Chetana Veg. Restaurant

Location: 34 K. Dubash Marg, Kala Ghoda,
Mumbai – 400 023.
Landmark: Close to Prince of Wales Museum, Opposite Jehangir Art Gallery, Within walking distance from Westside Store.
Open: 365 days, 12.30 noon – 11.30 pm
Telephone: +91-22-2284 4968. Also +91-22-2282 4983 before 10.30am & after 7.30pm
Email: chetana1946@chetana.com
Contact Person: Manager, Chetana Veg. Restaurant.

Recipe of the Fortnight

Name	PANCHMEL DAL (Rajasthani Dish / Serves 6). Presented for the fortnight beginning 15.2.2004
Ingredients	(1)1 cup split green moong dal; (2) 1/2 cup channa dal; (3) 1/2 cup toovar dal; (4)1/2 cup masoor dhuli dal; (5) 4 tbsp urad dhuli; (6) 1 tsp turmeric powder; (7) 2 tsp red chilli powder; (8) 1/2 tsp asafoetida powder; (9) 3 green chillies chopped; (10) 2 tsp cummin seeds; (11) 1 tsp ginger chopped; (12) 1"cinamon stick; (13) 5 curry leaves; (14) 8 cloves; (15) 4 large cardamoms; (16) 4 bay leaves; (17) 4-5 tbsp ghee, (18) for garnishing - fresh chopped coriander; and (19) Salt to taste
Method	1. Mix all the dals. Wash well, Add 10 cups water, salt, turmeric powder. Gvie 2 whistles in the cooker ... 2. Open the cooker and mix the dal well ... 3. For seasoning heat ghee, add cummin seeds, cloves, cardamoms, cinamon and bay leaves, green chillies and curry leaves, asafoetida, red chilli powder. Fry for a few seconds ... 4. Add to the dal immediately. Care should be taken that the red chillies do not get burnt
Serve	Serve in a bowl with meal or with Baati (Best before 3 days from making, if refrigerated)

Special Offers

Offer	Details
Weekday Lunch and Dinner Discount (Monday, Tuesday and Wednesday)	1st January to 31st March 2004: 5% discount on each single F&B bill exceeding Rs. 1500/- (NO DISCOUNT ON ALCOHOLIC DRINKS)

Events Diary

Date	Event
16th February 2004	Launch of Punjabi A La Carte dishes during dinner service from this date onwards.

Interesting Topic

Topic

Rajasthani Cuisine

Rajasthani food has been evolved from the war-like lifestyle of Rajasthani Rajputs - a lifestyle that demanded food lasting for several days without going bad and can be eaten with very little or no heating.

The dry sandy terrain with scarcity of water and consequently of green vegetables has also influenced Rajasthani cuisine.

In the desert belt of Jaisalmer, Barmer and Bikaner, food is cooked with minimum water, instead using milk, buttermilk and clrified butter produced by the cattle. Dried lentils and beans from local plants such as Sangri or Ker are liberally used because of compulsion rather than option.

Gram flour is a major ingradient in Rajasthani food, and goes in preparing such wellknown dishes like Gatte Ka Saag or Moong Dal Pakodi. Powdered lentils are used in Mangodi and Papad. Bajra and Makkai go into Roti and Khichadi.

Perhaps the best known Rajasthani food is the combination of Dal, Bati and Churma.

Additionally, each region of Rajasthan boasts of its favourite sweet - Mawa Kachori from Jodhpur, Malpuas from Pushkar, Rasagullas from Bikaner, and Ghewar from Jaipur.

- Chetana Research Information. (A copy can be had FREE from Manager, Chetana Veg. Restaurant, on request.)