Masala

Expressions researched:
"masala" |"masalas"

1972 Conversations and Morning Walks

That is the way of taking milk. And this masala, it does not taste good.

Room Conversation -- August 1, 1972, London:

Prabhupāda: She comes, and she said, "Then we live separately, Advaita." He doesn't like. He's such a rascal. Such a nice, good, beautiful wife, and he's neglecting. (sounds of Prabhupāda taking prasādam) Milk, here they take cold milk, and they (makes sounds of glug-glug-glug drinking). No. Milk should be hot, and it should be taken little.

Devotee: Hm.

Prabhupāda: That is the way of taking milk. And this masala, it does not taste good. In India, especially in Northern India, Punjab, they will take at night, milk, (indistinct). No other things. They, all business men, the Marwari society, they'll take food before evening and then again they work. Then after ten they will come home and take little milk and go rest. (pause) So foundation committee is being established in Bombay making her the president of the trust. Then Giriraja will have no difficulty.

1975 Conversations and Morning Walks

A good cook is a good chemist. He knows how to mix up the maśālās and ghee and makes very tasteful thing.

Room Conversation with Svarupa Damodara -- March 1, 1975, Atlanta:

Prabhupāda: Just like a good cook is a good chemist. He knows how to mix up the maśālās and ghee and makes very tasteful thing. So you can call him a good cook. The chemistry is nothing but mixture of different chemicals. That's all. There is oil. There is alkaline. You mix it very proportionately, and soap comes out, very useful.

Mādhava: Prabhupāda, how can we explain to the scientists how gross matter is being produced from subtle matter and ultimately from life, from consciousness. Like if a scientist were looking at the creation occurring...

Prabhupāda: Every scientist knows that originally the sky, the sound, and from the sound, then, what is? Air? What is the process of creation from subtle to gross?

Rūpānuga: First the ether produces sound.

Prabhupāda: Yes. From sound there is air, from air there is fire; from fire there is water; from water there is earth. This is earth, water, air, fire. And the sound, transcendental sound... As it is said in the Bible, "Let there be creation." And in the Vedas also, it is said, sa aikṣata: "He glanced over." That is to be found out, how from sound, from ether, sound is coming... I think that is already in the science.

Take the ḍāl, urad ḍāl, and make it powder like flour, and knead it with oil. And give masalā and then make like cāpāṭi.

Morning Walk -- May 19, 1975, Melbourne:

Prabhupāda: Indian store here? No.

Devotee: Indian import store?

Madhudviṣa: Yes. Indian import store they have. We have pāpadams.

Prabhupāda: Take the ḍāl, urad ḍāl, and make it powder like flour, and knead it with oil. And give masalā and then make like cāpāṭi. And when it is dry it is pāpad. It is not difficult. Add little soda-bicarb.

Madhudviṣa: Make it stiff.

Prabhupāda: Yes.

1976 Conversations and Morning Walks

Just like dahl, pulses, soak it in the water and then fry in the ghee and put masalā, and it is so nice salty preparation, dahl mutta.

Garden Conversation -- June 14, 1976, Detroit:

Jayādvaita: ...in Wisconsin we saw that there are many dairy cows. They are raising them especially for milk. It's called America's dairyland. And they have many, many big dairy cows. And they are getting so much milk. We were preaching that "If you take up Kṛṣṇa consciousness, then you'll have the richest state, because you have so many cows, and we are preaching that people should drink milk and chant Hare Kṛṣṇa. So your state will be the richest."

Prabhupāda: No. We can.... From milk, we can make so many nice foods. You take ghee, and from ghee, from grains, from fruits, you make so many varieties. Just like dahl, pulses, soak it in the water and then fry in the ghee and put masalā, and it is so nice salty preparation, dahl mutta. Then make samosā. You introduce these things, dahl mut(?), samosā, jalebīs, they will like. They have never tasted all these. Sandeśa, rasagullā, pantoa,(?) so many varieties from milk, only milk.

Puffed rice, you simply make it hot, dry, take it away, and then take some of the peas, put very little ghee and masalā and some peas, fry it nicely. Then put little water and cover it.

Room Conversation -- August 2, 1976, New Mayapur (French farm):

Prabhupāda: Hare Kṛṣṇa. (break) Give Mandākinī these peas. Tomorrow she can utilize it for kacuri. I've asked her to make kacuri. Let them use this.

Hari-śauri: They must have only just come ripe just this last week.

Prabhupāda: So many things are growing. Puffed rice, you simply make it hot, dry, take it away, and then take some of the peas, put very little ghee and masalā and some peas, fry it nicely. Then put little water and cover it. When it is soft, you can add with it little the green chilis.

They should be very soft. And the puffed rice hot. Then mix with little ghee and masalā.

Room Conversation -- August 2, 1976, New Mayapur (French farm):

Prabhupāda: Yes. Not very much, but little.

Hari-śauri: These are not very hot, the big ones. The small ones are the hot ones, but we don't have any of those left.

Prabhupāda: That's all right.

Hari-śauri: Then mix them or keep them separate?

Prabhupāda: No, keep separate. They should be very soft. And the puffed rice hot. Then mix with little ghee and masalā. Then, I'll take little.

1977 Conversations and Morning Walks

Cooking means if you have no appetite, it will create appetite. That is cooking, not that simply some ghee and masalā and cook it. No. It is a great art.

Room Conversation -- February 19, 1977, Mayapura:

Prabhupāda: Very first class. The cook available, but if you cannot manage, what can be done?

Tamāla Kṛṣṇa: Bhogilal's in Hyderabad?

Hari-śauri: Yes, he has a house there.

Tamāla Kṛṣṇa: He was there also?

Prabhupāda: Cooking means if you have no appetite, it will create appetite. That is cooking, not that simply some ghee and masalā and cook it. No. It is a great art.

Tamāla Kṛṣṇa: When you went to Hyderabad did you stay with Mr. Pithi again?

Prabhupāda: Hm?

Hari-śauri: No, we were out at the farm.

Prabhupāda: No, we were staying, but he supplied his car. But he came to airport.

...you can put masalā, bhadraka,(?) little salt, little turmeric.

Room Conversation -- June 17, 1977, Vrndavana:

Upendra: I think in the next room. I haven't looked yet. Should I call him?

Prabhupāda: Half past nine.

Upendra: Half past nine. (break)

Prabhupāda: ...you can put masalā, bhadraka,(?) little salt, little turmeric.

Upendra: Anise.

Prabhupāda: Eh?

Upendra: Anise?

Prabhupāda: Yes. And if the pots are made of earth, earthen pot, it is still better.

Upendra: When earthen pots are cooked with, they are finished afterwards?

Prabhupāda: Yes. Throw it. That was the Hindu system. The earthen pot is used daily, and it is thrown away, specially for Deity. So Caitanya Mahāprabhu was sitting on the rejected earthen pots. Philosophy discussion was going on.

1970 Correspondence

Salt should be added to the vegetables after they are in masala, it should not be cooked directly in the ghee.

Letter to Dinesh -- Los Angeles 22 January, 1970:

Salt should be added to the vegetables after they are in masala, it should not be cooked directly in the ghee. Regarding recipes for a cookbook, I think Yamuna devi has made one collection of Prasadam recipies so you may contact her in this connection.