Ayurvedic cooking recipes and drinks

Aubergine Pahi

	400 gram 1 1 tsp. 1 1 tsp. 2 tsp. 1 tbls. 1 tsp. 1 pinch 2 tsp. 250 ml	Aubergines, roasted with 2 tbs. oil Onion, chopped Fintbls.y chopped onion Capsicum (1 green pepper) Roasted coriander powder Mustard cream Mango chutney Sugar brown Salt Oil / ghee Coconut milk (2 parts water, 1 part coconut milk)
Cut the aubergines into cubes, fry them in a pan and keep separately. Cook all seasoning with the coconut milk, add the aubergines, capsicum, salt, mango chutney, sugar and cook again briefly.

Bean Curry

	400 g 1 ½ tsp. ½ tsp. ½ tsp. 5 gram 1 pinch 1 tbls. ½ ltr. 1 pinch 1 tbls.	Cleaned beans (washed, cut) Medium size chopped onion Turmeric Curry powder Fenugreek Garlic, chopped Cinnamon Mustard cream Thick coconut milk (1 part water/1 part coconut milk) Salt Butter / ghee Some curry leaves, chopped
Heat the butter, add all ingredients except the coconut milk, stir well and heat. Then add the coconut milk, let it cook, reduce the heat until the beans are soft.

Brinjal (Eggplant)

	1 lbs. 10 to 15 10 2 tsp. 8 tsp. 2 tsp. 2 tsp. ½ tsp.	Eggplant Cooking oil for frying small red onions (shallots) Green Chillies mustard seeds vinegar (approx.) Salt to taste raw chillie powder sugar tumeric powder
Soak the mustard seeds in a little vinegar for about 30 minutes. While waiting, wash and slice the eggplant in rounds (optionally half circles). Rub tumeric powder and a little salt. Deep fry in cooking oil. Remove to a colander and let it cool. Cut the red onions in length wise. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together. Cover up in a bowl for a short while and it will be ready to eat. This pickle keeps well for a week or two in the refrigerator.

Fish Curry

	200 gram 1 1 2 tsp. ½ tsp. ½ tsp. ¼ tsp. ½ ltr. ½ ltr. 1 tsp.	White fish, cut into pieces Medium size onion, chopped Clove garlic, chopped Mustard cream Turmeric Salt Pepper, ground Some curry leaves, chopped Thin coconut milk (2 parts water/ 1 part coconut milk) Thick coconut milk (1 part water/ 1 part coconut milk Lemon juice
Put all the ingredients together with the thin coconut milk into a pot, mix well and cook until the fish is done (8 min). Cook again briefly with the thick coconut milk and season with lemon juice.

Carrot Curry

	400 gam 1 2 2 tsp. ½ tsp. ½ tsp. ½ tsp. ½ tsp. ½ ltr. ½ ltr. 1 tsp.	Carrots cut into slices Medium size onion Clove of garlic chopped Mustard cream Curry powder Turmeric Fenugreek Salt Some curry leaves, chopped Thin coconut milk (2 parts water, 1 part coconut milk) Thick coconut mild (1 part water, 1 part coconut milk) Lemon juice
Put all ingredients, except the thick coconut milk, in a pot, mix and cook until the carrots are soft (5 – 1O min). Add the thick coconut milk, season and cook again briefly.

Lentil Curry (Dhal)

	500 gram 1 1 1 1 tsp. ½ tsp. ½ ltr. ½ ltr. 2 tsp. 10 gram 2 ½ tsp.	Red lentils Onion, chopped Cloves Cardamom pods Curry leaves, chopped Turmeric Thin coconut milk (2 parts water / 1 part coconut milk) Thick coconut milk (1 part water / 1 part coconut milk) Mustard cream Ginger, chopped Garlic, chopped Salt
Mix red lentils with the thin coconut milk and all other ingredients except the salt and the ginger. Cook with medium heat until the lentils are soft (15 – 20 min.) then add the thick coconut milk, the salt and the ginger.

Milk Rice, Kiribath

	500 gram 1 ltr. 600 ml 5 gram	Red rice or basmati rice Water Thick coconut milk (1 part water, 1 part coconut milk) Salt
Boil the rice with the water until the rice is nearly done. Add the coconut milk and stir well. Finish cooking with reduced heat.

Rotti

	5 cups ½ cup 6 1,5 cups 1 tsp.	flour (Good if you can get self-rising flour which will make the rotti softer) coconut scraped (can substitute dessicated coconut) small onions sliced water curry leaves, finely cut Salt
In a large bowl, using your hands, mix flour, scraped coconut, sliced onions, curry leaves and salt additing little bit of water at a time. Make the dough into 1 large ball. The dough should not be too wet, but just wet enough to make it to a ball. If the dough is too dry, add a little more water. If the dough is too wet add more flour. Then divide the dough into equal size 9 to 10 balls. Flatten on a floured board or plate using your palms or using rolling pin. You can sprinkle a little dry flour anytime if the dough is too wet to work with. Optionally, you can also use the opening side of a plastic container to cut the rotti nicely into a circular shape. Put a little oil or butter on a large flat pan, heat the pan and put the flattened roti and cook until golden brown on both sides in medium heat (Make sure not to overcook or else it will be too hard). Remove from the pan and serve hot with pol sambol or lunu miris.

Lassie with various Fruits

	½ 2 150 gram 120 ml	Papaya (medium size) - At home use your local and seasonal fruits Bananas Buffalo Curd or Yoghurt Water
Put all ingredients into blender and mix !

P.S.:
You can find ingredients such as curry-leaves, coconut milk powder and spices at many supermarkets or your local Asian shop.