“Eat your food as your medicine otherwise you will have to eat medicine as food”
Ayurveda believes in vegetarian food habits. It suggests everyone to follow vegetarian diets. As a rishi medicinal science, the Ayurveda proclaims the essential need to leading vegetarian life. It has a tradition over thousands of years and a proven history where vegetarian life style and the benefits. Ayurveda , always reveals the reality that every food should be light and easy to digest and assimilate. Human body always deserves good food and it should be fresh and with quality. It suggests to use fruits and vegetables. A wise decision on food habit would lead you to healthy life and it assures longevity. A good food routine which enhances digestion is an important matter.
Good food would maintain a healthy body. Ayurveda depends on the nature and all foods and diets of Ayurveda are pure. It has everything that you would prefer from a perfect food habit and Ayurveda diets ensure total health and peace of mind. Ayurveda recipes and nutritional foods are world famous and acclaimed all over. Naturally intelligent foods are says as nutritional foods from Ayurveda. Actually, the human body needs not much medicine. It has to get good, fresh natural food. A majority of the diseases are the result of consuming nil quality foods. So, everyone should have the awareness of benefits from practicing Ayurveda diets and nutritional foods. Now, in India we are getting foods which are ingredients with genetically modified and many diets and foods would damage health and mental stability. So we must start a new life style avoiding bad food habits.
Moong Dal Payasam/Indian Lentil Pudding
Payasam is a unique Kerala desert enriched with sugar and sweet. There are so many type of Payasams. Perhaps, India may be the Payasam originating land. It’s a very integral part of Indian events like marriages, birthdays, and religious festivals. This very special sweet diet has the tradition over thousands of years. There is no substitute for Payasam, and Kerala Payasam is a dish well known all over the world. It’s very familiar to the Malayalees or Keralites. In Kerala, there are Payasam festivals which are very common. The festival like Onam and Vishu are with Payasam domination. Moong Dal Payasam is very special and it has everything like nutrition and all. Jaggery is the main content of this Payasam. Moong Dal Payasam has everything that you would prefer to taste from a sweet based food substance. The color of the Payasam would vary as it depends on the jaggery used. It can be use only jaggery to cook Mung Dal Payasam. Jaggery is very suitable to make Mung Dal Payasam. The jaggery without refined is better to cook Mung Dal Payasam. The color of the Mung Dal Pyasam changes depends on the use of different type of jaggeries. The perfect Mung Dal Payasam shows quality color after finish the cooking.
You can use ready made coconut milk. But, nothing can beat the freshness and taste of freshly squeezed coconut milk
Ingredients:
1. Yellow Moong Dal (split green gram dal without skin) - 210 gm (1 cup)
2. Water - 625 ml (2 1/2 cups)
3. Jaggery - 220 gm (1 cup)
4. Fresh or Frozen Grated Coconut (if making your own coconut milk) - 100 gm (1 cup)
5. Water (to make Coconut Milk) - 500 ml (2 cups)
6. Ghee - 2 tbsp
7. Cashews - 1 tbsp
8. Raisins - 1 tbsp
9. Green Cardamom Seeds (powdered) - 4 nos
Method:
Dry roast the moong dal for about 4 to 5 minutes, until it turns a light brown in colour and acquires a nutty flavour. Allow to cool.
Wash the moong dal and cook with 2 1/2 cups of water for about 2 whistles. If you are using non-organic dal, then 1 whistle should do.
Meanwhile, make the coconut milk. Place 1 cup Grated Coconut in a blender and pour 1 cup lukewarm water. Keep aside for 10 to 15 minutes. If you dont have the time then proceed further. Blend to a smooth paste. Extract the milk with the help of a strainer by squeezing all the liquid. This is the first extract. Make the 2nd extract by pouring another cup of water to the remaining coconut shreds and repeat the process.
After the pressure comes down, add the jaggery and cook till it turns thick, this should take about 12 to 15 minutes. Stir in the coconut milk from the 2nd extract and bring to a boil. Lower the heat and mix in the coconut milk from the first extract. Cook for 3 to 4 minutes and turn off the heat.
In a small seasoning pan, heat the ghee, add the cashews and when they turn a light golden brown, put in the raisins. Turn off the heat. Mix in the dry fruits and the powdered cardamom.
