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Thread: Recipe Sharing

  1. #11

    Re: Recipe Sharing

    Quote Originally Posted by smaranam View Post
    Mung Dosa - Easy Lentil Pancakes
    Corn Salad
Stuffing for Mung Dosa


    10 corn cobs

    2 t Salt or as per taste

    1 t Pepper

    4 T Melted butter OR olive oil

    1 t lemon juice

    1 t sugar or better still , honey

    1 t corriander-cumin powder OR oregano

    1 t red chilli powder - optional
    2 T chopped corriander (cilantro) OR parsley

1 cup finely chopped bell peppers (capsicum)


    >>Put corn to boil

    >>Mix all remaining ingredients in a large large bowl/vessel.

    >>Rinse boiled corn in running cold water to cool.

    >>Cut corn kernels in straight flat carpets
    >>Chop/grate in the blender only to make coarse pieces
    >>Add to the salad mixture and toss

    As a filling for the Mung Dosa, to make wraps OR just as a salad on the side.

    Corn Salad Serves 10
    || Shri KRshNArpaNamastu ||

  2. #12

    Re: Recipe Sharing

    Quote Originally Posted by Krsna Das View Post
    Does any body know how to cook Mochar Ghanto (bengali dish)?

    I've heard Nityananda Prabhu liked it very much.

    Mochar Ghanto for Prabhu NityAnanda straight from a Bengali kitchen

    GoogleImage Results

    We call it keLphUl - the banana flower.

    If one ever finds themselves eating mochar ghonto , or keLphUl any other way, or jackfruit at the North Pole with Santa or Innuits, know that it was one of Shri KRshna's pranks.
    || Shri KRshNArpaNamastu ||

  3. #13
    Join Date
    December 2009
    Rep Power

    Re: Recipe Sharing

    Thanks Smaranam Ji, for the recipie.

    Nityananda Prabhu can now eat atleast one bengali dish in my home. He must be tired of eating punjabi dishes everyday.

  4. #14

    Re: Recipe Sharing

    You are welcome, KrsnaDasJi

    There is no dearth of Bengali recipes on the internet. Many creative cooks have blogs nowadays.

    I don't think Gaura-Nitai will get sick of your Panjabi food.

    I am sure you know about this - MahAprabhu's dinscharyA story ?

    Scroll down to (2) Second Period of the Day:
    PRATAH LILA: Morning Pastimes
    6:00 - 8:24 A.M.

    List of Chaitanya MahAprabhu's favourite foods acc. to Sachidevi and VishnuPriyA, traveling into the 15th/16th century Bengal :

    sweets: rasgulla rasmalai laddoo sweet rice kheer kshira (condensed milk)
    sweet pies made of farina (wheat farina - like semolina or rava)

    savory and sour: eggplant spinach and other leafy greens , sauted and steamed with ghee, corriander, cumin , turmeric, *black pepper ...
    coconut cereal , pea soup (like a dahl made of peas), Patties made of ground kidney-bean or ground peas, marinated mango , plum pickles

    || Shri KRshNArpaNamastu ||

  5. #15

    Re: Recipe Sharing


    The Food Channel at is a good source for both new and seasoned vegetarians. Its spiritual food. All Sattvic.

    Click on Recipes on the Menu bar on top. Some are exotic, elaborate, rich, but there are some simple ones too.

    Polenta Puttanesca


    Suke Aaloo - Potato sabji as dosa stuffing : masala dosa (There is no need to roast the cumin seeds)

    Vegetable Dishes
    Some of these can be served over white rice, or perhaps well cooked barley, buckwheat ?

    Rice Dishes

    More recipes can be found in the forum - on top menu bar (Food Channel Home page).
    There are cookbooks too, that one can purchase.

    A recommendation : The Higher Taste This book not only has all you need, it will help anyone convince others of importance of vegetarianism (Chapter 6).

    Jai Shri Krshna
    Last edited by smaranam; 09 March 2010 at 10:38 AM. Reason: hyperlink error
    || Shri KRshNArpaNamastu ||

  6. #16
    Join Date
    February 2010
    Lakewood, CO
    Rep Power

    Re: Recipe Sharing

    Well, I tried the Mung Dosa and I wasn't a very big fan. I wound up having to eat it the next day though so it wasnt very fresh and we didn't do the corn salad stuffing.

    But. Let me say. I'm extremely disappointed in all of you for not mentioning Dal Makhani! I just tried it for the first time (it was precanned, and I made it as a soup) and I have to say I think I'm in love. Haha.

    Anyone have any other recipes that would have similar flavor profiles?

  7. #17

    Re: Recipe Sharing

    Quote Originally Posted by Einherjar View Post
    But. Let me say. I'm extremely disappointed in all of you for not mentioning Dal Makhani! I just tried it for the first time (it was precanned, and I made it as a soup) and I have to say I think I'm in love. Haha.

    Anyone have any other recipes that would have similar flavor profiles?
    Looks like you like Panjabi food (You Tube series - malai kofta, dal makhani, veg korma, gobi manchirian ...), but i would skip the onion and garlic.

