TAOSHOBUDDHA WAYVolume 2Cooking for the transformation of human consciousness isCooking Taoshobuddha Way for BuddhasCOOKING DAALS RICE- AND COMBINATIONS Page 2Cooking Taoshobuddha way volume 2 2011FOOD IS CONSCIOUSNESSANDYOU ARE THE EMBODIMENT OF THISCONSCIOUSNESSThe uniqueness of Indian Cuisine lies in its special blend of spices that release fragrant aroma in the atmosphere. The aroma and the finishing look become more attractive than a beautifully dressed beauty. This creates an enticing ambiance in the surroundings.COOKING DAALS RICE- AND COMBINATIONS Page 3Cooking Taoshobuddha way volume 2 2011COOKING DAALS RICE- AND COMBINATIONS Page 4Cooking Taoshobuddha way volume 2 2011MEDITATION LEADS TO ULTIMATE FLOWERINGCOOKING TAOSHOBUDDHA WAY Vol. 2 Daal Rice Roti and Combinations 2011, Taoshobuddha, All rights are reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, mechanical, photocopying, recording or otherwise, without prior written permission of the original publisher TAOSHOBUDDHA MEDITATIONS.Printed and Published by: TAOSHOBUDDHA MEDITATIONSCover design and graphics: Anand NeelamberPhotography: TaoshobuddhaCOOKING DAALS RICE- AND COMBINATIONS Page 5Cooking Taoshobuddha way volume 2 2011COOKING DAALS RICE- AND COMBINATIONS Page 6Cooking Taoshobuddha way volume 2 2011I Cooking Taoshobuddha way Cooking lovingly, Cooking meditatively!COOKING DAALS RICE- AND COMBINATIONS Page 7Cooking Taoshobuddha way volume 2 2011TAOSHOBUDDHAThe word Taoshobuddha comes from three words, tao, sho, and Buddha. The word Tao was coined by the Chinese master, Lau Tzu. It means that which is and cannot be put into words. It is unknown and unknowable. It can only be experienced and not expressed in words. Its magnanimity cannot be condensed into finiteness. The word Sho implies, that which is vast like the sky and deep like an ocean and carries within its womb a treasure. It also means one on whom the existence showers its blessings. And lastly the word Buddha implies the Enlightened One; one who has arrived home. Thus, Taoshobuddha implies one who is existential, on whom the existence showers its blessings and one who has arrived home. The Enlightened One!COOKING DAALS RICE- AND COMBINATIONS Page 8Cooking Taoshobuddha way volume 2 2011CONTENTS1. Preface 112. Measurements 17SECTION 1DAALS1. Daal Makhani 202. Daal Maharani 233. Shahi Lentils 274. Shahi Rajma 305. Daal Pakhtooni 336. Rajma Jugalbandi 367. Daal Taduka 398. Sambhar Daal 419. Chana Dal with Dhudi 4510. Panch mela Daal 53COOKING DAALS RICE- AND COMBINATIONS Page 9Cooking Taoshobuddha way volume 2 2011SECTION 2RICE AND ROTIS1. Peas Pulao 582. Mixed Vegetable Pulao 613. Cauliflower and Broccoli Pulao 644. Biryani 675. Vegetable Biryani 736. Exotic Hydrabadi Biryani 777. Whole-wheat Puri 888. Daal Kachori 929. Chapatti 9710. Parantha 10111. Aloo Parantha 10712. Mirchi Roti 11013. Puran Polis 11214. Bhakri 11715. Paneer Parantha 12416. Palak Paneer Parantha 12717. Gobhi Parantha 13018. Mooli-Redish Parantha 13419. Lachcha Parantha 14320. Left over Daal-Methi Parantha 15021. Onion and Paneer Kulcha 15322. Onion Kulcha 16323. Kashmiri Roti 16624. Khasta Kachori 16925. Aloo Kachori 17526. Luchi 179COOKING DAALS RICE- AND COMBINATIONS Page 10Cooking Taoshobuddha way volume 2 201127. Naan 181SECTION 3 COMBINATIONS and ACCOMPANIMENTS1. Sambhar Idli 1872. Masala Dosa 2093. Dahi Vada 2204. Cucumber Raita 2275. Other Raitas 2296. Chutneys 2367. Fruit Salad or Chaat 247 8. Samosa Chaat 2499. Chole Bhatura 25110. Advantages of Crystal Salt 25611. Image Guyanese and Trinidad Parantha 25712. Image Bengali Parantha 258COOKING DAALS RICE- AND COMBINATIONS Page 11Cooking Taoshobuddha way volume 2 2011Cooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking for the transformation of human consciousness is what Taoshobuddha means by cooking. And this is the central theme of Cooking Taoshobuddha way or Buddha Way!It is indeed cooking for Buddhas. A strange, yet still a meaningful title for a cook Book!Cooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking Taoshobuddha way or Buddha way or cooking for Buddhas means the same thing. It is indeed a strange yet still a meaningful title for a cook book. It says a lot. And this is the beauty of it. First let me explain something of the title. Taoshobuddha is an enlightened master. Very rarely a master goes into cooking or does something like this. Although each master remains particular about eating food cooked by each and every one yet no effort was ever made in the past in this direction. When I asked Taoshobuddha about this, very pleasantly in his usual manner he said something that reveals the compassion of a master, his insights into cooking and its relation to human consciousness. Only an enlightened one can say such a thing. This is what he said:COOKING DAALS RICE- AND COMBINATIONS Page 12Cooking Taoshobuddha way volume 2 2011Cooking Taoshobuddha means Cooking for Buddha; Cooking lovingly; Cooking meditatively.Only then there can be total transformation of human consciousness. Only then we can create a new man who is balanced both inner and outer. WE go on speak of spirituality and we propagate spiritual growth. However the question remains unanswered if we really understand what spiritual growth really means. Life is a journey of transcendence. It is a moment to moment journey of awareness. As such man exists at three planes. In ordinary human being these planes remain muddled. And because of this there is no clarity and inward journey gets impeded.In case of an enlightened one the planes remain the same. However these exist in their right perspective and pristine clarity. Also these do not overlap one another in an enlightened one.These three planes are:1. The plane of silence the unheard the uncreated one. This is the plane where the master or the enlightened one dwells. He prefers to remain there. But from this plane the transformation cannot happen. Very unlikely you will find aspirants who are at this plane. However when the aspirant is within the energy field of the enlightened one he is touched by this state of awareness at times. Still this state is not permanent. This is the plane where I dwell. I would not like to come out of this state. But then I will be failing in my responsibilities for the birth of a new human being. One who is beyond dualities and conflicts? He is religious beyond the dimensions of all the religions and narrowness.2. The second is the plane of intellect. Vast majority are there at this plane. Or think that from this plane they can understand the deeper aspects of inwards journey at least intellectually. Again they are mistaken. At this plane people give their own meaning to the words and message. Still it is a plane from where one can communicate to all those who are at this plane to varying degrees. For these people I have made myself available through scores of books, and other materials, audio and video talks internationally. Also I have weekly meditations in Boston, Sweden, Vancouver, Florida, Miami, Trinidad, India and New York. These I conduct from here.In addition there are three books published from Sterling Publishers, New Delhi India. And there are 18 E-books and Monthly E magazine COOKING DAALS RICE- AND COMBINATIONS Page 13Cooking