paratha

This looks like the stuffed version, but its not and its quicker to make. Super simple for breakfast along with jam, chickpea stuffing and so on. Often made with ghee in the dough and folded to create flakiness, but i discovered its unnecessary for one in a hurry. A lot of times, I just grab from the fridge available chapati dough which can be cooked like a paratha just as well (just less flaky, so maybe I invented something new like a chappara?).

INGREDIENTS:

2 cups flour

salt, as desired

1 T ghee (opt.)

water (start with 3/4 c)

ghee for frying

PREPARATION:

1.  Add salt and rub the ghee into flour if used.

2. Add enough water until a semi soft dough is formed. Start with 3/4 c, add more if needed. Humidity and other factors affect final result. Also, keep in mind that the dough softens more from sitting awhile before cooking. Knead well and leave aside covered for at least 30 minutes.

3. Roll out like chapatis and cook on one side in a cast iron skillet until bubbles form. Drizzle a little ghee on top and flip over (cooked a lot like a grilled cheese sandwich).

4. Cook on other side a few seconds until brown spots form, drizzle on a little more ghee and flip over once more. While cooking the paratha will puff up and you can press down with a spatula to aid the process. Remove from heat and cover with a kitchen towel until ready to offer.

There are videos on YouTube for more help (the folded, flaky kind here). Some use a tava or wok shaped pan, but I just use a cast iron griddle and get good results. These are really worth learning to make and become super simple and quick with practice. Although some call a paratha also a chapati, to my knowledge a paratha is made by using ghee or oil, while with a chapati, a little butter or ghee may be added at the end of cooking it over a separate flame. Also chapati, roti and phulka are basically the same thing, just the words are different according to region, I suppose.

muffins or sweet bread

Many variations may be had by adding things like mashed banana, blueberries, pumpkin puree, chopped various nuts, peanut butter, carob chips...



whatever you are in the mood for, but here is the basic recipe with walnuts and raisins added:

Preheat oven 350 degrees.
INGREDIENTS:
3 c whole wheat flour
1 1/2 c organic sugar
6-8 T ghee or melted butter
1/4 t salt
1 t cinnamon powder (opt.)
3 heaping T yogurt or sour cream (or use a generous dose of whey or yogurt whey)
1 T baking powder
handful of coarsely chopped walnuts
handful of raisins
water

PREPARATION:
Whisk all the dry ingredients together with the ghee or melted butter.
Add yogurt and enough water to make a semi thick batter. Stir lightly.
Bake in muffin tins or baking pans for 22 minutes or until firm to the touch or a toothpick comes out of the centers clean.
Offer one to Krishna piping hot in a bowl and pour cold milk over it.

BANANA BREAD
As noted above, add bananas and scoop into a baking pan rather than muffin tin to make a banana bread. I use less sugar if they are very ripe sweet bananas and maybe a little nutmeg...and usually skip the raisins...Otherwise it is basically the same recipe.

WANT TO OFFER SOMETHING EXTRA SPECIAL?
Bake some banana bread. Slice into serving portions.Top with generous portions of whipping cream and sliced bananas!

MORE In the rare case of leftovers, here's a link to homemade breakfast cereal.

vaadas

Protein packed urd dahl is used here. I like serving these with rice for a hearty breakfast.

INGREDIENTS:
1 c urad dahl, cleaned, washed and soaked overnight
2 c yogurt
water
cayenne
1/4 t hing
1 t salt
ghee for deep frying

PREPARATION:
1. Drain and pulse grind with water in a blender the soaked urd, a little at a time, adding water and scraping down the sides with a spatula until smoothe.
2. Add more water if needed to get a batter that falls very slowly from your hand.
3. Add hing and salt. Mix well to make fluffy.
4. Form into balls and drop into hot ghee. Deep fry until golden brown and crisp. Drain on a towel.
5. Add to yogurt a couple dashes of cayenne and salt and a little water if thick since the vaadas will soak it up. Stir well then fold in the fried vaadas

whole wheat sauce

Many variations of spice and vegetable combinations can be used with this basic veggie sauce.

