lnmfited In tihl! subjec' m:.lt:a of1 bo<lt: an lfl'litc d by 1hc lrrlitrn al iOI'I al S.ocie<Ly lor Kr i shfdl to wit h i a 'I'.
lnter!'Uit io1'113.1 Socii! t Y for Kr ishn111 Con54::jousne55
3·959' Landmark Street Culvt-r City r CaUfornla 90230
C 19l3 'he: Atl rlgtlls rast.'!''A.'d
Fourth Princin9. 1973
lnt rnoliollol!l Stzn:l3td Book Num.'*: 0.9 1'ne 42·-4
Lltwar.,. C.Jt.alog Card Nunltlt!t' : 73-83769
•l fw tr.at4on: Lo r d St i rho f'(o rooNi ii'Y of Goohca r.L lfllfO'f ing l ul'll;l'l Hk 00\litl(j d lrii!Nh n t MI oi T h i s e zm i l h,JJtr..l Li o n Irom Tt:«hlff95 of i.Jxd Ctlitan)IQ by His. D iv in e G I"'C; C' A C Bl'lakti.irredanUI Swami PrabhupDda.
Prasadom me rcy, Jnd this Prasad• rlll - ' "-11 · Coo b ook i dedic.a t ed to Lhe tou t, tdir'lhc, d of -.ll mercy, s-piri t ua l m.ull.er.lll4. Di\• ine Grac e A.C . Dha kt.vtdanta Swami Pr .1b- hu p:'i.d a. lie 1 by rld.Cr.u e ki nd to <ev-ery llvi n p: e-nmity, bu L th.1 t 4")t;¢.3Jn o f m e- rcy be<omc<; tuny vis1blc 1n his c c$. 5 rll,, Pr•bhu p;.d,, no t gwe-n dry. ca nn ed p hilosop hy to chew, he give n us t he: (or wh 1eh h!f\'C: s.oughll. lu ng: hf' t aug ht U5 how to r end('r H.dlhccndcntal loving servi C<· to lo1 d in ..!II uur da i ly .u: L This · boot i llu'il ra t cs one of the m. process. of K!51:'" conr.;ciousnc-ss 1S dcsc r ibed as o.nc of d..J.Il<: i .1 n(l kt$1 ing. We hd ve Jll rot:.tdy rJ rated lo the- w(l tid how a nyon e can sing .. nd da r c<· LO thi.: nilmCS of God , HMe and no w " 'ith th e- publklltio1'
o( thls f>rasadam Cookbook, "'-( hope thai l hc w hole wut ld \.\•IU in honor of LhC'
.,. lord . Tha t wil l \.Vorld li l.. e the .:.bQ<.Ic of w h ere Knr)a .
B:l! Ll rama an d lhc ..:vc:ry wil h t hie-v ing in te rn , nd blev. with lvwe vf Gor;l.
fOREWORD
1-\lmost !>IX ··,.ears. ago, ltPvb lisht'd &hl' •ir!> Ldrliclc on c ookery , c-nt •tlt"d " KC)JJd flr(J'!,.ifdtJrn- Ft.K-Jd tm Btildy , Fttoo f o r t he Soul, J.nd Food for God.'
Si nc..t: f h.td j u t begun my hf t 3S a dC\' Otee. [he J rlici C' re.... uled my wllh mhc ide a of coo ing for God . Pe r haps. f WJ!J r c- bcl h r'lg ... 1 my punt.an back.gr<>und, 11'1 which C.C>IJ hol d bee n dep ict·
<.'d t1. a sw ff y ol d m:t n who cerLatnly nv lhin-Jl
fi c- Cood . Act ua ff 'r' , I 'WOnder .1t the idea or li!.
t'Jt ing- but. h uh; diUc;:renl ly, 1 oday l lhink of J'lo,\' gte:u God be. On onl!' hdnd, He 1"
ing a ll the- 1 me: n. !ln imats and whot' ever and on 1he ol he r , t i t bce>t.miCS
11 hung ry" (Q<r t h e- fQ\•i ng ofteri ng or 4'1 p!JrC de •ro [CC:
•• f f o ne ofrers Meo with lov • d t.-vn1ion .a ea f, d t lowe r . ftl•i 1 or ' 1 ter , I w i lt acccpl it. 1 1 flihogrJW1dgltii. 9 .2 6} Wi thin thir; s implt proml!>e to Hi f ri end
l\1 rj una. , Kr> 1;1 a. t he rarest gc rn in .a II tll r<'t w01'lds loving re d p.roc;UiQn w ith Godht: c1 d . Were I
t1ot an individual, wer t' God no t c1n indh·idual, and we rc t httl!' nm th.c posslb mty of lovi ng 1
wh JJ 't be thB or Absolut e Ple.,1surd
Pl e-asu rc can no r t'xist ira a ' •u idl OQ c. uu m . for 1t b. p rod!Jer of .i!C t iOJir)l; and the supreme is
•he exc h.tn RC of love b c lwcen
for J. lo \•er . I ht'n !J10u ld "'' for .1n tess th:tn 1.he me LO\'cr , a?
Pr.)b hu pada h.<& given m fo 1mul ,l o r hm t o Kt r).a. bei n g God, is not in m:i:cl or l-Ie- isotmotamo. or s.t lf ·oont.-. ined. Bul l i e is a(!>() Lhe h i hes t A u t c , and for th e purpose o f p lc.a!Jurc ltie d by p FX>terrc.y in 1o millionc;. a n d bi llio ns of liv 1ng lbeings who .u.:: aIt l fo r His r:nioy n'\ern; . I n i he worl d sueh spiritua l or t he- Lo rd . m: eterna ll y w it h t he Lord , and 1ndr e:.: isfulli Of k n-ow'ledgl!', und bli f u l. T he li i ngs in worl cl a.rc also pall vf 1.nam PQtiCPCY , bul due forget i u Ines.; of t h e ir rei:! I ion.;h ip w ith Lhey arc li\'ing in dcpcndcn t ly, t ryin g to lor d i L o ..·e t of m<Hcn.tl for th tr 0\.'11'1 pleasure. S1.1c h Qnl y il h,JW I Y1 bUI. th e: e-ternal p ita• su re- resu lt in g l rom loving commu n ion wi th un .ti L once be revivtd [he rmple .;omc:iou "> ptoc.css of (l f;dtca tioR a ll on "':t Olc:Hvi lics lo t he enjoymt! m or mhc rhi!io tra n c,ccndcnla l cookbook is des igned to he-lp you 1 ran fotm o"e th t: mo)t im l)()t 1.an 1 dA il y cho res in to a $p irh u aI o f bliss. You ma
I t in .all or 1n I he to cornpl4!-tdy
c 'V!lU i ill .;,-r,; r"r r:; c- tc) K ..1 nd 11 prom i!'>ed
1ha1 i t y ou agre-e- t o 1bu!> e ngaged, w il l .a lm
1111lirt rl ted H c...1 nnc.r L f vlluw .JII ru1c!!> .t.nd ion::., ful low '1.\'hJt ).' O U ca n . At 1<':.1!".• one 1,4111 Pl 4,q) .r' t: pure dr' l.l ll food ::. I Lh all fvr lcanl i ne'i'i ;md thC>n offe r t hem •am p IV w i h love J nd d t ,·ot io n. ( vc n offcri ng s.u c h forxl-s wi•h only 1he rr o f H..v..: H..u-or: I< !'}t;! ..'l , l l.ar c t-l.;m :/ Rama, , R.ima , R am.a , a re lla. re is (O rtnd er the h lghest beneri t. r he m ai n poi nt is lo bcg i n . OHe r so m e t h i ng nice to Kr ">J.'hJI 11o1 i th love . u1d de1,10m ron <1 rntl fm )''"U ' !lei f ,ha1 hi! pp ens. I hili b Htc mir;i dt or prasitdm·nf
c hn ng.i n g Th e- r>r inci p-1r o f re gu la t '"ll'l t!!o rl tl he• ttl to, .1 ncl the- cl .ti l y l .tr e 15 J I mo!lt
1 h i o:. i\ L•n 1 f or a lmtltrmJCf.l'l'"i, o r r:el ib-.tl!:
'i l LM.14.:>!IL, ! u r if 1ht Wrll>'--'e I> 1.1 t ed f o r "iC' m c joymc-nt , .a.l l t h e o t he-r fo l io,.... 'ilt.1c do n 01 t hac you ha \' C 'o t h h. c,Ji..: 1, bu t i t is. i nclude-<1 f or th(JSr: to lnow i L T h1! $und <1 y i-s an opportun it y for To par ti<;i pa tc in 1he Qpu lr:rtt:-r: ...,.r Kr'> IJJ t he p-r i nc 1p le 1s rt' gu la.lioll, .ami • he pJ r 1icu ld.r f mt' u ll i r1 d u ded here h cho!itn for iu qua iH y . a l l o f chc p rcparra l iom t arV>or i t cs o f OIJ I' bdovl:\d ::.pi i'hu d. l Hi !> O i " int: Gr.1c.e A.C . Bh<l!kt i· Sw , rni P ra.tth rJJM:t;lii
THE YOGA OI
ET 'Says i t'l BlrtJgatV(Jd·gic41 thtt yoga i J\Ot f o r ll i m who 'l""a.ts. too muc h or lor him w ho -cats. too li UI € i-t .1the r , Qne wl1o is prdct ictncg )'QgtJ the body as a valv..1b lt' boa t which n.u t o b<C main in e-d ..·ery nke ly in o r de-r t o t th is or mat.: e-x istt'll'ltt: wh ich is fuU of lb 1rth , old .:md Theref o r e , Yogr:J d i e• r::d 0 5Ypply t he bod r Wi th ACC.('"S5al"'f n utrk n l !' , wi1 l1 cnd p11 ncleri ng •o rhe ms of our
Motr'l i ng ;x!MCdam : t d wi giPg.e r . Fmfa , ce re-<11 and m il k, Noon prosad.om; d.a hl , rice, ch:ap.1t i .and t.u n iecll >vegeuble.
Bedt im e prrnUdam; m ilk. Tlhe Sunday I0\' 1! [ 4!.11 S1: r ice a.nd pea"!., wet ca u liUowcr and pur ,!. , !>a m oo-a 1 h.!. lavih , r ke. swe-c t ball$., p i chul ncy ($w'*t and hotJ. rhuv..nb d nJt l)ey .10d and d.J hi.
The Hare C.Ookboo< 9
INTKO D\ICTION
Pr-Mildam : f o "d f o r tihc: 9o dry, IF o od fo r t he So u I , f vrxl f or Go.d
h)l K Irt.)n. ,n,anda Sva ml
Pt(JS7fdorlt food for t he body , rood for che $0UI and fooo for God . Mor e ll is food wtue h hls b san-e t i by I t. t ion a. nd an d t n en off-= r oo t o God, in luvt: and devct•M. Coole i ng {or God r How a hstJ rd • h a l wunds to the sophismica 'tt:s of thb modr:Ft'l uge!
<1 n Lhropo tno rph i<: I Even rno-s t t r.ansoendtnta l i !>b W>llll srn i le 01 sm i Ire o1 condesoc nsion d. t mhe l.UJSesti 01"1 : coo ki ng for Bur Wh)f We cook for conceivab l e r'IOI'Isensic.l l purpose. Why no t cook •nstead for lhc Why· shou: ldn ' t t h is moit imporla.n l and untra l ..·icv of life be dedicated to Su pte-me? Why no1 eook tran sccn dcncally r \ ' e re nor so naive ;a<; to suggest tha t Gocll'leeds ou r food, bul we arc t iHL I we need God lo bless the energy of ou 1 hands and thu 2o us uy of bre.1d. He this by ii(.Cepling .lnd e>t t in R lht tood which we prerate ;md offer to Him, and tnt n giving iL back to in 1hc form of prusodam . lo th\!. Bh</(/cJL'rJd-q7t1I s.ays: " I f orlt: Me w it h love and devo l io n d lut , a f lower , fruit or wa tor , I w iII it . 0 son of KuntT, all th d! you do, all 'h.n you ear , t h11,• you offer .m cl '" ii.Wlly, as well as t hat you may pe-rform, 5<hou l d be done a-. an offeting u'nto M\! , " { Bg. 9.26·
27) Of c.ourse , He doesl'1't need food; He il> i fuE l or all opu lenccs , ..... e. lth, f am c , beau I y, s trcng ch, know tecl ge and rc-n u nciatLOn . He is l,n u«'d or v1,1 n t of any th ing . Still, He as 5 His to H i 1 r;implc frurts
o f the c••th The word devo tion. Tw1CC 1t Is used : "If in ruiJ d.evolion .d. p u1 devQl t;C o f ferr; a li tt le le..a f. a little flo'l!.•er, Ll li tt le f ru i t wi th a. little Wolte r , beC.'tU5e he o(fct'O il with de..·o,ion , the Suprl!'mc of Godhud accepts them ca ts them . " S v it i i not > if Lord wert in ne ed of somet hing ; He: is. fu ll y s:.tbricd iu lrlinlself. I ndccl,], He: b c-v,cry Lhing,. So ... we offer ing Him, bt: i t a gr.1 i n or •• fm i 1, i!i alrc'"'dy 1t nol .. w.J never was, ours." 9ut out ot H1s c.auselcss m.::rq•, He is so l'cind to H1s de:votees u.nat anv offc: 1i ng ;, dt>vr.m'on He and c-ats. fht lord IS no t hunJtry 1or our food bul fos ou r heans : He is no t wantmg fo r our bLII foe our con> iou(,r'!es. , Our' l{)\!e, our union.
Th i w "''wow dam is ' "me-rc y." In ppang, in p reparation , in ea ting, do r'e g•"'·en 4 chance Lo of i m, to be engaged in Hh
Eov·ing j.er'\lic;c , fh is is why the word bhuktJ, or d cvollion, s LreS!!ed -• t r [hlsbhalut wh1ch m,akt::r. the Sop reme Lo1d ••u 4nS(:e n dc-n t aUy h uns,ry . " Even banquet cooked by l.ht' m()St ren owned chef ha$ no appea l to one w ho is nol hungll'y; !.ll , t()Q, KnQa 's .. noe of o1.1r gi€ t 5. is d ·epe nd!e na upon H1s Dcc.ing "hungry," <tnd only ou r love a n d iQn c a.n 't hat. 1-fis Dhtl nc Gtil.(e h.C. 6hakth,edarlta Swam i Prab h up ada w ri tes : "The dt!votcc- i\ .,o humble and submissh·e 10 [he So pre me lotd tl\ac wh cmt'lltr sorrH: tlli ng lo r ttlt lo rd , ne tak:eS tJI CHe tO tinish 111C llicely And for such oUcring Jl
I t i$ the of /Qve. Thai lot.-e is accc p by the Supreme L o rd , iln d tats ... There fort, d evoJ t io na I is t he only oJo.•ay to offer n )o• th ing tQ tile Supr-eme Lo rd , t o t he Suprem.c Lo rd. to be in e COI1ficfence of 1he ol'(l, ;:tn d to b-i!(.k: to I he sup rc mt o( 1he Suprcomc Lo rd ." O>e-v<Hiona l :strvke '!''l l h 1he ch.un i ng oi •he Lord 's holy in the maha m(JSJtra. l ll:t rc Knl)a, Hare l< r¥:'a, K{wa Kr$1\'ili , Ha rt llarc/ Ri'trlil'a, IHarr.: R:im , Rilma., Harc Hare. I hal is. th.c first great acE iYit. y of t r ld I sr: r-vi'e , al')d the L 1o ptep dr .Jnd f ovd to t he Lord. The re are a numb er of for doing s.o. of .all , t<rj!)a commands i t : T he d vf Lv rd ar r._: l ease{! from .1 11 sin5 beca. usc: ca l food which is. tir!>l for sacrief!,. , wtm prepare food fot enjoyment , ver il y o nl y ·n . All l ivi ng bodiE!:\ on l ood g r.a ins. w h ich a rc p ro duced from rral ns. RiJin s co rne fro m per(o rm dDCI!' or )'<liM [s.·"riflce]. sac ri fice is b(lro of man's wo1k .'' {Bg. l l l-14} Here, il.he:n, the lold as t h .,)f ellf!ryl hifl9 belonp. to and com e- s f.-om Him al one- .
I• Is alread y 1-lis, but li e l1nvites us to it and oUc r it l o Hi m ;tnd ll'k M eJt lht' for our d emands.
S irn••ali' ly, because every mhing be lon gs to Hirn, we ha... e M t •gtu co uke <1r,ything we plc.as.e, but o n l't' wha,l .,.mlot$ u5; and our allotmc-n t, a<cordi ng to the- Cito aru:l the V.t>dttt, is what be- o ffere d to Him: a le.lf, il. fruit , t-K At poi11t d<X: He
,.st;. tBo Lo off er me-a t , or It>h, of but, on 1th.e contrary , t h.: pi'Oh cbi t iO•l I il n imal !il aughter is so slron.R that if ha.!ll o nl y an l n-direcl dea li ng with lnima l sl.lugh• er , Si! Uing or t ransporting mcat 1 he i<> guillV of mu rder and .l mu HJe rer's pric-e (SimtrJd·BJtdtj(JL'Otom. 1.7.37) Thcrcion:, canl'\o• offe r Lor d a n irn31 fles h , and to d o 50 i !ll an I f I a m prepar ing i1. dinner ror rr icnd and I knuw 1\e do e-s no t lik e sp ina ch, I du not fill: :sp inact.. I go to .1 11 Pil. ins to t ho '>e lhings wh ich he like s 1 hal i$ t he- mcan in,g of fr i ends h ip. I f one: h<1s no r.;g_,ud foT huw '4" he da im ro be the Lord'-. f riend? H wanl to cook nice ly for Kr,$r;t-<t , we- mu-. t dovetai l our wilh Hi:!. de.: ires . .lr'd that exp ressed i n t he q UQ Led is. anot her reaso n why we must of f o ur food to Kr r)a ir we w•sh 10 ma&:e Not only 11 e Wf! th ic... c::. i r w dv l>u t b4.!comc tu r l hc r in t h e- wlu:C'I ol somsiira by ruc:ta.ons. Ttrar: every ace ion hao a. rc-acti()n is. true I n regud to ben,\ ... i(Jf iS in t he Ia bora tory les t Lube . The in(il of Iifc Juloit:dlly provokt.' a likt:- r c !.u I m upon 1he slay·N , rtl'ld I nwsel f on hf.e, al som poin t my li fe will be.: in That is nature 's
This app lies cquall)r 1(1 tho<.e who tll.l.ie li rt and 10 who l <t ke p lanE li fe i l i f e , and the will bl! $lain. what is. l he
Cook book
diHennce? The difference i$- t.h"'t Kor:"oil saY$ ttla.t m.ay oHtr t he lcaV>h .and to Him , ar'ld by them Jlso J.<:.;:epits .aiJ the ruct 4ons, t h t' pu r ified rtml\ilf'IU , free from .-.11 rnC'Iic:nls. f Qt Bu1 v.•ho eat that which is noll ofl Lo K [V,I Iii , or w h ich KMa wi U Ml with .a ll re<lCII.iQns, on t h ei r ow n h C'ad$;. l h.at 1S v.•hy lord
"'Tht ·d<=vote<:s oi the Lord are r!!' leued fr orm .all sins bc-c.ausc- Ihey food which is t•r $1 f ot sacr ifke. wh o prepare food for Sl'!' n<ie l'!'njoymem, verily eat ·n:·
Of (O'IJtse, the primary is n o t rQ( h im<ie lf. nor even Cor liberat iOn , but f OJ' Krwa . Thcrefo e suitd bl<' -
i5i . fo r Kol)a-art> I he con ccrn of t h-e p ur e d('\·o•e-e : v4.-gttablts be f•t:sh an.d 01ppe4ling lo t he eye, Should be fruh!o large"
, f'ld milk !ln d li ... ing unde r I he condit ions o! I h e modem .are ohco in,pO$S.Ible t() lfli'f'I(Ore-.at least on o u r bud · but we must do 'N(! Cd n . That is. K c.vnsdou:snes.s .
