PokharoAn immensely popular offering at the anand bazaar in Jagannath temple, Puri.Indeed, the Mahaprasad is reputed to have magical qualities of transformation.KanikaIngredients1 katori rice1 tbsp moong dhuli dal2 katoris water ¾ katori sugar¼ tsp badi elaichi powder¼ tsp lavang powderA good pinch of jaiphal1 tbsp kishmishScant pinch camphor1/4 tsp dalchini powder¼ katori mixed nuts: almonds, walnuts and pista, roughly chopped2 tbsp gheeMethodPick and wash the rice and dal. Bhog in that sense is holistic — taking care of bodily and intellectual needs and thereby spiritual growth. Bring the water to a boil and tip in the rice. Only later did individual homes light their own fires.Six ritu (the cycle of the seasons) is a valuable guide to the selection of ingredients and one cannot go wrong if we use what is a typical natural product of that season. Clearly, nature intended their use at that specific moment in time. Then tip in the rice mix and when about 70 per cent done, topple in the sugar and spices and continue to cook on moderate heat till 95 per cent ready.Ras ki pakoriUnusual and exceptionally moreish, this is an example of seasonal kadhai ki sevaIngredientsSoft, ripe dussehri/kesar kairi mangoes 3Besan as required — about a katori and a halfBaking soda ½ China Wholesale Ferro titanium cored wire tspZeera 1 tspPinch of hingPeppercorns, halved 6-7Ghee 3 tbspGhee to frySugar 1 katoriWater to make chashni ½ katoriBoora for dusting MethodPeel and pulp the mangoes. Interestingly, some vegetables/fruits are available for only a very short time. Heat a tbsp of the remaining ghee and add ground masala, salt and enough water for a gravy consistency. Serve with rice or bejar rotis.In the times of community living the temple kitchen was where bhog was prepared and then distributed as prasad. Serve chilled. Certain vegetables are completely taboo e.Meetha raitaIngredientsChoose from mango pulp, kharbooza pulp, kishmish soaked in water, angoor (grapes white or black) halved, pineapple cut into small pieces, apple grated or cut into small cubesDahi 2 katorisMishri ¼ katoriA pinch of baras2-3 pods of crushed elaichiSendha namak to tasteA good pinch of freshly made bhuna zeeraMethodPut the dahi into a fine muslin cloth to drain. Bhog is offered with great fanfare and celebration and served with anand bhav (pleasure) for the anand (pleasure) of the deity. An element of exotica is also added as the bhaav is to offer something special. Food is an integral part of Indian culture and the great emphasis on food is apparent from the fact that it has often been called the ‘kitchen religion’.Cultural heritage is the legacy of physical artifacts and intangible attributes of a group or society that are inherited from past generations, maintained in the present and bestowed for the benefit of future generations.Dry roast the zeera, dalchini, kali mirch, dhania and grind along with the narial to a smooth paste. Pass through a sieve/white muslin cloth. Milk products for instance have to be made with cows’ milk alone. In early Indian society, the prasad distributed was the primary source of nutrition. While there are many general considerations concerning various aspects of bhog, some temples follow rituals that are unique to their sampraday (religious system or identity).IngredientsLeft over rice gruel (if it gets mildly sour, even better), 2 litres4 inch piece ambokuri ada (mango flavoured ginger, native to Orissa)Nimbu (lemon or lime) leaves, gently crushed to release the flavour, 5Santra (orange) leaves gently crushed to release the flavour, 5 Juice of two nimbus Juice of two santrasSantra, thinly sliced, 1Nimbus, thinly sliced, 2Samudri namak (sea salt), 2 tspCoarse paste of hari mirch (green chilli) and adrak (ginger), 2 tspFreshly roasted zeera, roughly crushed, 2 tspKala namak (rock salt), 1 tspMethodMix all the ingredients and chill.According to the Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature. At the Govindevji temple in Imphal, wood with rice husk is used as fuel.Heat the ghee and drop in little balls of the batter, frying till a lovely golden and crisp. Similarly, bhog should express the concepts of purity, devotion and non-violence. Additions were made to simple recipes in the bhog tradition to either richen or modify them.. In Guruyayur temple (Kerala), the husk of the coconut fuels the fire used to