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"I have received the cheese you have sent, and although it was nice, there are yet some improvements to be made. The improvements are that first you should put the cheese in a frying pan and stir vigorously, adding 1.4 of sugar. While on the fire it should be stirred and mixed as nicely as possible. Then while it is cooling it should still be stirred as nicely as possible. Then when it is cooled you should knead it to make dough. When it is soft enough you can shape it into squares or round shapes as you like. The cheese you have already sent was not bad, but this procedure will improve upon it further."

Srila Prabhupada Letter to Kirtanananda, 07-21-69

Standard Devotee Diet

Srila Prabhupada recommended a standard diet for the devotees, and instructed that all of the temples should follow it every day. That menu follows:

      Simple farina cereal with nuts and raisins
      Milk (steaming hot), or yogurt in the summertime
      Chick peas (raw, soaked overnight)
      Ginger root (raw)
      Oranges, apples and/or bananas


      Dal made with freshly ground ginger root and freshly ground spices
      Subji made with ghee, freshly ground ginger root and freshly ground spices


      Milk (steaming hot)

Srila Prabhupada's Favorite Recipes

One of the many wonderful features of Yamuna devi's classic cookbook, "Lord Krishna's Cuisine", is the wealth of references to recipes Srila Prabhupada taught to the devotees or particularly relished himself. Some recipes he mentioned in relationship to a particular festival, temple or pastime. We've often searched the cookbook for this sort of information while preparing for a feast, and find that many of the references to Srila Prabhupada aren't included in the book's index. For speedy reference, we've composed an index of all the recipes with references to Srila Prabhupada.

Srila Prabhupada Talks About Prasadam

We also find a wealth of information on cooking, prasadam recipes and Indian food custom contained within Srila Prabhupada’s lectures and room conversations. Following are a number of interesting passages:

Breakfast Menu
Cooking Laktha, Cow Dung
First Class Prasadam
Garden Vegetables
Ice Cream
Lunch Menu
Mint Chutney
Nim (Neem)
Puffed Rice (2)
Ratha Yatra Feast
Temple Prasadam

Srutakirti: Srila Prabhupada? For breakfast just fruits?
Prabhupada: Yes.
Srutakirti: Milk?
Prabhupada: No. You can... Cashew and ginger. And you make, what is called, channa. In the lunch make cheese. Cheese, cheese. Fry it, and make preparation.
Srutakirti: Tomato and cheese?
Prabhupada: Tomato, cheese, potato. Yes. And fried peanuts? And salad, fruit.

