COOKING TAOSHOBUDDHA WAY - Cooking Class Edition

Cooking Taoshobuddha Way - Cooking Class Edition

Cooking Taoshobuddha Way

Cooking Class Edition 1 | Page


Cooking Taoshobuddha Way Edition

–

Cooking Class

– tasty Publicyet People whoThis carepublication for healthy © and John nutritious food. is therefore made free for download alone.

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Food is consciousness. Food nourishes your consciousness. Food helps you to grow physically, mentally, and spiritually. Food creates your body, thoughts, emotions, and understanding. A balanced food brings inner harmony. And when you are harmonized within there is beauty and then this inner beauty manifests through your life in myriad ways as thoughts, understanding, intelligence, and love. When you are unconscious in your choice of food that you consume you are going to attract many diseases. It is your choice to select right food to maintain a healthy life style. How long can you go on neglecting it?

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I

–

Cooking Taoshobuddha way Cooking lovingly, Cooking meditatively!

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TAOSHOBUDDA

The word Taoshobuddha comes from three words, ‘tao,’ ‘sho,’ and ‘Buddha’. The word Tao was coined by the Chinese master, Lau Tzu. It means that is and be put words. It is which unknown and cannot unknowable. It into 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!

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Deep Frozen Foods And

Taoshobuddhafoodnetwork.blog spot.com - Webstatsdomain.com www.webstatsdomain.com/.../ taoshobuddhafoodnetwork.blogs

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Contents Right way of eating Preface Samosa Paneer Potato Patties Cauliflower Fritters Cabbage Fritters Spinach Pakoras Vege Bread Rolls Paneer Spring Rolls

10 14 24 31 34 37 40 43 47

Rice Upma BasicRava Korma Recipe Gravies Dahi Vada Dal Makhani Dal Taduka Sambhar Chana Dal with Doodhi Cauliflower and Broccoli Pulao Biryani Vegetable Biryani Whole Wheat puris Fried Stuffed Puris

51 54 59 68 75 80 84 91 105 110 121 125 132

Chapatis Paranthas

140 145

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E

ating is very important act. You are giving food to your body. It should be done in a state of tremendous blissfulness. It should be a loving and prayerful act. The more happily and joyously and the more relaxed and without worry a person can takes his meal, the more his food starts becoming the right food. A violent diet does not only mean that a man eats non-vegetarian food. A diet is also a violent diet when a man eats full of anger, hate, and jealousy. All these things are violent. While eating in anger, in suffering, in worry, man is also eating violently. You do not realize at all that just as you are violent when eating the flesh something else, sototoo whenand your own flesh of burns up inside due anger worry, 10 | Page


violence is present there too. Then the food which you are eating cannot be non-violent. The other part of right food is that you should eat in a very peaceful, a very joyful state. Such a state is the state of meditation. If you are not in such a state, then it is better to wait until you are peaceful and not to eat for a while. When the mind is absolutely ready, only then you should take your meals. For how long will the mind not be ready? If you are aware enough to wait then at the most it can remain hungry for only one day — but you have never bothered to listen to it. We have made eating food a completely mechanical process. One has to put food into the body and then leave the dining table. It is no longer a psychological process; that is dangerous. At the body level, the right food should be healthy, non-stimulating and non-violent. At the psychological level the mind should be in a blissful state, graceful and joyous. And at the level of the soul there should be a feeling of gratefulness, or thankfulness. These three things make food the right food.

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We are eating food, we are drinking water, we are breathing — we should have a sense of gratefulness about all this. Towards the whole life, towards the whole world, towards the whole universe, towards the whole nature, towards the divine, there should be a feeling of gratefulness that “I have received one more day to live. Once

more I have received food to eat. For one more day I am seeing the sun, seeing the flowers blossoming. I am again alive today.”

This feeling, this feeling of gratitude, should be there in all aspects of life — and very particularly with meals. Only then can one’s diet become the right diet – the divine Food. Eating anything will not make much difference. You can be a vegetarian and cruel to the extreme, and violent. And on the contrary you can be a non-vegetarian and kind and loving. Food does not make much difference. Instead it is your approach that makes the difference. There are many communities who have lived totally with vegetarian food; many Brahmins have lived totally with vegetarian food. They are 12 | Page


neither non-violent nor they are spiritual in any way. Rather, on the contrary, a very important thing has to be remembered: if you are violent and your food is vegetarian, then your violence will have to find some other way of expression. It is natural, because eating non-vegetarian food gives release to your violence and ultimately you become non-violent. It is catharsis. Such are the ways of Taoshobuddha!

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Preface

Cooking 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.

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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 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 15 | Page


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 16 | Page


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 Trinidad. There are scores of books sold worldwide through leading book-stores like Barnes and Noble; Waterstone of UK; Indigo of Canada; Amazon; Niles in Australia and New Zealand. In addition there are over 300 long and short documents that are available FREE from Scribd.com and Docstoc.Com. 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 17 | Page


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. 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 unfulfillment 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. 18 | Page


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 interested 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. It does not matter how the food is cooked. What matters is the inner state of the person who is cooking 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, and 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 19 | Page


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 transform negativities at personal and cosmic levels. These incorporate breathing at body level, introspection mental level and compassion at the level of theatbeing. 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. 20 | Page


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 a begins new trend wherein energy that wasoflost surfacing. Still the the cry is from far. 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.

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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. Once again the need is felt for Non-vegetarian and Recipes without Onion and Garlic. To fulfil these needs these recipes are being created in this publication. 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 is 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, Jowar 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 22 | Page


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. I have taken upon myself to make these products available in the country. From time to time we face problems because of the conditioned human mind that comprise the consumers and the supermarket owners as well. In the preparation of this volume comments and help came from professionals in the field of cooking and medicine. Thanks to all those lovely ones worldwide who have enriched my being in many a myriad ways. The choice of herbs and spices, their blends all provide an excellent recipe for you to use. Bonne Appetite! Love!!! Love!

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Samosa is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, Southwest Asia, the Horn of Africa, North Africa and South Africa.

A

It generally consists of a fried or baked triangular, semi-lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, peas, coriander, Paneer, mushroom, Spinach and lentils, The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular. Generally people find it difficult to make the triangular shape. As a result I along with my 24 | Page


sister

Poonam

Maharaj

from

Florida

have

created a variation in the methodology. Instead of making triangular shape these are made rectangular shape and I have called these as Samosa Patties or Rolls. She has found these very easy for the novice. This variation is given as corollary.

Traditionally Samosas are served with a sweet and sour chutney and fresh mint and coriander chutney. You can also serve with tomato 25 | Page


ketchup as well. Off course the choice is always your and also what is available at hand.

Ingredients: For shell: 2010 1. All-purpose flour (Maida) 2. Whole wheat flour 3. Oil coconut 4. Ajwain (optional) 5. Baking Soda (optional) 6. Salt to taste

½ cup ¾ cup 4 tbs ¼ tsp 1/8 tsp

7. Water to knead dough

For filling: 1. Potatoes peeled & diced 2. Green peas 3. Green chilies (finely chopped) 4. Ginger (crushed or finely chopped) 5. Cumin seed whole 6. Ground coriander seeds 7. Coriander leaves finely chopped 8. Salt to taste 9. Red chili powder to taste 10. Paneer diced very fine 11. Dry mango powder 12. Few chopped cashews 26 | Page

2 cups ½ cup 1–2 ½ tsp 1tbs 2 tbs 1tbsp

2 tbs ½ tsp 1 tbs


13. Samosa Masala

3 tsp

Note: You can use chaat masala, or tamarind pulp (the only problem is that tamarind pulp will turn the mixture dark). Now Samosa Masala is available in the market.

Methodology: Shell: 1. Mix all the ingredients salt, oil, ajwain, baking soda) well except water. 2. Add the oil and rub into flour until it looks like breadcrumbs. The mixture should make a ball without crumbling. 3. Add a little water at a time. 4. Pat and knead well for several times into soft pliable dough. 5. Cover it with damp cloth and leave to rest for 15 minutes.

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For filling: 1. Heat oil in a frying pan and add cumin seeds. Leave for a few seconds until they start to pop, then add chopped ginger, and chilies. Sauté the mix for a few minutes. 2. Add diced potatoes and Paneer. Mix well and cook for a few minutes. 3. Add all dry masalas, salt, chili powder, mango powder and mix well. I prefer to use Pav Bhaji Masala or Samosa Masala as this is quite complete one and especially made for the purpose. 4. Add green peas, cashews and mix well. 5. Add coriander leaves and keep aside to cool until you are ready for filling.

