Archives for Aug 23, 2021
Tangy Tex-Mex Salad
This mango and cabbage salad integrates tex-mex cuisine with Indian ayurvedic herbs and spices. The sweet and sour taste compliments each other with the spices adding an extra punch to it.
Ideal for Pitta Dosha.
For Kapha Dosha: Add extra black pepper and reduce the amount of Avocado.
Prep Time: 20 Minutes
Total Time: 30 Minutes
Serves: 2 person (400ml)
Ingredients
- 2 cups of your favorite variety of lettuce, chopped (Romaine works best as it adds to the crunch)
- 1 cup of Arugula
- ¼ cup of Caramelized onion
- ½ cup of sliced mango
- Salt to taste (preferably Himalayan salt)
- 1 big avocado
- ½ cup plain yogurt (preferably full fat)
- ½ t garlic powder
- ½ t cumin powder
- ½ t ginger powder
- 1 t honey
- 1 T chopped cilantro
- Juice of ½ lemon
- 1 Jalapeno
- Freshly ground black pepper
Method
- For salad dressing, Blend yogurt, avocado, lemon juice, honey, garlic powder, ginger powder, cumin powder, jalapeno, salt, and olive oil into a smooth paste.
- In a mixing bowl, add lettuce, arugula, caramelized onions, mango, and cilantro.
- Add salt and pepper to taste and drizzle the dressing on the salad.
- Mix together and serve.
Serving suggestions
Mix and serve fresh.
Notes
Check out the Ayurvedic benefits of ingredients used in this recipe
Black Pepper I Cumin Seeds I Ginger I Garlic
Comforting Vegetable Soup
This warm, light, and nutritious breakfast soup can be enjoyed with a bowl of amaranth or rice.
You can also add seasonal vegetables of your choice to it and top it with toasted sesame seeds for crunch.
Good for All dosha.
Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 person (400ml)
Ingredients
- 2 Carrot, thinly sliced
- 2 Spring onion, thinly sliced
- 1/2 stalk of lemongrass
- ½ cup of mix vegetables
- 3 cups Basic Broth
- 1 Small handful dulse (or any other sea vegetable of your choice)
- 1/2 t black pepper powder
- Salt to taste (preferably Himalayan salt)
Method
- In a large pot, add carrots, onions, mix vegetables, broth, and dulse and bring it to boil over high flame.
- Bruise the lemongrass stalk and add it to the boiling pot.
- Cover the pot and simmer for 10 minutes over medium-low flame.
- Add Salt and Black Pepper and mix well.
- Serve it hot with rice or amaranth
Serving suggestions
When digestion is low or in winters, whisk a spoonful of miso paste in a small bowl of warm broth and add it into the soup after removing it from the stove.
Check out the Ayurvedic benefits of ingredients used in this recipe
Yusha (Medicated Soup)
Yusha is the watery portion drained after cooking pulses. Green gram is the standard pulse but other types of pulses also can be used. It is easy to digest and less likely to cause bloating so can be used post-surgery or post-delivery to meet protein demands when digestion is weak.It is high in fibre and is a potent BP regulator due to presence of large amounts of magnesium.
Prep Time: 15 Minutes
Total Time: 45 Minutes
Serves: 2 person (400ml)
Ingredients
- 50 gm Green gram
- 200 ml Water
- 5 gm Salt
- Pepper as per taste
- 10 ml Oil/ghee
- 1/2 teaspoon Mustard seeds
- 6 to 8 seeds Fenugreek seeds
- 5 – 10 Curry leaves
- 1 teaspoon Lemon juice
Method
- Cook green gram and take the substrate, add salt as per taste
- Roast some pepper on flame, crush and add to the substrate.
- Boil it for 3 minutes and remove from the stove.
- Prepare seasoning by adding mustard seeds, fenugreek seeds, and curry leaves in hot oil/ghee and pour it on the soup.
- Add lemon juice and serve.
Serving suggestions
Add coriander leaves, ajwain (carom seeds), and garlic as per taste and availability.
Check out the Ayurvedic benefits of ingredients used in this recipe
Amla Squash
Amla helps boost immunity, metabolism and prevents infections. This Amla squash is a cooling summer drink packed with vitamin C and is an effective remedy for acid peptic disorders, constipation, anemia, and eye strain.
Good for all Doshas.
Prep Time: 20 Minutes
Total Time: 60 Minutes
Serves: 3 litres
Ingredients
- 1 pound Amla (Indian gooseberry) pulp
- 2 pound Candy sugar or jaggery
- 10 gm Rock salt
- 10 gm Roasted cumin seed powder
- 5 gm Black pepper powder
- 5 gm Black salt
- 1/2 gallon Water
Method
- Boil and deseed amla
- Let it cool and then make pulp by grinding
- In a large vessel, add sugar and water in equal quantity and heat it until the sugar dissolves completely ( Sugar syrup should be double or 2.5 times the quantity of Amla Pulp)
- Transfer the pulp in a big vessel, slowly add sugar syrup, and mix it well.
- Now take out a little bit of mixture in a small bowl and add roasted cumin powder, rock salt, black pepper, and black salt.
- Add this to the remaining mixture and store it in a glass jar.
- If you are storing it in the fridge then there is no need for preservatives otherwise add 0.75 g Potassium metabisulfite (K.M.S.)/per kg
Serving suggestions
Add 3 times or more water as per taste to the amla squash and serve
Check out the Ayurvedic benefits of ingredients used in this recipe
Amla I Cumin I Black Pepper I Black salt
Kerala Cauliflower Stew
This colorful winter pot recipe is a great family meal. You can also include any fresh seasonal vegetable of your choice in addition to the listed vegetables. This stew is always nourishing and satisfying.
Good for all Doshas with appropriate seasonal spice blends.
Prep Time: 5 Minutes
Total Time: 20 Minutes
Serves: 4 person
Ingredients
- 1 T Ghee
- 1/4 t each of cinnamon powder, star anise powder, clove powder, black pepper powder
- 1 Head Cauliflower, cut it into a bite size florets
- 2 Cup chopped green beans
- 1 cup chopped carrot into a bite-size pieces
- 6 Cup Basic broth
- 1 ½ Cup homemade Coconut milk
- Salt as per taste (preferably Himalayan salt)
- Freshly grounded Black pepper for seasoning
Method
- Melt the ghee in a large pot over medium-low flame
- Add the spice blend and saute it for 1-2 minutes
- Add cauliflower, carrot, green beans and saute for 3 minutes
- Add the broth and bring it to a boil.
- Cover the pot, reduce the flame to low, and let it simmer for 10 minutes.
- Stir in the coconut milk and simmer for 3 more minutes.
- Add salt and pepper as per taste and serve hot.
Serving suggestions
Noted
Check out the Ayurvedic benefits of ingredients used in this recipe
Black Pepper I Cinnamon I Clove I Star Anise