If you’re going to prepare my hand-picked 50 yoga recipes to kill for; they should not just be prepared from organic and fresh ingredients, but the final dish should be freshly cooked. In other words, the food cooked cannot be refrigerated and eaten later. To clarify, it has to be eaten right after it has been cooked. Next, the meals eaten in a yogic diet should be eaten at the same time every day. Like for instance, if breakfast is eaten at 7 am, then it should be so every day. This makes the body expect food during that time, and thus it becomes easy for it to function better.
Spanish chickpeas and pasta
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
INGREDIENTS
- 2 Tbsp olive oil
- 2 cloves garlic
- 1/2 Tbsp smoked paprika
- 1 tbsp ground cumin
- 1/2 tbsp dried oregano
- 1/4 tbsp cayenne pepper
- Freshly cracked black pepper
- 1 yellow onion
- 2 cups uncooked vegan pasta
- 1 15oz. can diced tomatoes
- 1 15oz. can quartered artichoke hearts
- 1 19oz. can chickpeas
- 1.5 cups vegetable broth
- 1/2 tbsp salt (or to taste)
- 1/4 bunch fresh parsley
- 1 fresh lemon
DIRECTIONS
Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the pasta and sauté for 2 minutes more.
Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
NUTRITION
Serving: 1 Serving
Calories: 486.25kcal
Carbohydrates: 83.03g
Protein: 16.08g
Fat: 10.98g
Fiber: 15.28g
Tamarind Fish Curry
Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
If you do not have tamarind, add a bit of lemon juice for a flavor that is similar. Serve with Simple Basmati Rice
Ingredients
- 11/2 pounds, whitefish, cut into chunks
- 3/4 teaspoon and 1/2 teaspoon turmeric powder
- 2 teaspoons tamarind pulp, soaked in 1/4 cup hot water for 10 minutes
- 3 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon fenugreek seeds
- 8 fresh curry leaves
- large onion, minced
- Serrano green chilies, seeded and minced
- small tomatoes, chopped
- 2 dried red chilies, roughly pounded
- 1 teaspoon coriander seeds, roughly pounded
- 1/2 cup unsweetened desiccated coconut
- Table salt, to taste
- 1 cup water
Directions
Place the fish in a bowl. Rub well with the 3/4 teaspoon turmeric and set aside for about 10 minutes. Rinse and pat dry.
Strain the tamarind and set the liquid aside. Discard the residue.
In a large skillet, heat the vegetable oil. Add the mustard seeds and fenugreek seeds. When they begin to sputter, add the curry leaves, onions, and green chilies. Sauté for 7 to 8 minutes or until the onions are well browned.
Add the tomatoes and cook for another 8 minutes or until the oil begins to separate from the sides of the mixture. Add the remaining 1/2 teaspoon turmeric, the red chilies, coriander seeds, coconut, and salt; mix well, and cook for another 30 seconds.
Add the water and the strained tamarind; bring to a boil. Lower the heat and add the fish. Cook on low heat for 10 to 15 minutes or until the fish is completely cooked. Serve hot.
Nutrition
Calories: 287.
Fat: 0.7g.
Carbohydrates: 75g.
Fiber: 6.1g.
Protein: 3.4g.
Chili Scallops in Coconut Milk
Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Red chili sambal brings a fiery flavor to the scallops. If you do not have sambal, grind a few dried red chilies along with some water.
Ingredients
- 1 pound sea scallops (or cubed whitefish of your choice)
- 1 tablespoon red chili sambal
- 3 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 8 fresh curry leaves
- 2 teaspoons Ginger-Garlic Paste
- 2 small tomatoes, chopped
- 1/2 teaspoon turmeric powder
- Table salt, to taste
- Water, as needed
- Coconut milk, for garnish
Directions
In a bowl, combine the scallops and the sambal. (If you are using dried red chilies instead, add 2 teaspoons of oil as well.) Set aside for 15 minutes.
While the scallops are marinating, heat the vegetable oil in a medium-sized skillet. Add the mustard seeds; when they begin to sputter, add the curry leaves, ginger paste, and tomatoes. Sauté for about 8 minutes or until the oil begins to separate from the sides of the mixture. Add the turmeric and salt and stir well. Add about 1 cup of water and cook, uncovered, for 10 minutes. Add the scallops (along with all the red chili sambal) and cook on medium heat until the scallops are cooked through, about 5 minutes. Garnish with the coconut milk and serve hot.
Nutrition
Calories 309.3
Okra Curry
Ingredients
- 250g okra (ladies finger) – cut into one cm pieces
- 2 tbsp grated ginger
- 1 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 2 tbsp oil
- Salt to taste
- Pinch asafetida
- 2‐3 tbsp roasted peanut powder
- Coriander leaves
Directions
Heat the oil and add the mustard seeds. When they pop add cumin, asafetida and ginger. Cook for 30 seconds.
Add the okra and salt and stir until cooked. Add the peanut powder, cook for another 30 seconds.
Serve with coriander leaves.
Nutrition
Per 1 cup (253ggrams)
Calories 137
Total Fat 8.4ggrams
Total Carbohydrates 15ggrams
Dietary Fiber 5.6ggrams
Protein 3.9g
Vegetable Coconut Curry
Ingredients
2 medium sized potatoes r cut in cubes
1 1/2 cups cauliflower – cut into florets
3 tomatoes r chopped in large pieces
1 tbsp oil
1 tbsp mustard seeds
1 tbsp cumin seeds
5‐6 curry leaves
Pinch turmeric ‐ optional
1 tbsp grated ginger
Fresh coriander leaves
Salt to taste
Fresh or dried coconut – shredded
Directions
Heat the oil then add the mustard seeds. When they pop add the remaining spices and cook for 30 seconds.
Add the cauliflower, tomato and potato plus a little water, cover and simmer, stirring occasionally until cooked. There should be some liquid remaining. If you want a dry curry then fry for a few minutes until the water has evaporated.
Add coconut, salt and coriander leaves.
