New Vrindaban Brijabasi Spirit

By Madhava Smullen Few prasadam stories from New Vrindaban’s history are as legendary as those of the late Amburish Dasa’s sweet rice and Pitambar Dasi’s ice cream. Straight from the cow barn and prepared by the cowherd couple with deep love and devotion, they were much-craved treats in the austere lives of New Vrindaban’s early […]

By Madhava Smullen Dharmakala Dasi’s destiny seemed set from the start – she grew up with the smell of fresh baked bread and cookies lingering throughout her home. “My parents had eight kids, so we didn’t really go out to eat – my mother just cooked constantly to feed us all,” she says. “So being […]

By: Madhava Smullen Over the years, New Vrindaban has been famous for a long list of mouthwatering prasadam dishes – Hladini’s cinnamon rolls; Radhanath Swami’s sandesh; Madri, Dharmakala and Kutila’s cheesecake; Dharmakala’s baked goods and milk sweets; Taru and Amburish’s sweet rice; Vani’s dokla and idli, and many more. But first, no story about New […]

( as taken fron the original Hare Krishna Cookbook ) 1 Cup raw white rice 1/2 Cup urad or mung dhal (split) 1/2 Cup yogurt Water 2 Teaspoon salt 1/2 Teaspoon cayenne Soak the dhal and rice overnight. Drain and blend in an electric blender, adding salt and cayenne, with just enough water to help […]

Recently asparagus started growing in New Vrindaban. Here is a recipe for asparagus soup sent in by Devadatta das. Looking at recipes on the web, All recommend milk and cream, most used chicken stock, A few pushed onion, NONE used potato. I don’t Dislike creme-of -**** soups but i try to substitute/reduce the lactoid portion. […]

2 1/2 Cups Tomato Paste 1/3 Cup Butter 1/4 Cup Water 1/4 tsp. Hing 1 Cup Sugar 1 Tblsp. Molasses 1 Tblsp. Salt 1 tsp. Crushed Chillis 1 1/2 tsp. Dried Parsley 3/4 Cup Lemon Juice 2 Tblsp. Soy Sauce 1/2 Cup Mustard (see mustard recipe below) Put all ingredients in a pot and simmer […]

Devadatta wrote in wondering if anyone ever uses leaves from the wild grapes growing in New Vrindaban to make dolma. Apparently he has been doing some cooking since he left NV.  And yes, THAT Devadatta, Palace construction crew alumni. Then: . And now, with some dolma: Clip the stems of large( 8″ DIA.) grape leaves, […]

“R: We have a lot of second-generation devotees that are vegans because they don’t want to see the cows slaughtered, and their parents are coming to us for milk, to get their children to have that milk product. “HHSS: It just really highlights that point that we really neglected Prabhupada’s instructions and we’re painting ourselves […]

Tridandi Goswami A.C. Bhaktivedanta Swami Founder-Acharya: International Society for Krishna Consciousness August 6, 1969 My Dear Kirtanananda, Please accept my blessings. I beg to acknowledge receipt of your letter dated August 2, 1969, and I have noted the contents carefully. Regarding your recipe for pickling foodstuffs, it is all right, but it will be nicer […]

by Gokulataruni d.d In memory of,Bhakta Seva Prabhu, I thought I’d write down and share the kacchori recipe that he taught me many years ago, to the best of my memory it went something like this. Filling: 2  large potatoes (peeled and boiled) 1/2 head of cabbage (chopped into tiny cubes and fried) Chaunce: (Heat […]