Archives for Oct 15, 2021

Pumpkin Seed Butter

Oct 15, 2021 by Avi Kumar Leave a Comment

Pumpkin seed butter is a great alternative to peanut and almond butter. Add this to soups or sautés for a rich sweet and nutty flavor or use it as a spread. It can also be added to smoothies or breakfast oatmeal for added nutrition.

Good for all doshas.

Prep Time: 5 minutes plus time to soak
Total Time: 5 Minutes
Serves: 2 person

Ingredients

1 cup Pumpkin Seeds (peeled)
1 T maple syrup
¼ t cinnamon powder
A pinch of ground ginger
A pinch of salt

Method

Soak pumpkin seeds overnight.
Drain the seeds the next morning and pat dry.
Blend the seeds along with honey, cinnamon, ginger, and salt until creamy.
Store in an airtight jar in a dark place.

Notes

Pumpkin seeds are purifying and nourishing. You can add sunflower seeds as well.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cinnamon | Ginger

Ginger Barfi

Oct 15, 2021 by Chinmayi Kulkarni Leave a Comment

Ginger Barfi or Ginger Paka is a must-try winter recipe. This recipe helps relieve cold, cough, sore throat and boosts immunity. It also helps in improving appetite and digestion.

Good for Vata Dosha.

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 20 Pieces

Ingredients

1 cup grated ginger
1 cup Jaggery or palm sugar
2 T ghee
1 T Dry Ginger powder
1 T Nagkesar (optional)
1 T cardamom powder
1 T Long Pepper (Pippali) powder

Method

Add jaggery and equal quantity of water to a heavy base pan and cook till a thick syrup is formed.
Add grated ginger, mix and cook for 5-7 minutes on low flame.
Add ghee and cook for another 5-10 minutes.
Add the powders of all the other ingredients and let it cook for 5-10 minutes.
Grease a plate with ghee and spread the mixture evenly.
Let it cool and cut in any desired shapes.
Can be stored in an airtight container for a month.

Notes

It is hot in nature and should be taken in appropriate quantities only in winter and never on an empty stomach.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Ginger | Nagkesar | Long Pepper

Ayurvedic Moringa Soup

Oct 15, 2021 by Avi Kumar Leave a Comment

This soup is an excellent combination of detoxification and nutrition. The usage of some of the best protein-rich leaves with other valuable ingredients makes it perfect for refreshing your body and mind.

Good for all doshas.

Prep Time: 15 minutes Total Time: 35 Minutes Serves: 4 Cup

Ingredients

2 to 3 drum stick (Moringa) stalks cut into 3-inch pieces
1 T Moringa powder
4 cups of vegetable broth
1 t ghee
¼ t turmeric powder
¼ t cumin seeds
1 t lemon juice
1 t fennel seeds
Salt to taste
¼ t freshly ground black pepper

Method

Roast the fennel, cumin seeds in a moderate-sized pan.
Once roasted, add ghee, turmeric powder, and then pour some broth and let it boil
Add Moringa stalks to the boiling broth and let it simmer for 15 to 20 mins till the stalk is cooked. Add salt and mix well.
Pour in a blender, blend into a mixer, and pulse till the soup entirely mixes. Make use of a spoon, press as much pulp as possible. Filter the soup to get rid of the moringa fibers.
Pour this down in the pot again and bring it to a boil. Add Moringa powder, mix well and adjust the seasoning.
Squeeze the lemon slice over the soup.
Garnish the soup with fresh black pepper and serve.

Notes

You can stir in ½ cup of coconut milk to enhance the taste.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cumin | Fennel Seed | Moringa | Turmeric

Spinach Dal

Oct 15, 2021 by Chinmayi Kulkarni Leave a Comment

Moong dal is a legume that is green when whole but light yellow when hulled and split. Dal is also used for the dish that is made from legumes. For greens, choose from kale, collards, or chard to help keep pitta down. Here we have used Spinach.

Good for Pitta and Vata Dosha

Prep Time: 5 Minutes
Total Time: 30 Minutes
Serves: 2 Person

Ingredients

1 cup yellow moong dal
1 T ghee
½ t cumin seeds
1 dried red chili
1 t chopped garlic
½ cup chopped onion
¼ t turmeric
A pinch of asafoetida
½ t paprika
1 and ½ cup chopped spinach
2 cups vegetable broth
Salt to taste

Method

Rinse the moong beans with cool water and drain.
In a large pot, melt ghee and saute cumin for a minute. Add garlic and onion and saute till it turns translucent and aromatic.
Add turmeric, asafoetida, paprika, and dried red chili and mix well.
Add moong beans, mix well and saute for a minute.
Increase the flame to high and add the broth.
Bring the broth to a boil, cover, and let it simmer for 20 minutes over low flame.
Add chopped spinach, stirring continuously, and simmer for 5 to 8 minutes, till it turns soft.
Season with salt, mix well, and serve with Rice or chapati.

Serving suggestions

Garnish with cilantro, parsley, basil. etc.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida | Cumin | Garlic | Spinach | Turmeric