22 March 2014

Fried Rice Recepi

To serve : 2 people


Basmati Rice (Long grain) : 1 cup
Carrots chopped  finger size : 1/4 cup
Broccoli florets : 1/4 cup
Beans chopped finger size : 1/4 cup
Potato chopped finger size : 1/4 cup
Green pepper can be added too.
Zeera/cumin : 1/2 tea spoon
Clove : 2
Cinnamon powder : 1/4 teaspoon
Green Chillies : 2 medium sized
Ginger paste or coursely cut pieces : 1/2 teaspoon
Bayleaf : 1
cashew nut : 1/4 cup
Ghee : 2 teaspoons
Cooking oil : 2 teaspoon
Salt to taste

Cooking Method

1. Wash and drain basmati rice and keep it aside for 10 mins

2. Add 2 teaspoons of ghee and 2 teaspoon oil in to medium size pressure cooker or pressure pan.
3. Heat ghee and oil in low flame and add cumin seeds.

4. Add slit green chillies, clove, cinnamon powder, bay-leaf and ginger. Fry for a minutes. Fry chashew nuts till brown with the same mixture in low flame.

5. Add cut vegetables and fry for two minutes.

6. Add rice and mix for two mins till rice starts to stick to the bottom of the pan.

7. Pour 2 cups water and salt as per taste.

8. Cook in pressure cooker for in medium flame until one whistle sound. Take it out of the burner and let it cool.

9. When the steam is out, open and mix with a fork.
10. Offer it to Lord Krishna with love and serve hot along with raita (mix grated cucumber with yoghurt and salt to make a simple raita. Chopped tomatoes and grated carrots can also be added to it.)

17 March 2014

Gaura Purnima at Karuna Bhavan, ISKCON, Scotland

Pictures speak more than words:

Harinama Sankirtan at Princes Street, Edinburgh on the eve of Gaura Purnima

Gaura Purnima festival at Karuna Bhavan, Lesmahagow Temple:

I already mentioned about the non-stop kirtan that takes place in this temple. Ending with fireworks and more than ten varieties of anukalpa prasada, the festival was memorable. One can't but feel good about the grave and service oriented nature of the devotees there. I believe, if they carry on with the same gravity in glorifying the Holy name and Srila Prabhupada, soon Sri Khoda Nitai and Mayapur Sashi kindly residing at Karuna Bhavan will attract thousands of souls, making it the biggest temple in Europe. 

If the ISKCON temples all around the world simply concentrate in Harinama, books and  prasadam distribution, Lord Krishna and Srila Prabhupada will be pleased and send favourable souls to them to preach to. When Krishna is pleased Sri Lakshmi, by default, will reside there forever. 

15 March 2014

Ekadasi Soma Kichari Recipe

To serve : 2 people


Samo millet : 1 cup
Green Chillies : 2 medium sized
Carrots chopped  finger size : 1/2 cup
Potato peeled and chopped finger size : 1/2 cup
Medium sized tomato : 1
Any other vegetable except spinach, beans and peas can be added.
Zeera/cumin : 1/2 tea spoon
Clove : 2
Cinnamon powder : 1/4 teaspoon
Ginger paste or coarsely cut pieces : 1/2 teaspoon
Turmeric powder : 1/4 teaspoon
Coriander powder : 3/4 teaspoon
Coriander leaves
Ghee : 3 teaspoons
Salt to taste

Cooking Method

1. Fry samo millet in a pan with 1 teaspoon of ghee in low flame. Fry till each millet splits on one end and appears opaque.

2. Add 2 teaspoons of ghee in to medium size pressure cooker or pressure pan. Samo, after cooked can increase 5 times in volume. Take appropriate vessel size.
3. Heat ghee in low flame and add cumin seeds.

4. Add slit green chillies, clove, cinnamon powder and ginger. Fry for a minute. Add turmeric.

5. Add cut vegetables and fry for two minutes. Add tomato last.

6. Add samo and mix.

7. Pour 5 cups water and salt per taste.

8. Cook in pressure cooker for 3 minutes on low heat after the first whistle sound.

9. When the steam is out, open and mix the cooked samo. If there is a little excess water, allow it to sit for a few minutes, it will thicken in consistency.

