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Ginger Barfi

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Ginger Barfi or Ginger Paka is a must-try winter recipe. This recipe helps relieve cold, cough, sore throat and boosts immunity. It also helps in improving appetite and digestion.

Good for Vata Dosha.

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 20 Pieces

Ingredients

Method

  1. Add jaggery and equal quantity of water to a heavy base pan and cook till a thick syrup is formed.
  2. Add grated ginger, mix and cook for 5-7 minutes on low flame.
  3. Add ghee and cook for another 5-10 minutes.
  4. Add the powders of all the other ingredients and let it cook for 5-10 minutes.
  5. Grease a plate with ghee and spread the mixture evenly.
  6. Let it cool and cut in any desired shapes.
  7. Can be stored in an airtight container for a month.

Notes

It is hot in nature and should be taken in appropriate quantities only in winter and never on an empty stomach.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Ginger | Nagkesar | Long Pepper

Ayurvedic Moringa Soup

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This soup is an excellent combination of detoxification and nutrition. The usage of some of the best protein-rich leaves with other valuable ingredients makes it perfect for refreshing your body and mind.

Good for all doshas.

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

Ingredients

Method

  1. Roast the fennel, cumin seeds in a moderate-sized pan.
  2. Once roasted, add ghee, turmeric powder, and then pour some broth and let it boil
  3. Add Moringa stalks to the boiling broth and let it simmer for 15 to 20 mins till the stalk is cooked. Add salt and mix well.
  4. Pour in a blender, blend into a mixer, and pulse till the soup entirely mixes. Make use of a spoon, press as much pulp as possible. Filter the soup to get rid of the moringa fibers.
  5. Pour this down in the pot again and bring it to a boil. Add Moringa powder, mix well and adjust the seasoning.
  6. Squeeze the lemon slice over the soup.
  7. Garnish the soup with fresh black pepper and serve.

Notes

You can stir in ½ cup of coconut milk to enhance the taste.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cumin | Fennel Seed | Moringa | Turmeric

Spinach Dal

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Moong dal is a legume that is green when whole but light yellow when hulled and split. Dal is also used for the dish that is made from legumes. For greens, choose from kale, collards, or chard to help keep pitta down. Here we have used Spinach.

Good for Pitta and Vata Dosha

Prep Time: 5 Minutes
Total Time: 30 Minutes
Serves: 2 Person

Ingredients

Method

  1. Rinse the moong beans with cool water and drain.
  2. In a large pot, melt ghee and saute cumin for a minute. Add garlic and onion and saute till it turns translucent and aromatic.
  3. Add turmeric, asafoetida, paprika, and dried red chili and mix well.
  4. Add moong beans, mix well and saute for a minute.
  5. Increase the flame to high and add the broth.
  6. Bring the broth to a boil, cover, and let it simmer for 20 minutes over low flame.
  7. Add chopped spinach, stirring continuously, and simmer for 5 to 8 minutes, till it turns soft.
  8. Season with salt, mix well, and serve with Rice or chapati.

Serving suggestions

Garnish with cilantro, parsley, basil. etc.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida | Cumin | Garlic | Spinach | Turmeric

Mushroom Risotto

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Mushrooms are a good source of vegan protein. Risotto can be made healthier by using low glycemic and lesser calorie basmati rice or any other Indian Variety of short-grain Rice like Sona Masoori, Ambemohar etc. Avoid using brown rice varieties as it will not give a creamy texture to the Risotto. To give it a cheesy twist add 1 tablespoon of cheese when the rice is cooked before seasoning with salt and pepper. Can also be served with paneer. To make the cheesy version vegan friendly, add 1-2 tablespoons of nutritional yeast.

Good for Pitta dosha.

Prep Time: 5 minutes
Total Time: 25 Minutes
Serves: 4 person

Ingredients

  • 2 cups finely diced portobello mushrooms
  • 1 cup short-grain rice like Sona Masoori or Ambemohar, or broken basmati rice
  • 2 T ghee
  • 1 T finely chopped shallots
  • 1 t lemon zest
  • Juice of 1 lemon
  • 4 cups of Vegetable broth
  • Salt to taste
  • ¼ t freshly ground black pepper

Method

  1. Melt ghee in a large saucepan. Add shallots and cook for 2 minutes.
  2. Add mushrooms and saute till they start leaving water.
  3. Add the rice grains and saute for 2 minutes. Add lemon zest and juice and stir gently.
  4. Add 1 cup of broth and stir until it is fully absorbed. Add another cup of broth in 1/2 cup amounts.
  5. When the 2 cups of broth are absorbed, continue adding the broth in 1/2 cup amount.
  6. When all the broth is fully absorbed and the rice is tender, season with salt and pepper, and serve.