Taoshobuddha way volume 2 2011MEDITATION TIMES published from EBook Mall.Com Michigan. Late last year in 2010 18 Titles were published from IProclaim Book Store a subsidiary of Dorrance Publishing House of Pitts Burg PA. Also 20 Titles were published from Create Space.Com a Subsidiary of Amazon.Com. These are available for sale worldwide through Amazon.Com. And this year 2011 31 Books were published as Digitized Editions from Kindle Store of Amazon.Com.In addition there are over 300 long and short documents, MEDITATION TIMES a monthly Magazine; and INTERNATIONAL JOURNAL OF NAQSHBANDI TATIQAT a Quarterly Publication. All these are available FREE.Meditation talks are uploaded as VIDEOS on YOU TUBE. COM and many related sites that have embedded these Videos to their sites. All these are for the second plane.3. And last is the most common plane where you will find vast majority of humanity even those who are on the second plane are to certain varying degrees remain mixed up with this third plane. This is the plane that relates to food sheath. Food is necessary for the survival of the body. We quote the Scriptures Annm! b&hm! Food is consciousness. But do not understand the essence of this.The people who are at this plane are the ones who have suppressed sex. Also they lack the understanding of this biological energy. There is not only misunderstanding instead lack of awareness as well. All those who have suppressed sex get interested in food. India has suppressed sex down the ages for various reasons and the outcome is so many spicy and pungent dishes. Nowhere else so many dishes have developed as in India.West has been slightly different. Sex is not suppressed. But there is no fulfillment. One can suppress sex that India did, or what the West did still it lacks fulfillment. Suppression and un-fulfillment are two sides of the same coin. This problem has to be addressed. In the past masters have taken notice of this and abstained eating food from others. But they have done nothing to offset this problem. Without this new man cannot take birth out of you. Without this all rituals, worship etc. remains meaningless.I have taken to cooking and thus bring my awareness to the vast majority who are not interested in things at higher rungs. Whether they are COOKING DAALS RICE- AND COMBINATIONS Page 14Cooking Taoshobuddha way volume 2 2011interested in meditation, or discourses they will definitely be interested in food. How to reach these persons was on my mind. This life I have chosen to work at all the planes.Quite naturally food is cooked with physical ingredients that we use in the cooking. However in addition to these there are many subtle ingredients like the emotional state of the cook, the state of inner development, awareness, understanding of the mystical essence, and psychology. We do not consider such things important.I have heard once Nanak was invited by a rich Village Chief who was having prayers at his home for food. Nanak did not go. He was staying at the house of a poor man named Laloo.The Chief sent for Nanak through the messengers. And finally he came to call Nanak. The Chief said, You have been rejecting my pure food cooked with holy Ganges water. All the cooks are of high Brahman class. They have entered the Kitchen after taking a bath. The entire cooking is done under the chanting of sacred Mantras. And you are staying with person Laloo who is of low class.When the Chief insisted so much Nanak went and he asked Laloo to accompany along with his dry roti without and y vegetables. On reaching the Chiefs place Nanak held the food from the prayer house in one hand and in the next hand held the food from Laloo. And when Nanak squeezed the two foods from the prayer food the drops of blood oozed while from the food of Laloo drops of Milk oozed.Nanak told the congregation it does not matter how the food is cooked. What matters is the inner state of the person and his awareness. Most of the times unknowingly we put so many ingredients like anger, frustration, jealousy, greed, enmity etc. All these are subtle vibrations. Food must work at all the levels, physical, mental, intellectual, spiritual and the bliss sheaths. The food that we eat nourishes our physical cells first and then other sheaths are nourished. When food lacks love and awareness it is empty and therefore cannot help in the transformation of human consciousness. Through my awareness I am fulfilling the missing dimension in the life of those who are either suppressed or unfulfilled as far as the sex is concerned. When I looked into the lives of all those who are interested in food somewhere or the other this needs to be fulfilled. Direct involvement method cannot be used. I have to devise system and methods that can be utilized with effective results. I have devised certain meditations as well to COOKING DAALS RICE- AND COMBINATIONS Page 15Cooking Taoshobuddha way volume 2 2011transform negativities at personal and cosmic levels. These incorporate breathing at body level, introspection at mental level and compassion at the level of the being. So this is what COOKING TAOSHOBUDDHA WAY means.Because of my ethnicity and understanding of East Indian Cuisine I have ventured into this field. The uniqueness of Indian Cuisine lies in its special blend of spices that release fragrant aroma in the atmosphere. The aroma and the finishing look become more attractive than a beautifully dressed young girl. This creates an enticing ambiance in the surroundings.Just a few mouthwatering varieties of Indian dishes can provide an excellent decoration for any occasion. The basic recipe ranges from snacks, appetizers, soups, drinks, chaat specials to main course fine dining items to suit any occasion from an ordinary get together to a gala feast of a presidential dinner occasion for any dignitary. Indian cuisine is as diverse as its people and geography. Indian cuisine represents unity in diversity at the grossest level. Let us enter into this festivity if culinary delights as presented through this volume.Cooking Taoshobuddha Way Volume 1 was the beginning of a new trend wherein the energy that was lost begins surfacing. Still the cry is from far. And now with Cooking Taoshobuddha Way Volume 2 the blossoming of consciousness has begun. More and more interest is being generated among the readers world over. Volume 1, when published was embedded by many sites. I am confident that this Volume 2 will even create greater impact the flower has blossomed. The nectar is oozing. Bees are flocking to gather this nectar. The fragrance and the beauty is creating intoxicating ambiance.In preparing this volume certain recipes have been shown through all the detailed steps required for cooking that dish. Many new recipes were also developed. Also certain recipes have been included for those suffering from Celiac Patients who are Gluten Intolerant. My emphasis has been on using naturally hydrogenated oils where strong double carbon bond exists. Most of the oils are injurious to health. There are partially hydrogenated oils that are even more harmful.I emphasize the use of Coconut oil, Butter and Ghee as these have stronger double carbon bond. These are naturally hydrogenated. The stone grind whole wheat flour that is