No food:rp lnse- ! sele>cted ahc iuJm!> ro.r prc:parat[or;, our n e xt co n cern is c l edn lir , S i rtee it Is th e- Suprtme for whom we a.re our energy, we wan• lo be SUJJC'r-hygren 4 ' not ror oor)(!lvcs , bu t •o-r Uirn. Wash yo u il' tlands thoroughly a.!> 1 you co me i r\Ctl tl'le w:tsh 1h.e food as you prep .l te it ,
U$C nothing 1h<at rouches the floor or other con(.tmina led .ue-.asJ such a:s t he sio k ar'ld g 1'1>1ge pall, un less it can be elt.'.!!Me<l. In .1U usc M l y no shou ld bt:" m i !l;ed In t they !> hou ld n o t even 1>-e in ki\ heo, b1,.1t rather kept 11'114. speeirlc .uc.a of the d i ning room). Rem em · be- r, We arc cooking (ot th Ul I 1111d h il [ \\•hie h has b«n o Hene d Oft c e should nol he oHc:red a o:;econ d ti me:. And , a.s good Vai$\lcL"''b ,.,.e rrcf trom g<}rl i<: , Qn ion . room , ,u\d from m ixing sa lt wirh Crl!$11 milk (.thhough Ll lt:ft' •S no with Ot h er k jn d o( m i lk
f inJII hardt:s t rur Am£ riQn cooks, dorl'l t:aslt! the food during prff{XIrarfort1101 to see rt i ( is se.aso s1ed pmp;er ly . I it is di fHcu l t, but ic is wor thw hi lt; we are ro r H<: be [h e rirst to relish i'L
lht! food is nkelv we 0 rcr ll bac" to th{· Source: rrom whkh t<'oler)·LI int: ema nat e .; If we lhat His, i s to our love, the offering w r e 10 be S implr · plla tt Jove , and a generous pori ion of i·tem to be offered, or' a pJ.i.l t o t tt11y, JJiong with 1 of rrcsh lil' ater ' .an d s.c t i l before cht Do ily or p i c:tu re Th t:n youN!If .and p rdy lo L ord to Olcc:epc your humble off er i ng.. Aektlowltdg jng i t is 't hr'o ug.h the of the .-tn d the ROiden i ncarrlll t ron Lord uitan}'a that Kf)Qa dCCCp ls ou r offer ·
tng, t h e of t nt.: rnm·c· r'II'ICnt: offer food tQ lhc lord wilh
T) f1Dr1'ro om kmJo-prtifhoyu bhuu;le snmale Jll 17iiffllfll!
nomd'S (P dewm
" I offer my re-!. p(Ctful obol:is..t.nc..e onto Hie; Divi ne Grace A.C. Swam i Prabhupida., w ho is very de.a r 10 L.orcJ la kcn Ylellcr al His lotus (eel. •·out obeis.ances u nto you, 0 sprr'i l ual r. of Gosva mi. You arc k i ndly p rc:ac h ing t he of lcxd Cai l..tny 1.1.dev._ 41ld de li'r'e t ing the Wc!'item coun[ries, which art: wi Lh i mpe rwual isn't .a rid void
2) MrrJo mofJQ·IIOdanyoya rc k(}(UJyQ ,q_fRlU·OiitortytJ·iWmne f}f'rJrrNvl,e noma[1
" I of f er Qbei nces unt o lhe Supre rn c- IL ord Sri Cai who is milg. O;J.I'! any o t he r in"a ma lion, even Hi f , i$ I>!!S t ow ftee IV wh.t L no one else h;tr; ever given - pure love of ' '
3) 1111mo brohmonya-drm;yo go brohmar;to ltitQy<l co jf.·gucld·hi(d)lrl k(,'irJoya namo fl'<ffi'JOtt
" I oHer my respe-ctful ttbeis mc c-s to che Supreme Ahsohue lrt,Jth, whu i:> l he wc-1 1-wi!!hc:r of the aJ'\d the fxqfmPOIJ05 u a'!. l i ,• i ng c:nticics in I offe r my to Covinda 1 who t he- rec;cr...o ir for al l 'lh t:
AfH:r offe ri ng. th e food the Lnrd I yo • may the prasodam to alt ....•ho arc:
t3 k' ivir•O'd.t Th4J: u ra, a spit ir ua. l nu.-.t er in the disdp lic succc-ss1on, wrillen a. nice" pr ay whl4;h yO'll re (: il c before e.a rmg .
i,o.rlrrJ cMdy(J·/r]l. /f)raemirlya toh.c ki'f, live fele vi¥Jyo· rilr modJtyc 'obh(mtoy t:hiikl' jf!ta kothfnd 'J<HnsJr:e, OOfO do.>i'imoy, lwrlbiire j'lln'fl joy, dilo bhili1 $el annamrrc r(Jdhli-k{"W(,'"JJl{t(J gi}o, preme dtiko miltJnyv-nit{JI
" 0 L.ord, 'his boody i.s a of ign"O-ran.te, an d the are !. l'le , ....•orlic or leadi ng to de-ath . SomehQw. we have fa ll en i nro chis oc.ean or ma teria l $enSC an d of .all the tM tOI'ISUe most vouc a••d uoc.on t ro ll.ahle ; it vcr)' diUic:oll to the: tong u c in 'h i:!. W'<l r•a. Bum You dear Krsoa, Me kin d to us and hav..: g.i ... e:n us such nice prosiidam JUS.l 'v con troL t h e tongue. o now we t ak·c th at proj,Qdom to our foil :tr'ld You, ILord-Rad ha and in lo ve e.aU fo r Lhc help of Lord Caitanya 11.ml N I[yi'tl n.a n dil . ''
SYICfS
Spices de&ctmi nc t he l11$t e of ancf they the ,ew cb. of cooki ng for K Food;ue sp iced in three oiffere.rn ways.
Mil.s-w la is by g hce in a pan , .add ing spici:s, and cooki ng t hem tmlll they thct' the vege•alb 1c is to thl!' and splees . M0$1 of tht \'egclab le re c ipes arc: cooked in mass; l i't. Chat.mche Is prepared hc:ating a small .amou n c of ghcc mn a smal l poot . are ad<led and cooked fr.agr;aru., .and ( tit conte n ts of the pot a. rc ad di:d to .a n cooked tlS di!ih l or c hrutr ey The- lhird p roc.cs.s is to add ce r aa in u nGO<Jked $1:1 ices to d pre Ion. Th i is y do f\ e in savo rie s s uch as SJJmos;) o r k:lchor 1 fi l li ng tl'lcy wi II be d eep-C ried. Using uncooked keep$ t he •4t 5.1C f re sher a f ter the dCCS'-fry ing,. Add i ng or om itt ing a )pke the quite .l bic. Crush«! o l' 'IMhole or ground cayenne !\ave n o bs t e ; provrde rbe hC-'t s After preparing certai n d ishes. $C¥t!ral limt.!i, you wi l l become fam iliar with .and b-e to up your own mitss. or nchc.
1-i ol .and spicy pre paul ionr; s hou ld not be mIxed w11lll UI)Spictd preparations. Sa lt sho u ld nc:'fc-r be I) U l in to mi lk or b-..uer. may be ;tdded yog:n u rt, Som e sptCC$ s,wc c t <i!nd some are punge n t. for in sta r'! ce, lugh.! ·wot!ld neve- r be wi t h asJ.foe t id a. In ri n g pro14dtJm it is a good policy 1.o :!>lick to fXm:JinjXJtiJ plic il nd no• expe: r ime n t too rnuch on one ' s own.
The spices th a • rrr en tioned here a l w h a. ,re ·"' role ¢ th cr •.ts tc . T hey serve eernlr'l fuf"let t<II'IS
fo r ma i ntaining, good Turmeric b l ood pur ifi er, c h ili a id d igc:slio.n, is an ant i-tO.I'h'u ls.)r'llt, gin&er e-ontro ls t he c-lc. poos.siblt , Sip i CC"S shou ld be boug h t who le and grou n d .1t h ome in sma ll qu.mt iaies. T he: ..e of f res.h ly sp it es in eomparab lc. of the- commorr s.p ic;es i n pr:os4dam p r<t pararliO s listed be fow :
tJfO/.JrPd allspJce gr-()tJnrJ COI'JatJder aSDfoetJda gro und cumJn seeds
who!t seed whole grot.Jnd bf.ock pepper fresh whole !eMs ground gingf!r who!.? corr/Qmom pods mof?9o po..,.vfer
cayenne f}fOt.Nrd ;wlml'g
Uti1hcd chi/is wholt ptp parcorn grot.md ''"fflJmon r ose IN().fef whof.t! clnnomon slicks saffron grotJmi seeds ground lt.Jtml'tlc
Most of t h ese Spit<CS .av.illil a b lc a t supocnnarsptee f.hnps ; btn some will h .....e to be purchatSCd at Indian spc:d aH y stores.. If are n...n'le in your ate.:.. yoo ea.n IPro bab ly h a w- th!s e!>piccs sh ippe-d to YO\I . ASJfoet id a af'd powder wdl have be pure h.as.cd from a r;pc:dala v store, .and ginger root may on l y be: a\•cl il iible i n a food store .
5YECIALLY fKEFAKED IN QRf[)JENT5
Thtte are a few b.'l"ic:: rec ipe<; which .are used over and OY e- r a.gain irt f ood for '!ti Yq.ghu rm , (urd, be.;m sprou t'S .11 nd su,h ,,ne dll'ld Fngn:dicnl!. as g hcc may boc. simply and in tlr;ptn$i ... eEy frvrn th 1 ec i pes
Ge n erally we do no t u$e commcr.: i.a lly pre· pared che e-.ses. , bu tterm illk 01 500r crea m bec au se m.an)t com me tc1a l con ra i n a an rennol ,..,. hich an exlccme ly •rl'l mgredien r. Gc.nc:,<tl ly, sour cr eam dn d yogh urt maJbd ''kos her'' or d o no t 'onta in this, bu r it l<Hhc.:<k care · f u11y. E. ven if re nnet is no t li.s tc d on the Ia b tl , it is a good to •he da ir y 1hat m.}l:es th e p.at t 1ou lar produc t and M k if renne t ha.<i !be en In any c.a5e, it is no t difficuh •o mcilkc c:oTuge e hee-.c, Cr(;d rn yoghur• a nd o t her such .and i .t good Ql)f)(H t \l nib' 1o re:nde:r servl e H> by eook lng for' Him wi th dr:,.o t i on.
BEAN SPROUTS
1 wp mllt?rJ berms
Soak w hole mung hca ns o'ft:rnight in a s u ff icicnt 4ii'I\O lJ iflt .yf t o .t"vw for t,:iCpil n sio n T ,ke , larg e- 2 gallo n g.la.s.s ja r and pu n ch ho1es. in flh(: tin covu. Pl ace be.tir\.$. i n the j4 t llf'l d fi ll Lhe j ;11r wi t h luk e-w arm \ltliltcr . Turn d own and allow t ew,uer {() esU!pe by •h ro ugh the ho le.:; in th e lid. Wh.c n 1he be-.an$ h.avt" bt"c n / ' !io halke ou• ees.s witer p lac.c 1i'te j .u In a d1.l rk warm plat:c . fou r ho urs, ir rig alt' t hcrn in lh t s.:me: wav, each re turn ing t o a w.;mn dark pb.(t. Uavitlg thcl'n overn igh 1 w 1thout i w il l not h arm them if yo u h a·oM: t en.dc:d the m rcgul.l rl lr' il• l d y1ong . In I'A'O or three da,ys they w ill nice sprouts , like t he o nts $old m the bu[ mo re and much chea p er. They can be Slorcd in a 1-llasrlc m rhe refr igerator- for about a dnd • heir f reshncs!..
CocMut 11'u ll.: is red by J.dd lllg to 1 c. up 1nirk to grated t o<:on u t or cup conamcrciaUy eoci.im••· Th(!ll het! r t o rhe boili ng pqjnt and sit f01 20 minult!s. S ud M m ilk eheese d or h Lo remo-ve t pulp.
OOTTACE OIECS£ ( Pani d H('a l 1 pin1 mm; l11 a SdiUC'Ill)dl n. Whe n il boi ls, add te.1 ('U pful of yo.ghurl which hil:S bten made a dla.yor [wu in to the poi n t .1 .1.i n . solid lump!> formed , • h ro ugh a iini:' clo t h. fhe \Vhey (e CU$ lfqu j d) .;.Hl 0¢ r,rS.Cd r11 )V\I PS .and nrc a ds. Pre-is 1he bll,il. conr.a in ing t nc ponir w •• h " hr:.avy wc •gh l !.O as to otn ..lll .,,·":cy.
Basi:c Massa la
CREAM o-t:efSE
Allow fresh cream lu wur r o o m tcmpc r.a turc_ Th is w iI I ta ke abou t 2 d;ays_ Po u 5-0urrcd cream
1inw a clean bag and let t he li quid olid .c f ro m ba g._
CUllliREO BUmRMJlK
3>2 cups fTc-sh or skJm
;? cup l;Juttermtfk
Shake tile wholt' mi l k ti'ld the buu erm ilk t og-e c ' er 1in lll (I!U.ltt ju 011 milk boule . the or bo Ul e: .an d se t it in a W.) rrn p ( pce:r:haps. nca r a - ho t wat;rr heate r] ovcrol.ghr or f or 10-12 hou rs.
The te nll}t:raE ure sl\ou ld be .abou'l SO.S5 ° _ When mi ll.: ha5 <:t»g.t113Jred , na ke or ·!u i r wd I and refrige ra t e_
CURD ( A Iigh t na, l u chee5oe
V.. gallon whole milk
2btmo ru
forge SlJUQTI! musffrr ( 18"' X f 8 ' }
181 ing m il k to boi l, b eing carefu l n o t to burn i L Mea nw h ile . I he juice fr o m t h e kmoM .aJld il. Wh en llhe m il k boib, add the ju ia!. Til e mi l.k wi curd le R.emove it f t om ahe hea• eool Th en ag.a i n bri n g i l loa boit T hi:fi wi ll c.u rd s. .tr\d ahe wh ey. Usc the· m usli n t o l int! .a, cola nder , (lnd pou11 cm<h and wh ey through it . A Uow i c. to d JrilJ i n a tcw m inutes , then up ih,i: curds In t he m uslin . Ha ng 't hiS b:tg up lo drip , a !;:OQd str ing , Di ffi "' ren t using ru rd call fo r d iffr: rtn am ount"> of drJpp i ng 1i m e Cuf'd is lh e bas fs of man y diffe r c n t dc:lic. imJs prcp.a r11inns. It hilS no i t I.Jl C.
GHEE
3 fbs_ fu'eer butter, as fresh us possible Ustd for illn d r egula r cook i ng , i-s the. be • 4;00king medi um; it hil ) lht! nlo st flavo r an d h as n o te _ P l:tce t he buucr In poL I t is. easi if t h.e l iCILJitl fi l l o;. h c1w ccn Yo--% of put wht:n t.ht b utt er h.u me l t ed . L et t he me lt on .a. medii · u rn 1l;m'l1: unt d i t Eo f03infl up. Take a large sp-o.on aJnd <it bowl and t he fo.1m oft in to bowl. Lowe ,- t h e hc.a t an d ku p coo king G,raduar!ly tht' buu..:F wi ll clu ify and d1e $(]1i ds will ke-ep ri.,. i ng to l'ht •o p , Tlhi! sol id s. wiml begin to be c:rust y r a.th{'F I h a11 ro amy . ca liC r,ul no • I O burn. .-h<: ghcc . Ke ep sk i mm i ng even• 10 or ·!Jo u nt il ghco co i :!> an col o r no mo r e i'i}\! to l h t: to p_ (Pr ep ar<Ll ian t ime is. from 1 to 2 VJ The fe"-" t(:m.l' n am t h e bo u om !.311'1 be hy p o ur inG t he 3 h cc •h rough Ghec can be in d' dl nit dy \".fitho u t re f ri geratioo. ll'l c can be i n mak i ng bread , bis.c ui H;. \rege- t.1bles ;1 nd (Ctc.d i'S.
BASIC
Hc.at 1 T . gh cc . Add 1l . cu min se-ed . B to wr'l r; um i nse d and 1 t . cru$h ed dlilis- Cwk un t i l brow n _
GRAM MASSAU\
I r. r:Jolil:$ 2 f. cirmomon 1 T. ground commder I T- I T. 2 T. grom td tu m ln Mi ,. !logcttrc r a l l
T here .;:ue nm ny of spice:l, and Gh t'y arc all C;JJ II e<:l gti.'i m rn u!liaJa . You can pu rc ha r;e: lnc.l i:t. n :1 t t)" Sl l\if an:
f<lirtiliar with lh(' diff erent spfi:c-s . v o u c.1n prepa re
KHOYA
Bo il mi lk fair l)' quickly in a p an for I t i Hing as. i t When oool, i$ khoyo, wh ieh beeorncs st iff an d i<> used i n p.u t ry and 1 plm milk m4kes .Wo u t 3 oz.. klroya, The CO<Jki ng and stirring tahs and l ime .
SOUR MJLKC01TAGE OIEES E 1
{S{Jut or clobbered whole milk)
Hc.lt milk over hot wa t er unt iI lu ke...,• arm. I t shoul d thkken. Remon it fmm lh o hu 1 sund il m a warm place for cu rd to co llcc L Pour in t o c. loth·lirH!d s t rdi n cc Dra in whey , (If milk was \•ery sour, wilh col d WiJltr andl d ra in Hiilf'lg un [ll al l is d rained o ff. wilh neam or sour mi lk.
TAMAR D WATE R
h1mp of tomodnd obout tht! slu Q{ Q wolnut
5 oz. hot vnJter
WUflt or f(N' S\ eet fJnU sour stJua (optiotWI}
S"N k • he tillmari nd i n hot \Vhe n the wale r 1s cool , strain in to a c u p. .1mount Is equal in sourncs o:; IQ the j1uiee of :2 llcmon.s. To incrc.ase sour J i amount of toilfrl<ll iod used can be bough t at an Indian i.al t y sr01e.
K •C! no tor lol•s as a tr butt{!( be<'..ause He used t o break the butter pots of His mother and d is.tn btl tB l'he COI'I tc rus to H•S f r i ends and plavma•es .
YOGHURT
cme ga/101' whwe r,-e!JiJ milk
J pint prepared yoghurt (pi(Jin}
6ri ng: rn ilk lo a full '!im iuirtg occasionally wirh a wC>Oodtn spoon. Be cueful oot •o bum il.. mow: fro m f i re- .and place- in re-f r igtnlor or s;nk col d water oool . When milk h.a!. coo lcdllo .a liu lc wa nncr than n ormal body tt: nwer.a Luc e. '5m ir yc1ghu n ul'l cll CI)' - no I and .add 10 the m i l lk S• i r .1n d mix thO[' OIJg.h ly. The; rl ten4.ls llQ s t y 0111 I h.e boll om or lhc pot I S() stir bouom. On 4 burr'licr rings one on top of .anoth.u and sur • 1 hil,!y arc ..·c-ry ste-ady_ Tum on tht: pi Iot lig ht rncdium. o r use the ftunc in the- r ing, andl pla(e r;QVcn::d pot of mi I k a11d uft 01'1 t he <: O..'Crt)d Jnd m.J inta in the al approximate-!)' 1100 {t•s.e oil thc:nn om e•t:J} 1 only u 111 1il th e 't'oghu rm thickens . Pl .ace rh.e: rog,hurm in a convt!n it.ml cur11Cd In th(! rdri g\:r3tor t n 'flil t;QOI, Do not put il ir1 t he free-zer. When i l co1d it is Takc otJ• 1 pi 11 t and set it ,as; de ror use in "ili!rt i ng the- nc 1. batch . Yo1.11 9hou ld make yoghurt ,lil}I'H.ll '"''iee .1 week to be SUrt thee t:ullun: dve.sfl't ken. I f one ga llon is t(l(l much, t h c.n rna k:c ;!nd usc p i n t YOihU i' t ror :>tarter. Yogh u rt )hot.dd be $t ined "'c-ry well bdote it is o flen::d , amJ sugar be ..'ldded to it. Tl"..c. re .r.rr. m.1 ny prosii(lom ri:cipcs r'Cq u iring yo· g.hurt. £very month or 'W 1 ur If t hl! yoghurt sLilrt s tor'l'l ing oot .1nd watery , you !.hould JJtnC::h-i\se fre s h yoghurt at the s tore Lu u-s.e for
Here il is of fercd to the Lord in ISKCONI' s Hawa ii tem p le on t ile Dav o f Lord Ca 1t.anva Mahao r abh..L
R ioo
COP AA <.:ANA
2 cups e x tro Jo"fJ 10 whofe cJ()v,e groJn riCt! 2 clr"lnrJftt rpr ks
I ql fhl cll coconut :6 tup buller milk .!& t . turmeric
10 wrdrlmoms :? 1
Fry t he !ipices In Sh\.'1! rw fe w minu t i!'S. T h l!'n f ry r1ic(' in • h b. ure fot "b(II.J 1 3 minu t e Aod bot •ilinp. ·ooc:on ut mi lk to 1he etc pth of 2 '' abo ... e 1he rice . eo ..·cr .)nd le t D o not stir th is d ish It mus t be C-illcf u ll)' (()/dtd wlfh a fork about d u ring o-vk i ng.
