Ayurvedic cooking by day of the week

Ayurvedic cooking. Sunday. Sunday is the day of the week ruled by the sun. Solar energy is invigorating for the body, activates its functions and contributes to the full assimilation of almost any type of food, unlike other days of the week that have certain restrictions. On this day, you can stick to your favorite diet and even allow yourself to cook something more refined and tasty than usual. Spices – ginger, red and black pepper, cinnamon, cloves, cardamom.

ARCHAR DAL (yellow lentil marvelous dal) for 5-6 servings 3/4 cup argali dal, 4 cups water, 1 tsp. green chili, 1 2/2 tbsp. lemon juice, 1 bay leaves, 2 tsp. honey, 2/2 tsp turmeric, 1/2 tsp salt, 3 tbsp. ghee, 4 tsp cumin, 2/1 tsp shamballa (fenugreek), 1/8 tsp asafoetida, 1 tsp black mustard seeds. 8. Rinse and drain the water from the dala. 1. Pour in dal water, ginger, chilli, lemon juice, bay leaf, turmeric, salt and 1/2 tbsp. ghee in a thick-walled saucepan. Bring to a boil. Place over medium heat, cover and simmer for 1 hour, stirring occasionally. 2. When the lentils are soft, remove the bay leaf from the pan and beat the dal until smooth. 1. Warm up the ghee in a small skillet, add the black mustard seeds when they start popping, add the cumin and shamballa. Fry until brown, add asafoetida and honey. Remove from heat and add to prepared dal. Close the lid and let the spices soak into the soup. Stir again. Serve hot.

PIZZA WITHOUT EGGS 2 table. spoons of yeast 1 table. spoon of sugar 500 gr. warm water 2 kg. flour (white or wheat) 1250 gr. grated vegetarian cheese You will also need tomato sauce, for which you need: 2 kg. chopped tomatoes 1 tsp. l. year 2 l. sugar 1 tsp. l. asafetida 0,5 tsp. l. black pepper 2 table. l. butter 2 tsp. l. thyme. Preparation method: 1. Mix yeast, sugar and warm water and leave until frothy. Then stir the flour into the yeast water and knead until a plastic dough forms. Roll out the dough half a centimeter thick. Place on a greased baking dish and remove excess dough. Partially bake until dry and firm but not browned. 2. Make tomato sauce. To do this, you need to mix all the ingredients that are necessary for its preparation, and cook until thick, until the color turns dark red. 3. Then fill the pastry with sauce and sprinkle grated cheese on top. Bake in the oven until the dish darkens. Halava (Semolina Pudding) This sweet can be tasted in Hare Krishna temples around the world. Cooking time: 25 minutes • 2 3/4 cups (650 ml) water or milk (or milk half diluted with water) • 1 1/2 cups (300 g) sugar • 10 strands of saffron (optional) • 1/2 hour . l. grated nutmeg • 1/4 cup (35g) raisins • 1/4 cup (35g) hazelnuts or walnuts (optional) • 1 cup (200g) butter • 1 1/2 cups (225g) semolina cereals Bring water (or milk) to a boil, put sugar, saffron and nutmeg into it and boil for 1 minute. Add raisins, reduce heat and let simmer. Lightly deep-fry the nuts, crush in a mortar and mortar and set aside. Melt the butter in a saucepan over medium heat. Add the semolina and fry, stirring with a wooden spoon, for 10-15 minutes, until the semolina is golden brown and the oil begins to separate from the grits. Reduce heat. Slowly pour the prepared syrup into the cereal, stirring constantly. Be careful! The mixture will begin to splatter when the syrup comes into contact with the grits. Stir rapidly for 1 minute to break up lumps. Add crushed nuts. Close and keep on fire for 2-3 minutes until all the liquid is absorbed. Loosen the halava by stirring quickly several times. Serve warm or at room temperature. Sweet Samosa (Pies with Fruits) It takes some practice to master the technique of braiding the seam, but even with uneven edges, they will still be very tasty. For the filling, you can use any sweet fruit (strawberries, peaches, pineapple, mango or figs). To make the filling even tastier, you can add sweetened fresh cottage cheese (paneer) or milk burfi to it. Preparation time: 1 hour 15 minutes Ingredients: • 1/2 cup (100 g) melted butter • 3 cups (300 g) fine flour • 1/4 tsp. l. salt • 2/3 cup (150 ml) cold water • 6 medium apples, peeled and finely chopped • 1 1/2 tsp. l. ground cinnamon • 1/2 tsp. l. ground cardamom • 1/2 tsp. l. ground dry ginger • 6 tbsp. l. sugar • ghee for deep-frying • 2 tbsp. l. powdered sugar In a large bowl, combine 50 g melted butter and flour by hand. Add the salt. Gradually add cold water. (Some cooks make the dough by adding yogurt instead of water, or using one part cold water to one part yogurt to make the pies softer.) Knead the dough. Transfer it to a floured surface and knead until it is smooth and elastic. Shape the dough into a ball, cover it with a damp cloth and set aside for half an hour. Meanwhile, stir-fry the apples in the remaining butter over medium heat for 5 minutes. Add spices and sugar. Reduce heat and continue stirring until almost all of the liquid has boiled away and the filling has thickened. Put the finished stuffing on a plate to cool. Knead the dough again. Make 10 balls out of the dough. Grease a cutting board and roll them out into round patties. Place a tablespoon of the filling in the middle of each tortilla and fold the tortilla in half, covering the filling. Close the edges of the cake tightly and cut off the excess dough. Now put the pie on your left hand, and with your right pinch and wrap the edge in the form of a twisted rope. Each pie should have 10-12 folds. Make sure there are no holes in the dough through which the filling can come out when frying. Make the rest of the pies and put them on a plate. Heat the ghee in a deep skillet or cast iron cauldron over medium heat. Submerge as many patties as will fit in the hot oil so that they do not touch each other. Fry them for 10-12 minutes, gently flipping with a slotted spoon, until golden brown on both sides. Take them out and put them in a colander to drain the oil. Sprinkle the samosas with powdered sugar or dip them in thick sugar syrup for a few seconds.

