spring-kitchari

According to Ayurveda, everything on this world is composed of five elements: air, water, fire, earth and space. These elements combine together to form the three doshas; vata, kapha and pitta, and these account for the differences in the way out body responds to different things.

When the balance between these three constituents is lost, a person get sick. Here Ayurvedic recipes come to the cure. Ayurveda always advocates eating food according to the three doshas of body- Vata, Pitta and Kapha. Although, Ayurveda does not prohibit non vegetarian food, it is always better to have a pure vegetarian diet. Ayurvedic recipes help us to detoxify the human body. It incorporates mostly herbs, vegetables and fruits and plenty of water in the diet. Ayurvedicc recipes are said to have been the food for the ancient rishis and sages who lived for more than a century in India, in ancient times.Ayurveda is a very vast and ancient medical science. Unlike other medical sciences, instead of focusing on treatment of any particular disease, Ayurveda focuses more on the healthy living and well being. For healthy living, Ayurveda emphasizes on consuming right kind of diet which is healthy and nutritious.

KICHAREE

Ingredients

Yellow split mung dal 1 cup Water 6 cups Ghee 2 tbsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1 tbsp Hing 1 pinch Chopped fresh cilantro leaves 2 tbsp Salt(rock salt) 1/2 tbsp Ground corainder seeds 1/2 tbsp  Method Wash the Mung dal until the water runs clear. Heat pot on medium heat, add water and dal. Cook for 30 minutes. Stir occasionally to prevent burning. Then in another small sauce pan add Ghee heat at medium heat. When it has melted you can add spices. Then add spiced Ghee mix to soup. Before serving garnish with freshly chopped cilantro leaves. Add salt to taste.

Oats Idli Recipe

This recipe is similar to the way we make rava idli. apart from oats, i have also used rava or cream of wheat in the batter.

on occasions i do add few veggies in the batter and at times i make the idlis without any veggies. the pictures are taken on two different occasions, when i made these idlis.

the recipe of these oats idlis gets done quickly. when the idlis are steaming, you can prepare the chutney. and lo you have a healthy breakfast at your table. these oats idlis also make for a good tiffin box snack.

oats idli recipe

PREP TIME

45 mins

COOK TIME

10 mins

TOTAL TIME

55 mins

oats idli recipe -quick oats idli recipe without fermentation.

AUTHOR: dassana

RECIPE TYPE: breakfast

CUISINE: south indian

SERVES: 15 to 16 idlis

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:

• 1 cup oats, quick cooking oats or rolled oats
• ½ cup fine sooji/rava/cream of wheat
• ½ cup fresh or sour curd
• 1 cup water or add as required
• 1 tsp eno or ½ tsp baking soda
• 1 small to medium carrot grated or ⅓ to ½ cup grated carrot, optional
• 3 tsp chopped coriander leaves/dhania patta
• salt as required

for tempering:

• ½ tbsp oil
• ½ tsp mustard seeds/rai
• ½ tsp cumin seeds/chana dal
• 1 tsp chana dal/bengal gram
• a pinch of hing/asafoetida
• ½ tsp crushed black pepper
• 1 or 2 green chilies chopped or 1 tsp chopped green chilies
• 1 tsp finely chopped curry leaves/kadi patta
• 1 tsp chopped ginger or ½ inch ginger chopped
• 8 to 10 cashews, chopped
• 1 or 2 tbsp grated coconut, optional

INSTRUCTIONS

prepping:

1. take 1 cup oats in a grinder or blender jar and grind or blend to a fine flour.
2. peel and grate 1 small to medium carrot.
3. finely chop the ginger, curry leaves, coriander leaves and green chilies.

tempering and roasting:

1. heat ½ tbsp oil in a pan. on a low flame, add the mustard seeds, chana dal and urad dal. stir and saute till the mustard seeds crackle and both the urad dal and chana dal become golden.
2. now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. saute for a minute.
3. add ½ cup of sooji/rava/cream of wheat. stir and saute for 2 minutes.
4. then add the oats flour. stir very well and keep on stirring often while roasting the flour.
5. roast for 4 to 5 minutes. take this mixture in a bowl and let it cool down completely.
6. then add the grated carrots and chopped coriander leaves. you can also add steamed peas or finely chopped french beans or skip the veggies altogether.
7. add ½ cup curd. you can add either fresh or sour curd.
8. add 1 cup water. stir the idli batter very well. the batter should have a medium consistency. cover and allow the batter to sit for 5 to 6 minutes.
9. meanwhile, grease the idli moulds with some oil or ghee. also heat water in the idli steamer or in an electric cooker or pressure cooker.
10. now add salt as per taste and stir very well.
11. now add 1 tsp fruit salt (eno) or ½ tsp baking soda. for a less soapy alkaline aroma you can also add ½ tsp fruit salt or ¼ tsp baking soda. the texture in this case is less fluffy and soft.
12. as soon as you add the fruit salt, quickly begin to stir the whole batter.
13. be quick and stir very well so that the eno is mixed evenly in the batter.
14. pour the oats idli batter in a the greased idli moulds. try to use all the batter in one steaming.
15. place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the idlis for about 10 to 12 minutes. a toothpick inserted in the idlis should come out clean.
16. allow the steamed idlis to stand for some minutes. then remove them with a spoon dipped in hot water.
17. serve these light healthy oats idli hot or warm with coconut chutney or sambar.

NOTES

vegan option,
1. you can use a vegan yogurt like cashew yogurt or almond yogurt. cashew yogurt will taste better.
2. or just skip adding curd and add about ½ to 1 tsp of lemon juice to get a slight sour taste and also to help in the acid alkaline reaction.