Vegetarianism & Beyond

Sacred Vegetarian Recipes - Prasadam

World Vegetarian Day 1st October each year

World Vegetarian Awareness Month - October

For World Vegetarian Day & Vegetarian Awareness Month of October
 

Auckland Vegetarian Food & Lifestyle Festival

Sunday 28th September 2008

10am – 4pm  $2 entry

Mt Eden War Memorial Hall

489 Dominion Rd, Balmoral (opp. Potters Park)

http://www.vegetarian.org.nz
 

Christchurch Vegetarian  Food And Lifestyle Expo

Sunday, September 28th 2008

10-4.30pm   $2 entry

The Horticultural Centre, Riccarton Rd, Christchurch

http://www.vegetarianchristchurch.org.nz
 

Great Speakers, inspiring Films, fabulous cooking demonstrations, loads of stalls and lots of vegetarian and vegan food! In Auckland we are lucky to have International author Michael Klaper M.D. speak to us and cooking demonstrations by International chef Peter Chaplin and 'Good' Magazine food editor and author Alessandra Zecchinin. It will be a great day!

Fiona Brodie  -  National Vegetarian Centre
NZ Vegetarian Society Inc  P O Box 26 664, Epsom, Auckland  Ph.09 523 4686
http://www.vegetarian.org.nz

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

Ekadasi Style Prasadam for Janmasthami and Gaura Purnima:

So we can understand from this there there are two separate instructions (i) for ekadasi (ii) for Gaura Purnima and Janmastami.

"you can offer ekadasi to Lord Caitanya who acts as a devotee, but not to Krsna."(Bhanu Swami. 5th March 1999. [Text 2136851 from COM] )

"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." (San Francisco, written 12th March 1968 letter to Balai)

"The injunction to fast on Ekädasi is especially meant for devotees; on Ekädasi there are no restrictions regarding food that may be offered to the Lord. Lord Sri Caitanya Mahäprabhu took the food of Lord Vishnu in His ecstasy as vishnu-tattva".(CC Adi-lila 10:71 purport.)

"Lord Caitanya's Appearance day falls on March 22 (1970), that is on a Sunday. The devotees should fast until evening, when there is a ceremony and offering of a small amount of Ekadasi preparations. The next day, the devotees should celebrate amongst themselves with a small scale feast. You may hold the celebration open to the public on the following Sunday. The preparation to be offered specially on this occasion is bhuni kichri: Fry equal parts dal and rice in ghee and massala. Add two times water as dal and rice, and add vegetables (if you use more ghee, use less water). Cook it until it is dried and the rice is soft."(Letter to Krishna dasa. 18th February 1970. Los Angeles.)

"P.S. No feasting in the evening of Caitanya's birthday. Fasting all day till evening moon rise. Then take Prasadam like Ekadasi. Next day you can have full swing feasting. On the birthday if can take a procession of Kirtana on the street it is very nice." (Post Script to Letter to Rayarama dasa. September. Unknown place unknown date Ref:91-05-14.)

There is an amusing discription of the first ISKCON janmastami "feast" as described by Hayagriva Prabhu in his biography "Hare Krishna Explosion pg 62"  He writes:"as midnight approaches, we hungrily envision the great birthday feast of Lord Krishna, mountains of succulent prasadam: cake and kachoris, halava and puris, sabji, sweet rice, samosas and gulabjamuns. Just a few minutes before midnight, Swamiji finally descends from his kitchen with the Prasadam. But our faces drop. There is only a platter of cut fruit."

There is a discription of Gaura Purnima in Mayapur India 1976 from the biography "A Transcendental Diary" Vol1 Mar.16. by Hari Sauri Prabhu: pg.461. "GAURA PURNIMA. The Appearance day of Sri Caitanya Mahaprabhu. Everyone fasted until moon rise and then took an Ekadasi feast, although Prabhupada said this was not compulsory.

Pg.466: "Many Devotees sold copies of the Gitar-gana, and mass distribution of Halava prasadam went on throughout the day."

Pg.469 "At one point Prabhupada sent me out to see how many visitors had come , and he was very happy to hear of the large crowds. Typically, he wanted assurance that prasadam was being distributed to all."

