1

Cook book from H.H. Bhakti Caru Maharaja

Shukta

equal parts of: (and cut very small)

- egg plant - green papaya

- mooli - green bananas
- corella

[drumsticks if in season, misty alu can be added, one tomato]

- make chaunce of pancaporum

- fry subjis in chaunce until lightly browned
- add lots of water
- add salt, no haldi
- when almost cooked add sorsha bata, bori & coconut milk
- subji will be wet

- * * * * * -

Lau Shukta

(H.H. Bhakti Caru Maharaja)

- lau - sorsha

- sorsha bata
- salt
- make chaunce of mustard seed
- fry lau
- add salt
- when almost finished add sorsha bata

- * * * * * -

Carrela Churchuri

(H.H. Bhakti Caru Maharaja)

- carrela - kalo jera

- mustard oil - red chilli

- salt
- haldi

- make a chaunce of kalajera and one chilli

- fry correla until brown
- add salt and turmeric (haldi)
- cook till soft
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- * * * * * -

Shukta (Corella, alu, pepi)

(Didima Ma)

- stir fry corella and set aside

- chaunce - randani, tej pata, mori and ginger paste
- add corrella and fry
- add water and salt
- add sugar
- stir until nice sauce and remove

- * * * * * -

Corella

(Didima Ma)

- stir fry corella in a little ghee, when brown set aside

- chaunce of meti and one red chilli and extra ghee
- add alu and fry until soft
- add corella, salt, haldi (extra) and a little water
- fry until soft
-------------------------------
* n.b. It may stick a lot!

- * * * * * -

Neem Bagun

(H.H. Bhakti Caru Maharaja)

- neem leaves - salt

- bagun

(best neem leaves are new purple ones)

- cook neem leaves in ghee until crisp

- add bagun (cut in small squares) and fry for some time
- add salt
- fry until soft and well browned

- * * * * * -

Correla

(H.H. Bhakti Caru Maharaja)

- correla - pancaporum
- alu - jera & danya bata
- salt and haldi

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- make chaunce of pancaporum
- add subji and fry nicely
- add jera and danya bata
- add some water, salt and haldi
- cook until a thick sauce

- * * * * * -

Bhaji

(H.H. Bhakti Caru Maharaja)

- cut subji, colour with haldi and cook in ghee

- portal - kumera
- cauliflower - green banana
- potato - bindi
- bagun
- correla

mann kuchu:
- cut in pieces
- boil in water with lal tamerine
- throw away water
- cook as usual

moola bhaja:
- cut into thin rings leaving skin
- while deep frying cover the pot, as moola is very hard

- * * * * * -

Bitter Sak

(H.H. Bhakti Caru Maharaja)

- dutta sak

equal parts of: (cut very small)

- correla - pancaporum
- bagun - red chilli
- mooli - ginger
- lal kumera with skin - salt
(no haldi)

- chaunce of pancaporum, red chilli and ginger

- add subji except sak and fry nicely
- add sak and salt
- when almost finished add jera and adda bata
- subji should be almost dry

- * * * * * -

Palang Sak
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(Didima Ma)

500gm Palang Sag

- chaunce - 12 green chillies, cooked until dark brown

- add sag and mix
- when a little soft add salt (a little coconut may also
be added)
- when almost dry add some sugar
- when completely dry stir nicely and mash slightly with
kunti
- when slightly fried remove
-----------------------
* n.b. the darker the chillies are cooked the less heat they
will have

- * * * * * -

Spinach and Lal Kumera

(Didima Ma)

- spinach and lal kumera (small squares)

- stir fry mung dhal in little ghee

- add kumera, fry
- add coconut, (bori) and fry
- add salt, turmeric, water and sag. Cover
- when soft and nearly dry add sugar
- add chaunce of kalo jera, sugna lanka and teg pata
- cook until dry (a little juice)

- * * * * * -

Sag

(Didima Ma)

- chaunce kala jera and many green chillies

- add sag and cook
- add salt
- when dry add sugar
- fry until very dry

- * * * * * -

Botwa Sag

(Didima Ma)

- chaunce many green dried chillies and sag. Cook

- add salt and cook
- when dry remove

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- * * * * * -

Chola Sag

(Didima Ma)

- chaunce kalo jera and many green chillies

- add sag and stir
- add salt
- cook until soft

- * * * * * -

Sak

(H.H. Bhakti Caru Maharaja)

- sak chaunce:
either: - pancaporum
- alu bhaji - green chilli
- bagun bhaji - ginger
- or bori
- salt
- haldi

- put sak in pot with salt and haldi, cover

- when reduced to mush add chaunce
- when almost dry add bhaji
- cook a little more then remove

- * * * * * -

Sag

(Didima Ma)

- chaunce - one green chilli

- when broken add sag and mix
- add salt
- cook until dry
----------------------------
Very simple, plain taste
Don't cover

- * * * * * -

Palang Sag

(Didima Ma)

- Chaunce - one katcha lanka and one or two red chillies

- fry
- add kalo jera
- add sag and mix
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- add salt and cover
- when cooked down add some sugar
- cook until dry

- * * * * * -

DHALS

(NOTE: ONE MAY ADD TOMATO TO ANY OF THE DHAL PREPARATIONS

DHAL SHOULD ALWAYS BE ADDED TO BOILING WATER/OR BOILING
WATER TO DHAL
FOAM FROM THE DHAL IS BITTER AND CREATES GAS, THICK
FOAM SHOULD ALWAYS BE REMOVE)

