AYURVEDIC RECIPES
According to Ayurveda, everything on this world is composed of five elements: air, water, fire, earth and space. These elements combine together to form the three doshas; vata, kapha and pitta, and these account for the differences in the way out body responds to different things.When the balance between these three constituents is lost, a person get sick. Here Ayurvedic recipes come to the cure. Ayurveda always advocates eating food according to the three doshas of body- Vata, Pitta and Kapha. Although, Ayurveda does not prohibit non vegetarian food, it is always better to have a pure vegetarian diet. Ayurvedic recipes help us to detoxify the human body. It incorporates mostly herbs, vegetables and fruits and plenty of water in the diet. Ayurvedicc recipes are said to have been the food for the ancient rishis and sages who lived for more than a century in India, in ancient times.Ayurveda is a very vast and ancient medical science. Unlike other medical sciences, instead of focusing on treatment of any particular disease, Ayurveda focuses more on the healthy living and well being. For healthy living, Ayurveda emphasizes on consuming right kind of diet which is healthy and nutritious.
SAUTEED ASPARAGUS 
Ingredients
Peeled and diced asparagus stems
2 cups
Pure water
2 tbsp
Fresh lemon juice
1 tbsp
Cumin seeds
1 tbsp
Turmeric
1/4 tbsp
Sweet paprika
1/4 tbsp
Rock salt to taste
Blanched sliced almonds
1/2 cup
Ghee
1-2
Method
- Heat ghee until it looks clear.
- Add the cumin seed and stir briefly to release aroma and flavor
- Add the turmeric and paprika and stir once.
- Add the asparagus stems and sauté for 2-3 minutes; then cook covered, stirring occasionally, until fork tender.
- Add water as needed to prevent sticking.
- Add the reserved tops and salt and stir for another 2 minutes
- Fold in the lemon juice and almonds and remove from heat.
- Enjoy warm with a whole grain and dhal soup.
SPICED CAULIFLOWER
Ingredients
Small florets of cauliflower
2 cups
Water
4 tbsp
Minced ginger
1 tbsp
Cumin seeds
1 tbsp
Turmeric
1/4 tbsp
Sweet paprika
1/4 tbsp
Ground chumin
1/4 tbsp
Ground corainder
1/4 tbsp
Rock salt to taste
Ghee
2 tbsp
Finely chopped fresh cilantro
1 tbsp
Method
- Heat ghee until it looks clear.
- Add the cumin seed and stir briefly to release aroma and flavor.
- Add the powdered spices and stir once.Add the ginger, salt and cauliflower and stir briefly.
- Lower heat to medium and cook covered, stirring occasionally, until cauliflower is fork-tender.
- Add water as needed to prevent sticking.
- Garnish with the fresh cilantro
- Enjoy warm with a whole grain and dhal soup.
MIXED VEGETABLES IN ALMOND SAUCE FOR VATA
Ingredients
Vata balancing vegetables of your choice, cut into 1/4" dice
1/2 cup
Mixed tender greens, shredded
1/2 cup
1/4" cubes of paneer
1/2 cup
Cumin seed
1 tbsp
Minced fresh ginger
1/4 tbsp
Ground clove
1/8 tbsp
Ground cinnamon
1/8 tbsp
Ground cardamon
1/8 tbsp
Turmeric
1/8 tbsp
Fresh ground black pepper
1/4 tbsp
Rock salt to taste
Unflavored yogurt
1/4 cup
Almonds soaked in warm water and blanched
20
Water
4 cups
Ghee
1 tbsp
Finely chopped cilantro
1 tbsp
Method
- Steam vegetables for about 7-8 minutes.
- Grind together the almonds, ginger and yogurt with about half the water to a very smooth puree.
- Add the water in increments as needed to grind.
- Heat ghee in a large pot until it looks clear.
- Add the cumin seeds and stir briefly to release flavor and aroma.
- Reduce heat to medium and add the greens and the powdered spices.
- Stir-fry for about 2-3 minutes; then add the rest of the water and bring to a boil.
- Fold in the sauce and the steamed vegetables, add salt, reduce heat to low, cover and simmer for about 7-8 minutes, stirring occasionally to prevent burning or sticking.
- Add the paneer cubes, stir briefly and remove from heat.
- Garnish with chopped cilantro and serve hot with plain Basmati rice.
PAN FRIED PANEER(FOR VATA AND PITTA BALANCING DIETS)
Ingredients
1/2" Panner cubes
1 cup
Diced firm avocado
1 cup
Baby spinach leaves, trimmed and washed
1 cup
Almonds, soaked, blanched, and slivered
10
Ghee
2 tbsp
Whole cumin seeds
1 tbsp
Mustard seeds
1 tbsp
For salsa
Chopped ripe pineapple
2 tbsp
Chopped ripe papaya
2 tbsp
Fresh lemon juice
1 tbsp
Lemon zest
1 tbsp
Minced fresh ginger
1/4 tbsp
Minced fresh cilantro
1 tbsp
Rock salt and fresh ground black pepper to taste
Method
- Combine all the salsa ingredients in a bowl, mix well, and set aside to blend.
- Heat a non-stick skillet and add the ghee.
- When the ghee has melted, lay out the paneer pieces in a single layer on the skillet.
- After a couple of minutes, turn the pieces over carefully with the tip of a knife to the other side.
- Continue turning until all sides are done. When done, all the paneer pieces should have a light golden look on all sides.
