Cooking Class Recipes - Sep 17th 2009

Thanks to Kate, we now have recipes from last week's cooking classes!

Menu: - Channa Masala (Curried ChickPeas), Pakora (Vegetable Fritters), Jeera-Rice (Rice Pilaf), Dhania Chutney (Coriander Dip), Halwa (Semolina-based Dessert)



Please note that the consciousness with which cook prepares the food affects the taste and also the consciousness of those who partake in the food. So in the tradition of Bhakti Yoga we prepare the food in the mood of love and devotion. There is no tasting while we cook and at the end we offer the food to Krsna (The Vedic Name for God, which also means the one who is all-attractive)





1. Channa Masala (Curried Chick Peas)





Boiled Chickpeas (either ready to use canned or dry chickpeas, soaked over night and boiled)
Tomatoes
Fresh cilantro
Oil
Spices:
Powdered Coriander
Powedered Cumin
Asafoetida
Garam Masala

Pour some oil in a pot, add asafoetida, powdered coriander and cumin. Soon after add the finely diced tomatoes, stir ocassionaly and allow the tomatoes to cook. After about 10 minutes add the boiled chickpeas. Add cold water just enough to cover the chickpeas. Add salt to taste and garam masala. Allow the chickpeas to cook for about 30 minutes. Stir occassionaly to prevent the chickpeas sticking to the bottom of the pan. The fresh cilantro will be added last, about ten minutes prior to serving.


Jeera Rice

Basmati Rice Water Spices:

Whole Cumin



Wash the rice three times, and soak for about 15 minutes. In a pot, add some oil, when the oil gets warm add whole cumin seeds and allow then to crackle. Then add the rice, stir the rice for about 2 minutes. Add cold water (1.5 times the amount of rice) and salt to taste. Turn the heat to maximum, when the water starts boiling, reduce the heat and cover the pot. Rice will be done when the grains begin to stand up.


Pakora (Vegetable Fritters)





Chickpea flour
Oil for Deep Frying
Assortment of vegetables (Zucchini, Potatoes, Broccoli, Tofu)
Water
Spices:
Powdered Coriander
Powedered Cumin
Asafoetida
Garam Masala


To prepare batter add the spices to the chickpea flour, and add salt to taste. Add water to the mixture and create a smooth paste.
Chop veggies and tofu evenly into strips. In a large wok/frying pan, prepare oil on high heat for deep frying. Coat the veggies evenly with batter, using your hands. Place them in the oil, and allow them to become crispy. Remove carefully with tongs, and place on a plate covered with paper towel.


Halwa (Semolina Based Dessert)



2 cups semolina flour
2 cups Sugar
¾lb of unsalted butter
1/2 lb Strawberries
6 cups water


Combine semolina flour and half a block of butter in a medium saucepan over medium heat. Stir continually, adding more butter as needed till the semolina is roasted, but not burnt :). In a separate pot prepare sugar syrup with sugar and water. Once the syrup boils add it slowly to the roasted semolina accompanied by constant stirring. Also add freshly sliced strawberries. Stir continuously to avoid sticking/burning.

Chutney (Cilantro Dip)




Fresh Cilantro
Water enough to blend the cilantro
Spices:
Sugar (a pinch)
Salt (to taste)
Chilli Powder
Coriander Powder


Combine ingredients in a blender.



Finally, arrange a nice plate for offering the preparations. Please note that this plate should not be used for regular eating, and kept aside only for offering. Place the plate in front of a picture of Krsna and offer by reciting the simple prayer:

Hare Krsna Hare Krsna
Krsna Krsna Hare Hare
Hare Rama Hare Rama
Rama Rama Hare Hare