AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 8
Tuesday - January 17, 2017 12:30 am ,
Category : RECIPES
BREAKFAST
1.Broken Wheat with sprouted Green Gram
Ingredients:
¼ cup/50gm broken wheat(dalia)
25gm sprouted green gram
1 green chilli,chopped
salt to taste
1tsp/5gm coriander(dhaniya) leaves, fresh, chopped
Method:
Place the broken wheat and sprouted green gram with green chilli in a pan.Pour about 2 glasses of water and cook for 30 minute on low heat. When cooked add the required quantity of salt and stir well. Serve garnished with coriander leaves.
LUNCH
1.Barley Vegetable Soup
Ingredients:
¼ cup/50gm barley, washed thoroughly, soaked overnight 5 French beans, cut into small pieces
½ carrot, diced
¼ onion diced
6 black peppercorns, crushed
salt to taste
Method:
Pressure cooks the barley with 2 cups water until one whistle is released.
Lower the heat and allow to cook for another 15-20 minutes. as barley takes time to cook.
Add the beans, carrot carrot and onion to the cooked barley and cook for another 10 minutes.
Add the crushed pepper and salt. Serve hot.
2. Mixed Vegetable Salad
Ingredients:
¼ cup / 50 gm French beans, washed, cut into small cubes
2 carrots, medium-sized, washed, cut into small cubes
1 capsicum, washed, cut into small cues
1 broccoli, washed, cut into florets
1 cucumber, washed, cut into small cubes
1 tomato, washed, cut into small cubes
2 onion, washed, cut into small cubes
½ / 2 ½ gm black pepper powder
2tbsp / 30 gm coriander leaves. finely chopped
Salt to taste
5 violet cabage leaves, washed
2 tsp / 10 ml lime juice
Method :
Steam the French beans, carrots, capsicum and broccoli for 10 minutes.
Mix the cucumber, tomato and onions with the steamed vegetables.
Add the black pepper powder, coriander leaves and salt; mix thoroughly.
Lay the violet cabbage leaves separately on a plate and put the mixed vegetables equally on the leaves. Add the lime juice and serve.
DINNER
1.Ash Gourd Soup
Ingredients:
½ cup/100 gm ash gourd chopped
1’’ piece ginger chopped
2 cloves garlic chopped
¼ tsp black peppercorns crushed
Salt to taste.
Method:
Cook the ash gourd, ginger and garlic in a heavy-bottomed pan with 2cups water. Cook covered for about 20 minutes. Remove the lid and smash the ash gourd well with a ladle. Add the crushed black pepper and salt. The soup is ready to serve.
2.Snake Gourd with Lentils
Ingredients:
½ cup /100 gm snake gourd, peeled, cut into small cubes, washed
1 cup / 200 gm green gram washed in running water
2 green chillies, chopped
2cloves garlic, chopped
1 tomato, chopped
¼ turmeric powder
Salt to taste
Method:
Put the snake gourd and green gram into a pressure cooker. Add the green chillies, ginger, garlic and tomato with the turmeric powder. Pour about 3 cups water and pressure cook till 2 whistles are released. Switch off the heat and allow the pressure to release on its own. Serve hot with chapati(roti) with the required quantity of salt.
1.Broken Wheat with sprouted Green Gram
Ingredients:
¼ cup/50gm broken wheat(dalia)
25gm sprouted green gram
1 green chilli,chopped
salt to taste
1tsp/5gm coriander(dhaniya) leaves, fresh, chopped
Method:
Place the broken wheat and sprouted green gram with green chilli in a pan.Pour about 2 glasses of water and cook for 30 minute on low heat. When cooked add the required quantity of salt and stir well. Serve garnished with coriander leaves.
LUNCH
1.Barley Vegetable Soup
Ingredients:
¼ cup/50gm barley, washed thoroughly, soaked overnight 5 French beans, cut into small pieces
½ carrot, diced
¼ onion diced
6 black peppercorns, crushed
salt to taste
Method:
Pressure cooks the barley with 2 cups water until one whistle is released.
Lower the heat and allow to cook for another 15-20 minutes. as barley takes time to cook.
Add the beans, carrot carrot and onion to the cooked barley and cook for another 10 minutes.
Add the crushed pepper and salt. Serve hot.
2. Mixed Vegetable Salad
Ingredients:
¼ cup / 50 gm French beans, washed, cut into small cubes
2 carrots, medium-sized, washed, cut into small cubes
1 capsicum, washed, cut into small cues
1 broccoli, washed, cut into florets
1 cucumber, washed, cut into small cubes
1 tomato, washed, cut into small cubes
2 onion, washed, cut into small cubes
½ / 2 ½ gm black pepper powder
2tbsp / 30 gm coriander leaves. finely chopped
Salt to taste
5 violet cabage leaves, washed
2 tsp / 10 ml lime juice
Method :
Steam the French beans, carrots, capsicum and broccoli for 10 minutes.
Mix the cucumber, tomato and onions with the steamed vegetables.
Add the black pepper powder, coriander leaves and salt; mix thoroughly.
Lay the violet cabbage leaves separately on a plate and put the mixed vegetables equally on the leaves. Add the lime juice and serve.
DINNER
1.Ash Gourd Soup
Ingredients:
½ cup/100 gm ash gourd chopped
1’’ piece ginger chopped
2 cloves garlic chopped
¼ tsp black peppercorns crushed
Salt to taste.
Method:
Cook the ash gourd, ginger and garlic in a heavy-bottomed pan with 2cups water. Cook covered for about 20 minutes. Remove the lid and smash the ash gourd well with a ladle. Add the crushed black pepper and salt. The soup is ready to serve.
2.Snake Gourd with Lentils
Ingredients:
½ cup /100 gm snake gourd, peeled, cut into small cubes, washed
1 cup / 200 gm green gram washed in running water
2 green chillies, chopped
2cloves garlic, chopped
1 tomato, chopped
¼ turmeric powder
Salt to taste
Method:
Put the snake gourd and green gram into a pressure cooker. Add the green chillies, ginger, garlic and tomato with the turmeric powder. Pour about 3 cups water and pressure cook till 2 whistles are released. Switch off the heat and allow the pressure to release on its own. Serve hot with chapati(roti) with the required quantity of salt.
