Ginger-Lemon-Honey Appetizer                   Makes approximately 4 servings

 

Balances Three doshas

 

1 teaspoon ginger juice

2 teaspoons fresh lemon juice

3 teaspoons raw, uncooked honey

 

1.     Wash, peel and grate fresh gingerroot.  Squeeze juice through a strainer.

2.     Combine with lemon juice and honey and mix well.

3.     Serve approximately 1 ½ teaspoon as an appetizer before eating lunch.

 

 

 

---

 

 

Pakoras (Spiced onion-lentil fritters)             Makes 8 (3-4) servings

 

1 cup gram (chick pea) flour

¼ cup rice flour

½ teaspoon baking soda

1 teaspoon salt

1 cup water

1 cup chopped onions

1-2 chopped mild green chilies (optional)

2 cups sesame oil or ghee

 

 1.     Combine gram flour, rice flour, baking soda and salt in a mixing bowl and mix well.  Add the chopped onions, green chilies and water, and stir to mix thoroughly and form a soft, sticky dough.

2.     In a separate vessel, heat the sesame oil or ghee.

3.     When the oil is completely and evenly heated, the pakoras are ready to fry.

4.     Break off small pieces of the pakora dough with your fingers.  Using your thumb to push the dough piece, carefully and gently let the pakora dough drop into the hot oil.  Be careful to not let the oil splash.  Keep children away from the kitchen while deep frying anything.  Do this with several pieces of dough to quickly fry one batch at a time.  Deep fry the pakoras until they turn golden brown.

5.     Remove from oil with a slatted spoon and place the pakoras on a paper towel to drain excess oil.

6.     Serve while hot and crunchy.  If you wish to make these ahead of time, they can be reheated in the oven on a baking pan and will also come out crunchy.  They do not microwave well.

 

 

Sweet Potato-Winter Squash Soup      Makes 12 servings

Balances Vata and Pitta doshas

 

1 lb. sweet potato, peeled and cut into 1” cubes (4 Cups)

1 lb. winter squash, peeled and cut into 1”cubes (4 Cups)

1 Tablespoon olive oil or ghee

1 teaspoon Allergy Spice Mixture

8 cups water

1 teaspoon salt

 

 Bring 8 cups of water to a boil.

1. Add the sweet potato and winter squash pieces; simmer until they become soft.
2. Remove from heat and allow to cool briefly.
3. Very carefully, blend thoroughly to create a creamy soup texture. Always exercise caution when blending hot liquids… blend small amounts at a time.  Return the soup to the pan.
4. Heat olive oil or ghee in a separate sauce pan.
5. Add Allergy Spice mixture to hot oil and lightly sauté.
6. Add spice mixture to the blended soup.
7. Cover and simmer on low heat about 2-3 minutes.
8. Remove from heat and serve warm.
9. Garnish with cilantro if desired.

 

---

 

Carrot Halwa – Dessert                               Makes 8 servings

Balances Vata & Pitta

 

4 cups carrot – grated
2 cups organic milk
¼ cup organic sugar
½ teaspoon cardamom powder

Few strings of saffron, if desired

2 tablespoons ghee

Slivered almonds, as garnish

1.     Wash, peel and grate carrots.

2.     Heat a heavy-bottomed saucepan and add 1 tablespoon of the ghee to it.

3.     Once the ghee is hot, add the grated carrots and roast the carrots for about 5 minutes.

4.     Add milk and heat to boiling.  Reduce the heat to low and continue cooking until the mixture thickens, stirring occasionally. Once it starts thickening, stir continuously.

5.     Add sugar and allow to cook longer, stirring continuously.

6.     Add the remaining ghee, cardamom and saffron, if desired. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

7.     Serve cool or hot, garnished with slivered almonds.

These are all for now.

 

---