Add a pinch of salt to burnt
milk while it is still hot. This will
remove the scorched taste.
Spongy
Cheese Balls in Syrup
(Resgullas)
2 quarts milk 4 cups water
Juice of 1 lemon ½
tsp rose essence
2 cups sugar
1. Bring
milk to a boil, lower heat and add lemon juice top curdle the milk. Milk should
separate into cheese and whey. If not,
add the juice of another ½ lemon.
2. Collect
whey (the liquid can be used in soups) and tie cheese in a cheese cloth. Keep
tied for 6 to 8 hours until all the liquid has drained out.
3. When
mixture is completely dry, knead cheese until it is very smooth (about 5-7
minutes). Form into 18-20 balls.
4. In
large pot, boil sugar and water. Turn
down heat and simmer.
5. Add
balls to this syrup and continue simmering for 30 minutes. Do not cover.
6. Turn
off Heat. Add rose essence and
chill. Best made the day before.
Yields 18-20
If syrup is left over use it as a base for lemonade or
other drinks.
Rasgulla
Royale
15 rasgullas
1 quart vanilla ice cream
1 cup nectarine segments (cut
into pieces)
1. With
a knife slice rasgullas into halves.
Stuff each half with pieces of nectarine.
2. Arrange
stuffed rasgullas halves in shallow glass bowl.
3. Whip
vanilla ice cream. Pour whipped ice
cream over rasgullas in the bowl.
4. Arrange
the remaining pieces of nectarine on ice cream.
5. Cover
the bowl; with plaits wrap and put it in freer for 24 hours.
6. Serve
in individual bowls. (This dessert can
be set in individual bowls.)
Variation: Instead of
Nectarine, stuff the rasgulla halves with chopped nuts and grated
chocolate. Garnish the ice cream with
grated chocolate.
Serves 6-8
Chic-Choc
Delite
½ cup water 1
quart vanilla ice cream
1 tsp instant coffee 2
Tblsp grated chocolate
38 ginger cookies 3
Tblsp chopped walnuts (opt.)
Sauce
6 Tblsp drinking 1
Tblsp instant coffee
chocolate powder 1 ½ Tblsp
corn flour
2 Tblsp cocoa powder 2 cups cold milk
1. Mix
all ingredients for sauce thoroughly in pan.
On low heat, cook until mixture thickens, stirring occasionally.
2. Remove
from heat and set aside to cool.
3. In
a small bowl, mix water and coffee. Dip
cookies in this mixture, one at a time.
4. In
a round glass dish, arrange a layer of dipped cookies.
5. Pour
a layer of chocolate sauce over cookies to cover thinly.
6. Repeat
steps 4 and 5 until all the cookies and sauce has been used.
7. Beat
ice cream and pour over prepared dish.
Decorate with grated chocolate and walnuts.
8. Place
in freezer 5-6 hours or until set.
9. Slice
Chic-Choc Delite and serve.
Serves 6-8
Date
and Rice Krispy Crunchies
3 Tblsp butter 2
cups Rice Krispies
4 Tblsp sugar ½
tsp vanilla essence
3 Tblsp milk 6
Tblsp carob powder
1 ½ cups (6 oz.) pitted dates 3
Tblsp desiccated coconut
1. Mix
butter, Sugar, milk and dates in large saucepan and cook over low heat for 10
minutes. Stir well.
2. Remove
from heat and add Rice Krispies, vanilla essence and carob powder. Mix
thoroughly.
3. Press
mixture into a baking tray and sprinkle coconut over top. Allow to set hard.
4. When
set and cool into diamond shapes.
Yields 10 to 12 pieces.
Chocolate
Chippers
½ cup shortening 1
tsp vanilla essence
½ cup granulated sugar ¾ tsp salt
¼ cup milk ½ tsp baking soda
1 cup sifted all-purpose flour 1
cup (6 oz.) semi-sweet
(or ½ cup all-purpose + chocolate chips
½ cup whole wheat flour) 1 cup chopped nuts
1. Cream
shortening, sugar, milk and vanilla together till light and fluffy.
2. Sift
together flour, salt, banking soda.
Stir into creamed mixture and mix well.
Add chocolate and nuts.
3. Drop
by spoonful, 2 inches apart, onto a greased cookie sheet.
4. Bake
in moderate oven 3750F for 10-12 minutes. Remove from cookie sheet immediately.
Yields
12-14 chippers
Fudge
Brownies
12 ounces semi-sweet chocolate
morsels
14 ounces sweetened condensed
milk
8 ½ ounces chocolate wafers,
finely crushed
1 cup chopped walnuts
1. Place
the chocolate in double boiler and melt it stirring constantly until smooth.
2. Add
condensed milk, crushed chocolate wafers and half a cup of walnuts. Stir well to mix thoroughly.
3. Pour
the fudge mixture into a non-stick 8-inch square pan and press fudge until
even.
4. Press
the remaining half cup of walnuts on top of fudge brownies.
5. Let
stand at room temperature until firm.
Cut into 2-inch squares
Yields 16 pieces
Frozen
Fruit Ice Cream
8 oz. Packet of cream cheese
¼ cup maple syrup
1 ½ cu whipped cream
½ cup chopped dates
½ cup chopped walnuts
1 ½ cups chopped fruits
(pineapple strawberries and peaches)
1. Beat
cream cheese and maple syrup together with fork.
2. Add
whipped cream and heat again to a smooth consistency.