Roasted Mung Dhal

(H.H. Bhakti Caru Maharaja)

- mung dhal chaunce:

(without washing) - jera
- red chilli
- ginger

- salt
- haldi

- dry roast mung dhal until brown

- add water salt and haldi
- when almost cooked add chaunce

- * * * * * -

Dhal Mung
(Didima Ma)

- boil dhal until broken

- add salt, ghee, turmeric and green chilli
- when finished add chaunce of pancaporum, teg pata and
red chilli

- * * * * * -

Kucha Mung Dhal

(H.H. Bhakti Caru Maharaja)

- mung dhal chaunce:

- sorsha
- ginger
- green chilli

- salt
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- haldi

- boil dhal in water with salt and haldi

- when almost finished add chaunce
---------------------------
* n.b. for summer one can add big pieces of lau or pieces of
corella, (both these will be slightly bitter)
- one can add tomatoes
- one can add danya pata
- nice with corella bhaji in the summer

- * * * * * -

Mung Dhal

(Pishima)

- mung dhal chaunce:

- danya pata - jera
- methi
- ginger
- green chilli

- salt
- haldi

- boil dhal with salt and haldi

- when almost finished add chaunce
- when finished add danya pata

- * * * * * -

Kalai Dhal

(H.H. Bhakti Caru Maharaja)

- kalai dhal chaunce:

- tomato (optional) - jera
- adda
- teg pata

- mori
- adda
- green chilli

- salt
- haldi

- boil dhal with salt and haldi

- after some time add mori, adda and lanka
- when almost finished add chaunce
- add tomato
- dhal should be slightly thick

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- * * * * * -

Chana or Matar Dhal

(H.H. Bhakti Caru Maharaja)

- dhal chaunce:
- raisins - jera
- cashews - adda
- grated coconut - green chilli
- sugar - teg pata

- salt
- haldi

- soak dhal overnight

- change water
- boil dhal with salt and haldi
- after sometime add raisins
- when almost cooked make chaunce - add cashews and
coconut to chaunce and fry, then add the masala to the
dhal
- add some sugar
- cook until thick
--------------------------
* n.b. nice with puris in the evening

- * * * * * -

Sour Arahar Dhal

(Tur Dhal; Hindi)

(H.H. Bhakti Caru Maharaja)

- dhal chaunce:
- green mango or amchur - jera or pancaporum
- sugar - green chilli
- teg pata

- salt
- haldi

- boil dhal with salt and haldi

- when dhal is broken down add green mango or amchur
- add chaunce
- add sugar
- cook for a few moments and remove

- * * * * * -

Kidney Beans

(H.H. Bhakti Caru Maharaja)

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- kidney beans chaunce:
- tomatoes - jera
- adda
- red chilli
- haldi

- salt

- boil dhal with salt in only enough water to cook until

soft
- make heavy chaunce
- add dhal to chaunce and fry
- add tomatoes five minutes before cooking is finished
- dhal will be very thick

- * * * * * -

Kitchri

- dhal 1 part chaunce:

- rice 2 parts - jera or sorsha
- red or green chilli
- adda
- teg pata

- salt
- haldi

- cook rice and dhal with salt and haldi

- when finished add chaunce
--------------------------
note: according to the size of the different grains you must
adjust the time which they are added to the water
if dhal is dry roasted add jera and red chilli
if dhal is kacha add sorsha and green chilli

* n.b. nice with bhaji

- * * * * * -

SAVOURY

Cabbage Pakora

(Didima Ma)

- cut cabbage very fine

- add finely ginger
- add dhal, rice and jera pastes
- add salt, sugar and green chilli
- deep fry
-------------------------
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* n.b. if cooking large quantities mix only a small amount at
a time, as the spices will draw a lot of water out of
the cabbage

- * * * * * -

Pakora

(H.H. Bhakti Caru Maharaja)

- besan - powdered jera

- haldi
- salt
- adda
(kalo jera if liking)

- mix spices with besan

- add water and make fairly thick batter
- whip nicely so air gets inside batter
- dip cut vegetables in batter and deep fry
-----------------------------
one can use:
- alu, cauliflower, bagun, bell pepper and kumera flower.

for cabbage, danya pata or sak pakora

- add finely cut subji to pakora batter
- add baking soda
- then deep fry

for plain besan pakora

- add baking soda
- whip nicely so air gets inside batter
- then fry

for alu chop

- boil, peel and mash alu]
- mix with jera, danya bata, salt and haldi
- roll into balls
- dip in batter and deep fry
n.b. In Rajasthan they add garam masala and sugar.

- * * * * * -

Moola Pakora

(Didima Ma)

- make batter from rice flour or besan

- add small amounts of jera bata, posta, kalo jera, green chilli and salt
- grate moola, boil, remove water
- add to batter and fry

- * * * * * -

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SUBJIS

Alu Kora

- potatoes chaunce:
- ground coconut - kalo jera
- haldi
- green chilli

- salt

- boil potatoes, do not overcooked

- peel and cut potatoes
- make chaunce - add coconut and fry
- add alu and salt
- fry until well browned
- subji will be dry
------------------------------
* n.b. some extra is ghee best

variation
make chaunce of only kalo jera and fry nicely - stir
occasionally allowing to get very crisp on one side.

