All Type Food

How to make rajasthani kadhi - recipe

2018-02-02T18:27:00.000+05:30

How to make Rajasthani kadhi - recipe

Rajasthani kadhi is a very easy, delicious & quick kadhi recipe. the recipe does not take much time to make as no pakoras are added to it. another good thing is that you don’t need to chop any veggies like onions etc to make this Rajasthani kadhi.

kadhi is a spiced yogurt based sauce and is thickened with gram flour. kadhis are naturally cooling as they are made with yogurt and is excellent during the summers and often made in North Indian homes.

You can serve the kadhi with steamed basmati rice or jeera rice. you can also serve Rajasthani kadhi with rotis or peas pulao or even with veg pulao.

Rajasthani kadhi recipe

Ingredients (1 cup = 250 ml)

for kadhi mixture:

1 cup sour full fat curd (khatta dahi or yogurt)
2 cups water
3 to 4 tablespoons besan (gram flour)
½ teaspoon turmeric powder (Haldi powder)
salt as required

for tempering Rajasthani kadhi:

2 tablespoons oil or 2 tablespoons ghee
½ teaspoon mustard seeds (rai or sarson)
¼ teaspoon fenugreek seeds (methi dana)
½ teaspoon cumin seeds (sabut jeera)
1 small to medium tej patta (Indian bay leaf)
a generous pinch of asafoetida (Hing)
½ teaspoon red chili powder (Lal Mirch powder)
2 dry red chilies (sookhi Lal Mirch) - kept whole or halved and seeds removed

How to make a recipe

Making Rajasthani kadhi:

Mix the above-mentioned kadhi ingredients including salt, until smooth in a pan. use a wired whisk to stir. no lumps should be there.
Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
The consistency of the kadhi is neither thick nor thin.
keep aside covered.

Tempering Rajasthani kadhi:

Heat oil or ghee in a small pan.
Add the mustard seeds along with the bay leaf first.
let the mustard seeds start popping & crackling.
Add cumin seeds and fenugreek seeds.
stir and add red chilies and asafoetida.
fry for a few seconds till the red chilies darken a bit.
switch off the flame.
add the red chili powder and stir.
immediately pour this tempering into the kadhi.
cover and let the tempering flavors infuse with the Rajasthani kadhi.
after 5 to 6 mins, stir and serve Rajasthani kadhi hot with phulkas (Bread), steamed rice or jeera rice.

Recipe notes: To make the kadhi gluten-free, skip the asafoetida.

Palak Paneer: Absolutely Perfect

2017-10-16T19:16:00.000+05:30

Palak Paneer: Absolutely Perfect

"This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery."

Palak Paneer Recipe Ingredients

6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers (optional)
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste

Palak Paneer Recipe Directions

In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown.

Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess).

Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste).

Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach.

Cook for 10 minutes on low heat.

Season with salt to taste.

Egg Drop Soup: Restaurant Style

2017-10-16T19:06:00.000+05:30

Egg Drop Soup: Restaurant Style

"This Egg Drop soup is born from a love of the soup. The simplicity is the key. Soup can be re-heated or frozen and re-heated."

Egg Drop Soup Recipe Ingredients:

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Egg Drop Soup Recipe Directions:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.

Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork.

Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.

Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Amazing Oven Baked Omelette Recipe

2017-10-16T18:54:00.000+05:30

Amazing Oven Baked Omelette Recipe

Oven Baked Omelette Recipe Ingredients:

10 EGGS
1 cup MILK
1 cup GREEN ONION chopped
3-5 cloves GARLIC finely chopped
1-2 cups shredded CHEESE
1 cup MUSHROOMS sliced
½ cup BELL PEPPERS chopped
½ cup ARTICHOKE HEARTS chopped
½ cup TOMATOES
HOT PEPPERS chopped, to taste
SALT and PEPPER to taste
OIL for cooking
add CILANTRO, PARSLEY,
or any chopped HERBS you like!

