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BBiss T aste of liss Mohan Delights Cookbook Weekend Edition PANNA BAKSHI.S. M.S. Edited by Nandini 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 .
Mind and Senses remain full of bliss. She was soon preparing meals for the D.M. The eight factors of Ayurveda are Prakriti (nature of food). and the Bethesda T. Learning from one of the best. she received the recommendation of Maharishi Ayurvedic consultant. Ayurvedic Clinic. Following the conference. Kala (time of food intake). Chef Bakshi hopes to bring perfect balance and the much sought after taste of bliss from her kitchen to yours.” —Sushruta Samhita this edition Panna Bakshi is the founder and chief chef of the prestigious Mohan Delights Ayurvedic restaurant in Fairﬁeld. and Upayoktan (wholesomeness to individual taking food). Rasi (quantity). is called a healthy person. One whose Self. Chef Bakshi learned to cook at a young age from her father. Iowa. 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. for his exquisite wedding feasts. with a dedication to serving meals that are perfectly in balance. In addition. Washington D. Samyoga (rules of combining foods). founded 1987—ongoing nity in 1987 when she was asked to prepare meals for the Perfect Health Conference in Washington D. Mohan Delights is releasing its ﬁrst cookbook to celebrate its 20th anniversary for the year 2007. Raju and Deepak Chopra. Dr.C. In 1993 when. Mohan Delights opened on the main town square as the ﬁrst Ayurvedic Restaurant in the Midwest. to supplement your restaurant dining during weekdays. Iowa with her family. 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. Maharishi Senate building residents. Chef Bakshi began her culinary practice in our nation’s capital. Desha (place of food intake). Chef Bakshi ﬁrst began cooking for the commupreparation). who was well known in the rural Indian town of Junagadh.C.. Upayogasamastha (rules governing intake of food). appetite is good. Chef Bakshi moved to Fairﬁeld. Chef Bakshi felt a strong passion and sense of creative ingenuity towards cooking. Each recipe provides a comprehensive list of ingredients. i ntroducti o n 09 . history of mohan delights ayurvedic restaurant From her early days in the kitchen. 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. Following editions will introduce meals for all seven days of the week and will incorporate reader comments from this edition.introduction “One whose doshas are in balance. 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. She integrates all six tastes and her perfect focus of attention through the cosmically aligned preparation.C. directions and photographic images for its crucial steps. Center program attendants. step-by-step pass one full meal for Saturday and Sunday.
10 h er b s & sp ices .
It may be used as a substitute for cumin in recipes. Punjabi. Ayurvedic Beneﬁts Used to treat infections in teeth and gums. Ayurvedic Beneﬁts Reduces ﬂatulence caused by certain legumes and beans when they are cooked. The leaves are variously referred to as coriander leaves. dysentery. One of the most expensive spices by weight. as well. Ayurvedic Beneﬁts Used often as a substitute for sea salt by individuals with high blood pressure congestion of the lungs. cilantro (in the United States). unique taste. Ayurvedic Beneﬁts Used to promote digestion and increase the doshas of Pitta in the body. It tastes less salty than common table salt. hairless. Indian cooking generally uses green cardamom pods. Cardamom has a strong. Decreases the qualities of the dosha of Kapha in the body. dark red when fully mature. containing a single seed. The resin is grayish-white when fresh. 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. Although it is indeed blackish as mined. Chemically. digestive disorders. carda·mom Description Found in nature in green pods. It is also believed to relieve both heartburn and ﬂatulence. the powder is more a light purple color. not black cardamom. Bengali) it is known as hing or "heeng". her bs & spi c e s 11 . and is traditionally crushed between stones or with a black salt Description An unreﬁned salt with a strong sulphurous taste. but dries to a dark amber color. inﬂammation of eyelids. little is needed to impart the ﬂavor. Ayurvedic Beneﬁts Used most commonly as a digestive aid. In many of the northern Indian languages (Hindi. It is reputed to lessen ﬂatulence. ﬁve millimeters in diameter. constipation. stomachaches. Gujarati. to prevent and treat throat troubles. because it does not contain signiﬁcant amounts of sodium. known as a peppercorn when dried. dhania (in the Indian subcontinent). with an intensely aromatic fragrance. cilan·tro Description It is a soft. and slender and feathery higher on the ﬂowering stems. is a small drop. Its taste is slightly bitter and pungent. black pepper Description The fruit. broadly lobed at the base of the plant.herbs & spices aj·wān Description The small seed-like fruit of the Bishop's Weed plant. foetid plant. egg-shaped and grayish in color. hammer. and other digestion problems. It may also be helpful with asthma and bronchitis. Marathi. Urdu. Black salt is mined from quarries. The leaves are variable in shape. The plant has a similarity to parsley. black salt is potassium chloride. The asafoetida resin is difﬁcult to grate.
