The Hare Kṛṣṇa Book of Vegetarian Cooking – Ādirāja dāsa

The Hare Krsna Book
of Vegetarian Cooking -
Adiraja dasa
CHAPTERS:
FRONT MATTER
1: VEGETARIANISM: a Means to a Higher End
2: SCIENCE of EATING and GOOD HEALTH
3: MILK PRODUCTS
4: RICE
5: DALS
6: BREADS and PANCAKES
7: VEGETABLES
8: SAVORIES
9: CHUTNEYS and RAITAS
10: SWEETS
11: DRINKS
MISCELLANEOUS
Front Matter
1. Acknowledgements
2. Preface
3. Introduction
Chapter 1: Vegetarianism: a Means to a Higher End
1. Health and Nutrition
2. Economics
3. Ethics
4. Religion
5. Karma
6. Beyond Vegetarianism
7. A Temple of Krishna in Your Home
8. Vegetarianism and the Hare Krishna Movement
Chapter 2: Science of Eating and Good Health
1. Spiritualize Your Eating
2. Eat at Fixed Times
3. Eat in a Pleasant Atmosphere
4. Combine Foods Wisely
5. Share Prasada with Others
6. Be Clean
7. Eat Moderately
8. Don't Pour Water on the Fire of Digestion
9. Don't Waste Food
10. Try an Occasional Fast
11. Utensils
12. Suggested Menus
13. Preparing and Serving a Vedic Meal
14. When Offering Food to Krsna, Remember...
15. How to Make Masalas
16. Panch Masala
17. Garam Masala
18. Several Points to Remember when Using Spices
19. Your Spice Shelf
Chapter 3: Milk Products
1. Ghee
2. Paneer
3. Dahi
Chapter 4: Rice
1. Chawal
2. Nimbu Chawal
3. Palak Chawal
4. Narial Chawal
5. Masala Bhat
6. Dahi Bhat
7. Matar Pulao
8. Kesar Paneer Pulao
9. Sabji Pulao
10. Seb Pulao
11. Biriyani
12. Pushpanna
Chapter 5: Dals
1. Dal Tarkari
2. Tamatar Mung Dal
3. Gujarati Urad Dal
4. Tamatar Toor Dal
5. Jagannatha Puri Channe Ki Dal
6. Swadisht Dal
7. Sambar
8. Mithi Ghani Dal
9. Khitchri
10. Geeli Khitchri
11. Channa Masala
12. Channa Raita
13. Channa Aur Simla Mirch
14. Mili-juli Sabji Ka Soup
15. Tamatar Ka Soup
Chapter 6: Breads and Pancakes
1. Chapati
2. Puri
3. Kela Puri
4. Bhatura
5. Paratha
6. Alu Paratha
7. Besan Roti
8. Matthi
9. Masala Dosa
10. Atta Dosa
11. Pudla
Chapter 7: Vegetables
1. Alu Phul Gobhi Paneer Sabji
2. Alu Phul Gobhi Ki Phaji
3. Alu Gauranga
4. Bandgobhi Alu Sabji
5. Tamatar Bharta
6. Tamatar Paneer Malai
7. Phansi Kadhi
8. Matar Paneer
9. Bengali Tarkari
10. Matar Alu Tarkari
11. Sukta
12. Maha Brinjal
13. Palak Baingan Aur Channa
14. Sak
15. Paneer Sak
16. Khati Mithi Sabji
17. Masala Bhindi Sabji
18. Upma
19. Bhari Hui Sabji
20. Alu Tikkia Tamatar Sahit
21. Bhindi Massaledarh
22. Alu Kofta
23. Palak Kofta
24. Bandgobhi Kofta
25. Nargisi Kofta
Chapter 8: Savories
1. Papadam
2. Paneer Masala
3. Tali Hui Paneer
4. Pakora
5. Sada Pakora
6. Dokla
7. Samosa
8. Alu Patra
9. Alu Ki Ttikki
10. Urad Dal Katchori
11. Matar Dal Bara
12. Urad Dal Bara
13. Kathmir Vada
14. Gajar Vada
15. Dahi Vada
16. Sevian
17. Khandvi
18. Chidwa
19. Malai Kofta
Chapter 9: Chutneys ans Raitas
1. Tamatar Chutni
2. Seb Ki Chutni
3. Anannas Ki Chutni
4. Narial Chutni
5. Dhanya Chutni
6. Pudina Chutni
7. Khajur Imli Ki Chutni
9. Aam Chutni
10. Alu Narial Raita
11. Kakri Raita
12. Palak Ka Raita
13. Bundi Raita
14. Kela Raita
Chapter 10: Sweets
1. Khir
2. Shrikhand
3. Burfi
4. Sandesh
5. Kasturi Sandesh
6. Misthi Dahi
7. Rasgulla
8. Ras Malai
9. Suji Ka Halava
10. Bhuni Hui Chinni Ka Halava
11. Gajar Halava
12. Badam Aur Pista Ka Halava
13. Phal Ka Halava
14. Khir Sevian
15. Kulfi
16. Besan Laddu
17. Dvaraka Burfi
18. Luglu
19. Jalebi
20. Mithe Samosa
21. Phal Ka Pakora
22. Kerwai
23. Malpura
24. Gulab Jamun
Chapter 11: Drinks
1. Nimbu Pani
2. Jeera Pani
3. Adrak Chai
4. Gulab Sherbet
5. Phal Ka Ras
6. Thandai
7. Namkin Lassi
8. Mithi Lassi
9. Garam Doodh
10. Masala Doodh
11. Narial Doodh
Miscellaneous
1. Measurement Conversion Tables
2. Where to Get Essential Ingredients
3. Glossary
4. About the Author
Paintings by B. G. Sharma
Photographs by Roger Anney with the author
Illustrations by Subash David
Design by Thomas Keppel
ISBN 0-90267707-1
This book is dedicated to our spiritual master,
His Divine Grace A.C. Bhaktivedanta Swami Prabhupada,
who devoted his life to elevating humanity by
spreading Vedic culture all over the world.