Ghee (clarified butter)

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Ghee has digestive healing properties. What makes dairy hard to digest are the sugar and proteins from the milk it contains. Also milk is classed as either A1 type or A2 type , A1 type being more superior for milk (the Brahmin cows).  Alot of people who are sensitive to the protein s in A1 are better off using A2 type , this is now available in the local supermarkets.  These are easily removed during the preparation of ghee. Also, the smoke point of butter is raised to more than 200deg C when clarified which makes ghee a good fat to cook, pan-fry and roast with. Ghee has butyric acid which is what our guts produce naturally for optimum digestion.

Melt 250g of organic unsalted butter or more in a pan at medium to low heat. Turn the heat down when a white foam forms at the top. Do not mix, let it bubble now at low heat for 15-20mn depending on your stove and pan. The sugars and proteins will start depositing at the base of the pan. When the foam gets darker and the bubbling has slowed down the ghee is ready. Turn the stove off and let it cool down for 5 mn. Delicately strain the milk solids and foam using a strainer covered with a layer or two of cheesecloth into a clean jar. The golden and liquid clarified butter will transform into a lighter paste when cooled down. It can be stored in the cupboard away from direct light, no need to store in the fridge, it will degrade its properties. Just make sure you use a clean spoon each time you use it to avoid bacterial contamination.

Kitchari

Serve 2-3
2 tsp of Ghee
pinch of turmeric
1 bay leaf

Himalayan salt/Black salt
1 cup of basmati rice
1/2 cup of split red (masoor) dhal
6 cups of water

A pinch of hing/asafoetida
1/2 tsp of cumin seeds

Fresh lime juice

Fresh coriander leaves to decorate

(optional and not for Pitta)

Rinse the lentils and the  rice.

Add rice, lentils in the pan. Gently bring to boil, then simmer, partially cover until soft (around 15mins). you might want to add more water or reduce the amount from the recipe depending how you like the consistency. The consistency should be of a vegetable stew.  Add pinch of turmeric and salt to taste.

Heat ghee in a frying pan, add the bayleaf, cumin seeds and then the hing and let it sizzle for a couple of minutes. Add to the rice and lentil mixture. Garnish with fresh coriander leaves (not for Pitta)

You can serve with steamed greens, cauliflowers (not for Vata), squash etc (, more vegetables for Kapha, generous amount of ghee for Vata) It’s an easy dish to cook after a busy day at work, light and easily digestable for the stomach.

Buttermilk

Buttermilk recipe  

1 pound of curd(home-made style

yoghurt

Himalayan rock salt (to taste)

Roasted cumin powder

6 parts of water

Blend the mixture

This can be consumed as an alternative and is better for Pittas as the fermented foods such as yoghurt tend to produce acidity in the gut) therefore by adding roasted cumin it takes the heat/acidity out , counteracting with the curd and therefore is more cooling and balancing for the system.

Okra & Potato Curry

Serve 2-3

1 tsp cold pressed coconut oil 
pinch of turmeric
2 curry leaves

1 garlic clove

2 small white onions

Okra (Bhindi/ladies finger)

New potatoes

Himalyan rock salt/Black salt (to taste)
6 cups of water

Fresh lime juice
1/2 tsp of cumin seeds

Red chllli powder

Tamarind paste/water

2 tsp Ghee

Fresh coriander leaves to decorate (optional and not for Pitta)

  • Heat the coconut oil in a heavy based pan

  • Lightly fry a few curry leaves &  1/4 tsp cumin seeds

  • Fry the finely chopped onions

  • Add the chopped Okra & stir (fry) until it gets a little colour

  • Add 1/2 tsp salt

  • Add a pinch of  tumeric powder , 1/4 tsp corrainder powder, pinch of red chilli powder (not for Pitta)

  • Fry altogether until coated in the spices

  • Then add 1 tsp tablespoon of tamarind paste and 1/4 tin coconut water (mix with 1 cup water