Nutrition
Calories 123.8
Total Fat 4.6 g
Total Carbohydrate 18.9 g
Dietary Fiber 5.2 g
Protein 4.3 g
Malabari Chili Fish with Chili Chutney
Serves 4
Prep Time: 15 minutes plus 2 hours to marinate
Cook Time: 20 minutes
Ingredients
1 pound whitefish, cut into to 11/2-inch chunks
3/4 teaspoon turmeric powder
Juice of 1/2 lemon
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon black peppercorns, roughly pounded
4 dried red chilies, roughly pounded
Table salt, to taste
Vegetable oil for deep-frying
Chaat Spice Mix , optional
Directions
Place the fish cubes in a bowl. Rub them well with the turmeric and set aside for about 10 minutes. Rinse the fish and pat dry.
In a bowl, combine the lemon juice, coriander powder, cumin powder, black pepper, red chilies, and salt; mix well. Add the fish and mix to ensure that all the pieces are well coated. Refrigerate, covered, for 2 hours.
Heat the vegetable oil in a deep fryer or a deep pan to 350°. Deep-fry a few pieces of fish at a time. Remove from the oil with a slotted spoon and drain on a paper towel. Continue until all the fish is fried. Discard any remaining marinade. Serve immediately. Sprinkle Chaat Spice Mix on the fish just prior to serving, if desired.
Nutrition
434 Calories
Semolina with Vegetables
Ingredients
- ½ cup semolina
- 1 cup water
- 2 tbsp oil
- 1/4 tbsp mustard seeds
- 1/4 tbsp cumin seeds
- 1 pinch asafetida
- 5-6 curry leaves
- ½ tbsp grated ginger
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- Salt to taste
- 1‐2 tomatoes ‐ can cook or eat raw on the side
- 1 cup potatoes, cabbage, cauliflower, carrots, etc.
- Fresh coconut
- Fresh coriander leaves
Directions
Dry roast the semolina in a pan for 10 to 15 minutes till it turns pinkish brown. Remove from the pan.
Heat the oil and add the mustard seeds. When they pop add the cumin, asafetida, curry leaves, ginger, coriander powder and cumin powder. Add vegetables and half cook.
Add the roasted semolina, salt and water. Bring to boil, cover and simmer for 10 minutes. Uncover and fry for 2 to 3 minutes. Add fresh coconut to taste and coriander leaves.
Nutrition
Calories: 231.1
Total Carbohydrate: 42.3 g
Protein: 7.7 g
Total Fat: 3.4 g
Cheesy Beet-Carrot Casserole
Serves 4-6
This dish is cleansing to the liver and the digestive tract. To help your body do its own inner cleaning, eat as a mono diet for one week in the spring or fall.
Ingredients:
- 2 bunches scallions, chopped
- 3 cloves garlic, minced
- Ghee or vegetable oil
- 1 bunch beets
- 1 lb. carrots
- Soy sauce or Tamari Ground black pepper
- 1 lb. grated cheese
Directions:
Scrub beets and carrots. Steam beets whole. Don’t cut off roots or stems. After about 15-20 minutes, add carrots. Steam until tender but firm. Then remove outer peels from beets and carrots. Grate using a coarse grater. Keep beets and carrots separate to preserve their distinct colors.
Sauté scallions and garlic in oil or ghee until tender. Toss with beets and carrots and black pepper. Place in a casserole dish. Sprinkle with Soy sauce or Tamari. Cover with grated cheese and broil until cheese is melted and golden.
Nutrition
Calories 71.9
Total Fat 1.5 g
Total Carbohydrate 13.2 g
Dietary Fiber 3.8 g
Protein 1.8 g
Pumpkin Curry with Spicy Seeds
Topped with noodle sprinkled with pomegranate seeds
Ingredients
- 3 cups pumpkin – chopped in 1‐2 cm pieces
- 2 tbsp oil
- ½ tbsp mustard seeds
- ½ tbsp cumin seeds
- Pinch asafetida
- 5‐6 curry leaves
- ¼ tbsp fenugreek seeds
- 1/4 tbsp fennel seeds
- 1/2 tbsp grated ginger
- 2 inch piece dry tamarind fruit (soaked in hot water) or 1 tbsp tamarind paste
- 2 Tbsp ‐ dry, ground coconut
- 2 Tbsp roasted ground peanut
- Salt and brown sugar or jaggery to taste
- Fresh coriander leaves
Directions
Heat the oil and add the mustard seeds. When they pop add the cumin, fenugreek, asafetida, ginger, curry leaves and fennel. Cook for 30 seconds.
Add pumpkin and salt. Add the tamarind paste or water with pulp inside. Add the jaggery or brown sugar. Add ground coconut and peanut powder. Cook for a few more minutes. Add fresh chopped coriander.
Nutrition
Calories 191
Total Fat 11ggrams
Total Carbohydrates 21ggrams
Dietary Fiber 3.7ggrams
Protein 5.3g
Creamy Almond Chicken
Serves 4–5
Prep Time: 10 minutes
Cook Time: 35–40 minutes
The nuts add a rich creamy taste to the chicken. Serve this with the Carom-Flavored Flatbread
Ingredients
- 1/4 cup blanched almonds
- Water, as needed
- 4 tablespoons vegetable oil
- bay leaf
- cloves
- 5 peppercorns
- 1 green chili, seeded and minced
- 1 tablespoon Ginger-Garlic Paste
- 8 pieces skinless, bone-in chicken thighs
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon Warm Spice Mix
- Table salt, to taste
- 1/4 cup plain yogurt, whipped
- 1/4 cup heavy cream
Directions
In a blender or food processor, blend the almonds with a few tablespoons of water to make a thick, smooth paste. Set aside. In a large pan, heat the vegetable oil on medium. Add the bay leaf, cloves, peppercorns, green chili, and Ginger-Garlic Paste; sauté for about 10 seconds. Add the chicken and sauté until well browned on both sides, about 5 to 10 minutes.
Add the red chili, turmeric, coriander, the spice mix, and salt; cook for about 5 minutes. Add the yogurt and sauté until the fat begins to separate. Add about 1/2 cup of water. Cover and simmer until the chicken is tender and cooked through, about 10 to 15 minutes. Stir occasionally, adding a few tablespoons of water if the dish seems too dry. Add the almond paste and the cream. Cook, uncovered, on medium heat for about 8 minutes.
Serve hot.
