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
 

Bharwaan Karele

Ingredients:
4 bitter gourds (Kerela - bitter melon)
1 tsp. salt

For the stuffing:
4 tsp. saunf powder (aniseed powder)
3 tsp. coriander powder
1/2 tsp. turmeric powder
1 tsp. mustard powder
1 tsp. cumin powder
2 tbsp. jaggery
1 tsp. chilli powder
1 tbsp. lemon juice
salt to taste
ghee for frying

Lightly scrape the bitter gourd skin and wash thoroughly. Rub with salt and steam for 5 minutes. Slit lengthwise and carefully scoop out the seeds. Mix all the stuffing ingredients and stuff the bitter gourd thoroughly and secure with a thread. Deep fry in hot ghee over medium heat for 10 minutes, till brown. Drain and offer hot.

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

Bengali Spinach

Ingredients:
2 bunches fresh spinach (or 2 packages frozen, thawed)
1 inch fresh ginger
3 finely diced Shukhno lonka (dry red chilli)
½ tsp. Hing (Asafoetida)
4 medium-large Potatoes
2 tsp. Kasoori Methi (Dried fenugreek leaves)
1 tsp. Mouri/Saunf (Fennel seeds)
Salt to taste

Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat ghee abd add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 minutes 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. Offer hot.

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

Chakli

Ingredients:
4 cups rice flour (slightly coarse for more crispiness)
1 cup urad flour (black gram)
2 teaspoon white sesame seeds
1/8 teaspoon Asofoetida
½ stick butter
Salt to taste
2 cups ghee for frying

Fry urad flour in a dry pan on the flame until it darkens a few shades. Dissolve salt and asofoetida in a cup of water. Mix the rice flour, urad flour, butter and sesame seeds in a large container. Add sufficient quantity of water, salt and asafoetida solution to the flour and butter mixture. Mix all the ingredients by hand to make a soft dough and knead well. Using a chakli press, press the dough to make round chaklis on a plastic sheet. Deep fry the chaklis until brown over slow heat. Chaklis are usually very crisp, if you make urad flour at home by washing the urad dal, drying in the sun, frying slightly and grinding to a fine powder.

http://www.harekrsna.com/practice/prasadam/recipes/breads4.htm

Bengal Royal Rice
Preparation and cooking time: 50 minutes
Yield: 6 to 8 persons (or two Bengalis)

Ingredients:
1 ½ Cups Basmati rice, white or brown
1/2 tsp Saffron threads
3 Cups Purified water
2 tsp Sea salt
3 tsp Nutmeg
1/3 Cup Ghee (clarified butter)
1/4 Cup Cashew bits, or halves
1/4 Cup Almonds, slivered
3 Tbsp Raisins
1 tsp Fennel seeds
1 Cinnamon stick
1 tsp Cumin seeds
6 Pods, Cardamom, bruised
6 Whole Cloves
1 tsp. Black pepper
1/4 tsp Cayenne pepper
1/2 tsp. Asafetida, a.k.a. Hing  (a spice similar in flavour to onions and garlic), can be found in most natural food stores.
2 Tbsp Coconut, shredded
1/3 Cup Green peas, frozen
1/4 Cup Raw sugar

Method:
 1.Wash, drain, and dry the rice.
 2.Boil the water, salt, saffron and nutmeg in a 2-quart saucepan over a moderate heat. Keep it covered to avoid evaporation.
 3.Heat 2 tablespoons of the ghee in a 4-quart saucepan over moderate heat. Add the cashews and almonds and toast. Remove with a slotted spoon and add the raisins for a couple of seconds  until they swell. Remove and place them in a bowl with the cashews and almonds.
 4.Heat 2 tablespoons of ghee in same pan. Sauté the rice for 2 to 3 minutes over moderate heat; then add the boiling water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight fitting lid, and gently simmer, without stirring, for 15 to 20 minutes or until all the water has been absorbed and the rice is tender and flaky.
  5.Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
 6.Place the remaining ghee in a heavy pan over moderate heat.
    Stir-fry the fennel seeds, cinnamon stick, cumin seeds, cardamom pods and whole cloves for 1 minute. Add the black pepper, cayenne, asafetida, and dried or fresh coconut. Sauté for 1 minute and then add the peas, sugar, nuts and raisins. Remove from the heat.
 7.Carefully combine the cooked rice with all the other ingredients.
          Serve in a beautiful bowl befitting this beautiful rice.

