Chickpeas with coconut (Ayurvedic)

At first you might think it's quite strange to combine legumes with coconut, but believe me, when you try it's makes absolutely amazing taste :)

From this recipe you can make 4-6 portions

250 gr chickpeas (soaked for night and boiled for about 30 minutes till soft 
100 ml double cream
3 tbsp coconut crumb
1 tsp haridra (kurkuma)
1/2 tsp dhal/ chana masala or asafoetida
1 tsp salt; herbs (kesoori methi); 
1 tbsp ghe

Heat ghe with spices, herbs and coconuts. Add chickpeas and double cream, mix well and heat till ready. Serve with rice or just alone. Enjoy! :) 

Cauliflower malai kofta (Ayurvedic)

In my house this dish is often served for special events or celebrations as it requires some time to prepare. 

150 gr cottage cheese (pressed, in Latvian knows as "biezpiensiers"
1/2 cauliflower
2 tsp. sesame seeds
1/2 tsp. Asafoetida
1/2 tsp Birjani masala
1 tsp black salt
1/2 churna nr 2
1 tbsp. ghee
2-3 tbsp rice flour
chopped greens may be added

oil for cooking (may be used up to 3 cooking times)

Grate the cauliflower and cheese, add rice. Heat ghee on pan with spices, the add to mixture. Mix well and roll the balls. Heat oil, check if hot enough and drop in the rolls till ready. Pull out when golden brown. 
They may be served with tomato sauce (recipe coming soon) :)

Carrot and yellow patison sauce (Vegetarian)

This dish can be enjoyed with rice as a sauce or as a soup (if adding more liquid).
 1 carrot (shredded)
1 small patison (shredded)
1 tsp asafoetida
1 tsp birjani masala
1 tbsp ghe
1,5 tsp salt
200 gr sweet cream
Melt ghe, add spices and wait until they give their flavour, add vegetables and saute for a while (about 10 min.) add sweet cream and cook until everything is ready.

Black bean scones (Vegetarian)

I was always curious about making these, so decided that this evening is just right to try.
1 cup soaked (already cooded beans)
1 leek or onion (cooked in butter)
1/2 cup flour
2 slices of bread, crumbled
1 tsp asafoetida
1,5 tsp black salt
Bring beans to puree, add cooked leek and other ingredients, mix well. Cook in pre-heated pan using good quality sunflower oil. (wait until oil is hot enough) only then add scones. Cook on both sides until light brown.

Creamy onion soup (Vegetarian)

When seasons change in this time, every spoon of soup have special value. This one is just made and have a pinch of spicy taste which warms the body and helps to stay fit and healthy.

100 gr butter (bring it to melt in the kettle

1 carrot (shredded)
4 large onions
1/3 tsp. haridra-kurkuma
1/2 tsp. birjani masala
1/2 tsp. dal masala
1/2 tsp. salt
1 tsp. ghe

Bring butter to melt, add spices and carrot, cook until carrots get ready, then ass onions and cook for about 5 minutes, then add hot water and leave until ready.
When ready, pour in blender to get it creamy and serve.

Rice with red lentils and vegetables (Vegetarian)

Recipe will follow soon. 

Rice with nuts and dried fruits (Vegetarian)

Heat large pan with ghe and spices (haridra, churna nr2, garam masala), etc. then add rinsed rice, nuts and fruits. Add pinch of salt. Pour on 2/3 water and cook for about 10-15 minutes, till ready.

New Pumpkin soup (Vegetarian)

Although it is a summer out there, time to time warming soup is just in time for dinner. 
As now garden is full of real treasures, like pumpkin's for example, I decided to cook soup from these fresh ingredients. 

1 kg pumpkin (peeled, seeded, chopped)
500 ml water
200 ml cream (10-25%)
Pinch of cumin
pinch of Himalaya salt
1 tsp of Asafoetida
1 tsp of Ghee butter

Fresh herbs and bread to serve. 

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