Condiment Recipes

Turmeric Pickle

admin — Wed, 25 Aug 2021 17:36:34 +0000

Serves 4

Healing Properties of Turmeric

Fresh turmeric root looks a little like ginger, but inside it can be red or yellow. The red is called kunkum and is considered sacred. Only the yellow root is used in cooking and medicinally. Turmeric is the best medicine in Ayurveda. It cures the whole person. Turmeric is pungent, bitter, astringent and heating and has a pungent vipaka. Turmeric can be used by all doshas. It may stimulate vata, but doesn’t aggravate it (cause an imbalance). Turmeric helps digestion, maintains the flora of the intestine, reduces gas, has tonic properties and is an antibiotic. Turmeric can be used for cough, sty, diabetes, hemorrhoids, cuts, wounds, burns and skin problems. It helps reduce anxiety and stress. Doshic Notes Vata = Pitta = Kapha =

Ingredients

1 cup fresh turmeric roots 3 Tbs oil 1 tsp black mustard seeds 1 pinchhing 1 tsp pickle masala powder 2 pinches salt Turmeric root and pickle masala powder are available from most Indian grocery stores. Turmeric root looks a little like a small ginger root but is brilliant orange under the skin. Pitta should use less hing and mustard seed.

Preparation

Wash and thoroughly dry the turmeric roots. Peel and chop very fine. Heat the oil and add the mustard seeds and hing. Stir until the seeds pop. Cool and pour over the chopped turmeric. Add the pickle masala powder and salt. Stir well. Cover and store in refrigerator. Keeps for up to 1 month AS LONG AS not a drop of water gets into the pickle, such as using a wet spoon to get the pickle out of the jar. The water will cause fermentation and the pickle will spoil. Eat in very small quantities with the meal.

Note: People with hypoglycemia can use small amounts of turmeric in cooking but should not take it in quantity.

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Peach Chutney

admin — Wed, 25 Aug 2021 17:34:16 +0000

from Ayurveda Today, Volume 26, Number 2, Fall 2013

Serves 4 to 6 A fresh peach should be soft to the touch and eaten over the sink because it is so juicy. According to Ayurveda, peaches are good for those who suffer from loss of appetite due to excess heat in the system. This can come from any type of high pitta such as fever or a bladder infection but can be from something as simple as the annual end-of-the-summer rise in heat within the body. Peaches will calm excess vata or wind, but in excess can increase kapha or mucous. When in season, eating two or three peaches a week is good for everyone. Peaches can be used in fruit salad with nuts or seeds. They can also be used with cooked vegetables so here is an easy peach chutney recipe. Doshic Notes Vata :: – Pitta :: +- Kapha :: +-

Ingredients

3/4 cup water, hot 1 cup maple syrup 3 Tbs. tahini (or almond/peanut butter) 1/2 tsp. salt 2/3 cup ghee 1 tsp. freshly squeezed lemon, lime, or orange juice

Preparation

Place all ingredients except the chives and cilantro into a saucepan and simmer over medium heat about 20 minutes, while stirring occasionally. The fragrance of the spices will bloom and this tells you that the dish has cooked enough. Remove from the heat and add the cilantro and chives. Place in a serving bowl, cover and allow to sit at room temperature until needed. Alternatively, place in a jar, allow it to cool completely, then cover and refrigerate, if made a day ahead of time. Serve over your favorite dal and rice, or vegetables.

Pitta might want to decrease the chili, salt, and mustard seeds even though the cilantro is very cooling.

Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa now offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at lc2hawks@aol.com

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Grapefruit Chutney

admin — Wed, 25 Aug 2021 17:31:09 +0000

from Ayurveda Today, Volume 26, Number 4, Spring 2014

Serves 4

Flavorful Chutneys and Relishes

Definition: A sauce or relish of East Indian origin often compounded of both sweet and sour ingredients, such as fruits and herbs, with spices and other seasoning. Perhaps it is because we seem to be having a ‘true’ winter this year, I have been eating, drinking and loving grapefruit. Here are some facts about grapefruit. It is an important source of Vitamin C and bioflavonoids. It contains minerals such as calcium, phosphorus, and potassium. These minerals are important in strengthening the gums, arteries, and circulation in general. It has a sweet, sour, and pungent quality which can increase bile and mucous, but it decreases wind. Because of these properties, grapefruit stimulates the appetite, improves digestion, relieves constipation, energizes the body, nourishes the heart, and enlightens the mind. It can increase appetite during pregnancy and helps to overcome alcohol intoxication. It is has also been found useful in cleansing the liver. Even though grapefruit is acidic, it is an alkali forming food (prabhav) helping to balance the acid reactions of other foods. Fasting on grapefruit juice with the pulp for 3 days purifies the stomach, digestive tract, and liver. Grapefruit peel has a sweet, pungent, and bitter energy. Like most citrus peel, it helps to regulate the spleen/pancreas digestive energy. It can be used to alleviate intestinal gas, pain, and swelling and promote peristalsis. It is also beneficial in treating congestion of the lungs. To make a tea, you can simmer fresh or dried peel for 20 minutes. Doshic Notes Vata :: – Pitta :: +- Kapha :: +-

