Archives for Sep 13, 2021

Carrot Ginger Soup

Sep 13, 2021 by Chinmayi Kulkarni Leave a Comment

This soup recipe is tridoshic and generally good for all dosha constituents. This warm and comforting recipe is great for fall and winter. The fresh carrots mingling with heart-warming ginger is a perfect dinner recipe for those cold winter evenings.

Good for all Doshas.

Prep Time: 5 minutes
Total Time: 30 Minutes
Serves: 6 persons

Ingredients

2 cups of shredded carrots
1 cup of chopped onion
1 T of chopped ginger
Salt to taste preferably Himalayan salt
2 T butter
¼ cup of thick coconut milk
A pinch each of cinnamon powder, nutmeg powder, and clove powder
Sugar to taste (optional)
Cilantro to garnish
Ginger juliennes to garnish

Method

Add butter to a large soup pot and heat it over medium flame.
Add onions, salt, grated ginger, spices and saute for about 5-10 minutes.
Stir in chopped carrots, water, and bring to a simmer and then reduce it to medium-low.
Cover, and let it cook for about 20 minutes or until the carrots are very soft.
Cool the soup and blend into a smooth puree.
Return soup to pot, stir in coconut milk and cook until the soup is hot.
Add salt and pepper as per taste and garnish with cilantro.

Serving suggestions

Can be served with chapatis for light lunch

Check out the Ayurvedic benefits of ingredients used in this recipe

Cinnamon I Clove I Coriander I Ginger I Nutmeg

Soft Quinoa and Black Urad Idli

Sep 13, 2021 by Chinmayi Kulkarni Leave a Comment

Quinoa is a wonder grain, high in protein and inherent fluffy texture. These quinoa soft steamed idlis are sure to be the winner at potlucks. Serve with hot sambhar or coconut chutney for a completely healthy meal.

Prep Time: 20 minutes
Total Time: 16 hrs 45 Mins
Serves: 4 persons

Ingredients

1 cup Quinoa
½ cup Black gram dal (split), dehusked
1 T flattened rice (poha)
¼ t fenugreek seeds
Salt to taste
1 T ghee

Method

Rinse quinoa 2-3 times, add poha and urad dal and rinse again.
Soak quinoa, poha and black urad in water for 6-8 hours.
Drain water and blend it with water until it has a pancake batter-like consistency.
Add the batter to a container and let it ferment for 8-12 hours in a warm place or inside the oven with lights on.
The fermentation should create a light fluffy mixture with a pleasant aroma.
To get the idli steamer ready, pour 1 cup of water in the steamer and let it boil. Meanwhile, grease the idli mold with ghee
Add salt and 1 T of ghee to the fermented mixture and mix well.
Add the batter a little at a time to the idli mold. Do NOT overfill the mold as the Idli will need space to puff up once they steam
Place the mold in the steamer and close the lid
Let it steam for 15-20 mins
Open the lid and put a toothpick in the idli, it should come out clean when the Idlis are fully steamed.
Leave the steamer open for 2-3 mins before spooning out the idlis. Serve hot.

Serving suggestions

Serve with coconut chutney or cilantro chutney or hot sambar, or just ghee

Check out the Ayurvedic benefits of ingredients used in this recipe

Fenugreek Seed

Rice Pudding (Porridge)

Sep 13, 2021 by Chinmayi Kulkarni Leave a Comment

This sweetly spiced cooked rice recipe is one of the traditional staples of Ayurveda. This recipe is easy to make, takes only minutes and fortifies all dosha constitutions in every season, and is a great recipe to start your day.

To pacify Vata add nuts, sesame seeds, or fruits.
To pacify Pitta add berries.
To pacify Kapha boil rice with water only and avoid dates.

Prep Time: 5 minutes
Total Time: 35 Minutes
Serves: 2 person

Ingredients

½ cup any traditional Indian rice variety or you can use basmati rice
1 T ghee, preferably cow’s ghee
2 green cardamom pods
½ t Cinnamon powder
¼ cup soaked and peeled almonds, chopped
4 dates, pitted and chopped
1 T raisins
1 T chopped walnuts
1 T honey/maple syrup
Water as needed for cooking rice
2 strands of Saffron

Method

Rinse rice in water 2-3 times to remove starch.
In a saucepan, melt ghee over medium flame and saute cardamom for a minute.
Add rice and stir well.
Add water and bring to a boil over medium-high flame.
Reduce the heat to medium-low and slowly stir in the cinnamon powder, almonds. Cover, and let it cook for 20 minutes.
Add dates, walnuts, and raisins, reduce the heat to low, and let it cook for another 10 minutes with a lid.
Add honey/maple syrup, Saffron strands and mix together. Simmer for 2 more minutes and take it off the heat.
Serve warm with toppings suggested for specific dosha.

Serving suggestions

This pudding can be served hot or chilled, depending on the season.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom I Cinnamon I Raisin I Saffron

Amarnath Porridge

Sep 13, 2021 by Chinmayi Kulkarni Leave a Comment

This recipe is cooked using fall spices and almond milk making it a sweet comforting recipe. With the goodness of amaranth and pear this is a hearty, nutritious breakfast recipe to give warm comfort on cold days.

