Hare Krishna Recipes1

7/29/2019 Hare Krishna Recipes1

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Banana & PlantainBeans

Brussel Sprouts

Cabbage

CauliflowerChickpea

Dal & Lentil (Below)DrumsticksEggplant

Gourd & Pumpkin

JackfruitJalfreizeKurma

MiscellaneousMixed Vegetables

OkraPaneerPapaya

Peas

Peppers

PotatoSpinach & Greens

TomatoZucchini

DAL & LENTIL

Bellary Saaru

1/2 cup toor dal

1 cup coconut3-4 green chillies1/2 cup coriander seeds


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Grind the coconut, chillies, coriander, cilantro, cumin and asofoetidato a paste with a little water. Pressure cook toor dal. Season thecooked dal with ghee fried curry leaves and turmeric. Add toor dal to1-1/2 cups water and boil for five minutes, then add tamarind juice.Finally, add the paste and boil well for ten minutes. Offer hot.

Calcutta Borar Jhal (Lentil Balls in Mustard Sauce)

cup split dried lentils (kalali/biuli or masoor dal)4 green chillies1/2 tsp ginger paste tsp asafoetida1 cup mustard oil (or ghee)

1 tsp nigella seeds (kala jeera)1/2 tsp sugar1/2 tsp salt

For Masala Paste:1 tsp black mustard seeds1 tsp yellow mustard seeds2 green chilliesSalt to taste1 tsp sugar3 cups water

Soak the lentils for half an hour, drain and grind them with 2 greenchillies, salt, sugar, ginger paste and asafoetida. Whip for 7-10minutes by hand and for 2 minutes in a blender. Heat one cupmustard oil to smoking in a karai, reduce heat and drop leveltablespoonfuls of the batter into it carefully so that they form intoballs (boras). As they fry to a golden brown and come to the top ofthe oil, remove them with a slotted spoon and leave to drain whileyou make the sauce. Pour out all but 2 tablespoons of the oil from

the pan. Heat the oil to smoking and fry the kala jeera until theysplutter. Add the paste mixed in water. After it comes to boil, let itsimmer for 10 minutes. Add the boras, mix well with the sauce andremove from the fire. The boras will absorb the sauce, but there


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1-1/2 tsp asofoetida14 ozs of pineapple pieces (drained)

Saute the curry powder and lentils in a little vegetable stock orwater. Drain and thoroughly mash the pineapple pieces and addthem to the pan along with the water (less the amount you used tosaute) and bring the lot to a boil. Cover the pan with a lid andsimmer gently on a low heat for 20-30 minutes until the lentils aresoft and cooked. Ggarnish with tomato slices and offer.

Dal Radish

1 cup toovar dal2 radishes1 large tomato1 tbsps. sambhar powder1 tsp. jaggery2 tbsps. finely grated coconut tsp mustard seeds1 tsp asofoetida2 sprigs of curry leaves6 whole cashew nuts

2 tbsps. gheeSalt to taste

Soak the dal in water for one hour. Scrape and cut radish into roundpieces. Heat oil in a kadai and fry the mustard seeds. When itsplutters add chopped tomato, curry leaves, sambhar powder andthe grated coconut. Keen frying for a few minutes. Add drainedtoovar dal and the radish slices. Add salt to taste and about twocups of water. Simmer on a slow fire till cooked.


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2 tbsp. gheesalt to taste1/2 cup tamarind (imli) paste

Make paste of:

1/2 fresh coconut (1 cup grated)1" piece ginger

Roasted together for paste:1 tsp. coriander seeds3 dry whole red chillies1/2 tsp. methi (fenugreek) seeds1/2 tsp. cumin seeds

Add water to sprouts until covered. Add salt and whole green chilli.Boil and simmer, covered, till sprouts are tender. Heat ghee in aheavy pan, add cumin and mustard seeds. Allow to splutter, addcurry leaves and asafoetida. Stir, add paste, stir, add tamarindwater, bring to a boil. Add sprouts, and some of its drained water.Simmer for 3-4 minutes. Offer hot.

Lobia (Black-eyed Peas in Ginger Tamarind Sauce)

1 cup dried black-eyed peas2 tsp grated ginger root1/2 tsp chili powder1/4 tsp tumeric1-2 green chilis, chopped1 tbsp tamarind paste1/2 tsp cumin seeds1-1/2 tsp asofoetida1/4 tsp garam masala2-3 tbsp cilantro leaves

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Mungochi Ki Sabzi

For the Mungochis:500 g. moong dal, soaked

4-5 green chillies, chopped finea small piece of ginger, julienned1/4 tsp. sesame seedsghee for deep frying

For the Masala:2 tomatoes3 inches Gingera bunch of chopped coriander leavesGhee for frying1 tsp. asofoetida1/4 tsp. cumin seeds

Grind the moong dal to a coarse paste using just a little water. Mixin green chillies, ginger and sesame seeds. Heat ghee and drop intiny dollops of the mixture and fry till brown and crisp. Drain and setaside. Heat 3 tbsp. of ghee and fry cumin seeds. Brown lightly andadd the ground masala paste and fry till browned. Add a little waterand allow it to simmer. Heat water separately in a vessel put in thefried mungochi balls and allow it to soften. Drain and add to themasala mixture. Let it simmer for ten minutes but do not allow the

gravy to become too thick. Garnish with coriander leaves. Offer hot.

Nepali Masaura and Potato Tarkari(Stewed Potatoes and Sun-Dried Lentil-Vegetable

Balls)

For Masauras:

4 cups split black lentil, soaked overnight2 cups finely chopped radish and cauliflower1 teaspoon freshly ground black pepper teaspoon asofoetida


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1 teaspoon ginger paste1 teaspoon chili paste1/2 teaspoon turmeric1 teaspoon asofoetida1 teaspoon ground cumin

1 teaspoon ground coriander1 teaspoon ground black pepper2 cups milk5 tablespoons gheeSalt to tasteChopped cilantro for garnish

For Masauras: In a blender, combine soaked lentils, water, salt andpepper to a smooth paste and put in large bowl. To the lentil paste,

add chopped vegetables and mix thoroughly. Make 1 inch balls ofthe mixture and arrange them on a baking sheet. Allow them to sun-dry until the ball are completely dehydrated. (Food dehydrator canbe used instead.) Package the dehydrated lentil balls in air-tightcontainer until ready to use.

For Tarkari: Heat three tablespoons of ghee and fry masauras untilgolden brown. Reserve in a large plate. To the same pan add theremaining ghee. Fry fenugreek and cumin seeds until dark. Addpotatoes, salt and pepper and fry on low heat for ten minutes or sountil potatoes are lightly browned, cooked half way. Add cumin and

coriander and stir for a couple of minutes. Add browned masauras tothe potato mixture followed by tomatoes and milk. Cover and allowto simmer for 10-15 minutes or until the potatoes are cooked tenderand a desired consistency of the stew has been achieved. Garnishwith chopped cilantro.

Papad Sabzi

2-3 medium sized papads1 tbsp. curds1/2 tsp. chilli powder1-2 pinches turmeric


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Break the papads into 1" squares. Heat ghee in a saucepan and addseeds until they splutter. Add asafoetida, chilli powder and curdssimultaneously. Stir till curds brown Add turmeric, water and salt.Boil. Add papads and coriander. Boil for 3-4 minutes. Offer hot withchappatis.

Patholi

Chana Dal 1 cupMoong Dal 1 cupArhar Dal 1/4 cupAsofoetida 1 tspSalt to taste

Ghee for frying

Seasoning:Mustard Seeds 1 tspAsfoetida A PinchUrad Dal 2 tspRed Chillies 3Turmeric Powder 1 tspCurry Leaves a sprig

Wash and soak the dals along with the split red chillies for 2 to 3hours. Drain and grind the dals coarsely. Heat ghee and fry theasafoetida, mustard seeds, urad dal and red chillis. When mustardseeds crackle, add curry leaves and fry for 2 to 3minutes, then addthe ground paste. Keep it medium flame and fry till the paste turnsslight brown. Add ghee as needed.

Punukula Koora (Green Gram Dumplingsin Tomato Gravy)


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For Gravy:tomatoes 1 largejeera powder 1 tspdhania (coriander) powder 1 tspchilli powder tsp

turmeric tspfresh coriander for garnishGhee for frying

Soak the dals in water along with the chillies. Drain the water andgrind the dals coarsely with the jeera and the chillies. Make theminto small balls. Heat the ghee and deep fry the balls, then set asideto drain. In a little hot ghee fry the remaining seasonings and thetomato and salt, adding a little water as needed. Add the dumplings

and cook for about 2 minutes. Add chopped coriander and offer hot.

Rajhastani Dal Bati (Puffed Dough Dumplings WithLentil Curry)

For Dal:2 cups rajma beans3/4 cup whole black gram (urad dal)

Pinch of soda bicarb2 tomatoes, chopped finely2 tsps garam masala powder2 tsps chilli powder1 tsp turmeric powder1 tsp asofoetida1 tbsp ginger paste2 green chillies, slit lengthwise2 tbsps cream4 tbsps ghee1 cup coriander leaves, chopped finely

GheeSalt to taste

For dum lin s:


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little ghee fry the ginger paste and tomatoes. Add all the masalas,beans and salt. Simmer till well blended. The gravy should be thick.Pour cream and ghee over top and simmer with lid on. Knead a softdough with flour, ghee, curd, salt and just enough water. Roll intolemon-sized balls. Cover and let the dough balls rest for one hour,

then roast in batches on hot coals till puffed and golden outside andspongy inside. Keep hot. Garnish the dal with coriander leaves andslit green chillies. Offer the hot dumplings for dipping into the dal.

Rajhastani Gatte Ki Sabzi

1-1/2 cups Gram flour1/2 cup Curds

1/2 tsp Cumin1/2 tsp Red chilli powder1/2 tsp chopped Ginger1 tbsp chopped Mint1 tbsp. chopped Coriander1 tsp GheeSalt to tasteBaking soda, a pinchGhee for frying

For Gravy:

2 cups Curds1 tsp Red chilli powder2 tsp Coriander powder1/2 tsp Turmeric powder2 tbsp Ghee1/2 tsp Mango powder1 tsp Cumin seeds1 pinch AsafoetidaSalt to taste1/2 tsp Garam Masala

Mix all the ingredients to make a hard dough, adding very littlewater. Divide into 6 cylindrical rolls. Boil 2 cups of water and add the


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Rajasthani Saadi Kadhi (Gramflour Curd Curry)

For Curry Base:1 cup Curd

1 cup Besan1- Tsp Salt1 Tsp Turmeric Powder2 cup Water

For Seasoning:2 Tbsp GheeA pinch Asafoetida1 Tsp Anise seeds (Hindi Sauf) Tsp Fenugreek Seeds (Methidana) Tsp Mustard Seeds (Rai) Tsp Cumin Seeds1 Tsp Red Chilli Powder3 cups WaterFew Curry LeavesChopped Coriander Leaves

Whisk the curry base Ingredients together and set aside. Heat gheeand fry the anise, mustard and cumin seeds till they splutter, thenadd the fenugreek, curry leaves, red chili powder and asofoetidfa.Dont over-fry the fenugreek or it will be bitter. Add the prepared

Curd mixture (curry base) to it and stir well, with no lumps. Addwater and simmer well. Garnish with chopped Coriander Leaves andoffer hot.

