Bengali Spinach
Srila Prabhupada encouraged me to observe cooking techniques from the expert chefs at the C.L. Bajoria household in Calcutta. On one occasional visit, I arrived just after Mr. Bajoria had returned from his hill station resort and jute plantations in Bihar. He had brought back kilos of hand picked raw almonds. Each was encased in a soft, greenish skin with a texture somewhere between those of crisp apples and water chestnuts....
Puli Inji
Ingredients •Ginger – 2 pieces •Tamarind – 1 large lemon sized ball •Red chilies – 3 •Green chilies – 3 •Methi (fenugreek) seeds – 1/2 tsp •Mustard seeds, for seasoning – 1 tsp •Cumin seeds – 1 tsp •Jaggery – a small piece •Salt as required •Oil Preparation 1. Heat a pan, roast the cumin seeds along with red chilies and half...
Tamarind Rice
Ingredients • Rice – 1 cup • Tamarind – little more than big lemon sized • Powdered asafetida – a pinch • Green chilies – 3 (long thin variety) • Red chilies – 4 • Salt – as required • Oil – 3 ½ tbsp • Roasted ground nuts – 1 tbsp (optional) Fry and Powder • Red chilies – 8 • Coriander seeds – 1 ½ tsp...
Pickled Carrots
Ingredients •300 gm carrots, peeled and cut thin 2.5 inch long •1 inch ginger, peeled and cut julienne style •2 green chilies cut into thin strips •¾ Tsp salt •¼ Tsp turmeric powder •¼ Tsp red chili powder •2 Tsp fresh lemon juice •1 Tsp oil •¾ Tsp black mustard seeds •½ Tsp yellow asafetida powder •½ Tsp fenugreek seeds Preparation 1.Boil or steam the carrots until half cooked. Drain. 2.In a mixing bowl, combine the half...
Garam Masala
Ingredients • Coriander seeds (Dhania)…………………………….100gm •Pepper (Meeri) ………………………………………….5gm •Cinnamon (Dalchini) …………………………………….5gm •Cumin seeds (Jeera)...