Toronto's Hare Krishna Temple

Toronto's Hare Krishna Centre (ISKCON Toronto), has always been the hub of a rich, vibrant and enthusiastic community. Whether it be grand festivals, programs at local universities and yoga studios, philosophical discussions, cooking sessions, or singing and dancing on the streets, there are events taking place for everyone's interest.

Wednesday, March 29, 2017

Cooking for Krishna - Brussels Sprouts & Cream

3:02:00 AM By Kevala-Bhakti Dasa (Keshav)

The Toronto Hare Krishna Temple is starting a new online cooking series called "Cooking for Krishna" wherein delectable dishes from famous Hare Krishna cookbooks will be lovingly prepared and shown in a step-by-step fashion.  This series is presented by one of our very nice devotees of our Toronto Hare Krishna community, Lyudmila Mataji.  We hope you enjoy!  Please leave your comments below!

Cooking for Krishna - Brussels Sprouts, Potatoes and Peas with Sour Cream
By: Lyudmila Tamahina
Preparation and Cooking Time: 30-40 minutes
Yield: enough for 4-6 persons

Introduction
Today's recipe is from the famous Hare Krishna Cookbook, "Cooking with Kurma" by Kurma Dasa.  You can pick up your copy of this amazing book at the temple!



Step One - Ingredients:
  • 2 large baking potatoes, peeled and cut into 1.25 cm (½ inch) cubes, 500 g, weighed after peeling
  • Ghee or oil for deep-frying
  • 1 cup (250 ml) green peas
  • 2 tablespoon of ghee or oil
  • 10-15 fresh curry leaves
  • ½ teaspoon (2 ml) yellow asafetida powder
  • 750g small, firm Brussels sprouts, ends cut off and cut in half lengthwise
  • ½ teaspoon (2 ml) ginger powder
  • ½ teaspoon ( 2 ml) turmeric
  • ½ teaspoon ( 2 ml) cayenne powder
  • 1-1½ teaspoons ( 5-7 ml) salt
  • 1 cup (250 ml) sour cream at room temperature
  • 1 tablespoon ( 20 ml) chopped fresh coriander leaves or parsley


Step Two:
Rinse the potatoes cubes in cold water. Drain and pat them dry. Place enough ghee/oil in a deep pan or wok that will well cover the quantity of potatoes. Heat the ghee/oil to 190°C/375°F. Deep fry the potato cubes for 8-10 minutes or until they are lightly golden brown.



Step Three:
Remove the potatoes and drain them on paper towels.


Step Four:
Place the peas in the small saucepan and cover them with water. Bring to the boil, and cook the peas for 5-8 minutes, or until tender. Drain and set aside, reserving the water.


Step Five:
  • Heat the 2 tablespoon of ghee or oil in a 3 litre/quart saucepan over moderate heat.
  • When fairly hot, drop in the curry leaves and saute them for a few moments.
  • Sprinkle in the yellow asafetida powder, stir momentarily and then drop in the Brussels sprouts halves. Saute them in the fragrant oil for 3-4 minutes.





Step Six:
  • Sprinkle in the black pepper, ginger powder, turmeric, cayenne pepper, and salt, stir to mix and add ½ cup (125 ml) water.
  • Stir briefly, place a lid on the saucepan and cook over moderate heat for 10 minutes.





Step Seven:
Add the peas, potatoes, and herbs and then fold in the sour cream.



Step Eight:
Serve Krishna first!


Step Nine:
Serve immediately.


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