Rajasthan Shahi Gatte

7-8 ounces besan flour2 tbsp ghee

1 tsp salt1 tsp red chilly powder1 tsp coriander (dhaniya) powder-


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through a strainer. Add tsp. salt, tsp red chilly powder, tsp.dhaniya powder and haldi to the curd. Mix well. Add the gattapieces. Heat ghee in a kadahi. Add fried jeera to the curd mixture.Cook it for 5-7 minutes while stirring continuously till it comes to aboil. Simmer the flame and cook for another 5-7 minutes. Turn off

the gas. Finally add red chilly powder.

Rajma Butter Masala

rajma - 2 cupstomatoes - 2butter (salted) - 2 tblspnchilies - 3

salt to tasteGaram masala powder 2 tspRed chilli powder tspcoriander leaves for garnish

Soak rajama overnight. Add salt and fresh water to the rajma andcook until soft. In hot butter fry the chopped chilis until golden thenadd tomatoes and fry for another 3 minutes on low heat. Add therajma with water. Add salt, garam masala, chilli powder and

coriander leaves. Simmer on low heat until it thickens to a nicegravy.

Rajma Curry

1 cup Red kidney beans (rajma)1 inch Ginger piece, minced1 medium size TomatoSalt to tasteRed Chilli Powder to taste1/4 tsp Turmeric powder1 tsp Coriander powder


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and fry until crispy, then add the tomatoes and turmeric and cookuntil nicely done. When ingredients are well blended, add the salt,coriander powder and red chili powder. Add the pressure cookedbeans and about a cup and a half of water. Cover and simmer to getthe desired consistency, then add the garam masala, stir well and

cook for 2 minutes. Garnish with Coriander Leaves and offer hot.

Red Dal Curry

1-1/2 C red lentils3-1/2 C water6 Serrano chilies (or 3 jalepeno), quartered tsp turmeric

Salt to tasteGhee for frying1 cup chopped tomatoes1 inch grated fresh ginger1 tsp asofoetida1 Tblspn panch phanon4 dried small red chilies

Cook the lentils in water. Make a mash of the tomato and ginger.

Rinse lentils well, add water, serrano chilies, turmeric and salt. Bringcarefully to boil and cook over low to medium heat, partiallycovered, for 25 minutes. Cover and cook another 10 minutes. In alittle ghee fry the tomatoes and ginger and continue cooking untilthe tomatoes get nice and soft (approximately 8 minutes.) Stirconstantly so that tomato mixture doesn't stick. Turn heat to low ifnecessary. Mix the tomatos into the lentils. In hot ghee fry thepanch phanon until the seeds begin to pop, then add red chilies andfry for another 15 seconds, until they turn a little darker. Stir thismixture into the lentil/tomato mixture and offer.

South Indian Channa Masala


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1 Tbspn Jaggery or brown sugar2 tblspn Tamarind paste

For Garnishing:Green Chillies Slit in two

Lime SlicesTomato SlicesGaram MasalaChopped Coriander leaves

Wash and soak the Channa overnight. Pressure cook the Channawith salt for 15 minutes. Grind a handful of the boiled Channa withthe ginger, turmeric, jeera seeds, chillie powder, and garam masalaand make into a fine paste. Add the tomatoes and tamarind and

blend well. Add the remaining Channa, salt to taste, mix well andoffer.

Sprouted Moong Fresh Chivda

Ghee cupCumin seeds 1 tspChillies, chopped 1 tsp

Poppy seeds (khaskhas) 2 tbspsCashew nut pieces cupKishmish (raisins) 1 tbspGrated carrot cupGrated potatoes 1 cupBoiled sprouted moong 1 cupLemon juice 2 tbspsChopped coriander leaves cupGrated coconut cupA few curry leavesSalt to taste

Heat the hee and add the cumin. When s luttered add the curr


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2 cups whole Brown Lentils (Hindi Sabut Masoor) cup split Green Lentils (Dhuli Mooong Dal)3 Green Chillies, minced2 inch Ginger, minced1 Tsp Turmeric

1 Tbsp Salt4 cups Water5 Tbsp chopped Coriander Leaves2 Tbsp Butter1 Tsp Red Chilli Powder1 Tsp Chaat Masala1 Tsp Coriander Powder1 Tsp Mango PowderChopped Coriander Leaves

For Seasoning:

2 Tbsp Ghee1 tsp Asafoetida1 Tsp Mustard Seeds2 Whole Red Chilli2 Tomatoes, sliced

Wash the Dals properly and soak them in water for 1 hour. Pressurecook the dals along with green chilli, ginger, turmeric, salt and waterfor 3 whistles. Prepare the tempering of the Dal by heating ghee in a

small kadhai, Add asofoetida and then mustard seeds till theysplutter. Add whole red chillis and fry until crispy, then addtomatoes and fry well. In the meantime, transfer the dal to a kadhaiand add 3 cups water to it. Mix well and then add the hot temperingto the dal. Add coriander leaves, butter and the masalas to the dalwith salt to taste, and stir well. Let the Dal simmer until done. Offerhot garnished with chopped coriander leaves.

Upma

Sooji - upma Rava 1 CupGinger 1 " inch piece chopped finely


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Dry roast sooji for few minutes and keep aside. In a little hot gheefry the chilies and ginger then add salt, water and let it come to boil.Add the sooji gradually. Keep stirring and take care not to let it form

lumps. Simmer covered and let it cook for 5 minutes.

Upma Kozhakattai

Rice Rava 1 CupWater 2 CupsSalt to tasteGhee 1 tbsp

Mustard seeds 1 tspUrad dal 1 tspChanna dal 1 tspGinger 1 inch mincedGreen Chilies 2, mincedCurry Leaves a sprigAsofoetida 1 Tsp.

Coarsely grinding the rice in a mixer to make the rice rava. Heat a

little ghee and fry the seasoning. Add water and salt. When itreaches boiling consistency gradually add rice rava and simmer tovery low flame. Cover and cook stirring frequently. Cool and shapeinto oval sizes and steam cook for 2-3 minutes. Offer hot or cold.

Vegetable Upma

2 cups Rava1-1/4 tsp salt4 cups water1 cup blanched vegetables tsp asafoetida


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Dry roast the rava until it darkens a few shades, but don't let itburn. Heat the ghee and fry the mustard seeds till they pop, thenadd the urad dal. When it turns slightly brown add red and greenchilies and saute till soft. Add the vegetables and saute some more.Add 4 cups of water, salt and asofoetida. When the water boils add

the rava while stirring constantly. After 2 or 3 min, cover the panand cook over a low flame for 7 minutes. Offer hot or warm.

FUDGE

BarfiChikki

Fudge (Below)Kalakand

KatliMohanthaalPak

PatisaSandesh


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7 Cups Sweet

1 Cup Milk1 Cup Gram flour3 Cups Sugar1 Cup Grated coconut1 Cup Ghee

Heat a pan and roast gram flour for 2-3 mins and set aside. Thenadd Sugar, mix well, cook for another few minutes. Then add all theremaining ingredients and mix well. Cook on medium heat until it

becomes a soft paste, stirring constantly. When it becomes thick,pour it into a large greased plate. When it cools a little, cut intocubes and offer.

Coconut Delight

Grated Coconut - 1 cupSugar - 3 cups

Cardamom Powder - 1/2 tspGhee - 1 cupMilk - 1 cupBesan - 1/2 cupRava - 1/4 cup

Fry the rava slightly in some ghee. Then mix all the ingredients in aheavy bottomed pan and heat up over a low heat. Stir continuouslyfor about 15 - 20 minutes, or till the mixture leaves the sides of thevessel. Pour over a greased plate and when it starts to cool down,cut into diamond shaped pieces.


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Ghee - 2 cupsCardamom - 2Cashews - 6

Fry the dhals until golden brown in a little ghee. Let cool for 5 - 10minutes. Grind the fried dhals and other ingredients (except sugarand ghee) into a fine paste adding very little water. In a heavybottomed vessel, heat up the sugar without adding water. Let itdissolve completely and form a thick syrup. Add the ground pasteand the ghee and mix everything together. Stir continuously over amedium flame. Remove from heat once it no longer sticks to thesides of the vessel. Add the cardamom and cashew pieces. Pour overa greased plate and cut into diamond shaped pieces.

Dry Fruit Fudge

1 liter milk1 tsp. ghee1 cup sugar1 cup coarsely chopped walnuts1/2 cup raisins1/2 cup coarsely chopped cashewnuts

24 walnuts, chopped

Grease a baking tray. Melt the ghee in a non-stick pan. Swirl thepan to completely coat the bottom of the pan with the ghee. Add themilk and stir constantly to avoid sticking to the bottom of the pan.Cook until it thickens a lot. Now add sugar and keep stirring till thesugar is dissolved. Add the nuts and the raisins. Pour the mixtureinto the greased tray. Level with a spoon. Using a sharp knife cutthe fudge into diamonds and cool in the refrigerator.


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Extract thick and thin juice from coconuts. Mix flour and thin juiceand continue stirring all the time. Add some jaggery and continuestirring. As mixture thickens, add remaining jaggery and keep

stirring. Then add thick coconut juice and stir, adding nuts. Whenmixture begins to leave the sides of the vessel and oil begins to oozethe Dodol is done. Pour into a flat plate, cut, and offer.

Pure Milk Cake

Milk - 1 litreRava - 2 tsp

Sugar - 2 cupsGhee - 1/2 cup

Mix milk, rava and sugar and heat to boil. Then keep on stirring inmedium heat until it becomes thick. Now add ghee and stir until itbecomes non-sticky. Pour in a large plate and cut into diamonds.

Puttu

Cream of Rice - 1-1/2 cupsPowdered Jaggery - 2 cupsCashews - 5Ghee - 1/4 cupThoor Dhal - 2 tspGrated Coconut - 2 tspCardamom - 2Salt - 1/4 tsp


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cool in a large plate.

Sri Lankan Kiribath

Thick coconut milk (480ml) - 2 cupsRice Basmati or red rice - 2 cupsWater (720 ml) - 3 cupsA pinch of salt

In a pan, put together the washed rice, the water, salt and coverwith a lid. When the rice is well cooked and the water is absorbed,

stir in the coconut milk. Let it simmer until the milk is absorbed andthe rice is very soft and creamy. Cool slightly and turn out onto ashallow sided dish. Smooth the sides and top to an inch thickness.When cold, cut the kiribath into diamond shapes. Serve withplantains.

Tamal 1-2-3-4 Cake

Ghee (ney) - 1/2 cupGrated Coconut (thengai) - 1 cupMilk (paal) - 1- 1/2 cupsSugar (sarkarai) - 2 cups

As the name indicates, use these ingredients in the ratio of 1 : 2 : 3: 4. Simply mix all the ingredients together in a heavy bottomedvessel and heat it up over a medium flame. Stir continuously untilthe sweet no longer sticks to the sides of the vessel. Pour over a

greased plate and cut into pieces while still warm, and offer.


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BiryaniBrinjal

CapsicumCoconut

CurdFruited

Khichuri & Grains (Below)Lemon & Lime

MintMiscellaneous

Royal

TamarindTomatoUpma

Vegetable


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Adai

Rice 1 cupUrad Daal 1/3 cupChana Daal 1/3 cupYellow Split Peas 1/3 cupSalt 1 tsp.Red Chili Powder 1 tsp.Carrot (opt.) 1Coconut, grated 1/4 cup

Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a largevessel. Soak in a lot of water for about 2 hours. Grind the soakedmixture with Chili Power and salt coarsely, without adding muchwater. Ferment for about 3 - 4 hours in a warm spot in the house.Add the coconut and grated carrot (optional), heat thoroughly andoffer.

