Planet ISKCON

It’s high time that you see the girls after “The evening milk” post. Padma turned 9 months old a few days before Easter. She is completely healthy, very active and happy. On this photo Hladini is teaching from her notes the rest of the family to ride a motorbike.

Hare Krishna!

Below is the March 2011 update for ISKCON Philippines. Devotees can also download the newsletter in PDF form by clicking this link:March Newsletter

For further inquiries, devotees can contact:

ISKCON Philippines Communications

Email: iskconcommunicationsph@gmail.com

Mobile phone: Sridama dasa 0917 8210951/ 0916 5240951

                                Manjula devi dasi 0917 8218324/ 0906 3168324

Landline: +63 62-3582210

Malati

I’d been craving for Filipino food lately; the one that my mother used to cook! Even though almost all of those culinary memories are associated with meat and fish, I still can’t help but to long for my mother’s cooking. I’m certain it’s not the taste I’m hankering for, but it’s the amount of love and care my mother put into preparing and cooking the food. One of my personal favorite, is the one w/ black beans savory sauce with bokchoy! I love the pungent smell of black bean sauce! I know it sounds weird, but for me, the aroma of it brings back happy childhood memories. So, to satisfy my cravings, I made some veggie 2na with black bean sauce, bokchoy, and added some seasoned tofu. I also added my own masala concoction into this one, hahaha! If you notice in this recipe, a lot of tomatoes are needed. Since the black beans sauce is so salty, the tomatoes helps to mellow it down.

Ingredients:

veggie 2na (about 6-8 pieces)

seasoned tofu (optional)

2 tbsp of black beans sauce

2 tsp of white sugar

1 big tomato (cut in small pieces, if you can’t avail of a big tomato, 3 medium size tomatoes will do too)

2 tbsp minced ginger

2 cups water

1 tsp sesame oil

2 tsp peanut oil

3 cluster of bokchoy

2 medium size red and yellow sweet bell pepper ( cut into small cubes, and you can used any color you want)

broccoli florets (about a handful)

some chives for garnishing

Masala:

1/2 tsp Hungarian paprika

1/2 tsp grounded black pepper

1/2 tsp hing/asoefatida ( you can buy this in any Indian store)

Procedure:

1. Pan fry the veggie 2na until golden brown. Set aside.

2. Cut the seasoned tofu into small cubes and pan fry. Set aside.

3. Cut the bokchoy and separate the leaves from the steam. Cut the steam into medium size cubes.

4. In a hot pan, pour in the peanut oil. When oil is hot, put the ginger and cooked it until slightly brown. Add in the masala and stir it with the ginger.

5. Mix in the tomatoes, bell peppers, and seasoned tofu and add the 2 cups of water. Simmer for 2 minutes.

6. Add the black beans sauce, sugar, bokchoy steams, and broccoli. Stir and simmer again for 2 minutes.

7. Add the bokchoy leaves and sesame oil, and do a quick stir.

8. Lastly, put the veggie 2na and simmer it for a second. Garnish it with some chives.

My first try in making Hong Kong style Snow Skin Moon Cake! The green one is flavored with Pandan essence, while the pink one is coconut flavor. Both have Adzuki bean paste w/ walnuts filling. (^_^) I just followed the ingredients and procedure from this video.

However, instead of only 80 gms for both of the rice flour and the glutinous rice flour, I did 100 grams for each, since I find it kind of watery with the 200 grams of milk. Also, the red bean paste filling I use is store brought, and I added some chopped walnuts on it.

1. Use a cling wrap when you’re kneading the moon cake dough. In this way, your dough is smoother and it won’t stick to your hands.

2. For the cooked starch, I just steamed a couple tablespoon of corn starch covered with paper towel for 15 minutes.

P.S.

Excuse my blurry pictures, for I don’t have a camera (it’s broken :( ) Instead, I took the photos via my iPhone.

Adobo is a very popular method of cooking in the Philippines. Perhaps, it’s the most popular and most distinguished among all Filipino cuisines, unfortunately, it’s commonly associated with meat. It has simple ingredients and very flexible procedures, so I come up with my own version of vegetarian adobo. You can either cook it right away, or have it marinated and cook the next day. Either way, the result is the same, yummy!

