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)<>(|)< http://welcome.to/hknetworks
>(|)<>(
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------------------< ISKCON ki jaya
>--------------------------
_0/\,
( 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
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)<>(|)<>(|)<>( The Nectar
in this Issue: )<>(|)<>(|)<>(|)
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IN THIS ISSUE:
WWW - news and views: Calendar Updates.
Chaturmasya
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:
http://members.xoom.com/hknetworks/Calendar200-2001.htm
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
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)<>()<>(|)<>( On the WWW
News and Views: )<>(|)<>(|)<>(|)
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---------------------------------------------------------------
The Interactive Vaishnava Calendar
page is coming along nicely:
http://members.xoom.com/hknetworks/CalendarWhosWho-page.htm
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:
http://members.xoom.com/hknetworks/Calendar200-2001.htm
(yes it really is 200-2001)
----------------------------------------------------------------
Check out the Ekadasi pages that are
coming together, with links
to every Ekadasi:
http://members.xoom.com/hknetworks/ekadasi-page.htm
Parivartinii or Parsva EkAdasii
http://members.xoom.com/hknetworks/ekadasi-20.htm
----------------------------------------------------------------
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)
Kirtan
7.15pm Lecture - H.H.Mukunda Goswami
8.00pm Srimati Radharani's Transcendental
Feast
Srimati Radhika ki jaya
Sri Radha-astami:
http://members.xoom.com/hknetworks/calendar-radha8.htm
-------------------------------------------------------------
Sri Vaman Dwadasi - the appearance
day of Lord Vamandev:
http://members.xoom.com/hknetworks/parishad97.htm
Srila Bhaktivinoda Thakur Appearance:
http://members.xoom.com/hknetworks/parishad116.htm
Srila Prabhupad taking sannyasam in
1959:
http://members.xoom.com/hknetworks/parishad71.htm
-------------------------------------------------------------
See the new link to NZ Vaishnava Youth
- Kiwi Conference:
http://list.gurukuli.com/mailman/listinfo/kiwi
Send questions or Join - mailto:<kiwi-admin@list.gurukuli.com>
-------------------------------------------------------------
Download your Vaishnava Calendar and
make a hard copy for this
year ( 2000-2001 AD - 514 Gaurabda
) from our site:
http://members.xoom.com/hknetworks/CalendarWhosWho-page.htm
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
MAKE YOUR OWN CALENDAR FOR YOUR LOCATION,
no more dodgy calendars/panchangas/panjikas
from India
Astrologically/Astronomically Accurate and FREE
Please download the software from
http://welcome.to/vcal
mailto:jtcd@xtra.co.nz
----------------------------------------------------------------
Do you get the Hare Krishna Newsletter
from Auckland?
If not send a message to Mother Madri
to add yourself to their list:
mailto:<madri@pamho.net>
Christchurch Temple Times:
mailto:<nitail@zfree.co.nz>
Wellington Temple Newsletter:
mailto:<prasadj@maf.govt.nz>
Visit Your Local Hare Krishna Temple
See a full NZ list HERE:
http://members.xoom.com/hknetworks/index.htm#H
---------------------------------------------------------------
"Across the Ditch" - the Aussie yatra:
UPDATED
http://members.xoom.com/hknetworks/aussie-yatra.htm
----------------------------------------------------------------
DOWNLOADABLE KRISHNA CONSCIOUS BOOKS
FOR FREE:
http://members.xoom.com/hknetworks/DDB.htm
Here you will find the Gita, Siksastaka,
Brahma-samhita, and the
Songs of the Vaisnava Acaryas.
