Vegetarian Food

According to the ayurveda medicines and foods are sattvic, rajasic or tamasic or a combination of these gunas. Health care administration degree The gunas are three fundamental attributes that represent the natural evolutionary process through which the subtle becomes gross. In turn, gross objects, by action and interaction among themselves, may again become subtle. Thus the three gunas are defined as Sattva : Essence (subtle) Rajas : Activity Tamas : Inertia (gross) People equally can be more or less dominated by one of the three gunas and an important way to regulate these gunas in body and mind is through ayurvedic cooking. Sattvic food: -Are fresh, juicy, light, unctuous,nourishing, sweet and tasty -Give the necessary energy to the body without taxing it. -The foundation of higher states of consciousness. Examples : juicy fruits, fresh vegetables that are easily digestible, fresh milk and butter, whole soaked or also sprouted beans, grains and nuts, many herbs and spices in the ri...

Ingredients: 1/2 kg Palak (Spinach ) 100 gm Paneer 1 tomato 1 Onion 3-4 tbsp Butter 2 Bay leaves 1 tsp Cumin seeds 1 cardamom 4-5 cloves Salt to taste 5-6 whole Black pepper 1/4 tsp. garlic paste 1/4 tsp ginger paste 2 Green chilies 1/2 tsp. Garam Masala Powder oil for frying Cooking Process:- Boil water and keep washed palak in it for 5-6 mins. Simultaneously cut paneer into small cubes. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. Now grind boiled paneer onion, tomato and green chillies together. Heat 3-4 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped garlic and ginger. Crush black pepper, cloves and cardamom together add this powder along with garam masala to the pan. Stir well. Now add palak gravy to it and then add paneer in the gravy. Now add salt. Mix well. Let it cook till it gets the required consistency and the oil separates. you can sprinkl...

Ingredients: 2 tsp Besan 1/2 tsp Cinnamon powder 1 Cups sour curd 1/2 Inch Ginger, chopped 2 Green chillies, chopped Handful Coriander leaves 2 tsp Oil 1 Pinch asafetida 1/4 tsp Mustard seeds 1/4 tsp Cumin seeds Few curry leaves 4 cloves 1/2 tsp methi seeds 3 tsp sugar Salt to taste Cooking Process:- Beat the yogurt and pour 2 cups water in it. Add besan, sugar and salt. Stir the contents well. Crush cinnamon, ginger, chilies and coriander leaves togethere and add this to curd mixture. Heat oil in a pan and add mustard seeds, cumin seeds, methi dana,cloves and asafetida to the hot oil. Add the curd mixture in the pan now and keep it on low flame. Stir constantly while boiling for atleast 10 to 15mins . Garnish with coriander leaves. • Serve with hot boiled rice.

Ingredients: 200 gm sarson greens 150 gm spinach 1 onion finely chopped 1/4 tsp. ginger paste 1/2 tsp garlic paste 2 green chillies finely chopped 1/2 tsp lemon juice 3 tbsp. ghee 2 cloves 1 tsp cumin seeds 1/2 tsp sarson seeds 1/2 tsp. garam masala 1 tbsp. maize flour Salt to taste Cooking Process :- Chop sarson green and spinach and wash thoroughly, drain water. Heat 1tsp ghee in the pressure cooker. Add both greens, green chillies and mix well. Now add ginger, garlic paste. Add few pinches salt, 1 cup water Pressure cook till its soft. now turn off the heat ans mash boiled greens well. Heat ghee in a pan, add cumin seeds,sarson seeds and cloves.Now add onion and saute till brown. Add boiled greens to this tadka and add garam masala, lemon juice and salt.Now mix maize flour with 2 tsp water in a bowl and add this mix to saag. this will thicken the consistency.Stir well and cook till oil separates. Serve hot with makki ki roti, or bajra ki roti with lots of butter.

1 cup washed Moong 1 tomato chopped 1/4 teaspoon ginger paste 1 teaspoon garlic paste 2 tbsp ghee 1 teaspoon cumin seeds 1/2 teaspoon turmeric 1/2 teaspoon garam masala 2 green chillies chopped 1/4 teaspoon asafetida powder Salt to taste Cooking Process:- Wash Moong Daal thoroughly and put into a pressure cooker. Add 2 cups of water to it. After the first whistle reduce the flame to simmer and cook for 1 more whistle. Now heat ghee in a pan add cumin seeds and asafetida powder in hot ghee now add the ginger, garlic pastes, salt to taste and turmeric powder to it. Stir well. tadka is ready. Now add boiled daal, chopped tomato and green chillies in this tadka and stir well to blend into a smooth consistency. If it is too thick, add some warm water and stir till the consistency is right. Heat the Daal through again. Stir well. Can add 1teaspoon ghee when serving the daal. Serve with plain boiled rice or hot chapati.

Ingredients 1 cup chick pea/chola/kabuli channa soaked over night ½ cup chopped onions 1 cup chopped tomatoes 1 Potato 1 teaspoon finely minced garlic 3 cloves 1 cardamom 5-6 whole Back pepper 1 teaspoon turmeric powder 1 tablespoon Amchur powder 1/2 tablespoon garam masala powder 1 tablespoon chola masala powder 1/2 teaspoon of red chilli powder 1/2 teaspoon lemon juice 1 green chilli finely chopped 2 tablespoons chopped coriander leaves 1 tablespoon ghee/butter Salt to taste Cooking Process:- Boil the chola and potato till its soft. Heat ghee in a large saucepan, add garlic, onions and sauté until the onions are soft and tender. Add the chopped tomatoes, turmeric powder, red chilli powder, mango powder, garam masala powder and saute until the tomatoes are well cooked and have become soft, almost like a sauce/paste and now add green chillies. Add the cooked chola, kala namak, salt, 1 cup of water and stir along with the above masala. add mashed potato. Grind cloves, black pepper and c...