Tofu Adobo

Ingredients:

sliced tofu (sliced as you like but just thick enough in size; I cut mine in triangular shape)

1/2 cup lemon juice

6 pieces of slice lemon

1/2 cup of soy sauce or Bragg aminos

dried bay leaves

1 tsp salt

1 tsp sugar

1/2 tsp black pepper

sliced ginger (about 1/4 cup)

1 tbsp of oil

1 tsp of sesame oil

Procedure:

1. Drained and sliced the tofu and deep fry (you can pan fry also), set aside.

2. Slice the lemon and ginger and set aside.

3. In a bowl combine, the soy sauce, lemon juice, bay leaves, salt, pepper and sugar stir well, this will be our adobo sauce.

4. In a hot pot, put the oil and sauté’ the sliced lemon, ginger and about 3 pieces of bay leaves.

5. Stir in the fried tofu, and let it simmer for 2 minutes.

6. Add the adobo sauce,mix well and make sure that the tofu are fully coated with the sauce, simmer for 2 -3 minutes then add the sesame oil.

7. Offer and serve with love :) Hare Krishna!

What would it take for a noodle gaga like me? Simple, just dare to cook all those noodle varieties available. From pansit bihon to pansit palabok, Italian spaghetti to Korean jab chae. Heck, even from instant ramen to the unbeatable instant pancit canton, I tried it all and dig it! Come to think of it, I survived my college days by eating instant noodles. Yes, the lazy way of just putting hot water, and viola, you have a hot serving of a hearty noodle. But since I got married, cooking the instant way has to change, or else my husband will disown me,LOL! I’d been eating noodles since time immemorial, in which the amount of noodles I’d eaten could encircle the globe to-and-fro beating Michael Palen, hahahaha! So, this time, I dare myself to cook the famous Pad Thai. I had never cooked Pad Thai, and I always wanted to learn how to do it. At first, I was really intimidated, but after reading some blogs and articles, I conditioned myself not to back out.

One of the best blogs that I find very helpful on how to cook Pad Thai for beginners, is Chez Pim’s blog. In there, she thoroughly explained everything up to the last bits and pieces of ingredients, procedures, and even cooking tips. The article is a long read, but trust me, it’s worth your time. When you’re done reading it, I can assure you that you are now fully equipped on how to make your very first and own Pad Thai, just like me (^_^) Good luck on your Pad Thai quest, and soon enough, you’ll forget about take out!

Click here at Chez Phim on tutorial on how to cook Pad Thai.

Procedure:
1. Sift the flour and baking powder, then add up the 1/2 cup of sugar and the 3 tbsp of oil.
2. Mix together the yeast and sugar in a lukewarm water and stir until it’s lump free and wait till its bubbly.
3. Pour in the liquid mixture in the flour mixture and mix well. Form into a ball and cover with a damp cloth.
4. Leave the dough to rise for 1 hour or until it doubles its volume.
5. Once the dough arises, punch it in the middle and let it rise again for another 30 minutes.
6. After 30 minutes, knead the dough in a floured surface until it is smooth and not sticky.
7. Divide the dough into 2 balls and roll it into a log then cut it into small balls.

Note: I weighed my balls into 75 grams each just enough for a regular bun size, and it makes about 14 buns.

8.Flattened the balls into a circle and put the filling into the middle.

9.Pull the sides of the dough into the center in closing the bun.

10.Place the bun into a 4″x 5″ square parchment paper and cook in the steamer for 15 minutes.

11. After 15 minutes, viola! Your sio pao is ready :)

My first attempt in making a Rainbow Cheesecake. I’m quiet satisfied with it, but there’s still room for improvements! I will try to post the recipe and a tutorial next time about this yummy delight. This is a vegetarian (eggless) cheesecake, by the way.

Radha Krishna Temple (Los Angeles) – Gopinatha/Ohe Vaisnava Thakura (7″ Single)
Golden Avatar Productions
GAP-1002

By 1975, ISKCON was in high gear and doing pretty well for itself. However, that didn’t mean they still couldn’t try to milk the 1969 George Harrison-produced Radha Krsna Temple for all it was worth. This single, though it may have the “Radha Krishna Temple” moniker, has nothing at all to do with the Radha Krsna Temple of London, 1969.

