Cooking Taoshobuddha Way Volume 2

TAOSHOBUDDHA WAY Volume 2 Cooking for the transformation of human consciousness is Cooking Taoshobuddha Way for Buddhas

Cooking Taoshobuddha way volume 2

2011

FOOD IS CONSCIOUSNESS ANDYOU ARE THE EMBODIMENT OF THISCONSCIOUSNESS

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 beauty. This creates an enticing ambiance in the surroundings.

COOKING – DAALS – RICE- AND COMBINATIONS

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MEDITATION LEADS TO ULTIMATE FLOWERING

COOKING – TAOSHOBUDDHA WAY Vol. 2 Daal – Rice – Roti and Combinations

© 2011, Taoshobuddha,

All rights are reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, mechanical, photocopying, recording or otherwise, without prior written permission of the original publisher TAOSHOBUDDHA MEDITATIONS.

Printed and Published by: TAOSHOBUDDHA MEDITATIONS

Cover design and graphics: Anand Neelamber Photography: Taoshobuddha


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I

2011

–

Cooking Taoshobuddha way Cooking lovingly, Cooking meditatively!


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TAOSHOBUDDHA

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 which is and cannot be put into words. It is unknown and unknowable. It can only be experienced and not expressed in words. Its magnanimity cannot be condensed into finiteness. The word Sho implies, that which is vast like the sky and deep like an ocean and carries within its womb a treasure. It also means one on whom the existence showers its blessings. And lastly the word Buddha implies the Enlightened One; one who has arrived home. Thus, Taoshobuddha implies one who is existential, on whom the existence showers its blessings and one who has arrived home. The Enlightened One!


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CONTENTS 1.

Preface

11

2.

Measurements

17

SECTION 1

DAALS 1.

Daal Makhani

20

2.

Daal Maharani

23

3.

Shahi Lentils

27

4.

Shahi Rajma

30

5.

Daal Pakhtooni

33

6.

Rajma Jugalbandi

36

7.

Daal Taduka

39

8.

Sambhar Daal

41

9.

Chana Dal with Dhudi

45

10.

Panch mela Daal

53


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SECTION 2

RICE AND ROTIS 1.

Peas Pulao

58

2.

Mixed Vegetable Pulao

61

3.

Cauliflower and Broccoli Pulao

64

4. 5.

Biryani Vegetable Biryani

67 73

6.

Exotic Hydrabadi Biryani

77

7.

Whole-wheat Puri

88

8.

Daal Kachori

92

9.

Chapatti

97

10.

Parantha

101

11.

Aloo Parantha

107

12.

Mirchi Roti

110

13.

Puran Polis

112

14.

Bhakri

117

15.

Paneer Parantha

124

16.

Palak Paneer Parantha

127

17.

Gobhi Parantha

130

18.

Mooli-Redish Parantha

134

19.

Lachcha Parantha

143

20.

Left over Daal-Methi Parantha

150

21.

Onion and Paneer Kulcha

153

22.

Onion Kulcha

163

23.

Kashmiri Roti

166

24.

Khasta Kachori

169

25.

Aloo Kachori

175

26.

Luchi

179


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Cooking Taoshobuddha way volume 2 27.

Naan

2011

181

SECTION 3

COMBINATIONS and ACCOMPANIMENTS

1.

Sambhar Idli

187

2.

Masala Dosa

209

3.

Dahi Vada

220

4.

Cucumber Raita

227

5.

Other Raitas

229

6.

Chutneys

236

7.

Fruit Salad or Chaat

247

8.

Samosa Chaat

249

9.

Chole Bhatura

251

10.

Advantages of Crystal Salt

256

11.

Image Guyanese and Trinidad Parantha

257

12.

Image Bengali Parantha

258


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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. It says a lot. And this is the beauty of it. First let me explain something of the title. Taoshobuddha is an enlightened master. Very rarely a master goes into cooking or does something like this. Although each master remains particular about eating food cooked by each and every one yet no effort was ever made in the past in this direction. When I asked Taoshobuddha about this, very pleasantly in his usual manner he said something that reveals the compassion of a master, his insights into cooking and its relation to human consciousness. Only an enlightened one can say such a thing. This is what he said: COOKING – DAALS – RICE- AND COMBINATIONS

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“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 human being these planes remain muddled. And because of this there is no clarity and inward journey gets impeded. In case of an enlightened one the planes remain the same. However these exist in their right perspective and pristine clarity. Also these do not overlap one another in an enlightened one. These three planes are: 1. The plane of silence the unheard the uncreated one. This is the plane where the master or the enlightened one dwells. He prefers to remain there. But from this plane the transformation cannot happen. Very unlikely you will find aspirants who are at this plane. However when the aspirant is within the energy field of the enlightened one he is touched by this state of awareness at times. Still this state is not permanent. This is the plane where I dwell. I would not like to come out of this state. But then I will be failing in my responsibilities for the birth of a new human being. One who is beyond dualities and conflicts? He is religious beyond the dimensions of all the religions and narrowness. 2. The second is the plane of intellect. Vast majority are there at this plane. Or think that from this plane they can understand the deeper aspects of inwards journey at least intellectually. Again they are mistaken. At this plane people give their own meaning to the words and message. Still it is a plane from where one can communicate to all those who are at this plane to varying degrees. For these people I have made myself available through scores of books, and other materials, audio and video talks internationally. Also I have weekly meditations in Boston, Sweden, Vancouver, Florida, Miami, Trinidad, India and New York. These I conduct from here. In addition there are three books published from Sterling Publishers, New Delhi India. And there are 18 E-books and Monthly E magazine COOKING – DAALS – RICE- AND COMBINATIONS

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‘MEDITATION TIMES’ published from EBook Mall.Com Michigan. Late last year in 2010 18 Titles were published from IProclaim Book Store a subsidiary of Dorrance Publishing House of Pitts Burg PA. Also 20 Titles were published from Create Space.Com a Subsidiary of Amazon.Com. These are available for sale worldwide through Amazon.Com. And this year 2011 31 Books were published as Digitized Editions from Kindle Store of Amazon.Com. In addition there are over 300 long and short documents, MEDITATION TIMES a monthly Magazine; and INTERNATIONAL JOURNAL OF NAQSHBANDI TATIQAT – a Quarterly Publication. All these are available FREE. Meditation talks are uploaded as VIDEOS on YOU TUBE. COM and many related sites that have embedded these Videos to their sites. All these are for the second plane. 3. And last is the most common plane where you will find vast majority of humanity even those who are on the second plane are to certain varying degrees remain mixed up with this third plane. This is the plane that relates to food sheath. Food is necessary for the survival of the body. We quote the Scriptures ‘Annm! b&hm!’

Food is consciousness. But do not

understand the essence of this.

The people who are at this plane are the ones who have suppressed sex. Also they lack the understanding of this biological energy. There is not only misunderstanding instead lack of awareness as well. All those who have suppressed sex get interested in food. India has suppressed sex down the ages for various reasons and the outcome is so many spicy and pungent dishes. Nowhere else so many dishes have developed as in India. West has been slightly different. Sex is not suppressed. But there is no fulfillment. One can suppress sex that India did, or what the West did still it lacks fulfillment. Suppression and un-fulfillment are two sides of the same coin. This problem has to be addressed. In the past masters have taken notice of this and abstained eating food from others. But they have done nothing to offset this problem. Without this new man cannot take birth out of you. Without this all rituals, worship etc. remains meaningless. I have taken to cooking and thus bring my awareness to the vast majority who are not interested in things at higher rungs. Whether they are COOKING – DAALS – RICE- AND COMBINATIONS

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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. I have heard once Nanak was invited by a rich Village Chief who was having prayers at his home for food. Nanak did not go. He was staying at the house of a poor man named Laloo. The Chief sent for Nanak through the messengers. And finally he came to call Nanak. The Chief said, ‘You have been rejecting my pure food cooked with holy Ganges water. All the cooks are of high Brahman class. They have entered the Kitchen after taking a bath. The entire cooking is done under the chanting of sacred Mantras. And you are staying with person Laloo who is of low class.’ When the Chief insisted so much Nanak went and he asked Laloo to accompany along with his dry roti without and y vegetables. On reaching the Chief’s place Nanak held the food from the prayer house in one hand and in the next hand held the food from Laloo. And when Nanak squeezed the two foods from the prayer food the drops of blood oozed while from the food of Laloo drops of Milk oozed. Nanak told the congregation it does not matter how the food is cooked. What matters is the inner state of the person and his awareness. Most of the times unknowingly we put so many ingredients like anger, frustration, jealousy, greed, enmity etc. All these are subtle vibrations. Food must work at all the levels, physical, mental, intellectual, spiritual and the bliss sheaths. The food that we eat nourishes our physical cells first and then other sheaths are nourished. When food lacks love and awareness it is empty and therefore cannot help in the transformation of human consciousness. Through my awareness I am fulfilling the missing dimension in the life of those who are either suppressed or unfulfilled as far as the sex is concerned. When I looked into the lives of all those who are interested in food somewhere or the other this needs to be fulfilled. Direct involvement method cannot be used. I have to devise system and methods that can be utilized with effective results. I have devised certain meditations as well to COOKING – DAALS – RICE- AND COMBINATIONS

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transform negativities at personal and cosmic levels. These incorporate breathing at body level, introspection at mental level and compassion at the level of the being. So this is what ‘COOKING TAOSHOBUDDHA WAY’ means. Because of my ethnicity and understanding of East Indian Cuisine I have ventured into this field. The uniqueness of Indian Cuisine lies in its special blend of spices that release fragrant aroma in the atmosphere. The aroma and the finishing look become more attractive than a beautifully dressed young girl. This creates an enticing ambiance in the surroundings. Just a few mouthwatering varieties of Indian dishes can provide an excellent decoration for any occasion. The basic recipe ranges from snacks, appetizers, soups, drinks, chaat specials to main course fine dining items to suit any occasion from an ordinary get together to a gala feast of a presidential dinner occasion for any dignitary. Indian cuisine is as diverse as its people and geography. Indian cuisine represents unity in diversity at the grossest level. Let us enter into this festivity if culinary delights as presented through this volume. ‘Cooking Taoshobuddha Way Volume 1’ was the beginning of a new trend wherein the energy that was lost begins surfacing. Still the cry is from far. And now with ‘Cooking Taoshobuddha Way Volume 2’ the blossoming of consciousness has begun. More and more interest is being generated among the readers world over. Volume 1, when published was embedded by many sites. I am confident that this Volume 2 will even create greater impact the flower has blossomed. The nectar is oozing. Bees are flocking to gather this nectar. The fragrance and the beauty is creating intoxicating ambiance. In preparing this volume certain recipes have been shown through all the detailed steps required for cooking that dish. Many new recipes were also developed. Also certain recipes have been included for those suffering from Celiac Patients who are Gluten Intolerant. My emphasis has been on using naturally hydrogenated oils where strong double carbon bond exists. Most of the oils are injurious to health. There are partially hydrogenated oils that are even more harmful. I emphasize the use of Coconut oil, Butter and Ghee as these have stronger double carbon bond. These are naturally hydrogenated. The stone grind whole wheat flour that is full of nutrients. Unlike All-Purpose white flour that COOKING – DAALS – RICE- AND COMBINATIONS

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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, Jwar or Sorghum Flour, Buckwheat Flour. Recipes have been given. Most important of all is the use of ROCK SALT instead of Sea Salt. Our seas are polluted with nuclear toxic waste, and other wastes. To remove the effects many chemicals are used in the process of refining that in the process natural minerals, nutrients, and trace elements are lost. And then chemically produced nutrients are substituted. As compared to sea salt the natural elements are preserved in rock salt. While sea salt causes blood pressure, Rock Salt does not. For your reference a document is added as supplementary at the end of this volume. In the preparation of this volume comments came from professionals in the field of cooking and medicine. Thanks to all those lovely ones. Two special recipes of Puran Polis and Bhakris have been included in the volume. These two recipes are the expressions of my gratitude for two families from Maharashtra in India. During my visit to the family in January this year I was served with Puran Polis – a kind of flatbread, and Bhakri another flatbread made with Sorghum, Millet, and Rice flours. The family of my coauthor Hemant Moghe his two daughters Riddhi and Siddhi and wife Medha served with these dishes smeared with their love. Many thanks for their hospitalities that shall linger in my being erelong. Another coauthor Anil Sohoni and his wife from Pune in India left no stone unturned in serving Puran Polis. Anil Ji and Hemant ji these recipes I have included in this volume for a wider cross section world over. And the overflow of love and gratitude will continue in the next volume as well. The choice of herbs and spices, their blends all provide an excellent recipe for you to use.

Bonne Appetite!

Love!!!

Taoshobuddha COOKING – DAALS – RICE- AND COMBINATIONS

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Measurement is an important aspect of any discipline. Various units are used for measurement. For instance the metric system is used in India. In Europe and North America we use pound system. Whatever be the system used by an individual it is imperative that we understand not only the system of measurement instead we understand the conversion of measurement from one system to another. Sometimes we come across a recipe where a different system of measurement is used. We have undertaken to make cooking an experience of joy and benediction as a result we give various systems of measurement with possible yet simple way of conversion.

Cooking Measurement Equivalents TABLE 1


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CONVERSION DRY INGREDIENTS CUP – SPOONS 1 tablespoon (tbsp) =

3 teaspoons (tsp)

1/16 cup = 1/8 cup = 1/6 cup = 1/4 cup = 1/3 cup = 3/8 cup = 1/2 cup = 2/3 cup = 3/4 cup = 1 cup = 1 cup =

1 tablespoon 2 tablespoons 2 tablespoons + 2 teaspoons 4 tablespoons 5 tablespoons + 1 teaspoon 6 tablespoons 8 tablespoons 10 tablespoons + 2 teaspoons 12 tablespoons 48 teaspoons 16 tablespoons

TABLE 2 FLUID CONVERSION TABLE

8 fluid ounces (fl oz) = 1 cup 1 pint (pt) = 2 cups 1 quart (qt) = 2 pints 4 cups = 1 quart 1 gallon (gal) = 4 quarts 16 ounces (oz) = 1 pound (lb)


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SECTION 1

DAALS

11.

Daal Makhani

20

12.

Daal Maharani

23

13.

Shahi Lentils

27

14.

Shahi Rajma

30

15.

Daal Pakhtooni

33

16.

Rajma Jugalbandi

36

17.

Daal Taduka

39

18.

Sambhar Daal

41

19.

Chana Dal with Dhudi

45

20.

Panch mela Daal

53


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Dal Makhani is a delicacy originated from Punjab filled with rich proteins and fiber. By far Dal Makhani adorns the menu cards of the Restaurants where East Indian Cuisine is served all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish. Traditionally lentils and red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Dal Makhani takes longer to cook than the split dals, but the result is worth it.


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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

Whole Urad or black gram lentil Kidney beans( Rajma or red beans) Grated ginger Coarsely ground fennel seeds Red Chilli powder ( to taste) Turmeric powder Ghee or clarified butter or oil Cumin seeds Hing a large pinch of Ginger, garlic and onion paste Onion (thinly chopped, optional) Tomatoes, finely chopped Garam Masala Fresh cream Chopped coriander leaves (optional) Salt to taste

1cup 1/3cup 1tbs 2tsp 1tsp 3-4tbs 1tsp 3-4tbsp 1 medium 2-3 medium ½ tsp ½ cup 2 tbs

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.

Methodology: 1. Wash and soak black Urd whole and rajma overnight together or separately. COOKING – DAALS – RICE- AND COMBINATIONS

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2. Cook the soaked Dal and Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done and are soft. You can use pressure cooker using your culinary expertise of time required in cooking. 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. 7.

Add Garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the Masala.

8. Add mashed Dal and Rajma to this mixture and little water (desired consistency). Correct seasoning, and 9.

Simmer at very slow flame for 15-20 minutes.

10. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving. Serve hot with Naan or Parantha or even with rice.


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Dal Maharani is a delicacy originated from Punjab filled with rich proteins and fiber as a result of human ingenuity. A woman is never satisfied with a few cosmetics or ornaments. Each time she goes for shopping she has to buy such items. She must have matching jewelry, cosmetics, shoes to match each outfit and the occasion. So too the human imagination and inventiveness goes on exploring new dishes and combinations each day. This has made the food a very rich variety. Dal Maharani is one such invention. There is a slight variation from daal makhani. Some chefs make a new dish just by varying the cooking method or add more butter and cream or add another ingredient. This dish has such saga. Some have added chana daal to this recipe along with regular red beans and urd. Now, this item adorns the menu cards of the Restaurants where East Indian Cuisine is served all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds taste, aroma, the aesthetic sense and elegance to the dish. COOKING – DAALS – RICE- AND COMBINATIONS

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Traditionally lentils and red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Chana Daal Urd and Red Beans 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.

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

Whole Urad or black gram lentil Kidney beans( Rajma or red beans) Chana Daal Grated ginger Coarsely ground fennel seeds Red Chilli powder ( to taste) Turmeric powder Ghee or clarified butter or oil Cumin seeds COOKING – DAALS – RICE- AND COMBINATIONS

¼ cup ¼ cup ¼ Cup 1tbs 2tsp 1tsp 3-4tbs 1tsp Page 24


9. 10. 11. 12. 13. 14. 15. 16.

Hing a large pinch of Ginger, garlic and onion paste Onion (thinly chopped, optional) Tomatoes, finely chopped Garam Masala Fresh cream Chopped coriander leaves (optional) Salt to taste

2011

3-4 tbsp 1 medium 2-3 medium ½ tsp ½ cup 2 tbs

Methodology: 1. Wash and soak black Urd whole, chana daal and rajma overnight together or separately. 2. Cook the soaked Dal and Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done and are soft. You can use pressure cooker using your culinary expertise of time required in cooking. COOKING – DAALS – RICE- AND COMBINATIONS

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Lightly mash Dal and Rajma mixture, keep aside.

