Dal Dhokli

Preparation Time: 20 mins
Cooking Time: 40 mins
Makes 4 servings
Ingredients
For The Dhoklis

• 1 cup whole wheat flour (gehun ka atta)
• 1 1/2 tbsp besan (bengal gram flour)
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/4 tsp asafoetida (hing)
• 1 tbsp oil
• 1/4 tsp carom seeds (ajwain)
• salt to taste

For The Dal

• 1 cup toovar (arhar) dal
• 2 tbsp ghee
• 1 tbsp oil
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek (methi) seeds
• 5 curry leaves (kadi patta)
• 2 cloves (laung / lavang)
• 2 mm (1") piece cinnamon (dalchini)
• 1 bayleaf (tejpatta)
• 2 round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 5 kokum , soaked
• 5 tbsp jaggery (gur)
• 1/2 tsp turmeric powder (haldi)
• 1/2 tbsp lemon juice
• 2 green chillies slit green chillies
• 1/2 tsp chilli powder
• 1 tsp grated ginger (adrak)
• 2 tbsp boiled peanuts
• salt to taste

For The Garnish

• 4 tbsp finely chopped coriander (dhania)

Method
For the dhoklis

1. Combine all the ingredients in a bowl and knead into a firm dough using enough water.
2. Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
3. Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
4. Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

1. Clean, wash and drain the dal.
2. Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
4. Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.
5. Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
6. Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

1. Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
2. Simmer for 5 to 7 minutes, while stirring occasionally.
3. Serve hot garnished with coriander.

Chicken Salad

Ingredients

• ¼ cup Cajun spice mix
• 2 teaspoons black pepper
• 8 chicken thighs, bone-in
• 1 large white onion
• Vidalia if available, peeled and sliced into 4–5 thick slices
• 1 package (12 ounces) mixed lettuce
• ½ cup grape or cherry tomatoes, halved
• ½ cup baby carrots, cut in quarters lengthwise
• 1 can (2¼ ounces) ripe, sliced black olives, drained
• ½ cup shredded Cheddar cheese
• ¼ cup Barbecue Sauce Original
• ½ cup Original Dressing
• 1 bag (8½ ounces) Barbecue-flavored potato chips

Method

1. Light grill using Charcoal Briquets.
2. When coals turn to a white ash, add a handful of presorted Hickory Chips.
3. Brush grill grate with oil or coat with nonstick spray.
4. Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175°F–180°F.
5. Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15–20 minutes, until tender but still crispy.
6. Remove chicken and onions from grill.
7. Discard chicken skin and remove meat from bone, leaving it in large pieces.
8. Set aside.
9. In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese.
10. Top with chicken and onion rings.
11. Drizzle with barbecue sauce and dressing and line potato chips around outside of bowl.
12. Serve immediately.

Mutton Mari Pulao

Ingredients

• 2 ½ kg rice
• ½ kg mutton
• 1 carrot, finely chopped
• 8-10 French beans, finely chopped
• 1 capsicum. finely chopped
• 2 small onions, finely chopped
• 2 tomatoes, finely chopped
• 1 bunch of coriander, chopped
• 10 – 12 green chillies
• Salt to taste
• 1 tsp black pepper powder, freshly grounded (or as per taste)
• 1 inch ginger, chopped
• 8 cloves of garlic
• 1 tsp garam masala

Method

1. Boil mutton with ginger, garlic, tomatoes and 10 chillies.
2. Meanwhile, soak the rice.
3. In a pan, sauté onions and add garam masala. Add the remaining veggies when the onion starts to brown.
4. Add soaked rice and coriander and sauté.
5. Now add the boiled mutton and stalk.
6. Sprinkle some pepper and allow it to cook.
7. Serve it hot and enjoy with raita or pickle.

Barbeque Chicken Pizza

Ingredients

• 1 cup onion slices
• 1 cup zucchini slices
• 1 cup red, yellow and green pepper slices
• ½ cup mushroom slices
• ½ cup Garlic & Herb
• 1 pound frozen bread dough, thawed
• 2 tablespoons olive oil
• ½ cup shredded mozzarella cheese
• 1 cup shredded cooked chicken breast
• ¼ cup Barbecue Sauce Original
• Fresh oregano leaves, chopped, optional

Method

1. Preheat oven to 400°F.
2. Toss onion, zucchini, peppers and mushrooms Marinade Garlic & Herb.
3. Spread in a single layer on rimmed baking sheet and roast in oven 25 minutes or until softened and edges are browned.
4. Lightly grill using Briquets.
5. On a lightly-floured work surface, roll out dough into a 15-inch circle.
6. Brush with 1 tablespoon olive oil.
7. Lay dough onto grill, oil side down.
8. Cover and grill about 3 minutes or until dough is puffed and underside is browned.
9. Using tongs, turn pizza over and quickly spread with dressing.
10. Scatter cheese, vegetables and chicken over dressing and cover grill.
11. Grill 2–3 minutes or until cheese is melted and underside of pizza is browned.
12. Use tongs to slide onto cutting board.
13. Drizzle Barbecue Sauce Original on top and sprinkle with chopped oregano, if desired.

Smoked Stuffed Chicken

Ingredients

• 1 large roasting chicken (5-6 pounds)
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons freshly ground black pepper, divided
• 2 tablespoons Seasoning
• 4 large garlic cloves, quartered
• 1 cup chopped red onion
• 1 cup sliced zucchini
• ½ cup diced red bell pepper
• ½ cup diced celery
• ½ cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 tablespoons Salad Dressing & Seasoning Mix
• 4 medium red potatoes, chopped
• 1 cup Barbecue Sauce Original

Method

1. Light grill using Charcoal with Sure Fire Grooves. Rinse inside and outside of chicken.
2. Season inside with salt and pepper.
3. Season outside with barbecue seasoning.
4. Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil.
5. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
6. Stuff cavity of chicken with half of vegetable mixture.
7. Place chicken in shallow baking dish.
8. Mix potatoes with remaining vegetables.
9. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets.
10. Poke a few holes top of pocket.
11. Mound coals on one side of grill.
12. Place chicken on side of grill without coals; grill.
13. Baste outside of chicken with barbecue sauce every hour of cooking.
14. Grill for 3 hours until internal temperature of chicken reaches 165°F.
15. After 2 hours, place foil pouch with potato-vegetable mixture on grill.
16. Remove from grill with chicken.

Grilled Chicken Skewers with Mango Salsa

Ingredients

• ¾ cup Ranch dressing
• 1 canned chipolata chile in adobo sauce, seeded and finely chopped 
• 2 teaspoons adobo sauce 
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• ½ teaspoon salt
• 1 pound chicken tenders, each cut into 3 equal pieces
• ½ pineapple, rind and core removed, flesh cut into 1-inch chunks
• 1 large mango, peeled, flesh cut into 1-inch chunks
• 1 small red onion, quartered and separated into layers
• Oil for grilling (about 2 tablespoons)
• ¼ cup roughly chopped cilantro
• 1 lime, quartered

Method

1. In medium bowl, combine Organic Ranch dressing, chipotle chile, adobo sauce, honey, lime juice and salt.
2. Stir well.
3. Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion.
4. Repeat twice more to complete the skewer.
5. Lay skewers in shallow pan.
6. Pour ¼ cup of marinade into small dish and set aside.
7. Brush remaining marinade over skewers, coating all sides evenly.
8. Cover with plastic wrap and refrigerate about an hour.
9. Light charcoal fire and let burn until charcoal is covered with gray ash but still very hot.
10. Or, if using gas grill or grill pan, set on medium-high heat.
11. When grill grates or grill pan are quite hot, remove skewers from marinade (discard excess marinade in pan); brush lightly with oil.
12. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through,Arrange skewers on serving platter, drizzle with reserved ¼ cup marinade, garnish with chopped cilantro and serve with lime wedges.

Chicken Puff Pastry Crowns

Ingredients

• 1 box (17¼ ounces) frozen puff pastry sheets, thawed
• 1 package (8 ounces) cream cheese, softened
• 1 packet (1 ounce) Salad Dressing & Seasoning Mix
• 1 cup minced cooked chicken
• ½ cup minced red pepper
• 1/3 cup minced green pepper
• 1 egg yolk, beaten

Method

1. Unfold the thawed pastry.
2. Cut out 36 2-inch rounds with a cookie cutter.
3. Using a small cookie cutter, cut a small circle out of the center at of half of the pastry rounds.
4. These rounds without centers will become the pastry tops.
5. Chill pastry.
6. Blend dressing mix into the cream cheese.
7. Blend in the chicken and the peppers.
8. Pile a heaping teaspoon of filling on each whole pastry round.
9. Cover with pastry tops.
10. Seal edges with water and firmly press edges together with the tines of fork.
11. Brush tops with beaten egg yolk.
12. Chill well.
13. Bake on an ungreased baking sheet at 400° F for 20 minutes, or until golden brown and puffed.

Ranchero Chicken Stroganoff

Ingredients

• 6 chicken breast halves, boned and skinned
• 4 tablespoons margarine
• ½ cup chopped onion
• ½ pound mushrooms, thinly sliced
• ¼ cup white wine
• 1 cup Salad Dressing & Seasoning Mix, prepared
• 2 ounces diced pimientos, drained
• Salt and pepper

Method

1. In a skillet, saute chicken breasts in 2 tablespoons margarine about 4-5 minutes on each side or until browned and cooked through.
2. Transfer chicken to a serving platter.
3. In same skillet, saute onion in chicken drippings and remaining 2 tablespoons margarine for 1 minute.
4. Add mushrooms and saute 3 minutes.
5. Increase heat to high, add wine and cook 4 minutes.
6. Reduce heat to low and stir in prepared dressing and pimientos.
7. Cook until heated through.
8. Salt and pepper to taste.
9. Spoon over chicken breasts.