Srila Prabhupada Morning Walk, 05-08-75

Prabhupada: Hare Krsna. (break) Make ata, kneading very nicely, just like you do for capati, but make lump, round balls, around the fire. The same fire upon, one pot rice, one pot dal. And down, these small, round ata. Just like you make for capati. Go on. Then, after some times, you see, everything is prepared. Boil very nicely. Then these ball should be put into ghee, and the dal should be chaunce. It will be first-class.
Upendra: These ata balls, they...
Prabhupada: Just like you knead ata. Same.
Upendra: And they're put into the mixture, I mean to say, the...
Prabhupada: Make in the kandi(?) fire. Kandi fire is like this.
Upendra: Oh, yeah.
Prabhupada: So upon the top there is one pot rice, one pot... And round that fire put these balls.
Upendra: Do you have to turn them?
Prabhupada: Yes.
Upendra: Turning them little...
Prabhupada: When it is downside little blackish, then turn. It is difficult?
Upendra: No, it sounds very simple, almost too simple. You take these balls, bread balls...
Prabhupada: Then put in a ghee pot.
Upendra: Hot ghee or just ordinary ghee?
Prabhupada: Melted.
Upendra: Melted ghee.
Prabhupada: And dip it and take it out.
Upendra: This, I think this is a... This sounds like you're cooking out in the jungle.
Prabhupada: Yes. It will be very digestive. You can try one day.
Upendra: Yes. Bread balls.
Prabhupada: Put in kandi fire.
Upendra: Kandi?
Prabhupada: This gobar, cow dung chip.
Upendra: Cow dung chip is called kandi?
Prabhupada: Yes. Yellow(?) chip. They say in Hindi, kandi.
Upendra: Kandi.
Prabhupada: Or in Bengal it is called ghuntiya. Ghuntiya.
Upendra: Ghuntiya. Kandi or ghuntiya. And that's rice, dal and... What are these balls? They have a special name?
Prabhupada: Yes. This is called laktha. Laktha.(?)
Upendra: Laktha.
Prabhupada: Laktha.
Upendra: Laktha.
Prabhupada: This is the foodstuff for the tourists.
Upendra: For the tourists?
Prabhupada: A man is working. Now he has got with him rice, dal, ata. Now anywhere he can collect this dry gobar and set fire. And he has got his lota, and he's cooking. Very palatable and digestive.
Upendra: The balls, laktha, they're looking... I mean, when they are finished, they are looking brown or black?
Prabhupada: No, brown. Brown and blackish spot.
Upendra: Black spots.
Prabhupada: Then it is prepared, very... Just like loaf.
Upendra: Yeah, bread loaf.
Prabhupada: Then put it into ghee. That according to your... Put it long time or keep it or take it, as you can digest.
Upendra: It sounds... You may have instructed some devotees like this long time ago, because in San Francisco the devotees would sometimes make... Instead of making the capati, they would make the balls and put it in the oven and then afterwards put butter on it and sometimes honey. They like honey. They dipped in honey. But it was the same thing, only put in the oven because we didn't have this cow dung chip. You may have instructed then. I never knew where they got this idea of putting the balls in the oven.
Prabhupada: Oven is also good, but this is the best.
Upendra: This is the best. Best flavor, open fire.
Prabhupada: So you can try any day.
Upendra: Kandi fire.
Prabhupada: I may eat or not eat, but you try it, how it comes.
Upendra: Yes. First we'll get one...
Prabhupada: Kandi.
Upendra: Kandi.
Prabhupada: You can purchase. The kandis are going on. Ask somebody to..., who can keep it.
Upendra: And we put it in the clay stoves, the clay, the clay fire pot.
Prabhupada: No.
Upendra: No? Just open on the ground?
Prabhupada: Yes. No fire pot required. Simply gather together and set fire. That smoke is fire. It will increase. Just in a plate you can do it. This plate, the washing plate, that will do. It can contain four, five big kandi. That is sufficient.
Upendra: Rice, dal and laktha.
Prabhupada: Yes. Laktha. You can make experiment.
Upendra: Yes. I would like that. Sometimes we might find ourselves having to walk in...
Prabhupada: First of all purchase some kandi. And keep it in corners of... In this veranda keep it.
Upendra: It keeps... I see the farmers. They keep it in...
Prabhupada: Oh, yes.
Upendra: ...big... For long time.
Prabhupada: They go out, loaded. Ask the caukidara. He'll call.
Upendra: Do you want to go to the temple now? It's nine.
Prabhupada: Half past nine.
Upendra: Half past nine.
Prabhupada: Where is Tamala?
Upendra: I think in the next room. I haven't looked yet. Should I call him?
Prabhupada: Half past nine.
Upendra: Half past nine. (break)
Prabhupada: ...you can put masala, bhadraka,(?) little salt, little turmeric.
Upendra: Anise.
Prabhupada: Eh?
Upendra: Anise?
Prabhupada: Yes. And if the pots are made of earth, earthen pot, it is still better.
Upendra: When earthen pots are cooked with, they are finished afterwards?
Prabhupada: Yes. Throw it. That was the Hindu system. The earthen pot is used daily, and it is thrown away, specially for Deity. So Caitanya Mahaprabhu was sitting on the rejected earthen pots. Philosophy discussion was going on.
Upendra: With His mother.
Prabhupada: Yes. So earthen pot is so nice. Jagannatha Puri, they cook it in earthen pot and throw it away. It is very palatable. You can try an earthen pot.
Upendra: Yes. (aside:) I will make rice, dal, and preparation called laktha, bread balls that go around a cow dung fire, in an earthen pot.
Prabhupada: You can begin experiment, one, two, three, and become perfect.
Upendra: Yes.
Prabhupada: It is very digestive, very palatable and suitable for me, this kind of food. Yes. It will automatically increase appetite. It is so nice.
Upendra: It all sounds very natural and wholesome, clay pot...
Prabhupada: So you can try.
Upendra: ...cow dung fire, rice, dal, bread.

