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M. Edited by Nandini Bakshi.S.S. .BBiss T aste of liss Mohan Delights Cookbook Weekend Edition PANNA BAKSHI. B.
contents introduction 09 saturday 16 18 ur·ad dāl lemon rice zucchini spinach potatoes vegetable jee·rā the·palā saffron kheer carda·mom lassi moo·ng ma·soor dāl vegetable pi·lāf cauliflower vegetable aj·wān pu·ri three grain lā·ddu salty la·ssi apple chat·ni śha·ni 20 herbs & spices 11 key concepts 14 22 24 index 41 26 sunday 28 30 32 34 36 38 40 ra·vi .
08 in t ro d u ct io n .
Iowa with her family. Center program attendants. for his exquisite wedding feasts. In 1993 when. history of mohan delights ayurvedic restaurant From her early days in the kitchen. Kala (time of food intake). Upayogasamastha (rules governing intake of food). Mohan Delights is releasing its ﬁrst cookbook to celebrate its 20th anniversary for the year 2007.C. she received the recommendation of Maharishi Ayurvedic consultant. Desha (place of food intake). Chef Bakshi felt a strong passion and sense of creative ingenuity towards cooking. Chef Bakshi learned to cook at a young age from her father. She was soon preparing meals for the D. This edition of the ﬁrst Mohan Delights Cookbook presents recipes that encomThe recipes in this edition are extracted from meals that are carefully prepared for restaurant patrons from across the Midwest.M.C. Rasi (quantity). Raju and Deepak Chopra. Dr. Chef Bakshi hopes to bring perfect balance and the much sought after taste of bliss from her kitchen to yours. The eight factors of Ayurveda are Prakriti (nature of food). and the Bethesda T. Mind and Senses remain full of bliss. the Key Concepts section and Chef’s Tip(s) scattered throughout the cookbook provide the interested reader with valuable insights from the methodologies developed by Chef Bakshi over the last 20 years of Ayurvedic cooking. Ayurvedic Clinic. directions and photographic images for its crucial steps. founded 1987—ongoing nity in 1987 when she was asked to prepare meals for the Perfect Health Conference in Washington D. Following the conference. appetite is good. Chef Bakshi ﬁrst began cooking for the commupreparation). to supplement your restaurant dining during weekdays. Washington D. Karana (method of food Chef Bakshi focuses on recipes that create food to promote perfect health to balance the doshas through the use of herbs and spices. Each recipe provides a comprehensive list of ingredients. Iowa.. She integrates all six tastes and her perfect focus of attention through the cosmically aligned preparation.introduction “One whose doshas are in balance. who was well known in the rural Indian town of Junagadh. Samyoga (rules of combining foods). Mohan Delights opened on the main town square as the ﬁrst Ayurvedic Restaurant in the Midwest.C. In addition. Chef Bakshi moved to Fairﬁeld. Following editions will introduce meals for all seven days of the week and will incorporate reader comments from this edition.” —Sushruta Samhita this edition Panna Bakshi is the founder and chief chef of the prestigious Mohan Delights Ayurvedic restaurant in Fairﬁeld. Learning from one of the best. Chef Bakshi began her culinary practice in our nation’s capital. and Upayoktan (wholesomeness to individual taking food). i ntroducti o n 09 . Maharishi Senate building residents. with a dedication to serving meals that are perfectly in balance. One whose Self. is called a healthy person. helped her to build upon this greatness and develop a style of cooking in tune with the eight factors of Ayurveda to determine the perfect inﬂuence of food on the individual. step-by-step pass one full meal for Saturday and Sunday.
