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1.Ginger Lemon Honey Tea (makes 2 servings)
1 Inch Piece Fresh Ginger, peeled
2 Cups Water
Juice of 1 Lemon
1-2 Tbsp Honey, or to taste
1 Put some water in a tea kettle to boil. While it heats up you can prepare the rest of the ingredients.
2 Prepare the ginger. Slice it in thin rounds or grate it into tiny particles (grated ginger makes the strongest tea, especially if you don't strain it). Put a tablespoon or so of ginger in your mug.
3 Cut a lemon in half. Squeeze both halves into a small bowl, and pick or strain the seeds out.
4 Pour the hot water over the ginger and allow to steep for five to ten minutes.
5 Strain or pick the ginger out if you prefer not to swallow the particles, and season to taste with honey and fresh lemon juice.
*Make sure to thoroughly cool for little ones before serving.
If you have an upset stomach, are suffering from allergies. Besides being a delicious caffeine-free hot drink, ginger lemon tea is a great natural remedy for colds and related illnesses. Cozy up with a cup at the first sign of stuffiness, and the warm, steamy drink may clear your sinuses, soothe your throat, and possibly even stave off further symptoms.
1 Inch Piece Fresh Ginger, peeled
2 Cups Water
Juice of 1 Lemon
1-2 Tbsp Honey, or to taste
1 Put some water in a tea kettle to boil. While it heats up you can prepare the rest of the ingredients.
2 Prepare the ginger. Slice it in thin rounds or grate it into tiny particles (grated ginger makes the strongest tea, especially if you don't strain it). Put a tablespoon or so of ginger in your mug.
3 Cut a lemon in half. Squeeze both halves into a small bowl, and pick or strain the seeds out.
4 Pour the hot water over the ginger and allow to steep for five to ten minutes.
5 Strain or pick the ginger out if you prefer not to swallow the particles, and season to taste with honey and fresh lemon juice.
*Make sure to thoroughly cool for little ones before serving.
If you have an upset stomach, are suffering from allergies. Besides being a delicious caffeine-free hot drink, ginger lemon tea is a great natural remedy for colds and related illnesses. Cozy up with a cup at the first sign of stuffiness, and the warm, steamy drink may clear your sinuses, soothe your throat, and possibly even stave off further symptoms.
2.Garam Masala Description Garam is the Hindi word for "warm" or "hot," and this blend of dry-roasted ground spices from the colder climes of northern India adds a sense of warmth to both palate and spirit. There are as many variations of garam masala as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace and nutmeg. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.
Uses Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience, make a batch ahead and store for several months in an air-tight container in a cool, dark place.
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Ingredients:
Original Recipe Yield 1 /4 cup
Ingredients
Uses Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience, make a batch ahead and store for several months in an air-tight container in a cool, dark place.
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Ingredients:
- 4 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 ½ tsps black cumin seeds
- 1 ½ tsps dry ginger
- ¾ tsp black cardamom (3-4 large pods approx)
- ¾ tsp cloves
- ¾ tsp cinnamon (2 X 1” pieces)
- ¾ tsp crushed bay leaves
- Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
- When the spices are roasted turn of the flame and allow them to cool.
- Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
- Grind them all together, to a fine powder in a clean, dry coffee grinder.
- Store in an air-tight container in a cool, dark place.
Original Recipe Yield 1 /4 cup
Ingredients
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
3. Lassi
Lassi recipe-1
1/2 cup plain yoghurt
1 1/4 cup scold water
1/2 tsp cumin seeds
1/4 tsp salt
1/4 tsp finely crumbled mint
Blend in a blender for 3 seconds. Serve cold.
Lassi recipe-2 Pachak lassi
Balancing for all doshas. The blending kindles the agni principle in the yogurt, making the combination excellent for digestion when taken at the end of a meal.
Spicy Lassi recipe-3
Good for all doshas, especially Kapha. Blending the yogurt kindles the agni principle.
Lassi recipe-1
1/2 cup plain yoghurt
1 1/4 cup scold water
1/2 tsp cumin seeds
1/4 tsp salt
1/4 tsp finely crumbled mint
Blend in a blender for 3 seconds. Serve cold.
