Naveen Loomba

Ayurvedic Massage, Yoga & Dietary Medicine

moong dal ki khichdee

Ingredients: 1 cup rice
1/2 cup moong daal chhilkewali (split Green Gram)
2 tbsp ghee(purified butter)
1 tsp cumin seeds
a pinch of heeng(asafoetida)
1 tbsp powdered dhania(corriander powder)
2 tsp salt

Method: Pick and wash the rice and the daal, and soak together in water for 1/2 an hour, at least.

Drain and keep aside. Heat the ghee in a heavy based saucepan and add the cumin and heeng. When the seeds splutter, add the rice and daal mixture, and saut�ver high heat, till well mixed and excess water dries up. Add the dhania powder and the salt and mix well too.

Add 2 1/4 cups water, and bring to a boil, covered. Lower the heat and simmer for 10 minutes, by which time the khichdee should be cooked, and ready to serve.

Note: You can make this spicier, by adding some more ground spices like garam masala and chilli powder. The lentils used can vary according to taste. You can make the consistency thinner by adding more water.

besan kadhi

Ingredients: 3 cups yoghurt
1 cup gram flour
1 tsp turmeric
1 tsp chilli powder
salt to taste
1 tsp garam masala
6 cups water
1/4 cup oil
1/2 tsp asafoetida
2 tsp cumin seeds
5-6 whole red chillies


For Tempering
1 tbsp clarified butter
1 tsp chilli powder


Pakoris
1 cup gramflour
1 tsp salt
1/2 cup oil


Method: Mix the gram flour, turmeric, chilli powder, salt and garam masala. Add yoghurt gradually to this mixture to form a smooth paste, and then add the water.

Heat the oil in a large, heavy-based pan; add the asafoetida, cumin seeds and the whole red chillies. When the cumin seeds begin to splutter, add the flour and yoghurt mixture and bring to a boil. Simmer over a low heat till it thickens a bit.

For the pakoris, mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.

In a frying pan, heat 1/2 cup of oil. Beat the pakori mixture till light and fluffy and add teaspoonfuls of the mixture. Reduce heat to medium and fry the pakoris.

When the pakoris fluff up, and the base becomes golden-brown, turn them over and brown on the other side. Scoop out the pakoris from the oil and drop them into a kadahi. Repeat this procedure with the rest of the mixture. Transfer the hot kadahi into a serving dish.

Heat the clarified butter, add the chilli powder and pour over the kadahi immediately to garnish.

Agni Tea Recipe

Ingredients

1 quart Water
1 pinch Cayenne
2 handfuls Minced ginger root
2 Tbs. Sucanat or other sweetener
1 to 2 tsp. Rock salt
   
  


The first definition of agni is the element of Fire, the second of the five elements in the body. It also denotes the digestive fire which regulates temperature, performs digestion, absorption, and assimilation of ingested food, and transforms food into energy or consciousness.

Agni Tea is a simple beverage that helps to regulate and stimulate your digestive capacity, improving all the functions of digestive agni.

Preparation

Bring all of the above ingredients to a boil. Boil for 20 minutes.

Take the pot off the burner and cool for a few minutes

Add the juice of 1/2 lime. Do not boil the lime juice.

Pour into a thermos and enjoy throughout the day!

Cucumber Raita

1.2 cucumber,

2.3 tablespoon ghee,

3.1/2 teaspoon mustard seeds (black),

4.1/2teaspoon cumin seeds,

5.1 pinch hing(asafoetida),

6.4 curry leaves,

7.1 pinch cayenne pepper,

8.1small handful fresh cilantro leaves chopped,1/2 cup plain fresh yogurt.


skin and grate the cucumbers.pour off and discard any ecess juice.heat the ghee in a pan over medium heat,add mustard ,cuminand curry leaves.cook until seeds pop.add the cayenne pepper,cilantro mix it well and remove from the heat.stir the yogurt and grated cucumber together in a bowl.Add the cooled spices to the yogurt mixture,mix well and serve.

MOONG DAL WITH PALAK

 ingredients.
1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream
How to make moong dal with palak:
  • Wash and soak the gram for 30 minutes.
  • Boil some water in a pan.
  • Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
  • Drain the leaves and when cool grind in a blender. remove and keep aside.
  • Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
  • When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
  • Transfer the dal to a pan and add the spinach paste. mix thoroughly.
  • Cook over a low flame for 2 minutes.remove from the flame and keep aside.
  • Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
  • Add the ginger and the asafoetida and fry for a few seconds over a low flame.
  • Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Aloo Sabji /patato curry

Ingridiants

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste.

how to make sabji

Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.

  • For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.



 

Bhindi Bhaji/okra masala

Ingrediants

1. 1 pound okra
2. 2 medium onions, chopped
3. 1/4 tsp garlic paste or powder
4. 1/4 tsp coriander paste or powder
5. 1/8 tsp cumin
6. large tomatoes
7. 2 tsp oil
8. 1/2 cup chopped cilantro
How to make okra masala

  • Cut the tip and the very bottom from the okra just to clean it, but do not slice.
  • Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
  • Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
  • Serve the bhindi bhaji with rice, naan or pita bread..

    • Dal Makhani(Maa Ki Daal)

    Ingredients:

    1 cup whole urad daal (urad sabut)
    1tbsp Red kidney beans (Rajma)
    1 onion finely chopped
    1 tomato finely chopped
    1" Ginger piece
    2-3 green chilies finely chopped
    chopped coriander leaves
    4-5 flakes Garlic paste
    1/2 cup stirred curd
    1/2 cup fresh stirred cream (malai)
    2tbsp butter
    1tsp cumin seeds (jeera)
    1/2tsp turmeric powder
    1/2tsp Garam masala
    Red chili powder to taste
    1/2tsp dhania powder

    How to make dal makhni :
     


     

    • Soak rajma in water overnight.
    • Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
    • Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
    • Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
    • Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
    • Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
    • Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
    • Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

      

    RICE KHEER RECIPE (Rice Pudding)

    Ingredients:

     

    1cup long grain rice (washed and drained)
    1/2  half gallon milk
    2-3 cardamom seeds (crushed)
    2 tbsp almonds (silvered)
    1 tbsp raisins (optional)

    1tablespoon of semolina(suji)for creamy flavor
    2-3 tbsp sugar or as desired

     

    How to make kheer:

    ·             Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.

    ·             Add almonds and raisins and let it cook with the kheer.

    ·             Add the sugar and stir until completely dissolved.

    ·             Remove the rice kheer from heat and serve either warm or chilled.

     

    RECIPE FOR ALOO GOBHI

    Ingredients for aloo gobhi  :

     

    450gms Potatoes
    450gms Gobhi (Cauliflower florets)
    3 tbsp Oil
    1 tsp Cumin seeds
    2. Chopped green chillies
    1 tsp methi seeds(fenugreek seeds)
    1/4 tsp Chilli powder
    1/2 tsp Turmeric powder
    1 tsp Chopped coriander leaves

    1large tamato.

    1 tbsFenugreek leaves(kasoori methi)
    Salt To Taste

     

    How to make aloo gobhi :

     

    ·             Cut  alu  into cubes and ghobi into medium size florets,wash and drain them well. sprinkle little salt,coriander powder,and garam masala powder.let it sit for a bit.

    ·             Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.

    ·             Add the cauliflower florets  potatoes and cubes of tomatoes, the ground spices and salt and cook  until the vegetable are tender.

    ·             Garnish the aloo gobi with coriander leaves and fenugreek leaves(kasoori methi) and serve .