Although this soup is tridoshic, carrots can be a little heating to pitta as can the ginger. The cooling qualites of the coconut milk mitigate the heating qualities of the carrots and ginger. The sweet flavors of the sugar and chopped ginger also help reduce the heat.c
Ingredients:-
- 2 Tbs butter
- 2 lbs carrots, peeled and chopped
- 2 onions, chopped small
- 1 Tbs ginger, grated fine
- 2 tsp salt
- 1/4 cup ginger, chopped
- 1 tsp sugar
- 4 cups water
- 3/4 cup coconut milk, reduced fat
- 1 bunch coriander, chopped
- Salt and pepper to taste
Preparation:
Heat the butter in a large soup pot, preferably a heavy one, over medium heat until melted.
Add the onions, salt, grated ginger, sugar, and crystallized ginger. Cook until the vegetables are softened, about 5-10 minutes.
Add chopped carrots, water, and baking soda. Bring this to a simmer. Cover and reduce the heat to medium low, and cook until the carrots are very tender, about 20 minutes.
Puree the soup in a blender, in batches, until smooth. Return the soup to the pot, stir in the coconut milk and cook gently over medium low heat until the soup is hot.
Season with salt and pepper to taste.
Sprinkle individual servings with cilantro before serving. Serve with chappatis for a light lunch.
Cooking Time:-
15-20 minutes
Serves:-
4- 5 people
Health Points:-
It is a good recipe for the eye. Also helps to maintain good immunity and strength of the body. It is a delicious recipe which can been had even by the children.
Doshic points:-
It has tridosha balancing property. It helps in the equilibrium of all the 3 doshas.
Kshrika is rice-based sweet dish cooked in pure half-boiled milk with the addition of ghee and sugar. It is a tasty dessert for any occasion.
Ingredients:-
- Rice – ½ cup
- Ghee – 1 tbsp
- Milk – 4 cups
- Sugar – 2 cups
Preparation:–
Put the milk in a thick-bottomed pan over a low fire. When milk has come to half boil, add the rice and the ghee. Keep stiring intermittently so that the contents do not stick to the bottom of the pan. Cook until done.
Cooking time:-
20 MINS
Serves:-
3-4 Persons
Health points:-
Kshirika Imparts strength, Nourishes the body tissues, Treats bleeding disorder. Also helps to mitigate the over-active digestive fire.
Doshic Points:-
It helps to pacify PITTA and VATA.
Kitchadi means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. Please note the options below for some alternatives and, after the recipe, read more about this ancient dish.
Ingredients:-
- 1/2 cup basmati rice
- 1 cup mung dal (split yellow)
- 6 cups (approx.) water
- 1/2 to 1 inch ginger root, chopped or grated
- A bit of mineral salt (1/4 tsp. or so)
- 2 tsp. ghee
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. whole cumin seeds
- 1/2 tsp. mustard seeds
- 1/2 tsp. turmeric powder
- 1 pinch asafoetida (hing)
- Handful of fresh coriander leaves
- 1 and 1/2 cups assorted vegetables (optional)
Preparation Method:-
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh coriander and serve.
Cooking Time:-
15-20 MINUTES
Serves:-
3-4 PERSONS
Health Points:-
It is a very light diet and helps in the easy digestion.
Doshic Points:-
For Vata or Kapha conditions: add a pinch of ginger powder
For Pitta: leave out the mustard seeds
