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Thursday, 14 July 2011

Ayurvedic Recipe _________________

                                                       APPETIZER AND DRINKS  
    Sunshine drink
    • 1 tomato
    • 1 carrot
    • 1 orange
    • 1 tsp. sugar
    • 1 tsp. lime juice
    Peel and cut carrots finely, chop tomatoes. Blend all the ingredients in a mixture. Decorate with the lemon rind and mint. Serve. 
    Saunf sharbat
    • 4 tbsp aniseed powdered
    • honey  to taste
    • 1 lemons squeezed for juice
    • 4 glasses water
    Boil the powdered aniseeds with the water for a few minutes. Allow it to cool. Strain. Add the sugar and dissolve it, add the lemon juice. Serve.
    • ½ lemon a pinch of cardamom powder
    • 2 tsp jaggery
    • ½ tsp ginger juice
    Add jaggery to the water. Mix till it dissolves. Squeeze the lemon into it. Add the ginger juice and cardamom powder. Serve. 
    Lemon barley
    • 2 Tbsp pearl barley
    • 2 lemons squeezed
    • salt to taste
    • 1 tsp honey
    • 4 glasses of water
    Boil barley and salt in 4 glasses of water for about 15 minutes, till the barley becomes puffed and the salt turns pinkish in colour. Strain and allow to cool. Mix in lemon juice and honey to the water. Serve.  
    Jal jeera
    • 1 cup mint leaves
    • 1 cup coriander leaves
    • 1 tsp cumin seeds
    • ½ inch piece ginger
    • salt and sugsr to taste
    • 500 ml of water
    Grind mint, coriander, ginger, cumin seeds. Mix with water. Strain. Add sugar and salt. Serve.
    Lime sharbat
    • 2 tsp jaggery
    • 1 lime
    • 1 glass water
    Dissolve the jaggery in the water and strain. Squeeze fresh lime to the jaggery water. Decorate with mint leaves and serve. 
    Cucumber cooler
    • 50 gms curd
    • 1 small cucumber
    • ¼ tsp cumin powder
    • salt to taste
    • 1 spring mint leaves
    Blend all the ingredients in a mixer. Garnish with mint leaves. Serve. 
    Amla and carrot sharbat
    • 4 pitted and chopped gooseberry
    • 2 carrots peeled and chopped
    • salt
    • 3 glasses of water
    Blend amla and carrot pieces in a mixer with little water and make smooth paste. Add rest of water and salt. Serve immediately. 
    Beet root passion
    • 1 beet root
    • 3 slices of pineapple
    • 1 tsp lime juice
    Wash the beetroot. Boil and peel the skin. Blend all the ingredients in a mixer. Add lime juice in it. Decorate with mint leave.
                                                             SWEET DISHES  
    Stewed apple
    • 200 gms apple
    • 1 tsp honey
    • a pinch of cinnamon powder
    Steam apple and mash them with a fork. Add honey and mix well. Sprinkle cinnamon powder.
    Apricot in rice
    • 2 cups apricot chopped
    • few almonds chopped
    • 1 tsp butter
    • 1 cup rice
    • jaggery
    Boil the rice with jaggery, add butter and stir gently. Add chopped apricots. Serve.
    Dates and peanuts ladoo
    • 100 gms dates
    • 50 gms peanuts
    • 1 tsp ghee
    Deseed and clean the dates. Roast the peanuts and crush them. Heat ghee in a pan. Add dates and cook till they become soft. Add crushed peanuts. Cook for 5 minutes. Remove from flame and make small balls.  
    Baked apple
    • ½ teaspoon ghee
    • 2 teaspoons ground nuts
    • 1 teaspoon maple syrup
    • ¼ cup apple juice
    Peel top of apple, about 1/2of the way dow. Cut out center core, leaving a well about 1 inch in diameter. Mix ghee, pine nuts, amd maple syrup and fill well of apple. Place in baking dish with apple juice. Cover with foil and bake about 30 minutes. Uncover, baste with apple juice, and bake until soft, about 15 minutes.  