Nutrition
535 Cal
60g Carbs
22g Fat
50g Protein
Hot Spiced Lamb
Serves 4
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients
- 11/4 pounds lean minced lamb
- 1 teaspoon grated fresh gingerroot
- 1/2 teaspoon red chili powder
- teaspoon minced garlic
- tablespoons plain yogurt, whipped
- 1/4 teaspoon turmeric powder
- 1 Serrano green chili, seeded and minced
- 1/2 cup water
- tablespoons vegetable oil
- 1 large red onion, minced
- 1/4 cup unsweetened desiccated coconut
- Table salt, to taste
- 1/2 teaspoon Warm Spice Mix
Directions
In a deep pan, combine the lamb, ginger, red chili powder, garlic, yogurt, turmeric, and green chili. Add the water and bring to a boil. Cover and simmer over low heat for about 45 minutes or until the lamb is cooked through. Set aside.
In a large skillet, heat the vegetable oil. Add the onion and fry, stirring constantly, until well browned, about 8 minutes. Add the lamb and fry for another 4 to 5 minutes. Add the coconut and salt; sauté for another 5 minutes. Serve hot, garnished with Warm Spice Mix.
Nutrition
294 calories
Lobster Thermidor in Nutty Sauce
Keep the lobster shell and spoon the dish into the shell for a lovely presentation.
Ingredients
- 3 tablespoons unsalted cashew nuts, soaked in water for 10 minutes
- 2 tablespoons white poppy seeds, soaked in water for
- 20 minutes
- Water, as needed
- 2 tablespoons blanched almonds
- 2 teaspoons white sesame seeds
- 3 tablespoons Clarified Butter
- 1 (1-inch) cinnamon stick
- 1 black cardamom pod, bruised
- small bay leaf
- cloves
- 1 green cardamom pod, bruised
- teaspoon Ginger-Garlic Paste
- Serrano green chilies, seeded and minced
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 cup yogurt, whipped
- 11/2 pounds cooked lobster meat
- Table salt, to taste
- 1 teaspoon Warm Spice Mix
Directions
Drain the cashews and poppy seeds and process or blend together with the almonds and sesame seeds using just enough water to make a thick paste. Set aside.
In a large skillet, heat the butter. Add the cinnamon stick, black cardamom pod, bay leaf, cloves, and green cardamom pod. When the spices begin to sizzle, add the Ginger-Garlic Paste, green chilies, and the nut paste. It will splatter a little; add 1 tablespoon of water to stop the splattering. Fry, stirring constantly, until the oil begins to separate from the mixture.
Add the red chili powder, turmeric, yogurt, lobster, salt, and spice mix. Fry, stirring constantly, until the lobster is heated through. Serve hot.
Nutrition
Calories 280
Total fat 17g
Total carbohydrate 5g,
Dietary fiber 0g
Protein 23g
Red Chili Fish Fry
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Serve with Simple Basmati Rice. For a milder version, add 1/2 cup of light coconut milk instead of water in step 4.
Ingredients
- 4 whitefish filets (such as tilapia, catfish, or cod)
- 3/4 teaspoon turmeric powder
- 3 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 8 fresh curry leaves
- 4 dried red chilies, roughly pounded
- large onion, minced
- teaspoons Ginger-Garlic Paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Table salt, to taste
- 1/2 cup water
Directions
Place the fish filets in a bowl. Rub them well with the turmeric and set aside for about 10 minutes. Rinse the filets and pat dry.
In a large skillet, heat the vegetable oil. Add the mustard seeds and when they begin to sputter, add the curry leaves, red chilies, and onions. Sauté for about 6–7 minutes or until well browned. Add the Ginger-Garlic Paste, red chili powder, turmeric powder, and salt; mix well.
Add the fish and fry for 3 minutes. Turn and fry for another 3 minutes. Add 1/2 cup of water and bring to a boil. Cover, lower heat, and simmer for about 6 to 8 minutes or until the fish is completely cooked through. Serve hot.
Calories-432
Salmon in Saffron-Flavored Curry
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 4 tablespoons vegetable oil
- 1 large onion, finely chopped
- teaspoon Ginger-Garlic Paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- teaspoons coriander powder
- Table salt, to taste
- 1 pound salmon, boned and
- cubed
- 1/2 cup plain yogurt, whipped
- 1 teaspoon Roasted Saffron
Directions
In a large, nonstick skillet, heat the vegetable oil. Add the onions and sauté for 3 to 4 minutes or until transparent. Add the Ginger-Garlic Paste and sauté for 1 minute.
Add the red chili powder, turmeric, coriander, and salt; mix well. Add the salmon and sauté for 3 to 4 minutes. Add the yogurt and lower the heat. Simmer until the salmon has cooked through. Add the saffron and mix well. Cook for 1 minute. Serve hot.
Nutrition
Calories 400
Fat 26.8 g
Carbohydrate 1.6 g
Fiber 0 g
Protein 33.9 g
Pork Bafat
Serves 4
Prep Time: 5 minutes
Cook Time: 30–40 minutes
Ingredients
- 1 tablespoon Ginger-Garlic Paste
- 4 black peppercorns
- 4 cloves
- 1 teaspoon cumin seeds
- 1/4 teaspoon black mustard seeds
- 8 dried red chilies
- 1/4 cup malt vinegar
- 4 tablespoons vegetable oil
- 1 pound pork, cubed
- 1 tablespoon tamarind pulp, soaked in 1/4 cup hot water for 10 minutes
- 1 cup frozen pearl onions
- Table salt, to taste
- Water, as needed
Directions
In a food processor, grind together the Ginger-Garlic Paste, black peppercorns, cloves, cumin seeds, mustard seeds, red chilies, and malt vinegar. Set aside.
In a large skillet, heat the vegetable oil; add the pork and brown on all sides, about 8 to 10 minutes. Add the ground paste and sauté for 10 more minutes.
Strain the tamarind and discard the residue. Add the strained liquid to the pork and mix well. Add the frozen onions and salt; cook, uncovered, for about 5 minutes.
Add 1/2 cup of water. Lower the heat and simmer, uncovered, until the pork is cooked, about 10 to15 minutes. Stir occasionally. Add more water if the dish becomes too dry or starts to stick. Serve hot.
