Information Sheets - 7-9 years - Why Do We Offer Obeisances.pdf 121.6...

Information Sheets - Lord Krishna - 4 - 6 years - Appearance Of Lord Krishna.pdf 1.3 MB Information Sheets - Lord Krishna - 4-6 years - Krishna - The Butter Thief.pdf 143.7 KB Information Sheets - Lord Krishna - 4-6 years - Krishna And The Fruit Vendor.pdf 690.1 KB Information Sheets - Lord Krishna - 4-6 years - Krishna And The Kaliya Serpent.pdf 882.7 KB Information Sheets - Lord Krishna - 4-6 years - Krishna's Birth And Family.pdf 128.3 KB Information Sheets - Lord Krishna - 4-6 years - Things Liked By Krishna.pdf 107.6 KB Information Sheets - Lord Krishna - 4-6 years - Who is Krishna.pdf 102.4 KB Information Sheets - Lord Krishna - 4-6 years - Worshipping Govardhan Hill.pdf 254.3 KB Information Sheets - Lord Krishna - 7-9 years - All Beautiful.pdf 281.8 KB Information Sheets - Lord Krishna - 7-9 years - All Famous.pdf 167.4 KB Information Sheets - Lord Krishna - 7-9 years - All Knowledgeable.pdf 452.6 KB Information Sheets - Lord Krishna - 7-9 years - All Strong.pdf 134.8 KB Information Sheets - Lord Krishna - 7-9 years - All Wealthy.pdf 944.0 KB Information Sheets - Lord Krishna - 7-9 years - Krishna Destroys The Demon Aghasura.pdf 78.5 KB Information Sheets - Lord Krishna - 7-9 years - Krishna Destroys The Demon Bakasura.pdf 92.2 KB Information Sheets - Lord Krishna - 7-9 years - Krishna Destroys Vyomasura - Poem.pdf 140.8 KB Information Sheets - Lord Krishna - 7-9 years - Krishna Destroys Vyomasura.pdf 101.1 KB Information Sheets - Lord Krishna - 7-9 years - Sakshi Gopal Story.pdf 170.5 KB Information Sheets - Lord Krishna - 7-9 years - Who Is Bhagavan.pdf 63.3...

Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Kirtanam Story.pdf 130.6 KB Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Kirtanam.pdf 99.2 KB Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Pada Sevanam.pdf 105.6 KB Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Smaranam Story.pdf 87.1 KB Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Smaranam.pdf 62.2 KB Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Sravanam Story.pdf 138.4 KB Information Sheets - 10-14 years - 9 Processes oF Devotional Service - Sravanam.pdf 66.0...

Ingredients •All purpose flour………………………………… 2 C •Baking powder………………………………….. 1 Tsp •Baking soda……………………………………… ½ Tsp •Unsalted butter, softened…………………….. ½ C •Sweetened condensed milk………………….. ½ C •Sugar……………………………………………….. ½ C •Lemon juice……………………………………….. 3 Tbsp •Lemon rind………………………………………… 1 Tbsp •Milk…………………………………………………. 1 C •Shredded coconut …………………………….. 3 Tbsp •Raisins ……………………………………………… ½ C Preparation 1)Sieve the flour, baking powder and baking soda. Keep aside. 2)Cream butter, condensed milk and sugar until light and fluffy. Stir in the lemon juice and lemon rind. Beat well. Add the flour mixture alternately with milk, beating well after each addition. Fold in the coconut and raisins. 3)Pour in a greased and floured 8-inch x 4-inch x 2-inch loaf pan. 4)Bake at 350 F/ 180 C for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes and remove on a wire rack. Yield One loaf By Anand Lila Devi...