Srila Prabhupada Room Conversation, Vrindaban, 06-17-77

Tamala Krsna: ..... I tried one of those balls of bread. In America we call them "cannonballs."
Prabhupada: Which ball?
Upendra: Lakta.
Prabhupada: Oh. How do you like?
Tamala Krsna: Very tasteful. In America sometimes they put either butter or honey on them also to give it a little sweet taste.
Upendra: But they cook them in the oven, and these are cooked on cow dung. These are cooked on the cow dung, khandi, khandi.(?)
Tamala Krsna: :I was wondering how you were able to chew them.
Prabhupada: No, I could not.
Tamala Krsna: They're pretty hard. These are very good on the long sankirtana days. If someone has to go out for many hours, he takes some of these and puts them in his pocket. Then every hour he can eat one, and it gives him strength. Just like the villagers in India, they put in a little napkin. They put some... What is that? Dal. Chickpeas.
Prabhupada: The villagers, these grain soaked in water, they... Not cooked.
Tamala Krsna: Sometimes I have seen they sell on the streets some spicy dal? Hard? I think that's fried.

Srila Prabhupada Room Conversation, Vrindaban, 07-08-77

Prabhupada: I shall go. I shall speak. Give them very nice food. From tomorrow I will... If there are rascals, you'll bring. I will pay nice cook. Make varieties, very palatable food. Kichranna,(?) puspanna, rice, there are so many preparations. Paramanna. You do not make paramanna, kichranna,(?) puspanna. There are varieties of rice preparation. They know, the southern people, with curd, yogurt...
Mahamsa: Tamarind.
Prabhupada: Eh? Tamarind, so many preparations. So make like that. Why dog eating? They are not dogs. You cannot expect, because you are giving some dog eatable food, they will come. There must be one first class cook, and all our men should learn. There's no need of simply keeping unduly: Hare Krsna, Hare Krsna, Krsna, and sleeping. We don't want such men. Make a show. And do not know anything how to preach. Useless. The householder, the women should be engaged in cooking. Their children should be gathered together. One man... I have said many times, all the children should be taken in a room by one woman, and others should be engaged in the cooking department. I have seen it. Your country, America. When they go to church, all the childrens are gathered together in a room. Is it not?