Lassi recipe-2 Pachak lassi
- 2 cups water
- ½ cup plain yogurt
- 1 inch piece of fresh ginger
- ½ teaspoon cumin seeds or powder
- 1/8 teaspoon salt
- 1 tablespoon cilantro leaves chopped
Balancing for all doshas. The blending kindles the agni principle in the yogurt, making the combination excellent for digestion when taken at the end of a meal.
Spicy Lassi recipe-3
- 2 cups water
- ½ cup of plain yogurt
- 2 tablespoons Sucanat or other sugar to taste
- ½ teaspoon gresh grated ginger or ¼ tsp. Dry ginger
- ½ teaspoon ground cardamom
Good for all doshas, especially Kapha. Blending the yogurt kindles the agni principle.
Click 4. Green Chutney/Cilantro chutney with mint-1 Recipe: Hari Chutney (Coriander Mint Chutney)
Prep Time: 15-20 mins(that includes picking mint leaves)
Cooking Time: 5 mins
Makes: Around 1 cup of Chutney
Ingredients:
A small bunch Coriander leaves
Few twigs of Mint leaves
2-3 Green chillies (Depending upon your taste)
1 fresh lime
4-5 Garlic cloves
1 inch Ginger piece
1/2 tsp Cumin seeds
2-4 Whole Black pepper corns
1 small Onion
Salt as per taste
Special Utensils:
Food Processor / Mixer with Wet grinder jar or blender
Method:
1. Pick Mint leaves from the stalks. Pick coriander leaves, but do not discard the tender stalks. These give the volume to Chutney
2. Rinse thoroughly all the greens, drain excess water
3. In a Food processor/ Mixer, throw in all the ingredients listed and pulse it few times, until you get a smooth mixture.
4. If needed, add few spoons of water for a smoother paste.
5. Store it in refrigerator.
Green Chutney/Cilantro chutney with coconut-2
· 1/2 tsp cumin seed
· 1/2 tsp mustard seed
· 1 pinch hing
· 1 bunch of coriander, large stems removed
· 1/4 C unsweetened grated coconut (or 1/2 C fresh coconut pulp)
· 1 tablespoon ghee
· 1/2″ piece of ginger roughly chopped
· ½ small green chili, chopped
· 1 fresh lime
· ½ cup water
· ¼ teaspoon salt or salt to taste
· 4 curry leaves, fresh or dried
Wash the cilantro leaves and remove the stems. Put it in a blender along with the water, coconut, chili and ginger.
Blend at high speed until well mixed and a finely ground paste.It may be necessary to stir it down several times.
Heat a saucepan on medium and add the ghee, cumin seeds, mustard seeds ,hing and curry leaves.
Cook until the seeds pop. Cool and mix well into the cilantro paste.
Squeeze the juice of the lime, add the salt and stir gently.
Eat a dab with each bite of food.
Stored in an airtight container in the fridge your green chutney should last at least 1 week.
This recipe is balancing for tridosha. Pitta might want to decrease the chili, salt and mustard seeds
even though the cilantro is very cooling.
Prep Time: 15-20 mins(that includes picking mint leaves)
Cooking Time: 5 mins
Makes: Around 1 cup of Chutney
Ingredients:
A small bunch Coriander leaves
Few twigs of Mint leaves
2-3 Green chillies (Depending upon your taste)
1 fresh lime
4-5 Garlic cloves
1 inch Ginger piece
1/2 tsp Cumin seeds
2-4 Whole Black pepper corns
1 small Onion
Salt as per taste
Special Utensils:
Food Processor / Mixer with Wet grinder jar or blender
Method:
1. Pick Mint leaves from the stalks. Pick coriander leaves, but do not discard the tender stalks. These give the volume to Chutney
2. Rinse thoroughly all the greens, drain excess water
3. In a Food processor/ Mixer, throw in all the ingredients listed and pulse it few times, until you get a smooth mixture.