Coconut Chocolate Sweet

Ingredients

• 1 tablespoon clarified butter (ghee) & as required for greasing
• 2 cups freshly grated coconut
• 1/2 cup sugar
• 3 tablespoons whole milk
• 200 grams dark chocolate
• 1/4 cup cream
• 1 teaspoons cardamom powder
• 2 tablespoons hazelnuts, lightly roasted and sliced
• 1 pie dish with removable base

Method

1. Heat a kadhai over low flame.
2. Add coconut to the kadhai with clarified butter and stir to mix. Saute the coconut in the clarified butter, stirring constantly for 3 to 4 minutes.
3. Mix in sugar and milk and continue cooking, stirring constantly till sugar dissolves and mixture begins to come together.
4. Meanwhile, combine chocolate with cream in a bowl and place on a double boiler.
5. As the coconut mixture begins to color very slightly, crush cardamom seeds in a mortar pestle and add to the coconut mixture. Mix well.
6. Liberally grease a pie dish with clarified butter or oil spray. As the chocolate begins to melt, stir it into the cream to make ganache.
7. Spoon the coconut mixture into the greased pie dish and spread evenly. Press the coconut mixture down very well. Pour the ganache over the coconut mixture and spread evenly.
8. Sprinkle over liberally with toasted hazelnut slivers and refrigerate for at least 3 hours to allow coconut and ganache to set.
9. Demount, cut into pieces and serve.

Khoba Roti

Ingredients

• 4 cups All purpose flour
• 2 teaspoons Carom seeds
• ½ teaspoon Red Chilli flakes
• To taste Salt
• ¼ cup Clarified Butter

Method

1. In a mixing bowl, combine the flour, carom seeds, chilli flakes and salt with 2 tablespoons of clarified butter. Mix very well and knead in enough water to make a soft pliable dough. Cover with a moist muslin and keep aside for 10 minutes.
2. After 10 minutes, divide the dough in half. Roll out each half into a thick roti of about 12 to 14 inch diameter.
3. Beginning from the centre and moving outwards, pinch the surface of the roti to make a design on the roti. Repeat for the second roti.
4. Heat a griddle over low flame, place the roti design side up and cook over gentle heat. Drizzle a tablespoon of clarified butter along the edges and brush the surface with a tablespoon of clarified butter. When one side is cooked golden, carefully turn the roti over and cook on the other side. Repeat for other roti.
5. Serve hot with pickle.

Crispy Kasundi Jhinga

Ingredients

• 2 tablespoons ground mustard
• 2 tablespoons ground onion
• ½ teaspoon turmeric powder
• 1 green chilli, finely chopped
• 500 gms shrimp, de-veined & cleaned
• 2 teaspoons unsweetened coconut cream
• 4 tablespoons all purpose flour (maida)
• Oil for deep frying

Method

1. In a large mixing bowl, combine ground mustard, ground onion, turmeric and chilli. Mix well.
2. Now add the shrimp, coconut cream and maida. Mix gently so as to coat the shrimp uniformly with the marinade.
3. Heat oil in a wok or kadhai on medium high heat. Add the marinated shrimp to the hot oil and fry till they turn slightly pink.
4. Remove onto absorbent paper. 
5. Serve hot.

Plantains in tamarind curry

Ingredients

• 2 raw plantains, peeled & cut into ½ inch thick round slices
• 1 teaspoon turmeric
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil
• 10 cloves garlic, peeled & finely chopped
• 1 two-inch piece ginger, peeled & finely chopped
• ½ teaspoon asafoetida
• 1½ teaspoon coriander seeds
• Salt to taste

Method

1. In a mixing bowl, combine the plantains, turmeric and tamarind paste and let it rest for 5 to 10 minutes at room temperature.
2. Heat oil in a pan, add garlic, ginger, asafetida and coriander seeds and sauté till garlic turns golden brown. Now add marinated plantains, salt and 1 cup water. Mix well.
3. Bring to a boil on high heat. Then reduce the heat to low and simmer till the sauce thickens and plantains are cooked through.
4. Serve hot.

Monk's Potatoes

Ingredients

• 2 tablespoons sesame oil
• 6 to 8 cloves garlic, peeled & thinly sliced
• 2 dried red chillies
• 3 tablespoons sesame seeds
• 2 potatoes, diced with peel
• Salt to taste
• Juice of ½ lemon
• Sprig of cilantro

Method

1. Heat oil in a pan on medium heat. Add garlic, red chillies and sesame seeds and sauté till garlic turns dark brown and is slightly burnt.
2. Toss in potatoes with salt and sauté for 2 to 3 minutes. Now add 1 cup of water and bring the mixture to a boil. Reduce heat to low and cook till potatoes are soft and cooked through.
3. Add the lemon juice and mix well.
4. Garnish with cilantro and serve hot with bread.

Sultani Dal

Ingredients

• 1 cup split pigeon pea lentils, washed & soaked for 30 minutes
• 1 teaspoon red chilli powder
• Salt to taste
• ½ cup yogurt
• ½ cup cream
• ½ cup whole milk
• 4 fresh betel nut leaves
• 2 tablespoons vegetable oil, plus a few drops for smoking coal
• 6 to 8 cloves
• 4 green cardamom pods
• A pinch saffron
• 1 green chilli, finely chopped
• 5 to 6 cloves garlic, finely sliced
• 1 teaspoon cumin seeds
• a few sprigs fresh mint
• A few pieces of charcoal

Method

1. Transfer soaked pigeon peas (with soaking water) to a medium saucepan and bring to a boil over medium flame. Add 1 cup water, chilli powder and salt and bring to a boil again. When mixture begins to boil, reduce the flame to low and cook the lentils till mushy, stirring occasionally and skimming off any scum that rises to the surface.
2. Meanwhile, combine yogurt with cream and milk in a mixing bowl and whisk till smooth. Keep aside.
3. When lentils are cooked, transfer to a strainer placed over a bowl and rub mixture through the sieve. Alternatively, transfer to a blender or processor and blend till smooth.
4. Place the charcoal on a wire rack and place over a high flame till red hot.
5. Transfer the strained (or blended) lentils to a clean saucepan and place betel leaves on the surface.
6. Drizzle the hot coal with a few drops of oil and as it smokes, place the smoking coal on the betel leaves using tongs. Cover the saucepan tightly and keep aside for 8 to 10 minutes. Using tongs, gently remove charcoal and carefully lift the betel leaves and discard. Place pan over medium flame.
7. Combine cloves with cardamom pods in a mortar pestle and crush coarsely. Add to the lentils.
8. Add saffron with yogurt-cream-milk mixture and whisk well.
9. Add green chilli and bring the mixture to a gentle simmer.
10. Heat oil in a small frying pan over medium heat. Add garlic and cumin and when garlic is fragrant, pour the mixture into the simmering lentils. Cover and remove from flame.
11. Mix gently and serve hot garnished with mint sprigs.

Sevaiyyon ka Upma

Ingredients

• 2 tablespoons vegetable oil
• 2 teaspoons mustard seeds
• 10 - 12 fresh curry leaves
• 1 teaspoon asafoetida
• 1 small onion, thinly sliced
• 1 green chilli, finely chopped
• 1 teaspoon turmeric powder
• 200 gm vermicelli
• 1 teaspoon sugar
• Salt to taste

Method

1. Heat oil in wok or kadhai over medium heat and add mustard seeds, curry leaves, asafoetida, onion, chilli and turmeric. Give it a stir and sauté till onions soften.
2. Now add vermicelli, sauté for a minute and stir in 1 cup water. Cover and cook till vermicelli softens.
3. Add sugar and salt and mix well. Cook till sugar dissolves.
4. Serve warm.

Mutton in Goan pickling spices

Ingredients

• 10 dried red chillies
• 20 cloves garlic, peeled
• 2 ½ tablespoons black peppercorns
• 2 tablespoons turmeric
• ½ cup palm vinegar
• 1 tablespoon salt (or as required)
• 1 onion, peeled & coarsely chopped
• 2 inch piece of ginger, peeled & coarsely chopped
• 750 gm mutton
• 2 tablespoons vegetable oil

Method

1. In a large mixing bowl, combine red chillies, garlic, peppercorns, turmeric, vinegar, salt, onion and ginger. Let it rest for 8 to 10 minutes. Then grind to a coarse paste in a mixer-grinder.
2. Add the paste to the mutton and mix well, making sure the mutton is evenly coated with the paste. (The mutton may be marinated in prepared spice paste for 15 to 20 minutes if desired.)
3. Heat oil in a frying pan on medium heat. Place the mutton pieces on the pan to sear for 2 to 3 minutes. Turn over and repeat.
4. Reduce the heat to low, add 1 cup of water and let it simmer for at least an hour or till meat is cooked through.
5. Serve hot with plain steamed rice or bread.

Sandalwood Chicken

Ingredients

• ¾ cup yogurt
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 inch fresh ginger, grated
• 1 teaspoon chilli flakes
• Salt to taste
• 1 teaspoon black pepper powder
• 2 chicken breasts (with bone), cleaned
• 7 - 8 sandalwood chips (or a few drops sandalwood essence/oil)
• 3 - 4 tablespoons clarified butter
• Miscellaneous
• 4 - 5 pieces charcoal

Method

1. To make the marinade, in a large mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric, garam masala, ginger, chilli flakes, salt and black pepper powder. Whisk well till thoroughly combined.
2. Place the two chicken breasts in the bowl and properly coat them with the yogurt marinade. Cover the bowl with aluminum foil or cling-wrap and refrigerate for 30 minutes.
3. Place coal on a wire rack and heat over a high flame till red hot. Using tongs, transfer hot coal to a piece of aluminium foil and place the foil in the bowl of marinated chicken.
4. Place sandalwood chips on the coal and drizzle with a teaspoon of clarified butter to make the coal smoke (if using sandalwood essence or oil, only drizzle that over the coal). As smoke emanates, cover the bowl with a tight-fitting lid and keep aside for 8 to 10 minutes. When done, remove and discard foil with coal and sandalwood.
5. Heat a pan over medium heat. Add 1 tablespoon clarified butter and place the chicken breasts in the hot pan. Sear chicken on both sides, then reduce heat to low, sprinkle over with 2 tablespoons water and cook till chicken is tender and cooked through.
6. Serve hot with rice or bread or salad.