- Scoop the paneer out and set aside; then toast the almonds in the ghee for a couple of minutes.
- Scoop out from the pan and set aside.Now add the spinach leaves to the pan and wilt slightly, a couple of minutes.
- Remove pan from heat.Line a serving dish with the wilted spinach.
- Combine the paneer and avocado gently and lay the mixture over the spinach.
- Sprinkle the almonds on top.Drizzle the salsa over the dish.
- Enjoy warm.
BEANS WITH SESAME AND COCONUT
Ingredients
Chopped green beans
1 cup
Olive oil
1 tbsp
Brown or black mustard seeds
1 tbsp
Hing
1 pinch
A few red pepper flakes
Lemon juice
1 tbsp
Turmeric
1/4 tbsp
Minced ginger
1/2 tbsp
Black pepper
1/2 tbsp
Rock salt to taste
White sesame seeds
1 tbsp
Fresh grated coconut
2 tbsp
Chopped cilantro
1 tbsp
Method
- Steam the beans for 10 minutes. In a non-stick pan, heat the olive oil.
- Add the hing, if using, and the mustard seeds.
- As the seeds start popping, add the beans, turmeric, minced ginger, lemon juice, salt, black pepper and red pepper flakes and sauté for a few minutes.
- Beans should be tender but not mushy.
- Reduce heat to low.In another pan, toast the sesame seeds for a few minutes until they turn light brown.
- Transfer beans to a serving dish.
- Top with the sesame seeds, grated coconut and cilantro and serve warm with a whole grain and lentils.
OKRA WITH YOGURT AND COCONUT
Ingredients
Okra
2/3 cup
Fresh yogurt
1 cup
Coconut milk
1/2 cup
Curry leaves
2
Freshly ground black pepper
1/2 tbsp
Rock salt to taste
Hing
1 pinch
Mustard seeds brown
1 tbsp
Ghee or mild olive oil
1 1/2 tbsp
Method
- Heat the ghee or oil in a non-stick pan.
- Add asafetida and mustard seeds.
- When the seeds start popping, add the okra and curry leaves.
- Fry the okra slices, turning them over occasionally, until slightly brown at the edges and slightly crisp.
- Remove from heat and cool.If using coconut cream, dissolve in a little warm water to thick milk consistency.
- In a bowl, combine the yogurt, coconut milk, salt and pepper. Gently fold in the spiced okra.Mix well, and enjoy at lunch as part of a meal.
SAUTEED OKRA
Ingredients
Okra
1 cup
Ghee
1 tbsp
Turmeric
1/2 tbsp
Ground cumin
1/2 tbsp
Ground corainder
1/2 tbsp
Rock salt to taste
Hing
1 pinch
Cumin seed
1 tbsp
Sweet paprika
1/2 tbsp
Chopped fresh cilantro
1/2 tbsp
Method
- Heat the ghee or oil in a non-stick pan. Add asafetida and cumin seeds.
- When the seeds turn a rich brown and fragrant, add the okra.
- Sauté the okra, turning occasionally, until slightly brown at the edges and slightly crisp.
- Add the salt and powdered spices and stir well to coat the okra with the spices.
- Garnish with the cilantro and serve warm with a whole grain and a lentil dish.
SWEET AND SOUR CARROTS FOR VATA
Ingredients
Sliced peeled carrot
1 cup
Rasins
1 tbsp
Rock salt to taste
Fresh ground black pepper to taste
Minced fresh ginger root
1/2 tbsp
Chopped fresh parsley
1 tbsp
Lemon juice
1/2 tbsp
Lemon zest
1/8 tbsp
Crushed cardamon
1/8 tbsp
Ghee
1 tbsp
Method
- Steam cook the carrot for 5-6 minutes until fork tender.
- Heat ghee in a pan until clear.
- Add the raisins and sauté briefly until they plump up.
- Add carrot, ginger, cardamom, salt and pepper and sauté for another 2-3 minutes.
- Remove from heat and stir in lemon juice, zest and parsley.
- Serve warm.
BASIC MUNG BEAN SOUP
Ingredients
Mung dhal
1/2 cup
Water
4 cups
Turmeric
1/2 tbsp
Cumin seed
1/2 tbsp
Chopped fresh cilantro
1 tbsp
Ghee
2 tbsp
Rock salt to taste
Method
- Wash the mung dhal.
- Add water and the turmeric and cook until dhal is tender.
- Stir occasionally and remove any scum that forms on top.
- Add salt and puree in a blender to a smooth consistency.
- Heat the ghee until it is clear.Add the cumin seed and stir briefly to release aroma and flavor.
- Remove from heat.Pour the ghee-spice mixture over the soup. Stir
- Garnish with cilantro and serve hot.
DETOXIFYING SOUP FOR KAPHA
Ingredients
Water
4-6 cups
Shredded carrot
1/4 cup
Chopped celery
1/4 cup
Chopped dark greens
1/2 cup
Pepper corns black
6-8
Fresh ginger
1-2 slices
Cumin seeds
1 tbsp
Turmeric
1/4 tbsp
Rock salt(optional)
1/2 tbsp
Method
<- Combine all the ingredients in a large pot and bring to a boil.
- Reduce heat to low and simmer for about 60-90 minutes.
- Remove from heat.
- Mash vegetables against sides of pot with back of ladle.
- Strain out and discard the solids.
- Enjoy warm.