cloves Description The aromatic dried ﬂower buds of a tree in the family Myrtaceae. Fresh ginger root is often a pinkish-white color. The oil of cloves is used to prevent tooth and gum decay. the seed is the most potent. Decreases Vata and Kapha qualities in the body. and orange-ﬂavoured. quantities relieves Vata qualities in the body. and help the absorption of water in the body. They are usually dried but can be eaten green. Cumin seeds have a distinctive bitter ﬂavor and strong. Ayurvedic Beneﬁts Used to increase the fragrance and ﬂavor of foods. ﬁghts infection and as a galactagogue. If used in increased nervous system. cu·min seeds Description Seeds are light brown and oblong in shape. treat kidney disease. cu·rry leaves Description Its leaves are highly aromatic and are used cor·ian·der seeds Description The dry fruits of cilantro. Ayurvedic Beneﬁts Used to decrease ﬂatulence and promote digestion. spicy. Their form is small and narrow and somewhat resemble the leaves of the Neem tree. as a herb. The seeds have a lemony citrus ﬂavour when crushed. nutty. lung congestion. While all parts of the plant have medicinal beneﬁts. improve the fragrance of cooked food. It is also described as warm. while the older ginger becomes browner in color. Ayurvedic Beneﬁts Used to promote digestion. after which they develop into a bright red. The ﬂower buds are at ﬁrst of a pale color and gradually become green. It is ideal for treating sinus. 12 h er b s & sp ices . The clove tree is an evergreen. Also promotes to neutralize the heat quality of Pitta in foods. Seeds have similar fenu·greek Description A yellow. 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. warm aroma. Also is an effective treatment for nausea caused by motion sickness and also contains many antioxidants. The beneﬁts of its plant form. and acts as a detoxifying agent. reduces inﬂammation. helps the body’s absorption of water. rhombic fenugreek seed. and relieves excessive Pitta qualities in the body. when they are ready for collecting. Ayurvedic Beneﬁts Used to promote digestion. Used to prevent heart problems. decrease Vata and Kapha doshas in the body. dried seeds have a bitter taste and a strong characteristic smell. cilantro. Ayurvedic Beneﬁts Used as digestive aid.herbs & spices cilan·tro (continued) Ayurvedic Beneﬁts Ayurvedic Beneﬁts Used to decrease burning sensations in the stomach.
and are quickly fried in oil until they pop to impart a ﬂavor to the oil. tur·mer·ic Description Commonly recognized as the herb that gives yellow hue to prepared Indian dishes. is dried and used as a powder spice in most recipes. Internally. suggesting the saffron's strong ﬂavor. characterized by a bitter taste and the dye that gives food a rich golden-yellow hue. to reduce the frequency of migraine attacks. and help prevent cancer. They also help reduce the severity of asthma. Topically. abdominal cramps. promotes blood clotting and helps relieve the symptoms of osteoarthritis. ﬂatulence and. calm nervousness. her bs & spi c e s 13 . Ayurvedic Beneﬁts Used to help reduce the severity of asthma. it is applied to improve the skin condition overall and speciﬁcally to treat acne. to lower high blood pressure. liver disease and bacterial infection. and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease. The seeds are about 1 mm in diameter. to restore normal sleep patterns in women having difﬁculty with the symptoms of menopause. A ﬂowering plant in the ginger family. In the Indian subcontinent they are often used whole. Also Ayurvedic Beneﬁts Used extensively as a topical and internal medicinal herb. Ayurvedic Beneﬁts Used as a digestion aid for upset stomach. decrease some of the symptoms of rheumatoid arthritis. and may be colored from yellowish white to black.herbs & spices mus·tard seeds Description Small seeds of the various mustard plants. it is used to improve blood circulation. and coloring effect. and alleviate depression. reduce fever and inﬂammation. somewhat pungent taste. ease cough and asthmatic breathing. saff·ron Description Recognizable by its dark maroon-purple hue. regulate menstruation. treat digestive disturbance. Saffron is reduces inﬂammation. Turmeric is fragrant and has a bitter. Turmeric acts as treatment for cancer. aroma.