3. Add
remaining ingredients and mix well. Set
in a shallow dish or bowl and place in freezer.
4. Serve
in individual bowls when set, approximately 5-6 hours.
Serves 4-6
Avocado
Pudding
1 large ripe avocado ¼ tsp saffron powder
6 Tblsp yogurt ½
tsp ground cardamom
8 tsp sugar ½ up grated apples
¼ tsp grated nutmeg 1 Tblsp slivered pistachio nuts
1. Peel
avocado and remove pit.
2. Puree
in a blender avocado, yogurt, sugar and spices.
3. Empty
puree into a serving bowl. Gently add
grated apples, mix and chill.
4. 4
Serve in individual bowls. Garnish with
slivered pistachio nuts.
Serves 4-6
Avocado is actually a fruit,
but is generally used as a vegetable in salads and dips. To test for ripeness, take the fruit and
press with your fingers for softness.
It should be soft tos the touch.
A cut avocado can be refrigerated for several days, if the pit is left
in.
Fruits
with Walnuts and Cream
2 cups cream
1 medium banana, cut into
cubes
1 medium apple, cut into cubes
1 medium pear, cut into cubes
15 seedless green grapes,
sliced
15 seedless rad grapes, sliced
1 cup nectarine segments
½ tsp ground nutmeg
½ cup chopped walnuts
¼ cup golden raisins
½ cup sugar
1. Place
all ingredients in a large serving bowl.
2. Mix
well and chill.
3. Serve
in individual bowls.
Serves 4-6
Coconut
Dreams
2 oz. Cocoa butter 1
cup unsweetened
¼ cup butter or margarine desiccated coconut
1/3 cup brown sugar 1 cup flour
1 tsp vanilla essence 1 tsp banking soda
1. Preheat
oven to 3000F.
2. Melt
cocoa butter over low heat,. Stirring until melted.
3. Cream
butter with a spoon and mix with cocoa butter.
Add sugar, mix thoroughly. Add
coconut and vanilla essence, mix well.
4. Sift
flour and baking soda, gradually adding to butter. Mix well with your hand to form smooth dough.
5. Shape
into small balls (the size of marbles).
6. Place
them on an ungreased cookie sheet and bake for 25-30 minutes till lightly
browned.
Yields approximately 30
dreams
Cocoa butter is the vegetable
fat that’s extracted when chocolate liquor is pressed under high pressure. This butter has a distinctive melting
quality.
Spice
Cookies
¾ cup (1 ½ sticks) butter 1 ½ tsp ground cinnamon
1 cup brown sugar 1 ½ tsp ground cardamom
Rind of 1 lemon, grated ¼ tsp ground cloves
2 ¼ cups wheat flour 1 tsp salt
1 tsp baking soda 2 Tblsp milk
1. Cream
butter till soft. Add sugar and mix
well. Add lemon rind.
2. Sift
together flour, baking soda and spices.
Add sifted ingredients gradually to butter and sugar. Mix well.
3. Add
milk and knead for 5 minutes until it becomes a smooth dough.
4. Flour
a board and rolling pin. Roll out dough
to ¼ inch thickness.
5. Cut
cookies with cookie cutter. Transfer
cookies onto a greased cookie sheet.
6. Bake
at 3500F for about 10
minutes (watch so the bottom does not burn).
7. Do
the same with the remaining dough.
Yields 3 dozen cookies
Pineapple
Cupcakes
½ cup shortening 2
½ tsp baking powder
1 1/3 cups sifted all-purpose
flour 1
cup milk
1 cup sugar 1 tsp pineapple essence
1. Place
shortening in a mixing bowl. Sift in
dry ingredients. Add ½ cup milk. Mix until flour is moistened.
2. Beat
for 2 minutes at low speed with an electric mixer. Add remaining milk and pineapple essence to mixture and beat one
minute longer.
3. Place
the paper cups in muffin pans and fill cups half cull with mixture.
4. Bake
at 3750F for 18-20 minutes.
Yields 12-14
cupcakes
While making a cake, warm the mixing bowl to speed the creaming
process.
Raisin
Nut Cake
2 cups water 1 tsp baking soda
1 cup black raisins ½
tsp salt
½ cup butter or margarine ½ tsp cinnamon
1 cup unbleached flour ½ tsp nutmeg
¾ cup wheat flour 1
cup chopped nuts
1 cup brown sugar
1. In
a saucepan, bring water and raisins to a boil.
Simmer for 10 minutes. Add
butter and set aside to cool.
2. Sift
together flour, sugar, baking soda, salt, cinnamon and nutmeg.
3. Add
sifted ingredients to the raisin mixture and mix thoroughly. Stir in nuts.
4. Pour
mixture into a grased 9-inch a square pan.
5. Bake
at 3500F for 40 minutes.
Serves
4-6
Chocolate
Applesauce Cake
(eggless
and butterless)
2 cups flour 1 ½ cups sugar
3 Tblsp cocoa or carob powder 2 tsp vanilla essence
1 ½ tsp baking soda 2 cups applesauce
½ tsp salt 1 ½ cups semi-sweet
½ cup oil chocolate bits
1. Stir
together flour, cocoa, baking soda and salt.
2. In
a bowl, cream together, oil and sugar until light and fluffy. Blend in vanilla. Add flour mixture and
applesauce. Stir vigorously and mix
well.
3. Pour
into a greased 9” x 13” x 2” pan. Sprinkle with chocolate bits and chopped
walnuts.
