JYOTI Cuisine India

THESE PRODUCTS ARE READY-TO-EAT
"HEAT & SERVE" ENTREES and SAUCES to make
A variety of tasty, nutritious lower salt , lower fat meals
Adjust salt to taste , or....Just omit the salt & oil from these recipes!

Chickpeas (garbanzo, ceci, kabuli chana) cooked with potatoes and onions, in a tangy sauce, fragrant with spices & hot with ginger and peppers. Serve with breads and /or rice, or make any of the following:

CHICKPEA-SOUR CREAM DIP : Empty 1 can of JYOTI Chhole in a blender & add 4 oz sour cream. Using pulse action, make a paste suitable as a dip. Add a little water, as needed, to facilitate blending. Refrigerate for 2 hrs to let flavors develop. OR , blending 4 TBS olive oil in place of sour cream, with 4 cloves chopped garlic & a few sprigs of parsley, will produce quite a different dip.

SPICY CHICKPEA SOUP : Puree' 1 can of JYOTI Chhole with 1 can of water & 8 oz tomato sauce (or 1 can tomato juice & 8 oz water) in a blender. In a sauce pan, bring the blend just to the boil & serve sprinkled with finely chopped parsley or coriander. For variation, add 4 oz grated cheddar cheese & blend in while heating. Also, try plain yogurt or buttermilk, in place of tomato sauce or juice.

RICE AND BEANS : Cook 1 cup Basmati or any long grain rice. When rice is nearly done, combine with 1/2 can of JYOTI Chhole , mix well & finish cooking on low heat till rice is done. Serve as a rice dish.

SAAG-CHHOLE : Combine 1 can of JYOTI Chhole with 1 can of JYOTI Saag . Simmer 5 min & serve. If JYOTI Saag is not on hand, combine Chhole with 10 oz package of frozen chopped spinach & simmer for 10 min.

CHICKEN CHHOLE : Remove skin & excess fat from 1 lb chicken pieces. Add to a skillet, 2 TBS oil, 1 coarsely chopped onion, & chicken pieces. Cook, covered, on med heat for about 20 min. Add 1 can JYOTI Chhole , cover & continue cooking for 30 min.

Yellow Lentils (toor dal) in a masterpiece soup/entree from south India, made with fresh vegetables (20 %) eggplant, bell peppers, onions and carrots. Add 1/2 can of water to JYOTI SAMBAR, heat & server with rice. Add a full can of water to serve as a soup, or try the following recipes:

VEGETABLE SOUP WITH LENTILS : In a sauce pan, sauté 1 med chopped onion using 2 TBS vegetable oil, till the onion is just turning translucent. Add 1 cup chopped celery, 2 cups diced mixed vegetables of your choice (carrot, turnip, potato, lima beans, bell peppers, eggplant, etc.), & 1 tomato diced into 1/2" pieces. Add 4 cups water & bring to a boil, reduce heat & simmer for 10 min. Add contents of 1 can of JYOTI Sambar , simmer another 5 min& check that vegetables are done. Top with chopped coriander leaves, if available.

POTATOES IN SPICY BEAN SAUCE : Dice 2 medium peeled potatoes, chop 1 med onion & 2 cloves garlic. Sauté in 1 TBS oil in a sauce pan till onions are transparent, about 5 min on med heat. Add 1 can of JYOTI Sambar and 1/2 can of water. Bring to a boil and simmer till the potatoes are soft, about 15 min.

A unique soup/entree. Potato Dumplings in a fresh buttermilk sauce with chickpea flour & very exotic spices: onion seeds & hing--one of the most fragrant spices, unique to India. For variation, add 1/2 cup sauted mixed vegetables and 1/3 can of water to JYOTI Karhi. Serve with rice or pasta. Add 1/3 can water to JYOTI Karhi to serve as a soup.

Pasta Sauce: Just heat the karhi and serve over your favorite pasta. The potato dumplings make a very nice substitute for meat balls.

Karhi as Soup: Gently mix ½ can of water to a can of Karhi, heat and serve as a soup. Variations: 1. Use 8 oz tomato sauce in place of water. 2. Sauté a cup of sliced mushrooms, and add to Karhi with ½ can of water.

Karhi-Vegetables: Slice one carrot into 1/4" rounds and boil in a loosely covered saucepan with 1cup water till tender. Add 1cup of green peas and 1can Karhi, simmer for 5 min. You would love the taste and the looks of this dish. Variation: Use 1 cup of boiled lima beans in place of peas.

