Points to consider when using the recipes

• The recipes in this book make portions for four to six people.

• Each recipe lists the ingredients in the order of their use.

• For British, Canadian, and Australian users, there are conversion tables in the appendix.

• The cup measurement in this book is one which holds 8 fl oz (236.6 ml) of water, 4 oz (100 g) of flour, 7 oz (200 g) of mung dal, 6 oz (175 g) of rice, 5 oz (150 g) of semolina or farina, 7 oz (200 g) of granulated sugar.

• All cup and spoon measures given in the recipes are level.

• Two of the most common ingredients in the recipes-ghee (clarified butter) and paneer (homemade cheese)-are described in the section on milk products. To know how much milk you need to make a specific amount of paneer, see the chart.

• Many recipes give the choice between ghee and vegetable oil. If you use vegetable oil, use mixed vegetable oil, or peanut oil, corn oil, sunflower oil, safflower oil, or mustard oil. Olive oil is not recommended, because its strong flavor overpowers the subtle taste of the spices.

• The term "thick cream" refers to ordinary sweet cream, which is called heavy cream in the U.S. and single cream in the U.K.

• As a rule, allow 1/2 teaspoon of salt to 1 lb (450 g) of vegetables, and 1/2 teaspoon to 1 cup (250 ml) of water. Remember that it's easier to add salt later than to remove it.

• The approximate sizes for cut pieces of food are:

cubed-1/2-1 inch (1-2 1/2 cm) across
diced-1/4 inch (5 mm) across
minced-1/8 inch (3 mm) across.

• Don't be discouraged if anything goes wrong. Even the best cooks have failures; success comes with practice.

• Most recipes end with suggestions for serving. The suggested combinations of dishes are only guidelines-you'll undoubtedly want to experiment with others. There's one suggestion, however, that goes with every recipe and every combination: offer the food first to Lord Krsna.