Methodology: 1. Divide the dough into 16 equal portions 2. Roll one portion at a time into a 5’’ – 6’’ diameter circle. You can roll big and then using a template cut to even sizes. 28 | Page


3. Divide it into two equal parts by cutting into two semi – circles. 4. Take one semi-circle and fold it like a cone using water to the straight edge. And then fold to form a cone. This requires a little experience. It is very easy to learn. 5. Place a spoon of filling in the cone and seal the third side using a drop of water. Make all the Samosas before starting to fry. 6. Heat oil in a Kadhai a shallow wok like pot and deep fry till golden brown (fry on a medium flame). 7. Serve samosas hot with chutney of your choice – green coriander, mint or mixed chutney, tamarind chutney.

Samosa Roll Methodology: 1. Take the filling in a mixing bowl and mash to a fine smooth paste. Make 29 | Page


sure

no

lumps

remain.

A

smooth

mixture will be easy to spread. 2. Roll the skin to as big as you can. The thickness of the skin need be 1/8 of an inch. 3. Paste the filling paste and spread evenly on the surface of the samosa skin. 4. Now start rolling the skin as tightly as possible. With the filling being the paste the skin rolls better. When rolled completely flatten evenly with flat wooden spatula to 1-1.5” inch width and 0.5-0.75” inch thickness. 5. Now cut into 2-2.5” long pieces and set aside until all are done. 6. Now deep fry as usual on medium flame until golden brown. The crust has many layers and gives a very nice texture. Serve as usual with the chutney of your choice for any occasion or as afternoon tea.

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P

aneer-Potato Patties are a great option if you are looking to rustle up a quick and healthy snack. The Paneer (Indian cheese) is full of calcium and the potatoes and carrots provide potassium and vitamin A. Mildly spiced, these patties make a wonderful breakfast, patties for sandwich and after-school vegetarian snack and also suitable for parties and get together. This also serves excellent finger food for any occasion as it can be served with a tooth pick on a napkin.

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Ingredients: 1. Paneer grated 1 cup 2. Potatoes boiled and mashed 1 cup 3. Carrots, grated ½ cup 4. Ginger grated ¼ inch piece 5. Chilies, finely chopped 1-2 green 6. All-purpose flour (maida) 2¼ tbsp 7. Rava - cream of wheat) 2 tsp 8. Coriander leaves, finely chopped 2 tbsp 9. Salt to taste 10. Coconut oil for deep-frying

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Methodology: 1. In

a medium bowl, combine ingredients. Mix well

all the

2. Divide the mixture into 8 portions, and make round patties with each portion, pressing tightly, so they do not fall apart in the oil when frying. 3. Heat the oil in a frying pan, and drop each Pattie gently into the oil and fry until golden. 4. Drain on a paper-towel and place on a wire rack immediately to cool for a few seconds. 5. Serve the Paneer-potato patties plain or with plain yogurt, or the chutney of your choice and a cup of hot tea or coffee.

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C

auliflower fritters or phoolgobhi bhajia is a tasty snack that can be made quickly. These vegetarian fritters are a great way to include some veggies in your snack. These fritters are a great after-school snack for kids. Served with ketchup, or mint or coriander or tamarind chutney these would be a big hit with kids. These fritters are quite healthy, despite being deep-fried, because they are made with besan and moong daal flour which is rich in protein and fiber.

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Ingredients: 1. Cauliflower florets, 20 medium sized 2. Coconut oil for deep-frying For Batter:

1. 2. 3. 4. 5.

Besan Moong daal flower Baking soda Turmeric powder Red chilli powder

¼ cup ¼ cup a large pinch ½ tsp 1 tsp

6. Ajwain seeds 7. Cumin seeds 8. Coriander leaves finely chopped 35 | Page

½ tsp ½ tsp 2 tbsp


9. Methi leaves, fresh or dried

2 tbsp

10. Salt to taste

Methodology: 1. In a large bowl, mix all the batter ingredients into a thick batter with as much water as needed. 2. Heat oil in a deep frying pan. When the oil starts to smoke, dip each cauliflower floret into the batter, making sure it is completely coated, and gently slide into the hot oil. Repeat until you have about 56 fritters in the oil. Fry on medium-high heat until golden brown and crisp. 3. Repeat with the remaining adjusting the heat as needed.

florets,

4. Drain the cauliflower fritters on a paper towel. 5. Sprinkle pinch of chat masala and serve the cauliflower fritters hot with some mint-cilantro dip or chutney of your choice along with a cup of hot tea or coffee.

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C

abbage Fritters have a delightful crunchy and make a great addition to any appetizer

platter. seems like an unlikely ingredientCabbage for fritters, but actually works quite well in this recipe. Serve with other appetizers, as these are best when consumed in small doses. If you do not much care for cabbage but would like to include it in your healthy diet, this is a great way to do it. Cabbage is rich in calcium and potassium and is great for preventing boneloss and controlling high blood pressure.

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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Cabbage, chopped roughly medium 3cups Moon Daal Flour 1 cup Besan (chickpea flour) 1½ cups Cumins seeds, crushed ¼ tsp Red chilli powder 1-1½ tsp Turmeric powder, a pinch Chaat Masala 1-2 tsp Salt to taste Coconut oil for deep frying

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Methodology: 1. In a mixing bowl, combine the besan, moong daal flour, salt, chili, turmeric, chaat masala, ajawain seeds, and cumin. 2. Add the chopped cabbage, and mix well. Divide into 2 portions. Mix one portion with enough water to hold the ingredients together. 3. Take tablespoonsful of the mixture and drop gently into the medium hot oil, and fry the cabbage fritters until golden brown. Repeat with the remaining fritter batter. 4. Sprinkle chaat masala and serve the cabbage fritters immediately, with hot tea or coffee.

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S

pinach Pakora makes a healthy snack and appetizer. These crunchy bites are a great way to make kids and adults get their greens vitamins. These are suitable as snacks and finger foods for any occasion. Despite being fried, these Pakoras are healthy not only because of the spinach but also because of the besan and moong daal flour flour which is rich in protein and fiber. These are suitable for all occasions as finger foods and as appetizers as well as for snacks.

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Ingredients: 1. Besan 2. Moong daal flour 3. Spinach washed and chopped 4. Green chilies finely chopped 5. Red chili powder 6. Turmeric powder 7. Salt to taste 8. Chaat masala 9. Coconut oil for deep-frying 10. Ajwain seeds

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1 cup 1 cup 3 cups 5-6 1tsp ¼ tsp 2 tsp 1 tsp


Methodology: 1. In a bowl, mix the besan and moong daal flour, chopped spinach, turmeric, chili powder, ajwain seeds, chilies, salt and 4 to 5 teaspoons of hot oil. 2. Mix all the ingredients dry first and then with a little bit of water, just enough to bind the ingredients. 3. Heat oil in a shallow skillet on high heat. Take spoonsful of this mixture and drop into the oil. Repeat until you have enough fritters for the oil. 4. Reduce the heat to medium and fry until golden brown. 5. Serve the spinach Pakora sprinkled with chaat masala with chutney of your choice with hot with a cup of hot tea or coffee.

