Updated Green Protein

1 tablespoon of paneer
2 cups of greens cut up ( swiss chard, baby spinacn, collard green)
1 tablespoon of parsley
3/4 cup of spring water
1/4 teaspoon of spice mixture or mum's masala
1/2 teaspoon of soma salt

Heat a 1/4 teaspoon of ghee in a pan. Add spice mixture and paneer and add 1/4 of water and simmer for 5 minuetes.  Then add greens and parsley and add remaining water and soma salt.  Cook for about 2 to 3 mins.  Make sure the greens are a bright green color.  If you feel it needs more cooking without the leaves turning a dark green go ahead and do that.  Also you can add less water.  If you feel that the green protein is too runny, then add less water.  Each batch will differ until you get the right consistancy. It should be thick like pancake batter.

Recipes from Radhapriya devi dasi

Here are some nice recipes from Radha Priya Devi Dasi who regularly cooks for Gurumaharaja.  He likes these recipes very much.
( recipes written by Radha Priya Devi Dasi )

Oothapam

* Soak 1 cup yellow mung dhal in the morning together with half teaspoon of methi seeds.

* Soak for 5 hours and drain the water.
* Blend until smooth, adding only a little water, if required (the longer you blend, the better the batter).

* Add 1 teaspoon of  soma salt and mix well.

* Cover the batter and leave undisturbed in a warm place (i usually leave it in the oven).

* The next day, the batter should have lots of little bubbles .It is now ready.

For the topping:

Mix together paneer, 2 cherry tomatoes, diced chopped dhania, half teaspoon ground jeera and a little salt.

To make oothapam:

* Heat a non-stick pan.( if it's a good pan, you do not need to use any ghee.)

* When pan is hot, drop a ladle of batter into pan (like a pancake),do not flatten.

* When batter begins to dry on top of oothapam, turn over and spread a little of the paneer mixture on top of the oothapam.

* Cook for another 1-2 minutes.

* Repeat with the rest of batter.

*** Oothapams should be made fresh and served immediately. It is usually served with a chutney.


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Dosa

* Make batter the same way as for oothapams, but slightly thinner.

* Drop spoonful of batter into hot pan, and quickly spread out thin (add more water if batter is not spreading easily).

* Turn over once little holes appear on top.

* Dosa can be served with sambar and chutney, or rolled up with a filling .

* Dosa should be made fresh and served hot.

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Kiroch (Mauritian recipe)


* Use large red or green chard leaves for this recipe.

*Cut off stems and wash leaves well.

* Make a thick batter with 2 cups mung flour, 1 tsp of Maharaj's spice mix, 1 tsp soma salt, 1/2 tsp tumeric and enough water to make the batter spreadable.

* Spread batter over each leaf, stacking the leaves on top of each other, then roll up the leaves tightly .(I usually use 3-4 leaves per roll).  Save about 1 tablespoon of batter for the sauce.

* Have a steaming pot ready with a basket that fits snugly in it. Place chard rolls in basket and steam on high for 15-20 minutes.

* Remove from steamer and allow to cool. Cut up kiroch into swirls and pan-fry for a few minutes (using only a very small amount of ghee).

For the sauce:

* Blend 4to5 cherry tomatoes.

* In a pan, heat ghee then add about 1/2 tsp ground jeera and tomatoes. Cook for about 2-3 minutes.

* Mix the extra 1tablespoon of batter with some water and add to tomatoes. You can also add a little salt and remember there is some salt in the batter. Cook for another 5-7 minutes.

* You might have to add more water as the sauce thickens .

* When sauce is ready, add chopped dhania.

*   Add the kiroch into the sauce when Maharaj is ready to eat.

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Vanilla sponge cake

In a bowl, mix together:

* 1 cup water

* 1 tsp vanilla essence
* 1 cup sugar

* 1 tblsp fresh squeezed lime juice

1/2 cup applesauce



Then add:

* 11/2 cups of spelt flour (you might need a little more).

* pinch of soma salt

* 1 teaspoon baking soda


* Mix all ingredients well and pour into greased pan.
* Bake in pre-heated oven (350) for about 25 minutes.


*** The cake can be served with different toppings, such as custard, shrikand, cooked down berries like strawberries or blueberries.



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Quiona and Amarantha pilaf

1/2 cup of amarantha grain

1/2 cup of quiona

1/8 cup of slivered almonds

1/8 cup of chopped cilantro

1/8 t of ghee

1/4 teaspoon of mum's masala

1/4 teaspoon of soma salt

2 cups of spring water

3 to 4 curry leaves

1/2 teaspoon of tumeric



Heat your pot and add ghee and curry leaves and then add your grains and

slivered almonds. Cook over med flame for 5 mins stirring constantly. Then

add your water and the rest of the ingrediants. Bring to a boil and lower

the flame and cook on low for 20 mins or less depending on your stove.

Occasionally stir the mixutre until you feel it is dry and cooked.

New spice mix in April

Black Pepper--1
Cinnamon--1
Coriander--6
Cumin--1
Fennel--6
Fenugreek--1
Tumeric--2

Herbal water--
Arjuna,DGL,coriander,fennel,Punarava

Green Protein modified

For these 21 days, Maharaja's regime includes eating green protein. The recipe has been modified for the green protein.  Use only tender greens like baby spinach and omit the parsley altogether.

New regime for 21 days

New Spice mix from Febuary 17 till March 9

Ajwan -- 1
Corriander -- 6
Cumin -- 1
Fennel -- 6
Green Cardamom -- 1
Turmeric -- 2


His herbalized water is as follow:

 Amla, Clove, Coriander, Cumin, Marshmallow, Soma Cal

Green protein is recommended everyday with lunch meal.  The recipe is on the blog.