Nutrition
378. Cal 8g Carbs, 22g Fat, 24g Protein
Fish in a Velvety Serrano Sauce
Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- 4–5 catfish filets
- 3/4 teaspoon turmeric powder
- 8 tablespoons vegetable oil, divided
- bay leaf
- 1/2 teaspoon cumin seeds
- teaspoons Ginger-Garlic Paste
- 1 large red onion, minced
- teaspoon red chili powder
- Serrano green chilies, seeded and minced
- 1/2 cup plain yogurt, whipped
- Table salt, to taste
- Water, as needed
Directions
Place the catfish filets in a bowl. Rub the filets well with the turmeric and set aside for about 10 minutes. Rinse the filets and pat dry. In a medium-sized skillet, heat 6 tablespoons of the vegetable oil. Add 1 filet at a time and fry until brown on both sides. Remove from heat with a slotted spoon and drain on a paper towel. Continue until all the filets are fried. Set aside.
In a large skillet, heat the remaining 2 tablespoons of vegetable oil. Add the bay leaf and cumin seeds. When the spices begin to sizzle, add the Ginger-Garlic Paste and onions; sauté for about 7 to 8 minutes or until the onions are well browned.
Add the red chili powder and green chilies; mix well. Add the yogurt and salt, and mix well. Add about 1/2 cup of water. Simmer, uncovered, on low heat for about 10 minutes, stirring constantly
Add the fish filets and simmer for another 5 minutes. Be careful not to break the filets when you stir. Serve hot.
Nutrition
Calories: 205
Total Fat: 13.9 g
Cholesterol: 70 mg
Sodium: 90 mg
Spicy Shrimp in Coconut Milk
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes A nice variation is to fry the shrimp first. It adds a nice crispness. Serve with steamed white rice.
Ingredients
- 1 bay leaf
- 1 teaspoon cumin seeds
- (1-inch) cinnamon stick
- cloves
- black peppercorns
- 1-inch piece fresh gingerroot, peeled and sliced
- garlic cloves
- Water, as needed
- 3 tablespoons vegetable oil
- 1 large red onion, minced
- 1/2 teaspoon turmeric powder
- 1 pound shrimp, peeled and deveined
- 1 (14-ounce) can light coconut milk
- Table salt, to taste
Directions
In a spice grinder, roughly grind the bay leaf, cumin seeds, cinnamon stick, cloves, peppercorns, ginger, and garlic. Add 1 tablespoon of water if needed.
In a medium-sized skillet, heat the vegetable oil. Add the ground spice mixture and sauté for about1 minute. Add the onions and sauté for 7 to 8 minutes or until the onions are well browned.
Add the turmeric and mix well. Add the shrimp and sauté for about 2 to 3 minutes, until no longer pink. Add the coconut milk and salt. Simmer for 10 minutes or until the gravy starts to thicken. Remove from heat and serve hot.
Nutrition
Calories: 757.5
Total Carbohydrate: 14.2 g
Protein: 49.4 g
Parsi Fish
Serves 4
Prep Time: 10 minutes
Cook Time: 20–30 minutes
A perfect recipe when you have lots of leftover chutney and very little time.
Ingredients
- 4 (1-inch-thick) fish steaks (your choice of type)
- 3/4 teaspoon turmeric powder
- 8 tablespoons Green Chili
- Coconut Chutney
Directions
Place the fish steaks in a bowl. Rub the steaks well with the turmeric and set aside for about 10 minutes. Rinse and pat dry
Cut 4 squares of aluminum foil large enough to accommodate the steaks. Place a steak in the center of each piece of foil. Cover the fish with 2 generous tablespoons of the chutney. Fold the foil over it as if you were wrapping a present. Leave a little room for the steam to expand.
Preheat the oven to 400°.
Place the foil packages on a baking sheet. Bake until the fish is completely cooked through (20 to25 minutes for 1-inch-thick steaks). The timing will depend on the thickness of your steak. Serve hot.
Nutrition
Servings per Recipe: 3
Calories 1,439.6
Wasabi Chicken Tikka
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 3 tablespoons vegetable oil
- 1 medium-sized red onion, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Table salt, to taste
- 1/2 teaspoon Warm Spice Mix
- 3/4 cup heavy cream.
- 1 recipe Chicken Tikka
- 2 tbsp wasabi sauce
Directions
In a large pan, heat the vegetable oil on medium. Add the onions and sauté until well browned, about 7 to 8 minutes. Add the Ginger-Garlic Paste and sauté for another minute.
Add the tomatoes and cook for about 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture. Add the red chili, turmeric, salt, and the spice mix; sauté for 1 minute.
Stir in wasabi teriyaki sauce
Add the cream and cook for about 2 minutes. Add the Chicken Tikka and mix well. Cook for 2 minutes or until the chicken is heated through. Serve hot.
Nutrition
101 Calories
10g Carbs
Chicken with Nuts in a Creamy Sauce
Ingredients
- 2 small red onions, peeled and chopped
- 1-inch piece fresh gingerroot, peeled and sliced
- 4 garlic cloves, peeled
- 4 dried red chilies
- 2 teaspoons coriander powder
- Water, as needed
- 3 tablespoons unsalted cashew nuts, soaked in water for 10 minutes
- 2 tablespoons white poppy seeds, soaked in water for
- 20 minutes
- 2 tablespoons almonds, blanched
- 3 tablespoons Clarified Butter
- 2 (1-inch) cinnamon sticks
- 2 black cardamom pods, bruised
- 1 large bay leaf
- 2 green cardamom pods, bruised
- 1 teaspoon cumin powder
- 1 cup plain yogurt, whipped
- 11/2 pounds boneless diced chicken
- Table salt, to taste
- 1 teaspoon Warm Spice Mix
- Roasted cumin seeds, for garnish
Directions
In a blender or food processor, blend together the onions, ginger, garlic, red chilies, coriander powder, and up to 1/4 cup of water to make a paste. Set aside. Process or blend together the cashew nuts, poppy seeds, almonds, and just enough water to make a smooth, thick paste. Set aside.
In a deep pan, heat the Clarified Butter over medium heat. Add the cinnamon sticks, black cardamom, bay leaf, cloves, and green cardamom; sauté until fragrant, about 11/2 minutes. Add the onion paste and cumin. Sauté over medium-low heat, stirring constantly, until the butter separates from the onion paste. Add the yogurt and continue cooking for about 12 minutes, stirring constantly.