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S

erve these delightful veggie bread rolls for your Super Bowl party as finger foods and for any occasion. Crunchy and filling, these vegetarian or vegan rolls are also nutritious as they have a multi-vegetable filling. Get your five servings of vegetables all in a couple rolls. These are nutritious as I have included Paneer cubes as well

Ingredients: Firm Whole wheat bread slices Coconut oil for deep-frying

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10


For Filling: 1. Mixed vegetables beans, carrots, potatoes, peas diced small 2 cups 2. Paneer finely diced ½ cup 3. Ginger paste (or finely chopped) 1 tsp 4. Green chilies, finely chopped 2 5. Coriander seeds crushed 2 tbs 6. Garam masala powder 1 tsp 7. Turmeric powder ¼ tsp 8. Red chili powder to taste 1-2 tsp 9. Chaat masala 10. Coriander leaves finely chopped 11. Salt to taste 44 | Page

1-2 tsp ¼ cup


12. Coconut oil

3 tsp

Methodology: 1. Lightly steam all vegetables 2. Heat oil in a skillet. Add ginger and finely cut chilies. Add the garam masala, turmeric powder, red chili powder, and crushed coriander seeds and sauté for a few seconds. 3. Add the cooked vegetables and Paneer and sauté until any excess water, evaporates. 4. Add chaat masala and cilantro stir and remove in a bowl and let cool. 5. To make the rolls, remove the crust from the bread slices. Keep a bowl of water handy. Take a slice and immerse in water and remove immediately. Place the slice between your palms and squeeze out the water gently, keeping the shape of the slice intact. 6. Place 1-1½ tsp of the veggie filling on the slice and roll gently, and seal all the edges. Repeat with all the slices and 45 | Page


refrigerate for at least 2 hours. This is important. 7. Heat the oil for frying. Deep-fry the veggie bread rolls on medium heat until golden brown. Drain on a paper towel for a few seconds and place on a wire rack to cool a bit. 8. Sprinkle chaat masala and serve the veggie bread rolls warm with chutney of your choice or plain.

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T

hese crunchy Paneer Spring Rolls are a vegetarian - vegan snack sure to please kids and adults. These are suitable for all occasions from snack to finger foods to add splendor to such occasions. Though they take a while to make, they are well worth it. Filled with Paneer and vegetables of your choice, these rolls make a healthy snack, despite being deep-fried.

Ingredients: 1. 2. 3. 4. 5.

Wheat flour Corn flour Salt to taste Red chili powder Coconut oil for deep-frying

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1 cup 1 cup a pinch


For Filling

1. 2. 3. 4. 5. 6. 7. 8.

Paneer grated Cabbage, shredded Carrot, grated Bell-pepper ½ inch thin strips Peas, fresh or frozen Coriander leaves finely chopped Chili powder Salt to taste

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¼ cup ¼ cup ¼ cup ¼ cup 1 tbsp 1 tbsp 1 tsp


Methodology: 1. In a mixing bowl, mix the flours along with a little salt and red chili powder with enough water into smooth dough. Brush with a little oil and cover and set aside. 2. Heat the oil in a skillet. If using fresh peas, sauté the peas until almost tender. 3. Add the cabbage, carrot, and bell-pepper, along with salt and chili powder and stirfry for a minute. 4. Add the Paneer and stir for a couple of seconds. Remove in a plate and let cool to room temperature. Stir in the lime juice and cilantro. 5. Divide the dough into 1-inch diameter balls. Take a dough ball and roll on a floured surface into a very thin roti tortilla (the thinner, the better, so when fried they become crunchy.) 6. Cut the edges out to make a large rectangle (about 5-6cut inches inches wide), and the long roti and into 42 squares. 49 | Page


7. Place 2 tsp of the vegetable and Paneer filling on a square roti and roll it. Seal the edges and repeat with the remaining square. 8. Deep-fry the Paneer spring rolls until lightly golden and place on a wire rack or phulka grill to cool. 9. Repeat with the remaining spring rolls until all are done 10. Serve rolls sprinkled with chaat masala warm with tea or coffee.

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R

ice Rava Upma is a simple dish that's delicious and can be served as breakfast or snack. Made with rice rava or cream of rice, this is an easy vegetarian/vegan recipe and very filling. If the upma sticks to the bottom, let it brown and then scrape it off. These crunchy bits are the best part!

Ingredients: 1. Upma rava 2. Cumin seeds (Jeera) 3. Red chilies small pieces 4. Moong dal 5. Curry leaves 6. Coconut oil 7. Salt to taste 8. Carrot diced 9. Green Peas 10. Diced Tomatoes 51 | Page

1¼ cups 1½ tsp 2 2 tsp 5-6 7-8 tsp ½ cup ¼ cup ¼ cup


11. String Beans diced fine 12. Mustard deeds 13. Grated Coconut

¼ cup 1 tsp 2 tbs

Methodology: 1. Heat oil in a shallow pan or skillet. Add the cumin seeds, moong dal and mustard. As they start to brown, add the red chilies and fry for a couple of seconds until lightly 52 | Page


browned, and then add the curry leaves and fry for a couple of seconds. 2. Sauté all vegetables for a few minutes. Add upma rava and salt and cook on low flame. Add 2¾ cups of water and mix well so that no lumps are formed. When adding water, make sure to reduce heat to minimum or turn off heat completely. Stir well so that no limps are formed. 3. Turn the heat to medium 4. Cover and cook on medium heat for about 7-8 minutes. Remove the lid and cook until any moisture evaporates. If more water is needed add as required. All grains of Rava must swell. 5. Serve the rice rava upma hot with a spoonful of ghee (clarified butter) or just plain. Also tastes great with yogurt or coconut chutney.

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It is usually considered a type of curry. The name srcinated because of Nizam of Hyderabad who was very fond of culinary. Korma – sometimes spelled kormaa, qorma, kavurma, khorma, or kurma is a dish srcinating in South Asia especially in Hyderabad. It is made with yoghurt, cream, nut and seed pastes or coconut milk. Both vegetarian and non-vegetarian kormas adorn the culinary tables both for lunch and dinners throughout the world. Korma has its roots in the Mughlai cuisine of modern – day India. It is a characteristic Persian – Indian dish which can be traced back to the 16th century and to the Mughal incursions into present – day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised (cook meat or vegetables, by browning briefly in hot fat, adding a little liquid, and cooking at a low temperature in a covered pot with water, 54 | Page


stock, and apple yoghurt or cream). The name is in fact derived from the Hindi and Urdu words

for ‘braise’. The technique covers many different

styles of korma. The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, paneer, vegetables and some kormas combine meat and vegetables such as spinach and turnip. The ‘dopiaza,’ featuring a large qua ntity of onions, is a form of korma, as is the Kashmiri dish ‘rogan josh’ or ‘rogan gosht’. The term ‘Shahi’ used for

some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court. ‘Korma’ based recipes are very popular in Indian

restaurants in the United Kingdom. In the UK a korma usually refers not to a particular cooking technique but to a curry with a thick, creambased sauceto aorclassical gravy;Indian this korma, bears as little resemblance it is not braised. The korma popularized in UK curry 55 | Page


houses is invariably mildly spicy and may often feature nuts, usually almonds or cashews, and coconut. The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long; slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. Chicken or other poultry requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yoghurt and/or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite to achieve, but if done correctly resultsdifficult in a memorable dish. 56 | Page


The korma can make use of a technique called bhogar (based on a South Indian Herbal Healer): later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents. There is a wide variation between individual korma and other ‘curry’ recipes. Chili and ginge r are often used, but the precise method of preparation results in widely different flavors. Bay leaves or dried coconut may be added. Coconut is predominantly a South Indian flavoring used in various recipes.

Basic Korma: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Blanched almonds Cashews Yogurt Milk (low fat or skim) Green cardamoms, crushed by hand White pepper Salt to taste Coconut oil Garlic paste

10. 11. Ginger Saffronpaste 12. Curry leaves or powder (optional) 57 | Page

1 cup 1 cup 1 cup 1 cup 6 2 tsp 4 tbsp 1 tbsp tbsp 11pinch


13. Shahi Paneer Masala

3 Tbs

Methodology: 1. Soak almonds, cashews and cardamoms in water for at least 15 minutes. 2. Put soaked almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again. 3. Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown. And add a pinch of saffron. Add a little curry (leaves are preferable to powder) if desired, then add the blended mixture and cook for 7 minutes. 4. To this basic sauce you can add any of the following: steamed vegetables, sautéed lamb, sautéed chicken etc. Then cover and cook until fully heated and blended. 5. For Kashmiri dishes (particularly chicken), add dried fruit before adding meat and vegetables. 58 | Page


Gravies

White gravy one of the most popular, rich and tasty gravy. There are certain gravies that are very popular and are used widely in Indian Cooking world over. Normally these gravies are kept ready in restaurants to make wide range of vegetable and non-vegetable dishes. Today I share with you white, Almond and tomato gravy. 1. 2. 3.

