1. KAILASA's Sattvic Cooking

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v (C) 2008 Monica Pal

This book is a compilation of Sattvic recipes lovingly contributed by members of the Bay Area Nithyananda Vedic Temple. The recipes are based on dishes cooked by volunteers and served free, in the Anna Mandir, to devotees and visitors to the temple. Sattvic comes from the sanskrit word "sat" which means true or pure. Sattvic food is clean, fresh and wholesome food that promotes physical health and emotional well being. A sattvic diet keeps the mind clear and calm, improves the quality of meditation and helps us progress on our spiritual path. Sattvic food is rich in prana, the life force in all living things. Sattvic food includes clean water, fresh, organic fruits, vegetables, beans, nuts, grains, honey, milk and milk products - prepared in clean kitchens and good spirits, with love and awareness. Just like what we eat affects our bodies, our minds and our emotions, our thoughts and emotions in turn affect the food we cook and the food we eat. Sattvic foods are easily digested and meals should be eaten slowly, in moderate portions, leaving us feeling calm and alert, not tired, lethargic or irate. Foods that are not sattvic include meats, poultry, fish, eggs, alcohol, tobacco, drugs, stimulants like coffee and tea, fermented foods like vinegars, onions, garlic, mushrooms and green chillies. Also not sattvic are canned, frozen, processed and stale foods as well as fresh foods grown using pesticides, herbicides, chemical fertilizers, foods produced with hormones and irradiation and processed foods with chemical dyes and additives. As Paramahamsa Sri Nithyananda explains in his book "Open the door...let the breeze in", sattvic food "creates the perfect conditions for the brain to start producing alpha waves, which help in meditation." But swami-ji also says "don't force vegetarianism on yourself, even if you are going to take up meditation...When your body is ready, it will drop the habit on its own."

Many of the recipes in this book include frying spices and seasonings. Typically, oil is heated on medium and then spices and seasonings added

The first ingredients fried are typically whole spices like cinnamon sticks, cloves and cardamom seeds. The next ingredients added are seeds, for example mustard seeds and cumin seeds. These seeds are fried until they begin to splutter or make intermittent popping sounds. Next come dals like urad dal and channa dal that are fried to a golden brown color. Then come bay leaves, curry leaves and dry red chillies. These are followed by fresh ingredients like tomatoes. And last to be added are powdered spices like asafetida, turmeric, cumin, coriander and red chilli powders.

Coriander. Fresh leaves often used as garnish.

Sticks or powdered.

Whole or powdered.

Dhaniya. Seeds or powdered. Cilantro leaves often used as garnish. Curry leaves Fresh or dried.

Jeera. Regular Jeera has a dark brown color, Kala Jeera is black and Shahi Jeera is smaller than the other varieties. Unless specified, cumin in our recipes calls for Jeera seeds or powder.

Dry or fresh grated

Methi. Fresh, seeds or powdered.

Saunf. Good for digestion.

Clarified butter. Ginger root Often grated.

Gur. Pure, unrefined sugar cane sugar Mint leaves Typically used fresh. Mustard seeds Whole seeds fried in seasonings. Also used powdered. Nigella seeds Sometimes incorrectly called onion seeds. Poppy seeds Khus-khus.

Dry whole, crushed or powdered. Sesame seeds

Gives distinct aroma and yellow color to deserts.

Typically soaked and then squeezed to extract juice. Turmeric powder Urad dal Split white lentils are used for seasonings. From splitting whole black gram, black lentils.

Black eyed peas or beans Chavli.

Black channa, Kala channa, Bengal gram - more brown in color than black. Channa dal Yellow gram. See table above Garbanzo beans

Masoor dal

Moong dal

Toor dal

Urad dal Split White Lentils. See table above

1/2 cup Mint, finely chopped

1. Heat oil and fry seasonings until they splutter.
2. Add black eye beans, rice, mint, salt and fry for 2 minutes.
3. Add 4 cups water and cook till rice is soft.

½ cup Cabbage, grated

5. Cook rice such that each grain of rice is separate and let it cool.
6. Heat oil and fry the seasonings until they splutter.

8. Add lemon juice, turmeric and salt.
9. Add it to the rice and mix well.

¼ cup Cilantro ¼ cup Mint Leaves ½ inch Ginger

3. Heat oil and fry seasonings.
4. Add masala and fry on a medium flame until the aroma comes.
5. Add rice and fry for two minutes.
6. Add mixed vegetables and salt.
7. Add 2 cups water and cook in rice cooker.

1cup Basmati Rice, uncooked

1/2 tbsp Shahi Jeera

1/2 tsp Turmeric powder

handful Cilantro, chopped for garnish

1. Cook rice such that each grain of rice is separate and let it cool.
2. Dry roast kala jeera, shah jeera, jeera, red chilies.
3. Grind the mixture into a coarse powder.
4. Stir fry and cook the corn.
5. Heat oil and fry bay leaves for a minute.
6. Add corn, turmeric, salt and fry for a couple of minutes.
7. Add the ground powder and fry for a minute.
8. Add rice and cook on very low heat until it is well mixed.