Andhra Rice Pongali

1 cup Rice1 cup Moong dal1 tbsp Cumin powder1/4 cup Ghee1 tbsp Black pepper cup Cashew nutsCoriander leaves, handfulSalt to taste

In a little ghee fry the cumin powder and cashews for 1 minute. Addthe dal and fry until it turns golden brown. Add rice and 4 cups ofwater plus black pepper. Add salt and stir well. Pressure cook for 10-


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vegetables 2 cups, choppedJalapeno 4Ginger 3/4 tspCumin 1/2 tspCoriander 1/2 tsp

Asofoetida 1 tspTurmeric 1 tspGhee 1/2 cupWarm water 9 cups

Wash the dal and rice, rinse and replace fresh water. Put in a ricecooker. Add vegetable pieces (broccoli, cauliflower, sweet peas, longbeans, carrot, corn, etc.). Add four jalapeno peppers, minced, andginger, ground cumin, ground coriander, turmeric, and ghee. Stir

well. Add warm water, put the lid on the cooker and cook until done.

Bangladesh Bhuna Khichuri #2

Moog Daal 1/4 cupMoshoor (masur) daal 1/4 cupRice 1/2 cupPotato 3 or 4Cauliflower 1/2 headCumin 1/2 tsp.Ginger 1 tsp mincedTomato 1/2Green chilli 1 or 2Sugar 1 tspSalt to tasteWater 4 cups

Fry moog daal until light brown. Add water and boil the daal for afew minutes. Add moshoor daal and rice and steam it. Fry big piecesof potato and cauliflower in ghee and set aside. In a little moreghee, fry the ginger, cumin seeds, chopped tomato, green chilli, salt


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Moong dal 1 cupBasmati Rice 2 cupsFinely diced ginger 2 tspSalt 1 tbspCinnamon Sticks 2/3

Bay leaf 2 smallTurmeric 1 tspGinger powder tspChilli powder tspGhee 1/2 cupCloves 4/5

Wash the rice. Fry the dal separately for a while. Lightly fry in gheethe ginger and bay leaves, then add the rice, dal, and salt. Fry for

about 10 minutes on medium to medium high heat. Add five cups ofboiling water and the salt. As soon as the water comes up to boil,put a lid on it. Simmer on low heat for 20/25 minutes.

Bengal Char Daler Khichuri

cup Rice cup Arhar Dal cup Matar Dal cup Cholar Dal cup Coconut -- GratedGhee and mustard oil for frying4 Cloves1 Inch Cinnamon2 Bay Leaves1 Tsp Cumin Seeds2 Red Chilles2 inches Ginger4 Green Chilles1 Tsp Sugar

Salt to tasteWater


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Bengali Khichdi

1 cup basmati rice1 cup masoor dal1 tbsp. channa dal1 bay leaf3 green cardamoms1 inch stick cinnamon3 cloves1/2 tsp. cumin seeds10-12 baby potatoes washed clean1/2 cup peas shelled1 carrot diced1 tsp. ginger grated3-4 green chillies finely chopped1 tbsp. coriander finely chopped

1/2 tsp. turmeric powder1 tsp. asofoetida1/2 tsp. garam masala powdersalt to taste5 cups water4 tbsp. ghee

Drain dals, rice in a colander, soak for 30 minutes, and set aside.Save this water for adding later. Semi-crush spices (cardamom,

cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Addcumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies,stir fry for a moment. Add potato (with skin), stir fry for 2 minutes.Add carrots, peas, turmeric, garam masala, asofoetida, salt. Adddals, rice and gently stir fry for 1 minute. Add enough water todrained water to make 5 cups total. Heat well and add to skillet.Stir, bring to a boil, cover and simmer till done. Rice and dals shouldbe done but not overdone. Veggies will get soft and water should beabsorbed. Add more water if required in between. When done, pourremaining ghee and sprinkle coriander, and offer.

Bise Bela Bath


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2-4 tsp of grated coconut6 dry chilliesOne big tomato1-1/2 cups of rice1/2 cup of toor dhal

2 pinches of turmeric1 tsp asofoetidaSalt 2-1/4 tspMixed vegetables (like peas, carrot, beans, brinjal, potato, etc)

Fry the spices and make a thick paste of masala out of it. Make adiluted paste of tamarind with 6 cups of water. Add to it all thevegetables, salt and turmeric, until the vegetables are half cooked.Add the masala to the vegetables and allow it to cook for 5 minutes.

Add the chopped tomatoes, rice, and toor dal and let it cook for 5minutes on low heat. Stir well and pressure cook it until done.Garnish with coriander.

Black Masala Kichidi

1 cup rice (washed & soaked for 1 hour)1 cup yellow moong dal (washed & soaked for 1 hour)1 handful green moong dal1 bay leaf1 stalk curry leaves1 tbsp peanuts whole1/2 tsp cumin seeds1/2 tsp mustard seeds1 large potato peeled & chopped like french fries2-3 whole red dry chillies1-1/2 tsp asofoetidasalt to taste1/2 tsp garam Masala2 tsp black masala (maharashtrian style)

1 lemon1 tbsp chopped coriander3 tbsp ghee


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Carnatic Bissi Bale Bath

1-1/2 cups rice1-1/2 cups toor dal3 cups diced mixed vegetables1 small brinjal diced1-1/2 tsp ginger paste1 cup tamarind pulp1/3 cup jaggery1 cup ghee1-1/2 tsp mustard1/2 tsp cumin seeds1 small bunch curry leaves1 tsp asafoetida2 tbsp coriander powder1 tsp sambar masala1 tsp chilli powder1 tsp turmuric powderSalt to taste

Bissi Bela Bath Masala:1 tsp oil1 tsp methi seeds1 tsp cumin seeds2 tsp coriander seeds

5-6 pepper corns1" piece cinnamon2 tbsp grated coconut1 small bunch curry leaves3 red chillis

Roast the spices until brown. Grind in a dry grinder. Wash and soakrice and dal for some time. Pressure cook dal with one whistle only,until just half done. In hot ghee fry the seeds, curry leaves and

ginger for a few minutes. Add all the vegetables and rice. Add 8-10cups of water. When it comes to boil add dal. Add all the drymasalas, ground masala, tamarind juice, jaggery, cover and let it


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11/2 pints water (6 tea cups)4 to 6 ozs chana dal (125-800 grams)1/4 teaspoon red chilli powder1 teaspon peppercorns4 cloves

1" cinnamon piece1 bay leaf2 big cardamoms1 teaspoon black cumin seeds1 teaspoon asofoetida5ozs ghee (150 grams)Salt to taste

Soak the dal for 15 minutes and boil in salted water until tender,

and each grain is seperate. Put in a strainer to remove excess water.Set the dal aside. Fry the bay leaf, cloves, cardamoms andcinnamom until brown. Add the water, rice, salt, peppercorns,asofoetida, red chilli powder and cumin seeds and cook on mediumfire until - tender and water is absorbed . Fry the boiled dal in 1 ozghee for a few minutes, and mix it lightly into cooked rice. Serve hot

Cauliflower Potato Khichuri

Rice: 30 cupMoong dal / lentil: cupPotatoes: cupCauliflower: cupCumin seed: 1/2 tspGreen chilli sliced: 1Sugar: 1 tspSalt to tasteBay leaf: 1 pcTurmeric powder: 1/2 tspRed chilli powder: 1/2 tsp

Cumin powder: 1/4 tspGhee for fryingWater: 500 ml


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completely cooked and have a semi-solid consistency. To serve -pour 1 tsp of ghee over the top, add niher (sesame) seeds andsliced green chillies and the fried cauliflower and potatoes.

Ek Top Nu Dal Bhat

2 cups uncooked rice1 cup toovar dal2 to 3 pinches asafoetida2 pinches soda-bi-carb1/4 teaspoon turmeric powder5 small potatoes4 to 5 small brinjals

3/4 cup green peas4 tablespoons ghee

For masala:2 teaspoons coriander2 teaspoons cumin powder (dhana-jeera)4 teaspoons sugar2 teaspoons chilli powder1/2 grated fresh coconut4 tablespoons chopped coriander1 teaspoon asafoetida1/3 cup buttermilk

Salt to taste

Make criss-cross slits on the potatoes and brinjals, taking care not toseparate the segments. Stuff the slits with about half of the masalamixture. Wash the rice and dal separately. Heat the ghee, add theasafoetida and the toovar dal and fry for 2 minutes. Add the soda bi-carb, turmeric powder and 2 cups of water. Cover and cook for atleast 5 to 7 minutes. Spread the vegetables, cover with the rice andcontinue cooking. In another vessel, heat about 2 cups of water and

add 1 tablespoon of salt and pinch of turmeric powder. Pour thiswater, a little at a time, over the rice. Cook until the rice is done.Sprinkle the remaining masala mixture over the rice. Mix lightly.


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3/4 cups Split peas, soaked7 cups Boiling water1/2 lb Carrots, sliced1 sm Cauliflower, cut to florets1/2 lb Green beans, sliced

2 cups Green peas, fresh or frozen1-1/2 tblsp Ginger, grated2 Green chiles, seeded & chopped2 Bay leaves1/4 cup Ghee1/4 tsp Turmeric1 tsp Asofoetida1/4 tsp s Cayenne1-1/2 tb Salt3/4 tsp Sugar2 Tomatoes, seeded & chopped1/4 cup Ghee1/4 cup Coconut, chopped1 1/4 tsp Cumin, ground & roasted1 1/4 tsp Coriander, ground & roasted1 1/4 tsp Sambhar spice2 1/2 tblsp Cilantro, chopped

Wash rice and lentils. Place in a large pot along with the boilingwater. Cover and return to a boil. Add soaked split peas, carrots,cauliflower, beans, peas, ginger, chiles, bay leaves and ghee. Stir in

the turmeric, cayenne, asofoetida, salt and sugar. Cover and cookslowly for 30 to 40 minutes, be careful not to allow it to burn. Whencauliflower florets are cooked, remove them and set aside. Stir inthe tomatoes and continue cooking over a low heat until the dal andthe rice are all blended together. Heat remaining ghee in a largeskillet, stir in the coconut and add the rice and bean mixture. Stirgently over a low heat. Add remaining spices and return cauliflowerto mixture. Offer hot.

Green Khichdi


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Boil the spinach in water and after draining the water make a pureeof spinach and set aside. Pour ghee in a pan add cumin seeds andsliced ginger. Fry it for 2-3 minutes then add salt, turmeric powderand the puree of spinach along with the soaked rice, after drainingwater from the rice. Fry it for some time and then add water to it as

needed. Cook it till done.

Gujurat Masoor Dal with Rice

3-4 ounces Basmati rice1/2 cup masoor dal or toor dal1 tsp cumin seeds2 slit green chillies3-4 ounces cauliflower pieces2 tbsp diced carrots1/4 tsp turmeric powder1 sliced tomato1 tsp asofoetida1 tbsp chopped coriander2 tsp gheeSalt to taste

Cook the rice. Cool and set aside. Cook the dal in pressure cooker.Add 2 1/2 cups of water to the cooked dal and beat well. Heat theghee and fry the cumin seeds for a while. Add the green chillies andasofoetida and cook for a while. Add the cooked dal, cauliflower,carrots, turmeric and salt and cook for 10 minutes on a slow flame.Finally, add the tomato and chopped coriander and cook for a fewminutes. Serve the dal on top of the cooked rice.