I..!EMON RICE
2 cupJ.. r'itt (, Uf' butler
t. c:umln seeds
t. cQ'fiande-r Sf!eds
J t , turmi!ric
1.01l
4 c.ups 'tWter
2 le/'1t011S
Fry cu m' " C{)tian,d er !iCc:ds, turmcri( and salt in b-u rtl!'r . J\dd w at er . \ hen done., ar.c r .lbOtH 20 m inUte"-, J. d d the juioe o f a lemon •o ca.c.h
c u p of tree .
UME. RICE
1M cups
2 riu
1 J . lt,Jfftteff(;
1 fresh IJmt
Jtf <{J{) gJr,ee
* cup fresJ1 lime juict
jf§ I 9(}1/
T 1. glrtger
Mr t
Cook rioe as u5ua l wi Lh Y1 t . ·wit. St.o.tk 1 c tJ
t: h id;.·JI(:,as fOJ J. hours and d rJin. f'ry the i n Y., cup tri<o p , Th en m i mhc m with uu meric f ou spices, juice s.l l t I nto coo ke d rice. Ga rni!lh w i lh Lhi n ro und!». of lime.
POTATO RI C€
1 wp rice.· J 1. tunmric
I Ctl{) polo'lCK!> s& 1. Mllt
* cup buller l. coy enrttr J)t:pper
;J 1 cumin 1 r.lrf)S
* I. corfqnder M ftmon
Fry de e "'nd pol.ato chu nks 1n b l.!tt er pices. Add w:J &c r lo ana cook unt i l trender. Add 1 he juioc of Ill lemon fot (Up Qf ric.e.
M.Jl.AO
2
1 t . ground wm irt
10 O'Z. p(!(JS
1* Ct.l/1) btJtter
4 £Up$ 1-WtU
1 t . !LJit
I t . gram m<rssofo
118 l t;Oye.nnt!
1/8 t. ginger
) /8 t. blq.ck pepper
J /8 t. tutttW{C
Saute in I c;up butler. Sci }1 cup butter and aside . Add 'I 1lngrcdlcna to r i ce and cook until done . CoQk peas i n buucr
.and a dd whe n
The Hare IC n:!}a Coo:;cbook 2 1
PUSWANA Wlnt CASEIN
2 cup5 rlce
2 o r 3 lemons
1 qt. fre-sh milk
glh.'e for frying
mcusoJo
3 T. bullet
T t 'lrltmtrlc
4 ct.Jps wuter
Ca ern :
1!h 1. cimwmott
$4 1. mJfmeg
pinc/1 black ptppu
p /nc.h
!4 cup sugar
U t. asofo.ctidu o lillie cotn swrch
fQf hontl'!i
Prcp .nc Cull'd he<! rec.iftC', p . hang 6.-S hou r Remo1;e (rom mu slin .and on a !.m oc.H h until curd is smoolh and oil')·. f inch v H b i• of cu rd am.J 1 oil i nw liu 1..- US4: cnm starch on h.md t o prcvcn t sticking. fry balls In gh ee: usi n g med ium -l ow he a• lJllt il golden, S1ir f or fl)·ing Re mo¥e an d drai n ,
Riet..•:
Make- .. ta. Add tie.: . tutme rl c , an d w-ater. Coo!k onl11 don e- . l hen .add baU!. .
b utt cor, s p ic:M dl'ld
RA!I K.BO'n' RICE
2
a layrn o l pcpJK.'f!>, o1 l••yer o f zucch ini and o rw rornato cu t in to chu na.s. S p1 iu ll t: \''i l h fU prika a nd
Lo rrrJrble 1-i ni r,h .an mg redic n h in 1hi"> man ne r. 1 op wit h mthcd SW«t butter
RED RICE
2 wp'S tlu f grec.•f'l p.rppe r
1 t grom ' wp :,.it>M?d fomaiQe.s
J..1 cup :swt-cl 1 water
Was h rice. Heat I • · mass:JJ-ll i n buUet. A dd a gr«" n pc:ppet' ;.1nd sauLe un til tefldc-r. Add r ke ilnd cooli.! un• il iL be :J:jns tu col o r or !>l rc k ·to t c p.1 n Add Jiid enOlJgh wacc r lo r i \C H above
1h e dec. Br ing to the boihng IJ()r n L Simm er' u ntil .and hqu1d is
RlCE V.1 TH PEM
4 J. ghee
M T. 'vmin see-d
1M t. chlfJ:.
* r. grOI.Iffd black pcpptr
1 cup whlle rice
T turmeric
1 T. Y.Jit
* 1{), peelS
1 3/4 cups V.'f:Jter
T t . salt
2 t. turmeric slivered greel1peppers J tomato
1 LtJcchi'ms cup bvttcr
4 wp1 water I 1. gram massalo
Sle.a m 1rice, add ing :salt Sa u tc one green pl!'ppl'f in ghec aod m.aM.illa. Fry in .and fla or with tur meric. In serving oowl , a layer of rlce,
22 T he Hare K r'i":. Cookbook
Hei!t ghee: an d add c u n,i n seed . When it browns add cmSh cd c:hi lf-s and black pe-ppe r . Add washtd, d rai ned while r itt .:tr H.J ir Add sail and tull'n'iel' ic . Wh en rice sth;k$ a EiBic to trn:. side or the pan, add pas. Add th<: w •{cr .1nd br jPg to a b01l. Cover .an.d lowN fl a me . 15-20 min ulc::s and '-heck ll.o Si!'C ff r :ce do ne. Do no• stir 4.fter ri ce c:ookedl. Casein may be a d ded •o rice about 5 min utes bdort it is done . A very nice rice dish co lorfu l for ftMSt$ very tasty.
wUh Pe,as and
RICE r,\11 Pf.ANLifS
I Ji T.
1:4 cups 'Wflshed Jong
1 umlted chlll.ro groin rlce
M- l . gruu11d bldck M l '51:Jil
X wp row peo11ua
1/3 Jb. pJ!as
2 1/8 cups 1rt10ter
Puc g:hce •n il saucep.1n ;md he.1t it o n .t1 medlurn or low €1aml!', Add crush.«J e h rlis... When Lh(y 1um b lack , dd d b lad< pep,per . Atid peanl.lliS a nd s ti r 1.1 nti l .arc golden bi'O wn Add washed , .lli'ld 'onti nue lo s l ir unli l ri ce slicks a litll!! to the bottom and of fhe pol , Add 1\r'ld pel!> . Sl im 4 liu lc lllOJ"C an d t he n ad d water. Bnns t o a hoil on mtd ium-high fla.me, cover 11.1\d turn hea t lo w. 15 -20 mi nutes covere-d- de not stlr.
Aflclf 1S·20 mi nuh.. •he ric.e by S"tic king a SVUQfl 1.14.! wn into Do not stir . If it is st iII w·et, cover and continue cooking. I t is. done when dr y.
FlufF a litt le with a fork .
RICE \YITH
I M T. r. 110/t
T. clrilJs 2 1/8 cup'S 'l'r'tJfCf .1S 1. IJf<}ck M Jb . ( frc:Sh}
pepper
1 t. ground cotiancler
1 cups 'tWshtd long M cup fried peanuts
fTOJn r/.ce (droimrd)
Put th e g hee i n 01 .lndl he • I• on a medium
flilltll: . Add Qft)shed chili When t hey turn b la ek, b1 aek peppoc:r :1!1\d r lc::e St i r unt il ric e bcgi ns to sticlc lo pol n• .t\d(l salt and watu. t3riug •o .11 bO>i I on
J! flame, and turn he.JJ t very lo w. Covk. albout 12 min utes Mcanwhik , Wd)h y ca refull)' .m d dr .)in, Afler hJis 12 mlu· utc: , add spinach Mid (Oti.aoder flo no t st ir. C oo k 5 minutes and sc•eklng fork intQ ri(<: 1 0 c;.ee if dorl", U11 C.over ;1nd coo k another 2 m i nutes 1o dry o1Jt rice . F l uH with a ror k, b ut iog ;p inach throughout. A d d peJJn •.Us lig h rly again.
SP ICY
basic moSMIIu
2 cup.l rlr.e
4c.ups
0 of o cnrdamom pad
pinch of 1/3 tup butter
pinch thymt•
M r
1 I. cirmom<m
1 1. ginger
1 T. ghee
Prtpa.re e mus.a. la in 1 T. gJu_-e . Add rie e oi!!nd s t ir un ti l rice h br()wn Add 'Mater, bring to a boil, ..·er rice and cook unt il do1 e (.11bout 20 fl) inutes). Add •II tht spi(cS Jl'ld buuer. St ir
YE ILU :)I.:Y liUOE
2 cups wJrlte rke
4 .-:.ups water
I I , sq/1
I t.
!.W"eet btJU:er
Wash rice and dr•in. Musu re water In I o pot a long wilh t he S;llt. a n d ric-e. St i r nite ly cove-r- t ighlly . Coo k ov.CI' low for '20 minutes. with $tweet buttn to taste.
T I e Hare K C<XJk.book 23
Chfe k ·pea.s
HASIC P DAH
1 $plil f"as
1 ' f ,f!cJ pepper
1 cup wriety cut ve-gt:tabfes
2 T. ghei!
.S cup!. water
1 t_
2 t. lW'mCfiC
,af'ld in a wit1'! w,;uer. u,, .
lii1Cf i c .. nd Sdlt Btnlg t o 4'1 borl, A cl d 't'll:gctab l cs..
R(!(!uc;R? heat and $i rnmcr un& i I dahl is ;a smoo t h '50 UP 1 hour) . srnl'l l l pi!n he.il! :ght..-e u nti1 smok ing. Add .:umin s«:d$ and >(OOk ur,til b1ack _
A.dld t he brQken r ed pe- p pl!'r and rook un t il h Ia.;; k, Pour ronterlit s lli fell lr'lto HH: dalil rind qu lc to a.void s,p1i11 hi ng .
OiJOK·PEAS (G..vbanzo
2 cups chicR.-peqs JUkft of 1 lemon
8 Ctlps rv.rctu !4 Crtp gltte
I a!fJ I T. w{( M cup freshly gt'attd 1 t. turmrtrit; roconul J cumin
k pocds Bring W<tf<:t to .) boi l. A d d s.alt a n d t um,e ric Simmer gcnl•y unti l tendef Ad lemv•' j i,J,ic;:e t111d wc;:op u m. P re pare dld uJ,d\e w ith SPU T P1EA DAHL • Sef"Ve wilih CUDDY SAUCE • .
OiiCJ<.PEAS &. PEANlJTS
1 C•'P
J cups row pt:Wtuh
juice {rom 1 h!ftlfn t M If. f(.d'f'nC"f'f'
ghee (or (/(!ep fryltrg !4' t. coyenne
Soak ovcrnig ht_ Drain 'lr:t:y wre- 11. F r y nul '!i aod chic"k -peas; unl i I b row n fy: para Lcly).
Combine .lU wi[h lemo n j1,1 ke :li n d I)()Ur m•e r fried! .md M we 11 .
Q-IJCK-PEAS & YOGHlJRl
CI,Jps chJch -peas
2 cups yoglwrt
!.-{ t. ground ted
1 T. salt
M t. !)TOIJnd blueR
Wa$h lhm·oughly. Suak t.oor or in 4 to 5 rups watr:" r to prepare:, usc :same and btin g tu .a bo d. oaod 'Simmer 1,1 nt il lhcy arc I L""ndcr a nd c.a n be cui llld::.hcd . T C:$1 by ll'lt!i<hi rlg on-e 'he- fing>Crs, Drai n olr wat,Cf and ma:.h well ; 11.htn ad d yog hu n , salt o1 nd pepper . wl!:ll.
OOSA PAI'I:AK£S
1 cup row whil{" tfctl
.M ctJp llr(Jd or mung dqhJ (!iplil)
!iS cup yoghurt
2 t .r;olt
WOlff
2 t:. soft t. «Jyenne
Soak tliu:· dah l a nd rr oce o .. t . Ora in. B in an e1ectri<: !}lender. ldd Ina s,.1h: .tLn-d ea,y®ne >& lth j1,1st enough w;ner t o he Ip ble nding pD ooe!.'!.. Po u,r nuo di bowl .md illdd rhc yogh ur t . Mix w e-l L bauer
51)Qu l d be; like any p.lnca.h !baUer. ll.ig11 t ly gruse- ;i PQul" ba tt er i nto ni e dreles. The bonom Is
done-
t he top is. 5I i rl bubbl in.g. Turn over and br"o"'i n o• !> ide . Th is. rna y be serw:d plaill'h or best, w i th te:ndcr pota fried in sp icf:s wi m h a Ii i Ue wa rcr. II can be SNved wi t lh pol-a toes and cabb.ag,t:$. .
fRI IEDDAH l cups split prol'
I cr t.tShed red pepper
M't.Jpghee
l. gram t'r'I4'!:.Sdla
J t. cumin seed5
l girJgtlr
W115on andl soak in w.a.tel' mo'ernighit. 0r3in. g.hre ;;md Add peiM arid (fY slowly fur 20 2:5 rtlinutes. Of u nli l tender .and ha'ic be-en ab50rbed . Th<es-e arc: not cr i-spy. Spice now willh gr.ilm m assa la and ,gi nger.
IHAf.WDMI L
1 Jh . ytJJ()w splir (or ar1Jf otlter dohl)
T f . red pepper
J CU{J'S ghi:r:
* l. 'Still .r& l. block p.eppc:r
I I. cumfn
1 t. cirmomoo
I t. ginger
t. nulf'f'U!g
t ground cia vt.!
Soak peas cwern•gh •·and d raln. Heal •ee and S'IQw • l y i n pe.as ;md rry slo'o7t i'Jl' unrt i mh,i'Jr-d. Drain off gh e e . Th-en add tC nl a i111 flg plct:!$ . Stir we II artd sc .-... e.
KJlRJ
1 cup rice
} CliP urod Qr mung dahl or split
2'6 h l[lo. H.(lle 1:: Caak book
M Cdl.!lfflower or cabbag-e
1 cups string bums
I smolf potato hurter
5 cum '!MJler
1 •• pli!ce of fresh
I l. anist sfN!Id
M I OS<Ifoell do
')
t. ground Cllrm'n
rcc.e and da'ld ve ry ly _ P l.a<:re in brge· :siu:d pol whh lligh t cove r and ad'd wate r. Bring, loa boi l. Add sa lt and sp-i ces. Qu[ eauiHlower ire lea 1c<o, or cut caob.as,c: in luge p ioces.. CIJ t pot01•o irn 1 Yi •· c;hun ks. ; rl!rmove string.s $tring 'bea ns :1 nd ::;n3,p into 2" pieces. Add vege&'O!b le-.s im me- cl or i:lfter k l tti has been !. im· llnering o n JJ rnf:d iu m fla m e . f o r ho ur J for more c:risp S cir- onoc or twice nol too oft en r requent sti rrl ng, the kitri t oo mu:S, hy. Cr>Ok o n l.ow-m!d i u m u n t il i •· Is we ll cook:.:!d and ti1c .a.n: rtcry tender Add and !.ti r li&htly. Off e r to
MUNG UEAN OAH
I 'tiP {)eons
6 cups wtllt.r ;) r. chopped fresh gingt!l
I fqrge fre5/J sNced
f{)fnrT/'(J
I T, safl
1 t. turmef'l'
2 ct.usJJed red pe.pperJ
3 T. gltu
lt. sslt
Tl. wrmetl t J4 t .curnltt !iCed
} l ted (Ji!PfH!r
Wash beaM ar.d put i nto a saucepan wit h w.atcr. Add t urmerk ,;md Br ing co il boi I, Tu m •o a l ow boil and cook unt il ilhB lbc:ans arc- soft and bm kcn up. Spi -ce a:!l wi th ba!> ie. spl it pea dilhl.
Urad Dah l
SPUT" PEA IBAAA
2 cups yeffow split· poos ;r 1WI o "otJffobJe)
2 c-Ups yoghurt for fr)!ltttJ I* cups wo ter
!4-.:& c:up wlr
:4 t cinnamt:m
I 1. ground tor/onder
7 T. gtotntd ctunm
1 T. tumrui£
0 I C,(J)I>f111te
7Mt. 51.1/t
.!-' t. ollsplce
:'61. o!J.(}fof'tida
Wash !ip l i mpeas wt-1 I. Soak :2 hours and rhcn d r.a i n. Gr1nd in .a f ood grinder into P loi!(4i! !}no• h er p<m un der grind to catch c x:cl!':.;:.; watt: r. Gr i nd
5!Ccond tim('. Di !.r..ard wa1.el'. Add mo pe-lS rt)1X unti l W\'ll ·blended . He.'t ghee in deep fryer ( t 11/3 fu ll ).
In anollltr pot make a sorucion of u l l and waltr 2 ha.nd or 10 6 eu p;s. of v.•a ter . St'!ape peas into fli1t uke the 'SI7<e of a hi11f dollar . It is he lpful to put ill Ii tt le s" lt wate-r in the palm of th.c- hand while paning the spl it J>C3$ in lo boros.. PI11C>c ct lalre r of buM:. in rhe fry ing baske ·t ,u d fry unti l har(Jt buL no•. brv"'-'fl. Pyt the fried bor!(lS in 1h( w.ate r soh.l, iQfl ;and s"Oak '-ln ti I they are slightly soh. Remove ·tlhem mi1!1C Che- /:xlms in with the Be fol'c offer inp;, place barol yog hu n in oven f01 10 mlrrutes ynder low heat. Yog hurt will se P'ii and thQ nic:e f l <l\fO I" is in creased.
URAD,DAHL
I cup ut{.'ri dahl sJI,ed tomal.o
6 wps 'WOiu
I t. mit cpllcmaJ chaunchfl
!4 t. anllt.l jcca
7 t. turmeric
;4 t'. asofot!tldo
1 ·piece frt!sit gilt,.e:r
W,a..;,lh dah I:and put dahl, comai:O :.ml in1CO sduOep.an . Bring Lo a boi I .tnd ;)Jcfd .111 other
Cook On i\ hi&h ffam.e· ror five min u tes; lh.en CO\'C'f 5immc r u n rt.il be-ans arc and exp:n'!ded .
URAD DAHL RARA.
I n1p vrQd daM (lpli'l}
2 cups yogliutt ghu for deep frying
!4 CtJp JA.I(J/f!i"
C. clm?Qmon
1M r. wit
1 t. c:umi"
X r. all!pl'ce
1 t, ccryen ne
So.tk dah1 o.,.emi,ghr. 0 .-.ti n, th en gr in d in -11 'blender , li u Ie. water (no rno re -cup) 1o a p.'I'Otc.
Be<lt Hu: P-' te a lilt lf; , Heat t he shr:IL a mmxtt.J r(: of s.al t and waccr -31 lla.ndfu l ot sale lo J cups
Wet your pal ms. with mhc Sil lt w.JJtct' mt li.U , e d.nd J)a l tlrle J).Uf(' into liulc cdikes flO bigger th11n half do l bDros in chc g.hec on ,a mtd ium fl.amt'! unr il gol den brown. Drai n. Soak t ht borQJ wa1er m Lure al>uu [ five a111d re n'ove them a!'l(! squeeze lhem so Hl<U the '''Jter k, rernoved. 1he ,and t ogethe r wi 1h saiL Po ur t ht' yoghurt ovt'r thr: bu:ro!.. The!ir: .are rn01 e dc lica'e: than pl il [)oras.