"The Caitanya-bhägavata, Ädi-lilä, Chapter Six, fully describes the Lord’s accepting vishnu-prasäda on the Ekädasi day at the house of Jagadisha and Hiranya. Regular prasäda is offered to Lord Vishnu on Ekädasi because, while fasting is recommended for devotees on Ekädasi, it is not recommended for Lord Vishnu. Once on Ekädasi in the house of Jagadisha and Hiranya Pandita there were arrangements for preparing special prasäda for Lord Vishnu, and Lord Caitanya Mahäprabhu asked His father to go there to ask for the vishnu-prasäda because He was feeling sick. The house of Jagadisha and Hiranya Pandita was situated about two miles from the house of Jagannätha Mishra. Therefore when Jagannätha Mishra, on the request of Shri Caitanya Mahäprabhu, came to ask Jagadisha and Hiranya for the prasäda, they were a little astonished. How could the boy understand that special prasäda was being prepared for Lord Vishnu? They immediately concluded that the boy Nimäi must have supernatural mystic power. Otherwise how could He understand that they were preparing special prasäda? Therefore they immediately sent the food to Lord Caitanya Mahäprabhu through His father, Jagannätha Mishra. Nimäi was feeling sick, but immediately after eating the vishnu-prasäda He was cured, and He also distributed the prasäda among His playmates." (CC Adi-lila 14:39. purport)

The special Lila-vichitra pastimes of the Lord which are EXTRAORDINARY and not to be imitated.

If I may pose a question "If the Supreme Personality of Godhead came to you on ekadasi and gave you grains to eat what would you do???"

I for one would eat them right there on the spot, directly from the Lord's hand. Despite everything else, knowing who we are to take shelter of, just like His playmates did. (unfortunately it appears I will have to wait some time to test this case)

Adjusting the program for preaching (feasting):
"You can take quotations from the above mentioned books, and have discussions.
Fasting should be continued up to evening, then you may have food like on Ekadasi, fruits, milk, etc. On the next day you may observe festival. Janardana consulted me and said he thinks Sunday feasting would be best, so you may do that if you like. Or you may do both days, as you feel best."(Letter to Mahapurush. 7th March 1968. Regarding Gaura Purnima)

"We performed Lord Caitanya's Birthday ceremony, not very gorgeously, but amongst ourselves, and Govinda dasi cooked very nice Ekadasi foodstuffs. The next day I expected some big ceremony but it couldn't be performed. (Letter to Purusottam. 6th March 1969. Hawaii)

Fasting FOR EKADASI:
"From the very beginning of His childhood life Shri Caitanya Mahäprabhu introduced the system of observing a fast on the Ekädasi day. In the Bhakti-sandarbha, by Shrila Jiva Gosvämi, there is a quotation from the Skanda Puräna admonishing that a person who eats grains on Ekädasi becomes a murderer of his mother, father, brother and spiritual master, and even if he is elevated to a Vaikuntha planet, he falls down. On Ekädasi, everything is cooked for Vishnu, including regular grains and dahi, but it is enjoined that a Vaishnava should not even take vishnu-prasäda on Ekädasi. It is said that a Vaishnava does not accept anything eatable that is not offered to Lord Vishnu, but on Ekädasi a Vaishnava should not touch even mahä-prasäda offered to Vishnu, although such prasäda may be kept for being eaten the next day. It is strictly forbidden for one to accept any kind of grain on Ekädasi, even if it is offered to Lord Vishnu." ( CC Adi-lia 15:19. purport.)

"Mother Saci said, “You have spoken very nicely. I shall not eat grains on Ekädasi.” From that day, she began to observe fasting on Ekädasi."(CC Adi-lila 15:10 text.)
PURPORT
"It is a prejudice amongst smärta-brähmanas that a widow must observe fasting on Ekädasi but a woman who has her husband should not. It appears that before the request of Lord Caitanya Sacimätä was not observing Ekädasi because of her being sa-dhava, which means that her husband was living. Shri Caitanya Mahäprabhu, however, introduced the system that a woman, even if not a widow, must observe the Ekädasi day and must not touch any kind of grains, even those offered to the Deity of Vishnu".(CC Adi-lia 15:10 purport.)

"Shri Caitanya Mahäprabhu’s pastime of fainting after eating betel nuts is a solid instruction to all of us that one should not touch betel nuts, even those offered to Vishnu, just as one should not touch grains on the Ekädasi day. Of course, Lord Caitanya Mahäprabhu’s fainting had a particular purpose. As the Supreme Personality of Godhead, He can do whatever He likes and eat whatever He wants, but we should not imitate His pastimes." (CC Adi-lia 15:16 purport.)

