Archives for Oct 6, 2021

Paneer Tacos

Oct 6, 2021 by Chinmayi Kulkarni Leave a Comment

This vegetarian Paneer version of Baja tacos is good for all doshas. For that “Baja” crunch, roll the paneer in rice or cornflour and then sauté. These tacos can be enjoyed for lunch, dinner, or parties.

Good for Vata and Pitta Dosha

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: Makes 4 Tacos

Ingredients

3 tablespoons Ghee
1 cup of diced paneer
Salt to taste
Freshly ground black pepper to taste
½ t paprika
¼ cup Mayonnaise
½ t lime juice
4 chapatis
A dollop of Guacamole

Method

Melt the ghee in a large skillet and add paneer cubes.
let it cook for 8 minutes or until golden brown. Stir occasionally.
Transfer the cubes to a plate lined with a paper towel using a slotted spoon.
Season with salt, pepper, and paprika.
In a small bowl, mix mayonnaise, lime juice, and brine to make a white sauce.
Assemble the Tacos: Put some paneer in the center of the chapati. Add avocado mash and drizzle the white sauce.
Repeat for the rest of the tacos and serve.

Serving suggestions

For garnish, use lime wedges and cilantro.
Can be paired with mango and cabbage salad

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Chapatis

Nutty Noodle Stir-Fry

Oct 6, 2021 by Chinmayi Kulkarni Leave a Comment

These stir-fry noodles are tossed in a creamy nut butter, making it a healthy and delicious noodle dish for the people who crave noodles, particularly in the fall season.

Good for Vata dosha.
For Pitta, avoid garlic powder and replace Ashawagandha Nut Butter butter with pumpkin seed butter

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 Persons

Ingredients

1 pack of soba noodles (usually 8 ounces)
2 T olive oil
1 cup shredded carrots
½ cup thinly sliced green bell pepper
1 cup thinly sliced bok choy
1 cup tofu crumble
1 T Ashwagandha Nut Butter
1 T sesame seeds
½ t grated garlic
1 T grated ginger
Salt and black pepper for seasoning
Freshly squeezed lemon juice

Method

In a big mixing bowl, pour down warm water on the soba noodles and put them away.
Heat oil in a frying pan over moderate-high-level heat and grated ginger and garlic
Add together the carrots, bell pepper, tofu crumble and cook for 2 minutes. Stir up often.
Stir up in the bok choy and sesame seeds. Lower the heat to moderate and cook for 3 minutes.
In a small bowl, Stir together the nut butter, and garlic powder with warm water.
Remove the noodles. Add them to the saucepan with the vegetables. Pour out in the dressing and toss to mix.
Flavor with salt and pepper, and serve with a sprinkle of lemon juice.

Serving Suggestion

Garnish with cilantro or fresh mint.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ashwagandha Nut Butter | Black Pepper | Garlic | Ginger

TLT sandwich

Oct 6, 2021 by Chinmayi Kulkarni Leave a Comment

This sandwich recipe features Tofu, lettuce, and tomatoes with a minty mayo. It’s almost like a BLT sandwich but vegetarian and better.

Good for Pitta dosha.
For Vata, layer sauerkraut in the sandwich

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: Makes 2 Sandwiches

Ingredients

1 big slice of Tofu (½ inch thick)
1 Tomato cut into slices
4 slices of whole green toasted bread
2 T mayonnaise
1 t ghee
1 T of crushed mint leaves
1 t of mustard sauce
2 to 3 leaves of Lettuce

Method

Season tomato slices with salt and pepper.
Mix the mint leaves with mayonnaise and mustard sauce. Keep aside
In a pan heat ghee and roast tofu on both sides, sprinkle salt, and keep aside
Spoon the minty mayo on 2 slices of bread and spread.
Arrange lettuce, tomato slices, and tofu slice
Gently press to close and serve.

Serving Suggestions

Tastes best with avocado mash or avocado slices.
You can also add layers of grilled zucchini, slices of roasted squash, fresh cucumber, or your favorite sandwich fillings

Check out the Ayurvedic benefits of ingredients used in this recipe

Mint | Black Pepper

Cabbage Soup

Oct 6, 2021 by Chinmayi Kulkarni Leave a Comment

This light and easy-to-make cabbage soup is ideal for weight loss. It is enriched with robust Ayurvedic herbs and spices that aid in digestion and boost metabolism. This soup can be had in a small quantity as an appetizer or as a large serving with bread for a meal.