4. Bake
in a 3500F oven for 35-40 minutes.
Cool in pan.
Yields 12
to 14 pieces
If a cake fails to rise and is
heavy in texture, slice and shallow fry in hot butter, roll in powdered sugar
and serve.
Strawberry
Cake
1 can condensed milk ½ cup water
2 level tsp baking powder 1 cup chopped strawberries
1 level tsp soda bicarbonate 2 tsp strawberry essence
1 cup self-rising flour 1 9-inch diameter cake pan
½ cup melted butter
1. Butter
cake pan and dust with flour, set aside.
2. Preheat
oven to 4000F.
3. Sift
flour, baking powder and soda bicarbonate.
Mix remaining ingredients together and stir well with a wooden
spoon. Pour into the cake pan.
4. Bake
for 15 minutes and lower oven temperature to 2500F and bake another
15 minutes or until done.
5. Cool
cake, ice and decorate.
Serves 4-6
Strawberry
Ice-Cream Cake
1 ½ cups crushed butter
biscuits
1/3 cup melted salted butter
1 quart strawberry ice cream
(taken out half hour ahead)
½ cup sour cream
½ cup water
4 Tblsp agar-agar flakes
2 Tblsp powdered sugar
Few slices strawberries
Whipped cream
1. Mix
butter and crushed biscuits together.
2. Press
mixture into a 9-inch round cake pan.
Put in freezer for half an hour.
3. Put
strawberry iee-cream in a bowl.
4. Boil
water and let simmer. Add agar-agar
flakes slowly and stir until all the flakes are dissolved. Add this agar-agar mixture, sour cream and
sugar to soft ice-cream and mix thoroughly.
Put this mixture over warm water until it becomes a smooth sauce and the
agar-agar is dissolved thoroughly.
5. Take
out crust from freezer and pour ice-cream mixture over crust. Put cake in refrigerator to set.
6. When
set, arrange strawberry slices and whipped cream over cake. Cut into desired slices and serve.
Serves 6-8
Crunchy
Square Treat
1 cup creamy peanut butter
½ cup brown sugar
½ cup corn syrup
3 cups Rice Crispies
6 oz. Semi-sweet chocolate
morsels (optional)
2 tsp vanilla essence
1. In
a pan, heat peanut butter, sugart and corn syrup on low heat until dissolved
thoroughly. Approximately 5 minutes.
2. Turn
off heat, add rice rispy, chocolate morsels and vanilla essence. Mix well.
3. Empty
into a large cake pan, pack evenly.
4. Refrigerate
for 2-3 hours. Cut into desired
squares.
Yields 50-60 one-inch squares
Indian
Cone-Shaped Ice Cream
(Kulfi)
1 cans condensed milk (400
gms.) 2
Tblsp milk masala
7 oz. Heavy cream (200 gms.) ¼
tsp ground cardamom
2 ½ cups milk ¼ tsp ground nutmeg
½
tsp saffron powder
1. Bring
milk to a boil and add to milk, masala, cardamom, nutmeg and saffron.
2. Remove
from heat and add condensed milk and cream, and allow it to cool.
3. Fill
cone-moulds with this mixture.
4. Arrange
them upright in the freezer and chill for 8 to 10 hours.
5. When
set, take each cone and wash quickly in water.
The Kulfi will slide out easily.
Arrange in a shallow dish.
6. Cut
into ¼” slices and serve.
Yields: 12 Kulfis
Note: The cone-shaped mould
can be bought at Indian Grocery Stores, or Kulfi can be set in any other container or mould with a lid.
Drinks
and Beverages
With the growing knowledge of the ill effects of alcoholic
drinks o the liver and heart, every hostess in faced with the problems of wheat
to serve her family and guests as drinks.
To solve her problem, the connoisseurs of the world have come up with
bright, new ideas if fruit juice mixtures and spice combinations to substitute
alcoholic drinks with non-alcoholic beverages.
India known for its and tropical climate, offers varieties
of delicious fruits and vegetables which provide a wide range of choices in
each season. Commonly called “Jal-pan,”
the drinks and beverages are a common sight for tourists. Favorite drinks of many Indians are water,
called the thirst quencher, fresh sugarcane juice and tea, called “chai” which
acts as a stimulant. Be it a railway
station or the road, in the airport or in a theatre house, one always sees
small booths of tea, cold drinks and snacks.
But today fresh juice centers have opened everywhere.
Fresh fruit juices
can serve as a prelude to many formal meals and parties. There is another kind of drink served as an
appetizer in Indian wedding feasts, called “jaljeera” (cumin water). Tea is
usually taken at breakfast and again in the late afternoon. Often it is served at lunch or dinner, if
requested.
The recipes given in this section are simple, yet
sensational. The results will amaze you
and your family and friends. After
attempting some of the recipes try out your imagination and create your own
concoction. You may be surprised to
find out that you can also produce something extraordinary.
Tropical
Fruit Shake
2 cups pineapple juice 1 cup grape juice
2 cups orange juice 6 scoops vanilla ice-cream
1 cup apple juice ½ cup apple cut into tiny pieces
1. Mix
all the juices together and chill thoroughly.
2. Before
serving, whip the juices with the vanilla ice-cream in a blender, till it
becomes frothy and light.
3. Serve
in individual glasses topped with tiny pieces of apples.