10 h er b s & sp ices .
asa·foe·tida Description The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. is a small drop. Ayurvedic Beneﬁts Used often as a substitute for sea salt by individuals with high blood pressure congestion of the lungs. Black salt is mined from quarries. and is traditionally crushed between stones or with a black salt Description An unreﬁned salt with a strong sulphurous taste. carda·mom Description Found in nature in green pods. hairless. her bs & spi c e s 11 . and other digestion problems. the powder is more a light purple color. Punjabi. dhania (in the Indian subcontinent). with an intensely aromatic fragrance. One of the most expensive spices by weight. not black cardamom.herbs & spices aj·wān Description The small seed-like fruit of the Bishop's Weed plant. Indian cooking generally uses green cardamom pods. The resin is grayish-white when fresh. to prevent and treat throat troubles. Bengali) it is known as hing or "heeng". Cardamom has a strong. Its taste is slightly bitter and pungent. and slender and feathery higher on the ﬂowering stems. Decreases the qualities of the dosha of Kapha in the body. Ayurvedic Beneﬁts Reduces ﬂatulence caused by certain legumes and beans when they are cooked. It may also be helpful with asthma and bronchitis. ﬁve millimeters in diameter. black salt is potassium chloride. It is reputed to lessen ﬂatulence. as well. Urdu. It tastes less salty than common table salt. Gujarati. broadly lobed at the base of the plant. digestive disorders. black pepper Description The fruit. Ayurvedic Beneﬁts Used to promote digestion and increase the doshas of Pitta in the body. stomachaches. Ayurvedic Beneﬁts Used most commonly as a digestive aid. containing a single seed. Chemically. cilantro (in the United States). Although it is indeed blackish as mined. In many of the northern Indian languages (Hindi. The asafoetida resin is difﬁcult to grate. unique taste. The leaves are variously referred to as coriander leaves. It is also believed to relieve both heartburn and ﬂatulence. foetid plant. dark red when fully mature. known as a peppercorn when dried. The plant has a similarity to parsley. Marathi. It may be used as a substitute for cumin in recipes. The leaves are variable in shape. constipation. because it does not contain signiﬁcant amounts of sodium. egg-shaped and grayish in color. hammer. dysentery. but dries to a dark amber color. Ayurvedic Beneﬁts Used to treat infections in teeth and gums. little is needed to impart the ﬂavor. cilan·tro Description It is a soft. inﬂammation of eyelids.
alertness Also and known stimulate to the increase central ginger root Description Its root is juicy and ﬂeshy and ranges from strong to mild in taste. spicy. It is also described as warm. when they are ready for collecting. nutty. after which they develop into a bright red. 12 h er b s & sp ices . improve the fragrance of cooked food. Fresh ginger root is often a pinkish-white color. Also promotes to neutralize the heat quality of Pitta in foods. Ayurvedic Beneﬁts Used to increase the fragrance and ﬂavor of foods. The ﬂower buds are at ﬁrst of a pale color and gradually become green. While all parts of the plant have medicinal beneﬁts. Ayurvedic Beneﬁts Used to promote digestion. cloves Description The aromatic dried ﬂower buds of a tree in the family Myrtaceae. Seeds have similar fenu·greek Description A yellow. and help the absorption of water in the body. cu·min seeds Description Seeds are light brown and oblong in shape. Also is an effective treatment for nausea caused by motion sickness and also contains many antioxidants. cu·rry leaves Description Its leaves are highly aromatic and are used cor·ian·der seeds Description The dry fruits of cilantro. They are usually dried but can be eaten green. The oil of cloves is used to prevent tooth and gum decay. lung congestion. Ayurvedic Beneﬁts Used to decrease ﬂatulence and promote digestion. and relieves excessive Pitta qualities in the body. treat kidney disease. The clove tree is an evergreen. Decreases Vata and Kapha qualities in the body. If used in increased nervous system. while the older ginger becomes browner in color. the seed is the most potent. It is ideal for treating sinus. dried seeds have a bitter taste and a strong characteristic smell. reduces inﬂammation. rhombic fenugreek seed. Used to prevent heart problems. cilantro. helps the body’s absorption of water. warm aroma. quantities relieves Vata qualities in the body. and orange-ﬂavoured. and acts as a detoxifying agent.herbs & spices cilan·tro (continued) Ayurvedic Beneﬁts Ayurvedic Beneﬁts Used to decrease burning sensations in the stomach. Their form is small and narrow and somewhat resemble the leaves of the Neem tree. The seeds have a lemony citrus ﬂavour when crushed. as a herb. Ayurvedic Beneﬁts Used to promote digestion. Cumin seeds have a distinctive bitter ﬂavor and strong. decrease Vata and Kapha doshas in the body. The beneﬁts of its plant form. ﬁghts infection and as a galactagogue. Ayurvedic Beneﬁts Used as digestive aid.