1/2 tsp Mustard seeds

1. Cook rice and set aside.
2. Cut eggplants into thin long slices and sprinkle with salt.
3. Heat oil, fry seasonings, then grind mixture into a powder.
4. Heat oil, fry mustard seeds, then add eggplant, tamarind and turmeric. Cook until eggplants are soft.

6. Mix well and cook on low for a minute.
7. Garnish with cashews and cilantro.

½ cup Moong dal

¼ cup French beans, chopped ¼ cup Cauliflower, cut into florets ¼ cup Carrots, chopped ¼ cup Peas ½ tsp Turmeric powder

1. Wash rice and dal together, and then drain water.
2. Heat ghee and fry cumin and asafetida.
3. When cumin seeds splutter, add French beans, cauliflower, carrots and peas. Fry for 2 minutes.
4. Add rice and turmeric and continue to stir fry for 2 minutes.
5. Add boiling water and salt.
6. Cover and cook on low heat until done.
7. Serve with 1 tsp ghee.

½ cup Mango, grated ¾ tsp Salt to taste

½ tsp Mustard seeds ½ tsp Urad dal ½ tsp Channa dal

½ tsp Curry leaves ½ tsp Red Chilli powder ¼ tsp Asafetida powder

1. Wash rice, add 2 ½ cups water and turmeric. Bring to a boil, then reduce heat and cook until the rice is done.
2. Spread rice on a large plate to cool.
3. Mix salt and grated mango and spread over the rice.
4. Heat oil and fry seasonings.
5. Add chilli powder, asafetida and fry for few seconds.
6. Mix well with grated mango and cooked rice.

3/4 cup Peas

1. Wash rice and drain well.
2. Heat ghee and fry cinnamon and cloves.
3. Grind into a coarse powder.
4. Heat butter, and then add rice and fry until the rice changes color.
5. Add the ground powder and fry for a minute.
6. Add peas and salt and mix well.
7. Add 2 ½ cups of water to the rice. Bring to a boil, then reduce heat and cook until the rice is done.

3tbsp Oil 1tsp Mustard seeds

1/2 tbsp Urad dhal

1/2 tsp Garam masala powder

Few Cilantro, chopped finely

1. Cook rice sticks as per directions on the package and set aside.
2. Heat oil and fry seasonings until they brown.
3. Add garam masala powder and fry for a few minutes.
4. Add peas, stir well and then add the lemon juice and salt.
5. Add rice sticks and mix gently till the rice sticks are coated with the ingredients.

1/2 Butter stick

1/4 tsp Fennel seeds (saunf)

1. Wash rice, soak for 15mins, then drain.

3. Heat butter and fry the seasonings for 20 seconds.
4. Put rice into a rice cooker and add 3 cups of water.
5. Dissolve saffron strands in the rice and water.
6. Add seasonings and salt and cook rice.
7. Garnish with cashews, raisins and cilantro.

½ tsp Garam masala powder

1. Heat oil and fry seasonings until they splutter.
2. Add mint, tomatoes, uncooked rice, garam masala, coriander, chilli, turmeric and salt. Fry for 2 minutes.
3. Add 4 cups water and cook until rice is soft and cooked.

1. Extract thick juice from tamarind and set aside.
2. Add ginger, turmeric, chillies and salt.
3. Cook till the mixture becomes thick and remove from heat when all the water has evaporated.

1. Cook rice, transfer to a large bowl and then add 2 tbsp oil.
2. Heat oil and brown seasonings.
3. Add seasonings to the rice.
4. Add 4 tbsp tamarind paste and mix thoroughly. TIP: You may not use up all the tamarind paste; remaining paste can be kept refrigerated for 10 days.

½ cup Moong Dal, washed ½ inch Ginger, chopped

1. Mix rice and 3 cups of water in the rice cooker.
2. Add dal, ginger, cumin seeds and whole black pepper and cook the rice.
3. Heat ghee and brown the cashews.
4. Add cashews, curry leaves, black pepper and salt to rice and mix well. Serve while hot.

½ cup Sour cream

½ tsp Mustard seeds

½ inch Ginger, finely chopped

¼ Green mango, finely chopped

1. Cook 1 cup rice with about 3 cups of water and set aside.
2. Wait 10 minutes and while still warm, mix buttermilk, yogurt, sour cream and salt into the rice.
3. In a separate pan, heat oil and fry seasonings. Stir frequently until the dals get brownish in color.
4. Add seasonings to the rice.

TIP: For a different taste, add either finely chopped cucumbers with the skin or finely chopped green mango.