Karnataka Bise Bele Hulianna

1 cup tuvar dal, whole, boiled2 cups Basmati rice, cooked and drained


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a coconut, grated1 tsp garam masalaGheeSalt to taste

Fried in a little ghee and grind to a paste: coriander seeds, redchillies, chana dal, urad dal, fenugreek seeds, asafoetida, coconut,and garam masala. Mix cooked rice and dal. Add salt, mix gentlyand cook together for 2 minutes. Mix the ground masala and curryleaves with the dal and rice. Add the tamarind pulp and salt to taste.Boil and remove. Garnish with coriander leaves, cashew nuts andghee.

Khichdi #1

2 cups rice cup moong dal with skin2 tbs ghee2 green cardamomSalt to taste2 cups water

Wash the rice and dal and soak in water for 30 minutes. Drain andset aside. Heat ghee in a pan. Lightly saute the rice and dal till it iswell coated with ghee. Add the cardamom, salt and water. Bring it toa boil. Cover and cook for 10 to 15 minutes or till the rice is cooked.

Khichdi #2

2 cups rice1 cup pesara pappu (split mung dal)1 cu of cho ed ve etables reen beans carrots eas etc.


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Fresh cilantro (kotthimeera) to garnish

Start cooking rice and pesara pappu together with water, 1 tsp

turmeric and salt to taste. Heat 1 tbsp butter, and fry cumin seeds,corriander seeds, dry red chilles, and ginger. Set aside to cool, andgrind with grated cocunut to make a masala. Heat 1 tbsp butter, andsaute dondakaya for a few minutes unti l partly done. Add vegetablesand saute for a couple more minutes. Add masala and fry for somemore time. Add partially cooked rice and pappu, and close lid tilldone. Garnish with fresh cilantro and offer hot.

Khichuri #11 cup Basmati rice2 cups Moong dal (Lentil)3 medium Potatoes peeled and cut into big pieces1 medium Cauliflower cut to 7-8 pieces cup Peas2/3 cup Carrot cut into big pieces2 Tomatos, halved3 Green Chillis sliced1 tsp. Red Chilli paste1 tsp. Cumin seeds (jeera)1 tsp Coriander paste (dhania)2 tsp Cumin paste1 tsp Ginger (adrak) paste1/2 shredded Coconut3 Bay leaves (tejpatta)1 tsp Turmeric (haldi)Ghee

Roast the moong dal till it is golden brown. Heat 9 cups of water in a

big vessel with wide top and as soon as the water starts boiling addmoong dal and boil it for 10 minutes. Add rice and boil for another8-10 minutes. Add the vegetables and salt and boil with the rest till


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Khichari #2

1/2 cup split peeled mung beans1 cup basmati rice3 tablespoons ghee (clarified butter)1/3 cup raw cashews2 teaspoons cumin seeds1 small jalapeno chile, chopped2 tablespoons grated ginger root1 teaspoon ground turmeric1 teaspoon asafetida1 small cauliflower, divided into florets5 to 6 cups water1 1/2 teaspoons salt1 tablespoon butter2/3 cup frozen peas, thawed in warm water1 cup coarsely chopped tomatoes1/2 cup cilantro leavesLemon wedgesYogurt

Place mung beans and rice in strainer and rinse well. Heat ghee in aheavy pan. Add cashews and fry until golden. Remove and set aside.

In same oil, fry cumin, chile and ginger until lightly browned. Addturmeric and asafetida. Add cauliflower and stir until well mixed withspices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add5 cups water and bring to boil. Reduce heat to low, cover andsimmer until rice is tender and liquid is absorbed. Mixture should bemoist and creamy. If too dry, add remaining 1 cup water. Whendone, fold in salt, butter, peas, tomatoes and cashews. Serve toppedwith cilantro. Accompany with lemon wedges to squeeze overmixture and with yogurt.

Moghlai Kichidi


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3 cardamom1 tsp asofoetida3" cinnamon stick1 bay leaf2 tbsp ghee

Salt to taste

Wash and soak rice and green gram together. Make a powder of thedry spices, except bay leaf. Make a coarse paste of chilies andginger. Set aside. Heat ghee in a pan and add the bay leaf, spicepowders and curry leaves and mix. To this, add 3 cups of water andbring to a boil. Add the soaked rice and green gram. Add the saltand cook till done. Garnish with cashew nuts fried in butter, andoffer.

Pongal

1 cup Rice1 cup Green Gram (split)15 nos. Black Pepper1 no. Bay leaves2 tbsps. Ghee tsp. Cumin Seeds2 pinches of AsafoetidaSalt to taste

Wash and drain the dal and rice together. Place in a colander till allthe water is drained. Heat ghee, add cumin seeds, bay leaf, blackpeppercorns, asafoetida, rice and dal. Gently stir for about 5minutes. Add water and salt and cook covered till done. Whilecooking it is important to keep adding more water if the recipe turnsdry. Offer hot with yoghurt.


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1/4 tsp asofoetida1.5 tsp chopped green gingersalt to taste

Wash the dal and rice and cook them together with about 6 cups ofwater. Takes about 20 minutes for rice and dal to become tender insimmer. Most water would have been gone by now. Heat up someghee and fry the cashews till light brown. Add the cashews to thealready cooked rice/dal. In the same ghee fry the cumin, blackpepper, asofoetida and green ginger. When the peppers burst, it istime to add this to the rice/dal. Add salt to taste. Let the mixturesimmer for about 10 more minutes. Pour in the rest of the ghee andmix well.

Pujor Bhoger Khichuri

1 cup Basmati rice1/2 cup split moong dal1/4 cup split urad dal1/4 " cinnamon stick2-3 cloves2-3 green cardamons1 bay leafGhee for fryingTurmeric powder 1/2 tspChilly powder 1/2 tspSalt to taste1/4 cup peas - shelled1/4 cup cauliflower2 small red potatoes - cleaned and quartered2-3 jalapenos/ green chilies1 1/2 tsp Ginger paste1/2 tsp Cumin paste

Clean and wash the dals and rice separately. Get the pastes and


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Rice Kitchedi

2 cups Rice1 cup Tur Dhal5 Cloves2" pc CinnamonCardamons 56-8 Tomatoes4 - 6 Green Chillies slit in twoMint leaves 12 - 15Coriander leaves- a bundleGinger paste 1 tspn.Salt to taste cup Ghee

Curry Leaves fewWater 3 Cups

Wash the Dhal and cook with a little Turmeric, then set aside. Drainthe water from the Dhal and set aside. Fry the spices in a little gheeuntil browned, then add the slit chillies, mint and half of thecoriander leaves. Add the salt and ginger paste and fry to 2 minutesmore, then add chopped tomatoes, and the washed drained rice,and fry for a few minutes more. Add the cooked Dhal, mix well, add

the 3 cups of water and cook for 8 to 10 minutes. Serve hot.

Sakkarai Pongal

1/2 cup moong dhal1 cup riceJaggery 1/3 cupGhee 1-1/2 cups

Saffron, 2 pinches1 tsp Cardamom powder cup cashew nuts, chopped


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powder and saffron for flavor. Add a cup of ghee. Mix well. Garnishwith cashew nuts and raisins roasted in ghee.

Tamil Nadu Venn Pongal

2 cups Rice1 cup Moong Daal1.5 tsp Black Pepper1 tsp Cumin6-8 Cashew nuts2 inches GingerSalt to tasteSprig of Curry leavesGhee for frying

Roast the Moong Daal until it turns light brown. Mix the roasted daalwith rice and cook it in a rice cooker with roughly 2.5 times theamount of water. Break the cashew nuts into small pieces and haveminced ginger, powdered cumin and black pepper handy. Fry thecashew nuts in ghee and when it turns light brown add cumin andpepper along with ginger and curry leaves, and fry a little more.Empty the fried stuff into the cooked rice & daal. Add salt as desiredand mix thoroughly.

Tengai Sadam

3 cups Basamati rice3 tbspns Channa Dhal3 tbspns Urud Dhal6 -8 Dry ChilliesSalt to taste

3 Tbspns Ghee1 tspn Mustard seeds1- tspn Urud Dhal


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powder to the cooked Rice. Fry the mustard seeds and 1- tspnUrud Dhal, add the Asafetida and Curry leaves. When the Urud Dhalstars turning brown, add the grated coconut and fry till Coconutturns a golden brown. Add to the Rice and stir gently till all thegrains are coated.

Tirupathi Katte Pongali

2 cups rice1 cup moong dal1/4 cup ghee1/4 cup cashew nuts, broken2 tbsp of black or red pepper2 tbsp of cumin seeds (jeelakara)salt to taste

Cook rice and dal (mixed) adding salt. Hheat the ghee and addpepper, cumin seeds and nuts to it. Then add it to the rice and mixwell. Offer hot.

Venn Pongal

2 cups rice3/4 cup mung dal, dry roasted to a golden browncracked black peppercorns1-1/2 tsp lightly crushed cumin1 tsp turmericSalt to tasteSprig curry leaves1 inch chopped ginger5-6 tbspns ghee

Handful cashews


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INSTANT PICKLES

Aloo Matar Pickle

Small potatoes boiled and peeled and dried - 2 poundsPeas shelled & boiled & dried - 2 cupsGinger ground to paste - 3 inchesLemon juice - 1 1/2 cupsRai powder (mustard powder)- 1/4 cupSalt - to tasteRed chilli - 3Haldi (Turmeric)- 3 tsp.Asofoetida - 1 tsp.Kasuri methi (dried fenugreek leaves) - 2-3 tsp .Mustard oil - 1 cup

Boil or microwave the potatoes and peas separately. Peel potatoes.

Spread on a tray so that the extra water dries up. Mix the raipowder, salt, haldi, red chilli powder and kasuri methi with lemonjuice. Heat oil. Add ginger paste and fry till light brown. Add thelemon juice with the spices to the ginger paste. Mix well. Add thepeas and potatoes. Cook further for a minute. Mix well and removefrom fire. Cool and fill in a clean jar. Ready for use in a day or two.This pickle should be consumed within a week.

Amla (Gooseberry) PickleAmla (gooseberry) - 1/2 Kg


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Boil the amlas in water for 5 minutes. Remove from water. Addliberal salt. Set aside for 5-6 hours for the water to drain out. De-seed the amlas and cut into half or leave them whole. Heat oil fairlyhot, then turn off heat. Add to pan the jeera, saunf, methi daana,red chilli powder, haldi and a little more salt. Add the dried amlas.

Cook for 1-2 minutes. Cool. The pickle is ready for use the nextday. Consume within 2 weeks.

Andrha Gongura Pickle

5 Bunches of Gongura (a sour leaf)15 red chillis5 tablespoons ghee

1 lemon size of tamarindSalt for taste1/4 tsp. asofoetida1 tsp of mustard seeds

Wash Gongura (mustard greens are a nice substitute) leaves anddrain them on a dry cloth till dried. Take a pan and roast thetamarind till moisture evaporates, then set aside. In a little ghee,fry the red chillis, then remove from the pan and set aside. Put 2tsp ghee in a pan, add Gongura leaves and cook them till soft, Setaside and let it cool. Grind red chillis and set the powder aside.When Gongura leaves are cooled, grind them in a food processor,adding the tamarind and grinding to a fine paste. Remove to abowl, add salt and red chilli powder, along with spluttered mustardseeds and asofoetida. Keep it in a airtight container.

