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1. 'Brahmin Chonk' (Spices heated in hot oil to bring out the flavoring)

CHONK INGREDIENTS (Proceedure is listed with the recipe):

4-6 tbsp. Olive Oil (or equal amounts of peanut oil & Ghee)

1/4 -1/2 tsp. mustard seeds

1 -2 green chilli

1/4 - 1/2 tsp. hing (rock powder - asafoetida)

1/2 -1 tsp. cumin seed

4-5 fresh curry leaves (optional)

2-3 cloves of garlic (chopped lengthwise)

1 coarsely chopped medium sized onion

1/2 - 1 tbsp. finely minced ginger

1/4 - 1/2 tsp. turmeric powder

1/2 - 1 tsp. salt (or according to your taste)

pinch of sugar

1/2 - 1 tbps. Garam Masala or Pav Bhaj Masala - Everest Brand (or according to your taste)

2. Garam Masala Chonk (Whole spices heated in hot oil to bring out the flavoring)

CHONK INGREDIENTS:

4-6 tbsp. Olive Oil (or equal amounts of peanut oil & Ghee)

4-5 whole black peppercorns

4-5 whole cloves

2-3 medium sized cinnamon sticks

4-5 whole green cardamom pods

1 -2 bay leaves

Start with peppercorns (pop in oil), and then the cloves. Add the rest of the ingredience to the oil, and roast for few minutes then add to your dish.

Please note: This chonk is generally used for a 'dry dish' like rice. Of course with this combo of whole spices, you may want to suggest that your quests to 'casually' pick out the whole spices while eating, and place on side of plate.

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Cauliflower & Potatoe Subzee (Vegetable Dish)

Refer to the 'Brahim Chonk' for exact amount of oil or spices to add.

Heat olive oil (or half peanut oil and ghee) in large pot.

Add black mustard seeds. They should pop immediately. Remove from burner and wait 3 minutes.

Add: Hing (rock/asafoetida), cumin seed, chopped garlic, curry leaves

Return to burner and add: chopped onion, chopped green chilli or dried red chilli.

Saute until brownish and add: 2 medium sized chopped potato, turmeric, salt, and masala.

Add bit of water as needed.

Cook and then add: chopped 1/4 cup cabbage,1/2 medium sized cauliflower, and 1 carrot.

At end add chopped ginger.

Garnish with coriander leaves or sprinkle a bit of dried or fresh grated coconut.

Note: You might want to substitue green or red pepper for the potatoes for an example of variety in taste and color.

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Moong Daal (Indian Lentil Soup)

Moong Daal (Lentil Soup)

¼ cup yellow split moong daal (lentils)

½ tsp. salt (or according to your taste)

Rinse daal. Put daal and salt in pot and cover with water. You can add water later on if needed.

Bring to boil, ... reduce heat to medium heat and cook for 20 min.

Add: 1 chopped onion, 1 garlic chopped lengthwise, 1 tsp. ginger, and 2 tomatoes cut bite-size. Add 1 -2 chopped green chilli if desired. Stir and cover pot. Simmer for a few minutes.

Note: You might want to spend bit more time and make a 'Brahim Chonk' first and then add your daal, for a variety in taste. Or ... you can try this recipe with using masoor daal (red lentils) instead.

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Cabbage and Carrot Pulao (Rice Dish)

Refer to the 'Garam Masala Chonk' for exact amount of spices to add.

Heat olive oil (or half peanut oil and ghee) in large pot. Add 'Graram Masala Chonk' spices.

Saute and then add 2 cups of Basmati rice ('Red Rose' brand recomended) rinsed 3 times

Add water up to 3/4 inch above the level rice in pot.

Add 1 tsp. salt (or according to your taste), and 1/4 cup chopped cabbage

1 tbsp. ghee or butter (which makes the rice grains separate).

Bring to boil and then simmer on low till done. (Approximately 20 minutes)

Add: 1/8 cup frozen peas and cook extra few minutes till they are done.

Note: You may want to substitute other vegetables for the carrot and cabbage, like potatoe and eggplant (the skiney long variety) for example.

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Cucumber & Boondi Raita (Yogurt Dish)

1/2 - 1/4 English cucumber or the tastier small dill pickle cucumber, diced finely.

1 tbsp. chopped corriander leaves

2 small chopped mint eaves (optional)

pinch of sugar and salt (or according to your taste)

Add at last minute before serving (to maintain the crunch) 1/8 - 1/4 cup Boondi (chickpea tiny deep fried balls).

Note: You might want to use tomatoe and raw onion instead of the cucumber and boondi for different taste.

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'Shree Priya' - Banana Milk Sweet

'Shree Priya' - Banana Milk Sweet (Dessert)

Chandrakant refered to this dish as 'Shree Priya' - which means the dish 'Shree' likes. In fact he told us last class that who ever he is cooking for, at the time they ask what the dish is called, he takes their name and lovingly calls it: "...NAME ... Priya'. Another good example of how he personalizes the cooking experience.

Lightly crush in mortar & pestle (not to a powder):

a small chunck of nutmeg (a pinch)

black seeds from 3 green cardamom pods

5 almonds

5 cashews

6 pistachios (shelled)

Slice 2 bananas and add to 1 cup of milk, with a 1/4 cup of cream or ice cream (optional).

Add a bit of sugar if needed, a pinch of saffron (3-4 strands), and a tiny drop of vanilla (or 1/4 tsp. rose water).

Note: You could add chopped dates and or raisons to this recipe for variety.

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How to make your own Dahi in Microwave (Yogurt)

For making homemade yogurt you require 1 tablespoon of yogurt from prebought yogurt (any kind will do but Astro Balkan Style is recommended), as a starter.

Fill microwaveable container with 4 cups whole milk

This method brings milk to boil without going over:

Microwave a standard setting for 3 minutes, ... Let sit for 1 minute ... Microwave for 3 minutes again (to reach a boil)

Let sit in the microwave for 10 minutes.

Add 1 tbsp. yogurt, stir and put lid on. Place in the oven overnight with the oven light on. After 10 -12 hours refrigerate to solidify further.

 

Enjoy the meal, and share the recipes with your friends!

 

CK Recipe Photos by Shree Rani Madalsa

These recipes are from Indian Classical Music Teacher & Composer - Chandrakant Kapileshwari's website:

www.forever-one-productions.com/ck

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