New Zealand Hare Krishna Spiritual Resource Network Newsletter29 Archive:
New Zealand Hare Krishna Spiritual Resource Network
Newsletter Number #0029 September 2000 A.D. RadhAstami issue.

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------------------< ISKCON ki jaya >--------------------------


( Please Accept My Respectful Obeisances & Best Wishes To You All)

_0____, All Glories To Srila Prabhupad.

I'd like to Officially welcome everyone who is receiving this either directly from me or second or third hand from friends to our Network. Many of you will have had a chance to view our WWW-site by now - and the feedback has been appreciated. As we expand the facility of resource more pages will appear (there are well over 408 to date, and thousands of links), and with the intent of assisting you all in the smooth execution of your individual prescribed duties/services/functions in life, we will keep you updated. We now go out to over 901+ receivers. I trust that all is well with everyone by the Mercy of the Lord. However, if anyone would like to be removed please just send me a message requesting me to do so, and I will do it promptly. If you are receiving this from a friend, and would like to be added directly to the mailout please also let me know and I will do the needful there too.
Hare Krishna. =>B-) JTCd
)<>(|)<>(|)<>( The Nectar in this Issue: )<>(|)<>(|)<>(|)

WWW - news and views: Calendar Updates.
      Sri Radha-astami
      Parsva Ekadasi (Parivartini or Vaman Ekadasi)
      Sri Vaman Dwadasi
      Srila bhBktivinoda Thakur - Avirbhav
      Ananta Caturdasi Vratam
      Srila NAmacharya Haridas Thakur - Tirubhav
      Srila Prabhupad's acceptance of Sannyasam in 1959

See rest of events on Interactive Calendar site:

Deals for members: More amazing deals for everyone.
Land available in New Zealand - check it out!!!

Advertisements: check them out...
Words of Wisdom - Shastra & Shastrakaras speak:
                 (Srila Prabhupad & the previous Acaryas)
At Grass Roots: topical stuff

Prasadam Recipes: To slake the thirst of body, mind & soul
Krishna conscious - Vedikly acceptable jokes:
                  - Strange but true
                  - Ways of the world
)<>()<>(|)<>( On the WWW News and Views: )<>(|)<>(|)<>(|)
The Interactive Vaishnava Calendar page is coming along nicely:

Now you can view the FULL years 1999-2000 & 2000-2001.
All Calendar entries are explained - Appearance or Disappearance days etc.
View other festivals on the Calendar:
(yes it really is 200-2001)
Check out the Ekadasi pages that are coming together, with links
to every Ekadasi:

Parivartinii or Parsva EkAdasii
Auckland Temple Program for Sri Radha-astami:

Following is the programme for Wednesday this week, September 6,
2000, celebrating the Appearance Festival of Srimati Radharani.
4.30am Mangala Aratika
7.00am Lecture- H.H.Devamrta Swami
8.00am Greeting the Deities in Their new Set
Srila Prabhupada Gurupuja

Fasting till Noon
12.30pm Aratika
1.00pm Small Break Fast
5.30pm Bhajans - led by Trivikrama dasa and Sripati dasa
6.30pm Aratika (NOTE: earlier time)
7.15pm Lecture - H.H.Mukunda Goswami
8.00pm Srimati Radharani's Transcendental Feast

Srimati Radhika ki jaya

Sri Radha-astami:

Sri Vaman Dwadasi - the appearance day of Lord Vamandev:

Srila Bhaktivinoda Thakur Appearance:

Srila Prabhupad taking sannyasam in 1959:

See the new link to NZ Vaishnava Youth - Kiwi Conference:

Send questions or Join - mailto:<>
Download your Vaishnava Calendar and make a hard copy for this
year ( 2000-2001 AD - 514 Gaurabda ) from our site:

or if you can't do that and you'd like a 2000-2001 Calendar for
your longitude, latitude and time zone ANYWHERE in the world
I can do that for you and e-mail it to you - FREE

Vaishnava Calendar Software 4.10

no more dodgy calendars/panchangas/panjikas from India

Astrologically/Astronomically Accurate and FREE

Please download the software from
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See a full NZ list HERE:
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Here you will find the Gita, Siksastaka, Brahma-samhita, and the
Songs of the Vaisnava Acaryas.
The Most Wonderful pages of Srila Prabhupada:

More Nectarine Stories - Told by Srila Prabhupada:
Do you have important news to announce ? Do you want to attract
new visitors to your site ? Maybe you're opening a new site ?
Or you have products and services to offer, etc.
Lots of NEW links ....HEAPS !!! ...have a surf !
)<>(|)<>(|)<>( Deals available for members : )<>(|)<>(|)<>(|)<
As new things happen and become available we'll keep y'll informed
about discounts and how to have access to them - what to do.