Peach-pan Roasted Tomato Checken Curry

Ingredients

• 3 tablespoons olive oil
• ½ onion, finely chopped
• 6 cloves garlic, coarsely ground
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon chilli powder
• 1 teaspoon garam masala
• 1 tomato, cut into wedges and pan-roasted
• Salt to taste
• 200 gms chicken breasts, cut into 2 inch pieces
• 2 to 3 peaches, cut into wedges
• ½ cup heavy cream

Method

1. Heat oil in a pan on medium high heat. Add onion, garlic, coriander powder, cumin powder, chilli powder and garam masala. Sauté till fragrant.
2. Add the pan-roasted tomato wedges, salt, chicken breasts and peaches. Mix well.
3. Add 1 cup water and bring to a boil on high heat. As it starts boiling, reduce the heat to low. Cover and let it simmer for 10 to 15 minutes, or till chicken is cooked through.
4. Add cream and mix gently, but thoroughly.
5. Serve hot with rotis or plain steamed rice.

Bhavnagari chillies with coconut sauce

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, finely chopped
• 8 green bhavnagari chillies, cut into large dices
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon chilli powder
• ½ teaspoon garam masala
• Salt to taste
• ½ cup coconut milk
• Juice of 1 lemon

Method

1. In a frying pan, heat oil over medium flame and add garlic. When the garlic turns golden, add in the bhavnagari chillies and sauté for a minute.
2. Add coriander powder, cumin powder, chilli powder, garam masala and salt. Mix well and sauté for 2 to 3 minutes, till chillies soften slightly.
3. Gradually pour in the coconut milk and bring the sauce to a boil stirring continuously.
4. Remove from heat and squeeze in lemon juice.
5. Serve hot with plain steamed basmati rice.

Cucumber Raita

Ingredients

• Plain Yoghurt (without cream) - 1 cup
• Grated cucumber- 1/2 cup
• Chopped coriander - 1 tsp
• Cumin seeds - 1/2 tsp
• Pinch of Hing (Asafetida)
• Salt
• Black Pepper

Method

1. Mix plain yoghurt with three cups of water and beat it well.
2. Mix the grated cucumber with curd; add salt and black pepper in desired quantity.
3. Fry a pinch of hing with cumin seeds and mix this with the curd.
4. Your raita is ready. Serve it cold.

Medicinal Properties of Cucumber Raita

This recipe is good for UTI (urinary tract infection), Dysuria and excessive thirst. It is also good for persons who are suffering from excessive sweating. It is easily digestible and improves appetite. It is good for diabetes patients who complain of dryness of mouth. This drink helps in lubrication of mouth. It is also good for persons who are trying to lose weight.

Coconut rice

Ingredients

• 2 cups Basmati rice
• 5 cups coconut milk
• 2 tbsps cooking oil
• 1/2 tbsp each of cumin and mustard seeds
• 1/2 tbsp moong dal
• 1/2 tbsp curry leaves
• Fresh coriander and pudina leaves to garnish
• Salt to taste

Method of Preparation

1. Use a large pot to cook the Basmati rice in coconut milk for about 20 to 25 minutes
2. Instead of water, add some salt to taste. Then set aside.
3. Heat the cooking oil in a pan, and add the cumin and mustard seeds, curry leaves and moong dal.
4. Add the cooked rice to the pan, mix well with the oil, cumin and other ingredients.
5. Garnish with fresh coriander and pudina leaves, and serve hot, along with pudina chutney if desired

Medicinal Properties

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is recommended as an ideal dish when the digestive fire is low. The coconut milk aids in making bones strong, prevents anaemia and relaxes muscles and nerves. It helps in warding off coughs and colds and keeps the immune system healthy by supplying vitamin C to the body.

Buttermilk Curry

Ingredients

• 2 ½ cups fresh buttermilk or yogurt
• 3 ½ cups water
• ¼ cup chickpea flour (besan)
• 3 tbsp melted butter or ghee
• 1 tsp cumin (jeera) seeds
• 3 to 4 whole cloves (laung)
• ¼ tsp ground cinnamon (dalchini)
• 1 tsp salt
• 4 tbsp lemon juice
• ¼ chopped green pepper
• 1 tsp fenugreek (methi) seeds
• 1 tsp mustard (sarson) seeds
• Pinch of asafetida (hing)
• Fenugreek leaves

Preparation

1. Mix buttermilk, water and chickpea flour in a large bowl with beater until completely smooth.
2. Heat butter or ghee; add cumin, cloves, cinnamon, mustard seeds, and fenugreek seeds until the seeds turn dark brown.
3. Add this mixture to the buttermilk and chickpea flour mixture. Also add the fenugreek leaves.
4. Add the remaining ingredients and heat over medium heat just to boiling point, stirring constantly to avoid overflowing.
5. Serve hot.

Medicinal Properties of Buttermilk

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is good for people with Sinusitis and Flatulence. As it is deepan in nature, it is used in indigestion and for treating poor digestive fire.

Bottle Gourd Squash Soup

Ingredients

• 2 tablespoons of ghee
• 1 medium size lauki squash peeled and cut into cubes
• 1/2 teaspoon coriander
• 2 tablespoons whole wheat flour
• 2 cups water
• 1 teaspoon salt
• 1/3 ounce minced fresh basil
• 1/8 ounce minced fresh dill
• Black pepper

Preparation

1. Sauté spices in ghee for 30 seconds.
2. Add flour and cook for 2 minutes.
3. Add lauki and water, cover and cook on low heat for 15 minutes.
4. Put the soup in a blender; add salt, pepper and herbs, and purée until smooth.
5. Serve hot in the winters and at room temperature in the summers.

Medicinal Properties of Lauki Squash Soup

It is good for people who are suffering from excessive aggravation of Pitta Dosha. It is easily digestible and improves appetite. It is very good for stomatitis or mouth ulcers, hyperacidity and GRED. It is also good for Diarrhoea, Irritable Bowel Syndrome and Indigestion. It is highly recommended for post-surgical patients.

Black Lentils

Ingredients

• One cup split urud dal (spilt black lentils, ivory in color, available in Indian groceries)
• Four cups of water
• A pinch of asafetida
• A teaspoon of cumin seeds
• Three cloves of garlic (chopped)
• Half a teaspoonful of turmeric
• A teaspoon of sea or rock salt (it may be according to taste)
• Two teaspoons of peeled and chopped fresh ginger
• A small green chilli (optional) (excessive pittaj person should avoid it)
• A teaspoon of mustard seeds
• A teaspoon of powdered coriander powder
• A medium sized onion (chopped well)
• A teaspoon of ghee

Preparation

1. Wash Urud dal well. Drain it with water and remove any unwanted foreign material and imperfect seeds if any.
2. Put dal, turmeric powder, sea or rock salt, and water in a pressure cooker (an airtight metal pot that uses steam under pressure at high temperature to cook food quickly).
3. Close the lid and boil for 10 to 15 minutes on moderate fire until dal becomes soft and turns golden, and before it becomes too dark.
4. Warm some ghee in a pan. Add some cumin seeds and mustard seeds for popping. Make sure these do not get black. Add a few onions and fry them till they turn golden brown.
5. Now add ginger, green chilies, garlic and tomatoes, and fry till tomatoes soften down.
6. Now add dry spices such as chili powder, coriander powder and fry the mixture again for a moment.
7. Add boiled dal and stir on medium flame. As soon as it starts boiling, remove from the gas.

Medicinal Properties of Urud dal

It is a very good aphrodisiac, increases reproductive fluid, gives strength to the body, increases lactation, and serves as an effective laxative. Most of the digested dal is converted into stool. So this dal is effective in purish kshya, a state in which stool is not formed properly. It helps produce stools of good texture, volume, and weight that are soft, flexible and easy to pass.

Bitter Gourd Curry

Ingredients

• Karela, 250 grams
• 1 medium-sized onion, chopped
• Fresh coriander leaves
• 4 tsp powdered pomegranate seeds (anar dana)
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 medium-sized tomato, chopped
• Two tsp of fennel seeds
• Salt to taste
• Cooking oil or ghee

Preparation

1. Wash the karela. Do not peel it. Cut into small pieces from the edges. 
2. Heat some oil in a pan. Add the fennel seeds. When they begin sputtering, add the onion to the pan, and fry till pink. 
3. Add the chopped tomato and the other spices. 
4. Keep stirring till all the spices mix with the tomato. 
5. Fry for 3 to 4 minutes till all the spices are mixed well with the tomato and onion gravy. Then add the chopped karela. 
6. Add enough water to cover the karela. Cover the pan with a lid. Cook until the karela is soft. 
7. Using a pressure cooker would reduce cooking time.

Medicinal properties of karela (bitter gourd)

A healthy and balanced diet should comprise all the six tastes-sweet, sour, salty, pungent, bitter and astringent. Generally we eat foods that have sweet, sour, salty and astringent tastes, but not those that have bitter and pungent tastes. Karela has these two tastes. This recipe is very healthy, so you should make it a part of your diet. If you have eaten lots of sweets during the day, then dinner should include karela. It helps to cleanse the toxins that have been accumulated due to excessive intake of sweets in daytime.

It is very good for treating diabetes. It lowers blood sugar and cleanses toxins from the body. It improves liver and stomach functions and stimulates the pancreas to produce insulin. It is also good for amenorrhoea. It is good for worm infestation. It increases appetite and stimulates digestive fire. It is also good for reduction of weight.

Barley Sherbet

Ingredients

• Barley seeds 100 grams (or as per requirement)

Preparation

1. Take a pan with a heavy base and heat it a little. 
2. Put in the barley, and roast on low fire till the seeds turn brown. 
3. Make sure the seeds do not burn. Let them cool. 
4. Grind these seeds to form a fine powder. 
5. Store in an air-tight container.
6. To drink, take three tablespoonfuls of the powder and two tablespoonfuls of powdered raw sugar, and dissolve in a glassful of chilled water. Those with aggravated kapha dosha can use honey instead of raw sugar.

Medicinal properties of barley sherbet

Barley sherbet is light and easily digestible. It quenches thirst, cools the body, and gives instant energy, especially in the summer. It is good for hyper acidity, urinary tract infection, skin disorders, and heat-induced headache. It also helps reduce weight, if taken with honey.

