A wide variety of cooking styles lend
themselves
to a single purpose pleasing Lord Krsna.
to a single purpose pleasing Lord Krsna.
What we have been
calling "Lord Krsna's Cuisine" on these pages actually includes five
cuisines: western Indian (Maharashtrian and Marwari), eastern Indian (Bengali),
southern (Madras;), northwest central (Gujarati), and northern (Punjabi). These
differ not so much in cooking techniques as in ingredients and spicing. In each
region, the older generation has passed its cuisine on to the younger, thus
keeping the traditions intact through many centuries.
Srila Prabhupada once
said that the western Indian cuisine was unparalleled in quality. In this
cuisine the cook emphasizes the natural flavors of the main ingredients,
blending them with suggestive tastes of the subordinate ones. He or she evokes
elusive to mild pungency in each dish through the use of judicious seasoning,
and composes menus that artistically contrast, balance, and blend the textures,
shapes, colors, and sizes of the various dishes.
Eastern Indian
cuisine is characterized by vivid, lively seasoning and a few unique
ingredients. Black cumin, cumin, black mustard, fennel, fenugreek, cassia, and
dried red chili pods are almost always present in various combinations, and
bitter, sour, salty, and astringent dishes abound.
Southern cuisine is
generally characterized by dishes containing rice and dried beans. These two
ingredients form the basis of so many recipes that you could cook an entirely
different rice and dried-bean dish every day for months. The coot soaks,
drains, and grinds rice and dried beans into light, smooth batters or pastes.
He then transforms these into spongy-moist dumplings, faintly sour crepes, or
deep-fried savory donuts. Finally he complements these with liquid dishes like
fresh chutneys, hot consommes, or vegetable-dal soups. (This month
we've featured recipes from this cuisine.)
Northwest central
cuisine is notable for its mildness. The cook often integrates an elusive,
sweet/sour flavor into many dishes and can make an exceptionally tasty array of
between-meal snacks by contrasting textures and flavors.
Northern cuisine, on
the other hand, has rich, full-bodied dishes. The distinctive flavor of ghee
(clarified butter) plays a predominant role in a wide selection of fresh wheat
breads, deep-fried savory pastries, and moist farina dishes called halavas. The
cook brings out flavor in dal by using garam masala (a
blend of powdered spices), and he evokes warm, robust flavor in milk puddings
and milk fudges by adding saffron, rose essence, cardamom powder, or almond
paste.
In one sense, then,
there are five distinct regional cuisines within Lord Krsna's cuisine. But
actually there's only one: cooking for the pleasure of Lord Krsna.
Traditionally, throughout India the older generation taught the younger one not
only how to cook the regional dishes but also how to offer these fine dishes to
the Lord with love and devotion.
This devotional
attitude is the essence of Lord Krsna's cuisine. Since Lord Krsna is
transcendental to all designations. His cuisine also transcends all regional
differences and national boundaries. It is universally appealing. People from
any lifestyle or ethnic background will at once be attracted to krsna-prasadam (food
offered to Lord Krsna).
Since Lord Krsna is
the origin of all variety, His cuisine also offers unprecedented
variegatedness. It includes recipes that lend themselves to nearly every
occasion, nutritional requirement, budget, time of day, and season; it includes
challenges for the accomplished cook as well as quick-and-easy dishes for the
beginner or for anyone pressed for time. On whatever level you approach Lord
Krsna's cuisine, you'll surely derive great pleasure and enjoyment.
What do you need to
start? Nothing more than your desire: Whether your kitchen now reflects rural
simplicity or stunning, copper-clad sophistication, you can prepare recipes
from Lord Krsna's cuisine. It isn't necessary to collect expensive-looking
gadgets; for most recipes, basic equipment will suffice.
To maintain the
spirit of this cuisine, external and internal cleanliness in the kitchen are a
must. For external cleanliness, keep your kitchen shining clean from the
glisten on the bottom of the saucepans to the floor beneath your feet. If you
practice cleaning up as you go along, you'll save working space, eliminate
clutter, improve your cooking, and increase your pleasure in cooking as well.
As for internal
cleanliness, always think of Krsna and never forget Him. You're not just making
healthy, natural dishes that taste extraordinarily good; you're not just
putting in a little extra measure to please yourself, your family, and your
friends. No, you're doing the highest yoga bhakti-yoga by dedicating your efforts for Lord Krsna's pleasure. This is not our
imagination: in the Bhagavad-gita (6.47) Krsna declares,
"Of all yogis, the one with great faith who always abides
in Me, thinks of Me within himself, and renders transcendental loving service
to Me he is the most intimately united with Me in yoga and is
the highest of all."
So, with your mind
sincerely fixed on pleasing Krsna, whatever pure vegetarian dishes you choose
to make and offer whether from the north, south, east, or west will happily be
accepted by the Lord as part of His cuisine. Then cooking and tasting will take
on a new dimension for you, and after the experiencing, you'll know that there
couldn't be any greater cuisine anywhere.
