Posts Tagged ‘group’

Tibetan beans

Posted on: December 29th, 2018 by leena

Finally, here it comes. Many of our guests have asked for the recipe for this daal that has become a staple food on our retreat and group menus.

You can throw in any kind of beans you have – it will be good any way!

Tibetan beans is best served with a good quality brown rice, some woked, roasted or steamed veggies like broccoli, carrot, squash or pumpkin, and a green salad on the side.

Tibetan beans recipe: 

Serves 8

300 g dried kidney beans (or other beans)
200 g dried yellow split peas (or other peas)
200-250 g organic canned tomato
2 onions
2 garlic cloves
1 tablespoon chopped fresh ginger
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
50-100 ml cream
1/8 teaspoon or more chili powder or cayenne pepper

Instructions:

Soak beans overnight.
Cook beans and lentils separately.
Fry chopped onion with cumin seeds a long time until almost caramelized.
Add garlic and ginger, then the powdered spices, and cook some minutes, then add the tomato and cook until the oil comes up.
Mix in the beans.
It can cook/sit for a long time after this, adjust the taste with salt, pepper and cayenne until just hot enough.
Mix in the cream just before serving and bring to a boil.

Enjoy!

With love from Satori kitchen

Photo by Raahi


 

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Hot summer curry: Khadai Paneer + how to make your own paneer

Posted on: August 17th, 2018 by leena

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In Dharma mountain we have just experienced a beautiful summer retreat with the Beloved Master Swaha. Participants from many countries have come to sit with the master, to come back to nature outside and inside. We have had the warmest summer anyone can remember in Norway, and enjoyed the sun, the river – and of course the tasty fresh food from our kitchen. One of our favourite retreat lunches is the Khadai Paneer – a spicy indian curry with the soft indian cheese paneer.

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In Dharma kitchen we make our own paneer – with  fresh milk from a local farmer. Dhipani & Ashika made the paneer this summer. and Dhipani shares some secrets of how to do it so it really becomes soft and juicy:

 

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Homemade paneer:

Makes +/- 750 g paneer

5 liters whole milk (preferably fresh, ecological and non-pasteurized)

100 ml white vinegar

 

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How to do it:

Measure the vinegar. Heat up the milk in a thick-bottomed vessel. Bring the milk to almost boiling, but just before the bubbles come up, add the vinegar and turn off the heat.

This will give the cheese a softer consistency than if you wait until it boils. Stir in the vinegar with a wooden spoon, in a gentle way so you don’t break the curd.

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Drain in a colander covered with a cheese cloth. (You can use any clean, loosely woven white fabric. ) Spread the curd evenly. Cover with a plate, and a weight (a stone for example) on top. Leave for 10 minutes with the weight (if you leave it longer, the cheese will become harder), then put in the fridge until it’s completely cold and firm. Cut in pieces, and keep in the fridge.

 

171124_BR_Raahi_101Khadai Paneer

Don’t be stingy with the spices on this one.

4 persons

500 g paneer cheese

15 g garlic, finely chopped

20 g ginger, finely chopped

200 g onion, chopped

400 g canned tomatoes or fresh tomatoes, if using fresh tomatoes blend them or cut in small cubes

7 g salt

7,5 g turmeric

13 g ground coriander

3 g ground cumin or whole seeds

2 g chili powder or cayenne

3 g garam masala

1 g fenugreek leaves

40 g fresh coriander, pluck the leaves

45 ml cream

150 ml water

65 g red paprika, cut in cubes

65 g green paprika, cut in cubes

 

Instructions:

Cut the paneer and paprika in 2,5 cm cubes.

Fry onion until golden, or even better, if you have the time, until the onion is caramelized. Add garlic and ginger – and fry some more.

Add cumin seeds or powder and stir around a bit before you add the other spices (except for garam masala) and then the tomatoes.

Let simmer for a little while. Meanwhile you fry the paneer in a frying pan with ghee or butter until golden on each side. Quickly fry the paprika too, just so it loses the raw feeling, but it should still be crispy.

Add the garam masala and cream to the sauce and taste for salt. You might need to add a little sugar to balance it out. Add more spices if you feel it’s needed.

Mix the paneer and the paprika into the sauce. Serve with basmati rice, brown rice, green salad and chutneys.

With love from Satori kitchen

 Photos by Ram and Raahi


 

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From Hønefoss with love

Posted on: February 10th, 2017 by leena

by Prasad Johannesen

Driving towards the city centre of Hønefoss, one will see on the right hand side, the local wiener factory, Leiv Vidar. There one can see their factory slogan, “From Hønefoss with love”.

Although one might wonder what sausages has to do with love, especially all the poor pigs and horses that has to be sacrificed to create this strangely enough, tasty food, love has somehow entered the mind and heart of the local processed meat factory.

sufi02For people attending the countless Satsangs that has been given each summer and many a winter at Dharma Mountain, the mystery is less enigmatic.

Love is the climate at this mountain pearl of consciousness and love. Grateful seekers receive what they in their hearts never dreamed of receiving. Insights into reality of the mundane and the reality of the divine is given effortlessly, and the ambience can be felt even when there are not Satsangs there.

Group meditations has proven to reduce crime when they have happened in areas prone to such behavious. This was scientifically proven in a study in Washington, where trancendental meditation was performed during the summer of 1993, and crime dropped by 23.3%.

In Russia, an experiment was done with letting inmates spending time in pyramids, resulting in very few of them returning to a life of crime after they had served their sentence.

This brings us to a tentative conclusion that human beings are not just flesh and blood.

We are humans (flesh) and beings (spirit). If we only focus on the human part and forget about the spirit, something within us will be repressed and misaligned. One needs to water the soul as much as the body. More and more people in the West are starting to realize this, taking up ancient practises like yoga, and a rebranded version of Buddha’s teachings about awareness, called Mindfulness. Curiously enough, stores selling various knickknakk are now offering Buddha statues to their customers. It is nice with a little counter balance to the pokemon madness.

Humanity have in the last 100 years shown a complete disregard for Nature. We are treating our Mother, Gaia, as a simpe street girl. But even though we have lost our way, she still loves us and cares for us. Since we have forgotten our own inner nature, it is not surprising that we forgot the outer nature too.

Dharma Mountain is a healing resort where our own connection to Mother Gaia can be restored.

Welcome!


prasadPrasad Johannesen is a cook, songwriter and poet, living in Hedalen. 

 

Mindfulness at Dharma

Posted on: November 4th, 2012 by admin No Comments

Course and retreat in mindfulness, MBSR (mindfulness based stress reduction) 1-4 nov

Suddenly the sun was out and we could see the mountain. Perfect after practicing sitting with our inner mountain as Jon Kabat Zinn talks about. Walking meditation in the snow, feeling, hearing, seeing – simply being alive present in the now. Coming back to our inner house, focused and receptive at the same time. Sensing.

 

 

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