During a break from their kitchen duties the sadhaka of the Lambodara Kulam sometimes look for cooking tips.
Here's Sanjay Thumma at VahRehVah.com showing how to make dosai. Of course, Sanjay is using white rice. The monastery's kitchen turns out some pretty decent brown rice idli and dosai. For the batter to turn out right you'll need short grain brown rice, non-iodized salt, filtered water (not flourinated/chlorinated tap water) and a warm place (33C / 91F) to let the batter ferment. The ammas at showmethecurry.com also have some really helpful tips.
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"Temples with multiple deities can be confusing, especially for today's Hindu youth. For clarity, we need to bring forward a more precise understanding of the different Hindu denominations and how the different Gods are viewed from within each denomination. For spiritual advancement it is best to focus on one deity and get to the vibration that deity. When we hear teachings from various Hindus, it is important to understand and identify which denomination they are speaking from. This will avert confusion when that teaching gets contradicted in a different context where someone is talking about the same subject but from a different philosophical background."
Bodhinatha reviews the main characteristic of Saivite philosophy and practice with an indepth focus on the four stages of religions evolution, chariya, kriya, yoga and jnana. He highlights how this shows that Saiva Siddhanta is unique and quite from the modern practice of Hinduism as Vedanta