INGREDIENTS:

• 3-4 T butter or ghee
• 1/2 c atta flour
• 2 1/2-3 c water, depending on desired thickness
• ground black pepper
• salt, as desired
• cooked vegetables, your choice ( pictured above is broccoli, spinach and paneer also works well)

PREPARATION:

1. Saute the flour in butter about ten minutes to get the raw taste out.
2. Meanwhile, bring the water to a boil in a separate pot.
3. Gradually stir the boiling water into the lightly toasted flour; stir well with a whisk to get the lumps out. Add more water (it can be cooler) until you get a gravy like consistency. Your vegetables can be a bit watery, too.
4. Add your cooked vegetables and salt and pepper and stir well.

VARIATIONS: Make the sauce as a vegetarian gravy with a tad of molasses and serve with large slabs of tender paneer for a devotional Thanksgiving meal.

avocado milk shake

Ewww. That's what people have said when I tell them this smoothie was made with avocados, but after they taste it, its a different story:

INGREDIENTS:
4 c fresh whole milk
1 1/2 very fresh and ripe avocados, no browning
1/2 c organic sugar

PREPARATION:
Put all in a blender and blend until smooth.

Since this beverage has a green tint, it'd be nice to offer on Lord Rama's appearance day!

Simple Wreathe

Since one's home is a little Krishna temple, it is nice to decorate it for His pleasure and for the pleasure of all who enter there. Here's a simple wreathe idea to grace an entrance way this season, made from whatever is easily available.

MATERIALS
pine needles
small pine cones
wire
hot glue or craft glue
white tempera paint
ribbon
grand kids (optional- to splatter on the paint)

PREPARATION

The wreathe pictured here was made from pine needles and cones gathered nearby. The wire is from the long twistie ties (like around bunches of spinach or broccoli) available from the supermarket. The paper is first burned off of each one.

1. Shape the pine needles into a wreathe while binding them securely with the wire. (It may be helpful to wear gloves unless you don't mind being pricked by the needles a bit.)
2. Glue on pine cones as desired (Hot glue or craft glue is desirable. I didn't have anything but some leftover papier mache paste and....amazingly it worked. They've been stuck on there for weeks now). Then lay the wreathe on a large newspaper and splatter generously with white tempera to imitate snow.
3. Finish with a ribbon and a piece of wire in the back to hang with.

Most recent wreathe here.

What's Cool About Hot Milk

Found this article on whole milk. It's about time milk stops getting a bad rap, and it should be added that refrigerated milk is also in an unnatural state. The best way to take milk is to boil it first, with a little natural sugar (or a little honey after boiling). Boiled milk becomes light and is easiest to digest, and the sweetener slows down digestion to aid absorption. Also Indians are famous for adding varieties of condiments to their hot milk for further health benefits (or according to any ailments to aid in healing power). A favorite in our house is ground cardamom powder.

To derive the many benefits of taking milk, therefore, there's a whole science to discover from the Ayurveda which also calls milk an elixir, an all around healthy food that aids in the development of one's spiritual consciousness.

INGREDIENTS:
4 c whole fresh milk, preferably unpasteurized
2 T sugar
1/4 t cardamom powder
1 heaping T of sweetened whipped cream(opt.)

PREPARATION:
1. Combine all the ingredients in a pot and bring to a boil three times.
2. Garnish with a dab of whipped cream.

VARIATIONS: There are many. A favorite is to add 2-3 t carob powder per cup of milk (and a little more sweetener if desired). Whip the carob with a little milk smooth in a blender first, then add it to the remaining milk in the pot along with sugar. Makes a fantastic breakfast drink on a cold morning. Other additions to experiment with include dates, ground roasted cashews and coconut flakes.

potatoes

Here is helpful advice from a package of potatoes about "handling potatoes":

• Store potatoes in a cool, dry dark place with good ventilation.  A burlap bag (such as a rice bag from the Indian grocer) works well to keep potatoes dry and ventilated.

• Don't refrigerate potatoes- doing so converts some of the potato's starch to sugar.
• Don't wash potatoes before storing; it speeds up development of decay.
• Don't expose them to direct sunlight, this turns them green and makes them bitter.
• Scrape away sprouts or green spots prior to preparing.

And here are a few of the many ways to serve them:

STIR FRIED POTATOES

INGREDIENTS:

• 4 potatoes, chopped
• 3 T ghee
• 1/8 t hing

PREPARATION:
1. Heat the ghee in a skillet until very hot.
2. Add the hing and few seconds later the potatoes.
3. Stir fry the potatoes on high until lighty brown and crispy.
4. Lower the heat and cover until tender.

