Recipes from cooking class

Vedic Cooking Class Recipes  

Simple Tomato Chutney 

Preparation and cooking time (after assembling ingredients): about 25 minutes

Makes: about 1 cup          

2 tablespoons ghee

1-2 whole dried red chilies

1 teaspoon cumin seeds

1-inch piece of cinnamon stick

1 2/3 cups coarsely chopped, peeled ripe tomatoes

3 tablespoons sugar or jaggery

½ teaspoon salt 

1. Heat the ghee in a large frying pan over moderate heat. When it is hot but not smoking, add the chilies, cumin seeds and cinnamon stick, and fry until the cumin seeds turn brown.
2. Carefully add the tomatoes, sweetener and salt, and stir the sizzling ingredients for 10-15 minutes until the chutney is fairly dry. Serve warm, at room temperature or chilled. It can be kept, tightly covered and refrigerated, for 2-3 days.

  Rice and Moong Dal Kichari with Cauliflower and peas 

Preparation time (after assembling ingredients): 5 minutes

Cooking time: 1-1 1/2 hours

Serves: 4 to 6 1 cup basmati rice

1 small cauliflower, washed, dried and cut into flowerets

1 pinch of hing

4 tablespoons ghee

½ tablespoon shredded fresh ginger root

1 tablespoon minced seeded hot chilies (or as desired)1 tablespoon cumin seeds

2/3  cup split moong dal

¾ cup fresh green peas or frozen baby peas, defrosted

7 cups water

1 ¼ teaspoons tumericup to

2 ½ teaspoons salt

1 tablespoon ghee 

1. Clean, wash, soak and drain rice and dal.
2. Have the cauliflower and hing ready next to the stove. Heat 4 tablespoons of ghee in a 4-5 quart saucepan over high heat. When it is hot, stir in ginger root, chillies and cumin seeds. Fry until the cumin seeds turn brown (they will darken in seconds).
3. Quickly add the hing and immediately follow with the cauliflower. Turn it about with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Add the rice and dal and fry for about 1 minute.
4. Pour in the fresh peas, water and tumeric and bring to a full boil over high heat. Reduce the heat to low, partially cover and slowly cook, stirring occasionally, for 1- 1 1/2 hours or until rice and dal are soft and the mixture is similar to oatmeal in consistency. If you use frozen peas, add them during the last 5 minutes. As the kichari thickens, stir frequently to prevent sticking. Before serving, add the salt and 1 tablespoon ghee.

 Semolina Halavah with golden raisins 

Preparation and cooking time (after assembling ingredients): about 25 minutes

Serves: 6 to 8 

2 cups water

¾ cup sugar

1/3 cup golden raisins

½ cup ghee

1 cup semolina

¼ cup sliced almonds 

1. Combine the water and sugar in a heavy 2 quart saucepan over low heat and, while stirring, dissolve the sugar. Raise the heat and bring the mixture to a boil. Gently boil it for a few minutes. Add the raisins and set aside, covered.
2. Heat the ghee in a large saucepan over moderately low heat. When it is hot, add the semolina and rhythmically stir-fry until the grains swell and darken to a warm golden color, about 10 minutes. Remove the pan from the heat.
3. Stirring steadily, gradually pour syrup into the semolina. At first the grains may sputter, but will quickly cease as the liquid is absorbed. Place the pan over very low heat and, stirring steadily, cook until the grains absorb the liquid and the texture is fluffy, up to 10 minutes. Best if served hot or warm.

 Pakoras 

Preparation and cooking time (after assembling ingredients): 10 minutes

Resting time: 10 to 15 minutes,

Cooking time: about 30 minutesServes: 6  

Batter: 

1 1/3 cup chickpea flour

1 teaspoon cumin seed1 teaspoon tumeric

1 ½ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon crushed chillies

¾ teaspoon baking powder

9 teaspoons cold water, or as needed

Ghee for deep frying

Pakora suggestions:

 Panir cheese, 1-inch cubes,Thin-sliced eggplant wedges or strips,Small cauliflower flowerets,Pumpkin, cut into 2-inch squaresGreen pepper strips, leafy greens,Aspargus tips, blanched and driedThin rounds of zucchini or cucumber, Carrot rounds or strips, potato rounds,Underripe banana, cut into thin rounds

1. Sift chickpea flour. Add all spices and salt. Mix well. Add water, little at a time beating with a whisk until the batter is smooth and free of lumps. Check the consistency, the batter should resemble the consistency of heavy cream and easily coating a wooden spoon.
2. Cover the batter and set aside for 10 to 15 minutes.
3. Whisk again for 2 or three minutes to further lighten the batter. Stir in the baking powder. Set all of the items to be fried next to the stove.
4. Heat 3 inches of ghee in a wok or pan until it is hot (355 F). Dip 5 or 6 of your selected ingredients and, one at a time; carefully slip them into the hot ghee. Fry until the pakoras are golden-brown, turning to brown evenly. Leafy greens may take as little as 1 or 2 minutes per side, while potatoes may take up to 5 minutes per side. Remove with a slotted spoon and drain. Serve hot.