Archives for October 2021

Spaghetti in Pesto Sauce

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

This recipe is a modification of classic Italian Paste Al Pesto. This recipe includes goodness of Ayurvedic herbs and spices that are dosha balancing and provide essential nutrients. It is ideal for a quiet lunch or dinner. It balances vata and kapha, and is good for pitta too when taken in small amounts. Replace normal pesto with the gotu kola pesto to give it an ayurvedic twist.

Good for all dosha

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 4 Persons

Ingredients

2 handfuls of spaghetti noodles
1 cup of Cilantro pesto or Gotu-kola Pesto
1 t olive Oil
1 t chopped Garlic
1 t lemon zest
Salt and pepper to taste
Crumbled fresh paneer to garnish (optional)

Method

Cook the noodles following the package instructions.
Drain and reserve 1/2 cup of pasta water.
In a pan, heat olive oil and add garlic. Add pesto sauce and pasta and reserved pasta water
Toss in the lime zest and salt and pepper.
Garnish with fresh basil and crumbled paneer and serve.

Serving suggestions

For winter and spring, sprinkle red pepper flakes.

Check out the Ayurvedic benefits of ingredients used in this recipe

Basil Leaves | Black Pepper | Cilantro | Gotu-Kola Pesto | Garlic

All Onion Soup

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

This recipe combines all different varieties of onions in a soup and can be made in any season. Ideal for vata and kapha constitution and can be had as an appetizer or a complete meal if combined with bread.

Good for Vata and Kapha.

Prep Time: 1/2 hour
Total Time: 45 mins
Serves: 2 Persons

Ingredients

½ cup of sliced red onion
½ cup sliced white onion
½ cup of sweet yellow onion
½ cup sliced shallots
¼ cup of white portion of spring onions, sliced
3 cloves of garlic thinly sliced
2 T olive oil
1 Bay leaf
4 cups of vegetable broth
Salt to taste
Freshly crushed black pepper for seasoning

Method

Heat oil in a soup pot. Add Bay leaf
Once fragrant, add shallots.
Once the shallots turn translucent add yellow onion and let it caramelize
Once the edges of the yellow onion turn brown, add other varieties of onion
Keep scraping the pan to avoid burning and uniform caramelization, while adding a little amount of broth at a time. This usually takes 10 to 15 minutes
Add garlic and saute for another 2 minutes
Once the entire mixture is evenly caramelized, add the remaining broth and let it Simmer for 20 to 25 minutes
Once the onions turn soft and soggy, add salt and pepper.
Mix well and Serve hot.

Notes

For more nutrients and flavor, add chopped carrots, celery, etc.

Check out the Ayurvedic benefits of ingredients used in this recipe

Bay Leaf | Black Pepper | Garlic | Himalayan Salt

No Sugar Coconut and Mango Icecream

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

The taste of this light is light and creamy, which makes it a perfect taste of Summer. Indeed use ripe mangos for the juicy and syrupy texture that wonderfully balances out the slight crunchiness of the coconut pieces. This recipe uses dates instead of powdered sugar, making it a great healthy dessert option.

Good for Vata and Pitta Dosha.

Prep Time: 15 Minutes
Total Time: 45 Minutes
Serves: 4 Persons

Ingredients

1 and ½ cup Mango pulp
1 cup thick homemade coconut milk
Thin coconut milk as needed for consistency
½ cup finely diced tender coconut
¾ cup Dates (deseeded, soaked overnight, and drained)
½ whipping cream
¼ t cardamom powder
Few strands of Saffron (optional)

Method

In a powder blender, mix mango puree with dates and blend into a fine paste
In a hard-bottom pan, heat the thick coconut milk and allow it to simmer for 2 minutes.
Turn off the heat, add tender coconut pieces and add the mango mixture and mix well
Place the pan in an ice bath and stir the mixture continuously till it reaches a smooth flowy consistency. You can dd the thin coconut milk to adjust the consistency
Add cardamom powder and saffron strands
Add whipping cream and whip the mixture till it reaches a dollop consistency
Remove the mixture in an ice cream container and freeze for 6 to 8 hours
Scoop out a portion and serve.