Ingredients

1 ruby red grapefruit, peeled, cut into thin rounds then small pieces 1/2red pepper, diced 1 small jalapeno pepper, diced 1 Tbs fresh ginger, grated 1/4 cup mint leaves, thinly sliced 1/4 cupcilantro, chopped 1 Tbs olive oil 1 Tbs apple cider vinegar salt and pepper to taste

Preparation

I put together a chutney/relish to help stimulate appetite during the spring kapha season. Mix all ingredients together in bowl. Cover and let sit for 40 minutes or so. Stir occasionally. Can be served over an avocado or used alongside your favorite dhal and rice dish. I found this to be light, nourishing, and a great digestive stimulant.

Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at lc2hawks@aol.com

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How to Make Ghee

admin — Wed, 25 Aug 2021 17:29:39 +0000

Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls. Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.

Ingredients

1 pound unsalted butter

Preparation

Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts. Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown. 1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take. Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. Two pounds of butter will fill a quart jar with ghee.

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Cucumber Raita Recipe

admin — Wed, 25 Aug 2021 17:29:03 +0000

from Ayurveda Today, Volume 7, Number 4, Spring 1995

Serves 4-6 as side dish, 1 or 2 spoonfuls per person Cucumber is cooling and sweet but the skin is bitter. Both the cucumber and the yogurt in this recipe can provoke kapha. Kapha can eat this occasionally, with extra hing and mustard seeds. Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Increases

Ingredients

2 cucumbers 3 Tablespoons ghee 1/2 teaspoon black mustard seeds 1/2 teaspoon cumin seeds 1 pinch of hing (asofoetida) 4 curry leaves, fresh or dried 1 small handful cilantro leaves, chopped 1/2 small green chili, chopped OR 1 pinch cayenne 1/2 cup plain yogurt

Preparation

Skin and grate the cucumbers. Pour off and discard any excess juice. Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing and curry leaves. Cook a moment until the seeds pop. Add the cayenne or chili and cilantro, shake and take the pan off the heat. Stir the yogurt and grated cucumber together in a bowl. Add the cooled spices to the yogurt mixture, mix well and serve.

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Coconut Chutney Recipe

admin — Wed, 25 Aug 2021 17:16:29 +0000

Makes approximately 3 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing

Ingredients

2 cups unsweetened, shredded coconut 1 1/2 inch piece of fresh ginger, peeled and chopped fine 1 tablespoon fresh cilantro leaves 1/2 small green chili, chopped 2 cups water 2 tablespoons ghee 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1 pinch hing 4 curry leaves, fresh or dried 1/2 fresh lime 1/4 teaspoon salt

Preparation

Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth. Heat a saucepan on medium and add the ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop. Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix. Store in refrigerator. Keeps for 2-3 days. This is tridoshic, but kapha can increase the hing, mustard seeds and chilies.

Makes approximately 3 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing

Ingredients

Preparation

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Cilantro Chutney (Coriander Chutney) Recipe

admin — Tue, 24 Aug 2021 16:35:44 +0000

Makes approximately 2 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing

Ingredients

3 cups fresh cilantro 1 cup water 1 cup unsweetened, shredded coconut 1/2 small green chili, chopped 1 inch piece of fresh ginger, peeled and hopped fine 1 tablespoon ghee 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1 pinch hing 4 curry leaves, fresh or dried 1/2 fresh lime 1/4 teaspoon salt

Preparation

Wash the cilantro leaves and remove the stems. Put it in a blender along with the water, coconut, chili, and ginger. Blend at high speed until well mixed and a finely ground paste. It may be necessary to stir it down several times. Heat a saucepan on medium, add the ghee, cumin seeds, mustard seeds, hing, and curry leaves. Cook until the seeds pop. Cool and mix well into the cilantro paste. Squeeze in the juice of the lime, add the salt, and stir gently. Eat a dab with each bite of food. Store in the refrigerator. Good for 2-3 days. This recipe is balancing for the tridosha.

Pitta might want to decrease the chili, salt, and mustard seeds even though the cilantro is very cooling.

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