Tag Archives: Ayurvedic recipes

Aloo Gobi with Quinoa

In the wake of such disturbing news around the world I was looking for ways to calm the spirit and indulge in simplicity. Yes, simplicity is an indulgence these day with the hectic world we live in.

Fall continues to soothe this part of the world and the recipes have taken the hues of rust and gold. I find peace in nature, in  my abundant curry leaf plant and the magical herbs and vegetables still flourishing in my garden.

In the market I found a ready good head of cauliflower and some beautiful potatoes which are the crown of this simple dish.

Aloo Gobi (Potatoes and Cauliflower) is a staple in many households around India…accompanied with rice or chapati (bread).  With fragrant spices, fresh ginger, cilantro and garden chilis, it settles your heart and soul. The twist here is that I have served it with Quinoa to make is a little healthier.

Aloo Gobi with Quinoa
Aloo Gobi with Quinoa
Aloo Gobi with Quinoa
Aloo Gobi with Quinoa

Here is what you need:

  • Quinoa – 1 cup (thoroughly washed)
  • 1/2 head of Cauliflower cut in chucks
  • 2 potatoes peeled and cubed
  • 1 or 2 green chilis chopped
  • 1 red onion – slices
  • 2 inch ginger chopped or julienned finely
  • Curry leaves – a handful
  • 1/2 tsp cumin seeds
  • 1/2 tsp nigella (caraway) seeds
  • 1/2 fennels seed
  • 1 tsp turmeric powder
  • 1/tsp cayenne powder
  • 1 tbsp olive oil
  • 1/2 cup water
  • Salt to taste
  • 1/2 of lemon
  • Cilantro or parsley

Putting it together

  • I cooked the Quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
  • Par boil the potatoes – I put them in water and in the microwave for 10 mins
  • In a wok, add olive oil and the seeds
  • Sauté for a minute until they pop
  • Add curry leaves for a minutes
  • Add onions and ginger and sauce for 4- 5 minutes
  • Add the Cauliflower and fry until mixed
  • Add turmeric, cayenne, salt and let everything mix together for a couple of mix.
  • Add the par boiled potatoes and water.
  • Cover and simmer until vegetables are cooked but still firm.
  • Garnish with lemon juice, cilantro or parsley.
  • Serve with a side of Quinoa.

AlooGobi2

Chana Dal Pulao

As the month of Ramadan came to an end, Eid brought festivities and and abundance of rich food. It was good to take a break and make a simple dish that is light and satisfying. I have had many versions of this dish so there is not one simple recipe. You can adapt to your taste.

Chana Dal Pulao
Chana Dal Pulao

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This recipe does not have ginger and garlic but you will see variations that do. Ghee is also used here which is key for that amazing smell and flavor.

One thing is for sure that you will love it and find ways to pair it with other dishes. Mine was served with a simple tomato salad ( my garden is overflowing with tomatoes) and coriander chutney.

Another thing, I used a rice cooker so I could walk away from it and it would stay warm. You could use a heavy bottomed pan.

I soaked the rice directly in the rice cooker so it would be ready to add ingredients to it.

Here is what you need.

2 cups Basmati rice washed and soaked for 10 mins

1 cup Chana Dal washed and soaked for 10 mins

1 Onion, sliced

1 tbsp cumin (jeera) seeds

4 Green cardamoms (choti elaichi)

1 stick ( 2 inch) Cinnamon

2 Black cardamoms (badi elahchi)

4-5 black peppercorns

2-3 cloves

Salt to taste

1 tbsp Ghee ( or oil)

Vegetable stock

Fresh mint for garnish

Spices

Putting it together:

In the rice cooker pan that has the soaked rice, add cardamons, peppercorns, cinnamon, cloves and salt.

Boil the chana dal until just tender ( al dente)

Fry onions in ghee until golden brown, add zeera and fry for a minute

Add the dal and onion mixture to the rice. Add vegetable stock ( you could use water) to a measurement required by you rice cooker.

Set it and forget it.

Serve hot with yogurt and chutney

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Chana Dal Pulao
Chana Dal Pulao

Power Green Juice

Power Green Juice

This is my daily power green juice for the morning….variations are many but I will share the cleaning and reinforcing ingredients in this one. Make sure the ingredients are fresh and organic as it all gets quickly absorbed in your blood stream. I also added an Ayurvedic herb called Ashwagandha for its blood cleaning properties ( optional)
Kale
Bitter melon ( blood cleaning properties)
Ginger
Green Apple
Cucumber
Cilantro
Coconut Water
Wheat grass
Run everything through a high power blender and enjoy

Coriander Coconut chutney

I am always exploring good and healing Ayurvedic recipes. The simplicity and balance found in such form of cooking balances the pittas and is good for the soul. This is a variation of a Coriander chutney that I found on an Ayurvedic website and was inspired to try it out.

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Coriander also known and Cilantro contains antioxidants and has antibacterial properties. It has also been documented to be used for traditional treatment of Type 2 diabetes.

All the good stuff aside, I LOVE Coriander and find something to use it in pretty much everyday.

This chutney was served with Methi Roti ( recipe coming), Green pea pulao and yoghurt.

I used frozen shredded coconut that was unsweetened and had no added preservatives.

Cumin and mustard seeds are readily available in supermarket. I have a plant of curry leaves but you can always buy a bunch from the local asian grocery store.

Heeng or Asafoetida is used as a flavor enhanced and as a digestive aid. It has a strong pungent smell so a pinch is just enough. You can choose not to use it at all.

A bunch on green coriander ( stems and all)

1 cup of shredded coconut

water

3 green chilis

2 inch fresh ginger peeled and chopped

1/2 tsp cumin seeds

1/2 tsp mustard seeds

8 pieces of curry leaves

pinch of heeng (Asafoetida)

1 lemon

1 tsp ghee

Blend the Coriander, ginger, coconut and green chili in a blender adding water to bring it to a good consistency.  Add lemon juice and salt to taste

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Sizzle the cumin, mustard seeds  in ghee. Add Heeng and curry leaves. give it about 30 seconds and turn off the heat.

5-IMG_2255 Once cool add to the Coriander paste and your chutney is ready.

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