4. If needed, add few spoons of water for a smoother paste.
5. Store it in refrigerator.
Green Chutney/Cilantro chutney with coconut-2
· 1/2 tsp cumin seed
· 1/2 tsp mustard seed
· 1 pinch hing
· 1 bunch of coriander, large stems removed
· 1/4 C unsweetened grated coconut (or 1/2 C fresh coconut pulp)
· 1 tablespoon ghee
· 1/2″ piece of ginger roughly chopped
· ½ small green chili, chopped
· 1 fresh lime
· ½ cup water
· ¼ teaspoon salt or salt to taste
· 4 curry leaves, fresh or dried
Wash the cilantro leaves and remove the stems. Put it in a blender along with the water, coconut, chili and ginger.
Blend at high speed until well mixed and a finely ground paste.It may be necessary to stir it down several times.
Heat a saucepan on medium and add the ghee, cumin seeds, mustard seeds ,hing and curry leaves.
Cook until the seeds pop. Cool and mix well into the cilantro paste.
Squeeze the juice of the lime, add the salt and stir gently.
Eat a dab with each bite of food.
Stored in an airtight container in the fridge your green chutney should last at least 1 week.
This recipe is balancing for tridosha. Pitta might want to decrease the chili, salt and mustard seeds
even though the cilantro is very cooling.
5.Mung Dal Khichari (Tridoshic) Serves 4-5
· 1 cup yellow mung dal
· 1 cup basmati rice
· 1 inch piece of fresh ginger, peeled and chopped fine
· 2 tablespoons shredded, unsweetened coconut
· 1 small handful fresh cilantro leaves
· ½ cup water
· 3 tablespoons ghee
· 1 1/2 inch piece of cinnamon bark
· 5 whole cardamom pods
· 5 whole cloves
· 10 black peppercorns
· 3 bay leaves
· ¼ teaspoon turmeric
· ¼ teaspoon salt
· 6 cups water
Wash the mung dal and rice until water is clear. Soaking the dal for a few hours helps with digestibility.
In a bleder , put the ginger, coconut, cilantro and ½ cup water and blend until liquefied.
Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant.
Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.
Stir in the mung dal and rice and mix very well.
Pour in the 6 cups of water, cover and bring to a boil. Let boil for 5 mins, then turn down the heat to a very low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.
This kichari is especially beneficial for tridoshic balancing.
· 1 cup yellow mung dal
· 1 cup basmati rice
· 1 inch piece of fresh ginger, peeled and chopped fine
· 2 tablespoons shredded, unsweetened coconut
· 1 small handful fresh cilantro leaves
· ½ cup water
· 3 tablespoons ghee
· 1 1/2 inch piece of cinnamon bark
· 5 whole cardamom pods
· 5 whole cloves
· 10 black peppercorns
· 3 bay leaves
· ¼ teaspoon turmeric
· ¼ teaspoon salt
· 6 cups water
Wash the mung dal and rice until water is clear. Soaking the dal for a few hours helps with digestibility.
In a bleder , put the ginger, coconut, cilantro and ½ cup water and blend until liquefied.
Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant.
Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.
Stir in the mung dal and rice and mix very well.
Pour in the 6 cups of water, cover and bring to a boil. Let boil for 5 mins, then turn down the heat to a very low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.
This kichari is especially beneficial for tridoshic balancing.
6.Cauliflower
vegetable
Cauliflower vegetable recipe-1
Tasty stir fry vegetable curry recipe, great any time of year
Stir Fry Vegetables Recipe: Cauliflower, carrots and peas, stir fried and cooked in a simple curry sauce, with coconut milk and chick pea flour.
You can eat curried vegetables with brown rice or quinoa.
These inexpensive veggies are available year round, and they're a colorful and satisying combination for dressing up a simple meal. Cashews or chickpeas are a tasty addition, and boost the protein.
Time Saver Tips: Use 1 - 2 tsp curry powder instead of the individual spices, substitute powdered garlic & ginger for fresh, and omit the fresh cilantro.
Low Fat Version: Reduce the oil to 1 tsp, increase the chick pea flour to 2 Tbsp, increase the water to 1 cup and omit the coconut milk. Substitute chickpeas for cashews.
