Traditional Indian Recipes from the workshop for spring

Here are some delicious recipes which are beneficial for kapha season and for balancing kapha dosha. I cooked these on our workshop a few weeks ago, some of you on the day didn't pick up the recipie sheets so here they are.

Roti,Chapati- Indian Flat bread makes 4 flat breads

• 1/2 cup of flour
• pinch of salt
• 1/2 cup of warm water

Method

• Make into soft dough five mins before you need them
• Apply a few drops of oil to the fingers to stop dough sticking
• Divide into 4 parts and roll into smooth balls between the palms and flatten on top.
• Heat an iron skillet
• Roll out to rounds of  5 inches, use some flour to stop them sticking
• Test heat with couple of drops of water if it sizzles then it’s right temperature
• Put roti on skillet, wait until it starts changing colour, it will also bubble  on surface
• Should be light golden brown
• Use spatula and lightly press on the surface, as they puff up
• Turn over and do the same on other side
• Spread with a little ghee
• Keep roti warm in a basket while you are making the rest of them.

  Kichadi (serves 4)

Kichadi (translated as “food of the gods”) is a classic Ayurvedic dish that provides a complete protein and is both cleansing and easy to digest.  Not only is it yummy but it is also the quintessential bowl of nourishment!  You can’t beat that! There are many variations of kichadi, as the spices used may vary according to season, taste, and health conditions. It is recommended to use organic ingredients when possible.  

•  1 cup basmati rice 
• 1 cup split mung beans (found at health food stores & Indian markets)
• 1 tsp. cumin seed
• 1 tsp. mustard seed
• 1 tbsp. ghee (clarified butter found at health food stores & Indian markets)
• 1 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/4 tsp. sea salt
• 6 cups water
• 1/3 cup freshly chopped coriander

Rinse the rice and the mung beans together,several times until the water is clear from starch. If you use whole mung bean, you'll want to soak the beans overnight before cooking. Split mung doesn't need to be soaked, but, you can soak for half an hour before, too long will increase their alkalinity and they'll taste soapy!

Heat ghee, cumin and mustard seeds in saucepan over medium heat until the seeds begin to pop. Add the rice, turmeric, and cinnamon. Stir to coat and then transfer to a larger pot. Add the split mung beans and the water and bring to a boil. Reduce heat to maintain simmer. Simmer until beans are soft and rice is cooked (about 25-35 minutes).  Serve hot and garnish with freshly chopped coriander. 

N.B. You may chop up vegetables (asparagus, green beans, squash, carrots, onions, or whatever you fancy) and add the to the kichadi about 15 minutes into its simmering process.

Cabbage with Peas (Bund Gobi and Matar)

 INGREDIENTS:

• 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
• 1/4 cup frozen peas
• 2 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 2 green chilies half the way slit
• 1/4 teaspoon ground turmeric (haldi)
• 1/4 teaspoon cayenne pepper (lal mirch)
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1tblsp lemon juice
• 2 tablespoons chopped coriander (hara dhania)

Method 

•  Heat saucepan on medium heat.
•  Add oil (take one cumin seed and see if it crackles) then oil is correct temp.
•  Add cumin, mustard seed,  hing, cook for 1min.
•  Add green peas and chilli.
•  Add cabbage, turmeric, cayenne pepper, salt and sugar.
•  Cook and cover for about 10mins and reduce heat.
•  Check after 5mins, stir then add lemon juice and corriander.
•  Seve with mung dal and roti.

 Chola- Chana Masala serves 2

• 1 can of chickpeas
• 3tblsp  vegetable oil
• 1 pinch hing
• 1 tsp cumin seed
• 1 tsp gram flour
• 1tsp ginger paste
• 1tbsp tomato paste- made from 1 large tomato
• 1 tsp green chilli finally chopped
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 3 tsp coriander powder
• 1tsp of salt
• 1/2 cup of water

Method

•  Heat oil in pan over medium heat.
  
• Add pinch of hing and gram flour.
• Cook together for a few seconds until golden brown.
• Add tomato paste, green chilli, turmeric, chilli powder and coriander powder.
• Cook together until oil separates from mixture.
• Then add chick peas.
• 1tsp of salt and water.
• Simmer for 10 mins.
• Press some of the chick peas to squash them, just a few.
• Stir in garam masala.
• Garnish with sliced tomato and coriander.
• Serve with roti, chapati or dal.

 

 

 

Feedback and pictures from our Ayurvedic Workshop on 21st March

Our introductory workshop on Ayurveda was enthusiastically attended by a small but select group on a sunny Saturday At Janette's lovely house in Flixton. The main theme of the day was to introduce the concept of Ayurveda in relation to the three doshas, the five elements and the three gunas; then to expand further into daily and seasonal routines with particular emphasis on spring. We all enjoyed a delicious ayurvedic lunch of kichadi, chana and chapati, which wasn't half bad if I say so myself. In the afternoon Janette demonstrated Nasya treatment which is ideal for helping with upper respiratory congestion, particularly in the spring season. All in all it was a good day Janette and I both enjoyed it and we hope to make it a regular monthly event.  

 Here are some comments from our course participants:

" Just to say a big thank you and Janette for a very inspiring workshop last Saturday! I thought ther the workshop was well organised, loved the setting and the food was delicious!! You both did an excellent job on your presentations which made it very interesting, the day flew by and left me wanting to learn more."D.Padfield.

" Hello Tanya, just a qiuck message to say how much I enjoyed last Saturday, both learning about Ayurveda and meeting Janette and all the folks- what an interesting bunch and how different we all are! The lunch was absolutely delicious and a particular thank you for creating  all that for us, not an easy task to cook for seven and deliver a day- long seminar." S. Passingham. 

Hi, just a quick thanks, for a most enjoyable and illuminating course. It was brilliant to meet you both and all the others too. Really learnt a lot and look forward to more courses and perhaps some treatment." V. Donovan.