Curries are well balanced combinations of spices added to food to enhance and balance taste and to aid digestion and absorption of nutrients.
Basic Curry Recipe
3 tbs oil or ghee
1 tsp each of cumin, coriander, fennel and mustard seeds
1 inch piece of freshly chopped ginger
Pinch of asafoetida
Two or three vegetables of your choice, chopped (adjust quantity as needed, but approximately 300-400g of each type)
Cumin, turmeric and cinnamon powder to taste
Coconut milk (optional)
Heat the oil or ghee in large pan. Fry in high heat the cumin, coriander, fennel and mustard seeds until brown and releasing a delicious smell. Add the ginger and asafoetida. Add chopped vegetables. Sauté until the vegetables are coated in the spiced oil. Add a little water and simmer on low heat for about 15 mins or until done. Add cumin, turmeric and cinnamon to taste. Add any ‘quick-to-cook’ vegetables such as spinach and peas at the end for 3 minutes. You can also add coconut milk to make a creamier sauce.
2 cups peeled and cubed pumpkin
½ tsp each of mustard seed
ginger powder & turmeric
1 tbs ghee or sunflower oil
2 tsp desiccated coconut
1 tsp ground peanut
½ tsp garam masala
2 tsp jiggery
Heat the ghee in pan and add the mustard seed, fenugreek, cumin seed, ginger powder, turmeric and stir well until mustard seeds begin to pop. Then add pumpkin and mix for 1-2 minutes or until pumpkin is nicely coated. Next add some water to cover pumpkin. Then add salt, desiccated coconut and ground peanut and garam masala. Stir, cover and leave to cook on medium to low heat for about 20 minutes. Towards the end add jaggery and fresh coriander.
Basic Dhal Recipe
200g lentils (split mung dhal or soaked whole mung beans)
2 inches washed seaweed (kombu) optional
1 tsp cumin powder
½ tsp turmeric powder
1 tsp each of cumin, fennel and mustard seeds
1 inch freshly chopped ginger
1 onion, chopped and 1-2 cloves of garlic optional
3 tbs ghee or coconut oil for frying
Pinch of salt and pepper
Handful of fresh coriander optional
Coconut milk optional
Wash the lentils well and simmer them in pan for 40 mins with some washed seaweed, cumin and turmeric powder. In a separate pan heat the ghee or oil and fry in high heat the cumin, coriander, fennel and mustard seeds until they turn brown and begin to pop. Add the ginger and asafoetida. (Onions and garlic can also be fried with the spices to make a more nourishing dish.) Pour this spiced oil into the lentil mixture. Add salt, pepper and fresh coriander. Desiccated coconut or coconut milk can be added if desired.
Improves digestion and absorption of nutrients, nourishes the skin, joints and all bodily tissues and improves memory and eyesight. It is one of the few oils that doesn’t change its molecular structure when heated thereby making it an excellent choice for cooking. Ghee pacifies vata and pitta and is acceptable, in moderation, for kapha.
Water Retention Reducing Soup
Bunch fresh coriander
1tsp fennel seeds
Simmer for 1 hour
Help for reducing water retention, fluid accumulation and easing urinary difficulty.
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