Cauliflower and Potato Supreme (Gobi Alu Bhaji)
For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this rich vegetable dish for special occasions.

PREPARATION AND COOKING TIME: 35 minutes
YIELD: enough for 5 or 6 persons
Ingredients:
2 large baking potatoes peeled and cut into 21/2 cm (1-inch) cubes
ghee or oil for deep frying
1 medium cauliflower cut into flowerets
1/4 teaspoon (1 ml) coarsely ground black pepper
1/2 teaspoon (2 ml) ginger powder
1/2 teaspoon (2 ml) turmeric
1/4 teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) salt
1 cup (250 ml) plain yogurt or sour cream at room temperature
1 tablespoon (20 ml) chopped fresh coriander or parsley

1. Rinse the potato cubes in cold water. Drain and pat them dry.
2. Place enough ghee in a deep wok or pan that will well-cover the quantity of potatoes. Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 - 10 minutes). (You might need to fry in 2 batches). Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked but slightly firm. Remove and drain them.
3. When all the vegetables are deep-fried, drained, and still warm, place them in a large bowl, add the spices, salt, and yogurt or sour cream. Add the fresh herbs and serve immediately. If not serving immediately, when you are ready to serve, warm the spiced vegetables in a low-heat oven and add the yogurt or sour cream.

Great Vegetarian Dishes - Kurma Cookbook 1

SabudaniThali-Peet (Tapioca thali-peet)

Ingredients:
     2 cups of soaked tapioca (sabudana)
     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 (coriander leaves - dhanya pata)
     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.

Paneer Tikkis
The ever popular paneer tikki, made richer with dry fruit stuffing and spiced with green chillies.

Cooking Time :  10 min.
Preparation Time :  10 min.
Serves/Makes :  Makes 20 tikkis.

Ingredients
400 grams paneer mashed
2 tablespoons chopped coriander leaves
2  green chillies, finely chopped
2 pinches sugar
2 tablespoons cornflour
1 teaspoon chopped cashewnuts
2 teaspoons raisins, chopped
oil for shallow frying
salt to taste

Method

Mash the paneer thoroughly.
Add the coriander, green chillies, sugar, cornflour and salt and mix very well.
Mix the cashewnuts and raisins.
Shape the paneer mixture into small balls. Press a little in the centre of each ball, fill some cashewnut- raisin mixture and close.
Roll the tikkis in some cornflour.
Shallow fry in oil in a tava.

Serve hot with mint chutney.(or hot Radha red chutney)

Recipe Source
Tava Cooking by Tarla Dalal http://www.tarladalal.com

'Radha Red’ Plum Chutney
This is a version of the famous "Radha Red" plum chutney that has been a favourite at many Hare Krishna multi-course feasts throughout Australia for decades. It features the subtle and exotic flavour of pure camphor, sometimes available at Chinese and Indian grocery stores. The plums should, if possible, be the Damson variety or the red plums referred to as a "blood plums".

PREPARATION TIME: about 1 hour
YIELD: about 3 cups (750 ml)

Ingredients:
1.4 kg (3 pounds) ripe red plums, pitted and cut into eighths
a pinch of raw camphor crystals (being careful to purchase pure edible camphor, or pure refined camphor  not synthetic or napthlene "camphor" - moth balls)
2 cups (500 ) sugar
3 tablespoons (60 ml) finely shredded
fresh coconut
4 tablespoons (80 ml) butter
11/2 teaspoons (7 ml) ground coriander
1/4 teaspoon (1 ml) powdered cardamom seeds

1. Heat the butter over low heat in heavy 5-litre/quart saucepan until it froths. Add the coriander, cardamom, and coconut, saute for one minute, and add the plums. Raise the heat and bring the chutney to a boil; then reduce the heat and simmer covered for about 15 minutes or until the plums lose their shape.
2. Add the sugar and continue to simmer uncovered for another 40 - 45 minutes or until the chutney is fairly thick and glazed, stirring occasionally. Add the camphor crystals and mix well.
Serve at room temperature or refrigerate covered for up to 4 days.

Great Vegetarian Dishes - Kurma Cookbook1

Nippattu

Ingredients
     1 cup of rice flour
     1/4 cup of maida (white flour)
     2 tbsps of soaked chana dal
     2 tsps of chilli powder
     1 tbsp of freshly grated ginger
     salt to taste
     a pinch of hing

Preparation
Mix all the above ingredients except chana dal and make a dough. Heat the oil in a frying pan on a medium setting. Take a small ball of dough on a greased sheet of aluminum foil. press the ball gently and take 5 to 6 chana dal and place it on the dough patti. Now pat it gently. Now, gingerly flip the foil and transfer the patti in the oil. Deep fry it and remove them as they turn to a brown color.