For Vata add more ghee and drizzle maple syrup.
For Kapha cook this in water or coconut milk.

Prep Time: 5 minutes
Total Time: 30 Minutes
Serves: 2 person

Ingredients

1 cup of amaranth
2 cups milk (preferably cow’s milk)
1 T ghee
¼ tsp each of cinnamon powder, star anise powder, cloves powder
A pinch of nutmeg powder
½ cup of Pear cored and chopped
1 T honey/maple syrup

Method

Add ghee to a pot and stir in all the spices.
Add amaranth and milk and bring it to a boil over medium-high flame. Add chopped pear.
Reduce the flame to low and let it cook for 20 minutes with a lid.
Add honey/maple syrup and mix well
Remove from heat when the amaranth is fluffy and water is absorbed.

Notes

Amaranth is gluten-free and rich in calcium. It has a slightly nutty taste. You can try this recipe with rolled oats or quinoa.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cinnamon I Cloves I Nutmeg I Star Anise

Spinach Cilantro Pesto

Sep 13, 2021 by Avi Kumar Leave a Comment

Coriander or Cilantro is a very common herb used in Indian cooking. It has cooling properties and is used in cooking across all regions of India. While Ayurveda suggests avoiding garlic in the sattvic diet, in this recipe garlic aids in purification and enhances the flavor. Addition of Malabar Spinach, given it a boost of earthiness and adds to the nutritive value.

Good for Pitta, Kapha.

Prep Time: 5 minutes
Total Time: 5 Minutes
Serves: 1 person (¼ cup)

Ingredients

2 cups of coriander (cilantro) leaves
1 cup of chopped Malabar Spinach
2 cloves of garlic
2 T of chopped walnuts or pecans
1 T lime juice
Salt to taste (preferably pink Himalayan salt)
Freshly ground black pepper to taste
½ cup of extra virgin olive oil

Method

Rinse Coriander and Spinach thoroughly and pat dry.
Separate leaves from stems and put the leaves in a blender along with garlic and nuts.
Blend into a paste while adding olive oil, add lemon juice and blend again until the desired consistency.
If pesto is too dry add more lemon juice.
Add salt and pepper as per taste.
Spoon it into a bowl and drizzle with some olive oil.

Serving suggestions

You can use this pesto as a pizza sauce, dip, or as pasta sauce. It is robust in flavor and nutrients should always be served fresh.
You can choose to add ½ ripe avocado to give it extra creaminess.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper I Coriander I Garlic I Malabar Spinach

Neuralgia

Sep 13, 2021 by Chinmayi Kulkarni Leave a Comment

What is Neuralgia?

Neuralgia is a health condition which occurs when you experience stabbing, burning sensation with severe pain due to inflamed or injured nerve. This condition can impact any part of your body. This is more of a symptom than an illness. It is one of the symptoms of injury or certain disorders.

What are the Symptoms of Neuralgia?

There are numerous signs and symptoms of Neuralgia. Some of the typical symptoms are as follows.

Localized pain in the affected area is very common in this condition.
The affected area may be unbearably vulnerable to touch, and any stress is felt as pain which may be intense or burning, depending on the impacted nerve.
Even though the affected area is working, you may experience bad muscle cramps, which may lead to muscle weakness and gradually result in loss of muscle mass.
Unexpected incidents of severe shooting or stabbing pain that follows the path of an injured or irritated nerve.
You may also experience constant pain or a burning feeling with tingling and numbness.

What are the Causes of Neuralgia?

There are many causes of this condition. But mostly it can be caused by the following factors.
Infection is the most common cause of this condition.
People with Multiple Sclerosis have a higher chance to develop Neuralgia.
Pressure or stress on any nerve, such as bone, ligament, blood vessels, tumor can trigger Neuralgia.
People with diabetes have a higher tendency to get this condition.
Very rarely a chronic kidney disease can cause Neuralgia as well.

When to see a Doctor?

If you go through facial pain, especially sustained or recurrent pain or pain unmitigated by non-prescription painkillers, make sure to visit your doctor.

Lifestyle Prevention of Neuralgia

Preventing Neuralgia is not always possible. However, there are few preventive measures which may help you in avoiding this condition.
Eating healthy and clean is very important. Do not forget to take all the essential multi-nutrients.
Working out daily is always a great practice to keep yourself fit. But be careful and try to do it with proper guidance and control. Do not forget to have enough and effective sleep. Determining a regular sleep calendar is important in achieving that. Managing stress is important, so try to do it efficiently. Positive mindset is very important in dealing with any condition. So be positive.

Common Ayurvedic Remedies for Neuralgia

Ayurveda can help in treating the symptoms of Neuralgia, especially the pain. Here are some great remedies for Neuralgia:

Chamomile Tea: Made from 3 g dried flowers in 1 cup of water, twice or thrice a day.
Ginger Capsules: Ginger is a great natural pain reliever. So take 1-2 capsules twice a day.
Holy basil: Holy basil has the capacity to significantly reduce sciatic nerve pain. 10 grams of holy basil leaf aqueous extract can be given 1 to 4 times per day in equal doses.

Curative Ayurvedic Herbs:

Preventative Ayurvedic Herbs:

Not Known