Add the chicken pieces. Simmer, covered, for 15 to 20 minutes or until the chicken is tender.
Add the nut paste and simmer, uncovered, for about 4 minutes. Stir in the salt and the Warm Spice Mix.
Lollipop Soya Chicken
Serves 4, Prep Time: 10 minutes, plus 3–4 hours to marinate Cook Time: 20 minutes
Ingredients
- 2 tablespoons Ginger-Garlic Paste
- 4 tablespoons all-purpose flour
- 4 tablespoons corn flour
- 3 tablespoons soya sauce
- 1 teaspoon red chili powder
- 1 teaspoon sugar
- 1/2 tablespoon white vinegar
- Water, as needed
- 8–10 small chicken drumsticks or chicken wings, skinned
- 11/2 cups vegetable oil
Directions
In a large bowl, combine the Ginger-Garlic Paste, all-purpose flour, corn flour, soya sauce, red chili powder, sugar, and vinegar. Add enough water to make a thin, smooth consistency. Add the chicken and refrigerate for 3 to 4 hours.
In a deep pan, heat 5 to 6 tablespoons of vegetable oil. Add a few pieces of chicken to the oil, and pan-fry until crisp. If the oil begins to splatter, you can cover the pan with a splatter guard or a cover. Continue until all the pieces are cooked. Discard any remaining marinade.
Remove the chicken pieces and place them on a paper towel to drain off any excess oil. Serve immediately.
Achari Chicken with yogurt
Serves 4–5 Prep Time: 10 minutes Cook Time: 30–35 minutes
You can also substitute Indian Cheese lamb, or potatoes for the chicken in this recipe— just adjust the cooking times accordingly.
Ingredients
- 2 tablespoons mustard oil or vegetable oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon wild fennel seeds (also called nigella seeds) 2 dried red chilies
- 1/4 teaspoon fenugreek seeds
- 1 tablespoon Ginger-Garlic Paste
- 8 skinless chicken thighs
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Table salt, to taste
- 1 cup plain yogurt 1 cup water
- Juice of 1/2 lemon
Directions
In a large skillet, heat the oil until almost smoking. Reduce the heat to medium. Quickly add the mustard and nigella seeds, red chilies, and fenugreek seeds. Fry for about 30 seconds or until the seeds start to change color and release their aroma.
Add the Ginger-Garlic Paste and sauté for another 10 seconds. Add the chicken and sauté for about 2 minutes. Reduce heat to medium. Add the red chili, and turmeric powder, and salt; sauté until the chicken is well browned on all sides.
Add the yogurt and mix well. Add about 1 cup of water. Reduce the heat to low, cover the skillet, and cook for 20 to 25 minutes or until the chicken is cooked and the fat begins to surface. Add the lemon juice and cook for 1 more minute. Serve hot.
Spiced Crunchy Okra & Cucumber Bites
Serves 4 Prep Time: 10 minutes Cook Time: 15 minutes
For a spectacular presentation, create a “nest” using the okra and nestle grilled shrimp or Chicken Tikka in it.
Ingredients
- 11/2 pounds okra, rinsed and dried
- 1 large cucumber
- 1 teaspoon red chili powder
- 1/2 teaspoon Warm Spice Mix
- teaspoon dry mango powder
- 31/2 tablespoons chickpea flour
- cups vegetable oil
- 1 teaspoon Chaat Spice Mix
- Table salt, to taste
Directions
Remove the stems from the okra. Cut each piece lengthwise into 4 pieces. Lay out the pieces in large, flat dish; set aside. Slice the cucumber
In a small mixing bowl, mix together the red chili powder, spice mix, and dry mango powder. Sprinkle this mixture over the okra. Toss well to ensure that all the pieces are covered with the spice powder. Sprinkle the chickpea flour over the okra. Toss again to ensure that each piece is lightly and evenly covered.
In a deep pan, add the vegetable oil to about 1 inch deep. Heat the oil over high heat until smoking, about 370°. Reduce the heat to medium-high. Add some of the okra and deep-fry until well browned, about 4 minutes. Remove with a slotted spoon and place on a paper towel to drain. Continue until all of the okra is fried. Let the oil return to its smoking point between batches.
Sprinkle the spice mix on the okra and cucumber. Toss well and season with salt. Serve immediately.
Fenugreek-Flavored Meatballs
Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes Serve these bite-sized meatballs with Mint-Cilantro Chutney
Ingredients
- 1/2 pound ground lean lamb
- 1 small onion, minced
- tablespoon dried fenugreek leaves
- 1/4 teaspoon Ginger-Garlic Paste
- teaspoons Warm Spice Mix
- teaspoons fresh lemon juice
- Table salt, to taste
- 2 tablespoons vegetable oil
- Red onion rings, for garnish
Directions
Preheat oven to 500°, or turn on the broiler.
In a mixing bowl, combine all of the ingredients except the oil and red onion rings. Mix well, using your hands.
Divide the mixture into 8 equal parts and roll into balls. Using a pastry brush, brush the meatballs with the oil. Place all the meatballs on a baking sheet in a single layer.
Place the baking sheet under a hot broiler or in the oven and cook for 8 to 10 minutes, turning frequently until the meatballs are well browned on all sides and the meat is completely cooked through.
Garnish with red onion rings and serve hot.
Indian Cheese Manchurian
Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
These appetizers are so flavorful in themselves that they do not need any dipping sauce.
Ingredients
- 11/2 tablespoons rice flour or corn flour
- 11/2 tablespoons all-purpose flour
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon table salt
- 1 teaspoon Ginger-Garlic Paste
- Water as needed, at room temperature
- Vegetable oil for deep-frying
- 1/2 pound Indian Cheese , diced
Directions
Combine the corn flour, all-purpose flour, pepper, salt, and Ginger-Garlic Paste in a medium-sized bowl. Mix thoroughly and add just enough cold water to make a thin batter. (A few tablespoons of water should be enough, but add more if needed.)
In a deep pan, heat 1 to 2 inches of vegetable oil to 370° on a deep-fry thermometer. To test the temperature, you can add a drop of the batter; if it rises to the top immediately, your oil is ready to use.