4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6.

Add Garam masala and chopped tomatoes.

7.

Sauté till tomatoes are well mashed and fat starts to leave the Masala.

8. Add mashed Dal and Rajma to this mixture and little water (desired consistency). Correct seasoning, and 9.


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.


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Shahi Lentils is a delicacy originated from Punjab filled with rich proteins and fiber. Unlike Dal Makhani Shahi Lentils does not adorn the menu cards of the Restaurants where East Indian Cuisine is served all over the World. Yet still it is the favorite of almost everyone who tastes it even for the first time. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish. Lentils being a softer bean do not require the usual overnight soaking unlike other beans. You can soak for two hours. Also you can cook even without prior soaking. Gently cook in a pressure cooker along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight. Unlike Dal Makhani, Lentils takes less time to cook.


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

Whole lentil Grated ginger Coarsely ground fennel seeds Red Chilli powder ( to taste) Turmeric powder Ghee or clarified butter or oil Cumin seeds

2 cup 1tbs 2tsp 1tsp 3-4 tbs 1tsp

8. Hing a large pinch 9. Ginger, garlic and onion paste 3-4tbsp 10. Onion (thinly chopped, optional) 1 medium 11. Tomatoes, finely chopped 2-3 medium 12. Garam Masala ½ tsp 13. Fresh cream ½ cup 14. Chopped coriander leaves (optional) 2 tbs 15. Salt to taste NOTE: You can use the ready Masala mixture KITCHEN QUEEN. Various brands are available. However I prefer SHREEGUN brand for the quality, flavor and fragrance.


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Methodology: 1. Wash and soak whole Lentils if you care to or cook straight away after washing 2. Cook the soaked Lentils in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till it is done soft. You can use pressure cooker using your culinary expertise of time required in cooking. 3.

Lightly mash Lentils and keep aside.

4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6. 7.

Add Garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the Masala.

8. Add mashed Lentils to this consistency). Correct seasoning, and 9.

mixture

and

little

water

(desired



QUALITY SPICE AVAILABE NEARBY


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Shahi Rajma as the name suggests, is a royal delicacy originally enjoyed by the Mughal emperors. It is a delectable dish comprised of red kidney beans, tomatoes, onions and spices. It is slow cooked over a slow fire to retain its rich flavor, and is served with rice and Indian breads. Shahi Rajma is a delicacy originated from Punjab and Northern part of India. It is filled with rich proteins and fiber. By far Shahi Rajma adorns the menu cards of the Punjabis and other Northern Indian homes within the country and world over. Wherever East Indian lives this Cuisine is cooked at homes and even served on special occasions all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish. Traditionally red beans are generally soaked overnight or for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala).These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter provide for the rich finishing touch. For everyday use cream butter is not used. It is served garnished with finely chopped coriander leaves and fresh cream it is COOKING – DAALS – RICE- AND COMBINATIONS

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indeed a delight. Shahi Rajma takes longer to cook than the split dals, but the result is worth it.

Ingredients: 1. Kidney beans( Rajma or red beans) 2. Grated ginger 3. Coarsely ground fennel seeds 4. Red Chilli powder ( to taste) 5. Turmeric powder 6. Ghee or clarified butter or oil 7. Cumin seeds 8. Hing a large pinch of 9. Ginger, garlic and onion paste 10. Onion (thinly chopped, optional) 11. Tomatoes, finely chopped 12. Garam Masala 13. Fresh cream 14. Chopped coriander leaves (optional) 15. Salt to taste


2cup 1tbs 2tsp 1tsp 4tbs 1tsp 3-4tbsp 1medium 2-3 medium ½ tsp ½ cup 2 tbs

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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.

Methodology: 1.

Wash and soak Rajma overnight.

2. Cook the soaked Rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till Dal and Rajma are done and are soft. You can use pressure cooker using your culinary expertise of time required in cooking. 3.

Lightly mash Rajma mixture, keep aside.

4. Heat oil or butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6.

Add Garam masala and chopped tomatoes.

7.

Sauté till tomatoes are well mashed and oil starts to leave the Masala.

8. Add mashed Rajma to this mixture and little water (for desired consistency). 9.

Simmer at very slow flame for 15-20 minutes or until done.



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Dal Phaktooni is a delicious dal (curry) recipe from North-West Frontier Province of undivided India which is now known as Afghanistan. This dal is very similar to Dal Makhani. Lots of butter and pureed tomatoes give creamy texture to this dal. This is why it goes very well with a large variety of Rice dishes and rotis. Try this easy recipe at home and serve to your family and closed ones. You will definitely receive lot of compliments for such a delicious food. Dal Phaktooni is a delicacy filled with rich proteins and fiber popular world over. By far Dal Phaktooni adorns the menu cards of the Restaurants where East Indian Cuisine is served all over the World. And it is the favorite of many. The beauty of Indian Culinary is the Aroma and the Color combination and finally the presentation of the dish. All this together adds the aesthetic sense and elegance to the dish. This recipe is made with Whole Urd. Compared to other beans Urd is relatively softer bean therefore the usual overnight soaking is optional. The bean is soaked overnight or 3-4 hours and then simmered with garlic-ginger paste and a blend of spices. These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds. Spoonsful of fresh cream and butter COOKING – DAALS – RICE- AND COMBINATIONS

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provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream it is indeed a delight not only to each but pleasant to watch as well. Dal Pakhtooni takes longer to cook than the split dals as it is cooked rich and thick, but the result is worth it.

Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Whole Urd or black gram Grated ginger Coarsely ground fennel seeds Red Chilli powder ( to taste) Turmeric powder Ghee or clarified butter or oil Cumin seeds Hing - asafetida Ginger, garlic and onion paste Onion (thinly chopped, optional) Tomatoes, finely chopped Garam Masala Fresh cream Chopped coriander leaves (optional) Salt to taste

2cup 1tbs 2tsp 1tsp 8tbs a large pinch 3-4tbsp 1 medium 2-3 medium ½ tsp ½ cup 2 tbs

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 Urd overnight or 3-4 hours

2. Cook the soaked Urd in 5-6 cups of water with salt, red chili powder, turmeric, and grated ginger till bean is done soft. You can use pressure cooker using your culinary expertise of time required in cooking. 3.

Lightly mash Urd mixture, keep aside.

4. Heat butter in a thick bottomed pan. Add cumin seeds and Hing, let it crackle. 5. Add ginger, garlic, chopped onions, and cook till light golden brown in color. 6.

Add Garam masala and chopped tomatoes and tomatoes puree.

7.

Sauté till tomatoes are well mashed and fat starts to leave the Masala.

8. Add mashed Cooked Urd to this mixture and little water (desired consistency). 9.



QUALITY SPICE AVAILABE NEARBY


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Jugalbandi or jugalbandhi (Devanagari: जुगलबंधी, Urdu: ‫دئ‬ ) is ‫ﺟﮕﻠﻧ‬ a word imported from music. Traditionally Jugalbandi refers to performance in Indian classical music that features a duet of two solo musicians. The word jugalbandi means, literally, ‘entwined twins.’ The duet can be either vocal or instrumental. Often, the musicians will play different instruments, as for example the famous duets between sitarist Ravi Shankar and sarod player Ali Akbar Khan, who played the format since the 1940s. More rarely, the musicians (either vocalists or instrumentalists) may be from different traditions as well. What defines jugalbandi is that the two soloists be on an equal footing. In jugalbandi, both musicians act as lead players, and a playful competition often ensues between the two performers. The culinary experts have inducted this word to create Jugalbandi in the preparation of dishes. The two beans are capable to maintaining their separate entities however in Jugalbandi the two different beans are cooked together. Chana Daal or Toor Daal melts much easier while Rajma grains remain. This makes the dish look very attractive, and tasty.

Ingredients: 1.

Red beans COOKING – DAALS – RICE- AND COMBINATIONS

3 cups Page 36


2011

2.

Chana or Toor daal

1½ cup

3.

Onion/garlic/ginger paste

3-4 tbs

4.

Tomato Puree

¾ cup

SAVAOURY RAJMAH JUGALBANDI

5.

Rajmah or Kitchen queen Masala

3-4 tsp

6.

Garam Masala

7.

Chopped Corainder

¼ cup

8.

Butter/coconut oil

2-3tbs

9.

Fresh Cream

10.

Salt to taste

¼ tsp

2tbs

Methodology: 1.

Soak red beans overnight after picking and washing

2.

Pick, wash and soak chana daal 3-4 hours COOKING – DAALS – RICE- AND COMBINATIONS

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Pressure cook red beans soft

4.

Cook chana daal until soft set aside

2011

5. Mix seasoning paste, spice and ½ tomato puree and soak in water for 5-10 mins 6. In a deep pan or skillet heat oil add the above mixture and allow cooking on medium heat until oil separates from the mixture. Keep stirring. If burning lower heat and a few dash of water. 7.

Add red beans and chana daal. Allow to boil. And simmer.

8. Add remaining tomato puree and cook on low occasionally. Make sure the consistency remains steady.

heat.

9.

Transfer in serving dish. Sprinkle garam masala sparingly.

10.

Garnish with fresh cream and coriander leaves.

Stirring

Serve with choice of rice plain or biryani or with roti of choice. You can use this as accompaniment with any paneer or other vegetable as complete dinner menu.


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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.


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

Toor Daal Tomato diced Turmeric powder Asafoetida - hing Amchoor - dry mango powder or chaaat masala Sugar - a pinch (optional) Salt - to taste

1 cup 1 Large ¼ Tsp a pinch ½ tsp

For Tempering or Taduka: 1. 2. 3. 4. 5. 6.

Onion diced fine Garlic crushed or diced fine Jeera whole Dry red chilies Mustard seeds Ghee

¼ cup 2-3 cloves 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, thickbottomed pan for about 20-30 mins until the Daal is cooked soft. 3. Heat oil in a pan and add all the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal. 4. Next, add salt, hing, sugar and amchoor or chaat Masala and mix well. If the daal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached. 5. Garnish with coriander leaves and serve with steamed white rice, papad and pickles. COOKING – DAALS – RICE- AND COMBINATIONS

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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.


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Sambar or sambhar is known by different names in different regions and languages. In Tamil Nadu it is known as Sambaaru -Tamil: சா பார. Called by different names in Kannada –

ಾಂ

ಾರು ; Malayalam: സാ

ാ , and Telugu -

ాంబ ,ర 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: పప Itర is. more common in Andhra Pradesh. The origin of this dish is quite uncertain though legends have it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century from the South Indian state of Tamil Nadu. Verily it is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. However once the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji then tried the dish with the toor dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. Everyone liked the dish and thus it was named Sāmbhar after the guest of the day, Sambhaji.

The cooked Sāmbhar is typically eaten with a garnish, which is an oil-fried spice mixture containing items such mustard seeds, urad dal, dried red chillies, curry leaves, fenugreek seeds, coriander seeds, and asafoetida. Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of


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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 Sāmbhar is derived from the spices added to it.

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 Carrot diced fine Green chilli chopped Okra chopped thin 1 inch size Eggplant - Baingan cut into 1 inch size Pumpkin diced 1 inch piece Tomato chopped Green peas Ginger chopped Coriander leaves, chopped Curry leaves (curry patta) Lemon/Lime juice Tamarind pulp Salt to taste Red chili powder Coriander powder Cummin seeds Coriander seeds Hing (Asafoetida) powder Mustard seeds Fenugreek (Methi) seeds Coconut oil

1 cup ½ cup 1 tbs 5 3 small ½ cup 1 ¼ Cup ½ inch 1 Tbs 8-10 1 tsp 1 tsp 1 tsp 1 tsp ½ tsp ½ tsp 1 Large pinch ½ tsp 1 tsp 3 tsp

Methodology:


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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 original recipe does not call for it. In regions that grow coconuts, notably Kerala, coastal Karnataka (Udupi, Mangalore) and Tamil Nadu, Sāmbhar is also made with a paste of ground coconuts and spices. Grated coconut is roasted with lentils, cumin, few grains of rice, fenugreek, and red chillies. It is then ground into a fine paste, added to the vegetables and tamarind juice, and then cooked.

Use SHREEGUN Sāmbhar masala. This blend gives pleasant flavour and authenticity to the dish. Serve with plain rice or Dosa or Idli. COOKING – DAALS – RICE- AND COMBINATIONS

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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.


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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. 2. 3. 4.

Coconut Oil or Ghee Cumin Seeds Dry Red Chilies Garlic Red Chili Paste

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.


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Step 2: Add 3- cup water and cook up to 3 whistles in cooker.

Step 3: Let it be cool for 5 minutes and after that mix to blend with big spoon or swizzle stick. Step 4: Peel the white-gourd and cut into small pieces.


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Step 5: Heat the oil in a frying pan add cumin seeds and dry red chilies.

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

Step 7: Cook on medium flame until it becomes soft.


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Step 8: Then add garlic-red chili past in low flame. Take care of red color of paste is not change.

Step 9: Pour the Chana daal and continue stirring briskly so that it does not stick.


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Step 10: Cook until the daal is boiled.

Step 11: Then add red chili powder, turmeric powder and salt to taste.


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Step 12: Mix well and cook another 5 minutes on low flame and add lemon juice to taste.


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Step 14: Turn off the flame and garnish with coriander leaves. It is ready to serve.

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


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Rajsthan is the North West state of India. Culturally it is very traditional and rich state. Colorful clothes, jewelry, compliments the rich taste in foods. Rajsthani Panch-Mela Daal is the multi protein filled Rajasthani Dal recipe. It’s very nutritious and protein rich. The word Panch means number 5 and mel implies mix. This is one of the most popular dal of Rajasthan. Not only it is popular it is delicious and nutritious as well. Traditionally, 5 dals are used and hence the name –‘Panch mela’ dal. The dal is made relatively thick and can be eaten with Chapati, Roti, Parantha or jeera rice. The first time I ate this dal in Jaipur, India at Laxmi Misthan Bhandar (LMB) the authentic vegetarian restaurant that does not even use onion and garlic and then at another time in Hyderabad, India at Dhola-ri-Dhani (An Ethentic Rajasthani resort) where authentic Rajasthani cuisine is served. The taste and ambiance of the Daal appealed to me most. And since then I have included this recipe in my home and cooking class menus. The taste of this spicy dal is so appealing that even if someone is eating for the first time will certainly like. However maintaining the original recipe I have made it even more protein rich by adding four more daal and beans.


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Traditionally it is made by combining fie different daals - Chana, Tovar or Toor, Masoor, Moong with skin and wash Urad dals. However to make it even more protein rich I add green peas daal, chick peas – chana, and Rajma. Chana, rajma, and chana daal are soaked overnight and then all nine daals and beans are pressure cooked and whisked to a smooth consistency. A lovely paste of the masalas and tamarind pulp is cooked in hot Ghee before the dal mixture is added to it. A tangy, spicy dal that will leave you very pleased!

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

Moong dal (split green gram with skin) Red masoor dal (red lentils) Arhar/ toovar dal (split pigeon peas) Chana dal (split Bengal gram) Dhuli urad dal (split black gram) Rajma Green split peas daal Chana white Turmeric powder Paneer

¼ cup ¼ cup ¼ cup ¼ cup ¼ cup ¼ cup ¼ cup ¼ cup ½ tsp ¼ Cup

Tadka (tempering) COOKING – DAALS – RICE- AND COMBINATIONS

Page 54


1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.

Cumin seeds Hing (asafetida) Green chilies chopped Ginger finely chopped Tomatoes finely diced Coriander powder Laung (cloves) Tej patta (bay leaves) Red ilaichi (big cardamoms) Pure ghee (clarified butter) Onions diced fine Fresh Cream Mustard seeds Kalonji ( black onion seeds ) Garlic, crushed Chaat Masala Red chilli powder Salt to taste

2011

½ tsp a pinch 2 1 inch 2 medium 2 tsp 4 2 2 2-3tbsp 2 medium 1/3 cup 3 teaspoon ½ teaspoon 4 cloves 1 tablespoon 1 teaspoon

Methodology:

1.

Mix all beans chana and rajma wash and soak overnight COOKING – DAALS – RICE- AND COMBINATIONS

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2011

Mix the above dals and wash them. Soak them for at least 1 hour.

3. Boil all daals and beans in a pressure cooker with enough water, turmeric powder, salt and half of chopped ginger till cooked. 4. When pressure drops, open cooker and mash the dals with potato masher or wooden swizzle stick. 5.

Mash Paneer to fine crumbs

6. For tadka, heat ghee in a pan and add cumin seeds. When they change color, add hing, cloves, bay leaves and big cardamoms. Fry for a minute. 7. Add green chilies and remaining ginger. Sauté the mixture for a few seconds. Add Chaat masala, coriander powder and tomatoes. Cook till tomatoes are soft and pulpy. 8. Add mashed paneer and you can also use broken cashew nuts and cook until blended properly. 9.

Immediately add the tadka to the boiled dal and cover.

10. Let the simmering spices seep through the panchmel dal maintaining the consistency. Let the dal simmer for 5 minutes. Garnish panchmel dal with fresh cream and coriander leaves.

Serve with plain rice or chapatti or naan accompanied with gravy of your choice.


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SECTION 2

RICE AND ROTIS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27.