Basil Tea

Ingredients

• Fresh Basil leaves 10
• Ginger 3 gm
• Cloves 3
• Black Peppercorn 5

Preparation

1. Crush all the ingredients coarsely. 
2. Boil these crushed ingredients in one cup of water on a moderate flame for 5 minutes. 
3. Sieve this mixture and add half a cup of hot milk and sugar (half teaspoon). 
4. Drink it warm.
5. It is better to avoid cold exposure after 1- 2 hours of drinking this tea. Relax and take bed rest.

Medicinal Properties of Tulasyadi phanta

It is very beneficial in sinusitis, flu, influenza, hay fevers, bronchitis, kapha type of fever, asthma and other kapha-related disorders.

Badam Halwa

Ingredients

• Badam: 1/2 cup heaped
• Sugar: 1/2 cup heaped
• Ghee (clarified butter): 1/4 cup
• Condensed milk (optional): 3 tblsp
• Saffron or yellow food colour: 1 pinch
• Elachi: 1, powdered

Method 

1. Soak badam for 3-4 hours. Peel the skin and grind it with ¼ cup milk or water to a smooth paste.
2. In a heavy bottomed pan, add sugar and ½ cup water and bring to a boil until sugar dissolves. Add the ground paste and mix well to avoid lumps.
3. Add condensed milk, saffron soaked in lukewarm milk or food colour and elaichi.
4. Keep stirring for 4 minutes.
5. Add a tsp of ghee in regular intervals and keep stirring until the halwa leaves the pan.
6. Pour the contents in a greased plate and let it cool down.

Medicinal properties of Almond

Almond is said to have the qualities of being vrishya aphrodisiac), bhringan (it gives stability to body tissues), balya (provides strength to body tissues) and ruchikar (tasty). Almonds help the formation of new blood cells, hemoglobin and play a major role in maintaining the smooth physiological functions of brain, nerves, bones, heart and liver. Almond is thus highly beneficial in preserving the vitality of the brain, in strengthening the muscles and in prolonging life. It is a good source of protein and fat and is known to decrease cholesterol. Almond is also good for the heart.

Almond Milk

Ingredients

• Almonds, 11, soaked overnight in a cup of water
• Milk, 1 cup
• Cardamom, ground, half a teaspoonful
• Sugar (optional)

Preparation

1. In the morning, drain the almonds and peel them. (The skin comes off easily when rubbed between your fingers). 
2. Blend almonds in a blender into a very fine paste. 
3. In a small saucepan, bring milk to boil. 
4. Add the ground cardamom and the almond paste. 
5. Boil for one to two minutes. 
6. Add sugar according to taste.

Medicinal properties of almond milk

Almond milk strengthens the body. It is rejuvenating, an aphrodisiac and a good tonic for the nerves. It enhances intelligence, memory and the ability to understand things quickly. This is a very good restorative, especially in autumns and winters, or after a period of major exertion.

Fada Ni Khichdi

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 3/4 cup broken wheat (dalia)
• 1 cup yellow moong dal (split yellow gram)
• 3 tbsp ghee
• 12 mm (1/2") piece cinnamon (dalchini)
• 3 cloves (laung / lavang)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 1 cup peeled potato cubes
• 1 cup green peas
• 1 cup cauliflower florets
• 1 cup chopped onions
• 1 tbsp ginger-green chilli paste
• 1/2 tsp whole peppercorns (kalimirch)
• 1/2 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• salt to taste

For The Garnish

• 2 tbsp chopped coriander (dhania)

For Serving

• fresh curd

Method

1. Wash and soak the broken wheat and moong dal in enough water for at least 15 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cinnamon, cloves, cumin seeds and asafoetida.
3. When the seeds crackle, add all the remaining ingredients including the moong dal and broken wheat and sauté on a medium flame for 4 to 5 minutes.
4. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles.
5. Allow the steam to escape before opening the lid.
6. Stir the khichdi vigorously using a spoon, adding a little hot water if required, so that the dal and the broken wheat are mixed well.
7. Garnish with coriander and serve hot with fresh curds.

Ek Toap Na Dal Bhaat

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 1/3 cup toovar (arhar) dal , soaked and drained
• 1 cup short grained rice (chawal) , soaked and drained
• 5 to 7 baby onions , peeled
• 3 to 4 baby potatoes , peeled
• 2 to 3 small brinjals
• 3 tbsp ghee
• a pinch of asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/4 cup green peas
• salt to taste

To Be Mixed Together Into A Masala Mixture

• 2 tbsp coriander-cumin seeds (dhania-jeera) powder
• 1 tbsp sugar
• 1 1/2 tbsp chilli powder
• 3/4 cup freshly grated coconut
• 1/3 cup finely chopped coriander (dhania)
• a pinch of asafoetida (hing)
• salt to taste

For Serving

• chaas

Method

1. Clean, wash and soak the tooaver dal and rice in enough water for 15 to 20 minutes. Drain and keep aside.
2. Make criss-cross slits on the onions, potatoes and brinjals taking care not to separate the segments.
3. Stuff each of the onions, potatoes and brinjals evenly with the prepared masala mixture. Keep aside.
4. Heat 2 tbsp of ghee in a pressure cooker, add the, rice, toovar dal, asafoetida and turmeric powder and sauté on a medium flame for 1 minute.
5. Add the stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Add the remaining 1 tbsp of ghee, mix well.
8. Serve immediately with chaas.

Doodhi Handva

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 2 1/4 cups grated bottle gourd (doodhi / lauki)
• 5 tbsp coarse jowar (white millet) flour
• 1 chopped green chillies
• 2 tbsp chopped coriander (dhania)
• 1/4 tsp soda bi-carb
• 2 pinches of sugar
• salt to taste
• 1 tbsp semolina (rava)

For The Topping

• 1 tomato , chopped
• 1 onion , chopped
• 2 tbsp khajur imli ki chutney

Method

1. Squeeze out a little water from the pumpkin. Add the flour, green chilli, coriander, soda bi-carb, sugar, rava and salt and mix well.
2. Spread the mixture on a baking tray and bake in a hot oven at 225 degree c for 15 minutes. Top with the tomato, onion and khajur imli ki chutney.
3. Cut into pieces and serve.

Digestive Ginger Lemon Tea

Digestive Ginger Lemon Tea (Adrak Chai)

Ingredients

• Lemon 6 teaspoons lemon juice
• Water 300 ml
• Raw sugar (optional) 1 teaspoonful
• Salt/Rock Salt a pinch
• Fresh grated ginger 1 teaspoonful

Preparation

1. Boil water with ginger.
2. After boiling, add lemon juice to it.
3. Filter it and add a pinch of salt. Drink warm.

Medicinal Properties of Tulasyadi phanta

Digestive ginger lemon tea has a special anuloma (anti-flatulence) effect, restoring the proper flow of apana vata. This helps to correct digestive disorders and creates a feeling of comfort in the stomach. It is very effective for flatulence and bloating in the stomach. Sometimes people overeat and lose their appetites for the next meal. In such situations, this drink is very beneficial, as it enhances the digestive fire and restores the appetite.

Gulkand Thandai

Ingredients

• Milk – 1 litre
• Almonds – 15 pcs
• Cashewnuts – 15 pcs
• Melon Seeds - 2 tablespoons
• Khus Khus Seeds - 2 tablespoons
• Saffron – A few strands
• Rose Syrup - 4 tablespoon
• Green Cardamom Powder - 1/2 teaspoon
• Gulkand - 4 tablespoons
• Cinnamon Powder - 1/2 teaspoon
• Black Peppercorns – 6 cloves

Method of preparation

1. Boil milk and add saffron, cardamom powder and cinnamon powder.
2. Soak almonds, cashew nuts, khus khus seeds and melon seeds for about two hours. Peel almonds and grind all seeds and pepper corns with some milk to make a fine paste.
3. Now add this paste to the boiling milk and continue boiling on low flame for about 10 minutes.
4. Allow this milk to cool down and refrigerate to chill as desired.
5. Now add rose syrup and gulkand to this cold milk and blend in mixer.
6. Serve chilled.

Gond Ke Laddoos

Ingredients

• Aata (Whole Wheat Flour) - 2 cups
• Kaju& Badam (Cashew & Almond) - 1 cup, chopped
• Gond (Edible Gum) - 1 cup
• Ghee – 100 ml
• Sonth (Ginger Powder): 2 teaspoons
• Kali Mirch (Black Pepper) - 2 teaspoons, grounded coarsely
• Haldi (Turmeric): 2 teaspoons
• Gur (Jaggery) - 1.5 cups

Preparation

1. Take 2 tablespoons of ghee in a non-stick pan and roast the chopped cashew and almond till it turns golden brown. Keep it aside.
2. Take 2 tablespoons ghee in the same pan and roast the gond crystals, till it turns golden brown.
3. To avoid getting the gond crystals getting puffed up you must roast it completely. Now keep them aside and use your hand to crush them to a coarse powder.
4. Heat the rest of the ghee in the same pan and roast the aata till it exudes a nice aroma and displays a nice color. Take it off the heat immediately.
5. Mix everything – black pepper, dry fruits, powdered gond, turmeric, sonth and jaggery in a big bowl and let it cool down till you can shape the mix in round shaped forms. Store them in an air-tight container.

Medicinal properties

Gond boosts immunity and is beneficial for people with a weakened immune system and allergic problems. Sonth, jaggery and black pepper pacifies kapha and is effective in dealing with cough, sneezing and runny nose.

Ginger Slices

Ingredients

• Fresh ginger 100 grams
• Green chilies 2-3, cut into long pieces
• Lemon juice 1 teaspoon
• Cumin seeds 1 teaspoon
• Salt according to taste

Preparation

1. Peel a fresh ginger and cut it into long slices. 
2. Add chillies, cumin seeds, lemon juice and salt to them. 
3. Store all the ingredients in a glass jar. 
4. Keep this jar in sunlight for two days during summers, and for three to four days during winters. 
5. Will notice that the ginger slices turn red.

Medicinal Properties of Tulasyadi phanta

The synonym of ginger is vishwabheshaja (vishwa means world, and bheshaja means medicine). Ginger helps to eliminate ama (or toxins) from the body, which is considered the prime cause of all diseases according to Ayurveda. It is very beneficial in poor appetite, low digestive fire, arthritis, asthma, bronchitis, cough, and many other diseases.

