Ajahn Jayasaro Meet
Ajahn Jayasaro was kind enough to do a podcast with Bunty. The whole event was so packed with regards to time. Each one of us had to push to ourselves to our limits in our own way, but it was the most enjoyable and satisfying time indeed. We started at morning 5.45 am by making "set dosa" and chutney. This was followed by group sitting and then with the podcast. While podcast was going on, we had to make all meals. We made sweet corn salad, kheer, baingan bharta, methi mutter malai, chapatis and rice. All had to be completed before 11 am, the schedule was very tight :). Ajahn told some wonderful stories about his journey as a monk, his current work in India on trying to improve the quality of monks in India to work on their vinaya and also about his idea of a serial/web series highlighting on the Buddhist way of living. We are all hugely grateful and thankful to have Ajahn Jayasaro and Ajahn Atith visit us 🙏 🙏.
Ingredients
- Green Peas - 1 Kg
- Kasuri Methi - 150 gms
- Methi - 3 Big
- Kaju Tukda - 0.5 Kg
- Fresh cream - 1.5 Kg
- Milk - 1 Lt
- Jeera Powder - 100 gms
- Dhaniya Powder - 100 gms
- Tomato - 7 Kg
- Onion - 3 Kg
- Ginger - 250 gms
- Garlic - 100 gms
- Green chillies - 250 gms
- Jeera - 200 gms
- Toor Dal - 2 Kg
- Rai - 100 gms
- Chilli Powder - 100 gms
- Baingan - 6 Kg
- Kothmbir - 2 Big
- Milk - 5 Lt full cream
- Rice - 250 gms Ambemohar
- Sugar - 1 Kg
- Elaichi powder - 15 gms
- Kesar - 0.5 gms
- Chiroli - 100 gms
- Atta - 2 kg
- Oil - 3 Lt
- Ghee - 1 kg
Preparation
Methi Mutter Malai
- Cut Methi to small pieces and heat in a vessel till methi cooks a little
- In another vessel, heat oil and add ginger, kaju tukda, onion and saute
- Add tomato, chilli powder, salt and saute
- Keep aside to cool
- Add some water and grind to semi solid paste
- In another vessel, boil water and add green peas and cook for a few mins and keep aside
- In another vessel, heat oil, add jeera, badi elaichi and saute
- Then add above grinded paste and mix
- Add dhaniya powder, jeera powder, little chilli powder, salt, sugar and mix
- Add methi and mix
- After some time, add milk and mix
- Add kasuri methi and mix
- Add green peas and mix
- Bring mixture to boil
Baingan Bharta
- Slit big baingans and put garlic pieces in them
- Heat baingan on flame till they are cooked
- Remove skin of baingan
- Heat oil, add jeera, ginger and garlic and saute
- Add chillies, hing and saute
- Add onions and saute
- Add salt, haldi and saute
- Add baingans and mix
- Add tomatoes and cook
Kheer
- Heat milk on low flame
- Add ambemohar rice and cook
- Add chiroli, kesar and mix
- Add sugar and cook
- When milk becomes slightly thick, turn off flame.