Peas Pulao Mixed Vegetable Pulao Cauliflower and Broccoli Pulao Biryani Vegetable Biryani Exotic Hydrabadi Biryani Whole-wheat Puri Daal Kachori Chapatti Parantha Aloo Parantha Mirchi Roti Puran Polis Bhakri Paneer Parantha Palak Paneer Parantha Gobhi Parantha Mooli-Redish Parantha Lachcha Parantha Left over Daal-Methi Parantha Onion and Paneer Kulcha Onion Kulcha Kashmiri Roti Khasta Kachori Aloo Kachori Luchi Naan


58 61 64 67 73 77 88 92 97 101 107 110 112 117 124 127 130 134 143 150 153 163 166 169 175 179 181

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Pea Pulao is also known as Yellow Rice. It is a great alternative to plain boiled rice. It serves as great accompaniment for any main course, be it vegetarian or meat-based. Basically it is considered as home recipe. Normally because of its simplicity it not preferred in restaurants. This is very simple dish to prepare. Paneer butter masala or any paneer dish makes a good combination with peas pulao. This is an easy dish which can be prepared in a matter of minutes because it does not need much chopping. It is a mildly flavored with Indian spices and is versatile because it can be served along with any kind of side dish from exotic chicken or paneer curry to simple raita. It is perfect item for home and all occasions.

Ingredients: 1. 2. 3.

Basmati Rice Peas Onions


1 cup 1 cup 1

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4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Ginger chopped finely Green Chillies Salt to taste Cinnamon Cloves Bay leaf Coriander for garnish Ghee Cashew nuts Black peppers whole


2011

1inch piece 2 1 piece 2-3 2 2 tbsp 1/4 cup 6-8

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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. 6. Add all other spice cinnamon, clove, black pepper, bay leaf and garlic – ginger paste and fry for 2 minutes over a low flame. 7.

Add the drained rice and the shelled or frozen peas.

8.

Fry for 2 minutes.

9. Add 2 cup of stock or water and cook for one whistle and let the pressure drop itself. 10.

Serve on a tray and remove the whole spices if you wish.

11.

Serve garnished with coriander leaves and fried cashewnuts.

You can keep the fried onion separate and use as garnish as is done in biryani. Serve as accompaniment with other dishes for any occasion.


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2011

Pea Pulao is also known as Yellow Rice. It is a great alternative to plain boiled rice. It serves as great accompaniment for any main course, be it vegetarian or meat-based. Basically it is considered as home recipe. Normally because of its simplicity it not preferred in restaurants. This is very simple dish to prepare. Paneer butter masala or any paneer dish makes a good combination with peas pulao. This is an easy dish which can be prepared in a matter of minutes because it does not need much chopping. It is a mildly flavored with Indian spices and is versatile because it can be served along with any kind of side dish from exotic chicken or paneer curry to simple raita. It is perfect item for home and all occasions.

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

Basmati Rice Peas Cauliflower cut into florets Small green pepper, cut into long strips Carrots, finely sliced Sweet corn


1 cup ½ cup ½ cup 1 ¼ Cup ¼ Cup

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7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.

Sliced mushrooms Onions sliced Ginger chopped finely Green Chillies Salt to taste Cinnamon Cloves Bay leaf Coriander for garnish Ghee Cashew nuts Black peppers whole Turmeric

2011

¼ cup 1 1 inch piece 2 1 piece 2-3 2 2 tbsp ¼ cup 6-8 1/4 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. 6. Add all other spice cinnamon, clove, black pepper, bay leaf and garlic – ginger paste and fry for 2 minutes over a low flame. 7. Add the drained rice and the shelled or frozen peas and all other vegetables. 8. Fry for 2 minutes. COOKING – DAALS – RICE- AND COMBINATIONS

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9. Add 2 cup of stock or water and cook for one whistle and let the pressure drop itself 10. Serve on a tray and remove the whole spices if you wish. 11. Serve garnished with coriander leaves and fried cashewnuts. You can keep the fried onion separate and use as garnish as is done in biryani. Serve as accompaniment with other dishes for any occasion. Serve with Raita


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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. 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.


Basmati Rice Peas Cauliflower cut into florets COOKING – DAALS – RICE- AND COMBINATIONS

1 cup ½ cup ½ cup Page 64

Cooking Taoshobuddha way volume 2 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

Broccoli cut into small florets Onions sliced Ginger chopped finely Green Chillies Salt to taste Cinnamon Cloves Bay leaf Coriander for garnish Ghee Cashew nuts Black peppers whole Turmeric

2011

1cup 1 1 inch piece 2 1 piece 2-3 2 2 tbsp ¼ cup 6-8 1/4 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. COOKING – DAALS – RICE- AND COMBINATIONS

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2011

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.

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


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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, South Asia. There the dish is made from a mixture of spices, rice (usually basmati), meat and or vegetables and yogurt. Nearly 65% of the Export of India’s Basmati rice is consumed in Saudi Arab. As far as the types of biryani are concerned, there are many different types of biryanis and each kind has its uniqueness. Pre-mixed biryani spices from different commercial names are also available in markets these days in the sub-continent. These reduce the preparation time though the taste differs considerably. The spices and condiments used in biryani are what primarily contribute to the taste. Basically clove, cardamom, cinnamon, wasabi (a plant whose root is ground to make wasabi powder or paste. It is native to: Asia. Latin name: Eutrema wasabi), bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yogurt are used in varying proportions to make biryani. The premium varieties of biryani include saffron.


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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.

History of Biryani: Biryani originated in Persia and might have taken couple of different routes before arriving in India and the Indian Sub-continent. Biryani is derived from the Farsi or Persian word ‘Birian’. The Biryani comes from the root that means “fried.” The origins of the dish are unclear, since multiple nations make a number of variations on it. In biryani, the rice is traditionally fried in Ghee before it is cooked. This creates a characteristic texture, aroma, and taste. The rice is usually seasoned with saffron or other aromatic spices as well. Once the rice is mixed with food cooked with biryani spice blend and then once again the mixture is slowly cooked, the result is a complex, multilayered dish which is ideal for special occasions. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and or Arabia. ‘DUM’ implies cooking on low heat with mouth sealed to conserve all aromas. It seems Biryani could have come from Persia via Afghanistan to North India. It could have also been brought by the Arab traders via Arabian Sea to Calicut. From there it could have settled in Hyderabad. We know the history little better during 1800 to 1900. During Mogul empire, Lucknow (the capital city of Uttar Pradesh) was known as Awadh. There originated ‘Awadhi Biryani’. In 1856, British deposed Nawab Wajid Ali Shah in Calcutta. This gave rise to Calcutta Biryani. Mougal Emperor Aurangzeb installed Nizam-ul-mulk as the Asfa Jahi ruler of Hyderabad, as well as a ‘Nawab of Arcot’ to oversee Aaru Kaadu region (Six Forests) south of Hyderabad. These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani reached Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani. Besides the historical facts, the story gets little fuzzy with legends. One legend has it that Timor, the lame brought it down from 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 originated in West Asia. The Nomads would COOKING – DAALS – RICE- AND COMBINATIONS

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burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani. With human ingenuity each country and place has added new dimension to the original recipe. Also it is called by different names in different territories. Some of the famous names to remember are: Turkish Pilaf, Iranian Biryani, Quaboli, Malaysian Biryani, Indonesian Biryani, Sindhi Biryani, Idiyappam Biryani from Sri Lanka, and Kashmiri Yakhni Biryani.

What is a Rice Pilaf? Long grain rice is soaked in water. In the meanwhile, the meat fried in Ghee and cooked with aromatic spices in a plenty of water. After the meat is cooked you have plenty of Shorba (broth). More water and pre-soaked rice are added. It is boiled and heat turned down to simmer. The rice is basically cooked in meat broth. Nuts like Almonds, Cashews, dried fruits like raisins or apricots may be added. The aromatic spices especially Cinnamon, Nutmeg, Cloves and Bay-leaves are used. This dish is known as RICE PILAF or PULAO or PULAV.

What is Biryani? The word biryani comes from Farsi - Persian, Birian means ‘Fried before Cooking’. 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 earthen pot called Handi, the rice and meat are layered; bottom and top layer 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.


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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 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. 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 restaurant, one can find Biryani made with Mutton, Lamb, Beef, Chicken, 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


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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: Kutchi or raw Biryani: Kutchi Biryani does not meet the strict 1. 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. 2. Pukki or cooked Biryani: In case of Pukki 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 eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani. 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.


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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 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


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With a detailed explanation about Biryani I will now share two versions of vegetable biryani. However I have not included any non-vegetarian dishes although a brief mention is made for those who prefer the meat 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: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Basmati rice Cauliflower cut into flowerets Green peas, shelled Carrots cut into 2.5 cm. Long pieces French beans, cut into diamond shaped pieces Potatoes, cut into ½ inch pieces each Paneer Black cardamoms Green cardamoms Cinnamon Cloves Peppercorns Shahjeera


2 cups 1 cup ¾ cup ½ cup ½ cup 3 ½ cup 3 4 1 stick 4-6 8 1 tsp Page 73

Cooking Taoshobuddha way volume 2 14. Bay leaves 15. Few strands saffron

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3

Masala for the vegetables: 1. Onions sliced COOKING – DAALS – RICE- AND COMBINATIONS

1 cup Page 74

Cooking Taoshobuddha way volume 2 2. 3. 4. 5. 6. 6. 7. 8. 9.

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

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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.

For the garnish: 1. 2. 3. 4.

Tomatoes, sliced Capsicums, 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. 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. COOKING – DAALS – RICE- AND COMBINATIONS

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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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Enough has been spoken on Biryani earlier in this section. Hyderabadi Biryani is known as Katchi Biryani because the ingredients are used uncooked. However I am cooking the dish as pukki biryani.

Ingredients: For The Rice: 1. 2. 3. 4. 5. 6. 7. 8.

Basmati rice Green cardamoms Black cardamoms Cloves Cinnamon of Bay leaf Mace strands Salt

1½ cup 2 2 2 1 inch 1 2

The Vegetable Gravy: 1. 2.

Cauliflower, florets Carrot, diced COOKING – DAALS – RICE- AND COMBINATIONS

2 cups ½ cup Page 77

Cooking Taoshobuddha way volume 2 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24.

Potato, cubed Chopped french beans Frozen or fresh peas Paneer cubes Onion, finely sliced Green chili, slit Julienned ginger Chopped garlic Green cardamom Black cardamoms Cloves Cinnamon of Bay leaf Mace strands yogurt whisked Turmeric powder Red chili powder/cayenne pepper Cashewnuts Sultanas/raisins Almonds, blanched, peeled and sliced Ghee Salt

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1 medium 1 cup ½ cup 1 cup 2 medium 1 2 tbsp 1 tbsp 2 2 2 1 inch 1 2 ½ cup ½ tsp ½ tsp 2-3 tbsp 1 tbsp 2 tbsp 3 tbsp

Herbs and Spices for the assembling: 1. 2. 3. 4. 5.

Chopped fine coriander - cilantro leaves Mint leaves Yogurt whisked curd Saffron strands a few Milk

½ cup ½ cup ½ cup 2 tbsp

Methodology: Cooking the Rice: 1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes. 2. Now you can pressure cook the rice. Or cook rice in a deep thickbottomed pan on high heat. Make sure water level above the rice is not more than one length space on your index finger. When rice begins to boil lower the heat to lowest. Cook the rice till its ¾ done. The rice should not be fully cooked instead almost cooked. 3. Spread on a flat tray and leave covered 4. If you care to have biryani multi colored then divide rice in four portion COOKING – DAALS – RICE- AND COMBINATIONS

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5. Leave one white 6. In the next mix saffron strands soaked in warm milk for lemon color you can sprinkle turmeric powder sparingly 7. In the third portion sprinkle degi or Kashmiri chili powder sparingly for red colored rice. Kashmiri pepper is not very bitter yet it has rich red color 8. In the last portion mix thick spinach puree for green color 9. I use nature colors rather using food colors that are chemically prepared

Biryani preparation steps:

Uncooked and cooked rice

Sliced seasoning and whole spices COOKING – DAALS – RICE- AND COMBINATIONS

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Cashew nuts and raisins and golden crispy onio

Cut vegetables and whisked yogurt


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Cooked vegetable and vegetables smeared with yogurt

Vegetables smeared with yogurt and cooking in fluid

Vegetables still cooking and finished with raisins and cashew


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Saffron yogurt and rice smeared with ghee ready for layering

Assembly in layers top layer being rice smeared with garnishing


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Traditional clay handi display of dish

Finished Biryani ready for serving Making the Vegetable Gravy:


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1. Traditionally biryani is made in clay pots, known as handis. If you have a clay pot, you could use it. In the west in baking dish in the oven. Now stainless steel handi shaped pots are available. But I have a pressure cooker shaped like a handi, so I used it. 2.

Heat ghee in the handi.

3. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. 4.

Now add the onions. Fry the onions till golden brown.

5.

Add the green chilli, ginger and garlic. Fry for a minute.

6.

Add the turmeric and red chili powder.

7.

Give the mixture a stir.

8.

Now add the vegetables and stir for a minute.

9.

Add the yogurt.

10.

Stir and then add ¾ cup water plus salt. Stir the mixture well.

11. If using a pressure cooker for cooking the vegetables then cover the cooker with a lid and pressure cook for 2 minutes. 12. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy. 13.

Check the salt. Add more if required.

Assembling the Biryani and slow cooking it on Dum: Now we come to the final part of biryani – the exotic gourmet meal 1. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well. 2. Use the same handi or oval or rectangular baking casserole dish with cover. Start layering with first and the last layer being rice. Alternate the color rice. Separate each colored rice layer with white layer. Now average


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the portion and accordingly use rice layer, vegetables, sprinkle a portion each of saffron-flavored yogurt, mint and coriander leaves. 3.

Continue layering until done

4.

Sprinkle rose water. This is optional and you could skip it.

5.

Cover with a moist cloth on top.

6. This is one technique that you could use for dum cooking if you do not have the wheat flour dough to seal. 7. Place the sealed handi on the gas stove at low fire or you can place thick pre heated iron tawa – girdle direct on the fire and place your handi or casserole dish or thick bottomed pot on the preheated girdle to maintain minimum heat and moisture inside. Also with this rice will not burn or stick to the bottom. 8.

Cook for 20-25 minutes more.

9. For the first 15 minutes, I dum cooked the biryani on direct low flame and for the next 10 minutes, I place the handi on the pre heated tava and cook on a low flame. 10. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex for baking in the oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it. 11. While serving, make sure you equally serve the vegetables as well as rice.

Final Biryani Dum Cooking:

Biryani cooking dum preparation


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Biryani dum cooking

Biryani dum cooking Serve the exotic Vegetable Biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad and chutney. You can also serve any paneer gravy with it although biryani is complete meal of carbohydrates, proteins, and vegetables.


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EXOTIC HYDERABADI VEGETABLE BIRYANI READY FOR SERVING


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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 - ପୁରି (pūrī); Bengali: পুির (pūrī); Urdu: ‫ ﺑ;ی ور‬Tamil

(pūri); Kannada ಪ

(pūri);

Telugu ప (pūri)); 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


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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.

Kneading the flour and almost ready dough

Rolling and frying the puris

Ingredients 28. 29. 30.

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

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. COOKING – DAALS – RICE- AND COMBINATIONS

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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 or other vegetables of your choice as soon as possible. These are not as good later. Puris are traditionally served with any or all of the following: Chana, Blackeyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.


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


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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 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. 2. 3. 4.

Split black gram (urd dhal,) Chapati flour Ghee (clarified butter) Chilli pepper, finely chopped


1 cup 2 cups 5 tbsp 1 green

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5. 6. 7. 8. 9. 10.

Coconut Oil or ghee to fry Salt to taste Coriander seeds Fennel seeds Cumin seeds Finely chopped ginger

2011

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 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 COOKING – DAALS – RICE- AND COMBINATIONS

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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. 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. 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 COOKING – DAALS – RICE- AND COMBINATIONS

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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.


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Sev or Dahi Puri


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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 origin, from chappa meaning ‘flattened’ and attai or paathi. Chapatti is mentioned in Ain-i-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: চাপা , Tamil: ச

பா

,திKannada: ಚ

ಾ , Malayalam:

ച ാ ി, Telugu: చ ా , Urdu: ‫ی ﺎت‬,‫ ﭼﭘ‬Marathi: पोळी, Punjabi: ਚਪਾਤੀ [pronounced as tʃəpɑt̪i]; Turkmen: Çapady). It is an unleavened flatbread (also known as roti) from the Indian subcontinent. Versions of it are 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. COOKING – DAALS – RICE- AND COMBINATIONS

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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 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 India. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen counter top as 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 made 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 between a ‘chapatti’ and its layered fried version the ‘paratha’. COOKING – DAALS – RICE- AND COMBINATIONS

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‘Parathas’ may be plain as well as a filling inside, such as spinach, cooked radish, potato, paneeer, and onion. Also now the ‘tandoori roti’ is to be found in the smallest towns.

Ingredients 1. 2. 3.

Whole wheat flour Salt optional 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 longer and if left overnight, the chapattis will be very light and tender. 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.


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Serve immediately smeared with butter along with dry curries or vegetable dishes, daal, rice, 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 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 into a tube and eat it with tea, often dipping the paranthas into the tea. 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 on a hot griddle and brushed with oil. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions. COOKING – DAALS – RICE- AND COMBINATIONS

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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.

Ingredients: 1. 2.

Flour for dusting 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 the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a 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.


