Hare Krishna Vegetarian Cooking, Cookbook, Buy, Shop Online
An online spice shop | International gourmet foods
866-331-7684   Log in   Register   My Account
 SEARCH
  SEARCH
SHOPPING CART
Your Cart is Empty
World Cuisine  >  Indian Foods  >  Cookbooks
pop up description layer
Hare Krishna - Vegetarian Cooking - classical and timeless -    30 oz
Manufacturer: IFC / IFBK080 - 30 oz

Related Recipes
Indian Spice Blends, Seasonings, Rubs, Mixes
Vegetables Gujarati Style or Shak
Recipe - Steamed Cauliflower
Steamed Carrots and Peas Lightly Spiced
Vegetable Lentil Medley - Recipe
Asparagus, Peas, and Fenugreek Leaves
Steamed Zucchini Recipe - Indian Style
Indian Thali - putting together an Indian meal
Putting an Indian Menu together

Sign up for updates and recipies

Hare Krishna - Vegetarian Cooking - classical and timeless

International Cookbooks

$29.95   $23.99 You Save : 20% ($5.96)
Quantity :   / Select? :
/       Add to Cart

The Hare Krishna Book of Vegetarian Cooking - by Adiraja Dasa
©1984 Bhaktivedanta Book Trust
ISBN 2-903384-13-4
130 kitchen-tested recipes, 300 pages, hardback
Preface by actress Hayley Mills.

Book Description
This book first explains utensils, the art of combining dishes in menu-planning, and preparing, offering and eating an Indian meal. Then come 120 tested recepies, carefully chosen by the best cooks in the Hare Krishna movement for their diversity and ease of preparation. A colourfully illustrated, practical cookbook that not only helps you prepare authentic Indian dishes at home, but also teaches you about the ancient tradition behind India's world-famous vegetarian cuisine.

About the Author
In 1971, after receiving his masters degree from New York University, Adiraja Dasa left the United States for the Orient to pursue his twin interests: Spirituality and exotic cooking. Three years later, in India, he heard about an Indian system, where cooking, like all other activities, can be perfectly integrated into ones personal spiritual life.
In 1975 he met the devotees of the Hare Krishna movement in Switzerland and became an active member. Adiraja’s next project is to move to England where he plans to popularize the arts of cooking Indian by opening a cooking school in London and organizing free spiritual-food distribution programs all over the country. If you would like to correspond with him about the subject matter of this book, write; Adiraja dasa, 10 Soho Street, London W 1, England.

This is one of the best books we have on our shelves.  The recipes are fool proof and have a most wonderful collection.  The Hare Krishna movement is known for their mind blowing food which you send you into food Nirvana. 

Sample Recipes
Kakri raita - Cucumber and yogurt salad

Cucumbers are at their best when they're about 10 inches (25 com) long, firm, bright green, and shiny. If the skin is tough, you can peel or score it; if the seeds are large, it will be worth the extra time to scrape them out.

Preparation and cooking time: 15 min
½ tsp cumin seeds
½ tsp salt
2 medium-sized cucumbers
¼ tsp ground black pepper
½ pint (275 ml) plain yogurt
2 pinches asafoetida (optional)
½ tsp garam masala

Dry-roast the cumin seeds and grind them into a powder. Wash the cucumbers and grate them through the large holes of a metal grater. Squeeze out the excess liquid and combine the grated cucumber with all the ingredients in a mixing bowl. Toss. Serve chilled.

Paneer sak - steamed spinach with fresh cheese

Preparation and cooking time: 30 min
1 lb (450g) fresh spinach 3 tbs water washed and stemmed
¼ pint (150 ml) sour cream (optional)
1 tbs ghee or vegetable oil
2 tsp ground coriander
8 oz (225 g) paneer, cubed
½ tsp tumeric
1 tsp salt
¼ tsp cayenne pepper
½ tsp sugar
1 pinch asafoetida

Chop the washed and drained spinach leaves into small pieces. Heat the ghee in a saucepan over medium heat and fry the powdered spices. Put the chopped spinach into the saucepan with the 3 tablespoons of water. Cover, and cook gently until the spinach is tender. This should take about 10 minutes. Now fold in the cream and the cubes of paneer. Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes.
Serve paneer sak as a main dish with rice or hot chapatis or both.


(close)

M A Y    W E    S U G G E S T ?
Share: |
Have you used this product? Would you like to review the product?
Click here to enter your review

Need Help?
Find your way ...
Talk To Us ...
Can we help?
Order Details/Tracking
Ship Methods/Policies
Not Satisfied?
How did we do?

Payment methods:
VISA MasterCard Discover

Shipping Methods:
US Postal Service UPS

Our Company
Learn more about IndianFoodsCo.Com - in business since 1988

Minneapolis

1-952-593-3000

Explore
Lentils
Rice
Tandoori
Papad
Chutney
Pickles
Curry
Curry Paste
Spices
Cooking Vegetables
Massage
Snacks
Indian Pantry
Popular Dishes
Buy Online
Shop Lentils
Shop Rice
Shop Spices
Shop Papad
Shop Chutney
Shop Pickles
Shop Curry
Shop Curry Paste
Shop Pantry Products
Shop Health Foods
Shop Natural Foods
Shop Organic Spices
Shop Indian Pantry
Shop Indian Groceries
Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for updates and recipes

IndianFoodsCo.Com is Upfront IndianFoodsCo.com is located in Minnesota. | Copyright 1988-2014 IndianFoodsCo.com. All rights reserved.
1 Second