10. When hot, sprinkle coriander powder and close the vessel.

11. Open after 2 minutes and mix. Add coriander leaves.
12. Offer to Lord Krishna with love.

13. Serve hot with ekadasi crackers or chips and yoghurt.

04 March 2014

The Importance of the Cow in Vedic Culture By Dr. Subramanian Swamy

Our West-influenced intellectuals sneer at the mention of the cow. The same intellectuals first sneered at yoga. Now it is a fashion to do pranayama at cocktail parties The arguments in the West for cow slaughter are no more uncontested.

India has 150 million cows, each of them giving an average of less than 200 litres of milk per year. If they could be fed and looked after, they can give 11,000 litres, as Israeli cows do. That would provide milk for the whole world. The milk we produce today is the cheapest in the world. With enhanced production we could become the world's largest exporter of milk and it could be India's biggest foreign exchange earner.

The cow was elevated to divinity in the Rig Veda. In Book VI, Hymn XXVIII attributed to Rishi Bhardwaja extols the virtue of the cow.

Indian society has addressed the cow as gow mata. The Churning of the Sea episode brings to light the story of the creation of the cow. Five divine Kamadhenus (wish cows), viz, Nanda, Subhadra, Surabhi, Sushila, Bahula emerged in the churning.

Thousands of names in our country are cow-related: Gauhati, Gorakhpur, Goa, Godhra, Gondiya, Godavari, Goverdhan, Gautam, Gomukh, Gokarna, Goyal, Gochar etc.They signify reverence for the cow, and our abiding faith that the cow is Annapurna.

The cow, according to the Vedas, provides four products for human use: (i) Godugdha (cow milk): As per Ayurveda, cow milk has fat, carbohydrates, minerals and Vitamin B, and even a capacity for body resistance to radiation and for regenerating brain cells. (ii) Goghruta (ghee): The best ghee, it is, as per Ayurveda useful in many disorders. In yajna, it improves the air's oxygen level. (iii) Gomutra (urine): Eight types of urine are used for medicinal purpose nowadays, among which cow urine is held to be the best. The Americans are busy patenting it. It has anti-cancer, anti-bacterial, anti-fungal and antioxidant properties.

It has immune-modulator properties, which makes it useful for immune deficiency diseases. In the classics there are many references to cow urine as a drug of choice. Even the Parsis follow this practice.

Lastly, (iv), Gomaya (dung) is considered as valuable as Gomutra and used to purify the environment, as it has radium and checks radiation effects.

Ancient Hindu wisdom on the medicinal properties of cow urine is borne out by two patents granted in the US for cow urine distillate (Patent numbers 6410059 and 6896907).

Even China has granted the distillate a patent as a DNA protector. A global patent has been granted for cow urine, neem and garlic as a pest repellent and for fungicidal and growth promoting properties for different crops (WHO
2004/ 087618A1). A US patent has been granted for strains from Sahiwal cow milk for plant growth promoter phytopathogenic fungi controlling activity, abiotic stress tolerating capability, phosphatic solubilisation capability, etc. And CSIR has filed for a US patent for amrit pani, a mixture of cow
dung, cow urine and jiggery, for soil health improvement properties.

These claims were initially made in the Charaka Samhita, Sushrut, Vaghbhati and Nighantu, Ratnakar, etc. They prove the utility of cow dung and urine for sustainable agriculture as well as for disease prevention.

The author is a former cabinet minister of India.

03 March 2014

Manu Smriti on How to Eat Food

2.52. (His meal will procure) long life, if he eats facing the east; fame, if he turns to the south; prosperity, if he turns to the west; truthfulness, if he faces the east.

2.53. Let a twice-born man always eat his food with concentrated mind, after performing an ablution; and after he has eaten, let him duly cleanse himself with water and sprinkle the cavities (of his head).

2.54. Let him always worship his food, and eat it without contempt; when he sees it, let him rejoice, show a pleased face, and pray that he may always obtain it.

2.55. Food, that is always worshipped, gives strength and manly vigour; but eaten irreverently, it destroys them both.

2.56. Let him not give to any man what he leaves, and beware of eating between (the two meal-times); let him not over-eat himself, nor go anywhere without having purified himself (after his meal).

2.57. Excessive eating is prejudicial to health, to fame, and to (bliss in) heaven; it prevents (the acquisition of) spiritual merit, and is odious among men; one ought, for these reasons, to avoid it carefully.