Dal, the principle source of protein in Indian style food, is a generic Hindi name for soup-like entrees made with various lentils, beans, & peas. This home style Dal is made with Urad (a small Mung like black bean), Rajma (a dark red kidney bean), pure ghee (clarified butter), onion & spices. It is also known as Dal Makhani.

KHICHARI: A simple & flavorful Khichari is prepared (4 large servings) using 1 can of JYOTI Dal & 1 cup of JYOTI Basmati Supreme Rice , or other long grain rice. Bring rice to boil with 2 cups water, partly cover & reduce heat to very low. After 10 min add entire contents of the DAL can, mix well & continue cooking for another 10 min, till rice is done. Because Khichari has nearly no fat, it is traditional to add some freshly chopped onions, red pepper & cumin fried in Ghee or butter. 2 TBS ghee (or 4 TBS butter), 1 TBS chopped onion, 1 tsp cumin seed, & 3 whole red peppers will be good for this recipe, but quite optional.

BURRITO with DAL : Heat contents of 1 can JYOTI Dal on low heat or in microwave. Generously fill flour tortillas or Indian CHAPATI, if available, with Dal, without adding water. Top with shredded cheese, chopped onions & some hot salsa, to your taste.

DHANSAK (Beans with vegetables): Stir fry 2 cups mixed vegetables (greens, peppers, carrot, cabbage, cauliflower, etc.) with 1 TBS oil or ghee, on high heat for 5 min. Remove from heat & add 1 can JYOTI Dal & 1-1/2 can water. Mix well & bring to boil. Reduce heat & simmer for 10 min, till vegetables are well blended with beans. The Parsees (Zoroastrians) of India often add cubed or ground meat (chicken or lamb) to this recipe. Meat must be precooked & fat drained before using with JYOTI Dal. You can add meat and/or vegetables.

DAL as a BEAN SOUP: combine one can of JYOTI Dal contents with one can of water, heat and serve.

The natural flavors of mustard greens & spinach, beautifully enhanced with onions and lemon juice. No spices are used, yet there is the warmth of ginger & hot peppers and, a bright green color..."What would Popeye think?"....said The Philadelphia Inquirer !

LAMB or CHICKEN SAAG : Cook 1 lb lamb cubes or 1 lb skinless chicken pieces with 1 can of JYOTI Saag over low heat (or bake in a covered dish) till meat is done to your liking (avg 30 min for chicken, 45 min for lamb). TOFU-SAAG : Combine 1/2 lb of 1" tofu cubes with 1 can of JYOTI Saag & gently heat for about 15 min, in order for the tofu to absorb flavor. (In microwave, tofu is likely to burst.) Serve with rice or noodles.

Soup Base: Make a variety of soups with these greens. 1. Boil 1 cup water and add 1/2 cup soup pasta, boil till pasta is nearly done, then add I can of Saag, and simmer till pasta is done. 2. sauté 1/4 lb of lamb or beef, ground or in small cubes, with onion and garlic to your taste, drain excess fat, add a can of Saag and 1 can water. Simmer for 5 min. 3. Add one can of Saag to 2 cups of any broth that you like, and simmer for a few min. 4. Combine one can Saag with one can water and an 8 oz can of tomato sauce and simmer a few min.

Tofu-Saag: Combine 1/2 lb of 1" tofu cubes with one can of JYOTI Saag and gently heat (do not microwave) for about 15 min. Variation: Use Paneer cubes or chunks of ricotta cheese.

Peas & fresh cheese cubes in a spicy sauce. Among the highest protein vegetarian dishes of India, this naturally wholesome dish is served as a side vegetable or as a main meal with rice & breads.

ALOO-MATAR (Potato-Pea curry) : Peel 2 med potatoes & dice them along with a small onion & tomato--all into 1/2" cubes. Fry in a pan with 1 TBS ghee or oil, till the onions are translucent. Add 2 cups water & cook till potatoes are nearly done, about 15 min. Add the contents of 1 can JYOTI Matar- Paneer and simmer 10 more min. Green Pasta Sauce: JYOTI Saag by itself makes an excellent pasta sauce. Add tomato wedges and simmer for 10 min. for a beautiful variation. Likewise, fresh, sliced mushrooms simmered with Saag will be nice on pasta. Soup Base: Make a variety of soups with these greens. 1. Boil 2 cups water and add ½ cup soup pasta, boil till pasta is nearly done, then add I can of saag, and simmer till pasta is done. 2. saute 1/4 lb of lamb or beef, ground or in small cubes, with onion and garlic to your taste, drain excess fat, add a can of saag and bring to boil adjust water and salt. 3. Add one can of saag to 2 cups of any broth that you like, and simmer for a few min. 4. combine one can saag with one can water and a 10 oz can of tomato sauce and simmer a few min.