Oven Baked Omelette Recipe Directions:

Oven Baked Omelette Recipe is great to taste and nutritious breakfast on the go.

Step 1: Saute your veggies. Add salt and pepper as desired.

Step 2: In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix.

Step 3: Lightly grease an oven safe baking dish, about 8 X 10.

Step 4: Line the bottom of the dish with freshly shredded cheese. You can use your favorite cheese.

Step 5: Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top.

Step 6: Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top.

Step 7: Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired. Remove from the oven and allow to rest 10 minutes before slicing.

This dish makes a terrific breakfast for a family gathering, it’s awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go.

Give this easy egg bake recipe a try and let me know what you think

Khatta - Himachali Cuisine

2017-09-25T20:30:00.002+05:30

This is my all time favorite dish in Pahari cuisine.

Khatta literally means sour and that is really what this dish is all about.

It’s a scrumptiously sour gravy which is made of amchur powder which is basically a spice made by pulverizing dried green mangos. The way I like making khatta is with fried besan ka boondis (fried chick pea flour balls) but this can be substituted with regular chickpeas too.

You can make your own the boondi or buy it. A good brand of Boondi is Haldirams and is available at any Indian grocery store.

Ingredients

4 heaped tablespoons coriander powder (dhaniya)
8 heaped tablespoons besan (chick pea flour)
1 teaspoon chili powder
6 heaped tablespoons of amchur (mango powder)
2 teaspoons turmeric powder
1 bunch of cilantro
½ teaspoon of asafetida (hing)
½ teaspoon fenugreek seeds (methi)
1 large stick of cinnamon/ dalchini
2 black cardamon pods
10 cups of water
Salt to taste

Ingredients for boondi

1 cup of besan (chick pea flour)
1/4 teaspoon turmeric
1 teaspoon coriander powder (dhaniya)
Chili powder to taste
¼ cup water

Method

Boondies:

In a bowl whisk together all the ingredients for the boondi with water.
Heat 5-6 cups of mustard oil for frying.
Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not brown.
Set aside.

Khatta Gravy

Heat 4 tablespoons of mustard oil.
Add ½ teaspoon methi seeds, dalchini, moti eilachi and ½ teaspoon of hing (asafetida).
Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt and mix well.
Add 10 cups of water and stir very well smoothing out any bumps and bubbles.
Boil for 15 minutes
Add the boondi and boil for 5 minutes.
Take the pot off the fire and set aside as the mixture will thicken.
Garnish with chopped cilantro.
Serve hot with white rice

Additional

Serve: 8

PAHARI ALOO PALDA ( Potatoes in yogurt gravy)

2017-09-25T20:24:00.002+05:30

There are so many different ways to make Palda.

We always make this yogurt-gravy based dish, when serving Pahari food. Palda is one of my brother’s favorite dishes. In my mother’s kitchen, we have two recipes for Palda – both are made with potato. There is a quick one and a cumbersome one. Both are equally delicious.
Here is the recipe for the palda that requires more effort. It is well worth the extra work.

Ingredients

3 potatoes, peeled and chopped into finger fries
1 cup onions sliced
1 black cardamom
1 strip of cinnamon bark
5-6 cloves
1 teaspoon cumin seeds.
Pinch of hing ( asafetida)
2 tablespoons of raw rice and 3 green cardamoms (grind with 4 tablespoons of water)
6 cups of yogurt whisked

Method

Heat 2 tablespoons of ghee.
Add 1 black cardamom, 1 strip of cinnamon bark, 5-6 cloves, pinch of hing and 1 teaspoon of cumin seeds.
Add the sliced onions
Add 2 teaspoons of coriander powder, ¾ teaspoon turmeric, 1 teaspoon garam masala and salt.
Add the potatoes and mix well.
Cover and cook on medium heat for 15 minutes till potatoes are almost cooked.
Mix the ground rice with the whisked yogurt.
Add the yogurt mixture to potatoes and keep stirring on medium heat till the gravy comes to a boil.
Let it boil additionally for 5 minutes.
Add salt and cilantro and serve hot.