- * * * * * -

Alu Dam

(H.H. Bhakti Caru Maharaja)

- alu chaunce:
- tomato - kalo jera
- green chilli
- teg pata

extra heavy chaunce:

- jera bata
- danya bata
- haldi bata
- adda bata

- salt

- powdered and dry roasted

- jera

- mori (will be less than

danya jera)

- boil alu enough to peel

- peel and cut
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- make chaunce
- add alu and fry nicely
- add water, salt and tomatoes
- cook until soft and with thick sauce
- when finished add dry roasted spices
-------------------------------
* n.b. - subji will be cut large, tomatoes may be left whole
- nice with rice and luci, not puri

- * * * * * -

Dry Alu Dam

(H.H. Bhakti Caru Maharaja)

- make of chaunce of jera, ginger and haldi pastes

- add tomatoes and a little water
- cook until nice sauce
- add potatoes and cook well

- * * * * * -

Alu Posta

(H.H. Bhakti Caru Maharaja)

- alu - posta bata with a little

green chilli

- salt
- haldi

- cut alu small and stir fry in ghee until browned

- add posta bata
- add salt and haldi
- cook until thick and posta is very lightly browned

- * * * * * -

Jinga Posta

(H.H. Bhakti Caru Maharaja)

- jinga (cut small cubes) - posta bata with a little

green chilli bata

- salt

- put jinga in karai with salt

- cook until water is gone
- add ghee and fry
- add posta bata
- stir fry until lightly browned and thick

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- * * * * * -

Lau

(Didima Ma)

- lau (cut in small cubes)

- chaunce - kalo jera
- add lau and coconut, fry
- add salt and a touch of tumeric, bori and one katcha
lanka
- add sugar and cover
- when dry add lots of danya pata
------------------------
* bori with hing
* main flavour is danya pata

- * * * * * -

Lau

(Didima Ma)

- chaunce - green chilli and kalo jera

- add subji, mix and cover
- when soft add salt and tumeric (less), jera bata
(less), one katcha lanka and sugar (extra)
- cover
- when all water is out of the subji uncover
- cook until completely dry
- add danya pata
- cook a little and squash a little
- remove from fire

- * * * * * -

Lau (with coconut milk)

(Didima Ma)

- chaunce - rodani, katcha lanka

- add lau and one katcha lanka, fry
- cover
- when water has come add salt, haldi (less) and a little coconut
- cover
- when dry add a little coconut milk and sugar
- cook for one minute

- * * * * * -

Lau

(Didima Ma)

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- chaunce - jera, teg pata and red chilli

- dry roast mung dhal

- add lau cut in small cubes
- add salt, tumeric (less), teg pata, and kutcha lanka
- cover
- when water has come, add broken tomato and sugar
- add small amount of jera bata
- boil until water is almost gone
- cook chaunce when ready add coconut to chaunce, fry
- when ready add to subji
- cook until completely dry

- * * * * * -

Lau

(H.H. Bhakti Caru Maharaja)

- lau cut very small chaunce:

- tomatoes - jera
- fried bori - green chilli
- danya pata - adda

- salt
- haldi

- put lau in a pot with salt and haldi

- cover (don't add water)
- cook until water is almost gone
- add chaunce
- add tomato
- add bori
- cook until dry
- add danya pata
-----------------------
* n.b. one can add roasted mung dhal when subji is boiling in
the beginning and delete the bori.
* n.b. this preparation is very good served with lemons

- * * * * * -

Chal Kumera

(H.H. Bhakti Caru Maharaja)

- kumera, cut very small chaunce:

- grated coconut - jera
- tomato - adda
- mung dhal bhaji - green chilli

- salt
- haldi

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- dry roast mung dhal
- add subji, salt and haldi
- cover (no water)
- when water is almost gone add chaunce
- add tomato and coconut
- cook until dry
---------------------
* n.b. coconut and danya pata don't go well together

- * * * * * -

Bando Kopi

(Didima Ma)

- chaunce - jera, lanka

- add chunks of coconut and fry
- add jera bata, ginger, haldi and teg pata
- add kopi and fry nicely
- add salt, mix and cover
- when water comes, remove lid
- when dry add alu baja and tomato
- fry until well browned
- remove from heat and add garam masala

- * * * * * -

Bori

(Didima Ma)

- soak dhal overnight (mung, matar or chola)

- grind to a course paste
- add salt, haldi and hing (no hing for kopi subji or
chana)
- deep fry

- * * * * * -

Kopi with Danya Pata and Doy

(Didima Ma)

- chaunce - jera, teg pata and katcha lanka

- when ready add jera and adda batas
- add a little water and mix
- add haldi (extra) and sugar with enough water to mix
- add kopi baja and mix (add water if neccessary)
- cover
- when soft add some doy and ghee
- when nice sauce remove and add danya pata

- * * * * * -

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Kopi Chacuri and Sorsa Bata

(Didima Ma)

- chaunce - kalo jera, teg pata, hing and sorsa bata

- add water and haldi (less)
- add kopi and mix
- add a little water and cover
- when finished and danya pata

- * * * * * -

Ole Kopi, Alu with Garam Masala

(Didima Ma)

- chaunce - pancaporum, katcha lanka and ginger

- add subji and fry
- add water, salt, tumeric, teg pata and jera bata
- cook until thick sauce
- remove from fire, add garam masala