4 servings LEMON RICE WITH CASHEW 1 cup basmati rice, 2 cups water, 1 tsp. salt, 2 tbsp. ghee, 1/2 cup roasted cashews, 1/2 tsp. crushed urad gave, 1 tsp. black mustard seeds, 1/3 tsp turmeric, 1/3 cup fresh lemon juice, 2 tbsp. chopped parsley, 1/2 cup fresh chopped coconut. 1. In one saucepan, heat water with salt and turmeric almost to a boil. 2. In another saucepan, heat 1 tbsp. ghee and fry the rice. 3. Add water and set aside the cooked rice from the fire. 4. Heat the remaining ghee in a small skillet, fry the black mustard until it clicks, add the urad dal and fry until golden brown. Then put mustard and urad dal in rice, add cashew and lemon juice. Stir gently, sprinkle parsley and coconut on top.

STRAWBERRY LASSI 5 servings 3 cups thick yogurt, 1 cup cold water, 5 crushed ice cubes, 10 fresh strawberries, 5/1 cup sugar, 2 cold glasses. 1. Combine yogurt, cold water, sugar and strawberries in a mixer. 5. Put XNUMX/XNUMX of all the ice into each glass, pour in the lassi and stir.

GULABJAMUNS (sweet balls in pink syrup) for 20-30 balls 2 1/2 cups full fat dry milk, 1/2 flour, 3/4 cup cold milk, ghee for frying, 4 cups sugar, 4 cups water, 1/4 tsp .l cardamom (optional), 1 tsp concentrated rose water.1. To make the syrup, combine sugar and water in a saucepan and bring the mixture to a boil. Remove from heat, add rose water, cardamom (optional). 2. To make balls, mix flour and milk powder, add cold milk to make a soft dough, knead lightly. 3. Heat the ghee in a saucepan until you can hold your finger in it for 3 seconds. 4. Roll the dough into balls with a diameter of 2,5-5 cm so that they are even. 5. At the same time, place the balls in the ghee and fry for 15-20 minutes. (when they float to the surface, carefully turn them over). 6. Remove the ghee balls when they turn golden brown. Wait 2 seconds for the ghee to drain, then place in the syrup. 7. Soak the balls in syrup for 1 day, after which they are ready. The color is red, the mantra is SUM. Tags: Ayurvedic cooking Ayurvedic cooking.Monday. Monday is the day of the week ruled by the Moon. Rest time after the Sunday feast. On this day, you can not even eat. The moon in astrology has a direct impact on the work of the stomach. Given the astrological symbolism of this luminary, on Mondays it is not recommended to overload the stomach with too fatty dishes, it is advisable to avoid pickles, marinades, alcohol, and confectionery. On such days, it is necessary to reduce or completely abandon the use of flour products, smoked meats, hot spices and vegetables (onions, garlic, tomatoes), which can irritate the gastric mucosa. Try not to salt your food too much. The traditional diet of “lunar nutrition” includes any dairy products, cheeses, cereals, fruits (except citrus fruits), non-acidic berries.

RICE PUDDING Cooking time approx. 1 hour Quantity 4-6 2 tbsp. (30ml) ghee or unsalted butter 1/4 tsp (25g) basmati or any other long white rice 1/2 cassia or bay leaf 8 tsp (2L) whole milk 1/2 tsp (110g) sugar or powdered hard candies 1/ 4 tsp (35g) currants 1/2 tsp (2 ml) pinhead ground cardamom powder (optional) 1 tbsp. (45ml) toasted charali or pine nuts for garnish Method of preparation: 1. Heat ghee or oil in a 5 liter heavy bottomed saucepan over medium heat. Add washed and dried rice and fry until browned on 2 sides. Put cassia or bay leaf, milk. Increase the heat and cook for 15 minutes to a frothy boil, stirring constantly, until reduced by half of the original volume. 2. Add sugar, currants and cardamom, make a small fire and cook without burning until the volume is reduced by 4 times from the original. The mixture should become thick and creamy. Stir camphor powder (if you are using it) and cool to room temperature. As it cools, it will become more and more dense and thick. If you prefer cold pudding, refrigerate for 3 hours. Garnish with toasted charoli and pine nuts.

YOGHURT 8 cups fresh milk 1 cup yogurt Preparation method: 1. Bring the milk to a boil. 2. Remove from heat. 3. Cool to a temperature slightly warmer than hot. 4. Pour in the yogurt and stir. Cover the pot with a lid. 5. If you are cooking in a cold climate, wrap the pot in a thick blanket to keep warm. 6. Let the yogurt stand for at least 8 hours before drinking. The longer the yogurt sits, the thicker it will become. * Yield – 9 cups of yogurt. Cereal-fermented milk soup (sarnapur) For the recipe you will need: – Matsun (curdled milk or kefir) – 750 ml – Peas – 1/2 cup – Rice – 1/4 cup – Coriander (greens) – 3 tbsp. – mint – 1 tbsp. – beet tops (chopped) – 1/2 l – sugar – to taste. Millet porridge with cottage cheese Ingredients: – millet groats – 1 cup – cottage cheese – 1 cup – butter – 3-4 tbsp. – sugar – 2 tbsp. – salt – to taste Cooking instructions: Sort the millet, rinse and pour into boiling salted water (2.5 cups). Cook until half cooked. Remove the porridge from the heat, add butter, sugar, cottage cheese, mix everything and cook until the millet is ready. Serve milk, yogurt or kefir to the finished porridge.