This is a totally free service, we have worked hard to organise it
please make good use of it for you development of Krishna Seva.
Beautiful New Zealand:
Buddhi Manta prabhu and his good wife would like to have
association of other devotee couple or family looking for a
quiet simple life on the land, so have subdivided our land.

Organic 3 acres in the "winterless north" of New Zealand.
Native bush, stream, private, peaceful.

Great house site for your dream home. At only USD $40 000.
Also opportunity for employment within devotee business.

All enquiries to Buddhi at mailto:<>
or fax + 64 9407 6611.
Land 4 Sale:

Native Bush, clean Stream with waterfalls (one is 30 feet high) next
to established devotee community.

1000 feet elevation overlooking the entire Bay of Plenty.
Beautiful Views, Privacy, Fresh air, forest deer, forest boar, all manner of auspiciousness.
Peace and tranquility, shared title 2x6 acres (12 acres total)
NZ$60,000 (approx. US$30,000)

North facing to get the Sun all day, situated between Katikati and Tauranga in the Kaimai ranges overlooking Matakana Island, Katikati township, Tauranga City, Mt Maunganui and the lush green Bay of Plenty.

For more information contact:
Gaura Nataraj dasa (07) 552-0830.
Atmananda dasa (07) 552-0231.

Now there is 50 acres of Beautiful Wooded land adjoining the devotee community just become available. This is too good to be anything other than Krishna's mercy.

Interested ???? Things like this don't last before someone snatches
them up - get in quick !

Both these lands are worth thousands more than being asked......!
)<>(<>(|)<>(|)<>( Advertisements: )<>(|)<>(|)<>(|)<>(|)<>(|)<>(
Gopal's Vegetarian Restaurant in Auckland has now re-opened
at Level 2, 246., Queen Street., Auckland.

The hours are:
Mon - Wed 11am to 3.30pm and Thurs - Fri 11am to 9pm.

Seating for about 65 persons

You have to come and check it out, bring the family too when
you're late night shopping in the City.

Mention you saw this add and claim a FREE Fresh Fruit lassi drink
We also give a 20% discount for students with ID.

Reservations and enquiries
Phone: 09-306-4143.
...the menu:
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$5 Curd Steak on Rice (2 Veg Steaks, Rice, Salad and Halava)
$10 All You Can Eat (From the Real Meal Deal)
$4.50 On the Lite Side (Salad and choice of Pizza or Samosa)
$6 Vegan Special (2 Tofu Steaks, Rice and Salad)
Samosas - $2.50 each
Pizza - $2.00 per slice

Juice Bar Now Open in the restaurant, serving fresh juices,
coffee alternatives and fresh fruit lassis too.

You have to check this out. Bring the family
It's on the opposite side from Aotea Square, approx in the
middle of Queen St, near McDonalds and opposite from Midcity
(where the cinemas used to be).

Eventually opening on Saturdays too. Small staff at present.
Gopal's is available 4 Catering for your special functions.
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Fax +64 7 571 6084

Within New Zealand:
Phone 07 571 6083
Fax 07 571 6084

Remember to mention the referral name John Marshall
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To turn a friend on to this mailing, go to:

Please take a moment to have a look @ Deals 4 Devotees
Chaitanya Cultural Centre - Masterton.
View Glen & Anne Harris's - Ahimsa's Revamped web-page:

With their new stock of Hand made soaps, oils, etc., and New Age services, Vegetarian cooking classes, Palmistry, Crystal Healing, Herbalist and massage.

Send Fax: 08326 5122. or ring (06) 377 7122.
Or give Glen a Ring on 0900 THERA
Sponsor your projects and earn money 4FREE surfing the WWW:
Do you have any services or products to advertise here for FREE ?
Business Paraphernalia:

I do custom hats/stickers/t-shirts for many different devotees.
Let me know what you need.......

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voicemail/fax: (703) 234-3267
Mobile: (703) 980-7471
Icq: # 15857208
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(|)<>( Words of Wisdom - Shastra & Shastrakaras speak: )<>(|)
Om Namo Bhagavate Vasudevaya
On-line Bhagavad Gita As It Is:
On-line 1972 McMillan edition - Bhagavad Gita As It Is:
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tesam satata-yuktanam
bhajatam priti-purvakam
dadami buddhi-yogam tam
yena mam upayanti te

tesam--unto them; satata-yuktanam--always engaged; bhajatam--in
rendering devotional service; priti-purvakam--in loving ecstasy;
dadami--I give; buddhi-yogam--real intelligence; tam--that; yena--by
which; mam--unto Me; upayanti--come; te--they.