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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 into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than 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. 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) COOKING – DAALS – RICE- AND COMBINATIONS

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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) 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 ‘porotta’)

popular in Kerala pronounced

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 origin. 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) 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)


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23. Mughlai paranthas (a deep fried stuffed paratha filled with egg and minced meat) 24. Mattar paranthas (stuffed with boiled, mashed and flavoured green peas) 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 cabbage paranthas (stuffed with cabbage) 29. Meetha Paranthas (Stuffed with sugar) 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 COOKING – DAALS – RICE- AND COMBINATIONS

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


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Paranthas are sometimes stuffed with herbed potatoes, shredded radishes and cauliflower with its water squeezed out, peas and even sugar or dried fruit pastes. When cut into wedges, they are excellent finger foods for parties. These paranthas are served with yogurt raita and Indian pickles. Panjabis serve aloo – potato with a stick of butter.


Whole-wheat flour Potatoes - boiled, peeled, mashed Coriander powder Cumin powder COOKING – DAALS – RICE- AND COMBINATIONS

2cups 2 medium 1 tsp 1 tsp Page 107

Cooking Taoshobuddha way volume 2 5. 6. 7. 8. 9. 10. 11.

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Amchoor powder or Chaat Masala Green chili minced (optional) Chilli powder Lime/lemon juice Salt to taste Finely chopped cilantro Ghee for shortening and smearing

½ tsp 1 ½ Tsp 1 tsp

Methodology: 1. Mix mashed potatoes, coriander powder, cumin powder, mango powder or Chaat Masala, chopped green chilies, salt, cilantro, lime juice and chili powder. You can also add fried onion as this gives great taste. 2.

Make small balls of the mixture.

3.

Knead the flour as in the recipe of Paranthas with shortening

4. Take a ball of dough slightly thicker than chapatti (large egg size or peach size) and roll it to a circle 4-5 inches in diameter. 5.

Place Potato mixture on it and again make it into a ball. Seal the edges completely so that the stuffing does not come out.

6.

Flatten these balls and roll into a 6 inch circle.

7.

Pre-heat the griddle (tawa). Turn it and spread little ghee or butter and cook over low heat.

Turn it again and spread ghee on the other side. Cook both sides till golden brown. Serve with chutney, yogurt, steamed vegetable and Indian pickles, butter or gravy of your choice


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ALOO PARANTHAS


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It is also a very popular variety of Parantha. Because of it hot spicy taste it is very popular. It is made as the plain Paranthas or any other stuffed variety of paranthas.

Ingredients: 1. Wheat Flour 2. Gram Flour 3. Chilli Powder 4. Oil 5. Salt To Taste 6. Turmeric Powder 7. Asafaetida 8. Cummin Seeds 9. Oregano Seeds 10. Finely Chopped Coriander

1½ Cups ½ Cups 1½ Tsp 1 Tbsp ½ Tsp 2-3 Pinches ½ Tsp ½ Tsp

Methodology: 1. Sieve Aata, Besan along with salt and red chili powder and add enough water and knead into stiff dough, cover with wet cloth. 2.

Divide into equal pieces and make small potato sized balls. COOKING – DAALS – RICE- AND COMBINATIONS

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Roll to 5-5 mm thickness. Cook on tawa as for phulka or chapattis.

4. After brown spots appear place direct on gas flame and puff, with help of tongs. 5. Phulka also may be done similarly if puffing with cloth, feels difficult. You can cook like paranthas as well smearing ghee while cooking. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or yogurt or jam.


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Poran Polis a traditional sweet prepared in Maharashtra, Gujarat, Goa and South India. Poran Poli is a dessert served during auspicious occasions and during important festivals such as Holi, Diwali, and Ugadi. Although it resembles a roti, a Poli is actually very different. The making of the Poli begins with preparing the stuffing, which may be one of three traditional options. However Puran Poli or Puranachi Poli remains associated with Maharashtra and is its most popular dish. It is made mostly during holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. The puran is made by boiling chickpea daal with a pinch of turmeric for color. When the daal are cooked and soft, the broth is removed and kept aside. Jaggery or gur is added to the chickpeas and cooked till they are soft. Then the stuffing is removed and sieved through a utensil made specifically for puran to achieve a smoother consistency. Saffron, cardamom, and nutmeg is added for additional flavor. The outer cover is made by making dough by mixing refined flour, milk and ghee. Equal number of balls is made of the dough as well as the stuffing. The puran is stuffed inside the dough and then rolled out flat using a rolling pin.


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The poli is then coked on a hot griddle and served with ghee and a soup made from the lentil broth called as katachi amti. Poran Poli is also the famous dish in many different states in India. As a result it is known by different names Kannada: Holige, ೋ orೆ ಒಬ ಟು Obbattu/Hollige; Marathi and Konkani: परु णपोळी or परु णाची पोळी; Gujarati: પોળ ; Tamil: ஒ

/ஒ

ப

, Kongu Nadu or ேபாள Poli; Telugu: Bobbattlu

బ బ టor Poleylu, or Bhakshalu, or Oligalu. The basic ingredients are Channa dal - yellow gram, Jaggery Card, Cardamom powder, Ghee and Plain flour. There are other variations as well that too make the dish very savory.

Tenkai poornam or Kaayi Holige is another stuffing made of grated coconut and jaggery. Fresh coconut is grated and the jaggery is broken into small pieces. In a heavy-base vessel, some ghee is heated and some finely chopped cashew-nuts are roasted. Into this ghee, the grated coconut and jaggery are added together. On a medium flame, the vessel is stirred so often, until the jaggery melts and melds the coconut into a rough mass. COOKING – DAALS – RICE- AND COMBINATIONS

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Powdered cardamom and some saffron soaked for a few minutes in milk are added to this mixture to impart further fragrance and flavor. Parappu poornam or Hoorna Holige is yet another stuffing made using boiled lentils instead of the coconut. Chickpea lentils are boiled to a soft consistency. It is blended with jaggery and aromatic spices like cardamom and nutmeg in exactly the same method as described above. The stuffing is cooled to room temperature. Meanwhile, the actual dough is prepared. Very soft, rubbery dough is prepared by kneading polished wheat-flour with a little water and a large amount of ghee as shortening. This is left soaked in oil for a few hours. Once both the dough and the stuffing are ready, the puran poli can be rolled out. A plantain leaf is greased thoroughly on one side with ghee to turn out a fine poli. On the greased plantain leaf, a handful of the dough is patted by hand into a mid-sized circle. A small amount of stuffing is placed at the center of this dough, which is wrapped around the stuffing to make a ball. This ball is then rolled carefully using a rolling pin into a large, thin circular pancake shape. Meanwhile, a griddle is heated over a medium flame and greased. The plantain-leaf bearing the poli is inverted over the griddle. The Poli tends to adhere to the griddle, since the latter is hot. Using a spatula, the edge of the poli is held down on to the griddle, while the plantain-leaf is peeled away by hand. This leaves the poli on the hot griddle, where it is turned over repeatedly, if required, until both faces of the poli are roasted to a golden burnish and a fragrant aroma is released. The poli is now ready to be eaten. Kadale Bele Obbattu (Chana Dal Obbattu) The poli is in itself a delicious sweetmeat and is often eaten as such. It may be served with a spoonful of ghee. Poli is often served with milk, which may be sweetened or flavored with almonds and pistachio. In certain areas, polis a tangy, tamarind-based sauce is served with the poli, to enhance the experience by combining very disparate flavors. In Maharashtra, the tangy sauce is called katachi amti or raw mango. In the Vidarbha region of eastern Maharashtra, the puran polis is soft, since the stuffing is made with jaggery. In western Maharashtra, the powdered white-sugar version is preferred, resulting in a crunchy puran poli. Also, sometimes white flour can be converted into bread rolls with jaggery filling inside it for a variation.


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Ingredients: For the filling 1. 2. 3. 4. 5. 6. 7.

Toovar (arhar) or channa dal Sugar or jaggary Saffron (kesar) strands Cardamom (elaichi) powder Nutmeg (jaiphal) powder Mace (javantri) powder Ghee

1 cup 1 cup a few ½ tsp ¼ tsp pinch 2 tbsp

For the dough Whole wheat flour (gehun ka atta) Coconut Oil

2 cups 2 cups

For the serving Ghee

Methodology: For the filling 1. Wash and pressure cook the dal in 1 ½ cups of water. 2. Drain any excess water grind and keep aside. 3. Heat the ghee in a pan and add the dal and sugar or jaggary and cook till the mixture thicken, stirring continuously. 4. Dissolve the saffron in a little water or warm milk by rubbing. 5. Add the cardamom and nutmeg powders, mace powder, and saffron liquid and mix well. 6. Cool, divide into 12 to 15 portions and keep aside.

For the dough 1. 2.

Combine the flour and oil and knead into a soft dough using water. Divide into 12 to 15 portions and keep aside.


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The Final assembly 1. Roll out one portion of the dough into a (3’’) diameter circle. 2. Place a portion of the filling mixture and fold the edges of the dough over the filling. 3. Pinch the edges together to seal the filling in. 4. Flatten the dough and roll again into a (4’’) diameter circle. 5. Cook on a tava over a medium flame till golden brown in color on both sides. 6. Repeat for the remaining dough and filling. 7. Smear with ghee and serve hot.

Poran Polis Ganesh Chaturthi is celebrated as the birthday of Lord Ganesha across India. This festival is very popular in Maharashtra. According to Indian traditions, dishes such as halwa and puri must to be added in the menu of the birthday celebrations. Same is the case with the birthday of other Gods. Ganesh Chaturthi celebration witnesses with the preparation of lots of delicious dishes and one of them is Puran Poli. It is very famous dish of Maharashtra and is specially cooked on the occasion of Ganesh Chaturthi.


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Bhakri is round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat and Maharastra. Typically bhakri is accompanied by various curries, chutney (thecha - a thick paste of really hot green or red chilies) and raw onion. Bhakri is a type of Maharashtrian flatbread or roti which can be made using rice flour, sorghum flour, pearl millet flour or a combination of various flours. This type of flatbread is thicker and has a more coarse texture than chapatti or roti. Bhakri is also very high in dietary fiber and more easily digestible. It is also made using absolutely no oil so it is much healthier as well. The rice, sorghum and pearl millet flours can easily be found in any Indian grocery store or organic - health food places. Bhakri (-akrI bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Maharashtra, Gujarat, northern Karnataka and Goa. It is coarser than a Chapatti and slightly harder because of the gluten free flours used in the recipe. It can be compared to a British biscuit with respect to hardness. Bhakri is part of a traditional Indian meal. Bhakri (grey flatbread) is served with vegetables and rice. Like breads around the world, bhakri is a staple food. It is made mostly from wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour and even rice flour (in the Konkan region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer’s food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.


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Traditional Bhakri meal with different vegetables etc In the fields, bhakri even used to serve as a plate, in which chutney or thecha(chutney made up of green chillies and pea nuts) was served and eaten together. In modern days, bhakri has been replaced by rotis and phulkas but still enjoys its own fan-following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), green leafy vegetables and raw onion. In some parts of North Karnataka it is served with stuffed brinjal curry. Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest.[citation needed] It is made of comparatively coarse flour and hence more nutritious than the fine flour.[citation needed] Although roti is now more commonly eaten, bhakri is still used for traditional Indian meals.

Sorghum Flour: Sorghum grains have been used for centuries around the world. And now these are becoming increasingly popular as food sources among health conscious in the United States as well. However in India this flour is widely used in cooking. This particular recipe of BHAKRI uses Sorghum flour made from these grains as one of the ingredients. It provides specific nutritional qualities in addition to adding variety and texture to standard baked products. Sorghum or Jwar is a very common grain used in Africa and India throughout history. Now sorghum is also grown in the United States and is becoming more widely available for consumers through Indian and Health Food Stores.


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Sorghum or Jwar

According to the U.S. Grains Council, sorghum is the third most important cereal crop nationally and the fifth most important around the world. Sorghum has long been used in the United States as a grain feed for animals but is now viewed as an alternative grain for human consumption. The whole grain kernel is ground into flour that can be used for cooking and baking. It is also known as milo flour.

Nutritional Benefits One of the major reasons why sorghum flour has entered the health food spotlight is because it is gluten-free. Gluten is a protein found in many grains such as wheat, barley, rye and oats. Now many people choose to eat gluten-free foods because of gluten intolerance. This type of diet is essential for those who have Celiac Disease. Celiac Disease is an autoimmune disorder caused by a reaction to gluten that can result in the mal-absorption of nutrients as well as severe abdominal pain and related symptoms. People with celiac disease must eat a gluten-free diet. This makes sorghum flour ideal for cooking and baking. Sorghum has a similar nutritional makeup to corn although it is higher in protein and fat and lower in vitamin A. The so-called educated world over consider Indian population to be nutritionally ignorant. In reality it is not so. India uses a wide range of food items as part of its daily meals. What the West is now being aware of Indian vast uneducated or less educated population has been using these products for ages. As a result I am making such recipes available for wider cross section of nutritionally conscious people.


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Uses for Sorghum Flour Traditionally this flour has been used as a cereal food to create pancakes and fermented and unfermented porridges and flatbreads throughout different cultures, such as the Jowar Roti and Bhakri in India. In the United States, it is becoming more common to use sorghum flour in baked goods. It can be added or substituted in any recipe that calls for flour such as cakes, cookies, breads and muffins. While using Sorghum flour certain considerations have to be given. The flour has a bland flavor therefore it can be beneficial for baking because it would not add an unfamiliar or distinctive taste. However, because of its lack of gluten, it does have an influence on the texture of baked items. Gluten acts as a binder in foods, therefore an alternative binder such as cornstarch is added to recipes when using sorghum flour. In addition, sorghum often produces a drier, crumbly final product. Adding extra oil or another fat source and eggs can improve the texture, and adding a leavening agent such as baking powder or baking soda will help the dough rise. Sorghum flour can be found in many specialty health food stores in the same section as other grains and flours. You might also find it in the gluten-free section if the store has one. It can also be found at ethnic food markets. It may be listed under another name. For example, in the Indian culture Sorghum Flour is referred to as Jowar Atta. Now coming back to our Bhakri recipe


Sorghum flour (Jowar Flour) Pearl millet (Bajri Flour) Salt optional Rice flour as needed

1 cup 1 cup

The flour has to be very fresh or else the Bhakri will crack and will not be soft. Also the flour if stored for a long time turns bitter.

Methodology: 1. Never knead the entire dough. Always make dough for one Bhakri at a time until you have mastered the art. 3. Boil the water and set aside until needed. COOKING – DAALS – RICE- AND COMBINATIONS

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4. Using a clean working surface, mix the flours together and make a hole in the center. Add the salt. 5. Add hot water slowly and carefully, as needed. It is recommended to use a fork to combine the flour and water together in a motion very similar to scrambling an egg. 6. Now using your hands, knead the dough well for a few minutes until it comes together easily into soft pliable dough. This process of kneading the dough is quite important. Bhakris will be soft if the dough is well kneaded. So using your hand and knuckles knead it nicely for 8-10 minutes. The dough should be soft and elastic. 7. Sprinkle the work surface (and your hands) with a little rice flour to prevent the dough from sticking. 8. Make small dough balls (golf ball size). Now using your palms, first flatten the dough and start pressing the dough until you get a round circular shaped flatbread about 6-7 inches in diameter. 9. Gently pick up the bhakri and flip it onto the hot griddle. Let it cook for 1 minute or so. Sprinkle the topside with a few drops of water and then flip the bhakri over. Let it cook for an additional minute or two and then carefully transfer it to an open burner or flame on low heat for a just a few seconds. Use tongs to flip it over and be careful not to burn yourself. 10. You should get a few black spots on each side and a delicious toasty aroma. Obviously this step works best if you have a gas stove but this can also be just as easily done on an electric stove. If you feel uncomfortable, you may omit this step altogether and just cook it a few minutes longer on the griddle. Serve it with a little ghee or butter along with any traditional Indian meal 11. Take a golf sized round ball from the dough and flatten it with both your hands in the steps shown below: 12. The bhakri should also be uniformly thick in size (about 1/8 inch thick). You can also use a rolling pin if you wish, but traditionally bhakri is made using your hands. 13. In the meantime heat a griddle or tawa on medium high heat. A cast iron pan works really well but if you do not have any of these, you can always use a regular frying pan.


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14. On a flat surface sprinkle some dry jowar flour, keep the flat ball on it, apply some Jowar flour to your hand and with the palm of your hand spread the dough into a thin circle. Take care that the dough does not stick at the bottom and should move freely with your hands. 15. Carefully lift this dough with both your hands and place it on a hot iron griddle (tava).

16. Spread a little water with your hands on the surface of the Bhakri and then turn the Bhakri to the other side. Cook on high flame till some brown spots appear on the lower surface of the Bhakri. 17. Remove it from the tava, turn it upside down and gently put it directly on the flame. It should blow like a balloon. 18. Add dry jowar flour to the remaining kneaded dough and knead well. Repeat the above procedure to make another Bhakri. Once you have mastered the art of making Bhakri, you can save time by kneading the dough for the next Bhari while still roasting the first!


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Bhakri is usually served with Pithla1 (Curry made from gram flour), Thecha (spicy green and garlic chilly chutney) or any leafy green vegetable. Remove from flame and serve hot.


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Paneer Paranthas are very nutritious and easy to make. For vegetarians this is the excellent source of high protein dish. There are various other paranthas as well. Earlier I have mentioned 45 types of paranthas. Here I am giving a simple yet easy to work recipe.

Ingredients: For Stuffing 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Grated Paneer Finely chopped Onion optional Coriander leaves finely chopped Small piece of Ginger (grated) Finely chopped green Chilies Salt to taste Red Chili powder Graram masala Chaat Masala Kastoori methi

1 cup 1 ½ Tsp 1 or 2 ½Tsp ½Tsp 1 Tsp

For Dough


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Whole meal flour Ajwain (optional) Ghee Salt to taste

2011

3 cup ½ tsp 2 tbsp

Methodology: 1. Prepare the stuffing by mixing paneer, coriander, onion, green chillies, chaat masala, garam masala, kastoori methi and salt and set aside 2.