Tomato Gravy Almond Gravy White Gravy

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Paneer in Shahi Gravy

WHITE GRAVY Ingredients: 1. Fresh yogurt well beaten 2. Fresh cream 3. Grated paneer

1 cup ½ cup 1 tsp

4. Milk ¾ cup 5. Cashew nuts broken 1 tbsp 6. Poppy Seeds soaked in milk for 1 hour 1tsp 60 | Page


7. Green chilies 8. 9. 10. 11. 12. 13. 14. 15.

Ginger Coriander finely chopped Day-old bread white Sugar Salt to taste Cinnamon-clove powder Coconut Oil Onion large

3 1 piece 1 tsp 1 slice 1 tsp pinch 3 tbsp 1

Methodology: 1. Grind together in a dry cashew, and bread. 2. Grind together in a blender, onion, ginger, chilies, and khus-khus with milk. 3. Heat oil in a heavy pan, add onion mixture, sauté for 3-4 minutes. 4. Add yogurt and cook, stirring continuously till whiteness of yogurt disappears. 5. Add milk, bring to a boil, add sugar, salt, dry mixture, cinnamon powder, and cream. 6. Stir gently till boil resumes. 61 | Page


7. Cook

covered

for

few

minutes

till

thickened. However if you have to preserve this gravy then keep slightly thin so that in the normal process of cooking the gravy will thicken. 8. Garnish with grated paneer, and coriander leaves. 9. When you need to use this recipe for any dish using your discretion add the vegetables at the appropriate time and in appropriate texture. For instance the gravy is already ready then you cannot boil potato in it. You have to use boiled vegetables and add gravy last.

WHITE GRAVY 2 This recipe is Almond based white recipe and indeed an alternate white gravy.

Ingredients: Blanched almonds without skin Onion chopped fine Ginger and garlic paste White pepper powder 62 | Page

1Cup 1 cup 2tbs 1tsp


Whole garam masala clove, cinnamon, bay leaf, cardamom, black ilaichi Milk Fresh Cream Salt to taste Coconut Oil Coconut milk powder optional Coriander powder

½ Cup ¼ Cup 2 tbsp ¼ Cup 1Tbsp

Methodology: 1. Grind blanched almonds to obtain milk. Do not make it too thin 2. Heat oil in thick bottom pan. Add whole garam masala Clove 3, bay leaf 2-3, cardamom 3-4, black ilachai 2-3, and cinnamon 1 stick. Now add diced onion and sauté. Do not brown 3. Add ginger garlic paste and continue to sauté until all raw smell is gone 4. Add almond milk and cook on medium heat and add salt 5. Add

Coriander

simmer

63 | Page

powder

mix

well

and


6. Add

milk

and

continue

to

simmer

continuously stirring so that the gravy does not burn or stick to the bottom 7. Fold in the fresh cream 8. This is basic gravy. 9. Now when you are making any vegetable then we have to change the methodology slightly. For instance you are cooking peas and mushroom then you do not have to worry. When you are adding almond milk add mushrooms because it does not need much cooking. And after a few mins add peas and continue the process as usual. 10. However when you are using the vegetables that require more cooking then you can slightly boil. Normally in the restaurants such vegetables are kept slightly boiled.

SHAHI or TOMATO GRAVY Shahi gravy is one of the most popular tomato gravy that is used in many dishes like, Shahi Paneer, Butter Paneer Masala, Shahi Dal Maharani, Paneer Makhani, Dal Pahktoni, Chicken and many other dishes both vegetarian and 64 | Page


non-vegetarian. It can be made in advance and stored in air tight bottles in the refrigerator for at least one week. This is how different gravies are kept ready in the restaurants and customer’s specific orders are finished quickly.

Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Garlic paste Ginger paste Shahi Paneer Masala Kashmiri Chili powder Turmeric powder Tomato fresh Cashew nut paste Coconut Oil Kastoori methi Beet root Tomato paste Coconut milk powder

2 tbsp 2 tbsp 3 tbsp 2 tbsp 1 tsp 1 kg 1½ cups 4-5 tbsp 2 tbsp ½ medium ½ cup 2 pks

Methodology: 1. In a deep sauce pan boil water and add tomatoes to the boiling water and then run under running water. Thus the skin can be removed. Keep aside. 2. In the same boiling water boil add onion cut into small pieces, sliced beet 65 | Page


root to give a sparkling color and flavor to the final dish. Cook until soft. 3. Cut tomatoes into small pieces when cool. Blend into a smooth puree 4. Heat oil in a frying pan. First add the whole spices and crackle now add the blended onion and tomato puree and allow to boil first on medium heat and then lower the heat 5. Add chili powder, turmeric powder, Shahi Paneer masala and kastoori methi. Continue cooking on a low flame. 6. Add ginger garlic paste and continue cooking until raw smell is gone. 7. Add tomato paste and stir till oil floats. 8. Stir in cashew paste and continue to simmer for another few minutes before removing from the stove. 9. This can be store in airtight bottles and used whenever necessary. This gravy the base for many north Indian dishes.is 66 | Page


You have to use your discretion when making any particular dish. If you are making Shahi Paneer then you can heat some butter or oil in a heavy bottom pan add required amount of the Shahi gravy. Add water and allow to boil slip in the Paneer cubes and simmer then add cashew nut paste and before turning of the stove slip in fresh cream. Garnish with cilantro and serve with Naan or Bread of your choice. When using chicken then use your discretion for cooking time and when to add the chicken pieces.

67 | Page


Dahi Vada

Dahi Vada is an important North Indian delight. It can be served as a side dish or as an appetizer. Also it is served as Chat - an important way of serving this. It is made by using three separate items. First I will take these items and then combine together to make this savory dish. It is a great starter or a cold appetizer. Dahi Vada, is also known as a popular North Indian street food fare. Dahi Vadas are quite versatile and you can make it in different ways. In the northern parts of the country, this is known as dahi bhalla and is usually served in a smooth yogurt sauce, garnished with date and tamarind chutney, coriander and mint chutney and roasted cumin and red chili powders.

68 | Page


All the southern states have different names but the style of serving is usually the same, the vadas are dunked in yogurt Basically, dahi vadas are lentil (black gram/urad dal) based savory balls or dumplins that are

smothered with frothy fresh yoghurt and sprinkled with spices like chili powder, roasted cumin powder, chaat masala or black salt and liberally doused with a tangy-sweet tamarinddate-prune chutney which is mixed with a south Indian style seasoning.

69 | Page


Ingredients:

For Vada

1. 2. 3. 4. 5. 6. 7.

Urd daal washed Moong Daal Washed Besan Salt to taste Coconut Oil to fry Chopped ginger optional Raisins optional

70 | Page

2 cup 1 Cup ½ Cup 1½ cup 1 tbs 1 tbs


Methodology: 1. Clean and soak urd daal and moong separately for at least 4 hours. Grind the two dal into a smooth barter of medium consistency. 2. Beat the mixture to get lighter and keep on adding the besan flour. In doing so always work the barter clockwise or anticlock wise either. Do not mix. Experience will reveal the lightness. It is like cake barter. When the barter is light then the fried vadas come out fluffy and light. 3. Add salt and continue to mix well. 4. Add a small pinch of baking soda to make vadas bigger in size, softer, and lighter. This is however optional. 5. What to do with raisin, chopped ginger and chopped green chilies. Using these is unique North Indian style every special occasion my mother the vadas in a unique style filled with these ingredients. 6. This is done differently. The barter is kept slightly thick. Now spread a piece of polythene on the counter top. Take a 71 | Page


portion of the barter and place on the polythene spread into a 3” round shape.

Place a few pieces of chopped ginger, green chilies and raisins. Now holding the polythene fold into half to shape semicircle. Gently remove from the polythene and gently slide in hot oil in a deep frying pot. Keep oil hot. One by one fry these to golden brown and place on the absorbent paper towel. 7. In the same hot oil drop gently by hand or a spoon the dal barter to form balls. With practice and consistency of the barter you can give round patty shape to vadas. In between you can put a few grains of ginger, raisins, and chili pepper. This is again optional. 8. Put fried vadas on a paper towel to soak excess oil.

Preparing Dahi Indredients:

1. Smooth thick consistent yogurt 2. Salt to taste 3. Roasted Grind geera 4. Cayanne pepper powder 72 | Page

3 cups 1tsp 1tsp


5. Chhat masala or dahi vada masala

1tsp

6. Sugar

2tsp

Methodology:

1. Pass the yogurt through a strainer to get smooth consistency. 2. Add salt to taste, pinch of sugar, chaat masala, grind geera, and chili powder. Mix these well. 3. Set aside in refrigerator.

