Bhoga (Recipes for Thakurji)

Comment

Comment by Ganesh Parvatkar 1 day ago

how to prepare sweet rice?

Comment by Lalita Sakhi Prabhu ji, on August 31, 2010 at 4:09am

Looking at all the recipies i noticed alot of them are very hot &spicy.??
Isn't there a way to keep the spicy part off the recipies. I cannot have anything tht's real spicy...

Comment by Lalita Sakhi Prabhu ji, on August 31, 2010 at 4:06am

any places to get veggie/indian cook books?

Comment by suraj parkash sehgal on August 20, 2010 at 3:54am

Hari Hari Bol..........................

Comment by Bhaktin Bharani on July 18, 2010 at 8:59pm

Peanut Sundal

Peanuts 2 cups
Green chillies 2
Mustard 1/4 tsp.
Urad dhal 1 tsp.
Lemon juice 1 tsp.
Curry leaves a few
Cooking oil 1 tsp.
Salt 1/2 tsp.

Method
Cook peanuts and salt with little water and keep it aside. Fry mustard, urad dhal, green chillies, curry leaves. Add cooked peanuts to the above and let it cook for 5 minutes. Add lemon juice and mix it well.

Tasty sundal is ready for offering to Lord Krsna.

Comment by Bhakta Tony on July 13, 2010 at 11:28am

I can eat this every day!

Button Soup



1 bag lentils rinsed and drained

1 can chick peas washed and drained

2 cups tomato puree = 1 large can

1-1/2 teaspoon hing

2 teaspoons salt

1 teaspoon sugar

3 dried chilis seeded

4 – 6 cups water



Heat oil in a large non-stick frying pan over med-high heat. When the oil is hot- but not smoking, add the chili. Fry for a few moments then add ½ teaspoon of the hing. Stir momentarily then add the drained lentils- stirring constantly for approx. 10 minutes to absorb oil and

spices.



Now with a 5 quart sauce pan on high heat, add enough olive oil to lightly coat the bottom of the pan. When hot, add the 1 teaspoon hing and rest of the hot chili. Then immediately add the tomato puree, cooked lentils and chick peas, return heat to med-high, adding enough water- “approx. 4 – 6 cups,” to make a soup of thin consistency.

Add 2 teaspoons salt and 1 teaspoon turbinado sugar.



Adjust heat to a rolling simmer and cook covered stirring when needed to avoid burning..



Cook until lentils are tender enough to easily crush between your fingers

Comment by Bhakta Tony on July 13, 2010 at 11:26am

This one is very east to make...

Potato and Cottage Cheese Rolls with Cranberry Sauce

PREPARATION TIME: 30 minutes
BAKING TIME: 30 minutes
YIELD: 8 rolls
2 to 3 medium baking potatoes, boiled and peeled to make 2 cups (500 ml) mashed potatoes
1 cup full-cream cottage cheese
1-1/2 teaspoons salt
1/8 teaspoon black pepper
1-1/2 cups plain flour
1 teaspoon baking powder
70 g (21/2 ounces) butter, cut into little pieces
2 cups sour cream
1 tablespoon butter, reserved
1-1/2 cups cranberry sauce
1. Mix the mashed potatoes with the cottage cheese, 1 teaspoon salt, and black pepper. Set aside.

2. Combine the flour, remaining salt, and baking powder and sieve into another large bowl.

3. Rub the butter into the flour mixture with your fingertips until it resembles a coarse meal. Add half the sour cream to this flour mixture and work into a soft but not sticky dough you may need to add more flour. Knead the dough on a lightly floured board for a few minutes.

4. Gather the dough into a smooth ball and, with a rolling pin, roll it on the floured board into a (8-inch x 12-inch) rectangle.

5. Spread the potato and cottage cheese mixture in a smooth even layer over the pastry. Roll the pastry to form a (12-inch) long roll. Cut it into 8 sections.

6. Place the 8 swirls of pastry on a buttered baking tray. Melt the reserved butter and brush it over the pastries. Place the tray in the center of a preheated 390°F oven and bake for about 1/2 hour or until the pastry rolls are golden brown.

7. Remove the rolls from the oven and place on individual serving plates topped with liberal spoonfuls of sour cream and cranberry sauce. Serve hot.

Comment by Bhakta Tony on July 13, 2010 at 11:25am

This is one of my favorites!

