LUNCH (1.

15 PM)
Please start Cooking at 11:00am and pack prasadam items in hot
case immediately after cooking.

1) RICE: UNPOLISHED ORGANIC RED RICE : (To

be served daily).
Soak it for atleast 4 to 5 hours before cooking.
While cooking, cook till it become soft. It should
not remain hard. Do not purchase basmati Red
rice.
After the rice is cooked, take a sieve (filter) and
separate the water from rice. DON’T THROW
THIS WATER. Maharaja drinks this hot rice water.
i.e. the water in which the rice is cooked. Some
little salt can be added in this rice water and it
should be immediately transferred to a steel
flask. It should not be served cold.
The unpolished red rice can also be used to
make idli, dosa, idiyappam, pitha, paniyaram etc.
Note: Please DON’T add any salt while preparing
the rice.
2) DAAL SOUP: ORGANIC GREEN WHOLE
MOONG DAAL: Procedure to cook the daal:
Use only SPROUTED green whole moong daal.
Cook the daal with some vegetables like carrot
or Louki or Chow Chow or very small piece of
beetroots or can use suitable vegetable from the
list below with some salt and turmeric. You can
use different veggies daily.
Once the daal is cooked, cool it down a little and
put it in a blender (mixi) and make a paste
Take a kadhai. Put ghee and then do the
seasoning with bay leaf, jeera, hing, cinnamon,
cardamom, coriander powder, pepper powder,
jeera powder, aamchoor, small coriander leaves
and garam masala (shouldn’t be spicy). Daily you
can use different combination of Masalas.
Once the masalas are cooked, pour the daal
paste in this and cook. Add little quantity of
water if required. At th end it should look like a
soup. Neither too thin, nor too thick.
3) VEGETABLES: ORGANIC ONLY. One dry sabji
and one gravy subji
  Raw jackfruit sabji
 Ladies fingers sabji
 Bitter guord ( whatever you make from karela or
bitter gourd, don't remove the seeds. without seeds
guru maharaj will not take)
 Louki
 Snake guord
 Pappya sabji
 Bannana stem
 Bannana flower Sabji
 Drum sticks
 Chow Chow
 Louki Kofta
 Beetroot
 Turkey berry (Tamil name is sundakkai)
 Suran sabji (Yam)
 Bamboo shoot ( should be very tender)
 Stuffed turai (Ridge gourd)
 Stuffed karela
 Beetroot with curd pachidi
 Arbi

DON’T USE potatoes, beans, cauliflower,

cabbage, tomato, peanuts, brocolli, green chilli,
red chilli, and yellow pumpkin.
Spices to be used for vegetables and dal: whole
cumin seeds, whole fennel, fenugreek, carom
seeds, cumin powder, coriander powder,
turmeric, salt, Hing, Kalaunji, panch phoran and
black pepper. Please add the spices in adequate
quantity. Some devotees use very less spices
(and their preparations taste like boiled
vegetables) as they think that Guru Maharaja
don’t like spicy preparations and it may affect
his health. But we should prepare the prasadam
as we generally cook daily in our home (with the
exception of some items which are mentioned
above).

4. GREEN LEAFY VEGETABLES (SAAG/SHAAK)

 Mustard seeds leaves
 Palak (Spinach)
 Agathi keerai
 Drumstick leaves
 Brahmi ( vallari leaves)
 Ajwain leaf
 Pui shaak
 Kolmi shaak
 Any local shaak
Any one shaak can be prepared. When we
prepare sweet rice (kheer, payesh) then we
should not prepare shaak and if there is shaak,
then sweet rice shouldn’t be prepared.

5. CHUTNEY
 Coriander chutney
 Mint leaf chutney
 Curry leaf chutney
 Sesame chutney
 Carrot chutney
 Wood Apple chutney
 Ajwain leaf chutney
 Raw mango chutney

6. FRIED ITEMS (VADAS)

 Makhana fry
 Medu vada
 Sundakkai fry (Turkey berry fry)
 Banana flower vada
 Posto vada (poppey seeds)

7. SWEET:
 Sweet rice (Kheer/Payesh)
  Jackfruit payasam
 Sweet pongal (with red rice and green moong)
 Dates laddu
 Badam halwa (almond halwa)
 Sandesh ( Guru Maharaja takes hot sandesh water
also i.e. the water left after milk is broken. It should
be immediately transferred to a flask)
 Malpua
 Adirasam
 Puran ploi
 All varieties of Bengali pitha
 Wood Apple sweet
 Mango bar sweet
 Walnut halwa
 Raw pappya kheer
 Srikhand

(NOTE: DON’T USE SUGAR / Please use palm

candy, sugar candy or misri and country jaggery)
(Don't use kismis in any itmes sweets and Don't
put any nuts (kaju, badam, pista) also in the
sweets)
(If you are preparing milk items, the milk should
be taken from protected cows only).
8. CHAPATI/ROTI/ROTLA/PHULKA/BHAKRI
Wheat Chapattis (made from fresh wheat flour
which is made from whole wheat seeds,
preferably ground on the same day or 1 day
before).
Bajra roti/rotla can also be made

9. TWO LEMON: Cut in half and remove the

seeds

10. AT LEAST 25 TO 30 FRESH TULASI LEAVES.

11. AT LEAST 20 TO 25 DRY ROASTED NEEM

LEAVES or karela (bitter gourd) fry (please don't
remove seeds)

12. BANANA LEAF: 2 or 3 to serve prasadam.

NOTE: After cooking and offering, please taste

little bit of all the preparations and adjust it
accordingly before packing the items in the
hotbox.
USE ONLY PROTECTED DESI COW GHEE FOR
COOKING. MUSTARD OIL OR SESAME (GINGILY) OIL
CAN BE USED FOR SPECIFIC ITEMS BUT NOT DAILY.
EKADASHI PRASADAM (Lunch):
1. Rajgira and kuttu poori, moriya dosa
2. 1L (One litre) vegetables soup ( above
mention vegetables only) pack in hot flask.
3. Sabji's: above mention any-2 (Sabjis) one dry
sabji and one gravy
4. Arabi fry
5. Fried itmes (any one)
 Makhana fry (Lotus seeds)
 Sabudana Vada
6. Sweet (any one)
 Rajgira Halva
 Sandesh
 Rajgira flour laddu
 Dates laddu
 Banana halwa
 Papaya fruit halwa
 Makhana kheer
Note: Please don’t use potatoes on
Ekadashi and cook only in ghee
Don’t use Hing on Ekadashi.
IMPORTANT POINTS
1) Please make sure prasadam gets ready on time. It
should be ready by 1:15 PM.
2) Always use fresh organic vegetables.
3) Use only organic masalas and fresh masalas always.
4) Whoever is cooking for Guru Maharaja, please cover your
head and mouth.
5) Use only protected cow milk.
6) Never use kismis
7) Rinse fresh fruits and vegetables under running water.
8) Nails should be clean
9) Home made fresh masalas are best.
10) Rinse all the veggies (especially shaak items) very
nicely before cooking
11) Aluminium vessels should not use for guru maharaj
cooking
12) Prasadam must be very hot.
13) Don't reheat any items after cooking and before packing
in hot case.
14) don't use plastics covers and dabbas
15) After cooking and offering, please taste little bit of all
the preparations and adjust it accordingly before packing
the items in the hotbox.

Thank you, If there are any doubts or questions, please

call/whatsapp Ishvarchandra Das +91 8866499565
(icd.bvks@gmail.com) or Madhukantha Dasa + 91 7339689869
(madhukantha.dasa.bvks@gmail.com)