Generally, ayurvedic recipes can be pretty nutritious and balancing for all dosha constitutions. If you would like to eat healthier food, you may follow some easy ayurvedic cooking and recipes by continue reading and these recipes will help in providing diet balance to you.
Basic Cooking Recipes That Suit For All People
For the reason that I have already been learning and integrating the fundamental philosophy of ayurvedic cooking for quite some time, I believed it is ideal for me to share some great Ayurveda recipes which I think can boost a person health in overall.
Nevertheless, do remember that the recipes that I share with you here are rather simple and basic classification. Most of the recipes are having traditional Indian features, styles, and ingredients.
Often time, you may find traditional western recipe ingredients in here as well. You can be assured that all the recipes listed below are stick to basic ayurvedic regulations such as staying away from not compatible food item combinations like combine milk and salt in a recipe and etc.
These ayurvedic cooking recipes are perfect for human health when all the doshas: Vata, Pitta, and Kapha keep in balance. If you are having doubts about these recipes and wish to get further details of food associated with specific doshas, then I would suggest you seek consultation for a reliable ayurvedic practitioner.
Hara Bhara Parantha
This is a great recipe where you can get a quarter of grind lamb and blend it together with boil mashed potatoes. Then put black pepper, rock salt, red chili, coriander leaves and green chilly. Knit the bread dough and squeeze the potion inside the parantha and make preparations with the use of desi Ghee.
Take carrot with well sliced and blended with herbs, boiled it, and then filtered. This carrot tea is especially good for your eyes.
Cooked Basmati rice:
- Take slightly lower than 2 times the water volume to the rice and put it to boil.
- Put in the rice together with a pinch of salt to taste.
- Lower the heat, cover with a lid and let the rice cook for about 10 to 15 minutes.
- Turn off the heat when all the water has been absorbed by the rice.
- Let the rice remain there for about 5 minutes and then you can remove the lid.
Lentil Curry (Dhal)
– 500 gram of red lentils
– 1O chopped onions
– 1 cardamom pods
– 1 piece of clove
– 1 teaspoon of chopped curry leaves
– 1/2 liter of thick coconut milk (1 part of water / 1 part of coconut milk)
– 1/2 liter of thin coconut milk (2 parts of water / 1 part of coconut milk)
– 1/2 teaspoon of turmeric
– 2 teaspoon of mustard cream
– 10 gram of chopped ginger
– 1/2 teaspoon of salt
– 2 chopped garlic
- Combine red lentils together with the thin coconut milk.
- Add all other ingredients listed above except the ginger and salt.
- Cook with medium heat for about 15 – 20 minutes until the lentils are soft.
- Add the thick coconut milk, the ginger, and salt.
- Ready to eat.
Split Mung Bean Khichadi
Khichadi does play an important role in Ayurveda cooking. It is very nutritious and has the ability to balance all dosha constitutions. Many people prepare Khichadi with the purpose of fasting since this dish is light and very nourishing to cleanse our body. When our digest systems not functioning well, this ayurvedic recipe can be well suited for us especially during the shifting season from winter to spring.
– 1 cup of long-grain rice
– 1 teaspoon of salt
– 1/2 cup of a split, hulled mung dal
– 1/2 teaspoon of sugar
– 3 1/2 cups of hot water
– 1 cm of fresh ginger
– 1 teaspoon of cumin seeds
– 1/2 teaspoon of turmeric
– 2 tablespoon of ghee, clarified butter
– 1/4 teaspoon of asafetida (Hing)
– Chili powder to taste
– 1 small piece cinnamon
– 4 cloves
- Wash mung dal and rice in concert until water flows clear.
- Drain and put aside for approximately 10 minutes.
- Use a saucepan to heat the ghee.
- Cook the cumin seeds till great smelling.
- Put on cinnamon and cloves, cook them until no more flavors and immediately add chili powder, asafetida, turmeric. Cook quickly.
- Put on the mixture of mung dal and rice to the spice mixture and cook them for about 5 minutes right until rice turns into translucent.
- Add the hot water, sugar, salt, and boil them.
- Shut the lid and switch the heat to really low and let it simmer for approximately 20 minutes. Wait till the rice and split beans are completely cooked.
- You will now get a very soft mixture. If the mixture is too dry or too hard, then you may add some hot water to the top.
- Cover with a lid and let the mixture simmering for another 5 minutes.