full of nutrients. Unlike All-Purpose white flour that COOKING DAALS RICE- AND COMBINATIONS Page 16Cooking Taoshobuddha way volume 2 2011is beached in the process of milling for whole wheat flour wheat does is not beached and no bran added to it because it naturally contains bran. In addition I have emphasized the use of Millet Flour, Rice Flour, Jwar or Sorghum Flour, Buckwheat Flour. Recipes have been given. Most important of all is the use of ROCK SALT instead of Sea Salt. Our seas are polluted with nuclear toxic waste, and other wastes. To remove the effects many chemicals are used in the process of refining that in the process natural minerals, nutrients, and trace elements are lost. And then chemically produced nutrients are substituted. As compared to sea salt the natural elements are preserved in rock salt. While sea salt causes blood pressure, Rock Salt does not.For your reference a document is added as supplementary at the end of this volume.In the preparation of this volume comments came from professionals in the field of cooking and medicine. Thanks to all those lovely ones.Two special recipes of Puran Polis and Bhakris have been included in the volume. These two recipes are the expressions of my gratitude for two families from Maharashtra in India. During my visit to the family in January this year I was served with Puran Polis a kind of flatbread, and Bhakri another flatbread made with Sorghum, Millet, and Rice flours. The family of my coauthor Hemant Moghe his two daughters Riddhi and Siddhi and wife Medha served with these dishes smeared with their love. Many thanks for their hospitalities that shall linger in my being erelong. Another coauthor Anil Sohoni and his wife from Pune in India left no stone unturned in serving Puran Polis. Anil Ji and Hemant ji these recipes I have included in this volume for a wider cross section world over. And the overflow of love and gratitude will continue in the next volume as well.The choice of herbs and spices, their blends all provide an excellent recipe for you to use.Bonne Appetite!Love!!!TaoshobuddhaCOOKING DAALS RICE- AND COMBINATIONS Page 17Cooking Taoshobuddha way volume 2 2011Measurement is an important aspect of any discipline. Various units are used for measurement. For instance the metric system is used in India. In Europe and North America we use pound system. Whatever be the system used by an individual it is imperative that we understand not only the system of measurement instead we understand the conversion of measurement from one system to another. Sometimes we come across a recipe where a different system of measurement is used.We have undertaken to make cooking an experience of joy and benediction as a result we give various systems of measurement with possible yet simple way of conversion.Cooking Measurement EquivalentsTABLE 1COOKING DAALS RICE- AND COMBINATIONS Page 18Cooking Taoshobuddha way volume 2 2011CONVERSION DRY INGREDIENTS CUP SPOONS1 tablespoon (tbsp) = 3 teaspoons (tsp)1/16 cup = 1 tablespoon1/8 cup = 2 tablespoons1/6 cup = 2 tablespoons + 2 teaspoons1/4 cup = 4 tablespoons1/3 cup = 5 tablespoons + 1 teaspoon3/8 cup = 6 tablespoons1/2 cup = 8 tablespoons2/3 cup = 10 tablespoons + 2 teaspoons3/4 cup = 12 tablespoons1 cup = 48 teaspoons1 cup = 16 tablespoonsTABLE 2 FLUID CONVERSION TABLE8 fluid ounces (fl oz) = 1 cup 1 pint (pt) = 2 cups1 quart (qt) = 2 pints4 cups = 1 quart1 gallon (gal) = 4 quarts16 ounces (oz) = 1 pound (lb)COOKING DAALS RICE- AND COMBINATIONS Page 19Cooking Taoshobuddha way volume 2 2011SECTION 1DAALS11. Daal Makhani 20 12. Daal Maharani 23 13. Shahi Lentils 2714. Shahi Rajma 3015. Daal Pakhtooni 3316. Rajma Jugalbandi 3617. Daal Taduka 3918. Sambhar Daal 4119. Chana Dal with Dhudi 4520. Panch mela Daal 53COOKING DAALS RICE- AND COMBINATIONS Page 20Cooking Taoshobuddha way volume 2 2011Dal Makhani is a delicacy originated from Punjab filled with rich proteins and fiber. By far Dal Makhani adorns the menu cards of the Restaurants where East Indian Cuisine is served all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish.Traditionally lentils and red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Dal Makhani takes longer to cook than the split dals, but the result is worth it.COOKING DAALS RICE- AND COMBINATIONS Page 21Cooking Taoshobuddha way volume 2 2011Ingredients:1. Whole Urad or black gram lentil 1cup 2. Kidney beans( Rajma or red beans) 1/3cup 3. Grated ginger 1tbs 4. Coarsely ground fennel seeds 2tsp 5. Red Chilli powder ( to taste)6. Turmeric powder 1tsp 7. Ghee or clarified butter or oil 3-4tbs 8. Cumin seeds 1tsp 9. Hing a large pinch of10. Ginger, garlic and onion paste 3-4tbsp 11. Onion (thinly chopped, optional) 1 medium 12. Tomatoes, finely chopped 2-3 medium 13. Garam Masala tsp 14. Fresh cream cup 15. Chopped coriander leaves (optional) 2 tbs 16. Salt to tasteNOTE: You can use the ready Masala mixture DAL MAKHANI. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.Methodology:1. Wash and soak black Urd whole and rajma overnight together or separately.COOKING DAALS RICE- AND COMBINATIONS Page 22Cooking Taoshobuddha way volume 2 20112. Cook the soaked Dal and Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done and are soft. You can use pressure cooker using your culinary expertise of time required in cooking.3. Lightly mash Dal and Rajma mixture, keep aside. 4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. Add Garam masala and chopped tomatoes.7. Saut till tomatoes are well mashed and fat starts to leave the Masala.8. Add mashed Dal and Rajma to this mixture and little water (desired consistency). Correct seasoning, and 9. Simmer at very slow flame for 15-20 minutes.10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.Serve hot with Naan or Parantha or even with rice.COOKING DAALS RICE- AND COMBINATIONS Page 23Cooking Taoshobuddha way volume 2 2011Dal Maharani is a delicacy originated from Punjab filled with rich proteins and fiber as a result of human ingenuity. A woman is never satisfied with a few cosmetics or ornaments. Each time she goes for shopping she has to buy such items. She must have matching jewelry, cosmetics, shoes to match each outfit and the occasion. So too the human imagination and inventiveness goes on exploring new dishes and combinations each day. This has made the food a very rich variety. Dal Maharani is one such invention. There is a slight variation from daal makhani. Some chefs make a new dish just by varying the cooking method or add more butter and cream or add another ingredient. This dish has such saga.Some have added chana daal to this recipe along with regular red beans and urd. Now, this item adorns the menu cards of the Restaurants where East Indian Cuisine is served all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds taste, aroma, the aesthetic sense and elegance to the dish.COOKING DAALS RICE- AND COMBINATIONS Page 24Cooking Taoshobuddha way volume 2 2011Traditionally lentils and red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Dal Makhani takes longer to cook than the split dals, but the result is worth it. Chana Daal Urd and Red BeansNOTE: You can use the ready Masala mixture DAL MAKHANI. