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,...
Curried Cauliflower and potatoes
Potato spears and cauliflower flowerets are browned in spices over strong heat to bring out their rich, deep flavors and are then gently cooked to tenderness with tomatoes. Nether dry nor wet, this dish has a succulent, moist texture that is somewhere in between. You can vary the flavor with tomatoes, using green, Italian plum or ripe reds. Preparation time (after assembling ingredients): 5 minutes Cooking time: 30...
Sweet Tomato Chutney with fennel
This dish, from a banquet at Calcutta’s famous Radha Govinda temple on Mahatma Gandhi Road, was served near the end of the meal. Depending on the number of courses, every regional cuisine has an order of serving, and sweet chutney often served with plain rice or toasted pappadam are considered palate cleansers after other spicy dishes. This is versatile chutney that complements many types of cuisine. Preparation...
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....
Surnali (Sweet Sponge Dosa)
Ingredients • Rice – 1 cup • Grated coconut – 1/4 cup • Beaten rice (poha) – 1 cup • Turmeric – 1/4 tsp • Fenugreek seeds (methi) – 1 tsp • Curds – 1 cup • Grated jaggery – 1/3 cup • Salt – 1/4 tsp • Baking soda – 1/2 tsp Preparation 1. Soak rice n methi for 4 to 5 hours 2....