Yields 6 large glasses
Buttermilk
Shake
(Lassi)
½ cup buttermilk OR ½ cups buttermilk
½ cup water ½ cup water
2 Tblsp maple syrup 2 Tblsp maple syrup
¼ tsp rosewater ¼
tsp ground cardamom
5-6 saffron strands (soaked in
water for a few
minutes)
1. Mix
all ingredients in a blender. Serve in tall glass.
An excellent summer refresher!
Yields one large
glass
Gur
and Lemon Drink
(Gur
pani)
2 lemons 8 ice cubes
8 Tblsp gur 1 tsp fresh ginger juice
4 cups water
1. Squeeze
the lemons.
2. In
a pot, soak the gur in water and let stand for 2 hours.
3. Add
lemon juice and ginger juice to soaked gur and mix well until all the gur is
dissolved.
4. Strain
over ice cubes directly into glasses and serve. If it is not sweet enough,. Add more gur.
Banana-Guava
Milkshake
1 medium ripe banana 4 tsp sugar
1 ripe guava 8 cups chilled milk
1 Tblsp lemon juice 1 cup water
1. Blend
all ingredients in electric blender.
2. Strain
through a coarse strainer to remove guava seeds.
3. Chill
and serve in small glasses.
Serves 6-8
Orange
Julius
1 ½ cups frozen orange juice Few
drops vanilla essence
1 ½ cups milk Ice cubes (optional)
1 ½ cups water
1. Blend
all ingredients in electric blender.
2. Serve
in tall glasses.
Serves 4-6
Summer’s
Surprise
2 cups orange juice 1 bottle plain soda
2 cups apple juice 1 med. Apple cut small
2 cups pineapple juice A few mint leaves
1. Mix
all juices together and chill.
2. Before
serving, pour some plain soda in an individual glass. Fill with chilled juice.
3. Spoon
apple pieces and mint leaves into the glass.
4. Do
the same for other glasses.
Yields 12 small glasses.
Squeeze lemon juice in
ice-trays and freeze. Flavor your soft
drink by adding a couple of lemon ice cubes.
Mango
Shake
1 ½ cups chilled mango pulp
(bought from Indian grocery)
4 ½ cups chilled milk
6 tsp brown sugar
6 drops rose essence
1. Put
all ingredients in liquidizer and blend thoroughly.
2. Serve
in individual glasses.
Serves 6 tall
glasses.
Coconut
Fizz
-
cool summer drink -
4 cups chilled buttermilk 1 tsp ineapple essence
2 cups cold water ½
cup freshly grated coconut
12 tsp sugar (or any
sweetener) (or
desiccated coconut)
½ cup chopped pineapple
1. Mix
buttermilk and water together in a pot.
2. In
a blender make a paste of sugar,. Coconut, pineapple and essence. To facilitate blending, add a little
buttermilk at the beginning of the blending process.
3. Add
paste to the buttermilk and water mixture.
Mix well.
4. Whip
the mixture with a hand beater or an electric beater until; frothy.
5. Serve
Coconut Fizz in individual glasses with forth.
Serves 6-8
Spiced
Buttermilk
3 cups buttermilk 2
tsp roasted cumin seed powder
2 cups water Salt to taste
1. Mix
all ingredients in blender.
2. Serve
in individual glasses along with food or as a drink by itself.
Serves 6
Indian
Milk Drink
(Thandai)
4 cups skim milk Spices
2 cups water 30
almonds
12 tsp brown sugar 4 tsp fennel seeds
4 tsp poppy seeds
1 tsp grounds white pepper
2 tsp ground cardamom
1. Grind
all spices into a paste (a coffee grinder does this well. You may need 2 tsp water or more to
facilitate grinding).
2. In
a blender mix together milk, water, sugar and paste. Chill in refrigerator.
3. Serve
in small individual glasses.
Yields 12 small glasses.
Spiced
Indian Tea
(Masala
chai)
3 cups milk 6 tsp loose black tea leaves
3 cups water Sugar or any sweetener to taste
1 ½ tsp tea masala
1. Bring
milk, water and tea masala to a boil.
Add sugar and simmer for 5 minutes.
2. Add
tea leaves and brew for 2 minutes.
3. Turn
off heat and cover immediately. Let tea
seep for a few minutes, stirring once.
Tea is ready when it is orange in color.
4. Strain
in a tea kettle and serve piping hot.
Yields 6 cups
Strawberry
Fruit Shake
2 cups plain lowfat yougurt 4 Tblsp brown sugar
1 cup lowfat milk 2
cups sliced strawberries
1. Place
ingredients in blender and blend until smooth, 1-2 minutes.
2. Serve
immediately or chill,. Whip once just before serving.
Serves 4-6
Spiced
Milk
(Masala
Dudh)
4 cups milk 4 Tblsp sugar
4 Tblsp milk masala 2 Tblsp slivered almonds
1. In
a pan bring to a boil; milk, spices and sugar.
2. Remove
from heat and cool immediately by stirring to avoid forming film on the milk.
3. Put
in refrigerator and chill completely.
Serve in glasses topped with almonds.
Yields 4-6 glasses.
Sunny
Cooler
2 cups buttermilk 4
Tblsp sugar
2 cups fresh orange juice 1 tsp orange essence
1. Put
yogurt, orange juice, sugar and essence in blender.
2. Cover
and blend on high about 2 minutes, until frothy.
3. Pour
into tall glasses.
Serves 4
Frothy
Ginger Ale
2 cups yogurt 2
cups ginger ale
2 Tblsp grape jelly
1. Chill
yogurt and ginger ale.
2. Combine
all ingredients in blender.