BAKED POTATOES
INGREDIENTS:

• potatoes, preferable medium to large size
• ghee or butter
• salt
• black pepper
• sour cream (optional)

PREPARATION:

1. Preheat oven to 400 degrees
2. Select potatoes of equal size, if possible.
3. Rinse potatoes
4. Prick skins several times with a knife to allow steam to escape and prevent bursting.
5. Arrange on an oven rack.
6. Bake for 1 hour or until soft when poked with a knife.
7. Split each potato open. Add ghee or butter, salt and pepper. Sour cream is also nice.
8. Offer hot

PAN ROASTED POTATOES

1. Preheat the oven to 350 degrees
2. Wash, dry and slice potatoes into 3/4 inch rounds. 
3. Rub a generous amount of ghee onto the bottom of a skillet that has a tight fitting lid.
4. Rub the slices of potato into the ghee both sides and arrange on bottom of the pan
5. Sprinkle with salt and pepper and any other favorite like roasted ground cumin or Italian seasoning
6. Put a lid on and bake 25-30 minutes or until tender (Best not to use glass lids, if you want them to last longer.
7. No pan with a lid? Try a cast iron skillet or other bakeable pan (lids are optional)

Offer hot

BOILED POTATOES

vegie soup for the soul

INGREDIENTS:
3 c assorted vegetables: celery, cauliflower, potato, carrots...chopped into bite size pieces
water
3-6 T melted butter or ghee
1/8 t hing
1/4 t black pepper
1 t basil flakes
1 t oregano flakes
salt
1 t lemon juice (opt)

PREPARATION:
1. Add enough water to cover the vegetable in a medium sized pot. Add basil and oregano and bring to a boil, then simmer until tender. Mash a little bit to thicken, but keep it soupy.
2. Chaunce in the butter the hing. After the smell comes out, also chaunce a few seconds the black pepper, then pour into the soup
3. Add salt and lemon juice as desired

For some real "soul food", be sure to offer to Krishna before taking. Serve piping hot with wedges of freshly baked bread.

VARIATION: potato soup with fresh basil

Homemakers In Training

“Many girls enter marriage and motherhood without a clue as to what’s required, and they quickly fall into despair. We must tell our daughters of the sacrifices that homemaking demands—but also of the unsurpassed rewards it offers… 'Think of your daughter as your homemaking intern.'"
 
Many women who grew up during the 1960's hippie era, were caught between a generation  that did not pass on to them the things they really needed to know, thus making it very difficult for them to pass on those things to their own children. In fact, many women must spend a good deal of time just trying to figure things out while their children were growing up at a rapid pace. It's difficult to lead when still in training.

But it doesn't have to be that way with your daughters, nor your grandchildren and daughters-in-law. Here is a list of links from this blog that may help to prepare them for married life:

SUGGESTED GOALS:
By the time they are grown, daughters should be able to:

• show appreciation for a life of devotion within her domestic prescribed duties for the pleasure of Srila Prabhupada and Krishna.
• demonstrate practical skills needed for this aim
• demonstrate a servant attitude

SUGGESTED DISCUSSIONS AND ACTIVITIES MAY INCLUDE:
(the links give general ideas or ideas to start with)

1. LOVING THE LORD;
This involves development of the heart via:
Nine Ways
Sravanam
Kirtanam
Vishnoh Smaranam
Pada Sevanam
Arcanam
Vandanam
Dasyam
Sakhyam
Atma Nivedanam

2. MAKING YOURSELF INVALUABLE
This involves making a house a home, the foundations of a sane society:

Cooking Lessons
Godly Housekeeping
 
Arts and Crafts (Also 64 arts)
Simple Living Skills

3. RELATIONSHIP IS LIFE
This is what makes us persons, and its possible to make our relationships smoothe and happy. As girls mature the following topics of domestic devotion may be covered, as appropriate:
Know Your Duty
Happy Marriage Secrets
Dharma Patni Challenges
Mother Nurture (best learned assisting mother and or extended family and with younger siblings)
The Lives of Extraordinary Women

4. HEALTH IS WEALTH
Without it, all the above becomes difficult:
Health and Beauty Tips

Home Nursing
Spiritual Health

"Women should be very expert in cooking. That is their natural tendency. They should be educated how to cook nicely, how to please the husband, how to take care of children. This is Vedic civilization.' (Srila Prabhupada, Room conv. Baltimore July 7, 1976)

