Lauki halwa, but with no sugar 🍯✨

2026-10-18T05:49:35.457+05:30

Navratri Lauki Ka Halwa with Dates and Makhana⏱ About 55 min🍽 Serves 4🌿 Vrat friendly🍯 No refined sugar

Every Navratri kitchen plays the same game: nine days, a short list of allowed ingredients, and the challenge of making them taste like a celebration. Lauki halwa is one of the best answers. It looks humble, but with the right moves it turns into something rich, fragrant and a little bit festive.

This version keeps the comfort of the classic and changes three things. Soft dates replace the sugar, the grated lauki is cooked down in ghee before any milk goes in, and crushed roasted makhana goes on at the end for a crunch that halwa usually lacks. Before the recipe, let’s look at the food behind the festival and meet every ingredient in the bowl.

🪔 Navratri on a plate

Navratri means “nine nights”. It honours the goddess Durga, and many people fast during these days. How they fast varies a lot: some eat one meal a day, some give up only grains, and some keep a strict fruit-and-milk fast. What stays the same is the creativity. A small set of allowed ingredients gets turned into everything from crisp tikkis and soft rotis to creamy kheer and halwa.

💡 Did you know? The word comes from “nava” (nine) and “ratri” (night). In some homes the kitchen changes for these nine days, with separate utensils, rock salt in place of table salt and no onion or garlic.

Group	Often eaten	Often avoided
Flours and grains	Kuttu, singhare ka atta, rajgira, samak rice, sabudana	Wheat, regular rice and ordinary flour
Vegetables and fruit	Potato, sweet potato, lauki, pumpkin, raw banana, most fruit	Onion and garlic in many homes
Dairy and nuts	Milk, curd, paneer, ghee, makhana, peanuts, dry fruit	Usually nothing
Salt and spice	Rock salt (sendha namak), cumin, green chilli, ginger, cardamom	Table salt, and certain spices in some households

Rules differ by family, region and community, so treat this as a general picture and follow whatever your household observes.

🌟 What makes this version different

🍯 Date-sweetenedSoft dates are blended into a paste and stirred in late, which gives a deep caramel sweetness without sugar.

🌾 Makhana crunchCoarsely crushed roasted fox nuts add a light, crisp bite against the soft lauki.

🥬 Lauki firstCooking the grated lauki in ghee drives off its water first, so the halwa tastes richer and thickens faster.

🧺 Meet the ingredients

Eight ingredients make this halwa, and each one has a story and a job to do.

🥬 Lauki (bottle gourd)Also called ghiya, dudhi, calabash or opo squash. It is mostly water with a very mild taste, which is why it soaks up ghee, milk and spices so well and is a popular vegetable on fasting days.
Its job: the soft body of the halwa.
Safety note: bitter lauki contains compounds called cucurbitacins that can make you ill, so always taste a raw piece first.

🌾 Makhana (fox nuts)These are the seeds of the prickly water lily (Euryale ferox), also called gorgon nuts, and they are not the same as true lotus seeds. They grow in ponds, with Bihar’s Mithila region the best-known source, and are dried and puffed over heat like popcorn.
Its job: a light crunch on top.

🍯 Soft datesThe fruit of the date palm, grown for thousands of years in dry climates. Soft, sticky dates blend into a smooth paste with a caramel-like flavour. They carry natural sugars, so this halwa has no refined sugar, but it is still a sweet.
Its job: sweetness and a toffee note.

🧈 GheeButter that is simmered until its water cooks off and the milk solids are strained out, leaving a golden, nutty fat. It copes well with long, slow cooking.
Its job: cooking the lauki and adding aroma.

🥛 Full-fat milkAs milk simmers, its water evaporates and it thickens and turns slightly sweeter. That slow reduction is the secret behind many Indian sweets, from kheer to rabri.
Its job: creaminess and richness.

🌿 CardamomGreen cardamom pods are the dried fruits of a plant in the ginger family. The sweet, floral and slightly minty aroma is a signature of Indian desserts, and it is best when freshly ground.
Its job: fragrance.

🌸 SaffronSaffron is made of the dried red threads of the Crocus sativus flower, and it is picked by hand. It takes well over a hundred flowers to make a single gram, so a few strands go a long way. Soaking them in warm milk releases colour and aroma.
Its job: golden colour and perfume.

