kurma News

Pumpkin Boyz

Kurma — Tue, 07 Sep 2010 21:16:24 GMT

My son Nitai in La Paz, Bolivia, circa 2002

F from Miami wrote:

"Hare Krishna Kurma. I was in Amsterdam for Ratha Yatra and had some delicious pumpkin subji. Although I did have the pleasure of meeting the devotee in charge of cooking for the temple, I didn't put two & two together so sadly I forgot to ask her for the recipe. Do you have any suggestions? Your help & recipes are so much appreciated."

My reply: Thanks for your kind words. Well, I cannot say whether this is what you tasted, as recipes vary so much across the world, especially when they are cooked in large quantities. Nevertheless, here's a delcious pumpkin recipe.

Succulent Gujarati Pumpkin

This dish proves just how delicious pumpkin can be if teamed up with the correct flavour partners. Succulent Gujarati Pumpkin is excellent served with hot chapatis. Makes enough for 6 persons.

2 tablespoons oil or ghee,
1 teaspoon fenugreek seeds,
½ teaspoon yellow asafetida powder,
1 kg pumpkin, cut 1.75cm cubes,
1 cup water,
1½ teaspoons salt,
½ teaspoon turmeric,
½ teaspoon red chili powder,
1 teaspoon coriander powder,
1½ teaspoons jaggery or brown sugar,
1 tablespoon lemon juice,
handful fresh coriander leaves, chopped.

Heat a wok or deep saute pan over moderate heat. Add the oil or ghee, and when slightly hot, add the fenugreek seeds. Fry them until they turn one or two shades darker. Be careful not to darken them too much, or they will turn bitter.

Add the yellow asafetida powder, saute momentarily, splash in a little water to cool the pan, then add the pumpkin, water, salt, turmeric, chili, and coriander powder.

Stir, then cover, raise the heat, bring the mixture to the boil, then reduce to a simmer and cook for about 15 or 20 minutes, or until the pumpkin is tender, preferably with a little liquid left in the pan.

Add the sweetener and lemon juice, fold through, then remove the pan from the heat, sprinkle with fresh coriander leaves and serve hot.

Yamuna Devi Recipe #2 - Sweet Saffron Rice with Currants and Pistachios (Meetha Kesari Bhat)

Kurma — Tue, 07 Sep 2010 07:03:37 GMT

picking saffron crocus in Kashmir

Sweet Saffron Rice with Currants and Pistachios (Meetha Kesari Bhat)

This relatively simple sweet rice is made regal by the color and flavour of saffron. The success of the dish depends on the delicate balance of flavours contributed by the rice, saffron and sweetener. Jaggery, light brown sugar, or maple sugar is the best sweetener for this dish. If you use maple syrup or honey, omit 2 tablespoons (30 ml) of water. Basmati rice is highly recommended.*

Preparation time (after assembling ingredients): 5 minutes
Cooking time: 25-30 minutes
Serves: 4 or 5

1 cup (95 g) basmati or other long-grain white rice,
1¾-2 cups (400-480 ml) water,
1/3 teaspoon (1.5 ml) high-quality saffron threads,
1½-inch (4 cm) piece of cinnamon stick,
6 whole cloves,
¼ teaspoon (1 ml) salt,
½ cup (75 g) crumbled Jaggery, maple sugar or equivalent raw sugar, lightly packed,
1 teaspoon (5 ml) cardamom seeds, coarsely crushed,
2 tablespoons (30 ml) ghee or vegetable oil,
3 tablespoons (45 ml) silvered or sliced raw pistachios or almonds,
3 tablespoons (45 ml) raisins or currants,
2 tablespoons (30 ml) blanched raw pistachios, sliced into thin curls for garnishing,

Bring the water to a boil in a heavy 1 ½ -quart/liter nonstick saucepan. Place the saffron threads in a small bowl and add 2 ½ table spoons (37 ml) of the boiling water. Allow the threads to soak for 10-15 minutes while cooking the rice.

Stir the rice into the boiling water and add the cinnamon stick, cloves and salt. When the water resumes boiling, reduce the heat to very low, cover with a tight-fitting lid and gently simmer with out stirring for 20-25 minutes or until the rice is tender and fluffy and all of the water is absorbed. Remove from the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up.