Cooking Lessons

Suggestions for our homemaking interns (one of these days, I may add links):

COOKING FOR KRISHNA
Three essentials

KNOW YOUR INGREDIENTS
Healthy foods
Using what's available
Sattvic Foods
Ayurveda: Rasa, Vipaka, Virya, Prabhava

SHOPPING
Shopping and food selection, seasonal and local foods
A Bhoga Shopping List
 Reading Labels, "Natural Flavors"
 Food transport and storage

PLANNING
Menu Planning
Perishable items first
Variety, color, texture, tastes...
Food Combinations
Recipe Substitutes
Menu Suggestions

COOKING BASICS:
Reading a recipe- How to chaunce, braise, roast, mince, toast, stir fry, etc
Handy Cooking Tools
Collected Cooking Tips

HOMEMADE INGREDIENTS:
Butter (Makhan) and Buttermilk
Glorious Ghee
Making Yogurt
Fresh Cheese Making (Paneer)
Wheat Meat
Homemade Noodles,
Jam Making
Toasting Nuts
Fresh Peanut Butter
Garam Masala
Mango Powder (Amchoor)
Ginger Powder
Chili Powder
Powdered Sugar
Brown Sugar
Vanilla Sugar

BEVERAGES
Lassi
Strawberry Lassi
Strawberry Banana Nectar
When Life Hands You Lemons
Carob Banana Smoothie
What's Cool About Hot Milk
Avocado Milk Shake
Banana Lime Beverage
Buttermilk

BREADS AND PANCAKES
Chapati
Paratha
Stuffed Paratha
Quick Radish Paratha
Puris
Banana Puri
Atta Dosa
Corn Wheat Dosas
Pudla
Urd Dahl Dosa
Grilled Cheese Chapati
Bread Making
Sweet Pancakes
Muffins
Fluffy Biscuits
Corn Bread; Fried Corn Bread

CEREALS AND RICE
Vegie rice
Vegie rice variations
Spinach rice
Upma
Kichari Step by Step
Vegetarian Nutloaf
Granola

DAHLS AND SOUPS
Split Pea Dahl
Toor Dahl with Eggplant and Tomato
Mung Soup
Toasted Mung Bean Soup
Besan Yogurt Soup
Cream of Pumpkin Soup
Bean Soup
Chili Non Carne
Chickpea of the Sea
Vegie Soup for the Soul
Urd Dahl with Tomatoes
Potato Soup

SUBJIS
Spinach with Paneer
Spinach with Potato
Broccoli Subji
Okra Tomato Subji
Eggplant, Chickpea and Tomato
Tomatoes with Paneer and Yogurt
Pumpkin and Potato Subji
Broccoli and Peas in Tomato
Cauliflower Tomato Subji with Fresh Basil

APPETIZERS
Ginger Candy
Bitter Melon Recipes - stuffed, stir fried, and deep fried

CHUTNEY
Plum  (or Cranberry) Chutney
Tamarind Chutney
Coriander Chutney
Tomato Chutney
Mango Chutney
Coconut Chutney
Apple Chutney
Pineapple Chutney
Banana Chutney

PASTA
Homemade Noodles in Tomato Sauce
Past with Stir Fried Vegies

RAITAS AND SALADS
Spinach Raita
Banana Raita
Tomato Raita
Potato Coconut Raita
Long Bean and Coconut Salad
Cucumber Raita
Chickpea Raita
Salad Dressings
Salad Combinations

DESSERT
bananas 'n cream
carob peanut butter halava
carob brownies
fruit fritters
apple samosa
mango dream
cranberry cake with golden sauce
sandesh
kheer
burfi
malpoura
halava
simple shrikhand
apple crisp
apple sauce
cheese cake
carob chip cookies
stuffed dates

EKADASI FAVORITES
curd patties
Potato Pizza
Hash Browns
carrot halava
Potato Tikkis
Stir Fried Vegies

SNACKS AND SAVORIES
Vegetable Samosa
Chidwa
Popcorn making step by step
Iddlis
Cauliflower Pakoras
Pumpkin Pakoras
Dokla
Quick pizza
Vaadas

