By Life Positive February 2006 When you offer food to the lord, you free yourself of the karmic debt of having killed in order to eat. Here, a range of satvic recipes, devoid of onion and garlic, to be imbibed as prasad Recipes and pictures courtesy ISKCON’s Govinda restaurant, Girgaum-Chowpatty, Mumbai. The Vedic scriptures admit, ‘One living being survives by eating another.’ Nevertheless, they also advocate nonviolence. This means that in order to live, one should keep violence to a minimum. Since violence is involved in killing animals, the individual who eats non-vegetarian food also imbibes the same violence with the food he intakes. But vegetables are also a lower form of life, and so, strictly speaking, being a vegetarian does not in itself free one from the impiety of violence and killing. One must undoubtedly suffer karmic reactions even for killing plants. For this reason, it is explained in the Bhagavad Gita that one should eat only vegetarian food, but he should first offer these eatables to the Supreme Lord. If we follow this process of sacrifice, the Supreme Lord protects us from any karmic reactions resulting from the killing of plants. Otherwise, according to the law of karma, we are personally responsible. When we offer food to the Supreme Lord, by His immense transcendental energies, He actually converts matter to spirit. If we place an iron rod in fire, before long it becomes red hot and takes on all the essential qualities of fire. In the same way, the material substance of food that is offered to the Lord becomes completely spiritualised. Such food is called prasadam, a Sanskrit word meaning ‘the mercy of the Lord’. Thus, whatever food we eat becomes karma-free – akarma. Also, by eating such prasadam, the senses gradually become spiritualised and automatically become attracted to divine pleasures that far surpass any material experience. Flower Lollypop (serves 4)Ingredients:20 pieces cauliflower100 gm refined flour2 tbsp Szechwan sauce1 tbsp soya sauce2 tbsp chilli sauce2 tbsp tomato sauce75 gm cornflourSalt to taste¼ tsp ajinomoto¼ tsp white pepper powder1 tbsp ginger paste250 ml oil Method: Boil cauliflower lightly with a little salt and turmeric. Marinate the cauliflower in the above four sauces. Then make a batter of cornflour and refined flour. Add salt, pepper, ajinomoto, ginger paste and the sauces. Dip cauliflower into the batter and deep fry. Serve hot with a garnish of cabbage and Szechwan sauce. Ssweet Corn Veg Soup (serves 5)Ingredients:400 ml veg stock100 gm tinned sweet corn25 gm boiled American corn50 gm cabbage50 gm beans50 gm carrotSalt to tastePinch of sugarPinch of ajinomoto Method: Simmer vegetable stock in pan and add finely chopped vegetables to it. Boil for two minutes. Turn in tinned sweet corn and boiled American corn. Add ajinomoto, salt, sugar and boil. Serve hot. Waldorf Salad (serves 2)Ingredients:150 gm walnut100 gm mayonnaise sauce1 bunch chopped lettuce leaves10 gm chopped celery stems1 apple Method: Peel skin of apple and cut into cubes. Wash walnuts and chop into small pieces. Mix it along with apple cubes and celery in mayonnaise sauce. Make a base of lettuce leaves. Place the salad on this and garnish with celery. Serve cold. Govinda’s Supremo PizzaIngredients:Base (makes 20)1 kg refined flour30 gm yeast500 gm water (slightly warm)100 gm olive oil30 gm salt30 gm sugarTomato sauce1 kg tomato puree100 gm olive oil10 gm oregano10 gm basilSalt to tasteToppings for 1 pizza6 pieces artichoke hearts6 pieces olives (green and black)6 slices zucchini6 slices bell pepper (yellow, green, red)50 -70 gm mozarella cheese Stir yeast into warm water and give it time to rise, then mix with all the ingredients for base and knead into dough. Cover for half an hour. Divide into 20 sections and roll out each like a chappati. Bake it at 300°C in a preheated oven for 10 minutes. Apply tomato sauce and sprinkle cheese on top. Place all the toppings. Top again with cheese and garnish with oregano and basil. Bake in a preheated oven at 300°C till cheese melts. Talavan Dosa (serves 10)Ingredients:1 cup urad dal2 cups rice1 tsp methi¼ cup besan3 tbsp sugar2 tbsp saltSzechwan sauce1 tbsp ginger chopped½ tbsp green chillies chopped½ tbsp celery stems chopped4 tbsp kashmiri chilli paste½ tbsp tomato sauce1 tbsp chilli sauce¼ tsp white pepper powder¼ tsp ajinomotoSalt to taste2 tbsp oilPalak gravy ¼ cup1 pinch garam masala¼ tsp chat masalaSalt to taste Method: Soak urad dal, rice and methi in water for a minimum of 4 to 8 hours. Grind till smooth, adding water gradually. Batter should be of pouring consistency. Let the batter ferment overnight. Add besan, sugar and salt to make the basic batter. Talavan dosa is a combination of three different dosas. Make three different batters, one with Szechwan sauce (2 tbsps with 3 cups of batter), the second as is and the third with palak gravy (3 tbsps with 3 cups of batter). To make palak gravy, boil one bundle of roughly chopped palak in its own juice and grind in mixer. Heat pan, take a ladleful of Szechwan batter and spread the batter in an oval motion, starting from centre to get a crepe. Continue the crepe with a ladleful of basic batter and then the palak batter. Remember you have to be pretty fast in spreading the batter. Otherwise it will start cooking instantly. The idea is to get thin crepes. Drizzle butter or ghee around the dosa. Wait till the basic dosa becomes golden brown and a little crisp around the edges. Carefully loosen the dosa and flip. Roll and serve with hot sambar and chutney. Veg Fried Rice (serves 2)Ingredients:2 cups basmati rice (75% boiled)1 cup cabbage shredded½ cup capsicum julienne (long, thin slices)¼ cup french beans julienne¼ cup carrots julienne1 tbsp celery stem1½ tbsp soya sauce2 tbsp chilli sauce½ tsp ajinomoto½ tsp white pepper powderSalt to taste2 tbsp refined oil6 leaves sliced palak Heat oil in a fry pan. On high flame, stir fry all the vegetables. Add rice, soya sauce, chilli sauce, ajinomoto, w.pepper, salt. Toss it on high flame. Garnish with sliced palak. Serve hot. Paneer Chilli Gravy (serves 1)Ingredients:6 pcs paneer fingers50 ml vegetable stock½ cup capsicum½ tsp ginger fine chopped½ tsp green chillies fine chopped3-4 green chillies vertically split1 tbsp soya sauce2 tbsp chilli sauce¼ tsp ajinomoto¼ tsp white pepperSalt to tasteCorianderCornflour Method: Dust moist paneer pieces with cornflour and deep fry. In 2 tbsp of oil stir fry ginger, both types of green chilli, capsicum on high flame. Add vegetable stock, soya sauce, chilli sauce, white pepper, ajinomoto, salt, mix well. Then add paneer. Mix cornflour paste to get desired thickness. Garnish with coriander. Pina Colada (serves 1)Ingredients:180 ml pineapple juice60 ml fresh cream50 ml vanilla ice cream¼ cup pineapple syrup1 tsp sugar syrup10 ml coconut milk Mix ingredients, add crushed ice and blend in blender. Garnish with pineapple slice and a little nutmeg powder.
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