- * * * * * -

Cabbage

(H.H. Bhakti Caru Maharaja)

- cabbage (cut very fine) chaunce:

- tomatoes (optional) - jera
- fried bori - adda
- green chilli
- teg pata

- salt
- haldi

- put cabbage in pot with salt and haldi

- cover (do not add water)
- when water is gone add chaunce
- add fried bori and tomato
- fry cabbage until well browned
----------------------
cabbage variation
Delete bori, add garam masala when finished

- * * * * * -

Kopi Shatlanda

(Didima Ma)

- place in pot kopi, alu, matar, jera bata, tomato

(whole) or doy, beet (optional), coconut, salt, haldi
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(less), little water, teg pata, garam masala (whole),
kismis, kaju, pista, sugar, kutcha lanka and ghee
(extra)
- mix carefully in pot and cover
- place on fire
- cook until dry

- * * * * * -

Kopi Alu Posta

(Didima Ma)

- fry kopi and alu until a little soft, set aside

- chaunce - teg pata and sugna lanka
- add jera bata and ginger bata
- add posta
- add kopi and alu then fry
- add water, salt, haldi and tomato
- cook until nice sauce

- * * * * * -

Kopi Alu

(Didima Ma)

- chaunce - meti, hing and katcha lanka

- add subji and fry
- add water, salt, extra haldi, extra ghee, tomato
(whole) and little jera bata
- cook until jhol or maka

- * * * * * -

Kopi Alu with Doy and Garam Masala

(Didima Ma)

- deep fry kopi and alu slightly, set aside

- chaunce - teg pata, sugna lanka, whole garam masala
- add doy and cook
- add kopi and alu
- fry
- add little water, salt and a little haldi
- cover
- stir carefully
- cook until dry

- * * * * * -

Kopi, Alu and Posta with Garam Masala

(Didima Ma)
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- slightly fry kopi, set aside

- slightly fry alu, set aside
- chaunce - jera, teg pata, katcha lanka and sugna lanka
- when cooked add jera bata
- add posta and fry
- add little water and mix
- add haldi and sugar and mix
- add subji and mix, add salt
- add water and cover
- after some time add some katcha lanka
- when cooked to a nice sauce remove, add garam masala

- * * * * * -

Kopi, Bori and Posta

(Didima Ma)

- chaunce - pancaporum, red lanka, teg pata and jera bata

(less)
- add posta, a little coconut and fry
- add a little water and mix
- add salt, haldi and broken tomato
- add a little water, sugar and mix
- add bori and mix
- add water, mix and cover
- boil until slightly thickened
- add deep fried kalis and doy then stir
- add a little water
- cook on a low heat with cover until soft
-------------------------
* if no bori use alu bhaja
* best with chola dhal bori

- * * * * * -

Cauliflower and Alu with Bori

(Didima Ma)

- chaunce - jera
- add alu, kopi, katcha lanka, small amount of tomato
- stir fry
- add salt, haldi, ginger paste and teg pata, fry
- add bori (small amount), fry
- cover for some time
- uncover and fry
- add jera paste with some water and fry, add sugar
- cover
- add water and cover, bring to boil
- uncover and cook until jhol

- * * * * * -
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Cauliflower Chana Dalna

(Didima Ma)

- deep fry cheese, set aside

- deep fry kopi, set aside
- chaunce - jera bata (extra), ginger bata, red chillies
- add a little water and boil until evenly blended
- add sugar, salt and haldi
- add a little water and boil until nice sauce
- add cheese, tomatoes and mix
- add just enough water to cover, boil
- when cheese is soft and there is a little water left,
add kopi and mix, lower heat
- when kopi is soft and nice sauce, remove and add garam
masala with extra water and cover
---------------------
* n.b. stir carefully so as not to break kopi

Bagun Chana Dalna

- cook as kopi chana dalna except add a little hing and

doy (optional) after adding bagun and mixing

- * * * * * -

Chana Dalna

(Didima Ma)

- chaunce - teg pata and red chilli, when ready add jera
bata (heavy), then some ginger bata (less), add a
little water and boil
- add tomatoes, salt, haldi (extra), sugar, teg pata,
green chilli and a little water, boil until nice sauce
- add fried kopi and deep fried cheese, mix nicely
- add water, cover and boil
- when kopi is soft and sauce is nice, remove
- add garam masala (extra)

- * * * * * -

Chana Dalna

(Didima Ma)

- deep fry cheese, set aside

- deep fry alu, set aside
- chaunce - jera bata(heavy) and red chillies, fry
- add water and ginger bata, fry
- add sugar, water, haldi and tomato
- add cheese, alu, water, salt. stir and fry
- add water to cover, add teg pata and green chillies, - boil
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- add ghee and cook until nice sauce
- remove, add garam masala and cover

- * * * * * -

Cauliflower Alu Dalna or Portal Dalna

(H.H. Bhakti Caru Maharaja)

- cauliflower chaunce:
- alu - pancaporum
- tomato (optional) - teg pata
- chana bhaji (optional) - red chilli
- adda

- salt
- haldi

- jera bata
- ginger bata

- garam masala

- add subji to chaunce and fry well

- add water, salt, haldi, jera and adda batas
- boil
- when subjis are soft and there is a nice sauce cooked
remove from fire and add garam masala
----------------------
* n.b. if adding chana bhaji, add just before finishing

variation
After frying subji don't add water, just add salt and haldi then cover, water will come from the
subji. (A little water may be added if needed)
This subji will be like maka.
If making only cauliflower subji (no potatoes or cheese), then cook same as variation.
* n.b. if adding tomatoes to these preparations, add when subji is nearly cooked.

