We get a lot of questions on how to prepare some of the foods we supply, so these are some suggestions. We have kept them simple so more people can follow them. If you have discovered some good recipes of your own, do share them with us!
Purpose: Light, tasty meal that is easily digested. Taken regularly can transform the body's digestive functions.
Mung dal and basmati rice are the foundation of the Ayurvedic staple food, Kichari. Google will show its many variations in spelling: kicheri, kichadi, khichdi etc
It's very much comfort food. And it's not just a comfort to the mind, but also very comfortable for your digestive system to handle. A consistent diet of kichari for extended periods is often recommended by Ayurvedic practitioners for disease treatment. It can be cooked in the same way as Chinese rice porridge, but enhanced with the knowledge of spices.
(for 1 serve, multiply accordingly)
1 soup spoon (as pictured) mung dal
2 soup spoons basmati rice
1.5 cups water
Small handful coriander, chopped
Pinch of asafoetida
1 tablespoon ghee
limau kasturi juice
Raw nuts-e.g. cashews
Diced Vegetables- carrots, tomatoes, cauliflower, potatoes..
Spices- Turmeric, Ginger (powder or sliced), Cardamum, Cumin
1) Wash the dal and rice
2) Add to water in a pot and cook on medium heat or put in rice cooker. Cook for 20-30min, partially covered.
3) Once water is hot, add hard vegetables, nuts and spices
4) Add chopped green veggies or fresh herbs just before turning off heat and closing the lid.
5) Let it rest for 5-10min. Add salt, pepper and lime juice to taste, with a dollop of ghee or butter.
As with Chinese rice porridge, the consistency can be more soupy with more water, or more thick with more cooking- do adjust to your preference. This is also a good way to use up any vegetables in the fridge!
Dal There's a lot of types of dal in the Indian shops and it can get confusing! We need Mung Dal (yellow split peas) preferably or Toor Dal is also an option. They're very nutritious and don't need much soaking or cooking time due to their small size.
Basmati Rice Look for white basmati rice from India, not Pakistan. White basmati is very nutritious, has a low glycaemic index and is preferable to brown basmati as it's light to digest.
Purpose: Very good source of natural collagen.
Ingredients (serves 4)
25g Seaweed, washed, rinsed, soaked 2-3 hours and chopped
6 pandan leaves (screwpine), tied into a knot
Panang Kalkandu (palm sugar crystals), to taste
1 Litre water
1. Place pandan leaves and water in a pot. Bring the soup to a boil.
2. Add panang kalkandu and simmer for few minutes. Turn off the heat. Stir in the seaweed and cover for 5 minutes.
3. Ladle the dessert into individual serving bowls and serve hot or chilled.
Short cut: Chop pandan leaves as well and place all ingredients into a thermos. Pour boiling hot water in and leave to "brew".
- Add red dates
- Replace pandan with lemon rind, raisins and dried figs
- Put the seaweed in with the panang kalkandu and it will dissolve. Pour into bowls to cool and leave to set in the fridge. Eat as a jelly.
Ragi Malt Drink
Ragi (Finger Millet) has very high levels of calcium. Popularly used as baby food in India.
10 almonds and 10 cashew nuts, blended to fine powder
1 cup ragi powder
1-2 cups farm-fresh milk (susu lembu)
Panang kalkandu to taste
Heat the milk.
Mix in 1-2 teaspoons of powdered mix (made above).
Bring this to boil.
Filter if necessary, add sugar to taste.
- Milk can be replaced with water for a thinner consistency
- Add in good quality cocoa powder for a hot chocolate drink