RAAM RUUCH – LORD RAAMʼS FAVORITE DISH!
RAAM RUUCH – LORD RAAMʼS FAVORITE DISH!
Vaidya Mishra: “My father always led a simple life! He had simple
After 45 minute of boiling, remove the squares and let cool down to room temperature. Do not discard the water you boiled the cubes in – you will be using it again in a little while.
habits: he was a “plain-living” and “plain-eating” kind of person. But on some days, he would request my mum to make this dish for him; it was called “Raam Ruuch.” I learnt how to make it from my mum and I would like to share it with you. It takes a little preparation time but will be worth all your efforts!” Ingredients, first stage: 2 cups /4oz Kala Chana flour (black garbanzo bean flour available at Indian Grocery stores) � cup Tapioca flour 1 tablespoon Mumʼ Masala or your personal spice mix � tsp Soma Salt™ 20 black peppercorns – crushed 1 tablespoon olive oil 1/8 tsp (or a couple pinches) baking powder About 8oz water
Cut the squares out into small parts – as seen in the photos here: Stir-fry the cubes in ghee (add to 2 tablespoons ghee, 1 teaspoon cumin seeds) at medium temperature for about 15 minutes; keep moving them in the oil so they do not get stuck. When the cubes turn slightly brown, remove them from the oil and put them in the broth where you were boiling the squares originally. To this broth, add 8 curry leaves or 8 leaves of Tej Patta or 8 bay leaves. Boil for another 15 minutes. Serve hot. This is very well accompanied with rice and bread. Note: alternately, this recipe may be consumed in the wintertime, it will have a warming effect on the body, it is rich in vegetable protein, and very tasty!
Ingredients, second stage: 2 tablespoons ghee 1 tsp cumin seed 8 curry leaves or 8 leaves of Tej Patta or 8 bay leaves Mix all the first stage ingredients and add the water slowly to make it all into a tight dough. Roll out the dough into and shape into square pieces. In a pot, add water and the dough squares (enough water to cover them) and boil it for about 45 minutes.
QUICK KALE AND CABBAGE
QUICK PANEER BREAD
This recipe will take you 15 minutes to make
Ingredients: 8 oz quinoa flour 8 oz rice flour 4 oz yogurt (preferably fresh home-made) 8 oz water
Ingredients: Random chopped 16 oz of red cabbage and 16oz of kale (dinosaur or regular kale) 4oz or 1 cup water 1 tsp Soma Salt™ 1 tablespoon olive oil 1 tablespoon Mumʼs Masala™ a couple of chilies (optional) lime juice Add all the ingredients together in a pan, cover, and cook over medium heat for about 10 minutes Add 1 tablespoon Mumʼs Masala™, a couple of chilies (optional), and stir the mixture Cover and cook for another 5 minute Add some lime juice before serving as per taste
APPLE CHUTNEY Ingredients: 2 apples peeled and cubed � tsp ghee � tsp cumin 2 chopped green Thai chilies � tsp Soma Salt™ � tsp Mumʼs Masala™ Cook the apples gently in the above ingredients on slow heat. When they are soft and blend in into a soft paste, mix in chopped mint leaves (about 20 fresh leaves) and the juice of one lime. Garnish with fresh mint leaves
Preheat the oven at 350 degrees Mix the above four ingredients to make a dough Then add: 1 tsp kalunji seeds 1 tsp Soma Salt™ 1/8 tsp baking powder 1 tsp Mumʼs Masala 1 tablespoon fresh chopped basil leaves (dry may be used if fresh is unavailable) Mix in 1/2 cup of cubed pieces of fresh paneer Spread the dough (if it is liquid use a ladle) on a cookie pan. You may add some ghee at the bottom so it does not stick. Place the pan into a preheated 350 degree oven and immediately reduce the heat to 300 degrees. Bake for about 20 minutes. Flip sides once as needed. Your gluten-free high protein bread is ready to serve piping hot!