3. Cover
and blend on high until smooth and frothy.
Serve in individual glasses.
Serves 4
Apricot
Velvet
2 cups buttermilk 2
Tblsp sugar
1 cup fresh peaches, chopped freshly grated nutmeg
1 ½ cups apricot nectar
1. Put
buttermilk, peaches, apricot nectar and sugar in blender.
2. Blend
on high, about 3 minutes until smooth.
3. Pour
into glasses and sprinkle with grated nutmeg.
Serves
4
Nutritious
Fig Milk
4 cups lowfat milk 4
Tblsp molasses
8 dry figs chopped small
1. Combine
all ingredients in a pan and bring to a boil.
2. Lower
heat and let simmer till figs are soft and chewy. Approximately 10-15 minutes.
Serve hot in bowls.
This milk is good at breakfast
or any time in winter.
Serves 4
Chutneys
and Relishes
Gujarati meals are said to be incomplete without
chutney. Chutney is a sauce or relish
of East Indian origin made fresh with fruits herbs, coconut, spices and
condiments. It can have a sweet and
sour taste or a sour and salty taste.
It is easten along with meals and served twice or more if desired with
other dishes. Chutneys made with
coconut and coriander leaves, are a must with savories and snacks. Savories like samosas and dhokalas are
dipped in the chutneys before being eaten; each enhancing the taste of the
other when combined.
The taste of chutneys varies from house-to-house. Some prefer it very hot and spicy, others
like it mild and sour. It can be made
according to personal preferences and tastes.
A chutney stimulates the taste buds top greater activity, thus aiding
the digestion of food. In India,
preserved chutneys are called pickles and can be preserved without
refrigeration for one year.
Thus, what mustard and relish are to Westerners, chutney
and pickles are to an Indian.
Date
Sauce
(Khajur
ni chutney)
15-20 pitted dates Salt
to taste
½ cup raisins 1
tsp cumin seeds
½ cup brown sugar 2 Tblsp lemon juice
1 tsp paprika ¼
tsp sanchal (black salt)
1 cup water
1. In
a saucepan, bring water to a boil. Add
dates, raisins and brown sugar. Cook
until the dates are soft. Set aside to
cool.
2. In
a blender blend the cooled dates/raisins mixture and remaining
ingredients. Add more water to acquire
desired consistency (thickness like ketchup.)
3. Serve
in bowl; with any meal or snack.
Serves 4-6
Sweet
Fruit Chutney
1 large tart apple 1
tsp garam masala
2 cups dried apricots 1 tsp cumin seeds
8 large strawberries 1 tsp
paprika
2 Tblsp golden raisins 3 Tblsp minced ginger root
1 ½ cups brown sugar 1 ½ tsp salt
2 cups cider vinegar
1. Peel
apple. Hull; strawberries.
2. Cut
strawberries, apple and apricots into small pieces.
3. Mix
with remaining ingredients in heavy saucepan.
Boil gently for approximately 1 hour until the chutney has a thick
consistency like that of honey.
Yields
approximately 3 cups
Spiced
Yogurt
(Jira
valu dahi)
1 cup yogurt ½ tsp paprika
1 tsp cumin seeds rosted 1 tsp salt
and ground Few parsley
leaves for garnish
1. Whip
yogurt.
2. Add
remaining ingredients and stir well.
3. Chill
before serving.
4. Garnish
with chopped parsley.
Serves 4-6
Mint
Chutney
(Phudina
ni chutney)
1 cup firmly packed 1 tsp salt.
Fresh mint leaves 1 inch piece
ginger root, scraped
½ cup raw peanuts ½
cup water
3 Tblsp grated coconut, ½ green chilli (optional)
fresh or desiccated 3 tsp lemon juice
1. Mix
all ingredients in food processor or blender to a smooth consistency of a
sauce.
Yields 1 cup
Fresh
Coriander Chutney
(Kothmiri
ni chutney)
1 cup firmly packed, chopped
coriander leaves and steams
½ cup freshly grated coconut
(or desiccated coconut)
1 Tblsp finely chopped green
chillies (optional)
2 tsp salt
1 Tblsp scraped and finely
chopped ginger root
¼ cup water
1. In
a blender, grind, coriander leaves, chillies, salt, coconut, ginger and lemon
juice to fine paste, adding water as necessary to facilitate grinding.
If chutney is not to be used
immediately, it can be stored in an airtight glass jar in the refrigerator for
about one week.
Yields 1 cup
Fresh
Coconut Chutney
(Nariyal
ni chutney)
8 Tblsp chana dal, roasted 1 small piece fresh ginger root
1 ½ cups grated coconut 1 cup water (or a little more)
(fresh is preferable) ½ tsp mustard seeds
2 tsp salt ½ tsp udad dal
4 tsp lemon juice 5-6 curry leaves
4-6 green hot peppers 1 Tblsp oil
1. Roast
dal over medium heat, stirring constantly for about 10-15 minutes. Then soak in water for 2-3 hours.
2. In
a blender, grind the soaked dal, coconut, salt, lemon juice, green peppers,
ginger and water to a coarse mixture.
Transfer to a bowl.
3. Heat
oil in a small pan. Add mustard seeds
and udad dal. When seeds pop and dal
becomes pink, add curry leaves.
4. Add
oil mixture to the ground coconut and stir.
Serve at room temperature. Leftovers can be refrigerated in an airtight
glass jar.