Srila Prabhupada Room Conversation, Hyderabad, 12-10-76

Bhagavan: Zucchini?
Hari-sauri: This is zucchini? This?
Bhagavan: Yes. We should show Prabhupada each thing that we're doing. (break)
Devotee (1): These are flowers which decorate the vases, they are very tall. They put in the vases every day on the altar, Krsna, and this morning, taking garlands made out of this, smells very nice. Also the carnation. It was the one I gave you yesterday on your walk. It has a very nice scent.
Prabhupada: No, you have got this cucumber?
Devotee (1): Yes, there is cucumber.
Prabhupada: So if fresh, why not eat?
Hari-sauri: We have fresh cucumber every day.
Prabhupada: But when I take it does not appear to be fresh.
Devotee (1): These are bulk cucumbers.
Devotee (2): This is fresh cucumber from the garden.
Prabhupada: Yes.
Devotee (2): Tomorrow.
Prabhupada: The cucumber which is supplied to me, that is not fresh.
Devotee (1): It is from the market. We were not aware that they had cucumber in the garden, because I asked...
Prabhupada: You are not aware? Why not?
Devotee (1): I was not aware.
Hari-sauri: He's our supplier.
Prabhupada: At least one cucumber, and this chili, you can make a nice salad. You say that there's no peas?
Devotee (1): They are just ready actually, Srila Prabhupada. They're just ready for picking now.
Prabhupada: Oh.
Devotee (1): Beans you have had every day from the garden.
Hari-sauri: Beans are very stringy.
Prabhupada: Oh, so many fresh things.
Devotee (1): From the greenhouse they are actually.
Hari-sauri: What is this?
Devotee (1): That is zucchini, only very small. (laughter) We let them get big to feed so many devotees.
Prabhupada: Very nice, very fresh, so many things can be done.
Hari-sauri: This is zucchini?
Prabhupada: This called, this is, I do not know what you call. It is called komura.(?) It is very nice.
Hari-sauri: We used to call them marrows.
Devotee (1): Tomato. It's an Italian type of tomato, and there's another one.
Prabhupada: This is apple?
Devotee (1): Yes, that's for cooking.
Hari-sauri: Cabbage.
Devotee (1): Pears.
Bhagavan: They're growing chick peas. They're not ripe yet.
Devotee (1): You can see inside, inside the pod. They have to go yellow on the plant and then we pick them and then put them in sacks for the winter.
Bhagavan: We had a whole field planted of chickpea. They're very expensive here, so it's nice.
Prabhupada: So you have got immediately some pods?
Devotee (1): And also you have been taking the fresh coriander, dhane.
Prabhupada: Oh, nice. So, this pod?
Devotee (1): Peas, beans.
Prabhupada: You have got some?
Devotee (1): Yes, plenty, Srila Prabhupada.
Prabhupada: Bring all them. (laughter)
Hari-sauri: He supplies us every day. What's this? Woman devotee: This is lemon spinach.
Devotee (1): A type of sour spinach.
Bhagavan: Tastes like a lemon.
Prabhupada: Yes. Very good.
Bhagavan: Anything else hidden in here? This is our apple? Woman devotee: Sweet peas.
Devotee (1): There's many varieties of flowers in the gardens, many flowers for garlands for almost the next two months.
Prabhupada: Grow more, more, all these fruits, flowers.
Bhagavan: This is from ours? Woman devotee: Yes.
Devotee (1): Rose. We are growing 2,500... (break)
Prabhupada: Go and live happily. This is a...
Devotee (1): Pear.
Prabhupada: You have got puffed rice? So bring some this pod. I shall, with puffed rice, I shall take this.
Hari-sauri: How do you want them cooking?
Prabhupada: Yes, I'll take it. Let them bring.
Hari-sauri: Bring some now? (laughter)
Bhagavan: Glories to Prabhupada.
Prabhupada: Hare Krsna. (break) Give Mandakini these peas. Tomorrow she can utilize it for kacuri. I've asked her to make kacuri. Let them use this.
Hari-sauri: They must have only just come ripe just this last week.
Prabhupada: So many things are growing. Puffed rice, you simply make it hot, dry, take it away, and then take some of the peas, put very little ghee and masala and some peas, fry it nicely. Then put little water and cover it. When it is soft, you can add with it little the green chilis.
Hari-sauri: These big ones?
Prabhupada: Yes. Not very much, but little.
Hari-sauri: These are not very hot, the big ones. The small ones are the hot ones, but we don't have any of those left.
Prabhupada: That's all right.
Hari-sauri: Then mix them or keep them separate?
Prabhupada: No, keep separate. They should be very soft. And the puffed rice hot. Then mix with little ghee and masala. Then, I'll take little.
Hari-sauri: Jaya. (end)

Srila Prabhupada Room Conversation, Paris, 08-02-76

(Prabhupada is eating something:) What is this fiber? Finding? What are other things are there in the... Hmm? What is this? (Hari-sauri laughs) Hmm? Do they add anything more? Something reddish there?
Hari-sauri: Sometimes there's a few bugs in it. (laughs) There's some..., it's probably some strands from the mango, fiber from the mango.
Prabhupada: Do they add mango?
Hari-sauri: Yes, sometimes they put different fruits in it.
Pradyumna: Little oranges in there. You can put orange?
Hari-sauri: Strawberry and mango and this and that. They make it with some kind of ice cream machine.
Prabhupada: Hmm? This is not from machine?
Hari-sauri: No, this is from machine.
Pradyumna: You first made ice cream in New York, Srila Prabhupada? Someone told me that in 26 Second Avenue, did you make..., you made them ice cream when it was very hot?
Prabhupada: Hot?
Pradyumna: It was hot, no, the weather was hot, so you made.
Prabhupada: No, you can make ice cream in this, what is called, refrigerator. You can make.
Hari-sauri: Just make thick cream and put it in the fridge.
Pusta Krsna: "Ice" cream.
Prabhupada: (Prabhupada speaks some jibberish). Big, big words.