abdominal cramps. They also help reduce the severity of asthma. and may be colored from yellowish white to black. promotes blood clotting and helps relieve the symptoms of osteoarthritis. aroma. Topically. characterized by a bitter taste and the dye that gives food a rich golden-yellow hue. tur·mer·ic Description Commonly recognized as the herb that gives yellow hue to prepared Indian dishes. it is applied to improve the skin condition overall and speciﬁcally to treat acne. In the Indian subcontinent they are often used whole. reduce fever and inﬂammation. treat digestive disturbance. Saffron is reduces inﬂammation. and are quickly fried in oil until they pop to impart a ﬂavor to the oil. and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease. decrease some of the symptoms of rheumatoid arthritis. to reduce the frequency of migraine attacks. A ﬂowering plant in the ginger family. ﬂatulence and. and alleviate depression. Ayurvedic Beneﬁts Used as a digestion aid for upset stomach. and help prevent cancer. The seeds are about 1 mm in diameter. regulate menstruation. suggesting the saffron's strong ﬂavor. Turmeric is fragrant and has a bitter. ease cough and asthmatic breathing. Turmeric acts as treatment for cancer.herbs & spices mus·tard seeds Description Small seeds of the various mustard plants. is dried and used as a powder spice in most recipes. somewhat pungent taste. and coloring effect. it is used to improve blood circulation. Also Ayurvedic Beneﬁts Used extensively as a topical and internal medicinal herb. to restore normal sleep patterns in women having difﬁculty with the symptoms of menopause. calm nervousness. saff·ron Description Recognizable by its dark maroon-purple hue. Ayurvedic Beneﬁts Used to help reduce the severity of asthma. Internally. liver disease and bacterial infection. her bs & spi c e s 13 . to lower high blood pressure.
developing the skill of rolling a proper chapatti. Fill a separate airtight container with 2 to 3 cups of wheat ﬂour. Continue to alternate rolling on one side. container is large enough to ﬁt an entire chapatti. Roll it ﬁve times in one direction. By brushing 02 how do you roll a chapati. puri or thepala? 1. ﬂipping it over and turning it around until it is about 6 inches in diameter and even in thickness. both sides will be evenly covered with a very thin layer of ﬂour to prevent from sticking with the rolling surface or one another. Recoat by lighlty placing in the ataamun on both sides. puri or thepalunh will take a great deal of practice. puri or thepalunh. 2. Be patient with yourself. puri or thepalunh to brush both sides with ﬂour while rolling. a separate container of ﬂour is needed to roll the dough balls and use to brush both sides of the bread while rolling. ﬂip it on its side and roll ﬁve times in the other direction. 3. puri or thepala? how do you check that oil is ready to fry? how to vin dal or rice? when is dal cooked? when is rice cooked? 01 what is atāmun? Make sure that oil or water does not mix with the ataamun ﬂour. 5. When making Indian bread. 14 k e y co n cep t s . Turn it over. Make sure the into the container. apart from one another. Place the rolled out bread on a wooden surface. about 1/8 inch. the following steps should be followed.key concepts 01 02 03 04 05 06 what is atāmun? how do you roll a chapati. To evenly roll a chapatti. 4.
