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Shyam Rice

Basmati Rice, 3 Cups
Black Currants, fresh crushed, 1 Cup
Blue (or Black) Poppy Seeds, 3 Tablespoons
Black Pepper, 1 Teaspoon
Nutmeg, fresh ground, To Taste

Make rice as usual, with approximately 2 parts water to one part rice. Crush the currants, and add to the pot along with poppy seeds. Cook as usual. During the last five minutes, add black pepper and nutmeg, stir in and finish.

Lotus Bud Butterballs

Butter, unsalted (white as possible), 1/2 Pound
Raspberries, fresh, 1/8 Cup

Make the lotus bud butterballs in two steps. Divide the butter in two, and tinge half the butter to a pink color with the juice from crushed, strained raspberries. It's fine if the butter takes color on unevenly. Use that portion to make the pink lotus petals. Use the un-tinted white butter to shape a small pointed lotus bud.

Roll the tinted butter flat on a piece of wax papper cut into a 5” circle. Make a template to cut-out the pink shape or cut by free-hand with a sharp knife. Remove the excess pieces from the cut-out shape. Pick-up the cut-out with the wax paper, and gently mold it onto the bottom of the white bud shape. Fold the petals up over the bud, with a few curling outwards. Once the pieces are joined, place on a tray in the refrigerator to harden. Keep cool until ready to offer, then place on a serving dish next to a hot prep (but not on it, or it will melt and lose its shape).

Toor Dal Dhokali

Toor Dal, 1 Cup
Tomatoes, 2 Medium
Tamarind, 2 Teaspoons
Coconut, unsweetened, 1/4 Cup
Ginger, fresh, 1 Inch
Ghee, 6 Tablespoons
Kalonji Seeds, 1 Tablespoon
Asofoetida, 1/2 Teaspoon
Coriander, powdered, 1 Teaspoon
Cumin, ground, 2 Teaspoons
Garam Masala, 1 Teaspoon
Cayenne, 1/4 Teaspoon
Salt, To Taste
Molasses or Jaggery, 2 Teaspoons
Chapati Flour, 1/2 Cup
Turmeric, 1/4 Teaspoon
Cayenne, 1/4 Teaspoon

Mix the tamarind with a little water to form a paste. Add toor dal, tomatoes, coconut, ginger and tamarind paste to a pot, with six cups water. Cook at a slow boil on medium heat, uncovered, until the dal is soft (about 2 hours). Add more water as necessary. Make a chaunce with 4 Tablespoons of ghee, kalonji, asofoetida, coriander, cumin and masala. When spices are browned, add to the pot, along with sweetener, cayenne and salt.

Next, make the dhokali by mixing together chapatti flour, turmeric, and ¼ teaspoon cayenne. Mix in the ghee and a scant amount of water until it forms a soft dough. Knead well and let rest for 30 minutes. Roll out a thin dough and cut into 1” triangles, diamonds, etc. Add the dough pieces to the boiling toor dal for the last hour of cooking.

Bakasura Bread

Flour, white, 2 Cups
Salt, 1 Teaspoon
Sugar, 1/4 Teaspoon
Ghee, 4 Tablespoons
Ice Water, 7 to 9 Teaspoons
Chenna, 1/2 Pound
Milk for Chenna, 2 Quarts
Lemon juice for Chenna, 1/4 Cup
Ghee , For Frying

Make the dough by mixing sifted flour, salt and sugar. Rub in 4 Tablespoons of ghee with fingers, adding scant ice water, as needed. Work quickly into a soft dough, kneading for 5 to 8 minutes until pliant. If too sticky, add a little more flour; if too dry, add scant ghee or water. Cover with plastic wrap and let sit in the refrigerator for about 20 minutes. Meanwhile, make the chenna, the usual way. Heat the ghee in a wok or deep pot. Press the chenna (which you can season with herbs or spices, as you wish) into ¾” balls, and fry to a golden brown in the ghee. Remove and let drain. Next, roll out a fairly thick dough (about ¼”), and cut into long, narrow, pointed shapes reminiscent of the Baka demon's bill. Dough shapes need to be sized so they hold their shape in the ghee fairly well. Fry a few at a time and remove carefully with a tongs or slotted spoon without smashing. Set aside until cool. Assemble by placing a chenna ball between two dough spears at one end, like Baka's open mouth. Skewer with a toothpick to hold the three pieces together.

