By: Kusum
 
Gajjar Halwa

Ingredients
Carrots........2 lbs peel and grate

Unsalted butter....1 stick

Whole milk......4 cups

Sugar.........11/2 cups

Elaichi powder...1tsp

Directions:
In a heavy bottom pan add butter, milk and carrots. Cook on medium heat till milk evaporates. Add sugar and elaichi powder and keep stirring till halwa leaves the sides of the pan. 

Tips:
[Tips]

Baked methi mathis

By: [AuthorKusum]

Special Notes:
[Notes]

Ingredients:

3 cups Bisquick
1cup maida
3/4 C oil
3/4 C milk
3 tsp shah jeera
3Tsp Kasuri methi or fresh/ frozen
1/2Tsp salt

Directions:

Mix all very lightly. Make small balls and bake at 350’F for 1/2 hr. Leave in warm oven for 2 hrs so it becomes crispy. 

Tips:
Keep a watch and lower the oven temperature and time as these bake very fast. 

Pecan chocolate bars

By: [Author]
Kusum
Special Notes:
[Notes]

Ingredients:
[Ingredients]
Gram cracker powder.....11/2 cup
Melted butter.............1 stick
Coconut flakes..........11/2 cup
Chocolate chips.........11/2cup
Pecans.......................11/2 cup
Condensed milk........1 can. 
 Directions:
[Directions]

Mix gram cracker pd with butter, press in a baking tray. Layer each ingredient with a drizzle of condensed milk and bake 350F till golden brown. Cut in squares. 

Tips:
[Tips]

Eggplant bhartha

By: [Author]
Kusum
Special Notes:
[Notes]

Ingredients:
[Ingredients]

Big eggplant.....1
Onion................1chop
Big tomato..........1chop
Ginger.............small piece grate
Green pepper ..chop
Coriander pd......1tsp
Red pepper.........1/2 tsp
Cumin seeds.....1/2 tsp( jeera)
Anchor or dry mango pd....1/2 tsp
Salt .......1/2 tsp
Oil.......:2 Tsp
Chopped cilantro

Directions:
[Directions]

Peel, chop eggplant and in a Corning dish with lid on microwave for ten min.keep it covered till pan Masala is ready. 
In a non stick pan add oil when hot add cumin seeds. When they splutter add chopped onion ginger. When fried for five min add tomato. Fry till in a thick paste. Add all other spices. Add the cooked eggplant and keep stirring. You may cover for five min also at low heat to simmer. Keep stirring till it is blended well. Add cilantro and serve. 
PS you can add frozen peas also to onion paste and cook before adding cooked eggplant too

Tips:
[Tips]

Potato paratha

By: [Author]
Kusum
Special Notes:
[Notes]

Ingredients:
[Ingredients]
Wheat flour.....3 cups
Water...........:11/2 cups
Salt.......1/2 tsp
Make a dough and cover, set it aside till you prepare the filling. 

Potato.......3 -4
Boil till soft
Directions

Peel while warm add 1/2tsp salt, 1tsp coriander pd , 1/2 tsp mango pd, chopped ginger and mash to make it smooth with no pieces. Using little oil make small balls. 
Make same size balls with kneaded wheat dough using dry flour. 
Roll the dough put the potato filling to roll in the paratha. Meanwhile keep the tawa hot before frying the paratha using little oil on both sides.  

Tips:
[Tips]

Poha for breakfast

By: [Author

Kusum]

Special Notes:
[Notes]
Ingredients

Thick poha.................3 cups. Wash and soak for 5 min squeeze excess water. Add all the next five ingredients to it. 
Lemon juice ..............1 Tsp
Turmeric pd..............1/2tsp
Red chili pd...............1/2tsp
Salt...........................2tsp
Sugar........................1tsp 

Big onion ...................1 chopped
Big boiled potato ..................1 cut in small pieces
Frozen peas................3/4 cup thawed
Green chili .................1 chopped
Oil..............................4 Tsp
Mustard seeds...........1 
Fresh coriander leaves finely chopped.

Directions

Heat a pan add oil and mustard seeds. When they splutter add chopped onion, chilies and potatoes. Cook till little brown. Add peas covering the pan. Cook on low heat till peas are cooked. Add poha and 1/4 cup water mixing everything. Cover cook for another five min on low heat. Taste for more salt or lemon juice. Add chopped fresh coriander and serve with bhujia or dalbiji. 