Kerala Style Vegetable Stew
Kerala has a very ancient cultural heritage and the Kerala vegetarian diets and foods are traditionally practiced with the enrichment of nutritious value and the same foods are suggesting by Ayurveda to every one. This is about Kerala Style Vegetable Stew. It’s a light food and Ayurveda accepts the simplicity of the vegetable Stew. It’s very tasty and easy to digest and ensures nutritious value. It has everything that you would prefer from a quality vegetarian diet. The Kerala Style Vegetable Stew is very special to eat with Appam and Idiyappam etc. It’s a good combination and of course an ideal food habit to follow. It’s made with simple ingredients. The Kerala Style Vegetable Stew is a special diet and ideal to follow where there would no chance for stomach problems. The simplicity of this vegetable stew has to special mention. Basically , Kerala foods are problem free and the Dosa, Idly, Uppu mavu are the foods which are easily digest. Ayurveda proclaims the relevance of practicing healthy foods every day. Those who specially consider the suggestions of Ayurveda in the diet and food matter would have the bliss of healthy life and longevity. It not only believes in only eat well, but it confirms the wise decision on taking fresh food, good food, vegetarian food and more over with nutritionally rich. So use wise and follow Ayurveda foods with a heritage of Kerala. In the Kerala Style Vegetable Stew, it can be advisable to everyone to have the simplicity and to get a healthy body without ailment/diseases.
Ingredients:
1. Coconut Oil - 2 tsp
2. Green Chili - 1 slit
3. Ginger Paste - 1 tsp
4. Tej Patta or Indian bay leaf
5. Cinnamon - 2 to 3 bits
6. Cloves - 4 to 5 Nos
7. Whole Peppercorns - 8 to 10 Nos
8. Curry Leaves - 1 sprig
9. Carrot (chopped) - 1 Nos
10. Potato (peeled and cubed) - 1 Nos
11. Beans (cross cut into 1” pieces) - 8 to 10 Nos
12. Half of a head of cauliflower (cut into florets)
13. Green peas - ½ cup
14. Thick Coconut Milk (first extract)* - 1 cup
15. Thin Coconut Milk (second extract)* - 1 cup
16. Salt - 1 tsp or to taste
Method:
In a wok or kadhai or a saucepan, put in 2 tsp coconut oil. When the oil is hot but not smoking, put in the chili and the ginger paste. Stir it around for a few seconds. Add all the whole spices, the Indian bay leaf, the cinnamon, cloves, peppercorns, and once they start to sizzle in the oil, put in the curry leaves.
After a few seconds, stir in the vegetables, the carrot, potato, beans, cauliflower and peas. Cover the vegetables and allow them to cook for about 4 to 5 minutes on low heat.
Stir in the thin coconut milk (second extract) and allow the vegetables to simmer for some time until they are cooked. You might have to increase the heat a bit.
Turn down the heat again and stir in the thick coconut milk, put in the salt, mix well and allow to come to a simmer. Turn off the heat and serve with appam, idiyappam, rice or Malabar paratha.
Finger Millet Porridge
Ayurveda is a science mainly focuses on healthy living. It suggests many good food habits to follow which ensures health and longevity. The Ayurveda food has everything. Though all Ayurveda foods are not tasty, it can lead you to obtain a healthy body without ailments. In Ayurveda convince, it says all diseases are the result of bad consumption of foods. We have to choose our food with a clear idea on the consequences. The food should be fresh and good and also with sufficient nutritious. The Ayurveda food has everything that you would prefer from a quality diet where vegetables and fruits take importance. There is a unique Ayurveda food which is well known all over the world and which has a wide accepting especially from visitors of Kerala from European countries. It’s known as Finger Millet Porridge. It’s very special and it has the power to increase immunity. Ayurveda has many thing to say about Finger Millet Porridge. According to Ayurveda, the Finger Millet Porridge gives cool to body and it has some other advantages. Finger Millet Porridge is an ideal food specially designed with a view to resist summer seasonal impacts. This unique diet is able to reduce hot and consuming Finger Millet Porridge effectively works in the body particularly to those who live in tropical climate regions and with facing hot summer days. It cools and gives you relax.
You can adjust the consistency of the liquid or milk to get the desired consistency. Use more milk for a thinner consistency to serve as a drink.
Ingredients:
1. Finger Millet or Nachni or Ragi Flour - 2 tbsp
2. Milk - 250 ml (1 cup)
3. jaggery - 1 ½ tbsp to 2 tbsp
4. Cardamom Pods (powdered) - 2 nos
5. Roasted Almonds (optional)
Method:
In a pan, put in the flour and roast for about 2 to 3 minutes. Turn off the heat and allow to cool down a bit.
Stir in the milk and mix well until there are no lumps.
Turn on the heat again and cook until the porridge becomes thick and acquires a creamy consistency.
Turn off the heat and mix in the jaggery and the cardamom powder.
Pour into cups or mugs and garnish with the roasted almonds.