Chutneys: Tamarind – Date – Prunes chutney Mint and corrinder chutney The final assembly of dahi vadas:

1. Dip the fried vadas in luke-warm water to drain excess oil. Squeeze the water and dip all vadas in yogurt mixture. 2. Add chutneys

73 | Page


3. Garnish with grind geera, chilly, fresh coriander leaves finely chopped, 4. You can add a few finely sliced carrot and beet root strips as final garnish. Serve the dish chill as side dish or appetizer. Choose your own way to serve this.

74 | Page


Dal Makhani is a delicacy from Punjab filled

with rich proteins and fiber. Traditionally lentils and red beans are generally soaked overnight or for at least 8 hours and gently simmered on low 75 | Page


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. Dollops 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.

Ingredients: Whole Urad or black gram lentil 1 cup 2. Rajma or red bean 1/3 cup 3. Grated ginger 1 tbs 4. Coarsely ground fennel seeds 2 tsp 5. Red Chilli powder ( to taste) 6. Turmeric powder 1 tsp 7. Ghee or clarified butter or oil 3-4 tbs 8. Cumin seeds 1 tsp 9. Hing a large pinch of 10. Minced ginger & garlic 1 tbsp 11. Onion thinly chopped 1medium 1.

12. Tomatoes, 13. Garam

76 | Page

finely chopped Masala

2-3 medium ½ tsp

Cooking Taoshobuddha Way - Cooking Class Edition 14. Fresh

cream

15. Chopped

coriander leaves to taste 17. Water (to cook dal)

½ cup 2 tbs.

16. Salt

5-6 cups

[NOTE: You can use the ready masala mixture Dal Makhani. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.]

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Methodology: 1. Wash and soak black Urad whole and rajma overnight. 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/soft. You can use pressure cooker (for 10-12 whistles). 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 tomatoes.

masala

and

chopped

7. Sauté till tomatoes are well mashed and fat starts to leave the Masala. 8. Add mashed and water Rajma (desired to this mixture and Dallittle consistency). Correct seasoning, and 78 | Page


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.

79 | Page


Daal Taduka

Daal 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.

80 | Page


Ingredients: 1. 2. 3. 4. 5.

Toor Daal Tomato diced Turmeric powder Asafoetida - hing

1 cup 1 Large ¼ Tsp a pinch

Amchoor - dry mango powder or chaaat masala ½ tsp

6. Sugar - a pinch (optional) 7. Salt - to taste

For Tempering or Taduka: 1.

Onion diced fine

81 | Page

¼

cup


2.

Garlic crushed or diced fine

2-3 cloves

3. 4. 5. 6.

Jeera whole Dry red chilies Mustard seeds Ghee

1 tsp 3-4 halved ¼ tsp 2 tbs

For 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 82 | Page


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.

83 | Page


Sambhar

Sāmbhar 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. 84 | Page


Sambar 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 -

, Sāmbhar is common in South India and Sri Lankan Tamil cuisines, made of toor dal. Still there is a variation of Sāmbhar called Pappuchaaru or Telugu:  It is more

common in Andhra Pradesh. The srcin of this dish is quite uncertain though legends have it that it srcinated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century from the South Indian state of 85 | Page


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 Sāmbhar after the guest of the day, Sambhaji.

The cooked Sāmbhar is typically eaten with a

garnish, which is an oil-fried spice mixture 86 | Page


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 authentic Sāmbhar; their aroma and flavor provide Sāmbhar with a distinct and pleasant herbal

essence. Sāmbhar 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, Sāmbhar powder, and an oil -fried

spice seed seasoning as important ingredients. The taste of the Sā mbhar is derived from the spices added to it.

87 | Page


Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.

Arahar -Toor Dal 1 cup Carrot diced fine ½ cup Green chilli chopped 1 tbs Okra chopped thin 1 inch size 5 Eggplant - Baingan cut into 1 inch 3 small Pumpkin diced 1 inch piece ½ cup Tomato chopped 1 Green peas ¼ Cup Ginger chopped ½ inch Tamarind pulp 1 tsp Salt to taste Red chili powder 1 tsp Coriander powder 1 tsp Cummin seeds 1 tsp Coriander seeds ½ tsp Hing (Asafoetida) powder 1 Large pinch Mustard seeds ½ tsp Fenugreek (Methi) seeds 1 tsp Coconut oil 3 tsp Coriander leaves, chopped 1 Tbs Curry leaves (curry patta) 8-10 Lemon/Lime juice 1 tsp

88 | Page


Methodology: 1. 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 Sāmbhar 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 srcinal recipe does not call for it. In regions that grow coconuts, notably coastal Karnataka (Udupi, Mangalore) andKerala, Tamil Nadu, Sāmbhar is also made with a pa ste of 89 | Page


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 Sāmbhar masala. This blend

gives pleasant flavour and authenticity to the dish. Serve with plain rice or Dosa or Idli.

90 | Page


Chana Daal with Doodhi

Black 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.

91 | Page


Ingredients: 1. 2. 3. 4. 5. 6.

White-Gourd diced ½” cubes Chana Dal - Bengal Gram Red Chili Powder Turmeric Powder Lemon Juice Salt to taste

1 cup

1 Cup 1Tbsp ½Tbsp 1Tbsp

For Temper: 1. Coconut Oil or Ghee 2. Cumin Seeds 3. Dry Red Chilies 4. Garlic Red Chili Paste 92 | Page

1Tbsp ½Tsp 2 1Tbsp


Methodology: 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 peas which 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.

Step 2: Add 3- cup water and cook up to 3

whistles in cooker. 93 | Page


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.

94 | Page


Step 5: Heat the oil in a frying pan add cumin

seeds and dry red chilies. 95 | Page


Sauté on medium flame for few seconds, when seeds are in brown color add finely chopped white-gourd with turmeric powder. Step 6:

96 | Page


Step 7: Cook on medium flame until it becomes

soft.

97 | Page


Step 8: Then add garlic-red chili past in low

flame. Take care of red color of paste is not change.

98 | Page


Step 9: Pour the Chana daal and continue

stirring

99 | Page

briskly

so

that

it

does

not

stick.


Step 10: Cook until the daal is boiled.

100 | Page


Step 11: Then add red chili powder, turmeric

powder and salt to taste.

101 | Page


Step 12: Mix well and cook another 5 minutes

on low flame and add lemon juice to taste.

102 | Page


Step 14: Turn off the flame and garnish with

coriander leaves. It is ready to serve.

103 | Page


Serve with plain rice or chapatti, or parantha along with any vegetable and chutney or pickle. What a meal is this – Vou!

104 | Page


Cauliflower and Broccoli Pulao

Pea 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. 105 | Page


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. 2.

Basmati Rice Peas

1 cup ½ cup

3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Cauliflower cut into florets ½ cup Broccoli cut into small florets 1cup Onions sliced 1 Ginger chopped finely 1 inch piece Green Chilies 2 Salt to taste Cinnamon 1 piece Cloves 2-3 Bay leaf 2 Coriander for garnish Ghee 2 tbsp Cashew nuts ¼ cup Black peppers whole 6-8

16.

Turmeric

106 | Page

¼ tsp


Methodology: 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.

107 | Page


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 cauliflower and broccoli florets 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.

108 | Page


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 Raita

109 | Page


Biryani The Exotic complete Gourmet Meal

Biryani 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, and South Asia. There the dish is made from a mixture of spices, rice (usually basmati), 110 | Page


meat and or vegetables and yogurt. Nearly 65% of

the

Export

of

India’s

consumed in Saudi Arab.

Basmati

rice

is

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 subcontinent. 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. For 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.

111 | Page


History of Biryani: Biryani srcinated 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 srcins 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 with as well. Oncespice the rice is mixed with food cooked biryani 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 srcinated 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.

112 | Page


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 srcinated ‘Awadhi Biryani’. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta. This gave rise to Calcutta Biryani. Mougal Emperor Aurangzeb installed Nizam-ulmulk 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 Kazakhstan via 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 srcinated in Westpot Asia. Theof Nomads would burry an earthen full 113 | Page


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 srcinal 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 - Persian, Birian means ‘Fried before Cooking’. 114 | Page


In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked. Preferred choice for meat is leg of Telangana goat. The meat is marinated in a paste made from Papaya, whole-milk yogurt and spices. Thereafter, the meat may be cooked. In an are earthen pot called the layer rice and meat layered; bottomHandi and ,top are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screw pine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook. For Calicut Biryani, the Handi is placed on the embers produced by coconut shell. The seal is broken

only when ready to serve.