RADHABALLABHA KACHORIS
Ingredients:
ghee for deep frying
cayenne pepper
1 cup of cleaned, split urad dahl
asafoetida
2 cups white flour
salt
2 T. freshly ground anise seed
butter or ghee solids

Wash urad dahl thoroughly. Soak in water overnight. Drain, leaving a tiny bit of water. In a blender, grind urad dahl until it is a smooth paste, adding a little more water if necessary. The paste should be very thick. Set aside.
Add anise seed to paste. Using white flour, butter or ghee solids and water, make a soft dough, like puri dough. (Not wet.) Let the dough sit for one hour under a dampened cloth. Meanwhile prepare three very small bowls in the following manner:

1.      Put in a mixture of 1 T. water and 1/2 t. asafoetida.
2.      Put plain salt in the second.
3.      Put cayenne pepper in the third.

Pinch off balls of dough one inch in diameter. Roll them out into circles of 21/2" in diameter. Pinch off a ball of kachori paste about one inch in diameter; dip into each of bowls in succession, and place in the center of the circle of kachori dough. Gather up the dough around the paste as you would gather a paper bag. Make sure all the urad dahl is covered, and seal the top edge very well using a little water. Flatten the sealed kachori with a rolling pin, and then roll gently as you would a puri or chapati.

Be very careful not to break the surfaces. If necessary, pat them out by hand. Deep-fry the kachori in fairly hot ghee as you would a puri. Stand up kachoris on paper toweling to drain. Before offering them, refry very quickly, but do not brown.

This preparation is one of Srimati Radharani's favorites and is always prepared for Her appearance day. There is nothing in the material world to compare with the flavor of Radhaballabha Kachoris.

Rajasthani Spicy Dal-Stuffed Bread
(Urad Dal Poori)
These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and Tamarind Sauce, or as a snack with a dab of fresh yogurt.

DAL SOAKING TIME: 4 hours
PREPARATION TIME: 45 minutes
COOKING TIME: 30 minutes
YIELD: about 20 dal pooris

Ingredients:
1 cup (250 ml) urad dal
2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
1/2 cup (125 ml) ghee or oil, warmed
3 teaspoons (10 ml) salt
water
1 tablespoon (20 ml) coriander seeds
1 tablespoon (20 ml) fennel seeds
1 tablespoon (20 ml) cumin seeds
8 whole black peppercorns
4 large dried red chilies
ghee for frying

1. Place the urad dal in a bowl, cover with cold water, and leave to soak for 4 hours. Drain, place in a blender or food processor with a sprinkle of cold water, and grind coarsely to a paste. Transfer to a small bowl.
2. In another bowl, combine the flour, 4 tablespoons (80 ml) of warm ghee, 2 teaspoons (10 ml) of salt, and enough water to make a stiff but smooth dough. Knead well and put aside, covered with a cloth, for 20 minutes.
3. Sprinkle the coriander seeds, cumin, fennel, black peppercorns, and chilies into a heavy pan and dry-roast them over moderate heat until they darken a few shades and become aromatic (a few minutes). Transfer them to a coffee grinder, or mortar and pestle, and grind them to a powder.
4. Heat 1 tablespoon (20 ml) of ghee or oil in a heavy pan over moderate heat. Add the dal paste and stir-fry it, stirring constantly over moderate heat until it starts to stick on the bottom. Remove from the heat, add the powdered spices and 1 teaspoon of the salt, and mix well. Transfer onto a plate or dish to cool.
5. Divide the dough into 20 portions. Roll each portion into a smooth ball. With a rolling pin on a slightly oiled surface, roll out each ball into a thick patty about 5 cm (2-inches) wide. Place 1 tablespoon (20 ml) of cooled filling in the centre of each one, gathering the edges of the dough back over to completely enclose the filling. Pinch the excess dough together and press it back into the centre of the patty. Flatten slightly; then with a rolling pin roll out seam side down (carefully avoiding puncturing the pastry) into a disk 5 -  71/2 cm (2 - 3 inches) wide.
6. When all the dal pooris are rolled, heat the ghee or oil in a pan or wok to 180°C/355°F and carefully slip in 3 or 4 dal pooris. They will immediately sink then rise to the surface. Press them down with a slotted spoon until they inflate. Fry them until lightly browned on one side (about 2 minutes) then turn them over and fry on the second side for another 1 or 2 minutes. Remove with a slotted spoon and drain on a triple-thickness of paper towels. Cook all dalpooris and serve hot.