(Recipes by
Yamuna-devi dasi)
Rice and Urad Dal Dosha Pancakes Stuffed with Seasoned Potatoes
(Masala Dosha)
Soaking time: 30
hours
Cooking time: 45
minutes
Servings: 10 to 12
stuffed pancakes
Ingredients for
Potato Stuffing:
2 medium-size new
potatoes (about 12 ounces), boiled, peeled, and diced into 'A-inch cubes
1 ½ tablespoons ghee (clarified butter) or vegetable oil
½ to 1 tablespoon scraped, fresh ginger root, minced fine
½ to 1 tablespoon scraped, hot green chilies, minced very fine
½ teaspoon black mustard seeds 6 to 8 fresh or dried curry leaves, if available
1 teaspoon coriander powder
½ teaspoon cumin powder
1 ½ teaspoon chat masala, if available
1/3 teaspoon turmeric
1/3 to ½ teaspoon salt
½ cup water
½ tablespoon lemon juice
2 tablespoons minced, fresh coriander or parsley leaves
Ingredients for Dosha Pancakes:
½ cup split urad
dal, without skins
1 ½ cups raw long-grain white rice
1 ½ teaspoons salt
about ½ cup ghee or vegetable oil, for frying
To Prepare the Potato
Stuffing:
1. Heat the ghee or
oil in a 10-inch frying pan over a medium flame until a drop of water flicked
into it instantly dances. Drop in the minced chilies and ginger root and fry until
they start to brown. Add the mustard seeds and fry until they sputter and pop.
Immediately add the curry leaves, then the diced potatoes. Stir well.
2. Sprinkle in the
four powdered spices and salt. Saute for one minute. Pour in the water, lower
the flame, and cook until the vegetable is dry (about 5 to 10 minutes).
3. Remove the pan
from the flame and blend in the lemon juice and fresh or dried coriander
leaves.
To Prepare the Dosha Pancakes:
1. Sort through
the urad dal and remove any foreign matter. Wash the dal in
several changes of water by rubbing the grains between your palms, until the
water is practically clear. Strain in a wire sieve. If basmati rice
is used, repeat the same process for sorting, washing, and draining.
2. Place the rice
and dal in separate bowls, add 2 ½ cups cool water to each
bowl, and soak for at least six hours, or even overnight. Then drain off the
water.
3. Place the rice in
an electric blender or food processer, add 2/3 cup water, and blend at high
speed until it is ground into a smooth batter. Pour the pureed rice into a 1
½-quart bowl, scraping the sides of the blender jar or processer with a rubber
spatula to remove all of the contents.
4. Place the
drained dal in the blender or processor, add ½ cup water, and
blend at high speed until it is a smooth, fluffy batter. Add the pureed dal to
the rice batter, add salt, mix thoroughly, cover, and allow the batter to sit
at room temperature (about 75°F) for 24 hours. Check to see if the batter has
risen. If not, let the batter sit for 1 or 2 hours more.
5. Add about 1/3 cup
water and gently stir. The batter should resemble a thick, heavy pancake batter
with a smooth consistency.
6. Heat a 10- to
12-inch cast iron griddle or skillet on a medium flame. Lightly grease the
surface with ghee or oil. Before cooking, sprinkle water on the cooking surface
to test the temperature. If it's too hot, the water will vanish immediately. If
it is not hot enough, the water will boil. When the surface is the right
temperature, the water will dance and sputter, then vanish.
7. Using a large
serving spoon, place 3 spoonfuls of batter on the griddle and immediately begin
spreading it into a thin 8 ½-inch round or oval shape, starting from the center
and spiraling outward. Try to use the right pressure and motion in a rhythm to
yield an even, very thin pancake. Allow the dosha to cook for
about 30 seconds, then sprinkle 1 teaspoon of melted ghee or oil around the
edges and on top of the dosha.
8. After 1 ½ to 2
minutes of cooking, scrape around the edges with a thin spatula to lift the
pancake and check if the bottom is sufficiently browned. Simultaneously, on the
surface, small holes will appear, and patches of brown will be visible through
the pancake. When the bottom is brown, it is ready to turn. Slip the spatula
around the edges and loosen the dosha from the pan. If your
pancake is sticking, either the flame is too high or low, the batter
consistency is wrong, or your pan isn't properly "seasoned." Cook to
a light-brown color on the other side for about two minutes.
9. Remove the dosha, place
about two table-spoons of the potato vegetable on one half of it, fold, and
cover with the other half. If you cannot offer the doshas piping
hot, place them in a preheated oven at 250°F. When ready to offer to Krsna,
cover with the moist coconut chutney featured in the next recipe.
Creamy Fresh Coconut Chutney
(Narikela Chutni)
Preparation time: 30
minutes
1 ½ cups fresh grated
coconut, packed loose
1 cup plain yogurt, or ½ cup yogurt and ½ cup sour cream
1 tablespoon peeled, fresh ginger root, chopped fine
2 to 3 teaspoons seeded, hot green chilies, chopped fine
¼ teaspoon mild asafetida powder, if available
¼ teaspoon freshly ground black pepper
½ to ¾ teaspoon salt
2 tablespoons ghee or light vegetable oil
½ tablespoon split urad dal, if available
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
10 to 12 curry leaves, fresh or dried, if available
1. Combine the
coconut, yogurt, ginger root, chilies, asafetida, pepper, and salt in a 1-quart
bowl.
2. Heat the ghee in a
small saucepan. Fry the urad dal, cumin, and black mustard
seeds until the cumin and urad dal brown and the mustard seeds
sputter. Remove from flame, toss in the curry leaves, wait 10 seconds, and pour
the spices into the 1-quart bowl. Mix well. Place over dosha pancakes
and offer to Krsna.
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