Biryani, Pulao and Tahiri: Pulao is made by first frying the rice in Ghee so that each individual rice kernel is coated and then rice is steamed with other ingredients like 115 | Page


nuts or raisins. It can have a slightly sweet taste, not very spicy. Biryani on the other hand does not involve frying the rice first. Also crucial to biryani is the fact that meat and rice are layered on top of each other. Biryani is usually made with meat especially goat meat, although there are so called vegetable biryanis as well. Also Hyderabadi biryani is made by cooking the whole thing – meat and rice in a tightly sealed with dough – it is a form of the so-called dum method. Biryani is usually quite spicy. Tahiri is made using potato, beans and rice. Other vegetables may be added. A garnish layer is added to the top. You can add paneer or meats as well as well. This is the most common home recipe and cooks very fast. For this we add spices like turmeric, coriander powder and chilli powder in addition to the aromatic spices.

Type of rice and Biryani: Historically, long-grain brown rice was used in North India; while, short grain Zeera Samba rice was used in South India. In Bangladesh, puffed rice is used. Parboiled long grain rice has following advantages: 1. Long grain rice has low Amylopectin starch, making it less sticky. 116 | Page


2.

Parboiling

makes

the

starch

gelatinized

making it further less susceptible to being sticky. 3. The brownness of the rice is due to the bran on the rice. The bran gives the 'chewy' texture to the grain. However the most common rice used today, is White Basmati Rice.

Meat and Biryani: Traditionally, the leg of goat was used to make Biryani. However now a days, depending on the region and Mutton, restaurant, canChicken, find Biryani made with Lamb,one Beef, Fish, and Prawns.

Vegetables and Biryani: In Calcutta region, potatoes are the most common ingredient. Cauliflower, carrots, peas, bell peppers and green beans are traditional ingredient as well. New items include Jack fruit, Bottle gourd, and white chickpeas or Garbanzo beans. Cashew nut, almonds, pistachios are widely used to make the dish balanced one.

Types of Meat Biryani Cooking Style: Basically there are two basic types of Biryani: 117 | Page


1.

Kutchi or raw Biryani: Kutchi Biryani

does not meet the strict meaning of Biran in Farsi meaning ‘Fried before Cooking’; For Kutchi Biryani, raw marinated meat is layered with raw rice. And then the dish is cooked. Hyderabadi Biryani is a form of Kutchi Biryani. Pukki or cooked Biryani: In case of Pukki 2. Biryani meat is cooked first. For Pukki Biryani, cooked meat and cooked rice are layered and then put in Handi for the finish and the final product. Lucknowi Biryani is a type of Pukki Biryani.

Though there are several methods of preparing biryani, the Hyderabadi Biryani is by far the most popular version, especially in Southern India. Now Hyderabadi biryani is eaten in all parts of India and forms an integral part of Indian cuisine. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variety of biryani is very popular in Pakistani cuisine. However biryani of all types is form eatenofinbiryani all parts of Pakistan. Another. Awadhi biryani popular is the 118 | Page


This comes from Lucknow and is also known as Lucknowi Biryani. In Pakistan, Soudi Arab, United Arab Emirates, and England biryani enjoys substantial popularity. This is especially the case in Karachi, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadhi biryani but combines elements of Bombay biryani and includes potatoes. In Punjab part of Pakistan the Anarkali Bryani is also very popular. Tehri is the name given to the vegetarian version of the dish and is very popular in Indian homes.

The vegetarian version might have some textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pulao (another popular rice dish in Pakistan) is that while biryani may be made by cooking the items together, pulao is used to denote a dish where the rice is cooked separately from the other ingredients. Bangladeshi biryani, is the well-known variety of biryani in countries outside Asia, (especially Great Britain) and has attained the status of an integral part of any ceremonial meal. Weddings 119 | Page


in Dhaka usually end up with serving of this popular dish. As now you have been well-aware of biryani types, I will share with you some popular biryani recipes no

120 | Page


Vegetable Biryani

With a detailed explanation about Biryani I will now share a version of vegetable biryani. However I have not included any nonvegetarian dishes a meat brief mention is made for those whoalthough prefer the dishes. For me meat eating is the loss of Aesthetic Sense. Also human intestine are not made suitable for meat consumption. And there is no other reason.

Ingredients Basmati Rice Cauliflower cut into flowerets Green peas, shelled Carrots cut into 2.5 cm. pieces French beans, diamond shaped

2 cups 1 cup ¾ cup ½ cup ½ cup

Potatoes, cut into ½ inch pieces Paneer

3 ½ cup

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Black cardamoms Green cardamoms Cinnamon Cloves Peppercorns Shahjeera Bay leaves Few strands saffron

3 4 1 stick 4-6 8 1 tsp 3

Masala for the vegetables:

Onions sliced Yogurt Chili powder Ginger-garlic paste Mint paste Garam masala powder Coriander-cummin powder Salt to taste Ghee or more Ghee for deep frying onions

1 cup ¾ cup 4 tsp 3 tsp 2 tsp 1 ½ tsp 1 ½ tsp 3 tbsp

In place of garam masala, coriander and cumin powder you can use and available biryani masala mix. I use and recommend SHREE GUN brand for quality, fragrance and taste.

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For the garnish

Tomatoes, sliced Bell Peppers, sliced Onions fried crisp Few mint leaves

2 3 tbsp 3 tbsp

Methodology: To prepare the vegetables:

1. Wash the vegetables and dry them well. 2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables and paneer in it for one hour. 3. Heat ghee and deep fry the onions till golden brown and crisp. You need to be patient and this is done by regulating heat from medium to low 4. When cool, grind to a paste. 5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate. 6. Keep aside to cool.

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To prepare the rice:

1. Lightly roast the turmeric powder and sprinkle over the rice. 2. Heat ghee in a kadai and season it with the whole spices. 3. Add the vegetables and saute for five minutes. 4. Add a little water and cook the vegetables till done and almost dry. 5. In a baking dish arrange alternate layers of rice and the prepared vegetables. 6. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita, pickle and papad

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Whole-Wheat Puri

Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as ‘prasadam’. The name Puri comes from the Sanskrit word pUirka (pūrikā).

The word Puri spealt as poori is also called boori. In different regional languages it is written differently. In Hindi - pUrI (pūrī); Oriya -  (pūrī); Bengali:  (pūrī); Urdu: ; (pūri); Kannada  (pūri); Telugu

Tamil





(pūri));

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Turkish:

Puf

böreği

is

an


unleavened

Pakistani

and

Indian

bread.

Commonly it is consumed in India, Pakistan, Turkey, Bangladesh and Nepal. It is consumed for breakfast, as a snack or light meal Puri is prepared with wheat flour (either atta whole-wheat flour, or maida - refined wheat flour, or Sooji – coarse wheat flour). Dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a baloon. When it is golden-brown in color, it is removed and may be served hot. Puri can be served halwa, korma, chana masala, dal (lentil soup), potato based curries (eg: Saagu, bhaji, bhujia), Shrikhand, and Basundi. In some parts of India, Puri is also served with a mixed vegetable dish that is prepared during puja, and with a dessert prepared with rice, milk and sugar.

126 | Page


Kneading the flour and almost ready dough

127 | Page


Rolling and frying the puris

Ingredients: Whole wheat flour Salt to taste optional Ghee or Coconut oil for shortening

128 | Page

2-3 cups 2Tbs


Methodology: 1. Take the flour in a medium mixing bowl. Slowly add about ¾ cup warm water, just enough to form a firm dough. Continue to knead till the dough is smooth yet firm. 2. Cover, let rest at least ½ hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out. 3. Divide into small balls about golf-ball size, and cover them with damp cloth before rolling out into 6” rounds on an oiled surface or dusting

the dry powder. Heat vegetable oil in a wok or saucepan. 4. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain and set aside. 5. This should take only a few seconds. Flip the poori over and cook the other side until golden brown. Serve the puri hot with pindi choley other vegetables of your choice as soon asor possible. These are not as good later. 129 | Page


Puris are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogur t in it.

