Ayurvedic Recipe List

Use: Chew about 1/4 teaspoon of seeds, 3-4 times daily between meals

Why: Enhances digestive fire. Simultaneously balances Pitta in mind and body. Has a special Anuloma effect, restoring proper flow of Apana Vata. Thus it helps to correct digestive gas and helps create a feeling of comfort in the stomach.

Recipe:
50% raw fennel seeds
50% baked fennel seeds

Preparation: Spread 5 oz. of fennel seeds in a thin layer on a cookie sheet. Cook at 350 degrees for about 20 minutes, or until color turns slightly brown. Mix with equal amount of raw fennel seeds. Seal in an airtight container and store away from direct sunlight.

Comments: Use the freshest fennel possible. Always store in an airtight container, up to five days maximum. Do not refrigerate. Make sure the fennel you buy is totally clean-sometimes, raw fennel can have rough thorny husks. To remove these, rub the seeds roughly between your hands before use.

Delightful sauce rich in all the flavors

Ingredients:

* 2 tomatoes, chopped
* 1 small onion, chopped
* 1 cup plain yogurt
* ½ tsp salt
* 1 jalapeno, sliced in strips
* 1 tbsp sugar
* 1 tbsp cilantro, chopped

Directions: Combine all ingredients and serve.

Preparation time: 10 minutes

Serves: 4-5

Piquant relish to accent authentic khichadi, it is a favorite among many Indian recipes.

Ingredients:

* 1 Granny Smith apple, diced
* ½ tsp salt
* 1 tbsp brown sugar
* ½ tsp chili powder
* 1 tbsp cooking oil
* ¼ tsp mustard seeds
* ¼ tsp turmeric powder

Directions: Heat oil in a small pan and add mustard seeds. When they begin to pop, add the turmeric and remove from heat. Combine the rest of the ingredients in a separate bowl and add the spicy oil. Stir and serve in a condiment dish.

Preparation time: 15 minutes

Serves: 5-6

Ayuvedically stimulating drink that's refreshing and energetic.

Ingredients:

* 4 cups buttermilk
* %u215B tsp fresh ginger, grated
* 1 tsp salt
* 4 tsp sugar
* ½ jalapeno, grated or sliced
* 1 tbsp cilantro, chopped

Directions: Combine all ingredients and serve cold in tall glasses.

Preparation time: 7-10 minutes

Serves: 3-4

Bright peas bring out the savory tones of Upama.

Ingredients:

* ½ cup peas, fresh or thawed
* %u215B tsp fresh ginger, grated
* 1 tbsp cooking oil
* 1 package "Ayurfoods" Upama

Directions: Sauté peas and ginger in oil for a few minutes. Add 1%u2154 cups water and boil. Pour in contents of Upama package and stir over low to medium heat until all water is absorbed. Garnish with chopped tomatoes, if you like. Serve hot.

Preparation time: 10 minutes

Serves: 2-3

A wonderful, low-calorie comfort food.

Ingredients:

* ½ cup cauliflower, finely chopped
* %u215B tsp fresh garlic, minced
* 1 tbsp cooking oil
* 1 package "Ayurfoods" Upama

Directions: Sauté cauliflower and garlic in oil for a few minutes. Add 1%u2154 cups water and boil. Pour in contents of Upama package and stir over low to medium heat until all water is absorbed. Garnish with chopped cilantro, if desired. Serve hot.

Preparation time: 10 minutes

Serves: 2-3

A creamy delicacy to complement the hints of spice in Upama.

Ingredients:

* 1 small onion, chopped
* 2 tbsp plain yogurt
* 1/4 tsp salt
* 1 tsp sugar

Directions: In a serving bowl, mix all ingredients and present with Upama as a side dish.

Preparation time: 10 minutes

Serves: 2-4

A sweet, tangy condiment.