Apple Pickle

1 green Apple1 tsp Red Chilli Powder1/4 ts fenu reek owder to be fried and then owered


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and season with mustard and Asofoetida. Put the apple pieces andfry for 2-3 minutes. Then reduce the heat. Add turmeric powder,fenugreek powder, chilli powder, salt and mix well and fry for aminute. Then put off the heat when done. Serve cold and use thepickle within 3 days.

Brinjal Tomato Pickle

Brinjals (chinese eggplants)1 large tomato2 tbls ghee1/4 tsp tamarind paste3 green chilles

3 red chillies1 tsp mustard seeds1/2 tsp methi seeds1 tsp cumin seeds1-1/2 tsp. asafatoeda Salt

Cut the brinjals into 1 inch pieces and put them is salt water. Cuttomato into small pieces. Heat 1-1/2 tablespoons of oil in a saucepan and fry the brinjal till half done. Add tomato and fry till thebrinjal is very soft. Let this cool down. In a separate pan, add 1/2tablespoons ghee. Add mustard and methi seeds. When mustardbegins to splitter, add cumin, asafatoeda and red chillies. Let thiscool down too. When the seaoning is cool enough to be put in agrinder, grind together the seasoning, green chillies, salt andtamarind. Mash the fried brinjal mixture well and mix it with theground paste.

Cranberry Pickle

1 lb of cranberries2 ts of chili owder


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splutter. Add the fenugreek seeds and lower the heat. Add the chilipowder and the asafotida. Add the cranberries and stir for 2minutes. When it cools down, store it in a dry container until readyto offer.

Golveda ra Dhaniya ko Achaar (Tomato andCilantro)

1.5 lb tomatoes1 cup fresh cilantro, chopped2 green chillis lemon juice1 teaspoon ginger (minced or paste)

1 tablespoon ghee teaspoon black pepper teaspoon fenugreek seeds teaspoon parsley1 teaspoon of asafetidaSalt to taste

Wash and bake tomatoes in the oven at 450 F (232 C) for 30minutes, or until skins turn dark. Blend baked tomatoes with

cilantro, lemon juice, salt, ginger, pepper, and chilli. Heat oil inmedium heat. Fry the asafetida, fenugreek, and parsley for a fewseconds, then carefully pour it over tomato and offer.

Green Tomato Pickle

1 lb Green tomatoes3 tsp Mustard seeds2 tsp Red chili powder3 tsp Ghee3 tsp Saltv 1 tsp Turmeric powder


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Instant Lemon Pickle

lemon - 12 medium sizedsalt - 1 heaping teaspoonChilli powder - 2 Tbloil - 1 Tbl.Tumeric powder - 1/2 tsp.mustard seeds - 1/2 tsp.

Heat water in a big vessel. When it becomes very hot (do not boil)switch off the heat. Add whole lemons to water and keep lid ontightly for 10 minutes. Strain the water completely and chop lemoninto small pieces. Add 1 cup fresh water and cook for few minutes.Add salt and turmeric powder. Remove from fire and allow to cool.

Heat oil separately, add mustard seeds. When it splutters removefrom fire. Add to the lemon along with chilli powder. This pickle canbe served immediately, and stays good for 2 to 3 weeks only.

Instant Mango Pickle

2 Raw Mangoes1/4 Cup Juggery

1 tsp Fenugreek seeds1 tblspoon Chilli powder1/2 teaspoon Mustard seeds1/2 tsp Turmeric powder1/2 tea spoon Asofoetida3 tbsp GheeSalt to taste

Chop Mango into small pieces. Heat oil in a pan. Add mustard

seeds, fenugreek seeds and asofoetida. Heat till mustard seedscrackle. Add cut mango pieces to the pan. Allow to cook, till themango pieces become soft, then add juggary and salt. Allow it to


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Chana Dal 1CupRed Chilli 4Tamarind, PinchMustard 1 tsp.Cumin 1 tsp.

Salt to taste

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Cuminand fry on low heat. Stir occasionally until Chana turns light brown.Then add the above mixture to food processor, along with a pinchof Tamarind and salt to taste (half spoon) and grind it by addinglittle water.

Mango & Ginger Juliennes

Mango cut into juliennes (long thin pieces) - 2 poundsGinger cut into juliennes - 1/2 poundSalt - 1/4 cupSugar - 1/2 poundBhuna Jeera (roasted cumin seeds) powdered - 2 tspRed chilli powder - 3 TblspKala Namak (black salt) - 1 tsp

Peel and cut mangoes and ginger into juliennes (long thin pieces).Apply salt to both for 3-4 hours. Drain out the water. Add sugar.Cook for 5-10 minutes on low flame, till it turns soft. Add jeera, redchilli powder and kala namak. Transfer to a sterilized jar and can beconsumed instantly.

Nepali Alu Acchar (Pickled Potatoes)


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Boil and peel potatoes. Chop them into 1 inch cubes. Heat thesesame seeds in a dry pan till crisp. Remove from heat and let cool.Grind into a fine powder. Mix the sesame powder, chili, salt,

turmeric, lemon juice and mustard oil into the potatoes. Blend well,then add green chilies and garnish with coriander leaves and offer.

Simple Mango Pickle

1 mango (big)2 tsp ghee1 tsp mustard seeds

1 tsp fenugreek seedsA pinch of asafoetida1 tsp red chili powderSalt to taste

Cut the mangoes into very fine pieces. Add salt and red chilliepowder. Heat 2 tsp of ghee, add mustard seeds. When it splutters,add a few fenugreek seeds and a pinch of asafoetida. Add choppedmango pieces and cover and cook for approximately 5 minutes,

until mango becomes soft. Keep stirring occasionally. After 5minutes turn off the heat and let it cool. Add a little jaggary or apinch of sugar if you like, then offer.

South Indian Dosavakaya

raw cucumber - 1Mustard seeds - 4 teaspoonsred chiily powder - 1/2 teaspoon

salt to tasteghee - 6 teaspoons


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South Indian Relish

3 tablespoons grated radish1 large Green pepper, finely minced1/2 teaspoon fresh Ginger, finely minced

Juice of one Lemon1/2 cup Coconut flakesSalt to taste

Toss all ingredients and mix well. Offer immediately.

Tamil Mango Pickle

Raw (Unripe) Mango - 1Salt - 1/ 2 tspGreen Chilies - 3Asofoetida - a pinch

Cut the mango into tiny pieces. Make a paste out of the salt, chillyand asafetida and add to the mango pieces. Mix well. Adjust salt

and chilly quantities according to taste. This type of pickle shouldbe prepared just about 10 minutes before serving

Tamil Mango Ginger Pickle

Raw (Unripe) mango - 1 smallFresh Ginger root - 50 gmsSalt - 1 tsp

Lemon Juice - 1/2 tsp (freshly squeezed)


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Raw (Unripe) mango - 5 small (preferably sour)Venthayam (fenugreek)- 1 tspTurmeric Powder - 1/4 tspAsofoetida - a pinchChilly Powder - 1/4 cup

Salt - 1/4 cupGhee - 2 tbspMustard Seeds - 1/2 tsp

Cut the mango into small pieces. Fry the venthayam and asafetidain some ghee and dry grind into a coarse powder. Heat up theremaining oil and fry the mustard. When they are spluttered, addthe chilly powder and the prepared powder. Remove from the heat/ fire and let it cool down for a couple of minutes. Add the cut

mango pieces and salt and mix well. Transfer to a clean drycontainer. This is best used within a week of preparation.

Tomato Pickle

3 tomatoes4 karivepaku (curry) leaves4 kottimeera (coriander) leaves2 teaspoons tamarind paste1 tbsp lemon juice3 green chillies-2-32 tsp ghee

First cut tomatoes, chillies and kottimeera leaves, then heat ghee ina pan and add lemon juice, tomatoes, chillies, kottimeera andkarivepaku leaves. Keep the contents in pan for 5 minutes and stirthem well but gently, so that tomatoes don't turn to paste. Removefrom heat and let cool for 5 to 10 minutes, then put the contents in

grinder with tamarind and salt to taste.


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? When preparing pickles, use a wooden spoon to stir instead of your bare hands, andminimize exposing the pickle to air. Pickles will last longer if you store them in clean

sterilized jars. To sterilize jars for pickles and jams, put the jars upside down in asteamer basket and steam for several minutes. The bottles will be fully sterilized readyfor any preserve. Wipe the inside of the jars with a cloth dipped in hot salted oil beforestoring pickle to keep it free of fungus. After refilling a pickle container, rub salt on themouth of the container to keep pickles fresh. Always remove them from the jar with a

dry spoon and not with your hand.

? While making pickles, after you extract juice from lemons, cut the peel into smallpieces; add salt to taste and steam in a pressure cooker for 10 minutes. Add chillipowder, asafoetida and hot gingelly oil seasoned with mustard seeds to the peel.Voila! Instant lime pickle/


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BITTERS

Bitter MelonFenugreek and Neem (Below)

BITTERS & SOURS - FENUGREEK


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1 Tsp Asofoetida Tsp Turmeric Powder1 Tsp Red Chilli Powder3 medium Tomatoes2 Green Chillies (seeded)

2 Whole Red Chillies (or less to taste)1/3 Cup Coriander Leaves, finely chopped1 Cup Curd (yoghurt)1 Cup Fenugreek Leaves, finely choppedSalt to Taste

Clean, peel, cube or dice all the vegetables. Roughly chop theginger. Immerse the Fenugreek in salted water for 15 minutes,then drain well. Whisk the curd and set aside. Chaunce the ginger

and asofoetida. Add all the vegetables, turmeric and red chilipowder. Fry for several minutes, then add tomatoes and, greenand red whole chilis, and fry for another few minutes. Add theyoghurt and fenugreek, salt to taste, and mix well. Stir to keepfrom burning. Add 1-1/4 cup water and bring to boil. Cover andsimmer until liquid is absorbed and vegetables are done.

BITTERS & SOURS - NEEM

Bengali Neem-Bagun

Fresh Neem Leaves - 1 cupEggplant, cubes into small pieces - 1 cupCumin (Jeera) - 1 tspSalt - 1 tspTurmeric powder - 1 tspGhee - 1 tsp.


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Neem Begoon

Eggplant, cubes into small pieces - 1 cupSalt - 1 tspTurmeric powder - 1 tsp

Fresh Neem Leaves - 1 cupPanch Phoran - 1 teaspoonDried red chilis - 1/4 teaspoonGhee - 1 tsp.

Coat the cubed eggplant with salt and turmeric. Chaunce the panchphoran, dried red chilis and tender young neem leaves until lightlyfried. Toss in the eggplant, mix gently together, and fry on lowheat until done.

