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Diets by Category (Reducing):
Choose From The List:

Diet Name:

SWEET POTATO SALAD

Pacifies And Calms:

VATA

Good For:

KEEP WARM KEEP CALM, RELAX AND MEDITATE AVOID RAW FOODS FOR EXAMPLE: LEMONS,PEPPERS AVOID EXTREME COLD CLIMATE AVOID COLD FOODS AND DRINKS EAT WARM FOODS AND SPICES FOR EXAMPLE: HOT SOUPS KEEP A REGULAR ROUTINE AVOID EXTREME EXERCISE IN COLD WEATHER CREATE AS SAFE, CALM AND SECURE AN ENVIRONMENT FOR YOURSELF AS YOU CAN. LISTEN TO THE FOLLOWING MUSIC: RAMKALI, AHIR BHARAV,NAT BHARAV, LALITI, MALKANS.

Food to avoid

GARBANZO BEANS PEAS POTATO PEANUT DATES (DRIED) SOUR CREAM

Food to Take

Instruction:

SWEET POTATO SALAD                                              SERVES 4

PREPARATION TIME: 30-45 MINUTES
SATTVIC,- VATA, 0-PITTA, +KAPHA

BOIL WHOLE OR CUT IN SEVERAL PIECES:
4 C. SWEET POTATOES (2 LARGE)

WHISK TOGETHER IN A SMALL MIXING BOWL:
1 TBSP. FRESH GINGER ROOT, FINELY GRATED
½ TSP. ORGANIC LEMON PEEL, FINELY GRATED
¼ C.  FRESH  LEMON JUICE (1 ½ LEMONS)
1 ½ TSPS. RAW HONEY
2-3 TBSPS. SESAME OIL
SALT TO TASTE

WHEN THE POTATOES ARE TENDER ENOUGH FOR THE FORK TO GO INTO THEM EASILY,
DRAIN OFF THE WATER (I OFTEN SAVE IT FOR USE IN SOUP STOCK), AND PEEL THE POTATOES. THE PEELS WILL COME OFF EASILY USING YOUR FINGERS OR A SMALL KNIFE. CUBE THE SWEET POTATOES INTO ½ INCH PIECES.  PUT THEM IN A SERVING BOWL AND TOSS WELL WITH THE DRESSING. SERVE WARM OR COOL.
**POLARITY PURIFYING DIET DISH

VARTAKU

INGREDIENTS: 
150GM.GREEN  BRINJAL(EGG PLANT).
3 TSP. CASTOR OIL  SALT                                                                                                                             PEPPER                                                                                                                        1 CUP COCONUT GRATINGS                                                                                                                                                                                                                                                         CUT BRINJAL INTO THIN SLICES AND DIP IN WATER.  HEAT CASTOR OIL IN A PAN,  FRY THE BRINJAL IN THE OIL, AND SALT TO TASTE AND 2 TSP BLACK PEPPER POWDER.  SAUTE AND FINALLY ADD COCONUT GRATINGS.  TASTES GOOD WITH ROTIS RICE AND IS INDICATED IN -SCIATICA, LUMBAGO,     ARTHRITIS.

HORSE GRAM GRAVY

INGREDIENTS:
250GMS HORSE GRAM (KULATHI)
SALT
2 TSP MASALA POWDER
COCONUT GRATINGS
6 GARLIC CLOVES
2 INCHES GINGER ROOT
2 TSP. KHUS KHUS
CORIANDER LEAVES

PRESSURE COOK HORSE GRAM IN EXCESS WATER AND KEEP ASIDE. GRIND MASALA POWDER AND ALL INGREDIENTS UPTO CORIANDER LEAVES IN  A GRINDER. ADD THE GROUND MIXTURE AND SALT TO THE COOKED GRAM AND BOIL THOROUGHLY.  SERVE THE WHOLE PREPARATION TO SEPARATE THE GRAM AND THE GRAVY. TASTES GOOD WITH RICE, RAGIBALL ETC.

