Getting Old

getting old:

“Age does not depend upon years, but upon temperament and health. Some men are born old, and some never grow so.” – Tryon Edwards

“If wrinkles must be written upon our brows, let them not be written upon the heart. The spirit should never grow old.” – James A. Garfield

“Growing old is no more than a bad habit which a busy man has no time to form.”
André Maurois

“You know you’re getting old when the candles cost more than the cake.”
Bob Hope

“Time ripens all things; no man is born wise.”
Miguel de Cervantes

“The old horse in the stable still wants to run.”
Chinese Proverb

“No gray hairs streak my soul, no grandfatherly fondness there! I shake the world with the might of my voice, and walk – handsome, twenty-two year old.” – Vladimir Mayakovsky

“For the soul there is never birth nor death. Nor, having once been, does he ever cease to be. He is unborn, eternal, ever-existing, undying and primeval. He is not slain when the body is slain.” – Bhagavad-gita

In Work and Play…

louisa may alcott:

“Have regular hours for work and play; make each day both useful and
pleasant, and prove that you understand the worth of time by employing it
well. Then youth will be delightful, old age will bring few regrets, and
life will become a beautiful success.” – Louisa May Alcott

Srila AC Bhaktivedanta Swami Prabhupada:

“He who is regulated in his habits of eating, sleeping, recreation and work can mitigate all material pains by practicing the yoga system.”

A.C. Bhaktivedanta Swami Prabhupada, from Bhagavad-gita As It Is, Chapter Six, ‘Dhyana-Yoga’, verse 17.

Vegan Feasts with Kurma

I’m receiving more and more requests for dairy-free cookery classes.

Here’s some latest menus I’ve added to my list. Feel free to contact me if you feel like whipping up one of these banquets with a group of friends, anywhere in Australia.

team rujak manis:

Best of Vegan Indian Cuisine

Sweet & Sour Chana Dal Soup with Pumpkin

Zesty Lemon Rice with Fresh Coconut & Cashews

Tomato, Peas and Potato Curry

Assorted Crisp Vegetable Fritters (Pakoras)

Hot & Spicy Apple Chutney

Fresh herb-laced Garden Salad

Saffron Semolina Halava Pudding with Flaked Almonds & Cardamom

Hot Spiced Tea (Masala Chai)

The Global Vegan

Fiery South Indian Toor-dal Soup (Rasam)

Canadian Orange-infused Pecan and Wild Rice Pilaf

BBQ Asparagus with Semi-dried Tomato & Macadamia Chutney

South Indian Cauliflower & Potato Poriyal

Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)

Lemon-infused Dubai-style Salad of Fresh Date, Toasted Turkish Bread & Herbs

Smoky Lebanese Eggplant Dip (Babagannouj)

Epiphany Doughnuts in Lemon-scented Rose & Orange-Blossom Syrup

The Vegan Feast

Syrian Roast Pepper, Pomegranate & Walnut Dip (Muhammara)

Sesame Sushi Rice in Fried Tofu Pouches (Inari-zushi)

Curried Malay Noodles Supreme (Laksa)

Saudi Baharat-scented Chickpeas with Spinach (Hoummos bi Sabanik)

Spicy Potato Puffs (Aloo Vadas)

Succulent Eggplant Pickles

North Indian Lime & Mustard-infused Cabbage, Coconut & Peanut Salad (Kobi Pachadi)

Indonesian Fruit Platter with Hot and Sweet Sauce (Rujak Manis)

Vegetarian Cookery Classes with Kurma in Queensland

Night at Jess's:

I am finalising dates for some mid-year cookery classes in various venues around Australia.

There’s a spare day for a class in Queensland on Saturday 31 May. So if you’re interested in gathering a group of friends, I’ll be happy to share a riotously fun class and a groaning banquet table with you then.

For more information as to how it all works, click here.

Don’t delay!

Earth Hour

earth hour:

If you live in Sydney, here’s an enlightened way to spend Earth Hour:

Turn off the lights, light up your soul!

Earth Hour Kirtan Party

Saturday, 29 March

7.30pm – Soothing Chants

8.00pm – Earth Hour Candle Kirtan

9.00pm – Arati Ceremony with lamps

Vegetarian BBQ available through the night

Hare Krishna Temple

180 Falcon St, North Sydney

Information: Vara ph: 0404 187 390

Love Those Latvian Laddhus

SJ from Riga, Latvia writes:

“Hi Kurma, do you have tasty laddhu recipe you wish to share with me. Thank you in advance.”