- * * * * * -

Bagun Alu

(Didima Ma)

- chaunce - pancaporum, ginger and green chilli

- add alu and fry
- add hing to ghee, continue frying
- add bagun, fry
- add salt and haldi, fry
- add bori and tomato (small amount)
- cover for some time, add sugar
- cook until soft

- * * * * * -
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Bagun

(H.H. Bhakti Caru Maharaja)

- bagun - salt
- haldi

powdered:
- jera
- meti
- danya (less)
- mori
- red chilli

- stir fry bagun in ghee until limp

- add salt and haldi, no water and cover
- when soft add powdered spices quite heavily
- when dry, fry subji until dark brown
--------------------
* n.b. it does not matter if it burns a little, it actually
adds to the flavour

- * * * * * -

Cauliflower

(Didima Ma)

- lightly fry alu, set aside

- lightly fry cauliflower, set aside
- chaunce - kalo jera, red and green chillies
- add subji, tomato and teg pata, fry
- add salt and haldi, fry
- add jera and ginger paste, fry
- add a little water and green chilli, fry
- add broken bori and water if neccessary
- cook until soft
- add ghee

- * * * * * -

Mixed Subji Chachuri with Dry Roasted Mung Dhal

(Didima Ma)

- dry roast dhal, add some water and boil

- after some time add dutta, kopi (cut large) and cabbage
core
- cover
- add alu with skin (cut long and thin), cabbage (large
chunks), salt and haldi, shim, sugar, ghee, teg pata
and cover
- cook until soft
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- * * * * * -

Cauliflower Chachuri with Posta

(Didima Ma)

- chaunce - kalo jera, red chilli and teg pata

- add subji, fry
- add little water and cover
- add salt, haldi (little extra), green chilli, fry
- when soft add little sugar and posta
- cook until nice and soft
- add broken bori, cook a little and remove
-------------------------
* n.b. cauliflower cut small with long stems

- * * * * * -

Kopi Churchuri
Cabbage Kopi and Alu

(Didima Ma)

- chaunce - pancaporum and red chilli

- add kopi (cut small), alu, stir, add cabbage and cover
- add salt, haldi and cook
- when ( ), add green chillies,teg pata, little coconut,
ghee, little jera and ginger bata, cook
- remove cover and fry on a low heat
- add a tomato, sugar and sprinkle with water
- add small broken hing bori
- add ghee
- when very heavily fried remove

- * * * * * -

Mixed Subji Churchuri

(Didima Ma)

- chaunce - meti and red lanka

- add subji (kopi, kopi dutta and leaves, mooli with
skin, loki skin, / alu with skin, bagun, shim, as you
like) and mix
- cover
- cook for some time
- add salt, tumeric (extra), coconut, sorsa bata and some
water
- cover and cook
- when duttas are half cooked add alu, bagun, shim,
katcha lanka (extra), teg pata, jera bata and ginger
bata (extra)
- cover
22
 23
- add sugar (extra) and ghee
- cover and cook
- add broken chola bora, cover
- when dry add a little ghee and one green chilli
- fry very nicely
-----------------------
* subjis and duttas are cut long
* add dutta in beginning and subjis in middle

- * * * * * -

Mixed Subji Churchuri

(Didima Ma)

- chaunce - pancaporum, sugna lanka and teg pata

- add subji and fry
- add palang datta, kopi datta, tomato, salt and haldi
- mix and fry
- add kutcha lanka, some water and cover
- when soft give sugar, coconut, sorsha bata, broken bori
with hing and ghee
- cook until fried nicely

- * * * * * -

Bati Churchuri

(H.H. Bhakti Caru Maharaja)

- portal - salt
- potato - one k haldi
- red chilli
- ghee

- put subji in pot with all spices and enough water to

cover subji
- put on high heat
- when water is almost gone put on a lower heat
- when you can hear a frying sound (maybe smoke) take off
fire
- let sit for 15 - 20 minutes
- scrape the bottom of the pot nicely
----------------------------
* n.b. is best in mustard, not ghee

variation
One can also make with the following vegetables.
- kopi and alu, only portal, only kopi, only potato, kopi, portal and alu, alu, shim, mula and
bagun
* n.b. one will add the bagun after the other subjis have boiled for a little while, (also use katcha
lanka).

