Fresh Pineapple and Raisin Chutney
Within India’s districts even towns and villages have their own distinct cuisines. Mayapur, in West Bengal, is associated with foods loved by Shree Chaitanya Mahaprabhu, the founder of Gaudiya Vaishnavism, and on his birthday, called GourPurnima, thousands of dishes are made in his honor. On Srila Prabhupada’s first GourPurnima, in America, he taught his students to make a handful of dishes loved by lord Chaitanya,...
Fresh mint Chutney
Fresh mint chutney, like coriander chutney, is refer5shingly sharp and bracing. Long recognized for its digestive properties, it is avery popular accompaniment to fried savories and highly spiced dishes. The overall character of the chutney depends on the type of mint you use, be it from the supermarket or freshly harvested from your herb garden. I have tested the recipe with numerous species and come up with different results....
Sauteed Sprouted Mung Beans with Julienne ginger Root
Ginger marinating time: 30 minutes Preparation time (after assembling ingredients): 5 minutes Cooking time: 5 minutes Ingredients • Scraped fresh ginger root – 1 ½ -inch (4 cm) piece • Salt – 1 ¼ teaspoons (6 ml) • Fresh lemon juice – 3 table spoons (45 ml) • Yellow asafetida powder (hing) – ¼ teaspoon (1 ml) ...
Curried Cauliflower and potatoes
Potato spears and cauliflower flowerets are browned in spices over strong heat to bring out their rich, deep flavors and are then gently cooked to tenderness with tomatoes. Nether dry nor wet, this dish has a succulent, moist texture that is somewhere in between. You can vary the flavor with tomatoes, using green, Italian plum or ripe reds. Preparation time (after assembling ingredients): 5 minutes Cooking time: 30...
Bitter Melon Chips with Coconut
Srila Prabhupada was so fond of bitter melons that he requested them in one form or another nearly every day lunch. Like most Bengalis, he regarded the vegetable as both a digestive aid and appetite stimulator. Because they are not always easily available, he requested his personal cook to keep a stock of dehydrated sliced bitter melons on hand for world wide traveling. To this day, I try to keep a jar of dried bitter melon...