Create an assortment of authentic Indian dishes of distinction with JYOTI Simmer Sauces. Just combine the vegetable, meat or seafood of your choice with the appropriate sauce & briefly simmer, bake or microwave.

Made with fresh onions & crushed tomatoes, this is the most versatile sauce for northern Indian cuisine for vegetables, chicken & seafood.

POTATO CURRY (DUM ALOO) & VARIATIONS : Boil 1 lb med potatoes. Peel (unless using new potatoes) & cut into 1" cubes. Lightly stir fry the potatoes with 2 TBS oil (& some hot peppers, if you like hot curries) for 3 min. Then add 1 can JYOTI Classic Masala Curry Sauce, simmer on low heat for 10 min or microwave. Raw potato cubes, when cooked with the same sauce (30 min), will produce curry with a different look, with potatoes retaining their shape. Try both! For variation, combine a wide variety of vegetables (green peas, lima beans, greens, carrots, etc.) with the potatoes for various vegetable curries. Adjust cooking time for optimum flavor.

HIGH FLAVOR, LOW FAT MUSHROOMS : Sauté 1/2 tsp each of finely chopped ginger & garlic, in 1 TSP butter and 1 TBSP water on med heat, till water is gone. Add 10 oz quartered fresh mushrooms, 1/2 cup water & 1 TBS dry sherry. Cook on med heat till water is nearly gone. Add 1 can JYOTI Classic Masala Curry Sauce,
1 cup frozen peas & simmer for 10 min. Serve with JYOTI Basmati Supreme Rice.

Fresh buttermilk, onions, ginger & spices make this the sauce for Mogulai cuisine. It is more robust & compliments vegetables like beans, cauliflower, potatoes & red meats, especially lamb. All of these recipes are on the back of the can label.

MASALA GOBHI (SPICED CAULIFLOWER) & THE LIKE : Cut up 1 small cauliflower head into flowerettes (peeled stem section can also be added) & stir fry with 2 TBS oil to lightly brown vegetable at corners. Combine with 1 can JYOTI Rogan Josh Curry Sauce, cover & cook on low heat for 15 min. To make dry looking vegetable, remove cover after 5 min. Other strong flavored vegetables (broccoli, shredded cabbage, cut green or Italian beans, or turnips, etc.) can be well used in the same style with JYOTI Rogan Josh Sauce.

KORMA (LEAN GROUND LAMB OR BEEF) : Dice 1 onion & chop 2 cloves of garlic. Cook 1 lb of meat with onions & garlic for a few min on med high heat. Stir till onions are translucent. Add 1 can JYOTI Rogan Josh Curry Sauce and let simmer, covered, for 20 min. Green peas (1 cup) added during the last 10 min of cooking are very nice.

The aroma of saffron! This mild, mellow sauce is made with fresh dairy cream & sour cream, and is excellent for vegetables & seafood--Curries like matar paneeer, mixed vegetables, shrimp & oysters, malai chicken, & kofta (meat balls). All recipes on the back of the can label.

TOFU IN KASHMIR STYLE CREAMY SAUCE : Cut 1 lb Tofu into 1" cubes. Lightly fry with 2 TBS butter or oil, stirring gently till Tofu firm. Combine with 1 can JYOTI Saffron Cream Sauce. Simmer covered on low heat, or microwave on med, for 10 min. Do not stir--Tofu breaks easily. For interesting variations, substitute part of the Tofu with green peas, chopped spinach, or halved brussels sprouts. If you like garlic & hot peppers, add 2-3 chopped garlic cloves & some additional hot pepper for another wonderful sauce.

SEAFOOD STEW (BOUILLABAISSE) : Combine 1 lb fresh seafood (combination of fish fillets, shrimp, scallops, etc.) with 2 boiled, peeled potatoes, cut into large wedges. Simmer gently with 1 can JYOTI Saffron Cream Sauce for 5- 10 min, till seafood is cooked.

MAKHANI CHICKEN : Combine 1 lb chicken pieces--fat & skin removed--with 1 can JYOTI Saffron Cream Sauce. Place in covered dish & bake at 375 ⁰ , or cook covered on low heat on stove top, for 30 min. Again, additional hot peppers and/or garlic will be nice .

Make your favourite salads, pilafs and vegetarian dishes more delicious and healthy. Just add Jyoti’s Kala Channa in Brine and taste that special nutty flavor. This versatile bean is low fat, flavorful and so tasty that you can serve it even by itself, or as a side dish. Try it today!

