New Vrindaban Brijabasi Spirit

 ( Recipe From the Bahulaban Deity Cookbook, as Complied by Mother Vedapryia, August 4th, 1980 ) Ingredients: (Makes 25 Cups) 1/2 Cup Butter 4 Cups Raw Potatoes, Peeled and Sliced 12 Cups Boiling Water 10 Cups Tomatoes, Peeled, Sliced, and Diced 4 Tsp. Sugar 2 Tsp. Salt 1/4 Tsp. Paprika 1 Tsp, Asafotida Pinch of […]

(from the Bahulaban Deity Cookbook compiled in the 1970s) 1 gallon fresh whole milk    1/2 tsp. ground cardamon 1 cup rice                          1/4 cup raisins               1 cup honey                1/2 tsp. powdered saffron Bring milk to boil, then add washed rice. Stir fre­quently to keep bottom from sticking. Add saf­fron, cardamon, and raisins. Keep at a constant […]

( from the Deity Cookbook compiled in the 1970’s) Make a Chaunce With: 2 Tbsp. Ghee 11/2 Tsp. Salt 1/2 Tsp. Pepper 1  Tsp. Asafoetida 1/2 Tsp. Thyme 2 Tbsp. Chopped Coriander Leaves In a Pan of Ghee, Deep Fry 6 Potatoes Until Golden.  Add Potatoes to Chaunce.  Add 1 Cup Steamed Peas. Mix Well, […]

(from the Deity Cookbook compiled in the 1970’s)  2 c. basmati rice (washed rice well)  1/2c. edible pod peas (diced)  1/4 c. silvered almonds  1 tsp. hing  11easp. ground black pepper  3 tsp. salt  1/2 c. butter

( from the original Hare Krishna Cookbook ) Ingredients: 2 Cups yellow or green split peas 2 Cups yoghurt Ghee for frying 1 1/2 Cups water 1 1/2 Cup salt 1/4  teas. Cinnamon 1  Tab. Ground Coriander 2  Tab. Sage 1  Tab. Ground Cumin 1  Tab. Turmeric 1/2 teas. Cayenne 1 1/2  teas. Salt 1/4  […]

(from the Deity Cookbook compiled in the 1970’s) Cut Plantain into thin pieces, deep fry in medium-high Ghee, Sprinkle with salt and top with sour cream.

(from the Bahulaban Deity Cookbook, compiled in the 1970’s)Ingredients: 1 Tbs. Salt 1 Tsp. Pepper 11/2 Tsp. Asafoetida 1 1/2 Tsp. Tumeric 3 Tbsp. Ghee Cup Cauliflower in Tiny Flowerettes 3 Cups Cooked Rice Fresh Chopped Coriander Leaves Sprinkle Spices In Ghee And Pan Fry. Add Cauliflower Bits and Pan Fry Until Tender. Cover Pan […]

1 cup unsalted butter 2 cups sifted chick-pea flour 2 cups sifted confectioner’s sugar 1 1/3 cups dry shredded coconut 1/2 cup chopped walnuts or almonds (unsalted) Melt butter in frying pan. Slowly add sifted chick­ pea flour. Stir continually until chick-pea flour is roasted and turns a bit darker. Add coconut and ‘stir a […]

(Taken from the Bahulaban Deity Cookbook compiled in the 1970’s) INGREDIENTS: 6 MED. POTATOES, CUT INTO 1/2″ CUBES AND HALF BOILED 1/4 CUP BUTTER 10-12 FENUGREEK SEEDS 1/2 TSP, CAYENNE 1 TSP, PEPPER 1 TSP. SALT MELT BUTTER IN PAN AND COOK FENUGREEK SEEDS. ADD CAYENNE, PEPPER, SALT, AND POTATOES, COOK ON MEDIUM HEAT UNTIL […]

(From the Deity Cookbook Compiled in the 1970’s) INGREDIENTS:   3 TBSP, GHEE 1 1/2 TSP, ANISE SEEDS 1/4 TSP, CUMIN SEEDS 1 TSP. CLOVES 1/2 TSP. ROSEMARY 1/2 TSP. PEPPER 1/8 TSP, THYME  1/2 PINEAPPLE, CUT IN SMALL CUBES    1 CABBAGE, CUT IN THIN STRIPS     1 1/2 TSP, SALT 1/2 CUP SEEDLESS RAISINS, STEAMED 3 […]