Additional

Serve: 6

Black Lentils (Kali Dal)

2017-09-25T20:20:00.003+05:30

There is nothing more comforting or delicious than a nice simmering cup of kali dal.

Ingredients

1 cup whole or split black lentils (ma ki daal)
1 teaspoon turmeric
2 large onions sliced thin
3 medium onions finely chopped
1 inch ginger sliced
5 tablespoons of mustard oil (can use any oil)
7 cups water
4 tomatoes pureed with 5-6 cloves of garlic (or 1 1/2 small cans of tomato paste)
Pinch of asafoetida (hing)
2 teaspoons coriander powder (dhaniya)
1 teaspoon dry mango powder (amchur)
1 bunch chopped cilantro
Salt

Method

Place the lentils in a pressure cooker with 2 tablespoons of mustard oil, turmeric powder, 2 big sliced onions, salt to taste and 7 cups of water.
Pressure cook till tender (about 20 – 30 mins from 1st whistle). Make sure you have plenty of water or else the dal can burn in the pressure cooker. You can also cook it in a large pot – it just takes much longer.
When cooked set aside.
Heat 3 tablespoons of mustard oil in a separate pan.
Add 3-4 bay leaves, a pinch of asafoetida and 1 teaspoon cumin seeds and stir for a minute till the cumin seeds begin to pop.
Add 1 tablespoon of sliced ginger and cook for a minute.
Then add 3 onions chopped.
Fry this for about 10 minutes till the onions begin to brown.
Add 2 teaspoons of coriander powder, 3/4 teaspoon of turmeric powder, 1 teaspoon of dry mango powder and red chili powder to taste.
Stir for a minute.
Add 3 medium tomatoes (or tomato paste) which have been pureed with 5-6 cloves of garlic.
Add salt and cook it for about 15 mins covered.
Put the pot of cooked dal which was set aside back on a medium flame.
Add the onion and tomato mixture to the black dal and mix it very well.
Let this mixture cook on a very slow flame for 30 minutes to an hour.
Stir it occasionally.
Garnish with cilantro and serve hot with white basmati rice.

Additional

Serve: 4

Kali dal always tastes better the day after. I usually make mine at least a day ahead and the more you let it simmer on a very slow flame – the better it tastes. This dish also freezes very well so you can make a big pot of it and then freeze the leftovers!

Masala Fried Okra (Masala Bhindi Fry)

2017-09-25T20:15:00.005+05:30

This is one of my favorite ways to eat okra. We always make this dish when making Pahari food. We usually cook using mustard oil but you can substitute with any oil of your choice.

This spicy, tangy recipe is right up my alley and it goes so well with all the deliciously gravied dishes that make Pahari food really divine.

Ingredients

½ lb of fresh okra, washed and stems removed
5 tbsp. mustard oil (any oil is ok)
1 tsp. panchphorun seeds
½ tsp. hing (asafetida)
2 tsp. coriander powder
1 tsp. turmeric powder
½ tsp. red chili powder (or to taste)

Method

Heat the mustard oil to smoking point.
Add 1 tsp. of the panchphorun seeds.
Cook for 30 seconds till seeds pop.
Add ½ tsp. hing.
Add the coriander, turmeric and chili powder.
Sauté well for a minute or two and add salt.
Do not let the masala burn.
Add the okra and mix well.
Cover and cook for 20 minutes till the okra is well cooked and the masala is well mixed.
Serve warmed.

Additional

Serve: 4

Pumpkin with Mustard Seeds (Auriya Kadoo)

2017-09-25T19:49:00.003+05:30

This is one of my favorite ways to cook pumpkin. Its called Auriya Kadoo and this recipe is from the Northern sate of Himachal Pradesh in India and is part of our Pahari food.
I love the pungent, spicy flavors that go together to make this delicious dish.