In the meantime, combine the saffron water, sweetener and cardamom seeds in a small saucepan. Place over moderate heat and stir until the sweetener is dissolved. Lower the heat slightly and simmer for about 1 minute. Pour the syrup into the rice and quickly re-cover.

Heat the ghee or oil in a small pan over moderately low heat until it is hot but not smoking. Fry the nuts and raisins until the nuts turn golden brown and the raisins swell. Pour the nuts, raisins and ghee or oil into the piping-hot rice and gently fluff with a fork to mix. Spoon onto a serving platter and sprinkle with the sliced pistachio nuts.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

The teaspoon is a universal 5ml.

Yamuna Devi Recipe #2 - Simple Potato and Green Pea Stew (Aloo Hari Matar Foogath)

Kurma — Sun, 05 Sep 2010 00:23:28 GMT

With permission, I am serialising some superb recipes by my cooking guru, Yamuna Devi. Here's the first. Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. Confused? See below*

Simple Potato and Green Pea Stew (Aloo Hari Matar Foogath)

This dish is popular through out North India. If you use ¾ cup (180 ml) of water, the texture should be dry. If you want a stew like consistency, add more water. This is an accompaniment to steamed rice.

Preparation and cooking time: 30-40 minutes
Serves: 6

3 tablespoons (45 ml) ghee or vegetable oil,
1 tablespoon (15 ml) scraped, finely shredded or minced fresh ginger root,
2 hot green chilies, seeded and minced (or as desired),
½ table spoon (7 ml) cumin seeds,
1 teaspoon (5 ml) black mustard seeds,
¼ teaspoon (1 ml) yellow asafetida powder (hing),
8 curry leaves, preferably fresh,
2 medium-sized tomatoes (about ¾ pound/340 g), peeled, seeded and chopped,
1 ½ pounds (685 g) waxy new potatoes, peeled and cut into ¾ inch (2 cm) thick fingers,
¾ teaspoon (3.5 ml) turmeric,
1 tablespoon (15 ml) ground coriander,
¾ - ½ cups (180-360 ml) water,
1 ½ cups (360 ml) fresh peas (1 ½ pounds/685 g) in pods or one 10-ounce (285 g),
package of frozen baby peas, defrosted,
1 ¼ teaspoons (6 ml) salt,
3 tablespoons (45 ml) chopped fresh coriander or parsley,

Heat the ghee or oil in a heavy-bottomed 5-quart/liter pan, preferably nonstick, over moderate heat. When it is hot but not smoking, add the ginger, chilies, cumin seeds and black mustard seeds and fry until the mustard seeds turn gray and pop. Immediately add the asafetida and curry leaves, and with in seconds add the tomatoes. Fry for 2-3 minutes or until the ghee separates from the tomato puree.

Add the potatoes, turmeric, ground coriander and water and bring to a boil. Reduce the heat to moderately low, cover and cook for 15 minutes.

Add the fresh peas, salt and half of the fresh herb and continue cooking, partially covered, until the potatoes are soft but not broken down. If you are using frozen peas, add them in the last 2-3 minutes. Garnish with the remaining fresh herb and serve.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

The teaspoon is a universal 5ml.

New York Times: Remembrances of Lives Past

Kurma — Fri, 03 Sep 2010 21:49:55 GMT

Remembrances of Lives Past

New York Times, August 27, 2010

"In religious terms, the human narrative — birth, life, death and rebirth — has for millennia been relatively straightforward in the West. You were born. You lived. You died. After a judgment you went to heaven (or hell) forever and ever. Eternity was the end: no appeals allowed.

But nearly a billion Hindus and a half-billion Buddhists — not to mention the ancient Greeks, certain Jews and a few Christians — have for thousands of years believed something entirely different. Theirs is, as the theologians say, a cyclical view. You are born. You live. You die. And because nobody’s perfect, your soul is born again — not in another location or sphere, and not in any metaphorical sense, but right here on earth."

Read the entire 3-page article...