cook bhog while tamarind bark is used to cook food for the devotees. Temple kitchens however have been an exception and rituals of puja and ceremony, festivals and bhog have by and large remained as per the vidhi (method) laid down in the shastras (ancient texts).The basic tenets of bhog offerings continued to influence the selection and preparation of food items in homes thereafter, especially those following vegetarian diets.Pottal rasaIngredients½ kg pottal (parwal)Ghee to fry2 sticks dalchini1 tsp zeera1 tsp dhania seeds¼ tsp kali mirch2 tbsp grated fresh nariyalSalt to taste¼ tsp haldi powderMethodWash and dry the pottal and cut into roundels. Great emphasis is laid on the hygiene, purity, attitude, mind and emotional state of the person who is cooking.Ingredients are selected with utmost care keeping in mind quality and purity. Cook till soft, adding more water if required and drain the remaining water when done. Tulsi is an essential part of bhog which is considered incomplete if tulsi leaves are missing. Now place another layer on top and dust again.Make a thin coatable chashni with the sugar and water and briefly dunk the golden balls into the chashni till just coated. Heat ghee and fry to golden brown. It has extremely cooling properties and is a wonderful example of the use of local ingredients.Add baking soda, zeera, hing, peppercorns and mix.Add besan a little at a time till you have a dropping consistency batter. All the five tastes — sweet, sour, bitter, salty and astringent — are incorporated during the course of the day. Cook till pottal is tender but still has lachak (body). Hindu texts put heavy emphasis on eating the right kind of food since it is the main source of energy for the physical body and nourishment for the mind.In most temples, steel and aluminum vessels are shunned, while copper, brass, bronze even silver in some cases are preferred. Special mantras are recited, flowers and incense create an ambience and bells tinkle along. The samagri or ingredients burnt in the holy fire/agni emit through their fumes certain properties that cleanse and purify the atmosphere, creating harmony, peace and friendship. Red hued vegetables like carrots and tomatoes are avoided because of their colour association with blood while cauliflower and red chilies are also ignored as being difficult for the delicate satvik digestive system. Drain well. In many homes, a small portion of each meal is first served to the household deity before being consumed.According to the principals of Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature. A flame from this yagya (sacred fire) is used to light the fire for preparing bhog.Bring to a boil and then lower the flame and add fried pottal. From ancient times in India, the temple has been considered not only the spiritual but also the social center of Indian society. Leave to rest about 10 mins, fluff up and serve. In Jagannath temple (Puri), the bark of the Daaru tree is used –— Daaru literally means to erode or take away…in this case it implies the erosion of all suffering.Black rice 1 katoriWater 6-7 katorisMethodPick, wash and soak the rice for half an hour. It is a rare god indeed who would not be tempted to eat!Black RiceDeep purple rather than black in colour due to the high content of anthocynins.Preparation for cooking bhog is as important as the actual process of cooking in temples all over. Repeat till all the pakoris are arranged. Pour into glasses without straining and serve.Drain well. This was also called ‘forbidden rice’ as it was consumed only by the Chinese emperors and not available to commoners. It is served to the deities in temples as bhog and to the needy and poor as part of sewa (community service). Similarly, pure ghee made from cow’s milk is the preferred medium of cooking and if at all oil is used it is mustard oil and not the refined variant. Tatiya sthan in Vrindavan continues to use clay utensils specially made in Kamvana and Jagannath temple in Puri has its own potters!A common denominator for all temples with regard to bhog is that it should nourish and feed not only the body but also the mind. Practically speaking, why a certain fuel is used in combination with a certain metal vessel is because of the conduction factor.Serve immediately. Put the water to boil. A high protein and carbohydrate quotient makes it very healthy