INDICATED IN: ARTHRITIS, SCIATICA, LUMBAGO SPONDYLOSIS, BRONCHITIS.

THE COOKED GRAM CAN BE GROUND TO A PASTE AND MIXED WITH HALF THE QUANTITY OF RICE FLOUR, SALT TO BE ADDED AND ROLLED INTO PAPADS AND DRIED IN SHADE. WHEN DRY, IT CAN BE BURNT EVENLY ON FIRE AND SERVED. THESE ARE TASTY HORSE GRAM PAPADS.

THORDAL THOVE

50 G. THORDHAL
1/4 TSP TURMERIC
10 GARLIC CLOVES
2 FINELY CHOPPED TOMATOES
1 BUNCH CORIANDER LEAVES
JEERA (CUMMIN) 
1/2 TSP. SESAME
1 PINCH ASAFOETIDA

PRESSURE COOK THE DHAL WITH SUFFICIENT WATER AND TURMERIC. WHEN COOKED ADD SMASHED GARLIC CLOVES, CHOPPED TOMATOES, CORIANDER LEAVES AND SALT AND BRING TO A BOIL. SEASON JEERA, SESAME, ASAFOETIDA IN 2 TSP GHEE.  TASTES GOOD WITH ROTIS, RICE AND CURD.

GINGER CURRY

INGREDIENTS
250GM GINGER
1 POD GARLIC
4 GREEN CHILLIES
2 ONIONS
 A PINCH OF ASAFOETIDA
1 TSP CUMMIN SEEDS
1/2 TSP GARAM MASALA
1/2 TSP TURMERIC POWDER
2 TSP GHEE
2 TSP  AMCHOOR POWDER OR LEMON JUICE
CORIANDER LEAVES

PEEL GINGER AND CHOP INTO SMALL PIECES. ADD GREEN CHILLIES AND GRIND INTO A COARSE PASTE. GRIND ONION AND GARLIC INTO A PASTE. HEAT GHEE, ADD CUMIN AND AND ASAFOETIDA.  THEN ADD ONION GARLIC PASTE AN FRY TILL GOLDEN BROWN. ADD GINGER PASTE, AND SAUTE.  ADD SALT, TURMERIC AND 1 1/2 CUPS WATER. COVER AND COOK FOR 5 MINUTES.  ADD LEMON JUICE, GARAM MASALA, AND CORIANDER LEAVES, MIX WELL AND SERVE WITH ROTIS, BASMATHI RICE ETC.

TOMATO GINGER SOUP

INGREDIENTS:
500GMS TOMATOES
3 INCHES GINGER
3 GREEN CHILLIES
1 TSP CORIANDER
1/2 TSP CUMIN
1/2 TSP FENUGREEK
JAGGERY A SMALL PIECE
SALT

BOIL 4 CUPS OF WATER. MIX THE CRUSHED CORIANDER, CUMIN, FENUGREEK, AND GINGER.  ADD SLIT CHILLIES AND SIMMER TILL THE QUANTITY IS REDUCED TO HALF STRAIN, ADD TOMATO PUREE, SALT AND JAGGERY AND BOIL FOR 5 MINUTES. ADD CORIANDER LEAVES AND SERVE HOT.

PONGAL

INGREDIENTS
50 GMS MOONG DHAL
100 GM RICE
2 TSP GHEE
MUSTARD SEEDS
CUMIN SEEDS
1 TSP CRUSHED PEPPER CORNS
50 GMS DRY COCONUT
10 CASHEW NUTS

FRY MOONG DHAL IN GHEE AND ADD IT TO BOILING WATER.  WHEN HALF COOKED, ADD WASHED RICE AND PRESSURE COOK. WHEN DONE, SEASON MUSTARD, JEERA AND PEPPER IN GHEE, ROAST CARDOMONE AND ADD IT TO THE COOKED DISH.  ADD SALT WHILE PRESSURE COOKING ITSELF. FINALLY SPRINKLE DRY COCONUT GRATINGS AND SERVE HOT WITH GHEE.  IT IS VERY EASY ON THE STOMACH INDICATED IN COLITIS, ACID PEPTIC DISORDERS, FEVERS AND POST PANCHAKARMA REGIMEN.