                                                           SAUCE AND RAITA 
    Mint sauce
    • 1 tbsp finely chopped mint
    • 2 tbsp water
    • 2 tsp lemon juice
    • ½ tsp honey
    Mix all the ingredients and stir well. Serve. 
    Papaya raita
    • 2 cups chopped ripe papaya
    • 1 cup fresh cord
    • ¼ tsp cumin powder
    • salt
    Beat the curd. Add salt, cumin seeds powder and papaya pieces. Mix well and serve.
    Note: Ripe banana can also be used in place of papaya. 
    Sesame chutney
    • 100 gms sesame seeds
    • 1/2 tsp cumin seeds
    • 1 tsp oil
    • 1 tbsp water
    • few coriander leaves chopped
    • salt
    • lime to taste
    Roast sesame and cumin seeds lightly. Grind with other ingredients. Serve.
    Note: This can be stored for few days. 
    Apple and oats soup
    • 150 gms apples
    • 10 gms oats
    • 150 gms milk
    • jaggery
    • water
    Peel and cut apples. Mix with oats and boil in water. Cool, liquidize and strain. Add milk and jaggery. Garnish with few pieces of apple and serve hot.
    Cream and carrot soup
    • 250 gms carrot
    • 75 gms potatoes
    • 100 ml milk
    • salt
    • water
    Chop vegetables and add 6 cups of water and cook. Blend in  a liquidizer and strain and boil. Add milk and salt before serving.  
    Palak, methi soup
    • 1 bunch of spinach
    • few fenugreek leaves to taste
    • 1 tomato
    • ½ boiled potato
    • 2 tsp lime juice
    • 4 cups water
    • jaggery
    • salt
    Clean and wash the palak, methi and tomato. Boil till tender. Add boiled potato and liquidize. Add jaggery and lime juice. Serve hot.  
    Green peas soup
    • 500 gms fresh green peas
    • 1 cup milk
    • chopped parsley to taste
    • 1 tsp semolina
    • few leaves lettuce
    • 1 sprin mint
    • ½ tsp cumin seeds
    • ½ tsp mustard seeds
    • 1 tsp butter
    • 4 cups water
    • salt
    • sugar
    Boil peas. Mash the green peas well. Keep half a cup aside. Add water to half part. In a pan heat 1 tsp and add mustard and cumin seeds. Add the chopped lettuce and semolina. Stir. Add peas, sugar and salt. Let it boil for 10 minutes. Just before serving add the milk, parsley and chopped mint. Serve hot.
    Mixed vegetable soup
    • 2 tbsp cabbage finely chopped
    • 1 carrot chopped into small cubes
      1 potato finely chopped
    • 3 tomatoes finely chopped
    • salt
    • ½ tsp sugar
    • ½ tsp pepper
    • 1 tsp cornflour/wheat flour (make paste by adding little water)
    Dry roast chopped tomato. Add rest of the vegetables and 4 cups boiling water. Let it boil for about 5 minutes or till vegetables are tender. Add cornflour paste and keep stirring until the soup comes to a boil. Add salt, pepper and sugar. Serve hot. 
    Vegetable soup
    • 1 small potato
    • 50 gms bottle gourd
    • 4 french beans
    • ½ small carrot
    • small piece of ginger
    • salt
    Clean, chop and boil all vegetables. Churn in mixer. Sieve and boil, adding desired quantity of water. Add 1 tsp of butter, if desired, and add salt to taste. Serve hot. 
                                                              HERBAL MILK
    • 2 cups water
    • 1 cup milk
    • 3-4 lemon grass leaves or 4-5 mint leaves or a little ginger.
    • 2-3 tsp jaggery
    Boil water with either lemon grass, ginger and / or mint. Add milk. Boil and strain. Boil water and remove from flame. Add grated jaggery and stir till it dissolves. Add 2 tsp of jaggery water or according to taste to the milk. Stir and serve hot.

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