Stanford Bhakti Yoga Club

Welcome back to yet another session of Consciousness Cooking. Session 4 will be held in Escondido Village Center, on Friday, October 19, 7:00 PM - 9:00 PM.

Please use the Registration tab to book your spot.

• 2 cups whole-wheat flour
• 1 cup water (Use more as needed)
• Pinch of salt
• Oil –2 tsp
  

Potato Filling:

• 2 medium potatoes (boiled and mashed) makes about one and half cup of boiled, mashed potatoes
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• ½ teaspoon cumin seeds
• 2 chopped green chili or ½ spoon red chilli powder
• 2 tablespoons chopped cilantro (green coriander)
• ½ teaspoon garam masala, powder of cloves, cinnamon and black pepper and  (optional)
• ½ teaspoon amchoor powder, dry mango powder (optional)

Also needed:

• 1/4 cup whole-wheat flour for rolling
• Ghee or Clarified butter to cook
  

Procedure (in the following order):


Dough

1. Mix flour, oil, salt and water together to make soft dough (if the dough is hard, add a little more water).
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
3. Mix chilly, cilantro, cumin seeds and salt and amchur powder and garam masala to the mashed potatoes.
4. Make uniform balls and divide in equal parts.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be almost the same size of the dough balls.
2. Take the dough and spread with roller about 3 inch diameter. Now spread the dough with hands so that the circular ends of the dough are thin and middle part is little thick.
3. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. This way the thickness of the dough is uniform. Proceed to make all the balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet (non-stick one) on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
6. Roll the balls first in dry whole-wheat flour.
7. Lightly press the ball on the sealed side and keep it on the topside when rolling. Slowly Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
8. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
9. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of butter or oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
10. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Remove the paratha and proceed to the next paratha.

You are invited to our special Event of this Fall!
Don't miss this one. Please click here for more info on our distinguished speaker, Radhanath Swami, or to RSVP for the event!

• 1 Tbsp olive oil
• ½ Tsp yellow asafetida powder
• ¾ Tsp Italian seasoning (containing basil, rosemary, marjoram, thyme, sage and oregano)
• 1 stalk of celery, diced
• 2 zucchinis, sliced about half inch thick
• 1 big carrot or 2 medium sized carrots, sliced
• 1 big potato, peeled and diced into 1.5 cm cubes
• 1 bell pepper (capsicum), diced into 1.5 cm cubes
• 2 Tbsp chopped fresh parsley
• 3 tomatoes or 1 cup tomato puree
• 1 C cooked chickpeas
• 1 C cooked red kidney beans
• 6 to 8 C water  
• 1½ Tsp salt
• ¼ Tsp ground black pepper
• ¼ Tsp red chili flakes
• ¾ C uncooked pasta (any shape of your choice)

Procedure:

1. Heat oil in a saucepan over moderate heat, sprinkle asafetida powder, Italian seasoning and add the celery. Sauté for 30 seconds. Add all the vegetables, stir fry for a while.  
2. Pour the tomato puree and add the parsley. Add the chickpeas, kidney beans, water, salt, pepper and chili flakes. Cook covered partially over very low heat for 1½ hours (this soup tastes best when cooked slowly). If you want to cook fast add more water and cook on medium heat. It takes about half hour.
3. Add the uncooked pasta and raise the heat to medium and cook until the pasta is tender. Reduce the heat again to very low and cook for another 8-10 minutes. Serve hot with toasted butter smeared slices of bread seasoned with dried oregano leaves.

Cook time: 30 min
Yield: 6 - 8 people

•    3 cups puffed rice/murmura (available at Indian stores)
•    1 cup sev (available at Indian stores)
•    2 small potatoes (1/2 cup) (peeled, boiled and cut into small pieces)
•    1 1/2 tbs chopped raw mango
•    1 large tomato (1/2 cup) (seeded and chopped)
•    1/2 tbs chopped coriander/cilantro leaves
•    ½ tsp red chilli powder or green chillies (to taste) (optional)
•    1/2 tbs lemon juice
•    ½ tsp salt (per taste)
•    4 tbsp  Tamarind Chutney  (per taste)
•    4 tbsp Spicy coriander/cilantro chutney (per taste)
Spicy chutney:
•    1/2 cup mint leaves (Pudina)
•    1/2 cup corriander leaves
•    2 to 4 green chilies (based on taste)
•    3 tablespoons lemon juice
•    1 tsp roasted cumin seed powder (optional)
•    1 tsp sugar
•    salt per taste
Procedure:
Blend everything to a smooth paste adding water (1/2 cup). This should be spicy (hot). Do not worry about the taste as this will be compensated by the sweet taste of tamarind chutney.

Sweet Tamarind Chutney:
•    3/4 cup tamarind water (lemon size tamarind soaked in water)
•    1/2 cup pitted dates (chopped finely)
•    1/2 tsp cumin powder
•    1  tsp red chilli powder
•    jaggery/sugar per taste
•    salt
Procedure:
In a heavy bottom pan add the tamarind water, dates, jaggery, cumin powder, chilli powder and salt. Bring this to boil and cook until the mixture becomes thick. Turn off the heat and allow the mixture to cool. Grind this to a smooth paste.
Bhel Puri Method:
•    Take a dry big bowl. Add the puffed rice, green chillies (optional), cut potatos, raw mango, tomato together in a large bowl.
•    Add the Tamarind Chutney and coriander chutney as per your taste.
•    Mix well and garnish with coriander leaves and sev. Serve immediately.

Cook time: 15 min
Yield: 4

This Fall, the Bhakti Yoga Club @ Stanford is presenting a unique offer to its students, faculty and staff: Consciousness Cooking vegetarian cooking classes. Hands-on learning of the cuisine art and more. Seats are limited. Access here for more details and register to get in.

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