ginger

For our most recent office pot luck lunch here at Krishna.com we were inspired by the traditional holiday meals we share with our families this time of year. We served mashed potatoes, stuffing (also called dressing), a lovely salad, baked sweet potatoes, yeast rolls, and pumpkin pie. And much more.

One of the prettiest and tastiest dishes was brought by Rupa who works in the Back to Godhead department. She made this cranberry relish that was bright ruby red and it tasted wonderful, with ginger and sweet citrus flavors mixed in with the tart berries.

This recipe for Tamater Kabli Ghana Usal was offered in a 1983 issue of Back to Godhead magazine, alongside an article by Vishakha Dasi about the popularity of chicken in the Western diet. She offered the chickpeas (garbanzo beans) as a great substitute in your diet, being a good source of protein and iron, as well as fiber, vitamins A and b6, riboflavin, thiamin, niacin, calcium, phosphorous, sodium, and potassium.

Take care to buy coconuts that are fresh. There should be no cracks in the shells, and they should be heavy with milk. The coconut milk should smell pleasant and taste sweet. If it smells oily and tastes sour, the coconut will sour. Coconut chutney goes well with dosas, and can be used as dip for savories such as doklas, pakoras, and gajar vadas.

Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.

The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.

Once you've tasted a good samosa, you'll understand why samosas are the most popular of all Indian savories. For variations, mix fresh paneer into the filling and try different blends of spices.

You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.

This recipe is traditionally served with wedges of firm tomato and hot bhaturas. If you like, you can serve it with flatbreads breads and rice, or as a breakfast with yogurt and ginger tea.

Give me a potato paratha with some mango pickle and yoghurt and I am a happy woman. Pretty much any type of paratha--and believe me there are many types--can bring a smile to my face. The crunch of toasted bread with the yummy, soft, spicy, center is too good for me to resist.

A refreshing drink from Kurma’s cookbook, "Great Vegetarian Dishes"

This mild-tasting, velvety-smooth chutney has an outstanding flavor and is an excellent raw-food dip for fresh vegetables. Mixed with a little yogurt, it makes an excellent salad dressing.