T he- H<f"e Cookt;oor< 27
2 cups whole flour cup flour
I t . Y.JII
7:1A T ewmtt Med s Of r;m-away seed gh e for deep ·lrylttg
1\t 1x t oget her s.lt an d A dd ghce so lid s and mix w i t h un t il flour is llhe c: onSi$ tCnty of eoat:sc corn mea L Add enough warm wat er m o make :11 so ft ;lnd dllimrp not Y..et ) . Ad d Wf! t et to a.,o id usi"g too much . l< nu d the dough unt il do ne fur 5, to 10 m ll'lute!a. it mto 1:2 p ar t s. Roll th e: b i l') or d ough into long n o lo ng,er 5 " l ong and 1''-1 W"li'l d •ame tet . Deep fry the bre,ad n icks., sev<:tal .at a tin e. They shou ld be covered muc h as pes ible by l he ghcc. fry c-nediu m flame: unt d 1hey are gol d'e-n brown 311\d sound ho l lo -.!o• when ta pped. Rc mow tong5 dr:tin D<:licious or pla, in, t hey ate very go-od fo r tfaveling and will Oi(dy f« 2 1o 3 days. They a• so m.ake rol ls.
CHAPAllS
1 £up whole f/mJi'
bllllt:'f
WQTnt woter
Mi l &gClh<:t fi(IU r and A dd w.attr oi OU <\ Uy un l i I do u gh is. sol mb ut not we-I and CJ n he k ne.lde- d. 1hc d oug h un t il fai rl y (abo u t 10 minults). CoYer and let s t21nd I hour, flo ur On rolli 11g .. reti • n d 'Plnc:n o ff ball s of do ugh a.oou il. 1Y1 inc hes in diame ter. F l i!tten b<tll &an d roll o ut to about 4-5" i n Heat a -sl<llle t {yo u sho uld h<\ve one JU.S I rro• th i'!> p urp-os.c; a l w01 y s k·e-e-p it , 1e.1t1 a nd trc:c from oi l o r ghee-<:<15.1 iron h. bcsll.) and p llte lhc- chopoti on iL Watch c.ucft.J IIy. Whi:n bub bl e$ .lppcar, 11,.1111 (;}tapuli qukkly an d wa1ch fo r bub ble ag.ti 1'1 nJl, hoi (! t he 'hoP!Jti •OYer' 31 dire I na:me f ro m th e St ove. 'Yo u c.a n t he chrJ{XJli on the burner J b ut be qujck to tur n it. Place the c.lwpatJ Q Q •Wi'l ..," t he rirs t scdc- th a t i I cook.;!d on In t nc \\'it hln a f ew the cJwpall wil l pulf up. Quick ly turn it 0\rt r, put o n t he bu rne r a few secort-d , .md the n rtm ove. Bu tte r bo• h w1th lhe m-elted ush'lg dl brush . Cover {ht d?opatis w i th a dect1n doln to k eep in lhc h ecat.
OfEPURIS
1 Clip wholt: whe(Pt flovr !i 1. sa'll (ar Y.P w/le;al flour, Vtl(}/et r;lip \\rhltc flour} ghae (or deep-
2 T. ghlte soh'dr., ghee Of' lxrllef (ryfny
Pr,c(:N!rc dough as (or PUR.JS •, .and th('f'l fr}' in w.ay, CiU:J)t.JfiS r.;! delrr;iOl.IS· ca. u$.(' th.c-y comb I he wholesome taste" o( chopal!S w i I h the de lf . t';' of (}uris.
2 t;.Uft$ white flaw: t. btJklrlf powc/qf
2 T. Mroooy Of' sescme seeds sC4nt r:up cold
T. u.>mse salt "Mlttr
JS'$ T. ghu for dup-fryi1tf}
tix. toge t her flo ur, seed'.s., 5<l!ll h.w'k lng p-owder .
Add ghec solidst mi x.in& wi th unl i I flour is corn me.1l con:5is.tcncy. S lowi1y ad £1 cold wa tcr, m i ;<· i ng c::oMta m ly Knead .• then roll ot.Jil t l1i c;:kn1!$$, Cut irnto diamond slupcs arid dtep·ffY unti l golden l:;ro .,;,•n .
COC.()NIJT BREAD
j4 ttl{) who!J? whe<rt .flow J t. S()/f
I cup groted coconut pindr carltmdf!r
3 T. .sugor few drops t.()$e 'l'tlfJie-r
Mb with eo ld w.lter to make a sof t dough _ Pat into dollar-size p.a tt ics a nd fry in ghee Ul'l1ti! erisf) l ight bro.wn . 30 1 he t-1 K ooa Coo 1',)000:
IPARATHA
I,_, whole 'KrhMt f/mtr M cup g'hu or mel.ted
M C.f/P whJte flour butter
\lo'fll(!r
Wmk buuer o r g,hee into floo r wil h Add water to a med ium - soh:
·Cover .and $tand for anc·Mif hour. Kfl.<: :.d for abo u t 10 mi nutes . large 2 t• i n d ia.mrt 1r, m.i n g ,.; cu p nou r Cor parorha, rol l ou• a!J.ou•. 8 •· rou Fld :!oO i t's nl<:e i!!nd thic k . 't op wi t h mcl tr.:o d butter an d fold in half. Smear with btJHer a nd f o f£1 in to qudrte rs Roll o ut .
Place a me diu m hot sktll et, t u rni ng €rt!quenii}'With each turn , add a ;poonful or ghee Of'l the f !lr;.\! rub Ii.ghtly wi th thi:' Pres-s litn: edg-es to <loneness. Cook un-.11it tu rn s re d di sh and b cr ispy _
STUFFED 1?ARATHA
Prcpa re parotha, but b.eio:re folding , add 1 l. ra.d ish , or :green pepper wi t h ill s pr in kle or and gmutnd The.st. are r.J dido us. andl Ga!f!l be offered in .an to Kn.o " ·
I cup whof.e whCflt a few toble.spooos of buller o r ghse
Mi w.ner Irlto Ute flou r, s r i r a li We, and t hen pri!!SSi {)1' 1c I igh t l y .ag1 ln. M;} l{e <! 2" b.all f rom t he d oug h :ar1d • ro l l out a. roun d porotho. :about '1/l'"
to %"" thick . Place: a li ttle g hn in a heavy roi,.Jnd· oottom pan (or I nd ian toJa). Put t he parothrJ dOWi'l on on.e si de ioto t.he pan; In shott wh ile it will puff u p . Tum i l over' .and c..ook the: porat/lq in a of butter or unmil both s. idc5 arc a li ghl. brow n.. A few t u mings on no ul d be sumcienm.
STUFFED PARAlliA II
Ron ou Lporotho in l.h c same way. On oneptJtatha a few te !l!spo<lnsfu l ( raw sp inac:;h ,
' Wth itt: radiYi, gnt'cd c.a uliflo wcr . gr.atC!d m.1"5h.::d rllotatoo$J e:tc.} .;md spri nkle
1.ables wlth .a liU I.e g.r;!lm .llind Plac-e ano l h c:rparl.llJra on top, and r,hrm roU them t ogether
Puri:s, to Ro ll veFy c:a rdl.ll,y . Cook 'he m t he same- as rcgu l;a r parolhos. Offer h o t .
flURJS
2 c;r1ps flcur /Jttlc !4 c.tJ_p 'M>'4'tc,r
2M! T. ghee tJI' ghe.e lor deep-frying
gJn:e solids
Ad!d to aod m l:< w l• h baFtd onti l fluur is tunsrster'l.;;y of coarse com mc:a l. Add wa trer ;1. li"ttl e .tt a tin -; k;eep m ' Ing,. Knt'ad about 10 to 1S rnin ul:c$. w it h .a dampened doth .trtd l'c1 sit albout ¥.1 hour. For roUing. rub a littl e on a Lop and onlo rol lling piP. Ploch off bi•s of d01Jgh into ba l ls 1w· i n dia m eter. K oll into m'Lin d , tbl , thin purl's.. h t.a a I iWe pra"li.te to g,et t hem round.
P lac-e prAn m ho- t g hc:e. P11Js.h i 1 t o r he bo l t om .and b.athc- it jn g hc£ . ll wi ll ri.:;c up .m d p uff up, a balloon Turn over quil[k l l'; rc mO\re w i th
T o dr.ai n t he m in ddvanrl" a rd bo.t rd oo:.; li ne(! wi I h p.a.pt!r lO ...,.t! ling. Stand f11H'Is u p in lo ng line:s ao dril in . Purl$ .u,e aradirio.nall y se-rved p lam , bu L the?' m-il'J!' be w it h torls ug,ar or spread willl chop p.::d r.Lisim's al'ld honey. They .are de liti ou"S se Ned wi th (r·u i r c:hu Lm:y!!o or wi Lh 'POTATOES AND CAULIF LOWER ...
SO PA I PILII.AS
4 cups wMte floor 2 T . ghu
2 t black pepper milk
3 T. StNJUr g h e.e for frJ•Ing
Wo:rk in to -s ifled d'ry in,g red i1m1:s with finge- rtips Ad4:1 eno ugh m i l k t o m 41 ke a f1 rm dotl,.h. Co"er artd le\ dous h s t an d for lO t o 4'0 m inulcs. The n ron our t Q a Y. ·· l h ic;: kne-$5., Cu in t o d i.a mo nds and deep fry ill
WHCU: \IYH EA: D1AMON:DS
2 CuJll wlrole wht"6t flour 7 T. Cor/,(}ttdcr
%cup glre:e
I Clip powdeted sutpr ghte fD"t dtep-tryirJg
Mi;x cori;m d'A1r into when f l oo t. Rub in ghc-c-w i t·h Ips t.\dd • he powdered sug.1r ,afld enough w.a t er to rna ke ;) stif-f' do uglil. Ro11 Qui: W' t h ick ;;)nd c ut in to d iamonds. Fry mn gh il'l:'.
Cabbage
BE'AN SPROUfS.
6 cups betJtt (fresh) t. ground
2 T. ghee t . S4/r
J4 t. t . corlQflder
Heat the g hee- all sp·lce.s sal t. Fty
$l:>"i(es, 2 minutes ;and t h en add we U-dr ained S<proun_ F ry bean spr outs, co n$t andy turning, f or 5 to 1 n'llnul{"$, or un t il spro u1.s become: t rJJI'lSI uce n t and slight l y sufL Add fry and mi.x ror 2 minutes more. This is nice as an accompaniment to a g rc1!n \lt::gc:t.l b le t1 nd TOMi\TO R I,C E• ,
·CABBAGE
.2 medium h-wds cabbage
8 T.ghf!e
I T. '!icJit
i t. t t . turmt'rir.
Core Chop in to tiny pieoes . In large fry ing pan heat the gttee , adding the C.l.'fel1'1e "nd tu tmetie. S.tl f; add 1he ubb.-.ge o n lt1ed ium un t i l CaJb b.."tge become:5 cl!!ar. Add s.;,l t. Sti r .a,nd cooik a nothe r few minuit;zs. Thl!' cabshou ld be m:ither browned nor it :Should be :s l1isfl dy cri sp.
CAI!Jl.JI
3 madJ.um f; (]t.Jifflow:crs, graled 7 r. ghe'B or c-hopped 'vet"Y jmtJfl I :M T. soil
l-Ieu ghee on a me:d i u m fla me. Ad ell 1he st i1rr ing unt il brcome!> diea r a. nd slig,htly Add St ir a few miFnJles more., be inf! cardu l not to brown ahe oe;auliflower . D'o no t over· cook or th e vegel;;tb le w i ll betltlme wa,.cry . Th1s is. simp le, lbu t v-ery dtl ieious and unu5ua l.
OUNESE PEA PODS
c.a11td $now or $1U:pr peas,)
* lb. peo podl U r. MOfoeridrJ
1 T. ghu M t . 5011
Heat ghc:e: . Add ;spic;¢ Fry spic;:es 2 m inutes an d add pods . (T he s rc ms, of the shou ld be renr.O'!Icd as. you wou ld for $.t n ng. bl."ans).
Fry the pock 5 mi nute5. a nd 1hen add s.lllt . Fry a not he r 5, minutes unt i' po.d1o are j u1<t teflde r. g reen \lc:gctil blc is ve ry dc: Ei d OUtS and de Be "t"fi)' nor bu rn .
OUN:SE I?EA PQflS AND ' GREEN PE_AS
M lb. pea pads
141. gln9u
l lb. green peos M- 1. corfondtr
X filed ptm1uis (opr.} t . .svll
wp dJud pilft'4pp/(J t, hl«k
4 T. ghf!e pepper
!& r. uStJfoelida
Rt.moYC s.'t cms or the pad s, ,;md wash and d rain wc:ll . IH eillt ct.e pee and add aU
c:e- pt -sa lt c:ori.unde r. Ad d thi! po&, a n d fry fo-1 S min1.1aes, slirring co n,s.t!l nt ly, but genmly . Add t he s.llh. Fry another 5 mi nutr:s . Add t he- peas, and -smi.- al l Caw:r itht P"-'n le• 1 he un t il mhey are almost t end er Add pine--apple, pca n:u ts. and C<lrian.der; :i ti r OHHI cover. When pe.i! S ;)re u nt: ovcr an d <;ook one min ute mort.
.2 CtJCUffliHJ.'f3
1 smoll plec.e fret.I'J gimpr :& t. salt
M t b1r)-ck pulp fro m ]lemons or /JmeJ
Cut be r in to 1iny j>ic:ce:s. G r ind ginger .and cl'lr u 5. rpulp. Ad d $a l t aQd pepper. 54:rve wid . Vc t y ng in
Ef'rt1"LANT BH.I\R/\11'4
1 cggpftml .!4 cup fhtedded cocunul
2 smoiJ grem c.hi/Js, ,:4 cup golden rolsins
So) l ground c.orkJnder
$mt1ll (ush ginger { , SQII
2 T. butret
Moi l eggplan t with !:olalk. Remove (mm water Pe-el, r emo-ve s t alk , .;mdl tlhc:
1 cau/Jflow¥:r
4 IJ'OltJroe.s
f17QS'S(]/a
fl fU(fflf}Ti(.
1 t. $Oit
W.ash and cube po ta moc!.. ca u1 iflo 'o'l'tf . n<!l i nto sma l l llowerdles.., Make Add s;alt and 1 ur,neri<: . C<w-cr wi t h and CQOI:. med iurn 1\e.at COV('lrc-d unt iI dry .
lb uuer, add 1 rais i1M. cih ilis, s alt, f i ncly d1oppcd Koop f ryins rQr S Ol i nutes. A.dd !!ihredded i'lf'!d imd remo\!G from fire.
EGGPI..ANT FAVORifll:
I cubt'd ,1tt(JS'j0}(} g/tef!
J cup chQpped bmf1S
1 sliced tcmot·ot:s
H!!.a.L ghL'C ij u <1. ma k!!' motsn la. Add eggpJj}PI and gree n be,ans w i t h .a li ttle ghcc· and cook' u•uil soh i n c ove:r(ld p-an . Add a. !high tla -cook 01 nd r unmil we t s has mcd.
f'UKI
1 met:J;um eggp!ont 3 T. sal/ J T. ltJI'tnerit M cup gh ee Cu the ... 11'1 qu ar ters. ( lc is r to us ctna t d Dtsn'l a l [mg neck . A sho rt J sq I!!IIIJllll!l n t wotk s .1 Af•<: r 11.nc is quar Cltrt in sliocs Vr0 u shou l d have 12 to 14 1hic k 51 ices.. M i x t h e sa il a nd N rrmerk logelhc r .and po lac re in dl (la t p ia re. Ht:.t t t he: gh ec i ;' <1. f ry ins p.a n. T hoQi.dd t'bOI.l t Y.J of thl!' p;m D1po tac h of c-ggp lilnt in sa l l • t ulllli'l cl' i e m ixture- (t he 5ho ul d dry) and n«b the mi lure on the 'S-l ice .u dJ ng . Fry t h e p ir:-tcs Lhc- pan <Of ghtt on a m cd ium-h Ham co, \
u.rn ing. a> noccssa r't' Ho ld k nife over .1 o f tgt;pfdnt' (JtJki 3rn d i,md r Op . if I I faUs s Lraig h m t hroug h , h iu in g lhe oo tL om of l h!: pa n , a nd t he Cti!,gp lant i 'i. .ao; soft a<; i1' s re a dy t o
U gh ee , str.a.i f'l it • hto ugh a or i ll .ti. r)d poo l' i I on p ldlin ri £e . T h a; mu:.l in w ill r'cm o\'CO tll e salt a nd t urmtrk.
A 1hou.gh 1s.the Su preme Pen:nl'\31•tv of Ciodha&d'. He in fi·ns ' ' IOrltJ 3S a CO\..,.fter d b oy LO e nJoy t1 ansc-e 1den tal as son ot Nandla M ah;!lr;J,ill ond H is w ;ie in lhe- land ot Vrnd:hlana
EGGPLANli AND TOMATOES
1 eggplan t 2 t. l i JTITKrJC
ghee far frying I 1 so lt
3 c tJixd l()ITl O lOlfS I gree n l cttmltl powder !4 cup r:oi$lfl
U t. coycnM 1/8 t. aso(oetido
Wash .and ( hop t he 1r ee n pep poe t , • hen !.li.ute i n u nll. i l mc.Me r . D ra in a nd -scm asi de . C u b-e eggplant 11,nd fry i n gh oo i I do ne. Dr.a in a,nd !)el aside . a linl'e. ghee in a p.m. Cou k lom 3.1ioB, spi-ces, &J C:C' n p e ppe rs and rai si ns ror 5
t hen add eggpl •m t .an d coo'k; .:.ddl• lona l S u n ctw!:'med.
1 Jb f(JfMliJ!e'5
4 mrofum .U cup
>f.cup ghte
}S t. cr us h ed c:lrllis. pirteh
Soil k·peM O\lerni g_ht Boi I ll)nt i l len d e1 , in .and set as ide. T hl!'y m01y be. mMhed. Cull toma t oes ioto '4 Udrl ers couk u1Ui l they • t e a ln os,• li quid. As t hey wok , cu i eggp la nt inlo Lhin wed ges . Hea.l t he ghe e nd :)dd W' hen ' hiU5o brown, s tir i n ilsafoctrd:a iln.d t u nme ll'ie. A dd cgg p l<t'tu nd fr)f, stirri ng c.onst an ll').' _ Wh en cggpl ant i s s'Ofil: a nd coal,cd w it h spices., a.d d and Coo k sli ui ng (;JICe.<JSciona ll y un lll veg4!t;ahli!"i. art:: ttnd'e;r an d m ixt u rc t hi ckens This is dr: l ici uus w i l h rice .an d Le mo n.
£GGPILANT AND ZtxntiNI
1
!4 Ct!P scllds
KOFTA (fnr 6) & li s
1 lb. zucchini
1 t. «JmJt' se. ed
f4. t: . au!Jhtd
11 salt
M 1. tvrmerlc
Wasl't andl (Ut 'V(!getables. In to 1" chunks. M.1 ke Add ;and ir.
Cook co er.ed on n"'ed i tJ I'i'l stirri n& oeea'SJona ll y
Af te-r 20 a nd cook ing unl i I d'.one . TI1eo «l\·er let W3tc r' s team off_
GREEN P,EmRS
2 T. ghee
6 dloppc.d gri!M peppers
cw> c.Mr:k-pe(} floor
* cup grated cotonur
.0 t. coriondlff ( wrmerl' Mit
Simmel\' pcppet-s In gh ec tentler . Drain Mi :.: in ol hu an d fry fo r 5
GREEN Vl:GETA!Bl..ESII-IAJI
2 spinach
1 bunch ltJmlp
1 butteh wltil:c r(Ufish
leoves
2 T.ghe e
If& t. soft I r. corkmder
% t.
1 smrJII pie:ct gin9t:r
w ,ub veg.etabh:s. Remove t he hard 'li•e-lf'IS and Ct.ll roughly. 2 T ghee. a nd
-s•ltl' welL Cook, uncovcrC(I, oo ro"'' t1!lme un t i l all w.l. h!r ks SEir aga in . Add butter.
36 The I-I are
2 med hi!ods
2 pola.roes
7h t. lldtnerk
1M t
J? .cvp .chlt;l/..peq flour
pktch
ghee for deep frying
I() toffl<ltOeJ !4 t-. ground
M r. whcle wmln seed 1 t !illlt
M t. crushed chills 2 btJy
!& 1 whole r;criand.t:r !J eed t. Cre{J(lrtO
!4 t . QSIJfoetldfJ 2' T. gh"
Grat>E t h e an dl p.o tatoes t ogeth er. Dra in excess Wolter . Add al l the and ch ickpta flo ur :to i ngn:dlie n ts. In 1" lbaUs. th e kaft!'ll lnUs me<.lli u:m hom. Onin
·On paper t owe ls. an.d set a& idc
Sauce: d f) ' rmt5l thl! .oomin seds.Md add
B:rown chill!!> afld .add ami Cho p 3
tomat oc :s a nd add. S i mme r 10 minvtes. on ;a l ow hciiL Meanw hi le, bl end 7 t omat()ts a nd itd.d t o
ioaU"e- ba y an d oreg.ano. Cook slowly ro r oo ur to one To-mato 'till be begun fir st .and c-an be €ried du ring lh c simm ering Whe n totna ao sa u ce is ready to offer, a.dd th.e ba ll s.. Serve wit h melted butt-e r an d LEMON FUCE• and CHEPUR IS•.