Yields 2 cups
Sweet
‘N Sour Raisin Chutney
1 cup black raisins 1
tsp sanchal (black salt)
5 dried pitted prunes 2 tsp lemon juice
½ tsp ground ginger 1 cup water
1 tsp roasted ground cumin
1. In
a saucepan boil water, raisins and prunes.
Cook until soft.
2. Put
in blender adding remaining ingredients.
Blend to a thick consistency.
3. Put
in bowl and serve with any meal or snack.
Serves 4-6
Helpful
Household Hints
·
Peel of used lemon, dipped in salt is useful for
polishing copper vessels.
·
Food odors in the refrigerator can be removed by
putting peels of used lemon in it.
·
To remove bad odor and damp small from clothes,
before ironing, spray a few drops of Eau be cologne on the ironing table. The clothes will be fragrant with the
cologne due to the heat of the iron.
·
Eau de Cologne helps to clean stains on mirrors and
glass in photo frames, etc.
·
For an easy flow of ketchup put a straw into the
bottle. The air gets at the bottom of
the bottle facilitating the flow of ketchup.
·
Old toothbrushes are very useful to lean combs cups,
jug handles, jewelry and those tiny places which cannot be reached easily.
·
To clean up the mess of tiny bits of broken glass on
the floor, take some cotton balls and moisten it. You will find it easy to clean the mess.
·
To find the end of a transparent tape, press a tiny
button on to the end after using it.
·
To remove stains from burnt pots and pans, take a
wet piece of cloth dusted with salt and rub.
·
Sharpen a blunt pair of scissors by cutting
sandpaper several times.
·
Ink stains can be removed from cloths by sprinkling
salt on the stains and then rubbing with a piece of lemon or lime.
·
Milk is ideal for removing ink stains.
·
Stains of oil or butter on clothes can be removed by
sprinkling some bicarbonate of soda on the stain. Let it stand for some time.
Then remove the stain with any brush.
·
To remove unpleasant smells from dishwashing sink,
rinse with warm water and a little vinegar.
·
A small peel of orange or lemon thrown in the pot of
tea gives a refreshing fragrance to the tea.
·
If by mistake, too much salt is put in soups,
vegetables or dals, drop in 2 small peeled potatoes. They will absorb the extra salt.
·
To make cucumber more digestible, soak them in salt
water for about one hour. Drain and
gently squeeze out excess liquid. This
makes the cucumbers absorb the dressing more easily, too.
·
Add 10-15 black peppercorns in the spice bottle to
lock in its freshness.
·
Five drops of lemon juice in a cup of regular cream
when beaten with an electric beater makes the cream fluffy and light.
·
Cardamom pods (skin) without seeds, instead of being
discarded, can be plaed in a canister of tea leaves. Every time one uses the tea leaves, it enhances the flavor of the
tea and gives it a wonderful aroma.
·
Before squeezing the juice of a lemon, put it in hot
water for some time. Then squeeze
it. It yields twice as much juice.
·
Dried curry leaves (limbado) placed at the bottom of
the rice container will ward off insects, etc.
from the rice.
·
To stop the salt from becoming moist, put two of
blotting paper (ink paper) at the bottom of the jar before storing the salt.
·
To keep the water hot in a hot water bottle for a
longer time, add a little salt to the water.
·
Add a pinch of salt to a bottle of fresh milk to
keep it for a longer time.
·
To combat extreme fatigue and tiredness, drink a
glass of cold water mixed with 1 teaspoon of sugar.
·
One teaspoonful of fresh basil juice with honey is
also good during the rainy season when people seem to suffer from loss of
appetite, fever, cough and colds.
·
During the winter, I teaspoon of a mixture of fresh
ginger juice, fresh lemon juice an d honey taken in the morning gives warmth,
appetite and energy and wards off colds.
This mixture can be prepared a head and stored in the refrigerator. (Proportion will be 20 teaspoons ginger
juice, 5 teaspoons of lemon juice and 5 teaspoons of honey. Mix all the three ingredients together and
store in a glass jar).
·
Adults or children who complain about loss of
appetite and indigestion should be given 21 leaves of fresh basil and 5 black
peppercorns to chew. They should not
drink water for 15 minutes after that.
·
If one suffers from less flow of urine, ¼ teaspoon
of Bishop’s Weed (Ajowan) and ¼ teaspoon of jaggery (gur) mixed together and
taken four times a day is effective.
·
For colic dysentery a glass of buttermilk with one
teaspoon of ginger powder taken every day is very effective.
·
Heat one teaspoonful of fresh lemon juice. When it is lukewarm, pour it straight into
your throat without letting it touch your tongue. It is excellent for people suffering from vertigo and dizziness.
·
For any kind of muscular pain or swelling use cold
compress.
·
This remedy is very effective for soothing burns of
any kind. Make a paste of yogurt and
chick-pea flour (besan) and apply it on the burnt parts or the body.
·
To check an oncoming sneeze, press a finger in the
middle of the upper lip. The sneeze will subside.
·
Gas in the stomach can be released by lining the
navel with a drop of castor oil, then press a good pinch of hing (asafetida) on
the navel.
·
To counteract excessive body heat, boil about five
glasses of water with a tablespoon of fennel seeds (sauf). When it cools, drink this liquid two or
three times a day.
·
To get quick relief from throat trouble and chest
congestion due to a cold, add a few leaves of basil to boiling water and simmer
for five minutes. Strain and drink this
hot, like tea.
