Batata Tomato Rassa and Daal Palak Recipe Guidelines
For consistency, we encourage you to use these recipes as a guideline. However, if you are more comfortable preparing it with slight modifications, that is fine too!
- Mark the foil pans with your NAME and CONTENTS. This really helps us in finding the items quickly.
- Bring to the temple between 9.30 am - 11.30 am.
- Hand them over in the kitchen, located at lower level of the temple.
- BATATA - TOMATO RASSA
- Please bring the prepared Rassa in 2 small foil pans.
RECIPE for 8 quarts
8 lbs - Potatoes.
3 Cans 14oz - Tomatoes petite diced.
10-12 Green Chillies ( mirchya ).
4 inches - Ginger root ( aale )
5 tsp - Pav-bhaji Masala
6 tsp - Dhana-jeera powder
3 tsp - Turmeric ( halad )
1&1/2tsp - Hing
8-10 - Curry leaves ( kadipatta)
6 tbsp - Oil
1 tsp - Cumin Seeds ( Jeera )
Salt according to taste
Cilantro ( kothimbir) for garnishing.
Method:
Boil 8 lbs of potatoes. Take the skin off and cut into cubes. Grind Mirchya and aale in the mixer. Make phodani in a pot add ingredients accordingly first oil then jeera, when seeds break then add halad then hing then aale-mirchya and kadipatta. Then add potato cubes mix well. Then add tomatoes and masala. Add dhana-jeera powder. Add some water and salt to taste. When it's done garnish it with kothimbir.
DAAL PALAK
RECIPE for 8 quarts
Please bring the prepared Daal Palak in 2 small foil pans.
6, 8oz cups -Toor Dal
3 {12oz} - frozen cut spinach ( Palak )
10 - curry leaves ( Kadipatta )
2 tsp - Red Chilli powder
4-5 tsp - Garam Masala
2 tsp - Turmeric ( halad )
1&1/2 tsp - Asafoetida (Hing)
some Jaggary/ Gul khada
lemon juice 3-4tbsp
4 tbsp - Oil
1&1/2 tsp - Mustard seeds ( mohori )
Salt according to taste
Method:
Boil Toor Dal in Pressure cooker (3 whistles). In a hot pot make tadka as
follows: Put the oil in, add mustard seeds, asafoetida and tumeric. Add toor
daal, palak and some water. Add jaggery, red chilli powder, garam masala
and lemon juice. Add salt to taste and bring to a boil.