To those who are constantly devoted to serving Me with love, I give
the understanding by which they can come to Me.

In this verse the word buddhi-yogam is very significant. We may
remember that in the Second Chapter the Lord, instructing Arjuna, said
that He had spoken to him of many things and that He would instruct
him in the way of buddhi-yoga. Now buddhi-yoga is explained.
Buddhi-yoga itself is action in Krsna consciousness; that is the
highest intelligence. Buddhi means intelligence, and yoga means mystic
activities or mystic elevation. When one tries to go back home, back
to Godhead, and takes fully to Krsna consciousness in devotional
service, his action is called buddhi yoga. In other words, buddhi-yoga
is the process by which one gets out of the entanglement of this
material world. The ultimate goal of progress is Krsna. People do not
know this; therefore the association of devotees and a bona fide
spiritual master are important. One should know that the goal is
Krsna, and when the goal is assigned, then the path is slowly but
progressively traversed, and the ultimate goal is achieved.

When a person knows the goal of life but is addicted to the fruits of
activities, he is acting in karma-yoga. When he knows that the goal is
Krsna but he takes pleasure in mental speculations to understand
Krsna, he is acting in jnana-yoga. And when he knows the goal and
seeks Krsna completely in Krsna consciousness and devotional service,
he is acting in bhakti-yoga, or buddhi-yoga, which is the complete
yoga. This complete yoga is the highest perfectional stage of life.

A person may have a bona fide spiritual master and may be attached to
a spiritual organization, but still, if he is not intelligent enough
to make progress, then Krsna from within gives him instructions so
that he may ultimately come to Him without difficulty. The
qualification is that a person always engage himself in Krsna
consciousness and with love and devotion render all kinds of services.

He should perform some sort of work for Krsna, and that work should be
with love. If a devotee is not intelligent enough to make progress on
the path of self-realization but is sincere and devoted to the
activities of devotional service, the Lord gives him a chance to make
progress and ultimately attain to Him.

Copyright 1983 The Bhaktivedanta Book Trust International. Used with

Home Page:

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hare krishna hare krishna krishna krishna hare hare
hare rama hare rama rama rama hare hare

.......and your life will become sublime.
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Krishna Books:
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Devotees addressing grass roots matters to help our Krishna conscious

Sriyuts HH Prahladhananda Swami, HH Bhanu Swami, HH Devamrita Swami

Downloadable from 4 FREE:

For all your shastrik / scriptural needs:
Prabhupada Uvacha - Confessions of Your Personal Servant,
by Srutakirti dasa
or from here
Leadership Principles, Determination, Heroism, Motivational Quotes,
and Stories.

"The greater the obstacle, the more glory in overcoming it."

)<>(|)<>(|)<>( At Grass Roots: )<>(|)<>(|)<>(|)<>(|)<>(|)<>(
If you have any news, events, functions, deals, etc., that you
would like to share with members of the greater Vaishnava
community then please do so by sending what you have to us, we
can pass them on in the next newsletter.
Spiritual Visions - Picture Gallery 150+ pics:
Phone (09) 815 2210, Fax (09) 815 2270, Mobile 025 204 1918,

Tuesday 9.30 pm and repeated on Wednesday 8.30 am (approx)
Saturday 8.30 a.m. and repeated on Saturday 5.30 p.m. (approx)

Sangam TV mailto:<>
Phone: 09- 815 2210
Fax: 09- 815 2270
Mobile: 025 204 1918

P.O. Box 27 - 402, Mt. Roskill, Auckland, New Zealand.
Sri Nrsimhadev Martial Arts - Carterton, Wairarapa.

The Martial Arts Dojo that is centred around spiritual understanding
and development. mailto:<>

First Mahakumbh of the New Karmi Millennium

Main Bathing Dates
9th January, 2001 - Paush Purnima
14th January, 2001 - Makar Sankranti
24th January, 2001 - Mauni Amavasya
29th January, 2001 - Basant Panchami
8th February, 2001 - Magh Purnima
21st February, 2001 - Mahashivaratri

For detail information - Please write to :
Regional Tourist Officer,
U.P. Tourism,
35 - M.G. Marg,
Allahabad (U.P), India
Phone : 091-532-601873
Fax : 091-532-611374

...check the Calendar / Panchangam / Panjika:
)<>(|)<>(|)<>( Prasadam Recipies: )<>(|)<>(|)<>(|)<>(
Rainbow Brown Rice:
Compared with most white rice, brown rice is more chewy, with a delightful nutty, sweet flavour. It is also high in much-needed B-complex vitamins. It can be sauteed and cooked in the same way as white rice, the only difference being the length of time it takes to cook. Brown rice should cook for at least 45 - 55 minutes to become soft and flaky. Serve long-grain brown rice with a light vegetable dish accompanied by bread and salad.