Tips:
[Tips]

Carrot rice sticks

By: [Author

Kusum]

Special Notes:
[Notes]

Ingredients:
[Ingredients]

Rice sticks...........1/3 package. Boil in salted water till tender ( 3 min) drain and set aside
Carrots ................2-3 peel and grate
Ginger root ..........2" piece peel and grate
Green chili ...........chop
Curry leaves....few
Mustard seeds..........1tsp
Oil........................3Tsp
Lemon juice.........2tsp

Crushed roasted peanuts…. Optional

Green chopped cilantro leaves for garnish

Directions:
Heat oil in a heavy pan. Add mustard seeds. When they crackle add chopped chili, curry leaves and grated carrots. Stir till carrots are limp for two min. Add boiled rice sticks, stir and cover for two mins. Add lemon juice and cilantro along with crushes roasted salted peanuts (optional). 

Tips:
[Tips]

Mathis

By: [Author]
Kusum
Special Notes:
[Notes]

Ingredients:

Maida.  71/2 C
Suji.    1/2 C
Oil.      11/4 C
Water. 11/2 C
Salt, whole blk pepper, ajwain

Oil for frying
Directions:
Mix everything in a bowl and rub. Cover and rest it for 15 min. Make small balls and roll. Prick each mathi with fork. 
Heat oil and fry on medium/ low heat till golden brown. 
Tips:
[Tips]

Besan Ladoo

By: Kusum

Special Notes:
[Notes]

Ingredients:

Besan…………..4 cups
Butter unsalted…21/2 sticks
Sugar………………2 cups
Elaichi powder, saffron….1/2 tsp 

Directions:

Roast besan with butter in heavy nonstick pan over low/ medium flame till golden. Cool a bit and add rest of stuff. Make about 36 balls. 

Tips:
[Tips]

Crunchy Pickle

By:  Kusum















Special Notes:
Need to refrigerate after 1or 2 days

Ingredients:
1. Cauliflowers...........................2
2. Carrots..................................10
3. Hot serano peppers...............25
4. Cooking oil.............................1/2 cup
5.Corriander powder...................4 Tsp
6.Saunf powder...........................4 Tsp
7.Black mustard seed powder......2 Tsp 
8.Salt...........................................to taste
9.Vinegar.....................................1/2 cup
10.One store bought carrot pickle (Deep's)

Directions:
1. Wash and chop cauliflowers, peel and dice carrots and spread them on a cheese cloth to dry a little. Wash and dice peppers .
2. Place all in a deep bowl and add  rest of the ingredients. Empty the carrot pickle to this. Mix properly and then add salt accordingly.
3.Fill tightly in clean dry jars.
4. Let the bottle sit in a warm place for a day or two before the pickle is ready to eat.
5. Refrigerate to enjoy the crunchy pickle.

Tips:
Keep the inside

top portion of the pickle jar clean all the time to prevent it from spoiling.

Dates Rolls

By: Kusum

Special Notes:
Need aluminum foil and non-stick heavy bottom pan

Ingredients:
1. Pitted dates..............3 1/2 pounds
2. Almonds..................1 cup
3. Walnuts....................1 cup
4. Cashews...................1 cup
5. Pistas........................1 cup
6. Dessicated coconut....1 cup
7. Condensed milk.........1 can

Directions:
1. Chop dates and place them in a pyrex dish to microwave for 8 minutes stirring occasionally.
2. Place the pan on medium heat and empty the contents of condensed milk.
3. Add the dates and keep stirring for 10 minutes adding nuts and continue to mix for another 5 min.till it leaves the sides of pan and looks like dough.
4. Place the aluminum foil on a flat surface and spread 1/4 coconut mixture evenly.
5. Take 1/4 dough and start shaping in a form of log with the help of coconut powder. Do the same with rest of the mixture. Place these logs in the fridge for 4 hours.
6. Cut into rounds about 1/2 inch thickness.


Tips:
[Tips]

KATAIFI

BY: Kusum

Special Note: Need 2 baking trays

Ingredients:
Shredded filo dough.......1 packet ( thaw at room temperature)
Unsalted butter...............2 sticks ( one cup butter ) melted

Walnuts..........................4 cups coarsely ground
Green elaichi powder......1/2 tsp
Cinnamon powder..........1/4 tsp
Sugar..............................1/2 cup

For syrup
Sugar............................2 1/2 cups
Water.............................1/2 cup
Green elaichi powder.......1/2 tsp
Saffron............................1/2 tsp

Pista slivers for decoration

Directions:
1. Pour melted butter over the shredded dough and mix properly.
2. Mix next four ingredients together.
3. Grease the baking trays and preheat the oven to 350.F
4. Make the syrup by adding all 4 ingredients and boiling for one minute.
5. Spread quarter of dough in each of 2 trays. Spread the nut mixture evenly over it. Cover divided quarter dough over the nuts evenly, pressing firmly.
6. Bake keeping a watch to see that it bakes slowly to light golden color.
7. Pour the syrup as soon as you take the baked Kataifi out.
8. Cut into squares and decorate with pista slivers.