🥜 Almonds and pistachiosChopped nuts add a buttery bite. Green pistachios also give a pretty contrast against the golden halwa.
Its job: topping, texture and colour.

📊 Quick facts

Prep	15 minutes, plus 15 minutes to soak the dates
Cook	About 40 minutes
Serves	4 small bowls
Best served	Warm, with the extra makhana sprinkled on top
Keeps	Up to 2 days in the fridge

🛒 Ingredients

Ingredient	Amount	Note
Lauki (bottle gourd), peeled and grated	500 g (about 3 cups)	Choose a young, tender one and taste a raw piece first
Ghee	2 tbsp	Use a heavy kadai or pan
Full-fat milk	1½ cups, divided	1 cup to cook, ¼ cup for the dates, 2 tbsp for the saffron, a little extra to loosen
Soft dates, deseeded	8	Soak in warm milk for 15 minutes
Makhana (fox nuts)	⅓ cup	Dry roast, then crush coarsely
Cardamom powder	½ tsp	Freshly ground tastes best
Saffron strands	8	Soak in 2 tbsp warm milk
Almonds and pistachios, chopped	2 tbsp	For topping

🗺 The cooking timeline

👩‍🍳 How to make it

Prep the lauki, dates and saffron15 min
Taste a small raw piece of lauki first. Peel and grate it, then press lightly to remove loose water, without squeezing it dry. Blend the soaked dates with their ¼ cup milk into a smooth paste. Soak the saffron in 2 tbsp warm milk.

Roast the makhana4 min
Dry roast on low heat until the makhana turns crisp and snaps easily. Crush coarsely and keep aside.

Cook the lauki in ghee10 min
Heat the ghee in a heavy kadai. Add the lauki and cook on medium heat, stirring often, until the raw smell is gone and the shreds look soft and glossy.

Simmer in milk16 min
Pour in 1 cup milk. Cook on low to medium heat, stirring often, until the milk thickens into a creamy coating and only a little liquid is left.

Add dates and flavour6 min
Stir in the date paste, cardamom and saffron milk. Cook on low until the halwa pulls away from the sides and the ghee glistens.

Finish and rest2 min
Fold in half the crushed makhana. Rest for 5 minutes, then serve warm topped with the remaining makhana, almonds and pistachios.

