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Ragi and Banana Smoothie

Ragi and jaggery are great natural sources of Iron and calcium. The smoothie is also recommended as a weaning food for babies due to its nutritional value. It is suitable for lactating mothers as well. It can also help keep the blood pressure in check due to its high potassium, magnesium, and low sodium content.
Ideal for Vata and Pitta dosha

Prep Time: 5 Min
Total Time: 10 Min
Serves: 1 glass (250-300 ml)

Ingredients

  • 3-4 Tbsp Ragi powder/flakes
  • 1-1 ½ ripe banana
  • 1 Tbsp jaggery/palm sugar
  • 1 cup milk/coconut water/buttermilk/coconut milk/plain water

Method

  1. Take 3-4 Tbsp Ragi. Wash it and set it aside to dry.
  2. Once dried, take a pan and dry roast the ragi.
  3. Take a mixer, transfer the roasted Ragi and blend it to make a fine powder.
  4. You can also soak Ragi flakes for 5 minutes before using them.
  5. Add banana, jaggery/palm sugar, and ragi flakes or powder together & blend it for a few seconds
  6. Add 1 cup water, or you can also use milk/coconut water/buttermilk/coconut milk as per your choice
  7. Blend for 1-2 min until it is smooth.

Notes

Diabetics and obese persons can have without jaggery.

Cashew Cheese

Cashew cheese is a great vegan appetizer. It’s so smooth, creamy, and delicious that you won’t believe you’re eating vegan cheese. It goes with everything, and you won’t miss the original cheese once.You only need 6 ingredients & it is so easy to make that it gets ready in just 5 minutes!

Good for Vata and Kapha Dosha.

Prep Time: 5 Min
Total Time: 5 Min
Serves: 2 and ½ cups (375ml approx)

Ingredients

Method

  1. Soak ½ cups of cashews in water for at least 20 minutes.
  2. Drain the water and keep the cashew aside.
  3. Take a blender, add cashews, olive oil, lemon juice, hemp seeds, salt, and blend it to make a fine paste.
  4. When the mixture is smooth, add the little water and blend for a few more minutes until the mixture becomes creamy.

Serving Suggestion

This cashew cheese is ideal for any savory recipe. It goes well with tortilla chips, crudités, and toast.

Notes

If you want your cheese to be more flavorful, you can also add extra herbs and spices according your taste

Check out the Ayurvedic benefits of ingredients used in this recipe

Lemon rice with Indian lilva beans

Lemon rice with Indian lilva beans also known as Avarekalu Chitranna is a classic Karnataka rice dish cooked with Hyacinth beans, lemon, onion, coconut, and spices. It is one of Karnataka Cuisine’s main course recipes which is easy to make and nutritious.
Good for Vata and Kapha Dosha

Prep Time: 10 Min
Total Time: 40 Min
Serves: 4 persons

Ingredients

  • 1 cup lilva beans (also known as avarekalu)
  • 2 cups rice (cooked)
  • 1/2 tablespoons turmeric powder
  • 1 pinch asafetida (hing)
  • 5 slit green chilies
  • 2-3 curry leaf twigs
  • 1/2 tsp mustard
  • 1/2 tsp urad dal
  • 1 tsp lemon juice
  • 3 coriander leaves springs (chopped)
  • 2 chopped onions
  • 1 Tbsp ghee (or oil)
  • salt to taste

Method

  1. Cook the rice in a separate cooker.
  2. Add 1 tsp of oil/ghee to the cooked rice and stir well. Set aside for now.
  3. Take water in a pan, add lilva beans and cook till it gets tender.
  4. Once cooked, strain the lilva bean and set it aside.
  5. Then, heat some ghee/oil in a pan & add the ½ tsp mustard seeds, ½ tsp urad dal, a pinch of hing, & handful of curry leaves and stir gently
  6. After that, add the chopped onions and slit green chilies and cook till golden brown.
  7. Toss in the boiled lilva beans and cook for a few minutes.
  8. Add the boiled rice, mix it well and then remove the pan from the heat.
  9. Add the lemon juice and coriander and toss to mix well.

Serving Suggestion

Garnish with freshly chopped coriander leaves. You can serve this as breakfast or lunch!