Neem Jhol

Moong dal, 2 tablespoonsPotatoes, 2 mediumDrumstick, 1 largeEggplant, 1 largeTurmeric, 1 teaspoon

Cumin powder, 2 teaspoonsSalt to tasteMustard paste or powder, 1/2 teaspoonFresh Neem Leaves, 1 cupPanch Phoran, 1 teaspoonDried red chilis, 1/4 teaspoonGhee for frying

Lightly brown the moong, grind to powder, mix with scant water

and fry moong vadi in a little ghee. Dice the vegetables and stir fryin ghee until lightly golden. Add turmeric and cumin, salt to tasteand a little mustard paste or powder. Add enough water so mixture


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CauliflowerEggplant

Gourd & PumpkinMiscellaneous (Below)

OkraPeppersPotatoTomato


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Andhra Stuffed Gherkins (Paraval)

2 cups gherkins (dondakaaya)3 tbsp ghee turmeric powder

salt to taste tsp asofoetida1 tsp red chili powder

For the Stuffing:1 tsp ghee1 tbsp cumin, roasted and powdered

Wash and cut gherkins (dondakaaya), putting a crisscross along half

the length. Mix the stuffing and put it into the dondakaaya. Heatghee in a big wok and place stuffed dondakaaya in it, frying onmedium low flame and occasionally turning gently. Cover the panand cook till done. Remove the cover and fry for one more minute toremove moisture, if any. Add red chili powder and asofoetida andstir well. Offer hot.

Nepali Cheese-Stuffed Cabbage

1 head fresh cabbageSalt to taste

For the Filling:1-1/2 pounds Paneer, crushed1 cup cooked rice2 teaspoons dill weed, minced1 teaspoon ginger paste3 fresh red chilies, minced teaspoon turmeric1 teaspoon cumin powder1 teaspoon ground black pepper1 teaspoon asofoetida


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1 tsp asofoetida2 tablespoons ghee1 teaspoon chili powder teaspoon jwanu (lovage seeds)Cilantro, chopped for garnish

In a large bowl combine all ingredients except cabbage. Mix well,cover, and refrigerate for at least an hour. In the meantime, corethe head of cabbage, steam with salted water till soft. Separate intoleaves, and place in ice-cold water. Remove the thick veins ifnecessary. Spread a cabbage leaf on cutting board, place twotablespoons of filling, fold sides, and roll up. Hold the loose end ofthe leaf with small bamboo sticks or toothpicks. Repeat with otherleaves. Rub butter generously on the stuffed rolls and stack in asteamer. Steam till the stuffing is cooked through, about 8-10 min.Transfer the steamed rolls to a large plate.

For Sauce: Ina little ghee fry the mustard seeds till they splutter,then add the ginger and chili powder and fry for a minute over lowheat. Add tomatoes, broth, jwanu and salt and pepper. Simmer thetomato mixture until the sauce thickens up, about 15 min. Transferthe stuffed cabbage rolls to the sauce and heat through, frequentlyturning, about 10 min. Garnish with cilantro and offer.

Stuffed Cucumber

18 pieces (2'' long) of cucumber (khira)4 tbsps ghee

For the Filling:1/2 cup coriander leaves, chopped1/2 cup coconut, grated1/2 cup moong dal, cooked crushed1/2 tbsp green chilli-ginger paste

1 tsp red chilli powder1 tsp asafoetideSalt to taste


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cucumbers. Fry the cucumber pieces in a little hot ghee. Cover andcook on medium heat till cucumber is cooked but tender and crisp,not over cooked. Offer hot.

Stuffed Karelas

8 small karelas1 large-sized tomato1 tbsp aniseed2 tbsp coriander seeds4-5 tbsp ghee1/4 tsp turmeric1 tsp asofoetida1 tsp chilli powder

Scrape the karelas and make slits. Apply salt liberally in the slits andoutside. Leave for 5-6 hrs. Knead them well till they are soft and thebitter salt water is released. Wash with fresh water 2-3 times andsqueeze dry. Heat ghee in a kadai, add a few karelas at a time andfry them at low temp till brown. Dry roast aniseed and coriander in ahot kadai and grind. Fry all the spices in ghee. Cool the mixture. Fillthe karelas with the masala. Tie with thread to prevent the fillingfrom coming out. Fry few pieces at a time at low temp. Do not add

water. Add little amchur or lemon juice, if desired. Remove thethread before serving.


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Cutlets, Chops & FrittersDhokla

Idli (Below)Kabobs

KachorisKofta

MiscellaneousPakoraSamosa

Vada


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Banana Idli

3 ripe bananas cup semolina4 tablespoons coconut, grated

teaspoon bicarbonate of sodaSalt to taste1 tablespoon sugarGhee to taste

Peel and chop bananas into small pieces. Heat ghee over a lowflame and fry semolina till light brown. Cool and keep aside. Mixchopped bananas with grated coconut, semolina, bicarbonate, salt,sugar and one cup water. Stir well. Steam like idlies in an idli mold

for 10 - 12 minutes. Serve hot with ghee or chutney powder.

Chilled Curd Idlis

Chilled curds 4 cupsIdlis 24Carrots 1 cupGhee 1-1/2 tablespoonCoriander leaves 1 tablespoon Mustard teaspoonSalt to tasteAsofoetida tspchopped green chillies 4

Make idlis as usual way. Cool them. Beat curd adding a cup of water,add salt to it. If preferred 1/2 teaspoon of sugar. Grate carrots andchop coriander leaves. Heat a little ghee and fry mustard. Whenmustard splutters add asofoetida, pour onto the curds. Keep half thecurds mixture aside. Soak the idlis in the other half of the curdmixture and keep in the fridge to chill well. When ready to offer, fry


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Ghee 1 tbspSemolina cupGrated corn cupPaneer crumbs cupGreen chillies, finely chopped 2Soda-bi-carb tspChopped coriander leavesCurd cupSalt to taste

For the tempering:

Ghee 2 tbspsMustard seeds 1 tspA few chopped coriander leaves to garnish

Roast the semolina in melted ghee for a few minutes. Cool. Add thecorn, paneer, chillies, salt, coriander and curd. Mix well and keep for10 minutes. Fill greased mini idli mould. Steam and cook idlis for 10minutes. Remove from the mold. Just before serving time, heatghee and add the mustard. When it stops spluttering, add the idlis.Mix well and warm. Sprinkle coriander leaves and serve.

Kancheepuram Idli

Yellow Split Moong Dal - 1 cupUrad Dal - 1 cupBlack Pepper - 2 tspCumin Seeds - 2 tspAsafoetida - 1/2 tspGhee - 1 tbspCurry Leaves - 2 tsp finely choppedCoriander Leaves - 2 tsp finely choppedTurmeric Powder - 1 tsp

Green Chillies - 5 to 8 finely choppedGinger - 1 inch piece gratedCashew Nuts - 2 tsp broken into small pieces


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cumin seeds and fry for a few seconds and take them out of the panand coarsely powder and add to the idli batter. Then add cashewpieces, turmeric powder, asafoetida, curry leaves, ginger and greenchillies, fry for a few seconds and mix it with the batter. Addchopped coriander leaves just before steaming the idlis. Now placesome raisins on the greased idli plates and then pour the batter andsteam them for 15-20 minutes just like regular rice idlis.

Konkani Banana Idli

3 ripe bananas, mashed cup coconut finely grated1 cup waterpinch of soda bicarb

3/4 cup roasted rava

Mix all the ingredients well to form batter. Fill greased idli disheswith this batter and steam 15-20 minutes. Serve with ghee. (Addlittle sugar to batter if you like it sweet).

South Indian Rava Iddly

Rava - 2 cupsGhee - 2 thspns4 cups Curd2 tspn Baking PowderSalt to Taste2-3 Green Chillies - finely slicedWater as required cup fried Cashew nuts, broken in halvesCoriander leaves 2 tbspns, chopped

Shredded Ginger 1-2 tspns

For the Seasoning:


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cashew nuts and mix well. Fry the mustard seeds, curry leaves andchanna dhal and add to the batter. Mix well and leave it to stand for an hour then pour in greased Iddly molds and steam as usual.The Batter should be of thick pouring consistency.

Soya Idlis

1 cup soya beans1 cup bombay rawapinch of jeerasalt to taste

Soak soya beans for 8 hours. Grind with a pinch of jeera and addbombay rawa. Mix to the consistency of idly dough. Add salt andmake idlis as usual.

Steamed Rava Idlis

Rava (sooji or semolina) 2 cupsThick curds 2 cups

Water 1 cupChopped cabbage 1 cupChopped carrots 1 cupPeas 1 cupGhee 2 tbspsEno fruit salt 1 tspsSalt tspMustard seeds tspChopped green chilli 1Chopped ginger tsp

Heat hee in a an add the mustard. When it s lutters add rava


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ChapatisDosaLuchi

MiscellaneousNaan

PancakesPapadamParatha

Puri (Below)Roti


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2 cups Maida (regular flour) cups Sooji (semolina) Tsp Salt5 Tsp GheeWarm Water to knead the Dough1 Tsp Ajwain seeds3 Tbsp dried Fenugreek Leaves (kasoori methi )Ghee for Deep Frying

Knead all the Ingredients together to make a stiff Dough. Cover witha damp cloth and let rest for one hour. Break the dough in balls androll them out to desired size (like regular puris). Deep Fry in hotghee till golden brown. Drain well and offer hot.

Batata Puri

Maida (plain flour) 4 cupsSmall boiled potatoes 2Chopped coriander leaves 1 tbspCrushed green chillies 1 tbspCumin powder 1/2 tbspMilk 3/4 cupGhee 2 tbsp

Salt to tasteGhee to deep fry

Peel and mash the potatoes to a smooth paste. Add the maida,coriander, green chillies, cumin, salt and ghee and mix thoroughly.Pour in the milk and knead the dough well. Set aside for 45 minutes.Roll into small puris and deep fry in hot oil. Makes 25.

Bhatura #1


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Sieve maida, baking powder and salt together. Mix ghee and sugarwith maida. Add curds. A little more lukewarm water may be addedif necessary. Knead well till the dough becomes soft. Cover it with awet cloth and set aside for four hours. Heat ghee in a frying pan.Make small balls and roll them, flatten and spread a little with yourpalms and fry in hot ghee. Do not allow them to get brown.

Bhatura #2

1 cup all purpose flour1 cup yogurt1/2 tsp. baking powder2 tsp. gheeGhee for frying

Make dough and knead well. Set aside in a warm place to rise for atleast two hours. When ready, make balls and shape into thick purisand deep-fry.

Dahi Puri

Whole wheat flour 2 cupsMaida 1 cupWhole peppercorns, coarsely crushed 1 tspCumin seeds, coarsely crushed 1 tspGhee 1 tbspA pinch of turmericSalt to tasteFresh yoghurt (dahi) to make doughGhee to deep fry

Blend the flours crushed s ices and turmeric owder. Rub in the


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Dough:Maida (plain flour) 400 gmFresh yoghurt 2 tbspsBaking powder 1 tspGhee 1 tbspFresh coriander paste 4 tbsps

Salt to taste

Stuffing:Boiled green peas 200 gmChillies, finely chopped 3-4Cumin seeds, crushed coarsely 1 tspGaram masala powder 1/4 tspLemon juice 1 tspMaida (flour) 1 tspButter 1 tspSalt to taste

Ghee for deep frying

Sieve the flour and baking powder together. Add the yoghurt, ghee,salt and some warm water to make a soft dough. Knead gently for afew minutes. Cover with a damp cloth and keep aside for an hour.Knead the dough again for a minute and then divide into 25 equalballs. To prepare the stuffing, mash the boiled peas. Melt the butterin a kadai. Add the crushed cumin seeds. Fry for a minute, addthe green chillies, mashed peas, garam masala, lemon juice and

salt. Fry for a minute over medium heat. Add the flour and fry overa high flame for a few minutes until the stuffing becomes dry. Rolleach ball of dough into a small round. Place a small spoon of thestuffing in the center. Gently lift the edges and close it around thestuffing. Dust a little maida on it and roll out again into thin rounds.Deep fry in hot ghee.