BASMATI literally translated as the Queen (mati) of fragrance (bas), is a very special, imported rice grown in the foothills of the Himalayan mountains of India. While being cooked, it will fill your kitchen with a heavenly aroma, quite unique to Basmati. Each grain is very long, up to 1/2 " when cooked, and stays separate. JYOTI Basmati Supreme comes with directions and recipes for various rice dishes, including dessert.

"Basmati rice is much more....aromatic and delicious, provided you get real Basmati. Many food stores sell rice called Basmati that is a relative of Basmati, grown in the United States...(and elsewhere) But they are not nearly as good as Indian Basmati. It's worth the effort to find the real stuff....I got mine from JYOTI Foods..."
....Jim Quinn, The Philadelphia Inquirer

All recipes given here are for 1 cup JYOTI Basmati Rice, serving 4 For best results, pick over, wash & soak Basmati rice for 5 mins. For all recipes, after adding water, bring to boil & then reduce heat to very low, and simmer with pot loosely covered till rice is done.

BOILED BASMATI RICE, PLAIN: Combine rice, 2 cups water, butter & salt to taste. Bring to boil & simmer, loosely covered till done.
YELLOW RICE PULAO WITH CUMIN: 2 med potatoes peeled & diced, 1/2 cup frozen green peas, 2 TBS butter or vegetable oil, 1 tsp cumin seed, 1/2 tsp turmeric, 1 tsp salt. Fry cumin seed in hot oil or butter in a saucepan, till the seeds get dark & swell. Add turmeric, rice & vegetables, & mix well. Add salt & 2 cups of water & cook...Peas may be substituted with chopped spinach, carrots, cauliflower or other vegetables of your choice or all vegetables omitted.
SAFFRON RICE: Substitute 1/4 tsp Crushed saffron for the turmeric in the above recipe, for a different aroma.
KHICHARI (Rice & Dal): 1/2 cup dal (lentils) of your choice (mung beans, red lentils, toor dal, urad dal, etc.), 2 TBS butter or oil, 1 tsp turmeric, 1 small onion chopped, 1-1/2 tsp or to taste salt, 3 cups water. Cook lentils or dal in one cup water, covered, till the lentils are softened & most water is absorbed (different dals take different times). Add rice, turmeric, salt & 2 cups water. Cook. Fry onion slices in oil or butter till well browned, combine with cooked Khichari. Serve with plain yogurt & vegetables.
KHEER (Rice Pudding): "ONLY TWO (2) TABLESPOONS OF RICE", 4 cups whole milk, 4 crushed cardamom pods (1/4 tsp crushed saffron is an excellent variation), 1/4 cup chopped almonds or pistachio nuts, 2 TBS sugar, 1 TBS rose water optional. Bring milk to boil in a heavy pot & add the soaked, drained rice. Simmer uncovered, with frequent mixing, for 60-90 min, till milk is reduced to about half. Add the cardamom or saffron & the nuts, & simmer another 10 min. Add sugar, mix well & cool. Add rose water & chill. Can also serve warm.

To make your Indian style dinner truly authentic, JYOTI offers an assortment of cooking oils, pickles, chutneys, & the traditional (stainless steel) serving dishes & utensils. Burning a bit of chandan (sandalwood) incense will make the perfect environment for the Indian dinner you have created.

Black Cardamom Pods 2 oz
Black Mustard Seeds 4 oz
Cinnamon Sticks 2 oz
Coriander Seeds, Whole 2 oz
Coriander Powder 2.5 oz
Cumin Seeds, Whole 3 oz
Curry Paste 11 oz
Curry Powder 3 oz
Fennel Seeds 3 oz
Garam Masala 3 oz
Green Cardamom Pods 2.5 oz
Hing Powder (Asafoetida) 1.7 oz
Rose Water, from India 10 oz
Kalonji (Onion Seeds) 3.5 oz
Methi Seeds 4.5 oz
Mint Leaves, Dry 0.5 oz
Saffron, Pure Spanish 1 gm
Sesame Seeds 4 oz
Shredded Coconut 14 oz
Tamarind Extract 8 oz
Tandoori Masala Mix 2 oz
Turmeric Powder 3 oz
Whole Cloves 2.5 oz
Whole Red Chilis 2 oz