Ingredients

8 cups chopped pumpkin/ squash
2 tablespoons mustard oil
1 tablespoon panch phorun ( combination of 5 whole spices – available at any Indian store)
Pinch of asofetida (hing)
2 bay leaves
2-3 whole chili
1 teaspoon turmeric (haldi)
1 teaspoon coriander powder (dhaniya)
1 teaspoon amchur (dry mango powder)
1 cup chopped cilantro
Grind together:
30 grams black mustard seeds (rai)
3 tablespoons water

Method

Heat mustard oil.
Add the panch phorun and asofetida.
Add 2-3 whole chili and fry.
Add the chopped pumpkin and mix well.
Cook for about 15 minutes until the pumpkin is soft.
Add turmeric and salt to taste.
Cook for a few minutes and then add the dry mango powder.
Mash the pumpkin and take off the heat.
Let the pumpkin dish cool.
Add the ground mustard mixture and mix well.
Serve warmed.

Channa Madra: A Himachali Recipe (Chickpeas with Yogurt Gravy)

2017-09-25T19:44:00.004+05:30

Madra is a thick, yogurt based gravy that is a popular dish in Pahari or Himachali food.

The most important step in making Madra is when you add the yogurt. You have to make sure that you stir continuously and do not allow the yogurt to curdle. This is a really crucial step or else you may have a disastrous gravy on your hands. If the yogurt seems to have curdled just a little bit, continue stirring the gravy and it will eventually thicken up and be fine.

Ingredients

3 cups chickpeas, soaked overnight and boiled (or use canned chickpeas)
Asafoetida (hing), a pinch
2-3 cloves (laung)
1 stick cinnamon (dalchini)
2 pieces of black cardamom (moti elaichi)
1 tsp cumin seeds (jeera)
2 tsp. coriander powder
1 tsp turmeric powder (haldi)
2 cups yogurt ( beaten till smooth)
2-3 tbsp ghee ( clarified butter)

Rice Mixture

¼ cup raw white rice
1 cup water
1-2 pods of green cardamom
Soak ¼ cup rice in 1 cup of water and cardamom.
Grind this mixture and set aside.

Method

Heat 2 tbsp. mustard oil to smoking point on medium heat.
Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.
Add 1 tsp. whole cumin seeds.
Stir for 30 seconds and add the coriander powder and turmeric powder.
Stir for 30 seconds (do not let it burn or blacken.)
Add the chickpeas and stir well.
Add the yogurt to pot and keep stirring continuously.
Do not stop stirring or the yogurt will curdle. (Even if it curdles slightly don’t worry as the gravy will even out as the dish thickens eventually)
Stir continuously on medium heat for about 10 minutes.
When it comes to a boil add the ground rice/water mixture.
Stir the mixture very frequently and let it cook for about 20 minutes.
Add 2 – 3 tbsp. of ghee (clarified butter)
Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.
Add salt to taste and serve hot with white rice.

Additional

Serve: 6

Mungi Daal Ka Pakoda (Lentil Fritters)

2017-09-25T19:38:00.002+05:30

There are so many kinds of pakodas (fritters) in Indian cuisine. One can make pakodas out of virtually any vegetable.

Ingredients

2 cups yellow mung lentils (mungi ki daal), soaked in about 1 ½ cups water for a few hours
1 -2 whole green chillies, finely chopped (optional)
½ bunch of cilantro, finely chopped
½ tsp turmeric
Salt to taste
Oil to fry

Method

Grind the soaked mung daal with its water until it is ground to a fine, dropping consistency (see pictures).
Add the chopped chilies, cilantro, turmeric and salt to the paste and mix well.
Heat oil in a wok or kadai.
When the oil is hot enough, carefully drop small mounds of the daal batter into wok.
Fry the pakodas until they are golden brown on the outside.
The perfect daal pakoda will be crispy on the outside and soft on the inside.
Serve hot with mint chutney.

Additional

Serve: 4

Fried Okra with Chickpea flour (Besan Bhindi Fry)

2017-09-25T19:33:00.002+05:30

Here is a really quick and yummy recipe that even my kids love.

