Archives for Nov 18, 2021

Medhu Vadai

Nov 18, 2021 by Chinmayi Kulkarni Leave a Comment

Medu vada are crisp and fluffy donut shaped lentil fritters made from urad dal. It is usually served with coconut chutney or hot sambhar and is a popular south indian breakfast option.

Good for Vata Dosha

Prep Time: 2 Hour
Total Time: 2 Hour 30 Minutes
Serves: 4-5 Person(approx)

Ingredients

1 cup white urad dal (Black gram lentils), soaked for 2 hours
1 inch ginger
1 green chili, finely chopped
Small bunch of coriander leaves, finely chopped

Method

Soak urad dal for 2 hours and grind it with ginger into a smooth batter.
Add very little water while grinding and transfer the batter into a big bowl.
Add salt, green chilies and chopped coriander and mix well.
Cover and let the batter rest.
Preheat the oil for deep frying the vadais.
Dip your fingers in water and take a small portion of batter.
Make a ball and flatten it to make a doughnut shape.
Poke a hole in center of vada and gently drop it into the oil
Add 3-4 vada at a time depending on the size of your pan.
Flip the vadais once they are light brown and let it cook from the other side too.
Remove and enjoy with coconut chutney or sambar.

Serving suggestions

Serve with coconut chutney and tea for morning breakfast/snack.
Can also be served with sambar and coconut chutney.

Notes

If you add too much water to the dough, the vadais will suck a lot of oil while frying.
Medu vada maker can be used to make the shapes for the traditional vadais.
It is important to allow the dough to rest to allow the batter to become soft and fluffy.
To check the heat of the oil before frying, drop a bit of dough into the oil; if it turns brown, the oil is ready for frying.

Check out the Ayurvedic benefits of ingredients used in this recipe

Coriander | Ginger

Lemon Coriander Soup

Nov 18, 2021 by Chinmayi Kulkarni Leave a Comment

Soup is the best comforting food in the winter chills that helps you relax in a healthy way. This lemon coriander soup is simple yet delicious. It has clear consistency more like a broth and is lighter on the stomach. Serve this as an appetizer or as a healthy meal substitute for weight loss.

Good for Kapha.

Prep Time: 10 minutes
Total Time: 30 Minutes
Serves: 3 Person

Ingredients

2 T lemon juice
1 stalk of lemongrass
2 T chopped fresh coriander leaves
1 T olive oil
¼ cup grated carrots
¼ cup grated cabbage
2 spring onions, chopped
1 T chopped kaffir lime leaves
½ T grated ginger
½ T grated garlic
4 cups of homemade vegetable broth
Salt to taste
A pinch of crushed black pepper

Method

Heat olive oil in a soup pot and add ginger garlic and spring onions. Saute well for 1 min.
Bruise the lemon grass with a wooden spoon and add it to the soup pot.
Add grated carrot and cabbage and saute well.
Add the vegetable broth and allow to boil.
Simmer for 10 mins.
Add lemon juice, lime leaves, and coriander.
Add salt and pepper to taste.
Mix well, remove lemongrass stalk and serve hot.

Notes

Avoid leftovers as the nutrients from the lemons/limes are lost.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ayurvedic Sambar (Sambhar)

Nov 18, 2021 by Chinmayi Kulkarni Leave a Comment

Sambhar is a unique side dish usually served with idli/dosa varieties in the southern regions of India. Every region in southern India has a unique way of preparing this dish and it is said that the recipe changes every 10 miles. Mostly, it is a lentil-based gravy (resembling lentil soup) traditionally made with toor dal, shallots, tomatoes, curry leaves, and a mix of robust spices combined in a powder form called Sambar Powder. This recipe has been modified by replacing some of the ingredients for more ayurvedic benefits.

Good for all doshas.

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

Ingredients

1 cup Toor dal
¼ cup Moong Dal
2 shallots
1 ½ chopped tomatoes
5 to 6 curry leaves
2 cups of your favorite vegetables chopped (cauliflower, carrots, radish, beans, bottle gourd, etc)
1 T sambhar powder
1 stalk of drumstick (moringa) cut into 3-inch pieces
1 T coconut oil
1 t ghee
1 t mustard seeds
1 t minced garlic
¼ t asafoetida
¼ t turmeric
1 dried red chili
1 T chopped fresh coriander
½ T tamarind extract
½ T fresh grated coconut
Salt to taste

Method

Pressure cook the toor dal and moong dal, mash well, and set aside
In a saucepan, heat coconut oil and add mustard seeds.
Wait till the mustard seeds sputter and add asafoetida, turmeric, curry leaves, grief chili and garlic
Mix well and add shallots. Saute for 2 mins
Add chopped tomatoes and saute well
As tomatoes start to form a paste add sambar powder and about 1 T of water. Mix well
Add the diced vegetables and drumsticks and saute well to coat with the masala paste
Put a lid on the pan and steam for ⅔ minutes
When the vegetables are half-cooked add the mashed dals and mix well
Add 1 ½ cup of hot water and mix well.
Add salt. Stir in the tamarind extract and allow the mixture to boil
Let it simmer for 5 to 10 minutes. Add more water if required to get the desired consistency.
Turn off the flame and add ghee, coriander leaves, and fresh coconut.
Give it a mix and serve hot.

Serving suggestions

Serve hot with Rice, Dosa or Idli.

Check out the Ayurvedic benefits of ingredients used in this recipe

Vegan Thai Coconut Curry

Nov 18, 2021 by Chinmayi Kulkarni Leave a Comment

This vegan coconut thai curry is a perfect meal for winter evenings. It is full of healthy and delicious vegetables covered in a coconut based gravy. Coconut milk helps strengthen the immune system and Alfalfa sprouts used for garnishing are full of vitamin C.

Good for Vata and Pitta dosha

Prep Time: 15 Min
Total Time: 20 Min
Serves: 1 Person

Ingredients

1 carrot
1 green zucchini
1 yellow zucchini
small bunch of broccolini
raw coconut milk
small piece of fresh ginger
1 lime (juice it)
1 tsp turmeric
half tsp of red chili powder
1 tsp of Celtic sea salt

Method

Cut carrot and zucchini into long thin slices
Cut broccolini and cherry tomatoes into small pieces.
Put these vegetables in a bowl.
Blend together coconut milk, ginger, turmeric, lime juice, chili powder, and salt.
Pour the sauce over vegetables and garnish with alfalfa sprouts.
Add more lime juice if required

Check out the Ayurvedic benefits of ingredients used in this recipe

Ginger | Turmeric