FREDGET FROM FRESH MILK Cooking time more than an hour Quantity: – about 170 g from 4 cups (1 liter) of milk – about 340 g from 8 cups (2 liters) of milk Method of preparation: 1. Pour half of the milk into a heavy-bottomed saucepan (4-6 liters) and bring to a boil. Don’t forget to stir with a wide spatula to prevent the bottom from burning. Lower the heat if necessary, being careful not to let the milk escape. Boil for another 12-15 minutes. 2. Add the remaining half of the milk and stir well. Bring to a boil, then simmer for another 12-15 minutes, stirring occasionally. 3. Reduce the heat slightly and boil the milk until the cream thickens. 4. Continue stirring vigorously and bring the milk to a thick, pasty mass. Continue cooking until everything is very thick and sticky. 5. Transfer the fudge to an oiled plate and cool to room temperature. Fruit salad 250 gr orange 2 pcs banana 2 pcs lemon 1 pc walnuts 0,5 cups honey 2 dessert spoons fruit yogurt 1 jar (125 gr) All of the above fruits are peeled, cut into small cubes and prunes too, finely chop the nuts. We mix everything. Add honey, season with yogurt just before serving. The menu color should be white. Mantra for meditation “COM”. Tags: Ayurvedic cooking Ayurvedic cooking.Tuesday. Tuesday is the day of the week ruled by Mars. The symbolism of Mars in astrology is associated with energetic and vigorous activity. If you like food like Caucasian cuisine, on Tuesdays you can indulge in nothing. On the contrary, in order to transform the energy of Mars properly, it is recommended to include foods high in protein in the diet, eat spicy seasonings. tomatoes, bell peppers, pickles, marinades (of course, if you do not have a special diet that has contraindications for health reasons!), As well as legumes (peas, beans), cereal cereals. Do not overload food with sweet and starchy foods. Kichri Soak mung or peas 200g overnight, drain the water in the morning. Rinse 250 g of rice and let the water drain. In the meantime, let’s take care of the vegetables. We disassemble the floor of a head of cauliflower into inflorescences, you can take any other cabbage, peel 4 potatoes and cut them into cubes. We put a large frying pan on the fire, pour 3 tbsp. l. vegetable oil, you can butter and fry spices. First cumin seeds 1-2 tsp. or ground cumin, pepper, turmeric, ginger, asafoetida to your liking. Now put the chopped vegetables and fry, stirring for 4-5 minutes, until they are covered with brown spots. Add drained rice and peas and fry for one minute, stirring occasionally. Pour in 1.6 liters of hot water, add 2 tsp. salt, 4 chopped tomatoes or a spoonful of tomato paste. Bring to a boil over high heat. Then reduce the heat, mix everything and cover with a lid. Cook for 30-40 minutes until the peas are soft and completely cooked. Stir occasionally to keep the rice from sticking to the bottom.

(KICHRI) OF RICE, DAL AND VEGETABLES 1 cup (200 g) mung dal, or regular peas, or whole mung beans, 1 1/2 cups (250 g) long or medium grain rice, 1/2 head cauliflower , washed and divided into inflorescences, 3 tbsp. ghee or vegetable oil, 2 tsp. cumin seeds, 4 medium tomatoes, cut into quarters, 2 fresh hot peppers, de-seeded and chopped, 2 tsp. grated fresh ginger (or 1 tsp. ground dry ginger), 1 tsp. ground cumin, 1/2 tsp. asafoetida, 7 cups (1,6 L) water, 2 tsp. salt, 2 tsp turmeric, 4 medium potatoes, peeled and diced, 3 tbsp. lemon juice, 2 tbsp. butter, 1/2 tsp. ground black pepper. Sort the dal and wash it along with the rice. Let the water drain. Meanwhile, wash and cut vegetables. Heat ghee or vegetable oil in a heavy bottomed saucepan and toast the cumin seeds, peppers and ginger. After a minute, throw in the ground cumin and asafoetida. After a few more seconds, add the chopped potatoes and cauliflower florets. Stir the vegetables with a spoon for 4-5 minutes, until they are covered with brown spots. Now add drained dal and rice and fry for one minute, stirring occasionally. Pour in water. Add salt, turmeric and tomatoes and bring to a boil over high heat. Reduce the heat and, with a lid on the pot, simmer for 30-40 minutes (if using whole mung beans, cook a little longer, and if using peas, cook less) until the dal is soft and fully cooked. Stir once or twice before so that the rice does not stick to the bottom of the pan. Finally, squeeze the lemon juice over the kichri, drizzle butter on top and cook over low heat until all the liquid has been absorbed. Season with ground black pepper and gently but quickly mix the finished dish. If using brown rice, cook 20 minutes longer. Lassi is the most popular drink in India, where it is valued for its pleasant taste and nutritional properties. When you need to prepare a drink for a large number of people, then there is nothing more suitable than lassi, as it takes just a few seconds to prepare. It can be made ahead of time and left to cool. 1. l. cumin seeds, toasted and ground 4 cups (950 ml) yogurt 3 cups (700 ml) water 3 tbsp. l. lemon juice 2 tsp. l. salt crushed ice (optional) Set aside a pinch of ground cumin, and mix all other ingredients with a whisk or in a mixer. Pour mixture into glasses (with or without ice). Sprinkle a pinch of crushed cumin on top. Serve chilled or at room temperature. The drink will turn out tastier if you add 25 g of fresh mint leaves to it. Set aside a few leaves to decorate the drink, and mix all other ingredients (except ice) in a mixer until the mint leaves turn into a paste. This will take 30 seconds. Then add crushed ice and beat the mixture until foam appears. Pour the drink into glasses and garnish with a mint leaf. To make plain lassi, combine yogurt, ground cumin and water. Beat with a whisk or mixer. Pour into glasses with ice and serve. Cooking time: 10 min Rice with yogurt – long grain rice – 2 cups – ghee or vegetable oil – 1 tbsp. l. – mustard seeds – 1 tsp. l. – fennel seeds – 3/4 tsp. l. – hot pepper – 2 pcs. – ginger (freshly grated) – 1 tsp. l. – water – 700 ml – salt – 1 tsp. l. – yogurt – (240 ml) – butter – 1 tbsp. l. Wash the rice. Soak it for about 15 minutes and transfer to a colander, let the water drain. Heat ghee or vegetable oil in a medium saucepan and toss in the mustard seeds. Close the lid immediately. When mustard seeds stop cracking, add fennel seeds, pepper (de-seeded and finely chopped) and ginger, stir quickly. Add rice and, stirring, fry for one to two minutes, until the grains become transparent. Pour in water, add salt and bring to a boil.