Wisdom of the Ancients

Kurma — Thu, 02 Sep 2010 00:21:10 GMT

On this auspicious day of Sri Krishna Janmastami, the sacred Birthday of Lord Sri Krishna, allow mw to leave you with a couple of nice quotes.

"Temporal blessings pass like a dream, beauty fades like a flower, the longest life disappears like a flash. Our existence may be likened to the bubble that forms on the surface of water."
- Niti Shastras (Moral Stanzas)

"This life is tottering like a drop of water on a lotus petal.
- Govinda Dasa Kaviraja", from 'Bhajahu Re Mana'

"For this reason the enlightened person should endeavor only for the minimum necessities of life while in the world of names. He should be intelligently fixed and never endeavor for unwanted things, being competent to perceive practically that all such endeavors are merely hard labour for nothing."
- Srimad Bhagavatam, 2.2.3., A.C. Bhaktivedanta Swami Prabhupada

Ellen DeGeneres on Being Vegan

Kurma — Tue, 31 Aug 2010 20:38:28 GMT

She makes some very good points.

Check out the interview...

Old Gold

Kurma — Mon, 30 Aug 2010 20:55:46 GMT

Here's an old blog that improves with age:

Madan Mohan Mohini Dasi from Sandy Ridge, North Carolina, USA wrote:

'I was reading through one of your cookbooks and came upon a recipe with spinach. I just thought I'd let you in on an old secret about cleaning greens.

You fill your (kitchen-size) sink with water and add salt (maybe a handful or so) and clean your greens in that. (I suppose if you were to use a much larger sink, you would use more salt) Anyway, it takes all the dirt off.

I do this all the time - even with muddy spinach right out of the garden. You don't even have to do a second rinsing; however, just to play safe I do a second rinsing in clean water (without salt). This really works well and saves a lot of time.'

Mangrove Musings Part 1

Kurma — Mon, 30 Aug 2010 00:53:04 GMT

My final Mangrove Mountain Anna Yoga Retreat for 2010 is over. Here's a few photos from Sunday, day #2 of our two-day cooking intensive. The photos for day #1 are on someone else's camera, so 'the cheque's in the mail' on that one.

Our group poses for an inaugural photo in the room above the kitchen complex as the warming rays of the final days of winter pour through the window.

Our menu for the day, along with pistachios for the kheer dessert, and slabs of rich organic-milk panir cheese, poised to fry and baste to perfection.

Sisters Laura and Katherine came with their Mum and seemed to really enjoy themselves. Laura perfected the art of making chapatis the day before. Maybe we'll have some pictures of that.

Meneka found a new vocation over the weekend - the more physical side of cooking. The heavenly Carrot and Ginger Soup meets it's end.

And what Panir Steaks! Truly the most succulent I have ever tasted.

The Pistachio and Cardamom Kheer Sevian was highly delicious.

Always a surprise, the Saffron Lemonade delighted many palates.

Raw asparagus ready for it's 15 minutes of fame.

Flamin asparagus! Literally. I have perfected the art of barbecuing asparagus using an exceedingly hot wok. So hot that when a drizzle of oil and seasonings hit the pre-heated surface, it flame-cooks the asparagus.

The flames were alight for close to 3 minutes, and the asparagus were truly the most delectable I have ever tasted.

Asparagus along with the mysterious 'breath of the wok' flavour.

A sample of our delights! Come and join us next time.

Feed the World

Kurma — Sun, 29 Aug 2010 21:42:43 GMT

Ello Ello..

Kurma — Sun, 29 Aug 2010 07:17:19 GMT

What's this then? No blog? Come along with us sir...

Return to Mangrove Mountain

Kurma — Thu, 26 Aug 2010 17:20:29 GMT

Sounds like a movie title. Though I guess "Night on Mangrove Mountain" would be even more evocative.

The fact is that I will be spending a night there. Two nights in fact. It's time for my Cookery Weekend at the Satyananda Yoga Ashram again - one of my favourite cooking 'getaways' of the year. Here's some photos from previous retreats at Mangrove Mountain.

Father and son in action. Nitai doesn't come with me to too many classes any more. He's 'over it' for the time being.

Some of our effulgent crew on cashew-bifurcation duties.

