You Don’t Have to Give up “Good Food”


by Uddhava

It’s a common misconception that one must give up all of the “good foods” to become a vegetarian. However, anyone who takes to a Krishna Prasadam diet, which strictly rules out meat, fish or eggs of any kind, soon forgets that he has abandoned such so-called “good foods.” Cooking for Krishna stands as one of the great arts of life. The care and affection with which each dish is prepared for the Lord is unmatched in even the finest cuisines of the world. But don’t believe it because we say so. Find out for yourself. Anyone who would like the great experience of tasting Krishna Prasadam may drop in at any of our Krishna Consciousness centers for a lunchtime meal. On Sunday afternoons Krishna’s devotees will welcome you to a great love feast devoted to Krishna and serve you a plate of food you will never forget. Usually, this plate will contain fifteen to twenty different preparations, each displaying its own subtle flavor. You may particularly like our Samossas (featured in the last issue), or you may have a fondness for Choody, those salty, crunchy little noodles, while Puris dipped in strawberry or apple chutney will certainly satisfy anyone’s sweet tooth. Then again, perhaps you’ll favor the coconut dust or the bread chutney featured in this month’s issue.

Coconut dust

1 lb. grated coconut (5-½—6cups)
1/3 cup butter
¼ tsp. Turmeric
a few tiny grains of camphor
½ tsp. Salt
1 tsp. Coriander
1-1/3 cups sugar

Over medium heat melt 1/3 cup butter in a large skillet. Turn heat to high and stir in a very few grains of camphor, 1 tsp. of coriander, and ¼ tsp. of turmeric. Stir well for ten seconds. Quickly stir in 1 lb. of grated coconut and mix till all coconut is yellow. Add ½ tsp. salt and stir constantly till coconut is light brown. Stir in 1-1/3 cups sugar and cook for five more minutes. Remove to a platter, and serve in small cups with spoons. Makes about four (standard) cups.

Bread chutney

4 cups flour
2 tsp. Salt
1-½ tsp. baking soda
¼ cup butter
2 cups water
3 tbsp. Sage
1 tbsp. Salt
¾ tbsp. black pepper
1-½ cups water
1 tsp. ground cumin
½ cup butter
½ tsp. celery seed

In a large mixing bowl sift together 4 cups flour, 2 tsp. salt and 1-½ tsp. baking soda. Blend in butter till evenly mixed. Stir water in slowly and mix well. Knead dough 10-15 times. On a buttered pan place 1-½—2 inch lumps of dough and bake in a hot, 400 degree oven till light brown. When biscuits are cool, break into small crumbs. To these crumbs add 3 tbsp. sage, 1 tbsp. salt, and ¾ tbsp. black pepper. In a large skillet melt ½ cup butter. Stir in 1 tbsp. ground cumin and ½ tsp. celery seed. Cook on high heat till seeds are dark in color. Stir in crumb mixture till well mixed. Add water and stir well. Cook for 2-3 minutes more. Serves 8.

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