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Recipes Ayurvedic Ayurvedic Cooking Workshop

Vegetarian Recipes with indications of on dosha

pastry filled with vegetables

time of preparation and cooking time: 1 hour 15 minutes

Ingredients:

For the dough: 400 g

white flour ¼ teaspoon
of salt 100 g melted butter or ghee

150 ml of cold water For the filling:

2 or 3 medium size potatoes 1 small cauliflower cut into

florets 200 g fresh peas
4 tablespoons ghee or vegetable oil
1 tsp cumin seeds
½ teaspoon of seeds hay greek
½ teaspoon grated fresh ginger 1 teaspoon turmeric

½ tsp coriander powder
¼ teaspoon cloves
powder ¼ teaspoon ground cinnamon 2 teaspoons salt

¼ teaspoon pepper
ghee or vegetable oil for frying

Put in a bowl the flour and salt and pour the melted butter or ghee. Melt the butter or ghee in the flour into a dough to large crumbs. Slowly add water and knead working vigorously for 5 minutes until the dough is smooth and soft, but does not stick to your fingers.

Gather the dough into a ball, sprinkle with a few drops of water and cover with a damp cloth while you prepare the filling.
Peel the potatoes and cut into cubes. The florets of cauliflower can be grated with a cheese grater, metal, wide holes, or cut into pieces like potatoes. Boil the peas in a little salted water and then drain.

Heat a large skillet over medium heat, saute the cumin seeds and hay greek in 2 tablespoons ghee or oil. When begin to darken add the grated ginger and ground spices and saute for a few seconds.

Now add the diced potatoes to brown for 3 to 4 minutes, then add the cauliflower grated or diced. Fry for 3 or 4 minutes, then add the peas and 2 tablespoons of water. Cover and cook for about 15 minutes until vegetables are tender (check that do not burn).

Add the peas and season with salt and pepper, then spread the vegetables on a clean surface to cool while you prepare the pasta.

Dust the work surface with a little 'flour, divide the dough into 10 balls and flattened with a rolling pin into a circle 15 inches in diameter. Cut each circle in half. Take a semi-circle and moisten the straight edge from the center to the end. Fold the two ends of the straight part to make a cone.

pressed vigorously on that side dry cloth to seal the cone, then filled to two thirds of filling. Close the opening by folding and welding together the two edges intersect.
Heat the ghee or oil in a frying pan over medium heat. Fry a few sheets at a time for 10 or 15 minutes turning frequently until they are golden on both sides. Remove and let drain.


Dhal Indian

The Dhal, red lentils, is very nutritious, adding some spices in this way become easily digestible harmonizing all the doshas.

ready in thirty minutes
For 4 - 6 people

Ingredients:

310 g red lentils
peeled 2 tablespoons ghee (clarified butter)

1 onion, chopped 2 cloves garlic, crushed 1 teaspoon

grated fresh ginger 1 tsp turmeric powder 2 tbsp chopped mint

1. Place lentils in a bowl, cover with water and soak for five minutes, then drain.

2. Heat the ghee in a pan, add onion and then fry for three minutes, then add the garlic, ginger and spices.

3. Pour the lentils and then 500 ml of water and bring to a boil and reduce heat to maintain a boil and cook for 15 minutes until almost all liquid has been absorbed and the dhal will be dense. Stir in mint and served with chapati.


Khir

Rice

sweet taste sweet and peaceful Vata if taken in moderation is good for Pitta and Kapha.

Ingredients:

50 g. Short grain white rice or medium
2 ½ liters of whole milk
½ tsp cardamom powder a pinch of saffron 2 bay leaves

100 g.
raw sugar 2 tablespoons lightly toasted almonds into strips (and / or raisins)

Wash the rice and set aside to drain. In a deep pan that can hold at least double the volume of milk, boil the milk. Then adjust the flame so that the milk continues to boil but it does not overflow from the pot. To reduce the cooking time, boil the milk over high heat, uncovered for the first 15 minutes, stirring rhythmically with a wooden spoon, why not stick to the bottom of the pot.

Add the rice pudding along with the bay leaves and continue stirring, over medium heat, stirring to keep it very carefully for another 20 minutes until the rice breaks. The milk should be nearly two-thirds of its original volume. Add sugar, almonds and cardamom powder, cook another 5 minutes and remove from heat.

