Bhoga (Recipes for Thakurji)

Comment

Comment by Dipti Naik on February 18, 2010 at 2:02am

Hare Krishna,

Ajinomoto is the trade name for mono sodium glutamate (MSG). there is a confusion reg. its status as veg or non-veg- seemingly some kind of animal protein is used in its manufacture...anyways I avoid it as it is supposedly not good for health.
and no it is not limbu ke phool- limbu ke phool is hindi name for citric acid

Comment by subhkrtdas on February 18, 2010 at 12:33am

aloo mutter
ingred green mutter mustard seed jeera turmeric dhania powder garam masala or mixed spice powder tomatoes potatoes
boil green peas and potatoes
heat little oil add rai ginger jeera tomatoesor tomatoe puree
then add mutter and potatoes

Comment by Neetu Bhojwani on February 17, 2010 at 9:45pm

Hare Krishna,
I want to ask - "is Ajinomoto veg? "( mostly used in Chinese food )

Comment by madhavi on February 17, 2010 at 8:08pm

hare krishna to all i believe i will learn to have some good recipes for bhog seva

Comment by subhkrtdas on February 11, 2010 at 3:32pm

vadha pav
ingred potatoes chilly ginger ,coconut
boil potatoes
remove the peels
little oil heat add jeera mustard seed and chillesand turmeric liittle hingh
mix the potatoes
make sml round dough and fry
serve with chutney sambhar and bread

Comment by subhkrtdas on February 11, 2010 at 3:24pm

moong dal bhajia famous snack in maha laxmi temple
soak moong daal
grind into paste with little water

add chilly salt ginger deep fry
and serve with chutney

Comment by subhkrtdas on February 11, 2010 at 3:21pm

dalvadha
ingredient
chaanadal, chillies little salt, coconut cut into pieces
soak chanaa dal for few hrs
grind chana dal it become paste
heat oil mix paste of chana dal wioth coconut chillies and salt deep fry and serve with cocnut chutney

Comment by subhkrtdas on February 11, 2010 at 3:14pm

medhuvadha
ingredient uraddal, oil, jeere,cut sml pieces of cococonut
method
soak uraddal 6to 8 hrs grind uraddal add very little water while grinding mix the dough nicely wih hand add jeera and sml pieces of coconut
heat oil make balls and insert your thumb and finger to the balls and deep fry until it becomes little brown
serve with coconut chutney and sambher

Comment by Bhaktin Bharani on February 1, 2010 at 11:53pm

http://www.recipe.iskcondesiretree.info/

Comment by Kavita.Sanjeev.Devnani on January 22, 2010 at 2:21pm

CHINESE VEGETABLES IN HOT SAUCE

A spicy version of sweet and sour vegetables.
Cooking Time : 10 min.
Prepration Time : 10 min.

Serves 4.

Ingredients

10 cauliflower pieces cut in thumb size
1 capsicum, sliced or squared
10 baby corn (parboiled)
1 medium size carrot sliced thumb size (parboiled)
10 french beans (parboiled), sliced and cut thumb size
a pinch Ajinomoto powder
3 teaspoons finely chopped ginger
1/2 tsp hing
2 teaspoons finely chopped green chillies
1 teacup tomato puree
2 teaspoons cornflour
half glass water
2 tablespoons oil
salt to taste

Method

1. Parboil the vegetables and you can use the remaining stock as plain clear soup added with salt and pepper.
2. Heat the oil in a wok or frying pan on a high flame. Add the ginger, hing and green chillies and stir fry over a high flame for a few seconds.
3. Add the vegetables (stock/remaining water removed) and Ajinomoto and cook for a few minutes.
3. Add the tomato puree.
4. Mix the cornflour in 1/2 cup of water and add to the vegetables.
5. Add the salt and cook for a few minutes. If you like, add a pinch of sugar.
6. Serve hot with steamed rice or just as dish on its own to our dear Lord Krsna and enjoy the prasadam.

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