"Devotee: On ekädasi, we can offer the Deity grains?
Prabhupäda: Oh yes. But not guru. Ekädasi observed by jiva-tattva, not by Vishnu-tattva. We are fasting for clearing our material disease, but Rädhä-Krishna, Caitanya Mahäprabhu... Caitanya Mahäprabhu also may not be offered grains because He is playing the part of a devotee. Only Rädhä-Krishna, Jagannätha can be offered grains. Otherwise, Guru-Gauränga, no. And the prasädam should not be taken by anyone. It should be kept for next day." (Room Conversation. 22nd April 1972. Japan)

Prabhupäda: They are strictly following Vaishnava principles. They... Whenever one comes to become my disciple, the first condition is that no illicit sex; no meat-eating, eggs, fish, nothing of the sort; no intoxication up to smoking cigarette, drinking tea and coffee; and no gambling. So they strictly follow these things. In our society, there is no tea-drinking even. We don’t drink tea. So... Intoxication, päna, chäi päna, päna... Päna is intoxication.
Guest: Tämbüla...
Prabhupäda: Tämbüla. Yatra päpas catur-vidhä.
Guest: (Sanskrit or Hindi: Krshna is offered tämbüla in the temple.)
Prabhupäda: No, Krishna can take.
Guest: Yes. And that prasäda of Bhagavän Shri Krishna...
Prabhupäda: Yes.
Guest: ...the devotees can take also...
Prabhupäda: No, prasädam, according to our principle... Just like on Ekädasi day, we do not accept even prasädam. Anna. We keep it. So prasädam... Just like on Ekädasi anna is prohibited, but not the Deity. Deity’s offered anna, but we cannot take the prasädam even. So following strictly the principle, even tämbüla is offered to Krishna, it is not for us. Yes. Strictly following the principle. The same example... Just like on Ekädasi day, anna is offered to Krishna, but we don’t take.
Guest: The devotees are not allowed.
Prabhupäda: Not allowed, yes.
Guest: Äcchä.
Prabhupäda: Äcchä.
Guest: I’m very grateful to have your darshana. Om namo näräyanäya.
Prabhupäda: Jaya. Hare Krishna. (end) (Room Conversation. 11th July 1973. London).

HIS DIVINE, EVER REVEALING, EVER LOVING GRACE SRILA PRABHUPAD KI JAYA!!!

Having said all that the Lord is not fasting He is feasting, so we can offer some really nice preps' for His pleasure. G-A-U-R-A-N-G-A

Korela Bhaja (Fried Bitter Melon)
Ingredients:
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, and then dab the korela dry.
2. Meanwhile heat oil or ghee for deepfrying in a karai or wok. Deep fry the slices; some people prefer thicker slices fried until they are just cooked but still green and soft - while others prefer wafer thin slices fried 'til they are crisp and crunchy and become dark bitter melon chips. In my opinion crispy is best.
3. Again you may remove the seeds if you like before eating. Many of us don't.
    Serve as a starter. Invokes digestion - Very delicious - is served first to simulate the digestive juices

Spinach - Saak (A great favourite of Lord Chaitanya)
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 flour
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 refined 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 with luchi.

ALU POSTO (POTATOES AND POPPY SEEDS)
A dry accompaniment to a meal of rice and curries/sabjis.
Ingredients:
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.

LUCHI - pooris (Bengali puris - pooris)
Ingredients:
500gms Flour
2 tbl spoon refined oil
salt according to taste
warm water to knead the flour oil to fry the pooris in.

Method:
- knead 500gms of flour, 4 tbl spoon of oil & salt according to taste with warm water.
 - make small balls (like a 10 cent coin NZ cents).
 - flatten them into round chappatis - pooris - about 3-4 inches in diametre.
 - deep fry them in ghee so they are cooked but still white to light brown
 serve hot

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 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, cardamon 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.

Fake Fried Fish (Bangla = peak pish)
Ingredients:
regular soft or firm tofu
soy sauce
nori sheets (seaweed)
Tempura batter mix
oil for deep frying

Directions: (disclaimer - this is how I was sent this recipe okay)
In Wisconsin Friday fish frys are big, and as a vegetarian I don't want to miss out. So I came up with this recipe. It is based on the memory of an appetizer served me once at a wonderful macrobiotic restaurant, called the Cauldron, that once existed on the Lower East Side of Manhattan.

