Fresh Pineapple and Raisin Chutney
Within India’s districts even towns and villages have their own distinct cuisines. Mayapur, in West Bengal, is associated with foods loved by Shree Chaitanya Mahaprabhu, the founder of Gaudiya Vaishnavism, and on his birthday, called GourPurnima, thousands of dishes are made in his honor. On Srila Prabhupada’s first GourPurnima, in America, he taught his students to make a handful of dishes loved by lord Chaitanya,...
Fresh mint Chutney
Fresh mint chutney, like coriander chutney, is refer5shingly sharp and bracing. Long recognized for its digestive properties, it is avery popular accompaniment to fried savories and highly spiced dishes. The overall character of the chutney depends on the type of mint you use, be it from the supermarket or freshly harvested from your herb garden. I have tested the recipe with numerous species and come up with different results....
Tomato Coconut Soup
Ingredients • Tomatoes – 1 ½ kilo • Coconut – 1 • Pepper powder – 1 tsp • Salt – as required • Soaked rice – 1 tbsp • Water – 3 cups • Corn flour – 1 tbsp • Butter – 1 tbsp • Sugar – 1 tbsp • Milk – 1 cup Preparation 1. Add one cup of water to the grated coconut, liquidize and strain. 2. In the coconut add milk...
Carrot and Coriander Soup
Ingredients • Carrots – 7-8 medium sized • Fresh cilantro leaves – 1 medium bunch • Butter – 2 tbsp • Bay leaves – 2 • Peppercorns – 8-10 • White peppercorns – ½ tsp • Salt – as required Preparation 1. Peel, wash and cut carrots. Clean, wash and chop cilantro leaves finely, reserve stems. 2. Heat butter in a pan, add bay leaves, peppercorns and...
Tomato Rasam
Ingredients • Ripe Tomato (Choose very red tomatoes) – 4 • Green chili – 3 • Curry leaves – few • Chana dal – 2 tsp • Mustard seeds – 2 tsp • Cumin seeds – 2 tsp • Salt – as required • Oil – 1 tbsp • Coriander leaves (chopped) Preparation 1. Cut tomatoes and mash it finely with hand or a masher to a fine puree. 2. Heat a pan, add oil,...