👀 Texture checkpoints

Stage	What you should see	If not
After the ghee step	Glossy, soft shreds and an almost dry pan	Cook 2 to 3 more Navratri Samak Rice Pulao (Fluffy, One-Pot, Vrat Friendly) 2026-10-17T06:25:33.011+05:30 Navratri Kuttu Atta Roti (Soft, No-Crack, Vrat Friendly) 2026-10-16T06:40:27.030+05:30 Navratri Special Sabudana Khichdi (Soft, Non-Sticky, Vrat Friendly) 2026-10-15T07:07:32.059+05:30 Navratri Apple Kheer with Almond Milk (Rice-Free, Date-Sweetened) 2026-10-14T06:25:19.204+05:30 Navratri Fasting Smoothie: Makhana, Apple & Pomegranate (No Refined Sugar) 2026-10-13T07:14:08.030+05:30 Navratri is about giving your gut a break, not nine days of fried potatoes and heavy carbs. If you want steady energy through your fast without the usual weight gain, this smoothie is for you. It’s creamy and naturally sweet, with complex carbs from makhana, protein from milk and nuts, and fiber from apple, chia and pomegranate. It also keeps you full for hours. Why you’ll love it Sweetened only with dates, with no refined sugar Filling enough to replace a fried vrat snack Ready in 5 minutes, plus 15 minutes of soaking Introduction to Ayurveda 2017-11-10T07:45:00.000+05:30 Ayurveda has its roots in India, dating back to about five thousand years. Essentially, it is a science that encompasses the health benefits of herbs, meditation, yoga, and massage. Ayurveda is based on the principle that every being on this earth, be it animate or inanimate, is the outcome of five basic elements, or Pancha Mahabhootas - Water, Air, Fire or Energy, Earth, and Sky. Ayurveda embodies the methods that help to achieve a balance between the body, mind and soul, which is absolutely crucial to stay in unison with nature. According to Ayurveda, 'We are what we eat'! This ancient branch of science believes most of the common ailments are a result of poor nutrition. Ayurvedic nutrition is concerned importantly with the dietary requirements of individuals. Any anomaly in the body is thought to emanate in the digestive system, and therefore it become crucial not to cast aside even minor digestive complaints, as it could be indicative of a disease. Ayurveda does not distinguish between food and medicine, the underlying belief that the absence of nutritive food or diet causes disease in the body. This can only be remedied with appropriate food, which becomes the medicine to heal the body of its ailment. All the same, Ayurveda holds sacrosanct, that each one of us are distinct, and our health is determined by our attitude and response to the conscious and unconscious inputs in life that one is subjected to. Ayurvedic diet is cantered on treating life's experiences as 'food' (for the body and the mind), which is assimilated into the body and contributes to its nourishment. This transformation of 'food' into nutrition is termed as 'Agni' or fire, which forms the edifice upon which the Ayurvedic system is built. Spices and herbs form an integral part of Ayurvedic healing, mainly because of its power to be easily absorbed in the body. On the one hand, this enhances the digestive capacity of the body and on the other, cleanses it of its toxins, ensuring the cells in the body are empowered with the nutrition available in the diet. Ayurveda recommends that spices be consumed only after they are cooked. An Ayurvedic diet is rich in vegetables, fruits, whole grains and fibrous food, which contribute to keeping the body energetic, glowing and in good health. An Ayurvedic diet is miserly with salt to prevent potential fluid retention and also discourages the intake of coffee, sodas, and alcohol. Fruity frozen curd 2012-07-18T14:51:00.003+05:30 Bananas,peeled and Diced 6no Mangoes, peeled and chopped 2no Curd 250g Vanilla Essence few drops Mehod Place the banana and mango in an airtight container and freeze for 4 hours or until frozen. Place the banana, mango and curd in a food processor and process until smooth, add essence. Return to an airtight container and freeze. Allow to soften for 5 minutes before serving. Palak Paneer 2012-01-08T17:26:00.000+05:30 Achari Machli 2012-01-08T17:11:00.001+05:30 Ingredients Fish skinless and boneless cut into cubes 500g Tomatoes, chopped 300g Lemon juice 2 tablespoons Onions, chopped 100g Fennel seed 1 teaspoon Red chilies 6 -8 Coriander seeds 2 tea spoons Onion seeds 1 teaspoon Fenugreek seeds 1/4 teaspoon Turmeric powder 1/2 teaspoon Mustard seeds 1/2 teaspoon Red chili powder 1 teaspoon Green chilies, finely chopped 5 -6 Garlic paste 1 tablespoon Oil 50ml Method Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour. Fry the onions till they are light golden in