Dip a few pieces of the Indian Cheese in the batter, turning to coat all sides; add to the hot oil. Deep-fry until golden brown in color (turning them in the oil to prevent them from sticking together).
Remove the cheese from the oil using a slotted spoon and drain on paper towels. Let the oil return to temperature and continue this process until all the Indian Cheese is fried. Serve hot.
Sweet Potatoes with Tamarind and Cumin Seeds
Serves 4
Prep Time: 10 minutes
Cook Time: None
Serve this with Fresh Lime
Ingredients
- 4 small sweet potatoes
- 11/2 tablespoons Tamarind
- Chutney
- 1/4 teaspoon black salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cumin seeds, roasted and roughly pounded
Directions
Peel the sweet potatoes and cut them into 1/2-inch cubes. Cook in salted water to cover for 5 to 8 minutes or until just fork-tender. Drain and let cool.
Put all the ingredients in a bowl and toss gently. Scoop the sweet potatoes in equal portions into 4 bowls. Stick a few toothpicks into the cubed sweet potatoes and serve.
Spicy Shrimp Fritters
Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
These butterflied shrimp are perfect with cocktails or as an entrée for a light summer lunch.
Ingredients
- 1 pound shrimp, tail on and deveined
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 Serrano green chili, seeded and minced
- 1 tablespoon grated fresh gingerroot
- 1 tablespoon minced fresh garlic cloves
- tablespoon fresh lemon juice
- Table salt, to taste
- eggs, beaten
- heaping tablespoons all-purpose flour
- Vegetable oil for deep-frying
Directions
Butterfly the shrimp and set aside.
In a shallow bowl, combine the turmeric, red chili powder, green chili, ginger, garlic, lemon juice, and salt; mix well.
Place the eggs in a second dish. Place the flour in a shallow dish.
Coat each shrimp with the spice mixture, then dip in the egg, and then coat with the flour. Continue until all the shrimp are coated. Discard any remaining eggs and flour.
Heat the vegetable oil in a deep fryer or a deep pan to 350°. Deep-fry the shrimp, a few at a time, until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot.
Skewered Ginger Chicken Bites
Serves 4
Prep Time: 5 minutes, plus at least 5–6 hours to marinate
Cook Time: 15 minutes
A fairly mild dish, serve this with Spinach Bread and Carrot and Tomato Salad
Ingredients
- cup Hung Yogurt
- tablespoons grated gingerroot
- 1 teaspoon fresh lemon juice
- tablespoon vegetable oil
- 1/2 teaspoon (or to taste) red chili powder
- Table salt, to taste
- 11/2 pounds skinless, boneless chicken breast, cubed
- tablespoons melted butter
- Lemon wedges, for garnish
Directions
In a bowl or resealable plastic bag, combine the yogurt, grated ginger, lemon juice, oil, red chili powder, and salt; mix well. Add the chicken cubes. Marinate, covered and refrigerated, for 5 to 6 hours or, preferably, overnight.
Preheat oven to 425°.
Thread the chicken onto skewers and baste with the melted butter. Place the chicken on a foil-lined baking sheet and bake for about 7 minutes. Turn once and baste with any remaining butter. Bake for another 7 minutes or until golden brown and the juices run clear. Serve hot, garnished with lemon wedges.
Chaat Spiced Cheese Tikka
Serves 4
Prep Time: 10 minutes, plus 1 hour to marinate
Cook Time: 8 minutes
Try substituting tofu in place of the Indian Cheese (paneer) for a different flavor.
Ingredients
- 1 cup plain yogurt
- 1 tablespoon vegetable oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon Warm Spice Mix
- 1/4 teaspoon cumin powder
- teaspoon Ginger-Garlic Paste
- Table salt, to taste
- cups Indian Cheese , cubed (about 3/4 by 1/2 inch)
- 1 onion, quartered and layers separated
- 1 tablespoon vegetable oil
- 1 teaspoon Chaat Spice Mix
Directions
In a mixing bowl, combine the yogurt, vegetable oil, turmeric powder, spice mix, cumin powder, Ginger-Garlic Paste, and salt; mix well.
Add the Indian Cheese and onions to the marinade, cover, and refrigerate for about 1 hour.
Preheat the broiler. Thread the cheese and onions alternately onto skewers. Broil about 4 inches from the heat for 5 to 8 minutes or until done, turning and basting once with oil. When the onions start to char around the sides, the Paneer Tikka is ready.
Serve warm, sprinkled with Chaat Spice Mix.
Chicken Hung Tandoori
Serves 4
Prep Time: 5 minutes, plus 5–6 hours to marinate
Cook Time: 15 minutes
Punjabi Onion Salad and Mint-Cilantro Chutney nicely complement this dish.
Ingredients
- 3/4 cup Hung Yogurt
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon fresh lemon juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon, or to taste, red chili powder
- Table salt, to taste
- 1/2 teaspoon Tandoori Spice Mix
- 1/4 teaspoon Warm Spice Mix
- pound skinless, boneless chicken breasts, cubed
- tablespoons melted butter, for basting Lemon wedges, for garnish
Directions
To make the marinade, combine the Hung Yogurt, Ginger-Garlic Paste, lemon juice, oil, red chili powder, salt, and the spice mixes in a mixing bowl; mix well. Add the chicken cubes. Cover, and let marinate in the refrigerator for 5 to 6 hours or overnight.
Heat oven to 400°
Thread the chicken onto skewers and baste with the melted butter. Place the chicken on a baking sheet and roast in the hot oven for about 5 minutes. Turn once and baste with any remaining butter.
Roast for another 10 minutes or until golden brown and the juices run clear.
Serve hot, garnished with lemon wedges.
Portuguese Shrimp Rolls
Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Use fresh bread crumbs for the best results. You can also use packaged mashed potatoes as a shortcut to make this dish.
Ingredients
- 2 small potatoes
- pound shrimp, peeled and deveined
- 1/2 teaspoon turmeric powder
- Table salt, to taste
- 1/2 cup water
- Serrano green chilies, seeded and minced
- teaspoon minced garlic
- eggs, whisked
- 1 cup fresh bread crumbs
- Vegetable oil for deep-frying
Directions
Peel and cut the potatoes into 11/2-inch dice. Boil in water for about 8 minutes or until tender. Set-aside.