CHANA KURMA

INGREDIENTS
200GM CHANA (NOT KABUL CHANA)
FENUGREEK LEAVES
7-8 RED CHILLIES
4 CLOVES
2 INCHES GINGER
6 CLOVES GARLIC
CORIANDER LEAVES
2 TSP CORIANDER SEEDS
1 TSP KHUSKHUS
1 CUP COCONUT GRATINGS
1 ONION
1 TOMATO
SALT TO TASTE

SOAK CHANA OVER NIGHT AND KEEP ASIDE, ALONG WITH CHOPPED METHI LEAVES. GRIND ALL OTHER INGREDIENTS.  ADD IT TO SOAKED CHANA AND FENUGREEK LEAVES AND PRESSURE COOK.  SERVE HOT WITH ROTIS AND RICE. BEST VATA PACIFIER.

BADAM BURTI (ALMOND BURTI)

INGREDIENTS:
300 GMS ALMONDS
150 GMS SUGAR
1/2 TSP CARDAMOMPOWDER
4-5 PISTACHIOS (BLANCHED AND CHOPPED) 
1 TSP GHEE

SOAK ALMONDS FOR HALF AN HOUR, REMOVE SKIN AND DRY GRIND IT PAN ALONG WITH SUGAR AND KEEP STIRRING ON A VERY LOS HEAT TILL DRY AND FORMS A STIFF DOUGH.  ADD CARDAMOM POWDER AND MIX WELL.  ADD A LITTLE GHEE ON TO A  BOARD AND THE ROLING PIN.  ROLL THE DOUGH WHILE STILL HOT INTO DESIRED THICKNESS. WHEN COOL CUT WITH A SHARP KNIFE IN DIAMOND SHAPES, DECORATE WITH PISTACIOS. ALMOND IS A BEST VATAHARA HENCE IT IS CALLED "VATAHAR" HENCE IT IS CALLED "VATADA" IN SANSKRIT.

GINGER SALAD

INGEDIENTS:
50 GMS GINGER
1 TSP CUMIN
1.4 CUP 5O ML.
SALT TO TASTE

GRIND CHOPPED GINGER, CUMMIN COCONUT AND CHILLY, ADD SALT AND CURD FINALLY.  TASTES GOOD WITH RICE GOOD APPETISER, BEST FOR ARTHRTIS, AN HEMIPLEGIA.
ASAFOETIDA IS A VERY GOOD VATA PACIFYING FOOD SUBSTANCE.  CAN BE USED IN ALMOST ALL RECIPES EXCEPT SWEETS.

GARLIC RICE

INGREDIENTS:
200GMS BASMATHI RICE
1 GARLIC CLOVE
4 TSP. GHEE
10 CRUSHED PEPPER CORNS
SALT TO TASTE
50 GMS. DRY COCONUT

COOK RICE AND KEEP ASIDE.  SMASH GARLIC CLOVES. HEAT GHEE IN A PAN ADD GARLIC AND PEPPER CORNS, SALT AND DRY COCONUT AND SAUTE TIL BROWN.  MIX WITH STEAMING RICE AND SERVE.  EXCELLENT VATA REGULATOR, HELPS CONTROL DIARRHEA ALSO.
                                                                                                                                                                                                                                                                                                          
HONEY LEMON SAUCE                                          SERVES 4

PREPARATION TIME: 5 MINUTES OR LESS
SATTVIC, - VATA, 0 PITTA, + KAPHA

STIR TOGETHER:
3 TBSPS. GHEE
1 TBSP. RAW HONEY
1 TSP. FRESH LEMON JUICE

VERY GOOD OVER ROOT VEGETABLES LIKE TURNIPS, RUTABAGAS AND BEETS AR STARCHY VEGGIES LIKE SWEET POTATO. THIS UNCOOKED SAUCE CAN BE STIRRED INTO THE HOT VEGETABLES JUST BEFORE SERVING.