Sift the flour. Add ghee to the flour and salt.

3.

Add water occasionally to make dough.

4. Knead the dough properly to make the dough as you would do for any paranthas or roti. 5.

Divide and roll out 10-12 balls.

6.

Take a ball and flatten it. Put 1 tbsp of stuffing mixture in the center.

7.

Draw up the edges towards the center to cover the mixture properly.

8.

Again flatten it on a floured board to give the shape of a roti. COOKING – DAALS – RICE- AND COMBINATIONS

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Put the parantha on a preheated griddle.

10. Turn after cooking for 1-2 minute. After a minute apply ghee around the edges and turn again. 11.

Fry till the brownish spots appear on both sides

12.

Paneer Parantha is ready.

Serve it with fresh yogurt or raita and chutney, or pickle enjoy.


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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 beauty. This creates an enticing ambiance in the surroundings. Stuffed Parathas are quite popular because of the varied aromatic flavors. This is variation of Paneer parantha wherein in the flour spinach or palak is mixed before making the dough. Thus the dough gets dark green color. Palak Paneer parantha is one of the favorite Indian stuffed paranthas. Palak Paneer parantha has high nutrition value, as palak (spinach) is a great source of iron and paneer is the source of protein. The combination of parantha along with yogurt is very rich in protein and tasty as well. Palak Paneer paranthas taste great with yogurt and Aam Ka Achaar (mango pickle) or any other pickle. These are suitable for any occasion from elaborate breakfast to exotic dinner.

Ingredients: For Stuffing 1. 2. 3. 4.

Grated Paneer Finely chopped Onion optional Coriander leaves finely chopped Small piece of Ginger (grated) COOKING – DAALS – RICE- AND COMBINATIONS

1 cup 1 ½ Tsp Page 127

Cooking Taoshobuddha way volume 2 5. 6. 7. 8. 9. 10.

Finely chopped green Chilies Salt to taste Red Chili powder Graram masala Chaat Masala Kastoori methi

2011

1 or 2 ½Tsp ½Tsp 1 Tsp

For Dough 1. 2. 3. 4. 5. 6.

Whole meal flour Palak frozen Fresh Palak finely cut ¼ Cup Ajwain (optional) Ghee Salt to taste

3 cup 1Cup ½ tsp 2 tbsp

Methodology: 1. Prepare the stuffing by mixing paneer, coriander, onion, green chillies, chaat masala, garam masala, kastoori methi and salt and set aside 2. Blanch the frozen spinach and make a puree with gree chilly, ginger, garlic and set aside 3. Sift the flour. Add ghee to the flour, pich of heing, cut spinach and salt. Mix well COOKING – DAALS – RICE- AND COMBINATIONS

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5. Knead the dough properly to make the dough as you would do for any paranthas or roti rather slightly stiff. 6.


7.


8.


9.

Again flatten it on a floured board to give the shape of a roti.

10.




13.

Paneer Palak Parantha is ready.


Palak-Paneer Parantha with Cucumber Raita


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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 beauty. This creates an enticing ambiance in the surroundings. Stuffed Parathas are quite popular because of the varied aromatic flavors. This is a variation where instead of Paneer we are using Gobhi or Cauliflower as the filling. Gobhi is well known for its exotic taste and freshness. This is purely a vegetable stuffed Parantha. The combination of parantha along with yogurt is favorite morning breakfast and tasty as well whose taste lingers in the mouth even afterwards and whenever the thought of Gobhi Parantha comes the mouth begins to produce digestive juices. Gobhi paranthas taste great with yogurt and Aam Ka Achaar (mango pickle) or any other pickle. These are suitable for any occasion from elaborate breakfast to exotic dinner.

Ingredients: For Stuffing


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Cooking Taoshobuddha way volume 2 1. 2. 3. 4. 5. 6. 7. 8. 9.

Cauliflower finely grated Red chilli powder Coriander finely chopped few sprigs   Jeera powder (roasted) Green chilli (chopped) Small piece of Ginger (grated) Salt to taste Chaat Masala Kastoori methi

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1½ cup 1 Tsp 1 Tsp 1 Tsp ½ Tsp ½Tsp 1 Tsp

For Dough 1. 2. 3.

Whole meal flour Ajwain (optional) Salt to taste


3 cup 1 Tsp

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Methodology: 1. Prepare the stuffing by mixing finely grated gobhi, coriander, onion, green chillies, chaat masala, garam masala, kastoori methi and salt and set aside. You may also sauté it as well. However this is optional 2.

Sift the flour. Add ghee, pinch of heing, and salt. Mix well

3.


4. Knead the dough properly to make the dough as you would do for any paranthas or roti rather slightly stiff. 5.


6.


7.


8.

Again flatten it on a floured board to give the shape of a roti.

9.




12.

Gobhi Parantha is ready.



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Mooli Paranthas is another favorite parantha recipe from the land of Punjab. Paranthas or Parathas are served as breakfast with butter and lassi in North India. The method of making any stuffed parantha remains basically the same. The only difference remains the preparation of the stuffing. Once you know your ingredients and the art of cooking you can easily adapt to a large variety of Paranthas. Also you can make many different varieties. In this section I have included the most popular varieties.

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

Radish with or without leaves Green chilly finely chopped (optional) Chili powder Salt to taste Wheat flour dough Ghee White butter

1 large 1 ½Tsp 3 Cups

Methodology: 1. Prepare the dough as earlier and keep it aside. Make the dough slightly stiffer. COOKING – DAALS – RICE- AND COMBINATIONS

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2. Grate the radish and keep aside. Many people add salt to the radish and keep it for some minutes and later squeeze the water from it. This is done so that the mooli parathas do not break while rolling the dough. I do not do this technique as the salt extracts the water from the radish and many water soluble vitamins and minerals are lost in the process. 3. it.

Just grate the radish. Add chopped green chili to it. Do not add salt to

4. Now take a medium sized ball of dough on the rolling board dusted with wheat flour. Roll the dough in to a disc of 5-6 cms diameter.


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5. Take 3 tsp of grated radish in a small bowl or plate. Add a pinch or two each of red chili powder, garam masala powder, salt.

6. Mix well and put this stuffing onto the rolled dough. In the meantime, heat the griddle or tava.

7. Now quickly cover the filling by bringing together all the edges of the dough and join them. COOKING – DAALS – RICE- AND COMBINATIONS

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8. Roll the dough into the size of a parantha. Care should be taken while rolling the dough as the parantha may break. We added salt to the radish and thus as a result water will start oozing out from the radish.

9. To make paranthas by this method is a little tricky but with practice you will be able to make excellent paranthas. One has to be quick enough while using this method. Or else there is another alternative. Do not use the salt in the filling and instead add extra salt in the dough or salt your yogurt. I have found even leaving the filling salt free makes the excellent taste.


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Still if this technique is difficult, you can add salt to the radish, keep it for half an hour in an air-tight container, as the odor of radish which is too pungent starts to release and your whole kitchen will have the smell of radish. After 30 minutes or so, squeeze the water from the radish and then use it in making the paranthas. This way your mooli paranthas will not break, however nutrients will be lost. 10. Now place the parantha on the tava keeping the flame medium so that the paranthas come out excellant.

11. After a minute, turn it over and cook the other side of the parantha. Apply ghee on the top and sides. The quantity of ghee to be used depends upon you. If you like the paranthas to be less oily, then use less ghee and vice-versa.


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12. Flip the parantha on the next side and again apply ghee on the other side. The side which we applied ghee the first time goes down facing the tava.

13. Now flip for the third time. Press the edges of the parantha with the spatula while frying the parantha. This helps in ballooning of the parantha.


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14. Flip once more so that the parantha gets cooked evenly from all the sides.

15. Remove from the griddle when the parantha looks cooked, crisp and well fried.


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Now the Paranthas are ready stock them dividing into pieces ready for serving. Serve the paranthas hot with butter, yogurt, and pickle. However in a Punjabi home it is accompanied with a tall glass of lassi – yogurt drink.


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Lachcha Paratha is a popular parantha from North India. It is made from whole wheat flour. It is also called as paratwala paratha or layered parantha. In Punjabi “parat” means layer and layers can be seen on the paratha when it gets cooked. Its South Indian counterpart is the parota which is made from white flour and eggs. Usually, plain Paranthas can be made using two methods. First is this technique, for Lachcha paranthas. This is also known as Amritsari Lachcha Parantha. And the other is the folding technique. This technique is used in the Caribbean especially Trinidad where I live now. Here big paranthas are made using the while flour, margarine, baking powder as ingredients. These use the folding method of coning the dough after it is smeared with ghee. The dough is then allowed to rest for a while before the parantha is rolled and cooked on large griddle or tava almost 48” in diameter. Using the large wooden spatulas the parantha is beaten from the two sides and the top before storing for serving. In Trinidad it is called Buss-up-Shut. It is common for weddings, religious and all other occasions. Lachcha Parantha is an easy to make. There are a few other techniques as well used for making these paranthas besides the domestic way of folding. I


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usually make the Lachcha Paranthas using this Amritsari technique. It is simple and easy.


Wheat flour Ghee Salt to taste

2 cups 2 tsp

Methodology: 1. Sift the dry ingredients for the dough. Add water, ghee and form smooth dough. Add more water if required for the dough. Cover the dough and keep aside for 15 minutes.

2. Divide into medium sized ball of dough and keep covered. Roll it 6 inch diameter disc on a dusted rolling board.


into 5-

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3. Apply ghee on the parantha disc.

4. From the edge fold the parantha as shown below. This is the Amritsari way of folding


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5. Again keep on folding it like shown in the picture image or you can also fold it like a paper fan. Continue untill you come to the end.

6. Applying slight pressure and roll the folded dough with the fingers of both hands you may use the palm as well till the length of the roll increases.


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7. Using the folded roll encircle it to obtain the peda.

8. Join the edge of the roll to the center of the circle and press it.


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8.

Now roll into parantha to required size.

9.

Heat the tava to medium heat and place the parantha on the tava.

10. Turn the parantha when one side is partly cooked. Apply ghee on this side. Continue cooking on this side for a minute. 11.

Now turn again and apply ghee on the other side.


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12. Flip again for a couple of times to make sure the two sides of the paranthas are browned evenly and well cooked. Press the sides with the spatula while frying the paranthas. 13. Alternatively, you can also add some ghee on the tava and then fry the lachcha paranthas. 14. Serve the paranthas hot with any curried vegetable or paneer dish, raita and pickles.

Amritsari Lachcha Parantha


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Paranthas are widely used and favorites of almost every one. In Indian homes Paranthas are most common breakfast because paranthas can be eaten with raita or plain yogurt. Also these are made with whole what flower. On the contrary chapattis need vegetables to eat with. In every home daal and vegetables are left over. And no one likes the left over items. Left over daals and vegetables can be used this way. Once I was staying with my two younger brothers and one day a friend came over to stay. Next morning many chapattis were left over. My friend said he does not eat left over food next day. Food was so much that it could not be thrown. I cooked left over daal and vegetables with sauted onion, jeera, tomatoes and sprinkled cilantro. This was used as filling. Then I prepared a barter of besan, cilantro, green peppers, ajwain, and chaat masala. I filled the chapattis with the filling, fold into half and dipping in the besan barter shallow cooked in a skillet. This made a tasty breakfast. And I had to save a few pieces for me. Even to this date my friend talks about that breakfast but still he does not know how it was prepared. This chana dal methi parathas are made with leftover chana dal and freshly chopped fenugreek leaves. Methi is all time favorite and it lends a beautiful flavor and taste to the paranthas or recipe it is added. COOKING – DAALS – RICE- AND COMBINATIONS

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This recipe is different from the Gujarati version of Methi Theplas. It does not even taste like theplas. In fact the Dal Methi parathas taste better than theplas. It does not use besan flour and yogurt which are used in theplas. I always use leftover cooked chana dal for this recipe. If you are making these for breakfast, you can knead the dough, the night before and keep it overnight in the refrigerator. Fresh methi leaves are always better to use as fresh methi leaves lends a unique taste to this dish which is not possible if you use dried fenugreek leaves. However if fresh methi is not available then you can us ethe dried kastoori methi.

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

Leftover chana dal Freshly chopped methi leaves Green chili finely chopped Ajwain - carom seeds Jeera Whole wheat flour Salt to taste Ghee

½ - ¾ cup ½ cup 1 ¼ tsp ¼ tsp 1½ cup ½ tsp

Methodology: 1. Knead the whole wheat flour with the leftover chana dal, methi, salt, ghee, green chili, ajwain and jeera. Add water if required. You may not need to add the water if the leftover dal has enough liquid and is not dry. If the leftover dal dish is dry, then you will have to add water. 2.

Knead into soft dough just like the dough for chapattis or paranthas.

3. On a dusted rolling board, take a big lemon sized ball of the dough. Roll the dough ball with a rolling pin and make a circle of the dough of about 2 inch diameter. 4.

Apply ghee on surface of the rolled paratha

5.

Fold the paratha lengthwise twice.

6.

Again apply ghee on the surface.

7.

Again fold it twice.

8.

Now roll this folded dough in dry flour.


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9. With the rolling pin, roll out the paranthas with approx 5-6 inch diameter 10. Heat a flat griddle or tava. Place the parantha on the griddle. When partly cooked on one side, flip the parantha to the other side. 11. Apply ghee on the partly cooked side. In the meantime the other side is getting cooked. 12. Now flip it again. Now apply ghee on the other side. Cook until the either side is crisp and browned. 13.

Flip again and cook the second side till browned and crisp.

14. While cooking press the edges of the paranthas so that they do not remain undercooked.

Chana Daal and Methi Parantha Serve paranthas hot with homemade butter or regular in a true Punjabi style. This is how the paranthas are eaten by the Punjabi with lots and lots of butter.


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Everyone loves Kulchas! I just can’t get enough of them! A large variety Kulchas are available with different are available. The variety of Indian flatbreads with different filling is mind boggling to say the least. Kulchas are a sister’s variety of Naan. The only difference between the two is while Naan is made with yeast, Kulchas are made with Baking powder. Kulcha is Indian flat bread, similar to naan. It is typically eaten with chole, a spicy chickpea dish. It is most popular in northern India, where it is usually eaten for breakfast or stuffed with different fillings for lunch or dinner. While easy to make, kulcha is best cooked in a clay oven. It is traditionally made from a mix of maida flour, yogurt, baking soda, baking powder and salt. Once the dough is made, it is allowed to rest from two to four hours before being rolled into flat disks and baked in a clay oven. The reaction between the lactic acid in the yogurt and the baking soda allows the dough to rise without yeast. Once the kulcha is cooked, it is brushed with either butter or ghee, which is a clarified butter often used in Indian cooking For nutrition reasons especially when one is vegetarian we have to make protein dishes. Paneer is an excellent source of protein. Therefore I use paneer to stuff kulcha. For this little I use grated paneer which is added to the onions mixture and that makes all the difference to these kulchas.


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Kulchas are immensely fluffy, soft and has bready texture. These are suitable for any occasion. Kulchas are served along with any spicy or light side dish as gravy. Kulcha and chole make a favorite and tasty combination.

Ingredients: For the dough 1. 2. 3. 4. 5. 6. 7.

all-purpose flour (maida) Baking powder Baking Soda sugar salt to taste Yogurt Ghee

3 cups ½ tsp 1/8 tsp 1 tbsp ¼ cup ½ cup 1 tbsp

For the filling 1. 2. 3. 4. 5. 6. 7. 8. 9.

Red onion (gives a great color) Green chilies, thinly sliced Carom seeds (ajwain) Grated ginger Cumin Fennel (optional) Paneer Few sprigs of cilantro, chopped finely Salt to taste

1 2-3 ¼ tsp ½ tsp ¼ tsp ¼ tsp 1 cup

Methodology: 1. Place all the dry ingredients for the dough together in a bowl and mix well.


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Now add the wet ingredients to the dry mixture.

3.

Mix well for all the dry and wet ingredients to mix well.

4.

Place this mixture on a lightly floured surface.


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5. Continue to knead well for few minute more to obtain smoothness. This is done on the surface.

6.

Continue working until it becomes a smooth pliable dough.

7. When the dough gets smooth place it in a bowl, cover and allow it sit for 1-2 hours.


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8. In the meantime mix all the ingredients for the filling together in another bowl.

9. After the dough has been sitting for 2 hours, take a small ball and using a rolling pin roll into a very small circle 4-5” in diameter.


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10. Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough after enclosing.

11. Bring all the sides of the dough together to the top, covering the filling.


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12. Bunch it up together all the edges from each side, pinch it to close completely.

13.

Now press down the dough lightly using your palm.

14.

You will see that the seam has almost disappeared.


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Using a rolling pin, very gently roll the filled dough.

16. Roll it out very lightly to a desired thickness making sure that you do not press it too hard. Pressing hard while rolling will cause the filling does not come out of the dough.

17. Now place this on a greased nonstick or iron tava on medium heat and cook until browned on both the sides.


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This way continues to make all the Kulcha and store for serving. These taste good when hot or warm depending on individual taste. My sun takes out the food on the plate and keeps in the friz for the food to cool before consuming. Best are when served warm. You see the soft and bready texture of the kulchas in the picture below? These look fantastic and mouthwatering. If you cannot serve them immediately, then stack them up and cover them with aluminum foil and re heat them in an oven when ready. Serve them with Channa Masala which is usually what Kulchas are enjoyed with. But I have also enjoyed them with Channa Palak, Saag Paneer, Dal Makhani etc. Any spicy gravy based dish goes well with Kulchas.