Kofu1 r. ghcc :M cup coconut
lb ohro (hfllved t. ginger
,fe-n!) 1M yogJrurt
M t. sail j& t CLJyerme
M t. ground turmeric .!.7 t . coriander
lic:ait ,ghee . Add h a lved o k r.aL S l.h£n .add t nn lililt:ric: <Lr'lti gjngt."f. Ft y· unlli l d-one. Co r'fllbinc yopurt, cavM ne, coriander an d coconut with okra.
NW) AND lOMAT0£5 \\1111=1 CASEIN 4·6)
curd fro m of milk I t cayenne
M lb wmcroes 1 ' lb.
6 T. gllee 1 t. sail
1 t. turmuic 1 c.tJp whey (stft.-e from
I t. ginger curd)
2 t . grmmd .co.fiondH for detp fryi1'19
Let hilng 3·4 h O lH$ and rese r ve 1 eiJp whey kc carein ba ll s (see p. 22 ) Sc[ as id,c. In a fr)•ing
PlLrt he.lt g:hee and ,add! tl'he spice$ except $a I ll.. E-1u t fo r a mi nute o r lwo, the-n add lhe tumalo es. Wh<!n
•ne I OffilliiQeS CQOk down a mlie, add I h e [p eas .and a n d sa lrt . Lowct t lame arul cook un•i l peas are A dd the rrled .;!)seln ha lhi; and si m mcrab[}u t
15 mi nutes . T hi!S is. 31 ,..l!' ry ric h and t.mgy espe-el.1 ll y for festi"e .
Pf!AS, AND PEANLITS
2lb peos
0 row
4 T. ghee. pifldt asofoerJda
1 t . wJr
:!4 t . wrmeflc
Mf . C(1y.enne:
r. !)rot.md blrrck pepper
1 T. grol.lfld corwndu
;11. CiiJMm.Ott
1. oll!iplce
Hut •he shoo i n il f1y ing pan . Add a pinch of .as.iifoc-tid.J . Add punu£j, and cook unL ;I Iight g,olden brown, 3idd pecJt!i <md sti r lightly. Add salt .a nd
cmc a.[ dl 'i me drHl sri t un 1i I all a rt:: we ll rr'l i >;td . Coo k; uol il pcM .arc t c:nd<Cr.
I'OTAlOES AN DPEPPtElRS
2 fb. poltJloe:s, diced upghu
11 bosl'c mossalrl
1 gran pepper
1 t, wrmerlc
1 t: salt
M.c'l ke b.asic m.assa la .and ad d pepper. Add poaJ.t()CJ. Sll:ir . Add Cov.er wit h
;)nd (nolo:. 1,1 n(ove red unl i I done .
MASHED POTATOES AND CABBAGE
1 POtrJlrJeS J!S. I. Onl$1! $et'ds
1 t. turmeric jufC.¢ of 1 lemon
I cobhage ]& cup brown wgur
Mcup ghu 1 CtJfl
basic massolo vegetables. Bo il pcctcd in W.d tell' . ll,bs h, M.t1h b-,;J-$ic II· ry cabbage in ghec w it h .t•liSC. Spr ink le with le mon ju Ice and sugar . Add to pol a lOt'S At.!d yQg.htan .:.nd mill.
POTAl , CAUU . {1.\'ER PEA4i
4 potatoes giJu
I t. turmeric 2 t . s.olt
I cup green p-eos I.
1 M t. cumin powder
Bo il <til vege-rabllos . Mii!h in to a Add :spice-s. .and make I n t o Plil ttlc:<io. Fry in p.1n u n t U c.ru-.t t\ fn:rriJ'lcc:t Tum ohcn an <! add mote AS neccssall'y .
POTA1TO£S., CAULIFlOWER I YOGHURT
1 smalf aJu/1(/,qwer 1 T.
4 potatoes t . t. soft
I ("{IJ> yoghUTt
B reak w.a'ihC'd ca ul iflower inlo flowc:re llcs. Wash and $liCe both in ghee unt i l go lden. Dra i n. To!>) in t o yogh urt .
{scrns 6 )
5 lb . cut in one 2 r. ghtt
Inch ' ubes f I . cumin
ghet 1 I , crushffl cMfls
T cup fhOflped grt>en pirlch pepper (op t .} soli
Using f r :r•iog b.ll(ike•. p-- fry po t ac·ocs. In unt il po t.1toe-s artt light go lde1• eo lor .and arc ca.:sily pie rced .1 c;harr k nife:. Do no1 brown. \Vhc:n t h t:y a.rc air don..: , h<:al 2 T. gh-ee m 01 srfldl1 pot. J.\dd <umi n seed and hut until brown . Then add t ida a nd c h i'lis Wht' n ch ilis dr c add ghee to a nd 'Soilllf we II . Add gre-c n pcpJM!rs .and m i lt..
POTATQ; AND )t')GllJRT
2 lb. poratoes
2 yoghurt
I c. :.(J/1
1 1. t(Jtmerlc J t. ground cumin
\Va$11 and c:::ut po lalortl! i1'1 haH. 6oil in a pot with w<lter . When d on e- , d.-ain , mas h an d Add an d mix we 11
SriNJt;Di IN COCONUT IL K
I cup dried 2 lb . spinach cawnul l t. lemo:n jllict
I C•JP mf/1'{ l. pepper cocon u t· and m i l k in .a -s.a u cepan. When i t b-ulb., •emO\•e rrom and di$Card pu l p. \.!wo'as h $pi a nd dra: in wdl. Ohop . Combine s,p.l nae h , iuire, a n d C'IJCOn u m milk mn .a pan, Coo l!. ovt l low heal ror 20 mln1.wr
Sf' IN.t\CH. EGGI'L\i'\IT OUCK f'fAS
massala 1& cvp chJck-pe(Js
2 buncnC$ 1 T Wrmtrtic
5 Iorge- lortt(ltO(!.S 1 T. sol:
1 eggplant 0 cup melted buller
Soak u't1: r n igh L. Drain iu d. Laside. S.h:w 1oe in sl mmeri ng w;uc-r unt i l 'S{)rt . Omi n or I water an d Set .a$ idc. WJ.S.11 .an d chop spina-ch an d t1W>I•nt . Ma.ke Add
tomJJ I o.:s, c:h l(k-p 'Spl fliCb nd spic..¢$ , Cook heo.• unHI done-. Add
ST R!I NG 8EANS { BrVe$ 4 -6)
2 lb. b-ron.s M l. block peppet·
Jt cup ghU salfds t T. f}tound (.orlmuJer
Qf f lemons ].? frie-d pe.cttt(r/1 ("Strofrt{td) (opt·.}
1M t . !iOit
\Vash slr-'ing we l t oH b o lh an dl rrt!movc Put them in a sar uet{l'an ilrld pu t one i nc:: h or in t ho bo t t orn or etu;: o n rncdinm flame. When water beg in s. to cove r .and lowtr flatmc s lirghtly. Steam be.aM unti l mhcy ar-e tende r. C heck f requently 10 see thi\l'water
OQOS no t cvapo ram c Add a l i u lc w.am c r ir ncu:ssary. When srri11g IJ.cafls are dO'.I'IC. d f.l in them . Keep wa1 err , 4'1$ i t is ve-ry nul rim illnd flavnrf to use in ri c<: o, d.a hL Ad d tilu: ghce ids. When •h(!y me l t, saH (lnd s pi c e s. and 11!- m o n Mix ve-ry wdl. Ad.d pc;m urc:s..
1 eggplant, chopped string be(_m.s ghee
l t , chili, au'!hed
M 1.. tur mtl'ic
1/3 cup \';i(/(er mossala
Bod in Wdilt.' r unt i l 'sO( m. !.ef. Put gh ee in pa n and ma ke Ad d choppoo c ggp la. nrc and st ir. Add wa t er- an d Gther s:pic:e5;. .:lind cook, u.n t il t he eggp lant if, sof t bu t ter . Mbc in t he sllriin g lbnfil !> . Cook
SWEET POTATOES (srzr¥CS 6)
2'!& lb. polo/06 :J.. cinnamo11 (or I t. gro1Jl1d c.umitr
I CliP {}fcJled COCOitUI * T. $(1/r
bttlliN' (1 oz. ) U t. f 1 ground oflspice
C ut ya ms or q Li<1!1' t ers I r l-l 1ge . Soi I unti l wfll .=!Qdl rtl .d h T<Hts t rCOCO'JUit. Add bu tt er, c.ocon u11, 5o"llt an d lo yams. Mi =< wel l
lOMAroES MD 16)
8 pltJntains, p eeled and 2 c. wU:
em Jn 1 inch chunk$ ghcc f(Jt de-ep ftylf1g
.S Joryc ccmmroes 1 T. (J!tt(hur {mongo
6 T. gh.ec pawdt-r)
I t, cumin Strt!d 1]6 r ground coriundt!r
1 ausJ:cd chffls
Cut i f'1 qtlhlrllers OJ eiBhlhs-. IBoi I p lan ta i m
l!fl WJJe r unt j l r hey JJrre b right a n dl s lightly est by pic:r.;;ang wi[ h rJJ rs hatp Drain
I-team ghee (Q r deep ;ti'J.d fry plam.ains !hey soldcn brown. RemO\·e.
J-lcal 6 i _ gltee .arnd .ufd cumin \11/h(:,ll cumi n .,,owns., rOTmhed pe ppers. When c h ili 't illlfC
broWlll, .iid d Cook u n I il soh and semi · liquid . Add p.1:Jnrta im, salt an tl spite$ .and keep coo lit i ng, urn i I form .a. nice -s-auce and p l an ta i• ' s. arre •('t,de r. Cover .uid eook I j)W fl ;une. stir ring occasionally to st ick ing o r b urning.
llf'Mi\.
J CUfll for in a { cream of wheat)
J 0 diced string btan'!. , pe4f>. rMd CfJbbdgc
2 L salt
M t CtHnJn powder
1 brolurn chfli
2 '-UPS waler
U cup lnrlle.r
Pul fari na i nt o .a. dry !i ki lire l and s.tir b ri>k •y a, n(! wf) Llnuousl y over m«< i u m flame unc·ml brow ned. When brow-ned j remoaJve from fire .a nd pour in to He .a t buucr . Ma!W Add
V>t."gctabte. Let eoo k for a f ew miruJt es. Th en adld
2 wat·er . Ll't i• cOJne w a. boi ll .a nd co ok u nt il th e [Jbfe is Add 2 1. salt. Add '5ot irri ng you put i L in . I t wi II soak up wate r quic:;k I)' atJd done In no time . It has. U"te coPs1ste n c:'t' of dry lwfovah.
l.IF'MA. n (s.c:n" 4l
4 T. ghee I c up ftJtina (croom of wp pe4 wheot)
2 ntt·d. peppm ('ul stroined lv'' e of In sm.oiJ piecej ) ltmon
I .r;mulf couliflower or cob· 2 T. buge (w t Jn m<JJJ plect!s} M i turmerk
2 t. S(Jit pind1 osafoetfdo
!h 1. pepper
Puf •he ghee in deep p.ot O"Jnd h e:n it we l l. A del the cauliifl ower or i • cl e3ir' an:d slight• soh . Add peppe-r .a. nd s:.au t ti: S fl'l inl.n es. tirrf ng Add water . .a. nd :spices .and brin g, t Q JJ f a$ l boim : 1he n t urn
tile he01t t!. lighcl y down aJnd cook sevl.l'!nl vc:gc:tab iC$ .arc tr.: nd cr. Add f.a rina by J)O'U II'ing i t slowly wi mih o n e h.and and! st i rT ing wi 1h 1he o1 h.er
1[0 avo id (The f arin a should dry rQJ.$tc d ber Add t he lemon juf¢C a n d butter. St ir (i rmly u n upma i$ perfect! y blePded an<J noli. r- m uSh)·- ab ou l S ks Vtr)' tasty " nd C;j!JS.Y to prepare .
WET CAULJFliCMiER
4 m ed. couliflaw.l!rs T, wit
7 T. 1 T. bauer orglree
2 t. turmeric so/Jds
1 r. crushed chilis '-'ro rer to Cut r;.a'U1 iflow.N in In luge f ry ing p;an heat tnet ill nd ;add c n Jihed chi H:s.. When ehil is browfl>, ,;iidd llLI tmetie , !il ir . and! add c;-auliflv.,.er .
Sau tc cau lirflower 5 o r I 0 minu les. .lndl add e-no u gh w.;ner t o coo k t he cau li !lower _ Covcs and sa lt. C..Qolo:; covered . $"t irrin g unt il te n der. Add lbi.l T l\t. ju i(e is de lic iou,. po1,1 re d m •or pJ-ai n rice .
WE1 FLOWER AiND POTATOt!S 6 -.8)
3 l b cut i n I I T. lunmNi£
ln cl1 cub es 3 T. ghee
2 1 1. cumin seed
wl i ti £muff ffowcrctles I t . «t.Jsitcd
I T. soft pln£11 osofoetido
!4. Cl.lp }'Dqhl.ffl
Dee p IPOlatCJCS and caul iflower in dcc::p fry r.:r until bu• still whUe.. Keep puulng
ve:ge:l a: blcs. in a large po t unti l II are do ne In il :!.cpar .ll rc pen, n'l :i1 ke mos:sala (asaf oe(Umi n seed , .ar, d g,hee]. Fill th e pot with wa t er sufri ci c TH to cove r Br ing 10 a lxti l on a hl&h flame, !hen ad d af!d
y.ag.hurt. A.dd bring I Q .a boil and tu 1m o ff fla me.
oote Split pea wros b.e .added vege · table pr<.;parat ion. fr ie d lxlro'f sh o ul d b.e- fl.-at soak !XI i11 !!a il ad dCl d t·o lh e: cooked vegetab le-s to so <1k up 'the juic:·e. Tlhc boros do no· t h ;m:: tQ s.oak: •n yoghur t for I hi s. pteparaai o n..
Ztx.:rn mNI M'D PEPPERS
li\' h en fr iend$ t o beg food f rom :s.or e brilhma{Nif vlho were pe rform i l"'!! Ved ic r i tuals. rho brohmo{1lls fefused them, tr.e w ives of the briJhlt'H1r)t:IS, out o l sPOnl a noous .a He(: I ion. irtarT\o/.1 ia t ety 'Vlo'e n t cv t in to U'le foro st 10 o t a fB'aS t t o K and brother Bala.r;:Jma .
2 fb . zuc. chi11J K cup ghee
2 fll'een pepper5 * t . wrmerJc
massalu ,!& t. soft
F'ry washed :md sl ic;:ed ZIJct:.b ini ;,Jnd p e ppers. in ffi.JicSS<da and g,hee. Ad d sal t andi t u
Chudy
OHUDY NOOOLfS
1 Ct.JP chJdt'{)f!il floor
J I turmeric
I 1. jtJJr:
J c. e,YJytnnc pcppu gl,ee fer deep frylng
Mix tQSether flour , .lfl d ., f ew hot to mah il tirn) dough. Th is shoo l d nol be ri k'l.' 4 ba• but il s11oukl bre- l eM ugh lO
:squce-'!e • h mugll a. ricer. I< nead the: dough fv1 5 and mcanwh iICC' he at • he ghce 11'11 a deep pot . When the ghee is almQ5t 5mok i ng, pEare a. nke ol dough m •he and squeeze il throug h in to lh<: ghcc . I n oil minulc noo d les will be ha'lo' i: a brown ('o len. Oo not fry [oo Iong bee.JUc:s:e they kee l" coo lng w1,e i'J reii'hO"¥ed fro m shr::e. re- crunchy ill'd $picy
;;Jnd d i(: ious . I hey -'rc with p11,1 ed ric;@, rr ic-d pC'.i!lllU1.5 d.ntl g.olden r••ti!ti n!t, ,d I or they t..a n be tni :-:.00 ha.rd dahl .
M .C BEAN KA.CHOiiUS.
2 cup 5 white f/Qllr
l c up chick-pro flour
l t. soh
1 t. pepper
peorrut Qll for deep fryfng
4 medium potart:Jes
2 cup.'> chudy
tamarind sau:ct!
fJIUm mQJ;S(J/Q
1 cup yoghurt cup beom
Mate a w.lti •et os4ng 1hc w hi t e fl o u.-. Do nol put any !but t er or :ghee in Ihe dough. Mi x rhr: oh ick-pca rLau r with t h e!' s.a l t aru::l
2nd dry FOOj.t t he dh 'flt.mr In ill pan runtil niee ly brow ned , Mix. t he chitk·pea Hou l' wi 11'1
to lil a ke ill :sort dough. •.n c- n uod les. U',i.1ng envugh flour I O y i ef(l 2' I r p0i.$ible, usc a ricer with smal l holes to make lol\g, •1'1 i r'l nood l-es. S('t a s1dc.
Now, wi t il th(! wnU e f lou r doug'h, makl!' .a b a II abou t nne in ch in diJml!:ll!'r . Push fi ng e-r inl() t he b.a ll w ll'IAih d. depresstOrl abou• 3/S 'och ,Jeep, a ball fro m the nour dough bil biggt r i h.ll fl a pea. PI act t he chick -pea ball i n'>;dc the cle pns.si on in the whiie flour dougb, and then pinch •he wbile dough togl.!'m her, comp lc rely l.!'nc los.in& the- chic k-pco-a b.a ll. Ag.ilii n roll [1\e ball migh' ly ln your h.1nds w t ha t il i$ evenly ro un d No•.v , very carefu ll ,· roll a. n ict-si.::N.I puri llic ball. (131!' very C-ilJFefu I t hat nvth ing stuck on •11.: rolling pin or Qn l h(! n,1lli n:v. I'Q th!! Pflrl,}
He..al the pcanu l oH (oi l for 1l1i:s, prcpilira.lioJl so t h a i 1he p uri wi II be VCI)' hard and c ri sp ral h-e-r t ban le nder) ca.nd fry purifi.. ry unt il puff up . Then co11 Linue to fry uiui l 11'1 · pufis. art" v-ery h.ard iillld
Bdor'e you begi n the fryi ng t he pula· w uJ pet: I them. d i ce • i11 1 i nch cubes . Bo il lhB mung bean t\ unh l they ars son, but no l mushy or bro ken. 5-c.t both Prepare :md 2 T . :s.1lt . S-e-• .aside. 6e-gif'! fryin g t h l' puri!. . Whl"n Lhll'y a r4!' done. in lhea holt: .about 2" in in c ri spy, puffed-up drop <1. few pie«j, of b oi led pol.;ri!Q in5;ide On t op or I he pot.ltoe-s, put !'iome mung 'bc.an s.• t h en "' big !'ipo onlu l of yoshu r t, The Han;, K 43.
