The two worst strategic mistakes to make are acting prematurely and letting an opportunity slip; to avoid this, the warrior treats each situation as if it were unique and never resorts to formulae, recipes or other people's opinions.
paulo
Ayurvedic Cooking follows simple guidelines
1. Cooked food is more easily digested !!
2. Different foods in different situations should be taken into consideration eg in pregnancy ,chronic and acute diseases.
3. Seasonal foods should be taken according to dosha type keep in mind that in winter heavier foods can be taken and in summer lighter and cooler foods are recommended.
4. In general foods chosen should be easily digested.
5. Use of the spices should be according to dosha type.
6 .Keep in mind that certain foods do not go with other food like bananas and milk ,fish and milk , salt and milk .
7. Ideal foods are tridoshic like green mung , coriander and can be taken by all dosha types
BROCCOLI AND ONION QUICHE
This Quiche is made of Rice flour which is made from ground rice and can be made from either brown or white rice. Because rice flour is made from rice and not wheat, you can eat products made from it even if you are gluten-intolerant or have an allergy to wheat. .
white rice flour contains 63.3 g of carbohydrates, only 1.9 g of which are fiber.
Ingredients
1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low fat milk
1/3 cup freshly grated Pecorino Romano cheese /cheddar cheese
1/2 teaspoon sea salt or to taste
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
Dash of paprika
Method
Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick olive oil cooking spray and set aside.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, Romano cheese/Cheddar cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.
HOW TO MAKE GHEE
Ghee according to ayurveda is very digestable as all the milk sediment has been removed which is the undigestable part in the fat !!
Place 500 gms of unsalted butter in a saucepan ,on full heat.
After it boils reduce heat.
Take off the white scum that starts accumilating.
dont worry of the white sediment that stars to accumilate at the bottom of the pan, just be careful it does not burn
Ghee is ready when the white residue turns golden and you can see the ghee is clear and bubbling is stopped( takes about 1 hour or more)
Pour the ghee though a strainer and store in a container.
Ready !!
AYURVEDIC BREAKFAST TIPS !!
Breakfast is an essential meal for Vata and Pitta types. Kapha types may not be hungry till later in the morning and should wait for genuine hunger before eating!
1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low fat milk
1/3 cup freshly grated Pecorino Romano cheese /cheddar cheese
1/2 teaspoon sea salt or to taste
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
Dash of paprika
Method
Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick olive oil cooking spray and set aside.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.
In a large bowl, beat together eggs, milk, Romano cheese/Cheddar cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.
HOW TO MAKE GHEE
Ghee according to ayurveda is very digestable as all the milk sediment has been removed which is the undigestable part in the fat !!
Place 500 gms of unsalted butter in a saucepan ,on full heat.
After it boils reduce heat.
Take off the white scum that starts accumilating.
dont worry of the white sediment that stars to accumilate at the bottom of the pan, just be careful it does not burn
Ghee is ready when the white residue turns golden and you can see the ghee is clear and bubbling is stopped( takes about 1 hour or more)
Pour the ghee though a strainer and store in a container.
Ready !!
AYURVEDIC BREAKFAST TIPS !!
Breakfast is an essential meal for Vata and Pitta types. Kapha types may not be hungry till later in the morning and should wait for genuine hunger before eating!
ALMONDS AND BANANA MILK
1 cup Almonds( soaked and blanched )
2 cups water
sweetener if desired.
2-4bananas
put all the ingredients in the blender and mix
2-4bananas
put all the ingredients in the blender and mix
Obs : Generally, bananas are heavy to digest but by adding jaggery, cardamom and ghee they are more easily digested. This also makes a delicious breakfast treat.
Quinoa Pancakes
Soak quinoa grains overnight (or for a few hours).
Add a pinch of salt to taste and blend for a few minutes till a smooth batter.
Add a little ghee and fry them on the pan or coconut butter Serve with home made apple chutney
Wheat pancakes are also good (but too heavy to digest for some due to increasing insoluble gluten content).
You can alternately buy ready made quinoa flour and blend with water and salt to make an instant batter.
Wheat pancakes are also good (but too heavy to digest for some due to increasing insoluble gluten content).
You can alternately buy ready made quinoa flour and blend with water and salt to make an instant batter.
you can mix broccali or any vegetable of your choice and have with mint chutney as a lunch option
Lunch or dinner ideas
A native dish make from beet roots from Eastern Europe,
.
Ingredients
. 4 raw beetroots (cut in bits)
.1 tblsp. ghee
.1 stick celery, chopped
.1 carrot, ( cut in bits )
. 1 potato (bite-sized pieces)
.2 litres water
.spinach or kale, chopped (optional)
salt ( according to taste)
pinch of pepper
pinch of paprika
1 teaspoon fresh dill
¼ teaspoon dried dill weed
whipped cream ( optional )
finely chopped fresh parsley to garnish
Method
. Heat the oil in a large pan
. Sauté the chopped celery until soft.
.Add the bay leaf, beetroot, carrot, potato and water.
.Cover and simmer for about 45 minutes, until the beetroot is cooked.
.Add the greens and cook for a further 10 minutes, then add the .lemon juice, salt, pepper, paprika and dill. Serve hot, with whipped cream or yougut and fresh mint
. Sauté the chopped celery until soft.
.Add the bay leaf, beetroot, carrot, potato and water.
.Cover and simmer for about 45 minutes, until the beetroot is cooked.
.Add the greens and cook for a further 10 minutes, then add the .lemon juice, salt, pepper, paprika and dill. Serve hot, with whipped cream or yougut and fresh mint
KHICHARI ( Rice and Dal )
This is a very popular Ayurvedic dish and is tridhosic.
Ingredients
Mung dal ( green or yellow )1 cup
Rice (basmati ) 1 cup
turmeric powder 1/4 t sp
Salt ( according to taste )
Water - 3 cups
For Tempering
Ghee 1 tbsp
Cummin seeds 1/4 tsp
Hing powder a pinch
Method
Wash the rice and dal till water is clear.
Boil with salt and turmeric powder till soft and well cooked.( cooks in 1 whistle in a pressure cooker )
heat the Ghee in a seperate Pan ( preferbally a small iron gridle saucepan )
add Jeera and Hing till it sputters ( take care it does not burn !)
Pour over the rice and dal mixture
Serve hot with Mint Raita
Millet Pancakes with Sour cream and Maple Syrup
1dl millet flour
1 dl all purpose flour
1/2 tsp baking powder
1tsp sugar
1/2 tsp salt
1 cup sour cream
2 eggs
vanilla essence few drops
Method
Mix all the dry ingreadients
Fold in the sour cream
Then beat the eggs in a seperate bowl and mix the vanilla essence Mix it in the sour cream mixture
Mix the mixture till smooth
Heat ghee/butter in a skillet or non stick pan and pour little of the mixture on the pan and heat till bubbles appear on the surface
Turn the pancake and shallow fry the other side till golden brown
Serve with maple syrup
Wow! amazing reciepes you have!
ReplyDeleteI tried to make the spinach koftas and they were amazing!