Nityananda Prabhu and Jiva Goswami in the Holy Dham Sri Nabadwip

All glories to Lord Nityananda who brings mercy to one and all. He begs us to serve Lord Chaitanya Mahaprabhu.

He loves us more than we love ourselves. Please welcome Him into your heart. Just a small amount of chanting will protect you from the greatest danger.

Hare Krishna Hare Krishna
Krishna Krishna Hare Hare
Hare Rama Hare Rama
Rama Rama Hare Hare

Sixteen little words to improve your life. Participate and increase your faith! We made samosas for the Nityananda feast. Here is the recipe:

Cauliflower and Pea Samosas

• 1 cauliflower
• 2 cups frozen peas
• 4 tbsp. olive oil or ghee
• 1 tbsp. cumin seeds
• 1 tsp. chilies
•  1 tsp. hing
• 1 tbsp. cinnamon
• 1 tbsp. garam masala
• 1/4 cup lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

Use a wok or a large frying pan. Heat oil. Add cumin seeds. Lightly brown. Add chilies. Wait 30 seconds. Add hing immediately. Add chopped cauliflower and peas. Sprinkle cinnamon, garam masala, salt, pepper, and lemon juice. Cover for ten minutes. Remove cover. Use a potato masher to mash cauliflower and peas into a dark brown paste.

To make the dough, mix together:

• 2 cups white flower
• 1 tsp. baking powder
• 3/4 cups butter
• 1/2 cup cream cheese
• 1 1/2 cups water to make dough soft

Roll a golf ball sized piece of dough into a circle. Cut it in half. Fold half into a triangle and seal outer edge with water. Fill with cauliflower paste. Seal edge with water. Fold over for a decorative edge. Deep fry in oil or ghee for eight to ten minutes. Serve with chutney of choice.

Another method for filling the samosas is the half-moon method. Roll dough into a circle, wet edges, fill with dough, seal edges and fry.

February 2, 2011

We are so fortunate at the Seva Ashram. All glories to Sri Sri Radha Goivnda Gandharvika Giridhari and Lord Gauranga Mahaprabhu.

We are preparing for the feast of Lord Nityananda on Sunday February 5th and we just finished an elaborate lunch feast for Sri Adwaita Acharya. The favorite prep seemed to be Yellow Split Mung Beans in Tomato Sauce.

Sureshwari Devi in the kitchen

Yellow Split Mung Beans in Tomato Sauce
(serves 20 guests)

Soak overnight: 4 cups yellow split mung beans
In the morning: blend beans in least possible amount of water to make a smooth paste
Put in a bowl and add:

• 1 tsp hing
• 2 tsp salt
• 1 tbsp ground coriander

Mix well.
Heat oil for frying.
Drop batter by teaspoon into oil.
If clumps fall apart add small amount of flour.
Fry for four minutes.
Drain in a colander.
Make sauce.
Heat oil in saucepan and add:

• 2 tbsp of olive oil
• 2 tsp of hing
• 1 cinnamon stick
• 4 bay leaves
• 1/2 tsp all spice powder

Optional:

• 1 tsp basil leaf
• 1 tsp Italian seasoning
• 1 tbsp brown sugar
• 2 tbsp finely chopped ginger
• 1 chili if desired

Blend 12 fresh or canned tomatoes and pour them into the heated oil and spices.
Cook for 15 minutes.
Place in serving container.
Pour sauce over mung bean clumps.
Keep warm in oven.

If you prepare this at home place a small bowl of the mung bean preparation in front of a picture of Srila Gurudev and chant the Hare Krishna mantra.

This prep is great served cold the next day.
It can make terrific sloppy Joe sandwiches with just a hint of barbecue sauce.
It can be a taco filling with some Mexican spices.

Please respond with questions and suggestions.