130 | Page


For spicy puris:

When making the dough, add to the dry ingredients pinches of salt, chili powder, chaat masala and ajwain - carum seeds and continue as above.

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Fried Stuffed Puris (Urd dhal puri)

Dhal Puris or kachoris are very popular dish in major parts of North India and Gujrat. This item is not served in restaurants. Yet still it is very popular during festivals and special occasions. There are a number of small snack shops all over that offer this dish in many variations. For instance, the kachori in Agra, Mathura, Vrindaban, Lucknow and Kanpur differ significantly. Still it is favorite dish wherever one buys from. In some communities, people 132 | Page


undergo rigorous fasts during the Hindu festival of Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami – the birth of Hindu God –Sri Rama. On this day, as a mark of respect for the Goddess food is offered in large variety, including poori, channa, kachori and Halwa.

Ingredients: 1. Split black gram (urd dhal,) 2. Chapati flour 3. Ghee (clarified butter)

1 cup 2 cups 5 tbsp

4. Chili pepper, finely chopped

1 green

5. Coconut Oil or ghee to fry 133 | Page


6. Salt to taste 7. Coriander seeds 8. Fennel seeds 9. Cumin seeds 10. Finely chopped ginger

1 tbsp 1 tbsp 1 tsp 1 tbsp

Methodology: 1. Rinse split gram or Urd dhal in running water until you get clear water. Drain and soak in a bowl of cold water for 4 hours. This can be done overnight as well. 2. Once the dhal has finished soaking, place in the food processor with a little cold water and process briefly until they form a coarse, thick puree and set aside. 3. Heat a non-stick frying pan. Add coriander seeds, fennel seeds and cumin seeds and dry roast for 30 seconds over a moderate heat, stirring continuously. Remove from the heat; grind the seeds finely in a spice mill or coffee grinder fine. Pass the mixture through a fine sifter to obtain a really fine quality powder. 4. Heat the remaining ghee in a large frying pan and fry the chopped chilli pepper and ginger gently over a low heat for 2 - 3 minutes, stirring 134 | Page


continuously; add the lentil puree and 1/2 tsp salt and the Masala mixture. Cook, stirring over a slightly higher heat for a few minutes, until the puree darkens and thickens further. Remove from the heat and leave to cool before stirring in the garam masala. 5. Sift whole wheat flour into a large mixing bowl, add ½ tsp salt, 2 tbsp hot ghee and stir in, gradually adding just enough cold water to make a firm dough. Knead for 10 minutes then shape into a ball, wrap in cling film and leave to rest for at least 30 minutes. 6. Start making the puris about 30 minutes before you plan to serve them. Knead the dough for 2 - 3 minutes and divide into 10 pieces of even size; shape these into balls between your palms and drop them into a large bowl; remove 2 and cover the bowl with a moist muslin cloth to prevent the dough from drying out. 7. Flatten the first ball with your palms and then roll out on a lightly floured pastry board with a floured rolling pin and fill the dhal mixture and roll back and again roll to a 4-5 inch diameter to form a thin. Roll out all the puris before frying.

135 | Page


8.

Heat oil in a very large frying pan or deep-

fryer and when hot but not smoking, place the puris in the pan and fry until they puff up and are pale golden brown. Gently stroking with the spatula the very hot oil over the exposed surfaces of the puris. Drain and keep hot while you fry the remaining. Serve at once, with vegetable of choice a bowl of raita made by mixing the yogurt with a pinch of salt and with the finely sliced spring onion or cucumber, or diced boiled potato or besan boondi.

Variation: Instead of filling the dhal mixture you can knead the raw dhal mixture along with all spices into the flour and then make the puris in a normal way. This will be slightly thinner than the filled ones. Serve with dry vegetable or lightly gravy potato and peas, or pumpkin or the vegetable of your choice or all as accompaniment along with raita and fresh mint or coriander chutney and pickle. Easy Pani Puri or Pani Poori which ... and easy way to prepare puri of pani puri recipe. 136 | Page


Ingredients for puri of Pani Puri Take 6 measures of soji, One measure of maida, One measure of wheat flour and follow the steps as in this or puri recipe. These are then served as chaat along with boiled chickpeas, boiled potato cubes garnished with tamarind chutney, yogurt strands of carrot, cilantro, salt, chilli powder, and groung roast jeera.

137 | Page


138 | Page


Sev or Dahi Puri 139 | Page


Chapatis

Chapattis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapatti is a form of roti (bread). The words are often used interchangeably. While roti refers to any flat unleavened bread, chapatti is a roti made of whole wheat flour and cooked on a tava - flat skillet. Usually it is made with whole wheat flour. To roll the chapattis thin needs practice in the beginning. The word ‘chapatti’ is considered of Dravidian srcin, from chappa meaning ‘flattened’ and attai or paathi. Chapatti is mentioned in Ain-i140 | Page


Akbari, a 16th century document, by Mughal Emperor, Akbar’s vizier – high ranking government officer, Abu’l-Fazl ibn Mubarak.

Chapattis are the most common form of staple wheat bread consumed throughout Indian communities. In different regins it is known by differently (Hindi: cpatI, Bengali: , Tamil:

,

,

Kannada:

,

Telugu: , Urdu:

Malayalam: , Marathi:

, Punjabi:  [pronounced as tʃəpɑti];

Turkmen:

Çapady).

It

is

an

unleavened

flatbread (also Versions known as of roti)it from Indian subcontinent. are the found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania. In China there is also a similar type of flatbread called Laobing. Chapattis are made from a firm but pliable dough made from flour (whole grain common wheat), ‘atta’ in Urdu/Hindi/Punjabi/Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a Mexican tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a 141 | Page


high flame, which makes it blow up like a balloon. The hot air cooks the chapatti rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka because of its inflated shape. Often, the top of a chapatti is smeared with butter or ghee - clarified butter. A piece of chapatti is torn off and used to pick up the meat or vegetable dish or dishes known as subjis that make the complete meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like dal, paneer, or chola. Chapatti sizes its diameter and thickness varies from region to region and kitchen to kitchen. In Gujarat, for example, the chapatti is called a ‘rotli’ and can be as thin as tissue paper.

Chapattis made in domestic kitchens are usually not larger than 15 –18 cm in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal such as iron. There are also electric tavas manufactured in from India. region The shape of the rolling pin also varies to region. Some households simply use a kitchen counter top as 142 | Page


a sort of pastry board, but homes have round flat-topped ‘boards’ specifically for rolling out chapattis that may be made of wood or stone. There are press available in the market wherein the portion of the dough is placed between two surfaces and then pressed to obtain a rolled chapatti. However these do not roll bigger than 6” in diameter.

Flat unleavened breads in South Asia come in many forms. The chapatti is only one of them. A roti, made of dough similar to that used to make chapattis and cooked in an tandoor – clay oven, is a ‘tandoori roti’.

The combination of wheat flour with one or more flours e.g. chickpea, maize, or millet will produce a ‘missi roti’. Rotis m ade with pearl millet (bajra) or maize (makka) or (jowar) flour usually carry the name of the flour, as in ‘bajra roti’ or ‘makke ki roti’ (or ‘bhakri’ in Marathi).

Flat breads like chapatti and roti are traditionally a food of northern South Asia. The peninsular south, the east and northeast and the Kashmir valley are primarily rice-eating cultures. In southern India, there is a distinction made a ‘chapatti’ and its layered fried versionbetween the ‘paratha’. ‘Parathas’ may be plain as

well as a filling inside, such as spinach, cooked 143 | Page


radish, potato, paneeer, and onion. Also now the ‘tandoori roti’ is to be found in the smallest

towns.

Ingredients 1. Whole wheat flour 2. Salt optional 3. Ghee optional

2 cups

Methodology: 1.

Sift

the

flour

flour

in

mixing

bowl,

reserving about half cup for dusting while rolling chapattis. Mix salt through the flour in the bowl, and then rub in ghee or oil, if used. The salt and ghee are optional for chapattis. 2. Add water in small streams and mix to a firm but not stiff dough. Knead dough until the dough is smooth. Normally the dough is kneaded for at least 10 minutes. Well kneaded dough makes lighter chapattis. 3. Divide dough into small tennis ball size. Cover with clear plastic wrap and stand for 1 hour or will longer andlight if and left tender. overnight, the chapattis be very 144 | Page


4.