MORE ABOUT COOKING
Creating Garnishes 
Cooking Quantity
Tasty Take-outs
Outdoor Cooking

cranberry chutney

For the perfect vegetarian Thankgiving feast:

INGREDIENTS:
(serves 100)
32 cups fresh cranberries
water for blending
5 T ghee
3 T grated ginger
4-8 crushed dried chilis (or 4 t chili seeds)
8 t coriander powder
10 c sugar

PREPARATION:
Blend the cranberries
Chaunce in ghee the ginger. When just beginning to brown add the chilis and cook until ginger is fully browned. Add the coriander powder. Stir and immediately add the blended cranberries. Add the sugar. Cook until thick.

pumpkin and potato subji

Got pumpkin? Try this recipe:

INGREDIENTS:

4 c fresh pumpkin, cubed
4 c potato, cubes
3 T ghee
1/2 t mustard seeds,
1 t kalonji seeds (available at asian grocery)
1 cinnamon stick, 

1/4 t hing
2 cardamom pod seeds
2 whole cloves
2 bay leaves (opt)
1 t ground coriander
1/2 t fenugreek seeds
1 c yogurt
1 t ground roasted cumin
1/4 t chili powder
1/2 t turmeric

1/2 t sugar
2/3 c water
1 t lemon juice


PREPARATION:
1. Chaunce in ghee the mustard seeds, kalonji seeds, and cinnamon stick. When mustard starts popping add hing, cardamom, cloves, bay leaves, coriander, fenugreek seeds and yogurt and pumpkin and potatoes in quick succession.
2. Add the cumin, chili powder, turmeric, sugar and water. Stir and bring to a boil.
3. Then lower the heat, cover and cook until the vegies are tender.
4. Stir in lemon juice.

VARIATION: pumpkin and potato w/ peas and cauliflower
1 t mustard, 2 cloves, 1/2 t fenugreek, 1/4 t hing, 1 t coriander, 1 t gr. roasted cumin, 1/2 t bl. pepper, 1/2 t turmeric, 1 t brown sugar

Don't feel like cutting up and peeling a pumpkin? Bake it semi tender first, peel and chop and add to the potatoes when near done.

potato and spinach (aloo shak)

INGREDIENTS:

2 bunches of spinach, washed and chopped

1-2 potatoes, peeled and chopped small (smaller than pictured makes crispier taters)

2 T ghee
1/4 t yellow hing

1/4 t black pepper

1 t coriander powder

pat of butter (opt)
squeeze of lemon juice (opt)

salt

PREPARATION:

Chaunce the ghee with hing, black pepper and coriander powder. Add the potatoes and stir fry a few minuts on medium high heat until they begin to shrink and slightly brown. Add the spinach and turn down the heat to cover and simmer until the potatoes are tender. Add salt, as desired

VARIATION: deep fry the potatoes in ghee first and then toss them in at the end of cooking.

potato patties

(Also called "tikkis")
INGREDIENTS:
4 potatoes
1 t ground roasted cumin
1/2 t black pepper
1 T grated ginger
1 T chopped fresh coriander leaves
1/2 t turmeric
pinch of cayenne
1 T lemon juice
salt, as desired
1/4 c fine pearl tapioca, soaked for 1/2 hr. and drained
1 T arrowroot powder (optional)
ghee for pan frying

PREPARATION:
1. Boil the potatoes until done. Cool a bit and peel and mash.
2. Add the remaining ingredients and stir well.
3. Form into patties and pan fry until brown on each side.

These may also be deep fried like tater tots. Make sure the ghee is almost smoking. If the mixture is not holding together, use the arrowroot. Do not stir until beginning to brown.

A SIMPLER VARIATION Use as desired:
fresh jalapeno chillies, finely chopped
chopped fresh coriander (cilantro) or parsley
ground black pepper
salt
lemon juice (opt)

Both varieties can also be pan fried in ghee rather than deep fried.

olive oil lamp

This little lamp came in handy this evening after a major power outage. Gave a bright, steady light.

DIY Olive Oil Lamp

I used an old candle holder and filled it part way with olive oil (I've tried soybean oil before this, but it gave off a strong odor). I made my wick from a strip of an old 100% cotton dhoti and twisted it, soaked it in salt water and dried it. For wire, I used an extra long piece of wire from the grocery store that was used to hold a bunch of broccoli together. I burned the paper off of it first and let it cool before handling.