Matar alu takari

Vegetable and cheese stew


2 Tablespoons Ghee or oil
6 cloves
2 cinnamon sticks, 3 inches long
1/2 teaspoon ground cardamom seeds
3 bay leaves
6 potatoes, peeled and cubed
1 lb. fresh peas
1 teaspoon turmeric
1-3/4 cups water
6 medium-sized tomatoes, skinned and quartered
1 teaspoon grated fresh ginger
1/4 teaspoon grated fresh nutmeg
1/2 teaspoon brown sugar
2 teaspoons salt
2/3 cup sour cream
1 tablespoons chopped fresh coriander leaf
3/4 cup almonds lightly toasted
8 ounces paneer cubed and deep fried

Put the ghee or oil in a large saucepan over medium heat. When it begins to smoke, toss in the cloves, cinnamom sticks, ground cardamom and bay leaves.

Stir-fry for about 30 seconds, then put in the potatoes. Fry them for 15 minutes, frequently scraping the botton of the pan with a spatula, until they are lightly browned.

Add the peas and turmeric. Stir once, pour in the water and cook for 10 minutes with the pot covered.

Then add the tomatoes, along with the grated ginger and nutmeg, the sugar and the salt. Stir to mix and cook covered for 5 more minutes.

Now fold in the cream, the coriander leaves, the almonds and the fried paneer cubes. Remove the whole spices. Heat for a few minutes more before serving.....

Comment by Bhakta Tony on July 13, 2010 at 11:24am

Mixed Vegetable Curry with Coconut Milk

PREPARITION AND COOKING TIME: 30-40 minutes
YIELD: enough for 6 persons

3 tablespoons ghee
1 tablespoon minced fresh ginger
2-3 hot green chilies, seeded and chopped
One 1-inch cinnamon stick
10 fresh curry leaves
1 teaspoon yellow asafetida powder
1-½ cups stringless green beans, cut into 1-½ inch lengths
1-½ cups potatoes, cut into ¾ inch cubes.
1-½ cups broccoli, cut into florets.
1-½ cups zucchini, cut into ¾ inch cubes.
1-½ cups cauliflower, cut into florets.
1-½ cups carrots, cut into ½ inch chunks.
1 teaspoon turmeric
1 teaspoon coriander powder
1-½ - 2 teaspoons salt
1 teaspoon sugar
1 cup coconut milk
½ cup water
¼ cup chopped fresh coriander leaves

1. Place the ghee in a heavy 5 quart saucepan over moderate heat. When hot, drop in the ginger and chilies and sauté for 1-2 minutes. Add the cinnamon stick and curry leaves, and sauté for another minute. Sprinkle in the yellow asafetida powder. Stir briefly, then add all the vegetables, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.
2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30—40 minutes, or until the vegetables are tender. The quantities suggested yield a fairly dry curry, cooked slowly for 30—40 minutes. If a more moist curry is desired, increase the quantity of coconut milk to 1-½ cups and the water to 1 cup and cook over a higher heat for less time. Fold in the chopped fresh coriander leaves and serve hot.

Now offer to Krishna!

Comment by Bhakta Tony on July 13, 2010 at 11:21am

Pistachio Milk Fudge
(Pista Burfi)


PREPARATION AND COOKING TIME: about 1½ hours
YIELD: 36 small pieces of fudge

2 litres fresh whole milk
1¼ cup sugar
1 teaspoon ghee or unsalted butter
½ teaspoon powdered cardamom seeds
1 cup raw blanched pistachio nuts, chopped fine.

Combine milk, sugar, ghee and cardamom in a 5-litre saucepan, preferably non-stick. Bring the milk to a rolling boil over moderate heat and continue to cook it, stirring occasionally with a wooden spoon for about 45 minutes, or until the milk has reduced to a thick bubbling creamy mass, about half its original volume.

Continue to reduce the fudge, stirring continuously with gently rhythmic strokes for a further 10 minutes, or until the mixture resembles a thick paste.

Add the pistachio nuts, reduce the heat to medium low, and cook the fudge, stirring and scraping with the wooden spoon for further 20 minutes or until the mixture becomes a thick dry lump. Remove the pan from the heat and allow the mixture to cool for one minute. You should have about 2½ cups fudge.

Transfer the fudge to a shallow, buttered tray. As the mixture cools a little more, use a buttered spatula to shape it into a smooth, flat cake, about 15cm square. Allow the fudge to cool for a further one hour.

With a minimum of handling, slip the sheets of silver or gold foil over the fudge and press down gently with the backing paper, allowing the foil to adhere to the fudge.

Cut the fudge into 36 pieces with a sharp, buttered knife. You may need to wipe the knife clean after each cut. Alternatively, divide the still-warm fudge into 36 pieces and press into decorative molds. Serve, or store in airtight containers for up to 2 weeks.

Now offer it to krishna!

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