Bottle Gourd Pudding

Ingredients

• 2 cups Ghiya (grated)
• 1 litre Milk
• 1 cup Khoya (dried whole milk)
• 1/2 cup Sugar
• 1 tbsp Cardamom Powder
• 1/4 tsp Green Colour

Preparation

1. Boil the milk in a pan.
2. Add the grated Ghiya in boiling milk.
3. When half of the milk is left, add khoya, sugar and colour.
4. When froth appearing, transfer it to a pre-greased aluminium tray.
5. Add cardamom and cut it into pieces after an hour.

Medicinal Properties of Ghiya Burfi

It is a little difficult to digest, but cooling and astringent in nature. It is good for rakta pitta (bleeding disorders) and hyperacidity. It is also good for diseases caused by aggravation of Pitta dosha (heat).

Garlic Ginger Sauce

Ingredients

• Garlic : 5 grams
• Ginger : 5 grams
• Turmeric powder : 5 grams
• Salt : 5 grams
• according to taste

Method of Preparation:

1. Peel off the garlic cloves and crush to make a fine paste.
2. Peel the ginger and crush to make a fine paste.
3. Mix the garlic and ginger pastes.
4. Add the turmeric powder and salt. Mix again. The recipe is ready to use.
5. Use as a sauce with snacks, bread, chappati, or at lunch and dinner. If you do not eat garlic, you can use fresh mint leaves as a substitute, in the same quantity.

Medicinal Properties of Garlic Ginger Sauce

It has tremendous medicinal value, and is specifically good for increased kapha. As a result of this, it is beneficial for diseases like sinusitis, bronchitis, bronchial allergies, hay fever, and asthma. It is also beneficial for arthritis and gout patients.

Eggplant

Eggplant (Baingan Bharta)

Ingredients

• 1 large eggplant (young and seedless)
• 1 medium onion finely chopped
• 1/2 tsp. each ginger-garlic paste
• 1 tbsp. finely chopped coriander
• 1 small finely chopped green chilly
• 1 tsp. coriander powder
• 1/2 tsp turmeric powder
• 2 –3 tbsp. castor oil
• Salt to taste

Preparation

1. Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it is almost cooked, or roast it on a gas burner over medium heat.
2. Peel off the skin. Mash well and keep aside.
3. Heat castor oil in a heavy saucepan; add ginger-garlic paste and finely chopped green chilly to it and stir. Add onions, stir fry for 5 minutes.
4. Now add all the spices and fry for few minutes.
5. Add mashed eggplant and mix well. Now add salt and a little water to get a thick consistency.
6. Stir for 5-10 minutes. Garnish with chopped coriander leaves and mix well.
7. Serve hot with rotis/rice.

Medicinal Properties of Tulasyadi phanta

Roasted eggplant is light and easily digestible. It helps in reduction of weight, and in treating sciatica and piles. This recipe increases warm temperament of body, thus good for using in winters. It also helps in cleansing bowel movements, as we have used castor oil instead of using any other vegetable oil.

Eggplant and Margosa Recipe

Ingredients

• Fresh Neem Leaves - 1 cup
• Brinjal small pcs - 1 cup
• Cumin seeds - 1 tsp
• Salt - 1 tsp
• Turmeric powder - 1 tsp
• Oil - 1 tsp.

Preparation

1. Simply fry the neem leaves, without oil, and crush them.
2. Heat a pan and add oil. After tempering it, add cumin seeds. When they turn brown, 
3. Add brinjal pcs. Add salt and turmeric powder and cook all together. When the mixture turns soft, add the crushed neem leaves and mix.
4. Serve it with rice as starter.

Medicinal Properties

This recipe is an appetizer and digestive in nature. It increases the digestive fire, thus it is eaten as starter.

Drumstick Soup

Ingredients

• Drumsticks 3 (cut into big pieces)
• Green gram daal 1½ tbsp
• Tomato, finely chopped 1
• Cumin and pepper, coarsely crushed 1 tsp
• Asafoetida 1 tsp

Preparation

1. Steam the drumsticks in a pressure cooker and scoop out the pulp. Keep aside.
2. Cook the daal with tomato in the pressure cooker. Tie the cumin and pepper mixture in a muslin bag and put it in the daal while cooking.
3. Cool the mixture and discard the spice bag.
4. Blend it with the drumstick pulp in a mixer.
5. Strain or pass through a sieve and dilute with water. 
6. Serve hot.

Medicinal Properties

Drumstick soup is beneficial in asthma, bronchitis, arthritis, diabetes, and low blood pressure. It shows positive effects in amenorrhea and reduction of weight. Being warm in potency, it is very effective against digestive disorders such as anorexia and flatulence. The rejuvenating effect of drumstick on the nervous system makes this a useful recipe in nervous debility and paralysis.

Drumstick Leaf Vegetable

Ingredients

• 2 cups of drumstick leaves
• 1 medium sized onion
• 4 cloves Garlic - approximately 2 tbsp
• Grated fresh coconut
• 1/2 spoon haldi
• 1 tbsp refined soybean oil
• Salt to taste

Preparation

1. Do not cut the drumstick leaves with a knife. Just leave as it is. Wash and drain the water.
2. In a pan, heat oil. Then crush the garlic and add to hot oil. Cook until it gets a little brown. Take care not to burn it.
3. Add the chopped onion and cook until translucent. Add the drumstick leaves, turmeric and salt.
4. Do not pour any water. Cook this on slow heat until it gets a little dry.
5. In the end, add grated coconut to the saag to taste. The coconut is added to remove the bitter taste in the leaves and can be left out if one does not care for the taste of it.

Medicinal Properties

Drumstick saag is beneficial in asthma, bronchitis, arthritis, diabetes, and low blood pressure. It shows positive effects in amenorrhea and reduction of weight. Being warm in potency, it is very effective against digestive disorders such as anorexia and flatulence. The rejuvenating effect of drumstick on the nervous system makes this a useful recipe in nervous debility and paralysis. This drumstick saag increases lactation.

The leaves are highly nutritious, being a significant source of beta carotene, Vitamin C, protein, iron, and potassium.

Drumstick Soup

Ingredients

• 6 Drumsticks
• 1 tsp Pepper Powder
• Salt
• 1 Small Onion
• ¼ tsp Turmeric Powder

Preparation

1. Scrape the drumsticks using knife or peeler. Wash well. Use only fresh and thin drumsticks for making this soup.
2. Cut them into 2" pieces and then slit them vertically.
3. Boil it with water in a bowl till nicely cooked with 1/4 tsp turmeric powder. You may also pressure cook them.
4. Drain and keep water aside.
5. Remove the flesh of drumstick with a spoon and add it to the drained water.
6. Mix it nicely and mash it a little. Or blend it in a blender.
7. Boil again by adding salt and pepper powder.

Medicinal properties of Drumstick

It is useful for paralysis, facial paralysis and weakness related to nerves. It helps in increasing digestive fire and is very effective in cold and cough. This soup is also useful for Amenorrhoea and Dysmenorrhea patients. People who want to reduce weight should have more of this soup.

Medicated Rice Water

Ingredients
To make rice water

• 14 parts water
• 1 part organic brown rice
• pinches of salt, fresh ground ginger, cuminPaste of fresh coriander leaves two teaspoon
• Salt according to taste.

Preparation

1. Bring water and rice to a boil. 
2. Allow to boil for 1 hour or until the rice becomes swollen and broken. Stir and strain out rice. 
3. However it is not necessary to strain out small pieces of rice. 
4. Add a pinch each of ginger, ground cumin and salt. 
5. Add paste of coriander leaves. 
6. This drink should be of thin consistency, so that one can drink easily.

Medicinal Properties

This recipe is easily digestible and very helpful for hypertensives gravidarum (vomiting during pregnancy). It is good recipe for diarrhea and indigestion.

Pigeon Beans

Ingredients

• 2 cups pigeon beans (found at most Indian grocery stores, ask for "arhar dal" or "toor dal").
• 7 cups of water
• 1/2 tsp turmeric powder (haldi)
• 1 teaspoon of coriander powder
• ½ teaspoon of red chili powder (optional)
• 1 tsp cumin seed (jeera)
• 1 tsp chopped ginger (adrak)
• 1 teaspoon of chopped and unpeeled garlic cloves
• 2 bay leaf (tej patta)
• 1 pinch of asafoetida.
• 1 tablespoon of ghee
• Salt to taste
• Garnish with fresh coriander leaves and lemon juice.

Method

1. ash the dal and put the dal in a pan with water. Add turmeric, coriander powder, chili powder and salt and cook over a low flame.
2. You may use pressure cooker for boiling the dal for reducing the time.
3. When the dal is cooked remove from heat.
4. Heat the ghee in a pan and add cumin seeds, asafoetida and bay leaves until popping occurs. Make sure these do not burn. Add garlic, ginger and fry until these become light brown on low heat.
5. Put this ghee mixture in cooked dal and mix well.
6. Serve warm.

Medicinal Properties of Arhar Dal

It is a very light, protein and fiber-rich legume preparation. It is stholayahar (reduces weight). It is a clear soup which is very good for diarrhea, IBS, indigestion and for post operative patients. It is a good recipe during accumulation of ama. Regular use of these beans help in cleansing the clogged channels and makes you ama free.

Neem Baigan

Ingredients

• 250 gm small Brinjals
• A cup of fresh Neem leaves
• 1-2 dried red chili (optional)
• 1 teaspoon turmeric powder
• Salt to taste
• 3-4 tablespoon mustard oil

Method

1. Cut the brinjals into medium cubes, wash and keep aside.
2. Heat two tablespoons of oil and shallow fry the Neem leaves.
3. Heat the oil in a pan, sauté the red chili and fry until the chili becomes black.
4. Add Brinjal's cubes, turmeric powder and salt and cook for 5-6 minutes in a medium flame with cover.
5. When the brinjals become half cooked, add pre-fried Neem leaves and mix them well.
6. Cook it for 4-5 minutes again.
7. Serve with steamed plain rice.

Medicinal Properties of Neem Baigan

It is easily digestible and increases digestive fire. Thus, it is used as an appetizer in the beginning. It is balanced recipe - Neem is cold and Baigan is warm in nature.

Milk Cream

Ingredients

• Fresh milk, 2 liters.
• The quantity can be varied according to the amount of cream equired. About 50 grams of cream can be extracted from 2 liters of fresh, good-quality milk.