Ingredients:

* 1 small Granny Smith apple, grated
* 1 small onion, grated
* ½ tbsp brown sugar
* ¼ tsp salt
* %u215B tsp chili powder
* 1 tbsp cooking oil
* ¼ tsp mustard seeds
* ¼ tsp turmeric powder

Directions: Heat oil in a small pan and add mustard seeds. When they begin to pop, add the turmeric and remove from heat. Combine the rest of the ingredients in a separate bowl and add the spicy oil. Stir and serve in a condiment dish.

Preparation time: 15 minutes

Serves 5-6

A delicate, light and exotic salad

Ingredients:

* ¼ Head Cabbage, shredded
* 1 Tsp Lime juice
* 3 - 4 Tbsp Peanut powder
* 1 Tbsp Cooking oil
* 1 - 2 Tbsp Sugar
* ½ - 1 Tsp Salt
* 1 Jalapeno, sliced
* ¼ Tsp Mustard seeds
* 1 Tbsp Cilantro to garnish

Directions:
Heat oil in a pot, add mustard seeds. When the seeds pop, add jalapeno slices. Set aside. In a bowl, mix cabbage, sugar, salt, lime juice and peanut powder thoroughly. Spoon the oil on the mixture. Mix again. Garnish with cilantro.

Preparation Time: 5 minutes

Serves: 6 - 8

A wonderful side dish to Upama.

Ingredients:

* 1 Cup Green Cabbage, shredded
* 1 Cup Red Cabbage, shredded
* 1 Bell pepper, chopped
* 1 Cup Green peas, fresh or frozen
* 1 Lime or lemon, juiced
* 1 Jalapeno, sliced into strips
* 2 Carrots, grated
* 1 Large onion, chopped
* ½ Cup Coconut, fresh or frozen optional
* 1 Cup Cilantro, chopped
* 2 Tbsp Brown sugar
* 2 Tsp Salt
* 2 tbsp Cooking oil
* 1 tsp Mustard seeds

Directions:
Mix all of the ingredients. Heat cooking oil in a small pot. Add mustard seeds. When they pop, remove the pot from the heat. Pour oil over salad. Mix and chill before serving.

Preparation time: 10 minutes

Serves: 6 - 8

Appetizing and refreshing soup

Ingredients:

* 4 Ripe tomatoes cut
* 2 Cloves Garlic, minced (optional)
* 1 Jalapeno pepper, minced
* 1 Tbsp Butter
* 1 Tbsp Croutons
* 4 Tbsp Coconut, grated fresh or frozen
* 4 Tbsp Sugar
* 5 Cups Water
* 2 Tsp Salt
* A sprig of cilantro for garnishing

Directions:
Cook tomatoes in 2 cups of water. Puree tomatoes, garlic, jalapeno and coconut in a blender. Heat butter in a pan and stir in the pureed mixture. Add sugar, salt and 3 cups of water. Bring to a boil, reduce heat and let it simmer for 5 - 7 minutes. Garnish with cilantro sprigs. Serve hot with croutons.

Preparation time: 15 minutes

Serves: 4 - 5

A satisfying crème of English peas

Ingredients:

* 2 Cups Green peas, fresh or frozen
* 2 Tsp Corn flour
* 1 Tsp Salt
* 2 Cups Milk (warm)
* 2 Cups Water
* 1 Onion, grated
* ½ Tsp Black pepper, ground
* 1 Tbsp Sugar
* 1 Tbsp Butter
* ½ Tsp red chili flakes for garnishing

Directions:
sauté onion with ½ Tbsp of butter in a pan. Add green peas and 2 cups water and cook for 5 minutes. Puree the mixture in a blender. In the same pot, sauté the corn flour in the remaining butter and slowly pour in warm milk. Pour the pureed mixture into the milk and simmer for a few minutes. Add sugar, salt and black pepper. Garnish with red chili flakes.