VARIATION:  1 TBSP. GHEE, 2 TSPS. RAW HONEY, 1 TSP. FRESH LEMON JUICE FOR A VERSION WHICH IS LOWER IN FAT AND A BIT MORE TART.
SATTVIC, -VATA,0 PITTA, 0 KAPHA

PESTO SAUCE

PREPARATION TIME: 10 MINUTES                                     MAKES 2 CUPS
SATTVIC BORDERING ON RAJASIC, - VATA, +PITTA, + KAPHA

STEAM  IN A STEAMER  IN A SMALL  SAUCEPAN FOR ABOUT FIVE MINUTES:
1 LARGE CLOVE, GARLIC, UNPEELED

GRIND UNTIL FINELY POWDERED IN A BLENDER:
½ C.  PINE NUTS OR WALNUTS

ADD TO THE NUTS IN THE BLENDER:
2 C. LOOSELY PACKED FRESH BASIL LEAVES, THEN CHOPPED
1 C. FRESH ITALIAN PARSELY, CHOPPED
1/8 C. EXTRA-VIRGIN OLIVE OIL
2 TSPS. MISO
3 TBSPS. RAW SESAME TAHINI
½ CUP WATER OR A LITTLE MORE(ENOUGH TO BE ABLE TO BLEND THE SAUCE 
SMOOTHLY)

AND BLEND UNTIL THE SAUCE IS CREAMY SMOOTH. BLEND THE GARLIC INTO THE SAUCE,PEELED AND MINCED.  SERVED!
**POLARITY HEALTH BUILDING DISH

COMMENTS: THE ORIGINAL INSPIRATION FOR THIS BEGAN WITH A RECIPE FROM BIBA CAGGIANO’S NORTHERN ITALIAN COOKING (HP BOOKS,1981), WHICH I WARMLY RECOMMEND.  WHILE MANY OF THE RECIPES CONTAIN MEAT,  HER SENSE OF ITALIAN COOKING  IS DELIGHTFUL, AND THE RECIPES ARE WELL ILLUSTRATED WITH FULL COLOR PHOTOGRAPHS.

PASTA PRIMAVERA                                                           SERVES 2-4

PREPARATION TIME:15-20 MINUTES
SATTVIC,  -VATA, 0 PITTA, + KAPHA*

PUT A LARGE POT OF WATER ON FOR YOU FAVORITE PASTA. WASH AND PREPARE:
1 BABY ZUCHINI, THINLY SLICED
2 BABY YELLOW CROOKNECK SQUASH, THINLY SLICED
2 TBSPS. RED ONION, THINLY SLICED
½- 1 CUP FRESH PEAS, SHELLED

BLEND TOGETHER IN A BLENDER:
1 CLOVE GARLIC
1/3 C. EXTRA-VIRGIN OLIVE OIL

( NOW IS A GOOD TIME TO PUT IN YOUR NOODLES, IF THE WATER IS BOILING.)
WARM THE BLENDED OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ALL THE VEGETABLES AND SIMMER FOR 5-10 MINUTES OR UNTIL TENDER BUT NOT LIMP. 
STIR IN :
1 TBSP. DRIED SAGE ( OR 2 TBSPS. FRESH SAGE, FINELY  CHOPPED)
SALT AND PEPPER TO TASTE

TOSS YOUR SAUTEED VEGGIES INTO YOUR FRESHLY COOKED PASTA AND SERVE WITH :
FRESHLY GRATED PARMESAN (OPTIONAL)
OR GOMASIO (GROUND, TOASTED SESAME SEEDS WITH AN OPTIONAL PINCH 
OF SALT)

*FOR A RAJASIC DISH, USE 2 LARGE CLOVES OF GARLIC, AND PLENTY OF PARMESAN CHEESE.

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