Tips:
[Tips]

Nourishment....

is what the soil does to the seed

is what the rain does to the trees

is what the sun does to us mortals

to awaken that which is immortal

It is the breath of life

as you step out of strife

its the song of the bird

the prayer of the frog

-kiran (a friend)

Nourishment is a HOLISTIC POTION FOR GROWTH AND EXPRESSION. Something that enriches and makes life worth living…a feeling that sustains the mind body and the spirit in One wholesome abundance. …it is mindful dining, what the soul desires.

Yes, we feel we-are-what-we -feed-our self…but this is not only the food diet – equally important is the dining atmosphere, that invisible feeling of when you are surrounded with TLC, warmth, nurturing life, positive energy, companionship of people, nature and the abundance and joy of the entire Universe… something that is nourishing all 5 senses…leading to the 6^th sense, the wholesome, loving, joyous, abundant SELF…that is YOU.

Here’s a story of our family through what has nourished us …love and acceptance of each one…but both of these are invisible…the most visible factor has been our mindful dining. Hence, this offering.

Come join us by helping yourself to the family recipes that have nourished us over last five generations.

Please feel free to contribute family recipes that have brought joyful moments in your life…and not just the recipes, the stories, anecdotes that brought the magic alive…the true recipe.

With love and gratitude from all of us.

Potat-Oh's

By: Vinay

Special Notes:
This is Vinay's own creation

Ingredients:
5 - Potatoes
3 tbsp - Oil
3/4 tsp - Mustard seeds
1/2 tsp - Salt
1/2 tsp - Corriender
1/4 tsp - Crushed red pepper

Directions:
1. Peel the potatoes and chop them into disks about 1/8" thick
2. Put oil into pan (medium-to-high heat) and let it warm up
3. Put mustard seeds into oil
4. Put potatoes into the pan and let mustard seeds stick to the potato disks
5. Flip the potatoes over once they are crispy and tender (after about 6 minutes)
6. Sprinkle salt, corriender, and red pepper on the potatoes
7. Remove from heat

Tips:
Serve hot

Aam Ka Panna (without the aam)

By: Alpana


Ingredients:
Pineapple Juice 4cups
Apple Sauce 2 single serving
Kala Namak 1/2 tsp
Bhuna Zeera 1/2 tsp
Dry Pudina 1/2 tsp
Add sugar/lemon juice if needed

Directions:
Mix all the ingredients together and enjoy the aam ka panna without aam and mehanat!

Tips:
I make a few ice cubes with this drink to add to it later so the drink doesn't get water down. Don't tell the secret missing ingredient, and watch how people marvel at the aam ka flavor!

ANGAKRI/ URAD DAL / BHUNWA ALOO / LAL CHATNEY

By:  Ravi

ANGAKRI ROTI

Special Note:

Recipe for LUNCH “ A  Combination  Menu”

Ingredients

1cup wheat flour

1 1/2 tbsps besan

2 tbsps oil

1 tsp salt

Directions

Knead into a firm consistency. Divide into balls and roll out into1/4 inch thickness. On a heated griddle (tava) place 3-4 at a time (this side is A). After a minute turn over and let it cook a little longer. Take down from Tawa . Pinch side A  all over to give an uneven surface . Over open flame carefully roast it on both the sides till they are golden brown. Top with a spoon of ghee and serve hot.

Tips: 

Avoid burning on direct flame by frequently turning Angakris with a tong

URAD DAL

Ingredients

1cup urad dal (preferably washed and soaked in water for  1/2 hour or so)

Salt to taste

½ tsp haldi

About 5 cups of water

Direction

Cook Dal in open pan with more water than normal. Don’t cover the pan as dal will have the tendency to overflow. Lower the flame when it does. Dal should become soft but not mashed and pasty.  Dal should be liquidy.  ,Season the dal with the “chchonk” as follows.

In 2 tsps Ghee add

¼ tsp heeng ,1 tsp dhania powder

1/2 inch piece ginger and 1 green chilli chopped

½ tsp lal mirch

Add to the dal

Tips:

Do not overcook.