It burns slowly and well. For more light, I just pull up more wick. Only problem may be getting whats labeled 100% pure olive oil but is mixed with low grade oils by the manufacturer anyway. In any case, use oil lamps in a well ventilated area.

See The Olive Oil Scam

Yikes! Blueberry Stains!

After a grand feast, I discovered a blueberry stain on a favorite sari. What to do? The stain has already dried on. An Internet search suggested:

"Flush the stain with cool water as soon as possible. Mix 1 tbsp. of white vinegar with ½ tsp. liquid laundry detergent and 1 qt. of cool water. Soak the stain in the solution for 15 minutes, then rinse with cool water. Inspect clothing to see if any trace of the stain remains. If the stain isn't gone, dip a sponge in rubbing alcohol, blot and gently rub the stain until it lightens. Rinse the item thoroughly, then launder using chlorine bleach if it's safe for the fabric."

This helped after soaking a long time, but the best and simplest advice was this:

"To remove blueberry stains from clothes drench the stain with vinegar then pour boiling water over the stain. The stain will disappear before your eyes!"

OR

It is recommended to simply stretch the stained clothing over a heat proof bowl and secure it with a rubber band. Then pour the boiling water (carefully -- you don't want to burn yourself!) over the stained area, at a height of 2-3 feet. Repeat as necessary until the stain is gone.

Launder as usual.

Well, I'm glad to say the above worked, and best of all, I have a new stain removal tip to add to my collection!

Krishna's Blessings

Don't feel like cleaning? Here's some inspiration:
(Author Unknown)

Thank you Lord for this sink of dirty dishes; we have plenty of food to
eat. Thank you for this pile of dirty laundry; we have plenty of nice
clothes to wear.

And I would like to thank you Lord, for those unmade beds; they were so
warm and comfortable last night. I know that many have no bed.

My thanks to you Lord, for this bathroom, complete with all the splattered
mess, soggy, grimy towels and dirty lavatory; they are so convenient.

Thank you for this finger-smudged refrigerator that needs defrosting so
badly; it has served us faithfully for many years. It is full of cold
drinks and enough food for two or three meals. Thank you Lord, for
this oven that absolutely must be cleaned today; it has baked so many
things over the years.

The whole family is grateful for that tall grass that needs mowing and the
lawn that needs raking; we all enjoy the yard. Thank you Lord, even for
that slamming screen door. My kids are healthy and able to run and play.

Lord, the presence of all these chores awaiting me says; You have richly
blessed my family. I shall do them cheerfully and I shall do them gratefully.

Even though I clutch my blanket and growl when the alarm rings; Thank you
Lord, that I can hear. There are many who are deaf.

Even though I keep my eyes closed against the morning light as long as
possible, Thank you Lord, that I can see. There are many who are blind.

Even though I huddle in my bed and put off rising, Thank you Lord, that I
have the strength to rise. There are many who are bedridden.

Even though the first hour of my day is hectic, when socks are lost, toast
is burned, tempers are short and my children so loud, Thank you Lord, for
my family. There are many who are lonely.

Even though our breakfast table never looks like the pictures in magazines
and the menu is at times not balanced, Thank you Lord, for the food we
have. There are many who are hungry.

Even though the routine of my job is often monotonous, Thank you Lord, for
the opportunity to work. There are many who have no job.

Even though I may grumble and bemoan my fate sometimes and wish my
circumstances were different, thank you Lord for life. Lord, Thank You!

burlap bag pillow (and more)

We get a lot of large burlap bags from the temple that the basmati rice comes packaged in. The two pictured here were extra large and each had a zipper closing, so I took them home and let them sit around awhile, waiting to see if any ideas how to use them came up. Then, right before I was going to let them go, I hit upon an idea to stuff them and turn them into pillow casings.

All that was needed was some filling, which I already had on hand (well, I had enough to at least fill one pillow fully) and some pillow cases for covering the filled bags:

Voila! A burlap pillow:

LATER NOTE: A really great way to have on the cheap pillow fillers: Got an old blanket with cover torn up? Remove the cover and fold the filling to fit the pillow. A great way to store it, too, in case you want to sew a whole new, beautiful patchwork cover to recover it later.

