How to Make Kitri (aka Kitcheree) Part I
Kitri is a sadhu’s meal, because it’s a combination of rice and dal and vegetables all cooked in one pot. The sadhus, the holy men in India, since they have no home, are generally wandering, living a very simple life, and they don’t want to be bothered with cooking every day. They don’t have the time, and they don’t have the facility, so they make what is known as kitri, a combination of dal, rice and a variety of vegetables, whatever is available to them. More here… »
Hansadutta demonstrates how to make fresh cheese (paneer)
Milk is nothing but the blood of the cow transformed. A gallon of milk makes 1-1/2 pounds of curd, equivalent to 1-1/2 pounds of meat. Curd is the civilized way for human beings to consume meat. To consume the animal directly by slaughtering it and eating its flesh is barbaric. It’s also not economically viable, and is very cruel. Ultimately, it is spiritually very destructive, because in nature the law is every action brings reaction.
Hansadutta demonstrates his World Famous Potato Pancakes!
Ingredients
red potatoes, grated (allot one large or two small potatoes per serving)
2 tablespoons ghee
sea salt (optional: sea salt mixed with black salt)
Hansadutta demonstrates cooking eggplant, tomatoes and curd (fresh cheese).
Part I
Part II
Ingredients
2 eggplants
10 small zucchinis (or 2 lbs)
8 small tomatoes
a handful of ginger (fresh)
4 heaping teaspoons of whole cumin seed
3 heaping teaspoons of Hansadutta’s Spice Mix (see recipe below)
3 heaping teaspoons of Italian seasonings
About 5 very large sized spoonfuls of ghee (clarified butter)
3 teaspoons of sea salt
1 tablespoon of black salt
Hansadutta’s Spice Mix
10 parts turmeric
1 & 3/4th parts nutmeg
2 & 3/4th parts coriander powder
4 parts cumin powder
1 part chile
2 parts hing (asafoetida)
1/4th parts cinnamon
1/8th parts cloves
1&1/2 parts ginger
2 parts fenugreek
1/4 parts cardamom
For making the cheese
1 gallon of milk
juice from 2 lemons
Bring milk to boil; as milk rises, pour in lemon juice (or other souring agent, eg citric acid, whey, sour yogurt), stir and observe whether the curds have separated from the whey (the whey should be clear, yellow, and the curds distinct lumps). Remove from fire. Line a colander with muslin or a tea towel. If you want to save the whey, place over a pot. Pour the curds and whey into the lined colander. Gather the ends of the cloth, and twist them to squeeze out any remaining whey and to compress the fresh curds together into a solid mass. Keep aside for a few minutes, allow to cool slightly before cutting into cubes.