---------------------------------------------------------------
The Most Wonderful pages of Srila
Prabhupada:
http://www.iskcon.net/prabhupada/index.html
to
http://www.iskcon.net/prabhupada/sp32.html
More Nectarine Stories - Told by Srila
Prabhupada:
http://www.vedabase.com/pages/main/nectarin.htm
---------------------------------------------------------------
HARE KRISHNA AUDIO PAGE -
HOURS OF NECTAREAN KIRTAN TO DOWNLOAD
FOR FREE:
http://gauranga.simplenet.com/audio_page.htm
---------------------------------------------------------------
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.
http://vedaveda.com/pub.html
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Lots of NEW links ....HEAPS !!! ...have
a surf !
http://members.xoom.com/hknetworks/index.htm
http://welcome.to/hknetworks
---------------------------------------------------------------
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)<>(|)<>(|)<>( Deals available
for members : )<>(|)<>(|)<>(|)<
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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.
http://members.xoom.com/hknetworks/index-deals4-devs.htm
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:
http://www.zealand.org.nz/
---------------------------------------------------------------
LAND 4 SALE:
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:<buddhi@paradise.net.nz>
or fax + 64 9407 6611.
http://members.xoom.com/hknetworks/HKNorthland-page.htm
----------------------------------------------------------------
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.
mailto:touchstone@clear.net.nz
Atmananda dasa (07) 552-0231. mailto:teramarama@hotmail.com
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......!
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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
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Mention you saw this add and claim
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We also give a 20% discount for students
with ID.
Reservations and enquiries mailto:Radhik@voyager.co.nz
Phone: 09-306-4143.
...the menu:
$7 Real Meal Deal (Rice, 2 Sabjis,
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$5 Curd Steak on Rice (2 Veg Steaks,
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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,
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lassis too.
You have to check this out. Bring the
family
Where???
It's on the opposite side from Aotea
Square, approx in the
middle of Queen St, near McDonalds
and opposite from Midcity
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Eventually opening on Saturdays too.
Small staff at present.
Gopal's is available 4 Catering for
your special functions.
----------------------------------------------------------------
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YOGIK ASANA SEQUENCE FOR MENSTRUATING
WOMEN :
http://www.yoga.com/roots/yoga/info/Menstruation.html
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Make Money for You or Your Project
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To turn a friend on to this mailing,
go to:
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http://members.xoom.com/hknetworks/index-deals4-devs.htm
Please take a moment to have a look
@ Deals 4 Devotees
---------------------------------------------------------------
CHECK OUT THE DEALS-4-DEVS PAGE 4
KRISHNA CONSCIOUS KIDS GAMES,
PUZZLES & VIDEOS...etc.
http://krsnagames.faithweb.com/
---------------------------------------------------------------
Chaitanya Cultural Centre - Masterton.
View Glen & Anne Harris's - Ahimsa's
Revamped web-page:
http://members.xoom.com/hknetworks/Ahimsa4page.htm
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.
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Or give Glen a Ring on 0900 THERA
----------------------------------------------------------------
Sponsor your projects and earn money
4FREE surfing the WWW:
http://www.cashsurfers.com/?a=HTML&s=Join&referrer=jtcd
----------------------------------------------------------------
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.......
Jaya Gopal dasa
mailto:jrgriggs@onebox.com
voicemail/fax: (703) 234-3267
Mobile: (703) 980-7471
Icq: # 15857208
http://www.stickerswholesale.com
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Music, CDs, the Arts - Bhakti Rasa
prabhu's New Site:
http://bhakti-rasa.tripod.com/index.htm
-------------------------------------------------------------
Loi Bazaar - the virtual marketplace
- a great resource centre:
http://loibazaar.com
-------------------------------------------------------------
°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º
(|)<>( Words of Wisdom - Shastra
& Shastrakaras speak: )<>(|)
°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º
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Om Namo Bhagavate Vasudevaya
-------------------------------------------------------------
On-line Bhagavad Gita As It Is:
http://www.prabhupada.com/bg/versus.cgi?ix
-------------------------------------------------------------
On-line 1972 McMillan edition - Bhagavad
Gita As It Is:
http://www.asitis.com/
-------------------------------------------------------------
About Bhagavad Gita:
http://www.the-gita.net
The NEW BBT Interactive Bhagavad-Gita
As It Is CD-ROM:
http://www.gitacd.com
-------------------------------------------------------------
eGroups DAILY DIGEST: Vediculture
covering all manner of topics:
http://www.eGroups.com/list/vediculture/
View the full archives, subscribe/unsubscribe,
use the
group calendar at http://www.eGroups.com/list/vediculture
--------------------------------------------------------------
BHAGAVAD-GITA 10:10
tesam satata-yuktanam
bhajatam priti-purvakam
dadami buddhi-yogam tam
yena mam upayanti te
WORD FOR WORD
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.
