KAILASA's Sattvic Cooking

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KAILASA'S

SATTVIC COOKING

Reprint: 2021

Ebook ISBN: 979-8-88572-826-3

Nithyananda Hindu University

9720 Central Avenue, Montclair, CA 91763 USA

www.nithyanandahinduuniversity.org

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Nothing written, explained, shared or promoted in this publication should be
considered or construed as medical advice or a substitute for medical care. Any
instructions, teachings and suggestions contained in this publication are purely in a
spiritual capacity and not intended to be any sort of guarantee or definitive statement
about one's health or one's past, present, or future.

This book is not a platform, guide or instruction for learning or practicing any
meditation, siddhi, process, āsana, kriya, diet, or other technique that is described or
pictured in this book. Any such technique included in this book is for illustrative and
informative purposes only and should be practiced only under the guidance of a
trained teacher Acharya, ordained by The SPH Nithyananda Paramashivam.

First Edition May 2008

All rights reserved. No part of this book may be reproduced by any mechanical, photographic or electronic process, or in the form of a phonographic recording; nor may it be stored in a retrieval system, transmitted, or otherwise be copied for public or private use without permission in writing from Monica Pal. In the event that you use any of the information in this book for yourself, the author and the publisher assume no responsibility for your actions.

All proceeds from the sales of this book will be donated to the Bay Area Nithyananda Center.

INTRODUCTION ........................................................................................ 1

INGREDIENTS ............................................................................................. 2

RICE DISHES ................................................................................................ 4 3.1 BLACK EYED BEANS RICE ....................................................................... 5 3.2 CABBAGE RICE ........................................................................................... 6 3.3 CORIANDER & MINT RICE......................................................................... 7 3.4 CORN RICE ................................................................................................... 8 3.5 EGGPLANT RICE .......................................................................................... 9 3.6 KHICHADI...................................................................................................... 10 3.7 MANGO RICE ............................................................................................... 11 3.8 PEAS RICE...................................................................................................... 12 3.9 RICE STICKS.................................................................................................. 13 3.10 SHAHI SAFFRON RICE ................................................................................ 14 3.11 SPICY TOMATO RICE .................................................................................. 15 3.12 TAMARIND RICE .......................................................................................... 16 3.13 VEN PONGAL RICE ...................................................................................... 17 3.14 YOGURT RICE............................................................................................... 18

DALS & RASAMS .................................................................................... 19 4.1 BLACK EYED PEAS (Alsandhalu) RASAM ................................................ 20 4.2 CHANNA DAL ............................................................................................... 21 4.3 DAL & TOMATO RASAM ............................................................................. 22 4.4 KADDU KA DALCHA................................................................................... 23 4.5 MASOOR DAL ............................................................................................... 24 4.6 METHI MOONG DAL.................................................................................... 25 4.7 OKRA & TOMATO SAMBAR ....................................................................... 26 4.8 RAW MANGO DAL (Mamidikaya Pappu).................................................... 27 4.9 SPINACH DAL ............................................................................................... 28 4.10 SPINACH & DILL DAL ................................................................................. 29

VEGETABLE DISHES ................................................................................... 30 5.1 BANANA FLOWER CURRY (Arati Puvvu Kura) ........................................ 31 5.2 BELL PEPPER & TOFU CURRY .................................................................. 32 5.3 CABBAGE & GARBANZO BEANS .............................................................. 33 5.4 CHANNA MASALA....................................................................................... 34 5.5 DRY GREEN BEANS...................................................................................... 35 5.6 MASALA CAPSICUM ................................................................................... 36 5.7 MASALA POTATO (Aloo Gol Matol)........................................................... 37 5.8 MASALA SNAKE GOURD (Pudalangai)....................................................... 38 5.9 OKRA IN YOGURT SAUCE (Dahi Bhendi) ................................................. 39 5.10 POTATO & SPINACH CURRY (Aloo Methi Palak)...................................... 40 5.11 SPICY ACHARI ALOO.................................................................................. 41 5.12 STUFFED EGGPLANTS................................................................................ 42 5.13 STUFFED KARELA ....................................................................................... 43

RAITAS ......................................................................................................... 44 6.1 BOONDI RAITA ............................................................................................. 45 6.2 BEETS RAITA ................................................................................................ 46 6.3 CUCUMBER RAITA ................................................................................................ 47 6.4 RADISH RAITA ........................................................................................................ 48 6.5 SPINACH RAITA .................................................................................................... 49

