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AYURVEDIC RECIPES

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AyurvedicAccording 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.

SWEET STRAWBERRY LASSI Vegetarian-Dish

Ingredients

Fresh yogurt
2/3 cup
Pure cool water
11/2 cups
Cardamom
1 large
Diced sweet strawberries
1 cup
Turbinado sugar or honey to taste
Sweet strawberry lassi

Method

  • Blend all ingredients together in a blender for about 2 minutes. Strain and enjoy.
Note - If using honey, add it after you pour the lassi into a glass, and stir briskly with a spoon.

FENNEL TEA FOR DIGESTION Vegetarian-Dish

Ingredients

Pure water
1 cup
Fennel seed
1 tbsp
Turbinado sugar(optional)
1/4 tbsp
Cardamom
1 pinch
Rose hip
1
Fennel tea for digestion

Method

  • Bring the water to a boil.Add fennel, rose-hip, sugar and cardamom, turn off heat, cover and steep for 5 minutes.
  • Strain and enjoy at room temperature or mildly warm.

GINGER TEA FOR KAPHA Vegetarian-Dish

Ingredients

Pure water
1 cup
Fresh grated ginger root
1 tbsp
Honey(optional)
1/4 tbsp
Cardamom
1 pinch
Turmeric
1 pinch
Black pepper
1 pinch
Ginger tea for kapha

Method

  • Bring the water to a boil.
  • Add ginger, cardamom, turmeric and black pepper, turn off heat, cover and steep for 5 minutes.
  • Strain, stir in the honey and enjoy warm.

RICE PUDDING FOR PITTA Vegetarian-Dish

Ingredients

Basmati rice
1/4 cup
Whole milk
1 cup
Pure water
2 cups
Heavy cream
1/2 cups
Date sugar
3/4 cup
Ground cardamom
1/4 tbsp
Pure food grade rose water
1 tbsp
Sweet raisins
1 tbsp
Almonds
10
Ghee
1 tbsp
Rice pudding for pitta

Method

  • Wash the rice thoroughly by rinsing several times.
  • Drain.Add the water to the rice and bring to a boil in a heavy-bottomed pot.
  • Lower heat to medium and cook rice until tender, stirring occasionally, for about 15-20 minutes.
  • Drain off most of the water.Add the milk, cream, and date sugar to the cooked rice and bring to a boil, stirring frequently.
  • Reduce heat to medium-low and simmer, stirring occasionally, until the pudding thickens, about 60 minutes.
  • Remove from heat.
  • Peel and chop almonds.Melt the ghee in a pan until it runs clear.
  • Add the raisins and the almonds and stir until almonds brown slightly and raisins plump up.
  • Pour over the pudding.
  • Add the ground cardamom and rose water and stir once.
  • Enjoy warm or cool.

BULGUR & MILK PUDDING FOR PITTA Vegetarian-Dish

Ingredients

Bulgur
1/4 cup
Whole milk
1 cup
Pure water
1 cup
Heavy cream
1/2 cup
Date sugar
3/4 cup
Ground cardamom
1/4 tbsp
Ground clove
1/8 tbsp
Sweet raisins
1 tbsp
Almonds
10
Ghee
1 tbsp
Bulgur and milk pudding for pitta

Method

  • Heat the ghee in a heavy-bottomed pot.
  • Add the bulgur and toast it for about 4-5 minutes in the ghee.
  • Add the water and bring to a boil.
  • Reduce heat to medium and cook for 5 minutes, stirring to prevent sticking. (If using cracked wheat cook 15-20 minutes until tender).
  • Add the milk, cream, and date sugar and bring to a boil, stirring frequently.
  • Reduce heat to medium-low and simmer, stirring occasionally, until the pudding thickens, about 40 minutes.
  • Remove from heat.Peel and chop almonds.
  • Add the raisins and the almonds to the pudding.
  • Add the ground cardamom and clove and stir once.
  • Enjoy warm or cool.

APPLE CHUTNEY Vegetarian-Dish

Ingredients

Sweet juicy apple
1
Cooking apple
1
Ghee
1
Brown sugar
1 tbsp
Cinnamon
1 pinch
Turmeric
1 pinch
Cumin seed
1/8 tbsp
Black pepper
1 pinch
Rock salt to taste
Apple chutney

Method

  • Peel, core and chop apples into a small dice.
  • Heat ghee in a pan until it is clear.
  • Add the cumin seeds. They should sizzle and turn a slightly darker color.
  • Be careful not to burn the spice.
  • Reduce the heat to medium and add the apple and other ingredients.
  • Stir briefly to mix well.
  • Cook covered, stirring occasionally to prevent sticking or burning, until the fruit is tender.
  • Enjoy as a condiment with a main meal or on toast or crackers.

CILANTRO CHUTNEY Vegetarian-Dish

Ingredients

Cilantro leaves and soft stems
1 cup
Almonds
6-8
Walnuts
4
Cold pressed extra virgin olive oil
4 tbsp
Lemon juice
2 tbsp
Salt and ground black pepper to taste
Cilantro chutney

Method

  • Wash cilantro thoroughly.
  • Drain.
  • Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth.
  • Gradually add the olive oil and continue processing.
  • Season and blend for a few seconds more.