½ cup Black eyed peas, soaked for 6 hours

¼ tsp Black pepper corns

1. Pressure cook black eyed peas with 1 ½ cups water, then blend and set aside.
2. Cook tomatoes with water and turmeric.
3. Add mashed black eyed peas and salt.
4. Make a fine powder by roasting all the powder ingredients and then grinding them.
5. Add the powder to the beans and cook for 5 minutes.
6. Heat oil and fry seasonings until they splutter.
7. Garnish with coconut and cilantro.

¼ tsp Turmeric powder

½ tsp Black pepper, crushed ½ inch Ginger, chopped

¼ tsp Garam masala

1. Wash and cook dal until it is tender.

3. Heat ghee and fry seasonings until coconut turns gold in color.
4. Pour seasonings over the dal.
5. Add garam masala, salt and mix well.

Serve with rice or chapatis.

¼ cup Toor dal

½ tsp Mustard seeds ½ tsp Cumin seeds

½ tsp Black pepper, crushed

½ lime ball size Tamarind, soaked for juice

1. Wash the dal and cook in 1 ½ cup boiling water.

3. Heat oil and fry seasonings.
4. Add seasonings to the cooked dal.
5. Add tomatoes, tamarind juice and salt.
6. Add 2 cups water and boil well.
7. Remove from heat, then garnish with cilantro.

½ tsp Mustard seeds ½ tsp Cumin seeds ½ tsp Shahi Jeera

¼ tsp Turmeric powder

1. Grind channa dal into a paste.
2. Add tamarind paste and 2 glasses of water.

and then bring the dal to a boil. 4) Heat oil and fry seasonings until they splutter. 5) Add seasonings to the dal.

1. Heat oil, add asafetida and bay leaves.
2. Add seasonings and mix well.
3. Add 3 cups water and pressure cook for 3-4 whistles.
4. Wash dal. Soak in water for 1 hour.
5. Heat oil, fry seasonings until they splutter.
6. Add fenugreek and fry for 1 minute.
7. Add dal, tomatoes, 3 cups water and cook until it is soft.
8. Add salt to taste and garnish with cilantro.

1/8 slab Tamarind, soaked

½ tsp Turmeric powder

½ tsp Mustard seeds ½ tsp Cumin seeds ½ tsp Urad dal ½ tsp Asafetida powder

2. Pressure cook dal with 3 cups water, a drop of oil and turmeric.
3. Mash well and set aside.
4. Heat oil and fry seasonings.
5. Add okra and fry for a few minutes.
6. Add tomato and fry for a few more minutes.
7. Add tamarind juice, sambar and salt.
8. Cook for 5 minutes and then add dal.
9. Add cilantro and simmer for 5 minutes.

1. Pressure cook dal with 2 cups water, for 2 whistles.
2. Heat oil and fry seasonings until they splutter.
3. Add raw mango and cook until soft.
4. Add turmeric, salt, dal and simmer for a minute.
5. Pressure cook dal, spinach and tomatoes with 4 ½ cups water.
6. Mash dal thoroughly and then add salt.
7. In another pan, heat ghee and fry seasonings until they brown.
8. Add seasonings to the dal.
9. Cook for a few minutes until the dal gets a little thick.

1/2 tsp Cumin seeds

Dry Red Chillies, crushed, to taste

Asafetida powder Small Green Pepper, finely chopped

Dill leaves, chopped

Spinach leaves, chopped

Mint leaves, finely chopped Small Tomato, finely chopped 1/2 tsp Coriander powder 1/2 tsp Turmeric powder

Salt to taste

Moong dal, soaked for 15 minutes, then drained

Lemon juice to taste

1. Heat oil and fry seasonings until they splutter and brown.
2. Add green pepper, dill, spinach, mint and tomato.
3. Add coriander, turmeric, salt and stir fry for a couple of minutes.
4. Add dal and 2 cups of water.
5. Mix well, then bring to a boil and simmer on medium heat for 15 minutes or until the dal is done. If using pressure cooker allow 1 whistle.
6. Add ghee & lemon juice before serving.
7. Boil water, add banana flowers, salt and turmeric and cook until tender. Remove from the heat, drain the water and set aside.
8. Soak rice and mustard seeds in the water for 15 minutes. Add red chillies and grind into a coarse paste.
9. Heat ghee and fry seasonings until they splutter and brown.
10. Add banana flower and ground paste and fry for 5 minutes.

1 lb Extra Firm Tofu, well drained and wrapped in towel to absorb all the moisture

1. Heat oil in a pan until it smokes.
2. Add peppers and fry for a couple of minutes.
3. Add tofu, lime juice, black pepper, salt and fry until the peppers are still crunchy.
4. Pressure cook garbanzo beans for 1 whistle.
5. Heat oil and fry seasonings until they splutter.

