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.

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.

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.

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.

After years, when I met Krishna Consciousness and learned that  eating is a personal development method which starts with cooking , I terrified against the things we have done ourselves in the past. Then I sensed the importance of knowledge and consciousness beter .

Now I know that, the vibrations created by my thoughts and my feelings pass to the food that  I cook directly. For this reason I am trying to cook with the thoughts having love, joy and peace. But since it is difficult to have a positive mind always, it is easy to cook by chanting Maha Mantra.

MAHA MANTRA

“Hare Krishna, Hare Krishna, Krishna Krishna Hare Hare,
Hare Rama, Hare Rama, Rama Rama Hare Hare “

when I chant this mantra, my mind relieves and I can do cooking without thinking other things definitely.. And the meal fulls with the vibrations of the Mantra. My meals have been  loved more ever since I have applied this method.

I see myself an instrument in cooking. I only put all the materials together and the Mantra gives the tasteJ. The ingredients that come together with the consciousness of how I made the food not what I made, become wonderful mixtures with the help of magic touch of the Mantra. By this way, cooking have become an adventure, creation and a rituel for me.

In addition, I am very happy for trying to do my Guru Srila B.S. Govinda Dev Goswami Maharaj’s advice. Usually He says that;

“ Help to change the people’s consciousness by giving them prasadam (the foods that are made by praying for Sri Krishna).  This action is very useful and beneficial for you “

In the past, if people said to me that I would have a blog that would contain vegetarian recepies and the subjects about food, I would laugh. Whereas, now I am writing this blog : ). It is suprising to see how peoples’ interests are changing by time !

I hope this blog draw attention of yours. And I want to mention that I am open to the recipies that will come from you and your comments.

With Love…

Eternally your servant

Suddha Moyee D.D.