Srila Prabhupada Room Conversation, New Vrindaban, 07-02-76

Prabhupada: These are all local fruits? Or imported?
Atreya Rsi: Most of them local. Now we have a lot of local fruits.
Prabhupada: You grow banana?
Atreya Rsi: No, the banana is imported.
Parivrajakacarya: : From South America, they bring bananas.
Prabhupada: Grapes? Grapes you have got.
Atreya Rsi: Yes.
Prabhupada: Grapes, apple. Where is your eldest child?
Nandarani: This is Candramukhi.
Prabhupada: Oh. I saw you in Los Angeles?
Nandarani: Yes.
Prabhupada: You have got two or three girls?
Nandarani: Just two.
Prabhupada: Two. Is there arrangement for preparing khicudi with green peas?
Nandarani: With mung?
Atreya Rsi: With green peas.
Nandarani: With green peas. Yes.
Prabhupada: So make little khicudi and curry and okra vegetable.
Nandarani: All right. We have chaturi (?)and parata. You want that also?
Prabhupada: Oh, you have already made?
Nandarani: But I can make khicudi, that's all right.
Prabhupada: Oh. I'll take also little parata. Where is bathroom?

Srila Prabhupada Room Conversation, Tehran, 08-08-76

Prabhupada: Nowhere there is good cook except here. (laughter) Kirtanananda Maharaja is good cook.
Hari-sauri: He's trained everybody up very nicely.
Kirtanananda: Prabhupada knows how to flatter. Well, I think even we could not cook so good in Boston or New York. Without being in Vrndavana and the natural ingredients, it is not so...
Prabhupada: You can supply them ghee.
Kirtanananda: Yes, we can do that.
Prabhupada: You grow podina? Podina? Mint? Mint?
Kirtanananda: Mint? Yes.
Prabhupada: Chutney.
Kirtanananda: Mint chutney. How do you make mint chutney?
Prabhupada: I'll teach you. You have got mango?
Kirtanananda: Yes.
Prabhupada: I'll teach you. Chili?
Kirtanananda: They are not ripe yet. The plants are still too small.
Prabhupada: They are not giving chili?
Kirtanananda: Not yet, it is too early. In August. But I can get. I can get green chili. (break)
Prabhupada: So this was my dream, that a place should be there where we can get all nice foods, best foods, of milk. Krsna is fulfilling our desire. Everything's there. Simply these rascals they do not know how to live or to eat. Everything there. Intelligence is there, everything is there. Simply for want of training they have become rogues. Make them human beings, your countrymen. Everyone should follow the duty. Materially and spiritually. Anyway... Here is very nice. It is a winter season of Kali-yuga. These months, June, July, August, up to September?
Kirtanananda: No, actually up to November. The devotees like the winter, though.
Prabhupada: Oh, yes.

Srila Prabhupada Conversation, Toronto, 06-21-76

Prabhupada: That's all (laughing) we have said. You can do one thing. You have got nim tree?
Devotee: Yes.
Prabhupada: Take... I think you have got nim leaf dried?
Hari-sauri: Not since we've been in India. We've been using fresh nim leaves.
Prabhupada: You have got stock?
Hari-sauri: No. Not at the moment.
Prabhupada: That nim, if not in bara form, if you make some tablet, round. Something sticky.
Hari-sauri: (indistinct)
Prabhupada: Then I can take two pills in the morning. That will help. This nim, tickly, and bara is very good. But you people say that... (laughs)
Hari-sauri: The ghee's not.
Prabhupada: Ghee's not good, that I can understand. But without little ghee, we cannot eat at all.
Hari-sauri: There's no harm for a small amount. There's not much harm for...
Prabhupada: We have to take very little.
Hari-sauri: Wouldn't it be better just to take some fresh leaf?
Prabhupada: Fresh leaf, how can I chew it?
Hari-sauri: Too bitter. Hm. I'll get some dried. I can dry some on the roof tomorrow.
Prabhupada: Not dry. You have to take fresh leaf. But you have to make...
Hari-sauri: Just mash it. I can just mash it and make it. That would be all right.
Prabhupada: Or if you make two or three baras with nim, that is easy to take, and palatable. With chick pea flour, fresh nim leaf paste and equal quantity of chick pea flour. Just fry it.
Hari-sauri: Oh. Like those spinach pakoras.
Prabhupada: Yes. Arundhati was doing that in Vrndavana.
Hari-sauri: With nim leaf?
Prabhupada: Yes. She was doing nice.
Hari-sauri: You would like those for breakfast?
Prabhupada: Yes. That is good for the... So if Arundhati makes, she can come and tomorrow make one or two baras in the morning.
Hari-sauri: For your breakfast.
Prabhupada: So you are keeping your health all right?
Giriraja: Yes.
Prabhupada: All right.
Hari-sauri: Jaya Srila Prabhupada. (end)