Great Vegetarian Dishes - Kurma Cookbook 1

Vegetable Fritters (Pakoras):
Pakoras are popular spiced, batter-dipped, deep-fried, vegetables that make perfect snacks or hors d'oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil. Serve hot pakoras with you favourite chutney or dip.
Try batter-frying various types of vegetables. Cauliflower pakoras are probably the most popular, but equally delicious are potato rings, zucchini chunks, spinach leaves, pumpkin slices, eggplant rings, baby tomatoes, sweet potatoes, red or green pepper slices, asparagus tips, and artichoke hearts.
Cook pakoras slowly to ensure that the batter and the vegetables cook simultaneously. You needn't precook the vegetables.

PREPARATION TIME: 10 minutes
BATTER SITTING TIME: 10 - 15 minutes
COOKING TIME: 30 minutes
YIELD: 2 dozen large or 3 dozen medium pakoras

Ingredients:
2/3 cup (165 ml) chickpea flour
2/3 cup (165 ml) plain flour
2/3 cup (165 ml) self-raising flour
21/2 teaspoons (12 ml) salt
2 teaspoons (10 ml) yellow asafoetida powder
11/2 teaspoons (7 ml) turmeric
2 teaspoons (10 ml) cayenne pepper
11/2 teaspoons (7 ml) ground coriander
2 teaspoons (10 ml) green chilies, seeded and finely chopped about 21/2 cups (625 ml) cold water, or enough to make a smooth batter bite-sized vegetable pieces of your choice ghee or oil for deep-frying

1. Combine the flours, salt, powdered spices, and green chilies in a bowl. Mix well with a wire whisk.
2. Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to 15 minutes.
3. Heat fresh ghee or oil, to the depth of 61/2 - 71/2 cm (21/2 - 3 inches, in a wok or deep-frying vessel until the temperature reaches about 180°C/355°F. Dip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil.
4. The temperature will fall, but try to maintain it between 173°C - 180°C/345°F - 355°F  throughout the frying. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done. Serve immediately or keep warm, uncovered, in a preheated cool oven for up to 1/2 hour.
Great Vegetarian Dishes - Kurma Cookbook 1

Tamarind Sauce

Ingredients:
1/4 c Tamarind pulp, ripe & -- seedless
1 1/4 c Water
Salt, to taste
1 tb Raw sugar
1/4 ts Black pepper
1/2 ts Chili powder
1/2 ts  Cumin seeds, toasted & -- ground
1 tb Mint leaves, chopped

Directions:
Soak tamarind pulp in water overnight. The next day, mash the pulp into the water & blend throughly. Strain liquid in a sieve or through some cheesecloth & discard the fibres. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint & serve chilled. Serve with samosas, dahi vadai, kachoris or other salty (*chaat*) dishes.

Apple and Blackberry Crumble:
This version of the famous English dessert has delighted customers at Gopal's Restaurant in Melbourne for many years. Succulent stewed apples, folded with fresh blackberries, are baked with a buttery, crunchy topping and served with cream or hot custard.

PREPARATION AND COOKING TIME: 15 minutes
BAKING TIME: 20 minutes
YIELD: enough for 6 to 8 persons

Ingredients:
6 medium green apples, peeled, cored, and thinly sliced
11/2 cups (375 ml) fresh blackberries (or try raspberries, loganberries, or boysenberries)
1 tablespoon (20 ml) sugar
1 tablespoon (20 ml) fresh lemon juice
3/4 cup (185 ml) raw oats
1/2 cup (125 ml) unbleached plain flour
1/2 cup (125 ml) wholemeal flour
1/2 cup (125 ml) raw sugar
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) melted butter

1. Place the sliced apples along with a sprinkle of water in a heavy 4-litre/quart saucepan. Cook covered over moderate heat until the apples soften. Fold in the fresh berries, one tablespoon (20 ml) sugar, and lemon juice. Remove from the heat.
2. In a bowl, combine the raw oats, unbleached plain flour, wholemeal flour, raw sugar, brown sugar, and melted butter, rubbing in the butter until a coarse meal-like consistency is achieved.
3. Spread the cooked apples and berries in the bottom of a 20 cm (8-inch) ovenproof baking dish. Without pressing down, spoon on all the topping.
4. Place the dish in the top one-third of a preheated 180°C/355°F oven and bake for 20 minutes or until the topping is golden brown. Serve hot.

