Sabudana Kichadi

Kichadi means a mixed up all in one pot meal.  this dish is traditional to eat on Ekadashi and many other fasting days where grains and legumes are proscribed to not be taken.  it is so scrumptious, we look forward to those days!

INGREDIENTS:
2 tablespoons sesame oil
(spices adjust to taste)
1- 1-1/2 tablespoon cumin seeds
1 finger joint of minced fresh ginger root,  or powder to taste
1/4 red chilli powder or to taste

1-1/2 cup diced potatoes (1/2" cubes)
3/4 cup roasted peanuts chopped coarsely
1- 4 small hot green pepper(s), chopped fine
2 cups when dry sabu tapioca pearls (presoaked for 3-5 hours)
1 teaspoon Himalayan pink salt or sea salt
1 teaspoon black pepper
1/3 cup unsweetened dessicated coconut
juice of 2-4 lemons or limes
cilantro coarsely chopped

PREP: 
Soak the Tapioca pearls 3-5 hours and wash well
Wash - and chop all the vegetables and prep the spices - we will add them rather quickly

IN A WOK OR LARGE NON-STICK POT:
Heat - 1 tablespoon oil in the pressure cooker.
Add -  spices in order given above and saute while the cumin sputters for seconds over low heat
Add -  potatoes and saute til lightly browned and cooked through
Add -  peanuts and green chillies and stir another minute or two.
Add -  the drained Tapioca pearls, salt and pepper
Stir well and cover for 1-3 minutes checking and stirring to see the pearls become translucent
Add - coconut and give one last stir
Garnish - lemon juice / wedges and cilanro for garnish

4 servings

Aloo Palak (Potatoes & Spinach) Kichadi

Kichadi means a mixed up all in one pot meal.  this dish combines Spinach, Potatoes and the Rice  all in one pot for one easy stress-free way to have Aloo Palak (also known as Saag Aloo) and Rice. 

2 tablespoons sesame oil
(spices adjust to taste)
1- 1-1/2 tablespoon cumin seeds
1 finger joint of minced fresh ginger root,  or powder to taste
1/4 red chilli powder or to taste
1/2 teaspoon Tumeric
1/4 tsp Hing or minced garlic to taste

1 cup basmati or jasmine (long grain white or brown) rice 
1- 1/2 cup diced potatoes (1/2" cubes)
1 medium purple onion diced finely
1 bunch of spinach finely chopped (or a combo of mustard greens and spinach)
1/2 bunch methi leaves finely chopped (and/ or cilantro)
1- 4 small hot green pepper(s), chopped fine

4 cups water
1 teaspoon Himalayan pink salt or sea salt
1 teaspoon black pepper

1- 3 heaping tablespoon(s) unsweetened dessicated coconut
cilantro coarsely chopped

PREP: 
Grab - your trusty pressure cooker!  yah!
Wash - and chop all the vegetables and prep the spices - we will add them rather quickly
AT THE STOVE:
Heat - 1 tablespoon oil in the pressure cooker.
Add -  spices in order given above and saute while the cumin sputters for seconds over low heat
Add -  rice and saute for 2 minutes.
Add -  vegetables and stir another minute or two.
Add - water, salt and pepper
Bring to a Boil - on high heat for only a moment
Seal the pressure cooker and reduce heat to medium-low.
Listen - for 2 whistles
Wait - for the pressure to release the lid
Garnish - methi or cilanro for garnish

4 servings

Tridosha Kichadi

Kichadi means a mixed up all in one pot meal.  this dish combines the rice and dal along with some veg and nice yummy things for one easy, comforting everyday dish. 

at Ayurveda's core are the three doshas or body types – Vita, Pitta and Kapha.  knowing your dosha and how to feed your body chemistry is the basis of food as medicine.  Each food can be aggravating, calming or neutral where each dosha is concerned.  some foods like this Kichadi, are known as Tridoshic, and are so well balanced, and is ideal for all body types. 

2 tablespoons sesame oil
(spices adjust to taste)
1- 1-1/2 tablespoon cumin seeds
1 finger joint of minced fresh ginger root,  or powder to taste
1- 2 teaspoons curry powder to taste
1/4 red chilli powder or to taste
1 - 1-1/2 tablespoon amchoor (mango powder)
1/4 tsp Hing or minced garlic to taste

1/2 cup yellow split mung dal
1 cup basmati or jasmine (long grain white or brown) rice 
1- 1/2 cup diced potatoes (1/2" cubes)
1 medium purple onion diced finely
1- 4 small hot green pepper(s), chopped fine
1/4 cup dry roasted peanuts

8 cups water
1 teaspoon Himalayan pink salt or sea salt
1 teaspoon black pepper

1- 3 heaping tablespoon(s) unsweetened dessicated coconut
cilantro coarsely chopped

PREP: 
Grab - your trusty pressure cooker!  yah!
Dry roast - the peanuts
Rinse -  the dal very well and pick out any stones.  no pre-soaking needed if you use a pressure cooker.  if you are using a normal pot, you may want to soak 4 hours to reduce cooking time/ gas or electric use.
Wash - and chop all the vegetables and prep the spices - we will add them rather quickly
AT THE STOVE:
Heat - 1 tablespoon oil in the pressure cooker.
Add -  spices in order given above and saute while the cumin sputters for seconds over low heat
Add -  split mung and rice and saute for 2 minutes.
Add -  vegetables and peanuts and stir another minute or two.
Add - water, salt and pepper
Bring to a Boil - on high heat for only a moment
Seal the pressure cooker and reduce heat to medium-low.
Listen - for 3 whistles
Wait - for the pressure to release the lid
Add - coconut and give a slight stir

Garnish - with the cilantro leaves and more coconut, crushed roasted peanuts if desired  - YUM!