YIELD: enough for 6 - 8 persons

3 cups (750 ml) water
11/2 teaspoons (7 ml) salt
2 bay leaves
4 tablespoons (80 ml) ghee or oil
11/2 cups (375 ml) long-grain brown rice
1 teaspoon (5 ml) yellow asafoetida powder
1/2 teaspoon (2 ml) freshly ground black pepper
1 tablespoon (20 ml) minced fresh ginger
2 tablespoons (40 ml) each of the following: tiny cauliflower pieces, celery bits, green peas, red peppers, carrot straws, cooked corn niblets, tomato pieces, cooked chickpeas, roasted peanuts
3 tablespoons (60 ml) dry-roasted sesame seeds
3 tablespoons (60 ml) finely chopped parsley or coriander leaves
lemon or lime twists for garnish

1. Bring the water, salt, and bay leaves slowly to a boil in a heavy 2-litre/quart saucepan over moderate heat.
2. Heat half the ghee or oil in a 2 litre/quart saucepan over moderately low heat. When hot, stir in the rice and saute for about 2 minutes. Pour in the boiling salted water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 45 - 55 minutes or until all the water has been absorbed and the rice is tender and flaky.
3. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
4. Heat the rest of the ghee or oil over moderate heat in a heavy pan or wok. Saute the asafoetida and black pepper momentarily in the hot ghee. Add the minced ginger and saute for 1/2 minute. Stir-fry the cauliflower pieces, celery, peas, peppers, and carrot straws until tender. Add the cooked corn, tomato pieces, chickpeas, peanuts, sesame seeds, and parsley and combine well. Remove from the heat.
5. Fold together the cooked rice and vegetables and serve immediately, garnished with twists of lemon or lime.

Great Vegetarian Dishes - Kurma Cookbook 1

Fiery South Indian Toor Dal Soup (Rasam):
South India has many regional varieties of rasam. This one comes from Bangalore.
The recipe for home-made rasam powder, the main seasoning ingredient in this spicy dal, appears below. Though you can purchase rasam powder at any Asian goods store, home-made is preferable.

COOKING TIME: about 1 hour
YIELD: enough for 4 persons
1/2 cup (125 ml) toor dal
2 teaspoons (10 ml) fresh hot green chili, minced
4 cups (1 litre) water
2 ripe tomatoes, finely chopped
1 tablespoon (20 ml) chopped fresh coriander leaves
1 tablespoon (20 ml) rasam powder (see recipe)
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) sugar
1/2 teaspoon (2 ml) tamarind concentrate
1 tablespoon (20 ml) ghee
1 teaspoon (5 ml) mustard seed
6 curry leaves
1 teaspoon (5 ml) cumin seeds
1/4 teaspoon (1 ml) yellow asafoetida powder
1/4 teaspoon (1 ml) turmeric
1. Boil the toordal, water, and chopped green chilies in a heavy saucepan. Reduce the heat and simmer for 45 minutes or until the dal becomes soft.
2. Add the tomato, chopped fresh coriander, and rasam powder. Continue cooking the soup for another 78 minutes, stirring occasionally.
3. Add the salt, sugar, and tamarind concentrate. Continue cooking for another 7 - 8 minutes.
4. Heat the ghee in a small pan. When it becomes very hot, add the mustard seeds and saute them until they crackle and turn grey. Brown the curry leaves and cumin seeds; then add the asafoetida and turmeric. Add this hot seasoning mixture to the simmering dal. Allow the flavours to mix and serve hot with plain rice.

Rasam Powder
1 teaspoon (5 ml) oil
1 teaspoon (5 ml) mustard seeds
1/2 cup (125 ml) whole coriander seeds
6 whole dried hot red chilies
1 teaspoon (5 ml) black peppercorns
11/2 teaspoons (7 ml) fenugreek seeds
2 teaspoons (10 ml) cumin seeds
1. Heat the oil in a heavy pan over moderate heat.
2. Saute the mustard seeds in the hot oil until they crackle. Add all other ingredients. Stir well, reduce the heat to medium, and roast all the spices until they turn brown (about 3 minutes), stirring constantly. Remove the spices from the pan, allow them to cool, and grind them to a powder. This mixture can be stored for some time in a sealed jar.