½ tsp Cumin seeds

½ tbsp Red Chilli powder

1. Soak garbanzo beans in water overnight.
2. Cook garbanzo beans until they are soft to the touch and set aside.
3. Heat oil and fry seasonings until the splutter.
4. Add channa masala, red chilli and garam masala powder and fry until everything is mixed well.
5. Add the tomatoes and fry until they are cooked.
6. Add garbanzo beans and 1 ½ cup water.
7. Crush 2 tbsp of the beans to make the gravy thick. Cook for 5 minutes.
8. Add sour cream and chopped cilantro.
9. Mix well and remove from heat. Serve with pooris, naan or chapathis.

½ lb Green Beans, chopped

¼ tsp Mustard seeds

1. Wash the green beans, cut the ends and chop into fine pieces.
2. Heat oil in a frying pan and fry the seasonings.
3. Add beans, sprinkle water, close the pan with a lid and cook until beans are soft.

5. Stir well, and then remove from heat. TIP: Replace green beans with other vegetables like cabbage, chayote squash or carrots.

1. Roast Peanuts and sesame seeds and grind them into a fine paste.
2. Heat oil and fry seasonings until they splutter.
3. Add bell peppers and fry for 5 minutes.
4. Add peanut and sesame paste, tamarind, red chilli powder and salt. when well cooked.
5. Roast masala ingredients and grind into a powder.
6. Poke holes in the potatoes with a fork.
7. Heat oil in heavy sauce pan and fry potatoes with a closed lid for 10 minutes.
8. Add masala powder and salt and fry till potatoes are cooked.
9. Add lemon juice and fry for 2 minutes.

¼ cup Toordal

¼ tsp Channa dal ½ cup Channa Dal

¼ tsp Turmeric powder

1. Roast all Masala ingredients and grind into a fine powder and set aside.
2. Boil chana dal till it is half cooked.
3. Add snake gourd and salt.

5. Heat oil and fry seasonings until they splutter.
6. Add channa and snake gourd mixture and fry until the water evaporates.
7. Add ground masala and fry for a few minutes.

1₂ tsp Mustard seeds 1₂ tsp Cumin seeds 1₂ tsp Urad dal

1₂ tsp Red Chili powder 1₄ tsp Garam masala powder 1₂ tsp Coconut powder

1. Heat oil and fry seasonings until they splutter.
2. Add okra and fry till it is cooked.
3. Add turmeric, red chilli powder, garam masala, coconut powder and fry for 2 minutes.
4. Add yogurt and cook for 2 more minutes.
5. Heat oil and fry seasonings until they splutter. Add fenugreek, spinach and potatoes and fry for 2 minutes.
6. Add chilli powder, salt, 1 cup water and let the vegetables cook.

1lb Potatoes, boiled, peeled & cubed

1. Heat oil and fry seasonings until they splutter.
2. Add asafetida, fry a bit and then add turmeric and red chilli powder.
3. Add potatoes and salt and fry until roasted golden brown.

½ tsp Asafetida powder

1. Heat oil and fry seasonings until golden brown.
2. Add asafetida powder, fry for a few seconds and turn off the stove.
3. Add salt, then powder the mixture coarsely.
4. Slit eggplants into four just on the end (not where the stalk is), then wash thoroughly.
5. Heat oil in a nonstick pot with a lid. Stuff each eggplant with the powder and drop it in the oil. Cover with lid on and leave it on a low flame. Stir once every few minutes carefully making sure that the eggplants remain full. After 10 minutes when the eggplants are soft, remove the lid.
6. When the eggplants have browned, add any remaining powder and cook for a few more minutes.

Sesame seeds, roasted and powdered Tamarind paste

Red Chilli powder ½ tbsp Cumin powder ½ tbsp Coriander powder ½ inch Ginger, grated Turmeric powder

Salt to taste

Oil as needed ½ tsp Mustard seeds

1. Mix powdered sesame seeds with stuffing ingredients and just enough water to make a dough with chapatti dough like consistency.
2. Stuff the karela with this dough.
3. Heat oil and fry mustard seeds until they splutter.
4. Shallow fry karela until they are cooked.
5. Heat oil and fry the seasonings.
6. After seasonings cook, add yogurt and boondhi.
7. Heat oil, fry seasonings until they sputter, then set aside to cool.
8. Add beets, yogurt, black pepper and salt. Mix all the ingredients.

• Use sour cream for a richer taste.
• Use 1 grated carrot or chopped tomato instead of cucumber.
• Add carrots and tomatoes in addition to cucumber.
• Use chopped instead of grated cucumbers and carrots.

1. Heat oil, fry seasonings until they splutter, then set aside to cool.

½ cup Peanuts

1. Roast peanuts and then grind them into coarse powder.
2. Heat oil and fry seasonings.
3. Add spinach and take off the stove so that the spinach is not well cooked. Set aside to cool.
4. Add yogurt, peanut powder and salt.

