Basmati Rice, 2 CupsCashews , 8 TablespoonsPeanuts, 4 TablespoonsAlmonds, flaked, 2 TablespoonsLime Juice, 2 LimesMustard Seeds, 1 TeaspoonCurry Leaves, 14Coriander leaves, fresh, 2 TablespoonsTurmeric, 1 TeaspoonCoconut Milk, 1 CupCoconut, grated, 2 TablespoonsSalt, To tasteGhee, 2 Tablespoons and for fryingUrad Dal, 2 TablespoonsChickpeas, split, 2 TablespoonsJalapenos, 4 SmallAsofoetida, 3/4 TeaspoonChenna, 1-1/2 PoundMilk for Chenna, 1 GallonLemon Juice for Chenna, 1/2 CupChickpea Flour (Besan), 1/4 CupSoak the rice in 3 cups water for an hour, until all water is absorbed. Mix in salt to taste, coconut milk, turmeric, broken half the cashews, toasted almond flakes, peanuts, lime juice, and lime zest and bring to a boil.Make the chenna in the usual way. Press with medium weight for 20 minutes. Use a rolling pin to break the chenna down, then add in the remaining cashews, ground finely, a little salt, and the Besan, and mix well. Form chenna into small balls (about ½”) and fry to golden brown in the ghee. Remove and drain.Just before offering, make a chaunce with all the remaining ingredients, starting with mustard seeds, then the dals and chickpeas, then the jalapenos and curry leaves, then everything else. Mix the spices into the cooked rice and blend well. Reminiscent of Radharani’s cosmic dance with Lord Krsna, decorate the rice with a spiral of chenna balls.
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