Ingredients: • Fresh lemon juice – 3 tsp • Milk – 1 1/4 cup • Corn or mild olove oil – 2/3 cup • Finely grated orange rind – 2 tsp • Soft brown sugar – 3/4 cup • Pure vanilla extract – 3 tsp • Wholemeal pastry flour – 1 1/2 cups • Unbleached plain flour – 1 1/2 cups • Baking powder – 1 1/2 tsp • Ground cinnamon – 1 1/2 tsp • Ground cloves – 1/2 tsp • Salt – 1/2 tsp • Carrots, coarsely grated (packed) – 1 1/2 cups • Chopped walnuts – 1/2 cup  Frosting • Cream cheese, softened – 250g • Butter, softened – 1/4 cup • Icing sugar – 1/4 cup • Pure vanilla essence – 1 tsp  Preparation: 1. Preheat the oven to 180°C/355°F. 2. Add the lemon juice to the milk and sour it. 3. Cream the oil, orange rind, and sugar and add the soured milk and vanilla. 4. Sift the flours together with the baking powder, spices, and salt. Add the liquid ingredients and beat until the mixture is smooth; then add the grated carrots and the nuts. 5. Butter a deep 20 cm (8-inch) cake tin. Pour in the batter and bake at 180°C/355°F for one hour or until a toothpick inserted into the centre of the cake comes out clean. 6. Allow the cake to cool in the tin until it pulls away from the sides of the pan; then, holding a cake rack over the pan, reverse the pan and allow the cake to fall out onto the rack. 7. Let the cake cool some more; then carefully lift it from the rack and place it on a serving plate. 8. Cream the frosting ingredients together with a beater and frost the cake. Use within 2 days. Yeild: 20 cm (8-inch) each peice By Kurma...

Ingredients: • Coarse rye flour – 3 cups • Coarse wheat flour – 1 3/4 cups • Coarse barley flour – 1 1/4 cups • Salt – 2 tsp • Powdered fennel seeds – 1/2 tsp • Powdered anise seeds – 1/2 tsp • Powdered caraway seeds – 1/2 tsp • Powdered coriander seeds – 1/2 tsp • Treacle – 2 tsp • Water, heated to about 65 C/150 F – 600ml Preparation: 1. Combine all the dry ingredients in a large bowl. Dissolve the treacle in the warm water and pour the water into the dry mix to form a moist dough. Knead briefly. Press the dough into a 3-litre/quart capacity rectangular bread-baking tin and flatten the top. 2. Cover the bread tin with oiled plastic wrap and leave in a warm place (30 C/85 F) for 16-20 hours. If the temperature is right, the dough will naturally ferment and rise in the tin. (The sour fermented aroma is quite natural.) Remove the plastic wrap and replace with a tight covering of foil. 3. Pre-heat the oven to 107 C/225 F. Fill a large baking pan with boiling water and place at the bottom of the oven. Sit a rack over the pan and place the bread tin on top of the rack. Bake the bread for 5-6 hours or until it feels firm and looks dark. 4. For the final stage of baking, remove the foil and the baking pan of water from the oven, and increase the oven temperature to 175 C/350 F. Bake the bread for another 30 – 60 minutes or until the top of the bread is crusty. 5. Remove the loaf, cool on a wire rack and leave 24 hours before cutting into very thin slices when required. YIELD: 1 loaf By Kurma...

Ingredients •All purpose flour (rava) – 1 cup •Whole wheat flour – 1 cup •Granulated white sugar – ½ cup •Baking powder – 2 tsp •Salt – ½ tsp •Orange Essence – 1 tsp •Butter (melted and cooled) – 2 tbsp •Milk (more if needed) – ¾ cup •Candied fruits (tutee fruity) – ½ cup •Walnuts (chopped) – 1/8 cup Preparation 1. Preheat the oven to 180 degree C. 2. Mix the flours together in the bowl. 3. Add sugar, salt and baking powder to it. 4. In another bowl whisk butter, milk and orange essence together. 5. Then add the flour mixture 3 to 4 tbsp at a time to the wet ingredients and mix well. (you can do this with your hand) 6. If the batter becomes very thick, you can add more milk to it. 7. The batter should be of semi solid consistency sticking to the hand. 8. Fold in the candied fruits and chopped walnuts. 9. Pour the batter in a greased loaf tin and bake them for 30 to 40 minutes. (Or a fork inserted at the centre of the loaf comes out clean) 10. Remove it from oven and allow it to cool completely. 11. Make thin slices of it and serve in a serving dish.   Serves 4-5 Persons   By Bhaktin Shanti  ...