Check out the Ayurvedic benefits of ingredients used in this recipe

Sweet Deep-fried dumplings (Karanji)

Karanji or Gujiya is a sweet snack and is a big part of festivals like Holi, Diwali, and Ganesh Chaturthi in India. These half-moon-shaped fried pastries are stuffed with a mixture made of desiccated coconut, sesame seeds, nuts, raisins, and vibrant spices.

Good for Vata and Pitta Dosha

Prep Time: 40 Min
Total Time: 1 Hour 20 Min
Serves: 4-5 person(approx)

Ingredients

For stuffing:
  • ½ cup unsweetened desiccated coconut
  • 1 tbsp white sesame seeds
  • 1 tbsp almonds
  • 1 tbsp cashew nuts
  • 1 tbsp raisins
  • ½ tsp cardamom powder
  • 3 tbsp sugar, powdered
  • ½ tbsp ghee

For outer cover:

  • 2 cups whole wheat flour
  • 2 tbsp ghee
  • ¼ tsp salt
  • ¼ cup milk

Method

For stuffing:
  1. Melt ghee in a pan.
  2. Add desiccated coconut and saute until it turns slightly golden. Keep aside.
  3. Now, roast sesame seeds in a pan until golden. Keep aside.
  4. Coarsely grind or chop almonds, cashew nuts, and raisins together.
  5. Add nuts to the sesame and coconut mixture.
  6. Add powdered sugar and cardamom and mix well. Keep aside.
For making the crust :
  1. Take flour in a bowl and add melted ghee and some salt.
  2. Knead the dough by adding milk in small parts.
  3. Cover it with a moist cloth and let it rest for 20 minutes.

For stuffing karanji

  1. Take the dough and make a lemon-sized ball then roll it evenly into a five-inch diameter circle with a rolling pin.
  2. Place it into a karanji maker and add a tablespoon of stuffing in the middle of the rolled dough.
  3. Close the karanji maker and press it tightly to seal. Make sure there is no stuffing at the edges while closing.
  4. If a karanji maker is not available, place the flattened dough in your palm, add stuffing then apply some water on the edges and seal the edges together. Make sure the stuffing does not come out and pinch the edges to it the desired shape.
  5. Make all the karanjis in the same way and cover them with a moist cloth so they don’t dry.

For frying karanji

  1. Heat ghee in a pan for deep frying the karanjis.
  2. Gently add 2-3 karanjis and fry them until they are and crisp.
  3. Remove and place on paper towel to remove excess oil.
  4. Store in an airtight container.

Serving Suggestion

Once cooled, serve or store karanji in an air-tight container.

Notes

  1. Make sure you don’t overstuff the flattened dough as shaping the karanjis will become difficult. They may also break while frying.
  2. Don’t place too many karanjis in the oil at the same time, as they won’t fry properly and could break.
  3. You can substitute sugar with jaggery.

Check out the Ayurvedic benefits of ingredients used in this recipe

Stuffed brinjal curry

This stuffed brinjal dish is from the southern region of India. The stuffing is made with desiccated coconut, finely ground peanuts, and spices. This ground masala is then stuffed into small tender brinjals and then cooked.
Good for all doshas

Prep Time: 15 Min
Total Time: 45 Min
Serves: 4 person(approx)

Ingredients

For brinjals:

  • 250 gms small purple brinjals
  • ½ tsp salt or as per taste
  • Water

For curry:

For the masala stuffing:

Method

For brinjals:
  1. Wash and rinse the brinjals
  2. Slit each brinjal horizontally and vertically from the base, keeping the stalks intact.
  3. Soak for 20 minutes in water with salt.
  4. Drain and keep aside.
For masala stuffing:
  1. Soak tamarind in warm water for 15 minutes.
  2. Squeeze the soaked tamarind to extract the pulp. Keep aside.
  3. In a pan, heat 1 tbsp oil.
  4. Add mustard, and when it begins to pop add urad dal, chana dal, cumin seeds, methi seeds, and coriander seeds.
  5. When they turn light brown, add peanuts.
  6. Add red chilis and when they change color turn off the flame and keep aside.
  7. When the spices have cooled down, add salt, turmeric powder, tamarind extract with water and grind them together into a smooth thick paste. The filling is ready.
For curry:
  1. Fill each brinjal with the masala stuffing and keep aside.
  2. Heat 3-4 tbsp of oil in a pan.
  3. Add the stuffed brinjal with 4-5 tbsp of water and ½ tbsp tamarind extract.
  4. Add salt to taste, cover and let it cook for 20 minutes.
  5. You can also pressure cook the brinjals for 5-6 whistles.
  6. Garnish with coriander leaves and serve.