Brussel Sprout, Chenna & Boondi Sabji

Brussel Sprouts, 20
Coriander leaves, fresh, 2 Tablespoons
Peas, frozen or fresh, 2 Cups
Parsley, fresh, 2 Tablespoons
Sour Cream, 3 Cups
Curry Leaves, fresh or dried, 8 to 10
Chenna, 1-1/2 Pound
Milk for Chenna, 1 Gallon
Lemon Juice for Chenna, 1/2 Cup
Asofoetida, 1/2 Teaspoon
Black Pepper, 2 Teaspoons
Ginger, 1 Teaspoon
Turmeric, 1 Teaspoon
Cayenne, 1/4 Teaspoon
Sugar, 1/2 Teaspoon
Salt, To Taste
Chickpea Flour for Boondis, 1 Cup
Asofoetida, 1/2 Teaspoon
Coriander, ground, 1/2 Teaspoon
Ginger, 1/4 Teaspoon
Turmeric, 1/4 Teaspoon
Cardamom, ground, 1/4 Teaspoon
Ghee, for frying

Make the chenna, and press with medium weight for about 30 minutes. Clean the brussel sprouts, cut an ‘x' in the bottom, and steam until about ½ cooked. Meanwhile, make the boondis by mixing together the Chickpea flour, Asofoetida, Coriander, Ginger, Turmeric, and Cardamom. Add enough water (or water/yoghurt) to make a loose batter. Heat the ghee, and push the batter through a colander or utensil with holes so that raisin-sized drops of batter hit the ghee. Fry until crispy brown, and set aside. Next, cut the chenna into 1” square cubes, and fry until golden brown.

Mix together the Sour Cream, chopped Coriander leaves, Parsley, Asofoetida, Black Pepper, Ginger, Turmeric, Cayenne, Sugar, and Salt. If using fresh Curry Leaves, chaunce in a little ghee until crisp, or add dried leaves. If using frozen peas, thaw first; if using fresh, just toss into mixture. Add the Brussel Sprouts, fried chenna and boondis. Stir gently to mix. Add a scant bit of water to bottom of pot during cooking, as necessary to keep from sticking. Cook the sabji on low heat, covered, for about 1-1/2 hours, until the sour cream is bubbling and everything is nicely done.

Gobhi Sabji

Cauliflower, 1 Large
Ginger, fresh, 2 Inches
Ghee, 2 Tablespoons
Asofoetida, 1/4 Teaspoon
Cumin, ground, 1/4 Teaspoon
Cayenne, 1/2 Teaspoon
Coriander, ground, 4 Teaspoons
Turmeric, 1 Teaspoon
Garam Masala, 1/2 Teaspoon
Amchoor (or 1 Tsp. Lemon Juice), 1 Teaspoon

Finely dice the ginger. Make a chaunce with asofoetida and cumin, then add ginger until it browns. Add cayenne, coriander and turmeric. When spices have browned, add the cauliflower florets and salt. Add 4 Tablespoons of water, cover the pan and reduce to low heat. Cook for 10 to 15 minutes, just until cauliflower is tender. Stir gently once or twice during cooking, and add scant water if necessary. When cauliflower is soft, remove the lid and let any remaining liquid evaporate to dry the prep out. Add the gararm masala and amchoor/lemon juice, and offer.

Urd dal Bada

Urad dal, skins removed, 3/4 Cup
Black pepper, coarse ground, 1 Teaspoon
Asofoetida, 1/2 Teaspoon
Cayenne, 1/2 Teaspoon
Salt, To taste
Sour Cream or Yoghurt, 2 Cups Ghee, For frying

Clean the dal and rinse repeatedly until the water pours off clear. Cover with fresh water and soak the dal for about six hours. Top off with more water as it's absorbed. Afterwards, drain the dal well and put in food processor or blender to grind. Do in two batches so you won't overwhelm the grinder. Add scant water, about 6 Tablespoons, and grind until a smoothly fluffy paste is produced, but the dal still has a bit of its shape left (i.e., don't liquefy it). You'll want to turn off the grinder and stir several times, to mix the unground dal down into the blades.