Showing them exactly how to roll a poorie.

Peeling oven-roasted peanuts for the North-Indian Cabbage Salad is fun when there's a few of you doing it at once.

Raj and Nitai grate coconut with a nifty machine.

Clare and Debi plan their attack.

The kitchen is always a pleasure to cook in. This giant Bratt Pan is the ideal vessel to prepare cashew and cardamom-laced carrot halava.

We cook for an evening meal of 60, hence our generous salad leaf quantities.

Some young ladies from nearby Berry.

Some phenomenal loaves of bread.

A gang of 24 ultra-enthusiastic team members pose with a few standard-issue kitchen bowls.

This coming weekend will be the last retreat for 2010. These events are ALWAYS booked up a long way ahead. If you wish to partake of a weekend away at Mangrove Mountain, here are the details for 2011.

March 2011,
Satyananda Yoga Ashram,
Mangrove Mountain NSW,
Anna Yoga Weekend Cookery Retreat,
25-27 March 2011,
Details - call reception 02 4377 1171.

September 2011,
Satyananda Yoga Ashram,
Mangrove Mountain NSW,
Anna Yoga Weekend Cookery Retreat,
10-11 September 2011,
Details - call reception 02 4377 1171.

Sandwich Heaven

Kurma — Thu, 26 Aug 2010 04:04:56 GMT

"What could be better than a grilled panini smeared with pesto mayonnaise, melted mozzarella cheese, grilled eggplant, avocado, tomato, fresh basil leaves and field greens? "

Thus spake Bhumi Devi, Kitchen Queen.

To have a vision of sandwich heaven, click here.

Buckwheat Chapatis

Kurma — Wed, 25 Aug 2010 20:45:58 GMT

K from Australia writes:

Hi Kurma, Great site. Do you have recipe available for Buckwheat flatbreads? Chapattis? Rotis, please? I can't have gluten. I want to make some for my elderly parents, how long would they store? Can you freeze if necessary? Buckwheat, oil, salt and water? Would that turn out ok?

My reply:

Hello K, I do have a recipe for buckwheat chapatis. They are gluten-free. As far as freezing and storing: Well, fresh is best, but I guess they will last in the fridge if stored properly, and they may freeze.

Here's the recipe. By the way, they are very hard to roll out, having no gluten. Patience and a deft hand is required.

And no, oil is not required in the dough. The secret is mashed potato. Here we go:

Buckwheat Chapatis

Buckwheat is not technically a grain, but it lends itself to breads and pancakes as it behaves like a grain. In India and elsewhere, on the grain-free Vaisnava fasting day of Ekadasi, buckwheat, as well as other pseudo-grains, like chestnut flour and tapioca flour, are used in a variety of versatile ways. If you like the taste of buckwheat, you'll love these tender versions of India's most popular flatbread, the chapati.

Buckwheat contains no gluten, so those of you who can't eat wheat will find this recipe appealing. As far as equipment is concerned, you'll need at least one non-stick frypan, (two or three are better), a rolling pin, a smooth surface for rolling, and some kitchen tongs. Makes 10 large chapatis.

2 cups buckwheat flour, about 250g
½ teaspoon salt
300g peeled potatoes, about 3 medium-sized potatoes, cut into large pieces
3 tablespoons water
a good quantity of extra buckwheat flour for dusting and rolling
melted butter or ghee (optional, for spreading over the chapatis after they've been cooked)

Combine the buckwheat flour and salt in a large bowl.

Boil the potatoes in sufficient water until they are very soft. Remove, drain and mash them. Measure the quantity of mashed potatoes. You will need 1 cup. Place the measured quantity of mashed potatoes in a large metal sieve over a large kitchen bowl. Push and rub the potato through the sieve and collect it in the bowl.

Pre-heat the large non-stick frying pan, or pans over moderate heat. Combine the warm mashed potato with the buckwheat flour. Add the water a little at a time to form a soft, but not sticky dough. Turn the dough onto a clean, smooth working surface, sprinkled with buckwheat flour. Turn and knead the dough for one or two minutes.