The rice cake should be slightly thick when you remove from the heat, it cools further raddenserà. Serve cold.

preparation and cooking time: 1 hour and 15 minutes
Cooling time: 2 hours

salad of artichoke hearts

moderately increases Vata. Decreases Pitta and Kapha
Season: Late Winter and Spring

Preparation time: 15 minutes Serves 2-3

people

170 grams of fresh artichoke hearts 1 cup fresh peas

Remove the peas from the pod and wash. Steam cook until tender.

Cook artichoke hearts in water, drain and toss with olive oil and a few drops of lemon. Mix the peas with artichoke hearts, adding salt.

peas and potato croquettes

moderately increases Vata, Pitta and Kapha Decreases
Seasons: Spring / Summer

Preparation time: 1 hour Serves 5-6 people

5patate red medium sized

1 tablespoon oil sunflower

½ teaspoon mustard seeds 1 tsp sea salt

1 tablespoon lemon juice
½ teaspoon freshly ground black pepper
1 tablespoon sesame seeds 3 cups
green peas

Boil the potatoes in their skins in a large pot. Let them cool.

While the potatoes are baking, heat the oil in a medium sized pan and add mustard seeds. Puree the peas in the blender.

When the mustard seeds crackle, add the green peas and salt to the oil. Cook on low heat for 10-15 minutes or until water is absorbed. Add the remaining ingredients and mix well. Cool. Take the potatoes and mash in a bowl in hand, then Makes about 10-12 balls. Flatten the balls into little cakes, and then put the mixture of peas in the center.

Wrap them and close them well, pressing with both hands to return to form round balls. Heat a cast iron pan and add enough oil to prevent sticking. When prepared for Kapha, use a non-stick pan and no oil. Cook the meatballs over low heat until they are brown on both sides. Serve hot.

Comments: For Vata, if you add the ghee, are good at times. They are delicious on toast for breakfast or dinner served with a side of vegetables.

soup of chickpeas and vegetables

reduces Pitta and Kapha, Vata increases slightly

Seasons: Spring - Early Summer - Late Winter

Preparation time:
with the pressure cooker: 1 hour + 1 night ammollosenza pressure cooker: 3-4 hours + a night of soaking

Serves 8-10 people

1 ½ cups dried chickpeas

6-9 cups water 2 tbsp sunflower oil 1

teaspoon mustard seeds 1 tsp turmeric 2 teaspoons salt

2 teaspoons sesame seeds 1 tsp
½ de
barley malt 3 tablespoons lemon juice 1 teaspoon

coriander powder 1 bunch chopped fresh vegetables (you can use rape, kale, mustard or turnip greens. The dandelion and spinach are well)
Garnish: chopped coriander leaves

If you use a pressure cooker, allow to soak the beans overnight, then put them in pot with 6 cups water and cook for 35 minutes or until tender.

If you do not use a pressure cooker, allow to soak the beans with 9 cups of water for 4-5 hours or overnight. Drain and add 6 cups of cold water. Bring to a boil, cover, bring to medium heat and cook for about 1 hour or until the chickpeas are tender.

Heat the oil in a small pan and add mustard seeds. When the seeds crackle, add the turmeric. Pour this mixture into the pan with the chickpeas. Add the remaining ingredients. Mix well. Bake for 15 minutes over medium heat. Garnish with fresh chopped coriander leaves.

Comments: This dish goes well with chapati or rice

Cauliflower Indiana

moderately increases Vata, Pitta and Kapha peaceful

Seasons: Spring - Winter

Preparation time: 15 minutes Serves 4-5 people

1 medium size cabbage 1-2 tablespoons
sunflower oil (in smaller quantities for Kapha)
½ teaspoon mustard seeds ½ teaspoon
whole seeds ½ teaspoon cumin seeds
assafedita
1 / 8 teaspoon turmeric
1 teaspoon salt 1 teaspoon

½ coriander powder 1 tablespoon lemon juice

Wash and chop the cabbage into small strips (2 cm high). Heat the oil in a large pan with heavy bottom, add the mustard seeds and cumin. Or when mustard seeds crackle, add the turmeric, cabbage and remaining ingredients. Bake for 5-10 minutes.

