Archives for October 2021

Mushroom Risotto

Oct 13, 2021 by Chinmayi Kulkarni Leave a Comment

Mushrooms are a good source of vegan protein. Risotto can be made healthier by using low glycemic and lesser calorie basmati rice or any other Indian Variety of short-grain Rice like Sona Masoori, Ambemohar etc. Avoid using brown rice varieties as it will not give a creamy texture to the Risotto. To give it a cheesy twist add 1 tablespoon of cheese when the rice is cooked before seasoning with salt and pepper. Can also be served with paneer. To make the cheesy version vegan friendly, add 1-2 tablespoons of nutritional yeast.

Good for Pitta dosha.

Prep Time: 5 minutes
Total Time: 25 Minutes
Serves: 4 person

Ingredients

2 cups finely diced portobello mushrooms
1 cup short-grain rice like Sona Masoori or Ambemohar, or broken basmati rice
2 T ghee
1 T finely chopped shallots
1 t lemon zest
Juice of 1 lemon
4 cups of Vegetable broth
Salt to taste
¼ t freshly ground black pepper

Method

Melt ghee in a large saucepan. Add shallots and cook for 2 minutes.
Add mushrooms and saute till they start leaving water.
Add the rice grains and saute for 2 minutes. Add lemon zest and juice and stir gently.
Add 1 cup of broth and stir until it is fully absorbed. Add another cup of broth in 1/2 cup amounts.
When the 2 cups of broth are absorbed, continue adding the broth in 1/2 cup amount.
When all the broth is fully absorbed and the rice is tender, season with salt and pepper, and serve.

Serving suggestions

Can be served with paneer cubes, fresh thyme, oregano, basil, and a drizzle of olive oil.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black pepper

Vegetable Biryani

Oct 13, 2021 by Chinmayi Kulkarni Leave a Comment

Biryani is a mixed rice dish made from robust Indian spices, basmati rice, meat, and vegetables and is comfort food for many. It is perfect for autumn and balances the six tastes. It includes using yogurt as a base of a thick spicy curry and then cooking the rice in the curry. Mint and Saffron are crucial flavor enhancers for this recipe.

Good for Vata Dosha, when using autumn spices
For Pitta, replace pumpkin seeds with cashews.
For Kapha, avoid cashews, add ground ginger or clove, and freshly ground black pepper.

Prep Time: 5 minutes, plus 30 minutes to soak
Total Time: 30 Minutes
Serves: 4 person

Ingredients

1 cup long-grain Basmati rice
2 T ghee
1 bay leaf
1 t cumin seeds
3 to 4 cloves
8 peppercorns
1 cinnamon stick
2 black cardamom
2 green cardamom
1 piece of javitri
¼ cup chopped coriander leaves
¼ cup mint leaves
½ cup greek yogurt
¼ t turmeric
½ t paprika
Few strands of saffron
½ cup caramelized onion
½ cup finely diced red onion
½ cup finely diced tomatoes
2 cups of bite-sized mix vegetables of your choice (cauliflower, carrots, peas, beans, bell peppers, etc)
Salt to taste
1 T cashew pieces

Method

Soak rice for 30 minutes, rinse and set aside.
Melt 1 T of ghee over medium heat, add cumin and bay leaf and saute for a minute.
Add the rice and let it cook for 2-3 minutes until the ghee is absorbed by the rice.
Add water, cover, and bring it to a boil, till the rice is half-cooked. Set aside
In a hard-bottom pan, add 1 T of ghee and stir in the rest of the whole spices. Saute till they are fragrant.
Add chopped onions and tomatoes and saute till they get mushy.
Add turmeric, paprika and the mix vegetables and saute the vegetables.
Once the vegetables turn soft add yoghurt and Mix well.
Add salt and cashews and allow it to simmer.
Once the vegetables are half done and the gravy is thick enough, add coriander and mint leaves. Mix well
Add the rice to the gravy and mix slightly, making sure not to break the rice grains
In a small bowl add the saffron strands in 1 T hot water and let it seep. Add this Saffron water to the rice.
Add Caramelized onions and cover the pot. Let it simmer on very low heat for 15 to 20 mins. You can place the pot on a tawa/pan over the flame to avoid burning.
Open the pot and serve immediately.

Serving suggestions

Any seasonal vegetable as per choice can be added like spinach, chard, kale, celery, zucchini, broccoli, etc

Check out the Ayurvedic benefits of ingredients used in this recipe

Pistachio and Date Bites

Oct 13, 2021 by Chinmayi Kulkarni Leave a Comment

To make this recipe, pistachios are mixed into deliciously creamy dates then rolled in a crispy topping, making sweet and smooth delish for Autumn days. You can try different toppings of your choice to make it more delicious such as shredded coconut or cinnamon, cardamom powder.