    Manjulaji's Palak Paneer and everything else, bypasses onions, she makes good sweet dishes and pakoras

    Gateway to Indian Cuisine : TarlA DalAl - a renowned vegetarian chef
    If you scroll down all the way there are quick links to all regional menus by category. Complete AhAr - diet.

    There is an entire universe of traditional regional Indian vegetarian food on the internet, including personal blogs with mom's cooking.

    Post #15 - above, is also a gateway to a whole menu , and all Sattvic.

    There, under Vegetable dishes, you will find a very simple vegetable-dahl, curried vegetables, matar-paneer (she calls it royal cheese with peas )

    There are soups , pastas, muffins and breads too.

    I recommend to you The Higher Taste - I don't have it, but it has tested worldwide recipes , also less than $3 ! Has content that will help you convince others of vegetarianism.

    Sattvic Food
    More on Vegetarianism and recipes

    The Indian Vegetarian Cookbook

    I go for plain and simple food and that tendency goes into my cooking too. Let us not forget that for those interested in spirituality, the food should be pleasant but not overly exotic to engage the senses. That would be rAjasic.
    Last edited by smaranam; 23 April 2010 at 12:22 PM. Reason: rearranged post - highlighting Tarla Dalal website for complete Indian Cuisine
    || Shri KRshNArpaNamastu ||

  8. #18

    Re: Recipe Sharing

    Namaste Einharjar

    KrsnaDas Ji cooks Panjabi Food for his beloved Radha Krshna. Am i right ?
    Get hold of him ! Prasadam, blessed food, straight.

    || Shri KRshNArpaNamastu ||

  9. #19

    Re: Recipe Sharing


    One Pot Meals : Khichadi Variations

    Like stews and some pasta dishes, Khichadi can be one of the simplest Indian One-pot whole meal, falling in the category of comfort food. Also one of the easiest to cook.
    Khichadi means everything mixed together.

    A basic mung daal-rice-spinach khichadi in its simplest form is quite complete by itself. It can be modified and stretched to many variations depending on what ingredients are easily available.


    1 cup uncooked rice OR wheat bulgar (cracked wheat)

    1/2 cup mung daal
    3 cups water or double the level of ingredients in the pot.
    1 cup chopped leafy green vegetable (any one of - spinach OR chard)

    1/4 cup carrots peeled and grated (optional)
    1 medium green bell pepper (capsicum)

    1 pinch/dash of hing (asofoetida powder)

    1 t cumin seeds (jeerA)

    1 t dry corriander powder (dhaniyA)
    1 t garam masala

    1/2 t turmeric

    1 1/2 t salt (adjust)

    2 t sugar
    1 t lemon juice , & optionally chopped corriander and grated coconut for garnish
    2 T Ghee OR Oil

    Method - varies according to ingredients chosen.

    1. Rinse the mund daal

    2. If using rice , rinse rice.

    3. Heat ghee/oil in a pot.

    4. Add hing, cumin and corriander powder.

    5. Add rice and lentil (mung daal) and saute for a few minutes.
    ** If using wheat bulgar instead of rice , do not add it now. It cooks fast.
    6. Add the bell pepper and the leafy greens.
    7. Toss and mix, sauteing for a minute.
    8. Add turmeric, salt , garam masAla, sugar and toss.

    9. Add water.
    10. When the veggies and lentil are a bit tender, add bulgar wheat (if using instead of rice)

    11. Let the Khichadi cook till done, closing with a lid when most water is gone.
    If the khichadi seems to be about cooked, and water hasn't evaporated, leave pot open till water evaporates.
    12. Garnish with lemon juice (or squeeze a lemon) , chopped corriander and grated coconut.

    Possible Variations

    1. Replace mung daal with sprouted whole green mung , lentils or matki. Soak overnight. Drain water and allow sprouting in a warm place. Do not cover. Sprouted legumes are more nutritious.

    2. Replace lentil i.e. mung daal with split peas OR a can of
    - chick-peas (garbanzo beans)

    - black-eye susan

    - black , white or red beans

    If using canned beans , the above recipe can be followed for a rice khichadi. If using dry beans, these have to be either presoaked overnight (at least 6 hrs) OR soaked in hot/boiling water for 1-2 hrs.
They will double in size and should be precooked or pressure-cooked till tender before adding the other ingredients to the Khichadi pot.

    3. Replace capsicum (bell pepper) with cabbage or green beans.
    || Shri KRshNArpaNamastu ||

  10. #20
    Join Date
    February 2008
    Green Hill in KY USA
    Rep Power

    Re: Recipe Sharing

    Cranberry cookies *this is my children's favorite cookie<3

    -1 cup (2 sticks) unsalted butter, room temperature
    -3/4 cup sugar
    -2 tablespoons milk
    -1 teaspoon pure vanilla extract
    -2 1/2 cups self rising flour
    -1/2 cup chopped pecans
    -3/4 cup dried cranberries- (Due to the restrictions about overly stale fruits I make this with fresh cranberries that have been blanched in boiling water for a few minutes.)

    In the bowl cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.

    Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
    Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart.

    Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

    With all the food restrictions I hesitate to post recipes because they may be offensive. But, I realize I will not learn if I do not post and have others correct me. So, if I post something that is not good, please let me know. We are learning<3

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