1/2 cup Corn, fresh kernels sliced 1/2 Tomato, diced into small cubes

1. Cook Black-eyed peas with little salt until tender, then drain.
2. Heat oil and fry seasonings until they splutter.
3. Add tomatoes, corn, beans and fry for 2 minutes.
4. Add turmeric and salt and fry for 2 more minutes.
5. Add lemon juice and toss well.

¼ tsp Black pepper powder

1. Mix all the chopped vegetables.
2. Mix the dressing and set aside.
3. Just before serving, mix the vegetables and dressing.

½ cup Yellow Moong dal - soaked in water for about 4 hours. ½ cup Cucumber, peeled and finely chopped

1. Rinse dal, drain and put into a bowl.
2. Mix in all the remaining ingredients and garnish with coconut.

½ tsp Mustard

1. Grind coconut, red chillies, mustard into a fine paste.
2. Put cubed fruits into a large bowl.
3. Add paste, sugar, salt and toss well.
4. Put grated radish in a bowl, and then add coconut and lemon juice.
5. Heat oil and fry seasonings until they splutter.
6. Add seasonings to the radish mix.

5. Add salt just prior to serving so that the salad does not get soggy.

1/2 tsp Salt

1/2 tsp Cayenne pepper powder 1/2 tsp Black pepper powder 1/2 tsp Dry Ginger powder (soonti)

1. Mix all chat masala ingredients well.
2. Mix all cubed fruit in a large bowl.
3. Add chat masala and mix well.

2 cups Masoor dal, sprouted by soaking in water overnight.

1/2 tsp Mustard seeds 1/2 tsp Cumin seeds

1. Boil water, add dal and cook 2 minutes; then drain and set aside.
2. Heat oil and then fry seasonings until they splutter and brown.
3. Add dal and salt and fry for 2 minutes.
4. Add powdered peanuts, lemon juice, cilantro and toss well.

1/4 cup Milk

1/4 tsp Baking soda

1. Mash the banana in a bowl.
2. Add sugar and ghee. Mix well.
3. Add batter ingredients and stir into a smooth batter.
4. Set aside for 4-5 hrs.
5. Preheat oven to 375° F.
6. Pour batter into a greased cake mold.
7. Add raisins and cashews and lightly press them into the batter.
8. Bake at 375° F for 20 - 30 mins. Keep checking to prevent the cake from burning. TIP - Enhance taste, substitute ½ cup sugar with ½ cup condensed milk.

2. heat the ghee and milk,sugar,coconut and sugar,keep it for 5 min or everything is well mixed.
3. add Besanflour .Make sure it mixes very well and becomes a nice batter Keep stirring through out the procedure and maintain the heat in a medium rate. 4)When the mixture starts separating out from the ghee, remove from the heat(Similar to mysorepaak) Now pour this into a thali (with a little bit of ghee spread on it) . 5)Cut it to small squares while hot.

½ cup Water ½ cup Ghee

1. Powder cashews in a coffee blender and set aside.
2. In a non stick pan, boil sugar and water until the syrup thickens.
3. Add ¼ cup ghee, cashew powder and then remaining ghee.
4. As soon as the mixture stops sticking to the sides of the pan, quickly pour it into a greased 9 x 9 inch square pan.
5. Cool for a few minutes, and then mark into small squares as deep as possible, so that you can cut into squares after it completely cools.
6. Mix all the ingredients in a heavy bottomed pan.
7. Cook on medium heat until the mixture leaves the sides of the pan.
8. Pour mixture into a greased plate.
9. Cut into diamond shapes while still warm.

1/2 cup Almonds, powdered

1. Heat milk, add sugar and boil until it is reduced down to 4 cups, then set aside.
2. Heat butter and stir fry the squash until it cooks.
3. Add reduced milk, almond powder and cardamom powder.
4. Simmer and thicken for 10 minutes.
5. Pour onto a plate and garnish with nuts.

¼ cup Almonds or Cashew nuts, roasted

1. Heat ghee and fry carrots.
2. Add milk and cook carrots until very soft.
3. Add sugar, and then simmer until sugar dissolves and the syrup thickens.
4. Add saffron or cardamom powder.
5. Garnish with almonds or cashew nuts.

½ cup Almonds, soaked and peeled

1. Grind almonds into a paste.
2. Add carrots and grind again.
3. Put into a thick bottomed vessel and add sugar.
4. Stir constantly on low heat and bring to a boil.
5. Add milk, continue to stir and bring to another boil.
6. Add cardamom, 1 tbsp ghee and saffron strands.
7. Stir for one more minute, and then remove from the heat.
8. In another pan, heat 1 tbsp ghee and roast cashew nuts.

1/2 cup Bambino brand Vermicelli (optional)

1. Seed and chop dates, set aside a few pieces for garnish.
2. Blend remaining dates and 1 cup milk to a smooth paste.
3. Heat ghee in a heavy bottomed pan and roast vermicelli.
4. Add 1 cup milk and cook vermicelli.
5. Add jaggery, cardamom and dates paste.
6. Bring the mixture to a boil, adding more milk if the mixture is too thick and boiling again.
7. Garnish with date pieces and cashews.

