Collection of Vipassana Recipes from Vipassana centers.
As we cook for 50-100 people the recipes are for 100+ servings.
I will make small serving videos and post them if you request any.
Soak Rice, Mung Bean and Chickpea in water for 4-6 hours. Add chili pepper and salt. Grind to a paste, crepe batter consistency. Make pancake on a griddle.
Mix corn starch with a bit cold water in a bowl. Bring a cup of water to boil. Add soy sauce and olive oil . Stir in nutritional yeast and bring the mixture to a simmer. Slowly add corn starch water while whisking continuously. Simmer for 10 sec until starch is cooked. serve with Bannock.
baking soda 1/8 tsp Lemon juice 1/2 tsp Olive Oil 2 tsp
Method
Add urad flour, rice flour, baking soda and salt (to taste) in a mixing bowl. Mix the dry ingredients. Add chopped onion, ginger, coriander leaves and green chilis (if desired) . Add water and make a dough. 1/2 cup of water did it for me. Add lemon juice to activate baking soda. Fry in a appa pan. You could also fry in a pancake griddle into tiny pancakes.
Very easy recipe to make Ghee. You cant go wrong with this.
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Ingredients
Butter
1 pound
Add butter to rice cooker. Once water is evaporated, the cooker switches to stay warm. Leave it in stay warm till all water bubbles away and the ghee is clear like oil. Notes: Principle of operation (basic rice cooker models) from Wikipedia During cooking, the rice/water mixture is heated at full power. The water reaches a temperature of 100 °C (212 °F); it cannot get hotter than its boiling point (all the energy goes into vaporizing the water). At the end of cooking there will be no free water left; most will have been absorbed by the rice, and some boiled off. As heating continues, the temperature can now rise above boiling point; this makes the thermostat trip. Some cookers switch to low-power "warming" mode, keeping the rice at a safe temperature of approximately 65 °C (150 °F); As long as there is moisture in the butter, the rice cooker boils off the water. Once all the water is evaporated, the thermostat trips. continue at 65 °C to ensure all moisture is gone.
This is a modified Turkish recipe from mercimek köftesi, made with Canadian lentils.
Ingredients
Red lentils aka Masoor dal
1 cup
Whole wheat Couscous
1 cup
Onion diced
1 medium
Tomato diced
1 large
Tumeric 1/4 tsp
Paprika 1/4 tsp Cumin Powder 1/4 tsp salt, lemon juice To Taste chopped fresh parsley and green onions Garnish Olive Oil 2-3 tsbp
Method
In a pan heat olive oil and fry onion till translucent. Add chopped tomato, cover cooked till mushy. Add tumeric, paprika and cumin powder. Add lentils and 2 cups of water. Add salt to taste. Once lentils are cooked though, about 10 min add couscous. Turn off flame. Cover and let couscous hydrate. Fluff in between. Add green onions and cilantro. Make balls or serve as pilaf.
This is an ancient Indian - Tamil recipe offered to Gods. திருப்பாகம்.
Ingredients
Chickpea flour aka Besan
1 cup
whole Milk / Soy Milk
2 cups
Sugar
1 cup
Butter
1/4 cup
Nuts for garnish
Method
Roast chickpea flour on a medium flame till aromatic. Add butter mix well. Continue to stir on a low flame till the mixture turns to a paste. Add sugar, milk and stir continuously till the paste is silky . Let cool. Serve garnished with nuts.
Soak dry chickpea overnight in cold water. Coarsely grind chickpea, diced onion and Cilantro/Flat leaf parsley. Add salt and mix well. Make small balls. Fry till golden brown.