Tridosha Split Mung Dal

at Ayurveda's core are the three doshas or body types – Vita, Pitta and Kapha.  knowing your dosha and how to feed your body chemistry is the basis of food as medicine.  Each food can be aggravating, calming or neutral where each dosha is concerned.  some foods like this Dal, are known as tridoshic, and are so well balanced, and is ideal for all body types. 

ingredients for 4-6 servings - it varies if its for a main course or side / starter

1 cup yellow split mung dal
8 cups water
2 tablespoons sesame oil

(spices adjust to taste)
1- 1-1/2 tablespoon cumin seeds
1 finger joint of minced fresh ginger root,  or powder to taste
1- 2 teaspoons curry powder that contains Tumeric to taste
1/4 red chilli powder or to taste
1 - 1-1/2 tablespoon amchoor (mango powder)

2 cups pumpkin diced
1 cup carrots, grated or julienned
1- 4 small hot green pepper(s), chopped fine
1 teaspoon Himalayan pink salt or sea salt
1 teaspoon black pepper

1heaping tablespoon unsweetened dessicated coconut
cilantro (and fresh methi if available) coarsely chopped

PREP:
Grab - your trusty pressure cooker!  yah!
Rinse -  the dal very well and pick out any stones.  no presoaking needed if you use a pressure cooker.  if you are using a normal pot, you may want to soak 4 hours to reduce cooking time/ gas or electric use.
Wash - and chop all the vegetables and prep the spices - we will add them rather quickly
Heat - 1 tablespoon oil in the pressure cooker.
Add - the spices in order given above and saute while the cumin sputters for seconds over low heat
Add -  the split mung and saute for 2 minutes.
Add -  the chopped vegetables and stir another minute or two.
Add - the water, salt and pepper
Bring to a Boil - on high heat
Seal the pressure cooker and reduce heat to medium-low.
Listen - for 3 whistles
Wait - for the pressure to release the lid
Add - coconut and give a slight stir,  more can be added for garnish

Garnish - with the leaves and more coconut if desired  - YUM!

Vegan Coffee or Yogi Chai Masala

 

a fast and easy way to make mylk and masala for your chai or coffee all in one whirl of the mini-blender

to the blender add:

unsweetened dessicated coconut (one Tbsp for each cup you wish to create of masala mylk

cardamon to taste

ginger to taste

cinnamon to taste

any other of your favs

in the small style blender you will add just enough water to release the juices of the mylk (1/4 cup)

after all the ingredients have whirled for a half minute,  add it to the remainder of the water and stir.

if you have a larger blender you can do this all in one go.

that's it.

brew your coffee or tea black and serve it with the masala mylk and agave, stevia, xylitol or whatever you like to make it sweeter,  i personally dont use any sugar or sweetener.

ALMOND MYLK

 

you asked for it - a simple step by step to making almond mylk at home in small batches. 

i am using the SOGO cup size mini blender.  for larger batches double or triple etc the ingredients and use a larger blender or food processor.   for larger batches a cheesecloth bag works well to separate the nut pulp from the mylk.

ingredients: 

almonds - a dozen almonds

water - 2 cups water

sweetener and masalas are optional (a few are pictured below)

 

how to:

SOAK your almonds preferably 24 hours in clean water

DRAIN and PEEL the skins which will pop right off now

GRIND the peeled almonds in a blender

ADD water just enough to release the mylk but not to overflow the blender if its a small one

STRAIN the liquid thru a strainer or a milk bag - made of clean washed light cotton big enough to hold a cup or 2 of liquid.

there you have half of your 2 cups of almond mylk

this is wonderful for coffee, tea or to just drink cold.  it can be used with Tumeric for a warm night cap or with Cardamon, Ginger, Cinnamon or any other spices to enhance the flavor.  you may sweeten it but i find it isnt necessary.

**** you can do this recipe using cashews or any nuts in the same way or use cooked rice (no need to soak the cooked rice).

NIMBU ACHAR aka Lemon Pickle

NIMBU ACHAR aka (LEMON PICKLE)

ingredients: 

Lemons – enough to fill a 2 pint jar – in the case of Indian Lemons which are rather thin skinned and small, it takes about 20-24 of them.  Because of variations in Lemon varieties, try your best to get the thinnest skinned you can find and they must be yellow and ripe.

5-6 Heaping Tablespoons Salt
1-2 Teaspoons Tumeric Powder

Sugar – 1.5 x more than the amount of Lemon mixture you have
Water just enough to absorb to make sugar syrup

Peanut or other saute Oil (2 spoons)

Spices – to suit your taste
Red Chilli Powder
Hing
Additional Optional Spices:
Coriander Powder
Cumin Powder
Mango Powder
Cinnamon

instructions:

CUT the lemons into small bite sized pieces and remove the seeds.

PLACE them in a suitable glass jar

SPRINKLE them with the salt and tumeric

TIGHTLY SEAL the lid and shake those lemons til they are well coated

LEAVE IT in a sunny place and SHAKE IT often (every day when you remember to) for
TOTAL OF 28 DAYS – you know its ready when the skins break easily with a fork.

COVER the sugar with just enough water to saturate it in a large saucepan.

BOIL until it while stirring

REDUCE HEAT and on LOW, stir til it becomes a clear syrup that makes many threads when pulled between 2 fingers.

ADD the Lemon Pickle to the Syrup in the saucepan.

ADD the oil and spices to the saucepan – cool to room temp.

ADD to the jar.

SEAL and AGAIN let it rest for a few days before its really ready.

This Achar can keep for a year with no refrigeration.



* note – if you don’t care to make the sugar syrup, the same ingredients along with the spices and oil can all be added to the jar at  the end of 28 days and then let it rest and continue the shaking of the jar for another week until the sugar dissolves naturally.
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