Bengali Spinach
Dec15

Bengali Spinach

  Srila Prabhupada encouraged me to observe cooking techniques from the expert chefs at the C.L. Bajoria household in Calcutta. On one occasional visit, I arrived just after Mr. Bajoria had returned from his hill station resort and jute plantations in Bihar. He had brought back kilos of hand picked raw almonds. Each was encased in a soft, greenish skin with a texture somewhere between those of crisp apples and water chestnuts....

Read More
Milano Cookies
Dec03

Milano Cookies

  Ingredients •1 cup butter •2 cups flour •¾ cup sugar or brown sugar •2 tsp vanilla extract •1 tsp lemon zest Filling: •1/3 cup heavy cream •6 oz carob chips Preparation 1. Cream the butter and the sugar. 2. Then add the vanilla and lemon zest. Add the flour and mix until just well mixed. 3. Use 1 tsp of dough and form it into a log shape. 4. Bake in a preheated 350 degree oven for 10...

Read More
Pasta Delight
Nov08

Pasta Delight

  Ingredients •Uncooked pasta shells………………….2 C •Olive oil……………………………………..2 Tbsp •Asafetida powder…………………………..½ Tsp •Italian seasonings………………………….½ Tsp...

Read More
Mango-Maple Syrup Butter
Oct18

Mango-Maple Syrup Butter

  For this recipe you can use mango, papaya, even peaches or pears. Maple syrup has a flavor reminiscent of jaggery from Bengal’s date palm trees. This elegant butter is a natural for company brunch with assorted tea breads, muffins or biscuits.             Preparation time (after ingredients are assembled): a few minutes   Ingredients • 2 table spoons (30 ml) sugar • 5...

Read More
Creamy Cauliflower and Potato Supreme
Oct12

Creamy Cauliflower and Potato Supreme

  Ingredients: • Baking potatoes peeled and cubed – 2 large  • Ghee or oil for deep frying  • Cauliflower cut into flowerets – 1 medium  • Coarsely ground black pepper – ¼ tsp • Ginger powder – ½ tsp • Turmeric – ½ tsp  • Cayenne pepper – ¼ tsp • Salt – 1 tsp...

Read More