TRANSLATION
To those who are constantly devoted
to serving Me with love, I give
the understanding by which they can
come to Me.
PURPORT
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
permission.
Archive: http://www.cs.rice.edu/~vivek/btg/archive/
Home Page: http://www.cs.rice.edu/~vivek/btg/
Join Bhagavad Gita eGroups HERE mailto:bhagavad_gita-owner@egroups.com
----------------------------------------------------------------
Bhakti Rasamrita Sindhu of Srila Rupa
Goswami on-line:
http://www.the-gita.net/BRS/index.htm
----------------------------------------------------------------
Please chant:
hare krishna
hare krishna krishna krishna hare hare
hare rama
hare rama rama rama hare hare
.......and your life will become sublime.
http://members.xoom.com/hknetworks/harernam-page.htm
----------------------------------------------------------------
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---------------------------------------------------------------
Krishna Books:
http://www.krishnabooks.org
---------------------------------------------------------------
The most amazing and wonderful Video
clips of Srila Prabhupad:
http://www5.50megs.com/zprabhuz/clips.htm
and also at:
http://www.angelfire.com/nv/zprabhuz/index.html
---------------------------------------------------------------
Dictionaries 4U - The Most Amazing
Compilation of On-line Dictionaries:
http://www.yourdictionary.com/
---------------------------------------------------------------
Wonders of Krishna Home page:
http://www.geocities.com/Athens/Ithaca/1388/
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Hare Krishna Pen-pals:
http://penpals.iskcon.net/_vti_bin/shtml.exe/index.html
---------------------------------------------------------------
Hare Krishna On-line Bazaar:
http://www.krishna.com/catalog/welcome.html
---------------------------------------------------------------
Back to Godhead Magazine On-line:
http://www.krishna.com/index.html
---------------------------------------------------------------
Coming Back - insights into birth,
death and reincarnation:
http://www.iskcon.net/inmemoriam/
---------------------------------------------------------------
The New Krishna Galleria site:
http://www.krishnagalleria.com/
The positive alternative to VNN, Chakra,
VINA, etc.
---------------------------------------------------------------
Govardhan Hill Publishing Web Page:
http://www.nerdc.ufl.edu/~ghi
---------------------------------------------------------------
India Divine Home-page:
http://indiadivine.com/
The Stories From the Ramayana
http://indiadivine.com/stories.htm
An introduction to the philosophy of
Vedik culture:
http://indiadivine.com/courses.htm
Translations of some of the most important
Vaishnava literatures:
http://indiadivine.com/texts.htm
---------------------------------------------------------------
Alien Identities Web Page:
http://alienidentities.com
----------------------------------------------------------------
LISTEN TO REAL AUDIO TALKS
Devotees addressing grass roots matters
to help our Krishna conscious
development...
Features:
Sriyuts HH Prahladhananda Swami, HH
Bhanu Swami, HH Devamrita Swami
Downloadable from 4 FREE:
http://hkaudio.artshost.com/
UPDATED
--------------------------------------------------------------
For all your shastrik / scriptural
needs:
http://www.vedabase.com
--------------------------------------------------------------
Prabhupada Uvacha - Confessions of
Your Personal Servant,
by Srutakirti dasa
http://swami.simplenet.com/uvaca/
or from here
http://hometown.aol.com/vrinda/ppduvaca/uvaca.htm
--------------------------------------------------------------
Leadership Principles, Determination,
Heroism, Motivational Quotes,
and Stories.