Good for Pitta and Kapha dosha.

Prep Time: 10 minutes
Total Time: 30 Minutes
Serves: 2 persons

Ingredients

2 cups of shredded cabbage
½ cup chopped carrots
½ cup chopped celery
½ cup chopped leeks
1 bay leaf
2 cloves
1 spring of thyme
1 T minced garlic
1 T grated ginger
1 T olive oil
1 T chopped parsley
4 cups vegetable broth
Salt to taste (preferably Himalayan salt)
¼ tsp freshly ground black pepper
¼ lemon wedge

Method

Heat the olive oil in a hard bottom pan or dutch oven.
Add bay leaf, thyme, cloves, carrots, celery and leeks. Saute for 5 to 10 mins, till the vegetables soften
Add ginger and garlic and saute till the garlic is fragrant
Add cabbage and saute for another 2 to 3 minutes
Add the broth and allow it to boil. Turn the heat down and simmer for 5 to 10 mins
Add parsley and season with salt and pepper. Mix well
Serve hot in a bowl with a squeeze of lemon juice

Serving suggestions

You can also serve with bread or chapati.

Check out the Ayurvedic benefits of ingredients used in this recipe

Sweet Potato Mash

Oct 6, 2021 by Chinmayi Kulkarni Leave a Comment

Sweet potatoes are low in fat and are a more nutritious choice than regular potatoes. This is a healthy option when made from sweet potatoes, and combined with cottage cheese, and ghee. Can be enjoyed on its own or a side of eggs, greens, or even a seasonal kitchari.

Good for all doshas

Prep Time: 10 minutes
Total Time: 40 minutes
Serves: 2 Persons

Ingredients

2 sweet potatoes
1 T ghee
Salt to taste
¼ t freshly crushed black pepper
½ freshly made paneer

Method

Soak the grated sweet potato in a large bowl, scrub them clean and pat dry. Cut them in big chunks.
In a large pot, bring the water to a boil and add the sweet potatoes.
Boil the potatoes for around 25 to 30 mins till the knife slides out effortlessly from the center.
Turn off the heat and let them sit for 10 mins
Remove from hot water and wash with cold water
Remove the peel and whip the potatoes into a smooth paste
In mixer, grate the paneer into a thick paste with a finely granular texture
Add the paneer to the whipped potatoes
Add ghee, salt, and pepper
Serve hot.

Serving suggestions

Can be served with meat, fried egg, or sauteed greens.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black pepper | Salt

Baked Sweet Potato

Oct 6, 2021 by Chinmayi Kulkarni Leave a Comment

Occasionally the finest foods are the easiest. Just adding salt and ghee on a hot potato can bring heavenly goodness to the cold winter days. Usually, baked potatoes are made from starchy russet potatoes. Just by using sweet potatoes as a substitute for white potatoes to make it healthier and comforting. One traditional way to cook these sweet potatoes is just wrapping them in foil and throwing them in your campfire for 30 to 40 mins, depending on the size of the potato.

Good for Vata and Pitta dosha.

Prep Time: 5 minutes
Total Time: 50 Minutes
Serves: 2 Person

Ingredients

1 T ghee or grass-fed butter
A pinch of salt
Few sprigs of Rosemary
A pinch of freshly ground black pepper
2 No. Sweet potatoes (washed, scrubbed, and pat-dried)
¼ cup plain whole fat yogurt (optional)

Method

Preheat the oven to 475°F.
Prick the sweet potatoes with a fork, all over the skin.
Drizzle the potatoes with ghee, and rub salt and pepper. Wrap them in foil.
Cook the sweet potatoes for 45 minutes in the oven or till a table knife slides effortlessly through with the centers.
Allow it to cool for a few minutes. Remove the foil.
Cut lengthways, lather with more ghee, and flavor with salt and pepper. Add Rosemary leaves.
Spoon over the yogurt into the center of every slice of sweet potato and serve.

Serving suggestions

For Vata, add garlic and onion powder
For Pitta, avoid yogurt.
For Kapha, serve up with Pesto.

Check out the Ayurvedic benefits of ingredients used in this recipe

Rosemary | Black pepper | Salt