Serving suggestions

Serve with fresh berries or bananas, or enjoy as an afternoon snack fresh mint. You can add honey or maple syrup if you like extra sweetness.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Saffron

Kitchari Burrito Bowl

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

This dish is a great way to use the leftover kitchari in a creative way for picky eaters. Prepare kitchari for lunch or dinner for gentle cleansing and use the leftovers as snacks the next day.

Good for Vata and Pitta dosha

Prep Time: 15 Minutes
Total Time: 30 Minutes
Serves: 2 Persons

Ingredients

1 cup leftover Kitchari
¼ cup cherry tomatoes halved
¼ cup canned corn
¼ cup chopped avocado
¼ cup chopped cilantro
¼ cup chopped red onion
¼ cup diced cucumber
½ T lime juice
Salt and Pepper for seasoning
Optional ¼ cup caramelized onions or tortilla chips

Method

Heat the leftover Kitchari in a pan
Arrange the serving bowl with Kitchari in the middle
Add the toppings (corn, tomatoes, cucumber, avocado, and onions) and arrange them in a colorful bowl
Sprinkle Salt and pepper
Top with Cilantro, Lime juice, and crushed Tortilla chips
Serve immediately

Serving suggestions

You can add plain yogurt or sour cream and jalapenos to garnish

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cilantro

Sweet potato fries

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

These sweet, warm, grounding, and nutritious Sweet Potato fries are a delight for everyone, especially kids. These are sattvic and ideal for all doshas, even Kapha when you double the spices. You can use any favorite spice blend like curry powder, ground chipotle, or cinnamon.

Good for Vata and Pitta dosha.
For Kapha, double the dose of spices

Prep Time: 5 Mins, plus 1 hour to soak
Total Time: 30 Minutes
Serves: 2 Persons

Ingredients

2 sweet potatoes cut into ¼ inch thick fries
1 T of coconut or peanut oil
1 T of your favorite spice or spice blend
2 T of rice flour
Salt to taste

Method

Soak the sweet potato fries in cold water for 1 hour. Strain and dry thoroughly using a kitchen towel.
Preheat the oven to 425°F and place the rack in the center.
In a medium skillet, heat oil. Stir in the spice blend and remove from heat.
Toss the yam fries with rice flour in a zip lock back.
Pour the spicy oil too and toss again to mix everything.
Put fries on a lined baking sheet and bake for 15 minutes.
Flip and bake for another 10-15 minutes or until golden brown.
Turn off the oven and let the fries sit for 10 minutes with the door open.
Toss the fries with salt and enjoy them warm.

Notes

Make sure the fries don’t touch each other while placing them on the baking sheet.
You can serve it with Cucumber Raita dip or ketchup

Check out the Ayurvedic benefits of ingredients used in this recipe

Himalayan Salt

Thai Mango Salad

Oct 5, 2021 by Avi Kumar Leave a Comment

This colorful salad is a great recipe to enjoy in the spring season. The fresh produce in this recipe adds a refreshing crunch while contrasting perfectly with hot and sweet dressing.

For Pitta Dosha avoid peanuts
For Vata and Kapha, use lightly steamed vegetables for salad

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 4 Persons

Ingredients

½ cup shredded purple cabbage
½ cup shredded green cabbage
½ cup chopped spring onions
½ cup grated carrots
½ cup bite-sized pieces of mango (not too ripe)
½ cup bean sprouts
½ cup chopped cilantro
1 cup of roughly chopped romaine lettuce
1 T chopped roasted peanuts
1 T sesame oil
1 T lime juice
1 T peanut butter
1 T light soy sauce
Salt and Pepper for Seasoning
Finely chopped Thai red chili (optional)

Method

For salad dressing, whisk sesame oil, lime juice, peanut butter, thai red chili, and soy sauce.
In a large bowl, mix the vegetables and toss them with the dressing. Top it off with peanuts.
Serve fresh

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cilantro