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Kulcha Chole


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Kulcha (Hindi: कुलचा; Punjabi: ਕੁਲਚਾ) kulcā is a type of an Indian flatbread made from Maida flour. It is particularly popular in Pakistan, north India and is usually eaten with chole. Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough, mashed potatoes, onion (optional) and lots of spices are rolled into a flat round shape and baked in an earthen clay oven until golden brown. When baked, it is rubbed with butter and then eaten with spicy chole (chickpea curry). Kulcha, is a type of Indian bread quite similar in looks and appearance to a naan (another very famous Indian bread). However Kulcha does not have the elongated shape and are much softer. It can be made on a tawa or griddle, as opposed to naan, which is better baked in a hot tandoor or oven only, to get the desired effect. The steps to make Kulcha remain as earlier.

Ingredients: For Dough 1.

Whole wheat flour


5 cups

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ONION KILCHA

For the stuffing 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Onions finely chopped - minced Green Chilies Coriander leaves Mint leaves Ginger-chopped Carom seeds (ajwain) Red Chili powder Coarsely ground pomegranate seeds Coarsely ground coriander seeds Salt to taste

3 2tbs 2tbsp 1tsp 2tsp 1tsp 1tsp 1tsp 1tsp

Methodology: 1. Prepare dough by adding ajwain seeds and pinch of salt to taste and mix well. 2. Add water to the flour in little by little as required. Make sure the dough is somewhat hard. Allow to rest for an hour covered with damp cloth.


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3. Divide the dough into six equal parts and make round balls using dry flour. 4. To prepare the stuffing, mix chopped onions, green chilies, coriander and mint leaves in a bowl and add seasoning. Mix well and set aside. 5. Stuff each ball of dough with a portion of the filling in the middle. Fold the filled balls of dough and pinch (with fork) the edges to seal the dough. 6.

Roll out the kulcha with a rolling pin.

7. Cook until done on medium girdle or oven on both sides. Traditionally it is made in Tandoor – the clay oven for this purpose 8. Smear with clarified butter or ghee and serve with any paneer or any other such dish. This makes a special dinner compliment for any occasion.


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This is very delicious item in the section of Roti – Parantha originating from the northern mountain regions of Kashmir. It is considered a specialty. Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are roasted and coarsely ground to enhance the individual flavor of each and every spice used. These rotis are so scrumptious that they can be eaten on their own or with a sweet and sour tomato pickle. And with Dal Makhani and Vegetable gravy its taste enhances. During my visit to the Kashmir valley we used to buy these rotis from the market and prepare vegetables and other accompaniments ourselves for daily dinners. It was such a treat.

Ingredients: 1. Wheat flour 2. Black pepper freshly ground 3. Fennel seeds coarsely crushed COOKING – DAALS – RICE- AND COMBINATIONS

3cup 1 tsp 1/2 tsp Page 166

Cooking Taoshobuddha way volume 2 4. Cumin seeds

5. 6. 7. 8. 9. 10.

Ajwain seeds (omum) Asafetida Butter Salt to taste Ghee for shallow frying Warm milk to knead dough

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1/2 tsp

1/4 tsp 4 -5 pinches 1 tbsp

Methodology: 1. Roast lightly the fennel seeds, cumin seeds, ajwain and peppercorns on a tava or in fry pan. Coarsely grind the roasted ingredients in a mortar and pestle or coffee grinder. 2. Combine the wheat flour (always sift flour before using), pounded ingredients, asafetida, ghee for shortening and salt and add enough milk to make firm dough. Knead well. 3. Divide the dough into 8 equal portions. 4. Roll out each portion with the help of a little flour into a circle of 5-6’’ diameter. Prick with a knife or fork all over.


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5. Cook each roti on a hot tava (griddle), using a little ghee until both sides are golden brown. Shallow fry both sides till crisp and golden spots appear.

Serve hot, with dals or vegetables, as desired.

Paneer Makhani, Daal Bokhara and Kashmiri Parantha COOKING – DAALS – RICE- AND COMBINATIONS

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Khasta Kachauri or Kachori is very popular snack in North India especially in Agra, Vrindabana, Mathura etc. It is served breakfast time and also for festivals and weddings feasts. These are ‘khasta’ (crisp) and savory like pastry shells. They have a spicy filling made of coarsely ground, skinless green gram dal - dhuli moong dal or skinless black urad dal or a mix of both. They can be made well in advance and kept in airtight containers and will retain crispness for weeks. This is a specialty from the north India. More so this is quite famous in the land of Krishna, Agra, Mathura, and Vrindavan. In these cities there is particular combination for breakfast. As this is a recipe from the land of Braj which is famous for Krishna and stories of butter steeling, milk etc. Milk and yogurt is an important combination for breakfast. The early morning breakfast combination includes; 1. Savory tasty saffron or cardamom flavored hot milk served in clay cups 2.

Khasta Kachori served with the potato vegetable and chutney, and

3.

Piping hot jalebi

Out of this combination I give you the recipe of Khasta Kachori and vegetable.


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

Refined or all-purpose flour Salt Baking soda Oil for shortening Ajwain or carom seeds Coconut oil for frying

2 cups to taste ½tsp 5-6tbs ½Tsp

For filling 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Washed split Urd dal - dhuli Urd dal) Ginger finely chopped Green chilies Cashewnuts optional Clarified butter Asafetida Coriander powder Red chili powder Fennel seed ground Salt to taste Oil for deep fry

¾ cup 1 inch 1 6-8 3tbs pinch 2 tsp 1tsp 1tsp

Methodology: For Shells 1. Sift the flour, salt, and baking soda together. Add oil and mix well. Now knead into a medium soft dough and cover with moist cloth. 2. Wash and soak dal for 1 hour. Drain and grind coarsely using less water. 3. Heat oil in a wok like pot. Add ghee, chopped ginger, and dal. Keep stirring. Add chili and all other spices, salt etc. Cook on medium heat till all moisture dries up, and there is no rawness. This takes some time and patience 4. Set aside for cooling and divide in 16 portions COOKING – DAALS – RICE- AND COMBINATIONS

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5. Divide dough in 16 portions as well 6. Roll each portion of the dough into 4-5 inch size round. Make sure it is rolled thin at ends and thick in the center. (Note: These pictures are only to show the steps required. The Dough used is not exactly for this recipe. These are rolled 1/8 inch thick)

7. Now add one portion of the mixture prepared for this recipe in the center. (Here the mixture is different as these are the only images available)

8.

Bring the edges from all sides to form a ball.


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9.

Then flatten slightly to the size of small burger

10.

Make all kachories as in the picture and set aside

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11. Heat oil in a shallow frying pot and fry these flattened balls or kachories on a very low heat until golden brown. This way these cook inside and maintain the crispy texture. COOKING – DAALS – RICE- AND COMBINATIONS

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12. Allow these to cool and serve with tamarind chutney or any other chutney of your choice. However here we are using this item as a combination with vegetable. These make excellent serving for any occasion.


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COMPLEMENTARY POTATO VEGETABLE: Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Potatoes boiled and diced ½” cubes Cumin seed Salt to taste Oil Coriander powder Chopped ginger Pav bhaji masala Green chilli Chilli podwer Dry mango powder / tamarind pulp

4 medium 1tsp 1tbs 1tsp ½tsp 1tsp 1tsp ½tsp ½tsp

Methodology: 1. 2. 3. 4. dry.

Wash peel and cut potato into ½ inch cubes Heat oil in a frying pan crackle cumin seed and ginger Add potato and cook adding water until tender Now add all spices, salt and cook until done. This is done relatively

How to serve: 1. You can serve the khasta kachori plain with tamarind and or mint chutney 2.

Serve with a portion of potato vegetable and chutney

3. Make a hole in the center of the kachori and fill 1-2 spoon full of potato vegetable, garnish with chutnies and smooth yogurt. There are many way of serving.


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(Deep Fried Potato Puffs)

Kachori or Kachauri or Kachodi or Katchuri - Oriya କେଚାଡ଼ି is a spicy snack popular in various parts India and Pakistan. In India there are very popular in the states of Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, and Punjab. These are equally popular in Punjab region of Pakistan. The popularity is ‘too difficult to put into words but [is] recommended.’ There are many variations in cooking and serving style. A kachori served in New Delhi, India differs significantly from Kachoris of Uttar Pradesh and Rajasthan. All varities are extremely well known and popular. It is supposed to have originated in one of these states. In Rajasthan and Uttar Pradesh it is usually a round flattened ball made of fine flour filled with a stuffing of shallow fried mixture of yellow moong dal and/or Urad Dal, besan, black pepper, red chilli powder, salt and other spices. Additionally in Rajasthan, the Pyaaz ki Kachori (Onion Kachori) is very famous. COOKING – DAALS – RICE- AND COMBINATIONS

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In Gujarat, it is usually round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chilli powder, and ginger paste. In Delhi it is often served as a chaat. Also Delhi has has another kind of kachori called as ‘Khasta kachori’ or ‘Raj Kachori’. A variant includes ‘Sweet Upwas - Fast Kachori’. These are made with sweet potato, coconut, and sugar. Kachoris are often served with a chutney, often made from tamarind, mint, or coriander. Another variant is fried and stuffed with pulses (urad and moong especially) and it is generally found in Kutch region in Gujarat. Some of the variants popular in North India includes a version similar to the Rajasthan version accompanied with a curry made of potatoes and varied spices or even chana (chole), similar to one served in Chole Bhature Kachoris filled with seasoned spicy potato are very popular as home recipes as well as these are available in the market.

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

Boiled Potatoes Finely Chopped Green Chillies Ginger Garlic Paste Finely Chopped Coriander Leaves Lemon Juice Salt to Taste

2 3-4 1tsp 1tbsp 1tsp

Shell: The shells are made exactly as in case of the last recipe Khasta Kachoris. 1. 2. 3. 4.

Wheat Flour or all-purpose flour Salt to Taste Oil for Deep Frying and for filling Oil for Shortening


2 Cups 1Tbs

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Methodology: 1.

Mix salt and small amount of oil in a wheat flour very well.

2. Then add some water and knead the dough. Dough should be just like chapatti dough. Cover this dough and keep aside for a while. 3. Then grate or mash boiled potatoes. Add all other ingredients of stuffing in potatoes. Mix this stuffing mixture very well. 4. Make small ball of dough. Apply some oil on both palms & flatten the ball to form a 3-4 inch disc. Take small portion of stuffing and wrap that stuffing in each disc and roll into a small ball. Roll this ball to form a 3-4 inch round kachori. Follow the steps of the last recipe. 5. Heat the oil in kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. 6. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up. Flip the kachori and cook both sides till it become golden brown. Take out and keep on paper towel to absorb additional oil. Serve this hot kachori with any chutney or Aloo Sabji (see Khasta Kashori recipe) and yogurt.


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Jodhpuri onion Kachori


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Luchi is a deep-fried flatbread made of wheat flour that is typical of Oriya, Assamese and Bengali cuisine. In Orissa it is known as Oriya: ଲୁ ଚି; Assamese: লুিচ; and Bengali: লুিচ. To make luchis, dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies. If maida is substituted with atta, it is called a Poori. The stuffed Luchi is called kochuri. Kochuri stuffed with mashed peas is one notable variety. It is called Koraishutir Kochuri.


All-purpose flour Oil for shortening Oil for frying Salt to taste


2 cups

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Methodology: 1. Sift all-purpose flour and salt. Add ½tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. 2.

Keep aside covered for about 20 minutes for the dough to settle.

3. Divide into about 20 portions. Roll out each portion into a round size of about 4-5 inch diameter ¼ inch thick. 4. Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove. 5.

Serve hot with any curry or can be taken as it is.

Tip: Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed. Oil should be very hot otherwise it will not puff. It takes only about 30 to 35 seconds for each luchi to puff up. When these are made with whole wheat flour (atta), these are called Puris. Also these can be made by mixing the two flours in equal proportion of Maida and atta.


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Naan is a leavened, oven-baked flatbread. It is also one of the most popular varieties of South Asian bread and is particularly popular in India, Pakistan, Afghanistan, Iran, the Xinjiang Autonomous Region of China. Furthermore these are served in Indian and Pakistani restaurants in the United Kingdom, Ireland, Canada, the United States of America, Australia, New Zealand, and Japan. Influenced by the large influx of Pakistani, Afghan and Indian labor, Naan has also become popular in Saudi Arabia and other Persian Gulf states as well. It is considered a typical bread of the northern Indian subcontinent and Afghanistan. Originally, naan is a generic term for various flatbreads from different parts of the world. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flatbreads are known as Nan. The name stems from (New) Persian, a generic word for bread. In Burmese, flatbreads are known as Nan Bya which is pronounced as nàɴbjá. In South Asian languages, naan appears as nan in Hindi; ‫ ﺎن‬i‫ﻧ‬n Urdu –Persian; ਨਾਨ in Punjabi. It is known to the Chinese as náng (馕). The most familiar and readily available varieties of ‘Naan’ in Britain and other Western countries are the South Asian varieties. In Iran, from where the word ultimately originated, nān (‫ ﻧ ) ﺎن‬does not carry any special COOKING – DAALS – RICE- AND COMBINATIONS

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significance. There it is merely the everyday word used for any kind of bread. On the other hand, Naan in South Asia usually refers to a specific kind of thick flatbread - another well-known kind of flatbread is chapatti. Generally, it resembles pita bread. Alike pita bread, it is usually leavened with yeast. Unleavened dough - similar to that used for roti is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, it is served hot and brushed with ghee or butter. Another variation is Peshwari or Peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; in Pakistan, the most famous naan variety is the Roghani Naan which is sprinkled with sesame seeds. Kulcha is another type. Amritsari naan popularly known as Amritsari Kulcha is stuffed with mashed potatoes, onion (optional) and lots of spices. Possible seasonings in the naan dough include cumin and nigella – onion kalonji seeds. A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls - about 100 grams or 3.5Oz each. The dough balls are then flattened and cooked. In Pakistani cuisine, Naans are typically graced with fragrant essences, such as rose, khus or vetiver, with butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian restaurants throughout the UK. Naan can also be covered with various toppings of meat, vegetables, and or cheese. This version is sometimes prepared as fast food. It can also be dipped into such soups as dal, and goes well with vegetable gravies. Naans are traditionally cooked in a Tandoor or earthern oven but can also be made in your oven at home. Serve this delicious bread hot, with popular


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dishes like Tandoori Chicken or kebabs of different kinds. The dough for Naans needs to be made in advance.

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

Dry yeast Warm water Sugar All-purpose flour Salt To Taste Ghee - Clarified Butter Yoghurt Onion seeds

1½tsps 1 cup 1½tsps 3 cups 6Tbsps 3Tbsps 3 teaspoons

Methodology: 1. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside. 2. Mix the flour and salt to taste and sift through a very fine sieve. Put it into a large mixing bowl and now add the yeast mixture, 3tbsps of ghee and the entire yogurt. 3. Use your fingertips to mix all this into soft dough. Once mixed, flour a clean, flat surface like kitchen counter and knead the dough till it is smooth and stretchy elastic like. 4. Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume. 5.

Punch the dough down and knead again for 10 minutes.

6. Equally divide the dough and roll between your palms to form 8” round balls. 7. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter approximately ½ thick. Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. COOKING – DAALS – RICE- AND COMBINATIONS

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Instead of rolling the dough out with a rolling pin you can also pat it into a circle with your hands. This is how it is done by the professional chefs. 8.

Preheat your oven 200 C or 400 F or Gas Mark 6.

9. Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil. 10. Place as many Naans as will fit without touching each other, on the tray. 11. Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface. 12. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat the process on the other side. 13. Remove from oven and serve hot in a foil-lined basket with choice of gravy and daals. Note: There are certain recipes that use egg and baking powder and baking soda instead in yeast. However for vegetarian I use yeast. Both baking powder and baking soda destroy the nutrients. Also the naan gets harder when cold. With yeast the softness is maintained even after the naan gets cold.


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SECTION 4

COMBINATIONS and ACCOMPANIMENTS

1. Sambhar Idli 2. Masala Dosa 3. Dahi Vada 4. Cucumber Raita 5. Other Raitas 6. Chutneys 7. Fruit Salad or Chaat 8. Samosa Chaat 9. Chole Bhatura 10. Advantages of Crystal Salt 11. Image Guyanese and Trinidad Parantha 12. Image Bengali Parantha


187 209 220 227 229 236 247 249 251 256 257 258

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Rice dishes are served across India, but idlis are a typically southern Indian food. Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu are the four states that make up south India. South Indian cuisine is known for being lighter, spicier, and less oily than northern Indian dishes. Each state has different specialties and variations Idli is a typical south Indian savory dish made of fermented rice and urd dall barter steamed and served with tangy Sāmbhar and chutney. Idlis come in the category of Fermented Foods. The fermentation process breaks down the starches so that they are more readily metabolized by the body - hence very light. Now Idli and Dosa can be found not only across India instead in the major cities world over. Such dishes are not only favorites of Indian but people of other nationalities and backgrounds as well. Made by steaming a fermented combination of rice and washed split Urd daal, these white spongy breakfast cake like items serve as a starch. They are generally presented alongside tangy daal and vegetable preparation called Sambhar, and other chutneys and sauces. Most often Idli is eaten at breakfast or as a snack. There are two ways to serve. These are served separate leaving the choice of eating for the COOKING – DAALS – RICE- AND COMBINATIONS

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individual. Often these are served immersed in Sambhar. It is a matter of choice.