color. Remove with a slotted spoon and crush. In the same oil put the red chilies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil separate. Add the tomatoes and again stir and cook till the oil separates. Add the fish. Coarsely grind together the aniseed, coriander seeds, fenugreek seeds and mustard seeds. Add this to the fish along with the green chilies and cook over a low heat till the fish is done, about 10 minute min. Tamatar Shorba Recipe 2012-01-08T16:55:00.000+05:30 Ingredients Tomatoes 500g Chopped ginger 10g Chopped garlic 10g Whole garam masala 10g Bay leaf 2no Chopped green coriander 20g Cumin seeds 5g Sugar (optional) 15g Oil as required Green chili 2no Vegetable stock or water 1 lt Salt as per taste Method 1. Wash and chop tomatoes. 2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add water and bay leaf. Bring to a boil. 3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 4. Strain the mixture with a soup strainer. 5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt. 6. Bring it to a boil, add sugar if it is very sour. 7. Serve tamatar ka shorba hot, garnished with chopped green coriander leaves. Parisienne Potatoes 2012-01-08T16:50:00.000+05:30 Ingredients Potatoes 300g Olive oil 1 tablespoon Unsalted butter 15g Thyme 1 Spring Unpeeled garlic 2 Cloves Method 1. Peel the potatoes. Using the largest scoop of a melon-baller scoop out balls from the potato. 2. Cook the balls of potato in boiling, salted water for five minutes, drain and then put them into a bowl of cold water. 3. When they are cold, drain the potato balls and pat them dry with kitchen paper. 4. In a frying pan, heat the oil and butter. When the butter is sizzling, put in the balls of potato, thyme and lightly crushed clove of garlic. 5. Fry the balls of potato until they are golden brown all over. 6. Drain off the excess fat on a piece of kitchen paper, discard the thyme and garlic, and serve. Saute Broccoli 2012-01-08T16:41:00.000+05:30 Ingredients Fresh broccoli 200g Extra virgin olive oil 10ml Garlic, minced 2 cloves Lemon juice Salt and pepper to taste Method 1. Cut the broccoli into individual florets. Cut stems into pieces roughly the same size as the florets. 2. Place broccoli in large pot, and bring to boil in salted water to cover. Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. Drain thoroughly. 3. Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender. 4. Sprinkle with lemon juice, salt, and pepper and serve. Puree of green pea with mint cream 2012-01-08T16:38:00.000+05:30 Ingredients Butter 10g Onions, small dice 25g Chicken stock 600ml Peas, fresh or frozen 400g Salt to taste White pepper to taste Heavy cream 50ml Garnish Heavy cream 25ml Mint leaves finely shredded 10g Method 1. Heat the butter in a heavy sauce pot over moderately low heat. 2. Add the onions and sweat them without letting them brown. 3. Add the stock and bring to a boil. 4. Add the peas. Simmer until the peas are soft, about 5 minutes. 5. Pass the soup through a food mill or purée with an immersion blender. 6. Return the stock to a simmer. Add additional stock if necessary to bring to a proper consistency. 7. Adjust the seasoning. 8. At service time, heat the heavy cream and stir into the soup. 9. Whip the cream until it forms soft peaks. Fold in the shredded mint leaves. 10. Immediately before serving, place 1 tbsp mint cream on top of each portion. Saute Chicken with Mushroom Sauce 2012-01-08T16:02:00.001+05:30 Ingredients Clarified butter 40g Chicken breasts Boneless, skinless 4no Salt to taste White pepper to taste R. Flour for dredging Mushrooms, sliced 100g Lemon juice 10ml Suprême sauce, hot 200m Method 1. Add clarified butter to a sauté pan over moderate heat. 2. Season the chicken breasts and dredge in flour. Shake off excess flour. 3. Place the breasts in the hot pan. 4. Sauté over moderate heat until lightly browned and about half cooked. The heat must be regulated so the chicken doesn’t brown too fast. 5. Turn the chicken over and complete the cooking. 6. Remove the chicken from the pan and place on hot dinner plates for service. Keep warm. 7. Add the mushrooms to the pan and sauté briefly. After a few seconds, before the mushrooms start to darken, add the lemon juice. Toss the mushrooms in the pan as they sauté. 8. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency. (The juices from the mushrooms will dilute the sauce.) 9. Ladle sauce over each portion and serve immediately. Saute Zucchini 2012-01-05T20:18:00.000+05:30 Ingredients Zucchini 400g Olive oil 40ml Shallots or onions, minced 40g Garlic cloves, chopped 2no Chopped parsley Salt to taste White pepper to taste Method 1. Wash and trim the zucchini. Cut crosswise into thin slices. 