The Lord of Sweetness

Sri Sri Radha Krishna:

The Sweetness of Lord Sri Krishna

by Sripad Vallabha-acharya

adharam madhuram vadanam madhuram

nayanam madhuram hasitam madhuram

hridayam madhuram gamanam madhuram

madhur-adipater akhilam madhuram

His lips are sweet, His face is sweet,

His eyes are sweet, His smile is sweet,

His loving heart is sweet, His gait (walk) is sweet,

Everything is completely sweet about the Lord of Sweetness.

vachanam madhuram charitam madhuram

vasanam madhuram valitam madhuram

chalitam madhuram bhramitam madhuram

madhur-adipater akhilam madhuram

His words are sweet, His character is sweet,

His dress (garment) is sweet, His posture is sweet,

His movements are sweet, His wandering (roaming) is sweet,

Everything is completely sweet about the Lord of Sweetness.

venur madhuro renur madhurah

panir madhurah padau madhurau

nrityam madhuram shakhyam madhuram

madhur-adipater akhilam madhuram

His flute-playing is sweet, His foot-dust is sweet,

His hands are sweet, His feet are sweet,

His dancing is sweet, His friendship is sweet,

Everything is completely sweet about the Lord of Sweetness.

gitam madhuram pitam madhuram

bhuktam madhuram suptam madhuram

rupam madhuram tilakam madhuram

madhur-adipater akhilam madhuram

His song is sweet, His drinking is sweet,

His eating is sweet, His sleeping is sweet,

His beautiful form is sweet, His Tilaka (mark on the forehead) is sweet,

Everything is completely sweet about the Lord of Sweetness.

karanam madhuram taranam madhuram

haranam madhuram ramanam madhuram

vamitam madhuram shamitam madhuram

madhur-adipater akhilam madhuram

His deeds (activities) are sweet, His conquest (liberating) is sweet,

His thieving (stealing) is sweet, His love-sports are sweet,

His oblations (offerings) are sweet, His countenance is sweet,

Everything is completely sweet about the Lord of Sweetness.

gunja madhura mala madhuram

yamuna madhura vici madhuram

salilam madhuram kamalam madhuram

madhur-adipater akhilam madhuram

His gunja-berry necklace is sweet, His flower garland is sweet,

Sweet is the Yamuna river, and sweet are her rippling waves,

Her water is sweet, and sweet are the lotus flowers also,

Everything is completely sweet about the Lord of Sweetness.

gopi madhura lila madhuram

yuktam madhuram muktam madhuram

dhristam madhuram shistam madhuram

madhur-adipater akhilam madhuram

His gopis (cowherd girlfriends) are sweet, His pastimes (plays) are sweet,

His union (meeting him) is sweet, His deliverance (rescue) is sweet,

His sidelong glances are sweet, His courtesy (etiquette) is sweet,

Everything is completely sweet about the Lord of Sweetness.

gopa madhura gavo madhuram

yastir madhura shristhir madhuram

dalitam madhuram phalitam madhuram

madhur-adipater akhilam madhuram

His gopas (cowherd boyfriends) are sweet, His cows are sweet,

His cane (herding-stick) is sweet, His creation is sweet,

His victory (trampling) is sweet, His accomplishment (fruition) is sweet,

Everything is completely sweet about the Lord of Sweetness.

|| iti srimad vallabha-acarya viracitam madhurastakam sampurnam ||

Hare Krishna, Hare Krishna, Krishna Krishna, Hare Hare,

Hare Rama, Hare Rama, Rama Rama, Hare Hare.

A Tale of Two Herds

A Tale of Two Herds

Juliette Jowit, The Guardian, Saturday 13 November 2010

“It is an picture of unmitigated bliss. Tulsi and Radhika, a pair of beautiful dairy shorthorns, shuffle quietly in knee-deep straw; Gopi chomps a carrot offered by a visitor and Sarasvati and Padmavati murmur beside two calves born a few weeks ago. The Hare Krishna herd of 44 cows and oxen at George Harrison’s old mansion in Hertfordshire is as calm as a temple…”

New Gokul Farm:

“What’s the future for dairy farming? Juliette Jowit reports on new plans for an enormous super-dairy, home to 8,000 cows. John Vidal, meanwhile, visits a tiny herd of 44 in Hertfordshire

These are a Few of My Favourite Blogs – Part Three

idli and coconut chutney:

This blog was first published on Wednesday, March 4, 2009. I am so fond of this recipe, not only because it is delicious – but also because it does not appear in any of my cookbooks. It has been a favourite in my cookery classes ever since I wrote it a number of years ago for my ‘next cookbook’ – which is still in the making.

The photo above was taken at one of my home cookery classes – my home in fact. I used to run these while living in Perth, Western Australia. This batch was very photogenic.

Chris from Australia writes:

“Dear Kurma, I have heard that you have a recipe for idlis and a chutney. Is this true? If so can you pls advise in which book it is? Your help is appreciated.”

My reply:

“Dear Chris, I do have a rawa idli and coconut chutney recipe. The idli recipe is not published in any book. It is saved for my ‘next’ book, though I do teach it often at my classes. Shall I share it with you?”

Chris replies:

“We just adopted a girl from South India and she was fed idli’s and rawa
idli’s. So we would like to try making them for her and our family as well.
I have bought all the idli trays and the pressure cooker. All I need now is
a recipe.

I fully understand that cooking is your business and am therefore loathed to getting something I really should be buying. Is it possible to buy a book of yours and if you wish to provide these two recipes as a “bonus”? That way I will feel like I have at least done the right thing.”