½ cup Sugar ½ cup Jaggery

1. Dry roast dal until it becomes gold in color.
2. Wash dal well, add 3 cups water and pressure cook.
3. Transfer dal into a heavy bottomed vessel.
4. Add sugar, jaggery and milk and boil well.
5. Add cardamom and 1 tbsp ghee and mix well.
6. Fry the cashews in 1 tbsp ghee and add them to the mix.
7. Roast cashews and almonds in ghee and set aside.
8. Wash poha, then drain and set aside.
9. Boil milk in a heavy bottom pan.
10. Add poha, coconut milk, grated coconut and sugar and let it cook for 2 minutes.
11. Garnish with cashews and almonds.

1/2 tsp Cardamom Powder

1/2 cup Cashews, almonds, walnuts, raisins (optional)

1. Wash Tapioca, then drain and set aside.
2. Boil milk in a heavy bottom pan.
3. Add tapioca and cook until it is soft and can be easily pressed between fingers.
4. Add sugar and mix until the sugar dissolves completely.
5. Add saffron, cardamom and nutmeg powder.
6. Garnish with fried nuts and raisins.

3/4 cup Sugar

1/2 tsp Cardamom powder

1. Cook the roasted vermicelli in water, then drain.
2. Add sugar and milk and cook for 15 minutes.
3. Add cardamom powder and remove from heat.
4. Heat ghee and brown the cashews.

TIP: Serve warm or refrigerate and serve cold.

½ cup Ghee

1. Fry cashew nuts and raisins in some ghee and set aside.
2. Heat ghee in a thick bottom pan on a low flame.
3. Add besan flour and stir continuously. Occasionally add ghee. Keep stirring until the flour becomes golden brown and ghee separates. Remove from fire.
4. Add powdered sugar, cardamom, kapooram, cashew nuts and raisins. Mix well.
5. Shape into small balls when still warm.

½ cup Milk, heated

1. Heat ghee, add rava and fry until it is golden brown.
2. After it has cooled, add sugar, coconut, cardamom and cashews.
3. Add hot milk to the mixture and make round balls like laddu.
4. Mix all the ingredients in a heavy bottomed pan.
5. Cook on medium heat until the mixture leaves the sides of the pan.
6. Pour mixture into a greased plate.

¾ cup Sugar to taste

1. Roast flour on a hot griddle for 2-3 minutes stirring constantly. Set aside.
2. Melt ½ cup ghee in a pan.
3. In another pan, cook sugar and 1 cup of water until the syrup becomes sticky, but not stringy.
4. Add roasted flour to the syrup, stirring constantly. Take off the flame for a second while you get the melted ghee ready.
5. Pour ghee in a steady stream into the syrup while stirring.
6. Stir in another ½ cup ghee. Cook until the mixture turns light brown and becomes porous and spongy like bread.
7. Sprinkle the cardamom powder over the mixture and pour immediately into a 9” shallow cake pan. The mixture sets within a minute.
8. With a sharp knife cut into 1 ½ inch diamond shapes immediately.
9. Cut bread slices into halves (triangles) and dry overnight.
10. Heat ghee and fry bread slices until golden brown.
11. Boil syrup ingredients until the mixture thickens and then set aside.
12. Make condensed milk by slowly boiling milk until it is reduced to ¼ of the original amount.
13. Roast cashew and almond pieces in ghee.
14. Dip the fried bread in the sugar syrup, place in tray and pour the condensed milk over the bread.

1/2 cup Milk 1/2 cup Sugar 1/2 stick Butter 1/2 tsp Cardamom powder

1/2 cup Milk 1/2 cup Sugar 1/2 stick Butter 1/2 tsp Cardamom powder

Edible Silver paper (optional)

1. Wash cashews, then grind with milk into smooth paste. Set aside.
2. Dissolve sugar into 1/4 cup water and cook into a stringy syrup.
3. Add butter and cashew paste.
4. Cook on medium flame, stirring continuously. Set aside to cool.
5. Divide into 2 and shape each portion into a cylindrical roll.

6. Wash pistachios, peel the skin, then grind with milk into a smooth paste. Set aside.
7. Dissolve sugar into 1/4 cup water and cook into a stringy syrup.
8. Add butter and pistachios paste.
9. Cook on medium flame, stirring continuously. Set aside to cool.
10. Divide into 2 and shape each portion into a cylindrical roll.

11. Roll each portion into a rectangle.
12. Starting from one edge, roll the dough tightly.
13. Cut into 2" lengths and dip the edge into pistachio powder.
14. Roll with silver paper for decoration.

1. Heat oil and fry seasonings until they splutter.
2. Add corn and stir fry on high. Let the water dry up.
3. Add coconut, lime juice, salt and mix well.