but difficult to digest, so it is served in very small portions.Indeed, bhaav (emotional vibe) is the most valuable ingredient in the preparation of bhog. Remove and mix with mishri till it dissolves. Thus, whatever we eat impacts the triple qualities of sattva, rajas and tamas which in turn impacts the balance of our minds and bodies. tamsic ingredients like onion and garlic are shunned because they arouse the base emotions. Add the fruit of your choice or a combination and stir well. Before cooking bhog for the day commences, a havan is performed.g.Now pour in the ghee, cover and cook for a few minutes and take off heat.To serve, place a layer of the ras ki pakoris on a tray and dust with boora.The day is divided into aath prahar — eight (unequal) sections for the purpose of worship and bhog, with each temple following its own timeline. Prayers urging the deity to partake of the offering/cajoling are an indispensible part of the serving. There is an emphasis on fruits, milk and its by-products and nuts — often used innovatively. It was here that education was imparted, matchmakers flourished, marriages were sanctified and so on. Thus, ingredients are used according to their suitability to the demands of the season, the colour palette, varying textures and tastes are also considered while choosing a menu. A different raag accompanies the offering depending on the time of year and day. It should be easy to digest, pure and subtle.Serve with kheer.Now pour in 3 tbsp ghee and beat very well till the batter is light and fluffy.Mix in crushed baras, sendha namak and finely powdered elaichi. In many temples only the wood of a certain tree is used. The other significant ingredient is ‘manorath’ — that which is made according to the heart’s desire of the cook… what he feels like serving the Lord. It is offered to ancestors during rituals and to gods during invocation ceremonies.Fire has special significance in Hinduism as with other belief systems since it is believed to be the purest of the five elements and indestructible. Food occupies an important position in the religious life of Hindus.Rituals and ceremonies are followed not only in the process of cooking but also in the serving of bhog

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Keep aside. Add turmeric, wheat flour, ajwain and salt. Sprinkle cardamom powder on top. Pour desi ghee in a pan and add sliced brown coconut, raisins and cashewnuts.ingredientsBora saul or Thai sticky rice 1 kgSesame seeds (black) 500 gmJaggery 400 gmSalt to tasteMethodWash rice and soak for ten minutes.5 gmMethodDry and roast dal till fragrant. Recipe courtesy: chef Veena Arora, The Spice Route, The Imperial Bora saulor aroiya pitha Pitha made with wet sticky rice and sesame seeds is a popular sweet dish made during Bihu festival in Assam. Wash and cook dal and rice in 350 ml-450 ml water till soft. Serve hot, garnished with dry fruits. Drain water and keep aside.Namkeen Pongal IngredientsRice 125 gmMoong dal 125 gmChopped ginger 25 gmCurry leaves 10 gmCumin seeds 5 gmAsafoetida 2. Press the pitha with a clean cotton cloth, so that the fold doesn’t open. Mash up a bit to get creamy consistency. Cover and cook on low flame till the yam is almost done. Heat oil in a pan, add vegetables and stir well.5 gmPeppercorn, crushed 5 gmGhee 15 mlTurmeric 2. Add sugar and stir cupChilli powder 1 tspGrated coconut 1 tbspSalt to tasteOil 1 tbspMethod for gattaMix all the ingredients to make stiff dough.nb-huayi. Heat oil in a pan and fry gattas for two minutes. Drain water and grind the seeds in a dheki (an agricultural tool used for threshing, to separate grains from their outer husks, while leaving the bran layer). Serve hot with chutney or sambhar.Method for UndheyuForm a paste using chilli, ginger, garlic and coriander. Mash them together. l Dry the sesame seeds in the sunlight. Marinade for 30 minutes. Add coriander, lemon and sprinkle some water if required. Set aside. Recipe courtesy: : Shabnam Borah is a home chef for 34 years.IngredientsRice 50 gmMoong dhuli dal 50 gmJaggery 100 gmGhee 30 mlCashewnut 15 gmRaisins 15 gmBrown coconut 60 gmCardamom powder 1-2 gmMethodWash and soak rice and dal for half an hour. Put a tawa on low flame and spread the rice powder in a round shape. After drying, fry them without oil and mix it with jaggery. Soak sesame seeds for four hours. Grind