Ingredients: 6 bread slices tomato 1 finely chopped cabbage finely chopped carrot finely chopped capsicum finely chopped 1 onion finely chopped 1 green chilli finely chopped 1 cheese cube For White Sauce:1 tbs - maida 1 tbs - butter 1/4 cup - milk black pepper red chilli flakes (Optional) salt to taste Cooking Process: Heat the pan,add butter . Mix the maida and milk in separate bowl. Add this mixture in melted butter. Add salt, red chilli flakes & pepper. Saute till it turns into thick mixture. White sauce is ready. Boil all the chopped veg and add into this white sauce. Mix well. Now take a bread slice. Spread this mixture on the bread slice and cover it with another slice of bread. Bake at 150degree for 8-10 min. Serve it with tomato ketchup.

Ingredients: Dough: 1 cup whole-wheat flour 2 teaspoon curd 2 teaspoon ghee (butter) 1teaspoon ajwain (carum seeds) 1/2 cup water (Use more as needed) salt to taste Potato Filling : 3 medium potatoes 1 teaspoon salt 1/2 teaspoon cumin seeds (Jeera) 1 chopped green chili 2 tablespoons chopped cilantro (green coriander) 1/2 teaspoon garam masala (optional) 1/2 teaspoon amchoor powder Ghee or butter for cooking Cooking Process:- Dough :- Mix all the ingredients ( curd, salt, ghee, ajwain) and add water to make soft dough. Knead the dough for a few minutes and keep adding few drops of ghee to make soft dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes. Filling :- Boil 3 medium potatoes until they are tender. Once tender, remove them from the water and let them cool down. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. Heat one teaspoon ghee in a frying pan and add cumin seeds to it and turn off the...

Ingredients: 1 cup suji(coarse)(rava) 1/2 cup curd 2 green chillies chopped 2 clove garlic chopped 1/2 tsp Enosalt 1/2 tsp musterd seed 1 tsp sasme seed 1/4 tsp hing 1/2 cup chopped cilantro 1 tbs oil 11/2 tbs shreded dried coconut Cooking Process: First take one mixing bowl and add suji and curd in it and the add 11/4 cup of water. mix it well then add green chillies,garlic,salt and some cilantro in it. then keep a side for 20 minitues, then add eno in it and mix well. and pour mixture in the plate (grease plate with cooking oil)which u want to make dhokla in. steam it for 12 minitues. then let it cool for 10 minitues,and cut in medium size square. now take one kadai and add oil in it and heat it when oil is hot add musterd seed after that add hing and sasme seed in it and now add dhokla and mix it well.garnish with cilantro and dry coconut. serve hot or warm with ketchup and green chutney.

Ingredients: 1 cup Yellow Moong Dal 1/4 cup White Urad Dal 1/2 cup curd 2 green chilies chopped finely 1/2 teaspoon garam masala 1 ½ teaspoon Cumin 1/2 teaspoon Turmeric Salt to taste cooking oil Options:- you can add your choice of vegetables and can make the same thing with little variation. e.g.1) add crushed paneer and finely chopped onion 2) add finely chopped spinach and boiled peas 3) add finely chopped methi and you can add ajwain (carum seeds) instead of cumin seeds 4) finely chopped onion and tomatoes with cabbage . Cooking Process:- Soak the Yellow Moong Dal and Udad Dal together for 2 hours. Grind into a fine paste by adding 1/2 cups of curd and water if needed. Make sure to use the water which is used for soaking. The batter should be of thick pouring consistency. Add the chopped onion and crushed paneer (or any other vegetables you want to add), chopped green chilies, turmeric powder, garam masala and salt to the lentil batter. Heat the non stick pan on medium heat; spre...

Ingredients: 2 cups Rice 1 cup Urad Daal (white) 1/2 cup curd Salt to taste A pinch of Baking Soda Oil for greasing Cooking Process:- Wash and soak the daal overnight or for 8 hours. Wash and soak rice for 3-4 hrs. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney. You can add black papper, or vegetables you like in the batter and can make spicy vegetable idlis as well.

Ingredients Batter:- 1 cup Bengal gram flour (besan) 1/2 teaspoon citric acid (nimbu ke phool) 2 teaspoons sugar 1 1/2 teaspoons Eno's fruit salt For the tempering 2 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til) 2 green chillies, chopped For garnishing khaman:- 1 tablespoon chopped coriander 1/6 fresh coconut Cooking Process 1. Mix together all the ingredients for the batter ( besan, oil, sugar and salt, citric acid )except the fruit salt using enough water (use hot water for better result) to make a thick batter. 2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. 3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes. (keep the water for steaming before starting preparation so that it can start cooking immediately) 4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies. When the mustard seeds crackle, add 3 tablespoon...

Ingridients:- 1 1/2 cup puffed rice (Poha) 1 tsp veg.oil 1/2 tsp mustard seeds 3tsp peanuts 1 tsp sesame seeds 1/4 tsp turmeric powder 1 green chilli 1tsp fresh lemon juice 1tsp sugar salt to taste cooking process:- heat the oil. add mustard seeds,sesame seed and peanuts. Wash puffed rice and soak in water for 1-2 mins.After taking out the extra water add turmeric powder, green chilli, salt, sugar and lemon juice in poha. mix it with oil n let it cook on low heat for 5mins. keep sprinkling 1-2tsp water if poha is sticking to pan. cover it n cook for another 1-2 mins. poha is ready to eat :)