Here are some wonderful cooking seva suggestions for offering to your beloved Thakur. These were submitted by our godsister Anupama dasi from Bali, living in Perth with her husband Gokuldas das and their two children Yasomatinandan and Krishna-priya ji.
These have been tried and tested and proven to put big smiles on the face of the Lord and His devotees. Try them out and let us know about your experience in the comment box below.
Happy cooking!
Steam Yellow Coconut Rice
Ingredients:
- 2 cup of long grain jasmine rice
- 1 cup of coconut milk
- 2 cups of water
- 1 stem of lemon grass (bottom part crushed)
- 3 kaffir lime leaves
- 1 teaspoon of turmeric
- 1 tablespoon of salt
1. Combine all ingredients in a heavy saucepan. Boil rice in the medium heat until all the water absorbs. Transfer the rice into a steamer. Steam rice for 10-15 minutes.
2. Alternatively you can cook the rice in the rice cooker
Balinese Salad
Ingredients:
- Bunch of English spinach
- 250 gram of bean sprouts
- 1 cup of cucumber cut into small cube
- 1 cup of fresh grated coconut (frozen coconut as an alternative)
- 2 table spoon of coconut oil or any other cooking oil
- 1 inch of fresh ginger, grated
- 1 big red chilli, seeded and cut very thin
- 1 tomato cut into wedges (omit tomato during caturmasa)
- Hing
- 1 tablespoon of coriander powder
- Turmeric powder
- Fresh kaffir lime leaf (if available) cut very thin.
- Salt to taste
- 1 teaspoon of brown sugar
1. Blanch the spinach followed by the sprout in to the hot water for about two minutes, do not over cook then drain and put them aside.
2. Heat oil in the small saucepan, add hing, ginger, chili. Stir for a few second, add the tomato, coriander and turmeric powder. Stir for a few moments.
3. Add the grated coconut, salt, sugar and kaffir lime leaf. Cook it for couple of minute add little bit of water if necessary.
4. Mix all the veggies and the coconut dressing in the bowl, serve them warm or cold.
Note: you can also use cabbage, beans (string bean or long bean). Serve salad with yellow coconut rice and fried tofu in tomato sauce.
Haribol! I love your photos and can’t wait to try out the recipes…
Sarojini
Thanks, thats quite useful to know! I must admit to being a bit of a failure in the kitchen, but I’m trying my best to learn. Admitting is the first step to recovery right!!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some simple recipe at this website, seems to be designed exactly with people like me in mind, which is fantastic! Anyway, thanks, I’ll be sure to subscribe to your site to read more.
Dearest Anupama didi,
Thank you for sharing the Bali recipes! Please beg Rangavati didi to share some of her beloved recipes as well – especially Barbeque Potatoes, jackfruit subji and banana flower subji.
Jaya Sri Radhe the topmost queen of cooking seva!
Ratikala devi dasi
Radhe Radhe! Thank you, Anupama.
My diet has been mostly raw in the last couple of years but I grew up in Bali, savouring yummy bhoga such as these. Nasi kuning and jukud urab was one of my favourite dishes.
Could you please provide us with an alternative for plecing kangkung and any raw food options, such as gado gado, although it’s not Balinese? I may just start cooking again.
Savitri
Haribol! I’m so happy that I can share some of our simple Balinese recipes, We’re still working with other recipe including Gado Gado, Plecing, Satay with peanut sauce and some other curries.
Bhanu you have inspired me to do it, I’m thanking you for that ♥
Radhe Radhe!
Anupama
Haribol! I tried Anupama’s recipe last evening. We offered it to Krishna & Radha and honored the prasadam. I am happy to report that it was delicious and straight forward to make. I didn’t have the kaffir lime leaf so I replaced it with one bay leaf in the rice and simply squeezed lime juice in the Balinese salad.
I served the salad warm. It was nice to try a different cuisine with unique flavors!
I love seeing new cooking ideas. Please keep them coming. I request more Ekadashi preps as well to anyone interested in sharing.
Thanks again,
Bhanumati
I have quite a few ekadasi recipes, which I will send in for publication…so many appearance day ekadasi feasts this glorious time of year!
Sarojini