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For this recipe you can use any kind of green vegetable, primarily leafy greens. We generally go to the local Chinese market and get most of the greens and supplement the rest from the local grocery store. We cook all of the vegetables and this makes about 20 servings. For 4-5 servings then use a small portion of each vegetable and season accordingly.

Ingredients

• Mustard Greens
• Kalmishak
• Baby Bok Choy
• Fenugreek Leaf(meti shak)
• Basil Leaf
• Red Chard
• Green Chard
• Spinach
• Cilantro
• Kale
• Regular bak choy
• Collard Greens
• Pui Shak
• Arugala
• 1/2 Cup Grated Ginger
• 2 Chopped Chilis
• 1/4 c. Kalonji
• 2 Tblsp. Salt
• 1/2. Tsp. Hing
• 3 Tblsp. Ghee

Steps

1. Wash and chop into small pieces each of the different vegetables.
2. Melt ghee in heavy 4-5 quart/liter non-stick saucepan over high heat.
3. Add the kalonji, ginger and chili. After a few seconds add the asafetida powder.
4. Mix the chopped greens and cook on medium heat until they become soft and dry. All of the vegetables may not fit into your pan at first. You will have to cook some then add some more until you use up all of the vegetables.

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Serves:4-6

Ingredients

• 1 Kaliflower washed, dried and chopped into 2x3/4x3/4-inches
• 2 Potatoes chopped into 2 inch pieces
• 2 Carrots chopped into 1 inch pieces
• 1 Sweet Potato cut into 1 inch pieces
• 3/4 cup Frozen Green Peas
• 2 Medium-sized Tomatoes chopped into 8 pieces
• 1 tblsp. minced green chillis
• 1/4 Cup Grated Ginger
• 2 Tblsp. Salt
• 1 Tsp. Tumeric Powder
• 3 Tsp. Coriander Powder
• 3 Tsp Cumin Powder
• 2 Tblsp. Panch Puran (5 seeds mixed together)
• 1/3-1/2 Tsp. Hing (Asafetida Powder)
• 2 Tblsp. Ghee
• Up to 2 1/2 Teaspoons Salt
• 1 cup Basmati Rice
• 1 cup Mung Dahl (lightly dry-fry the Mung Dahl first and then wash)
• 8 cups Water (approximately)
• 2 Tblsp. Ghee

Steps

1. Wash and drain rice
2. Lightly dry fry the mung dahl until it turns a golden brown in color. Then spread out on a flat dish and remove any small stones. Wash and drain dahl.
3. Melt ghee in heavy 4-5 quart/liter nonstick saucepan over high heat. When it is hot but not smoking stir in the 5 seeds, ginger, and chili. Fry until the seeds turn browm(they will darken in seconds).
4. Quickly add the asafetida. After a few seconds stir in the rice and dahl. Fry for about 1 minute.
5. Pour in the water.
6. Add the vegetables except for the kaliflower.
7. Add tumeric, cumin, coriander powder and salt.
8. Bring the water to a full boil over high heat.
9. Reduce the heat to low. Stir occasionally.
10. When the vegetables are half cooked add the kaliflower.
11. Add the peas during the last 5 minutes.

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1. Kitchuri
2. 14 kinds of vegetables
3. Labra(5 kinds of vegetables)
4. Rice Pudding
5. Pitta(see Maa's cook book for recipe)
6. Fig Mint Chutney (see Maa's cookbook for recipe)

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Paush Krishna:

01/17/2007 Chaturdashi Shri Ratantikalika Puja

Aswin Krishna:

11/08/2007 Chaturdashi Kali Puja Bhuta Chaturdashi Vrat, Chaturdashi Dipa Danam, Shri Syama Puja, Kali Puja

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