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.Ingredients:1. Whole Urad or black gram lentil cup 2. Kidney beans( Rajma or red beans) cup3. Chana Daal Cup 4. Grated ginger 1tbs 4. Coarsely ground fennel seeds 2tsp 5. Red Chilli powder ( to taste)6. Turmeric powder 1tsp 7. Ghee or clarified butter or oil 3-4tbs 8. Cumin seeds 1tsp COOKING DAALS RICE- AND COMBINATIONS Page 25Cooking Taoshobuddha way volume 2 20119. Hing a large pinch of10. Ginger, garlic and onion paste 3-4 tbsp 11. Onion (thinly chopped, optional) 1 medium 12. Tomatoes, finely chopped 2-3 medium 13. Garam Masala tsp 14. Fresh cream cup 15. Chopped coriander leaves (optional) 2 tbs 16. Salt to tasteMethodology:1. Wash and soak black Urd whole, chana daal and rajma overnight together or separately.2. Cook the soaked Dal and Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done and are soft. You can use pressure cooker using your culinary expertise of time required in cooking.COOKING DAALS RICE- AND COMBINATIONS Page 26Cooking Taoshobuddha way volume 2 20113. Lightly mash Dal and Rajma mixture, keep aside. 4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. Add Garam masala and chopped tomatoes.7. Saut till tomatoes are well mashed and fat starts to leave the Masala.8. Add mashed Dal and Rajma to this mixture and little water (desired consistency). Correct seasoning, and 9. Simmer at very slow flame for 15-20 minutes.10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.Serve hot with Naan or Paratha or even with rice.COOKING DAALS RICE- AND COMBINATIONS Page 27Cooking Taoshobuddha way volume 2 2011Shahi Lentils is a delicacy originated from Punjab filled with rich proteins and fiber. Unlike Dal Makhani Shahi Lentils does not adorn the menu cards of the Restaurants where East Indian Cuisine is served all over the World. Yet still it is the favorite of almost everyone who tastes it even for the first time. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish.Lentils being a softer bean do not require the usual overnight soaking unlike other beans. You can soak for two hours. Also you can cook even without prior soaking. Gently cook in a pressure cooker along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Unlike Dal Makhani, Lentils takes less time to cook. COOKING DAALS RICE- AND COMBINATIONS Page 28Cooking Taoshobuddha way volume 2 2011Ingredients:1. Whole lentil 2 cup 2. Grated ginger 1tbs 3. Coarsely ground fennel seeds 2tsp 4. Red Chilli powder ( to taste)5. Turmeric powder 1tsp 6. Ghee or clarified butter or oil 3-4 tbs 7. Cumin seeds 1tsp 8. Hing a large pinch 9. Ginger, garlic and onion paste 3-4tbsp 10. Onion (thinly chopped, optional) 1 medium 11. Tomatoes, finely chopped 2-3 medium 12. Garam Masala tsp 13. Fresh cream cup 14. Chopped coriander leaves (optional) 2 tbs 15. Salt to tasteNOTE: You can use the ready Masala mixture KITCHEN QUEEN. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.COOKING DAALS RICE- AND COMBINATIONS Page 29Cooking Taoshobuddha way volume 2 2011Methodology:1. Wash and soak whole Lentils if you care to or cook straight away after washing2. Cook the soaked Lentils in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till it is done soft. You can use pressure cooker using your culinary expertise of time required in cooking.3. Lightly mash Lentils and keep aside. 4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. Add Garam masala and chopped tomatoes.7. Saut till tomatoes are well mashed and fat starts to leave the Masala.8. Add mashed Lentils to this mixture and little water (desired consistency). Correct seasoning, and 9. Simmer at very slow flame for 10-15 minutes.10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.Serve hot with Naan or Paratha or even with rice.QUALITY SPICE AVAILABE NEARBYCOOKING DAALS RICE- AND COMBINATIONS Page 30Cooking Taoshobuddha way volume 2 2011Shahi Rajma as the name suggests, is a royal delicacy originally enjoyed by the Mughal emperors. It is a delectable dish comprised of red kidney beans, tomatoes, onions and spices. It is slow cooked over a slow fire to retain its rich flavor, and is served with rice and Indian breads. Shahi Rajma is a delicacy originated from Punjab and Northern part of India. It is filled with rich proteins and fiber. By far Shahi Rajma adorns the menu cards of the Punjabis and other Northern Indian homes within the country and world over. Wherever East Indian lives this Cuisine is cooked at homes and even served on special occasions all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish.Traditionally red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. For everyday use cream butter is not used. It is served garnished with finely chopped coriander leaves and fresh cream it is COOKING DAALS RICE- AND COMBINATIONS Page 31Cooking Taoshobuddha way volume 2 2011indeed a delight. Shahi Rajma takes longer to cook than the split dals, but the result is worth it. Ingredients:1. Kidney beans( Rajma or red beans) 2cup2. Grated ginger 1tbs3. Coarsely ground fennel seeds 2tsp4. Red Chilli powder ( to taste)5. Turmeric powder 1tsp6. Ghee or clarified butter or oil 4tbs7. Cumin seeds 1tsp8. Hing a large pinch of9. Ginger, garlic and onion paste 3-4tbsp10. Onion (thinly chopped, optional) 1medium11. Tomatoes, finely chopped 2-3 medium12. Garam Masala tsp13. Fresh cream cup14. Chopped coriander leaves (optional) 2 tbs15. Salt to tasteCOOKING DAALS RICE- AND COMBINATIONS Page 32Cooking Taoshobuddha way volume 2 2011NOTE: You can use the ready Masala mixture Dal Makhani. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.Methodology:1. Wash and soak Rajma overnight.2. Cook the soaked Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done and are soft. You can use pressure cooker using your culinary expertise of time required in cooking.3. Lightly mash Rajma mixture, keep aside. 4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. Add Garam masala and chopped tomatoes.7. Saut till tomatoes are well mashed and oil starts to leave the Masala.8. Add mashed Rajma to this mixture and little water (for desired consistency). 9. Simmer at very slow flame for 15-20 minutes or until done.10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.Serve hot with Naan or Paratha or even with rice.COOKING DAALS RICE- AND COMBINATIONS Page 33Cooking Taoshobuddha way volume 2 2011Dal Phaktooni is a delicious dal (curry) recipe from North-West Frontier Province of undivided India which is now known as Afghanistan. This dal is very similar to Dal Makhani. Lots of butter and pureed tomatoes give creamy texture to this dal. This is why it goes verywell with a large variety of Rice dishes and rotis. Try this easy recipe at home and serve to your family and closed ones. You will definitely receive lot of compliments for such a delicious food.Dal Phaktooni is a delicacy filled with rich proteins and fiber popular world over. By far Dal Phaktooni adorns the menu cards of the Restaurants where East Indian Cuisine is served all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish.This recipe is made with Whole Urd. Compared to other beans Urd is relatively softer bean therefore the usual overnight soaking is optional. The bean is soaked overnight or 3-4 hours and then simmered with garlic-ginger paste and a blend of spices. These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter COOKING DAALS RICE- AND COMBINATIONS Page 34Cooking Taoshobuddha way volume 2 2011provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight not only to each but pleasant to watch as well. Dal Pakhtooni takes longer to cook than the split dals as it is cooked rich and thick, but the result is worth it. Ingredients:1. Whole Urd or black gram 2cup 2. Grated ginger 1tbs 3. Coarsely ground fennel seeds 2tsp 4. Red Chilli powder ( to taste)5. Turmeric powder 1tsp 6. Ghee or clarified butter or oil 8tbs 7. Cumin seeds 8. Hing - asafetida a large pinch 9. Ginger, garlic and onion paste 3-4tbsp 10. Onion (thinly chopped, optional) 1 medium 11. Tomatoes, finely chopped 2-3 medium 12. Garam Masala tsp 13. Fresh cream cup 14. Chopped coriander leaves (optional) 2 tbs 15. Salt to tasteNOTE: You can use the ready Masala mixture Dal Makhani. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.COOKING DAALS RICE- AND COMBINATIONS Page 35Cooking Taoshobuddha way volume 2 2011Methodology:1. Wash and soak black Urd overnight or 3-4 hours 2. Cook the soaked Urd in 5-6 cups of water with salt, red chili powder, turmeric, and grated ginger till bean is done soft. You can use pressure cooker using your culinary expertise of time required in cooking.3. Lightly mash Urd mixture, keep aside. 4. Heat butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. Add Garam masala and chopped tomatoes and tomatoes puree.7. Saut till tomatoes are well mashed and fat starts to leave the Masala.8. Add mashed Cooked Urd to this mixture and little water (desired consistency). 9. Simmer at very slow flame for 15-20 minutes.10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.Serve hot with Naan or Paratha or even with rice.QUALITY SPICE AVAILABE NEARBYCOOKING DAALS RICE- AND COMBINATIONS Page 36Cooking Taoshobuddha way volume 2 2011Jugalbandi or jugalbandhi (Devanagari: , Urdu: ) is a word imported from music. Traditionally Jugalbandi refers to performance in Indian classical music that features a duet of two solo musicians. The word jugalbandi means, literally, entwined twins. The duet can be either vocal or instrumental.Often, the musicians will play different instruments, as for example the famous duets between sitarist Ravi Shankar and sarod player Ali Akbar Khan, who played the format since the 1940s. More rarely, the musicians (either vocalists or instrumentalists) may be from different traditions as well. What defines jugalbandi is that the two soloists be on an equal footing. In jugalbandi, both musicians act as lead players, and a playful competition often ensues between the two performers.The culinary experts have inducted this word to create Jugalbandi in the preparation of dishes. The two beans are capable to maintaining their separate entities however in Jugalbandi the two different beans are cooked together. Chana Daal or Toor Daal melts much easier while Rajma grains remain. This makes the dish look very attractive, and tasty. Ingredients:1. Red beans 3 cupsCOOKING DAALS RICE- AND COMBINATIONS Page 37Cooking Taoshobuddha way volume 2 20112. Chana or Toor daal 1 cup3. Onion/garlic/ginger paste 3-4 tbs4. Tomato Puree cupSAVAOURY RAJMAH JUGALBANDI5. Rajmah or Kitchen queen Masala 3-4 tsp 6. Garam Masala tsp7. Chopped Corainder cup8. Butter/coconut oil 2-3tbs9. Fresh Cream 2tbs10. Salt to tasteMethodology:1. Soak red beans overnight after picking and washing2. Pick, wash and soak chana daal 3-4 hoursCOOKING DAALS RICE- AND COMBINATIONS Page 38Cooking Taoshobuddha way volume 2 20113. Pressure cook red beans soft4. Cook chana daal until soft set aside5. Mix seasoning paste, spice and tomato puree and soak in water for 5-10 mins6. In a deep pan or skillet heat oil add the above mixture and allow cooking on medium heat until oil separates from the mixture. Keep stirring. If burning lower heat and a few dash of water.7. Add red beans and chana daal. Allow to boil. And simmer.8. Add remaining tomato puree and cook on low heat. Stirring occasionally. Make sure the consistency remains steady.9. Transfer in serving dish. Sprinkle garam masala sparingly.10. Garnish with fresh cream and coriander leaves.Serve with choice of rice plain or biryani or with roti of choice. You can use this as accompaniment with any paneer or other vegetable as complete dinner menu.COOKING DAALS RICE- AND COMBINATIONS Page 39Cooking Taoshobuddha way volume 2 2011Daal Taduka is common yet favorite daal cooked in Indian homes. The word Taduka actually implies the way daal is given the finishing touch and it gets ready for serving. This daal is also served in restaurants all over the world. COOKING DAALS RICE- AND COMBINATIONS Page 40Cooking Taoshobuddha way volume 2 2011Ingredients1. Toor Daal 1 cup2. Tomato diced 1 Large3. Turmeric powder Tsp4. Asafoetida - hing a pinch5. Amchoor - dry mango powder or chaaat masala tsp 6. Sugar - a pinch (optional)7. Salt - to tasteFor Tempering or Taduka:1. Onion diced fine cup 2. Garlic crushed or diced fine 2-3 cloves3. Jeera whole 1 tsp4. Dry red chilies 3-4 halved5. Mustard seeds tsp6. Ghee 2 tbsFor Garnishing:Chopped fresh coriander leaves Methodology:1. Cook the dal, tomatoes and turmeric powder with 3 cups water in pressure cooker. 3 whistles should usually be enough. 2. If you do not have a pressure cooker, then cook in a closed, thick-bottomed pan for about 20-30 mins until the Daal is cooked soft.3. Heat oil in a pan and add all the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.4. Next, add salt, hing, sugar and amchoor or chaat Masala and mix well. If the daal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.5. Garnish with coriander leaves and serve with steamed white rice, papad and pickles. COOKING DAALS RICE- AND COMBINATIONS Page 41Cooking Taoshobuddha way volume 2 2011Smbhar is a vegetable stew or chowder based on a broth made with tamarind and toor dal. Or in simple words it is tangy and spicy daal cooked with vegetables and blend of special spices. It is very popular in South India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment. Now it has become popular not only all over in India instead throughout the world. Besides being a popular South Indian combination it is being served as Daal stew in restaurants as well.COOKING DAALS RICE- AND COMBINATIONS Page 42Cooking Taoshobuddha way volume 2 2011Sambar or sambhar is known by different names in different regions and languages. In Tamil Nadu it is known as Sambaaru -Tamil: . Called by different names in Kannada ; Malayalam: , and Telugu - , Smbhar is common in South India and Sri Lankan Tamil cuisines, made of toor dal. Still there is a variation of Smbhar called Pappuchaaruor Telugu: . It is more common in Andhra Pradesh.The origin of this dish is quite uncertain though legends have it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18thcentury from the South Indian state of Tamil Nadu. Verily it is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. However once the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji then tried the dish with the toor dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. Everyone liked the dish and thus it was named Smbhar after the guest of the day, Sambhaji.The cooked Smbhar is typically eaten with a garnish, which is an oil-fried spice mixture containing items such mustard seeds, urad dal, dried red chillies, curry leaves, fenugreek seeds, coriander seeds, and asafoetida. Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of COOKING DAALS RICE- AND COMBINATIONS Page 43Cooking Taoshobuddha way volume 2 2011authentic Smbhar; their aroma and flavor provide Smbhar with a distinct and pleasant herbal essence.Smbhar is reflective of a broad and ancient tradition of dal-based vegetable stews in South India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of a dal and vegetable stew, and similar preparations are evident in such dishes known in local languages as rasam, charu, saaru, and pappu pulusu.Most of these use toor dal, tamarind, vegetables, Smbhar powder, and an oil-fried spice seed seasoning as important ingredients. The taste of the Smbhar is derived from the spices added to it.Ingredients:1. Arahar -Toor Dal 1 cup 2. Carrot diced fine cup 3. Green chilli chopped 1 tbs4. Okra chopped thin 1 inch size 55. Eggplant - Baingan cut into 1 inch size 3 small 6. Pumpkin diced 1 inch piece cup 7. Tomato chopped 1 8. Green peas Cup 9. Ginger chopped inch 10. Coriander leaves, chopped 1 Tbs 11. Curry leaves (curry patta) 8-10 12. Lemon/Lime juice 1 tsp 13. Tamarind pulp 1 tsp 14. Salt to taste 15. Red chili powder 1 tsp 16. Coriander powder 1 tsp 17. Cummin seeds tsp 18. Coriander seeds tsp 19. Hing (Asafoetida) powder 1 Large pinch 20. Mustard seeds tsp 21. Fenugreek (Methi) seeds 1 tsp 22. Coconut oil 3 tsp Methodology:COOKING DAALS RICE- AND COMBINATIONS Page 44Cooking Taoshobuddha way volume 2 20111. Cook dal eggplant and pumpkin in a pressure cooker with 2 cups water and 1 tsp salt. Cook until done.2. Patch methi seed dry until the smell becomes stronger. Cool and grind to a fine powder. This is an important ingredient for sambhar. These days there are various brands of sambhar masalas. These are very good and can replace the large number of spices. 3. In a deep skillet take 2 tsp oil and put on medium heat. When the oil gets hot, first add cummin seeds and mustard seeds. When the seeds pop up, add all the spices including methi powder and Smbhar Masala. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Now simmer and add dal of step 1 and diced carrot and peas mix well and simmer. 4. As option you can add desiccated coconut however the original recipe does not call for it. In regions that grow coconuts, notably Kerala, coastal Karnataka (Udupi, Mangalore) and Tamil Nadu, Smbhar is also made with a paste of ground coconuts and spices. Grated coconut is roasted with lentils, cumin, few grains of rice, fenugreek, and red chillies. It is then ground into a fine paste, added to the vegetables and tamarind juice, and then cooked.Use SHREEGUN Smbhar masala. This blend gives pleasant flavour and authenticity to the dish.Serve with plain rice or Dosa or Idli.COOKING DAALS RICE- AND COMBINATIONS Page 45Cooking Taoshobuddha way volume 2 2011Black Chana is very nutritious. It is used as feed for horses. The dehusked split daal is known as chana daal. It is an important ingredient for besan and a large variety of sweets. Besan is also widely used in Indian Cooking as an important ingredient.In the subsequent pages we give step by step chana daal recipe. We are cooking daal with dhudi or white guard or lauki and tomatoes. COOKING DAALS RICE- AND COMBINATIONS Page 46Cooking Taoshobuddha way volume 2 2011Ingredients:1. White-Gourd diced cubes 1 cup2. Chana Dal - Bengal Gram 1 Cup3. Red Chili Powder 1Tbsp4. Turmeric Powder Tbsp5. Lemon Juice 1Tbsp6. Salt to tasteFor Temper:1. Coconut Oil or Ghee 1Tbsp2. Cumin Seeds Tsp3. Dry Red Chilies 24. Garlic Red Chili Paste 1TbspMethodology:This is an important yet less known daal in the west especially in non- Indian homes. Here in Trinidad we only know and cook one daal the split peaswhich a variety of daal. As a result we are presenting the recipe in steps. This is just to create interest among the people to add variety to their menus.Step 1: Wash the dal in a few changes of water and soak for 15 minutes.COOKING DAALS RICE- AND COMBINATIONS Page 47Cooking Taoshobuddha way volume 2 2011Step 2: Add 3- cup water and cook up to 3 whistles in cooker.Step 3: Let it be cool for 5 minutes and after that mix to blend with big spoon or swizzle stick.Step 4: Peel the white-gourd and cut into small pieces.COOKING DAALS RICE- AND COMBINATIONS Page 48Cooking Taoshobuddha way volume 2 2011Step 5: Heat the oil in a frying pan add cumin seeds and dry red chilies.Step 6: Saut on medium flame for few seconds, when seeds are in brown color add finely chopped white-gourd with turmeric powder.Step 7: Cook on medium flame until it becomes soft. COOKING DAALS RICE- AND COMBINATIONS Page 49Cooking Taoshobuddha way volume 2 2011Step 8: Then add garlic-red chili past in low flame. Take care of red color of paste is not change.Step 9: Pour the Chana daal and continue stirring briskly so that it does not stick. COOKING DAALS RICE- AND COMBINATIONS Page 50Cooking Taoshobuddha way volume 2 2011Step 10: Cook until the daal is boiled.Step 11: Then add red chili powder, turmeric powder and salt to taste.COOKING DAALS RICE- AND COMBINATIONS Page 51Cooking Taoshobuddha way volume 2 2011Step 12: Mix well and cook another 5 minutes on low flame and add lemon juice to taste.COOKING DAALS RICE- AND COMBINATIONS Page 52Cooking Taoshobuddha way volume 2 2011Step 14: Turn off the flame and garnish with coriander leaves. It is ready to serve.Serve with plain rice or chapatti, or parantha along with any vegetable and chutney or pickle. What a meal is this Vou!COOKING DAALS RICE- AND COMBINATIONS Page 53Cooking Taoshobuddha way volume 2 2011Rajsthan is the North West state of India. Culturally it is very traditional and rich state. Colorful clothes, jewelry, compliments the rich taste in foods. Rajsthani Panch-Mela Daal is the multi protein filled Rajasthani Dal recipe. Its very nutritious and protein rich. The word Panchmeans number 5 and mel implies mix. This is one of the most popular dal of Rajasthan. Not only it is popular it is delicious and nutritious as well. Traditionally, 5 dals are used and hence the name Panch mela dal. The dal is made relatively thick and can be eaten with Chapati, Roti, Parantha or jeera rice. The first time I ate this dal in Jaipur, India at Laxmi Misthan Bhandar (LMB) the authentic vegetarian restaurant that does not even use onion and garlic and then at another time in Hyderabad, India at Dhola-ri-Dhani (An Ethentic Rajasthani resort) where authentic Rajasthani cuisine is served. The taste and ambiance of the Daal appealed to me most. And since then I have included this recipe in my home and cooking class menus. The taste of this spicy dal is so appealing that even if someone is eating for the first time will certainly like. However maintaining the original recipe I have made it evenmore protein rich by adding four more daal and beans.COOKING DAALS RICE- AND COMBINATIONS Page 54Cooking Taoshobuddha way volume 2 2011Traditionally it is made by combining fie different daals - Chana, Tovar or Toor, Masoor, Moong with skin and wash Urad dals. However to make it even more protein rich I add green peas daal, chick peas chana, and Rajma.Chana, rajma, and chana