Preparation time: 10 minutes

Serves: 4-5

* 2 tablespoons olive oil or Maharishi Ayurveda ghee
* 1 chopped medium onion (optional)
* 1 celery stalk, chopped
* 1 large carrot, peeled and chopped
* 1 cup sweet potato, diced
* 1 medium parsnip, diced
* 1 inch piece ginger, grated
* 3 sprigs fresh thyme, minced
* 1 sprig parsley, minced
* 2 bay leaves
* Cooked noodles to taste
* Vegetable broth, 4-6 cups
* Salt and pepper to taste

Heat ghee or oil in a large soup pot. Sauté onions, ginger, and celery until onions are transparent. Add vegetable broth, parsnips, carrot, sweet potatoes, bay leaves, parsley, and thyme. Bring to boil and then lower to medium. Cook for about one hour. Add salt and pepper. To serve, put one heaping spoon of noodles in bowl and pour soup over the noodles. Serve hot.

Sweet Lassi:
Blend to taste:

* 1 part cold yogurt
* 3 parts water
* Pinches of cardamon, sugar and rosewater

Digestive Lassi:
Blend to taste:

* 1 part cold yogurt
* 3 parts water
* Pinches of ginger, cumin, salt and black pepper

Date Milk Shake

Ingredients

* 4-5 whole dates (Medjool varitey or similar is best)
* 1 cup whole organic milk (preferably not homogenized)
* 2 pinches cinnamon powder

Instructions

* Boil milk until it foams once.
* Turn off heat:
* Put milk, cinnamon and dates in automatic blender.
* Blend until dates are ground fine.
* Serve warm in winter, room temperature or slightly cool (not cold) in summer or if a strong Pitta imbalance exists.

Boil two quarts of water in the morning.

Add 1/4 t. whole cumin, 1/2 t. whole coriander,
1/2 t. whole fennel and let steep for ten minutes with the lid on.

Strain out the spices and pour water into a thermos and sip throughout the day. Start fresh by making a new batch of tea in the morning.

American colonists first incorporated New World cornmeal into their Old World breads. Try the variations separately, or put them all together in one go-for-broke batter.

Ingredients:

* 1 - 1/2 cups unbleached white flour.
* 1 - 1/2 cups cornmeal
* 2 teaspoons baking powder
* 2 tablespoons arrowroot or cornstarch
* 1/3 cup raw or packed brown sugar
* 1 teaspoon salt
* 1/3 melted Ghee or oil
* 1 cup buttermilk
* 1 cup water

Directions:

1. Preheat the oven to 400 degrees. Butter a 9-inch square baking pan. For crusty cornbread, place in oven to heat.
2. Mix the dry ingredients together.
3. Add the melted Ghee or oil, buttermilk, and water. Mix just until blended.
4. Pour into the pan. Bake until golden, 25 to 30 minutes. Unlike other quick breads, cornbread can be eaten as soon as it is baked - hot and crumbly is heavenly.

Variations:

* Reduce the sugar to 3 tablespoons and add chopped jalapeno chilies, chopped bell peppers, and/or sliced dried tomatoes to the batter.
* Add chopped green herbs, such as sage, cilantro, or dill, to the batter.
* Add fresh corn kernels to the batter.

Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar, April, 1999.

makes 4

* 1 cup Chapati flour
* 2 teaspoons Maharishi Ayurveda Ghee
* 1/4 teaspoon salt
* 1/4 teaspoon ajwain seeds
* 1/4 teaspoon cumin seeds
* 1/4 teaspoon baking powder
* 1/3 cup and 2 tablespoons yogurt
* ghee for frying

1. Mix ghee and flour with your fingers. Stir in salt, seeds and baking powder.
2. Add ghee and knead dough until smooth and even.
3. Divide dough into four balls. Roll out one ball to a 5-inch circle.
4. Heat a frying pan over medium heat. Add one teaspoon ghee and fry bread on both sides until light brown. Press it down with a skillet to make it puff up. Repeat with the rest of the balls. Serve warm. Great with soup, dahl or salad.