Great Vegetarian Dishes - Kurma Cookbook 1

Rajasthani Spicy Dal-Stuffed Bread
(Urad Dal Poori)
These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and Tamarind Sauce, or as a snack with a dab of fresh yogurt.
COOKING TIME: 30 minutes
YIELD: about 20 dal pooris
1 cup (250 ml) urad dal
2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
1/2 cup (125 ml) ghee or oil, warmed
3 teaspoons (10 ml) salt
1 tablespoon (20 ml) coriander seeds
1 tablespoon (20 ml) fennel seeds
1 tablespoon (20 ml) cumin seeds
8 whole black peppercorns
4 large dried red chilies
ghee for frying
1. Place the urad dal in a bowl, cover with cold water, and leave to soak for 4 hours. Drain, place in a blender or food processor with a sprinkle of cold water, and grind coarsely to a paste. Transfer to a small bowl.
2. In another bowl, combine the flour, 4 tablespoons (80 ml) of warm ghee, 2 teaspoons (10 ml) of salt, and enough water to make a stiff but smooth dough. Knead well and put aside, covered with a cloth, for 20 minutes.
3. Sprinkle the coriander seeds, cumin, fennel, black peppercorns, and chilies into a heavy pan and dry-roast them over moderate heat until they darken a few shades and become aromatic (a few minutes). Transfer them to a coffee grinder, or mortar and pestle, and grind them to a powder.
4. Heat 1 tablespoon (20 ml) of ghee or oil in a heavy pan over moderate heat. Add the dal paste and stir-fry it, stirring constantly over moderate heat until it starts to stick on the bottom. Remove from the heat, add the powdered spices and 1 teaspoon of the salt, and mix well. Transfer onto a plate or dish to cool.
5. Divide the dough into 20 portions. Roll each portion into a smooth ball. With a rolling pin on a slightly oiled surface, roll out each ball into a thick patty about 5 cm (2-inches) wide. Place 1 tablespoon (20 ml) of cooled filling in the centre of each one, gathering the edges of the dough back over to completely enclose the filling. Pinch the excess dough together and press it back into the centre of the patty. Flatten slightly; then with a rolling pin roll out seam side down (carefully avoiding puncturing the pastry) into a disk 5 -  71/2 cm (2 - 3 inches) wide.
6. When all the dal pooris are rolled, heat the ghee or oil in a pan or wok to 180°C/355°F and carefully slip in 3 or 4 dal pooris. They will immediately sink then rise to the surface. Press them down with a slotted spoon until they inflate. Fry them until lightly browned on one side (about 2 minutes) then turn them over and fry on the second side for another 1 or 2 minutes. Remove with a slotted spoon and drain on a triple-thickness of paper towels. Cook all dalpooris and serve hot.

Great Vegetarian Dishes - Kurma Cookbook 1

Puffed Fried Bread (Poori):
Popular over all of India, pooris are ideal to cook for both small dinner, parties and festivals with hundreds of guests. On a number of occasions, I've cooked 500 or more pooris in a few hours for big feasts. Once you get the rhythm down, it's effortless and rewarding. Pooris are traditionally made with straight wholemeal flour, but you can vary the ingredients. One-half wholemeal or atta, and one-half unbleached plain flour makes lighter pooris. If you're expert at rolling, try using just plain flour for translucent, gossamer-thin pooris.
You can add yeast to your pooris for light, bread-like results, as in Yeasted Puffed Fried-Bread; you can add spices to your poori dough; you can sprinkle sugar on top of pooris for a sweet snack; or you can stuff them with various sweet and savoury fillings, as in Stuffed Puffed-Bread.
The dough for this poori recipe differs from chapati  dough in that butter or ghee is rubbed into the flour and less water is added, to form a drier dough. No flour is used on the rolling surface.
Pooris are traditionally eaten hot, straight out of the ghee or oil, but cold pooris are great for picnics or snacks when travelling. Serve pooris with practically any menu at any time.

DOUGH RESTING TIME: 1/2 - 3 hours
COOKING TIME: 15 minutes
YIELD: 16 medium-sized pooris
2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
1/2 teaspoon (2 ml) salt
2 tablespoons (40 ml) melted butter or ghee
2/3 cup (165 ml) warm water, or as needed
ghee or oil for deep-frying
1. Combine the flour and salt in a mixing bowl. Rub in the butter or ghee until the mixture resembles a coarse meal. Add up to 2/3 cup (65 ml) of water, slowly pouring in just enough to form a medium-soft kneadable dough. Turn the dough onto a clean working surface and knead for 5 - 8 minutes or until silky smooth. Cover with an overturned bowl and leave for 1/2 - 3 hours.
2. Knead the dough again for 1 minute. Divide the dough into 16 portions, roll them into smooth balls, and cover them with a damp cloth.
3. Preheat the ghee or oil in a wok or deep pan over low heat. Meanwhile, with a rolling pin roll all your balls of dough into smooth disks about 111/2 - 121/2 cm (41/2 -inches) wide. Increase the ghee or oil temperature until it reaches about 185°C/365°F. Lift up a rolled poori and slip it into the hot oil, making sure it doesn't fold over. It will sink to the bottom then immediately rise to the surface. Hold it under the surface with a slotted spoon until it puffs up into a balloon. After a few seconds, when it is browned to a light-golden colour, turn it over and cook the other side to an even golden colour. Lift out the poori with the slotted spoon and carefully drain it in a large colander. Repeat for all the pooris. Serve immediately, if possible, or leave in a preheated, slightly warm oven for up to 2 hours.