Great Vegetarian Dishes - Kurma Cookbook 1

Patisa (Soan Papdi)

Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds)
(Charmagaz paste: Seed mixture - muskmelon, watermelon, pumpkin, cucumber seeds in equal quantites.)
4" squares cut from a thin polythene sheet

Method

Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in section on syrups and thread test below.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks

Thread test:
Consistency in sugar syrup is measure by the thread test. Whenever slightly cooled syrup checked by the pinch method, between indexfinger and thumb, it forms threads depending on how much it has boiled. If no thread is form and pinching shows only wateriness then no thread is formed.
Following is the thread test (tar) to check required consistency of syrup (chashni). If no thread is formed, but there is stickiness in the syrup when tested, then it is 3/4 tar (thread). This consistency is generally used in dipping sweets like, gulabjamoon, boondi, jalebi, imarti, etc. Boil some more and when 1 tar forms, it is used in soaking pancake pancakes like malpua. On further boiling two tars are obtained and this is used in sweets like burfis, mohanthal, etc. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. After this stage do no stir briskly and continuously or the sugar will recrystallise. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like balushahi, surti ghari, etc. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.
Following are the steps shown to make sugar syrup (chashni) in the right way.
Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.
Put both in a deep saucepan to boil, stirring occasionally.
When the mixture comes to a boil, add 1/2 cup milk.
When a thick scum is formed on the surface of syrup, it is time to strain.
Always use a metal strainer or moist cloth to strain the hot syrup, never plastic.
Put back to boil, checking the consistency required as above.
Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.
Use as required in the recipe.
Make syrup side by side of making the recipe, reheating the syrup too many times will alter the texture of the resulting sweet dish.
To save time, prepare the syrup on a second burner, while making the rest of the recipe. This will avoid excess wastage of time and unnecessary cooling off, of the fried flours, etc. as the recipe demands.

Gajak Toffee

Ingredients:
10 Almonds
10 Cashewnuts
20-25 Peanuts
1/2 cup Walnuts, shelled
1/4 cup White Melon Seeds, shelled (Kharbuje Ki Giri)
1 cup Sugar
1 tblsp Ghee
6 Green Cardomoms (Elaichi)
1 teaspoon Lemon Juice
1/4 Boond Kewara Essence (or use Vanilla)
½ cup Khoya/Mewa (or fine ricotta)

Melt the sugar. Add lemon juice, khoya, kharbuje ki giri, kewara and mix in with the melted sugar to make the mixture of dropping consistency. Mix ghee in the sugar mixture. Add all the dry fruits in the mixture until they are evenly spread. Set the mixture flat in a thali, preferably on a plastic thali. Cut it into round , square or rectangular pieces. Allow it to cool or offer it while still warm.

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

Balu Shahi

Ingredients:
For Balu Shahi:
1 cup refined flour
1 cup ghee
2 tbsp. warm milk/curd
1 tsp. baking powder
1 tsp. warm water

For syrup:
1 cup sugar
2 cups water

Sieve the flour in a mixing bowl and add the heated ghee and baking powder. Rub the mixture with your hands, gradually adding milk/curd and warm water, and mix into a stiff dough. Break off a small portion of the dough into a ball, then flatten it and make a deep hole through the center. To prepare the syrup, boil the sugar and water together in a large pan for 15 minutes; the syrup should be quite sticky. Heat the ghee in a frying pan and fry the balu shahi quite slowly until they are golden brown. When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup. Take them out singly from the pan and place on a shallow dish. Offer cold or hot.

http://www.harekrsna.com/practice/prasadam/recipes/sweets11.htm

Tamil 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

Andhra Badshah

Ingredients:
1 cup Maida (white general purpose flour)
1/8 cup Ghee
3/4 cup Sugar
A pinch of soda
Ghee for deep frying

Seive maida in bowl, add soda and ghee. Make it like soft dough with a little warm water. Pour ghee in a pan and heat it on medium flame. Make medium size balls with the doug, make a dent in the centre of the ball with your thumb. Place these balls in ghee and fry them till golden brown. Remove from the oil and dip them in the sugar syrup. Then place them on a plate and let dry, then offer.

http://www.harekrsna.com/practice/prasadam/recipes/sweets11.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.