Ingredients for the Paratha • 1 cup rajgira flour • 1/4 cup boiled , peeled and mashed potatoes • 1/2 tsp black peppercorns (kalimirch) powder • Rock salt (sendha namak) to taste • Rajgira flour for rolling • Oil/ghee for cooking To Be Mixed Into A Stuffing • 1 cup thickly grated fresh paneer • 2 tsp finely chopped green chillies • 1/2 tsp lemon juice • 1/2 tsp sugar • 2 tsp finely chopped coriander (dhania) • Rock salt (sendha namak) to taste For Serving Green chutney Fresh curds (dahi) Preparation 1. Divide the stuffing into 6 equal portions and keep aside. 2. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water. 3. Divide the dough into 6 equal portions and roll out a portion into a 3-4’’ diameter circle, using a little rajgira flour for rolling. 4. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly. 5. Roll out again into a 6-7’’ diameter circle, using a little rajgira flour for rolling. 6. Heat a non-stick tava (griddle) and cook the paratha, using a little oil/ghee, till it turns golden brown in colour from both the sides. Pat the parathas with the base of the palm to thin the edges if needed. Do not give too much force while patting  to avoid breakage. 7. Repeat with the remaining dough and stuffing to make 5 more parathas. 8. Serve hot with green chutney and fresh curds. 9. Serve to the Lord and distribute the Prasad. By Meena Samtani / Madhulila...

Ingredients For dough: •Whole wheat flour – 1 cup •Salt – a pinch •Oil -1 tsp for kneading the dough •Oil for cooking the parathas For the stuffing •Potatoes – 2-3 •Green chilies -2 seeded •Cumin seeds – 1 tsp •Salt as required •Coriander leaves – handful (finely chopped) •Garam masala – 1/4 tsp Preparation For making dough: 1. Take 1 cup of flour, add salt, oil, water and knead into a soft dough. 2. Prepare the dough as for roti. Keep it aside. 3. Divide it into 6 equal sized balls. For the stuffing: 1. Pressure cook potatoes till soft. Peel the skin and mash it well. 2. Add chilies, cumin seeds, garam masala, salt and coriander leaves. 3. Now your stuffing is ready. 4. Make 6 equal sized balls out of the stuffing. 5. Roll out the dough into small round shape and keep the stuffing on it. 6. Seal the dough with the stuffing inside. 7. Roll it out into round shapes carefully with the sealed part on the top. 8. Heat a tawa and place the rolled out dough. 9. Apply 2 tsp of oil on the top and flip it over to the other side. 10. Cook both sides well. Add more oil if needed. 11. Remove from tawa after both the sides are cooked well. 12. Serve hot with curd, chutney or pickles.] Serves 3-4 Persons Bhaktin Shanti  ...

Ingredients • Ripe Red Guavas – 2 • Sugar – 6 – 8 tbsp • Salt – a pinch • Water – 1 glass Preparation 1. Chop both the guavas into pieces. 2. Take a steel bowl or a vessel and add pieces of guavas, sugar, salt and one glass of water. 3. Blend them with a blender till it turns to soft juice. 4. Sieve and keep in the fridge to cool. 5. Remove in a glass and serve cold. Serves 3-4 Persons Bhaktin...

Ingredients • Sugar – 1 cup • Falooda sev (vermicelli) – 1 cup • Heavy cream – 1 cup • Dry Jamaica (Hibiscus) flowers, rinsed – 1 cup • Milk – 1 cup • Basil seeds (tukmaria) – 2 tsp • Cardamom pods, cracked – 10 • Water – 5 cups • Vanilla ice cream Preparation 1. Boil 1 cup of water and, add sugar, cardamom and Jamaica. 2. Reduce heat. Cook covered for 15-20 minutes, till stirring often. 3. Remove the flowers and cardamom. 4. Allow to cool, and chill in the refrigerator for at least 1 hour. 5. Bring 3 cups of water to a boil, add falooda sev and cook for 5-7 minutes until the falooda sev is cooked. 6. Do not discard the water. Cool it, and chill in the refrigerator for 1 hour. 7. While the Jamaica and falooda are chilling, add the basil seeds into 1 cup of water. Cover at room temperature. Seeds will swell and change color. 8. In a large pitcher, mix the milk and heavy cream.     9. Add a couple of scoops of ice cream and mix until smooth. 10. Add the Jamaica mixture in it and mix well. 11. Drain the water from the basil seeds and add a tablespoon in each glass while you are serving. 12. Drain the water from the falooda sev and add the desired amount to each glass. 13. Pour the creamy Jamaica mixture into each glass. 14. Top each glass with a scoop of vanilla ice cream. Serves 4 Persons Bhaktin Malathy  ...