Most of the ISKCON records from the 70s came from Europe. Very few were produced in America. Golden Avatar Productions, in conjunction with the Bhaktivedanta Book Trust, put out three (that I know of). The Radha Krishna Temple (Los Angeles) single may have been their last vinyl release. Mostly, they focused on cassette tapes.

Unlike a lot of the strange European releases, there isn’t much of a history here. GAP’s founder, Krishnakanti das, produced two songs and then released them. There’s no information on where or why or who played what on which song.

Side One
Gopinatha

Side Two
Ohe Vaisnava Thakura

You could hardly call these songs traditional Indian bhajans. Western instruments and a hippy folky feel dominate both sides. Thankfully, it doesn’t come of as contrived. The fact that the songs aren’t in English helps quite a bit, I’m sure.

The first song starts off like something from an early 70s Pink Floyd album, but with a violin thrown in for good measure. On vocals, we’ve got the amazing Agnidev. His voice is sweet, and pretty well saves the song. I think this song is trying to be a little trippy.

Side Two’s “Ohe Vaisnava Thakura” starts with a pretty Spanish guitar and Mangalananda sings sort of like if Jim Croce were a troubadour. It’s a simple song backed up with the obligatory (and sporatic) kartals and mrdanga drum.

My first copy of this 7″ was so bad that I never bothered posting it. It was just a scratched up record in a paper sleeve. However, along with the Visnujana 7″, came a pristine copy of the “Gopinatha” 7″ complete with picture sleeve. Both came from my friend Alan. Thanks a bunch!

So should you download this? Yes. Why not? You’ve probably never heard the songs before and that’s usually reason enough for me.

If anyone has more information about this release, please let me know. I’m always interested in learning more about these releases.

Just click on the button and it’ll take you to a page where you can download the zip file. Then open the zip file with WinZip (or whatever program you use to open zip files). Add to your MP3 library or burn it to a CD-R. Easy as pie!

Download the FLAC files here, if you like.

Technical Information:
Media Used:
Vinyl 7″ from my personal collection.

Artwork Scanned from Original @ 300 dpi with XSane .996
Edited and Restored Using GIMP Image Editor 2.6.6

It’s been well over a year since the last time I posted anything from my collection Classic ISKCON Vinyl. Since then, I’ve acquired a few items and I will eventually get around to adding the rest of what I have (no promises as to speed, of course).

Visnujana Swami and the Children of the Gurukula
Isavasya Records
RK-108

However, a couple of days ago, I received a package in the mail from my friend Alan. Not knowing what to expect, I opened it and to my ridiculous delight were two Classic ISKCON 7″s. One was from Radha Krishna Temple (Los Angeles), which I already had, though my copy is trashed and this new one was in very good condition, plus it had a picture sleeve! I was delighted, to say the least.

The second one, however, nearly brought me to my knees. I had heard of it before, but figured that I’d never get a chance to listen to it, let alone add it to my collection.

Sometime in the early 70s (I assume), Visnujana Swami recorded two songs with the Dallas gurukula and released a 7″. I remembered that Alan had told me about it, but after I basically wet myself on Facebook, unable to thank him enough, he told me how he received the record.

Side 1
Prayer to Tulasi Devi

Side 2
The Golden Avatar and the Hare Krsna Mantra

One fine spring Saturday afternoon, almost 40 years ago, a Greyhound bus pulled into Riverside Park, a tidy, quiet park near two college campuses in the Bellhaven area of Jackson, Mississippi. It was a Greyhound bus, but no ordinary Greyhound bus–this was a bus from the Radha Damodar Traveling Sankirtan Party. For those too young to remember, the Hare Krishnas converted three Greyhound buses into mobile temples to bring the message of Krsna consciousness to every town and village in the United States and Canada.