Preparation

1. Bring the milk to boil and then simmer. Repeat this three times. 
2. Cool to room temperature. Refrigerate for four to five hours. 
3. Skim off all the cream that has floated to the top. 
4. The remaining fat-free milk can be used for drinking.

Medicinal Properties of Cream

It acts as rasayana (rejuvenating agent) and strengthens the body, if taken moderately. In small quantities, it is good for hyperacidity. It is a good lubricant and makes the skin glow. It is used externally for skin care and massage. In excessive quantities, it blocks the channels and increases fat. It can also cause indigestion to people who have low digestive fire.

Lime Rice

Ingredients

• 1 cup white rice (it is better to use one-year-old rice)
• 2 cups water
• 1 tbs urad dal (black gram)
• ½ tsp. mustard seeds
• ½ tsp. turmeric powder
• 1 pinch hing
• 1 tsp. whole cumin seeds
• tsp. fresh lime juice (or more to taste)
• 2 tbs. ghee
• 1 tsp. salt

Preparation

1. Cook rice with water for 10 to 12 minutes.
2. Sauté spices (except for salt) and the dal in melted ghee.
3. Mix rice and sautéed spice mix together.
4. Add lime juice and salt after taking the mixture down from the gas.
5. Serve hot.

Medicinal Properties of Lime Rice

This recipe is cooling in nature and thus pacifies Pitta Dosha. It is easy to digest and might increase Vata, which is why it is balanced with lime, cumin seeds, hing (asafoetida), and mustard seeds. It is good for diarrhoea, anorexia, and Irritable Bowel Syndrome. This recipe is also good for post-surgical patients.

Hot Gingered Milk

Ingredients

• 1 cup cow or goat milk
• 1 cup water
• 1 teaspoon freshly grated ginger root
• 3-4 cardamom seeds
• ½ to 2 teaspoon ghee

Method of Preparation

1. Put milk, water, ginger and cardamom into a small saucepan.
2. Heat over medium-high heat until boiling.
3. Reduce heat immediately to low and simmer for five minutes.
4. Pour into individual cups and stir in ghee.

Ayurvedic Properties of Milk

Taste: Madhur (sweet)
Quality: Laghu (light), Snigdh (oily)
Potency: Sheet (cold)
Post-digestive Effect: Madhur

Medicinal Properties

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is good for relieving stress and tension and is effective in treating constipation and insomnia. It is recommended as a rejuvenating drink.

Hot Gingered Milk

Ingredients

• 1 cup cow or goat milk
• 1 cup water
• 1 teaspoon freshly grated ginger root
• 3-4 cardamom seeds
• ½ to 2 teaspoon ghee

Method of Preparation

1. Put milk, water, ginger and cardamom into a small saucepan.
2. Heat over medium-high heat until boiling.
3. Reduce heat immediately to low and simmer for five minutes.
4. Pour into individual cups and stir in ghee.

Ayurvedic Properties of Milk

Taste: Madhur (sweet)
Quality: Laghu (light), Snigdh (oily)
Potency: Sheet (cold)
Post-digestive Effect: Madhur

Medicinal Properties

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is good for relieving stress and tension and is effective in treating constipation and insomnia. It is recommended as a rejuvenating drink.

Hot Gingered Milk

Ingredients

• 1 cup cow or goat milk
• 1 cup water
• 1 teaspoon freshly grated ginger root
• 3-4 cardamom seeds
• ½ to 2 teaspoon ghee

Method of Preparation

1. Put milk, water, ginger and cardamom into a small saucepan.
2. Heat over medium-high heat until boiling.
3. Reduce heat immediately to low and simmer for five minutes.
4. Pour into individual cups and stir in ghee.

Medicinal Properties

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is good for relieving stress and tension and is effective in treating constipation and insomnia. It is recommended as a rejuvenating drink.

Hot Gingered Milk

Ingredients:

• 1 cup cow or goat milk
• 1 cup water
• 1 teaspoon freshly grated ginger root
• 3-4 cardamom seeds
• ½ to 2 teaspoon ghee

Method

1. Put milk, water, ginger and cardamom into a small saucepan.
2. Heat over medium-high heat until boiling.
3. Reduce heat immediately to low and simmer for five minutes.
4. Pour into individual cups and stir in ghee.

Medicinal Properties:

It is ruchikar (appetizer), deepan (stimulant), pachan (digestive), anuloman (purifier) in nature. It is good for relieving stress and tension and is effective in treating constipation and insomnia. It is recommended as a rejuvenating drink.

Sonf Ki Chai

Ingredients

• 1 cup pure water
• 2 tsp coarsely powdered fennel seed
• 1/4 tsp sugar (optional)
• 1 tiny pinch of cardamom
• Garnish
• Fresh mint leaves

Method

1. Bring the water to a boil. 
2. Add fennel, sugar and cardamom, turn off heat, cover and steep for 5 minutes. 
3. Strain and garnish with mint leaves. 
4. Enjoy at room temperature or mildly warm.

Medicinal Properties of Fennel Tea

This recipe is light and easily digestible. It is very helpful for excessive thirst, indigestion, flatulence, diarrhoea, vomiting and stomach-pain. It is a good recipe for dysurea as well. It balances excessive Pitta and is a great stress-buster.

Ginger-Fenugreek Ladoo

Ingredients

• Whole wheat flour: 250 gram
• Ghee: 60 gram
• Black Pepper: 2 pieces
• Fennel Seeds: 2 tablespoonful
• Fenugreek seeds: 1 tablespoonful
• Dry Ginger powder: 1 tablespoonful
• Mixture of cashew, almonds and raisins: 50gram
• Brown sugar – 100 gram

Preparation

1. Take a heavy fry pan and melt the ghee and add wheat flour
2. Cook the flour thoroughly by stir frying for at least 15 minutes over low heat until it gets a light brown color.
3. Ensure that the mixture cools down completely because the sugar will melt if left warm.
4. Roast black pepper, fennel seeds, fenugreek seeds and grind them to a powder.
5. Add the brown sugar, powdered spices, ginger and dry fruits/nuts in the cool roasted flour and mix it thoroughly.
6. Press and rub the mixture with your open palm and let the mixture blend completely.
7. Shape the mix into tight hard balls or ladoos.
8. Store these ladoos in air-tight containers.

Medicinal properties of ginger & fenugreek

ginger has several medicinal properties and is good for the heart, digestion and highly beneficial for people with joint pain and inflammation. It has heating qualities and is recommended for consumption in the winter season. fenugreek is beneficial in reducing coughs, constipation, joint pain and mouth ulcers.

Salty Mint Lassi

Ingredients

• Fresh thick homemade yogurt 1 cup
• Fresh mint leaves 30 gm
• Water 1 cup
• Cumin seeds 1 tsp
• Oil Half tsp
• Asafetida powder a pinch
• Salt according to taste

Preparation

1. Puree mint into a paste with 1/4 cup of water in a blender. 
2. Churn the yogurt for a few minutes with water to make it smooth and of thin consistency. 
3. Add the mint paste and salt to it and mix thoroughly. 
4. Heat the oil in a pan; add cumin seeds and asafetida powder till they turn slightly reddish. 
5. Take care not to burn them. 
6. Add to the mixture of mint and yogurt.

Medicinal Properties of Mint

Mint juice is used for gargling in halitosis. It is also used in cases of indigestion, low digestive fire, flatulence, diarrhea, and fever.

Roasted Sweet Powdered Sesame

Ingredients

• Raw sesame seeds 100 grams
• Powdered raw sugar 100 grams

Preparation

1. Take a pan with a heavy base and warm it on the stove. 
2. Put in sesame seeds and roast on low fire till they become a little brown. 
3. Be careful not to burn the seeds. 
4. Take it off the fire and let cool. 
5. Now, grind these seeds into a coarse powder.
6. Add powdered raw sugar and mix well. 
7. Store in an airtight container. 
8. This is an excellent snack in winters!

Medicinal properties

It is warm in nature and therefore great for winters. It is good for the skin and hair. It gives strength and helps in polyurea. It increases memory and intelligence. It is also helpful in increasing the digestive fire. It is a good aphrodisiac and provides good physique.

Potato Poppy Seeds Vegetable

Ingredients

• 2 tbsp Poppy Seeds (khas-khas)
• 2 tsp oil
• 2 whole dry red chillies, broken
• 1/2 tsp turmeric powder (haldi)
• 4 cups boiled potato cubes
• salt to taste

Preparation

1. Heat a non-stick pan and dry roast the poppy seeds till they turn pink. Coarsely grind them in a mixer and keep aside.
2. Heat the oil in the same pan, add the red chillies, turmeric powder and ground poppy seeds and sauté for a minute.
3. Add the potatoes and salt and sauté for 2 to 3 more minutes.
4. Serve hot.

Medicinal properties

It increases Pitta Dosha and Kapha Dosha in the body. It provides strength to body and is heavy to digest.

Rice Pudding

Ingredients

• 1 cup water
• 1/2 cup basmati rice
• 4 cups whole milk
• 1 tsp. raisins (optional)
• 2 tsp. cashews and pistachios (optional)
• 10 to 12 treads of saffron (you may soak them in one teaspoon of milk for two hours) (optional)
• 3 small pieces green cardamom, crushed with one teaspoon of sugar (If you crush cardamom with sugar, then it is easier to grind and increases flavor and aroma) 1/4cup of sugar (or to taste)

Preparation

1. Soak rice in water for 2 hours.
2. Boil milk.
3. Add rice to it.
4. Boil slowly for 30 minutes or more until the mixture reaches a slightly thick consistency, but you can stir it easily.
5. Add sugar and mix it well. Cook for 5 minutes more. It will thicken a little more.
6. Put off pan from fire and let it cool. Cooling will increase its thick consistency more.
7. Add saffron (which had been soaked in milk), raisins, cashews and pistachios.

Medicinal Properties

Kheer is palatable and strengthening in nature. It is an aphrodisiac and good rejuvenating dish. It has cooling effect in the mind. Yet, it can be a bit heavy and difficult to digest. Thus a person who has low digestive fire should eat a smaller amount.