SIMPLE MUNG DAL cooking time 10 min. boil time 1,25 hours or 25 minutes in an airtight instant pot servings: 4 to 6 2/3 cups (145g) split mung dal, skinless 6,5 cups (1,5l), or 5,5 .1,3 cups (1 L) if cooking in an airtight saucepan, XNUMX tsp water (5 ml) turmeric 2 tsp. (10 ml) coriander 1,5 tsp. (7 ml) peeled and then chopped ginger root 1 tsp. (5 ml) chopped green chili with seeds (optional) 1,25 tsp (6 ml) salt 2 tbsp. (30 ml) ghee or vegetable oil 1 tsp. (5 ml) cumin seeds 2 tbsp. (30ml) coarsely chopped fresh coriander or chopped fresh parsley Method of preparation: 1. Sort, wash and dry the split mung dal. 2. Combine the mung beans, water, turmeric, coriander, ginger root and green chile in a saucepan. Mix thoroughly, place over high heat and bring to a boil. Reduce heat to medium, cover with a tight lid and simmer for about 1 hour or until the dal is soft and fully cooked. For an airtight saucepan: Combine all ingredients, cover and cook for 25 minutes. Remove from fire and let stand. 3. Remove from heat, open, add salt and beat with a metal whisk or mixer until the dal becomes smooth, homogeneous. 4. Heat ghee or vegetable oil in a skillet over medium heat. When warmed up, toss in the cumin seeds. Roast until the seeds darken. Pour into dal, cover immediately and let steep for 1-2 minutes. Add chopped herbs and serve, stirring. Banana Lassi This low-fat smoothie is the perfect replacement for a high-calorie banana milkshake made with heavy cream. Bananas thicken yoghurt drinks and give them a natural fruit flavor, and they can be paired with almost any fruit. In India, banana lassi is usually made with only bananas, lemon juice, yogurt and ice. But if you think a little, you can come up with many variations of this lassi. To give the drink a natural sweet taste, try adding some soaked raisins, dates and figs to it (it is better to mix the ingredients in a mixer). You can also use apple, pineapple, peach juice. Bananas are available in stores all year round, so this lassi can be prepared at any time of the year. Cooking time: 10 minutes Servings: 4 Ingredients: • 2 ripe bananas, peeled and chopped • 2 tbsp. tablespoons lemon juice • 1/2 cup (125 ml) cold white grape juice or ice water • 3 tbsp. tablespoons clear honey (optional) • 1 cup plain yogurt or buttermilk • 6-8 ice cubes, crushed • 1/4 tsp. tablespoons ground cardamom • 1 pinch freshly grated nutmeg • grated lemon zest for garnish Place bananas, lemon juice, honey (if desired) and yogurt or buttermilk in an electric mixer or food processor fitted with a metal attachment. Process for about 2 minutes, then add ice and cardamom and turn back on for a minute.

BEET STEW IN SOUR CREAM 500 grams of beets, 1 carrot, 1 parsley root, 1 glass of sour cream, 1 tablespoon of lemon juice, sugar, flour, 50 grams of butter, salt to taste. Cut beets, carrots, parsley into strips, put in a saucepan with a wide bottom, sprinkle with lemon juice, add oil, a little water and simmer under the lid for 40-50 minutes, stirring occasionally. Fry flour in a pan with butter, add sour cream, salt, sugar to it and boil for 1-2 minutes. Season the cooked vegetables with the sauce. PANIR 8 cups fresh milk To curdle milk, choose one of the following: 1. Citric acid – 1/2 tsp dissolved in 1 tsp. water. 2. Canned lemon juice – 4 dess.l. 3. Fresh lemon juice – 5 dess.l. Preparation method: 1. Bring the milk to a boil. 2. While stirring, add the coagulant. 3. Lay out a colander with gauze. When the milk has curdled, strain the whey with paneer flakes through cheesecloth. 4. Tie the paneer in gauze. 5. Place a weight on top. 6. Keep under load for 1-2 hours. The color of Mars is dark red. Meditation will help the mantra “AM” Tags: Ayurvedic cooking Ayurvedic cooking.Tuesday. Tuesday is the day of the week ruled by Mars. The symbolism of Mars in astrology is associated with energetic and vigorous activity. If you like food like Caucasian cuisine, on Tuesdays you can indulge in nothing. On the contrary, in order to transform the energy of Mars properly, it is recommended to include foods high in protein in the diet, eat spicy seasonings. tomatoes, bell peppers, pickles, marinades (of course, if you do not have a special diet that has contraindications for health reasons!), As well as legumes (peas, beans), cereal cereals. Do not overload food with sweet and starchy foods. Kichri Soak mung or peas 200g overnight, drain the water in the morning. Rinse 250 g of rice and let the water drain. In the meantime, let’s take care of the vegetables. We disassemble the floor of a head of cauliflower into inflorescences, you can take any other cabbage, peel 4 potatoes and cut them into cubes. We put a large frying pan on the fire, pour 3 tbsp. l. vegetable oil, you can butter and fry spices. First cumin seeds 1-2 tsp. or ground cumin, pepper, turmeric, ginger, asafoetida to your liking. Now put the chopped vegetables and fry, stirring for 4-5 minutes, until they are covered with brown spots. Add drained rice and peas and fry for one minute, stirring occasionally. Pour in 1.6 liters of hot water, add 2 tsp. salt, 4 chopped tomatoes or a spoonful of tomato paste. Bring to a boil over high heat. Then reduce the heat, mix everything and cover with a lid. Cook for 30-40 minutes until the peas are soft and completely cooked. Stir occasionally to keep the rice from sticking to the bottom.