Serving suggestions

Can be served with paneer cubes, fresh thyme, oregano, basil, and a drizzle of olive oil.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black pepper

Vegetable Biryani

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Biryani is a mixed rice dish made from robust Indian spices, basmati rice, meat, and vegetables and is comfort food for many. It is perfect for autumn and balances the six tastes. It includes using yogurt as a base of a thick spicy curry and then cooking the rice in the curry. Mint and Saffron are crucial flavor enhancers for this recipe.

Good for Vata Dosha, when using autumn spices
For Pitta, replace pumpkin seeds with cashews.
For Kapha, avoid cashews, add ground ginger or clove, and freshly ground black pepper.

Prep Time: 5 minutes, plus 30 minutes to soak
Total Time: 30 Minutes
Serves: 4 person

Ingredients

Method

  1. Soak rice for 30 minutes, rinse and set aside.
  2. Melt 1 T of ghee over medium heat, add cumin and bay leaf and saute for a minute.
  3. Add the rice and let it cook for 2-3 minutes until the ghee is absorbed by the rice.
  4. Add water, cover, and bring it to a boil, till the rice is half-cooked. Set aside
  5. In a hard-bottom pan, add 1 T of ghee and stir in the rest of the whole spices. Saute till they are fragrant.
  6. Add chopped onions and tomatoes and saute till they get mushy.
  7. Add turmeric, paprika and the mix vegetables and saute the vegetables.
  8. Once the vegetables turn soft add yoghurt and Mix well.
  9. Add salt and cashews and allow it to simmer.
  10. Once the vegetables are half done and the gravy is thick enough, add coriander and mint leaves. Mix well
  11. Add the rice to the gravy and mix slightly, making sure not to break the rice grains
  12. In a small bowl add the saffron strands in 1 T hot water and let it seep. Add this Saffron water to the rice.
  13. Add Caramelized onions and cover the pot. Let it simmer on very low heat for 15 to 20 mins. You can place the pot on a tawa/pan over the flame to avoid burning.
  14. Open the pot and serve immediately.

Serving suggestions

Any seasonal vegetable as per choice can be added like spinach, chard, kale, celery, zucchini, broccoli, etc

Check out the Ayurvedic benefits of ingredients used in this recipe

Bay Leaf | Black Cardamom | Cumin Seed | Clove| Cinnamon | Coriander | Green Cardamom | Mint | Javitri | Peppercorn | Saffron | Turmeric

Pistachio and Date Bites

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To make this recipe, pistachios are mixed into deliciously creamy dates then rolled in a crispy topping, making sweet and smooth delish for Autumn days. You can try different toppings of your choice to make it more delicious such as shredded coconut or cinnamon, cardamom powder.

Good for Vata Dosha
For Pitta, substitute pistachios with pumpkin seeds.

Prep Time: 25 minutes
Total Time: 30 Minutes
Serves: 6 to 8 Discs

Ingredients

  • 1 cup Medjool dates, deseeded
  • ½ cup raw pistachios, roughly chopped.
  • 1 T ghee
  • A pinch of cardamom
  • ½ t white poppy seeds
  • 1 T orange zest
  • A pinch of salt
  • Water for soaking

Method

  1. Soak the dates overnight in water.
  2. In the morning, drain the water and blend the soaked dates in the blender to a thick paste
  3. In a pan, heat ghee. Add cardamom powder, poppy seeds and pistachios. Saute till fragrant.
  4. Add the date pulp and mix well.
  5. Keep stirring it reaches a thick consistency
  6. Add orange zest and mix well
  7. Take out the mixture on a ghee greased surface and roll in to a elongated shape (like sushi)
  8. Refrigerated this roll for 2 hours
  9. Take out of the refrigerator, cut into discs and serve.

Notes

Can be stored for 4 to 5 days in the refrigerator.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cinnamon | Cardamom | Salt