Put dal paste in a bowl and mix in all the other ingredients. Heat the ghee in a frying pan. Shape six dal patties from the mixture, about ½” thick by 2 to 3” in diameter. Slide them carefully into the ghee and let fry for about 5 minutes, not touching one another. Turn over and fry until both sides are reddish-brown and crisp. Gently fold the fried badas into a bowl of sour cream or yoghurt, and offer at room temperature.

Dwarka Khandvi

Buttermilk, 5 Ounces
Bengal Gram flour, 1/4 Pound
Jalapenos, 2
Ginger, fresh, 1 Inch
Turmeric, 1/2 Teaspoon
Salt, 1-1/2 Teaspoon
Coconut, grated, 1 Tablespoon
Coriander leaves, fresh, 1/2 Cup
Red Chilis, flakes, 1/2 Teaspoon
Mustard Seeds, black, 3/4 Teaspoon
Asofoetida, 1/4 Teaspoon

Grind together the jalapenos and ginger with a little water to form a paste. Set aside. Finely chop the coriander leaves, mix with coconut and set aside. Mix together the buttermilk, gram flour and one cup of water. Now mix all these ingredients together (everything except for the chaunce) into a smooth solution. Cook over a medium flame until all the water has been absorbed and a soft dough like consistency has been obtained. It should be pliable enough to spread.

Grease the reverse side of 2-3 steel thalis (or a cookie sheet) with a little ghee and spread the mixture as thinly as possible over it. The number of thalis you will require will depend upon the thickness of the dough you spread. Spread the dough while it is still hot. Once you have finished spreading, use a knife to cut the dough into 1 1/2" to 2" wide strips. Roll the dough up like a jellyroll or swiss roll.

Heat ghee for the chaunce, and add the mustard seeds until they splutter, then the red chilies and asafoetida. Pour the chaunce over the prepared Khandvi. Garnish with coconut and coriander, and offer warm or at room temperature.

Eggplant Brahmastra

Eggplant, 4 Medium
Ghee (or olive oil), For frying
Kosher Salt, To taste
Cream Cheese, 12 Ounces
Ginger, fresh, 2-1/2 Inches
Red Chilis, roasted and diced, 3
Black pepper, coarse ground, To taste

Choose medium-sized eggplants that are relatively uniform in diameter. Cut them into sliced rounds, about ¼” thick. Pour ghee or olive oil into a bowl, and thoroughly coat the eggplant slices in oil. Lay out on a baking sheet and sprinkle kosher salt on top. Bake at 425 degrees Fahrenheit for 45 minutes, or until the rounds are crispy and brown. Flip over once during baking. When done, remove and let cool slightly. Meanwhile, cream together the cream cheese, finely diced ginger, diced roasted red chilis, and black pepper. Make a ‘brahmastra sandwich' by spreading some of the cheese mixture onto one slice, then putting a second slice on top. Once all are assembled, re-heat in the oven for just a few moments before offering.

Bitter Melon Chips

Bitter Melons (Kerala), 4 Large
Salt, 1/4 Cup
Ghee, For frying

Cut the melons in half length-wise. Use a spoon to scoop out all the spongy center and seeds. These can be set aside for later use (e.g., fry and add to sabjis). Cut the melon halves into thin-sliced chips and place in a large bowl. Thoroughly coat the chips in salt, put a weight on top of them, and let sit for about an hour. Thoroughly rinse off the salt and gently squeeze/pat the chips dry. This will remove some of the bitterness from the melon. Fry in ghee until they're crispy. Drain and set aside until ready to offer, warm or at room temperature.

Banana Raita

Bananas, just ripe, 3 Large
Yoghurt, whole milk, 2 Cups
Sour Cream, 1/2 Cup
Cayenne, 1/4 Teaspoon
Nutmeg, 1/4 Teaspoon
Honey, 2 Tablespoons
Lemon juice, 1 Teaspoon
Coriander, 1 Teaspoon
Chat Masala, 1/2 Teaspoon

Blend all the ingredients together, then mix the thin sliced bananas into the raita base. Chill and offer.