PUMPKIN SOUP 2 cups stewed pumpkin 2 cups mashed potatoes 4 cups water 1 cup milk 1 tsp. salt 1 des.l. chopped fresh ginger 1/2 tsp turmeric Preparation method: 1. Mix all the ingredients together by hand or in a blender. 2. Cook over low heat for 5 minutes. RICE Serves 4: 2 cups rice (preferably basmati rice) 1 tbsp. l. ghee 1 pinch fennel seeds 1/2 tsp. salt 4 cups water Rinse rice thoroughly and drain. To rinse the rice well, place it in a saucepan and fill it to the brim with water. Then stir the rice in it and carefully drain the water until the grains begin to slip out with the water. Fill the pot again and drain 2-3 times in a colander. Heat the ghee in a heavy bottomed saucepan over medium heat and add the fennel seeds. Saute for at least a minute. Then add the rice and, stirring well, sauté for about a minute. Pour hot water and salt. Bring to a boil and cook for 2-3 minutes. Reduce heat to low and cover the pot. For more glutinous rice, it is better not to cover the pan tightly. If the rice is dry, then it is better to close the lid tightly.

MINT TEA 1/2h. l. finely chopped fresh ginger 3 pinches ground dry ginger 3 pinches ground cardamom 1 cinnamon stick 2 pinches ground nutmeg 1 tsp. coriander seeds 1 tsp fennel seeds 1/2 cup fresh mint leaves or 1 tbsp. l. dry mint leaves 3-4 whole cloves 4 cups of water Boil water and add herbs and spices to it. Cook at a low boil for a few minutes. Filter and serve.

MIXED VEGETABLE STEW Serves 4: 4 cups chopped vegetables (green peppers, green beans, zucchini, pumpkin, etc.) 2 tbsp. l. ghee 1/2 hr. l. cumin seeds 1/2 tsp. l. black mustard seeds 1/4 tsp. ajwan seeds 1/2 tsp. l. masala or cayenne pepper 1/4 tsp. l. turmeric 1 pinch asafoetida 1/2 tsp. salt Wash, cut off the ends and cut the vegetables into pieces. Try to cut each vegetable into pieces of various shapes, which will give the dish a more attractive look. In a deep frying pan heated over medium heat, place the ghee or vegetable oil, then the cumin, mustard, ajwan and asafoetida seeds. When the seeds start to crackle, add the masala or cayenne pepper and turmeric. Stir and add vegetables and salt. Mix well with spices. Reduce heat to low and cover with lid. Stir after 5 minutes. Simmer over low heat until tender, about 15 minutes. This stew energizes people of all types of constitutions. It balances agni, has a mild laxative effect and has a beneficial effect on the musculoskeletal system.

POTATO PARATHI Dough: 1 cup fine flour 1/2 tsp. l. salt 1/4 cup warm water ghee or oil for frying Toppings: 1 cup mashed potatoes 1 1/2 tsp. spoons of salt 1/2 tsp. tablespoons black pepper 1/4 tsp. tablespoons of turmeric Preparation method: 1. Mix flour and salt. 2. Add water and knead until a soft dough forms. 3. Divide the dough into 6 balls. 4. Lubricate the rolling pin and surface with oil. 5. Roll out the balls into circles with a diameter of 10 cm. 6. Dipping your fingers in water, lightly moisten the edges of the mug. 7. Place 1 hr. l. stuffing in the center of the mug. 8. Leave the edges free of filling. 9. Roll out another circle with a diameter of 10 cm. 10 Put the second circle on top of the first. 11 Press the edges together to hold them together. 12 Lightly coat the bottom of the hot ghee pan. 13 Put paratha. Fry on both sides. If needed, add more ghee Millet with dried apricots 1/2 cup millet, 1 tbsp. butter, 2 tbsp. honey, 100 g dried apricots Rinse the millet and cook until tender. Add butter and honey. Pour boiling water over dried apricots and leave for 1 hour. Then drain the water, finely chop the dried apricots and mix with porridge. Honey marmalade 2 kg. apples, 200 gr. sugar, 800 g honey Wash the apples and cut into slices, pour in some water, boil and rub through a sieve. Add sugar to the mass and cook until it thickens thoroughly. Then add honey and beat again so that the mass becomes thick and brighter. Lay out on parchment paper in a layer of 3-4 cm. and dry. Store in a dry place. Fruit tea 2 tsp. l. tea for 2 cups of water, 1 cup of sugar, 100 g of blackcurrant, 2 apples, slices of lemon, orange. Brew tea, strain. Boil sugar, black currants and chopped apples for 10 minutes in 3 cups of water, strain, cool. Mix with cooled tea, add thinly sliced lemon and orange slices. (Scald lemon and orange with boiling water before cutting.) Steam spinach with fresh cheese 450 g. fresh, washed, chopped spinach, 1 tbsp. ghee, 2 tsp. ground coriander, half a teaspoon of turmeric, a quarter teaspoon of red pepper, half a teaspoon of garam masala, 2 pinches of asafoetida, 3 tbsp. water, 150 ml. sour cream, 225 g. paneer (cheese), cut into pieces, 1 tsp salt, half a teaspoon of sugar. Put ground spices into hot oil and fry for a few seconds, add spinach, water, mix, close the lid and simmer over low heat until the spinach becomes soft, then put sour cream, diced paneer, salt, sugar, mix well and leave on low heat for 5 minutes. Remove and serve. The color of Mercury is green. The mantra is “BOOM”. Tags: Ayurvedic cooking Ayurvedic cooking.Thursday. Thursday is the day of the week ruled by Jupiter. This planet is the most benevolent in astrology and provides a fairly free choice of diet. However, due to the fact that Jupiter is responsible for the functioning of the liver in the body, including diseases associated with this organ, you should not provoke them – abuse sweets and fatty foods on Thursdays. In addition, it is desirable to reduce the consumption of root vegetables, especially potatoes.