- Dish out hot sprinkled with fresh and nicely chopped coriander together with a tablespoon of ghee. It can be a nice hot vegetable soup for consuming.
- If you want the dish to be more tasteful, you may add some chopped vegetables such as potatoes, zucchini, green beans, carrots, and so on. You can add these chopped vegetables into the spice mixture in advance of putting in the mung dal and rice mixture.
Bitter Gourd Vegetable (Karela)
– 2 cups of sliced and scraped bitter gourd. (Ideally with the thick of 2/8 – 3/8 inch)
– 1 teaspoon of oil
– 1 teaspoon of coriander powder
– ½ tsp turmeric powder
– ½ teaspoon of cumin seeds
– ¼ teaspoon of cumin seed powder
– 1 teaspoon of coriander/cilantro leaves
– ½ teaspoon of salt
– 1 teaspoon of grated ginger
– 2 tablespoon of sweet onions
– ¼ teaspoon of fresh lime juice
- Soak in 1/2 teaspoon of salt into 1/2 liter water for 2-4 hours to lower the bitterness.
- You can find 2 different bitter gourds in the market. Bitter gourd with more rough skin or having dark color are bitterer while the one with smoother skin or having light color are less bitter.
- Use a frying pan and turn on medium heat to heat the oil.
- Add cumin seeds and fry them until golden brown.
- Add ginger to the pan and fry for a minute. Follow by adding onions, stir them until loose color.
- Add turmeric and salt.
- Add the pieces of bitter gourd into the frying pan. Fry at low medium heat for 20 to 30 minutes until getting soft.
- Disperse lime juice and blend fully. Then add cilantro leaves and blend again.
- You can now eat the dish together with chapatti, nan, and bread as a side dish with rice.
Picture credited to Lauren’s Latest
Cinnamon Maple Quinoa
– Pinch of sea salt
– 1 1/4C Water
– 1/2 C of sweet potato puree
– 1 C Quinoa
– 1 tablespoon of ghee
– 1/3 C of almond
– 1 tablespoon of pure maple syrup
– 1/4 teaspoon of cardamom
– 1/4 teaspoon of cinnamon
- Use a saucepan to boil the water.
- Rinse and strain the quinoa.
- Put the quinoa to boiling water and turn to small heat to simmer the quinoa.
- Don’t cover the pan with a lid and let it cook for 10 minutes.
- Turn off the heat, cover with a lid, and let it stand for 5 minutes.
- Using another pot to put on maple syrup, ghee, spices, sweet potato puree, salt, and milk.
- Cook the pot with low heat.
- Once the mix ingredients getting warm you can add quinoa into it.
You can now enjoy a bowl of the nourishing dish with your favorite toppings!
Buckwheat with Brown Rice
– 1/2 cup of brown rice
– 1/2 cup of buckwheat
– 1/4 teaspoon of turmeric
– 1/4 teaspoon of mineral salt
– 1 to 2 tablespoon of ghee
– 1/8 teaspoon of black pepper(or 1/4 teaspoon of freshly grated ginger)
– 1/4 cup of chopped cashews
– 4 cups of water
- Mix all ingredients into a pot except ghee and cashews.
- Boil the water and simmer for about 45 minutes.
- Cook the rice for about 18 minutes with a pressure cooker.
- Once this is done, stir and leave it to stand for about 3 to 5 minutes.
- Use a separate saucepan and turn a low heat to heat the ghee. Then add cashews to heat as well.
- Stir the ghee till fragrance springs up.
- Pour ghee and cashews over grain and stir further.
After all, ayurvedic cooking is all about guiding concepts instead of regulations. Here are some rules that you should adhere to and you will not be going in the wrong direction when preparing for your Ayurveda recipes.
1. You need to make use of spices diligently and wisely in order to make a good result in balance the dosha constitutions.
2. All the Ayurveda related foods should have the features of light, easy for assimilating and digesting.
3. Some foods cannot be mixed with others. For instance, you shouldn’t mix milk with most fruits like a banana which tends to not compatible with doshas.
4. Overall, you should consume cooked food as it is considered to be easier to digest and assimilate compare to raw food.
5. Different types of food are needed at different times. For instance, a pregnant woman or a post-illness person may require different nourishment for self-healing.
6. Ideal foods can be categorized as ‘tridoshic’, and they are good in balance off different dosha constitutions. Examples of ideal foods are including Kitchari and green mung dhal.