AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 10
Thursday - January 19, 2017 12:55 am ,
Category : RECIPES
BREAKFAST
1. Rice with Green Gram Porridge
Ingredients:
½ cup/100gm rice,washed thoroughly, soaked in warm water for 1 hour
¼ cup/50gm green gram washed
¼ piece ginger,chopped
Salt to tast
Method:
Mix the rice and green gram together. Add the ginger and 2 ½ cups water and cook. As soon as the content starts boiling, lower the flame and cook for about 30 minutes till the rice and gram are well cooked, almost mashed. Add salt and serve with mint chutney.
2. Mint Chutney
Follow the recipe of Day 2
Substitute coriander with mint.
LUNCH
1.Celery Onion Soup
Ingredients:
10 red onions,small, 9 peeled ,washed and sliced
2 celery stalks, finely chopped
3 garlic, cloves ,chopped
6 black peppercorns
Salt to taste
2tsp/10gm clarified butter
1/4tsp lime juice
Method:
Put the sliced onion in a thick-bottomed pan with 4 cups water
Add the garlic, ginger and black peppercorns, cook for about 10 minutes
Remove from heat and allow it to cool. Put into the blender and strain.
Add the celery to the onion stock and allow it to the simmer for about 10-15 minutes. Add salt remove from heat.
Take the last one onion and dice it into fine pieces. Heat the clarified butter in a pan, fry the onion till golden brown
Serve the soup hot garnished with fried onion and a dash of lime juice.
2.White Raddish 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.Sago with Vegetables
Follow the vegetable-oats recipe of Day 1.
Substitute oats with sago.
2.Cooked Mixed Vegetables
Ingredients:
½ onions, cut lengthwise
½ carrot washed cut into 1’’ thin strips
6 French beans washed cut into 1’’ thin strips
4 okra washed cut into 1’’ thin strips
¼ tsp turmeric powder
1 green chilli ,shredded
Salt to taste
1 tbsp/15gm coriander leaves chopped
Method:
Heat 2 tbsp water in a non-stick pan, add the onion and sauté for 2 minutes. Add the carrot and beans ,sauté for another 5 minutes .Add the okra ,turmeric powder , green chilli and salt ; toss all the vegetables well for 3-5 minutes. Transfer to a serving dish and garnish with coriander leaves.
3.Coriander,Ginger,Garlic Chutney
Follow the recipe of Day 2. Along with this add 2 cloves of garlic
And serve with roti(chapati)
1. Rice with Green Gram Porridge
Ingredients:
½ cup/100gm rice,washed thoroughly, soaked in warm water for 1 hour
¼ cup/50gm green gram washed
¼ piece ginger,chopped
Salt to tast
Method:
Mix the rice and green gram together. Add the ginger and 2 ½ cups water and cook. As soon as the content starts boiling, lower the flame and cook for about 30 minutes till the rice and gram are well cooked, almost mashed. Add salt and serve with mint chutney.
2. Mint Chutney
Follow the recipe of Day 2
Substitute coriander with mint.
LUNCH
1.Celery Onion Soup
Ingredients:
10 red onions,small, 9 peeled ,washed and sliced
2 celery stalks, finely chopped
3 garlic, cloves ,chopped
6 black peppercorns
Salt to taste
2tsp/10gm clarified butter
1/4tsp lime juice
Method:
Put the sliced onion in a thick-bottomed pan with 4 cups water
Add the garlic, ginger and black peppercorns, cook for about 10 minutes
Remove from heat and allow it to cool. Put into the blender and strain.
Add the celery to the onion stock and allow it to the simmer for about 10-15 minutes. Add salt remove from heat.
Take the last one onion and dice it into fine pieces. Heat the clarified butter in a pan, fry the onion till golden brown
Serve the soup hot garnished with fried onion and a dash of lime juice.
2.White Raddish 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.Sago with Vegetables
Follow the vegetable-oats recipe of Day 1.
Substitute oats with sago.
2.Cooked Mixed Vegetables
Ingredients:
½ onions, cut lengthwise
½ carrot washed cut into 1’’ thin strips
6 French beans washed cut into 1’’ thin strips
4 okra washed cut into 1’’ thin strips
¼ tsp turmeric powder
1 green chilli ,shredded
Salt to taste
1 tbsp/15gm coriander leaves chopped
Method:
Heat 2 tbsp water in a non-stick pan, add the onion and sauté for 2 minutes. Add the carrot and beans ,sauté for another 5 minutes .Add the okra ,turmeric powder , green chilli and salt ; toss all the vegetables well for 3-5 minutes. Transfer to a serving dish and garnish with coriander leaves.
3.Coriander,Ginger,Garlic Chutney
Follow the recipe of Day 2. Along with this add 2 cloves of garlic
And serve with roti(chapati)