CORN SOUP Serves 4: 5 fresh corn on the cob 5 cups water 1 tbsp. l. peeled and finely chopped fresh ginger root 1 tbsp. l. topped with chopped cilantro leaves 1/4 cup water 2 tbsp. l. ghee 1 tsp cumin seeds 1/4 tsp. black peppercorns 1 pinch salt Cut corn kernels off the cob to make about 4 cups. Place them in a blender, add 2 cups of water and grind until smooth. Then pour into a bowl and set aside. Now place ginger, cilantro, a quarter cup of water in a blender and grind for one minute until a liquid consistency. In a saucepan over medium heat, add the ghee, then the cumin. When the cumin seeds start to crackle, add the contents of the blender, cooked corn paste and black pepper, add the remaining water and mix well. Cook over low heat, uncovered, for 15-20 minutes, stirring occasionally. Season with cilantro leaves and black pepper to taste. Corn soup is a good breakfast dish. Corn soup is for everyone. However, its remote action is to drain the vata, and it also has a warming effect. Thus, vata people can use it only occasionally, and people with a pitta constitution – in moderation. Adding cilantro to some extent eliminates the warming effect for Pitta people.

GHI (PURIFIED OIL) 1 kg. butter cauldron with a thick bottom (at least 5 liters capacity) second cauldron sieve gauze Method of preparation: 1. Melt the butter in a large cauldron over low heat. 2. Turn up the fire. 3. When the oil begins to foam, reduce heat to low. 4. Let the oil simmer for about 1 1/2 hours until it turns clear and golden. Sintered solid particles will float on the surface. If the ghee is dark brown, it means that it has been cooked too long. Dark ghee, however, can be used for stir-frying, although it won’t taste as good in sweets and vegetable dishes. 5. Remove from heat. 6. Line a colander with cheesecloth and strain the ghee. Scrape off the adhering particles from the bottom of the cauldron and also put in cheesecloth to drain.

MILK WITH BANANA AND NUTEME Cooking time 10 minutes Quantity 2 2 cups (480 ml) milk 1 firm, ripe banana 2 tbsp. (30 ml) sugar 1 tsp. (5 ml) softened unsalted butter 1/4 tsp. (1ml) fresh nutmeg Preparation method: 1.Pour the milk into a heavy-bottomed saucepan and place over high heat. Bring to a full boil, stirring constantly, then reduce heat and simmer for another 2 minutes. 2.While the milk is cooking, put the banana, sugar, soft butter and nutmeg into a food processor and blend until smooth. Pour in 1 cup (240 ml) of milk and stir for 1 more minute. Add the rest of the milk and stir for another 30 seconds or until the milk turns into foam. Offer immediately.

PURI 1 cup whole wheat flour 1 tsp. ghee, vegetable oil or butter 1/2 – 3/4 cup warm water ghee or oil for deep frying Preparation method: 1. Rub ghee evenly into flour. 2. Mix water with flour until a soft dough forms. 3. Divide the dough into 6 balls. 4. Grease the rolling pin and surface with warm ghee. 5. Roll out the balls into thin cakes. 6. Heat a frying pan with oil to a moderate temperature. 7. Put puri in ghee. When the puri bubbles and floats to the surface, gently sink it with a slotted spoon until it puffs up like a ball. 8. Fry the other side for a few seconds. 9. Dry. Serve hot. Corn porridge – corn grits – 1 cup – water – 2.5 cups – butter or ghee, salt, sugar – to taste – raisins (pitted) – 3-4 tbsp. Rinse the grits thoroughly, pour hot water, add salt, sugar, butter and pre-soaked raisins. Mix everything, close the lid and put in the oven. Cook until soft.

GREEN MONG DAL 1/2 cup mung beans 6 cups water 1 cup chopped tomatoes 1/4 cup chopped carrots 1 tbsp. l. ghee or vegetable oil 1 tbsp. l. grated ginger 1 tsp cumin seeds 1/2 tsp. asafoetida 1 tsp salt 1 tsp black pepper 1 tsp turmeric Cooking method: 1. Boil the beans in water until they burst. 2. Add tomatoes and carrots. 3. Cook until the vegetables are soft and the beans are creamy. 4. Melt the ghee in a separate bowl. 5. Roast the ginger, asafoetida and cumin. 6. Add to beans. 7. Stir in salt, black pepper and turmeric.