In a deep pan, combine the shrimp, turmeric powder, salt, and water. Simmer until the shrimp just turn opaque. Drain any water and set the shrimp aside. Coarsely chop the shrimp and mash the potatoes. In a bowl, combine the shrimp, potatoes, green chilies, and garlic; mix well and form into balls. You should get about 12 balls.
Place the eggs in a bowl and place the bread crumbs in another shallow bowl.
In a deep fryer or a deep pan, heat the vegetable oil to 350°. Take each shrimp roll, dip it into the eggs, and then lightly roll it in the bread crumbs. Deep-fry, 2 at a time, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot.
Chinese-Indian Chili Chicken
Serves 4 Prep Time: 10 minutes, plus 3 hours to marinate Cook Time: 15 minutes
This dish packs a punch, so make sure you have something cold and sweet nearby like Fresh Lime Soda
Ingredients
- 2 tablespoons Ginger-Garlic Paste
- 21/2 tablespoons soya sauce
- 1 tablespoon vinegar
- teaspoon red chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon table salt
- fresh Serrano green chilies, seeded and minced
- 1–2 drops red food coloring, optional
- pound boneless, skinless chicken, cubed
- tablespoons vegetable oil
Directions
To make the marinade, combine the Ginger-Garlic Paste, soya sauce, vinegar, red chili powder, sugar, salt, green chilies, and red food coloring (if desired) in a mixing bowl or sealable plastic bag. Add the chicken pieces and mix well. Cover and marinate in the refrigerator for about 3 hours.
Heat the oil in a large skillet on high. Add the marinated chicken pieces, shaking off any excess marinade. Discard any remaining marinade. Stir-fry for about 5 to 7 minutes, until the chicken is cooked through. You can add 1 or 2 tablespoons of water if the mixture starts to stick or dry out. Remove from heat. (Depending on the type of chicken you select, your cooking times might vary slightly.)
To serve, place equal portions of the chicken on 4 appetizer plates. Serve hot.
Salad Recipes
Spicy Vegetable Salad
For the vegetable salad, you can mix any type of vegetable or only one vegetable. They can be chopped or grated, steamed or raw.
Ingredients
- spicy mix ‐ heat oil, add mustard seeds, when they pop add cumin seeds then curry leaves and asafetida
- Salt and sugar
- Lemon/lime juice (don’t use it if you have tomato in the salad)
- Fresh coriander leaves – for western style you could use parsley, dill, basil, rocket, mint, etc.
- Fresh grated coconut
- Roasted peanut powder or whole roasted peanuts
- Yogurt
Directions
Cut fresh vegetables and steam if needed.
Add any other ingredients to taste. Add the basic spicy mix at the end. (in a separate pan heat oil and add the spices, then add the mix to the vegetables)
Mix everything together and serve.
Beetroot & Tomato Salad
This is one of the most popular salads in the ashram.
Ingredients
- 1/2 cup fresh tomatoes – chopped
- 1/2 cup cooked beetroot – chopped
- 1 tbsp vegetable oil
- 1/4 tbsp mustard seeds
- 1/4 tbsp cumin seeds
- Pinch turmeric
- 2 pinch asafetida
- 4-5 curry leaves
- Salt to taste
- Sugar to taste
- 2 tbsp peanut powder
- Fresh chopped coriander leaves
Directions
Heat oil then add mustard seeds.
When they pop add the cumin, then the turmeric, curry leaves and asafetida.
Add spice mixture to beetroot and tomato along with the peanut powder plus salt, sugar and coriander leave to taste.
Cabbage & Pomegranate Salad
Ingredients
1 cup cabbage – grated
½ pomegranate
¼ tbsp mustard seeds
¼ tbsp cumin seeds
4‐5 curry leaves
Pinch asafetida
1 tbsp oil
Salt and sugar to taste
Lemon juice to taste
Fresh coriander leaves
Directions
Remove seeds from the pomegranate.
Mix pomegranate with cabbage.
Heat oil in a pan and add the mustard seeds. When they pop add the cumin seeds,
curry leaves and asafetida. Add the spice mixture to the cabbage.
Add sugar, salt and lemon juice to taste. Mix well.
Garnish with coriander if desired.
Carrot & Pomegranate Salad
Ingredients
2 carrots – grated
½ pomegranate
¼ tbsp mustard seeds
¼ tbsp cumin seeds
4‐5 curry leaves
Pinch asafetida
1 tbsp oil
Salt and sugar to taste
Lemon juice – to taste
Fresh coriander leaves
Directions
Remove seeds from the pomegranate.
Mix pomegranate with a carrot.
Heat oil in a pan and add the mustard seeds. When they pop add the cumin seeds,
curry leaves, and asafetida. Add the spice mixture to the carrot.
Add sugar, salt, and lemon juice to taste. Mix well.
Garnish with coriander if desired.
Cucumber & Peanut Salad
Ingredients
2 cucumbers – peeled and chopped
Sugar and salt to taste
2 -3 tbsp roasted peanut powder – or to taste
1 tbsp oil
1/8 tbsp mustard seeds
1/8 tbsp cumin seeds
Pinch asafetida
4-5 curry leaves
Lemon juice – to taste
Directions
Heat the oil in a pan. Add the mustard seeds. When they pop add the cumin seeds,
asafetida and curry leaves.
Add the spice mixture to the cucumbers.
Add salt, sugar and lemon to taste.
Add the peanut powder and mix well.
Cucumber, Tomato & Yogurt Salad
Ingredients
2 cucumbers ‐ chopped
1 tomato ‐ chopped
2 Tbsp plain yoghurt
2 tbsp roasted peanut powder
Salt and sugar to taste
1 tbsp oil
¼ tbsp mustard seeds
½ tbsp cumin seeds
4‐5 curry leaves
Pinch asafetida
Fresh coriander
Directions
Mix the cucumber, tomato, and yogurt together.
In a separate pan heat the oil and add the mustard seeds. When they pop add the
cumin seeds, curry leaves, and asafetida.
Mix the spice mixture with the cucumber mixture.
Add the peanut powder, salt, sugar, and yogurt.
Garnish with coriander leaves.