Indori Puri Palak Ki (Central India Puri)

2 cups plain flour2 tbsp. ghee


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Wash and boil spinach in very little water. Grind ginger into a paste.Blend spinach with its water and mix till smooth. Sieve flour withsalt. Make well in centre. Add all other ingredients in well exceptghee for frying. Knead into a slightly stiff but pliable dough. Coverand set aside for 30 minutes. Knead again till smooth. Divide intosmall portions. Roll into 4" diameter rounds. Heat ghee, then add

two puris at a time. Puff by pressing gently with back of flat slottedspoon. Flip and fry other side.

Kobbari (Coconut) Obbattu

Maida (Plain Flour), 1 cupChiroti Rava (Soji, Fine Semolina), 1 cupButter, 2 tablespoons

Kobbari (Copra, dried coconut), 1 cup (Powdered)Sugar, 1 cup (Powdered)Gasagasa (Khus khus, mildly roasted), 1 teaspoonCardamom, 6Saffron, a dozen strandsPachakarpooram (edible camphor), tiny piece

Dough: Mix the dough of maida and rava with a little turmeric andsalt, after rubbing in the butter, with water as needed. Let the

dough rest for 30 minutes or so.

Stuffing: Mix grated and powdered coconut with sugar powder, khaskhas, cardamom, saffron and pachakarpooram into a dry powderystuffing.

Make small balls of the dough and roll it with a rolling pin like achapati. Put a tablespoon of stuffing on the round, cover fully withanother round (or fold in half) and roll again, carefully, as you woulda stuffed parantha, so the stuffing doesn't not ooze out. Pan fry bothsides without adding any ghee. Kobbari Obbattu, a lovely Crisp

biscuit, is ready to be offered.


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Salt to tasteGhee 2 tbspGhee to deep fry

Place the flour, turmeric, cumin, coriander, asafoetida and salt in abowl. Rub in the ghee gently till the flour resembles breadcrumbs.Pour in a little water and make a stiff dough. Divide into small ballsand roll out. Make small cuts in dough with tines of a fork. Deep-fryin hot ghee to a crisp and golden colour. Drain excess oil. These canbe stored in an airtight container and served later as a snack.

Mathri

3 cups maida1 cup Wheat flour1 cup ghee3/4 tsp. Kalounji seeds3/4 tsp. AjwainSalt for taste

Mix atta, maida, salt, ajwain and kalunji together. Add ghee and mix

thoroughly. Knead the mix using water as needed to a hard dough.Make small sized balls and roll out small puris. Prick the puris with aknife or a fork. Heat ghee to medium high and then reduce theflame. Deep fry them till light brown and crisp.

North Indian Singhare ki Puri

1 Cup Of Singhara (water chestnut) flour (Kuttu)

1 Tbsp. Ghee2 Tsp. Ajwan Seeds1 4 Cu Coriander Leaves


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Mix all the ingredients thoroughly (except ghee for frying) in theSinghara flour. This flour is not like normal flour, so don't add toomuch water. After mixing all the ingredients together and kneadingwith water into a pliable dough, form round balls in your hand, oneby one, adding scant water as you knead each ball. Flatten ball intoa puri, and deep fry until dark brown.

Palak Puri

Wheat flour 1/2 poundFresh spinach (palak) 1 headGhee 2 tbspsGinger paste 1 tbspCumin seeds 1 tsp

Coriander powder 1/2 tspKashmiri red chilli powder 1 tspSalt to tasteOil to deep fry

Wash the spinach leaves thoroughly, discarding the stalks. Boil inwater until tender and drain well, squeezing out excess water. Sifttogether the flour, chilli, coriander powder and salt. Rub in the gheegently with fingertips. Mix in the boiled and mashed spinach, ginger

paste and cumin seeds. Pour in a little water and make a stiff dough.Knead the dough gently for a few minutes. Cover with a damp clothand set aside for 10 minutes. Knead the dough, divide into equalparts, shape each into a ball and roll into a round of even thickness.Heat the oil in a kadai and deep fry the puris one at a time and offerwhile hot.

Paneer Putli

Flour 1 cupSemolina 2 tablespoon


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Chopped coriander leaves 2 tablespoon

Knead together flour, semolina, salt and ghee with warm water to

make a stiff dough. Keep covered for 30 minutes. Divide the doughinto 20 balls. Heat 2 tablespoons of ghee in a kadai and add cuminseeds. When they start crackling, add paneer and saute till halfcooked. Add a little water as needed. Add chopped ginger, greenchillies, red chilli powder, coriander and cumin powder, salt and mixwell. Cover and cook on low heat for 15 mins. Add the yogurt andcook till the mixture is quite dry. Sprinkle garam masala powder andcoriander leaves and mix well. Cool and divide into 20 portions. Rollthe dough balls into small puris. Place a portion of the paneerstuffing in the centre. Apply a little water on the edges and seal bypressing together gently. Deep fry in medium hot oil till goldenbrown.

Peas Poori

Green Peas 2 cupsWheat Flour 4 CupsGreen Chillies 4Salt to tasteGhee for frying

Boil and mash the green peas and green chillies in a blender to afine paste. Add the paste to the wheat flour and knead it. Roll andshape it into pooris and deep fry in ghee.

Spicy Puri

1 Cup Of regular Flour1 Tbs . Ghee


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Mix all ingredients, except ghee for deep frying. Add water little bylittle and make a soft dough. Cover and let rest for 15 minutes.Break into small portions and shape into puris. Heat ghee in a fryingpan & fry one by one till lightly brown.


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RajmaRasamSambar

Soup

DALS - M to Z

Madhur Jaffrey's Chana Dal

1 1/2 cups chana dal or yellow split peas, picked over, washed anddrained1/2 teaspoon ground turmeric2 thin slices of unpeeled ginger1/4 to 1 teaspoon salt1/4 teaspoon garam masala3 tablespoons ghee1/2 teaspoon cumin seeds1/4 to 1/2 teaspoon red chili powder1 teaspoon asofoetida

Put the dal in a heavy pot along with 5 cups water. Bring to a boiland remove any surface scum. Add the turmeric and ginger. Cover,leaving the lid just very slightly ajar, turn heat to low, and simmergently for one and a half hours or until the dal is tender. Stir every 5minutes or so during the last half hour of cooking to prevent

sticking. Remove the ginger slices. Add the salt and garam masalato the dal. Stir to mix. Heat the ghee in a small frying pan over


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1 c Urad or Mah dal1" piece GingerWaterto taste Salt2-3 Tblsp Ghee (Can be replaced by butter)to taste Green chili (optional)

to taste Garam Masala1-1/2 tsp Asofoetida1/4 t Turmeric

Clean, wash and add the dal to boiling water. Add turmeric, salt, halfof the finely chopped ginger, and cook on medium heat for 2-3hours or pressure cook at 15psi for 1/2 hour. Uncover, cook furtherin same pan on low heat for 1/2 hour, stir and mash every now andthen until a creamy consistency is achieved. Heat the ghee, add

remaining ginger, stir, asofoetida and chili, and fry lightly. Addcumin or coriander (optional). Pour over dal just before serving.

Mango Dal

1 cup aahar or toovar dalHalf tsp turmeric11/2 tsp salt or to taste

1 unripe mango1 teaspoon asofoetida1/2 tsp mustard seeds1 dry red chillyA few curry leaves1 tbps ghee

Wash and soak the dal for 1 hour. Add 11/2 tsp salt and turmeric.Keep on medium fire to boil till the dal is half cooked. Peel the

mango cut into big pieces. Add to the half cooked dal. Cook till dal istender and the mango pieces are cooked to a pulp. Set aside. Heatthe ghee in a frying pan and fry the mustard seeds till they splutter.


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1/2 tsp cumin seeds1/2 tsp turmeric1 tbsp. salt1 green chilliasofoetida to taste

Wash and boil daal in 2-1/2 cup of water. Mash the daal whencompletely done. Heat 3 tbsp. of oil. Roast cumin seeds until red.Pour the mashed daal into the wok and add turmeric powder,asofoetida, salt, and green chilli. Let daal simmer for at least 10 to15 minutes. The more you simmer, better it tastes.

Masur Daal

Masur Daal 1 cupginger 1 in.turmeric pinchcumin seeds 1 tsp.asofoetida 3 1/2 cupbutter 2 tbsp.

Wash well the daal and drain it. Boil 3 1/2 cups water and add thedaal, salt, pepper, turmeric, and finely chopped ginger.. Cover thepot and simmer for 20 minutes. When done, heat the ghee and addthe cumin. Fry till golden brown and add paprika and finely choppedtomatoes, if you like, for added color. Pour over the daal and serve.

Mixed Dal

Moong dal : 1 cupCauliflower:1 cup, cut into small floretsS inach : 1 bunch finel cho ed


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In a pan roast the Moong dal, constantly stirring it till dal turns alovely golden. Watch carefully, as dal tends to burn very quickly.Wash the dal and boil it till its soft but not overcooked. In a deeppan add enough ghee to separately deep fry the potatoes andcauliflower. Fry till well cooked but not too soft. Remove and setaside. Remove all the debris if any from the oil and add bay leaveswith cumin seed. Toss in chili pieces and ginger paste. Fry for aminute or so. Add the fried vegetables, spinach and the dal. Addsugar and salt. Bring the dal to a boil. Add in Garam masala andghee.

Mixed Dhal

1/4 cup spli green gram1/4 cup split yellow gram1/2 cup split red gram1 tomato finely chopped2 green chillies finely chopped2tbsp ghee1/2" piece ginger finely chopped1tbsp lemon juice1/2 tsp turmeric powder1/2 tsp chilli powder

1/2 tsp coriander powder1/2 tsp cummin powder1/2 tsp garam masala powder tsp asofoetida1/2 tsp mustardsalt to taste

Wash, drain and pressure cook the dhals till soft. Heat ghee in apan. When it is hot splutter the mustard seeds. Add green chilliesand fry for a minute. Add the chopped tomatoes, turmeric powder,chilli powder, asofoetida, coriander powder and garam masala. Fryfor a minute or two and stir this mixture into the dhal. Add lemon


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Ghee 1 cupChopped green chilli 1Chopped fresh ginger 1 tspCumin seeds 1 tspAsofoetida 1 tspsSalt 2 tsps

Chilli powder 1/2 tspTurmeric powder 1/4 tspLime 1/2

Pressure-cook the dal with two cups of water for five minutes. In afood processor, grind the dal to a smooth paste. Heat oil in a panand add the cumin. When it splutters, add the green chilli andginger, and saut till lightly crisped. Add the tomatoes, spinach,chilli and turmeric powders and fry till the spinach wilts a bit and the

tomatoes are well cooled. Mix in the dal, two cups of water and saltand simmer till the gravy is thick. Squeeze lime juice on it and servehot.