- * * * * * -
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 24

Green Banana Kofta

(H.H. Bhakti Caru Maharaja)

koftas:
- green bananas - salt
- maida - haldi
- tomatoes (optional, very - jera bata
small pieces) - adda bata
- garam masala

- cut kola (with skin) in 2 or 3 pieces

- boil until soft
- peel and mash
- add a little maida, tomatoes and spices
- roll into balls and press in palm
- deep fry, set aside
* * *
sauce:
- tomatoes - salt
- jera bata
- adda bata
- haldi bata
- garam masala

- cook tomatoes with paste spices and water

- when cooked to a nice paste add koftas and garam masala

- * * * * * -

Shim or Bindi

(H.H. Bhakti Caru Maharaja)

- Subji chaunce:
- pancaporum
- green chilli

- salt and haldi

- sorsha bata with a little

water

- add subji to chaunce

- fry nicely
- add salt, haldi and sorsha
- cook until soft and dry

- * * * * * -

Jack Fruit

(H.H. Bhakti Caru Maharaja)

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 25

- 2/3rds jackfruit chaunce:

- 1/3rd potato - jera bata
- adda bata
- haldi bata
- red chilli
- teg pata

- salt
- garam masala

- boil jackfruit until soft, drain

- throw away water
- deep fry potatoes, set aside
- make chaunce, add jackfruit
- fry nicely
- add water, salt and potatoes
- when cooked and having a nice jhol add garam masala

- * * * * * -

Cabbage with coconut and Milk

(Didima Ma)

- fry cabbage until dry

- add haldi and teg pata
- add salt
- Fry alu in ghee, when soft add jera bata, ginger bata
and fry
- add tomatoes and cabbage, fry
- add sugar and fry
- when nicely fried add some milk, stir and remove

- * * * * * -

Lau with Mung Dhal

(Didima Ma)

- dry roast mung dhal, add a little water and boil

- add lau
- add salt, haldi (very little), coconut, green chilli
and teg pata
- when almost dry add sugar
- when dry remove

- * * * * * -

Bagun, Cabbage and Alu Bora

(Didima Ma)

- fry bagun, cabbage and alu in a little ghee

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 26
- when water comes add jera bata
- add salt, a little water and a little haldi
- when soft add chaunce of pancaporum and red chilli
- add a little ghee and sugar
- when nice sauce remove

- * * * * * -

Lau cut in Long Triangles, with Milk and Garam Masala

(Didima Ma)

- chaunce of radani and red chilli

- add subji and fry
- when water comes add salt and haldi (very little)
- cover
- add teg pata, jera bata and ginger bata (less)
- when covered in water remove lid and add sugar (little
extra) and ghee
- when a little dry add broken bora
- when dry add milk with slight amount of mida (after 30
seconds)
* n.b. don't stir lau too much as it will become sour
- when dry remove
- add garam masala

- * * * * * -

Bagun Bora

(Didima Ma)

- fry bagun (cut large) and bora (medium size)

- chaunce of radani and red chilli
- add jera bata, bada, ginger bata and water
(simultaneously)
- add bora, salt, haldi and sugar
- when soft add bagun and tomatoes
- stir very carefully and cook until a nice thick sauce
* n.b. if no radani use meti, no meti use kalo jera

shim (small squares)

- fry shim in a little ghee and green chilli
- add chaunce of meti and red chilli and fry
- add salt and haldi (very little) and fry
- add a little water
- when soft add broken bora, a little water and sugar
- when dry remove

- * * * * * -

Mocha

(H.H. Bhakti Caru Maharaja)

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 27

- mocha flowers chaunce:

- alu - jera bata
- mung dhal boras - ginger bata
- lanka bata
- teg pata

- salt
- haldi
- garam masala

- deep fry the alu and set aside

- remove bones from flowers, cut small
- boil until soft then throw away the water
- make mung dhal boras with salt haldi and green chilli
- make chaunce, add flowers and fry for sometime
- add alu, bora, salt, haldi and water if neccessary
- cook until dry
- add garam masala

- * * * * * -

Lal Kumera

(Didima Ma)

- chaunce - meti
- add kumera and fry
- add salt, kutcha lanka, tumeric, teg pata and ginger
paste
- fry more and cover
- after some time add coconut
- cover for some time
- uncover add sugar and fry until soft and nicely fried

- * * * * * -

Green Papaya

(Didima Ma)

- green papaya cut small

- chaunce - mustard seed
- add papaya and fry
- add salt and tumeric, fry
- cover
- add coconut and cover
- cook until soft

- * * * * * -

Labra, (or any simple subji)

(H.H. Bhakti Caru Maharaja)

27
 28

- alu chaunce:
- lal kumera - pancaporum
- other mixed subjis - adda
- lanka

- salt
- haldi
- jera bata
- adda bata

- add subjis to chaunce and fry nicely

- add water if neccessary
- add salt and haldi, cover
- when cooked add jera bata and adda bata
-------------------------
variation
- make chaunce with meti, teg pata, extra adda and katcha
lanka
- fry very nicely
- add water (if neccessary), salt, but no tumeric
- when almost finished add bora and ground coconut

- * * * * * -

Puspanna (sweet)

(H.H. Bhakti Caru Maharaja)

- best rice - jera gura

(cleaned but unwashed) - adda
- cashews - lanka
- raisins - salt (very little)
- garam masala
- haldi

- fry rice in ghee until red

- add jera, adda and lanka, fry
- add correct amount of water, salt and haldi
- when almost finished but still bubbling and cashews and
raisins
- when finished add garam masala and cover
- after some time mix carefully
--------------------------
* n.b. salty puspanna will have more salt, and peas; and the cashews will be roasted. Use less
raisins and cashews than in sweet puspanna

- * * * * * -

Parota

(H.H. Bhakti Caru Maharaja)

- with mashed potato

28
 29
- with danyapata
- with spinach
- with grated mooli
- with grated potato peas and a small amount of maida
- with cauliflower

- * * * * * -

Kopi, Alu, Matar

(Didima Ma)