daal are soaked overnight and then all nine daals and beans are pressure cooked and whisked to a smooth consistency. A lovely paste of the masalas and tamarind pulp is cooked in hot Ghee before the dal mixture is added to it. A tangy, spicy dal that will leave you very pleased! Ingredients1. Moong dal (split green gram with skin) cup2. Red masoor dal (red lentils) cup3. Arhar/ toovar dal (split pigeon peas) cup4. Chana dal (split Bengal gram) cup5. Dhuli urad dal (split black gram) cup6. Rajma cup7. Green split peas daal cup8. Chana white cup9. Turmeric powder tsp10. Paneer CupTadka (tempering)COOKING DAALS RICE- AND COMBINATIONS Page 55Cooking Taoshobuddha way volume 2 20111. Cumin seeds tsp2. Hing (asafetida) a pinch 3. Green chilies chopped 24. Ginger finely chopped 1 inch5. Tomatoes finely diced 2 medium 6. Coriander powder 2 tsp7. Laung (cloves) 48. Tej patta (bay leaves) 29. Red ilaichi (big cardamoms) 210. Pure ghee (clarified butter) 2-3tbsp11. Onions diced fine 2 medium12. Fresh Cream 1/3 cup 13. Mustard seeds 3 teaspoon14. Kalonji ( black onion seeds ) teaspoon15. Garlic, crushed 4 cloves16. Chaat Masala 1 tablespoon17. Red chilli powder 1 teaspoon18. Salt to tasteMethodology:1. Mix all beans chana and rajma wash and soak overnightCOOKING DAALS RICE- AND COMBINATIONS Page 56Cooking Taoshobuddha way volume 2 20112. Mix the above dals and wash them. Soak them for at least 1 hour. 3. Boil all daals and beans in a pressure cooker with enough water, turmeric powder, salt and half of chopped ginger till cooked.4. When pressure drops, open cooker and mash the dals with potato masher or wooden swizzle stick.5. Mash Paneer to fine crumbs6. For tadka, heat ghee in a pan and add cumin seeds. When they change color, add hing, cloves, bay leaves and big cardamoms. Fry for a minute.7. Add green chilies and remaining ginger. Saut the mixture for a few seconds. Add Chaat masala, coriander powder and tomatoes. Cook till tomatoes are soft and pulpy.8. Add mashed paneer and you can also use broken cashew nuts and cook until blended properly.9. Immediately add the tadka to the boiled dal and cover. 10. Let the simmering spices seep through the panchmel dal maintaining the consistency. Let the dal simmer for 5 minutes. Garnish panchmel dal with fresh cream and coriander leaves.Serve with plain rice or chapatti or naan accompanied with gravy of your choice.COOKING DAALS RICE- AND COMBINATIONS Page 57Cooking Taoshobuddha way volume 2 2011SECTION 2RICE AND ROTIS1. Peas Pulao 582. Mixed Vegetable Pulao 613. Cauliflower and Broccoli Pulao 644. Biryani 675. Vegetable Biryani 736. Exotic Hydrabadi Biryani 777. Whole-wheat Puri 88 8. Daal Kachori 929. Chapatti 9710. Parantha 10111. Aloo Parantha 10712. Mirchi Roti 11013. Puran Polis 11214. Bhakri 11715. Paneer Parantha 12416. Palak Paneer Parantha 12717. Gobhi Parantha 13018. Mooli-Redish Parantha 13419. Lachcha Parantha 14320. Left over Daal-Methi Parantha 15021. Onion and Paneer Kulcha 15322. Onion Kulcha 16323. Kashmiri Roti 16624. Khasta Kachori 16925. Aloo Kachori 17526. Luchi 17927. Naan 181COOKING DAALS RICE- AND COMBINATIONS Page 58Cooking Taoshobuddha way volume 2 2011Pea Pulao is also known as Yellow Rice. It is a great alternative to plain boiled rice. It serves as great accompaniment for any main course, be it vegetarian or meat-based. Basically it is considered as home recipe. Normally because of its simplicity it not preferred in restaurants.This is very simple dish to prepare. Paneer butter masala or any paneer dish makes a good combination with peas pulao. This is an easy dish which can be prepared in a matter of minutes because it does not need much chopping. It is a mildly flavored with Indian spices and is versatile because it can be served along with any kind of side dish from exotic chicken or paneer curry to simple raita. It is perfect item for home and all occasions.Ingredients:1. Basmati Rice 1 cup 2. Peas 1 cup3. Onions 1 COOKING DAALS RICE- AND COMBINATIONS Page 59Cooking Taoshobuddha way volume 2 20114. Ginger chopped finely 1inch piece 5. Green Chillies 2 6. Salt to taste7. Cinnamon 1 piece8. Cloves 2-3 9. Bay leaf 2 10. Coriander for garnish11. Ghee 2 tbsp12. Cashew nuts 1/4 cup13. Black peppers whole 6-8COOKING DAALS RICE- AND COMBINATIONS Page 60Cooking Taoshobuddha way volume 2 2011Methodology:1. Wash and soak the rice for 30 minutes. 2. Grind the garlic and the ginger to a very fine paste.3. Heat the remaining ghee in a medium sized hundi or pressure cooker4. Add whole grain cumin seeds 5. Fry the sliced onions in a little in ghee till golden brown. 6. Add all other spice cinnamon, clove, black pepper, bay leaf and garlic ginger paste and fry for 2 minutes over a low flame. 7. Add the drained rice and the shelled or frozen peas. 8. Fry for 2 minutes.9. Add 2 cup of stock or water and cook for one whistle and let the pressure drop itself.10. Serve on a tray and remove the whole spices if you wish. 11. Serve garnished with coriander leaves and fried cashewnuts. You can keep the fried onion separate and use as garnish as is done in biryani. Serve as accompaniment with other dishes for any occasion.COOKING DAALS RICE- AND COMBINATIONS Page 61Cooking Taoshobuddha way volume 2 2011Pea Pulao is also known as Yellow Rice. It is a great alternative to plain boiled rice. It serves as great accompaniment for any main course, be it vegetarian or meat-based. Basically it is considered as home recipe. Normally because of its simplicity it not preferred in restaurants.This is very simple dish to prepare. Paneer butter masala or any paneer dish makes a good combination with peas pulao. This is an easy dish which can be prepared in a matter of minutes because it does not need much chopping. It is a mildly flavored with Indian spices and is versatile because it can be served along with any kind of side dish from exotic chicken or paneer curry to simple raita. It is perfect item for home and all occasions.Ingredients:1. Basmati Rice 1 cup 2. Peas cup 3. Cauliflower cut into florets cup 4. Small green pepper, cut into long strips 15. Carrots, finely sliced Cup6. Sweet corn CupCOOKING DAALS RICE- AND COMBINATIONS Page 62Cooking Taoshobuddha way volume 2 20117. Sliced mushrooms cup 8. Onions sliced 1 9. Ginger chopped finely 1 inch piece 10. Green Chillies 2 11. Salt to taste12. Cinnamon 1 piece13. Cloves 2-3 14. Bay leaf 2 15. Coriander for garnish16. Ghee 2 tbsp17. Cashew nuts cup18. Black peppers whole 6-819. Turmeric 1/4 tsp Methodology1. Wash and soak the rice for 30 minutes. 2. Grind the garlic and the ginger to a very fine paste. 3. Heat the remaining ghee in a medium sized hundi or pressure cooker4. Add whole grain cumin seeds 5. Fry the sliced onions in a little in ghee till golden brown. 6. Add all other spice cinnamon, clove, black pepper, bay leaf and garlic ginger paste and fry for 2 minutes over a low flame. 7. Add the drained rice and the shelled or frozen peas and all other vegetables. 