BROCCOLI SOUP WITH MILK

Ingredients:

1 .Medium  Broccoli

1 Table spoon salt

2 Medium potatoes

½  Tea spoon black pepper

1 little cinemon

1 Daphne leave

½ Lt Milk

1 tea spoon curry powder

½ Lt Boiling water

½ glass chopped parsley

1 tea spoon cumin powder

1 tea spoon mint powder

1 tea spoon mustard seed

1 Table spoon Ghee

2 clove seed

125 gr.milk cream

Preparing:

Boil broccoli and put blender. Mince the potatoes, fry with mustard seeds in ghee. Add cummin powder, clove seeds, black pepper powder , curry powder and water. Put the boiled broccolies on blender and add minced potatoes and all spices. Put milk and salt. Cook on the light heet. After boiling turn off  the heater and add milk cream on the soup.

SUKHE ALOO

Ingredients:

  • 1⁄2 tea spoon black pepper, ground coarse
  • 1⁄2 Table spoon dry-roasted cumin seeds, crushed coarse
  • 1⁄2 tea spoon chat masala, if available (try an Indian grocery)
  • 1⁄2 cup plain yogurt
  • 1 1⁄2 kg  fresh potatoes suitable for boiling
  • 3     Table spoon          ghee or olive oil
  • 1     tea spoon salt

Instructions:

1. Peel the potatoes, cut them into 1-inch cubes, steam until tender, and cool.

2. Combine the black pepper, cumin seeds, chat masala, and yogurt in a 1-quart mixing bowl.

3. Drop in the chunks of potato and gently toss and roll them in the seasoned yogurt. Set aside and marinate for 15 minutes.

4. Heat the ghee or olive  oil in a heavy  frying pan over a medium to medium-high flame until a haze forms over the surface. Add the potatoes and salt, and then stir-fry until the potatoes form a golden crust.

PREPARING GHEE (PURE BUTTER)

PREPARING GHEE (PURE BUTTER)

Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water — so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body. Ingredients

•1 kg unsalted butter

•cheesecloth

Directions

1.1

Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.

2.2

Allow the oil (ghee) to separate from the milk solids.

3.3

Periodically remove the foam that accumulates at the top.

4.4

When the oil is clear in color, the ghee is done.

5.5

Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.

6.6

Cover the jar and store at room temperature.

MUSHROOM SOUP WİTH CREAM

Ingredents:

25O gr. Mashroom

2  Potatoes

1  fresh green pepper

2  cloves seed

250 gr milk cream

½ lt milk

½     lt water

1 table spoon ghee

1 table spoon salt

1 tea spoon mint powder

½ tea spoon black pepper powder

1 table spoon pure wheet flour

1 table spoon cumin powder

1 Daphne leave

Preparing:

Wash the mushrooms and peel thin slices. Grate the potatoes thickly. Cut the green pepper in thiny peeces. Put a little water in wheet flour and mix. Exept milk cream, all material mix together.

Boil them on medium heat and  stir it from time to time. Add milk cream and turn the heat to low. After 1-2 minutes later the soup is ready.

THE MOST IMPORTANT THING IN THE WORLD: COOKING!

In the first years of my marriage I did not like cooking a lot. I left home very early to go to the work and came back very late. I only cook on Sundays and put them into the deep freeze. And we ate those foods all week. But we did not realize that in deed we were eating garbage : ) (more…)

(Turkish) Neden Vejetaryenizm

Sorry, this entry is only available in Turkish language.

Ekadasi Calendar

All dates and times listed here are calculated for Kolkata, India, as referred to at Sri Chaitanya Saraswat Math, Sri Nabadwip Dham. This calendar is based on the translation of the Bengali Vaisnava Calendar, “Sri Gaudiya Parvva Talika,” compiled by Sriyukta Dibyendu Bhattacharyya, M.Sc., B.T., Jyotibhushan, Headmaster. Translated to English by Sripad Bhakti Nirmal Acharyya Maharaj.
Click here to view calendar …

What Is Prasadam?

Prasadam is MERCY in Sanskrit. Before eating food, we offer it to Lord Krishna. When we eat this kind of offering food which is PRASADAM, we receive the mercy of the Supreme Personality of Godhead. Offering food to Sri Krishna and take the prasadam is a spiritual activity.
Prasadam is an extraordinary food. When we are offering our foods to Sri Krishna, we speak of honouring prasadam. Honoring prasadam helps us to develop love of Sri Krishna. So by eating prasadam we make advancement in spiritual life.
When we take our prasadam we should practice doing. So, if we are in a prayerful mood its better. Honouring prasadam means to treat the prasadam.
We must remember that to take prasadam is extraordinary. It is the perfection of eating. Prasadam is transcendental to mundane reality. When eating we should consider the spiritual value of the food we take. Sri Krishna has accepted it and it has become spiritually identical to Him. In this way, by eating prasadam, we  become purified. Our conciousness and our cells  will full with Sri Krishna’s love. So Prasadam is a transcendental food.
Preparing, offering and eating prasadam is DEVOTIONAL SERVICE or BHAKTI YOGA…

What is Ekadasi?

Ekadasi is a Sanskrit word for number 11. It means the 11th day of each half of the month in the Vedic lunar calendar. So there are two Ekadasi days in each month on the Vedic calendar. One is in the first half of the month whilst the moon is waxing, or growing. This is known as the bright fortnight. The second  is in the second half of the month whilst the moon is waning, or shrinking. This is known as the dark fortnight.
Ekadasi has been set aside for us to observe a fast to please Krishna and is a special day for devotees. Bread, pasta, lentils, rice, as well as beans and preparations made from bean flour doesn’t eat on ekadasi.
We can fast on Ekadasi  in order to minimize the demands of the body so we can engage more of our time in the service of the Lord by chanting or performing  some other devotional service. The best thing to do on  these fasting days is to remember the pastimes of Krishna and to hear His Holy name being sung and chanted. On the day of Ekadasi we should plan to chant more rounds and read more devotional literature.  If possible we should spend more time with devotees.
So as we can see Ekadasi is a time for us to develope our spiritual  capacity. lIt is a time for us to increase our practice and to put a little more effort into our devotional service.


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