Potato Pudding (Alu ka Halwa)

Ingredients

• 1/2 kg potatoes
• 1/2 litre milk
• 1/4 kg sugar
• 1 tsp elaichi powder
• Almonds (sliced)

Preparation

1. Boil the potatoes. Peel and mash them. 
2. Pour the milk into a pan and boil for three minutes. 
3. Stir it. Add the sugar and stir again. 
4. Add the potatoes. 
5. Add the elaichi powder. 
6. Put in a plate, decorate with sliced almonds and serve.

Medicinal Properties of Tulasyadi phanta

It strengthens the body and helps to increase weight. It is rejuvenating and aphrodisiac in nature. It increases fat if taken in excessive quantities. So obese persons should take this in moderation. This recipe is difficult to digest, and can cause indigestion in people who have low digestive fire.

Nutritious Cluster Beans

Nutritious Cluster Beans (Gawar ki phalli or Goopshimbi)

Ingredients

• 1/2 kg cluster beans, cut in to small pieces
• 1 medium sized onion grated (optional)
• Fresh coriander leaves
• 4 tsp powdered pomegranate seeds (Anardana)
• 2 tsp coriander powder
• 1 tsp fresh ginger paste
• 1/2 tsp turmeric powder
• 5 cloves crushed garlic (optional)
• Pinch of garam masala powder (It is a blend of many spices).
• Salt to taste
• Cooking oil
• I teaspoon of ajowain seeds

Preparation

1. Boil the cluster beans in clean water. 
2. Grind the onion, coriander leaves, the garlic, the ginger, and pomegranate seeds together to make a fine paste. 
3. Heat some oil in a pan and add ajowain and asafetida for sputter. 
4. Add the above ground paste to the oil and then fry it. Now add the boiled cluster beans and the dry spices to it. 
5. Keep stirring, until all spices mixed with cluster beans. 
6. Cover the pan and cook it for about a few minutes. 
7. Finally, you’re ready to serve it hot with bread or rice.

Medicinal properties of Gawar ki phalli (Cluster Beans)

The seeds of Gawal ki phalli have immense medicinal value. Guar gum is extracted from the ground endosperm of the seeds of the Indian cluster bean. It is a soluble, gel-forming fiber. Its medicinal properties include demulcent and mucilaginous. Guar gum has been shown to be effective in lowering cholesterol and high blood pressure, and it helps to slow down the release of sugar from the GI tract. Thus it is better to cook and eat it with seeds.

Medicated Sweet Yogurt

Ingredients

• 1.5 Kg. of sour yogurt.
• Brown sugar 750 grams
• Honey 50 grams
• Black pepper 25 grams
• Dry ginger powder 25 grams
• Cinnamon powder 5 grams
• Cardamom powder 5 grams
• Bay leave powder 5 grams

Preparation

1. Tie the yogurt in a clean muslin cloth for three to four hours, so that extra water can drain out.
2. Transfer the yogurt into a sieve and rub it with clean hands to make it softer and thicker.
3. Then add sugar, honey and other ingredients.

Medicinal Properties

This recipe is rejuvenating and aphrodisiac in nature. It is a very good appetizer that increases the digestive fire. It is a good tonic for general debility.

Yellow Mung Dal Soup

Ingredients

• Yellow mung dal 1 cup
• Water 10 cups
• Turmeric, ground 1/2 tsp
• Fresh cilantro, chopped 1/4 cup
• Chilies 2, halved
• Salt 2 tsp
• Vegetable oil 2 tbsp
• Cumin, ground 1 tsp
• Onion, minced 1/2 cup

Preparation

1. Steam the drumsticks in a pressure cooker and scoop out the pulp. Keep aside.
2. Cook the daal with tomato in the pressure cooker. Tie the cumin and pepper mixture in a muslin bag and put it in the daal while cooking.
3. Cool the mixture and discard the spice bag.
4. Blend it with the drumstick pulp in a mixer.
5. Strain or pass through a sieve and dilute with water. 
6. Serve hot.

Medicinal Properties of Yellow Mung Dal Soup

Being easily digestible, Mung Dal soup is highly recommended in conditions of diarrhea, thirst, and fever. It is an excellent diet in post surgical conditions too. Mung Dal soup is very good as a beginning diet for toddlers. However, for toddlers please do not add onion, chilies and cilantro, and use less oil.

Yellow Lentil Soup

Ingredients

• Yellow lentils (tuar dal) 1 cup
• Tamarind water 1/2 cup
• Ginger-garlic paste 1/2 tsp
• Mustard seeds 1/2 tsp
• Cumin seeds 1 tsp 
• Turmeric powder 1/2 tsp
• Black pepper powder 1/4 tsp
• Red chilly powder 1/2 tbsp
• Curry leaves, chopped 3 tbsp
• Vegetable oil 2 tbsp
• Salt according to taste

Preparation:

1. Steam the drumsticks in a pressure cooker and scoop out the pulp. Keep aside.
2. Cook the daal with tomato in the pressure cooker. Tie the cumin and pepper mixture in a muslin bag and put it in the daal while cooking.
3. Cool the mixture and discard the spice bag.
4. Blend it with the drumstick pulp in a mixer.
5. Strain or pass through a sieve and dilute with water. 
6. Serve hot.

Medicinal Properties of Mint

Being easily digestible, Rasam is highly recommended in conditions of diarrhea, indigestion, thirst, and fever. It is an excellent diet in post surgical conditions too.

Watermelon Shake

Ingredients

• 3 cups watermelon (tarbuj), cut into small pieces
• 1/4 teaspoon roasted cumin seeds (jeera) powder
• 1 teaspoon sugar
• 1/4 teaspoon black salt
• 3 tablespoons low fat milk

Direction for preparation:

1. Blend the watermelon pieces in a blender to create a smooth purée.
2. Combine all the ingredients in a bowl and mix well.
3. Pour the mixture into a shallow freezer proof container and freeze until it is firm (approx. 2 hours).
4. Blend the mixture in a blender till it is slushy.
5. Pour into 2 glasses and serve chilled.

Watermelon has anti-inflammatory, antioxidant and anti-cancerous properties. It is good for preventing macular degeneration and treating hypertension, erectile dysfunction and skin problems. According to Ayurveda, water melon is guru (heavy to digest), shita (cool), pitta pacifying and kapha increasing.

Tridoshic Dal

Ingredients

• 1 cup split mung dal
• 8 cups water
• 2 cups summer squash, in ¼ to ½ inch slices
• 1 cup carrots, in ¼ to ½ inch slices
• 1/8 teaspoon hing
• teaspoon of coriander powder
• 2 tablespoons sunflower oil or ghee
• ¼ teaspoon of turmeric
• 1 tablespoon lime or lemon juice
• 1 teaspoon sea salt
• ½ tablespoon fresh ginger root, minced
• 1 small hot green pepper, chopped finely (omit for pitta, and easy on this for vata)
• ½ teaspoon cumin seeds
• ½ teaspoon to 1 table spoon black mustard seeds(the smaller amount for pitta, the greater amount for vata and kapha)
• Garnish: Fresh coriander leaves

Method

1. Wash dal until rinse water is clear. Wash and chop vegetables.
2. Warm one tablespoon oil or ghee is large heavy saucepan.
3. Add hing and cumin seeds for sputter. Then add all the spices and two teaspoonful of water. Sauté for 30 seconds over low heat (be careful, it is easy for spices to burn).
4. Stir in the beans and sauté for another 1 to 2 minutes. Add chopped vegetables and stir another minute or two.
5. Add water, salt, ginger and pepper (if you are using it), bring to a boil on high heat. Then cover and reduce heat to medium low.
6. Let soup simmer for 45 minutes or until beans have dissolved.
7. Warm remaining tablespoon of oil or ghee in a small skillet, add cumin and mustard seeds, heat until these seeds being to pop. Add to soup, which is now ready to serve.
8. Garnish with fresh chopped coriander leaves.

Medicinal Properties of Tridoshic Dal

It is very light and easy to digestible. It is good for diarrhea, IBS and indigestion. It is good recipe for post operative patients. It is good recipe during accumulation of ama. Regular use of this beans helps in cleansing the clogged channels and make you ama free.

Squash with Green and Mung Bean

Ingredients

• 1 small squash
• 1 small bunch greens of your choice (spinach, kale, chard etc.)
• 1/4 cup mung dhal (split hulled mung beans)
• One fourth teaspoon of turmeric powder
• One teaspoon of dry coriander powder
• One teaspoon of jeera
• 1/4 tsp minced fresh ginger root
• 1 tbsp ghee (clarified butter)
• Rock salt to taste

Preparation

1. Peel lauki, cut into half lengthwise and scoop out and discard the seeds.
2. Chop lauki into 1/4" pieces.
3. Wash greens and chop leaves into small bits.
4. Steam greens and lauki for 15-20 minutes.
5. Wash and cook mung beans in water until soft. Drain.
6. Heat ghee in a pot until clear.
7. Add the spice mixture and ginger and sauté briefly to release the aroma of the spices.
8. Add the dhal and vegetables and salt to taste. Mix well.

Medicinal properties of Ghiyamung ki daal

It is a light, digestible meal. It is helpful in problems such as indigestion and hyperacidity.

Sprouts Dhokla

Ingredients

• 1 cup semolina (rava)
• 1 cup moong sprouts
• 1 cup blanched and pureed spinach
• 1 cup yogurt
• 1 tablespoon crushed green chillies
• 1 teaspoon sugar
• salt to taste
• 1 teaspoon fruit salt
• 2 teaspoon oil

Method of Preparation

1. Grind moong sprouts into puree.
2. In a bowl, mix moong sprouts puree, blanched spinach puree and whipped yogurt, crushed chillies, salt, sugar and mix well.
3. Heat water in a steamer pot; grease dhokla plate.
4. Mix fruit salt with 1 tablespoon water and add immediately into the dhokla batter. Stir well and quickly pour batter into dhokla plate and steam for 12-15 minutes.
5. Let it cool slightly and cut into desired shape.
6. Garnish with grated coconut and serve with tamarind chutney.

Medicinal Properties

Steamed food is light, nutritious and easy to digest. Such foods are good for old people and little kids. This recipe is easy to digest, especially for post-operative patients. It is recommended for people with indigestion, obesity, high cholesterol, diabetes, constipation and in anemic condition.