They can be dipped into these sauces, sprinkled with spices, or eaten alone. Variations of idli exist beyond the standard size and accompaniments. Mini or large idlis can be soaked in sambar or stuffed with a masala mixed vegetable filling or grated coconut, green chillies, cilantro, and grated carrot. Rava idli uses semolina instead of rice as a base for the batter. Malli idli is a dish in which idlis are fried with coriander and curry leaves. No matter what variation, however, they are generally served alongside a liquid base daal such as sambar, coconut chutney, and tomato chutney. I have used left over COOKING – DAALS – RICE- AND COMBINATIONS

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idlis fried with mustard seeds, curry leaves, tomatoes, green chilies, and onion. This makes the idli even more savory. Variations of cooking traditional idlis also exist. The original recipe was purported to be made only with black lentil. It is assumed that rice was later added to speed the fermentation process. Yogurt can now be added to create the sour taste when sufficient time to ferment the batter is not there. Wheat or parboiled rice batters also decrease time and the requirement of fermentation. The word Idli is pronounced as ‘ɪdli’. It is Romanized as ‘idly’ or ‘iddly’. The plural is ‘idlis’. In different languages and cultures it is called differently in Kannada: ಇ ; Tulu ಇ ; Tamil: இ லி ; Telugu: ఇ , ఆ క డ (Aviriమ ലി . Beyond doubts Idli remains a south Indian Kudumu); Malayalam: ഇ savory cake popular throughout India and the world over.

The Idli cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Steamed idli in India may have been an imported idea from Indonesia. The earliest mention of idli in India occurs in Kannada writing of Shivakotiacharya in 920 CE. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. Idli and the process of steaming were known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli. Earliest mention of the term ‘Idli’ occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started then as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, who reigned in the area now called Karnataka, included an idli recipe in his encyclopedia - The COOKING – DAALS – RICE- AND COMBINATIONS

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Manasollasa, written in Sanskrit ca. 1130 A.D. However there is no known record of rice being added until later in the 17th century. Later it was discovered that the rice helped in speeding the fermentation process. Although the ingredients used in preparing idli have changed, but the preparation process and the name still remained the same. To make Idli batter is poured into the round indentations of the idli pans and placed into a pressure cooker. To make idli, place two parts uncooked rice to one part split black lentil (minapa pappu, urad dal) in a pan and soak. Grind the lentils and rice to a paste in a heavy stone grinding vessel called rolu-rokali, oralu kallu in the South. The paste is then left to ferment overnight, until it has expanded to about 2½ times its original volume. In the morning, put the idli batter into the ghee-greased molds or indentations of an idli tray or ‘tree’ for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done. The steaming process takes about 10–25 minutes depending on size and the flame. The idli is somewhat similar to the attu, dosa, a fried preparation of the same batter. In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and served. Idlis are usually served in pairs with kobbari pachadi - coconut chutney, sambar, karampodi with ghee. Kobbari pachadi and Karampodi are first used to eat in combination of idlis in Andhra Pradesh, specifically in Kostha Andhra Districts. Allam Pachadi chutney made of Ginger and available in both the sweet and spicy varieties also goes very well with Idlis and Dosas.

Contemporary Idlis and variations Rave idli, is a specialty of Karnataka. South Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation. This has resulted in variations in the use of ingredients of idlis. COOKING – DAALS – RICE- AND COMBINATIONS

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Newer ‘quick’ recipes for the idli can be rice - or wheat-based (rava idli). Parboiled rice reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yogurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis. However, the additional health benefits of fermentation process will be lacking in such products. Idli Burger is another variation that can be made easily. This I have found very easy .and tasty. I will give you the recipe of this variation in this chapter on Idli as well Besides the microwave steamer, electric idli steamers are also available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric wet grinders are now taking the place of floor-bound attu kal. With these appliances, even the classic-traditional idlis can be made more easily. Beyond doubt the plain rice - black lentil idli continues to be the most popular version. However it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chili peppers, black pepper, cumin, coriander seed and its fresh cilantro, fenugreek seeds, curry leaves, fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves. A variety of nontraditional idlis exist these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala yogurt. South Indian temple town Madurai in Tamilnadu is very popular for idlis. Madurai is famous for its overnight idli shops and one can have hot and soft idlis even at 2 AM. Recently on my visit to India while travelling on New Delhi - Chandigarh Highway we had idlis and Dosa at 4 AM in a 24/7 street side restaurant with a seating capacity of over 1000 people and serving a wide range of Indian Cuisines. AT that hour the restaurant was full to capacity.


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These idlies are served with sambar and also with more than three varieties of chutney like coconut chutney, cilantaro chutney, onion chutney, tomato chutney, and mint. The softness of these idlis lies in the selection of rice and black gram (black lentil). Other temple towns in Tamilnadu like Kancheepuram and Tanjore are also famous for the tasty idlis. Most of the people in south India take ildi as the breakfast. Idly an easily disgestible food taken with sambar provides a mix of proteins and carbohydrates to the body. Apart from sambar idly is also taken with brinjal/tomato kothsu (a south Indian side dish), puli milagai( a gravy made of tamarind, chilly and onion), vadai curry etc., Idly with vadai curry combination is most popular in Chennai. Idly goes very well with Idly powder Milagai podi - Chilli powder in Tamil. Many varieties of idly powder exist; the most popular ones include the powders made of black lentil - chana dal and Ellu podi made of sesame seed and dried red chili. Apart from many other variations of Idlis in Karnataka, the people of Karnataka can be found continuing the 1100 – year - old traditional way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil). Ramasseri idli comes from Ramasseri, an offbeat village in Palakkad is known all over Kerala for the idlis. It makes—the delicious Ramasseri Idli. Spongy and soft, Ramasseri Idli is slightly different in shape from the conventional idlis. It is a little flat and round. Ramasseri Idli is eaten with Podi – chili mixed in coconut oil. The beginning was from a Mudaliar family living near Mannath Bhagavathi Temple in Ramasseri near Elappully. The recipe of Ramasseri idli dates back to about one century, which again is a trade secret. The Muthaliyar family had migrated to Palakkad from Kanchipuram in Tamil Nadu. The new generation in the profession says that the secret of the recipe and taste were handed down to them from the older women of the community. Now the idli business is confined to only four families in Ramasseri. Selection of rice is very important in making Ramasseri idli. Usually the varieties of rice used are Kazhama, Thavalakannan, Ponni etc. The taste depends on the boiling of the patty itself. Drying and dehusking are also important and need to be done in a particular way. The combination of rice and black gram is also equally important. For 10 kg of rice, one kg of black gram is used. Idli is made only after four hours of fermentation. COOKING – DAALS – RICE- AND COMBINATIONS

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Steaming of the idli is done on a cloth covered on the mud pot using firewood. This allegedly provides a special taste to the preparation. Leftover Idli can be torn into crumbs and used for preparing dishes such as Idli fry and Idli Upma.

Spicy Idli and Sāmbhar different ways of serving


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Rice White Urd Dal (Split black gram) Par Boiled rice Coconut oil

3 cups 1 cup 1 Cup 1Tbsp

Methodology: 1. Wash rice and soak in water for 8-10 hours. 2. Wash dal and Soak in water for 8-10 hours. 3. Grind rice to a smooth paste adding water adding a tea spoon of methi seeds 4. Drain all the water from the dal and grind along with rice mixture to get a fine thick paste. 5. Transfer the mixture of step 4 to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate. 6. Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture will raise and fill the skillet. In winter, you can place it in oven (switched off). 7. Grease the idli maker moulds with the oil and fill with the mixture of step 7. Cook for about 10 minutes. COOKING – DAALS – RICE- AND COMBINATIONS

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8. You can add grated carrot, and chopped sweet pepper and chillies pieces in between the mixture as layer.

Sāmbhar: 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 Carrot diced fine Green chilli chopped Okra chopped thin 1 inch size Eggplant (Baingan) 1 inch size Pumpkin diced 1 inch piece Tomato chopped Green peas Ginger chopped Coriander leaves, chopped Curry leaves (curry patta) Lemon/Lime juice Tamarind pulp Salt to taste Red chili powder Coriander powder Cummin seeds Coriander seeds Hing (Asafoateda) powder Mustard seeds Fenugreek (Methi) seeds Coconut oil

1 cup ½ cup 5 5 3 small ½ cup 1 ¼ Cup ½ inch 1 Tbs 8-10 1 tsp 1 tsp 1 tsp 1 tsp ½ tsp ½ tsp 1 Large pinch ½ tsp 1 tsp 3 tsp

Methodology: 1. Cook dal eggplant and pumpkin in a pressure cooker and add 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 Sāmbhar. These days there are various brands of Sāmbhar masalas. These are very good and can replace the large number of spices. I have mentioned the traditional and the other method as well. 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 COOKING – DAALS – RICE- AND COMBINATIONS

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up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 23 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and add diced carrot and peas mix well and simmer. 4. As option you can add desiccated coconut however the original recipe does not call for it. Serve Idli and sambhar hot.

5.

Tips 1. Fermentation is the key steps. The softness of idlis (like sponge) depends on proper fermentation. After fermentation, the dal-rava mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer. 2. Ferment only the required quantity of dal-rava mixture and store the rest in the refrigerator. Take it out 4 hours before putting for fermentation. 3.

The typical flavour of sambhar will come from methi powder.

4. If you have made too many idlis, store them in the refrigerator. When required, take out and microwave them for a few seconds to get idlis as good as fresh and serve with hot Sāmbhar or you can steam to get freshness. Actually nobody will know that they are not freshly made. 5. It is a good idea to make methi powder in advance and keep it in air tight bottle.

Spicy Idli 1. In the mixture add chilli powder, green chillies, diced onion, dash of grated carrot and diced sweet pepper and make regular idlies


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

Desiccated coconut Curry leaves Coriander leaves Green Chillies Yogurt plain Salt to taste Roasted Channa Daal Mustard seeds Tamarind pulp Red chillies Coconut oil

1 Cup few strands ½ Cup 5 1Cup 1Tbs 1tsp 1tsp 2 1Tbs

Methodology: 1.

Heat oil and crackle mustard seeds and red chilli

2.

Grind all ingredients together into a smooth fine paste

3. You can add crackled mustard seeds and chilli. However I like to grind thses together with other ingredients.

A step by step photographic methodology of Idli Recipe


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Step 1 Soaking Rice-Daal–Methi seeds

Step 2: Grinding the mixture to a smooth paste


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Step 3: Fermenting the mixture

Step 4: Pouring the mixture in idli molds


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Step 5: Steamed Idli taken out from the steamer

Step 6: Stocking idlis in the container


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Step 7: Sambhar Masala

Step 8: Cut Vegetables


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Step 9: Steamed Vegetables

Step 10: Frying the Masala for Sambhar


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Step 11: Adding Onion and Curry Leaves

Step 12: Adding the steamed Vegetables COOKING – DAALS – RICE- AND COMBINATIONS

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Step 13: Adding the pre boiled daal-eggplant and pumpkin mix


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Step 14: Adding the Sambhar Masala

Step 15: Ground Coconut-Chilies-Curry Leaves-Cilantro-Chana Daal etc

Step 16: Preapering the tempering for chutney COOKING – DAALS – RICE- AND COMBINATIONS

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Step 17: Adding the tempering to the chutney mix

Step 18: Sāmbhar COOKING – DAALS – RICE- AND COMBINATIONS

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Step 18: Serving Idli-Sambhar-Chutney


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Dosa the crispy savory pancakes from South India is a staple food in its home region. In the rest of the country too, Dosas are very popular. Dosas or Dosai are southern Indian pancakes, cooked on an oiled tawa – griddle. There are many variations of dosa. The basic batter is made from rice and dehusked, split urad dal which have been soaked overnight and wet-ground into a creamy batter. Dosa is served filled with special potato mixture along with Sāmbhar and coconut and tomato chutnies. Dosa is called differently in different cultures. In Kannada: േദാശ; Tamil: ேதாைச; Telugu:

ో ; Tulu:

ೋ; Malayalam: ೆ

ೋ. Itೆ is a fermented crepe or

pancake made from rice batter and black lentils. It is indigenous to and is a staple food in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. It is common dish for breakfast or dinner and is rich in carbohydrates and protein. Dosa is a thin south Indian pancake made from fermented lentils and rice blended with water. It is made crispy and typically served with chutney and Sāmbhar. It is a typical dish in South Indian cuisine and Konkan. It is called as Polle in Konkan and Amboli in Marathi). It is eaten for breakfast or dinner, and is rich in carbohydrates and protein. COOKING – DAALS – RICE- AND COMBINATIONS

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Although dosa appears similar to a pancake yet it is a crispy golden brown on one side. Served folded crispy side out, the inside remains white, soft and doughy which acts as a contrast to the outside. A well-cooked dosa should never have the floppy consistency of a pancake and should have a slightly crisp texture. The Dosa itself has a plain but pleasant savory taste but is served with tangy Sāmbhar and chutneys. The origins of Dosa have been widely discussed in literature and books. First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD. The Sanskrit classic Manasollasa written in 1051 AD by Western Chalukya king Somesvara III describes Dosai. Modern writers have conflicting views on the origin of Dosa. The English food writer Pat Chapman and Lisa Rayner as well as Indian writer Thangappan Nair state in their works that Dosa originated in Udupi, Karnataka. Their works do not mention the reference to Dosa in Tamil Sangam literature. Eminent food scientist K. T. Achaya said that Dosa has a history of two thousand years in Tamil-speaking regions. Edward Farnworth mentions the first reference to Dosa in Tamil Sangam literature in the sixth century A.D. A thin layer of the batter is then ladled onto a hot griddle - a tava greased with oil or ghee. It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa are served hot, either folded in half or rolled like a wrap. Dosa can be stuffed with fillings of vegetables, meats and sauces to make a quick meal. They are typically served with a side dish which varies according to regional and personal preferences. Common side items are:

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

Rice Skinless Split Urad Daal Fenugreek Seeds Salt To Taste Vegetable coconut cooking oil or ghee

3 Cups 1 Cup ¾Tsp

Methodology: COOKING – DAALS – RICE- AND COMBINATIONS

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1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2” deep. Soak overnight.

2. The next morning, drain all the water from the rice and Urd daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.


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3. When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4. Now add salt to taste and keep the Dosa batter aside in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Dosas.


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5. Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula and a basting brush.

6. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat at medium high. 7. Fill the ladle up to the ¾ level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.


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8. Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8” diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

9. As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.


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10. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.


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11. The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.

12. Serve the ready Dosa with side dishes like Sāmbhar and Coconut chutney. I like to make and serve Dosas immediately while I cook as this means they are crisp and fresh when eaten. This, however, is not absolutely COOKING – DAALS – RICE- AND COMBINATIONS

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necessary. You can also make, stack and serve the Dosas later. Just ensure you keep them warm till serving time by placing them - just like with pancakes - in a closed dish. 13. Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.


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Alternate ways of serving


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Dahi Vada a great starter or a cold appetizer is a most popular North Indian street food fare. Basically, dahi vadas are black gram - Urd dal based savory balls which are smothered with frothy fresh yogurt and sprinkled with spices like chili and cumin powder, chaat masala or black salt and liberally doused with tangy-sweet tamarind chutney garnished with cilantro. The name Dahi vada itself is enough to bring water in mouth. In this hot summer days, it is one of the few chaat which is served chilled. This is absolutely lip smacking snack and as you bite into a soft, melt-in-the-mouth, delicious vada, it gives immense pleasure to your mouth and stimulate your appetite for more. It can be served as a great starter or a cold appetizer. Dahi vadas are lentil (urad dal) based savory balls which are covered with frothy fresh curds and sprinkled with spices like chili pwd, roasted cumin pwd, chaat masala, black salt and garnished with Sweet Tamarind chutney. Another version of this yogurt based snack, known as Perugu garellu in Telugu and Thayir Vada in Tamil is prepared almost on the same lines as the Dahi Vada. Perugu Garellu, a popular snack in Andhra is prepared by dunking black gram lentil vadas in yogurt and pouring a seasoning of mustard seeds, black gram dal and curry leaves over them.


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

Urd daal without skin Moong daal (yellow split) Ginger chopped fine Green chilies chopped finely Curry leaves chopped few Salt to taste Pepper to taste Finely chopped cilantro Coconut oil to fry

1 cup ½ cup 1 inch piece 3

Yogurt sauce: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Yogurt thick Milk Water as required for the consistency Green chilies Coconut shredded Salt to taste Cumin powder to sprinkle on top Chili powder to sprinkle on top Tamarind date chutney optional Cilantro chopped

2 cups ½ cup 2 2tbsp

2tbsp

Tamarind chutney: 1. 2. 3. 4. 5. 6. 7.

Seedless tamarind Dates (pitted) Jiggery or brown sugar Fennel seeds Cumin seeds (roasted) Salt to taste Red chili powder as per taste

½ cup 50gms ¾ cup 1tsp 1tsp

Methodology: 1. Wash & soak both daals together for about 2 -3 hours and grind to a thick paste with as little water as possible till light. Continue whipping for the COOKING – DAALS – RICE- AND COMBINATIONS

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barter to get light and fluffy. Add some salt towards the end so it gets mixed uniformly if needed. 2. Add chopped thoroughly.

ginger,

green

chilies

and curry

leaves

and mix

3. Heat oil in a shallow wok shape pot to medium flame. And deep fry the batter in the shape of small pakoras. This can be done using the fingers or a spoon to drop the barter in hot oil. Make sure the oil temperature does not drop. This will cause the vadas not to puff. The flame between medium to high is most suitable.