Radha Red Plum Chutney

Red Plums, ripe, 3 Pounds
Butter, 4 Tablespoons
Coconut, shredded, 3 Tablespoons
Sugar, 1-1/2 Cups
Coriander, 1-1/2 Teaspoons
Cardamom, powdered, 1/4 Teaspoon
Camphor crystals, A Pinch

Melt the butter in a heavy bottom pot. Add the coriander and cardamom and coconut and sauté for a minute or two. Remove the stems and pits from the plums and cut into quarters. Add to the butter/spice mixture and heat to a boil, then reduce the heat to medium low and simmer covered for 20 to 30 minutes, until the plums lose their shape. (The riper the plums, the less you'll need to cook them down.) Stir often to keep from sticking. Once cooked down, add the sugar, and continue to simmer uncovered for another 45 minutes, until the chutney gets a nice, thick glaze. Remove from heat and stir in the camphor crystals. Mix well, and offer at room temperature or chilled.

Mother Yasoda's Sweet Rice

Basmati Rice, 1 Cup
Ghee, 2 Tablespoons
Yoghurt, 2 Cups
Fresh Fruits (berries, melon, mango, papaya), 1 Cup
Chenna, ½ to ¾ Pound
Milk for Chenna, 2 Quarts
Lemon juice for Chenna, ¼ Cup
Coconut, fresh ground, 3 Tablespoons
Jaggery, 1/8 Cup
Cardamom, powder, 1/2 Teaspoon
Black Pepper, fine, To taste

Saute the basmati rice gains in a little ghee until they brown a shade or two, then steam the rice in the usual way. Spread out to cool, separating the grains so moisture will evaporate. Make the chenna in the usual way, pressing for 20 minutes with medium weight. Break the chenna down with a rolling pin to remove the threads, then mix the coconut, jaggery and cardamom into the chenna. Roll into small balls, about ½”, and fry in ghee until golden brown. Add the black pepper to the yoghurt, then gently fold in the rice, fruits and sweetmeats. Chill and offer.


Chickpea Flour (Besan), 1 Pound
Sugar, 2 Pounds
Raisins, 1 Pound
Figs, dried, chopped, 1/2 Pound
Walnuts, chopped, 1/2 Pound
Dried cherries or cranberries, 1/4 Pound
Camphor, 2 Pinches
Ghee, For frying

Stir water into the flour to make a thick but liquid batter. Heat a few inches of ghee in a wok or deep pan. Put the batter in a colander or utensil with holes, and force through so it drips into the ghee in ‘noodles'. Fry until golden brown, then set aside. Make a heavy sugar syrup by boiling the sugar in the water until it's fully dissolved. Add the dried fruit and nuts to the sugar mixture, stir well, then add the camphor. From the circa 1972 devotee recipe book in our Recipes/Cookbooks section:

    “Plenty of camphor should be used (the first lugdoo I tasted was made under Srila Prabhupada's personal supervision. When I bit into it the small of camphor shot up my nose very distinctly. The experience was vivid and ecstatic….. When properly made this (along with kachories) is one of Srila Prabhupada's top favourites.”

Next, put the noodles in a colander, and set it above another pan to catch the liquid (for later use). Pour the sugar/fruit mixture over the noodles. The noodles should become soft and sticky on the outside, but should remain a bit crisp in the middle. Now squeeze the sticky noodle mixture in big balls, making 2 inch lugdoos.

Thandhai Anise Cooler

Cardamom, green pods, 20
Black peppercorns, 30
Fennel seeds, 12 Teaspoons
Khas Khas (white poppy), 1 Cup
Cashew pieces, 12 Teaspoons
Almonds, raw blanched, 35
Raisins, 35
Rosewater, 2 Teaspoons
Sugar, 10 Tablespoons
Milk, 3 Cups
Water, 5 Cups

Grind the cardamom, pepper and fennel and set aside. Grind the khas khas and set aside. In a food processor, grind the nuts and raisins to a fine paste, using scant water as necessary. In a blender, add 1 cup of water and the ground nut and spice mixtures and blend for several minutes, until smooth and creamy. Ad the remaining water and blend for another two minutes. Pour the liquid from the blender through a few layers of cheesecloth to remove the particles. (Keep for use in another preparation.) Add the strained liquid to the milk, mix in sugar and rosewater, chill and offer.