Srila Prabhupada Room Conversation, Bombay, 01-08-77

Prabhupada: My mother was very much fond of pickles. After resting in the afternoon, she would take something very sour, pickle. We used to take with her also. (laughs) We were small children, my mother died when I was only 14 years old. (long pause)

Srila Prabhupada Room Conversation, Vrindaban, 11-03-76

Prabhupada: ...any expert in your country who can fry foodgrains in hot sand.
Bhagavan: Like they make puffed rice, I think, like that. I don't think so. They do it by machine.
Prabhupada: Puffed rice? How? What is that machine?
Bhagavan: When they make a thatcher, they use some kind of machine.
Prabhupada: But we can do it very easily. Sand should be very hot. You can make hot sand, it is not difficult. Any fire. And then take the grains in some, another pot, and put the hot sands under it and then agitate. And it will puff-puff-puff-puff-puff-puff, they'll be finished.
Bhagavan: Put the hot sand where?
Prabhupada: Sand is being heated in fire, so you put the grains in another pot and put the hot sand there.
Hari-sauri: Underneath the pot?
Prabhupada: Why underneath? I said another pot. You are so dull brain. Here is hot sand. I bring in another pot, the grains, and the hot sand I pour on it.
Hari-sauri: Pour on it, on top of the grains. Oh.
Prabhupada: Yes. And then agitate and then put the whole thing on a mesh and make it like this, again put the hot sand there. Is it clear? Then you get the puffed-up grains. That is very good food.
Hari-sauri: Devotees make popcorn.
Bhagavan: That's another thing.
Prabhupada: Popcorn, they fry it in ghee, hot ghee.
Hari-sauri: Not much though, just a little.
Prabhupada: No, I've seen it. They do it. But that is not very digestive. If you make this sand, hot sand...
Bhagavan: It's light.
Prabhupada: Very light. In the morning you can give them this puffed grains, then fruits and milk, very good breakfast. I mean to say all self-dependent. Yes. We should save time, as much for this purpose, for chanting, discussing grantha. Not for any personal so-called comforts. We can sit down anywhere on the grass here, and whatever available we make our food. This is the idea. Life will be sublime.