- with danya pata, garam masala and black pepper

- * * * * * -

Salad

(Didima Ma)

- grated mooli, cut tomato, danya pata, salt, doy or

lemon, black pepper

- * * * * * -

Bora

(Didima Ma)

- soak chola dhal, grind to a paste

- add jera bata, salt, haldi, katcha lanka and hing

- * * * * * -

Saba Kitchri

(Didima Ma)

- chaunce - ghee (extra) jera (less)

- when ready add alu (small squares) ginger and green
chilli
- fry
- when deep fried add little water, salt and haldi (less)
- boil
- add sabu
- when dry add danya pata, fry
- when finished add tomato

- * * * * * -

Chana Dalna

(Didima Ma)

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 30
- chaunce - jera bata (extra), red chilli and teg pata
- add a little water and stir
- add salt, haldi (extra), tomato, teg pata and a little
water, cook
- add deep fried alu and chaunce
- mix
- cover with water then cover pot
- cook until nice sauce
- remove from heat add garam masala

- * * * * * -

Chana Dalna 2

- chaunce - jera bata (extra) and teg pata

- when ready add a little water tomato and ginger bata
- add sugar, salt, extra haldi and water to mix
- add alu and cheese bhajas, mix nicely
- add water to cover (extra) and some ghee
- cover
- when thin sauce remove
- add garam masala
- finish

- * * * * * -

Chana Dalna 3

- lightly deep fry cheese and potatoes, set aside

- chaunce - jera bata, ginger bata, sugna lanka and teg
pata
- add small amount of water
- add tumeric, salt, sugar and tomato
- add small amount of water
- add cheese and potato, mix
- add small amount of water and mix so as not to make
lumps
- add enough water to cover cheese and potatoes
- boil
- add some ghee
- boil
- cook until jhol
- take of fire and give garam masala bata

- * * * * * -

Chana Alu Dalna

- chaunce - extra ghee, jera bata (little extra), red

chilli, teg pata and green chilli
- when cooked add a little water and mix
- add sugar, extra tumeric and enough water to mix
- add salt
- when mixed add a little water and subji, mix nicely
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 31
- when mixed add water, mix and cover
- uncover when nicely boiling
- when sauce is nice, but thin, remove, add garam masala
-----------------------------------------------------
* n.b. alu is slightly deep fried

- * * * * * -

Chana Dalna

(H.H. Bhakti Caru Maharaja)

- alu chaunce:
- chana - with jera gura- jera
- tomato haldi - teg pata
garam masala - lanka
- extra adda
- danya

- salt
- tumeric
- garam masala

- make cheese, knead the cheese, add jera gura, haldi,

garam masala and salt
- roll cheese into balls, press flat and deep fry
- make chaunce, add alu and fry nicely
- add tomato, salt, haldi and water
- cook until nice sauce
- add cheese
- add garam masala

- * * * * * -

Cuddy

(Pishima)

- doy chaunce:
- besan - hing
- mustard seed
- cummin
- daniya gara

- salt
- tumeric
- sweet neem

- mix doy, besan, water, salt, tumeric and sweet neem,

boil
- when boiled remove sweet neem leaves
- make chaunce
- add fresh neem leaves

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 32
- * * * * * -

Tomato Chutney

(H.H. Bhakti Caru Maharaja)

- tomato 2/3 chaunce:

- plums (if available) 1/3 - sorsha
- raisins - adda
- any sour dried fruit - lanka
- sugar or gur
- salt
- haldi

- add tomatoes to chaunce and fry

- add water, salt, haldi and dried fruit
- when tomatoes are cooked add sugar
- chutney will have nice jhol
-----------------------
* n.b. if using gur instead of sugar give in the beginning
with the water
- Pishima sometimes adds bagun and ?elots the dried fruit
- tomatoes will be cut in large pieces with skin

- * * * * * -

Green Tamarine, Green Mango, Amra and Star Fruit Chutneys

(H.H. Bhakti Caru Maharaja)

- subji chaunce:
- heavy sugar - sorsha
- red chilli
- adda

- salt
(no haldi)

- fry subji in chaunce

- add water and salt
- when soft add sugar and cook
- chutney will be somewhat watery
-------------------------
* n.b. variation of tamarine chutney one may add bagun

- * * * * * -

Lau or Green Papaya Chutney

(H.H. Bhakti Caru Maharaja)

- subji chaunce:
- sugar - sorsha
- water from cooked - adda
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 33
green tamarine - green chilli

- cook subji in water and sugar

- add tatul water
- add chaunce

- * * * * * -

Danya Pata Chutney

(Didima Ma)

- chaunce - 20 green chillies

- when ready add kalo jera
- when ready add danya pata
- mix, add salt
- when dry remove
- grind to paste
- finish

- * * * * * -

Tomato Chutney

(Didima Ma)

- chaunce - pancaporum
- add tomato and mix
- when tomatoes are soft add salt and haldi (less)
- when tomatoes are mush add water and sugar
- when thick sauce remove
- finish
--------------------
* n.b. squash the tomatoes a little while cooking

- * * * * * -

Bando Kopi with Garam Masala

(Didima Ma)

- chaunce - pancaporum, teg pata and green lanka

- when ready add jera and adda (less) batas
- add water haldi and salt
- add kopi and mix
- when a little cooked down add 1 tomato
- when dry add alu, some bhaja and ghee
- add sugar
- fry nicely
- remove add garam masala
- finish