8. Fry for 2 minutes. COOKING DAALS RICE- AND COMBINATIONS Page 63Cooking Taoshobuddha way volume 2 20119. Add 2 cup of stock or water and cook for one whistle and let the pressure drop itself 10. Serve on a tray and remove the whole spices if you wish. 11. Serve garnished with coriander leaves and fried cashewnuts. You can keep the fried onion separate and use as garnish as is done in biryani. Serve as accompaniment with other dishes for any occasion.Serve with RaitaCOOKING DAALS RICE- AND COMBINATIONS Page 64Cooking Taoshobuddha way volume 2 2011Pea Pulao is the most common pulao home dish. It is a great alternative to plain boiled rice. It serves as great accompaniment for any main course, be it vegetarian or meat-based. Basically it is considered as home recipe. Normally because of its simplicity it not preferred in restaurants.This dish can be made with several variations to cater for individual taste and variety. Like mixed vegetable pulao this is another variation. The dish is very simple dish to prepare. Paneer butter masala or any paneer dish makes a good combination with cauliflower and broccoli pulao. This is an easy dish which can be prepared in a matter of minutes. This can be made mildly flavored with Indian spices or really spicy depending on your choice. The dish is versatile because it can be served along with any kind of side dish from exotic chicken or paneer curry to simple raita. It is perfect item for home and all occasions.Ingredients:1. Basmati Rice 1 cup 2. Peas cup 3. Cauliflower cut into florets cup COOKING DAALS RICE- AND COMBINATIONS Page 65Cooking Taoshobuddha way volume 2 20114. Broccoli cut into small florets 1cup5. Onions sliced 1 6. Ginger chopped finely 1 inch piece 7. Green Chillies 2 8. Salt to taste9. Cinnamon 1 piece10. Cloves 2-3 11. Bay leaf 2 12. Coriander for garnish13. Ghee 2 tbsp14. Cashew nuts cup15. Black peppers whole 6-816. Turmeric 1/4 tspMethodology:1. Wash and soak the rice for 30 minutes. 2. Grind the garlic and the ginger to a very fine paste.3. Heat the remaining ghee in a medium sized hundi or pressure cooker.4. Add whole grain cumin seeds.5. Fry the sliced onions in a little in ghee till golden brown.COOKING DAALS RICE- AND COMBINATIONS Page 66Cooking Taoshobuddha way volume 2 20116. Add all other spice cinnamon, clove, black pepper, bay leaf and garlic ginger paste and fry for 2 minutes over a low flame. 7. Add the drained rice and cauliflower and broccoli florets8. Fry for 2 minutes. 9. Add 2 cup of stock or water and cook for one whistle and let the pressure drop itself 10. Serve on a tray and remove the whole spices if you wish. 11. Serve garnished with coriander leaves and fried cashewnuts. You can keep the fried onion separate and use as garnish as is done in biryani. Serve as accompaniment with other dishes for any occasion.Serve with RaitaCOOKING DAALS RICE- AND COMBINATIONS Page 67Cooking Taoshobuddha way volume 2 2011The Exotic complete Gourmet MealBiryani is complete traditional meal of carbohydrates, proteins, and vegetables. And to compliment the dish is served with fresh salads, pickles and yogurt in the form of Raitas as well as plain. Also the dish is served with korma, curry or a sour dish of eggplant. Biryani is very popular dish in the Indian Subcontinent especially in PAKISTAN and India where it is usually made with rice and chicken and vegetables. Biryani is the most popular dish of Saudi Arab, United Arab Emirates Middle Eastern, South Asia. There the dish is made from a mixture of spices, rice (usually basmati), meat and or vegetables and yogurt. Nearly 65% of the Export of Indias Basmati rice is consumed in Saudi Arab. As far as the types of biryani are concerned, there are many different types of biryanis and each kind has its uniqueness. Pre-mixed biryani spices from different commercial names are also available in markets these days in the sub-continent. These reduce the preparation time though the taste differs considerably.The spices and condiments used in biryani are what primarily contribute to the taste. Basically clove, cardamom, cinnamon, wasabi (a plant whose root is ground to make wasabi powder or paste. It is native to: Asia. Latin name: Eutrema wasabi), bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yogurt are used in varying proportions to make biryani. The premium varieties of biryani include saffron. COOKING DAALS RICE- AND COMBINATIONS Page 68Cooking Taoshobuddha way volume 2 2011For a non-vegetarian biryani, the main ingredient that accompanies the spices is chicken, goat, lamb, shrimp, or sometimes beef, though vegetable biryani varieties are very popular. History of Biryani:Biryani originated in Persia and might have taken couple of different routes before arriving in India and the Indian Sub-continent.Biryani is derived from the Farsi or Persian word Birian. The Biryani comes from the root that means fried. The origins of the dish are unclear, since multiple nations make a number of variations on it. In biryani, the rice is traditionally fried in Ghee before it is cooked. This creates a characteristic texture, aroma, and taste. The rice is usually seasoned with saffron or other aromatic spices as well. Once the rice is mixed with food cooked with biryani spice blend and then once again the mixture is slowly cooked, the result is a complex, multilayered dish which is ideal for special occasions.Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and or Arabia. DUM implies cooking on low heat with mouth sealed to conserve all aromas. It seems Biryani could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian Sea to Calicut. From there it could have settled in Hyderabad. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow (the capital city of Uttar Pradesh) was known as Awadh. There originated Awadhi Biryani. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta. This gave rise to Calcutta Biryani. Mougal Emperor Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a Nawab of Arcot to oversee Aaru Kaadu region (Six Forests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani reached Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani.Besides the historical facts, the story gets little fuzzy with legends. One legend has it that Timor, the lame brought it down from Kazakhstanvia Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty queen of Shahjehan, in whose memory the famous Taj Mahal was built) invented biryani as a complete meal to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would COOKING DAALS RICE- AND COMBINATIONS Page 69Cooking Taoshobuddha way volume 2 2011burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani. With human ingenuity each country and place has added new dimension to the original recipe. Also it is called by different names in different territories. Some of the famous names to remember are: Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani, Idiyappam Biryani from Sri Lanka, and Kashmiri Yakhni Biryani.What is a Rice Pilaf?Long grain rice is soaked in water. In the meanwhile, the meat fried in Ghee and cooked with aromatic spices in a plenty of water. After the meat is cooked you have plenty of Shorba (broth). More water and pre-soaked rice are added. It is boiled and heat turned down to simmer. The rice is basically cooked in meat broth. Nuts like Almonds, Cashews, dried fruits like raisins or apricots may be added. The aromatic spices especially Cinnamon, Nutmeg, Cloves and Bay-leaves are used. This dish is known as RICE PILAF or PULAO or PULAV.What is Biryani?The word biryani comes from Farsi -