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Pishima's blog

Mixed Vegetables in Creamy Karhi Sauce

Today I started cooking a little late so I grabbed Kurma’s “Quick Vegetarian Dishes” for ideas. I was limited to the vegetables that were in the fridge, therefore the karhi vegetables pictured probably look a little different from what this recipe would produce. But not too different. I used sautéed tofu, fresh baby greens, and carrots. Also, as I am trying to cut down on my wheat consumption and we had rice the past two days, I got drastically different and served this recipe with rice vermicelli noodles.

Mixed Vegetables in Creamy Karhi Sauce
[Recipe by Kurma]
Serves 6

Butternut Squash and Tender Greens Kitchari

Today’s recipe is perfect for those days when you are at busy at home and can occasionally stir a pot, but not do endless preparation. As I am working at home today I thought this would be perfect to make my family for dinner and equally perfect to share with you all.

Quinoa with Carrots and Sesame Seeds and Simple Greens

This past weekend we just had two wonderful festivals, accompanied by equally wonderful feasts. As I partook in the festivals and also the feasts I am feeling the need for some healthy cooking so here it is.

Easy Saffron Sweet Rice and Flaked Almond and Saffron Semolina Halava

Govardhan Puja is just a few days away, and I have always been in love with the part of that children’s Govardhan Puja song that goes, “Dear father please prepare, rice, dahl, halava, puri, pakora, laddhu, rasagulla, sandesh, sweet rice meant for the brahmanas. Meant for the brahmanas, chanting the vedic hymns, decorate the cows, feed them well, keeping them in front, circumambulate the hill. Govardhan Puja, Govardhan Puja.” It seems that there is supposed to be a feast on Govardhan Puja, because when I looked in the Krsna Book, all of the preparations in the song were mentioned.

Basic Essentials for Indian Cooking

So although many of us may be very familiar with Indian cooking it can be somewhat intimidating for those of us who are not so familiar with it. For this edition of the newsletter I would like to share the things that I would recommend you keep in your kitchen for those days when Indian food is on the menu.
First and most importantly, let’s talk spice. There are a few spices that I recommend every well stocked kitchen cooking Indian food must have.

Mustard Seeds

Vegetable Barley Soup and Half and Half Bread

I love, love, love vegetable soup in the winter. Often, I will make a big pot of soup one day and then have enough left over for dinner the next day. Although it may not be absolutely ideal to have leftovers for dinner, what is a busy mother to do? Actually, I often find that soup tastes even yummier the next day, and no I’m not just trying to make myself feel better about serving leftover soup to my family. If you decide to also serve soup two days in a row my tip is to mix it up a bit, serve the soup with bread one day and rice the next day.

Vegetables Au Gratin and Quick and Easy Cucumber and Tomato Salad

So here, where I live, it is beginning to cool down and I can almost visualize the months to come when I will be cold and bundled up with socks and a coat. Anyways, when winter begins to come, I start to look towards more warm, rich foods to satisfy my body’s cravings. As the winter months become cold our bodies begin to store fat in order to stay warm throughout the cold winter. With this in mind, I am sharing a recipe today from the awesome cookbook Great Vegetarian Dishes by Kurma Dasa which you can purchase easily here: http://store.krishna.com/Detail.bok?no=721&bar=_shp_media-books

Brown Rice and Brown Rice Salad

This week we are going to visit brown rice. Although basmati is fabulous and yummy, it is not quite as healthy as brown rice and is completely different in taste and texture.

Brown rice is rice which has not had the naturally occurring bran and germ removed from it. When the bran and germ layer of the rice is removed it takes away some of the fiber and also the rice bran oil, which has been shown to lower some types of cholesterol.

Paneer/curd and Scrambled Curd

This week we are going to talk about something that is near and dear to my heart... Paneer!! Paneer is a homemade, non-aged cheese which is made by adding an acidic curdling agent to milk. This cheese is not suitable for melting and has a delicate yet extra delicious flavor. Paneer can be used in many many different dishes in a variety of ways.

Today I will share how to make paneer, and also how to make a delicious scrambled curd.

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Paneer
[Recipe by Pishima]

Khitchri and Puri

Hello again everyone,

This week I am going to share two recipes that, when made together, make up a fabulous and delicious meal. These two recipes are Khitchri and Puri. Khitchri is a full meal in itself but is extra delicious when served with Indian flat bread. These recipes are taken from a great cookbook titled The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa.
[Available here: http://store.krishna.com/Detail.bok?no=369]

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Khitchri: Boiled rice, dal and vegetables.

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