Archives for February 2022

Apoopam (Rice Pancake)

This gluten-free dish is full of iron, magnesium, potassium, and calcium. Palm jaggery in this recipe has a calming effect on the digestive system. It aids in the relief of colds and coughs, as well as helps in the cleansing of the digestive system.
Good for Vata & Pitta Dosha

Prep Time: 10 Min
Total Time: 40 Min
Serves: 6 to 7 in number

Ingredients

Method

  1. Take a flat pan, add 5tbsp of rice flour and roast it on low flame.
  2. Mix crushed black pepper and cardamom to the roasted rice flour and switch off the stove.
  3. Now take another saucepan, add 4 tsp jaggery and a half cup of water and mix it well to make a thin syrup.
  4. Add the roasted flour mixture and knead to make a soft dough.
  5. Now take Indian bay leaf or banana leaves (whatever is available) and make a cone out of it.
  6. Stuff the rice flour & jaggery dough in each cone.
  7. Steam the cones for 10 to 15 minutes.
  8. Serve hot and enjoy.

Notes

Not preferable for diabetics.

Check out the Ayurvedic benefits of ingredients used in this recipe

Medicated Rice Gruel (Peya)

This dish is ideal nutritional meal for heart patients, diabetics, and persons with high blood pressure and obesity due to its low sugar and glycemic content.
And due its high magnesium and iron content, it is beneficial to gut health and lung function.

Prep Time: 15 Min
Total Time: 30 Min
Serves:1 litre (4-5 person)

Ingredients

Method

  1. Take a bowl & add 1 ¼ cup red rice and wash it. Now soak it in freshwater for 5-10 minutes.
  2. Meanwhile, roast mustard, fenugreek, dry ginger, cinnamon, cardamom, cloves, and cumin seeds. Once it cools down, grind it in a fine powder.
  3. In a pressure cooker, boil 6 ½ cups of water, add salt, washed rice, ground powder, and mix well.
  4. Now close the lid & cook on medium heat for 4-5 whistles, then remove from the heat and allow it to cool down a little.
  5. Remove the cover, add the coconut milk or dairy milk as per your preference, and serve it hot with your choice of stir-fried vegetables and chutney on the side.

Check out the Ayurvedic benefits of ingredients used in this recipe

Spiced Rice Kheer

An easy-to-make kheer recipe made with milk and rice is popularly known as Indian rice pudding and is one of the most popular sweet dishes. This delicious, nutritious dessert is ideal for the winter months. Spiced Rice Kheer is revitalizing, immune-boosting, and is excellent for reproductive organs as well as overall health and wellness.
Good for balancing Vata Dosha

Prep Time: 5 Min
Total Time: 1hr 5 Min
Serves: 4 Persons

Ingredients

  • 3 cups milk (whole or semi-skimmed)
  • 1/2 cup basmati rice (washed and drained)
  • 1/2 tsp powdered cardamom seeds
  • 2 tbsp blanched, chopped almonds
  • 1 tbsp pistachio nuts (peeled and sliced)
  • A pinch of saffron, soaked in boiling milk (optional)
  • 1 tablespoon of raisins (optional)
  • 3 tbsp honey or jaggery
  • 1 tsp ghee

Method

  1. In a medium saucepan, add milk, washed rice, and cardamom and bring it to a boil, then reduce to low heat and constantly stir to avoid lumps.
  2. Cook for about 25 minutes, or until the rice is mushy and starts to break.
  3. Now add in the soaked saffron and raisins (if using) and continue to cook for another 4–5 minutes.
  4. If using jaggery, add to taste and boil until it completely melts. But if you are using honey, add it just before serving, don’t heat it.
  5. Remove the pan from the heat and add chopped nuts. Garnish by drizzling 1 tbsp ghee, and serve while hot!

Check out the Ayurvedic benefits of ingredients used in this recipe

Quinoa & Mung Kitchari

Kitchari is a sattvic one-pot meal which is often made with split mung beans (moong dal), basmati rice, digestive spices, ghee or oil, and non-starchy veggies, and is regarded particularly therapeutic and nourishing. In this recipe we’ll use quinoa instead of rice, as well as moong dal and coconut oil.

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

Ingredients

  • 3 tsp ghee
  • 1 ½ tsp ginger
  • 3/4 cup quinoa
  • 5 cups of water
  • 1 chopped onion
  • 1 teaspoon cumin
  • 1/4 cup cashew nuts
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 teaspoon rock salt
  • ¾ cup yellow moong dal
  • 3 cups green veggies chopped
  • fresh coriander leaves, (for garnish)
  • slices of lime/lime juice (for taste)

Method

  1. Thoroughly wash the mung dahl and quinoa using a sieve until the water runs clear.
  2. Melt the ghee in a medium saucepan and then add the mustard and cumin; wait till they crackle.
  3. Add the onions & cashews and stir for 1-2 minutes till onions soften and cashews turn golden. Then add turmeric, ginger, salt, and mix well.
  4. Then add the rinsed quinoa and mung dal to the pan and cook for 1-2 minutes; make sure they are well coated and start to sizzle lightly.
  5. Add in all the chopped vegetables and cook for another minute (not the broccoli florets)
  6. Pour 5 cups of boiling water and turn the heat down to low-medium. Cover & cook for 25–30 minutes, or until moong dal is soft and quinoa has a tail. Gently stir every 5-6 minutes.
  7. If necessary, add more water and broccoli florets for 5-6 minutes before turning off the heat.
  8. Garnish with freshly chopped coriander, lime slice, and serve hot.

Notes

Depending on how long the vegetables need to cook, you can add them accordingly.

Check out the Ayurvedic benefits of ingredients used in this recipe