Ingredients • Musk Melon/Karbooja/Cantouloupe – 1 medium sized • Chilled Milk – ½ liter • Sugar – 8 tbsp Preparation 1. Take a medium sized musk melon. 2. Peel, its skin with the help of a knife, 3. Remove the seeds and then chop the musk melon into big pieces. 4. Blend the pieces along with Sugar in the food processor. 5. Now add the milk to it and again blend it for another 1 minute until smooth. 6. Keep the juice in a refrigerator for sometime or until cool. 7. Pour them in glasses and serve. Serves 4-5 Persons Bhaktin Malathy  ...

Ingredients • Passion Fruit – 2 • Sugar – 4tbsp • Salt – a pinch • Water – 2 glasses Preparation 1. Cut the passion fruit in two parts and remove the pulp. 2. Add 2 glasses of water, Sugar and Salt to it. 3. Grind till it converts to a thin juice. 4. Keep the juice in the fridge for 30 minutes. 5. Remove glass and serve cold.    Serves 4-5 Persons Bhaktin Shanti  ...

Ingredients • Fresh or frozen strawberries – 1 cup • Honey – 2 tsp • Water – ½ cup • Fresh or frozen mango, chopped – 1 cup • Honey – 1 tbsp • Milk – ½ cup Preparation 1. In a blender or food processor, process the strawberries with cup of water and 2 teaspoons of honey, process until smooth. 2. Transfer strawberry mixture into a small bowl and rinse out the blender or food processor bowl. 3. Place the mango in the cleaned blender or food processor along with ½ cup of milk and 1 tablespoon of honey, process until smooth. 4. Put a spoonful of layer of mango puree into each glass, followed by the strawberry puree. 5. Add the remaining mango puree to the glasses and then finish with the remaining strawberry puree. 6. If desired you can lightly swirl the two mixtures together. 7. And then serve them cold by chilling or adding ice cubes. Serves 3-4 Persons Bhaktin...

Ingredients • Pineapple – half • Sugar – 4tbsp • Pepper (Optional) – a pinch • Salt – a pinch • Water – 1 cup Preparation 1. Peel the half pineapple. Cut them into pieces. 2. Put pineapple pieces in a vessel and add water, sugar, pepper, and salt to it.   3. Churn all the ingredients together in the blender. 4. Sieve and put it in fridge for sometime. 5. Remove in the glass and serve cold. Serves 4-5 Persons Bhaktin Archana  ...

Ingredients • Nonfat milk powder – 1 cup • All purpose flour (plain flour, maida) – ¼ cup • Room temperature unsalted butter – 3 tsp • Room temperature whole milk – ¼ cup • Pinch of baking soda • Sugar – 1 ¾ cup • Water – 1 ½ cup • Coarsely grounded cardamom seeds – 4 • Sliced almonds and pistachio – 1 tsp • Oil for deep-frying Preparation For Syrup: 1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil. 2. Let the syrup boil for a minute then remove it from the heat. 3. Stir the syrup until the sugar is dissolved. 4. Set the syrup aside. For Gulab Jamun: 1. In a bowl, mix milk powder, flour and baking soda; add the butter and mix well. 2. Now add milk to make soft dough. The dough will be sticky. 3. Let the dough sit for a few minutes; milk powder will absorb the extra milk. 4. If the dough is dry, add more milk, as the dough should be soft. 5. Knead the dough. Grease your hands with butter before working with the dough. 6. Divide the dough into about 20 equal portions and roll them into round balls. 7. Heat the oil in a frying pan on medium heat. 8. The frying pan should have at least 1 ½ inch filled with oil. 9. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. 10. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. 11. Place the gulab Jamuns in the frying pan. 12. Gulab...

Ingredients • Groundnut – 500  grams      • Brown sugar –  200 grams • Sugar – 100 grams      • Ghee – 2-3 tbsp Preparation 1. Roast groundnut and remove its skin. 2. In a frying pan take brown sugar and mix sugar. 3. Add a little water and boil the mixture. 4. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. 5. Mix groundnuts well and pour in a greased plate. 6. Cut into pieces, allow it to cool and fill in the container. Serves 2 Persons By Bhaktin Archana  ...