Mung Dahl

1 1/2 c Mung dahl, split2 sl Fresh ginger, peeled

1 tb Cilantro1 tb Tumeric1/2 ts Cayenne, optional1 1/2 ts Salt1 1/2 tb Lemon juice3 tb Ghee1 tsp Asafetida1 t Whole cumin seedsLemon wedges

Clean and wash dahl. Place in a heavy pot. Add 5 cups water andbring to a boil. Reduce heat and remove froth. Add ginger, cilantro,


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Drumstick leaves 3 cupsGrated coconut 1/2 cupChilli powderSalt to tasteGreen gram dal 1/2 cupCumin seed 1/2 tsp

Turmeric powder 1/4 tspCoconut oil 2 tbspAsofoetida, 1 tspRed chillies 4 cut into twoMustard tbspCurry leaves 2 sprigs

Wash the drumstick leaves and dal. Cook with the chilli and turmericwith sufficient amount of water. Grind the coconut with cumin to a

coarse paste. Add this to the cooked dal. Add the salt and mix well.Heat the oil. Add the mustard. When it crackles, add the red chillies,asofoetida and curry leaves. Fry for a minutes or two then add tothe cooked dal. Add water as needed for a medium thickconsistency.

Musur Dal #1

Musur dal: 200 gmsSalt to tasteTurmeric powder:1/2 tspGreen Chili: 4Whole Red Chili:2Panchforan:1/2 tspAsofoetida: 1 tspGhee

Wash the musur dal and boil with salt, turmeric powder and greenchili for 15 min. Remove from heat and liquify in a blender. Heat theoil in a pan. Add Whole Red chili and panchforon. Fry for a minute.


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Salt to tasteCayenne powder, teaspoonSugar, teaspoonGheeLemon Juice, 1 tablespoonAsofoetida, teaspoon

Corriander leaves, a handfulGreen chilis, 3 minced

Boil the musur daal throughly. After it is boiled (not before), addrequired amount of salt and chili powder. One need not add anyturmeric into it. Keep it aside till needed. It should neither be thick(like a tarka) nor should it be extremely thin but somewhere inbetween in consistency. When ready to serve, warm it again. Addmustatd oil, lemon juice, corriander leaves, chooped chilies into it.

Narkel-Cholar Dal

Yellow split grams: 1 cupBay leaf: 2 or 3Cloves: 2Green cardamom: 2Cinnamon: 1 inch

Cumin seeds: 1/2tsp.Ghee: 2tbsp.Green chilli: 2Turmeric powder: 1/2tsp.Chopped & fried coconut: 2tbsp.Sugar: 1 tsp.Salt to taste

Boil chana dal with turmeric powder and garam masala till dal is

soft. Heat ghee in a pan, add bay leaf, cumin seeds and greenchilies. Add boiled dal and water. Add salt, sugar, and ghee and boilfor 2 minutes. Garnish with coconut.


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1/4 cup masoor dalsalt to taste1/2 tsp red chili powder2 green chillies, chopped1 small piece ginger grated1 tsp cumin seeds

1 tsp asofoetidfacoriander leaves, (finely chopped)

Wash and mix dals well. Soak for 15 minutes. Pressure cook till soft.Mash dal and keep aside when it is hot. Heat ghee in a deep pan.Add Cumin seeds, allow to splutter. Add ginger and green chillies.Fry till soft, then add dals, red chilli powder and salt and mix well.Bring it to boil. Allow it to cook for 5 more minutes on a low heat.Garnish with chopped coriander.

Palak With Masoor Dal

1 Cup Masoor dal1 Bunch Palak (spinach), finely chopped2 Red chillis, halveda pinch Turmeric1 tsp Dhania (coriander) powder

1 tsp Ginger, minced1 tsp Asofoetida2 tsp GheeSalt to tasteCoriander - few leaves

Wash spinach thoroughly, chop and wash massor dal, and put bothin the pressure cooker cook for 20 mins.(up to 3 whistles.) Heatghee in a pan. Add ginger, dhania powder, red chilly powder,

turmeric and salt. Stir till ginger is lightly crisped and oil leaves theside of the pan. Add cooked masoor dal and palak. Add 1/2 tsp ofghee. and cook 5 more minutes.


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1 tsp ground cumin1/2 tsp ground cardamom2 fresh Bartlett pears, pared, cored and cut into chunks1/4 tsp salt1/8 tsp pepper1 Tbsp lemon juice

Put lentils into saucepan. Cover with water or other broth by 1/2inch; bring to boil. Cover and cook 5 minutes. Stir in spinach andcontinue to cook until lentils are very tender, about 25-30 minutes.Add more water if necessary. Meanwhile, saute the cumin,cardamom, and spinach mixture. Cook, stirring until well blended.Mix in pears, salt, pepper and lemon juice. Heat until much of theliquid is absorbed but lentils are not dry, stirring constantly andkeeping heat low to avoid sticking. Cool. Offer cold or at room

temperature.

Phulkopi Diye Moong Dal

Moong dal 1 cupCauliflower 1/2 cup cut into quite small floretsPotatoes 1/2 cup cut same size as cauliflowerRaisins 1 Tablespoon (soaked in some water)

Water 4 cupsSugar 1 small teaspoonSalt As desiredBay leaves 1 or 2Ginger paste 1 teaspoonOil 1/2 cupCumin seeds 1/2 teaspoonGhee 1 teaspoonGaram Masala 1 teaspoonGreen chillies a few chopped

In a wok roast the Mung dal , constantly stirring it from time to time


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Punjab Dal Fry

1 cup massor dal

1/4 cup moong dal2 green chillies, slit1 tsp grated ginger1/4 tsp turmeric powdersalt to taste3 tbsp chopped coriander1 tbsp butter1/2 tsp mustard seeds1/2 tsp nigella seeds (kalonji)1 red chilli1 tomato, chopped

2 tbsp ghee

Wash the dals together. Combine the dals, chillies, ginger, turmeric,salt and 3 cups of water and pressure cook till the dals are tender.Remove the chillies and discard. Whisk the dal till it is smooth. Keepaside. For the tempering :- Heat the ghee in a pan and add themustard seeds, nigella seeds and red chilli. When the mustard seedscrackle, add the tomato and saute for another 3 to 4 minutes.Proceed :- Add the dals to the tempering, mix well and bring to aboil. Serve hot, garnished with the coriander and butter.

Punjabi Dal

2 cups masoor dal1 1/2 teaspoons garam masala1 1/2 teaspoons turmeric1 teaspoon salt1/3 cup oil

1 (1-inch piece) ginger root, chopped2 jalapeno chiles, chopped


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more water to keep dal loose, like texture of thick cream. When dalis soft, turn off heat. Heat oil in wok. Add ginger and chiles. Fry for afew minutes then add remaining 1 teaspoon each garam masala,asofoetida and turmeric. Do not allow spices to burn. Keep stirringuntil mixture starts to stick. Add tomatoes and cilantro. Cook untiltomato softens. Pour in pot of dal and simmer to blend flavors.

Punjabi Masoor Daal

1 cup whole Brown Lentils (Sabut Masoor) Tsp salt3 Tbsp gheeA Pinch asafoetida2 Cloves

2 Cardamom1 Cinnamon1 Tsp- Grated Ginger1 Green Chilli1 Tsp Cumin Seeds cup- Sliced TomatoSalt To Taste Tsp Red Chilli Powder Tsp Turmeric Powder Tsp Coriander Powder Tsp Lemon Juice4 Tbsp Chopped Coriander Leaves

Wash the Lentils and soak in Water for 1 Hour. Pressure Cook theLentils by adding water, salt and turmeric. Pressure cook for 2Whistles. Heat ghee in a kadhai and to it add cumin seeds,asafoetida, bay keaf, cloves and cardamom. Add ginger and greenchilli to it and saut well. Next add Tomatoes and saut well. Add allthe remaining spices and mix well. Add Pressure Cooked Daal to itand mix well. Add water if needed and let the Daal simmer well andlet it get cooked. Add Coriander Leaves and add Lemon Juice.


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3/4 tsp cumin1/2 tsp mustard seedasofoetida to taste1 1/2 tsp salt3/4 tsp tamarind paste1/2 lemon

ground red chili pepper

Combine cup water and dal in a small bowl and cook in pressurecooker for 10 minutes after steam arises. Set cooked dal aside andfry dry spices in oil. Add tamarind paste, blend, then add dal and 3cups water, stirring until dal dissolves. Add salt and mix. Addvegetables, heat to boiling and cook until vegetables are soft. Addlemon, salt and red pepper to taste.

Rajasthan Panchmela Ki Dal

1-2 ounces- Toor Dal1-2 ounces- Chana Dal1-2 ounces- Urad Dal1-2 ounces- Muth Dal2-3 ounces- Moong Dal with skin2 tsp Salt

1 tsp Red Chilli Powder1 tsp Turmeric Powder3 tbsp Oil2 Bay LeavesA pinch Asafoetida2 Cloves2 Cardamom1 inch piece Cinnamon1/2 tsp Mustard Seeds1/2 tsp Cumin Seeds1 tsp Chopped Green Chillies1 tsp Chopped Ginger v 1 cup Sliced Tomatoes

1 tsp Amchur Powder1 tsp Coriander Powder


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get the desired consistency. Add Mango Powder and CorianderPowder and mix well. Add Coriander Leaves and mix. Serve hotgarnished with Chopped Coriander Leaves

Rajasthani Dal Bati

2 cups rajma beans3/4 cup whole black gram (urad)2 tomatoes, chopped finely2 tsps garam masala powder2 tsps chilli powder1 tsp turmeric powder1 tbsp ginger paste2 green chillies, slit lengthwise

2 tbsps cream4 tbsps ghee1 cup coriander leaves, chopped finelySalt to taste

For dumplings:5 cups whole wheat flour, sieved1 cup ghee, melted2 tbsps curdSalt to taste

Soak the rajma and urad in water overnight with a pinch of sodabicarb. Pressure cook rajma and black gram till soft. Heat 4 tbspsoil. Add ginger paste and tomatoes. Fry. Add all the masalas, beansand salt. Simmer till well blended. The gravy should be thick. Pour incream and ghee. Knead a soft dough for dumplings with flour, ghee,curd, salt and just enough water. Roll into lemon-sized balls. Coverand keep for one hour. Roast in batches on hot coals or on a griddlein hot oven or well under broiler till puffed and golden outside andspongy inside. Keep hot. Garnish the dal with coriander leaves andslit green chillies. Dip hot dumplings in the dal while eating.


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1 tsp cumin seeds1 tbsp oil

Wash and peel the ribbed guard and cut into small cubes. Roast dalin a pan and mix it with the vegetable and add just enough waterand cook in a pressure cooker. Heat oil in a pan and fry split blackgram till golden yellow. Then add chilies, asofoetida and cuminseeds, then add cooked dal, and salt and turmeric powder. Mix welland turn off the flame after 5 minutes.

Simple Daal

1 cup orange lentils (masur or moong daal)1 1/2 Tsp oil2 Tsp tomato paste1/4 tsp turmeric powder2 tsp asofoetida1/4 chilli powder2 tsp saltv a small amount of butter

Wash lentil thoroughly and soak in 4 cups of water and in a large

saucepan for atleast 15 minutes. Place the large saucepan on thestove and bring the lentil to a boil. Lower heat to medium and cookcovered for 20-25 minutes. Add tomato paste, turmeric, asofoetida,chilli powder and salt, bring lentil to a boil. Add a blob of butter toenhance the flavor and remove from stove. Serve "daal" warm overrice.

Sona Moong Dal

Sona Moong Dal, pound1 tables oon Mustard Oil


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Broil the moong dal over low fire in a kadhai till it browns, removeand wash Add water, turmeric and salt and boil till the dal is cookedand soft but not mashed. Add slit green chilli and sugar, stir. Heatthe mustard oil, smoke and cool, temper red chilli whole and cumin

seeds, add green peas and cook till the peas are done. Finis

Hare Krishna Recipes1

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