Great Vegetarian Dishes - Kurma Cookbook 1

Cauliflower and Potato Supreme (Gobi Alu Bhaji)
For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this rich vegetable dish for special occasions.

YIELD: enough for 5 or 6 persons
2 large baking potatoes peeled and cut into 21/2 cm (1-inch) cubes
ghee or oil for deep frying
1 medium cauliflower cut into flowerets
1/4 teaspoon (1 ml) coarsely ground black pepper
1/2 teaspoon (2 ml) ginger powder
1/2 teaspoon (2 ml) turmeric
1/4 teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) salt
1 cup (250 ml) plain yogurt or sour cream at room temperature
1 tablespoon (20 ml) chopped fresh coriander or parsley
1. Rinse the potato cubes in cold water. Drain and pat them dry.
2. Place enough ghee in a deep wok or pan that will well-cover the quantity of potatoes. Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 - 10 minutes). (You might need to fry in 2 batches). Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked but slightly firm. Remove and drain them.
3. When all the vegetables are deep-fried, drained, and still warm, place them in a large bowl, add the spices, salt, and yogurt or sour cream. Add the fresh herbs and serve immediately. If not serving immediately, when you are ready to serve, warm the spiced vegetables in a low-heat oven and add the yogurt or sour cream.

Great Vegetarian Dishes - Kurma Cookbook 1

‘Radha Red’ Plum Chutney
This is a version of the famous "Radha Red" plum chutney that has been a favourite at many Hare Krishna multi-course feasts throughout Australia for decades. It features the subtle and exotic flavour of pure camphor, sometimes available at Chinese and Indian grocery stores. The plums should, if possible, be the Damson variety or the red plums referred to as a "blood plums".

PREPARATION TIME: about 1 hour
YIELD: about 3 cups (750 ml)
1.4 kg (3 pounds) ripe red plums, pitted and cut into eighths
a pinch of raw camphor crystals
2 cups (500 ) sugar
3 tablespoons (60 ml) finely shredded fresh coconut
4 tablespoons (80 ml) butter
11/2 teaspoons (7 ml) ground coriander
1/4 teaspoon (1 ml) powdered cardamom seeds
1. Heat the butter over low heat in heavy 5-litre/quart saucepan until it froths. Add the coriander, cardamom, and coconut, saute for one minute, and add the plums. Raise the heat and bring the chutney to a boil; then reduce the heat and simmer covered for about 15 minutes or until the plums lose their shape.
2. Add the sugar and continue to simmer uncovered for another 40 - 45 minutes or until the chutney is fairly thick and glazed, stirring occasionally. Add the camphor crystals and mix well. Serve at room temperature or refrigerate covered for up to 4 days.

Great Vegetarian Dishes - Kurma Cookbook 1

Vegetable Fritters (Pakoras):
Pakoras are popular spiced, batter-dipped, deep-fried, vegetables that make perfect snacks or hors d'oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil. Serve hot pakoras with you favourite chutney or dip.
Try batter-frying various types of vegetables. Cauliflower pakoras are probably the most popular, but equally delicious are potato rings, zucchini chunks, spinach leaves, pumpkin slices, eggplant rings, baby tomatoes, sweet potatoes, red or green pepper slices, asparagus tips, and artichoke hearts.
Cook pakoras slowly to ensure that the batter and the vegetables cook simultaneously. You needn't precook the vegetables.

