Syndicated's blog
Cooking Retreat with Kurma, Hare Krishna Valley 17 - 19 August
It's still cold and wintry in most of Australia's southern states. What better way to warm yourself up this season than with a cookery adventure 'far from the madding crowd'. Some places still remain for this great retreat to be held a little less than one week from now.
For those of you that haven't heard of this event, Krishna Valley is in country Victoria, surrounded by State Forest.
Yamuna Devi's Sautéed Brussels Sprouts with Coconut
Sautéed Brussels Sprouts with Coconut (Gobhi Foogath)
Yamuna Devi writes: "Adapted from a recipe cooked by the residents of Udupi, in South Indias Kanada district, this dish may be prepared with either ghee or coconut oil. In the fried seasoning, split urad dal is browned with spice seeds. Shop for baby Brussels sprouts, bright green and compact. If the sprouts are large, remove the tough outer leaves.
Remembering Srila Prabhupada
In 1996 I published a seven-hundred page book on the history of the Hare Krishna Movement in Australia entitled The Great Transcendental Adventure. The book also serves as a biography of the movements founder and Acharya, His Divine Grace A.C. Bhaktivedanta Swami, affectionately known as Srila Prabhupada (1896 - 1977).
Happy Birthday Krishna
Today marks the festival of Sri Krishna Janmastami, the Appearance Day of Lord Krishna.
Yamuna Devi's Spiced Chickpea Salad with Spinach
Yamuna Devi's Spiced Chickpea Salad with Spi
Here's One I Cooked Earlier
Here's a pre-loved blog entry that might educate, entertain and make you crave that most ancient of desserts - rice pudding.
Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected.
Yamuna Devi's Pear Chutney with Dates and Pecans
Yamuna Devi's Pear Chutney with Dates and Pecans
Yamuna writes: "While residing in the vale of Evesham, I had the opportunity to sample some of Englands best produce.
Yamuna Devi's Spiced Green Beans
Spiced Green Beans (Masala Barbatti Sabji)
"Yamuna Devi writes: "Here is a simple yet delicious way to cook green beans Marawadi style. If you are a gardener, try growing Thompson and Morgans thin, long asparagus beans; they most resemble the type used in India. Beans are sweet and tender only when harvested immature and full of sugar. They are best cooked within hours after being picked, as are peas.
Wonder and Humility
"People travel to wonder at the height of the mountains, at the huge waves of the seas, at the long course of the rivers, at the vast compass of the ocean, at the circular motion of the stars, and yet they pass by themselves without wondering".
"Do you wish to rise? Begin by descending. You plan a tower that will pierce the clouds? Lay first the foundation of humility."
Both quotations from Saint Augustine (354 430 AD)
Yamuna Devi's Sweet Tomato Chutney with Fennel
Yamuna Devi's Sweet Tomato Chutney with Fennel
Yamuna Devi writes: "This dish, from a banquet at Calcuttas famous Radha Govinda temple on Mahatma Gandhi Road, was served near the end of the meal. Depending on the number of courses, every regional cuisine of India has an order of serving, and sweet chutney often served with plain rice or toasted pappadam are considered palate cleansers after other spicy dishes.