Ingredients

1 lb fresh okra, washed and slit into halves
1/4 cup chickpea flour (besan)
1 tsp. turmeric powder
1/4 tsp. red chili powder ( optional)
Salt to taste

Method

Combine the chickpea flour, turmeric, chili powder and salt.
Mix it with the precut okra slices.
In a wok or kadai, heat 4 cups of oil.
When the oil is hot, add the okra in small batches.
Deep fry for 2-3 minutes, till the okra is crispy.
Serve immediately.

Additional

Serve: 4

QUICK PALDA WITH FRIED ALOO CHIPS (POTATO)

2017-09-25T19:26:00.001+05:30

There are a so many different ways to make Palda.

We always make this yogurt-gravy based dish, when serving Pahari food.

There are two recipes for Palda – both are made with potato. There is a quick one and a cumbersome one. Both are equally delicious.

Here is the recipe for the quick Palda which uses homemade, thick cut, potato chips. Watch out for those fried potato chips – make sure you make plenty extra because in our home very few of them actually make it into the Palda. They are just too irresistible!

Ingredients

3 potatoes peeled and sliced in rounds to make chips
3” ginger
8 cloves garlic
5 cups of yogurt whipped
1 teaspoon cumin seeds
Garlic and ginger paste
Pinch of asafoetida (hing)
¾ teaspoon of turmeric
3 teaspoons of coriander powder (dhaniya)
1 teaspoon of garam masala

Homemade Potato Chips:

Soak the sliced potatoes in salted water and set aside.
Drain the potatoes and deep fry till cooked to a semi crisp state. (should not be crisp like chips)
Set these aside.

Palda Gravy

In large pot or wok, heat 4 Tbs of oil or ghee (clarified butter).
Add 1 heaped teaspoon of cumin seeds (jeera).
When the cumin seeds begin to pop, add the ground garlic and ginger paste.
Add a pinch of asafoetida (hing).
Add the chopped onions and cook it for about 10 minutes.
Add salt and ¾ teaspoon of turmeric powder (haldi).
Add 3 teaspoons of coriander powder (dhaniya) and 1 teaspoon of garam masala.
Cook this for about 5 minutes.
Take it off the fire.
Add the whipped yogurt to the above mixture.
Add the fried sliced potatoes to the yogurt.
Mix it well and serve immediately.

Additional

Serve: 4

Mungodi Curry (Lentil Fritter Curry) a Himachali Cuisine

2017-09-25T19:10:00.001+05:30

Mungodi is a delicious curry that is made with day-old daal pakodas (lentil fritters).

Ingredients

2 -3 cups day-old mung daal pakodas (lentil fritters)
3 plum tomatoes, chopped
1 small onion, chopped
2” ginger, chopped
7-8 cloves garlic, minced
2 tsp. dhania powder (coriander)
1 tsp Haldi powder (turmeric)
1 tsp. amchur powder (dry mango powder)
1 tsp. jeera seeds (cumin)
Red chili powder to taste
3 – 4 tbsp. cilantro, chopped
Salt to taste

Method

Grind the tomatoes, onions, garlic, and ginger with a little water in a blender.
Heat 3 tbsp. oil in a wok and add jeera seeds.
When the seeds begin to pop, add the ground tomato mixture.
Cook well for about 15 minutes.
Add the dhaniya, haldi, amchur, salt and chili powder.
Mix well and cook covered on a medium flame for about 15 minutes.
Add 5 cups of hot water and mix well.
Add the pakoras and allow the gravy to come to a boil.
Cook uncovered for about 10 minutes until the pakodas have absorbed the gravy.
The dish should still have plenty of gravy ( it should not be too dry)
Remove from fire, garnish with cilantro and serve hot with basmati rice.