1/2 tsp Urad dal 1/2 tsp Mustard seeds

1/4 tsp Asafetida

1. Soak black channa in water over night.
2. Strain channa, add fresh water and pressure cook until tender.

4. Heat oil and fry seasonings.
5. Add curry leaves, coconut, salt and channa. Mix well.

1/2 tsp Mustard seeds

1/2 tsp Turmeric

1/2 cup Peanuts (or cashew nuts, or a mix of both) 1/2 cup Coconut curls

2. Heat oil and fry seasonings until peanuts brown.
3. Add coconut curls, and when they start to turn golden brown, remove from the heat, and cool.
4. Stir in mixed powders and then stir in puffed rice until the grains are coated with the spice and oil mix.
5. Cool completely before serving or store in an air tight container for several days.

1 cup Whole Moong dal, sprouted by soaking 12 hours in summer, 24 hours in winter

½ tsp Black pepper powder ½ tsp Cumin powder ½ tsp Kala namak

1. Heat oil and fry seasonings until they splutter.
2. Add potatoes and sprouted moong and fry for 3 minutes.
3. Garnish with lemon and cilantro.

1/2 tsp Mustard seeds

1. Soak 2 cups dal for 2 hours.
2. Drain dal, add 2-3 chillies and salt.
3. Mix into a thick dough using a blender and using as little water as possible. Set aside.
4. Mix in finely chopped cilantro.
5. Pour buttermilk into a large vessel, and then add salt and turmeric.
6. Heat oil and fry mustard seeds until they pop.
7. Brown 1/2 tsp urad dal and 2 red chillies and then add this to the buttermilk and stir well.
8. Heat oil. Then take a little bit of the dough, make it into a ball, flatten it on a wax paper, make a hole in the center.
9. Deep fry in hot oil. Remove when it is golden brown.
10. Soak in buttermilk for 1 hour.

1/4 inch Ginger, chopped

1/2 tsp Salt to taste

1. Soak the channa dal in water for an hour.
2. Wash dal, drain the water and grind dal into a coarse paste.
3. Mix in red chillies, ginger, cilantro and salt.
4. Heat oil in a frying pan.
5. Take a lime size ball of the dough, flatten it in the palm of your hand and place it in the hot oil. Fry 3-4 balls at a time.
6. When both sides are evenly fried, remove from the oil and drain.
7. Soak dal for 1-2 hours.
8. Drain dal, add salt and pepper.
9. Mix into a thick dough using a blender and using as little water as possible.
10. Heat oil. Take a little dough, make it into a ball, flatten it on a wax paper, and make a hole in the center.
11. Deep fry in hot oil. Remove when it is golden brown.

1. Soak dal for 1-2 hours.
2. Drain dal, add chillies, ginger and salt.
3. Mix into a thick dough using a blender and using as little water as possible.
4. Mix in finely chopped cilantro.
5. Heat oil. Then take a little bit of the dough, make it into a ball, flatten it on a wax paper, make a hole in the center.
6. Deep fry in hot oil. Remove when it is golden brown.

½ cup Water

2. Add amla and cinnamon and cook until the amla is clear and the juice thickens into a jam.
3. Remove the cinnamon stick, add cardamom and mix well.
4. Cool and serve with bread or roti.

1. Peel ridge gourd and save the skin.
2. Chop ridge gourd into small pieces and cut skin into ¼ inch pieces.
3. Heat oil and fry the skin and mint leaves. Set aside to cool.
4. Add tamarind, red chillies, turmeric, salt and grind into a paste.
5. Put paste into a serving bowl and add the chopped ridge gourd pieces.
6. Heat oil and fry seasonings until they splutter.
7. Cool seasonings and drizzle over ridge gourd.

Urad dal

½ tsp Asafetida powder ½

Salt to taste Tamarind, small piece

3tbsp + ½ tsp Urad dal ½ tsp Mustard seeds

Curry leaves

1. Heat 1 tsp oil, fry 3 tbsp urad dal and 2 red chillies until they brown.
2. Turn off the stove and add asafetida.
3. Blend dal, coconut, salt and tamary to a smooth paste with water. It can be a thick paste or watery to go with the Ven Pongal.
4. Heat 1 tsp oil and fry seasonings until they brown.
5. Add seasonings to the coconut paste.

1/2 tsp Salt to taste

1/2 tsp Mustard seeds 1/2 tsp Urad dal

1. Blend all the ingredients into a smooth paste.
2. Heat oil and fry seasonings until they brown.
3. Add seasonings to the coconut paste. TIP: Blend chopped cilantro into the paste for a different taste.
4. Heat oil and brown seasonings.
5. Mix in remaining ingredients and grind into a paste.
6. Heat oil and fry mustard seeds. When they splutter add all other seasonings. Set aside to cool.