Papadum, 9 oz Mild Plain*
Papadum, 9 oz Hot Black Pepper*

Ghee (Clarified Butter) 1 lb
Mustard Oil Blend 1 lb

Mung Beans, Whole 2 lb
Chana Dal 2 lb
Toor Dal 2 lb
Urad Dal 2 lb
Kala Chana (Black Gram) 2 lb
Masoor Dal (Red Lentil) 2 lb
Mung Dal 2 lb
Chickpeas, Dry 2 lb

Chapati Flour 4.4 lb
Rice Flour 2 lb
Besan (kala chana Flour) 2 lb

Mango Chutney, Mild or Hot*
Mango Pickle, Hot*
Lime Pickle, Hot*
Garlic Pickle, Hot*
Ginger Pickle, Hot*
Chili Pickle, Hot*
Mixed Vegetable Pickle, Hot*

* Description on the package is often not well related to the hotness level, so we have graded the hotness for you. Products on this page are not made by JYOTI . Brand name & package size is not always the same, so we will ship what is available.

Package weights shown are approximate, as some packages are in metric units, and sometimes suppliers overseas change packaging.

Deepak Chopra, M.D ., is an internationally renowned medical doctor, scholar and teacher of Ayurvedic knowledge . Dr. Chopra, crediting Maharishi Mahesh Yogi with pioneering the birth of Ayurveda in the western world, works to extend that knowledge to the healing practices of the medical community, of which he is a prominent member. Ayurveda is a profound science rooted in the ancient wisdom of India which teaches the union of mind, body and spirit, in order to achieve unbounded potential and healing through participation in the universal mind contained within each of us.

Perfect Health--the Complete Mind/Body Guide leads the student/reader through the mind/body meditation process.1991 #DC1 Paperback $14.00
Ageless Body, Timeless Mind--The Quantum Alternative to Growing Old teaches techniques for harnessing the power of awareness to dramatically reshape the aging process , using the mind/body connection.1993 #DC2 Hardbound $23.00
Restful Sleep--The Complete Mind/Body Program for Overcoming Insomnia presents an exciting new program for achieving an essential aspect of lifelong health and vitality ...a goodnight's sleep.1994 #DC3 Hardbound $15.00
Perfect Weight--The Complete Mind/Body Program for Achieving & Maintaining Your Ideal Weight provides a program of simple, natural strategies for balancing mind and body to achieve your unique ideal weight.1994 #DC4 Hardbound $15.00
Boundless Energy--The Complete Mind/Body Program for Overcoming Chronic Fatigue offers a highly focused plan for unlocking the mind's potential and restoring vitality to your life.1995 #DC5 Hardbound $15.00
Perfect Digestion--The Key to Balanced Living provides strategies for achieving an essential aspect of lifelong health and well-being , perfect digestion.1995 #DC6 Hardbound $15.00
Journey Into Healing--Awakening the Wisdom Within You is a compilation of Dr. Chopra's essential thoughts from all of his writings. They are arranged to "give the reader the experience of a journey into healing ...with added pages on meditation , to access our inner intelligence ...to experience who we really are."1994 #DC7 Hardbound $15.00

Ms. Jaffrey opens a new horizon to the world of vegetarianism with this vast repertoire of recipes from India, Bali, Japan, China & the Middle East. Great for vegetarians on the look out for nutritious foods with tantalizing aromas. 460 pages #MJA1 $20.00

Vegetarian recipes from the diversified, regional cuisines of India. Delicious, healthful dishes are produced using vegetables, lentils & grains without any meat or fish. 512 pages #JSA2 $25.00

An excellent starter cookbook for the novice to Indian cooking. Easy to follow, north Indian recipes using readily available ingredients with clear descriptions. 142 pages #SKA1 $10.00

Almost a complete course in Indian cooking , this book offers vegetarian and non-vegetarian recipes from various regions of india. Step-by-step instructions provided with illustrated details of various Indian cooking techniques. 542 pages #JSA1 $25.00

With an imaginative touch of the Western cuisines, Mr. Merchant departs slightly from traditional Indian styles. Also famous for making the movie Room with a View , he provides delicious recipes for the adventuresome palate which are elegant , yet simple.. 312 pages #IME1 $15.00

"Devi's entrees cover the broadest range of all, including grain-based dishes ...Most of the nearly 200 recipes are short, simple and easy to follow...many (with) menu suggestions... a unique collection. .."-- Vegetarian Times 336 pages #YDE2 $23.00

Starting with detailed instructions on the basic cooking techniques of the far East, such as stir frying, currying, noodle making, etc., Ms Brennan leads the cook to nine great Eastern Cuisines: China, India, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand & Vietnam . Substitutions are suggested for hard to find ingredients. 542 pages #JBR1 $16.00