TWO MORE USES FOR BURLAP BAGS: Makes a nice drain pad for pots and dishes to air dry. Also the zipper kind make a great way to store potatoes! 

barats in yogurt

Also called "peef" (when made with split peas) as a beef substitute or found in other dishes such as with tomatoe sauce, barats are easy to make. My favorite variation is to use whole mung beans:

INGREDIENTS:
1 c whole mung beans or split peas
1 t ground cumin
1 t ground coriander
1/2 t ground black pepper
1/4 t hing (asafoetida)
1/2 t turmeric
1 t salt

PREPARATION:
1. Soak the beans overnight. Drain.
2. Grind the soaked beans in a food grinder or blender with a little water.
3. Add all the spices and mix well.
4. Scoop up with fingers or a tablespoon small batches of ground beans

and deep fry until brown and firm.

5. Soak in yogurt until softened. Offer to Krishna.

VARIATIONS: try split peas instead of mung

vegetable samosa

INGREDIENTS:
For the dough:
4 c atta or fine wheat flour
1 t salt
8 T melted butter or ghee
cold water

For the filling:
3 potatoes, chopped
1/2 small cauliflower, chopped
1 c fresh peas
5 T ghee
1 T grated fresh ginger
2 t cumin seeds
1/4 t asafoetida
1 t fenugreek seeds
1 1/2 t turmeric
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoon salt, as desired
1/2 teaspoon black pepper

Also:
ghee or vegetable oil for deep-frying

PREPARATION:
1. Rub the butter or ghee into the flour until like fine crumbs. Add enough cold water to make a nice dough similar to puris. Not sticky nor too dry but nicely pliable. Set aside covered while preparing the filling.
2. Chaunce in ghee the fresh ginger and cumin seeds until brown, quickly add remaining spices and then the vegetables. Stir a few minutes to coat with spices and cook the vegetables. Then cover and cook with a little water until done. Set aside to cool
3. There are different ways to make samosas. My favorite is to fill up a round of dough (rolled out like puris) and twist it closed manually. I think there's less chance of breakage from an improperly closed seal. Also less gadgets to mess with.
Another method is to use a mold or a machine for a neater finish:


4. Deep fry samosas in a wok with ghee until golden brown. Drain excess ghee and then offer to Krishna  hot with a favorite chutney.

Happy Janmastami!

A little late, but this picture is so awesome! Aren't They the cutest!

bread making

Occasionally, bread making with yeast for leavening is nice for variety and time saving, too, although yeast is a fungus and therefore not for offering to Krishna. So on occasion it is offered to Guru Gauranga. Also it should always be taken very fresh because yeast attracts yeast when bread sits uneaten.

INGREDIENTS:

• 1 t yeast
• warm water, about 1/2 c
• 2 c whole wheat flour
• 4 t sugar
• 1 t salt
• 1 T ghee or melted butter
• whey leftover from paneer making

PREPARATION:

1. Activate the yeast by adding it to a little warm water and a teaspoon of the sugar and let it rise in a warm place.
2. Mix the dry ingredients together.
3. Whisk in the melted butter or ghee until finely mixed.
4. Add the activated yeast and then slowly add enough whey to form a dough.
5. Knead very well.
6. Lightly oil with ghee and then set the dough to rise covered with a damp cloth in a warm place for 30 minutes.
7. Punch down and shape into a loaf or buns. Let rise another 45 minutes

8. Bake at 350 F for about 15 minutes or until nicely browned.

Slice cooled buns in half. Add butter; cheese; lettuce; cucumbers marinated in lemon and salt; black pepper; various sprouts, sour cream; grated green pepper, guacamole...or other favorite fillings.

Or toast and add butter, cinnamon and sugar, or cream cheese, or jam or hummus... or spread with yogurt cheese and top with sautéed cabbage. 

I love homemaking

A slightly edited text taken from Laine's Letters, a devoted wife, early riser and mother sharing her homemaker inspirations over the e-mail fence:

Dear Sisters,
I was thinking this weekend of the pleasures of homemaking and thought I'd share a few with you.

I love homemaking because my time is my own. I dictate how my day will go and that is an awesome thing in this world. Many high paid executives do not have the freedom that I have almost every day. I love homemaking because I get to decorate a room in exactly the way I like. 
I love homemaking because my kids get to lick homemade popsicles or smile with whipped cream and sugar on their lips.

I love homemaking because I can sit and read to my children all day if I want with every pillow we own under us.