- * * * * * -

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 34
Danya Pata Chutney

- grind danya pata to paste with kutcha lanka

- add lemon and salt

- * * * * * -

Tomato Chutney

(Didima Ma)

- chaunce - meti and red chilli

- add tomatoes and cook until water comes
- add salt, tumeric and a little water
- add gur
- cook until thick sauce

- * * * * * -

Tomato Chutney

(Didima Ma)

- chaunce - pancaporum, red chilli and teg pata

- add tomatoes and cook
- add salt and haldi
- add water
- add sugar
- when thick remove
- (mash the tomatoes a little)
- dry roast some meti and red chillies (ground), sprinkle
on top and cover

- * * * * * -

Danya Pata Chutney

(H.H. Bhakti Caru Maharaja)

- danya pata - a few drops of sorsha tel

- lemon
- salt
- a little gur

- grind danya pata to paste

- add tel, lemon, salt and gur
----------------------
* n.b. if liking you can grind pudina along with danya pata

- * * * * * -

Sweet Tomato Chutney

(H.H. Bhakti Caru Maharaja)

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 35

- tomatoes chaunce:
- sugar - kalo jera
- adda

- salt
- haldi
- red chilli powder

- skin tomatoes
- add tomatoes to chaunce
- add water, salt , haldi and chilli powder
- when tomatoes are cooked add a lot of sugar
- cook until very thick

- * * * * * -

Alu Teto

(Didima Ma)

- boil potatoes and mash nicely, add salt and a little

haldi
- chaunce of red chilli, jera and hing (little)
- add alu and fry
- sprinkle little water and fry
- fry and fry
- remove

- * * * * * -

Shim Papa with Sorsha Bata

(Didima Ma)

- put in pot shim, salt, haldi, coconut, sugar, ghee,

sorsha bata, and green chilli
- sprinkle with water, cover and put on fire, stir
occasionally
- when shrunk add broken hing bora (small), green chilli
and cover
- when soft remove cover, lower heat and fry
- add tomatoes (little)
- when completely soft and dry remove

- * * * * * -

Shim Papa

(Didima Ma)

- put shim, ghee, salt, little sugar, coconut, haldi,

little teg pata, jera bata, ginger bata, tomato and a
little water, mix, cover and put on fire
35
 36
- stir and add teg pata
- stir now and again
- when little soft add some red chilli
- when more soft remove and cover
- when very soft and dry, remove

- * * * * * -

Paneer Butter Masala

(Caitanya dasa's Ma)

- 1kg of cheese (made with water in the milk if the milk

is too rich)
- 500 gm butter
- 200 gm tomatoes (made into paste-remove skin and seeds)
- 150 gms milk

- melt butter
- add tumeric
- add cheese and cook for some time
- add tomato and cook for a few minutes (sugar)
- add milk and boil for some time
- remove from fire, add salt and dry roasted meti powder
(danya pata if in season)

- alternate - add 300gm tomato (cut only) at the same time as the cheese and cook until the
tomatoes turn to paste (no milk is used) - same masala

- * * * * * -

Cheese Subji

(Caitanya dasa's Ma)

- make cheese and lightly deep fry

- shallow fry the veggies and potatoes
- add jera and a little adda bata to the ghee (add water
to the jera and adda bata)
- when the masala separates from the ghee add tomatoes,
haldi, salt (and sugar)
- cook until a paste
- add subjis and water
- boil until there is a nice sauce
- when finished add garam masala (danya pata in season)

- * * * * * -

Peas Kachori

- boil peas and mash

- make chaunce of teg pata
- add peas and salt, fry until sticky
- after cooking add dry raosted jera and lanka powder
36
 37

- * * * * * -

Nandi's Hing Katchoris

- katchoris - soft dough with a little ghee (puri type)

salt
- filling - soak urad dhal with salt overnight
- grind (roughly) with ginger, mori and katcha lanka
- add to chaunce of ghee, hing, jera and teg pata
- hing is added after the dhal
- fry until sticky
- stuff dough, roll and deep fry

- * * * * * -

Dhal Puri

- soft dough with a little ghee, kalo jera and ajwan

- filling - soak chana dhal
- grind with ginger and green chilli
- fry with jera and salt
- stuff dough and fry like paratha

- * * * * * -

Portal Curry

- peel and lightly fry portal (cut in long quarters)

- take doy (sour) add salt, sugar and mustard paste
- add portal and fry

- * * * * * -

Pinapple Chutney

- grate pinapple, add salt sugar and water

- boil until a little thick (5 mins)

- * * * * * -

Bondi Curry

- cut medium size fry with very little jera and adda bata
- add salt, sugar (extra) and haldi (less)
- boil until soft
- add some doy (sour)
- top with dry roasted jera, lanka gura and meti

- * * * * * -

Doy Wada

37
 38
- soak dhal overnight with salt
- grind with kutcha lanka
- add salt and mix until it is light enough to float
- deep fry and soak in salt water
- add to doy
- top with dry roasted jera, meti and lanka gura

- * * * * * -

Samosa

- boil potato then cut small

- fry in ghee with jera bata and salt
- remove from fire and add garam masala and dry roasted
jera, meti and lanka gura
- stuff and deep fry

- * * * * * -

38