move to the empty half of the tray. it is lentils are easily crushed when pressed with another spoon. slide a small scrap of dough into oil. remove the scrap and wait another 2-3 minutes for oil to become warmer. After boiling for the allotted important to check that the dal lentils are fully cooked. After cooking for the allotted time it is preferable to check that the dal has been cooked. To check that oil is ready for frying. check and make sure that the rice is fully cooked before turning off the heat. To clean dal or rice. bring about a few tablespoons of dal or rice to the middle of the tray. If both these criteria are met. the dal and the water should be uniform in consistency. then the rice is cooked. check and make sure that the water has burned and small holes cover the surface of the rice. After cooking for the allotted time. Using your over. Second. plant particles). Repeat until all the dal or rice has been cleaned. If both of these criteria are met. the oil is ready for frying. First. A 9”x13” or 12”x18” 05 when is dal cooked? cooking time. Look over the dal or rice and pick out the earth elements. twigs. remove a few grains of key conce p t s 15 cooked rice from the pot and check that the grains can be easily broken by a spoon. Once dal or rice has been looked Prior to washing dal or rice it is necessary to clean them to remove earth elements (i. If dough scrap lingers 04 how to vin dal or rice? rectangular tray is preferred. If the piece immediately comes to the surface of oil. Second. Two criteria need to be met for rice to be considered fully cooked. Check again before beginning to fry. stir the dal and check that the dal and the water are not visibly separate. pour the measured amount onto one side of a large tray. ﬁngertips. First. then dal is cooked. If the heat is turned off before the rice has had a chance to fully cook. then the rice will be rubbery in . stones.key concepts 03 how do you check that oil is ready to fry? at bottom of pan. Remove about a tablespoonful of dal from the pot and test to see if the 06 when is rice cooked? texture.e.
34 ajwan puri . and salt.from the side of the pan. combine and mix ﬂour. surface apart from one Prepare Iron Frying Pan Heat 2 cups of oil on MEDIUM HIGH Heat in an iron frying pan for 4 minutes. Dough is well kneaded when Divide Kneaded Dough Divide dough into twelve equal parts and roll into round balls.āj wān pu ri āj·wān pu·ri main ingredients 1/2 Tbsp ajwan seeds 1/4 tsp ground black pepper 1/2 tsp turmeric powder 1/2 cup luke warm water 1 tsp salt 1 Tbsp vegetable oil 1 1/2 cups wheat ﬂour 1 tsp vegetable oil 1 knead 2 roll 3 fry Combine Wheat Flour & Spices In a bowl. haldi. If dough is too stiff. smooth and evenly textured. Fry them using the following ﬁve steps. (see Preparation for Fry 2 purio/puris at one time in the frying pan making sure that they do not overlap. ajwan seeds. After the purio/puris are rolled out set them aside on a wooden another. ground black pepper. Add 1 Tbsp oil and water and knead dough. Check to see if oil is ready to fry the purio/puris directions). add 1/8 cup water and continue to knead dough. Spread 1 tsp of vegetable over dough and gently knead dough until oil is absorbed. Roll out puri until it is 4 inches in diameter and about 1/8 inch thick (see Preparation for rolling directions).
Step 02: Once the puri comes to the surface. Place Puri over Towel-lined Pan After removing from the frying pan. Lean the puri against the side of the pan and lean the rest of the puri(s) against it to allow excess oil to be absorbed by the paper towel. Step 04: Allow the other side to become seconds). ﬂip over after puri is covered with small bubbles.āj·wān pu·ri 4 fry (continued) 5 drain 6 serve Attend to Puri Continuously Step 01: Slip the puri into the frying pan from the side of the pan. place puri in a paper towel-lined pan to bleed dry the puri. arrange them in a plate and serve. aj ·wan pu·r i 35 . golden red (about 20-30 Step 05: Remove puri after both sides are golden red in color Once the puri(s) have cooled. Step 03: Continue to gently push down puri into the oil and turn over after the bottom is golden red in color.
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