Hare Krishna Recipes

Gouranga Potatoes

  • 8 medium potatoes - peeled and sliced (medium to thin as you like it)

  • 1 tablespoon olive oil

  • 750 ml sour cream (3 cups)

  • ½ cup water

  • 1 tablespoon melted butter (optional)

  • ¾ teaspoon asafoetida

  • ¼ teaspoon black pepper

  • ½ teaspoon turmeric

  • 1 teaspoon paprika

  • ½ teaspoon ground dried rosemary (optional)

  • 2 teaspoons salt

  • 2 tablespoons chopped parsley

Bring water to a boil in a large saucepan over high heat and add the slices of potatoes. Cook the potatoes till they are almost done (firm). Remove from the heat and drain the water out.

Heat asafoetida in a pan with olive oil, sauté for a few minutes and then add rosemary, black pepper and turmeric. Cook on medium heat, adding sour cream, melted butter, salt and water. Mix to a smooth paste and remove from heat.

Combine the potatoes with the smooth paste and transfer to a casserole dish. Sprinkle with paprika. Bake in a preheated oven at 200 C for 30 minutes (until golden brown).

Garnish with chopped parsley and serve hot with fresh green salad or as it is.

puris

  • 1 cup chapati (whole wheat) flour

  • 1 cup self raising flour

  • Ghee/sunflower oil for deep frying

  • 1 teaspoon salt

  • Warm water to knead the dough

Mix together the flours and salt and add water. Knead into a pliable dough.

Leave to set for 30 minutes.

Make 15 balls from the dough. Roll out/flatten into round thin puris.

Fry the puris in hot ghee/sunflower oil. Turn-over and fry each side for a few seconds. 

Remove from the ghee/sunflower oil. Allow to drain on a kitchen towel.

Serve hot with a sabji.

Nimbu Pani (Lemon/Lime Drink)

  • 3 medium size lemons juiced

  • 6 tablespoons (less or more according to taste) unrefined cane sugar

  • 1 ½ pints water

  • 1 teaspoon chopped fresh mint

Mix all the ingredients. Refrigerate. Serve chilled.

Tomato Chutney

  • 8 ripe tomatoes

  • 4 tablespoons water

 

Blanch the tomatoes, make purée with water and keep aside.

Heat ghee/olive oil in a pan over medium heat, add cumin seeds, cinnamon and dried chillies. Sauté till the seeds darken in colour slightly and then add the tomatoes & salt. 

Simmer for 25 minutes over low heat. Add the sugar and cook for another 5 minutes on high heat. Serve at room temperature.

  • 2 tablespoons ghee (clarified butter) or olive oil

  • 2 teaspoons cumin seeds

  • 1 cinnamon stick (2 inches long)

  • 1 teaspoon dried red chillies (crushed)

  • 1 teaspoon salt

  • 4 tablespoons brown sugar or unrefined cane sugar or jaggery

Sweet Rice (Kheer) with Strawberries

  • 3 pints (2.5 litres) organic whole milk

  • ¼ cup Basmati rice

  • ½ cup brown sugar or unrefined cane sugar or jaggery

  • ½ cup strawberry (finely chopped or roughly cut as you like it)

  • ½ cup double cream (optional)

Wash the rice and leave to drain in a sieve. In a large saucepan bring the milk to a boil and then add the rice. Keep over medium heat, stirring continuously. 

Simmer for 45 minutes till the rice is soft and the milk is reduced to two-thirds its original volume. 

Add the sugar as you stir for 5 minutes. Remove from the heat. When cool, add the strawberries and the double cream. Refrigerate. Serve chilled.

White Burfi

  • 125 grams unsalted butter

  • 250 ml (1 cup) organic whole milk

  • 200 grams (1 cup) unrefined cane sugar

  • 1 ½ pints (900 ml) milk powder

  • Carob powder, chopped nuts, dried fruit, chopped strawberries, ground cardamom, toasted coconut (optional)

In a saucepan, add milk, butter and sugar. Allow the butter and sugar to melt in the milk, without bringing it to a boil. Remove from the heat and add milk powder, stirring continuously until it mixes well. If you like, add the optional flavours (ground cardamom, toasted coconut, etc.) of your choice. 

Transfer the mixture onto a tray (greased with olive oil/butter) to cool and set. 

When solid, cut into shapes (squares). Ready to serve.

Banana Halava

  • 8 bananas (chopped)

  • 50 grams butter

  • ½ cup (less or more according to taste) brown sugar or unrefined cane sugar or jaggery

  • 4 tablespoons water

In a saucepan, over medium heat, melt the butter and add the bananas & water.

Cover with a lid and cook for 10 minutes until the bananas become mushy, stirring frequently.

Add sugar, and cook for another 5 minutes, without lid.

Serve hot or at room temperature.

ISKCON Scotland, Karuna Bhavan, Bankhouse Road, Lesmahagow, South Lanarkshire, Scotland, ML11 0HQ 

Registered Charity No. SC001127

General Enquiries: info@iskconscotland.org

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