2. Heat the oil in sauté pans; add the shallot or onion and the garlic. Sauté until soft but not browned. 3. Add the zucchini and sauté until slightly browned but still somewhat crisp. 4. Add the parsley and toss to mix. Season to taste. Colcannon (irish Dish) 2012-01-05T19:55:00.000+05:30 Ingredients Potatoes, peeled and quartered 200g Cabbage 40g Spring onions, chopped 40g Butter 40g Parsley For garnish Salt and pepper to taste Method 1. Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle. 2. Blanch the cabbage in boiling water for one minute. Drain and reserve. 3. Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds. 4. Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix. 5. Finally, add the finely chopped scallions/spring onions and season to taste. Tikona Paratha 2012-01-05T18:56:00.000+05:30 Ingredients Whole-wheat flour 200g Salt a pinch warm water 100ml (approx) Melted butter as required Flour, for dusting Method 1. In a mixing bowl, place the flour, salt, and 1 tablespoon of melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs. 2. Make a well in the center. 3. Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean. 4. Let the dough rest for 30-40 minutes. 5. Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger. 6. Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap. 7. Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking. 8. Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half. 9. Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle. 10. Roll this triangle into a thin, larger triangle, dusting with flour as required. 11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking. 12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter. 13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately. Dal Shorba 2012-01-05T18:51:00.001+05:30 Ingredients Split green gram skinless (dhuli moong dal) 150g Onion, chopped 25g Ginger, chopped 1 inch piece Garlic, chopped 2 cloves Green chilies, chopped 2 Turmeric powder 2g Salt to taste Butter 10g Cumin seeds 2g Lemon juice 15ml Coriander leaves chopped for garnish Method 1. Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt. 2. Add five cups of water and bring it to a boil. Simmer for fifteen minutes. Remove scum from the top from time to time. Cook until dal is very soft. 3. Pass a through a soup strainer. Set aside. Heat butter in a pan. 4. Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out. 5. Add pureed dal, add water to correct consistency, if required. Bring it to a boil. Add lemon juice. 6. Serve piping hot garnished with finely chopped coriander leaves Butter Chicken ( Murg Makhani) 2012-01-05T09:43:00.000+05:30 Ingredients Chicken 1no For Marinade Curd 500g Ginger garlic paste 5g Red chilli powder 5g Salt to taste For Gravy White butter 175g Tomato (pureed) 500g Cashew nut (paste) 50g Black cumin seeds 2g Honey 5g Red chilli powder 5g Salt to taste Fresh cream 100g Green chillies Fenugreek leaves, crushed 5g Method For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. mix the raw chicken in the marinade and keep it in the refrigerator overnight. Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Cook for some time then add cashew paste. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Cook till chicken is done. Serve hot with rice or naan Paneer Makhani 2012-01-05T09:41:00.000+05:30 Ingredients Tomatoes 1kg Paneer 1/2 kg Ginger-garlic paste 2 tbsp Red chilly powder 1tsp Cumin powder ½ tsp Garam Masala powder ½ tsp Mace 5 flower Green cardamom 10 Salt to taste White butter 100 gm Fresh cream 100ml Kasoori methi 5g Honey 5g Coriander leaves chopped for garnish Method 1. Boil tomatoes with mace and green cardamom for 5 minutes, then take out mace and cardamom and make a puree of tomatoes. 2. In a pan heat half of butter and add ginger-garlic paste, and fry well. Add tomato puree and fry. Reduce it by 1/4^th in quantity. 3. Add red chilly, garam Masala, cumin powder, salt and sugar and remaining butter and cook for a minutes. 4. Add paneer cubes and fry a little. 5. Now add fresh cream and kasuri methi (dry roasted and crushed) 6. Mix it well and cook for another 2 minutes. 7. Garnish with chopped coriander. Steamed Rice 2011-12-06T20:22:00.000+05:30 Ingredients 180 gm long grained rice water lemon juice Method Clean the rice and wash well till the water is clear. Soak the rice in 2 cups of water for at least 1/2 hour. In a heavy bottomed pan, put the rice and water over high heat and bring to a boil, adding the lemon juice also. Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes. Serve hot.