Pinch off 10 even-sized lumps of dough and form them into smooth balls, pressing and kneading them gently into thick patties. Dredge a patty of dough in flour and place it on the flour-strewn surface. Carefully roll it with a dry, flour-sprinkled rolling pin to a fairly thin, even, smooth disc about 15 cm (6 inches) in diameter. If it sticks to the pin, re-roll it and apply more flour. A little care needs to be taken here since the dough contains no gluten and is very delicate.

Very carefully pick up the disc of dough and quickly transfer it to the frying pan. Slip it onto the hot pan, taking care to avoid wrinkling it. Cook it for about 1 minute on the first side. The top of the bread should start to show small bubbles, or it may even fully puff up in the pan - even better!

Turn it over, being careful not to tear it, and cook it on the reverse side. When a few dark spots appear on the underside, lift the chapati with kitchen tongs to about 5cm over a full flame, if you are using gas. If using an electric stove, you'll need to sit a cake cooling rack above, but not touching, the element. The chapati should swell into a puffy balloon.

Cook it until it shows a few more darker spots, then place it in a bowl or basket covered with a clean cloth, and continue cooking the rest of the chapatis. When they are cooked and stacked, you may like to butter them. Serve buckwheat chapatis hot, or keep them warm, well covered, in a pre-heated warm oven for up to half an hour.

Real Men Do Eat Quiche

Kurma — Tue, 24 Aug 2010 21:19:23 GMT

S from Auckland, New Zealand writes:

"Hello there. I lived in London 9 years ago and used to dine at Govinda's near Tottenham Court Road regularly. I still crave the amazing quiche they used to serve. I wondered if you would be able to let me know the recipe, or some of it so I can attempt to make it myself. Many thanks, S."

Dear S: Here's my eggless quiche recipe. Obviously you can put in whatever vegies you like.

Asparagus and Tomato Quiche

A quiche is an open faced tart with a savoury filling and is the perfect luncheon or supper dish accompanied by a green salad and French bread. It also makes a good first course for dinner. Quiche lends itself to advance preparation; the crust or base of the quiche should be cooked beforehand. A cold quiche is great for picnic fare or makes a quick, satisfying snack.

CRUST BAKING TIME: 15 minutes,
FILLING PREPARATION TIME: 10 minutes,
BAKING TIME: 30 minutes,
YIELD: one 20 cm (8-inch) quiche.

Pastry

1/2 cup melted butter,
1 1/2 cups wholemeal flour,
3 tablespoons water, or as required,
1/4 cup grated parmesan cheese.

Quiche filling

2 tablespoons sour cream,
2 tablespoons softened cream cheese,
2 tablespoons tomato paste,
2 tablespoons cornflour,
1 teaspoon salt,
1/4 teaspoon ground white pepper,
1 1/2 cups grated cheddar cheese,
1/2 teaspoon dried thyme,
1/2 teaspoon dried basil,
1/2 teaspoon dried oregano,
1/2 teaspoon yellow asafoetida powder,
3 1/2 cups fresh asparagus, diced and steamed,
2 medium tomatoes, sliced into rings,

Combine the butter and flour, rubbing well until it reaches a coarse meal consistency. Add the water and parmesan cheese to the mixture and mix to form a firm pastry . Press the mixture into a buttered 20 cm (8-inch) quiche or flan tin, being careful that the crust mixture is evenly distributed throughout the tin.

Bake the quiche crust in a hot oven 200°C/390°F until light golden brown. Allow to cool.

Combine the sour cream, softened cream cheese, tomato paste, cornflour, salt, pepper, 1 cup cheese, herbs, and spices and mix well. Add the asparagus.

Spoon the mixture into the cooled quiche crust, smooth out, press the slices of tomato on top, sprinkle with the remaining cheese, and bake in a preheated oven set on 190°C/375°F for about 20 minutes or until the filling is set and the top is golden. Allow to cool before serving.

The Ones That Got Away: Part Three

Kurma — Mon, 23 Aug 2010 20:47:51 GMT

This report finally brings us up to date with all things bloggy.