I love homemaking because my uniform is a simple apron. When I put it on I feel like my grandmother and want to do so many "homey" things for my family.I love homemaking because I get to keep learning new things to make this home a special place. Last year I learned decoupage and tole painting. (Many things from a library book!)

I love homemaking because I get to work in my garden and cut beautiful plants from it to bring into the house.

I love homemaking because I get to listen to beautiful music all day long which causes me to think of my...LORD. My work doesn't even seem like work with Him on my mind.

I love homemaking because I get to cook some of the most wonderful food on a slim budget causing me to give thanks and praise to Him who shows me the way. I love homemaking because I can go to the library and check out other women's wisdom which inspires me in my own kitchen and home.

I love homemaking because I can stop my kids at any time of the day and say, "Let's pray."

I love homemaking because I can lay on my bed and have great talks with my kids about the LORD and life.

I love homemaking because I get to smell up my house with some of the best smells on earth: homemade bread, apple pie... baked beans, and cole slaw. And that's just one meal!

I love homemaking because I can feel the softness of yarn flowing through my fingers as I knit an afghan for my kitchen chair.

I love homemaking because I can sit with other women and their babies and compare struggles and trials; then come away feeling so much better to handle my own babies and struggles and trials. I love homemaking because I can look at each room in my house as a blank canvas to paint a beautiful picture on. And slowly, here and there, I pick up the beautiful treasures to make those canvases come alive with love.

I love homemaking because I create the atmosphere all day in my home. If I am at peace, they are at peace. And the King helps keep me at peace because I have spent time at His Throne in the early morning hours learning from Him.

I love homemaking because I have permission to fail while I learn. I have granted permission to myself recently which makes me feel a whole lot better about learning new things and not being afraid to fail.

I love homemaking because I can plan special little surprises for my husband that bring him such delight: homemade (mango pickle).I love homemaking because I fill little mason jars with homemade jams and watch my kids open them in anticipation for breakfast.

I love homemaking because when my kids are sick it is no inconvenience. I get to put them right to bed in their pajamas and bring them a (tray) with a flower, (herbal) tea, and some special treat to make them smile.

I love homemaking because I get to do things with beautiful fabrics. I love homemaking because I can gather my kids in my room if I am sick and have them take care of me or just lay next to me and play.

I love homemaking because I get to scrub my floors by hand just the way my grandmother did. Then I get to tell everyone to stay off the floor just like she did.

I love homemaking because I get to hang out my clothes on the line just the way my mother did and smell the sweet air in them when they come back in the house.

I love homemaking because I get to stretch a budget beyond measure which gives me great joy to see so much done with so little.

I love homemaking because I get to put a fluffy feather down comforter on everyone's bed and run them out to the clothesline on a windy day.

I love homemaking because I get to smell a freshly bathed child. I love homemaking because I can put a fresh tablecloth on my table and transform it into a fancy restaurant with a rose in the center.

I love homemaking because there is always a new recipe to try.

I love homemaking because I can sit in any room in my house and it is used to its fullest. No room is for show. Every room is pleasantly occupied.

I love homemaking because no one can make me laugh like my kids. I love homemaking because I can grab my camera and capture three muddy kids in a moment.

I love homemaking because I can take full advantage of all the seasons. Summer, Fall, Winter, and Spring never get by me. I love homemaking because I can bring home some books and know they will get read.

I love homemaking because I know my kids very well and can work with them like no other.

I love homemaking because if I am sick of being inside I can go outside. And if I am sick of being outside I can go inside.

I love homemaking because I can kiss my kids thirty times a day if I wantI love homemaking because the weather never affects my plans to stay home.

I love homemaking because it makes me more in awe of my mother, grandmother, and favorite aunts causing me to notice their work in great detail.

I love homemaking because my kids can get really dirty and jump in the tub before anyone's the wiser.

I love homemaking because I am the " LORD's Servant."

I love homemaking because I can watch a "Leave It to Beaver" or "Andy Griffith Show" and be inspired by June Cleaver or Aunt Bee to do a better job in my home.

I love homemaking because I have time to light candles, put on soft music, and start a fire in the fireplace.

I love homemaking because I know where my kids are.

I love homemaking because I get to be HOME. I love homemaking because God called me to this job and I love it!!!!

Love,
Laine
called to be a Homemaker of God