Ayurvedic Food for Kitchari & CleansingThis delicate and nutritious dal is an essential ingredient in the traditional Ayurvedic dish-kitchari (recipe below). Kitchari Ingredients: 1 cup basmati rice ½ cup yellow mung dal 3 teaspoons Kitchari Spice Mix 2 tablespoons ghee 6 cups water 1-2 cups chopped vegetables (optional) Preparation: Wash rice and mung dal and soak overnight. Drain soak water. In a medium saucepan warm the ghee. Add the Kitchari Spice Mix and sauté for one to two minutes. Add rice and mung beans and sauté for another couple of minutes. Then add 6 cups of water and bring to... [Read More]
Tadka or tempering in south east asian cooking is the technique in which a ghee is heated and whole or powdered spices are added often in quick succession until they change color, pop or crackle. In South Indian Cuisine, savoury dishes are flavoured with a tadka at the beginning or end of cooking. It is a mixture of spices sauteed in ghee that gives signature taste to your dishes. Ingredients: Ghee, mustard seeds, asafoetida, split urad dal, chana dal, byadage chilli, curry leaves, cracked peppercorn
How to Make Red Lentil Masala INGREDIENTS 1 cup red lentils 2 teaspoons garam masala 2 tablespoons ghee ½ cup leafy greens (chopped) ½ teaspoon mineral salt 2 ½ cups water DIRECTIONS Soak lentils for 1-4 hours (optional), rinse thoroughly, and set aside. Warm the ghee in a pot over medium heat. Add the garam masala and sauté for 1 minute, or until the aromas release. Add the rinsed red lentils and stir to coat. Cooked uncovered for 1-2 minutes. Add the water, salt, and chopped leafy greens. Bring to a boil, reduce the heat, and simmer for 20 minutes or until lentils are soft. Makes 2 Servi... [Read More]
DESCRIPTION : A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli based, it provides an exotic red gravy to dishes. It is widely used all over India on account of its being a less pungent garam masala. Fennel, Tejpatta (Cinnamon leaves) and Trifala imparts a cooling effect to this blend. USAGE : It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal) and for filling in snacks such as samosa, usal, patra, farsan etc. RECIPE: VEGETABLE Before you begin: Pressure cook 200 gm sliced caul... [Read More]
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