VEGETABLE SALAD 1 small head of lettuce 3 tomatoes 1/2 cup grated carrots 1/2 cup thinly sliced cucumbers 1 apple, diced 1/2 cup raisins, chopped dates or roasted peanuts 1/2 cup chopped green pepper Method: 1. Tear lettuce leaves. 2. Cut each tomato into 8 wedges. 3. Put in a salad. 4. Put in the rest of the components. 5. Gently shake the salad bowl to combine. 6. Serve with one of the condiments.

TOMATOES, GREEN PEAS AND CHEESE 6 cups chopped tomatoes 2 cups stewed green peas 4 cups chenna 1 tbsp. butter 1 1/2 tsp salt 1 tsp black pepper 1/2 tsp asafoetida Cooking method: 1. Boil the tomatoes until soft. 2. Add remaining components. 3. Simmer until tender.

CHENNA 8 cups fresh milk To curdle milk, choose one of the following: 1. Citric acid – 1/2 tsp dissolved in 1 tsp. water. 2. Canned lemon juice – 4 dess.l. 3. Fresh lemon juice – 5 dess.l. Preparation method: 1. Bring the milk to a boil. 2. While stirring, add the coagulant. 3. Lay out a colander with gauze. When the milk has curdled, strain the whey with paneer flakes through cheesecloth. 4. Tie the paneer in gauze. 5. Hang for 30 min. The color of Jupiter is orange, golden. The mantra is “GUM”. Tags: Ayurvedic cooking Ayurvedic cooking.Friday. Friday is the day of the week ruled by Venus. If you like sweet and fatty foods, Friday is your day because it is under the influence of Venus that the body best perceives sweets and fats. In addition, these days it is recommended to eat sweet fruits, berries, honey, nuts, drink fruit juices, cook any cereals and flour products. Meat and fish foods, eggs, mushrooms, spicy foods and seasonings should be avoided. Very good rose, red raspberry and saffron. Food should be varied.

CARROT HALAVA 2 cups grated carrots 2 cups sugar 2 des.l. butter 1/2 tsp ground cardamom Method of preparation: 1. In a cauldron, mix together all the ingredients. 2. Put on a slow fire. Stir constantly until sugar dissolves. 3. Stir occasionally until carrots start to look like glazed. This will take about 30 minutes. 4. Increase the heat and stir frequently. 5. When the halava turns bright orange, pour it onto a cooling tray.

YELLOW PEA 1/2 cup yellow peas 6 cups water 1/2 cup cabbage, chopped 1/4 cup carrot, chopped 1 tbsp. l. ghee or butter 1/2 tsp. asafoetida 1/2 tsp cumin seeds 1/2 tsp. black pepper 1 tsp salt Cooking method: 1. Slowly boil the peas in water until tender. 2. Add cabbage and carrots. 3. Cook until the vegetables are soft and the peas are creamy. 4. Beat vigorously to stir the peas. 5. Melt the ghee in a separate bowl. 6. Roast the cumin and asafoetida. Add to the soup. 7. Mix in salt, black pepper and turmeric. Fruits fried in dough (pakoras) – wheat flour – 1 cup – milk powder – 1 tbsp. – baking powder or soda (optional) – 1/2 tsp – ground cinnamon – 1 tsp – warm milk – 1.4 cups – ghee for deep-frying – fresh fruits (bananas, apples, pears, pineapples, strawberries, peaches) – powdered sugar – 3 tbsp. In a large bowl, combine all ingredients except fruit, melted butter, and icing sugar, and beat with a whisk until the dough is thick enough to wrap around the dipped fruit. Put a handful of chopped fruit into the dough. Mix so that each piece is completely covered with dough. Heat the melted butter in a low saucepan over medium heat. The oil is ready when a drop of dough that has fallen into it bubbles and immediately rises to the surface. Take the pieces of fruit out of the dough one by one and gently lower them into the hot oil. Fry each piece for 3-4 minutes until golden brown and crispy. Take them out with a slotted spoon and put them in a colander to drain the oil. If there is leftover dough, cut more fruit. Sprinkle the pakora with icing sugar and serve warm or at room temperature.

UPMA 3 cups water 1 cup chopped sweet pepper 1 cup cauliflower 1 cup chopped cabbage 2 cups frozen green peas 4 tsp. butter 1 dec.l. fresh grated ginger 1 chopped green chilli 1 tsp. cumin seeds 1/2 tsp asafoetida 1 1/2 cups semolina 1 tsp. salt 1/2 tsp black pepper 1/2 tsp turmeric 1 cup cashews lemon wedges Cooking method: 1. Boil vegetables, peas and water until soft. Don’t drain the water. 2. Fry cashews in oil until golden brown. Set aside. 3. Melt the butter. 4. Saute the ginger, chilli, cumin and asafoetida. 5. Put semolina and fry until light brown. 6. Pour semolina into vegetables. 7. Add salt, black pepper, turmeric and cashews. 8. Simmer until the semolina absorbs water. 9. Remove from heat. Cover with a lid. Let stand 10 minutes before serving. 10. After applying a portion, squeeze lemon juice on top of the upma. Saffron rice with raisins and pistachios Ingredients: – basmati rice – 1 cup – water – 2 cups – saffron – 1/3 tsp. – cinnamon – 1 stick (length 4 cm) – cloves – 6 buds – salt – 1/4 tsp. – brown sugar – 1/2 cup – cardamom seeds (coarsely crushed) – 1 tsp. – ghee or vegetable oil – 2 tbsp. l. – pistachios or almonds – 3 tbsp. l. – raisins – 3 tbsp. l. – pistachios (thinly sliced) – 2 tbsp. l. Method of preparation: Bring water to a boil in a 2 liter heavy Teflon-coated saucepan. Place the saffron stamens in a small bowl, add 2-10 tbsp. tablespoons of boiling water and leave for 15-20 minutes while rice is cooking. Pour rice into boiling water, add cinnamon stick, cloves and salt. When the water comes to a boil again, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer quietly without stirring for 25-5 minutes, until the rice is soft and fluffy and all the water has been absorbed. Remove from heat and leave the rice covered for 1 minutes to firm up the fragile grains. Meanwhile, combine saffron water, brown sugar and cardamom seeds in a small saucepan. Place over moderate heat and stir until sugar dissolves. Reduce heat slightly and simmer for XNUMX minute. Pour the syrup into the rice and close the lid quickly. Heat ghee or vegetable oil in a small saucepan over moderately low heat until the oil is hot but not smoking. Toast the pistachios (or almonds) and raisins until the nuts are golden brown and the raisins puff up. Pour the raisin-nut butter into the steaming rice and fluff the rice gently with a fork. Transfer to a serving dish and sprinkle with chopped pistachios on top.