it. Add this to the pongal, mix and simmer for a minute. Allow them to splutter, add turmeric and asafoetida. UndhiyuUndhiyu is a mixed winter-vegetable curry relished with hot puri or paranthas during Uttarayana or the kite flying festival, popularly known as MakarsakrantiIngredientsSurti surati beans (fresh vaal) 100 gmChopped raw bananas 100 gmYam (suran) cubes, peeled 100 gmBrinjal 100 gmGreen chillies, crushed 5Ginger, grated 1 tspGarlic, crushed tspFinely chopped coriander 1 tbspWhole wheat flour 1 China High titanium iron tspOil 4 tbspHing tspTurmeric powder tspCarom seeds 1 tspSalt to tasteSugar tbspLemon juice to tasteFor methi gattaFinely chopped fenugreek (methi) leaves 100 gmBesan Serve hot with paranthas. Make jaggery syrup and add it to the above mixture. Rub the chopped vegetables with oil and masala paste. She has constantly strived to recreate age-old Assamese Muslim cuisine and give it a modern twist. Form small oval dumplings using the dough. Add ginger, cumin and peppercorn and fry till aromatic.Recipe courtesy: Maharaj Jodharam Choudhary, Khandani Rajdhani. Cover and cook for 4-5 minutes.Recipe courtesy: Saumya Shree, food specialist, BiteClub. Serve hot. Add salt and stir. Cook them in water (similar to making plain rice).inSakkarai pongalSakkarai pongal or sweet pongal is an auspicious naivedhyam dish offered to the Gods and the Goddess during the puja. Heat ghee in a pan, add cashews and fry till golden.Call it Sankranti, Uttarayana, Pongal or Bihu, it’s time to celebrate the harvest festival with dishes made with freshly cropped rice, groundnut, sesame, etc. Stir till brown. Put sesame-jaggery mixture on it and fold it

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You’ll also notice the heavenly aroma filling in your kitchen.nb-huayi.Call it an-all time summer favourite or a salad star, American sweet corn just makes almost anything so delicious! From pizzas to pastas to an exclusive salad of its own, corn should probably be applauded for bringing so much flavour to all these dishes. You can also use ¼ cup of ranch dressing for your sauce. Add sautéed corn to this sauce and toss well. Give both the elements a quick stir, and sauté them until the onion turns translucent. You can now serve this with a garnish of some red chilli powder!. Turn the heat off, and keep it aside.You can have it any way you want- grilled or barbecued corn tastes amazing with a hint of lemon, some salt and red chilli powder.Now, take a large bowl and squeeze juice from a lemon straight into it. Add grated cheddar cheese and crumbled feta cheese to it. You don’t have to thaw it. Here’s a twisted recipe with ingredients that are easily available-Ingredients:Some olive oil3 cups of frozen corn½ red onion, choppedSome feta cheese (feel free to experiment with cheese types)Some Cheddar cheese1 lemon½ tbsp garlic powderA pinch of paprikaA pinch of red chilli powderSalt, as required¼ cup ranch dressingRecipe: Start by taking a pan for sautéing. You can also do A grilled, spicy version of corn is also a Mexican street favourite. Mix it all with your hands. the same with boiled corn. Place this salad in your fridge and let it cool. Add chopped up red onion to it along with your frozen corn. Next, add all your spices: garlic powder, red chilli powder, paprika and salt as per your taste. Add 2-3 tablespoons of olive oil China High titanium iron particles 0-2mm Manufacturers to it and heat it

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The mixture will be very thick.Badam ka sharbatIngredients 250 gm almonds 5 cups of water A pinch of saffron 1 cup sugar ½ cup milk 1 tsp cardamom powderMethod:Wash and soak almonds for two to three hours. Add sugar and cook for another five minutes. Cool it down completely.Muskmelon milkshakeIngredients2 thick slices of ripe muskmelon, chopped1 thin slice of ripe muskmelon, finely chopped n 1½ cup milk, chilled1 tbsp sugar ½ cup crushed iceMethod: Place muskmelon chunks in an blender. It is prepared with tamarind, sugar and water)Ingredients125 gm tamarind pulp175 gm sugar15 ml rose waterA pinch of Gulab, Gulkand Aur Badam Ki Lassi(A refreshing and fragrant coolant drink prepared by blending yogurt, rose petal powder rose syrup, rose petals, gulkand and almonds)Ingredients2½ cups yogurt1 tbsp gulkand½tbsp almonds, blanched, peeledand grounded2 tbsp rose syrup2 tsp edible