In The Kitchen with SSSEWWT
March 1, 2018
In The Kitchen with SSSEWWT
March 2018
This time we are delighted to bring you delicious Vegetarian Recipes from two cook books that were presented to us last November. The first is a book called ‘Sailicious’ produced and published by the Sai Study Group Jakarta and the second is ‘Sai Delights’ (parts 1 and 2), published by the Sathya Sai International Organisation of South Africa. Both these books go to show how ‘Vegetarianism’ – as recommended by Swami - is catching up all over the world! However, before we go to the recipes, we would like to draw the readers’ attention to the benefits of the ancient practice of offering prayers before eating food.
An excerpt below (from http://www.sathyasai.org/about-us/health-corner/food-prayer), explains the importance of offering prayers before eating your food. Hence the custom of saying ‘Grace’, as in the West and chanting a Sanskrit prayer, as taught by Swami.
“In the early days (70s if I recall), Swami had asked all the Brindavan campus college boys to join Him for lunch. At that time, only about 100 boys were there. Kirlian photographer Dr. Baranowski was also there and was invited for lunch. The sumptuous food was laid out on plates in front of the boys. The boys were waiting for Swami to come and join them. Dr. Baranowski then used his Kirlian camera (this also photographs the aura of anything that is photographed) and took photos of the food laid out on the plates. No aura was found around the plates of food.
Later, Swami arrived and joined the boys for lunch. The boys recited the Brahmaarpanam mantra before partaking the food. After the mantra was recited, Dr. Baranowski again took pictures of the food. This time, a blue aura was found around the plates of food. He was excited, but, having a scientific mind, asked Swami for the reason for the blue aura around the food. Swami said that the Brahmaarpanam mantra is a very powerful mantra and that after recitation, the food is converted to prasadam (sanctified food), since it has been offered to God. It further purifies the food and all items around it. That is why the blue aura was found around the plates of food after the mantra was recited.”
The mantra and its meaning are given below.
- Brahmārpañam Brahma Havir BrahmāgnauBrahmañāhutaṃ,
- Brahmaiva Tena Gantavyam BrahmakarmāSamādhinah.
The whole creation being the gross projection of Brahman, the Cosmic Consciousness itself; the food too is Brahman, the process of offering it is Brahman; it is being offered in the fire of Brahman. He who thus sees that Brahman is action reaches Brahman alone. - AhamVaishvānaroBhutvā PrāñināmḌehamāshritaha,
- PrāñāpānaSamāyuktah PachāmyannamChaturvidham.
I, the Supreme Spirit, abiding in the body of living beings as the Fire (Vaiswanara) in their stomach I am associated with their Praana and Apaana, digest the four type of foods (solids, fluids, semi-fluid and liquid) which they eat. - Daily Prayers to Bhagwan, compiled by Smt. Kausalya Rani Raghwan
We thus urge all our readers to chant their prayers before taking their food. Beloow are recipes for a colourful and delicious Quinoa salad, followed by a main course of a Soya Cottage Pie and a Dessert. Do try them and let us know if you liked them.
Quinoa Salad
(Serves – 4)
- 1 Cup cooked Quinoa (Boiled, then steamed)
- 4 Tbsp Parsley (Pluck the tender top leaves)
- 4 Tbsp Avocado Chopped
- 2 1/2 Tbsp Red and Green Capsicum chopped
- 3-4 Tbsp Pomegranate seeds
- Pumpkin Seeds
- Walnuts
- Pinenuts
- Roasted Sesame Seeds
- Salt and Pepper to taste
Dressing
- 1/2 Tbsp Honey
- 3-4 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- Salt and Black Pepper to taste
Method
Mix together the honey, olive oil, lemon juice, pepper and salt and set aside.
Mix Quinoa with all the other ingredients.
When ready to serve, drizzle enough dressing and mix it into the Quinoa.
Do not add too much dressing , as it will make the salad soggy. Serve immediately.
Recipe from ‘Sailicious,’ Produced and Published by the Sai Study Group Jakarta
Soya Mince Cottage Pie
(Serves – 4)
- 500gm Soya mince
- 4-6 medium potatoes
- 1/4 tsp hing powder (asoefatida)
- 4 Tbsp oil
- 2 tsp curry powder
- 2 cinnamon sticks
- 1 star aniseed
- 1/3 cup chopped leeks
- 2 tsp chopped ginger
- 2 Tbsp milk
- 1/2 tsp turmeric powder
- 1-2 bay leaves
- 2 Tbsp butter
- Salt to taste
Method
Boil the soya mince with cinnamon sticks. Strain and set aside. Heat the oil in a pot and braise the mince with the leeks, ginger, hing, spices and salt to taste. Set aside when done. Boil potatoes and make a mash. Add salt, butter and a little milk and mix well to a smooth consistency. Preheat the oven to 180*C. In a square casserole, set the mince and press it down with a fork. Add the mashed potatoes on top. Brush it with milk and bake till light brown. Serve hot with steamed vegetables.
Recipe from ‘Sai Delights – Part I,’ Published by the Sathya Sai Organisation of South Africa
Coconut Chia Pudding
(Serves – 4)
- 4 tbsp shredded coconut
- 3/4 cup (175 ml) Coconut Milk
- 1 tsp Vanilla essence
- 4 Tbsp Chia seeds
- 1/2 cup Coconut water
- 1 Tbsp Maple Syrup
- Pinch of fine salt
- Fruit for topping
Method
Combine coconut, Chia seeds, Coconut milk, Coconut water, vanilla essence, salt and Maple syrup in a container. Mix all the ingredients well. Refrigerate for 30 minutes – this allows the seeds to thicken. Top with fruit of your choice and serve.
Recipe from ‘Sai Delights – Part 2,’ Published by the Sathya Sai Organisation of South Africa
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