Eggless Sweet Potato Pie

Sweet potato pie

Today in the West people are celebrating “Thanksgiving”. So we are posting a traditional Thanksgiving recipe; Sweet Potato Pie (without the eggs). I have been making egg-less pies for the last 39 years, and have tried many different variations. I use 2 tablespoons of sour cream instead of 2 eggs, and one year I used Philadelphia cream cheese instead of evaporated milk, all with good success.

If you want to do everything yourself, there is the do it yourself recipe for a “homemade” pie crust, sweet potato puree, spicing, and sweetened whipped cream.


Paratha Indian Unleavened Flat Bread


For years I have enjoyed eating Paratha’s (unleavened flat breads) at festivals, weddings, and other devotee gatherings, but have never actually learned how to cook them. So this weekend I took out the Indian Cookbooks and found a nice recipe and fried some up, and offered them to the Lord. They were easy to prepare, and very delicious.

They can also be stuffed and we will explore this option in a later post.

The following recipe I found on the Internet at, and the images are not mine but also gathered online. Also in this post is addition information on the history of Paratha’s.


1 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil or ghee
whole wheat flour for rolling
melted ghee for brushing and cooking


Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Divide the dough into 6 equal portions.

Roll each portion into a 125 mm. (5″) diameter circle, using a little whole wheat flour for rolling, brush with melted ghee, fold into half to form a semi- circle.

Brush the semi-circle with melted ghee and fold again to form a triangle.

Roll out into a 125 mm. (5″) length triangular paratha using a little whole wheat flour for rolling.

Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till brown spots appear on both the sides.

Repeat steps 3 to 6 to make 5 more parathas.

Serve hot with fresh curds.

Additional information More

Health Consciousness/Standard Devotee Diet

Once when Srila Prabhupada saw what was being served to the devotees, lavishly prepared multi-course lunches, he told the managers that it was too opulent. He said we should eat simply during the week with rice, dhal, chapatis and a little subji and once a week on the Sunday love feasts we could be more lavish. Today with more of us becoming Health Conscious, it is good to remember the very simple devotee diet that was recommended to us so long ago.

Standard Devotee Diet

Srila Prabhupada recommended a standard diet for the devotees, and instructed that all of the temples should follow it every day. That menu follows:


Simple farina cereal with nuts and raisins
Milk (steaming hot), or yogurt in the summertime
Chick peas (raw, soaked overnight)
Ginger root (raw)
Oranges, apples and/or bananas


Dal made with freshly ground ginger root and freshly ground spices
Subji made with ghee, freshly ground ginger root and freshly ground spices


Milk (steaming hot)

For a free download of the Hare Krishna Cookbook on pdf More

The Hare Krishna Cookbook (Free PDF Download)

click on link at bottom to download entire book in pdf format

The Hare Krsna Cookbook
1973 Bhaktivedanta Book Trust
Compiled by Krsna devi dasi and Sama devi dasi

“The Hare Krsna Cookbook”, originally published in 1973, was the first widely distributed book of vegetarian recipes, throughout the Movement. This was the book myself and many early devotees learned to cook from, and remains today my all time favorite cookbook, and is a constant companion in our kitchen. We offer the complete book on a PDF Format as a gift to all our readers this Holiday Season.


Prasadam means mercy, and this Prasadam Cookbook is dedicated to the fountainhead of all mercy, the spiritual master, His Divine Grace A.C. Bhaktivedanta Swami Prabhupada. He is by nature kind to every living entity, but that ocean of mercy becomes fully visible in his devotees.

Srila Prabhupada has not given us some dry, canned philosophy to chew; he has given us the nectar for which we have sought so long: he has taught us how to render transcendental loving service to the Lord in all our daily activities. This book illustrates on of them.

The Process of Krsna Consciousness is usually described as one of dinging, dancing and feasting. We have already demonstrated to the world how anyone can sing and dance to the holy names of God, Hare Krsna, and now, with the publication of this Prasadam Cookbook, we hope that the whole world will feast in honor of the Supreme Lord. That will make this world like Vrndavana, the transcendental abode of Krsna, where Krsna, Balarama and the monkeys visit every kitchen with thieving intend and bless the devotees with pure love of God. (Dedication from The Hare Krsna Cookbook)

Dwonload PDF Format 5.6MB The Hare KRSNA Cookbook

Mung Bean Dahl

We are going to begin a new series with recipies from the “Original” Hare KRSNA Cookbook, and will weekly post recipies from that wonderful book that most all of the early devotees learned to cook, for Lord Krishna from. The Hare KRSNA Cookbook was compiled by Krsna devi dasi and Sama devi dasi. We are eternaly grateful to these nice devotees, for they have helped us all on our path of devotional service (bhakti yoga).

Mung Bean Dahl

1cup mung beans
6 cups water
1/2 t. finely chopped fresh ginger
1 large fresh sliced tomato
3 T. ghee
1 t. salt
1 t. tumeric
1/2 t. cumin seed
1 t. red pepper

Wash beans and put into a saucepan with water. Add tomato, ginger, tumeric and salt. Bring to a boil. Turn to a low boil and cook until the beans are soft and broken up. Spice with Basic Massala

Making a Basic Massala
Heat 3 T. ghee. Add 1/2 t. cumin seed. Brown cumin seed and add 1 t. crushed red chilis. Cook untill brown and fragrent.

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