Place the rolled out bread on a wooden surface. puri or thepalunh will take a great deal of practice. about 1/8 inch. puri or thepalunh. Turn it over. 4. puri or thepala? 1. 3.key concepts 01 02 03 04 05 06 what is atāmun? how do you roll a chapati. Make sure the into the container. apart from one another. To evenly roll a chapatti. developing the skill of rolling a proper chapatti. ﬂip it on its side and roll ﬁve times in the other direction. 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. When making Indian bread. 14 k e y co n cep t s . puri or thepalunh to brush both sides with ﬂour while rolling. 2. Roll it ﬁve times in one direction. Recoat by lighlty placing in the ataamun on both sides. 5. Fill a separate airtight container with 2 to 3 cups of wheat ﬂour. Be patient with yourself. the following steps should be followed. By brushing 02 how do you roll a chapati. container is large enough to ﬁt an entire chapatti. a separate container of ﬂour is needed to roll the dough balls and use to brush both sides of the bread while rolling. both sides will be evenly covered with a very thin layer of ﬂour to prevent from sticking with the rolling surface or one another. ﬂipping it over and turning it around until it is about 6 inches in diameter and even in thickness. Continue to alternate rolling on one side.
the dal and the water should be uniform in consistency. it is lentils are easily crushed when pressed with another spoon. stir the dal and check that the dal and the water are not visibly separate. A 9”x13” or 12”x18” 05 when is dal cooked? cooking time. Remove about a tablespoonful of dal from the pot and test to see if the 06 when is rice cooked? texture. Using your over. Check again before beginning to fry. plant particles). ﬁngertips. twigs. then dal is cooked. After cooking for the allotted time. pour the measured amount onto one side of a large tray.e. First. then the rice is cooked. To check that oil is ready for frying. then the rice will be rubbery in . After cooking for the allotted time it is preferable to check that the dal has been cooked. Two criteria need to be met for rice to be considered fully cooked. Second. If both of these criteria are met. Look over the dal or rice and pick out the earth elements. remove the scrap and wait another 2-3 minutes for oil to become warmer.key concepts 03 how do you check that oil is ready to fry? at bottom of pan. If the heat is turned off before the rice has had a chance to fully cook. Second. 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. To clean dal or rice. After boiling for the allotted important to check that the dal lentils are fully cooked. slide a small scrap of dough into oil. check and make sure that the rice is fully cooked before turning off the heat. check and make sure that the water has burned and small holes cover the surface of the rice. If the piece immediately comes to the surface of oil. Repeat until all the dal or rice has been cleaned. First. If dough scrap lingers 04 how to vin dal or rice? rectangular tray is preferred. the oil is ready for frying. move to the empty half of the tray. If both these criteria are met. stones. bring about a few tablespoons of dal or rice to the middle of the tray.
26 ca rd a ·mo m la s· s i . Blend Yogurt with Water Mix yogurt and churn until lassi has an even consistency.cārdá mom las cārdá·mom las·si main ingredients 2 cups yogurt ½ cup brown sugar 1½ cups cool water ¼ tsp ground cardamom 1 soak 2 blend 3 chill Soak Sugar and Cardamom Soak sugar and cardamom in water for at least one hour. Pour and Chill Pour into serving container and chill at least one hour before serving. Mix together by hand for 1-2 minutes or 30-45 seconds in HIGH to dissolve sugar.
cārdá·mom las·si serves 4 carda·m om l as·s i 27 .
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