• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Homemade Rustic Corn Tortillas

5.0/5 rating 1 vote
  • Serves: 3
  • Author: Bhaktin Christina
  • Visits: 3649
Homemade Rustic Corn Tortillas


Learn a simple method on how to make rustic homemade corn tortillas, Mexican style!


  • 5 cups whole dried corn
  • 1 cup lime powder (also called pickling lime)
  • ghee
  • salt


  1. First you will need to soak the corn overnight. Place the corn into a large pot.

  2. We will soak the corn in lime, which is a caustic white powder that is used to help burn off the hard skin of the corn and also makes the corn more digestible and nutritious. This powder is also called pickling lime and you can get it in most Indian or Asian stores.

  3. Place the lime and 10 cups of water into the pot.

  4. Stir it to combine nicely and let it sit over night.

  5. Here is what it looks like the next day. The skin has softened and in most parts has been completely burned off.

  6. Now it will need to be washed thoroughly. Place the corn into a colander and allow the water to run over it for about 5 minutes. Use your hand and fingers to rub the corn to break off any excess skin.

  7. Next place a small amount of corn, about a cup at a time, into the blender and sprinkle with a little salt and a tiny bit of water.

  8. Blend until it looks more or less like this.

  9. Then finish off the blending using a hand blender until you have a dough like this.

  10. Ok, now you are ready to prepare the tortillas. It is best to use a nonstick surface. Here in Mexico they use a plastic bag and cut it into a circle like you see here. Then take a small piece of corn dough and roll into a ball and place in the center of the circle.

  11. Then press it into a flat circle like you see here.

  12. Now continue using your fingers and the palm of your hand and gently begin hitting the dough in order to stretch it out into a thinner circle.

  13. Continue pressing until you get the desired tortilla size you want.

  14. Now you are ready to cook it. Using a nonstick pan heated on medium/high, sprinkle a little ghee. Then grab the plastic circle with the rolled out dough and flip upside down using your other hand to catch the tortilla underneath. Gently allow the tortilla to peal off the plastic into your hand. Then place on the pan and sprinkle with a little more ghee.

  15. Cook on both sides until nice and golden. Continue cooking the remaining tortilla dough.

  16. That is it! Now you are ready to offer to Kṛṣṇa with love and devotion!

  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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