Comments: This is the best way to eat the cabbage if you are Vata-type people, because the calm Vata asafoetida and cumin seeds aid digestion. However, it is not suitable for a vegetable to balance Vata. It goes very well for the other constitutions.


rice and baked vegetables

Tune Vata, Pitta, Kapha
Season: Spring

preparation and cooking time: 45 minutes Ingredients

:

350g of good quality rice grain 1 liter of water long


3 teaspoons salt ¼ teaspoon saffron
3 tablespoons ghee or vegetable oil
2 teaspoons ground coriander 1 teaspoon turmeric

3 potatoes, peeled and diced 200 g of peas

freshly boiled water and crushed 4 tomatoes, blanched
3 tablespoons chopped fresh coriander or parsley

175ml yoghurt 2 teaspoons of rose water
35g chopped walnuts or hazelnuts

Wash the rice and let it drain. Place the water with 2 teaspoons of salt in a medium saucepan and bring to a boil, then add the rice and boil again. Cover the pot, reduce heat and simmer fifteen minutes.

Meanwhile dissolve the saffron in a little 'warm milk, then heat the ghee or vegetable oil in another pan and fry the spice powder mixing. After a few seconds, add the diced potatoes and continue to stir fry gently for 5 minutes or until they are lightly browned.

Now add the peas, tomatoes, half the fresh coriander leaves and salt remained. Cook in covered pot until the vegetables are soft. Stir occasionally and, if necessary, add a bit 'of water not to burn the vegetables.

Now the rice should be cooked: add the yogurt, rose water and saffron dissolved in milk, stir everything gently with a fork and let stand for 5 minutes. Grease a baking dish or pan and ricopritene using the bottom half of the rice (crushing it slightly). Spread the vegetables on the rice and cover with the left, then cover the pan with aluminum foil.

Preheat the oven to 140 degrees and let the rice for 15-20 minutes. Before serving, prepare the pieces already cut and remove them from the pan with a spatula. Garnish each serving with chopped walnuts and coriander leaves. Serve hot.

NOODLES IN GREEN

Ingredients (serves 4):

500 g fresh tagliatelle or fettuccine
40 g butter 2 leeks sliced \u200b\u200b

¼ teaspoon nutmeg powder
130 g of peas

250 ml cream 25 g grated parmesan 100
g spinach washed and cut

Preparation (25 minutes):

1. Melt the butter and fry the leeks and nutmeg,
cover and cook for 5 minutes over low heat, shaking the pan a couple of times. Add the peas and cook, always with the lid, for 3 minutes.
2. Add the cream and season with salt and freshly ground black pepper. Bring to a boil and simmer for another 3 minutes, finally add the cheese and spinach, cover and remove from heat.
3. Meanwhile cook the pasta in boiling salted water for 3-5 minutes, drain and spread on the plates. Serve with freshly prepared vegetables.

SALAD TOMATO AND ASPARAGUS

Ingredients (4-6 persons):

0 8 ml of extra virgin olive oil 2 tablespoons balsamic vinegar

1 teaspoon mustard seeds
500 g of tomatoes split in half
1 tablespoon olive oil
200 g asparagus, already cleaned
250 g of white beans, rinsed and drained
200 g salad leaves varies
2 tablespoons fresh oregano

Preparation (25 minutes):

1. Mix all ingredients together and adjust seasoning with salt and freshly ground black pepper, mix well and set aside.
2. Preheat the grill to high temperatures. Arrange the tomatoes on a baking sheet with the inside up, brush them with oil and a pinch of salt and pepper. Bake for 7 minutes, making sure the pan is at least 3 cm from the grill, turn the tomatoes once. Turn off the grill and keep warm vegetables.
3. Meanwhile, boil water then add the asparagus and cook over high heat for 1-2 minutes. Drain.
4. Transfer the beans in a bowl with three-quarters of the dressing and mix thoroughly.
5. Arrange the lettuce leaves on a platter along with the vegetables, pour over the beans, sprinkle with oregano and season with remaining dressing.

Vegetarian Paella

Ready in 30 minutes Serves 4-5

1 liter of vegetable broth (with seasonal vegetables)
1 / 4 teaspoon saffron
2 tablespoons olive oil 1 onion

sliced \u200b\u200b2 cloves garlic, crushed 1 teaspoon

turmeric 1 / 4 teaspoon chili
450 grams of long grain rice
200 grams of green beans cut in half

30 grams of black olives 1 teaspoon salt 1

. Bring the broth to a boil, add saffron, then remove from heat.
2. Meanwhile, heat the oil in a frying pan with thick bottom, and then fry until the onion, garlic, turmeric powder, chili and rice, stir and cook.

3. Pour the boiling broth with green beans and salt. Bring to a boil, then reduce the heat and cook for 25 minutes. Finally, add the black olives, adjust the salt and bring to the table.

Enjoy.