SALADS ................................................................................................................ 50 7.1 BLACK EYED PEAS SALAD (Alasanda Guggulu) .................................................. 51 7.2 CAPSICUM SALAD ................................................................................................. 52 7.3 MOONG DAL SALAD (Vadapappu) ....................................................................... 53 7.4 PINEAPPLE & COCONUT SALAD ....................................................................... 54 7.5 RADISH SALAD (Kosambari) ................................................................................. 55 7.6 SPICY FRUIT CHAAT ............................................................................................. 56 7.7 SPROUTED MASOOR DAL & PEANUTS SALAD .............................................. 57

DESSERTS ......................................................................................................... 58 8.1 RAVA (Sooji) CAKE ................................................................................................ 59 8.2 BARFI – BESAN BARFI .......................................................................................... 60 8.3 BARFI - CASHEW .................................................................................................... 61 8.4 BARFI - COCONUT ................................................................................................. 62 8.5 HALWA - BUTTERNUT SQUASH ......................................................................... 63 8.6 HALWA - CARROT ................................................................................................. 64 8.7 KHEER - ALMOND & CARROT ............................................................................. 65 8.8 KHEER - DATES (Kajura Payasam) ........................................................................ 66 8.9 KHEER - MOONG DAL ........................................................................................... 67 8.10 KHEER - POHA COCONUT .................................................................................... 68 8.11 KHEER - TAPIOCA ................................................................................................... 69 8.12 KHEER - VERMICELLI ........................................................................................... 70 8.13 LADDU - BESAN ...................................................................................................... 71 8.14 LADDU- RAVA ......................................................................................................... 72 8.15 PAK - COCONUT MYSORE .................................................................................... 73 8.16 PAK - MYSORE ........................................................................................................ 73 8.17 DOUBLE KE MEETA ............................................................................................... 74 8.18 CASHEW & PISTA ROLLS ...................................................................................... 75

SNACKS ................................................................................................................ 76 9.1 CHATPATTA CORN ................................................................................................ 77 9.2 CHANNA SUNDAL ................................................................................................. 78 9.3 PUFFED RICE HOT MIXTURE .............................................................................. 79 9.4 SPROUTED MOONG CHAT .................................................................................... 80 9.5 VADA - DAHI VADA .............................................................................................. 81 9.6 VADA - MASALA VADA ........................................................................................ 82 9.7 VADA - BASIC MEDHU VADA ............................................................................. 83 9.8 VADA - SPICY MEDHU VADA ............................................................................. 84

CHUTNEYS ........................................................................................................ 85 10.1 AMLA MURABBA (Gooseberry Spread) ................................................................. 86 10.2 BERAKAYA THOKKU (Ridge Gourd Skin) PACHADI ........................................ 87 10.3 COCONUT CHUTNEY (for Ven Pongal) ................................................................. 88 10.4 COCONUT CHUTNEY (for Iddlis, Dosas) ................................................................ 89 10.5 GINGER CHUTNEY (Allam Pachadi) ...................................................................... 90 10.6 MANGO CARROT CHUTNEY ..................................................................... 91 10.7 PEANUT CHUTNEY...................................................................................... 92 10.8 TOMATO GINGER CHUTNEY ..................................................................... 93 10.9 TINDORA CHUTNEY (Dondakaya Pachadi, Indian Ivy Gourd) ................... 94 10.10 RED SORREL CHUTNEY (Gongura Pachadi)............................................. 95 10.11 IDLY KARAM PODI................................................................................... 96

DRINKS ........................................................................................................ 97 11.1 SWEET LASSI .............................................................................................. 98 11.2 PACHAK LASSI ............................................................................................ 98 11.3 MANGO LASSI ............................................................................................ 98 11.4 GINGER CHAI................................................................................................ 99 11.5 MASALA CHAI.............................................................................................. 99 11.6 ROSE DRINK (Gulab Sharbat) ....................................................................... 100 11.7 RAW MANGO DRINK (Aam Paana) ............................................................ 100 11.8 PANAKAM ................................................................................................. 101

SOUPS ..................................................................................................... 102 12.1 CAULIFLOWER SOUP (Phul Gobi Shorba) ................................................ 103 12.2 CELERY, TOMATO & CARROT SOUP ...................................................... 104 12.3 LENTIL APRICOT SOUP ............................................................................. 105 12.4 TOMATO SOUP ............................................................................................ 106 12.5 TOOR DAL SHORVA ................................................................................. 107

PASTAS ....................................................................................................... 108 13.1 PASTA IN WHITE BEAN SAUCE............................................................... 109 13.2 TOFU ASPARAGUS PASTA......................................................................... 110