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‘Thought for the Day’ with Akhandadhi Das

I always think that my old friend Akhandadhi does a very good job on the BBC Radio 4 slot ‘Thought for the Day.’ It’s only 2 minutes and 43 seconds but it can be very tricky to say what you want to say in that time. And then there’s the difficulty of getting to the BBC studio by 7.30 in the morning. But there’s around 4 million people listening so its worth it. Akhandadhi has recently done a piece on Chaitanya Mahaprabhu, and here is his piece this morning, about vegetarianism. Try rolling forward to 1:48 and you’ll catch it around there:

‘Thought for the Day’ with Akhandadhi Das

I always think that my old friend Akhandadhi does a very good job on the BBC Radio 4 slot ‘Thought for the Day.’ It’s only 2 minutes and 43 seconds but it can be very tricky to say what you want to say in that time. And then there’s the difficulty of getting to the BBC studio by 7.30 in the morning. But there’s around 4 million people listening so its worth it. Akhandadhi has recently done a piece on Chaitanya Mahaprabhu, and here is his piece this morning, about vegetarianism. Try rolling forward to 1:48 and you’ll catch it around there:

Succulent Eggplant Pickle

This is a delectable hot, sweet, sour and salty pickle made from that most noble of vegetables, eggplant.

lovely eggplants:

Hot & Sweet Eggplant Pickles

This tender and delicious pickle from Maharastra is simultaneously hot sweet and sour. Select firm fresh eggplants for best results.

What's your Poison?

Do you consume diet/light/sugar-free soft drinks? The ones that boast a 1-calorie content?

All About Onions

onions:

Are onions actually 'good for you'?

If you were thinking 'yes', then read this.

Basbousa

"Gezundheit!!", I hear you say. Thanks, but no, actually Basbousa is the name of a sweet, and a delicious one at that. There are many versions all over North Africa.

Why do I mention this? Another 'ask Kurma' submission, of course. If you go to google and key in 'ask cooking', you'll find me, a few links down. Remarkable. I receive 2 or 3 a day, from around the world.

T R from Paris, France asks: "I really would like to do semolina cake but not sure how to do.

‘Streams of sacred delight pour into the heart…’

 

‘Streams of sacred delight pour into the heart…’

 

Zhoug

Here's a recipe that never made it to any of my cookbooks.

Sourdough Bread

It's been over a year since I baked my last sourdough loaf. I am hoping to re-commence soon.

Here's some photos of my last sourdough adventure here in my Sydney kitchen, and some rationale behind sourdough as opposed to commercial yeasted bread. It might re-enliven any old sourdough bakers out there.

start with flour:

Firstly I start with my flour.

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