We held our first Cookery Retreat at Krishna Valley, in country Victoria, two weekends ago.
Krishna Valley, surrounded by State Forest, is 200 acres of beautiful rolling countryside a couple hours outside of Melbourne, Australia. Here are some images:

This is us, in our great farm kitchen, the 'action-central' for all things culinary over the weekend. We had loads of fun.

We made our cheese from scratch, pressed it, and fried it on our giant red-hot smokin' griddle, splashing it with tamari and home-made sweet chili sauce in it's final moments of basting glory.

The oldest member of our group, who wished to be known only as Teddles (to his friends) had a great deal of fun blending our heavenly carrot and ginger soup to a creamy puree. He said he would like to take the giant Professional Bamix home to his 'shed', but alas, he had to hand it in at the door. (Teddles also won the 'silliest bandana of the weekend' prize).

Our next and final retreat for this year will be in October 2010, but alas that is fully booked out. Stay tuned for the opening of enrolments for 2011. Better still, contact Veda on the number below and book ahead. (Pssst...rumour has it that there will be one at the beginning of April...ssshhh...)

Bhakti Yoga Cookery Retreat,
Hare Krishna Valley, Bambra, Victoria,
A weekend of cooking, learning and eating!
2011 dates to be announced,
Bookings/reservations/enquiries call Veda 0405 577 453.

The Ones That Got Away: Part Two

Kurma — Mon, 23 Aug 2010 20:44:09 GMT

It was my Dad's 86th birthday a few weeks ago. I cooked a bit of a feast for the close family. Notable was the cake. Here's a few images.

WARNING: do not cast thy glances upon them on an empty stomach, for ye shall be smitten with a cake-lust that cannot be fulfilled. Look away, look awaaaayyyy...

Yes, it's home made. By me.

Whichever way you look at it, it looks good.

There's none left, sorry. All that remains of this cake are the memories, and these electronic images.
Life is cruel.

The Ones That Got Away: Part One

Kurma — Sun, 22 Aug 2010 21:32:55 GMT

My cooking classes are coming and going with such mind-boggling speed that I've hardly had time to even upload the photos I managed to take of the culinary events that so underscore my life, what to speak of blog them.

But somehow or other, it seems that, for the moment, the asafetida-scented funk has cleared enough for me to compile at least a small photographic record of events that have so eluded reporting over the last few months.

So let's begin with Gopals Vegetarian Restaurant. Two sets of classes have come and gone unreported, so here's a few glimpses:

The red hemp shirt means this was Sunday 25 July.

What's a Kurma class without a succulent bundle of juicy-fresh-panir-cheese joy ?

And we all retire to the banquet table - the way of all good cookery classes.

And the black hemp shirt means this was way back in May. My friend Radha Caran was the photographer that day, so these are his images.

I introduced my students to my friend behind the lens.

Yes, everyone was very focused that day.

Rolling pin still-life.

And that wraps it up until tomorrow. Stay tuned for part two of The Ones That Got Away.

Raw Food, Part Three: No Ghee, No Glory

Kurma — Sat, 21 Aug 2010 19:51:12 GMT

The Vegan Mini-Series concludes.

Yet more Raw Pride...

Raw Food, Part Two: More Bovine Delights

Kurma — Fri, 20 Aug 2010 19:07:43 GMT

Bovine delights? Say what? This won't make any sense at all unless you have read yesterday's blog (below). Did you? If so, proceed on.

This will set it all in perspective.

Raw Food, Part One: Kurma Moistens Vegan Snouts

Kurma — Thu, 19 Aug 2010 23:05:14 GMT

Hello Blog-groupies! Yes, I am back from the blog-dead. And this is not a recycled-entry!

Things have been crazy-busy at Kurma Central, and a little weird. Anyway...Yesterday I googled myself. Admit it, you've all tried it. I did, and after sifting through some of the 226,000 entries, I struck edible gold.

Notwithstanding all the risque and self-indulgent bovine imagery, and the fact that my recipe has been improved, this is an interesting little website/blog entry, and worth a look.

There are a few entries actually, all loosely collected under the banner of raw-food/vegan dips. Although I am not a raw-food sorta guy, nor a vegan, a good number of my recipes do fit this description.

"What on earth are you rambling about?", you snort.

Here, stop grunting, read this.