Serving Suggestion

Serve this stuffed brinjal curry with roti or rice.

Notes

  1. Use small brinjals for uniform cooking and more flavor.
  2. You can adjust the spice as per your choice.
  3. Adding oil is necessary for the rich flavor.
  4. You can also add onions to the masala while frying for an enhanced flavor.

Check out the Ayurvedic benefits of ingredients used in this recipe

Sweet Lentil Fritters (Poornam boorelu)

Poornam boorelu, also known as Sweet Lentil Fritters, is a popular, traditional sweet dish made during festivals and other special occasions. A sweet lentil-based filling is made into balls and dipped in a pancake-like batter, and fried until golden. These fritters have a crisp outside and a soft, sweet filling inside.
Good for Pitta and Kapha Dosha

Prep Time: 30 Min
Total Time: 1 Hour
Serves: 16-20 pieces

Ingredients

For batter:

  • 1 cup rice
  • ½ cup Urad Dal
  • 5 cups water
  • Salt to taste
For stuffing:
  • 1 cup Chana Dal
  • 2½ cups water
  • 1 cup jaggery
  • ½ tsp green cardamom powder
  • ¼ cup shredded coconut (optional)
  • Oil for deep frying
  • 1 tbsp ghee

Method

For batter:
  1. Wash and rinse rice and urad dal separately.
  2. Take 2-3 cups of water & separately soak rice and urad dal for 5-6 hours.
  3. Now Drain the soaked rice and urad dal and grind them separately into a smooth pancake-like batter.
  4. Add salt and mix well. Cover and let it sit for some time.
For stuffing:
  1. Wash and rinse chana dal and pressure cook it with 2.5 cups of water on a medium flame for 6 to 7 whistles.
  2. Strain the chana dal and keep it aside to cool.
  3. When it is cool, grind the chana dal with cardamom and jaggery to make a smooth paste.
  4. You can add little water if necessary.
For boorelu:
  1. Melt ghee in a pan
  2. Add chana dal and jaggery mix and cook on low flame, stirring continuously. You can also add grated coconut as per your taste.
  3. When the mixture starts leaving the sides Switch off the heat and keep it aside to cool.
  4. Make medium-sized balls of this mixture, cover, and keep aside.
  5. Add oil to a pan for deep frying.
  6. Dip the chana dal balls in batter so that it is coated with batter evenly.
  7. Then gently add the balls to medium hot oil. Fry 3-4 at a time.
  8. Fry the balls until they are golden and crisp from all sides.
  9. Remove and place on a tissue paper or paper napkin to absorb excess oil. Serve warm.

Serving Suggestion

Sprinkle shredded coconut and serve it when warm or at room temperature.

Notes

  1. Ensure that the stuffing is neither too moist nor too dry. The mixture tends to become get sticky & watery when the jaggery melts.
  2. Heat the mixture in a non-stick saucepan until the excess water is dried and the mixture thickens.
  3. Make sure that the batter has a thick creamy consistency.
  4. If you don’t have time to soak the rice and dal for the batter, then try using store-bought flours. Add ¾ cup rice flour & ¼ cup urad dal flour with water.
  5. Mix it well to make a thick pancake-like batter. Cover and leave it for 1-2 hours before using.
  6. Make sure the oil is medium hot before adding boorelu for frying. You can store Boorelu for 1-2 days in an airtight jar at room temperature.
  7. The lentil filling can be refrigerated in an airtight jar for up to 3 days.
  8. The batter can be made in two days advance and refrigerated.

Check out the Ayurvedic benefits of ingredients used in this recipe