Serves one
Spicy Baked Lady Finger (Okra)
As you know tender and young Okra is enriched with all essential nutritious. In Ayurveda, the Okra has very important features especially to improve health aspects. The lady finger (okra) is very tasty after cook and it enlarges many advantages for a healthy life. In Ayurveda, the Lady Finger is very beneficial and it’ll be enough enriched with proteins in mutton meat. The Okra is a health booster and it has many healing properties. This is very useful to mothers after child birth. Both mother and child need okra for healthy living. Okra improves the health and mental standard of child and mother. Tender and young okra ensures preserving the health and immune power. This is an ideal eating habit to continue. The baked okra is very tasty and the wrapped medicinal ingredients are very much effective to improve health and immunity. In Ayurveda, this very special food habit is suggested to everyone and it has everything that you would prefer from a natural vegetarian Ayurveda diet. It ensures health and a body with immune power. The spicy baked lady finger is a famous Ayurveda recipe and it has thousands of foodies all over the world. It can be defined as a pure and healthy Ayurveda food supplement in every aspect
Choose tender young okras for this dish. Keep in mind that the cooking time can vary based on the size of the okras.
Ingredients:
1. Okra or Ladies' Finger - 250 gms
2. Coriander Powder (Dhania) - 1 tsp
3. Cumin Powder - 1 tsp
4. Red Chili Powder - ½ tsp
5. Turmeric Powder - ½ tsp
6. Raw Mango Powder (Amchur) - ½ tsp
7. Salt - 1 tsp
8. Oil - 2 to 3 tbsp
9. Chickpea Flour (Besan) - 4 to 5 tsp
10. Chaat Masala
Method:
Wash and pat dry the okra pieces. Ensure it is completely dry. Slit the top portion of the okra without splitting into two halves, with the base of the okra intact. In a bowl put in the spices, the coriander, cumin, red chili, turmeric, raw mango powders, the salt and the oil and give it a good mix. Rub this spice mix all over the okra. Sprinkle with the chickpea flour and toss once again. Place the prepared okras in the middle rack of an oven and bake at 200 C/400 F for about 15 minutes, until the okras acquire a crispy skin. Sprinkle with chaat masala and serve. Serves 4 or less
Avail
INGREDIENTS
1. Carrot - 1 nos
2. Beans - 2 nos
3. Drumstick - 1 nos
4. Raw Banana - 1 nos
5. Snake Gourd - 1 nos(small)
6. Aubergine - 1 nos
7. Curry Leaves - Few sprig
8. Coconut Oil - 3 tsp
9. Grated Coconut - 1 bowl
10. Salt - To taste
11. Turmeric Powder - ½ tsp
12. Chopped Garlic - ½ Tsp
13. Cumin Seed - 1 tsp
14. Yogurt - ½ cup
METHOD
1. All vegetables are peel and cut into finger type – remove
2. Heat a pan add some coconut oil, put in chopped garlic, cumin seed, and all vegetables, curry leaves, turmeric powder, and add some water (1/2 cup).
3. Bring to boil five minutes. All vegetables are half cooked, after put in grated coconut and yogurt. Mix well.
4. Finally sprinkle with coconut oil and curry leaves.
Green Gram Thoran
INGREDIENTS
1. Green Gram (boiled) - 100 gms
2. Chopped Onion - 2 tsp
3. Musturd Seed - ½ tsp
4. Cumin Seed - ½ tsp
5. Coconut Oil - 2 tsp
6. Grated Coconut - 2 tsp
7. Curry Leaves - Few sprig
8. Salt - To taste
METHOD
1. Heat a pan add coconut oil, put in musturd seed, cumin seed.
2. Add to onion, curry leaf, saute well.
3. Add to boiled green gram and grated coconut, salt - mix well.
Papaya Payar Curry
INGREDIENTS
1. Raw papaya - 1 Nos
2. Green gram - 100 GM
3. Shallotes (sliced) - 3 Nos
4. Musturd - 1/2 tsp
5. Curry leaves - few spring
6. Salt - To taste
7. Coconut paste - 1 Cup
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1 tsp
10. Coconut oil - 3 tsp
METHOD
1. Green gram well wash and cooking for about 30 minutes - remove
2. Papaya peel and cut into small cubes - remove
3. Heat a pan, add coconut oil, put in musturd seeds and sliced shallotes - saute well till brown colour.
4. Add to raw pappaya cuts and two cup water - bring to boil
5. Add turmeric water, chilly powder and coconut paste. mix well, cooking about 15 minutes
6. Finally add green gram and mix well.
Plantain Buds Thoran
INGREDIENTS
1.Buds -1 NOS
2.Onion (chopped) -3TSP
3.Garlic (chopped) -1/2 tsp
4.Cumin seed -1/2 tsp
5.Curry leaves - FEW SPRING
6.Turmeric powder -1/2 tsp
7.Salt - TO TASTE
8.Grated coconut - 3 TSP
9.Coconut oil -2 TSP
10.Musturd seeds -1/2 tsp
METHOD
1.Plantain buds cut in finely chopped . –remove
2.Heat a pan add some coconut oil ,musturd seeds,cumin seed,garlic - saute well.
3.Add onion ,curry leaves ,turmric powder .-saute well.
