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Ayurvedic Recipes from Dr. Smita Naram
By preparing food according to Ayurvedic principles, the body falls into balance very naturally. Actually diet is one of the six main limbs of Ayurveda. Dr. Smita Naram is a masterful Ayurvedic cook whose food has a magical quality! In fact, many of her recipes are served at Ayushakti Clinic's Swad Shakti Cafe in Mumbai, India. She recently appeared on a nation-wide television show to teach people all over India to cook in the Ayurvedic way and is working on a televised cooking class in America, as well.
When you eat her food, you literally feel your being going into balance. Many people have shared that the way she puts ingredients together is uniquely powerful and delicious.
Pulao
Serves: 4
Ingredients:
1 1/2 Cup Basmati Rice
1 teasp. Salt
1 tablesp. Ghee
2 Cup Water
1/2 Cup green Peas - without husk
1 Cup Carrot - cleaned
1/2 Cup String Beans - cleaned
5 Black Pepper Com
1/2 teasp. Fennel Seeds - lightly crushed
6 Cloves
4 Cardamom
5 Bay Leaves
1 teasp. Cinnamon Bark
1 teasp. Raisins
1 tablesp. Cashews - chopped
2 tablesp. Ghee
1 teasp. Cumin
1 teasp. Ginger
1/2 teasp. Salt
Fresh Fennel Leaves for garnishing
Prepartion: 30 minutes
1) Wash and clean the vegetables. Cut the carrot and the string beans lengthwise in very thin stripes. Steam the vegetable in a steamer until tender.
2) Wash the rice two times. Cook the rice according to our preparation. Which you can find under basic recipe "Basmati Rice".
3) Heat ghee in a large deep skillet and add cumin. When the cumin turn lightly brown stir in black pepper com, fennel seeds, cloves, whole cardamom, bay leaves and cinnamon bark, mix well. Now add the cooked rice, ginger and salt; stir and mix well with the fried spices. Finally add the steamed vegetables, raisins and cashews. Mix the pulao well.
4) Garnish with fresh fennel leaves.
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Pumpkin Mungdal Soup
Serves: 4 - 5
Ingredients: 1 Cup Mung Dal
1 Cup White Pumpkin - cleaned
2 Cup Water - for cooking
1 Cup Water - for preparing the gravy
1 Cup Water - extra for the soup
1 tablesp. Ghee
1 teasp. Cumin
1-2 Bay leaf
6 Curry leaves
1 teasp. Coriander seeds
1 1/2 teasp. Salt
1/2 teasp. Turmeric / Curcuma
1 teasp. Garlic Paste
1 teasp. Ginger Paste
1/2 teasp. Kokam concentrate
Preparation: 1 hour
1) Clean and chop the pumpkin in 2 - 3 cm sized cubes.
2) Wash the mung dal two times. Mix the dal and the pumpkin together, add the water and boil it in the pressure cooker, until dal gets tender. It takes around 10 to 15 minutes, according to your cooker.
3) Grind the cooled mung dal and pumpkin in a blender and add gradually the water. Then dilute the gravy by pouring the remaining water.
4) Clean garlic and ginger and grind it to a paste with a crusher.
5) Heat the ghee in a deep saucepan. Reduce the fire to medium, add cumin, bay leaf, curry leaves and the coriander seeds. The spices are ready, when the cumin is lightly brown. Then pour in the soup, mix well and add garlic paste, ginger paste, turmeric and salt.
6) Finally stir in the kokam concentrate and boil the soup for some minutes.
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