Stage

What you should see

If not

After the ghee step

Glossy, soft shreds and an almost dry pan

Cook 2 to 3 more

Navratri Samak Rice Pulao (Fluffy, One-Pot, Vrat Friendly)

2026-10-17T06:25:33.011+05:30

Navratri Kuttu Atta Roti (Soft, No-Crack, Vrat Friendly)

2026-10-16T06:40:27.030+05:30

Navratri Special Sabudana Khichdi (Soft, Non-Sticky, Vrat Friendly)

2026-10-15T07:07:32.059+05:30

Navratri Apple Kheer with Almond Milk (Rice-Free, Date-Sweetened)

2026-10-14T06:25:19.204+05:30

Navratri Fasting Smoothie: Makhana, Apple & Pomegranate (No Refined Sugar)

2026-10-13T07:14:08.030+05:30

Navratri is about giving your gut a break, not nine days of fried potatoes and heavy carbs. If you want steady energy through your fast without the usual weight gain, this smoothie is for you. It’s creamy and naturally sweet, with complex carbs from makhana, protein from milk and nuts, and fiber from apple, chia and pomegranate. It also keeps you full for hours.

Why you’ll love it

Sweetened only with dates, with no refined sugar
Filling enough to replace a fried vrat snack
Ready in 5 minutes, plus 15 minutes of soaking

Introduction to Ayurveda

2017-11-10T07:45:00.000+05:30

Ayurveda has its roots in India, dating back to about five thousand years. Essentially, it is a science that encompasses the health benefits of herbs, meditation, yoga, and massage. Ayurveda is based on the principle that every being on this earth, be it animate or inanimate, is the outcome of five basic elements, or Pancha Mahabhootas - Water, Air, Fire or Energy, Earth, and Sky. Ayurveda embodies the methods that help to achieve a balance between the body, mind and soul, which is absolutely crucial to stay in unison with nature.

According to Ayurveda, 'We are what we eat'! This ancient branch of science believes most of the common ailments are a result of poor nutrition.

Ayurvedic nutrition is concerned importantly with the dietary requirements of individuals. Any anomaly in the body is thought to emanate in the digestive system, and therefore it become crucial not to cast aside even minor digestive complaints, as it could be indicative of a disease.

Ayurveda does not distinguish between food and medicine, the underlying belief that the absence of nutritive food or diet causes disease in the body. This can only be remedied with appropriate food, which becomes the medicine to heal the body of its ailment. All the same, Ayurveda holds sacrosanct, that each one of us are distinct, and our health is determined by our attitude and response to the conscious and unconscious inputs in life that one is subjected to.

Ayurvedic diet is cantered on treating life's experiences as 'food' (for the body and the mind), which is assimilated into the body and contributes to its nourishment. This transformation of 'food' into nutrition is termed as 'Agni' or fire, which forms the edifice upon which the Ayurvedic system is built.

Spices and herbs form an integral part of Ayurvedic healing, mainly because of its power to be easily absorbed in the body. On the one hand, this enhances the digestive capacity of the body and on the other, cleanses it of its toxins, ensuring the cells in the body are empowered with the nutrition available in the diet. Ayurveda recommends that spices be consumed only after they are cooked.
An Ayurvedic diet is rich in vegetables, fruits, whole grains and fibrous food, which contribute to keeping the body energetic, glowing and in good health. An Ayurvedic diet is miserly with salt to prevent potential fluid retention and also discourages the intake of coffee, sodas, and alcohol.

Fruity frozen curd

2012-07-18T14:51:00.003+05:30

Bananas,peeled and Diced 6no

Mangoes, peeled and chopped 2no

Curd 250g

Vanilla Essence few drops

Mehod

Place the banana and mango in an airtight container and freeze for 4 hours or until frozen.
Place the banana, mango and curd in a food processor and process until smooth, add essence.
Return to an airtight container and freeze.
Allow to soften for 5 minutes before serving.

Palak Paneer

2012-01-08T17:26:00.000+05:30

Achari Machli

2012-01-08T17:11:00.001+05:30

Ingredients

Fish skinless and
boneless cut into cubes 500g

Tomatoes, chopped 300g

Lemon juice 2 tablespoons

Onions, chopped 100g

Fennel seed 1 teaspoon

Red chilies 6 -8

Coriander seeds 2 tea spoons

Onion seeds 1 teaspoon

Fenugreek seeds 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Mustard seeds 1/2 teaspoon

Red chili powder 1 teaspoon

Green chilies, finely chopped 5 -6

Garlic paste 1 tablespoon

Oil 50ml

Method

Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour.
Fry the onions till they are light golden in color. Remove with a slotted spoon and crush. In the same oil put the red chilies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil separate.
Add the tomatoes and again stir and cook till the oil separates. Add the fish. Coarsely grind together the aniseed, coriander seeds, fenugreek seeds and mustard seeds.
Add this to the fish along with the green chilies and cook over a low heat till the fish is done, about 10 minute min.