4.Add chopped buds ,and sprinkle some water at the bottom.cookin about three minutes.
5.After add grated coconut and mix well . remove the fire
6. Finally add green gram and mix well.
Sambar
INGREDIENTS
1. Carrot - 1 nos
2. Brinjal - 1 nos
3. Drumstic - 1 nos
4. Potato - 1 nos
5. Curry Leaves - Few sprig
6. Coriander leaf - Few sprig
7. Tomato - 1 nos
8. Ladies' Finger - 1 nos
9. Turmeric Powder - 1 tsp
10. Chilly Powder - 2 tsp
11. Coriander Powder - 2 tsp
12. Asafoetida Powder - ½ tsp
13. Tamarind Pulp - 2 tsp
14. Salt - To taste
15. Toor Dal - 100 Grams
METHOD
1. All vegetables are well wash and cut into small cubes. - remove
2. Heat pan add dal boil in water, half cooked.
3. Add to vegetables, bring to boil, vegetables are well cooked.
4. Heat a another pan add some coconut oil, put in turmeric powder, chilly powder, coriander powder, asafoetida powder - saute in one minute.
5. Add to tamarind pulp, mix with all vegetables and dal.
6. Bring to boil, after sprinkle with coriander leaf.
Raw Pappaya Green Gram Thoran
Main ingredient is Papaya. Its botanical name is Carica papaya. In Sanskrit it is known as Erandakarkati
Family Name: Caricaeae
Edible Part: is its fruit, seed and leaves
Ayurveda Properties: Alleviates KAPHA & VATHA
THORAN: is a traditional Kerala Ayurveda dry dish.
Benefits:
It improves the digestion and is also a good appetizer. The chief ingredient “raw papaya” has shown its effect in curing worm infestations, hypercholestremia& improving blood circulation. This combination of ingredients also helps in nourishing bones, reduces menstrual bleeding and cures many health issues pertaining to hepatic & renal system. The papaya leaves have shown empirical effects in curing many viral fevers.
Ingredients
1. Raw Papaya (Grated) - 500 Grams
2. Boiled Green Gram - 150 Grams
3. Grated Coconut - 100 Grams
4. Chopped Onion - 100 Grams
5. Green Chili - 2 nos
6. Red Chilly (Whole) - 3 nos
7. Turmeric Powder - ½ tsp
8. Crushed Garlic - 4 Cloves
9. Crushed Cumin Seed - 10 Grams
10. Curry Leaves - 10 nos
11. Mustard Seeds - ½ tsp
12. Coconut Oil - 3 tbsp
13. Salt - To taste
Cooking method:
Heat the pan then pour coconut oil in to the pan, heat it then add mustard seeds and curry leaves keep just few moments till the mustard to break.
Then add Cumin, crushed Garlic, Green chili, Chopped onion and sauté it 5 minutes till it gets just light brown. Then add Turmeric Powder, Grated Coconut, Grated Raw Papaya with Boiled Green Gram. Add Salt then mix it then keep in slow fire. Cover with a lid cook it 10 to 15 Minutes, when the water will disappear and the mixture get dry. Serve and use hot.
Drumstick Leaves Thoran
Main ingredient is murungai or otherwise infamous as drumstick. Its botanical name is Moringaoleifera. In Sanskrit it is known as Sigru.
Family Name: Moringaceae
Edible Part: is its fruit, seed and leaves
Ayurveda Properties: Alleviates KAPHA and PITHA
THORAN: is a traditional Kerala Ayurveda dry dish.
Benefits:
This Ayurvedic thoran helps in nourishing all body cells. The chief ingredient “drum stick” is a proven strengthening herb and also a galactagogue. Drinking water boiled with drumstick leaves helps in reducing serum cholesterol levels, for regulating blood pressure and also to reduce excess body heat. The juice of drumstick leaves are beneficial in eye disorders of varied nature especially inflammations. The paste of drumstick root bark is helpful in skin disorders.
Ingredients
1. Drumstick Leaves - 300 Grams
2. Shallots - 50 Grams
3. Green Chili (Chopped) - 3 nos
4. Turmeric Powder - ½ tsp
5. Garlic - 5 Cloves
6. Grated Coconut - 100 Grams
7. Cumin Powder - ½ tsp
8. Coconut Oil - 30 ml
9. Mustard Seeds - ½ tsp
10. Curry Leaves - 10 nos
11. Salt - To taste
Cooking method:
Heat the pan then pour coconut oil in to the pan, heat it then add mustard seeds and curry leaves keep just few moments till the mustard to break.
Then add Chopped Garlic, Shallot, Green chili, Sauté it for 5 minutes till it gets just light brown. Then add grated coconut and turmeric Powder. Then add Drumstick leaves and Salt then mix it then Keep in slow fire cover with a lid cook it 5 to 10 Minutes, when the water will disappear and the mixture get dry. Serve and use hot.