BATTER SITTING TIME: 10 - 15 minutes
COOKING TIME: 30 minutes
YIELD: 2 dozen large or 3 dozen medium pakoras
2/3 cup (165 ml) chickpea flour
2/3 cup (165 ml) plain flour
2/3 cup (165 ml) self-raising flour
21/2 teaspoons (12 ml) salt
2 teaspoons (10 ml) yellow asafoetida powder
11/2 teaspoons (7 ml) turmeric
2 teaspoons (10 ml) cayenne pepper
11/2 teaspoons (7 ml) ground coriander
2 teaspoons (10 ml) green chilies, seeded and finely chopped
about 21/2 cups (625 ml) cold water, or enough to make a smooth batter
bite-sized vegetable pieces of your choice ghee or oil for deep-frying
1. Combine the flours, salt, powdered spices, and green chilies in a bowl. Mix well with a wire whisk.
2. Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream. When you dip the vegetable in the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to 15 minutes.
3. Heat fresh ghee or oil, to the depth of 61/2 - 71/2 cm (21/2 - 3 inches, in a wok or deep-frying vessel until the temperature reaches about 180°C/355°F. Dip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil.
4. The temperature will fall, but try to maintain it between 173°C - 180°C/345°F - 355°F throughout the frying. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done. Serve immediately or keep warm, uncovered, in a preheated cool oven for up to 1/2 hour.

Great Vegetarian Dishes - Kurma Cookbook 1

Apple and Blackberry Crumble:
This version of the famous English dessert has delighted customers at Gopal's Restaurant in Melbourne for many years. Succulent stewed apples, folded with fresh blackberries, are baked with a buttery, crunchy topping and served with cream or hot custard.

BAKING TIME: 20 minutes
YIELD: enough for 6 to 8 persons
6 medium green apples, peeled, cored, and thinly sliced
11/2 cups (375 ml) fresh blackberries (or try raspberries, loganberries, or boysenberries)
1 tablespoon (20 ml) sugar
1 tablespoon (20 ml) fresh lemon juice
3/4 cup (185 ml) raw oats
1/2 cup (125 ml) unbleached plain flour
1/2 cup (125 ml) wholemeal flour
1/2 cup (125 ml) raw sugar
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) melted butter
1. Place the sliced apples along with a sprinkle of water in a heavy 4-litre/quart saucepan. Cook covered over moderate heat until the apples soften. Fold in the fresh berries, one tablespoon (20 ml) sugar, and lemon juice. Remove from the heat.
2. In a bowl, combine the raw oats, unbleached plain flour, wholemeal flour, raw sugar, brown sugar, and melted butter, rubbing in the butter until a coarse meal-like consistency is achieved.
3. Spread the cooked apples and berries in the bottom of a 20 cm (8-inch) ovenproof baking dish. Without pressing down, spoon on all the topping.
4. Place the dish in the top one-third of a preheated 180°C/355°F oven and bake for 20 minutes or until the topping is golden brown. Serve hot.

Great Vegetarian Dishes - Kurma Cookbook 1

Soft Cakes in Strawberry Yogurt (Malpoora):
This luscious version of the well known Indian sweet Malpoora is not traditional but rather something that has been developed over 2 decades in the Sunday Feast kitchens of Hare Krishna Temples around the world. Spoonfuls of thick batter are deep-fried in ghee to produce doughnut-like soft cakes, which are suspended in sweetened, fruit flavoured yogurt. You can substitute any fresh ripe berry for the strawberries, or try banana, passion fruit, papaya, mango, or kiwifruit.

COOKING TIME: 20 minutes
YIELD: about 2 dozen
21/4 cups (560 ml) self-raising flour
1 cup (250 ml) icing sugar
11/4 cups (310 ml) cold water
ghee for deep-frying
5 cups (11/4 litres) plain yogurt, chilled
3/4 cup (185 ml) caster sugar
11/2 cups (375 ml) strawberries, washed and quartered
1. Sift together the flour and icing sugar in a bowl. Add the water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon (20 ml) of yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes.
2. Meanwhile, heat the ghee to a depth of 6.5 - 7.5 cm (21/2 - 3 inches) in a wok or deep-frying pan over moderately low heat 160°C/320°F.
3. Spoon out a tablespoon of batter from the bowl. With the aid of a second spoon, deftly slide the batter into the hot ghee. Quickly repeat the procedure for about 8 spoonfuls of batter. Allow the cakes to inflate in the ghee. Then turn them over with a slotted spoon and fry them, turning occasionally, for about 3 to 4 minutes, or until they are light golden brown all over. Remove and drain. Repeat until all the batter is used up.
4. Combine the yogurt and caster sugar in a large bowl. Crush a few berries through your fingers into the yogurt. Add the rest of the berries and combine well.
5. Carefully fold the fried cakes into the fruit yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving. Serve the malpoora in individual dessert bowls with strawberry yogurt spooned on top.

Great Vegetarian Dishes - Kurma Cookbook 1

OVER 100 EGGLESS CAKE recipes can be found on our Main index and
on many other pages at:
Everything you want to know about Vegetarianism and Beyond:

...and always with the Magic ingredient - Offer it to Krishna.....
...with L'n D (love and devotion)
Check out heaps of information on Vegetarianism, Prasadam-ism,
download books, Vegetarian Recipe programs, and more.