011 top of the yoghun put some (hvdy noodles, and iheo put a. g(' ncrous a mo unt of t.amarind s.auct on top of al l the I yer s. al l the 1in this way, uffer . Th i p,rtpllr....lion is describ-ed as being so dclidous chat it arc from I he upper
no b lggtr than 2" long and 1hey shou ld be. th in. Dip Yegelables i ruo baUer and deep fry u n EII golden. Remove aod drain , The li llie r•ed baue r dr-ips can be removed and saved t or ot pea-!i and row RS
IPAJ<ORA
I cup chick. -peo flour M I . soil
I I. grOi./ttd seed t. crushed
1 t. tCJrmerlc J: 1 lHJking pawdet
1M t. ground coriondcr little le5'S liMn f cup
H I. eoch-<J/Ispl'e & water
cinnamon for deep frying
Sift diiclk·pe.l flour. Add all spices. i!ind baking
Mix with hands untm l b lended. Add wa t er a liUI'e at ;a t i me to avoid lump!>. Heat ghee deep fry ing.
plain
!Pou r a s ma ll amount (about 1 l . ) inro hot It will pu ff up and b.:oo me similat 1.0 a ball. Turn ovu atJd Tap wit h a spoon - if It sounds ho ll ow i l's done. Remo..,e wi •ih me r 41nd dra in o n paper towe l i ng Fry sevcr;a' a t a time. filled p.ak,ora :
Filling: th i eggplant wedgCJ or strips, sma ll cauliflowe-r flowerette:s, green pepper $1rips, asparatip5 , p.arjJey sprigs, t h ,in rounds of Lucchini or oucumber, rounds or Jtrlps. Pieces should 1>e
44 The 1-fBJB K C.Ootbook
Poppers not prepar!'dl, bu t ue bought al indJja.n spc:dahy :!>CO'tes. lhey ue roun(J , t hi n and crisp crackers. Tnev come in a v.aflic ty or brand$ and sp ice mixtures . The two beu brands are Ambi's The three main ;ue: red e h i ll (hot ), b'ladc pepper (t41Sty but not l"!o t ), and p l.ai n
The n o t be offered uneookedl. They Me fried in th is w.ty : heaa g11ee in a l.arge: frying pan . 11 IS4l't to f l ll the: pan· 1 /3 full is p lentv Wh en ghec is very nol, place a popper in the pan. In a matter of seconds it will e.x pand s idewa beenme light in (Oior . I m me-d te ly remove 'Nith tons$ and stand in a pot lined wi Lh papl!!r low cl ing. 0 rain very well f ry '*'e:ry qui ck ly, so doll't allow the popper 10 turl up. 'w'ery deliciou5 and delieate and go v-ery wel l ...., it h r ioe a nd pus, or to prepar.-u ion s..
IBetorc offcting the-m) be sme t hat U11sy ar,c p laced s.o to absorb otny iu ices and become soggy . The poppers ue from different f lol.lrs mad c rrom beans.
P01kora
POTATO KAO-tOR.IS.
FUll ing 1:
2 medium peos
I . turmeric
1 t . cumin suds
34 t . t:hlfis
t .. pieu roct, tul in small pieces
fi lling II :
pindl OSQfoelido
!6 r. 14fr
X t . oocit of ctnl?(}tt?Oirf
'lotte '> & nutmeg
11. ground coriond.et
5 T ghe.e
A U ic n b 'h · same bu' omi( (h e peu, a dd Y. of one C4ulifl.nwer cut in t iny pic<c5.
Do ug h :
I X (J.Jps ' '<'hile floor ghee fot fryi"g
1 :M cvp t.vhcle wl•rot flctJr
ghe.e $()1/ds ()r outrer
Prep.i!rc doug h i!S. for purls, ;oft b1,1t not well . K nead ... cover wit h d .a.m pened clor'li dnd !>et asr de . Cu 1 pot.at oes. rn luge: c.h u n ks. and b().il onti I eooked bu 1
no•t Ycry !iOfm Dra in, and $el
lf iUing 1: tbam ghec aru:l add gjngc;r. Fry unt il ginger broo,i.ons, tnen re move gi ngcr and .add cumi n seed . Brown an d add ;uaroet id .a and chllis. Brown ehllls a nd add a ll tx.cc<p·r sail. dlO roughly aodl add pol Fr'r m.asl, iqg s l ig.htly as l hcy cook, and add peas and salt. Fry fiw mi nLJr es •nor<: .at'ld then mAsh F iiU rrg II : Hea r gli\ee af!d .11ddl gi nger When b rown, and oildd cu min When cum i n is bmwnj add asafoet id a and rhrli s. IBrown .and add
(:.MJ liflow er . rry <:.lullf lolller 11 is as 'So!)ft .as bur-rc r. Ma.sh. rhcn .add p-ot atoe-s. Frry as fo r I , ma$ni ng and M i x tlloroughly an d mash we ll whtn done .
To SIIUff: Pinch off 1" b.alls. o ( dough and roll oull to '2 W' c;;in;:les . Ptace· I t . or rnnre of orr.-: side an d fold i n naif, making a shape .
IJsi pg 11w1y b i{ or stlill we ll. Fry in med ium ho t ghee unti l done KtJchOr1 fry about c'hc: same .as.!4moso. I es t by no! t he: brown c.olor and ill h oii<Jow soun d when l.appl't:l.
fU FED RicE (fo r
8 C.I.JPf. puffed rice salt
I cucumb(.'f peeled1 cvt t'n b/(J'k pepper very thin slice$ J/8 t:{J,P butter
He.tl until mcl liXI. Soak ·Cucu nn bcr i n -saHcd ror ten mi 1rrutes . Th(:J'I drJJ in vuy we ll . 'i\f her'l
11.he bum:r is cool, pour ovt• puffed rice and mix in w r ll . S prink l,e wJt and an{l mix iwrr wit h dry euc: um lbc:rs. U it is too dry, add a I iu le mQre me lted buleer.
Th9 Hare K Cook:boolr 415
RJ\oHAB..\LlABHA KACHORIS
ght'e for deep frylog caytmne ptppcr
J cup CJf !,.plit
urad duhl 2 I . tt(' )/lly gtmrtJd
2 Cl iPS 'nl/1/rc flour anise sef!d
salt bu'fter or soltds
W.rs.h dahl So.J.I!; lfl w,ucr Hvc rnigh• .
IJ r.a in, leav ing 3 b it of \0.1<1 't cr . I n h !c ncfc-r. g ri nd urr"' d dah l un, i l it is a nmot h p.v. me , .add in g a liUie mo r e- 'if,;Jter if nc-c eSYry_ The h4'1 Jld bt ve ry tniek . Se t ilside. Add :ltllse seed lo pa5tc- _ Usi ng, white f lo u r buucr or w,. tc- 1' , rlil a wft dough . li ·e dOt..Jgh . ( ol " re t .) Let 1he si• for one hou r under il dampened cloln.
Meanwhile pre pare c'hrcc ... b owls in the-
fol low •l\g m an
L Pua i r. a n'i l );t urc of 11. "nd 2. Pua pl.ain sa lt in t h e second. )_ Pu 1 caycrm co f>e'ppt'r in 1he lh ir cl . Phleh off ba lb or doush Qne inch in di ame ter. Roll t hem ()Ut into circlc'i o( inc hes in dbmctc:r_
Pinch oH il ball ko.clrori .'l!bD u t one inch in diamcler; d ip into cac;h of in !>UCtCS$.JOn, and pS ace In 1tle of tl\e .circle of kocl1orf dough. up t he dough iround pasle .u yQu would g.a t he r a pape r bag. Ma1-:.e !.U re all the IJr tid d.lhl tS CO\'C rcd, .and seal th t top edge ve ry well a little watc: r. F l atte n t he sca le d kochori wit h a rollif'g pin, and the i'\J r oll gentl y <t S you would .1 f)tJti o r chopati_
Be: n i.) L LO the If p..Ll Lht<m out b)" ha nd . Dc:ep-fr)' t he kach ori i n fa i rly hv l 1 you would a puri. Stand up k.ochori s on lowd m g tn dr .-. m Bcfo!re o f fer in g lh c m , v er y qu1 c kly , but do nol brown.
T h• s •s one of s'fimili ti favorile-\ and is a lways fo r Her day _ Thtrc 1!1 no•hing il'lt h e mittcri.l l world lo c.omw i th 1h e rl i'I\"' r of 1-(adhlballa.bha. Kochorls.
SA\10SA.- 30 fl<lky, dc lici ou<; s.a mosas
F llnng :
I small C(Ju/i(Jower
:;.; Jb peos
ll8 cup gllee.·
11 r. cumir> seed
:4 r . asofoettdo
t _ground gmg<'f y; T . $Oil
1 1:, cayenm1 pi!!pper
:4 1. u/f$plu
!4 t. cin namon
X: T ground mmin
St>ed
1 _ground cor/.(JrUiM
2 cups whitt flotJt 1 T. ghee 5LJ/ids ar lfllle QI.W cup ghte
wrrrm v.row· ghee fcr deep-frying
Co t Gl.u Ii flowc- r i t1 1i oy pi e:ces Heat ghu an. d .add cumin seed- When t h e y brown, add
F ry ea u I it:l owcr in ghec: and $pic.e-s o n medium fla me u•'lt il c.au liflowe t is t ende r bu1 no t brow ne d . A dd pe.)S and cook unc il are
46 The Har K tY.Jit bookAdd saH and .all ol h cr Coo unt il ic;. very wft , nd c:tn he easily and t h en until lhc •S qu ••e dry and .t little dark j n color ,
Cu l glll't: wlids o r buHe r into lhc white Hou r .. Mix together ""'hh h.mds u n 1il it is the: C{)ns.i:s. tc:ncy o1 coarse com I Slow ly add warm w,atcr. Mix vc ry we11 andl 1he ll kn c.1d mu i I dough Is con1 pie ::.ort.about 1 U mi nutes P inch off balls. illbout an inch in d i.amef er Roll out i n ci rdes 3 Yi-4" in d iOl me1e r , Cu t in htdr t ht: left ha nd wit h rou n ded •ow.udr. On stra.igh t edge pul a t h 1n ltne or w.ate t with f ll'lger . Pu ll lop comer d own , oW!r r;ligh tJy un l i l yo J .a com:. firmJy on I he seam to F ill 2/3 or 1h e one with fill inR and the n s.c:al the lOP tirs.t moist(ln i ns t he two $id e s w it h a liUie Willcr Pinch, tw i sl and fo ld the i n !iUCCA:<i$ho'C folds to form a fl ut ed top. Each 14tmoso sho ul d have I 0 - 12 pr e r;ed-down fQJds . The final objcc t i..,e t o have: J uni form tri.an11:u l ar or la n -
p<:d ,t;amosn. r be we tI s.eo11led so thar t h ty w ill not br.ca k dru ring mhe- deep hy ing. Heat ghee For deep .fry ing. fry StJm oMJs till golden and Haky. C!.l (or by tapp i ng ligh t ly wi1h M spoon, If it ho l low, it i c; d oM Th is is most dcl ic 1ous ever (Su f./t O-gNt1'1.)
URA D DAHL KAOIORI
M cup utud d4M
1 cups white flour or 1 <liP flour iJrxl cup ..moot flour
5·6 T. ghee soh'd$ or butter
w'(Jit-1' .:.S 1. salf
7 I . «JYt>l-rt Je 1. osofoetidu ghee for deep fryltrg
Soa,k uud d 'ahl for 5-6 hours , r>r.1 i n, at'ld crush the t 2 . 8Jhcc i n a fry i ng J>an, illnd fry the urad da h l with all, uyenn • .1nd · t idil . f r.,. Ifor 10 mmulcs, then add a lilt lc more ghcc t·o mak·e the f •l1 li f'l g smoott\er , vef'y s.oft dough! from t he flour and Rh te $CIIids or buuer, Add a Ii ttle Wd.l4!r d whtn the do ugh i$ wdl-kneadt!d, billlls, W' in <tnd in lN!me
wa.y as potalo koclrcm. Roll tht: lwch01Js l ike tutrls, u ;ng .a 10Uil'lg pili rubbtd w ilh ghec, .md the r olling surbce rubbe-d with ghee . The pu r l should be lrilft rull y !rD as nol t o bre-ak, .and s ho uld on l y be 1 in di ;a meh:. r. Heat 1he gt1ee: fOl detp fryu'\g . rry until t hey puff up, rcmo\re frQm &hee JJnd dr"in, ilnd when they coo l off, dc<:p fty i 1'1 ghee: di !1-<:cond 11 rnt'. U yo'U lik e- yo u W4J it unti l a few minu t c!i bdore o rfe rln& 10 n ;t re similar t o RadhuboJJabho Ka.choris.
Af'ft.f Ofl!INEY
.S lb rJpples
Mcup \1lolu
;& cup
2 T. cru$hed
.cJrJJJ
It. nUimeg
1
7 /, 1Wftttrlc
1 t. ginger
f t . cfnff(Jmcm
6 'Sugar
W.ash, aorc and pe-e-l apptcs. spl c:e • Sica m apj>les 111 tel' Ufll t i I done-. Rc.mo'w'e Iid and cook off e.xcess wa t cr. In a deep i lh::t h.e."' t butter and App le Chutney make Add all other sp ic;es
Sl1r ; oldd and let coo · o n a nigh hea L , cook · ing away exec-iS h quid. Add the Mlg41' until mi>.ture jarn ·llke. Remove rrom he;ll Serve cold to Kn,a .
A\OCADO OH\JINEY
Ma5h 3 to a pu lp. Spice with lcmon,rnili powdcr, g ing.ct, hon ey a.nd salt.
BANANA SM1BAl
4bonona.r; J4 cup juice of 2
I r. nuimtg
S?- cup butter
Spnnlde with sugar, lime juice and n Sau rc in b u n er un ti I light brown. as a s;d e disiL
AG AND OAl" E OHtJTNEY
Ugs
d<Jles
2 T. cumin
I T ru.rmtric 10 ClipS StJ{}Of 6 T. ghec
5 cmshed clrili peppers »<Ot.tr
Gtii'W Of chop ai'W figs fin..:. Put ghee in a pan . .Ma. k t: a nd add oLhcr spic n. Add fru ia Sll1r. Add waite( t o cov<r ..lJ d boi l for OM hour. Wh ·n 'ook.ed. dd sug¥ . When mixrurc r ca hot jam, remove from fire :md coot Th i 'i can be made w ith or daa>es alone .
GRCLN TOI\iATO CUUTNEV
2 qts. green tomotQef 2 T. tiJrJ.,UJtk.
12 banono$
1 piece tamarind
:4 t. nur meg
!4 t. cinnamOn
J/ CUp 5UgtTF
14 t. gt,ound cumin
Y. l. ground red p.epper
1. gfngtr
{ . bklck pepper
Soak tamarind ovcrnigh t in a sm.a II amou nt of water.
P>ush lhrou gh d stra iner into .1 la rge bowl and add ott! r ll'gr-edi.etlcs. M 1n 1x and !>erve cold.
I cup gra.C1t ptppcr, 1 cup gofd.en chopped 1/3 gh.cc
1 t. C4Jmtn seed 1 t. $0/l
Chop t omatoes into Fry gr,een pe pper in ghtt wi th cu min Add to ma t oes. Cook on a T h en t urme ri c .. nd Do not overcool<.
The Hu r" Coo k boo lc; 49
LEMON PICKLE
J lb . fresh lemon , 2 oz. gram mu5Sfllo deomd properly (oplt'otrol} a nd dtfed very well 2 oL lDit Ptcpa.re i]. j;tr l.arge enough t o hoEd l h e lemons. Wash it and th en dry it uniU lhcr,e no moi sture le h )'our h.lnds oo k t1if c perfec t ly d ryJ me lt! rno ns, wilhout cuU ing a ll tht: way th r ough. Put ot few of :supr'J and Sil lI: in ltu:· bo tt o m of the jar ,.and al so put lhe spice- mixture inside the cu• o f t h.elemons.. Plillce 2 of li t: ni tnU ifl t he j;1 r 1 and mh en a layer o f sa.Et and s p ice ni i.x<tt.itC. , a lt e r o;1t ing in 1h i.s way until aiL the le mo ns in t h e jar. Place d. squar@ o f dea n C'lo1 h on top of the iar J and the rl put a Ligln ·riU ing o n , It wil l be: ted dy in 3 mo r'lths. After ope: wee k ch e<k a nd sec 1 lf mold h.-s fo.rrne d on any of 1he le-mons : if it has, re move t he lemo n wi t h th e mo ld .lrtd pl4!ce th e re maining h:mo ns in th e s.un. Cover I h e le mons in the jar with san. and o mpletely. A:he·r a d ay i n the StJn , c:overed lby :wit and sug.1r. lht: y wi ll be r igh t .
Re...;over th e jar with a n tw doth :SC41 t rt.ady , !o mal1 p ieces may bot: o(fe red wilh ri u , \rcgcu.bles and doh/ preparations.
PINEAPPLE OiUTNEY
2 fr,tsJr plne1pplcs, choppl!d r;up bu/..tf!r, mt!IUd cumin s-eed
rtdpepper
ll . corlonder
!If t . turrrnttic
I t. dnnomon
t. doves
1 T. nutmeg
M t.gingu
2 M cups brown sugor
I cup golden·ru/$ l ns
O!op two f resh pirK.-..pplt.-s in1o small pieces . Ml!'ll butter, add ing cumin red pepper . Cook y nti l brown. T oss in Cook •.mt il p ine.1 ppl c rc adn·s. li q ui d eo nsisaency . Ad d r e maining ingret:litn ts. Bring to a l>oi l , then !>lmmtf' fo t 'Lwv hours, s Lirri ng o Col!>iOnJII y l,mli l 'li quid coo ks down to a mush .
PlliM •CHU1NEY
2 qt:s. plums 1* cupj mlfk
3 {Orchmom pods 2 1. cofumde.r
1 gro ced coconut 2 cups s''!JO'
P•t p1 u ms, a1nd cu t into c;tu,m k-s . Pt..t t into a dee p n ove r mt-.dium hea t . Add r om;wi ning. ingred ienl.s a nd
<:oo k l o d. .OillJ n ky puree . Coo l a nd ewe c.o l d.
50 The Hare K n!Ja Coo boo
RAISIN CtllrrNEY
}1/b .
1 1. c. suds sugar
2 chili .PePPfft:; gJree
I I m,a ssab. Ad d II' h ins, st ir , and •tid water. Co"•e r .a nd coo k on high he at . When water is evapor.a ted , add enough sugar to ke jol1 fi- l i kc cons ist ency. Serve cold .
RHUBARB Gi UTNEY
3 lb5- fresh rh1.1btJrb
I T. J.ull
t T. turmeric
Tr i m rhuba rb and into ·tubes.. l'tb.ke mauaJa.. Add Still', add salt, turme-ri'C. and Covel w ith water .1nd ccmk unt il is eva,por.a t ed. Serve cold.
ROSE !PETAL ,PRESERVES
3 cups frub to'!.c ptteJJ!
8 cups sugor
2 cups wour
1 T. lemon julct
\VU,h pe'UI m c.old wate-r. place in a po ·r with 2 c tol d bri ng ro a oo il.
Sar.ain liq uid i nto a second pot 1 setting
l.uer usc . Add sugar to l iquid and boil into a thick up. Add lemon j uJ te Retu nn petal$ to th e syrup .and c.ool< ror 20 minu t f!5 onJ l ow f la.tne. ? ou r ioto jusJ sta I 't ightly , bu t do not $lore i n the Orfer w ith PUR lS* or use in HALf-MOONS•
T CMATO o-tUTNEY
2 lbs . lomotoes
2 t. sail
I t . c.ruttltt!d
d7iJJfi
2 T. ghtt
I t. corionder
Cut tomatoes in cigh I Cook co ... er«< until tomatoes a.n: liqui d , Add and <uri.;mde f while cooldog . I n a pel hA!·Oit gh:c" a•'d .tdd cumin seed. it brow •t!., dcfd crushed chllj'S. Add .and sp ic es ro cooked t orn(lt<Jes .
HJC MBER RAtTA I
I Iorge cucumber i . soli
2 yoghurt plttr:h of cayenne
t cumin powdtr
Peel and th i n l y cuc u1mber . /\tJd yoglitw t and Gently •oss . Ch ill. T
CUCUMBER RA1TA II
5 cu,t,Jml;ers
1 T. soft
M I. f)lock pepper
t. cayenne
J J /J cups y oghurt
Gu t off .an inch slkc from each end of 't he cucum -
O n each end m 41lcc 1Lc11 t in y c.:uh in c.lch di rec tion. his; is dune by rl ippjng t llc knifcq u ic:Jdy.
The c uts shotJ ld be no more than 1/8 " dee p. fit the cu 1 oods O r'l to mhe oucu r rnber and rub toget her Do ooe et1d ,u ,a t i1ne. This process wm cvm ,ph:tre1y remove. t he blt temess f rom th e cucun"'bel'. r ee ll c uc umbers. Cut i n h41 l f lcngl h wisc- , and cu t e.a\.h naJr i n to quarters Then sli .;.e strips wi:!.c:. Mi x I he yogh urt, spices. and :1dd 10 blt5. Very tangy a nd ref reshing.
POTA 0 , RAITA I
1 lb. p otatoes
2 wps yoghurt
t. StJ!t
r. grom M r.
