Walnut (Akhrot ka) Halwa

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Here is a  New Year treat to add a little sweetness to memories, and bring freshness to your body in a more satvic way… Walnut (Akhrot ka) Halwa Ingredients: Walnuts  1 cup Rock Sugar powdered ½ cup Pumpkin seeds  1 tbsp Cardamom  ½ tsp Saffron   a pinch Chopped dates  1 tsp Method: Soak walnuts in a… Read more »

Winter Eats : Water chestnut soup

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The month of Magashar is the latter half of Hemant. The cold weather begins with the coming of Kartik and reaches its climax in Magashar. Our internal organs dry up due to the intense cold leading to loss of energy. In order to compensate for this loss Ayurveda recommends fatty and sweet foods. Whenever there… Read more »

Art of Living Eats: Drumstick Bhatha

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Ingredients Drumstick 10 whole Cow’s ghee 1 tsp Cumin seeds 1/4 tsp Black pepper powder 1/4 tsp Lemon juice 1/4 tsp Fresh coriander leaves Rock Salt as per taste Method Wash and cut drumstick in to pieces.  Steam it for 10 – 15 minutes, then with a spoon remove drumstick’s pulp. Heat 1 tsp cow’s ghee in a pan add Cumin seeds,… Read more »

Winter Eats: Wheat Ojasvita cake

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The month of Magashar is the latter half of Hemant. The cold weather begins with the coming of Kartik and reaches its climax in Magashar. Our internal organs dry up due to the intense cold leading to loss of energy. In order to compensate for this loss Ayurveda recommends fatty and sweet foods. Whenever there… Read more »

Winter Eats: Spinach Multani

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The month of Magashar is the latter half of Hemant. The cold weather begins with the coming of Kartik and reaches its climax in Magashar. Our internal organs dry up due to the intense cold leading to loss of energy. In order to compensate for this loss Ayurveda recommends fatty and sweet foods. Whenever there… Read more »

Art of Living Eats : GOLDEN CRUNCHIES

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Thanks to technology life in kitchen is easy and savouries can be turned out in a jiffy. Let us get set cooking with some delicious vegetarian starter recipes! GOLDEN CRUNCHIES Ingredients I cup rice powder 2 cups maida flour 2 tbsp thick curds 2 tbsp green chilly/ ginger/green coriander paste Pinch of asafetida Pinch of… Read more »

Art of Living Eats: BEETROOT RASAM

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BEETROOT RASAM Serves: 4-6, Cooking time: 20 minutes Ingredients: 1 medium beetroot, kept whole, A medium lime-sized ball of tamarind, 2 tbsp powdered jiggery, 1 tsp salt or to taste Spice – paste: 2 tsp oil, 1 tbsp coriander seeds, ½ tsp cumin seed, ¼ tsp fenugreek seeds (methi), ½ tsp asafetida powder (hing), 3-4… Read more »

Art of Living Eats: PINEAPPLE RASAM

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Rasam is a spicy, tangy south-Indian curry, usually served with rice. You can also drink it straight if you like spicy hot drink. It can also be served as an appetizer. PINEAPPLE RASAM Serves: 4-6, Cooking time: 15 minutes Ingredients: ¼ cup pigeon peas (arhar/toor), A small lime-sized ball of tamarind, 1 tsp salt or… Read more »

Art of Living Eats : MIXED VEGETABLE CURRY

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MIXED VEGETABLE CURRY Preparation time: 15 minutes Ingredients: 1 cup carrot (2 medium carrots) 1 cup fresh or frozen green peas 2 tablespoons sunflower oil 1/8 teaspoon hing ½ teaspoon black mustard seeds 1 teaspoon whole cumin seeds ½ teaspoon sea salt ½ -1 pound tofu 1 teaspoon curry powder 1 teaspoon coriander powder ¼… Read more »

Art of Living Eats: OPEN TOASTED SANDWICH

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Thanks to technology life in kitchen is easy and savouries can be turned out in a jiffy. Let us get set cooking with some delicious vegetarian starter recipes! OPEN TOASTED SANDWICH Ingredients 6 pieces whole wheat bread One cup yoghurt cream One cup grated vegetables (carrot, beetroot, cauliflower or any vegetable of your choice) One… Read more »