Thursday, March 28, 2013

Savory Oats for Kapha Dosha

This savory oats dish is excellent for those needing to reduce Kapha dosha.  It is filling, spicy and very satisfying.  Oats prepared this way provides a lot of heat for the Kapha and is especially beneficial taken in cooler weather and winter. The oats further reduce cholesterol to a very great extent.   Increased energy and flexibility can be felt as the Kapha melts.


1 cup whole oats (not instant)
1 tbsp ghee or Indian sesame oil
1 tsp mustard seed
1 tsp urad dhal
1 dried red chillie, broken into pieces
1 sprig fresh curry leaf
Approx  2 cups boiling water
Salt to taste

¼ tsp black pepper
Heat the ghee or oil in a medium saucepan.  Check that the ghee is hot enough by putting in a couple of mustard seeds.  They should crack right away.  When ghee is hot enough, add in the mustard seeds and sauté till they stop popping.   

Add in the urad dhal, dry chillie, and curry leaf and sauté till the urad dhal turns a golden color. 

Add in the oats, and stir all ingredients well.  Allow this dry mixture to sauté for a couple of minutes on medium heat.  Add in the black pepper and a little salt and mix well. 

Add in the boiling water and stir well, ensuring mixture is not sticking to the bottom of the pan.  Cover and reduce heat to medium low.   The amount of water should be to your taste; more water for thinner oats, and less for thicker oats.

Allow oats to cook for 4-5 minutes.  Check a couple of times to ensure there is enough moisture in the dish to your preference, and that the mixture is not sticking.


Sunday, March 24, 2013

Basic Kitcharee

 A warm, nourishing and yummy dish suitable for everyone
1/2 cup yellow mung dhal (also spelt moong)
1/2 cup basmati rice
2 tbsp ghee
1 tsp cumin
1 tsp salt
Handful of freshly chopped cilantro
Black Pepper
  •  In a medium saucepan or rice cooker, wash yellow mung dhall 3 times, drain.
  • Add in basmati rice to the dhall, wash well once and drain.
  • Add in salt, and 4 cups of water.  Bring mixture to a boil, then cover and cook on medium slow fire for approx 30 minutes.
  • In a separate saucepan, heat ghee until it just starts to smoke.
  • Add in the cumin seeds and fry until they stop popping.  This will only take a few seconds if your oil is hot enough.  Do not let the seeds burn.  Immediately pour the ghee & cumin mixture into cooked rice and stir well.
  • Add in some black pepper if you like.
  • Garnish with freshly chopped cilantro.
Serve this with Mango chutney if you can find it.  Papadams also go very well with this dish.
  • The ghee should be hot when putting in the cumin seeds as this will allow the seeds to immediately ‘pop’, releasing their essence.  If your ghee is not hot enough, this will not happen.  You can see the effect this has on the seeds - they will have doubled in size after popping.  The seeds at this point can burn very quickly, so the ghee has to be just hot enough to allow the seeds to crack immediately without burning.  Pour the mixture into the cooked kitcharee before the seeds burn!

  • Cilantro will normally have a lot of grit so you will have to wash well to get all the grit out.  I normally trim off the ends of the bunch, and then holding the end of the bunch, swish the bunch in a bowl of cool water, then drain.  You will clearly see the sand at the bottom of the bowl.  Do this at least three times to clear all the grit.

Friday, March 22, 2013

Bitter Gourd Fry for Pitta and Kapha


This is an excellent choice for those looking to pacify Pitta and Kapha.  It is absolute food as medicine.  This veggie can be bought fresh or frozen at Indian grocers, along with the curry leaves.  Try growing these leaves in your garden.  they add distinct taste to dishes and are full of iron.

or 6 small Indian bitter gourds
3-4 tbsp ghee or oil
Small cinnamon stick
2 big red onions, sliced
3-4 sprigs curry leaves
3-4 sliced fresh green chillies
2 tsp cumin seed
Fresh lemon or lime

Wash and slice the bitter gourd lengthwise down the centre.  Remove seeds if they look tough, otherwise you can leave these in.  Cut the bitter gourds into small rings.

Heat ghee or oil and fry the bitter gourds until a little golden, and set aside.

Fry the cinnamon stick and cumin seed until it starts to pop, then add in the onions, chillies and curry leaves.  Fry until golden, add in the bitter gourd, salt to taste and mix well. 

Squeeze juice of 1/2 to 1 lemon or lime.  Mix well.  Be sure to remove the seeds and mix well.


Chicken Stew for Pitta and Kapha

This recipe is excellent for Pitta and Kapha, and is excellent on cold winter days and nights. 
Serve this yummy one dish meal often!


3-4 large chicken breasts (skin and bone on)
1-2 big yellow onions, sliced
5 stalks celery, chopped
1 big green bell pepper, chopped large
5 carrots peeled and chopped large
1/2 Rutabaga, peeled and chopped into bite sized cubes
Corn oil
Boiling water
Salt & fresh black pepper

  • Heat the oil in a deep large saucepan and when hot, sauté the onions till soft.  
  • Add in the chicken and stir well adding in salt and pepper. Allow the chicken to brown a little and lose the raw and pink look. 
  • Add in the vegetables into the mixture and stir well, cooking for about 5 minutes. 
  • Add in boiling water to cover all ingredients by a couple of inches. 
  • Bring to boil again, stirring well. Lightly cover the pot (not a tight cover as it may boil over). 
  • Allow to cook for about 45-60 minutes on a good medium hot heat. 
  • Don’t allow the liquid to boil away as the dish should be thick and soupy. Cook as to your preference for consistency. 
  • When the chicken starts falling off the bone, you can turn off the heat and check the salt.
  • Add in a little more fresh black pepper.
  • Garnish top with fresh parsley (optional) if you like.
  • Serve over rice, or just enjoy in a bowl by itself with some suitable bread.


Vata Chicken Stew


Chicken thighs – 6-8
3-4 tbsp butter
1 big onion, sliced
¼ cup flour
3-4 carrots peeled and chopped large
2-3 sweet potatoes peeled and quartered
1-2 large leeks chopped
Handful of fresh green beans, sliced 1”
Boiling water
Salt & fresh black pepper
Fresh parsley chopped


Sauté the chicken in oil until nicely browned.  Remove from heat and set aside.

Add in the sliced onion and sauté in the drippings until a little caramelized.  Add in the flour and stir well.  Add in the salt and pepper and mix well till nicely browned. 

Add in the chicken pieces and cover with boiling water.   Lightly cover the pot and cook on medium heat  for  about 25 minutes.

Add in all the vegetables, stirring well, and lightly cover the pot (not a tight cover as it may boil over).   Cook for about 45 minutes.  Don’t allow the liquid to boil away as the dish should be thick and soupy.  Cook as to your preference for consistency. .  If the stew is too watery, leave the lid off and continue to cook until thickened.  If not enough water, add in a little more and close the lid.

Remove from heat and garnish with chopped parsley, if you have it.

Serve over rice, or just enjoy in a bowl by itself with some yeast free bread, if you can find it.

If not, stand by for the recipe.