Boirl po t.artoes, poee l and illi O 1'' 'ubes . Beal th e yog hurt and add the poUl O'e$. Add s,alt. wilh grarm and
:POlA.lO RAilA II
lb . polotats Ml. soli
2 cups yoghurt cayennt ( optional)
l . cumln seed1
cmshed. dry rousted
Pl'ep.u e putatoc·s as i n RAI T A I +, but blend the cumin seed with yoghtut Add cayenne i f you l ik e: .
52 T he ll ctru IK! St. ·
When KWJa a te lu non witn H is. f,-iends in t he fo rest. ar:rpeared li ke the whorl of a lot u s f lower and the bOys surround 1tlg H1m appea cd m be diff91€rnt pma ls. hQSII} a::tivities of the Lord are descr i bed Lv Sr11a Prabhupa-da in 11 is IJQok Krwo. the Supreme Personality of Godheud.
ClJRR IE.5
D'Dr' he r vl-s. 6-8)
1 CCII) yoglmn :1 wp c/7/ch. -peQ flout
4 cups water 3 T, g h e.e
X T. so fi 2 r. cumin s.eed
1 I. turmeric J t . .chlfJ peppers
Mix }' oghurl :1nd chic::k flour ltOJ!,t: thcr in il deep pot. Add w.ttCJ', illnd Bring £0 d b-o il , ini ng occasion.l ll v,.m d1 boi l u n cjl curldy up t o •he top of the p()t . Rtmovc: r rom lhe hea t. In " pot g.hc .. 4'1 nd i!.dd 'u min \Vhen hrowr) • .lCM chll i p<:ppcrs. Add to t he eu ddy.
T h e sauce can be pl•in ovt'r w h ite rice Oil', bt:n o( all , 1l t a n h a\•c plain P A KOR AS"' , dded 10 it a.nd be: St!l\'ed o\"l:'r d e c . Very quick and de li crous.
MIXED VEGITABL£ CURRY
J c,1p yrr:e11 J4 t . aStJfot lido
1 c up dice d carrou 2l. wha le cumin seed
1 cup diced pounces l t , solt
2 c-ups s trlt'lfj boom 2 t. turmeric CtH irJ 1"pieces 2 who(,e .chiff$ or M t
4 r. ghell crushed chill
Pu t I wget,ables and i n a pol en ough t o oovcr. Bring co a bol l :ai'Id si mrne r gen• ly Ul"l il vegel.sb ll-s barely r:ender . !'S ide after dra ining. I n a large s i!llet the ghec dnd .ldd lhe cu min ll4-..ed 6 r Qwn thr SC'C'ds unt il t hey begin t () Sfn()kt . Add chil i(! I H1en, ane , a rtw Add f r )' u n t il dry.
POTATO CURRY
6 medium potatoe.'i 1 l. gro und
3 T. gltee J I , ( ayemre pf!pper
I I . wlzole cumin Sl:t!d M cup yoghurt
1' 1. tfJtmerk 1 snwll Cr.t<;umbcr,
1 c. salt pt•c/ed ond chopPf!d
2 water (oplfOtlttJI)
Chop pol. ir•y Hc.u. 1he gJae-e ami add c u m in see-ds. When tl'tc brow n, .ldd •c.Jrlltct';C ami Cvuk 2' to 3 mi nu11.es and 1hen Ad d por3tocs. F ry p-O tat oes , slirr ing cons t.mt ly tor
10 tl'len .Jdd lht' wate t and salt. Simmer slow Iy for 1A h our. Add the Jnd c or,Ja n Cook 1 0 m i•'l ules. Sprinkte- with c ucumber aft er it is on the di!,h . Thrs is very nice to s-erve wil h pl a in steam ed r ice a nd CHE PURJS•.
POlATO AND 10'M.TOCURRY
6 potatoes
1 t . w/t()/t cumin seed
3 lumawes lt salt
3 T giAef!. 11. cayenne pepper
1 t. * cup yoghMI
Chop a nd tomttoes and kttp r; cparalc, 1-t!.ll ghee .an d add cu min socds. IF ry un t il brown a:dd turmeric a.nd heat 2 to 3
u tcs . Add t he \ 'eget.ib!c: ti n t! 'SiaJ t and fry on hign flame for S m inute s. constantly. Ba r-e ly cover \' egetables with and 5imm er about 20 m in ut es. lo Y. h.otJr Add yoghur t and cook S rn i nut e s rnore. Offe r wilh p i.J.if'l rice .
Hurfi
BRAH\tlN 5P,\Q-f£Tn
I lb . rice flo41r J4/(j(Jr water ghee
fiOe 0o\.lr Wtlih tO make a $I iff doogh ('l doug h su.nd long enoosh to sour (U!i ually one da:'fo•l Then dough t h rough oil 1icer rnro
S:J-noku'l,g h0> t Dct"p rr y unti l go ld en and drai n ·olf «:')(Cess 1hee Soak lol'l swee•. nt:ctar ma de of 41 c ups s ug.a r and 2 cups w.a 1er.
BURR
J: CIJJ') burcu 30 cups powdered milk
1 cup<> s.uqar T cup walnuts
1 cup whole milk or tJinJQndS
MciL LhC' b u ller. Add $Ugar and m i logethtt Add th e whuf e mi lk, !o&i r and bring to a boil o n medium f lame lo.,.,.er flame and a:dd milk , a liule
a r a t 1me. Keep st i rri nR and eoe onu t and nuts. When c}JII poowdertd mi lk is addc:d, to s,et mu .1 11 lumps. Use electric it 'r'Ou onoe. Lightly bulle-r a rec:tangul;1r o r square cookie heet . Pou r burfi mixture o nl o t he: she-e-t and rdrig:c.-il t e. \Vhe n i t is co ld .lrld hcrr rd, te move it f rom $f,c:c: t an d cut ioto sma U d iaroond5. IPI ..ce 'he dfamonds Ol'l a Y ou can -sprink le fine ly chopped p is t achios. on top . For n nl ee m.ash ri pe ban ana illnd ad d it during t he cooking .
CO<DNUT :BURFI
1 cup ground f resh
C()Conut
·C.flp! sugar
6 cup$ milk
c. ground nutmeg
gr()Und seeds from 6 cardomoms
Gril'\d the c:oc·Of'IUt w ir h .a coconm gr lf'lde r. or you can a t oodl ;grinde r Pu l t he cocon ut ;md sugar in .. ptlol, or deep fryi ng pan . and cook (or dboul I0 nl inuces, beiog c.areru I nQt to Iet i • burn .
I h t-n a dd 1.hc rn ilk and cook it doYm for ho1.n or 4 5 minu lc!., until 1t b th ick. Add t he: and :s.eeds nd roll an lQ or ponur it onto " flat r;l\c-ct ilnd cut $oil u.uc5 o r diamonds whtn it •!I toot
CE LESTIAL l:lANANA5
8 h(Jr?Oft<l
4 T browfl
!& lb homemodc cJnnomon to trl'Ste chct$e
1 cup yoghurr
2 T. bt.mer ghee for frying
whe reeled lcngl h wis.c and b rown ligh• ly i n ghee, a pie pl.tte .rnd plar:r g h<rl\'('!1 o n th e bottom . Aft er t he sug.u aodl <"rtam ehet's.e w1th c i nn ;amon, spread If of t ht: mix 1u rc on 8 hJ.Ives. rema im ng bananas on t op and $prca d wi th butter .and c:ll\:eoc-.s.e Platt yoghu r t on t op. t:3akt: a t l7S for '20
ih Hare Coo boot 55
PE RA (Mako 6
10 o.z. mflk
4 r. powdered m ilk
2 black cardamoms ground coars-ely {gr(Jsn if block
no/ a-.,vlluble)
4 t granuloted sugar
6 grated
Put whole milk a small "''0 k and pI ;:tee on a hr,gh flame . Pfeparc l<hoya basi< prcparar.iom ehap· ter 1 . Let the dq: for minutes; I hen add t he powde r ed milk ana m1x Thoro ughfy mix in Add the cardamo m a nd mix .1gaJn . Form ball'i by rolhl'lg, buwec:tJ rhe pal ms. Do not make smo oth lOun d ba lls make rou gh ones. Plac:e pero 1n the p;alrn of the le ft t"iand ; w i th t humn of t he ti ght , J" l d Up Jl'ld IIl lO the middle of the ma ·ing a depression . Do not offer t he Yme day , bu r a dJy or two to h.trden. T h e cuch i n the ptr(J 1r'1 Cr ease 1hc won · dcr f ul l la\•or.
- SWE ET BALLS
f pirlch ofgro1md cam·
coconut phor
3 wps wll
pot Q( butter pepper
Add 3 cups to coto:nu t and f r y i n a lleayy pan until t he m l.:<tute thl tkens a nd sritks togcthel'. Add butte r, ei11mphor, salt and ptppcr . Cool and c;,hape into ba ll s
HAtf OONS
puri d ough mode from ont tup of flovr for orange filling: the iuice of 4 orongts l -3 r. com
$agar
Coo k o ra ng e juice in a pan, and whe n it cooks down a 'b i 1, add corn na rch . \\'h en the ounge fi II i ng i$ rhlckened lo d felly , t1dd t wice as much to mh e f illing. Cook 5 minutes Cool . for b.a nana frl I ing: 2 mowed bonfJrnrs
'I.JP dQtes, walnut)c, or
Add .tS mu(h to ll:h!:' mashed bananas and m ix ...,4:11.
ror sm r awbcrry one pml box fre-5-h (or any herr y)
J t . 'nm stqrch ,wgqr
(t)Q k >tr:awberr ics o n d rruxhum fl.tmt'. When rlh c)' are liqui.ct , add <:.orn and cook un t il th icken . f\dd as much sugar to t lhc· fi l l i ng.
CookS rninulec;,a nd Ihen co ol . R.O SE PET.I\11.. JAM • .als.o .t 1/ery ni r;e iflling . Mah 10- 12 balls o ne inch in dldmt t er. Ro!l [hem out to -4 i nch di.unete t and "ef)· mhin Add aJ)J)r oxi-m.:tttly 21 t( aS[)()O n ot lilling (no t too much or th e puuy "'• ill br(Jk o p-en during cooking} iind then fo ld c irc le in p ressing ends 1ightly togtchc r ; moisten wi th warer it necessary . Wil h I he of a for , orcss al l .rrou nd the 'icalcd ends on both s ide"'.
L addu
u ,. Hnt pJick with lork to lf.!t t eam csea.pe whii<C baki ng. on ill gr bd king !lhcc: l c1.nd bak • hour n'l a p rt:ht"atc-d 400 dc:gcc oven.
every 10 mi nutes to ce I he When one i'i. tu rl'l t h e- 1c1.1r-moons over '-"er',1 lly 1 and blb anothe- r I 0 - 15 Whc n buEh ::.id..:.s .. . goldt't . remove from ovcn .tt'ltl r;pri n klc wit.h r; o n fe el >ug.:lt It 1s nic.c to oHcr Wdrlm.
JALlf.tll
4 cups whttc flour
2 T. bukmg powdr:r
pinch saflr()ll
CU(! )1()1}1Wfl
1 cup!> wqar I I. INYJlar qhee for fryfrtg (deep)
Sih flou r and b.a k ins p ()wder in 2 t will'm w.atcr . yoghurt umil
'>rnooth . Add :sa ff ron .and wacet yGghurll:, .and enough to rna · c a t hick boa tter of 1he rtOlli"
Leave for 1 ho ur. M<1kc a thick >yrup w1th sugar and c up w._ter. Bo il I.Jlll il t h ic k dllcl wgar wa t er warm. Heat the gh(!(! in 11 I ns pan .and put .:;ome b.iltter In a fore i r'lg bag.
PiJ)e 110uJ tl of lbJUer into t he ghee and fry on bo t h unti l Or;un 1he jalletJf and pu t rhcm in wg r waler for about 3 min ul cs. Remove pur on pfatc.
J[ Ul C..JAJA
0 cup IJour
1/8 r. bakmq pawdt>r
yher: f w clc-t:p fryrng
cup I.ugor r tJP wrrtU
1 T.
\t S.c d r.fr dough l1rm1 flou r , p rrwdr:r, ghee . 16 b.,J I:s. Roll .11nd oblo11g. Prkk w1lh fork . Oci:p f r y in in .. ug.u solution .
l..A.OD
1 (rrp ,mjtJJt'd r 1/J c.r1pr; dry 'i/Jrcdrli!d
2 wj)l< 5i'ftt'rJ elm ko(){·u coconut flour !& cup ch.opped
2 <;.rfted or oJmonds
ccmfrtaicner's sugar (un.wlted)
MeiL buut·l' in (rying pan. S lowl)• add !l ifted chic kpea flour. S•i r eorHinually until chick-p.¢.1 flou r .and lurns bit d.n er. Add coconut and Ur a bir lo ng<:f . then ad d si rted conf« sugar gradua ll )' and ll'l'l i .:\ m with .a spoon . Rtmove from heat and coaJ unti l it (an br: hdndted co mrorlably Sq(;leele i nLo r ound ball5 abo\llt 1'' In dlilimtte/ t. cinnamon or r\lJttncg be addtd for
li,X;LU
1 !1) cups cliick -pc> r1 flotK glree fer frying
1 t t:./iWflmO r'l
!4 1. nutmeu
1. ginger a'oJh cloves
2 t.'tlpl< :aJ!)()r
1 cup wottr
CtJ{) chopped fwalnots, almonds or c.up golden raisins
U w:p choppt!d dates·
Qf flf)$
Ma ke th in baiiN of ch ick-p e-a flour and walter . Drop, shak 1ng rrorn a. -col.lnder over hoi ghee so srl"'all pearls of lb.;mer .are lm til go lden color.
Thtst form Ii m r lc c.-L:; py baUs. Ma kc a 1h it k syrup of and wateli' and coo dowr1 u nt II bcegi ns.
t o C.l)' t allizc on s ide:s. o f pan, tool . Add dl'al nt d pwJs, nut1. fru irli In sy rup . N well . Cool unti l yo t.J C<m for m i nfo ba ll 5_ Make waJ111u t-siu d Whl"n t h ey wiU
s.• lc.k together- .
:\-tA!PaJRI
I {X)wdea:d sugar
rr'lAJ"'fGG CREAM
4 - .S ripe but firm morrgoes
:4 po,·!(fcred
11& cups wh1pped
W.a:!> h t he .1. 1'1d cut up in to II p ieccs, l)u t do no t Simmcr in .'1 !ima ll .amount of wa l+e r for 25 m•nut,es or un1ll re nder . Press. 1hrough very H n1! s ie:'lc, Coo l l h<e p ul r- , fald t he wh i ppro c re.m. Add t 1C powdel' cd and gradudUy blend her. Plaa;.e: i n to cufX .a nd chi I I.
MYSORE PAK
1 cup duc.k-p e.o flour
2 butter
1* cups sugar
5 dropped row pislatbio I?IJIS
!{Jree fo r f rying
3 ct.t{):lo wglu;rt (plain } !n.'aler I cup :slrawbenir!). (opt .)
I c.up wh1 te llollr
Make fairiy thick bauer from sug.ar .)n d f lo u r cnottgh wat,l!'r . into hot ghcc. wh en go lden hroo,w,n Dra if'l . Co 1.•er w1th yognurl ar'ld Sern i mmed ia tl!"ly .
!58 Th e M 1 Cookbot:He:
Sift fllour. M-i! ke li ug a r water ""i t h .1ndl w.ater , and hoi l alxlut min u t e:s unti l 'it i c;ky, Mc:U Y, cup of bu tt er' a.n d add c: hi t:k·pe:a f lour, f ry o n m c:dium flame .and sti r constilni.I)•.Aftcor 10 add t he sug.ar WiJt+er and p sr irti ng. Put rcmilii ndcr or bu U. er i nt o Jl pol .and bll'i rlrg w .. Pour dri bbk!l or b u lter into !he chir;:k-pea flo ur .and co.n Linur: irr tng . fry 1 0 rn in u lf!'s mere and I hen poor .a fl11 t pan t o hdJrtlcn. It n:!t. qui ckly, so cut i niO nice d iamond shap es s. o-on as 11 is. iJ l1 u le cool .
NA KA LDANA
2 c ups sugar I M CtJf''i row pean'Ub
I cup ghee 101' frying
Boi l -s.ug_.lr and wal ·e-r unilil slicky . le:s.t wiLh finger::., tale ing a sm.illl b il off ng. spoo n . It will fee l ill litt le hdird . Then roll togelhtr in a small, r;lis,htly ball. Remove- sugar wlution f.-o m J="ry wmc pi!'4U1 \IU in ghee slowly .;:!bou• 1S minl.l•es ll rrt: il done ' l'tten p'I.Jt tnern •R :11 larg.c flal pan. Add susar SJO it!Lion by Sp<lOn and ti l" il'llO J)e.JiniJI , Peanuts t urn whit i::.h and are lib
PEANUTS AND RAIS1NS
Gtiitd peanuts which have bce-c:n in ghc-c a$ usual. A lso &rind rals. ln s {an eq ual amounq . Add SIJgiif syru p ( 2 su gar/1 and cGok aII t()gtl h cr unl i I th ic.k all'ld Cilln be roll t'<l . Roll into nice b.aJI Raw cashcm or mil)' be !tub!>lilutcd.
Slf\1llY\YONDE.RfUI.S 1.1, rd.voritt)
3
2 powdered milk U cup chopped unsofted 1 cup unsalted bvtter rtuts, or tcco nul or cups cctJfeclfrmer ·s raisins
llg(JI
NAKALDANA
2 ("r;ps co onut: or 1 groted fre:sl1 COCOfltll
I cuplugar
I Y.l T. ghee * c.up water
In a frying pan htd 't the ght!e. Add coconut af'!d fry over .a m edium sliFt ing CO n$t;mtry until coro· tu11 t tO tO !. a li gh[ go lden brown . RemO\re from he.. L In a sm:.ll heavy pot, mix togc l her sugdr and wacu . KC'ep boiliog unt il a. chkk syrup i!§. formed. Test bv pulling a drop o( in eo1d waa c- r- it should for m ii i·hnd bal l. Pmrr the :!.yrup CIYer coconut st ir v.:.ry rap idly. The- ug,ar will c r)'Stalliz c and you will ha'>-e a dulity, Sw1!et C4J(QI'lul.
c it butter in a f i'Om heal and cool s.lightl1y. Add su gar .illnd s·t-r until it a c rca my "'onsbtener. Add pDw d crc-d milk g,adu.aUy and ml cont in ually , Try Si.'fuee.t.ing .ill :5-Filall ilimount inlo a 1" 1>.111. I f it is too wei , a I i [ t1 e more pow,dercd mi lk . If it is 14"10 dty, add a II Hie more melted buucr . Ro n inlo 1" in diamo• e.r.
The Hare Cookbook 59SW[f.T roTAlO BJ\li.S
4 mad. . polatoe.s
o /Jrtle flour
J? 1. nutmey
2 , ·up wgar
1 cup MJlt'r ghee far frymg
Wash and pcd Soil in Wj\lei unt i l lt:nd er.
.1dd spice$ rLou r. Knead . Makt a Syrtlp of and w.a.lt:r and le t bol l fot :5 tn inul eo;. Pinch orf o1 . .. a.nd fr. in hoi ghee
bmw n and firm. Rtmt..'•t' .tnd l.f1<111 n. $.().11.. i n hot syrup. *Var'i.ation : Ru11 into and p ro ce-ed as .abo\'e.
SWEET POfA.l'O
12 sweet
M CliP btJUe.r flour
Y,i cup browo
1M I . grQJJnd bloch
M £up hrovy croom
U cup flrrcly grolJnd 11uts
Cook - Pi?el and sl ict' .;•• t hick. Sp rt . d (ln bull.lcred la rgc:J shdl low b..tking d ish. Sprinkle wifh
buuer" flou all other lngrcd ie11 t s. Oroil unlil bubbly and
WATERMELU\1 SW:.RBE::Rl
o cups pirrul •.· rotermefnn 216 cup$ sugar
f)riifJ 2 • .,·Jripplng ueom
JUICf!
Mash wau:rrn el v11 well and .add lemon iui(e .aod sug..r m lo .a luge bowl and pr:u:e in freucr. Lei it lh,aw Y, t'loull' b efore ,oUering. Pour (:ll'carn O\fer .'iherbtrr and lt'1 i l bre muir Ve:ry cooling and for on hot
I\J.llo1CtiD tiALAVAt I
8 oz, "lmonds, 7 cup blanched c• JfJ btJrte.r
JU cup!J .s.rl!/(}1 / T. flour
Pound or bl c nd ,limo ''d5o to a powdt: r. Mel r butttr and ml:< io ,1lmonck .and flour. Cook wtlll. M.lke 11 1hir:k syrup , dddii)S i 1 the al 1m ond mixture. Stir and cook ,mai l it t h i ckens and ka\'t!. the of the pan. Pour irHO buueted and cu r in t o squ;trr-!. wfJt•n (.(!let.
