Hare Krishna Recipes!!!

[Guest guest]

HARE KRISHNA

 

JAI JAGGANATH

PRABHUS AND MATAJIS

 

can u pls share yuor krishna recipes with me.

im looking for some bakery recipes-cakes,breads ,cookies,etc

especially krishna-balram cake.

and other recipes.

pls post it here.

thank you very much

 

jay srila prabhupada

[shuvo 0]

Namaskar,

 

Ah...I am interested in that too.

Can anyone give me some recipes on making religious cakes.

[Kamalasana Das 0]

[~servant 0]

 

Namaskar,

 

Ah...I am interested in that too.

Can anyone give me some recipes on making religious cakes.

http://krishna.tv/Merchant2/merchant.mvc?Screen=PROD&Store_Code=HKS&Product_Code=HKVC

[Guest guest]

EGGLESS SPONGE CAKE

 

Ingds------

flour 500gm

butter 200gm

pdr.sugar 100gm

baking powder 1.5 tsp

baking soda 1.5tsp

milk 600ml

condesend milk 1/2 cup

essene 1tsp

 

method

prheat the oven to 180c.

cream butter and sugar till light and flully.

add essence.

add condensd milk.

sieve flour along with baking powder and soda at lest thrice.

add it to the butter mixture.

mix it properly.

now add milk,the batter should be of pouring consistency.

add more milk of reqd.

mix well

grese a 8" cake tin

pur the batter

bake it for 45 mins.

[narayani 0]

If your looking for excellent recipies check out www.kurma.net.

 

I can't tell you enough how awesome his recipies are!! He's got a good selection posted on his site as well as vegetarian and vegan recipie of the week. I also own all of his cookbooks: Cooking with Kurma, Great Vegetarian Dishes, Quick Vegetarian Dishes, and Vegetarian World Food.

 

Every prep comes out wonderfully and tastes great. I've had nothing but successes with his cooking. He also has a blog and an ask questions section. He is very good about responding to emails (only a day or two).

 

Here is a sample:

 

Olde English Saffron Cake

Tinted marigold yellow with saffron threads, this English bread was a favourite for tea in the seventeenth and eighteenth centuries in Cornwall and the south-west of England. In the Victorian period, cooks called it “cake” rather than bread, but it was cooked as bread or buns. It is highly delicious with a prominent heady flavour from the saffron infusion. Note that this bread dries out quite quickly, so eat it fresh, although it can be toasted.

The recipe calls for plaiting of the loaf rather than using a bread tin. Because of the loaf’s intricate shape and the fact that it is baked “free-standing”, be sure to use

a strong bread flour. As far as plaiting is concerned, if you have ever plaited hair, you’ll get it first time. If not, try practising with three tightly rolled-up tea towels on the kitchen table. If you can’t get it, just make a solid loaf. It will still taste delicious.

 

2 teaspoons saffron thread, ground and soaked in a little hot water for 1 hour

1/3 cup boiling water

½ cup butter

4–4½ cups unbleached plain bread flour

1 teaspoon salt

1½ teaspoons dried yeast

1 tablespoon sugar

1 cup warm milk

¼ cup buttermilk

1 teaspoon nutmeg

1 teaspoon ground caraway seeds

½ teaspoon cinnamon powder

½ teaspoon mace powder

8 cloves, powdered

1 1/3 cups currants

For the Glaze

 

3 tablespoons sugar

2 tablespoons water

¼ teaspoon lemon juice

Combine the saffron, butter and boiling water. Set aside.

Sift the flour and salt together in a large bowl. In another bowl, combine the warm milk, yeast and sugar. Set aside in a warm place for 10 minutes, or until the mixture is frothy.

Combine the saffron mixture with the frothy yeast mixture. Add the buttermilk, nutmeg, caraway, mace and cloves powder. Whisk in 2 cups of flour and combine until very smooth. Gradually stir in enough of the remaining flour to make a soft dough. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic. Shape the dough into a ball and set it aside, covered for 1½ hours, or until doubled in size.

Punch down the dough, roll it on a lightly floured surface into a 10 inch circle. Sprinkle evenly with the currants, fold the edges towards the centre to form a ball, working the currants into the ball. Rest the dough for 10 minutes.

Divide the mixture into thirds. Shape each third into a 14-inch rope. Place the ropes side by side on a large baking sheet. Beginning at one end, braid the dough, tightly interweaving the pieces without stretching them. Pinch the ends of the strands together, and tuck them under. Leave the loaf to rise again, covered with wax paper for one hour or until doubled in size.

Heat the sugar and water together for the glaze in a small saucepan. Boil 1 minute, remove from the heat, and add the lemon juice.

Pre-heat the oven to 210 C/410 F.

Bake the bread in the centre of the oven for 10 minutes. Then reduce the heat to 195 C/ 385 F and bake for another 20 minutes, or until the bottom sounds hollow when tapped.

Remove the bread from the baking sheet and place it on a wire rack. While the bread is hot, brush it all over with the sugar glaze. Cool and serve.

 

HOpe this helps:)