Tamatar Shorba Recipe

2012-01-08T16:55:00.000+05:30

Ingredients

Tomatoes 500g
Chopped ginger 10g
Chopped garlic 10g
Whole garam masala 10g
Bay leaf 2no
Chopped green coriander 20g
Cumin seeds 5g
Sugar (optional) 15g
Oil as required
Green chili 2no
Vegetable stock or water 1 lt
Salt as per taste

Method

1. Wash and chop tomatoes.
2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add water and bay leaf. Bring to a boil.
3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
4. Strain the mixture with a soup strainer.
5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
6. Bring it to a boil, add sugar if it is very sour.
7. Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

Parisienne Potatoes

2012-01-08T16:50:00.000+05:30

Ingredients

Potatoes 300g

Olive oil 1 tablespoon

Unsalted butter 15g

Thyme 1 Spring

Unpeeled garlic 2 Cloves

Method

1.     Peel the potatoes. Using the largest scoop of a melon-baller scoop out balls from the potato.
2.     Cook the balls of potato in boiling, salted water for five minutes, drain and then put them into a bowl of cold water.
3.     When they are cold, drain the potato balls and pat them dry with kitchen paper.
4.     In a frying pan, heat the oil and butter. When the butter is sizzling, put in the balls of potato, thyme and lightly crushed clove of garlic.
5.     Fry the balls of potato until they are golden brown all over.
6.     Drain off the excess fat on a piece of kitchen paper, discard the thyme and garlic, and serve.

Saute Broccoli

2012-01-08T16:41:00.000+05:30

Ingredients

Fresh broccoli 200g

Extra virgin olive oil 10ml

Garlic, minced 2 cloves

Lemon juice

Salt and pepper to taste

Method

1.     Cut the broccoli into individual florets. Cut stems into pieces roughly the same size as the florets.
2.     Place broccoli in large pot, and bring to boil in salted water to cover. Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. Drain thoroughly.
3.     Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender.
4.     Sprinkle with lemon juice, salt, and pepper and serve.

Puree of green pea with mint cream

2012-01-08T16:38:00.000+05:30

Ingredients

Butter 10g

Onions, small dice 25g

Chicken stock 600ml

Peas, fresh or frozen 400g

Salt to taste

White pepper to taste

Heavy cream 50ml

Garnish

Heavy cream 25ml

Mint leaves finely shredded 10g

Method

1. Heat the butter in a heavy sauce pot over moderately low heat.

2. Add the onions and sweat them without letting them brown.

3. Add the stock and bring to a boil.

4. Add the peas. Simmer until the peas are soft, about 5 minutes.

5. Pass the soup through a food mill or purée with an immersion blender.

6. Return the stock to a simmer. Add additional stock if necessary to bring to a proper consistency.

7. Adjust the seasoning.

8. At service time, heat the heavy cream and stir into the soup.

9. Whip the cream until it forms soft peaks. Fold in the shredded mint leaves.

10. Immediately before serving, place 1 tbsp mint cream on top of each portion.

Saute Chicken with Mushroom Sauce

2012-01-08T16:02:00.001+05:30

Ingredients

Clarified butter 40g

Chicken breasts

Boneless, skinless 4no

Salt to taste

White pepper to taste

R. Flour for dredging

Mushrooms, sliced 100g

Lemon juice 10ml

Suprême sauce, hot 200m

Method

1. Add clarified butter to a sauté pan over moderate heat.

2. Season the chicken breasts and dredge in flour. Shake off excess flour.

3. Place the breasts in the hot pan.

4. Sauté over moderate heat until lightly browned and about half cooked. The heat must be regulated so the chicken doesn’t brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner plates for service. Keep warm.

7. Add the mushrooms to the pan and sauté briefly. After a few seconds, before the mushrooms start to darken, add the lemon juice. Toss the mushrooms in the pan as they sauté.

8. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency. (The juices from the mushrooms will dilute the sauce.)

9. Ladle sauce over each portion and serve immediately.

Saute Zucchini

2012-01-05T20:18:00.000+05:30

Ingredients

Zucchini 400g

Olive oil 40ml

Shallots or onions, minced 40g

Garlic cloves, chopped 2no

Chopped parsley

Salt to taste

White pepper to taste

Method

1.     Wash and trim the zucchini. Cut crosswise into thin slices.
2.     Heat the oil in sauté pans; add the shallot or onion and the garlic. Sauté until soft but not browned.
3.     Add the zucchini and sauté until slightly browned but still somewhat crisp.
4.     Add the parsley and toss to mix. Season to taste.

