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Recipes

 

Here are a few of my favourite recipes

Beetroot Salad

infused in  yogurt and spices 

Cooking Time: 10 mins
For 4 servings

 

Ingredients

  •  1 1/2 cups fresh  , whisked plain yougurt

  • Boiled beetroot 2 cup  shredded

  • Cucumber 1/2 cup  chopped

  • Tomatoes 1/2 cup chopped 

  • Cashewnuts 2 tbsp roasted and roughly broken 

  • Chopped coriander 4-5 tbsp 

  • Chopped green chillies deseeded 1 tsp finely ( optional can use black pepper pepper powder)

  • Grated coconut 2 tbsp freshly  (optional)

  • Sugar 1 tsp 

  • Salt and pepper  to taste

  •  Beetroot spice Pkt

 

Method

Step1.

Heat a small non-stick pan on a medium flame and when hot, add the Spice pkt1 and dry roast for about 30 seconds.

Step2

Crush in mortar and pastel.

Step3

Whisk the yougurt and add ,coriander, green chilies, half the sugar and salt and half the spices. Keep aside.

Step4

Combine the beetroot, cucumber, tomatoes, in a bowl. Add the remaining sugar salt and pepper powder.

Step5

Before serving pour the mixture over the beetroot and mix well. Sprinkle with coconut and peanuts. Let it rest for a few minutes in the fridge.

Step 7

Serve cold.

Anchor 6

MASALA CHAI (CHAI TEA)

This tea is flavourful and aromatic. It has spices such as cinamon cloves nutmeg and ginger that help aid digetion.

 

For 1 cup

 

Ingredients

½ cups of water

½ cup milk

1 pouch of Nidhi’s Chai Masala Blend

1 Teaspoons of sugar (optional)


Step1.Put all ingredients into a pot. Turn stove on medium heat. Stir

well. Turn up the heat to medium high, and stir

until tea slowly boils. Be mindful and watch that it does not boil over, remove from heat

Step2. Pour through a strainer into tea cup. ENJOY !!!!

 

Tip: The tea can be had light or strong. If you like your tea light boil it until the tea changes to pale brown. If you like it strong continue to boil it till it turns golden brown

Gulab Jamun in Rose Syrup (fried dumplings in sweet syrup)

 

Ingredients

For the Jamun (dumplings)
Milk Powder - 1/2 cup
All purpose flour- 2 tsp
Semolina - 1 tsp
Baking Soda - 1/4 tsp
Milk - 2 tbsp
Lemon Juice - 1/2 tsp
Ghee or Butter - 1 tbsp

For the Sugar Syrup
Sugar - 1.5 cup
Water - 1.5 cup
Rose Essence (or rose water) - 1 tsp
Cardamom Powder - 1/4 tsp
Lemon Juice - 1 tsp

 

Method:

For making Sugar Syrup
 

Step1. Take the sugar and water in a sauce pan. Boil it.
Step2. Reduce the flame and let it simmer for about 7 minutes.
Step3. Add the lemon juice, rose essence and cardamom powder to the syrup.
Step4. Switch off.

For making Jamun dumplings
Step1. In a mixing bowl, take the milk powder, all purpose flour, baking soda and semolina. Mix well.
 

Step2. Add the lemon juice and butter/ghee and combine it well till you get a crumbly flour.(similar to pastry flour)


Step3. Add the milk and mix it. The dough may appear to be very sticky.
 

Step4. Let it rest for about 5 minutes. so that  most of the moisture is absorbed by the dough. 
 

Tips :The dough should be soft and moist. Only then you will get smooth balls without any cracks. Add few drops of milk if the dough feels dry.

 

Step5. Divide it into equal portions. Make smooth balls with your palms. Make all the balls and keep it covered under a damp kitchen towel to prevent them from getting dried up.  
 

Step6. Heat oil in a frying pan and fry on medium low heat till it becomes golden brown. It is important that you fry on low heat so that the balls are cooked through. 
 

Step7. Put the fried jamun dumplings in the warm sugar syrup. Let it soak for 45 minutes to an hour.

Yummy gulab jamun is ready.
 

Cooling Mint & Dill Dip 

 

SPICE LEVEL: MILD

 

Mix Ayurvedic Kitchen MINT and DILL SPICE  PACKAGE  with 1 cup plain yogurt.  

 

CHILL in the fridge for 1 HOUR. 

 

SERVE with RAW VEGGIES or  CRACKERS. 

 

 

       

​

SPICY JEERA POTATOES

​

SPICE LEVEL: MILD/MEDIUM

 

 For 3-4 people.

 Cook time 15 minutes

 

 Ingredients:

  • 4 Large par boiled potatoes, chopped into bite sized pieces.

  • Cooking Oil (not Olive)

  • Fresh Cilantro

  • Ayurvedic Kitchen Spice Packages

  • Salt

 

 Method:

 Step 1…

 Heat 4 Tbsp Oil in a non stick pan on  medium heat. Add Cumin Seed  Package and roast till brown. Add  potatoes. Stir gently, cover and cook for  5 mins until potatoes are heated and  spices are infused.

 

 Step 2…

 Add Curry Package.  Stir and add 1 tsp

 salt. Toss gently to coat potatoes. Cook  for 5 mins. Add Nidhi’s Garam  Package. Toss again. Cook for 1-2 mins.  Remove from heat. Sprinkle with fresh  cilantro. Let stand 10 mins and Serve.  Makes 4 servings.

 

 Ayurvedic Tip: Easy to digest and high in  Vitamin C.

 

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