Srila Prabhupada Room Conversation, Paris, 08-03-76

Devotee: Srila Prabhupada, it will take about a half hour to get the puffed rice.
Prabhupada: No, no. Then you give me, little fruit or...
Devotee: Fruits?
Prabhupada: You have got that sliced? Bread sliced? No.
Devotee: Slices of bread, I have them here.
Prabhupada: The last one.
Devotee: The one we made last was a good one.
Guest (1): What bread is that?
Prabhupada: (Hindi) In Bombay it is very... Somebody told me that he made at his home. They do it at home.
Devotee: I think it's called rice.
Prabhupada: Rice, yes. In Bengali we call mudi. It is very popular, staple food for ordinary, everyone. In Bengal village, it is very popular because they're rice eaters. From rice they make this puffed rice. So they taking it in the morning. Puffed rice, mixed with molasses and cheese. It makes very good combination. Similarly... Puffed rice must be there, and fruits, like mango, banana, little molasses, and cheese mixed together. It is very nice. (indistinct) This jackfruit... Puffed rice is the vehicle for eating all this. Or if these things are not available, then mix with ghee, little and salt, pepper and, what is called? Cucumber.
Guest (1): Cucumber....
Prabhupada: Khira, khira. You know khira?
Guest (1): No, I have been only once to India.
Prabhupada: Oh.
Guest (1): Puffed rice, what is it called?
Prabhupada: In Bombay it is called kumula.
Guest (1): Kumula.
Prabhupada: You are in a different world.
Guest (1): Yes. Is it Bengali food though? In Bombay also?
Prabhupada: Yes. This puffed rice is used all provinces, all provinces, especially in Bombay and Bengal. I think everywhere, in Madras, U.P. In U.P. it is called bajiya, chaval chana bajiya.
Guest (1): Channa we have.
Prabhupada: No. Channa. That is called chaval. Puffed rice means chaval. From grains we have got varieties of foods. Grains, fruits, vegetables, milk, sugar, you can make at least four hundred, five hundred varieties.
Guest (1): From rice.
Prabhupada: No. From grains.
Guest (1): From grains.
Prabhupada: In the Marwari community is, that is called... channa, channa. Channa and ghee, they can make varieties of preparations. Channa powder, chick pea flour, besan, besan. You know besan? Yes. From besan they make so many varieties. Besan, ghee and sugar.
Guest (1): Puffed rice, how to cook it?
Prabhupada: Puffed rice itself is cooked food.
Guest (1): It's cooked food.
Prabhupada: Yes. Rice, puffed, fused. Not fused, puffed. No, it is not boiled.
Guest (1): We get it...
Prabhupada: It's a rough quality rice. It is not made from fine quality rice.
Guest (1): Unpolished.
Prabhupada: Unpolished, rough quality rice. It is washed nicely, then mixed with little salt, then it is fried, then it is... They know the temper, fried, then they get it out. In Bengal they make. My mother used to do it. Then on sand bath, hot sand you put this prepared hot rice and puff, puff, puff, puff, puff, puff, it becomes puffed. And then you take it out. And then mesh it, to get out of the sand. Then you cook it. It is cooked in sand bath, hot sand. All this bujiya, bujiya, grains. In India there is professional maker. You... They have got hot sand always ready. You take some grains, and then you put in the hot sand and put, put, put, put, put, put, then they mesh it, return it (indistinct). Even in Punjab, I think. I think you have seen also, they take the dough for professional bread maker. The householder they make the dough and took to a shopkeeper, and they make the bread. You haven't got to take the chaval, and make the bread. What is called that? Big, big...?
Devotee: Big bread.
Guest (1): Capati?
Prabhupada: No. Capati is different. Punjabis...
Guest (1): Papad.
Prabhupada: No, not papad. You have got papad?
Guest (1): Yes.
Prabhupada: Take papad. Not now, at lunchtime. (Hindi) So you can come at night?

Srila Prabhupada Room Conversation, Jakarta, 02-26-73

"Regarding your first question, while Lord Jagannatha is on His Ratha, and for the duration of the festivities for eight days following, bhuni kicrie may be offered along with other preparations. So for Rathayatra day feast should consist of bhuni kicrie which you make by first frying the dahl and rice in ghee. Also fry the vegetable with little ghee and massala. Then after the kicrie is cooked add some sugar, not enough to make it sweet, but just a little sweet taste, and some nutmeg, cinnamon, and other sweet spices. In this way it is like push pana. Other preparations may be a fruit salad, sweet rice, puris, a chutney, and a vegetable which is neither wet nor dry.

There is no need of a curtain for covering the Lord as He is being carried to His throne. For the eight days following July 5th the best thing is that Their Lordships remain in some new place very gorgeously decorated for Them and the program should be as much offering of feasts and Kirtana as possible. If it is not possible that They shall be able to remain in some new temple place, then they may return to London temple. I had suggested to Syamasundara. that this could be very nicely done at the chapel house at George's, but I have not heard from him in this connection."

Srila Prabhupada Letter to Yamuna devi, 06-24-70

Letter to: Brothers
Allahabad, 1 January, 1955
1st form No-1.

The circular letter addressing as "Dear Brother"
to be sent along with the Prospectus by book Post
2nd letter on receipt of the reply of the 1st circular letter.