·
For a fair and clear complexion, take 2 tablespoons
milk, add 1 teaspoon of chick-pea flour (besan) and a pinch of turmeric
powder. Make a paste and apply to face
and hands instead of soap. Wash off
with cold water. It works miracles.
·
Before washing your hair, rub a mixture of the juice
of 2 lemons mixed with 2 teaspoons of coconut oil in your hair. Then shampoo. Your hair will become soft, shiny and lustrous.
·
Top test real saffron, put a few strands of saffron
in sulfuric acid. If the color changes
from black to red it is genuine. If it
changes to green then it is not genuine.
Glossary
Indian equivalents of English
Terms:
English Gujarati Hindi
Aniseed Sowa Valaiti Saunf
Asafoetida Hing Hing
Basil Damaro Tulsi
Bishop’s weed Ajama Ajowan
Black cumin Kalu jiru Kalunji, Kalonji
(Onion seeds)
Black pepper kala Mari Kali Mirch
Capsicums or Lal
Marcha Lal
Mirch
Chillies
Caraway Shah Jiru Shia or Siya Jira
Cardamom Elachi Elaichi
Cinnamon Tuj Dalchini Dalchini
Cloves Lavang Laung
Coriander seeds Dhan
a Dhania
Coriander leaves Kothmiri Dhania
Cumin Jiru Jira
Curry Leaf Limbdo Curry
Patta
Dill Suwa Soya
Fennel Variali Saunf
Fenugreek Methi Methi
Ginger Adu Adrak
Mango powder Amchur Amchur
Mint Phudina Pudina
Mustard Rai Rai
Nutmeg Jaiphal Jaiphal
Poppyseed khusKhus Kaskash
Saffron Kesar Zaffran, Kesar
Indian Cassta Lignea Tamala
Patra Tejpat
Turmeric Haldar Haldi
Vanilla Vanilla Vanilla
A
Guide to Pronouncing Indian Words
The following is a partial; explanation of the
pronunciation of Indian words to aid you in using the names in this book.
Vowels: Each vowel is divided into long and short. The long vowels are indicated by a straight
line above the letter, as in a, I, u. Words are pronounced evenly without
accenting a particular syllable. Vowel
sounds are similar to those in Italian.
Vowel English equivalent
A up
or sum
A father
I dim
I deem
U tooth
U moon
r- is
considered a semi-vowel. It is spoken
slightly
rolled, as in the Italian signore.
Some
Suggested Menus
Every day Menu
Monday Indian Bread
Split and Shelled Black Spiced Basmati Rice
Udal Beans Fresh Coriander Chutney
Zucchini and Peas with
Coriander Kohlrabi Salad
Tuesday
Spiced Mung Beans Spiced Basmati Rice
Cauliflower and Potato
Vegetable Mint Chutney
Fried Chapatis Tomato
Raita
Wednesday
Mung, Udad and Chana Dal Spinach Rice
Cabbage with Yogurt Sweet Fruit Chutney
Indian Bread Mixed
Vegetable Salad
Thursday
Black-eyed Beans Spiced
Basmati Rice
Vegetables in Yogurt Fresh Coriander Chutney
Indian Bread Cuumber-apple
Salad
Friday
Split Pigeon Peas No. 1 Spiced Basmati Rice
Fried Okra with Yogurt Sweet fruit Chutney
Fried Chapati Crunchy
Carrot Salad
Saturday
Five Lentil Mix Apple Rice
Country Green Beans Mint Chutney
Indian Puffed Bread Potato Raita
Sunday
Chana Tuver Dal Fried
Chapati
Spiced Dried Potato Spiced Basmati Rice
Green Peppers with Fresh Coriander Chutney
Chick-pea Flour Spiced
Yogurt
Parties
and Feasts Menu
No. 1
Masala Lentils Coconut
coriander Raita
Baked Eggplant Fried
Chapati or Steam
Fried Cauliflower Pita
Bread
Yellow Split Pea Balls Spiced Basmati Rice
Simple Halva Lassi
Date Sauce Toasted Papads
No. 2
Mung Beans with Yogurt Spongy Dal Cake
Spiced Dried Potatoes Fresh Coriander Chutney
Snow Peas Indian Puffed Bread
Saffron Flavored Sweet Vegetable Pullav
Yogurt Dish Yogurt
Soup
No. 3
Split Lentil Dal Mint Chutney
Vegetable Koorma North
Indian Bread
Fried Zucchini Spiced
Basmati Rice
Potato Rolls Coconut
Fizz
Spongy Cheese Balls in Syrup
No. 4
Mung-Dal Delight Mint
Chutney
Bananas with Chick-pea flour Date Sauce
Spiced Zucchini with Tomatoes Indian Puffed Bread
Deep Fried Filled Pastries Spiced Basmati Rice
Orange Fudge or coconut Fudge
No. 5
Split Pigeon Peas No. 2 Cucumber Raita
Fried Okra with yogurt Apple Rice
Sweet ‘N Sour Vegetable Deep fried Papads
Dal Ball with Yougurt Orange Julius
Chapati Stuffed with Sweet Dal
English
Equivalents of a few Indian Terms
Amchur dried mango
powder
Atta whole
wheat flour
Badam Almonds
Bateta potatoes
Besan Chick-pea or gram flour
Bharta pureed
vegetable
Bhat cooked rice
Chapati flat bread
Chaval cooked rice
Chhenna Indian cottage
cheese
Chokha uncooked rice
Dahi yogurt,
curd
Dal split
pulses
Funsi string beans
or green beans
Gajar carrot
Garam Masala mixture of spices used for vegetables
and dals
Ghee clarified
butter
Gobi cabbage
Green Masala mixture of fresh spices used for
Vegetables and dals (see
notes on ingredients)
Gulab-jal rose
water
Halwo, Halvo sweet dish
Jal water
Jambu milk balls
Kacha kela unripe
banana, plantain
Karela bitter melon
Kesar saffron
Khichadi rice
and lentils cooked together
Kismish raisins, sultana
Kobi cabbage
Korma vegetables
cooked in yogurt and coconut sauce
Limbu lime, lemon
Maida white flour
Makai corn
Masala mixture of
spices (see note on ingredients)
Milk Masala Mixture
of spices for milk and sweet dishes
Muth brown
colored beans like mung beans
Nan flat bread
of North India
Nimbu lime, lemon
Paka kela ripe
banana
Panch Puran mixture
of five seed spices
(see not on ingredients)
