Vegetarian Food

Ingredients:- Began/Eggplant- 8-10 peices small size Sesame seeds- 3 tsp. Peanuts- 1/2 cup Dry / fresh coconut- 1/2 cup curd- 1tsp Cumin powder- 1/2 tsp. Chopped onion- 1 cup Dry Red chili whole- 2 Tamarind juice- 4 tsp Green chili- 4 Garlic Paste 1 tsp Mustard seeds- 1 tsp Turmeric powder- 1 tsp Oil- for frying, Salt- As per taste. cooking Process:- Wash and slit the eggplants into quarters.Deep fry in medium hot oil till brown in colour.Lightly roast the peanuts,coconut and sesame seeds till brown and roast onion in oil till brown. Grind peanuts, sesame seeds,coconut,onion,garlic,curd,green chillies and red chilies to a smooth paste.Heat oil in a thick bottomed pan. After that add mustard seeds, when mustard seeds start to splutter, add peanuts and sesame paste and stir constantly. Add turmeric powder and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind juice or pulp. Add fried eggplants and cook on Dum on a slow flame for 15 minutes.

Ingredients: 1 1/2 ltr milk 1/2 Cup condensed milk 1/2 tsp arrowroot 1/2 tsp Ground green cardamom powder 1/4 Cup of green sliced pista 1 pinch saffron 4 tsp sugar Cooking Process: Boil milk on simmer flame. keep stirring. add condensed milk after boiling milk for 12-15 mins. Dilute arrowroot and saffron with 2-3 tsp of milk in abowl and add this mixture to milk. after stirring for 2-3 mins add sugar, sliced pista and cardamom powder. boil this milk mixture for another 2-3 mins and then turn off the stove.After cooling fill the mixture in Kulfi cones or ice cream tray. Place it in the freezer to set (atleast 4-6 hrs) .At the time of serving, keep the outer surface of the ice cream tray or cones in contact with hot water for just 1-2 seconds and remove it in a plate. Yummy indian kulfi is ready to serve.

According to the ayurveda medicines and foods are sattvic, rajasic or tamasic or a combination of these gunas. Health care administration degree The gunas are three fundamental attributes that represent the natural evolutionary process through which the subtle becomes gross. In turn, gross objects, by action and interaction among themselves, may again become subtle. Thus the three gunas are defined as Sattva : Essence (subtle) Rajas : Activity Tamas : Inertia (gross) People equally can be more or less dominated by one of the three gunas and an important way to regulate these gunas in body and mind is through ayurvedic cooking. Sattvic food: -Are fresh, juicy, light, unctuous,nourishing, sweet and tasty -Give the necessary energy to the body without taxing it. -The foundation of higher states of consciousness. Examples : juicy fruits, fresh vegetables that are easily digestible, fresh milk and butter, whole soaked or also sprouted beans, grains and nuts, many herbs and spices in the ri...

Ingredients: 1/2 kg Palak (Spinach ) 100 gm Paneer 1 tomato 1 Onion 3-4 tbsp Butter 2 Bay leaves 1 tsp Cumin seeds 1 cardamom 4-5 cloves Salt to taste 5-6 whole Black pepper 1/4 tsp. garlic paste 1/4 tsp ginger paste 2 Green chilies 1/2 tsp. Garam Masala Powder oil for frying Cooking Process:- Boil water and keep washed palak in it for 5-6 mins. Simultaneously cut paneer into small cubes. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. Now grind boiled paneer onion, tomato and green chillies together. Heat 3-4 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped garlic and ginger. Crush black pepper, cloves and cardamom together add this powder along with garam masala to the pan. Stir well. Now add palak gravy to it and then add paneer in the gravy. Now add salt. Mix well. Let it cook till it gets the required consistency and the oil separates. you can sprinkl...

Ingredients: 2 tsp Besan 1/2 tsp Cinnamon powder 1 Cups sour curd 1/2 Inch Ginger, chopped 2 Green chillies, chopped Handful Coriander leaves 2 tsp Oil 1 Pinch asafetida 1/4 tsp Mustard seeds 1/4 tsp Cumin seeds Few curry leaves 4 cloves 1/2 tsp methi seeds 3 tsp sugar Salt to taste Cooking Process:- Beat the yogurt and pour 2 cups water in it. Add besan, sugar and salt. Stir the contents well. Crush cinnamon, ginger, chilies and coriander leaves togethere and add this to curd mixture. Heat oil in a pan and add mustard seeds, cumin seeds, methi dana,cloves and asafetida to the hot oil. Add the curd mixture in the pan now and keep it on low flame. Stir constantly while boiling for atleast 10 to 15mins . Garnish with coriander leaves. • Serve with hot boiled rice.

Ingredients: 200 gm sarson greens 150 gm spinach 1 onion finely chopped 1/4 tsp. ginger paste 1/2 tsp garlic paste 2 green chillies finely chopped 1/2 tsp lemon juice 3 tbsp. ghee 2 cloves 1 tsp cumin seeds 1/2 tsp sarson seeds 1/2 tsp. garam masala 1 tbsp. maize flour Salt to taste Cooking Process :- Chop sarson green and spinach and wash thoroughly, drain water. Heat 1tsp ghee in the pressure cooker. Add both greens, green chillies and mix well. Now add ginger, garlic paste. Add few pinches salt, 1 cup water Pressure cook till its soft. now turn off the heat ans mash boiled greens well. Heat ghee in a pan, add cumin seeds,sarson seeds and cloves.Now add onion and saute till brown. Add boiled greens to this tadka and add garam masala, lemon juice and salt.Now mix maize flour with 2 tsp water in a bowl and add this mix to saag. this will thicken the consistency.Stir well and cook till oil separates. Serve hot with makki ki roti, or bajra ki roti with lots of butter.

1 cup washed Moong 1 tomato chopped 1/4 teaspoon ginger paste 1 teaspoon garlic paste 2 tbsp ghee 1 teaspoon cumin seeds 1/2 teaspoon turmeric 1/2 teaspoon garam masala 2 green chillies chopped 1/4 teaspoon asafetida powder Salt to taste Cooking Process:- Wash Moong Daal thoroughly and put into a pressure cooker. Add 2 cups of water to it. After the first whistle reduce the flame to simmer and cook for 1 more whistle. Now heat ghee in a pan add cumin seeds and asafetida powder in hot ghee now add the ginger, garlic pastes, salt to taste and turmeric powder to it. Stir well. tadka is ready. Now add boiled daal, chopped tomato and green chillies in this tadka and stir well to blend into a smooth consistency. If it is too thick, add some warm water and stir till the consistency is right. Heat the Daal through again. Stir well. Can add 1teaspoon ghee when serving the daal. Serve with plain boiled rice or hot chapati.