Krishna recipes

This book first explains utensils, the art of combining dishes in menu-planning, and preparing, offering and eating an Indian meal. Then come 120 tested recepies, carefully chosen by the best cooks in the Hare Krishna movement for their diversity and ease of preparation. A colourfully illustrated, practical cookbook that not only helps you prepare authentic Indian dishes at home, but also teaches you about the ancient tradition behind India's world-famous vegetarian cuisine.

Every Sunday evening, the International Society of Krishna Consciousness in Culver City puts out a "feast" for the public. Some show up for the faith, some show up for the slow-cooked butternut squash and black beans.

“Koftas are succulent, Indian-style vegetable balls that can be served soaking in sauce or smothered in gravy. A number of vegetables are suitable for making kofta – potato, cabbage, caulifl…

Sabut Masoor Ki Daal- Red Lentil Cooked with Mild spices

A world famous Hare Krishna dish much loved and favourite of many. Slices of potato in an irresistibly rich, creamy and tasty sauce with a ...

Sharing a delicious and easy Indian Cauliflower Potato Curry known as Aloo Gobi and also declaring Masala Thursday theme for blog. Aloo Gobi or Gobi Aloo (Cauliflower Potato Curry) is relatively dr...

Aarti Sequiera shares an easy way to love cauliflower -- aloo gobi, a traditional Indian cauliflower and potato curry.

Cashew Rice with Peas Basmati rice is a traditional Indian rice. It is imported from the East and may be purchased at all Indian grocery stores and most health food stores. White rice or brown rice may be used, but basmati rice is extra special in that it is nutritious and has a very good flavor. Ingredients: 1 cup basmati rice ½ cup roasted cashew pieces ½ cup peas 2 tablespoons ghee pinch of turmeric pinch of hing ½ teaspoon salt 1 ¾ cups water Methods: Wash rice. In a 1-quart pan put 2…

Here are the gems.