Matki Ussal
Ingredients •Sprouted Matki……………………………½ katori •Tomato puree………………………………2 tbsp. •Oil …………………………………………….1 tsp. •Mustard...
Curry Leaves Rice
Ingredients• Rice – 1 cup• Tomatoes – 2 small• Salt – as required• Oil – 2 tbsp• Cashew nuts – 10 (optional)• Cloves, Cinnamon – few Grind Together:• Fresh, tender curry leaves – ¼ cup• Grated dry coconut – 2 ½ tbsp• Red chilies -10• Tamarind- small lime sized• Asafetida – a pinch...
Sattvic Cheesy Potato Gratin
Ingredients • 1 1/2 cups heavy cream • 1/4 tsp hing • 1/2 tsp chili powder • 1/2 teaspoon freshly grated nutmeg • 2 tsp salt • 1/4 tsp ground black pepper • Unsalted butter or ghee • 2 pounds potatoes • Salt and freshly ground black pepper • 1/2 cup chopped paneer • 1/2 cup yogurt cheese Preparation 1. Preheat the oven to 400 degrees F. Peel and cut the potatoes into...
Turkish Bulgur Wheat Pilaf
Ingredients • Butter, olive oil, or a combination of both – 4 tbsp • Yellow asafetida powder – ½ tsp • Diced green capsicums – 1½ cups • Peeled chopped tomatoes – ¾ cup • Vegetable stock – 2¼ cups • Salt – 1 tsp • Coarse bulgur wheat – 1½ cups Preparation 1. Melt the butter in a heavy, non-stick 2-litre saucepan over moderate heat. Sprinkle in the yellow asafetida powder, saute momentarily,...
Lemon Pickle
Ingredients • 500g Lemon • 100g Salt • 1 Tbsp Turmeric • 500g Jaggery grated • 100g Sugar • 1 Tbsp Red chili powder (adjust as per taste) • 1 Tbsp Asafoetida (For ekadashi use ekadashi hing) Preparation 1.Wash and wipe all lemons. Cut lemons into 8 pieces. Take salt, turmeric and lemons pieces and mix it properly. 2.Then fill up in jar. Stir up jar every day. 3.After 15 days add jaggery, sugar...