PAPAYA CHUTNEY Vegetarian-Dish

Ingredients

Finely chopped ripe papaya
1/2 cup
Ghee
1 tbsp
Lemon juice
1 tbsp
Brown sugar
1 tbsp
Ground cinnamon
1 pinch
Ground cumin
1 pinch
Ground fennel
2 pinches
Turmeric
1 pinch
Black pepper
1 pinch
Minced fresh cilantro
1/2 tbsp
Rock salt to taste
Papaya chutney

Method

  • Heat ghee in a pan until it is clear.
  • Add the ground spices and stir briefly.
  • Be careful not to burn the spices.
  • Reduce the heat to medium and add all the other ingredients ecept for the cilantro.
  • Stir briefly to mix well.
  • Cook covered, stirring occasionally to prevent sticking or burning, until the fruit is tender.
  • Garnish with the fresh cilantro.
  • Enjoy as a condiment with a main meal or on toast or crackers.
  • Provides all six tastes.

BASMATI RICE WITH PANEER AND NUTS Vegetarian-Dish

Ingredients

Basmati rice
1 cup
Pure water
2 cups
Panner cubes(1/2" cubes)
1 cup
Saffron crushed
3-4 strands
Rock salt
1/2 tbsp
Chopped nuts
1/2 cups
Raisins
12 cups
Ghee
2 tbsp
Basmati rice with panner and nuts

Method

  • Wash the rice thoroughly by rinsing it several times.
  • Drain.
  • Bring the water to a boil in a heavy-bottomed pot.
  • Add the rice, the saffron and the salt, and stir once to mix.
  • Turn heat down to low, cover the pot and let the rice cook for 20 minutes.
  • Do not stir. When done, the water should all be gone and the rice grains tender but separate.
  • Melt half the ghee in a pan until it runs clear.
  • Add the nuts and the raisins and stir until nuts turn golden and raisins plump up.
  • Remove from heat.Melt the remaining ghee in a pan until it turns clear.
  • Add the paneer cubes and stir gently from side to side until the cubes turn light gold in parts.
  • Fold the nuts and the paneer-ghee mixture gently into the rice and fluff rice with a fork.Enjoy hot.

BASMATI RICE AND VEGETABLE PULAOVegetarian-Dish

Ingredients

Basmati rice
1 cup
Pure water
21/2 cups
Chopped mixed vegetables
1 cup
Saffron crushed
3-4 strands
Rock salt
1/2 tbsp
Black pepper
1/8 tbsp
Cinnamon
1/8 tbsp
Ground cumin
1/8 tbsp
Ground corainder
1/8 tbsp
Ground clove
1/8 tbsp
Ground cardamom
1/8 tbsp
Bay leaf
1
Raisins
12
Ghee
2 tbsp
Basmati rice and vegetable pulao

Method

  • Wash the rice thoroughly by rinsing it several times.
  • Drain.Melt half the ghee in a pan till it is clear.
  • Add all the ground spices and sauté briefly to release aroma.
  • Add the vegetables and sauté for another 2 minutes.
  • Remove from heat.Bring the water to a boil in a heavy-bottomed pot.
  • Add the rice, the bay leaf, the vegetable-spice mixture, the saffron and the salt, and stir once to mix.
  • Turn heat down to low, cover the pot and let the pulao cook for 20 minutes. Do not stir.
  • When done, the water should all be gone and the rice grains tender but separate.
  • Melt the rest of the ghee in a pan until it runs clear.
  • Add the raisins and stir until raisins plump up.
  • Remove from heat.
  • Fluff rice pulao gently with a fork and garnish with raisins.
  • Enjoy hot.

MUNG DHAL AND BASMATI KHICHADIVegetarian-Dish

Ingredients

Basmati rice
3/4 cup
Mung dhal
1/2 cup
Pure water
4-6 cups
Rock salt
1/2 tbsp
Black pepper
1/8 tbsp
Turmeric
1/4 tbsp
Cumin seeds
2 tbsp
Minced fresh ginger
1/2 tbsp
Chopped fresh cilantro
1 tbsp
Lemon juice to taste
Ghee
2 tbsp
Mung dhal and basmati khichadi

Method

  • Wash the rice and mung dhal thoroughly by rinsing several times.
  • Drain.
  • Bring the water to a boil in a heavy-bottomed pot.
  • Add the rice, mung dhal, black pepper, turmeric and ginger, and stir once to mix.
  • Turn heat down to low, cover the pot and let the kitcheree cook for 35-40 minutes.
  • Check occasionally to make sure the mixture is not sticking or burning at the bottom.
  • Remove from heat when rice and dhal are tender.
  • Melt the ghee in a pan until it runs clear.
  • Add the cumin seeds and stir until aroma is released.
  • Pour over the kitcheree.
  • Add the salt, lemon juice and cilantro and stir gently until well-mixed.
  • Enjoy hot.
Note -- 4 cups water will yield a thicker kitcheree while six will yield the consistency of porridge.
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