"The greater the obstacle, the more glory in overcoming it."
--Moliere--
http://lead2000.freeservers.com/english/1.html
mailto:akrura@bbt.se
--------------------------------------------------------------
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)<>(|)<>(|)<>( At Grass Roots:
)<>(|)<>(|)<>(|)<>(|)<>(|)<>(
¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤
--------------------------------------------------------------
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.
---------------------------------------------------------------
Krishnagalleria:
http://www.krishnagalleria.com/
---------------------------------------------------------------
Spiritual Visions - Picture Gallery
150+ pics:
http://hkw.iskcon.net/pg/pg-home.htm
---------------------------------------------------------------
Phone (09) 815 2210, Fax (09) 815
2270, Mobile 025 204 1918, mailto:parik@ihug.co.nz
"SANGAM TV"
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:<parik@ihug.co.nz>
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.
http://members.xoom.com/hknetworks/NMAC-8page.htm
The Martial Arts Dojo that is centred
around spiritual understanding
and development. mailto:<denrob@voyager.co.nz>
----------------------------------------------------------------
MAHAKUMBHA
MELA - ALLAHABAD (Prayag)- 2001
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:
http://members.xoom.com/hknetworks/CalendarWhosWho-page.htm
--------------------------------------------------------------
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)<>(|)<>(|)<>( Prasadam Recipies:
)<>(|)<>(|)<>(|)<>(
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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.
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
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.
PREPARATION TIME: 10 minutes
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.
DAL SOAKING TIME: 4 hours
PREPARATION TIME: 45 minutes
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
water
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.
PREPARATION TIME: 15 minutes
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.
PREPARATION AND COOKING TIME: 35 minutes
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.
PREPARATION TIME: 10 minutes
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.
PREPARATION AND COOKING TIME: 15 minutes
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.
PREPARATION TIME: 15 minutes
BATTER RESTING TIME: 15 minutes
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:
http://student.anu.edu.au/Clubs/Hare_Krishna_Vegetarian_Society/cookbook.html
*^*^*^*^*^*^*^*^*^*^*^*^*^*^
Everything you want to know about
Vegetarianism and Beyond:
http://members.xoom.com/hknetworks/Veges-Beyond5page.htm
...and always with the Magic ingredient
- Offer it to Krishna.....
...with L'n D (love and devotion)
http://members.xoom.com/hknetworks/How2offer.htm
*^*^*^*^*^*^*^*^*^*^*^*^*^*^
Check out heaps of information on
Vegetarianism, Prasadam-ism,
download books, Vegetarian Recipe
programs, and more.
http://members.xoom.com/hknetworks/Veges-Beyond5page.htm
http://members.xoom.com/hknetworks/vege-links1.htm
NEW - an amazing vegetarian source
guide:
http://www.vegsource.org/
----------------------------------------------------------------
A Beginners Guide to Vegetarianism:
http://people.qualcomm.com/sriharid/info/vegetarianism/veg.html
----------------------------------------------------------------
Vegetarian recipes:
http://www.vegweb.com
ARE YOU LOOKING FOR ANYTHING IN PARTICULAR
- LET ME KNOW...!
----------------------------------------------------------------
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>()<>(|)<>( Krishna Conscious
- Vedikly acceptable Jokes: )<>(|)
¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°¤º°`°º¤ø,¸¸,ø¤º°
----------------------------------------------------------------
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
before.
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
screen:
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?"
"Yes."
"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?"
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>(|)<>( The ways of this material
world - strange but true )<>(|)
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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.
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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
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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 - http://vedaveda.com/anglais/joke/deux.html
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)<>(|)<>(|)<>( A Grateful
Word to our Supporters: )<>(|)<>(|)<
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