BHUNWA ALOO

Ingredients

3 medium size potatoes

3 tbsps oil

½  tsp heeng

3 tsps dhania

1tsp lal mirch

2 ½  tsp khatai

Salt to taste

Coriander leaves chopped

Directions

Boil the potatoes, peel and break them into small bits

In the pan heat the oil and add the heeng. Take down the pan from the flame and add dhania and then mirch; stir and put it back on gas and add potatoes salt and khatai. Mix well and let it cook over medium flame ,turning it frequently .Top with chopped coriander

Tips:

This vegetable can be used as a filling for crepes or parantha also.

LAL CHUTNEY

Ingredients:

2 tsps  zeera

1tsp lal mirch

2 tsps khatai

1tsp salt

¼ tsp heeng

Water for desired consistency

Directions:

Grind together to make it into Chutney having a fine consistency.

Tips:

This is strong and a hot stuff and should be taken carefully

The Magic of Combinations

By:  Ravi

I entered the M.L.Jain family in 1956 .I had the good luck of spending a lot of time with my newly acquired family when Shant was away to the USA for training in 1957-58. That provided a solid introduction into the culinary preferences of each member of my family. 

Most interesting was the concept of “combinations” in meal planning,  e.g. Angakri / paani chutwa urad dal/ bhunwa aloo / lal chatni ( recipe follows).  Moong dal must have Ramdasi Aloo; Dinner was always parantha, one rasa and one dry vegetable and dahi with some kurkur.  Dahi at lunch time was just not served and so on.

It was good in a way and not so good.  Good, because one didn’t have to wonder what to make to please “them”- all was set.  The not so good part was—try some variety and it met with forced smile and subtle hints.  Not that the new dishes were not relished; in fact my mother-in-law enjoyed  many new dishes and learnt to make them too.  But the “combination” was sacred ground not to be disturbed.

Another “must” in all the meals was the “add-ons”. There had to chutney, achaar, mirch and adrak in nimboo, kurauri etc. Very wholesome, very well-made, the food tasted fabulous mirroring the love that went into the making.

BESAN POORA

By:  Ravi

Special notes:

Wait A Minute!! You don’t have time to soak the Dal/grind it etc.? Not to worry! An easier and quicker recipe is here.

Ingredients

1 cup besan

Salt to taste

½  tsp lal mirch

Pinch of heeng

1 ½ tsp oil

½ tsp baking soda (for extra crispness) optional

Directions

Mix all ingredients.  Heat the non-stick griddle on medium flame. Coat a few drops of oil. Make crepes by putting a ladleful of  the mix in the center and quickly spreading it with a rotary motion. Spread a spoonful of oil all around the crepe and in the center. As it gets cooked the crepe will be ready to be flipped. Gently loosen the sides and flip it and cook on the other side too. The amount of oil to be used depends on the crispness you want. The Besan Poora is ready to eat.  ENJOY with Tomato Ketchup / Chutney / Neebu Achar etc.

Tips:

You can make a tasty filling for these crepes using leftovers or boiled vegetables of your choice and seasoning it to taste.

MOONG DAL POORA (CREPE)

By:  Ravi

Special Note:

A nourishing and satisfying snack.

Ingredients

1 cup Moong Dal  (yellow)

1 tsp zeera

½ tsp lal mirch

½ 1nch piece of ginger

½ tsp garam masala

Fresh coriander leaves chopped

Pinch of heeng

Salt to taste

Oil

Directions:

Soak dal for 4—5 hours and grind it with ginger. Add all the ingredients. Mix well.

Heat the non-stick griddle on medium flame. Coat a few drops of oil. Make crepes by putting a ladleful of dal-mix in the center and quickly spread it with a rotary motion. Spread a spoonful of oil all around the crepe and in the center. As it gets cooked the crepe will be ready to be flipped. Gently loosen the sides and flip it and cook on the other side too. The amount of oil to be used, depends on the crispness you want.

You can enjoy them with Ketchup / chatney / lemon pickle or yogurt dip .

Tips

This can be a full meal also

GARAM MASALA

By:  Ravi

Special Notes

Garam Masala is used regularly to add flavor to most Indian dishes  

Ingredients:

2 tbsps zeera

1+1/2 tsp  kali mirch (black peppers)

1 tbsp laung (cloves)

½ tbsp bari illaichi seeds

½ tsp cinnamon powder or1/2 stick (optional)

Grind together and store in airtight bottle

 AS this can be made in a few minuets, do not grind a whole lot.  With time it loses flavor.    

Tips: 

Quality of spices used in cooking makes a lot of difference in the taste and flavor of your food.  While it is good that we get ground spices off the shelf, some spices can be ground very quickly and easily at home—thanks to the small appliance “spice mill” without which no kitchen is complete.