Archives for Dec 17, 2021

Masala Rice(Vegetable Spiced Rice)

Dec 17, 2021 by Chinmayi Kulkarni Leave a Comment

This Masala Rice recipe is a one-pot meal and hence is an ideal lunch box recipe appreciated by all age groups. The rice is mixed with masala made by adding spices and a choice of veggies. It can be served by itself but tastes great with raita.

Good for all doshas.

Prep Time: 5 Min
Total Time: 15 Min
Serves: 2 person

Ingredients

2 cups of basmati rice

½ cup of chopped zucchini

½ cup of chopped green beans

½ cup of fresh peas (carrots, potatoes, cauliflower, or broccoli can be switched according to the constitution)

1/2 teaspoon of cumin seeds

1/2 teaspoon of black mustard seeds

1/4 teaspoon of turmeric

1 teaspoon of asafoetida (hing)

2 teaspoon of salt

12 – 14 cloves, (whole)

1-inch piece of peeled and finely chopped fresh ginger

2 cinnamon sticks (crushed into small bits)

6 – 10 bay leaves

10 whole cardamom pods

1 teaspoon of cayenne

3 cloves garlic, finely chopped

1/2 cup of ghee

1 tablespoon of grated coconut

½ cup chopped fresh cilantro(divided use)

1 lime

Method

Wash the rice in clean water twice and drain the water.

Wash and roughly chop the vegetables.

Take a blender, add the chopped ginger, 1/4 cup cilantro, grated coconut, and 1/2 cup water & blend until smooth.

Take a 3-quart saucepan, melt the ghee, then add the mustard seeds, cumin seeds, turmeric, and asafoetida (hing).

Once the seeds start to pop. Add the cloves, bay leaves, cardamom, and cinnamon.

Pour in the blended mixture once spices are properly sautéed & give a pleasant fragrance.

Add the garlic and season with salt. sauté until golden brown.

Add the vegetables, washed rice, and 1 tbsp cayenne pepper and mix it well.

Add 5 cups of water to the mixture and let it boil on medium heat.

Cover and let it cook for 15-20 minutes, or until the rice is cooked & the vegetables are soft and tender.

Squeeze fresh lime juice over the top and serve.

Serving Suggestion

Sprinkle chopped cilantro and coconut over the top before serving.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cumin | Mustard | Turmeric | Asafoetida | Cloves | Ginger | Cinnamon | Cardamom | Garlic | Cilantro

Til ki revri (Sesame seed rock candy)

Dec 17, 2021 by Chinmayi Kulkarni Leave a Comment

Til revari is basically a sweet rock candy made with sesame seeds, jaggery, or sugar and is often eaten at the festival of Lohri and Makar Sankranti. Til (sesame seeds) and gur (jaggery) have immune-boosting properties and keep our body warm and provide energy.

Good for all doshas.

Prep Time: 5 Min
Total Time: 20 Min
Serves: 50

Ingredients

½ cup sesame seeds

½ cup jaggery

2 tablespoons water

¼ tablespoons cardamom powder

1 tablespoons ghee

Method

Dry roast the sesame seeds, make sure they don’t turn brown. Once done, keep it aside.

Now add the jaggery to the water in a pan and heat it. After the jaggery has completely melted, turn off the heat. Strain the melted jaggery to remove any dirt or impurities.

Add 1 tsp ghee & ¼ tbps cardamom powder to the melted jaggery mixture and reheat it till it thickens. Stir constantly so that the mixture does not burn.

Once the mixture is evenly cooked, it will change color.

Take a small portion from the jaggery mixture and put it in water. If it hardens, then the mixture is ready.

Turn on the stove again and bring the mixture to boil, now; add the sesame seeds and turn off the heat.

As jaggery sets quickly, start mixing the sesame seeds thoroughly.

Place small amounts of the sesame and jaggery mixture on a greased plate or butter paper. You can make balls or spread it in square shape. Let it cool for some time.

Store it in an airtight jar. And enjoy!

Notes

You can use jaggery of any color for this recipe.
Because the jaggery hardens quickly, use gloves to avoid burning your hands while making balls.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom

Tilgul (Sesame seed balls) or Til laddoo

Dec 17, 2021 by Chinmayi Kulkarni Leave a Comment

Til Laddu is an Indian ball-shaped sweet dish traditionally made during the festival of Lohri, and Makar Sankranti. These healthy, delicious, vegan, and nutty laddus are made with white sesame, peanuts, jaggery, and desiccated coconut.

Good for all doshas.

Prep Time: 5 Min
Total Time: 25 Min
Serves: 10

Ingredients

⅓ cup sesame seeds (til)

¼ cup peanuts

¼ cup desiccated coconut

½ cup heaped grated jaggery

3 tbsp water

¼ tsp cardamom powder

1 tsp oil

Method

Roast the sesame seeds on low flame until slightly golden and keep them aside.

Dry roast peanuts until they become crunchy and let cool down.

Now roast some desiccated coconut until golden brown and keep it aside.

Mix roasted coconut, sesame seeds, coarsely crushed peanuts, and cardamom powder together.

Add grated jaggery with water over low flame until it is fully dissolved.

Let it cook until it turns into a softball when a small piece is added to water.

Add the dry roasted mixture into the syrup and mix well.

Apply some oil/ghee on your palm and make small balls while the mixture is hot.

Store in an airtight container.

Notes

The rolling of til laddoos is an art. Also, since the laddoos have to be rolled when they are quite hot, consider wearing protective gloves to avoid getting burned.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom

Sakkarai pongal (Sweet pongal)

Dec 17, 2021 by Chinmayi Kulkarni Leave a Comment

Sweet Pongal is a festive dish from South India traditionally made during the Pongal festival. It’s sweet rice and lentil porridge flavored with jaggery, cardamom and dry fruits. It is usually served as prasad (or naivdeyam) in south Indian temples.

Good for Vata and Pitta Dosha.

Prep Time: 5 Min
Total Time: 35 Min
Serves: 2 person

Ingredients

1 cup rice

1/3 cup yellow moong dal

1-1/2 cups powdered jaggery

5 cups water

1 tbsp cashew nuts

1/4 cup ghee

1 tbsp raisins

1/4 tsp cardamom powder

Method

Dry roast yellow moong until golden brown.

Wash the roasted dal with rice and soak for 1 hour.

Boil 3 cups of water and add strained rice and dal to it.

Let it cook for 10 minutes or until it is soft and mashable. You can also pressure cook it for 3-4 whistles.

In a pan add jaggery in 1/2 cup water and let it dissolve.

For a smooth texture, strain the syrup and then heat it until you get one-string consistency.

Add cooked dal and rice mixture and let it cook over medium flame for 2-3 minutes and then remove.

Roast cashew nuts and raisins in ghee in a separate pan and mix with Pongal.

Sprinkle some cardamom powder and the Pongal is ready to serve.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cashew | Cardamom