BISI BELE BATH
| Serves 10 |
| Ingredients: |
For the main dish |
For seasoning |
For
the masala
25 gms cinnamon
25 gms fenugreek seeds
10 gms cloves
10 gms cardamom seeds
5 gms nutmeg
75 gms dhanya seeds
75 gms dry red chillies
10 gms poppy seeds
100 gms bengal gram
100 gms urad daal
5 gms asafetida
small bunch of curry leaves |
300
gms rice
250 gms toor daal
30 gms tamarind
100 gms turnip
100 gms beans
75 gms carrot
100 gms peas
1 medium-sized cauliflower
75 gms capsicum
100 gms tomato
half bunch of coriander leaves
salt to taste
half tsp. of turmeric powder |
100
gms ghee
1tsp. mustard seeds
6-7 dry red chillies
a few curry leaves
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| Method: |
Roast the ingredients for the masala separately,
powder and mix together to form a homogeneous
powder.
Cook the toor daal till it is 3/4ths done.
Add the vegetables and turmeric to the daal
and let it boil.
When the vegetables are half cooked, add the
rice and boil.
Dissolve the tamarind in a little water. Add
this liquid to the
masala powder mixture to form a wet paste.
Add the grated coconut and salt to the paste
and mix well.
Add the final masala paste to the boiled rice
and mix till the masala blends well with the rice.
Season mustard, dry chillies and curry leaves
in ghee. Add the seasoning to the rice and mix.
Garnish with chopped coriander leaves and serve
hot.
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SWEET PONGAL
| Makes about 2.5 kgs
of pongal |
| Ingredients: |
500
gms red rice
750 gms jaggery
300 gms ghee
half coconut (chopped)
2 ripe bananas
50 gms cashew nuts
25 gms kismis (raisins)
Cardamom powder to taste |
| Method: |
1. Wash the rice thoroughly.
Cook the rice with 2 ½ times the amount
of water as the volume of rice.
Melt the jaggery in water and boil to make
syrup. Strain the syrup to remove any impurities.
Add the syrup to the cooked rice with ghee
(keep aside 2 tsp. of ghee) and boil while stirring
constantly.
Fry the chopped coconut, cashew nut and kismis
in the 2tbsp of ghee till it is golden brown.
Add banana slices, cardamom powder and the
seasoning to the final mixture.
Serve Hot.
|
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KHAARA PONGAL
| Makes 1.4 kgs of pongal. |
| Ingredients: |
250 gms rice
125 gms moong daal
5 gms black pepper
5 gms cumin seeds
2 gms asafetida
50 gms dry coconut (grate)
30 gms cashew nuts
100 gms ghee
few curry leaves
salt to taste |
| Method: |
Wash the moong daal and cook till it is half
done.
Add the rice, 1 tbsp. of ghee and curry leaves
and let it cook.
Season pepper, asafetida, cashew nuts, jeera
and dry coconut in ghee.
Add the seasoning and salt to the rice and mix
well.
Serve Hot.
|
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BANANA HALWA
|
| Ingredients: |
|
1 kg ripe elaichi (the small yellow variety) bananas
750 gms sugar
2 kgs ghee
250 gms chopped cashew nuts
3 gms citric acid crystals
25 gms cardamom powder
|
| Method: |
Peel the bananas and mash till it becomes a
smooth pulp
Transfer the pulp to a heated pan, add the
sugar and stir continuously for about 45 mins.
When the mixture becomes slightly sticky and
black in color, add the ghee gradually, while
stirring continuously.
Add citric acid crystals and stir for 30 mins
till the mixtures leaves the sides of the pan.
Add the cardamom powder and cashew nuts and
mix well.
Pour the mixture into a greased tray and let
it cool.
Cut into desired shapes.
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SOHAN HALWA
| Makes 50 pieces |
| Ingredients: |
|
35 gms whole wheat
70 gms-refined flour
¾ kg. sugar
¾ kg. ghee
3/4 litres water
badam and pista
|
| Method: |
Soak the whole wheat for 24 hours
Grind the wheat to a fine smooth paste.
Add the maida to the paste and mix, making
sure there are no lumps.
Transfer this mixture to an iron kadai, add
the water and mix well, the mixture should be
lump free.
Heat the mixture, stirring continuously till
it starts boil, take care that it does not burn.
Add ghee gradually, stirring well all the time.
When the halwa starts leaving the sides of
the kadai, the color should turn golden brown,
the color of toffee.
Turn off the heat and stir for another ten
minutes.
Arrange clean, greased halwa ring moulds on
a greased tray.
Sprinkle badam and pista pieces within the
moulds.
Spoon out the halwa mixture, pour into the
moulds and let it cool.
When completely cool, remove the rings.
The halwa cools to a hard candy finish.
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| Courtesy
ISKCON |
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| Temples |
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