Top News

Ayurvedic Indian Lunch: Vata, Pit and Kapha-All these defects affect our body in different ways. If we take care of food according to our defect, then we can be healthy. Let’s learn Ayurvedic recipe with Homeshef Kusum Yadav.

Vegetable khichdi

Material: ½ cup chopped onion, 1½ tbsp sesame or coconut oil, 1 tbsp grated ginger, 1 tbsp chopped garlic, 1 teaspoon whole mustard seeds, 1 teaspoon turmeric powder, ½ teaspoon cumin seeds or ground cumin powder, ½ short taste, ½ short spoon taste, ½ teaspoon taste, Flex (optional), a few pieces of black pepper, 1 teaspoon salt, the cup dry moong dal, dal (or full moong dal or whole dal- soaked overnight), ½ cup kuttu (kashi) or (soaked, brown basmati rice), 1½ cups, 1½ cups of water, 2-3 cups of water (like gazes, chopped, chopped vegetables (such as gazar, chopped, quinct Bulb, cauliflower, broccoli).
Method: Apply cumin, mustard, chopped heart and garlic, ginger tempering in hot oil. After frying one to two minutes, add dry spices, all vegetables, soaked dal, rice and mix well. Add water and cook for 15 to 20 minutes. Serve hot.

Coconut lemon rice

Material: 1 cup cooked rice, 1 teaspoon urad and moong dal, 1 onion chopped, 2 teaspoons grate
Coconut, 2-3 teaspoons lemon juice, 2-3 tablespoons of coconut oil, curry leaves, mustard, asafetida, salt, turmeric
As per taste.
Method: Heat the oil and add rye, asafetida, curry leaves and pulses. Let the chopped onion be golden. Add salt, turmeric, coconut and cook. Also mix cooked rice. Add lemon juice and cook. Lemon Rice is ready to serve.

Creamy fenugreek green greens

Material: 1 cup fenugreek green greens chopped, ½ cup red greens, 1 cup spinach, 2-3 teaspoons coconut oil, 1 teaspoon fenugreek seeds and cumin, 1 teaspoon ginger-garlic paste, salt-pepper-turmeric, one teaspoon gramons, two teaspoons of curd.
Method: Heat the oil, apply cumin seeds, fenugreek. When golden is golden, add ginger-garlic paste. Now cook by adding turmeric, salt, chilli and some water with green greens. Gram flour
Mix curd and whisk, and mix it in green greens while stirring continuously. Cook the greens on slow gas for 10 minutes. Cremi fenugreek green greens are ready.

Moong dal curry

Material: 1 cup of moong dal, 1 tomato, 2-3 teaspoons grated coconut, 1 teaspoon cumin, rye, asafetida, dried spices- turmeric, salt, chilli, oil or ghee 2 teaspoons.
Vidhi: Soak moong dal 1 hour in advance. Wash the lentils and add turmeric, salt and cook it. Heat the oil in a vessel, apply cumin seeds asafetida and hard work. Add tomatoes and fry dry spices with it. When the spices are cooked, add boiled lentils and add coconut from the top and cook till it boils. Moong Dal is ready to serve curry.

Mix veg salad

Material: Sweet 2, carrot 1, peas and pomegranate seeds (to decorate), raw coconut grated, salt, pepper to taste.
Method: Boil the sweet potato or cook in steam. Boil carrots, peas. Mix all the ingredients, mix salt as per taste and serve.