I couldn’t believe my eyes, ears and nose as devotees poured out of the bus; a wondrously exotic sight of saffron and white flowing garments, shaved, tilaked heads, the ching-ching-ching sound of kirtals, and a smoky-trail of Spiritual Sky incense billowing out with each devotee as each stepped out of the doors of the bus. The first one out was carrying a sparkling fiberglass (mirdunga) drum, and wasted no time in producing an infectious, exotic, melodious rhythmic beat. Well, up until then, I had seen these other-worldly young men and women, chiefly in my travels to and around New York City. These were the cultish people who approached my dad and I at the Atlanta and New York airports, books and incense in hand for anybody that would stop and give a moment. Taking walks with my Hasidic grandfather in the Lower East Side of the city, we’d often spot a group of these young men wrapped in saffron-colored sheets, surrounding a golden, glowing little elderly Indian man whose feet seemed to glide above the sidewalk. The mass of shaved heads with little pony-tails would stop every so often as the little golden man appeared to be expressing a point, arms and hands waving about–little did I know then, that the little golden man was His Divine Grace A.C. Bhaktivedanta Swami Prabhupada, Founder-Acharya of the Hare Krishna Movement.

As the Hare Krishnas left the bus, the mirdungas and kirtalas multiplied to produce a sound that seemed oddly familiar, not to my ears, but to my soul. Immediately, a group of people were drawn in, mostly college students, some hippies, and myself, a young, soon-to-be Bar Mitzvah boy. We joined in a circle of exuberant, uninhibited dancing and chanting lead by the devotees. This was my first kirtan.

A day or two later, the local FM radio station (which introduced the London Temple Album to Jackson), announced that the Hare Krishnas were giving a lecture and meditation discourse at an apartment near Millsaps College. My mom, very liberal and open-minded, took me, after all, she was a big fan of ISKCON’s Spritual Sky incense (she bought from some devotees in New Orleans earlier that year), and hoped to replenish her supply. I don’t remember much about the discourse, other than chanting the Mahamantra that was printed on little cards given out to everyone present. “Please chant: Hare Krishna, Hare Krishna, Krishna Krishna, Hare Hare, Hare Rama, Hare Rama, Rama Rama, Hare Hare. Chant these words and your life will become sublime.” I didn’t realize it at the time, but the lecture was given by the mystical Vishnujana Swami Maharaja, as several years later confirmed to me by senior devotees at Mississippi’s New Talavana Farm Community.

Vishnujana was very kind to everyone, constantly smiling and patiently answering everyone’s questions. I remember tasting prasadam for the first time, thinking it was the most amazing food I have ever put in my mouth. Before leaving, Vishnujana made sure to thank everyone who attended personally, and gave my mom a KRSNA BOOK to which my mom gave a nice donation. Vishnujana Swami warmly thanked my mom, asked us to wait a moment, and briefly left the room. He returned with a 45 rpm record. My mom asked if it was a record of Indian music, to which Vishnujana laughed. I don’t remember his exact words but he explained it was a recording of a ‘bunch of ecstatic children screaming their love for God.’ We left that glorious evening, happily humming the mantra, KRSNA BOOK, Vishnujana record, and, oh yeah, Spritual Sky Patchouli Incense, in hand.

This record has given me and many friends years of listening pleasure. All thanks and praises to Eric, who painstakingly cleared out many scratches and clicks; now, this gem can be shared with so many others as it makes it debut into cyberspace.

All Glories to Srila Prabhupada!
Jaya Vishnujana Swami Maharaja Ki !!!!

Hare Krishna!

Aspiring to serve,
Alan

And now, Visnujana Swami and the Children of Gurukula…

Just click on the button and it’ll take you to a page where you can download the zip file. Then open the zip file with WinZip (or whatever program you use to open zip files). Add to your MP3 library or burn it to a CD-R. Easy as pie!

Download the FLAC files here, if you like.

Technical Information:
Media Used:
Vinyl 7″ from my personal collection.

Artwork Scanned from Original @ 300 dpi with XSane .996
Edited and Restored Using GIMP Image Editor 2.6.6

Date:  02 February 2011

“Gauravani and as kindred spirits night of blissful kirtans”

The Gauravani and as kindred spirits performed at Bhakti Centre on Wednesday evening.  Ecstatic fun filled night of kirtan.  The feast was sponsored by Govindas Restaurant in Surfers Paradise.  

Technorati Tags: * Gauravani Kirtans