Ayurvedic Recipes by Juniper SoaringHawk

[Dept of PMM Artists & things]

Kitchari

This ayurvedic dish is easily one of my favorites, makes great food medicine, and tastes yummy too!!

Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. It comes to an oatmeal-like consistency, but you can add water to thing it out after you're done cooking it. These measurements can be adjusted based on your preference, and below I've added my personal favorite things to do to it...

Now, part of what I love about Kitchari is that it is such a neutral tasting dish, which lends itself to all kinds of different possibilities in terms of what ingredients you choose to add based off this basic outline. You can adjust the ingredients to make it a sweet dish, a savory dish, or even a spicy dish based on your decisions.

Also, because of its neutrality, it is a very easy food to digest when you're ill, because it delivers a lot of nutrients with easy consumption. It is often even recommended to take a Kitchari diet when you're feeling a) too ill to eat but need nutrients or b) desiring to cleanse your digestive system by taking on a mono-diet (eating only one food for a period of time).

BUT! If you choose to take on a Kitchari mono-diet, it's important to know that a Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in fiber. To ensure proper elimination, the following may prove helpful if taken once a day, away from kitchari meals: psyllium husks or seeds with water OR oat bran OR prune juice.

 

If you're looking for a recipe to suit your Ayurvedic Constitution, follow these instructions:

Vata -- equal parts cumin, and coriander and a pinch of ginger powder

Pitta -- equal parts ground cumin, coriander, and fennel,and leave out mustard seeds

Kapha -- add some cinnamon, ginger powder, and even some ground cloves

 

I love tasting the Ghee (purified butter -- easily found in an Indian grocery store), and the salt just makes it all the yummier!Sometimes I also put raisins in mine to add a little sweetness to the savory-ness. Personally, I hate fennel (idk why), so I just ignore that. Like I said, adjust as you see fit.

 

Ingredients:

A big ol' pot and a big ol' stirring spoon

1 cup      Basmati Rice

2 cups     Mung Dal(split yellow)

7 cups     Water

a bit of    Salt

2 Tbs.     Ghee

3 tsp.      Mustard Seeds

2 tsp.      Cumin Seeds or Powder

2 tsp.      Turmeric Powder

2 tsp.      Coriander Powder

1 tsp.      Cardamom Powder

2 tsp.      Fennel Powder

1 pinch    Asafoetida (Hing)

About a handful of Bay Leaves (remember to take them out before consumption!!!)

Preparation:

Carefully pick over rice and dal to remove any stones.Wash each separately in at least 2 changes of water.

Sauté the seeds in the ghee until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.

Now prepare any vegetables that suit your constitution.Cut them into smallish pieces. Add rice and these vegetables. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.

 

ENJOY )O(

 

Homemade Chai

What you will need:

• A large-ish pot
• A smaller pot to cook the milk in
• Some sort of strainer for the loose herbs
• Black Tea (loose leaves or bagged)
• Cloves (ground/powdered)
• Cardamom (ground pods or powdered)**
• Cinnamon (sticks are preferable, but ground will also do)
• Ginger Root
• Nutmeg
• Honey
• Milk (does not need to be dairy)

**You can buy cardamom in a ground form, yet the quality is not as good as using seeds from a whole pod and grinding them yourself. It is an expensive spice, however, so do whatever suits your budget.
To use the pods and seeds in cooking, the pods need to be ground or crushed. This can be managed very easily by using a pestle and mortar. Simply place the cardamom pods in the mortar and lightly pound the pods with the pestle. The pods will burst open and the seeds will come out.

Preparation:

Fill pot with as much water as you would if you were preparing pasta. Bring water to a boil, then add as much black tea as you see fit (depending on desired strength).
Let the tea brew while keeping the water at a simmer.
When the water reaches a dark color, remove the teabags (or strain the loose leaves).
Cut the Ginger root into chunks, and then add them to the water.
Add cinnamon, cloves, nutmeg, and cardamom. You can use these spices as liberally as you see fit, just remember that some of them (cardamom especially) have a very potent aroma and/or taste. Don’t go too crazy, but have fun! I never measure when I’m making this.

Then, just let it simmer and stew, stirring occasionally.
Sometimes I make the brew in the morning, and let it stew until early afternoon.

When the chai reaches a level aromatic deliciousness, get out the smaller pot, the milk, and the honey.
Pour in enough milk for the amount of servings you plan to serve. Ideally, the milk to chai ratio should be 1:1, with the milk mellowing out the intensity of the spices.
Bring the milk to a simmer (not a boil)
Pour yourself a nice cup of (strained) chai, add desired amount of milk and honey, and enjoy!!! )O(