Roll out each one on a lightly floured

board using reserved flour to a circular shape as thin as a French crepe. After rolling out chapattis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapattis, starting with those that were rolled first. 5. Place chapatti on griddle and leave for about 1 minute. Turn and cook on the other side a further minute, pressing lightly around the edges of the chapatti with a folded tea towel or an egg slice. This encourages bubble to form and make the chapattis light. This is the method of puffing the chapattis of the tava itself. 6. However there is another way to puff chapattis. Chapatti, after it is cooked on both sides is placed direct on the flame to puff like a balloon. This requires practice as chapattis cannot be left on the open flame longer. This is to be done quickly using the tong or salad server to hold the chapatti while baking on the open flame. 7. As each one is cooked, wrap in a clean tea towel until all are ready. Serve immediately smeared with butter along with dry curries or vegetable dishes, daal, rice, 145 | Page


salad, chutney or pickle. A complete platter includes chapattis, daal, rice, vegetable dry or with gravy, chutney, salad, pickle or any yogurt dish.

CHAPATTIS

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Parantha

Parantha is flaky and somewhat more elaborate than chapattis or rotis. The

dough is rolled out and brushed with ghee or oil folded and brushed with ghee or oil again and folded again to form a layered slice. Paranthas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower, paneer. A paranthas (especially a stuffed one) can be eaten simply with a blob of butter spread on top or chutney, a spicy sauce made from yogurt and fresh herbs, but it is best served with pickles and yogurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paranthas a tube into and the eat tea. it with tea, often dipping theinto paranthas 147 | Page


The paranthas can be round, heptagonal, square or triangular. In the former, the stuffing is mixed with the kneaded flour and the paranthas is prepared as roti is, but in the latter two, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle and the flatbread is closed around the stuffing like an envelope. The latter two also vary from the first in that, while the former is like a thick (in terms of width) version of the roti with filling inside, the latter two have discernible soft layers if one ‘opens’ the crispier shell layers.

This is then rolled out again. Parantha is then put a hotthe griddle and withand oil. puff, The heaton makes layers of brushed dough swell resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions. In New Delhi –

Chandni Chowk where a

particular lane is known as ‘Paranthas wali Gali’ – the Paranthas lane. There plain paranthas are

shallow cooked in oil in a shallow frying pan and served with range of dry vegetables, yogurt raita and chutnies. This is a very popular dish.

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Ingredients: 1. Flour for dusting 2. Ghee for smearing

2½ cup ½ cup

Methodology: 1. Place flour in a large bowl. Shorten the flour with ghee. This is optional. However shortened dough makes softer Paranthas. 2. Make a hole in the middle and pour in a stream of water in the center. Use one hand to mix in outward, a rotatinguntil motion from the the flour centerand of water the bowl the dough is moist enough to be gathered into a 149 | Page


rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become non-sticky, kneadable dough. 3. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. 4. Rest the dough for ½ hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough gets light and springy, less resistant to being rolled out into the thin rounds. 5. To make triangular-shaped layered paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. 6.

Dust the parantha with finely sieved whole

wheat flour and roll a large, triangle or round parantha. Try into to make the flat edges slightly thinner to ensure uniform cooking. Rather than 150 | Page


shaping all the paranthas at one time, cook each one as the next one is rolled out. 7. Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the paranthas and turn it over. Repeat the process brushing the paranthas on the other side. Keep flipping it over till both sides are browned and spots appear on the paranthas. 8.

With experience the paranthas will puff on

the tawa. To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot. There are wide variety of stuffing that is used to make paranthas. And each paranthas is named differently based on the filling used to make this. Some of the most common vegetarian and non- vegetarian paranthas are given here. Once you know the basic recipe you can make any of the varieties. Season the filling to your liking and continue.

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1. Plain paranthas (layered roti without any stuffing except ghee & baked with ghee popular in Uttar Pradesh) 2. Qeema Paranthas (Paranthas stuffed with seasoned minced meats, usually mutton mostly available in Punjab, India and Pakistan) 3. Mooli Paranthas (Raddish stuffed paranthas, popular in Uttar Pradesh and the Punjab region of Pakistan and India.) 4. Boondi Paranthas (stuffed with salty boondi & baked with ghee) 5. Gobhi paranthas (stuffed with seasoned cooked minced cauliflower) 6. Aloo paranthas (stuffed with spicy boiled potato and onions mix) 7. Tomato paranthas (stuffed with tomatoes) 8. Channa Dal paranthas (stuffed with channa dal) 9. Paneer paranthas (stuffed with seasoned spicy cottage cheese)

152 | Page


10. Dal paranthas (stuffed with boiled and mashed spicy seasoned dal) 11. Sattu paranthas (stuffed with spiced sattu roasted gram flour popular in Easter Uttar Pradesh and Bihar) 12. Kerala paranthas (popular version

popular

in Kerala pronounced ‘porotta’)

13. Roti paranthas (Singapore, Malaysia, Guyana and Trinidad - highly variable) 14. Sugar paranthas (layered with caramelized sugar, usually after a meal or as dessert 15. Lachha paranthas - Tandoori (Punjabi in srcin. Round in shape with multiple layers traditionally prepared in a tandoor) 16. Lachha paranthas - Tawa wali (Popular in eastern India, triangular in shape with multiple layers interspaced with ghee) 17. Keema paranthas - (also called Kheema paranthas) (stuffed with flavored seasoned minced meat. Popular in Punjab) 18. Anda paranthas (stuffed with egg) 153 | Page


19. Podeena paranthas (laced with dry mint) 20. Ceylon paranthas (from Sri Lanka) 21. Ajwain paranthas (layered paratha laced with ajwain 22. Pyaz ka paranthas (stuffed with onion) 23. Mughlai paranthas (a deep fried stuffed paratha filled with egg and minced meat) 24. Mattar paranthas (stuffed with mashed and flavoured green peas)

boiled,

25. Jaipuri paranthas 26. Chili paranthas / or Mirchi Paranthas (small, spicy shredded pieces) 27. Methi wala paranthas (stuffed with fenugreek leaves). There is yet another version of it known as Methi Nu Thepla – popular in Gujrat. 28. Band gobi wala ir (stuffed with cabbage)

cabbage

paranthas

29. Meetha Paranthas (Stuffed with sugar) 154 | Page


30. Palak Paranthas 31. Tandoori Paranthas – cooked in tandoor 32. Putthay taway ka Paranthas 33. Bal wala Paranthas 34. Parton wala Paranthas layered one 35. Chicken Paranthas 36. Pork Paranthas 37. Mutton Paranthas 38. Shrimp (large) Paranthas 39. Shrimp (small) Paratha 40. Paranthas Pizza Pops (Invented in Cleveland, Paranthas stuffed with pizza sauce, cheese and toppings) 41. Loki Paranthas 42. Batuha Paranthas 43. Gajar or carrot Paranthas 155 | Page


44. Dhaniya Paranthas 45. Chena Paranthas chena is the softer paneer or it is the initial stage of paneer

156 | Page


Cooking Taoshobuddha Way – Cooking Class Edition Eating is very important act. You are giving food to your body. It should be done in a state of tremendous blissfulness. It should be a loving and prayerful act. The more happily and joyously and the more relaxed and without worry a person can takes his meal, the more his food starts becoming the right food. A violent diet does not only mean that a man eats nonvegetarian food. A diet is also a violent diet when a man eats full of anger, hate, and jealousy. All these things are violent. While eating in anger, in suffering, in worry, man is also eating violently. You do not realize at all that just as you are violent when eating the flesh of something else, so and too worry, when your ownisflesh burns up inside due to anger violence present there too. Then the food which you are eating cannot be nonviolent. The other part of right food is that you should eat in a very peaceful, a very joyful state. Such a state is the state of meditation. If you are not in such a state, then it is better to wait until you are peaceful and not to eat for a while. When the mind is absolutely ready, only then you should take your meals. For how long will the mind not be ready? If you are aware enough to wait then at the most it can remain hungry for only one day — but you have never bothered to listen to it. This is an abridged edition of the srcinal volumes 1, 2 specially as Cooking. cooking class edition to create interest increated East Indian

157 | Page

COOKING TAOSHOBUDDHA WAY - Cooking Class Edition

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