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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Bodhinatha's Latest Upadesha: "Detachment from Experiences; Importance of Daily Vigil" (May 5, 2013)
All experiences are good experiences, necessary to get us here. Awareness of aspects of ourselves that are constantly changing is a liberating perception, breaking our chains to mundane areas, detaching from instinctive and intellectual to go into superconscious. The greatest challenge facing youth today is the lack of relating to the devotional side of Hinduism. Daily practice, daily vigil, moves us forward spiritually. Commentary on Merging with Siva, The Master Course, Lesson 21. Listen Now Click here for all recent talks