Hangover Helper Salad
3 cups chopped greens (iceberg or romaine lettuce, spinach, or a
combination)
¼ bulb of fennel, sliced thin
½ cup cherry or grape tomatoes, cut in half or quarters
½ cup chopped cooked broccoli florets
½ cup chopped beets
1 to 2 tablespoons extra virgin olive oil
Juice of ½ lemon
In a large bowl, mix the greens, fennel, tomatoes, broccoli, and beets. Toss with olive oil and lemon juice.
Pasta Toss
1 (16-ounce) package pasta of your choice
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup grape or cherry tomatoes, halved
Freshly ground black pepper, to taste
Bring a large pot of water to boil. Add pasta and cook according to package directions. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and heat for 1 minute. Add artichokes and tomatoes and cook until soft, about 7 minutes. When pasta is cooked, drain and add directly to the skillet. Toss with vegetables and season with black pepper, if desired.
Daikon Radish Salad
Ingredients
2 radish
3 tbsp roasted chana dal
Lemon to taste or yogurt
1/2 tbsp cumin seed powder
Sugar to taste
Fresh coriander leaves
Salt to taste
Directions
Grate radish finely, including the green tops.
Add all ingredients and mix well.
Garnish with coriander.
SOUP Recipes
Solstice Potato Soup
This recipe makes the blood slightly alkaline, which promotes mental balance.
Ingredients:
1-quart potatoes sliced 1-quart celery sliced
quart onions sliced
1/8 cup raw minced garlic
1/8 cup cooking oil
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander Pinch of cayenne
Salt
Directions:
Layer the vegetables in a large pot with the potatoes on the bottom. Fill with water and add salt. Bring to a boil and cook until vegetables are tender. Meanwhile, sauté the chili powder, turmeric, cumin, coriander, and cayenne in the cooking oil and then add to the soup. Add garlic at the end before serving
Beetroot Soup
Ingredients
1 large beetroot
1 cup water
2 pinch cumin powder
2 pinch pepper
1 pinch cinnamon
4 pinch salt
Squeeze of lemon
½ tbsp ghee
Directions
Boil the beetroot then peel.
Blend with the water and filter if desired.
Boil the mixture then add the remaining ingredients and serve.
Buttermilk & Chick Pea Soup
Ingredients
3 cups buttermilk
1/2 cup chickpea flour
5‐6 curry leaves
2 cloves
1/8 tbsp turmeric
1/4 tbsp cumin
⅛ tbsp asafetida
1 tbsp grated ginger
Salt to taste
Directions
Mix together the buttermilk and chickpea flour till there are no lumps.
Heat the oil and add cumin, asafetida, curry leaves, cloves, and turmeric.
Add ginger and salt and cook for a minute. Add the spice mixture to the buttermilk and chickpea mixture. Over medium heat cook the soup. When the soup starts to rise and boil the soup is ready.
Mixed Dal Soup
Ingredients
1/2 cup dal (mung, toor, urid, chickpea, red lentils)
1 ½ cups water
½ tbsp turmeric
1 tbsp oil
½ tbsp mustard seeds
½ tbsp cumin seeds
5‐6 curry leaves
½ tbsp ginger – grated
½ tbsp coriander powder
Pinch asafetida
1 tomato ‐ chopped
Fresh grated coconut ‐ optional
Salt and jaggery/brown sugar to taste
Fresh coriander
Directions
Place water and dal in a large pot or pressure cooker and add turmeric. Bring to the boil and cook until the dal is soft.
In a separate pan heat the oil, add the mustard seeds, then cumin seeds, curry leaves, ginger, coriander powder, and asafetida. Add the tomato and fry for 5 minutes. Add the tomato mixture to the dal. Add coconut, salt, and jaggery to taste.
Garnish with fresh coriander and coconut
Whipped Pumpkin Soup
Ingredients
6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns
Directions
In a pot place the pumpkin and cover it with water. Boil until the pumpkin is soft. Blend the pumpkin and water together until smooth.
Add more water if a thinner soup is required.
Add all spices and bring to boil.
Serve with butter, yogurt, and/or chives if desired.
White Pumpkin & Coconut Soup
Ingredients
medium size white pumpkin, also known as gourd
cumin seeds
curry leaves
Fresh coriander leaves
Salt and sugar to taste
Coconut to taste
Directions
Boil the gourd then blend to a liquid.
Mix the gourd pulp and water (saved from boiling) to the thickness desired.
Add cumin seeds and curry leaves.
Add sugar and salt to taste. Bring to the boil.
Garnish with fresh coriander leaves and coconut.
Whole Mung Soup
Ingredients
½ cup mung beans, whole
1 cup water
¼ tbsp cumin powder
4‐6 drops of lemon
½ tbsp butter/ghee ‐ optional
Salt to taste
Directions
Soak the mung beans overnight or for 10 hours.
Boil the mung beans in the water or in a pressure cooker (2 whistles) till soft.
Blend mung beans and water together until smooth. Bring to the boil.
Add lemon, cumin powder, butter/ghee, and salt.
Spicy Ginger Noodle Soup
Servings: 5 people
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
1/4 cup sesame oil
1 1/2 cup Bok Choi stems and greens chopped to 1-inch pieces
1 red pepper de-stemmed, chopped
12 green beans end trimmed, halved
1 jalapeno de-seeded, de-stemmed, minced
7 cups water
1/2 tbsp chili paste
1 cup tamari
1/2 cup ginger minced
2 tbsp coconut sugar
1/4 cup lime juice
12 Oz firm tofu minced
1 1/4 beech mushrooms trimmed
2 Oz rice noodles broken into 1-inch lengths
1/4 cup scallions
2 tbsp cilantro minced
Directions
Heat oil in a medium non-reactive stockpot over medium-high heat until simmering. Add bok choi, pepper, green beans, and jalapeno. Saute for 10 minutes, tossing often, until vegetables have softened. Add water, chili paste, tamari, ginger, coconut sugar, and lime juice, and bring the stock to a simmer, stirring occasionally. Add tofu, mushrooms, and broken rice noodles. Bring soup back to a simmer and turn heat to low. Cook 8-10 minutes until noodles have softened. Remove soup from heat
and stir in fresh herbs. Wait two minutes, and serve.
