A River Sutra by Gita Mehta
We will meet to discuss this book on Sunday, November 16 from 4-5:15.
If you are interested, but can not make the meeting please join us in cyber space by adding your thoughts and comments here.
posted by Evolve Yoga Raleigh at
3:42 PM
4 Comments:
I misplaced my copy for a few days and have found myself pondering, probably a little too long about what it was that the monk in the first story loved (chapter 2).
As my reading is frequently interrupted these days, I find that whatever the last thing I read is tends dominate my experience of a book.
Anyway, I won't be able to make the meeting on Sunday and would love to hear what the obvious answer is.
November 13, 2008 at 10:07 PM
I'm planning to post the gulab jamen recipe so everyone can try the fabulous Indian dessert we had at the River Sutra meeting. Stay tuned! See you Sunday for "Tantric Quest" - and another inspiring conversation. To the space...
December 3, 2008 at 9:44 PM
The River Sutra inspired me to bring an Indian Treat to book club - this is a doughnut type ball served in/with a sweet delicious syrup - read the entire directions before starting. Stay close to your pan while frying the dough balls slowly. Feel free to contact me if you have any questions. Sophie and I have made them twice. Enjoy! zan
Gulab Jamun (recipe one)
6 cups water
3 cups sugar
1 Tablespoon cardamom powder
2 Tablespoon rose water
3 cups powdered milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 cup thickened/ heavy/ double cream
Vegetable/ canola/ sunflower oil for deep frying
Preparation:
• Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
• Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is soft but not sticky.
• Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
• Heat the oil for deep frying in a wide pan on a low to medium flame.
• Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
• When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
• Repeat this till all the dumplings are cooked and added to the syrup.
• Allow the dumplings to soak in the syrup for 2 hours.
• Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.
December 12, 2008 at 4:04 PM
Who knows where to download XRumer 5.0 Palladium?
Help, please. All recommend this program to effectively advertise on the Internet, this is the best program!
November 21, 2009 at 1:40 PM
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