SALT LASSI 5 servings 3 cups yogurt, 2 cups cold water, 5 ice cubes, 1 tsp. salt, 2 tbsp. lemon juice, 1/2 tsp dry toasted cumin seeds, 5 cups chilled. 1. Mix yogurt, water, salt, lemon juice and cumin, leaving some cumin in the mixer. 2. Fill each glass with 1/5 of the ice, pour in the lassi and sprinkle the remaining cumin on top. Color – transparent and multi-colored. Mantra – “NOISE”. Ayurvedic Cooking Saturday. Saturday is the day of the week ruled by Saturn. Cleansing day. The astrological symbolism of this planet is associated with any form of restriction, in connection with which it is especially harmful to overeat on Saturdays, restraint and moderation in food are necessary. Food rich in calcium and phosphorus is recommended: spinach, nuts, cabbage, cucumbers, dried fruits, in summer – strawberries, blueberries, plums, as well as cheese, cottage cheese. You can include sweet dishes, but there is not too much. Very spicy foods, fried, smoked, raw smoked and canned foods should be avoided. Be careful with alcohol, it is better to refrain from drinking strong drinks on this day of the week. Buckwheat porridge with cottage cheese Buckwheat – 300 gr. Water – 2,5 cups Cottage cheese – 300 gr. Sour cream – 120 gr. Oil, herbs, salt – to taste. Boil buckwheat porridge. Put half of the porridge on a baking sheet, greased with oil, and smooth. Lay a layer of cottage cheese on top, cover it with a layer of porridge, level it, pour sour cream, and bake in the oven. Sprinkle with chopped herbs. Cottage cheese with prunes Required: 1 pack of cottage cheese, 50 g butter, 1 tbsp. l. sour cream, prunes, cranberry juice, salt. Cooking method. Pass the cottage cheese through a meat grinder, add butter, sour cream with salt, grind until a homogeneous mass is formed. Pour in the cranberry juice, put the mass on a plate, garnish with prunes.

SPICE TEA 4 cups water 2 tsp. whole cloves 2 tsp. whole cinnamon bark 1 tsp. fresh ginger, grated 1 tsp cardamom pods 1 tsp. fennel seeds (fennel) juice of 1 lemon 4 tbsp. spoons of honey Method of preparation: 1. Bring to a boil all ingredients except lemon juice and honey. 2. Reduce fire. Boil 5 minutes. 3. Add and mix lemon juice and honey. 4. Strain through a sieve. Serve hot.

CHAPATI 1 cup fine whole wheat flour 1/2 – 3/4 cup warm water Preparation method: 1. Mix water with flour until a firm dough forms. 2. Divide the dough into 6 balls. 3. Heat the pan. 4. On a floured surface, roll each ball into a thin pancake. 5. Place the chapatis on the heated pan. 6. When bubbles appear, quickly fry the other side. 7. Using tongs, hold the chapati over an open fire until it puffs up. 8. Move the chapatis over the fire until brown spots appear on both sides. 9. Spread ghee or butter. Sprouted wheat with blueberries and sour milk • Sprouted wheat – 4 tbsp. spoons • Honey – 1 teaspoon • blueberries – 150 g • Sour milk – ½ cup Sprouted sprouts mix with blueberries, honey, pour sour milk.

GINGER TEA Boil 1 cup of water, remove from heat, pour boiling water over 8 teaspoon of ginger powder [or 2-3 slices of dried ginger], stir. Add a lemon wedge and honey or sugar to taste. Drink before or after meals in small sips. Steam-boiled potatoes Pour 3-4 cups of water into a pan with a plug-in grid, put peeled whole or cut into 2-4 parts potatoes, lightly sprinkle with fine salt and, tightly closing the pan with a lid, put on high heat. As soon as the water boils, reduce the heat and continue cooking at a low boil. Masala dudh (milk with saffron and pistachios) By itself, milk, even hot, is difficult to digest by the body (this does not apply to fresh milk), but some spices, and primarily saffron, added to milk, not only give it flavor and subtle taste, but also facilitate its digestion. In addition to the spices mentioned in this recipe, dry ginger, cardamom and nutmeg go well with milk. Preparation time: 10 minutes Ingredients: • 5 cups (1,2 L) milk • 10 saffron stems or 1/4 tsp. ground saffron • 4 cloves • 1/2 tsp. ground cinnamon • 3 tbsp. l. honey or 4 tbsp. l. sugar • 1 tbsp. l. ground pistachios Add cloves and cinnamon to the milk and bring to a boil. Adjust the heat so that the milk simmers gently for 5 minutes, then remove it from the heat. Immediately add the saffron and stir well. Continuing to stir, add honey. Take out the clove. Add chopped pistachios. Serve hot. Colors are navy blue and black. Mantra “SHAM”.

Ayurvedic cooking by day of the week

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