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kurma_gauranga_potatoes_500_0.jpgGauranga Potatoes

Ingredients for 4-6 servings:

  • 8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks;
  • water;
  • 1 tablespoon (20 ml) olive oil;
  • 3/4 teaspoon (3 ml) yellow asafetida powder [make sure its Ekadasi hing];
  • 1/2 teaspoon (2 ml) ground dried rosemary;
  • 1/4 teaspoon (1 ml) freshly ground black pepper;
  • 1/2 teaspoon (2 ml) turmeric;
  • 3 cups (750 ml) sour cream;
  • 1 tablespoon (20 ml) melted butter;
  • 2 teaspoon (10 ml) salt;
  • 1/2 cup (125 ml) water;
  • 1 teaspoon (5 ml) sweet paprika;
  • 2 tablespoon (40 ml) chopped fresh parsley.


  1. Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Remove and drain.
  2. Add the olive oil to a medium saucepan, over moderate heat and when hot, add the asafetida. Saute momentarily; add the rosemary, black pepper, turmeric and stir briefly. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
  3. Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated (200 C/390 F) oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.

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Shredded Potato Quesadilla with Cheese and SpinachShredded Potato Quesadilla with Cheese and Spinach

The great thing about quesadillas is their versatility. Any veggies or cheeses can be used. Feel free to play around with them; the combinations are endless.


  • 6 tablespoons oil or ghee;
  • 8 potatoes, medium size;
  • 4 cup cheese, shredded;
  • 2 tomatoes, chopped;
  • 1 cup spinach leaves;
  • 1 green chilli;
  • hing (asafoetida);
  • salt;
  • pepper;
  • Instructions.


  1. Shred the potatoes coarsely. Press out excess water, place shredded potatoes in a cloth and "wring" them dry. Do not let the potatoes sit because they will turn brown.
  2. Heat oil in a 9 inch pan (nonstick works well). When hot (but not smoking), toss in less than 1 tablespoon ghee and a little hing and turmeric. Let them simmer for a moment and then add the potatoes. Spread the potatoes in the pan to make them flat like a pancake. Potatoes must cover the bottom but not too thick. Let them cook for a few minutes until a little browned then carefully turn over with a large spatula or two if needed.
  3. On one half of the potatoes spread ½ cup cheese (or to taste), 1oz. spinach and 2oz. tomatoes. Add as much chili as you like along with salt.
  4. Flip over the empty side to cover the filling and let cook a few minutes more until potatoes are tender and crispy and cheese is melted.
  5. Serve topped with sour cream or other sauces according to your taste.

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ekadasi_cheesy_bread_500.jpgCheesy Bread

Ingredients for 24 little cheese breads:

  • 3/4 cup milk;
  • 1 1/2 tablespoon butter;
  • 2 cups tapioca flour/starch;
  • 1/2 teaspoon salt;
  • 3/4 – 1 cup grated cheese (I like to use sharp cheddar);
  • 1/4 – 1/2 cup grated parmesan cheese.


  1. Heat oven to 375 degrees and grease two cookie sheets (I like to use an olive oil spray for this).
  2. In a small saucepan heat the milk and butter until the butter melts. Stirring the pot once in a while will speed up the melting process a bit.
  3. While the milk and butter are warming, combine the tapioca flour and salt in a bowl. Allow the milk to cool a bit and then add to the tapioca starch. A strangely textured dough should form that will not hold its shape but is also not too wet.
  4. Once this dough is lukewarm, add the cheeses and mix. Roll into 1 1/2 inch balls and place 1 inch apart on the greased cookie sheets.
  5. Bake until slightly golden on the top, about 20 minutes. Remove from the oven and let cool.

*if your dough is too soft and the balls collapse a bit as you place them on the baking tray you can grease a muffin tin and bake them in there and they come out great*



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