Veggie Variations: Use broccoli and red pepper, or kale and zucchini, instead of cauliflower and carrots.
Cauliflower vegetable recipe-2
Ingredients: 2 - 3 cups cauliflower, chopped in bite sized pieces
2 - 3 small carrots, peeled and sliced thin
1 cup fresh or frozen green peas
1 Tbsp olive or other cooking oil
Optional: 2 Tbsp raw cashew pieces
2 cloves garlic, minced OR 1/2 tsp garlic powder
1 Tbsp minced fresh ginger OR 1/2 tsp gr. ginger
1/2 tsp brown mustard seed
1/2 tsp gr. cumin
1/2 tsp gr. coriander
1/2 tsp ground fenugreek
1/4 tsp ground turmeric
1 Tbsp chickpea flour (besan)
1/2 cup coconut milk + 1/2 cup water
Fresh ground pepper & rock salt to taste
Optional: 2 Tbsp chopped fresh cilantro
Directions:
Cauliflower vegetable recipe-1
Tasty stir fry vegetable curry recipe, great any time of year
Stir Fry Vegetables Recipe: Cauliflower, carrots and peas, stir fried and cooked in a simple curry sauce, with coconut milk and chick pea flour.
You can eat curried vegetables with brown rice or quinoa.
These inexpensive veggies are available year round, and they're a colorful and satisying combination for dressing up a simple meal. Cashews or chickpeas are a tasty addition, and boost the protein.
Time Saver Tips: Use 1 - 2 tsp curry powder instead of the individual spices, substitute powdered garlic & ginger for fresh, and omit the fresh cilantro.
Low Fat Version: Reduce the oil to 1 tsp, increase the chick pea flour to 2 Tbsp, increase the water to 1 cup and omit the coconut milk. Substitute chickpeas for cashews.
Veggie Variations: Use broccoli and red pepper, or kale and zucchini, instead of cauliflower and carrots.
Cauliflower vegetable recipe-2
Ingredients: 2 - 3 cups cauliflower, chopped in bite sized pieces
2 - 3 small carrots, peeled and sliced thin
1 cup fresh or frozen green peas
1 Tbsp olive or other cooking oil
Optional: 2 Tbsp raw cashew pieces
2 cloves garlic, minced OR 1/2 tsp garlic powder
1 Tbsp minced fresh ginger OR 1/2 tsp gr. ginger
1/2 tsp brown mustard seed
1/2 tsp gr. cumin
1/2 tsp gr. coriander
1/2 tsp ground fenugreek
1/4 tsp ground turmeric
1 Tbsp chickpea flour (besan)
1/2 cup coconut milk + 1/2 cup water
Fresh ground pepper & rock salt to taste
Optional: 2 Tbsp chopped fresh cilantro
Directions:
- Heat the oil on medium-low in the pan
- Chop the cauliflower and carrots
- Mince the fresh ginger and garlic, if using
- Sauté the garlic, ginger, cashews, and brown mustard seeds for 5 minutes, stirring
- Turn the heat up to medium high and add the carrots and cauliflower
- Sauté for 5 minutes until softened
- Add the spices and chick pea flour - stir until the veggies are coated
- Add the water and coconut milk, bring to a boil, cover and simmer until veggies are tender
- Add the peas, a pinch of rock salt & fresh ground pepper to taste
- Optional: Add chopped fresh cilantro
- Serve over cooked whole grain, noodles, or as a filling in dosas
- Heat 1 tsp oil on medium-low in the pan
- Chop the cauliflower and carrots
- Mince the fresh ginger and garlic, if using
- Sauté the garlic, ginger, and brown mustard seeds for 5 minutes, stirring
- Turn the heat up to medium high and add the carrots and cauliflower
- Sauté for 5 minutes until softened
- Add the spices and chick pea flour. Stir until the veggies are coated
- Add the water and chickpeas, bring to a boil, stirring, cover and simmer on medium low 5 minutes, or until veggies are tender
- Stir in the green peas, a pinch of rock salt & fresh ground pepper to taste, cover and cook another 2 minutes.
- Add chopped fresh cilantro
- Serve over cooked whole grain