Colcannon (irish Dish)

2012-01-05T19:55:00.000+05:30

Ingredients

Potatoes, peeled and quartered 200g

Cabbage 40g

Spring onions, chopped 40g

Butter 40g

Parsley For garnish

Salt and pepper to taste

Method

1.     Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.

2.     Blanch the cabbage in boiling water for one minute. Drain and reserve.

3.     Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.

4.     Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.

5.     Finally, add the finely chopped scallions/spring onions and season to taste.

Tikona Paratha

2012-01-05T18:56:00.000+05:30

Ingredients

Whole-wheat flour 200g

Salt a pinch

warm water 100ml (approx)

Melted butter as required

Flour, for dusting

Method

1.     In a mixing bowl, place the flour, salt, and 1 tablespoon of melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.

2.     Make a well in the center.

3.     Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean.

4.     Let the dough rest for 30-40 minutes.

5.     Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger.

6.     Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap.

7.     Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking.

8.     Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.

9.     Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.

10. Roll this triangle into a thin, larger triangle, dusting with flour as required.

11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.

12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately.

Dal Shorba

2012-01-05T18:51:00.001+05:30

Ingredients

Split green gram skinless

(dhuli moong dal) 150g

Onion, chopped 25g

Ginger, chopped 1 inch piece

Garlic, chopped 2 cloves

Green chilies, chopped 2

Turmeric powder 2g

Salt to taste

Butter 10g

Cumin seeds 2g

Lemon juice 15ml

Coriander leaves chopped for garnish

Method

1.     Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.

2.     Add five cups of water and bring it to a boil. Simmer for fifteen minutes. Remove scum from the top from time to time. Cook until dal is very soft.

3.     Pass a through a soup strainer. Set aside. Heat butter in a pan.

4.     Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.

5.     Add pureed dal, add water to correct consistency, if required. Bring it to a boil. Add lemon juice.

6.     Serve piping hot garnished with finely chopped coriander leaves

Butter Chicken ( Murg Makhani)

2012-01-05T09:43:00.000+05:30

Ingredients

Chicken 1no

For Marinade

Curd 500g

Ginger garlic paste 5g

Red chilli powder 5g

Salt to taste

For Gravy

White butter 175g

Tomato (pureed) 500g

Cashew nut (paste) 50g

Black cumin seeds 2g

Honey 5g

Red chilli powder 5g

Salt to taste

Fresh cream 100g

Green chillies

Fenugreek leaves, crushed 5g

Method

For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. mix the raw chicken in the marinade and keep it in the refrigerator overnight.
Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Cook for some time then add cashew paste.
Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
Cook till chicken is done.
Serve hot with rice or naan

Paneer Makhani

2012-01-05T09:41:00.000+05:30

Ingredients

Tomatoes 1kg

Paneer 1/2 kg

Ginger-garlic paste 2 tbsp

Red chilly powder 1tsp

Cumin powder ½ tsp

Garam Masala powder ½ tsp

Mace 5 flower

Green cardamom 10

Salt to taste

White butter 100 gm

Fresh cream 100ml

Kasoori methi 5g

Honey 5g

Coriander leaves chopped for garnish

Method

1. Boil tomatoes with mace and green cardamom for 5 minutes, then take out mace and cardamom and make a puree of tomatoes.

2. In a pan heat half of butter and add ginger-garlic paste, and fry well. Add tomato puree and fry. Reduce it by 1/4^th in quantity.

3. Add red chilly, garam Masala, cumin powder, salt and sugar and remaining butter and cook for a minutes.

4. Add paneer cubes and fry a little.

5. Now add fresh cream and kasuri methi (dry roasted and crushed)

6. Mix it well and cook for another 2 minutes.

7. Garnish with chopped coriander.

Steamed Rice

2011-12-06T20:22:00.000+05:30

Ingredients

180 gm long grained rice

water

lemon juice

Method

Clean the rice and wash well till the water is clear.
Soak the rice in 2 cups of water for at least 1/2 hour.
In a heavy bottomed pan, put the rice and water over high heat and bring to a boil, adding the lemon juice also.
Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes. Serve hot.

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Puree of green pea with mint cream

Saute Chicken with Mushroom Sauce

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