Ingredients • Sugar – 625 ml • Milk – ¾ cup (185 ml) • Golden syrup or light corn syrup – 2 tbsp (40 ml) • Peanut butter – ½ cup (60 ml) • Vanilla essence – few drops Preparation 1. Grease a pan with butter of approximately 20 cm (8-inches) square. 2. Boil the milk, sugar, and syrup gently in a heavy saucepan, stirring continuously with a wooden spoon until the sugar has dissolved and the syrup melted completely. 3. Bring to the boil, cover and boil for 2 – 3 more minutes. 4. Remove cover from the pan and continue to boil until the temperature reaches 116°C/240°F. 5. Remove the pan from the heat and stand it in cold water until the temperature of the syrup falls to 43°C/110°F. 6. Add the peanut butter and vanilla to it and beat the mixture until it thickens and becomes paler. 7. Pour the fudge mixture into the pan and leave it undisturbed until it is just about set. 8. Pour the fudge into squares and leave until it sets completely. 9. When set, cut or break the fudge into pieces. 10. It can stay upto 2 weeks. Serves 4-5 Persons By Bhaktin Pooja  ...

Phool Bhag, the palace compound of Pratapkumar, Crown Prince of Alwar, is an example of spiritual management and nature’s perfect arrangements. Situated in Rajasthan’s northeastern arid desert, the complex encompasses acres of flower-spangled gardens and lakes and offers sanctuary to numerous bird and animal species elephants, camels, cows, buffaloes, deer, horses, peacocks, sheep, rabbits, goats, lions and tigers. Pratap Kumar attributes his wealth and success in life to his dedicated daily worship in the Sri janaki-Vallabha Temple. This statement reflects his personal lifestyle and philosophy: “In India, the temple is the center of activity in the royal place. Worship of the Lord must personally be performed by the king before he can accept worship in the palace”. the Sri janaki-Vallabha Temple kitchens engage nearly 20 expert cooks in the service of the Deities. Though they excel in local Rajasthani cuisine, they are proficient in numerous others. This is done of the cooling beverages served during the hot summer months.   Preparation and nut soaking time: about 1 hour   Ingredients • Blanched almonds – 2/3 cup (100 g)  • Cardamom seed – ½ teaspoon (2 ml)  • Whole peppercorns – 4  • Boiling water – 2 cups (480 ml)  • Honey – ¼ cup (60 ml)  • White grape juice – 2 cups (480 ml)  • Rose water – ½ tablespoon (7 ml)  • Still water or sparkling water – 2 cups (480 ml)    Preparation  1. Place the almonds, cardamom seeds and peppercorns in a bowl and add 1 ¼ cups (300 ml) boiling water. Set aside for 1 hour. Pour into a blender, cover, and reduce the nuts to a fine paste. Add the remaining 3 /4 cup (180 ml) boiling water and the honey and blend for ½ minute. 2. Line a sieve with three thicknesses of cheesecloth. Pour...

 My spiritual master, Srila Prabhupada, called this mock milk fudge a “simply wonderful sweet”. Some varieties include a dash of essence such as vanilla, almond, lemon or lime. This version resembles firm, uncooked fondant in texture and is so easy to assemble that kindergarten children can turn out a successful batch for grown-up treats.   I have made this sweet around the world, using different processed ingredients. Health-food-store non-instant skim milk powder yields the creamiest consistency; and milkman brand instant non-fat milk powder is somewhere in between and slightly granular. If you use a granulated sugar raw or white process it in a blender until superfine. Because these ingredients are processed and stored under varied conditions, you may need to use more or less to use more or less milk powder to achieve the desired texture.   Preparation time (after assembling ingredients): 10 minutes   Ingredients • Unsalted butter, at room temperature – ½ cup (120 ml)  • Confectioners’ sugar – 2/3 cup (60 g)  • Dry milk powder, or as needed – 1 ¾ cups (220 g)  • Milk or cream, or as necessary – 1 teaspoon (5 ml)  • A few drops of flavoring essence (as suggested above), or 2 tablespoons (30 ml) grated nuts or dried fruit puree   Preparation 1. Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended. 2. Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and...