Favourite Preparations


When asked, His Divine Grace Om Vishnupad Srila Bhakti Nirmal Acharya Maharaj replies, "When devotees give me something with affection, I take that." The following, however, is a list of preparations favourite to His Divine Grace that was provided by the servitors of His Divine Grace.

Boiled rice (method: cooked and then strained; not cooked until the water is absorbed)

Lal sak (red spinach)
Kochu sak (chopped and stewed taro leaves)
Neem sak
Danya pata sak (coriander leaves sak)
Methi sak (fenugreek leaves sak)

Mung dal (yellow; with tomato, radish, or green mango)

Subji/vegetable dishes:
Chalkumra chorchori (vegetable subji with winter melon, aka ash gourd)
Kumra chorchori (vegetable subji with red pumpkin)
Patal chorchori (vegetable subji with patal)
Begun chorchori (vegetable subji with eggplant)
Jhinga subji
Chichinga subji (snake gourd subji)
Kochur loti (colocasia stem)
Shukta (potato, green papaya, eggplant, green banana, bitter melon, and shoshna dator ('the sticks'))
Cauliflower subji (with tomato)
Aloo dum (potato subji in rich gravy)
Thor ghonto (banana stem curry)
Mocha ghonto (banana flower curry)
Kumra siddha (pumpkin subji: heat oil, fry chilli, cumin, add pumpkin and salt, cook without adding water until it becomes a paste)
Green tomato subji

Side dishes:
Aloo siddha (boiled potato mashed with chilli, jeera (optional), salt, and a little mustard oil)
Dal siddha (dal mashed with chilli and a little mustard oil, served as patties)
Patal siddha

Posta bora (white poppy seeds ground in blender with chilli and just enough water to blend, add salt, a little mustard oil, then shallow-fry as patties)
Posta bata (white poppy seeds ground in blender with chilli and just enough water to blend, add salt, a little mustard oil—not fried)
Aloo bhaja (French fries, aka chips)
Mulo bhaja (radish fries)
Aloo chop (boiled and mashed potato and a few vegetables dipped into chickpea batter and deep-fried)
Vegetable chop (boiled and mashed vegetables dipped into chickpea batter and deep-fried)
Begun fingers (finger-size slices of eggplant dipped into chickpea batter and deep-fried)

Gravy-based dishes:
Chhana rasa (deep-fried soft paneer balls soaked in spicy gravy)
Kacha kola ras (green banana in spicy gravy)
Kochu ras (colocasia stem in spicy gravy)
Tofu ras (tofu in spiced tomato sauce)
Soya chunks ras (soya chunks in spiced tomato sauce)

Parathas (plain or with potato)

Pita (pancake dough fried with a filling on top and then folded)
Gulab jamuns (sugar-free)
Malpua (fried pancake-like patties, soaked in sugar syrup and served with thick flavoured milk sauce)
Taler bora (tal fruit fritters)

An assortment of fruit (papaya, water melon, melon, kul (=jujube, Indian plum), red apple, grapefruit, green grapes)

Mango pickle
Green mango (grate mango finely, add finely chopped green chilli and salt)
Black olives
Avocado (chopped, with salt)
Chow mein
Sandwich (tomato, cucumber, tofu)
Cucumber (pieces, served often just like fruit pieces)

Cooking guidelines:
Mustard oil or sunflower oil is used for deep frying; mustard oil is used in small quantity in subjis

Jeera (cumin)
Jeera powder (cumin powder)
Haldi (tumeric)
Dhania (coriander)
Garam masala
Hing (asafoetida, a little in some dishes like soya, tofu, etc. subji)
Green/red chilli (not much)
No: mustard seeds, ginger, black jeera/cumin, coriander seeds, fenugreek seeds



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Sri Nadan Ghat
'This is a very auspicious place, a place of Gurudev's childhood. Here, Gurudev played and worked for a short time at the charitable dispensary. Remembering Gurudev, we come here every year on the day after his Vyasa Puja...'


If you cook for your own happiness, for your own enjoyment, that is sahajiya.