghee into a large heated non-stick saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or 116°C (240°F) on a candy thermometer. (To test for softball stage, drop a little into a cup of ice cold water. If it firms enough to be molded into a soft ball. it has reached the required temperature.) Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. If using a pan with non-stick lining, pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface. Return to heat and cook to soft ball stage or 116°C (240°F) once more. Remove from heat, stir in nuts, rose water and cardamom and mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or plastic wrap to smooth and flatten the surface. Allow to cool and set, then cut into diamond shapes, and offer.

http://www.harekrsna.com/practice/prasadam/recipes/sweets10.htm

DISCLAIMER: (it's Kali yuga, there has to be a disclaimer on most everything eh)
I do not claim that the recipes are mine. If they are, I will tell you. I have gathered many recipes over the years and I have adapted more than a few to suit my personal taste and requirements. Please feel free to pass them on to friends. They are for the Lord's pleasure and sharing with His devotees.  JTCd  =>:-))

The book "Living a Good Life" normally selling at $21.95 is now going at the $14.95 price, .http://vegsoc.wellington.net.nz/livingGd.htm

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

"The beef industry has contributed to more deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of 'real food for real people', you'd better live real close to a good hospital."

- Neal D. Barnard, M.D., President, Physicians Comittee for Responsible Medicine, Washington, D.C.