Nityananda Prabhu and Jiva Goswami in the Holy Dham Sri Nabadwip
All glories to Lord Nityananda who brings mercy to one and all. He begs us to serve Lord Chaitanya Mahaprabhu.
He loves us more than we love ourselves. Please welcome Him into your heart. Just a small amount of chanting will protect you from the greatest danger.
Hare Krishna Hare Krishna
Krishna Krishna Hare Hare
Hare Rama Hare Rama
Rama Rama Hare Hare
Sixteen little words to improve your life. Participate and increase your faith! We made samosas for the Nityananda feast. Here is the recipe:
Cauliflower and Pea Samosas
- 1 cauliflower
- 2 cups frozen peas
- 4 tbsp. olive oil or ghee
- 1 tbsp. cumin seeds
- 1 tsp. chilies
- 1 tsp. hing
- 1 tbsp. cinnamon
- 1 tbsp. garam masala
- 1/4 cup lemon juice
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
Use a wok or a large frying pan. Heat oil. Add cumin seeds. Lightly brown. Add chilies. Wait 30 seconds. Add hing immediately. Add chopped cauliflower and peas. Sprinkle cinnamon, garam masala, salt, pepper, and lemon juice. Cover for ten minutes. Remove cover. Use a potato masher to mash cauliflower and peas into a dark brown paste.
To make the dough, mix together:
- 2 cups white flower
- 1 tsp. baking powder
- 3/4 cups butter
- 1/2 cup cream cheese
- 1 1/2 cups water to make dough soft
Roll a golf ball sized piece of dough into a circle. Cut it in half. Fold half into a triangle and seal outer edge with water. Fill with cauliflower paste. Seal edge with water. Fold over for a decorative edge. Deep fry in oil or ghee for eight to ten minutes. Serve with chutney of choice.
Another method for filling the samosas is the half-moon method. Roll dough into a circle, wet edges, fill with dough, seal edges and fry.