My reply:

“Here it is, my tried and tested recipe. I have made literally tens of thousands of laddus from this recipe. Feel free to add different nuts, dried fruit and spices as you wish. The laddu pictured is a cashew, raisin and cardamom version.”


Walnut and Chickpea-Flour Fudge balls (Laddu)

You can purchase chickpea flour at Italian grocers, or at Indian grocery stores under different names such as gram flour, dal flour, chana dal flour, or besan. When toasted in butter and sweetened it forms the basis of this delightful and popular confectionery, laddu. Enjoy!


COOLING AND ROLLING TIME: about 40 minutes

YIELD: 2 dozen sweets

3/4 cup unsalted butter

2 cups chickpea flour, Sift after measuring

2 tablespoons chopped walnuts

1/4 teaspoon ground nutmeg

1 cup icing sugar, sifted after measuring

Melt the butter in a heavy-based frying pan or small saucepan over a low heat. Add the sifted chickpea flour, walnut pieces, and nutmeg. Cook, stirring constantly with a wooden spoon, for about 15 to 20 minutes or until the mixture becomes deep golden brown and loose in consistency.

Remove the pan from the heat and add the icing sugar until it is well combined.

Spoon the mixture into a dish and spread it out. When cool enough to handle, roll the mixture into balls. Alternatively, you can spread the hot mixture into an even slab in a lightly-buttered dish and slice into squares when cool. Refrigerate until the laddu becomes firm. Serve cool or at room temperature.

Recipe of the Week

the maha mantra:

radheti nama nava-sundara-sidhu mugdham

krsneti nama madhuradbhuta-gadha-dugdham

sarva-ksanam surabhi-raga-himena ramyam

krtva tadaiva piba me rasane ksud-arte

“An excellent fresh nectar drink with endless subtle tastes –

Such is the name of Radha, by whom all three worlds are graced.

Condensed milk that is wonderfully delicious, thick and sweet –

Such is the name of Krishna, in whom all attractions meet.

Now mix these drinks, O thirsty tongue, and add the fragrant ice

Of love, a prize the wise will try to buy at any price.

And then at every moment drink this beverage most fine,

And make my heart supremely blissful, peaceful, and divine.”

(from Stavavali, by Raghunatha Dasa Gosvami. Poetic rendition of translation by Dravida dasa)

Love that Laksa!

Love that laksa!:

Frankie from Syracuse NY USA writes:

“Hiya Kurma, I’ve been up all night reading your blog and website. Awesome stuff! I was wondering if you have a vegi laksa in your collection. I tasted a laksa the other day and it was aweful. I am sure you can do better. Love, Frankie.”

My reply:

“Hello Frankie, thanks for your encouraging words! Yes I do have a laksa recipe. It’s a magnificent one. There’s a bit of work involved, but it’s worth the effort. Here it is:

laksa aerial view:

Curried Malay Noodles (Laksa)

Laksa is a taste sensation

Gaura Purnima – Full Moon Rising

full moon rising:

Today, Friday March 21, is not only Good Friday, but also Gaura Purnima {Purnima means ‘full-moon’ in sanskrit}, a very special day on the Vaishnava Calendar. It marks the anniversary of the advent of Lord Chaitanya, also known as Gaura, in 1486 AD. Lord Gauranga, as he is also known, is the modern-day founder of what has become known as the Hare Krishna Movement.


All around the planet today, in every Hare Krishna Temple both large and small, from Melbourne to Malmo, Rome to Rio, Salt Lake City to St Petersburg, Lagos to London, Vladivostok to Varanasi, Prague to Porto Alegre, festivities will be taking place. And you’re invited! Programs will vary, but the grande finale for all will be spectacular feasting.

To locate the closest Hare Krishna Centre nearest you, click here.

suddho gaurah-su-dirghango
bhavisyami kalau yuge

In the age of Kali-Yuga, I shall come [bhavisyami kalau yuge] in a place on
the bank of the Ganges [ganga-tira-samudbhavah]. I will be very pure
[suddhah] have a golden complexion [gaurah] and be very tall
[su-dirghangah] and chant the holy names of Krishna.