3. Add to seasonings after they have cooled.

1. Roast Peanuts and red chillies.

3. Grind roasted peanuts, chillies, channa dal. Add coconut, tamarind and salt and grind to a fine paste.
4. Heat 4 tbsp of oil and fry mustard seeds. When they splutter fry all the other seasonings. Set aside to cool.
5. Add seasonings to the paste after they have cooled.

½ tsp Jaggery ½ cup Sesame seeds

1. Heat oil and fry Cumin seeds.
2. Add ginger, tomatoes and fry until tomatoes are soft.

4. After the mixture has cooled, blend into a paste.
5. Roast sesame seeds, grind into a powder and add to the paste.
6. Heat 4 tbsp of oil, fry mustard seeds. When they splutter, add the remaining seasonings.
7. Cool seasonings and mix into the paste.

2. Heat oil, and then fry red chillies, coconut and tindora until soft.
3. Add tamarind paste and salt, and then grind into a paste.
4. Heat oil and fry the seasonings until they splutter.
5. Add seasonings to the tindora paste.

1/2 tsp Jeera seeds 1/2 tsp Urad dal

1. Separate the sorrel leaves from the stalks.
2. Heat oil and fry seasonings until they splutter and brown.
3. Add sorrel, tomato and salt and cook.

1/2 tsp Mustard seeds

1/2 cup Urad dal

1. Heat oil, roast all ingredients except Asafetida, until they splutter.
2. Add asafetida and remove from heat.

4. Mix with hot melted ghee before serving.

½ cup Plain yogurt

1. Blend all ingredients in a blender for 1-2 minutes.

½ cup Plain yogurt

½ tsp Cumin powder

1/2 tbsp Cilantro, chopped

1. Blend all ingredients in a blender for 1-2 minutes.

½ cup Mango pulp

1. Put all the ingredients into a blender and blend for 1-2 minutes.
2. Thin to desired consistency by adding water.
3. Add ginger and jaggery to water and reduce mixture down to 1 ½ cups.
4. Boil water with cinnamon, fennel and ginger.
5. Add Milk, tea dust and boil for 2 minutes.

?? cups Water

1/2 cup Pomegranate Juice

1. Bring water to a boil, then add rose petals and cardamom, remove from heat and set aside for 12 hours.
2. Filter the tea and add pomegranate juice, lemon juice and sugar.
3. Serve chilled with ice cubes.

1/2 tsp Cumin powder 1/4 tsp Red Chilli powder

1/2 tsp Salt

1. Cook raw mangoes till soft, then blend into a fine paste.
2. Mix remaining ingredients, adding crushed ice cubes before serving.

½ cup Jaggery, grated

2. Add remaining ingredients and mix well.

1. Cook cauliflower with milk, water and cashews. Cool, then blend the mixture.
2. Add salt, sugar and pepper and bring to a boil.
3. Add butter and garnish with cumin and cilantro and serve hot.

1/2 tsp Black pepper powder

1. Cook celery, tomatoes and carrots.
2. Cool, then blend in a blender until smooth. Add water as needed.
3. Add salt and pepper and cook for 5 minutes.

1tsp Cumin powder 1/4tsp Coriander powder 1/2 cup Dried apricots, minced 1tsp Chili powder

1. Heat oil and add asafetida.
2. Add lentils and water and bring it to a boil.
3. Lower heat and simmer for 15-20 min.
4. Drop tomato in boiling water for a minute, then put it in ice cold water for a minute. Peel the skin & chop the tomato.
5. Add tomato and seasonings to the lentils.
6. Add water and simmer for 15 minutes or until the lentils are soft.
7. Garnish with yogurt and cilantro.
8. Pressure cook tomatoes and moong dal.

3. Strain to remove seeds & peel.
4. Pour the mixture into a pan, then add rasam powder and salt.
5. Add water to get the desired consistency. Bring to a boil and simmer for 5-7 minutes. Serve with butter & croutons.

½ cup Toor dal, washed and drained

1. In a pressure cooker, heat oil.
2. Add seasonings until they splutter and brown.
3. Add dal and fry for 2 minutes.
4. Add 2 cups water and pressure cook for 2 whistles, till the dal is soft. Cool dal, then blend until smooth.
5. Add more water and bring to a boil.
6. Add mixed vegetables and cook.

1lb Fusili Pasta

1/3 cup Dry Canelli beans, soaked overnight and cooked

½ cup Water

1. Cook pasta according to directions.
2. Heat oil; add asafetidla, beans, lime juice, brown sugar, oregano salt & pepper. Cook until beans are done, about 5 minutes.
3. Add water and blend in a food processor.

½ lb Tofu

½ cup Milk (or soy milk)

½ tsp Black pepper, crushed

1. Cook pasta as per directions.
2. Puree tofu and milk in a blender.
3. Heat oil and add asafetida.
4. Add asparagus and stir until cooked.
5. Add pureed tofu, salt and pepper.

7. Add nutmeg and toss with pasta.