Black Pepper Ghee
Black and white pepper both come from the same plant. In large cities, one might purchase unripened dark green berries, which, as they dry, darken into black pepper. No matter what form you use, the volatile oil will lend a touch of pungency without heat. Prepare ghee by either the stove-top or oven method, with the following addition for every 3 pounds (1.5 kg) of butter Ingredients White or dark green peppercorns...
Homemade Yogurt
When I refer to “plain yogurt” as an ingredient, I mean the kind that has been made for thousands of years in Vedic kitchens using whole milk, sometimes even thin cream or top milk, and a starter –nothing else. Most supermarket yogurt is made from low-fat milk, skimmed milk and even reconstituted powdered milk, and does not even resemble the custard-like smooth yogurt found in India, Greece and Middle East....
Maple Cream Simply Wonderfuls
A friend introduced me to the wonder of maple sugar as a sweetener, and we never tire of exchanging new ways to showcase its delicate flavor. It is the closest counterpart to Bengal’s exquisite nalin gur, an ingredient rarely found outside of the west Bengal. The confection is equally delicious sweetened with date sugar or date puree, all of them available at health food stores or mail order suppliers. ...
Perfumed Sandalwood Crush
Before Srila Prabhupada left India for America in 1965, he lived in Vrindavan, lord Krishna’s birthplace. When he visited the S.K. Joshi family in their Vrindavan home, Mrs. Joshi frequently served him this beverage in the late afternoon. She explained that this recipe originated from the famous Radha Ramana Temple of Gopal Bhatta Goswami in Vrindavan and was centuries old. This exotic beverage, known for its cooling...
Ginger Ghee
My friend Saragini Devi, whose cooking has always fascinated me, includes ginger in many of her dishes. The first time she deep-fried pastries in ginger ghee, I became aware of the nuances possible with this wonderful oil. It is, hands down, my favorite of all seasoned ghees. Prepare ghee by either the stove-up or oven method, with the following addition for every 3 pounds (1.5 kg) of butter: Preparation 1. 2-inch (5 cm)...