RECIPES FOR VASANT SEASON

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The cheerful season of Vasant comes as a relief after the cold winds of Shishir leave the body stiff. Cool mornings and warm afternoons of Vasant open up our limbs ecstatically. But, the fluctuating weather between the end of winter and onset of summer can also affect our bodies. With the change of weather our food and routine should… Read more »

Feb Vegetarian Delights

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The month of Maha is the latter half of Shishir. People have gained considerable energy and strength after celebrating the holy days of Posh. The observance of these festival days have protected people against the biting cold that sucks  and dries up the body constituents, and  helps strengthen the virulence of  both men and women…. Read more »

French beans with steamed dal

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Ingredients: 250 gms French beans finely chopped 100 gms channa dal 100 gms tur dal One tspn chillie powder One tspn turmeric powder Half tspn hing powder One tspn mustard seeds 3 tablespoon cooking oil Salt to taste Method: • Boil French beans in salt water till soft. • Wash the dals, pressure cook the… 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 »

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: 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 : CHOCO – VANILLA PUDDING

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If you are in the mood for something sweet, it is the right mood to be in. Grab your apron, and let’s begin to prepare the most delicious savories of all times. CHOCO – VANILLA PUDDING Ingredients 8 slices of bread 4 tablespoons drinking chocolate or cocoa 1 teaspoon coffee powder 3 tablespoons powdered sugar… Read more »

Art of Living Recipe: BEET RAITA

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Raita is not just a tasty condiment to accompany your meals but a good aid to digestion. Yogurt is the main ingredient in all raitas. By itself yogurt is sour, heating and difficult to digest. The spices used in Art of Living Blog raita recipes help make yogurt more digestible. Most important, yogurt should be… Read more »