NEW - an amazing vegetarian source guide:
A Beginners Guide to Vegetarianism:
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>()<>(|)<>( Krishna Conscious - Vedikly acceptable Jokes: )<>(|)
An Illinois man left the snowballed streets of Chicago for a vacation in
Florida. His wife was on a business trip and was planning to meet him
there the next day. When he reached his hotel, he decided to send his wife a quick e-mail. Unable to find the scrap of paper on which he had written her e-mail address, he did his best to type it in from memory.
Unfortunately, he missed one letter and his note was directed instead to
an elderly preacher's wife, whose husband had passed away only the day

When the grieving widow checked her e-mail, she took one look at
the monitor, let out a piercing scream, and fell to the floor dead.
At the sound, her family rushed into the room and saw this note on the

Dearest Wife, Just got checked in.
Everything prepared for your arrival tomorrow.
Your Loving Husband.

PS: Sure is hot down here.
A mother was preparing pancakes for her sons, Kevin, 5, and Ryan 3.
The boys began to argue over who would get the first pancake.
Their mother saw the opportunity for a moral lesson.

"If a sadhu were sitting here, He would say,
Let my brother have the first pancake. I can wait."

Kevin nodded to his younger brother and said,
"Ryan, you be the sadhu okay."
A father was at the beach with his children when his
four year old son ran up to him, grabbed his hand,
and led him to the shore, where a seagull lay dead in the sand.

"Daddy, what happened to him?" the son asked.
"He died and went to Heaven," the dad replied.

The boy thought a moment and then said,
"Did God throw him back down?"
After the Bhagavad Gita class a little boy told the speaker,
"When I grow up, I am going to give you some money.

"Well, thank you," the pastor replied, "but why?"

Because my daddy says you're one of the poorest
preachers we've ever had."
A little boy opened the big and old family Bible with fascination,
and looked at the old pages as he turned them. Suddenly, something
fell out of the Bible, and he picked it up and looked at it closely.
It was an old leaf from a tree that had been pressed in between the pages.
"Mommy, look what I found," the boy called out.
“What have you got there, dear?" his mother asked.
With astonishment in the young boy's voice, he answered,
"I think it's Adam's suit!"
A father was reading Bible stories to his young son. He read,
"The man named Lot was warned to take his wife and flee out of the city.
But his wife looked back and was turned to salt."
His son asked, "What happened to the flea?"
-=-=-=-=-=-=-=--=-=-=-=-=- Did you ever wonder? =-=--=-=-=-=-=-=
The students in my third-grade class were bombarding me with
questions about my newly-pierced ears.
"Does the hole go all the way through?"
"Did it hurt?"
"Just a little."
"Did they stick a needle through your ears?"
"No, they used a special gun."

Silence followed, and then one solemn voice called out,
"How far away did they stand?"
>(|)<>( The ways of this material world - strange but true )<>(|)
An elementary school teacher, well versed in educational jargon,
asked for a small allotment of money for "behavior modification reinforcers."

Her superior saw the item and asked, "What in heaven's name is that?"
"Lollipops," the teacher explained.
Mathematics teachers at the Sleaford, England, Secondary School
awarded the arithmetic prize to the wrong team in a school
competition because, they apologized later, they'd added up the
scores wrong.

from AIKEN DRUM'S - A Laugh A Day
Ole! Indian Chili Is Hotter Than Mexico's

Updated 8:23 AM ET September 4, 2000
GUWAHATI, India (Reuters) - The hottest chili on earth is Indian.

Four Indian scientists have discovered that a type of chili grown in
the country's northeast has the highest Scoville units of pure
capsaicin -- a measure of hotness.

Called the Tezpur chili, after the area where it is grown,
scientists say the pepper has beaten Mexico's Red Savina Habanero, widely acclaimed as the hottest chili in the world.

Tezpur lies on the banks of the river Brahmaputra about 112 miles
from Guwahati, the main city of Assam, which is better known for its flavorsome tea than its chilis.

"The Tezpur chili was rated having 855,000 Scoville units... the
Mexican chili contained 557,000 Scoville units of pure capsaicin,"
one of the scientists, who asked not to be identified, told Reuters.

The scientists work in defense laboratories in Guwahati and Gwalior.
The Scoville scale is named after German scientist Wilbur Scoville,
the first to measure the heat component in chili.

India is the world's top producer of chilis, exporting an
estimated 35 tons a year.
You might like to check out Krishna-conscious jokes -
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