AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 6
Sunday - January 15, 2017 12:19 am ,
Category : RECIPES
Day 6
BREAKFAST
Oat Porridge
Ingredients:
½ cup /100 gm oats, soaked in ½ cup water for 5 minutes
¼ cup/500ml milk
2-3 cardamom seeds, powdered
Honey to taste
Method :
Take a saucepan, pour about 1 cup water and stir in the soaked oats. Cook on low heat for 5-6 minutes. Add the milk and stir well for another 2 mintes. Remove from hea and add the owdered cardamom and honey. Serve hot.
LUNCH
1.Green Gram Soup
Ingredients:
1 cup /100gm green gram with skin, washed thoroughly
1 Onion, chopped
2’’ piece ginger chopped
1 tomato, finely chopped
½ tsp /2 ½ gm cumin seeds, crushed
Salt to taste
a few coriander leaves, chopped
½ tbsp / 7 ½ gm black peppercorns crushed
Method :
Drain the green gram and put into a medium pan with about 4 cups water.
Add the onion, ginger, green chilli, tomato and crushed cumin seeds; cook for about 20 minutes or till the green gram is well done.
Smash the green gram well with a ladle and add some more water till it becomes soupy. Add salt and mix well.
Serve hot garnished with coriander leaves and crushed black pepper, optional.
2.Papaya Salad
Ingredients:
1 Papaya, small, raw, peeled, grated
2 tomatoes, cut into small vubes
1 green chilli, finely chopped
1 ½ cubes jaggery
a pinch red chilli powder
a pinch salt
2 tbsp /30ml tamarind juice
½ cup /30 gm peanuts roasted, crushed
a few basil leaves
Method :
Mix the raw papaya, tomatoes and green chilli in a bowl.
Now prepare the sweet syrup to be added to the papaya. Heat the jiggery cubes in a pan till it liquefies. Add the red chili powder, salt and tamarind juice; mix well. Remove and allow it to cool and then add it to the papaya mixture. Add the roasted peanuts and ross the salad till evenly coated.
Serve garnished with basil leaves.
DINNER
1.Okra Soup
Ingredients:
12 okra washed, pat-dried, chopped into small pieces
½ cup /100 gm French beans, washed, chopped
1 cup /200 gm bottle gourd washed, chopped
1 cup /200gm carrot washed, chopped
½ cup / 100 gm onions washed, chopped
2’’ piece ginger, chopped
1 garlic clove
Salt to taste.
1 tbsp/15 gm black peppercorns crushed.
Method:
Put all the vegetables into a pressure cooker with about 3 cups water. Cook well till 2-3 whistles are released.
Strain all the vegetables in a strainer and keep the stock aside. You could add some more water to this stock and bring to the boil.
Now add the cut okra to the stock and simmer for 5 minutes. Add salt to taste. Sprinkle some freshly crushed black pepper while serving.
2.Sprouted Lentils, Cooked
Ingredients:
1 cup /200 gm whole green gram, sprouted
1 onion, chopped
1 tomato, chopped
¼ tsp turmeric powder
2 green chillies, chopped
Salt to taste
Method :
Pressure cook the sprouted green gram till one whistle with ½ cup water. Allow the pressure to release on its own. take a saucepan, sauté the onion and tomato with ¼ tsp water. Add the turmeric powder, green chillies and the cooked sprouted green gram; mix well. Add salt to taste and serve hot with chapatti.
LUNCH
1.Green Gram Soup
Ingredients:
1 cup /100gm green gram with skin, washed thoroughly
1 Onion, chopped
2’’ piece ginger chopped
1 tomato, finely chopped
½ tsp /2 ½ gm cumin seeds, crushed
Salt to taste
a few coriander leaves, chopped
½ tbsp / 7 ½ gm black peppercorns crushed
Method :
Drain the green gram and put into a medium pan with about 4 cups water.
Add the onion, ginger, green chilli, tomato and crushed cumin seeds; cook for about 20 minutes or till the green gram is well done.
Smash the green gram well with a ladle and add some more water till it becomes soupy. Add salt and mix well.
Serve hot garnished with coriander leaves and crushed black pepper, optional.
2.Papaya Salad
Ingredients:
1 Papaya, small, raw, peeled, grated
2 tomatoes, cut into small vubes
1 green chilli, finely chopped
1 ½ cubes jaggery
a pinch red chilli powder
a pinch salt
2 tbsp /30ml tamarind juice
½ cup /30 gm peanuts roasted, crushed
a few basil leaves
Method :
Mix the raw papaya, tomatoes and green chilli in a bowl.
Now prepare the sweet syrup to be added to the papaya. Heat the jiggery cubes in a pan till it liquefies. Add the red chili powder, salt and tamarind juice; mix well. Remove and allow it to cool and then add it to the papaya mixture. Add the roasted peanuts and ross the salad till evenly coated.
Serve garnished with basil leaves.
DINNER
1.Okra Soup
Ingredients:
12 okra washed, pat-dried, chopped into small pieces
½ cup /100 gm French beans, washed, chopped
1 cup /200 gm bottle gourd washed, chopped
1 cup /200gm carrot washed, chopped
½ cup / 100 gm onions washed, chopped
2’’ piece ginger, chopped
1 garlic clove
Salt to taste.
1 tbsp/15 gm black peppercorns crushed.
Method:
Put all the vegetables into a pressure cooker with about 3 cups water. Cook well till 2-3 whistles are released.
Strain all the vegetables in a strainer and keep the stock aside. You could add some more water to this stock and bring to the boil.
Now add the cut okra to the stock and simmer for 5 minutes. Add salt to taste. Sprinkle some freshly crushed black pepper while serving.
2.Sprouted Lentils, Cooked
Ingredients:
1 cup /200 gm whole green gram, sprouted
1 onion, chopped
1 tomato, chopped
¼ tsp turmeric powder
2 green chillies, chopped
Salt to taste
Method :
Pressure cook the sprouted green gram till one whistle with ½ cup water. Allow the pressure to release on its own. take a saucepan, sauté the onion and tomato with ¼ tsp water. Add the turmeric powder, green chillies and the cooked sprouted green gram; mix well. Add salt to taste and serve hot with chapatti.
