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Tilgul (Sesame seed balls) or Til laddoo

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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

  1. Roast the sesame seeds on low flame until slightly golden and keep them aside.
  2. Dry roast peanuts until they become crunchy and let cool down.
  3. Now roast some desiccated coconut until golden brown and keep it aside.
  4. Mix roasted coconut, sesame seeds, coarsely crushed peanuts, and cardamom powder together.
  5. Add grated jaggery with water over low flame until it is fully dissolved.
  6. Let it cook until it turns into a softball when a small piece is added to water.
  7. Add the dry roasted mixture into the syrup and mix well.
  8. Apply some oil/ghee on your palm and make small balls while the mixture is hot.
  9. 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)

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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

  1. Dry roast yellow moong until golden brown.
  2. Wash the roasted dal with rice and soak for 1 hour.
  3. Boil 3 cups of water and add strained rice and dal to it.
  4. Let it cook for 10 minutes or until it is soft and mashable. You can also pressure cook it for 3-4 whistles.
  5. In a pan add jaggery in 1/2 cup water and let it dissolve.
  6. For a smooth texture, strain the syrup and then heat it until you get one-string consistency.
  7. Add cooked dal and rice mixture and let it cook over medium flame for 2-3 minutes and then remove.
  8. Roast cashew nuts and raisins in ghee in a separate pan and mix with Pongal.
  9. Sprinkle some cardamom powder and the Pongal is ready to serve.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cashew | Cardamom

Mixed Vegetable Stew (Avial)

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Avial or aviyal is a popular and traditional mixed vegetable dish from south Indian cuisine. It is made by cooking various vegetables in a coconut and yogurt sauce garnished with coconut oil and curry leaves.

Good for all doshas

Prep Time: 15 Min
Total Time: 25 Min
Serves: 4-5 person(approx)

Ingredients

  • 1 tsp ghee
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • Salt to taste
  • Curry leaves
  • Coriander leaves
  • 1 cup of all seasonal vegetables – fresh green peas, broad beans seeds, clusters beans, carrot, beans, yam, small yam, arbi, sweet potatoes, potatoes, brinjal, drumsticks, raw bananas, and mango

For Gravy

Method

  1. Chop the washed vegetables and steam them.
  2. Grind coconut, green chilies, ginger, and cumin seeds into a paste.
  3. Heat ghee in a pan, and add mustard seeds.
  4. When the seeds begin to pop add ground coconut masala and let it cook for 2-3 minutes and remove from heat.
  5. Add steamed vegetables, 1 tbsp curd, and curry leaves.
  6. Heat 1 tbsp coconut oil and salt to the avial.
  7. Garnish with coriander leaves. Serve Hot

Serving Suggestion

Serve with steamed rice, sambar, pickle and some papadoms for a hearty and satisfying meal.

Check out the Ayurvedic benefits of ingredients used in this recipe

Curry Leaves | Coriander Leaves | Cumin | Ginger | Mustard Seed

Ayurvedic Energy Drink (Kharjuradi Mantha)

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This ayurvedic energy drink is rich in iron and good for digestion, dehydration, fatigue, anemia, and works well for post-surgery recovery and pregnant women. It is also a rich source of fiber, vitamin B6, potassium, magnesium, and calcium.

Good for Vata and Kapha Dosha

Prep Time: 5 Min
Total Time: 20 Min
Serves: 2 glasses (400ml)

Ingredients

  • Seedless Grapes – 30gm.
  • Soft Dates – 20gm.
  • Puffed paddy (Laja) roasted – 3 teaspoons (15gm).
  • Jaggery – 10gm.
  • Cold water – 300ml.

Method

  1. Blend all the ingredients together, add cold water and stir well.
  2. For better effect, soak the ingredients for 1 hour before blending.

Notes

  • Not suggested for diabetics because of its high glycemic index.
  • Puffed paddy/rice is rich in carbohydrates, so heavy intake may lead to obesity.

Vegan Tofu Scramble

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Originally made with Indian cottage cheese (paneer) this Tofu scramble is a perfect nutrient-rich vegan breakfast recipe. The vegetables and spices in it give you a healthy mix of proteins and vitamins with additional benefits of spices.

Good for all doshas

Prep Time: 5 Min
Total Time: 20 Min
Serves: 2 Person

Ingredients

  • 1 cup hemp tofu (A great alternative to soy tofu)
  • 1 inch of ginger – finely chopped
  • 1 carrot – shredded
  • 1 zucchini – shredded
  • ½ tomato – chopped
  • A small bunch or 1 cup of spinach
  • 1 tbsp cumin seeds
  • A pinch of turmeric
  • A pinch of coriander powder
  • Salt & pepper – according to taste
  • 1 tbsp oil (sesame or coconut)

Method

  1. Heat oil in a pan and add cumin and ginger.
  2. When the seeds start popping add tofu and spices and stir fry for 2-3 minutes.
  3. Add carrots, zucchini, and tomato and cook until they are soft. Add extra water sparingly so it doesn’t burn.
  4. Turn off the heat and add spinach and cover for 1-2 minutes.
  5. Garnish with parsley and sunflower seeds.

Notes

Hemp tofu is a great source of protein and is safer than soy tofu.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Coriander | Cumin | Ginger | Himalayan Salt | Spinach | Turmeric

Poppy Seeds Payasam (Gasagase Payasa)

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Payasam is a very popular sweet dish in India. It is a type of pudding made with milk/coconut milk, sugar/jaggery, and rice. In this recipe, poppy seeds are also used along with rice for a more creamy texture.

Good for Vata and Pitta Dosha

Prep Time: 5 Min
Total Time: 25 Min
Serves: 4 Person

Ingredients

  • 3 tbsp gasagase or poppy seeds
  • 2 tsp rice
  • 1/2 cup jaggery
  • 1/2 cup grated coconut
  • 2 cups milk
  • 1 cup water
  • 1-2 cardamom

Method

  1. Dry roast poppy seeds and rice over medium flame until the color is slightly changed.
  2. Keep it aside for some time to let cool and grind them together.
  3. Then add grated coconut and cardamom and grind them into a smooth paste. (Add water as required)
  4. Transfer the ground paste into the pan and add milk, jaggery, and remaining water.
  5. Bring the mixture to a boil and let it simmer until it thickens. Stir occasionally.
  6. Garnish with hot toasted cashew nuts and raisins with ghee.

Serving suggestions

You can serve it hot or cold

Check out the Ayurvedic benefits of ingredients used in this recipe

Poppy Seeds | Cardamom | Cashew | Raisins