* 1 cup finely chopped dates
* 1/2 cup raisins
* 1/3 cup Maharishi Ayurveda Ghee, melted
* 3 sweet apples, peeled, cored and shredded
* 1 cup whole wheat flour
* 1 cup unbleached white flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3/4 cup chopped walnuts or pecans

1. Place chopped dates and raisins in a 2-cup measuring cup and cover with water. Soak for one hour.
2. Preheat oven to 350 F. Butter a 9x5x3-inch loaf pan.
3. Mix ghee and apples. Add soaked dates and raisins.
4. Mix all the dry ingredients and stir into wet ingredients until thoroughly moist. Stir in walnuts; the batter will be thick.
5. Spoon the mixture into the buttered pan and spread evenly. Bake for about 50 minutes.

You can also make a dozen muffins from the same batter. Bake on 400 degrees F for about 20 minutes.

One nine-inch cheesecake.

Miriam's dad's favorite recipe in the book. The yogurt produces a light, fluffy cake with a special flavor and texture.

Ingredients:

Filling:

* 3 cups yogurt
* 3 tablespoons arrowroot or cornstarch
* 1/2 cup sugar
* 1 1/2 teaspoons fine grated lemon zest

Crust:

* 9-inch unbaked Crumb Crust*
* 1 1/4 cups finely crushed graham cracker or cookie crumbs
* 3 1/2 tablespoons melted Ghee or butter
* 2 Tablespoons raw or packed brown sugar.

Directions:

1. Preheat the oven to 350 degrees F.
2. Combine all the ingredients for the filling in a blender until smooth.
3. Pour into the crust. Bake until the top is lightly browned in a few places, 50 - 60 minutes.
4. Chill until firm. The filling will sink slightly.

*Preparing the Crumb Crust:

* Mix all the ingredients together.
* Immediately press evenly into a buttered 9-inch pie pan. If you wait, the ghee or butter will harden and the mixture will be difficult to work with.

Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar, April, 1999.

Ingredients:

* 1 Cup Water
* 1/2 Cup Basmati Rice
* 4 Cups Whole Milk
* 1 tsp. Chopped dates
* 2 tsp. Cashews or pistachios
* 3 small pieces green cardamom, crushed
* 1 tsp. Sugar (or to taste)

Directions:
Soak rice in water for 2 hours. Boil milk. Add rice and all other ingredients. Boil slowly for 30 minutes or more until the mixture reaches a slightly thick consistency, but you can stir it easily. It will thicken a little more when you let it cool.

Barely soup is very effective for losing weight and improving digestion problem. For making barely soup take 2 spoon cracked barely, 2 pinch salt, and 4 cup water, mix all these ingredients in a pot and cook for 15 minutes. After that remove the pot from heat and strain out all solid material. Barely soup is ready and use this soup daily this will provide a positive result in few weeks.

Lauki is also very effective recipe for weight loss, this is used for balancing liver function. Cooking process of lauki is take a lauki and peel it. Cut this lauki in small cubes and take in pot cook it in steam for 15 minutes. After that take 1 spoon ghee in a frying pan fry this on medium heat until soft and moist, melt one spoon ghee in another frying pan and mix ½ spoon whole cumin, ½ spoon turmeric, and add steamed lauki in frying pan and fry it. Lauki is ready to serve, a very effective remedy for losing weight.

Poppy sees chutney is an excellent remedy for balancing pitta and vata. Preparing this recipe is not very difficult. Take 1 spoon white poppy seeds, 1 spoon coconut powder, some ground cumin and turmeric, 1 spoon ghee. Mix seeds in coconut powder and make a paste. Take ghee in frying pan and add turmeric and cumin mix well and remove it from heat and add poppy seed mixture. Add salt as per your requirement. Chutney is ready to serve use this every night around half an hour before going to bed.