4. Keep some warm water on the side in a basin. And immerse the vada once they are cooked into this water. This will enable them to get soft and will remain that way when put in the yogurt sauce later. Also this helps in removing excess oil from vadas that vadas usually absorb in the process of cooking. Take them out after a few minutes. Squeeze gently to remove excess water. 5. Grind green chilies and coconut to a smooth paste. Pass the yogurt through a strainer to get smoothness. Mix milk, yogurt, and water as required & salt to form a smooth, thick liquid. Soak the vadas in this blend for at least 2-3 hours - the longer the better. 6. Just before serving, sprinkle the top with chili powder, cumin powder, and tamarind-date chutney and coriander leaves and enjoy this tasty treat. COOKING – DAALS – RICE- AND COMBINATIONS

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A sweeter dahi is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. In Gujarat a combination of coriander and tamarind chutneys are often used as garnish in addition to those mentioned above. They are mainly popular in south of India especially Tamil Nadu and Chennai. Dhai vada has many different spices on top to be garnished. At the end the texture is very good it looks very appealing to eat. That is why everyone likes and it popular in any part of the region of India and world over.


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Raita (Hindi: rayta rāytā) is a Pakistani and Indian condiment made with yoghurt (dahi) and used as a sauce or dip. It is served as side dish as well. Indian food being spicy, raita acts as cooling provided you do not add too much chili powder. The yoghurt may be seasoned with coriander - cilantro, cumin powder, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin (zīrā) along with black mustard (rāī), and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumber, onion, or carrot, pineapple, or papaya—are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavor. A popular variety of raita of Northern India is boondi raita. It is made with tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes. Raita is also eaten with kebabs. Serve this cooling dish with practically anything! It tastes especially good with stuffed Paranthas, Biryanis and Pulaos (rice dishes). COOKING – DAALS – RICE- AND COMBINATIONS

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

Thick yogurt, whisked till smooth Mint leaves chopped fine Cucumber grated or diced Cumin powder Red chilli powder Sugar Salt to taste

2 cups ½ cup 1 large 3/4 tsp 1/4 tsp 1/2 tsp

Methodology: Mix all the ingredients together in a large bowl and blend till mixed

1.

well. 2.

Chill and serve


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Raita (Hindi: rayta rāytā) is a Pakistani and Indian condiment

made with yoghurt (dahi) and used as a sauce or dip. It is served as side dish as well. Indian food being spicy, raita acts as cooling provided you do not add too much chili powder. The yoghurt may be seasoned with coriander - cilantro, cumin powder, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin (zīrā) along with black mustard (rāī), and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumber, onion, or carrot, pineapple, or papaya—are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavor. A popular variety of raita of Northern India is boondi raita. It is made with tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes. Raita is also eaten with kebabs. Serve this cooling dish with practically anything! It tastes especially good with stuffed Paranthas, Biryanis and Pulaos (rice dishes). Raita being the most common and widely favored accompaniment or side dish many varieties are available. Whatever be the ingredients the COOKING – DAALS – RICE- AND COMBINATIONS

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methodology remains the same. It does not matter if it is ONION RAITA, TOMATO-MINT RAITA, POTATO RAITA, and BOONDI RAITA. The images of some of the most common ones are given here for familiarity.

ALOO RAITA

TOMATO RAITA


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CUCUMBER RAITA

FRUITS RAITA COOKING – DAALS – RICE- AND COMBINATIONS

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BOONDI RAITA

ONION RAITA COOKING – DAALS – RICE- AND COMBINATIONS

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POTATO-TOMATO RAITA


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CARROT RAITA

MINT RAITA


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FRUITS AND NUTS RAITA


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Chutney - Hindi: cqnI is a word of Hindi-Urdu connotation.

The Hindi word chutney implies ‘to crush’ the ingredients ‘to make chutney’. This signifies the process by which chutney is made. Often the ingredients are crushed together with a stone. The word Chutney was subsequently incorporated into English to describe a tasty sauce in South Asia and other South Asian cuisines. The word chutney is derived from the East Indian word Chatni. The word finds its roots from caṭnī - Marathi:cq[I’ Tamil: ச ಚ ; Hindi: cqnI; Urdu: ‫ن‬

‫ﭼﭨ;ی‬Malayalam: ച

ன; Kannada:

; ിand Telugu: పచ

. It is a

term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix of herbs. Chutneys can be wet or dry, with a coarse to fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. Chutney is similar in consistency to jelly, salsa or relish, and is used as a sweet and sour condiment. Usually made fresh, chutney contains fruit and sugar to give it a sweet taste, and almost all chutney contains vinegar, lime or lemon juice or dry mango powder and perhaps onions to give it a corresponding sour flavor. The ingredients are mixed together and then COOKING – DAALS – RICE- AND COMBINATIONS

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simmered slowly. While chutney is primarily sweet and sour, there can also be many variations of spices, often giving it a hot and spicy flavor. Originating in India, chutney was imported from India to Western Europe in the 17th century. European reproductions of chutney were often called ‘mangoed’ fruits and vegetables, as one of the most common fruits used in the making of chutney is the mango. However a different word of Indian origin is Pickle or achār – in Hindi: Acar verily refers to to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil.

Types of chutneys: There is virtually no limit to the number of chutneys as it can be made from virtually any vegetable, fruit, herb, spices or a combination of them. Chutneys come in two major groups, sweet and hot. Both forms usually contain various spices, including chili. However each one of these differs by their main flavor. Chutney types and their preparations vary widely across India, Pakistan and world over. Now a days various companies are marketing these commercially as well. 1. Coriander – Cilantro chutney 2. Mint chutney Both Coriander and mint chutneys are often called Hari chutney – green ones. 3. Tamarind chutney - Imli chutney. It is often called Meethi chutney or sweet and sour. 4. Sooth (or Saunth) chutney, made with dates and ginger 5. Coconut chutney 6. Onion chutney 7. Prune chutney 8. Tomato chutney 9. Red Chili chutney 10. Green Chili chutney COOKING – DAALS – RICE- AND COMBINATIONS

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11. Mango chutney (made from raw, green mangoes) 12. Lime chutney (made from whole, unripe limes) 13. Garlic chutney made from fresh garlic, coconut and groundnut 14. Green tomato chutney. Common English recipe to use up unripe tomatoes 15. Peanut chutney (shengdana chutney in Marathi) 16. Ginger chutney, mostly used in Tamil cuisine and Udupi cuisine to be eaten with Dosa 17. Yogurt chutney, may be as simple as mixing yogurt, red chili powder, and salt, eaten with a variety of foods 18. Tomato Onion chutney 19. Cilantro Mint Coconut chutney However the main ingredients in chutneys are salt, chilies both green and dry red, tamarind, coriander leaves, tomatoes, mint leaves, onion, ginger Chutneys originated in India – the name derived from the Hindu word chatni – but are now a very popular preserve all over the world. They are made from fruits or vegetables, or a mixture of the two, which are chopped, cooked, mixed with spices, vinegar and other ingredients and reduced to a smooth pulp. Unlike jam making, windfall apples, green tomatoes and other end-of-season fruit such as rhubarb can be used as there is no worry about the setting qualities. Dried fruit, especially grapes, in the form of raisins (dried white grapes usually of the variety ‘Muscatel’) sultanas (small raisins that are seedless, sweet, pale golden in color) and currants (dried, black, seedless grapes) are commonly used. The scope of chutneys is endless and the combinations and permutations can be varied according to personal taste and the ingredients available. They can be sweet, sour, hot or mild. A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years.

Equipment Required for Making Chutney: 1. A stainless steel or enamel-lined pan that is large enough to contain all the ingredients if you are also a big jam maker it may be well worth in investing in a preserving pan. Brass, copper or iron pans should not be used as they react with the vinegar and give a metallic flavor to the chutney.


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2. Long-handled wooden spoon – this should be reserved for chutneymaking only as the wood becomes impregnated with the spiciness of the chutney and will taint other recipes. 3.

Sieves – stainless steel or nylon

4. Heat proof jug or wide necked stainless steel funnel - a heat proof glass, stainless steel or enamel jug is useful for pouring the chutney into the jars. Alternatively a wide necked stainless steel funnel or a large ladle can be used. 5. Muslin or cotton squares – to tie up whole spices needed for flavorings. 6.

Scales – preferably dual marked in metric and imperial.

7.

Chopping boards and stainless steel knife.

8. Heat proof jars of assorted sizes. These should be clean, dry, sterilized and warm before pouring in the chutney. To sterilize the jars just before filling, put into a cool oven, Gas Mark 1 (140°C/275°F), for a few minutes. 9. Covers – these are most important. Vinegar corrodes metal, so use plastic screw or snap-on type or plastic preserving skin. Specialist preserving or bottling jars are suitable, either with screw-on or clip-on lid, providing the lid is made of glass. 10. Labels – For the front of the jars to identify the chutney and the date made.

Ingredients - Vinegar, Sugar and Spices: 1. Vinegar – is one of the most important ingredients in successful chutney-making. This must be of good quality and have an acetic content of at least 5%. Malt, white or wine vinegar can be used. However Apple cider vinegar is the best. 2. Sugar - granulated or brown. Brown sugar gives a darker color to the chutney that is often preferred. Prolonged cooking of any sugar does, however, have a darkening effect on the chutney and, if a lighter color is required, the sugar should only be added when the fruit and or vegetables are already soft and mushy. 3. Spices – generally whole spices are preferable in chutney-making than ground ones which can give a muddy appearance to the chutney. Bruise COOKING – DAALS – RICE- AND COMBINATIONS

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these and tie them up in a muslin bag and cook with the other ingredients. However, some recipes call for a mixture of both whole and ground spices to give the best flavor.

Tips for things that go wrong in making chutney: 1. Tough or fibrous gooseberries, should be pan. The remainder of evaporation of the liquid

fruit and vegetables such as onions, apples and softened in a small amount of water in a covered the cooking should be done in an open pan as is an important part of the cooking process.

2. The success of good chutney is that it should be relatively smooth in texture and have a rich mellow flavor. To achieve this it requires long, slow cooking and then, ideally, it should be left to mature for at least three months. 3. If the chutney has shrunk in the jar, the cover is not airtight and moisture has evaporated. 4. If loose liquid has collected on the top of the chutney, it has not been cooked sufficiently. It may be possible to rescue the chutney by tipping it back into the pan, bringing it to the boil again and cooking until the liquid disappears. This was about the commercial chutney making. However for home purpose take the ingredients – for instance for mint chutney you require: 1. 2. 3. 4. 5. 6. 7. 8.

Mint 1Cup Green Chilies to taste 2-3 Mango pealed ½ Cup Onion Diced ½ cup Garlic 2-3 cloves Ginger ½ inch piece Salt to taste Chaat Masala

Grind all these ingredients to a smooth paste. Bottle or keep refrigerated for longer life. In the same way you can make other chutneys of your choice.


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Tamarind Sweet – Sour Chutney: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Deseeded tamarind ½ cup Mint leaves ½ cup Red chili powder to taste Salt to taste Chaat Masala 2Tsp Cumin powder 2Tsp Sugar or Jaggary or brown sugar to taste Raisins ¼ cup Pitted dates ¼ cup

Soak tamarind to get the pulp. Wash and soak rasins and dates. Grind all the ingredients to a smooth pure. Place on the medium flame for a boil and then simmer for 4-5 minutes. Sugar need not be grinded instead add while boiling. Jaggary is far better than sugar. The boiling helps in shelf life. Bottle when cool and store refrigerated. In the subsequent pages I give the images of chutneys:

COCONUT CHUTNEY COOKING – DAALS – RICE- AND COMBINATIONS

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COCONUT AND CILANTRO

MINT CHUTNEY


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TOMATO CHUTNEY


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ROASTED PEANUT AND CORIANDER CHUTNEY

ROASTED PEANUT AND TOMATO CHUTNEY COOKING – DAALS – RICE- AND COMBINATIONS

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TAMARIND CHUTNEY


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TOMATO CHUTNEY


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Chaat (Hindi: चाट) is plate of savoury snacks, typically served at road-side tracks from stalls or carts in India and Pakistan. And these items are served world over in restaurants or chaat caffes. With its origins in Northeast India, chaat has become immensely popular in the rest of India and the rest of South Asia. The word derives from Hindi cāṭ - caq - tasting, a delicacy, and from cāṭnā caqna - to lick. These dished are so savory that one is tempted to lick.

It does not matter if it is served on a leaf or leafy bowl or glass plate or bowl. India being hot counrty more water intake is need during summar as water evaporates through profus eperspiration thse dishes require extra water intake because of variety of salts and savory pepper contents. Fruit salad or fruit chaat can be served with all the seasonal fruits cut into bitr size and the sprinkled with salt, pepper, chaat masala, and drops of lemon or lime.


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FRUIT SALAD OR CHAAT There are many variations in it. You can take boiled chickpeas, and other beans along with sprouted beans. Toss all these and fresh seasonal fruits, green chili. Sprinkle with salt, chili powder, and lemon juice before serving. You can use your imagination and with permutation and combination you can create your variety of dishes.


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Samosa Chaat as is evident from the name it is an adaptation of regular samosa into a savory samosa chaat dish. As compared to ordinary samosa the chaat dish looks more attractive, presentable, savory, nutritious, mouthwatering and filling.

Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Samosas Chole or boiled chickpeas Thick yogurt Tamarind chutney Mint Chutney Finely chopped mint and cilantro Chaat Masala to taste Salt to taste Chili powder to taste Cumin powder Grated Carrot few strands Besan sev ( from any indian Store optional) Diced onion optional


2 2Tbs 2Tbs 1Tbs

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Serving: On a large serving plate place the two samosas sliced mashed of pressed with hand. You can also drop a few oil and crackle cumin add mashed chole or chana sauté for a few minutes. Add mashed samosa. Continue to sauté this mix for 1-2 minutes. Place the mixture on the plate. Sprinkle tamarind chutney, beaten yogurt, mint chutney, condiments and garnishing. The Samosa Chaat is ready to serve as a savory dish presented in mouthwatering presentation.

SAVORY AND EXOTIC SAMOSA CHAAT


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Chole – Bhatura is exotic and popular dish from Punjab. From street food to restaurants chole - bhatura is served and is a favorite food. I have not come across who doeas not like this dish.

Ingredients: For Bhaturas 1. 2. 3. 4. 5. 6. 7. 8.

All-purpose flour Whole-wheat flour Semolina optional Yogurt Salt Sugar Baking powder Coconut oil for frying


2½ cups ½ cup ½ cup ½ cup 3/4Tsp 1/2Tsp 1tsp

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Methodology Bhatura: 1. In a large mixing bowl sift flours, semolina, salt, and baking powder 2. Add yogurt, sugar and 1tbs oil. Mix and the knead soft dough using lukewarm water. 3. Cover and place the dough in a dark closed place for2-3 hours. Oven is usually the ideal place 4. Heat the oil in a wok or karadhi at medium flame 5. Take one table spoonful dough. Make round ball. Flatten and the ball and roll 4-5’’ disc. Pulling one end make a tear drop shape. 6. Gently slip into hot oil and allow it to puff by simply patting with the spatula. 7. When cooked golden take out and place on paper towel Bhaturas are ready to serve with chole, cilantro chutney, and pickle.

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

White chickpeas Diced tomatoes Finely chopped green chilies Finely chopped ginger Cumin seed Coarsely ground coriander seed Red chili powder Garam Masala Salt to taste COOKING – DAALS – RICE- AND COMBINATIONS

1cup 3-4 medium 2-3 1” piece 1tsp 1tbs ½ tsp ¼ tsp

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Pav bhaji Masala Cilantro finely chopped Finely chopped onion

2011

2tsp ½ cup ½ cup

Methodology for chole: 1. Pick, wash and soak chana overnight 2. Boil chana in a pressure cooker for 3-4 whistles. Turn off the heat and allow the pressure to drop 3. Heat oil in a pan over medium flame. Add oil and when oil is hot add cumin. Allow to crackle. Add onion, ginger, and green chilies and chili powder 4. Add diced tomatoes, masalas and allow to cook until oil floats on the surface 5. Add boiled chana and allow cooking on low flame and then allowing simmering for next 5 minutes. 6. Turn off heat.

Serve chole garnished with cilantro, and hot bhaturas, chutney, raw onion and pickles.


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H

imalayan Mountain range is famous for many Life Giving, Life Preserving and many other natural, pure and organic herbs and substances from times immemorial. Of these we find mention in Atherva Veda, Sushruta Samhita and other ancient treatise. The salt contains from these mountain ranges contain all of the 84 elements found in human body. Following are the benefits of Natural Crystal Salt grown in Himalayan range:

1. The salt regulates the water content throughout your body. 2. It promotes a healthy pH balance in your cells, particularly your brain cells. 3. It promotes blood sugar health and thus helps to reduce the signs of aging. 4. It helps in generating Hydroelectric Energy in cells in your body. 5. It helps in the absorption of food particles through your intestinal tract. 6. It supports the respiratory health. 7. It promotes the sinus health. 8. It prevents the muscle cramps. 9. It promotes bone strength. 10. Regulating your sleep - it naturally promotes sleep. 11. It supports your libido. 12. Promoting vascular health. 13. In conjunction with water it is actually essential for the regulation of your blood pressure.


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PARANTHA GUYANESE AND TRINIDAD STYLE


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STUFFED PARANTHA BENGALI STYLE


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Cooking Taoshobuddha Way Volume 2 Cooking for the transformation of human consciousness is Cooking Taoshobuddha Way for Buddhas 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 beauty. This creates an enticing ambiance in the surroundings.

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. 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. COOKING – DAALS – RICE- AND COMBINATIONS

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