Additional

Serve: 6

Khatta Jimikand - खट्टा जिमीकन्द (Indian Yam) a Himachali Cuisine

2017-09-25T19:02:00.000+05:30

Jimikand is an Indian Yam and is commonly cooked in Pahari or Himachali cuisine.

Ingredients

1 jimikand (Indian yam), peel and cube
3 small onions, finely chopped
1 tbsp. panch phorun (Indian five spice mix)
6 garlic cloves, finely chopped
2” ginger, finely chopped
1-2 sprigs curry leaves
2 green chilies, finely chopped (opt)
1 tsp. red chili powder (opt)
1 tsp. garam masala
1 tbsp. amchur powder (dry mango powder)
5 tbsp. mustard oil (Sarson ka tel)

Method

Heat 5 tbsp. mustard oil till smoking point.
Add a pinch of Hing (asafoetida).
Add 1 tbs. of panch phorun masala and allow it to pop.
Add the garlic and ginger and chopped onions.
Cook for 10 minutes till onions are soft.
Add curry leaves.
Add green chilies and a little red chili powder.
Add the 2 tsp. coriander powder, 1 tsp. turmeric powder and salt.
Add the jimikand.
Mix everything well.
Add 1 tsp of garam masala.
Cover and cook for about 20 minutes.
Add 1 tbsp. of amchur (dry mango powder).
Mix well and cook for about 10 minutes more.
Serve hot.

Additional

Serve: 6

Cumin Cilantro Tea with Rose Petals

2017-09-24T10:28:00.004+05:30

PREP TIME: 3 MINUTES / COOK TIME: 10 MINUTES (Pitta)

Pitta doshas will love the calming nature of this flavorful tea. While the spices below are
tridoshic, you can vary the recipe by adding spices and herbs that target your particular
energies.

Ingredients

5 cups water
3 tablespoons cumin seeds
3 or 4 rose petals
¼ cup fresh cilantro leaves

Method

1. In a medium pot, boil the water, cumin seeds, rose petals, and cilantro for 5 minutes.
2. Remove from the heat and let stand for another 5 minutes.
3. Strain the tea into cups and serve.

Additional

Serving: 2-4
Season: SUMMER
Taste: ASTRINGENT, BITTER, PUNGENT, SOUR, SWEET

Vatas can add more of any of the spices for more support.
Pittas can increase any of the ingredients as desired.
Kaphas can omit the rose petals and add ginger and cloves for more uplifting flavor and
honey for sweetness.

Mindfulness Tip: Stop eating well before you’re full. It takes 20 minutes to digest
food, so be mindful of your pace. The more slowly you eat, the more easily you will be
able to discern when you’re truly satisfied.

Saffron Lemon Sweet Tea

2017-09-24T10:21:00.002+05:30

PREP TIME: 3 MINUTES / COOK TIME: 10 MINUTES (Vata)

This is a nice twist on the warm lemon water many detoxes or cleanses advise as a way to
start your day. Extra spices give this tea more depth and provide additional dosha
balance.

Ingredients

5 cups water
1 tablespoon cardamom seeds
¼ teaspoon saffron
1 tablespoon fennel seeds
Zest of 1 lemon

Method

1 tablespoon raw honey
1. In a medium pot, boil the water, cardamom seeds, saffron, fennel seeds, and lemon zest
for 5 minutes.
2. Remove from the heat and let stand for another 5 minutes.
3. Stir in the honey and serve.

Additional

Servings: 2-4
Seasons: AUTUMN/ WINTER
Taste: ASTRINGENT, PUNGENT, SOUR, SWEET

Vatas can add more of any of the spices for more support.
Pittas should halve or omit the honey. Fresh lemon should be used sparingly, so consider
halving the zest.
Kaphas can add ginger for more uplifting flavor and go lighter on the honey.
Timesaving

Tip: Invest in a label maker and use it to mark storage boxes, incabinet
trays, and shelving bins. Next time you’re hunting for a bandage, extension cord, or
rarely used kitchen gadget, you’ll know exactly where to look.