  • Cover the pan so it doesn't dry out

  • Simmer on low flame for 15 minutes

  • In the meantime : boil the potatoes (quartered) 

  • Add the potatoes and a dash of lime juice

 

Serve with chapatis/flat bread or white /basmati rice/poppadum

Spinach & Cheese (Paneer) Curry

Serve 2-3

1 tsp cold pressed coconut oil or ghee
Pinch of turmeric

1/4 tsp corrainder powder

1/4 tsp cumin powder

Chilli Powder (not for pitta)

1 garlic clove
2 curry leaves

Kastori Methi leaves

Fresh lime juice

2 small white onions (finely chopped)

Spinach (Saag)

Indian Cheese (Paneer)

Himalyan rock salt/Black salt (to taste)
6 cups of water

Tamarind paste/water

  • Heat the coconut oil or ghee in a heavy based pan

  • Fry the finely chopped onions until golden brown

  • Add the spices

  • Blanch the spinach and add to the pan

  • Add 1/2 tsp salt (or to taste)

  • Fry altogether until coated in the spices

  • Then add 1 tsp tablespoon of tamarind paste and 1/4 tin coconut water (mix with 1 cup water

  • Add the paneer cheese

  • Simmer open on an open flame for 15mins

  • Add a dash of lime juice

  • Add Kastori methi leaves (not for Pitta)

 

Serve with chapatis/flat bread or white /basmati rice

Doctor D's Home-made Apple Cake

3 teaspoons of baking powder

4 teaspoons of vanilla extract (or essence from

vanilla pods)

250g plain four

250g sugar

4 eggs

500g of apples (cooking variety, peeled &

cut into 2 inch pieces)

250g softened butter

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Flaked almonds

Peel and chop the apple into 2 inch pieces

Keep the apple into a bowl of water with lime juice (to stop apple going brown)

Preheat oven to 180 degrees

Cream the butter and sugar together

Add the plain flour & baking powder/spices

Mix together into smooth 

Place in a cake tin in the oven for approx. 20mins 

Decorate with flaked almond nuts (optional)

Vegetable Pulao

Serve 2-3

2 tbslp ghee

1/4 tsp cumin seeds (jJera)
2 curry leaves

4 cloves (long)

2 cinnamon sticks (dalchini)

Fenugreek leaves (Kastori Methi)

2 small white onions (sliced)

2 tomatoes (not for vata/pitta)

French beans

4 Large green chilies

Carrots (not for pitta)

Cauliflower florets

Baby Potatoes chopped

1 pc Black cardomen (Kali elachi)

Himalyan rock salt/Black salt (to taste)

Basmati rice (rinsed)
6 cups of water

  • Heat the ghee in a heavy based pan

  • Add the cumin seeds, cinnamon sticks, black cardomen, cloves and curry leaves

  • Sizzle for a while

  • Add the sliced onions and the salt 

  • Fry until golden brown

  • Add the water to cover

  • Add the vegetables and geen chillies and cook uncovered for 5 minutes

  • Add the basmati Rice and water to cover

  • Cook uncovered for 15minutes, stirring occasionally until the water has been absorbed

  • Add Fenugreek leaves (not for Pitta)

Chana (yellow split-pea Daal)

Serve 2-3

2 tsp ghee
Pinch of turmeric

Red chilli powder(no for pitta)

Corrainder (dhanyia) powder
2 bay leaves

2 garlic cloves

2 tomaotes (not for pitta)

Soaked Chana daal (overnight in cold

water)

2 small white onions

2 tomatoes (not for pitta/vata)

Rock/Black salt (to taste)
10 cups of water (approx)

Fresh lime juice
1/2 tsp of cumin seeds

Fresh coriander leaves to decorate

(optional and not for Pitta)

  • Boil the chana dall in water, add some salt taste (cook for appox 30mins until soft) /alternativley cook in a pressure cooker for 6mins)

