Wednesday, August 21, 2013

Cooking for your Self

Ayurveda is a perfect Science. It is a very precise and exact formula that has been gifted to all of mankind for all times, as perfect today as it was and has always been since the beginning of time. Ayurveda has many facets and its principles determine each and every aspect of our lives.
Food, being one of the three main pillars of life, impacts directly our understanding and perception, as our mind is also material and so made up of the subtle effects of the food that we take in during our lifetime. Our environment and even our experiences are greatly determined by the food we consume. With this in mind, we realize that we are the creators of our own world; our world itself having been created out of the mind; the mind having been created out of food.
Again, as our physical body is made up of the food that we take in during our lifetime, the same making up the mind, which is but a subtler form of matter, we come to realize how critical it is to choose those things which suit our constitution, and to reduce those which will throw us into disturbance. Ayurveda says that all diseases, symptoms and disturbances within, whether physical or mental, are caused by one thing and one thing alone: a disturbed or vitiated dosha. Once this challenge is met and one begins to live according to his unique constitution, he begins to see that there are mighty factors at work, and a great intelligence at play within. As the system within starts to correct itself, Ayurveda will come and ‘teach’ the things that are correct along with those that are incorrect; and slowly, those things that are not suitable will fall by the wayside, one by one. All such disturbances will then fall away as man returns to his natural state: his own home.


Potato and Capsicum Fry for Pitta

This is a nourishing, filling and very tasty dish.  Hits the spot during cold weather!

4 large potatoes, peeled and cubed
1 large red onion, sliced
2 green bell peppers, chopped same size as the potato
1 tsp cumin seed
2-3 green chillies, seeded and sliced
2-3 sprigs fresh curry leaves
½ tsp turmeric powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 tbsp lime juice



·         In a deep saucepan or wok, heat the oil.  When hot add in the cumin seed, green chillies and curry leaves and sauté till the seeds stop popping.

·         Add in the onion and continue to sauté until translucent. 

·         Add in the capsicum and stir fry until half cooked. 

·         Add in the potatoes, turmeric powder, coriander powder, fennel powder and cumin powders.  Mix ingredients well and add a little salt.  Cover and cook until potatoes are done, about 8-10 minutes.

·         Check salt and top the dish off with freshly chopped cilantro leaves.

Thursday, August 15, 2013

Onion Chutney for Kapha Dosha


2 large red Onions, chopped into rather large pieces
Indian Sesame oil or Ghee
1 tbsp Urad Dal (Black gram)
1 tbsp Channa Dal (Bengal gram)

1/4 tsp Hing (Asafoetida)
1 tbsp fresh ginger, minced

Tamarind (small golf ball size, or use the instant Tamarind concentrate)
          Mix the tamarind with 1/4 cup boiling hot water
1 sprig curry leaf
1 tsp mustard seed

4-5 dried Red chillies, broken into pieces
          (Available in the Mexican food section of your supermarket)
Salt to taste


·        Cut onion into big pieces.  Set aside.
·        Mix the tamarind with 1/4 cup hot water and set aside.
·        Heat oil or ghee in a saucepan or wok, then add in the urad dal, channa dal and hing, and fry till the dal starts to turn golden. 
·        Add in the onions, ginger and a little salt and continue to fry till onion is starting to turn golden in color and fragrant.
·        Add in the tamarind water and cook further to reduce till the water has sufficiently evaporated and the oil is starting to ooze out.
·        Remove the mixture to a plate and allow to cool for a few minutes.
·        When sufficiently cooled, blend the entire mixture in a blender, to the texture you prefer.  Remove to a bowl and keep aside.
·        In the same saucepan, heat about 2 tbsp ghee until just smoking.  Add in the mustard seeds, curry leaves, hing and dried red chillies and fry till the seeds stop popping and the leaves and chillies are crispy. 
·        Pour entire mixture onto the chutney.


This chutney is excellent for Kapha and fully supports the dosha with all the spicey ingredients.  Serve onion chutney with your favorite savory style pancake such as Rava dosa (Savory Semolina pancake) for Kapha.  Tasty and satisfying food as medicine.