CARROl'
HAL.AVAJ I
2 bwrcJu.rs of tYJfr
I cup s weet buttt.·r ctrrdamom
3-4 cup!:. <tJgOr
W.tsh arul yate ca rrots. Pu 1 cup in r rving pan .and add carrots. Cook stov.·ly untie sofl (lakes abou• 40 min u tcs.}. When soft, add ril!ma in i ng. butla and s.ugar . (A.nl-. for 10-15 mifliJtes unt•l•hid, ia.mlike io; obtainl"d. Spt i rl It! wi1h &all'·
d;nnom .
FA!RINA IIALAVAJ I
1 cup Iorino MC{lj) bullt!r
I ;& WtJI.tf
r CtJf> sugor handful golden mtslm
MI X wa aC'I .mel w .1r .tfld bring LO .t boil. Md L bu t re r in 01 Pd.rl . T in grai'n and rai sins, sl irr in g c.o n s1ani at a low he11.t for :20-25 minutes until golden in color. Jrh en add gni" by single spoonfuls to w.a tel' !lind wh ich should sim mering. When oil II grain is ad d ed. keep 011 fire f or 2 or 3 m inutes, g continuo usly. RemO\Ie serve: ho t
HALAVAH UV:u lidliMh)
6 banonos (ripe} I :4 t . cardamom seeds
4 T. butter (peeled)
1;& c. ups. Wrrter 2 T . ofm·onds
1 t. rose lrli"(Jler Sllffrort te:U b une r i 1'1 d 1\-e.wy ski lie L P«1 and cut bano1nas in to 1•• p iects.. ry in b 1d t t! r 5·7 rrl i on o)cd ium hea l . St ir o ft en and they h.a\'e frie d for 5 min ut es. Add wA ter. Simm er with c;are on low hea t for 3 minutes, Sl in ing constanUy. Sti r t he wgar inlo t he nlm;} i n i ng l e u p a dd to t he bl!l nMJJS. Boi l ge-nc•y 1 S mi nutei. Scir of ten to prc.,..c nt oo r<:hing , and abv to l hi eken rnhoure. rose rcmo"'c, and po\lr into s h a l low di h. Bruise llhc:c...tdd li'l cHn !ieed . an d on h alaKJh. the .l lntonds • .ll'l d !.pru Id e enough 'Wffr'on LO col or Lhe hakJ Krh ho t or co ld.
CARNdEL
I eun SWU:loned c.oi'Kkn <;ed milk
In a d eep brin& water to boil as. wi ll complc t el <:over • he can of cond en-.ed m liS. When thew ttU • La ro ll inli:. boil, pl:\ee the uno pCfled u r-.. i n the wa ter. B oi l col'\ tdot l y for 2 to houn..
Rernove t he can from the w(••e '' an d refr geutt:. When the r;o ld it b e OJXncd .1 n d t he mcl o f fere d to the Dei ties. Any chopped n uls or coconut can be added .
CARROTS I ,\1Jt.K f<het.,-)
wrrots 1/8 lb ground almonds
S tich milk * 1 gr()llnd ,cqrdCJmom
c.up s1.1gor pinch of :saffron threads
W.fl'l'>h an d grue t he carr ol:s. Bring Lhe m ilk t o <!I and add .- he gT;u·«J ea rr ocs. Cook untrl the car' r'ots art. soft a n d t he m ixture t h ic:hned (3:540 10in .) . Stir O<:ca:s ionally wit h wooc:h m Sp.!XIf'l . Add $Uga r , almond$, nrd.tmu m a nd saff( ,on When sugar is co m plete l y d1s.so lvtd and mi xed! in, remove hom fire. It may be offered Wiflil'rn o:r
(J-IA!NDRA MURT II
I qt. milk 3 cups w!Jt'r r wp W(lfer
Ma. k<C Pr\NIR • (cu rd ) . M kc sweet ncttd l' lh ick. Roll balrs smaller mhan m.ubles 'r;;>ok in ntctar unti l crunchy.
FIRNI
2 oz. r ice J 1. rose-w:o ttl' or groCJnd
2J4 cups n ch milk cordon'IQn suds f r(Jm
cup sugot 1 cord amoms
J Q cJrO'pp ed blanchtd 10 sllelled, chopped olmond5 nuts. urtStJit cd
Ml)c 'he ric e flou r in c1 l iute cold tn illi( and wattr t o lump ing d unng coo kin g Brin g t he ml1k t o d. boil. then .rem O\oe i t frQ m the and m ix in t he fl o ur m lxture . COCJ k over low heal un Lil 1hid:, t hen su g.ar a nd cook u nt il little t h i cker. A.dd
the or 4:.a1rd amom and po ur it into a bow L
Spt•nk le the nuts ove r to p . Refr lger.-. t e an d offer co-1(1.
HASP IA
2 cups milk 2 t _ corns/orch
4 cups gft1Utd (r()COtrut 2 T 1tHJdf
HeAt m ilk u nt il ';C al ding Pou r over c oc o11 u t .lnd let for 14 hou t . Pour t hro ugh cloth and squ eeze all po Sible l iqu i d lrom CO Of'I!Jt mrQ .a bowl or h quid , M1x wiLh l i quid. A dd s uga r. Hed.t ;}gil.i n to i m! ui'lder b-oi l inF;. poi nm . Stir "onsL"nUy unt i I smooth , Pour in co a s!n l low pan. let se t u n i I f1r m . Slice in '2 ' · squa res. StNC
KHEER ISm.s 4-6J
* long grain while rice
J7 'Up WO I U
2 MJ( milk
QM IW/f
I 'upmJ/k ulm osl cup sugar 10 wJrcle curddm.om
Soal< rice in wa ter f o 4 ·5 ho u.-s. When rc .t d v 10 b ri ng mil k and cream t o a hoi l. Be ve ry ca.rtrul n o t 10 burn . (For t hh p rc P.lUtion .1 wooden is Wh ile rni lk i$ boiling , add rice an d and ca rdamom pods . Bri ngllo .a bo il.'llg,a in and t he.-. IO 'I.t.e r heat. S ti1 nt •y aft·e r .ab o u t 15 mi nu tt s of 'oo ki ng. It willth i<k en an d rite will d isso lve: imo m i I k. lh c- co lor will be pale pea( h , A t th is ad d :sugiU J' and une i I i t m d l$ i mo pud d i ng. Put t h e khetr i n n:frigC" ra tor .lf\d Rem O"i! n r dam om before It becomes cold.
KHOYAOOATS
2 cups rkh milk
3 ror.mde-d sugor
s helkd uns.olt.ed p lstadtlo tWIS
Cook m i llk h •gh fl .)me "'dt h "'"ooden Still" ..•igo rous l y So tha r i'l: d ocsn 't sl i<; k. rrorn heat mi l k up drricl 01 e hard enC(II lump. Conl inue until 5i:z.zliflg $lO p s.. h lake::. 15 min u lc.s. t o prcp.m:: .onf! pint of milk m way . (One. or mnlk produce-s abo ut l oz. of kimyoj . I he n i!i dd the .JiniJ w( ll. T dke srnal l lump.'> (J f khO}-'fi an d preSco:; in you r y.nm hund With the lhumb or Lh e othe r hand, m ake a in t he .t nut inLo depre ssion. ri ni h ed .Jnd i l'e is li "'c .1 boot .
I<JULFI
2 ql • ric;h milk ar 2 q t '!>. 1 I. fOS.,'"JA.'(}l t regular milk 't>.' tth h'Oif 1 c.t.Jp pt. of crcom bklf.kbeuJes o,. 5fmwf: 'up tJ-uqtJ,. rht1wed Cook mifk un 1il rt h •he comi:s.u:;•u:y o f th1ck treJm, alrnru.m cansl:.a n tly .,rit h wooden S!MWn, (abuul 25 rn milk 1:!> like thick c.:re.tm or t'hiP VOS,hUU , .add SIJg.af , and be-miE!s. Mix we ll and p l ace: in Remove fw m ( reclel' mio utes re offer iti'lg
IRASAGUI!.J.A
fmm !4 gQl. of milk 2M (,ops S(lt)Dr J c.ups water llct c.u rd hang 4 ·5 hours.. Remove from mus lin and kn ead on sm oct h llol.lr f•t:e unril curd is. Sl'llOOt n iii !"KI o ily. Pinc h off bib or curd •md roll ill'lto bi!i ll s abour %'" in dia me t e r Bri r'! g watcr an d to a, bClil a nd th.cn ; rlil Frlt'l'. 1/3 of 1 sugar $)'rup 4lf'ld put 1t in anoalH:r pot oft 1 he.u . ,Place SC¥c ral ba ll s in the !:oimmcri ng syrup a n d cool\ <tboul 20 m i.nute1o uot i lthev .trC' :s li ghtly oC i.'IC ked a(ld $WOllen . carefull y w i t h .and in cooled sym up. CtJl'lt in uc unt II aU tdsagullo ;uc: don e. Scr ..,.e cool. T he se ue very .iflc.l
BeNGALI RASAGULLA
wrd I gallon o( mrlk
1/8 cup lorina
(I :pqrt StFfr.Jr - 4 pofl!S -r•..-ater}
I $/'nell/ pkg. rock condy b vhite) knead t he curd ...., it t• lhc 'ili r im1. T he fa rina will t he oC tud from f!lll i ng .a p c11rt. RoU balls of curd 1 inc: h in diamet.tr. In the same way lha L oC.udarrrorns a. re m riJ'XJballi, i nstrL a p of roc k candy .about Y4 inc h lo:ng in the Lh c b.a II firm to p rc'l.rent ia II i ng apar t. P fel)ii i'C! .1nd bring to a boil. Add th e f(J50gull03 .i'l nd coo k nn a r., lrl y rap 1(1 si m. ncr fot 10 minutes . H yo u cook t h em in then re mo"Ve some Slw'eel to the
onL'"!. i n. A'!. cook. tt"te l'a$agullos, tilE: rock c.a1nd)1 will rndt frl)m t he and mht ... it, icc t o 1nto b,ll l \0 f ill l i P • he emp 1y
•he- r<JSO.Qulkt to up . <) II r0$0gul/a!; c04Jktd, S. t'):l k rhe- rn in juice 5 ho u 1 bt fore offe rin s .
RASABALLI LUtd
seeds from «Jrc!(}mcm pods
suqar h-'O ter in fo llowing propo l i01t: 3 ug.u m 4 w.t•L--r (u !> t d !jftffitttrJl m lv ttJre of \1/tJter borh to bo1/ tJren to ">OOk I
Knead t hl" cur d and l en ro11 imo b;tll s o f one inch d•amete r . Wit h llhe sma.U fi ng.er. ma kc a in the bJ lis 1/3 o f
Lh e • hi .; k ne)5o of t he rosabollf. P ut in one t;;eed from a cardamom pod a n4i % t . s u g,ar. Pinch toand re·rol l th e I . Whtn :!I I arc fill ed .tnd rol ed i n This w.a·y, p u t them in w a1cr i!nd "iimmer on medium heil t ro r !n ho ur. r he lba l !. !.ho uld be st irred and 1hc suga r walcr stlould be boif in jil . Thc"St ma )f be done in li k e rrJr.(J!}lJIItJ, w n h water Llken out f or 'ioa ki ng. Aft cr boiling, r.Q$,QI:Jo/fi!> snou fd be le ft t o soak rn sugar f01 3 days, and '11irrcd cH'ICe o r t wi' e d
SANOEstl rurd from p gullur• of m JJk
I I. \\"'ier (apt }
1Yi wpJ $CJI}flf tlwo J pt.1rt to 4 curd)
L<et cu rd hang 4-.) hour), Re m t)\'C curd fro m mu li1'1 and kM.td on <1 nomh unt il
J.r'td uil • curd a nd sugaf :tn<l rosew;u e-r t ohe: r in a sma1 I pot ar'ld f'l •ace on J verv low h l Be cOl rei uf no t to burn it. Sw· c.onstOl ntly unl i I c;:u rd 1o pu II dWdY fron'l the pan 41 nd is n ot w sticky. RemO'<C a nd kncad aga in . Ro l l into b.:dl .
ELSE
1 wp ri c groted lemon rind
4 cups milk np/'fi
2 T btm·c>r r. dnnomon
I cup sugar dash rwtmeg
S.CNJk rice in 2 cup !> milk for 2 hou rs. Add olher 2 eup.s mil k . Couk. on low heat in 1h1ck untd
•e nde r. oi\s idc to cool. Ptehe-:n oven to 350.
6utt<!r 2 quart Wor w i th .
Add to rice: wi th r ind, !iplcc 1 emc . P our i nto Ba e for 45 mi ni,! tee;., Scn.•e warm o t (;O l d, pll!lit\ or W1t h chilled wh i pped cream .
SWE£'illW.l.:S
fresh ght!e for deep frying 2 cups '#Ot.er
!'f cup milk 2 c uJtl l tJgQr
4 cups mffk
]!.bike oo<l.ar by sugar And water urnt ll it is dc.l r. IJ' a mildng bcowl rt.n rrfiUk add pnwdered milk li ttle at a t ime . Bc:at wit h a fork unti I all mi l k is add ed a.1d you have ill ff d01.1gh . Rub d li tt le IS,hee onlo " smoollh
l.a.lb le ilnd QJl 'It' OU r Knea d the d o ugh for .a few minute!>, qu ickly, a nd then pin tCh off bi1s and roll i1no }l'' ir'JJ M.-. ke t he b.\ ll s. very q u i.e kl y be,ause l h:c le nd s. to dlry U[ll 1 wi II be if yo u do t h' r; in 2 o r l Dale h c:s by dl iv iding the milk i n ha lf or He:u £he g'h e-c in a. large fry ing p.'lfi that keeps. its h c:a.t .,rell '-JS. t ir o n is. very goodl f(tT t h is t ion. P' f ry tnc s;wectball:s very slow'ly on low he.Jt u nci I art- gold.l!'n br own. Kt.>t: p s t itri ng g-.e f'l tly . Th -e-y w ill s:wtU up dur ing the ooo k.i rng. Whe n t h c:y iJ. re d one, re-mQve with a :slo t t ed spoon and p lac-e th em i ri the 5Weel m:ttillr . So-.1 k t hem fo.r 1 2 dtays. s t i rt ing g-ent ly J o r 4 t imes a da y. I his is the d'rNoCc:c:s.' most swc:eL
SYfj££1' f«CE
I
4 cup-.s fresh milk CtJf} wgar
14 (.:up rice pindl .of black plrt 'h camphor
Cook rice in mi l k, wmtcin,ty um• l fhe mixt url!: is. ch ic· II ot; pudd 1ng. This w i ll mk("
1 h ou r'. Add .and two gra ins of l[ampbo r a nd a f! inc;:h o·f b l:1 ck pepper .
S\\lt:ET RICE U
2 cups J'Jt;e
4 C41P $ milk
:2 c. ups whipped c.reom
3tJgat to tasl-e (YJ £up)
] rip,c ur :Y2 chOI)INd pfneap{)le
U:lo k the rke as usLra. l. Lc: • stand Ito oool f(lr 34 add w h ipped erearn j flne•y d '<Op ped banautu ot a11d St ir WiC II .,nd c-o ld.
Swt:ET RtCE I U
M cup whi'le or milk
8(}Sft?<1r:i r1ce 15 whole pt)d5 cup Wf!DT (cpt. )
Cook llll 1he dec w hh 1 -c up or mm(, f<JJ 20 miniJJth wf t . 1 h e n a d d the pods,.
Gra du al lly, ove- r .a pe ri od o 2 houli s, add rh t l' t mal n· i rtg a mou ii l of rrn ilk, :!!, i rrl r1g oc.easl w l ' h .a
:spoon. T h(: s.woe( r ic e shoul d b-;: t hin , a nd th:c- Ii kc: frc: sh c rc:am : t he co lor shou ld
nc- whirr:is h . Before yo u re nmve- ch t: s.weet rkefrom the fire , J.dd the sugilr and 5t ir un•il the sug.a r is CC)m p lc: t e ly abwrbed Ir l[,a rd amom USt:d J t ·
ID OVC' dlem befo re the rkc coo ls. £1'1.aC: It the s.wee' r ic(! in • h e rcrriseri!l,or 4! mJ oner wh(! n very comd. H you have- ti me , you 
8a n.ana Nectar
MILK
1 qt. (for If p.r:op/c)
1,14 - 1/3 cup :sugar
lo a boi l (.1c; i1 fo.a ms up, turn d ow", nu 1'1 fla.rnt up, down , and the • Add suga r mdk 3 mi nul es, and $• ir in d. spoon A whol e tar dl(lmom or a dro,p of may be i1 i t h (' n'll il k n d c<!rddn'lum n: m o"Ycd when milL is done. l-Ion ey be '>ll bst ita• I ed fo • !Iugar, .tboul 1,1'3 cup pt'r qu art. Mi l l. <.;"' be of ert'd wi Lh a ri p t: b.<l n.1na e- ags . or d a t c . Mi ll; shou ld bt poured t ro m cup 'o 41'1o l her. Thic; cools t he m1 lk and mtl es rt more l la,·or f ul .
BANANA IE. C.: TAR
1 qt _ mtlk 1 whoft wrcl:mom
I lor r ipe MMrltJ pinch cinnomorr
1/3 cup Wf:JOT plnclt rturmc.g
2 T btmer pinch ground conander
Bri ng th e mIlk 11nd d ll 1he spit4!S t o a. a nd lht' with yo ur hand\ , Add r hc cru!li hc<l banana an 1.1 l hr: sugar . Let t he: m i Ik three tntlt'!J .and l um ·fla.mc down a Add t h e butter .a nd ai iO"'' rt lo mcH. Coo l by pouring l h e rn ilk back and forth from one cup tn .mo1hc r
MASSALA MilK
2 tup3 milk I 0 -J1 ground p1'ltachif>S / T. $tJqoF
6 ground 4/rOOn ds pinch crr.·m bled saffron (bl(]nrlred) rru$hed of two / _grou"d m 11 mtg cor dam om pods
Bri ng milk t o a. boi l thrC'c nmc .lnd t hen l ower tre.a 1 .tnd .uJd ..1111 nu t s and sugar. St •r and coo l-. for live minute::..
DAHl ..·quo/ parU yoghurt sugar and It lilt /Uice
Mix chc yoghurt and t he fru it dlld add !tug,ar in l hi'i proponrM 1/l cup sug.ar t o 2 <t.Jps da11i.
T h is is a wonderfu l ( h •lled d unk I h e $'l.lml'l'ler for' T ht•r lo rds hip<; SrT
3 part s yoqhurt to I par t dry roo:lt"d wm;" sued or 'iJ/(j(JJ'
Mi x yo.:hu rl an d w.ater . ror t•acn 4 c u ps. of yo,;h u n <1nd ad d t _ 'ii!li, Y. pe ppe r 1 t. rortstc d cumin $ted. Mr)( wd l. Loss1' (Oln als<l l>c- prcp.;m:d by mixtng yo11.hurt .and i 'l d Jdding 1,f3 c up sugar fo r c..t c h 2 b5st T his i'i anol he r de l it Hare Coerkt: ·Il k 67
IINV I TAT IION
0" behalf nf <ip/rJrwf m(}ste:r, I lis Dh·int! Gruu A . C. BJwfW' vedantt;J S!.i.'Omi Prabhupiido, we Invite you to portake of a <iumptuau'i fea<it of prosadam every Sumidy Cll ony of the Ht;Jre KrJra tcmp/es,//$U!d on opposlie paqe.
Tht• Sundoy iJnd love feast usually around four p m Please come ond enjQy u of trorJ)I.endenta/ food ond advanu 111 spm'ICJo/ life. The devotees will be more ihun pleased lo show you how lu offer uJJ your food t<J l(fWlJ1 so that your eo ling may oJ'+'Oys be !Jmpl>' wooderfuJ ond yom· on the path back IH1cl1. lo Godhead, 1 dl be sure.
Kn-':J.a.
ATIO A L SOCI Y OR CO SCIOUSNESS RS ARO U 0 THE \VORLD
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