Spiced Pan Fried Okra

Average: 3.4 (14 votes)

As a child okra (also known as lady’s finger or bhindi) was always a struggle for me to eat. I would force it down with a wrinkled nose, disliking every aspect of the experience. I have now come to the conclusion that it wasn’t so much the vegetable that I was so averse to, but the way in which it was prepared. If you are not careful with your okra, it can make any dish into a slimy, gluey creation. Of course if that is what you are going for, and I have to believe that some people are going for that, then right on.

Palak Kofta (Deep fried spinach-and-cheese balls)

Average: 4 (11 votes)

Broadcasting from our community in Florence, Italy, Radio Krishna Centrale reaches more than fifteen million people. The most popular program, Radio Cucino (cooking lessons), is hosted by Krishna Caitanya dasa, who sometimes recites the prayers for his listeners' offerings during the show. Listeners often telephone the station to express their thanks for this recipe.

Butternut Squash and Tender Greens Kitchari

Average: 3 (5 votes)

Butternut gives this kitchari some sweet creaminess, almost like you have added some sweet cream butter, and is the perfect complement to the slight bitterness of the greens. This recipe is great for kids (or adults) who are not fond of seedy spices in their meal. My daughter loves this kitchari and I love that she is eating healthy whole grains and vegetables.

Leaf Salad

Average: 4 (3 votes)

A salad made of fresh, tender greens is not only delicious and refreshing, but quite opulent because of the delicate leaves. If you have the opportunity to grow the greens yourself, even better!

Fortunately it's easier than ever to find nice greens in many grocery stores these days. Be sure to wash your greens and remove any leaves with questionable spots. If the leaves are larger than you'd like, it's better to tear the leaves into smaller piece than to cut them. Cutting will bruise the leaves and cause them to wilt and discolor sooner.

Thanksgiving Dinner

Average: 2.3 (4 votes)

A complete vegetarian Thanksgiving dinner menu to delight loved ones. By Rangavati Dasi, a master chef and baker who lives with her family in the Alachua, Florida, Hare Krishna community. Click on the links below to access each recipe.

Mantrini’s Gravy


A nice gravy to top mashed potatoes or biscuits, by Mantrini Devi Dasi.

The Grand Milk Cake

Average: 2.6 (5 votes)

Proper equipment will help cut the time you spend stirring this large quantity of milk as it condenses and solidifies. If you have a heavy 8-quart saucepan, that's the best; otherwise, condense the milk in two phases in a standard 5- or 6-quart saucepan. The finished result is an extraordinarily rich, stately cake with a divine flavor and texture. Cut it in small wedges for serving. Makes a cake about five inches in diameter and three inches high. It is especially respected by those who know the time that goes into the condensing and stirring.

Rose Lassi

Average: 3.5 (11 votes)

This classic recipe to a refreshing drink comes just in time for our cooling summer. Most lassi drinks are either spice flavored or fruit flavored, but this rose flavored version is popular.

Keep in mind that all rosewater is not created equal. For any cooking (or drinks) recipes, it's worth it to buy the good stuff, usually found through high-quality grocers. Poor quality rosewater can be either weak in flavor or have a slightly chemical after-taste.

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