Good for Vata Dosha
For Pitta, substitute pistachios with pumpkin seeds.

Prep Time: 25 minutes
Total Time: 30 Minutes
Serves: 6 to 8 Discs

Ingredients

1 cup Medjool dates, deseeded
½ cup raw pistachios, roughly chopped.
1 T ghee
A pinch of cardamom
½ t white poppy seeds
1 T orange zest
A pinch of salt
Water for soaking

Method

Soak the dates overnight in water.
In the morning, drain the water and blend the soaked dates in the blender to a thick paste
In a pan, heat ghee. Add cardamom powder, poppy seeds and pistachios. Saute till fragrant.
Add the date pulp and mix well.
Keep stirring it reaches a thick consistency
Add orange zest and mix well
Take out the mixture on a ghee greased surface and roll in to a elongated shape (like sushi)
Refrigerated this roll for 2 hours
Take out of the refrigerator, cut into discs and serve.

Notes

Can be stored for 4 to 5 days in the refrigerator.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cinnamon | Cardamom | Salt

Walnut and Raisins Rice with Cucumber Raita

Oct 13, 2021 by Chinmayi Kulkarni Leave a Comment

An excellent lunch option for vegans. Just add the Cucumber Raita over the bed of walnut rice and you are good to go. It’s also an excellent accompaniment for any Dal and is light and refreshing on a bed of creamy greens.

Good for Vata Dosha

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

Ingredients

1 cup cooked Basmati Rice
¼ cup chopped walnuts
2 sprigs of rosemary
1 t ghee
1 T raisins
Salt to taste
Freshly ground black pepper for seasoning
1 Cup Cucumber Raita

Method

Heat the ghee in a pan. Add walnut and raisins and saute for 2 mins
Stir in the rice. Crush the rosemary leaves and add to the rice. Mix well.
Add Salt and pepper and mix well.
Plate the rice. Spoon Cucumber Raita on top and serve.

Notes

This works very well with less common rice like red rice, black rice, or wild rice.

Check out the Ayurvedic benefits of ingredients used in this recipe

Rosemary | Black pepper | Salt

Collard Greens Saag

Oct 8, 2021 by Chinmayi Kulkarni Leave a Comment

Saag is a south Asian dish traditionally made with mustard greens, spinach, and fenugreek leaves creating a spring balance of bitter, astringent, pungent, and semi-sweet tastes. All the greens can be substituted with any other seasonal greens available. Here we are making the sag with Collard greens. The key is to balance the bitter greens and milder greens evenly.

Good for Kapha Dosha
For Pitta, replace the broth with coconut milk
For Vata, Cook in 1 cup of milk and a pinch of nutmeg, and serve over rice.

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 2 Person

Ingredients

4 cups of collard greens, finely chopped removing the steam portion
2 cups of spinach finely chopped
½ cup onions
3 cloves of garlic crushed
1 dried red chili
¼ t turmeric
¼ t cumin powder
2 T ghee
1 cup vegetable broth
Salt to taste

Method

Melt the ghee over medium heat, add onions and red chili and saute for 2 mins.
Add garlic and turmeric and other ground cumin and saute
Add the greens and spinach and stir.
Cover and let it cook for about 5 minutes over low heat.
Blend the greens with broth. Pulse 3 times to get a fine chop.
Transfer back to the skillet and let it simmer
Season with salt and serve.

Serving Suggestions

Saag can be served with rice, chapati, over toast, tossed with pasta etc.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cumin Powder | Garlic | Spinach | Turmeric

Spicy Popcorn

Oct 8, 2021 by Chinmayi Kulkarni Leave a Comment

This healthy and tasty popcorn is a perfect Kapha treat. Eat this light, dry, and crunchy spicy popcorn. It also helps in reducing Kapha’s tendency towards water retention. Lighter than butter, this popcorn mix is creamy and delicious.

Good for Kapha Dosha

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 1 cup

Ingredients

1 T olive oil
¼ cup organic corn kernels
1 T butter
1 t your favorite spices (eg. paprika, chipotle, cumin powder, turmeric etc)

Method

Heat the oil in a big soup container at medium temperature. Throw in 1 kernel and cover up the container with a lid.
Wait till the kernel pops, and toss in the remaining kernels.
Shake the container as the kernels heat up and pop, raising the lid somewhat every 30 seconds to free the steam.
When the kernels are popped, move the popcorn to a big serving bowl.
In a small pan, thaw the butter over standard heat. Whisk in the spice blend and swirl the pan to mix.
Sprinkle the popcorn with the curried butter and toss to combine.

Notes

This is to be avoided by Vata people

Check out the Ayurvedic benefits of ingredients used in this recipe

Cumin | Turmeric