Recipes by Yogachariya Jnandev, of Yoga Satsanga Ashram. Words and pics by Helen.
Aloe Vera Ladoo
3 cups chapati flour
Juice of 3 aloe vera leaves, removed from the middle
1 cup white sugar
1. Add enough sesame oil and a little water to the flour and aloe juice so you can mold it together into little rough nuggets in your hands. They should be a bit dry.
2. Deep fry these nuggets in sesame oil, until they turn brown.
3) When the nuggets are cooled, blend them back to crumbs in a food processor and place back in a mixing bowl.
4) Now add 1 cup of sugar to the mixture with some of the sesame oil from cooking, to bring it together into bite sized balls. Serve with dahl and rice.
Quick Chola (Chickpea Curry)
2 tbsp cumin seeds
2 tomatoes, chopped
2 onions, chopped
2 cloves garlic, chopped
2 tins chickpeas
2 tins kidney beans
1 ½ tsp chilli powder
1 tsp coriander
1 tsp turmeric
1 tsp salt
(Adjust spices to taste)
1) Heat 1 inch of veg oil in a deep-frying pan, add the cumin seeds and cook for a few minutes.
2) Add the tomatoes, onions and garlic and cook everything together, with a lid on.
3) Add the spices and salt when liquid appears around the tomatoes.
4) Add in the chickpeas and kidney beans and cook mix in well, cooking for a further 5 minutes before serving.
500g self-raising flour
Oil for deep-frying
1. Sieve the flour into a large mixing bowl, then stir in enough yoghurt gradually so it forms a smooth dough, bringing it together with your hands. Now cover and leave to ferment for 12 hours.
2. Break off small balls of dough and pat into small disks. Spread with vegetable oil and then flatten with a rolling-pin.
3. Heat 2 inches of oil in a deep-frying pan. Drop the breads into the hot oil one by one. Turn. They will puff up nicely.