AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 3
Thursday - January 12, 2017 2:22 am ,
Category : RECIPES
BREAKFAST
Bottle Gourd Juice with Mint
Follow the recepie of Day1. Substitute ash gourd with bottle gourd and ginger with 6-8 mint leaves.
LUNCH
1.Banana Stem Soup
Ingredients:
6’’-long banana stem,chopped into small pieces, washed under running water
2 cloves garlic(lasan), finally chopped
½ piece ginger (adrak)
1 green chilli
4 onion small
1 stalk curry leaves(kadhi patta)
6 black pappercorns(sabut kali mirch), crushed
Salt to taste
Method:
Cook the banana stem in a pressure cooker with garlic, ginger, green chilli and onions. Add about 1 cup water and pressure cook till two whistles are released. After all the pressure is released, put into the blender and blend well. Strain,warm the soup again; add the crushed pepper, salt and curry leaves. The soup is ready to serve.
2. White Radish Salad
Ingredients:
1 radish(mooli), grated
1’’ piece ginger (adrak), thinly sliced
1 tomato, finally chopped
1 green chilli, finally shredded
1 tbsp/15 gm coriander (dhaniya) leaves, finally chopped
Salt to taste
2tsp/10ml lime (nimbu juice)
A few mint pudina leaves
Method:
Squeez the excess water from the grated radish and put into a bowl.
Add the ginger, tomato, green chilli, coriander leaves andsalt; mix well.
Add the lime juice and toss.
Serve the salad on a plate with ½ a sliced tomato and a few mint leaves.
DINNER
1.Yellow Pumpkin Soup
Ingredients:
2 ½ cups/500gm yellow pumpkin (kaddu), washed chopped with skin into discs
1 onion large
2 green chillies
1’’ piece ginger (adrak)
2 garlic (lasan), cloves
¼ tsp roasted cumin (jeera) seeds
Salt to taste
10 curry leaves (kadhi patta), finally chopped
Method:
Put the yellow pumpkin in a pressure cooker along with onion, green chillies, ginger ,garlic, roasted cumin seeds and 2 cup water. Pressure cook for about 10 minutes.
Take off the pressure and cool. Put into a blender. After it is well blended put it back on heatand bring to the boil. Season to taste.
Served hot garnishrd with curry leaves.
2. Vegetable Sauted
Ingredients:
1 onion ,small ,chopped into strips
½ cup/100 gm ash gourd (petha), washed, chopped lengthwise into 1’’ strips
1 drumstick (sajjan ki phalli), washed, peeled, cut into 1’’ pieces
6 okra(bhindi), washed ,pat-dried, chopped into 1’’ pieces
7 black pepper corns (sabut kali mirch),crushed
Salt to taste
Method:
In a non-stick pan, cook the onion with about ½ cup water. Add the ash gourd and drumstick; sauté. Place the lid tightly and cook for about 5-7 minutes. Then add the okra and sauté till dry .Add the crushed pepper and salt. Serve hot with chapati (roti).
LUNCH
1.Banana Stem Soup
Ingredients:
6’’-long banana stem,chopped into small pieces, washed under running water
2 cloves garlic(lasan), finally chopped
½ piece ginger (adrak)
1 green chilli
4 onion small
1 stalk curry leaves(kadhi patta)
6 black pappercorns(sabut kali mirch), crushed
Salt to taste
Method:
Cook the banana stem in a pressure cooker with garlic, ginger, green chilli and onions. Add about 1 cup water and pressure cook till two whistles are released. After all the pressure is released, put into the blender and blend well. Strain,warm the soup again; add the crushed pepper, salt and curry leaves. The soup is ready to serve.
2. White Radish Salad
Ingredients:
1 radish(mooli), grated
1’’ piece ginger (adrak), thinly sliced
1 tomato, finally chopped
1 green chilli, finally shredded
1 tbsp/15 gm coriander (dhaniya) leaves, finally chopped
Salt to taste
2tsp/10ml lime (nimbu juice)
A few mint pudina leaves
Method:
Squeez the excess water from the grated radish and put into a bowl.
Add the ginger, tomato, green chilli, coriander leaves andsalt; mix well.
Add the lime juice and toss.
Serve the salad on a plate with ½ a sliced tomato and a few mint leaves.
DINNER
1.Yellow Pumpkin Soup
Ingredients:
2 ½ cups/500gm yellow pumpkin (kaddu), washed chopped with skin into discs
1 onion large
2 green chillies
1’’ piece ginger (adrak)
2 garlic (lasan), cloves
¼ tsp roasted cumin (jeera) seeds
Salt to taste
10 curry leaves (kadhi patta), finally chopped
Method:
Put the yellow pumpkin in a pressure cooker along with onion, green chillies, ginger ,garlic, roasted cumin seeds and 2 cup water. Pressure cook for about 10 minutes.
Take off the pressure and cool. Put into a blender. After it is well blended put it back on heatand bring to the boil. Season to taste.
Served hot garnishrd with curry leaves.
2. Vegetable Sauted
Ingredients:
1 onion ,small ,chopped into strips
½ cup/100 gm ash gourd (petha), washed, chopped lengthwise into 1’’ strips
1 drumstick (sajjan ki phalli), washed, peeled, cut into 1’’ pieces
6 okra(bhindi), washed ,pat-dried, chopped into 1’’ pieces
7 black pepper corns (sabut kali mirch),crushed
Salt to taste
Method:
In a non-stick pan, cook the onion with about ½ cup water. Add the ash gourd and drumstick; sauté. Place the lid tightly and cook for about 5-7 minutes. Then add the okra and sauté till dry .Add the crushed pepper and salt. Serve hot with chapati (roti).