(For inner members who are willing to live with us for spiritual upliftment)

Dear Brothers,

I am very much glad that you are willing to live with us. As already informed we have no restriction for admitting inner members, so far nationality, caste and creed are concerned. But the inner members will have to abide by the following rules, which are necessary as basic principles for spiritual upliftment. The inner members will not have
(1) illegitimate connection with women.
(2) He shall not be addicted to intoxicating habit. No member shall be allowed to smoke, chewing betel, drink tea etc. inside the house.
(3) He must be satisfied with "Prasadam" which will be served to him & must be strictly vegetarian. No inner member shall be allowed to eat fish, meat, eggs, onions, etc.
(4) the inner member shall not indulge in unnecessary indoor or outdoor games, sporting or gambling habit. The nominal boarding charges is Rs 25.-. No charges for lodging.
(5) the inner member must enroll himself as regular member in the A. B. or C. Category. Members with voting power will have to pay the scheduled monthly subscriptions The lowest rate of subscription is Rs 10.- per month. Any one unable to pay the membership fee may apply for free membership or lesser subscription for consideration of the Board of Executive members. The executive committee. can decide on it.
(6) The inner member is requested to rise early in the morning before sun-rise and finish his morning duties for inner & make cleanliness. And after finishing such duties, he will have attend to "Mangalaratric" service to be held in the temple of "Sri Caitanya Mahaprabhu & Radha Govinda".
(7) The inner members will be served with Prasadam after "Mangalaratric" (mostly some milk-preparation)
(8) After partaking the "Mangalaratrik" Prasadam, he shall attend the morning class of "Path Kirtana" in which chanting of the holy name of God along with musical instruments, will be sung before and after reading of "Srimad Bhagavad-gita" "Bhagavatam" etc. This function will continue from 6 to 8 in the morning. (9) After this a cup of milk along with other foodstuff will be served to the inner members as break fast.
(10) After breakfast the member can devote himself, for studying book in this connection which will be supplied to him by the League.
(11) At eleven noon, the "Bhogarati" service will be done in the temple and the members will be requested to attend this ceremony after bath, __.
(12) Just after "Bhogarati" function, the members will be served with "Prasadam" which shall consist of the following items: (1) Rice, (2) Dal, (3) Capatis with ghee (4) 2 curry (5) Bhija (6) Khicheries (7) ___ (8) Sauces (9) Pampar (10) miscellaneous.
(13) After taking "Prasadam" in the noon the member may take rest from one to three in the after noon.
(14) At three in the after noon there will again "Baikali" ceremony in the temple which the members will be requested to attend. And again at the end of the "Baikali" ceremony at about 4, the members shall be served with Prasadam consisting of a cup of milk & some fruits.
(15) the member shall then attend the Path Kirtana class from 5 to 7 in the evening as is done in the morning.
(16) from 7 to 8 pm there will be "Sandhyaratrik" ceremony in the temple & the members will be requested to attend to this.
(17) At nine in the night, there will be again Bhogarati ceremony which members will be requested to attend. After this "Prasadam" will be served consisting of capatis or rice with dal, currys & some milk preparation at the end.
(18) From 10 to 4 at night the members shall take rest for the night,
(19) After six months of living or earlier as the case may be the members will be expected to be initiated in the devotional service of Theism or Vaisnavism.
(20 For such initiation the member will have to accept "diksa" according to the rules of the Gosvamis & just become a qualified "Brahmin."
(21) Initiated members shall observe the "Ekadasi Brata" twice in a month and on that day he will be allowed to take only fruits & none of the cereals.
(22) Initiated members shall adhere his body with the marks of Vaisnavism;
(23) He shall chant the holy name of God systematically & regularly according to the rules of the Goswamis.
(24) He shall try to worship in the temple after learning the art from another co-worker. The initiated member is converted & accepted as bonafide Brahmin & thus he can enter the temple.
(25) He may enhance his spiritual education taking lessons from Geeta,
Bhagavata, Science of Devotion, Lord Caitanya etc. and prepare for the examination of Bhakti-Sastra, Bhaktisiddhanta, Bhaktivedanta etc. (26) If he desires to be a preacher, he will be trained up in that way & will be given the titles of ___ ___ ______ according to preaching capacity.

Bhaktivedanta Book Trust. HDG A.C. Bhaktivedanta Swami Srila Prabhupada.