Spicy Mango Paste

Ingredients

• 3 large sweet mangoes, slightly ripened
• 1 tsp lemon rind, minced finely
• 1 tsp lemon juice
• 10 green chillies
• 1/2" piece ginger, minced finely
• 1 tsp cumin seeds
• 1/2 tsp saunf (fennel) seeds
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• A pinch of hing (asoefetida)
• Salt to taste
• 6 tsp cooking oil

Preparation

1. Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. 
2. Drain, mash well and set aside. 
3. Roast the fenugreek seeds, fennel seeds, cumin and coriander seeds and crush coarsely using a mortar and pestle to form a masala. This is how powders are traditionally made. If you don’t have a mortor and pestle or prefer not to use one, you may use the coffee grinder. 
4. Be sure to grind the seeds such that the powder is a little coarse.
5. Set aside and heat the remaining oil and add the hing and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. 
6. Add the mango, powdered masala, salt to taste, lemon rinds and lemon juice . 
7. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.
8. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.

Medicinal Properties of Aam ki Chutney

This recipe is helpful for anorexia, vomiting and indigestion mainly caused by aggravated vata and kapha dosha.

Spinach Soup

Ingredients

• 1 onion
• 2 tomatoes
• 1 bundle of spinach
• 3 green chilies (optional)
• 1/2 teaspoon garlic - ginger paste
• 4 garlic flakes (finely minced)
• 1/2 cup of milk
• 1/2 teaspoon of ghee
• Salt to taste

Method of Preparation

1. Cut the lower sticks of spinach, and wash spinach leaves properly.
2. Cut the onion, tomatoes, green chilies and spinach.
3. Boil the chopped oniona and tomatoes with a little water for about 10 to 15 min
4. Boil the spinach, green chilies & garlic-ginger paste the same way for 15 min.
5. Blend all of the boiled ingredients together into a smooth pulp.
6. Heat the ghee in a pot, and fry the minced garlic for a minute.
7. Add the pulp, salt and bring to boil.
8. Add milk and boil for 5 to 10 min.
9. Serve hot!

Medicinal Properties of Spinach Soup

Spinach soup is easily digestible, and is an excellent preparation for indigestion and fever. It is also good for constipation because it is rich in fiber. Spinach Soup is also beneficial for people in post-surgical conditions, as well as for those with anemia, as it is rich in iron. It is effective in weight reduction due to its property of pacifying kapha dosha (according to Ayurveda, aggravated Kapha or water increases weight.)

Spicy Runner Beans

Ingredients

• Fresh runner beans, 500 grams
• Lemon juice, 1 tsp
• Coriander powder, 2 tsp
• Fresh ginger paste, 1 tsp
• Turmeric powder, 1/2 tsp
• Black pepper powder, 1 tsp
• Cumin seeds, I tsp
• Water, 2 medium-sized cups
• Tomatoes, 2 medium-sized, chopped
• Salt to taste
• Cooking oil

Preparation

1. Trim the beans and cut them crosswise into 1/4 inch pieces.
2. Heat the oil in a wide, heavy saucepan over a medium flame. When the oil is hot, put in the cumin seeds.
3. Five seconds later, pour in the ginger paste.
4. Stir and cook for about a minute.
5. Now put in the chopped tomatoes, and add all the powdered spices.
6. Stir and cook for about 2 minutes; mash the tomato with the back of a slotted spoon.
7. Put in the beans, salt, and water. Bring to simmer.
8. Cover, turn heat to ‘low’, and cook for about 10 to 15 minutes or until the beans are tender. Remove the cover. Add the lemon juice and black pepper powder. Turn up the heat and boil away all of the liquid, stirring the beans gently.

Medicinal Properties of Runner Beans

Runner beans have good antioxidant properties, and strengthen the body. The seeds of runner beans are good for anemia, and help in lactation.

Split Orange Lentils

Ingredients

• Split Orange Lentils (Masoor Dal) 1 cup
• Onion, thinly sliced 1
•  Tomato, chopped 1 (medium size)
• Ginger, peeled and diced 1-inch size
• 2 cloves
• Turmeric Powder 1/4 tsp
• Cumin seeds 1tsp
• Asafoetida a pinch
• Red chilli powder 1 tsp
• Water 3 1/2 cups
• Butter 2 tbsp
• Salt according to taste

Method of Preparation

1. Wash the lentils and soak for 30 minutes.
2. Boil water in a heavy base pot.
3. Drain the lentils and add to the boiling water.
4. Add salt, red chilli powder, turmeric powder, chopped tomatoes, ginger, and garlic. Mix well for 5 minutes.
5. Cover the pot and simmer for about 20 minutes, or until the lentils become soft.
6. Heat butter in a frying pan. Add the cumin seeds and onion slices. Fry well till the onion slices turn golden brown.
7. Add to the cooked lentils and mix well.
8. Serve hot for maximum health benefits.

Medicinal Properties of Spilt Orange Lentils

Split orange lentils are easily digestible and beneficial in digestive disorders such as diarrhea and indigestion. This recipe is also recommended in skin disorders, obesity, asthma, and other respiratory disorders.

Bamboo Shoot Pickle

Ingredients

• Bamboo shoot : Cut into small pieces : 1cup
• Byadagi chill : 15 Nos (According to taste)
• Fenugreek seeds : 1 spoom
• Gingelly oil (Til oil) : 1/2 cup
• Garlic cloves : 10-15 (crushed)
• Curry leaf : 10 Nos
• Salt : According to taste.
• Tamarind : QTY 1 Lemon sized

Method

1. Cook tender baboo shoot with salt,water & Tamarind.
2. Roast chillies & fenugreek seeds with little oil, make it as dry powder in mixer.
3. Mix the powder with cooked bamboo shoot & adjust salt according to your taste.
4. Boil the pickle mixture till the extra water content evaporates.
5. Crush garlic cloves & curry leaves. Add them to the boiled pickle mixture.
6. Boil gingelly oil & just pour over the crushed garlic & curry leaves.
7. Keep it covered for 1/2 hour & transfer the content to airtight container.

Ragda Patties

Ingredients

• 2 medium onions,finely chopped
• 2 tbsp chopped coriander
• 1 large tomato,finely chopped
• 3 tbsp beaten curds
• 1/4 cup fine sev/bhujia
• 1/2 tsp roasted jeera powder
• 1/2 tsp sugar
• salt to taste

For Patties

• 3-4 Big potatoes(Alu)
• 2-3 Bread slices
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 tbsp chopped coriander(optional)
• Salt
• oil for shallow frying

For Ragda

• 1 1/2 Cup yellow dry Peas
• 2 medium onions,finely chopped
• 1" Ginger
• 5-6 cloves of garlic
• 1 tsp red chilli powder(can be replaced by 3-4 green chillies)
• 2 tbsp chopped coriander
• 1/2 tsp turmeric
• 1/2 tsp Garam masala
• 1 tsp roasted cumin powder
• 1 tbsp Amchur powder(can be replaced by 2 tbsp tamarind pulp)
• 1 tsp Cumin seeds
• a pinch of hing
• Salt to taste

For Green Chutney

• 1 cup Coriander leaves
• 1/2 cup mint leaves
• 4-5 green chillies
• 1" ginger,chopped
• 1 lemon,squeezed
• salt to taste

For Tamarind Chutney

• 1/4 cup tamarind pulp
• 7-8 seedless dates
• 1/4 cup grated jaggery
• 1 tsp black salt/kala namak
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• salt to taste(add less)

Method
For making Patties

1. Boil the potatoes or pressure cook for 2 whistles.Cool them,mash or grate potatoes in a bowl and keep it aside.
2. Cut the brown edges of bread and slowly dip in water for few seconds and squeeze out extra water from it.Add the squeezed out bread chunks to the potato mixed and season with enough salt.
3. Add red chilli powder,garam masala and coriander to it and mix well.
4. Make Patties(either round,heart or oval shaped ones) around half inch thickness and keep them aside or keep in refrigerator for an hour.
5. Take a wide bottom tawa/pan pour oil over it and shallow fry the tikki's until golden brown on both sides over medium heat.(I did it on the hot pan/tawa with minimum oil usage)

For making Ragda

1. Soak the yellow peas overnight and pressure cook with little salt and turmeric for 1-2 whistles.Do not pressure cook for long otherwise it will become very mushy.
2. Grind Ginger,garlic,green chillies and coriander to a fine paste.(if green chillies are not used,do not add them).
3. Heat oil and fry the finely chopped Onions till brown,now add the ground paste and fry until the oil leaves the sides and now add cooked peas and enough water and boil it until the gravy thickens,slightly mash some peas to get a thick and nice gravy.
4. Add garam masala,roasted cumin powder,amchur powder,turmeric and enough salt to it and mix well.
5. Keep it simmered while the patties are almost ready.
6. Taste the ragda at this stage and adjust the salt,spicyness and sourness according to your taste.

For making Green Chutney:

1. Wash coriander and mint leaves and drain them completely.
2. Grind the leaves with remaining all ingredients(chillies,ginger,lemon juice and salt) to a smooth paste.
3. You can store this in refrigerator in an air-tight bottle up to a week.Make it in a large proportion and you can even pour them in ice cube tray and freeze them to form ice cubes which can be stored for months together.
4. For making Tamarind Chutney:
5. Boil tamarind pulp with chopped dates and jaggery until it forms a thick syrupy liquid and cool the mixture completely.
6. Grind it into a fine paste and bring it to a boil again and add red chili powder,kala namak/black salt,roasted cumin powder and salt to it and mix well.
7. Cool the mixture and pour them in air-tight bottles in refrigerator for months together.
8. Assembling them together:
9. Beat curds with sugar until uniform and smooth.
10. Arrange two patties on a serving plate and pour hot ragda over it.
11. Sprinkle with onions and tomatoes over the ragda mixture.
12. Drizzle green chutney,beaten curds all over and generously drizzle tamarind chutney over it.Add the chutney's according to your taste buds.
13. Sprinkle roasted cumin powder and a pinch of salt and generously sprinkle sev over it.
14. Garnish with coriander.
15. Serve hot immediately.