rose petal powder1 tbsp sugar or organic honey¼ rose water1 cup chilled milk, full fat12 ice cubes12 rose petals, driedfor garnishing4 tsp slivered almonds2 tsp dried rose petalsMethodBlend all the ingredients with a hand blender, except those for garnishing. Switch off the flame. Add sugar, mix well to dissolve salt1 tsp ginger juiceMethodSoak the tamarind pulp in water overnight. Reduce the heat and boil till the mixture is reduced to half. Serve chilled with dried and edible rose petals and slivered almondsTip: Try to serve the lassi in earthenware. And thus, it is very crucial to keep yourself hydrated and healthy, especially for those who are keeping roza. Here are a few easy milkshakes you can try for iftar or sahurTamar Al Hindi(Tamar Al Hindi is a very popular sweet and sour drink which is very refreshing.Pour into glasses and add ice cubes. Chill in the refrigerator for 30 minutes.The weather is still hot and humid. Thus, add chilled water while serving. Now add crushed ice and blend till the ice breaks. Add rose water before you serve..Serve chilled. Puree it and serve chilled. Add cardamom powder and mix well. Add a pinch of salt and mix.Banana smoothieIngredients 2 bananas 1½ cup China High titanium iron milk 3-4 ice cubes 1 tbsp sugar 1 tsp cardamom powderMethod ut banana, milk, ice, sugar, and cardamom powder in a blender.Bring this mixture to a boil and then simmer it for 10 minutes. Remove any foam that appears on the top. Mash it properly in the morning, and add ginger juice to it.Pour into a glass. Refrigerate it to chill. Remove the skin and grind in a grinder to make a smooth paste. Blend till the lassi is smooth and frothy. Garnish with finely chopped melon and serve. Also, you can top it with a layer of thick fresh cream. Add sugar and blend till smooth. Add almond paste, water and saffron in a pan and cook till the mixture comes to a boil. Add milk and blend well, till frothy. Strain it through a muslin cloth.nb-huayi

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Finish pongal with a sprinkle of cardamom powder and stir in evenly.Add cashewnuts and mix well.Heat one tsp oil in a pan, add coriander seeds, urad dal, channa dal, sesame seeds, cinnamon, dry red chillies.In the same pan, add more ghee and fry cashew and raisins, mix in the rice mixture.In a heavy bottomed pan, broil moong dal and rice till a pleasant aroma emanates from China Ferro titanium cored wire the roasting process.Add milk and water to the broiled rice and lentil, and cook till soft.Garnish with Recipe courtesy Movenpick Hotel & Spa Chef De Partie Rajesh, Demi. Serve hot.Check seasoning and make a tempering with mustard and curry leaves, and mix well. Strain and keep the tamarind water aside.coriander leaves.nb-huayi.Heat half the ghee in a tempering pan and fry coconut till golden brown. Fry till they turn light brown, add grated coconut.Pressure cook rice and dal with water and salt for four to five whistles, making sure it’s not too mushy.Fry cashewnuts in a tsp ghee, keep aside.Remove from heat, and grind into fine powder and keep aside.Serve it hot with sambar or coconut chutney.Now, add salt, tamarind juice, jaggery, ground masala powder and a cup water.Cook dal mixed with jaggery for 10 minutes.Recipe courtesy Leela Palace, executive chef Mir Zafar AliKhara PongalIngredients:Raw rice 110 gmSplit yellow moong dal 70 gmCashewnut 15 gmSalt 5 gmOil 5 gmGhee 5 gmGinger chopped 5 gmJeera seeds 5 gmWhole black pepper 5 gmCurry leaves 10 gmMethod ry roast moong dal and rice separately in a heavy bottomed pan.Add jaggery syrup to the cooking rice, simmer gently for about 15 minutes.Badnekai GojjuIngredients:Small purple brinjal 1/2 kgOnions (chopped) 2 nosOil 2 tbspMustard seeds 1/4 tspTamarind, lemon sizeTurmeric ½ tspCurry leaves 1 sprigSalt to tasteCoriander leaves for garnishJaggery 1 tspIngredients for Roast:Red chillies 10-12 nosCoriander seeds 3 tspUrad dal 2 tspWhite sesame seeds 1 tspChanna dal 2 tspCinnamon 1 pieceCoconut grated 1/2 cupMethod:Wash and cut brinjals length-wise into medium size pieces, and immerse in a bowl of water.Add brinjal, fry until light brown, add turmeric and curry leaves.Serve hot with ghee.Add cardamom and mix well with hand, to get a smooth mixture.Par boil the vegetables with turmeric powder, salt and keep aside. 

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