Paneer Indian cottage
cheese
Pani water
Paratha flat bread fried
in ghee
Phulkobi cauliflower
Pista pistachio
Poha beaten
rice, pressed rice
Pullav, pulav rice cooked in ghee and mixed with
Vegetable and spices
Puri deep-fried
puffed bread
Raita vegetables
or fruits in yogurt
Rasgulla paneer
balls cooked in sugar syrup
Rawa semolina, cream of wheat
Rotli, Roti flat
bread
Sanchal black salt
Sev vermicelli
made from chick-pea flour (besan)
Used as snack and bought from
Indian groceries
Shaak vegetables
Suji semolina,
cream of wheat
Tarkari vegetables
Tea Masala mixture
of spices used for Indian Tea
Getting
to Know Pramoda Chitrabhanu
Born in Gujarat State into a devout Jain family, Pramoda
was brought up from the age of five in Bombay, where she studied in all
English-speaking schools. A quiet ad
serious child, even in her primary school years, she preferred to stay home and
sing Jain chants and tea herself Jain Sanskrit stanzas and prayers, instead of
socializing in the world. At 13, when
many Indian families were arranging marriages for their daughters, Pramoda’s
family saw her genuine spiritual quest and allowed her to turn down the many
proposals which came. As she grew in
beauty and accomplishment, for she excelled in singing and playing the sitar,
was fluent in English, and received her B. A. in psychology from Jai Hind
Collage Bombay University, more proposals poured in. But always that longing for the spiritual life gave her the
foresight and the courage to resist all temptations.
When Pramoda and her parents and sister met Gurudev, they
were so moved that in the ensuing years, they never missed any of his
talks. Together they went to him to
study the meaning and practice of Jain philosophy meditation and ancient
mantras. After graduating from collage,
pramoda continued to commit herself to the spiritual path and to helping
Gurudev with his work at the Divine Knowledge Society. During the seven years in which she was his
students in India, a deep and pure love
grew between them, but was never uttered or expressed. Their decision to marry in 1971 was not only
a fulfillment of a personal vision, but it was also and especially a union for
a higher purpose-to share the message of reverence for all life with the
universal family of seekers from all parts of the globe. According to Gurudev, two people unite on
the planet because “they are already united in the life of the spirit, as two
eyes but one vision, two ears but one sound, two minds but one dream.”
Pramoda has shared in that dream and purpose in numerous
ways, which she is glad to share with us; as a committed individual with a deep
spiritual quest; as one who practices, lives, and teachers the vegetarian way
of life; as one who ha learned how to maintain her balance and equanimity
through understanding and living the role as Gurudev’s wife and as mother to
two young sons; and teacher of Jain chants, shocks, and songs.
Pramoda was lauded in the New York Tumes By Craig Claiborne
who wrote: “Like many other fine cooks, Mrs. Citrabhanu was born in a household
where the kitchen was a special place, and her mother was and is a first-rate
and enthusiastic cook…. her family has practiced Gujarati cooking for
generations… There is no end to her inventiveness.” As an expert in nutrition
and vegetarian cooking, Pramoda brings more to her cooking classes than the
nutritional balance and delicious results.
One gets a real feeling of harmony and well-being. The vibrations of one who lives in reverence
and respect for all living beings impart love and health to her meals.
She expresses in her cooking her deep awareness of the
purpose of eating. As Gurudeve
explains,”The foundation of health is in adrashuddhi, the purity of food. When you take innocent food, food which is
free from the vibrations of violence and bloodshed, a miracle happens is your
life. The body, which is a house for
the mind, becomes an instrument for healthy-mindedness. According to that pure food, your thoughts
will flowers and blossom. That itself
gives you a push and takes you in the direction of your deepest quest.”
The positive effect of this conscious choice of food is
far-reaching. It becomes a turning
point in one’s life. Little by little,
you transforms all your body cells into health and vigor. In fact, you feel the meaning of the word
“vegetarian,” which came from the root word “fight,” meaning vigor! You feel
joy in life, for you know that you are not causing pain to your flour-footed
brothers and sisters or to those who fly and swim either! Mind and body feel
cleansed, and work in harmony. The
prospects for world peace improve, for an Gurudev has observed, “Anyone who
could not hear to harm an animal would never think to take up arms and shoot
his fellow human beings.”
With this understanding in mind, we can see and appreciate
the integral part which Pramoda Chitrabhanu contributes to furthering our
understanding, in both its practical and spiritual aspects, of the
meaningfulness of every moment of our existence.