Ginger Basil Fizzy Water

2017-09-24T10:01:00.002+05:30

PREP TIME: 5 MINUTES (Kapha)

Lemon, ginger, and basil are great for rejuvenating and uplifting the mind, body, and
spirit, particularly when paired with an effervescent sparkling water. Ginger-Basil Fizzy
Water also makes a refreshing alternative to sugar-packed lemon-lime soda or ginger ale.

Ingredients

1 (2-inch) ginger knob, peeled
Juice of 1 lemon
⅛ to ¼ cup raw honey, depending on your tastes
8 cups sparkling water (can use flavored)
Fresh basil sprigs, for garnish

Method

1. In a blender, blend the ginger, lemon juice, and honey until well combined.
2. Pour a few tablespoons of the mixture into a glass, then fill the glass with the sparkling
water.
3. Add more mixture to taste, garnish with the basil, and enjoy.

Additional

Serving: 1
Seasons: ALL SEASONS, ESPECIALLY SPRING
Taste: ASTRINGENT, PUNGENT, SOUR, SWEET

Vatas can garnish with mint for more support and use still water, rather than sparkling.
Pittas should halve the amount of ginger and honey, garnish with mint, and alternate
between sparkling water and flat.
Kaphas can add ginger or lemon zest for more uplifting flavor.

Ayurvedic Lifestyle Tip: Avoid eating fish with milk or yogurt, which creates toxins
in the body, according to Ayurvedic principles.

Clove Fennel Rosewater

2017-09-24T08:57:00.001+05:30

PREP TIME: 5 MINUTES / COOK TIME: 5 TO 10 MINUTES (PITTA)

Cloves, fennel, and rose petals are excellent for cooling the fiery properties of the pitta dosha. The sweet rose petal and spicy red clove scents swirl together to create an intoxicating aroma. Prepare and sip throughout the day.

Ingredients

8 cups water
1 handful rose petals
½ cup fennel seeds
¼ cup red cloves

Method

1. Add water in a medium pot, boil the water.
2. Add the rose petals, fennel seeds, and red cloves, and turn off the heat.
3. Steep as the water cools.
4. Enjoy at room temperature.

Additional

Serving: 1
Seasons: ALL SEASONS, ESPECIALLY SUMMER
Taste: BITTER, SWEET, ASTRINGENT

Vatas can substitute mint and cinnamon sticks for more digestive aid and add honey.
Pittas can add more of any of the spices to aid in cooling. Be sure to drink at room temperature or slightly chilled, not hot.
Kaphas can add ginger or lemon zest for more uplifting flavor and honey to sweeten.

Mindfulness Tip: Activate all your senses when you eat. Notice the bright, vibrant colors in your salad, inhale the aromas of the different foods on your plate, listen to the crunch as you cut into a crispy vegetable, feel the textures of ingredients as you chew, and notice the different flavors on your tongue.

Cardamom Mint Water

2017-09-24T08:23:00.001+05:30

PREP TIME: 5 MINUTES / COOK TIME: 5 TO 10 MINUTES (VATA)
Cardamom is considered tridoshic, which means it’s great for balancing all dosha types.
Feel free to adjust this recipe by adding spices that support your particular dosha.
Prepare and sip throughout the day.

Ingredients

8 cups water
1 handful mint
½ cup fennel seeds
½ cup cardamom seeds

Method

Step 1. Add water in a large pot, boil the water.
Step 2. Add the mint, fennel seeds, and cardamom seeds, and turn off the heat.
Step 3. Steep as the water cools.
Step 4. Enjoy at room temperature.

Additional

Serving: 1
Seasons: Fall/ Winter
Taste: Pungent, Sweet

Vatas can add cinnamon sticks for more digestive aid.
Pittas can add more fennel and mint to aid in cooling. Drink at room temperature or slightly chilled, not hot.
Kaphas can add ginger or lemon zest for more uplifting flavor.
Tip: Strain of the spices for lighter flavor or leave it as you sip throughout the day for the stronger flavor.

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