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    Ayurvedic dishes that heal – MegaloPreneur

    Food can be both medicine and poison. So, adherents of Ayurvedic recipes assure that their dishes not only have an excellent taste but are also able to truly heal, having an excellent effect on the whole body and even on the mood.

    Healthy fruits and vegetables on a kitchen surface

    Ayurvedic recipes are designed not only to satisfy hunger  also to help the process of digestion and provide the body with bodily and spiritual health.

    The essence of Ayurvedic recipes

    Ayurvedic cuisine is a whole philosophy. According to Ayurveda, it is believed that if certain nutritional rules are observed, food can play not only it’s nutritional but also a healing function. So, there are general rules regarding the process of eating.

    For example, one large meal, such as lunch or dinner, should include 6 tastes – salty, bitter or astringent, pungent, sour, and sweet. The diet should be coordinated not only with the physiological characteristics of a person but also, for example, with the season of the year and the weather. While eating, it is not recommended to drink a lot of water – at least cold.

    Spices, which are abundantly used in Ayurvedic cuisine, not only help better digestion and assimilation of food but are also able to provide healing properties for various diseases. It is also not recommended to start eating if you are “on emotions” – for example, excited, worried, or annoyed.

    You should eat slowly and only at rest, taking a break between meals for at least 3 hours. Finally, you should get up from the table a little hungry, after a while a feeling of fullness will come, and you will be glad that you did not succumb to your appetite and did not eat more than you need.


    Read More: 4 healthy foods that can harm your kidneys


    Compatibility of products with separate meals: basic rules

    So, you can not combine dairy products with fruits or salt, melon with cereals, or milk with other protein products. Honey is not recommended to be heated – in a heated state, it is capable of releasing toxic substances.

    It is advisable to reduce the consumption of potatoes and other starchy foods. Any food should be prepared in a good mood, and eaten in moderation, not on the go, and only when you feel hungry.

    Ayurvedic recipes – recipes

    Ayurvedic recipes - recipes
    Ayurvedic recipes – recipes

    Chees

    Ingredients: 2.5 liters of milk, 5 tbsp. lemon juice (or 1 tsp citric acid, or 300 ml yogurt, or 600 ml acid whey).

    Preparation: Place the milk over medium heat in a large saucepan. Line a colander with two layers of gauze, and place it on a vessel to drain the whey. Add the coagulant to the milk when it starts to rise. Once the paneer separates from the yellow-green whey, remove the pan from the heat.

    If the whey is not clear, put the pan back in and add some more curative. Store-bought milk does not always curdle well, so it is recommended to leave it for a while until the solids rise to the surface. Drain the paneer into cheesecloth and rinse under cold running water for 30 seconds.

    Wrap paneer in cheesecloth, place under a press, or hang in cheesecloth until moisture drains and it hardens. For soft paneer, tighten the cheesecloth and squeeze out water.

    sambar
    sambar

    sambar

    Ingredients: 120g pigeon peas or red lentils, 200g tomatoes, 1 tsp. turmeric, 600g vegetables to choose from (potatoes, cauliflower, broccoli, eggplant, sweet peppers, asparagus, zucchini, kohlrabi), 2 tsp. salt, 30g tamarind and 150ml hot water (or juice of 1.5 lemons), 15g brown or regular sugar, 2 tbsp. sambar masala, a pinch of asafoetida, 30g grated fresh coconut, 1.5 tbsp. vegetable oil, 1 tsp black mustard seeds, 15 curry leaves, 2 tbsp. green coriander.

    Preparation: Boil 1 liter of water, put the lentils, bring to a boil, then remove the foam, reduce the heat to low, and cook for 40-50 minutes, cover with a lid, put chopped tomatoes, turmeric, salt, and cook for 10 minutes.

    Separately, boil more water, and put in it the vegetables that will be cooked for a long time, after 10 minutes – the rest, salt, and cook until tender. Soak tamarind for 1 hour in hot water, rub with fingers, strain through a colander, collect water, and discard seeds and fibers.

    Add boiled vegetables, tamarind water, sambar masala, grated coconut, sugar, and asafoetida to the lentils. Bring to a boil, and cook for 2 minutes. Add mustard to the heated vegetable oil, then, when the mustard seeds start to burst, add the curry, after 30 seconds pour the dressing into the sambar. Remove the pan from the heat, add finely chopped greens,


    Read More: FOOD: CHICKEN IN BROCCOLI SAUCE


    Aloo tikki potato cutlets

    Aloo tikki potato cutlets
    Aloo tikki potato cutlets

    Ingredients: 5 potatoes, 200g green peas, 100g chopped carrots, 100g chopped cauliflower, 1 tsp. garam masala, ½ tsp cumin seeds, ¼ tsp. asafoetida, 2 dried hot peppers, coriander, 1 tsp. salt, 1 tbsp. lemon juice, 3 tbsp. chickpea flour, 2 tbsp. butter.

    Preparation: Boil the potatoes in their skins, steam the rest of the vegetables, and drain the water.

    Peel potatoes, crumble, mix with the rest of the chopped vegetables, lemon juice, chickpea flour, and lemon juice, and mash all the ingredients with a masher. Prepare 8 cutlets from the resulting minced vegetable.

    Heat the pan over low heat, melt the butter, put the cutlets, fry over low heat for 12-15 minutes, turn over to the other side, and fry until tender.

    The basic philosophy of Ayurvedic cuisine is that our food is the guarantee of our health, and it cannot be treated irresponsibly, limited to the standard set of products in the supermarket.

    Ayurvedic recipes are designed not only to satisfy hunger but also to help the process of digestion and provide the body with bodily and spiritual health.

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