My reply:

“Dear Chris, You are welcome to purchase any book of mine, but in the meantime, here’s the idli and coconut chutney recipes. Don’t use a pressure cooker for the idlis, just a saucepan with a little water in the bottom to create steam. You can make them chili-free or plain as desired.”

Soft Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)

Idli are the ubiquitous bread of South India. Although often made of dal and rice, the semolina version is easy and popular. Sambar dal and coconut chutney are the eternal marriage partners of idli. Enjoy the combination for breakfast or brunch and discover the magic. They are steamed in an idli mould

These are a Few of My Favourite Blogs – Part One

I became inspired by my own advice in the day before yesterday’s blog and went dal recipe hunting in my archives via the special internet mantra. My electronic meanderings led me to this entry – nothing to do with dal – but certainly appetising. The photograph was taken by Narakeshvara, my Russian Correspondent.

Cauliflower and Potato Supreme, from Russia with love:

Wednesday, March 4, 2009
“Time is passing us by. February has gone, Sydney’s summer is over. While we merrily ‘row, row, row our boats’ gently down the stream of life, the dream-like time in this present body is ebbing.

On a more practical note: Before this life is over, I suggest you try the recipe below, at least once.

Stuart from Kent, United Kingdom wrote:

“Hi Kurma, I saw one of your cookery shows many years ago and would
be grateful if you could refresh my memory on how to cook the potato and
cauliflower curry. You added cream and fried the potatos as i recall. My mouth
is watering at the thought of tasting this dish again. A recipe would be
wonderful! Thank you kindly Kurma.”

I replied: “Here it is!”

Creamy Cauliflower and Potato Supreme (Gobi Alu Bhaji)

For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this tantalisingly rich vegetable dish for special occasions. Serves 5 or 6 persons.

2 large baking potatoes peeled and cubed

ghee or oil for deep frying

1 medium cauliflower cut into flowerets

¼ teaspoon coarsely ground black pepper

½ teaspoon ginger powder

½ teaspoon turmeric

¼ teaspoon cayenne pepper

1 teaspoon salt

1 cup plain yogurt or sour cream

1 tablespoon chopped fresh coriander or parsley

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.

Combine all the spices, salt, yogurt or sour cream and fresh herbs in a large bowl.

Gently fold in all the vegetables while they are still warm, and serve immediately. If not serving immediately, keep the vegetables in a low-heat oven and fold in all the remaining ingredients just before serving.”

The Most Beautiful

decorated_indian_elephant:

“Courage is the most splendid quality in an elephant; high-spiritedness is the most splendid quality in a horse; the moon is the most beautiful ornament of the night; the sun is the most beautiful ornament of the day; cleanliness is the most beautiful ornament of the house; gentleness in words is the most beautiful ornament of speech; virtuous children are the most beautiful ornaments of families; so too is modesty the most beautiful ornament in a woman, and justice the most beautiful quality in kings.” – Niti Sastra (Moral Stanzas)

Diddly About Dal, and the Magic Mantra

AD writes: “…Any chance you could give a devotee some pointers on how to prepare a tasty moong/channa/urad dal? I can make rajma (kidney bean) and also channa (chickpeas) well, plus I turn out tasty subjis & sweets, but I don’t know diddly about dal. My dal repertoire is non-existent. Can you please help? Thank you, AD.

urad_dal_soup:

My reply: Here’s a little secret in searching all things Kurma on the internet. It was pointed out to me by my blog technician a few weeks ago. If you want to find anything that was ever published on my blog or website, there is a ‘mantra’.

To find out anything I have written about dal, go to google search and key in

site:iskcon.net.au inurl:kurma dal

If you want to find anything I have published online about, say cheesecake, then you key in:

site:iskcon.net.au inurl:kurma cheesecake

You get the drift. So don’t forget, search in google, leave out the “quote” marks, obviously, and insert any topic after the word ‘kurma’.

Keep the magic mantra on your desktop, and use it whenever you want to find anything from my 3800 pages of archives.”

Hare Krishna Eateries at a Glance

S K wrote to me:

“A group of us, all friends, will be visiting Australia in May for a few
days. We are all vegetarian…We are likely to be on the Gold Coast for a few days. I would be really grateful if you could give us names of a few
restaurants.”

I replied:

There are a number of excellent Hare Krishna Restaurants in the region you are visiting. Here is a complete list. Happy eating!!

Govinda's Burleigh:

Govindas (Burleigh),

20 James St, Burleigh Heads,

07 5607 0782,

http://www.govindas.net.au/.

Govindas (Surfers Paradise),

134 Centro (old Paradise Centre, behind Gloria Jeans and Starshots,

Surfers Paradise, Gold Coast,

07 5538 3788,

http://sites.google.com/site/govindasvego/.

Govinda's Catering 2:

Cardamon Pod (Byron Bay),

Lawson St, Byron Bay,

02 6672 7383,

http://www.byronvegetariancafe.com.au/.

Govindas (Brisbane City),

99 Elizabeth St, Brisbane

07 3210 255,

http://www.brisbanegovindas.com.au/.

Govinda's Catering 1:

Gopals (Brisbane Suburbs),

1/600 Sherwood Road, Sherwood,

07 3379 1714,

http://www.gopals.com.au.

Govindas Cafe (Brisbane Suburbs),

Shop 2, 302 Logan Road,

Stones Corner,

07 3160 6374.