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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"Stand strong for Saivism." The nature of life for Saivites is to turn work into worship, to turn the secular into the sacred. Each day give a little extra warmth, humanness and upliftment to others. Every day is a holy day, all day long. We want to follow our religion even in our dreams. If we help someone, we're worshiping. Wherever we are, that's a place of worship. "To the Saivite Hindu all of life is sacred. All of life is religion."