  • Heat the ghee in a heavy based pan

  • Lightly fry the bayleaves &  1/2tsp cumin seeds

  • Fry the finely chopped onions until golden brown

  • Add 1/2 tsp salt

  • Add a pinch of  tumeric powder , 1/4 tsp corrainder powder, pinch of red chilli powder (not for Pitta)

  • Fry altogether until coated in the spices

  • Add the mixture to the cooked chana

  • Cover the pan so it doesn't dry out

  • Simmer on low flame for 6 minutes

  • Add the potatoes and a dash of lime juice

  • Decorate with corainder leaves (optional)

  • Add a dash of lime (optional)

 

Serve with chapatis/flat bread or white /basmati rice

Red Lentil (Masoor Daal)

Serve 2-3
2 tsp of Ghee
pinch of turmeric

pinch of red chilli powder
2 bay leaf

Himalyan salt/Black salt
1/2 cup of split red (masoor) dhal
6 cups of water

1 tsp tamarind & lime (optional at the end)

A pinch of hing/asafoetida
1/2 tsp of black mustard seeds

Fresh coriander leaves to decorate

(optional and not for Pitta)

Rinse the lentils 

Add water and lentils in the pan. Gently bring to boil, then simmer, partially cover until soft (around 15mins). you might want to add more water or reduce the amount from the recipe depending how you like the consistency.  Add pinch of turmeric, chilli powder and salt to taste.

Heat ghee in a separate frying pan, add the bayleaf, mustard seeds and then the hing and let it sizzle for a couple of minutes. Add to lentil mixture. Garnish with fresh coriander leaves (not for Pitta)

Serve with vegetable dish & basmati rice

Moringa Vegetable (Drumstick)

Serve 2-3

1 tsp cold pressed coconut oil 
pinch of turmeric
2 curry leaves

1 garlic clove

3 Moringa (drumstick)

baby potatoes (optional)

Himalyan rock salt/Black salt (to taste)
6 cups of water

Fresh lime juice
1/2 tsp of cumin seeds

Red chllli powder

Tamarind paste/water

2 tsp Ghee

  • Heat the coconut oil in a heavy based pan

  • Lightly fry a few curry leaves &  1/4 tsp cumin seeds

  • Add the chopped potatoes ,fry until it gets a little colour

  • Add the moringa pieces and fry some more

  • Add 1/2 tsp salt

  • Add a pinch of tumeric powder , 1/4 tsp corrainder powder, pinch of red chilli powder (not for Pitta)

  • Fry altogether until coated in the spices

  • Then add 1 tsp tablespoon of tamarind paste

  • Cover the vegetables with water

  • Cover the pan so it doesn't dry out

  • Simmer on low flame for 15 minutes

  • Add the potatoes and a dash of lime juice (optional)

 

Serve with chapatis/flat bread or white /basmati rice

Bittergourd (Karella) 

Serve 2-3

1 tsp cold pressed coconut oil 
pinch of turmeric

1 garlic clove

2 large white onions

2 bittergourd karella

New potatoes (thinly sliced)

1/2 tsp Tamarind paste & limejuice

Coconut milk (1/3 tin mixed with water)

Himalyan rock salt/Black salt (to taste)
6 cups of water

Red chllli powder

  • Trim the Karella and take out the middle section and seeds

  • Chop into very small pieces

  • Soak in some salted water for 1 hour to soften

  • Heat the coconut oil in a heavy based pan

  • Lightly fry a few curry leaves 

  • Fry the finely chopped onions, garlic and tomatoes

  • Add the chopped Karella pieces & stir (fry) until it gets a little colour

  • Add a pinch of tumeric powder , 1/4 tsp pinch of red chilli powder (not for Pitta)

  • Fry altogether until coated in the spices

  • Add the tamarind paste and coconut milk

  • Cover the pan so it doesn't dry out

  • Simmer on low flame for 25minutes

 

Serve with chapatis/flat bread or white /basmati rice

  • Crush the corrainder seeds with a pestal and mortar or rolling pin

  • Soak in a pan ful of water overnight

  • Strain the seeds in the morning and drink

Corrainder Seed Water

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