AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 5
Saturday - January 14, 2017 1:08 am ,
Category : RECIPES
BREAKFAST
Ash Gourd Juice with Gooseberry
Ingredients:
Ash Gourd Juice with Gooseberry
Ingredients:
¾ cup / 150 gm ash gourd deseeded, cut into pieces
¼’’ piece ginger, finely chopped
Method :
Blend both the ash gourd and ginger together. Strain and serve.
LUNCH
1.Tomato Soup
Ingredients:
6-8 tomatoes, ripe,cut
1 onion, ½ roughly chopped and ½ finely chopped
1 green chilli, small
2 garlic cloves
1’’ stick cinnamon
1 tbsp/15ml oil
4-5 curry leaves
¼ tsp black peppercorns crushed
Salt to taste
Method :
Pressure cook the tomatoes with the roughly chopped onion, green chilli, garlic, cinnamon stick and 2 cups water till 2 whistles. Remove and keep aside to cool. When cool, blend the mixture in a blender. Remove and strain.
Heat the oil in a heavy-bottomed pan; add the finely chopped onion and fry till golden brown. Add the curry leaves and pour in the tomato soup.
Serve hot seasoned with crushed black pepper and salt.
2.Drumstick and Onion Salad
Ingredients:
6 drumsticks peeled, cut into 1’’ pieces
1 onion, small, chopped lengthwise
¼ tsp cumin, seeds, roasted, crushed
¼ tsp black peppercorns crushed
Salt to taste
Method:
Cook the drumsticks, covered, in a pan with about 1 cup water for 20 minutes. Evaporate it dry if any water content is left. Add the onion and mix well. Now add the crushed cumin seeds, black pepper and salt; Serve.
DINNER
1.Horse Gram Soup
Ingredients:
½ cup / 100 gm horse gram, soaked overnight, washed
½ piece ginger chopped
2-3 cloves chilli, chopped
1 tomato, chopped
1 clove
Salt taste
Method:
Transfer the horse gram into a pressure cooker with 2 cups water. Add the ginger, garlic, green chilli, tomato and clove; pressure cook for about 15 minutes. Allow the pressure to release. Add salt to taste and mix well.
Serve hot.
2.Red Amaranth in Green Gram Curry
Ingredients:
½ cup / 100 gm green gram, washed 3-4 times
1 ¼ cups / 250 gm red amaranth, chopped
¼ tsp turmeric Powder
2 green chillies, finely chopped
1 onion, small, chopped
2’’ piece ginger, cut into fine discs
1tbsp/15 ml vegetable oil
½ tsp/1 ½ gm mustard seeds
1 tsp /5 gm cumin seeds
1 dry red chilli, halved
1 stalk curry leaves fresh
Salt to taste
Method :
Cook the green gram in a saucepan. Pour about 3 cups of water. Add the turmeric powder, green chillies, onion and ginger; cook ober high heat and bring to the boil. Lower the heat and cook covered for about 10 minutes or till the green gram is done.
Remove the lid and add the red amaranth and cook for about 5 minutes.
Heat the oil in another saucepan; add the mustard seeds. When it sputters add the cumin seeds and stir. Add the dry red chilli and curry leaves; stir and pour this to the cooked dish. Add the required quantity of salt and stir well.
Transfer to a serving bowl and serve hot with chapatti or steamed rice.
LUNCH
1.Tomato Soup
Ingredients:
6-8 tomatoes, ripe,cut
1 onion, ½ roughly chopped and ½ finely chopped
1 green chilli, small
2 garlic cloves
1’’ stick cinnamon
1 tbsp/15ml oil
4-5 curry leaves
¼ tsp black peppercorns crushed
Salt to taste
Method :
Pressure cook the tomatoes with the roughly chopped onion, green chilli, garlic, cinnamon stick and 2 cups water till 2 whistles. Remove and keep aside to cool. When cool, blend the mixture in a blender. Remove and strain.
Heat the oil in a heavy-bottomed pan; add the finely chopped onion and fry till golden brown. Add the curry leaves and pour in the tomato soup.
Serve hot seasoned with crushed black pepper and salt.
2.Drumstick and Onion Salad
Ingredients:
6 drumsticks peeled, cut into 1’’ pieces
1 onion, small, chopped lengthwise
¼ tsp cumin, seeds, roasted, crushed
¼ tsp black peppercorns crushed
Salt to taste
Method:
Cook the drumsticks, covered, in a pan with about 1 cup water for 20 minutes. Evaporate it dry if any water content is left. Add the onion and mix well. Now add the crushed cumin seeds, black pepper and salt; Serve.
DINNER
1.Horse Gram Soup
Ingredients:
½ cup / 100 gm horse gram, soaked overnight, washed
½ piece ginger chopped
2-3 cloves chilli, chopped
1 tomato, chopped
1 clove
Salt taste
Method:
Transfer the horse gram into a pressure cooker with 2 cups water. Add the ginger, garlic, green chilli, tomato and clove; pressure cook for about 15 minutes. Allow the pressure to release. Add salt to taste and mix well.
Serve hot.
2.Red Amaranth in Green Gram Curry
Ingredients:
½ cup / 100 gm green gram, washed 3-4 times
1 ¼ cups / 250 gm red amaranth, chopped
¼ tsp turmeric Powder
2 green chillies, finely chopped
1 onion, small, chopped
2’’ piece ginger, cut into fine discs
1tbsp/15 ml vegetable oil
½ tsp/1 ½ gm mustard seeds
1 tsp /5 gm cumin seeds
1 dry red chilli, halved
1 stalk curry leaves fresh
Salt to taste
Method :
Cook the green gram in a saucepan. Pour about 3 cups of water. Add the turmeric powder, green chillies, onion and ginger; cook ober high heat and bring to the boil. Lower the heat and cook covered for about 10 minutes or till the green gram is done.
Remove the lid and add the red amaranth and cook for about 5 minutes.
Heat the oil in another saucepan; add the mustard seeds. When it sputters add the cumin seeds and stir. Add the dry red chilli and curry leaves; stir and pour this to the cooked dish. Add the required quantity of salt and stir well.
Transfer to a serving bowl and serve hot with chapatti or steamed rice.