Cut up the tofu into rectangular chunks of any size desired. I like to use soft tofu because it's never as soft as they advertise and anyway it's slightly gelatinous quality makes a perfect, delicate fish substitute. But you can use firm if you prefer. Blot dry and dab one side with soy sauce.

With a scissors cut the toasted nori into appropriate sizes to match the chunks and have ready (but don't place on the tofu yet or the nori gets too soggy and will threaten to slip off while frying).

Heat the cooking oil to deep frying temp.

Mix tempura batter with cold water as directed on package (or to your liking - thinner is lighter). Adhere the nori pieces, like postage stamps, on to the lightly marinated sides of the tofu chunks (I usually do about 3 or 4 at a time, depending on their size) and dip in tempura batter.

Fry until you think they're done (they should puff a little and rise; if they're golden brown, they're overdone).

I like to make a simple dipping sauce to accompany the "fried fish". Just blend a little soy sauce with lemon juice and water (you can also add a bit of toasted sesame oil for some extra flavor).

This is a great snack or main dish and fairly easy. I love the combination of textures, soft and crispy. And the seaweed not only mimics the fish flavor, but the look of fried fish as well.

They are best piping hot fresh, of course, but they can be reheated in an oven.

.....a dish one could just as easy find down by the Ganges among the Bengali community - Ganga phal - fruit of the Ganges......lol

Vegetarian Fish (pish)(Vegetarian Ganga phal - fruit of the Ganga)
Ingredients:
2 pieces of bean curd pockets
3 oz of water chestnuts
3 oz of ground broad beans
1 sheet of purple seaweed
1 sheet of bean curd skin
1 tablespoon flour
1 tablespoon water
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg substitute

Directions:
Mix flour and water into a smooth batter. Mince bean curd pockets and water chestnuts, add the minced ground broad beans.  Mix the minced ingredients with cornstarch, salt, pepper, and egg substitute until well blended. This is the filling. (any sort of bean curd can be subst.)

Place the purple seaweed on top of bean curd skin, then place the filling on top of the purple seaweed. Roll into a 10X6 cm rectangular block. Seal tightly with batter.

Steam 10 minutes over high heat.

Delicious Tofu Cheesecake
Submitted by Allison
Ingredients:
1 pre-baked vegan pie crust For Cake: (or see our recipe below)
3/4 of a 15-ounce package of firm tofu, crumbled
1/2 cup vegan cream cheese
1/4 cup soy, rice, or nut milk
1 Tablespoon lemon juice
1/4 cup sucanat (Sucanat is sugar in its most natural form from sugar cane, the juice)
2-3 Tablespoons maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
For Topping:
1 bag of frozen berries of your choice (I've used blueberries, raspberries and cherries)
2 teaspoons arrowroot powder
enough organic apple juice to just cover berries

Directions:
For Cake:
Preheat oven to 375º F.
In a blender, combine the tofu, cream cheese, milk substitute, and lemon juice. Blend until very thick and smooth.
Add sucanat, maple syrup, cinnamon and vanilla, and blend until incorporated.
Pour into pre-baked pie shell.
Bake 35-45 minutes until golden and firm, and cracks begin to form on top.
Remove from oven and cool until totally set, preferably overnight.

For Topping:
Mix arrowroot powder in apple juice.

Place frozen berries in saucepan and cover with the apple juice mixture.
Simmer until thickened like pie filling. It will reach maximum thickness before boiling.
Spread topping over pie, offer and enjoy!

Vegan Pie Crust
Submitted by VegFamily Staff
Ingredients:
3 cups whole wheat pastry flour
1 teaspoon salt
¾ cup margarine
5 to 6 tablespoons cold water

Directions:
In a medium bowl with fork, lightly stir together flour and salt.
With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
Fold overhang under; pinch a high edge. Bake pie as recipe directs.

Creamy Decaf-Cappuccino Pie
Ingredients:
1 9-inch chocolate graham cracker pie crust
4 cups frozen vanilla yogurt, softened slightly
2 Tbsp. confectioner's sugar
2 Tbsp. espresso granules
1 Tbsp. warm water

Method:
Combine frozen yogurt, sugar, water and Decaf-espresso granules in a food processor and process for several seconds until mixed well. Spread into piecrust and freeze for at least 1 hour before serving. The espresso granules are what you use to make instant espresso, just like instant coffee granules.

Misti Doi (sweet yogurt)
Ingredients:
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

Method:
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

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.