1 cup of puffed quiona
2teaspoon slivered almonds
2tablespoon evaporated cane sugar
In a stainless steel pan, dry roast the puffed quiona until golden color. Take off flame. Then dry roast almonds and set aside. Place 1/4 teaspoon of ghee in pan and pour roasted puffed quiona and almonds and add sugar. You will be caramalizing the sugar into the dry ingrediants. Cook on med flame and constantly stir for 2 to 3 mins or until you see the sugar melting and caramalizing. Take off flame and transfer into a tray and let it cool for about 10 mins. This prep tends to stick together so you will separate the mix and offer.
If you do not have puffed quiona you can make a type of steel quiona that looks like steel oats. You place whole quiona in a blender and pulse it several times to crack the seeds. F this you would proceed to dry roast it.
Tuesday, October 2, 2012
Protein patties
Protein patties
Created by Vaidya Mishra
1/2 cup kalachana flour roasted
1/2 cup sesame toasted
1/2 cup scrambled paneer
1/4 teaspoon of mediagni masala
1/2 teaspoon soma salt
1 tablespoon chopped cilantro
Spring water to bind
Mix everything together and add water to bind and give moisture to the patties. Pan cook on med high flame in a non stick pan with 1/4 teaspoon ghee.
Created by Vaidya Mishra
1/2 cup kalachana flour roasted
1/2 cup sesame toasted
1/2 cup scrambled paneer
1/4 teaspoon of mediagni masala
1/2 teaspoon soma salt
1 tablespoon chopped cilantro
Spring water to bind
Mix everything together and add water to bind and give moisture to the patties. Pan cook on med high flame in a non stick pan with 1/4 teaspoon ghee.
Saturday, September 24, 2011
Maharaja's new spice mix September 2011
Black pepper--1
Coriander--6
Cumin--1
Fennel--6
Green Cardamon--1
Kalonji-- 1
Tumeric--3
Coriander--6
Cumin--1
Fennel--6
Green Cardamon--1
Kalonji-- 1
Tumeric--3
Friday, February 18, 2011
Maharaja's new regime starts on Febuary 16th, 2011
All meals should be prepared fresh and served fresh.
Absolutely no asafoetida, chilis, ginger, fenugreek seeds, mustard seeds,
peppers, bitter melon, or any other hot or bitter herbs or spices.
Cooling, nourishing squashes, preferably loki (dudhi) and yellow squash,
with lunch daily.
Six tablespoons of green protein with or before lunch daily.
combination of 50% fresh, sweet papaya or pineapple with 50% sweet, fresh
apple or pear every afternoon. (Blueberries and blackberries are good too.)
One teaspoon of raw fennel seeds mixed with one teaspoon of toasted fennel
seeds after lunch and dinner.
Never skip or delay meals.
Spice Mix
Coriander -- 6
Cumin -- 1
Fennel -- 10
Tumeric -- 1
For variety, the personal spice mix can be used alternately with Vaidya
Mishra's Pita Masala (to be provided).
Absolutely no asafoetida, chilis, ginger, fenugreek seeds, mustard seeds,
peppers, bitter melon, or any other hot or bitter herbs or spices.
Cooling, nourishing squashes, preferably loki (dudhi) and yellow squash,
with lunch daily.
Six tablespoons of green protein with or before lunch daily.
combination of 50% fresh, sweet papaya or pineapple with 50% sweet, fresh
apple or pear every afternoon. (Blueberries and blackberries are good too.)
One teaspoon of raw fennel seeds mixed with one teaspoon of toasted fennel
seeds after lunch and dinner.
Never skip or delay meals.
Spice Mix
Coriander -- 6
Cumin -- 1
Fennel -- 10
Tumeric -- 1
For variety, the personal spice mix can be used alternately with Vaidya
Mishra's Pita Masala (to be provided).
Summer squash and paneer
1 cup of cooked summer squash ( the yellow variety)
1/4 cup of soft paneer
1/4 toasted spice mix
1/4 soma salt
1/4 olive oil
1/4 spring water
Place in the blender and blend until smooth. You may add more water but this mixture is suppose to be thick. This recipes is good to eat with the Quiona pasta, quiona upama or just by itself. It can also be used to stuff vegetables. Make sure if you use it for stuffing anything, it should be more dry so omit the water in the recipe.
1/4 cup of soft paneer
1/4 toasted spice mix
1/4 soma salt
1/4 olive oil
1/4 spring water
Place in the blender and blend until smooth. You may add more water but this mixture is suppose to be thick. This recipes is good to eat with the Quiona pasta, quiona upama or just by itself. It can also be used to stuff vegetables. Make sure if you use it for stuffing anything, it should be more dry so omit the water in the recipe.
Quiona upama
1 1/2 cups of Quiona flakes ( this can be bought at wholefoods in the cereal section with other cooked cereals are sold. )
1 tablespoon of slivered almonds( other nuts like pinenuts can be used.)
1/4 teaspoon of ghee
1/4 treaspoon of olive oil
1/2 teaspoon of spice mix
1 teaspoon of soma salt
1/4 cup of spring water or add more water if needed
3to 4 curry leaves
1/4 cup of soft paneer crumbled
1 teaspoon of chopped cilantro
In a pan add ghee, olive oil, spice mix, curry leaves, nuts, quiona flakes. Mix over med low heat for 10 mins untill the nuts and quiona are lightly toasted. Then add crumbled paneer and toast for another 5 mins. Gradually add water and mix well. If you feel the upama is too dry add a tablespoon of water at a time. The mixture tends to be a bit on the dry side. The main idea is that it should be moist but not the consistancy of upama which is more mushy. When done add cilantro and soma salt.
1 tablespoon of slivered almonds( other nuts like pinenuts can be used.)
1/4 teaspoon of ghee
1/4 treaspoon of olive oil
1/2 teaspoon of spice mix
1 teaspoon of soma salt
1/4 cup of spring water or add more water if needed
3to 4 curry leaves
1/4 cup of soft paneer crumbled
1 teaspoon of chopped cilantro
In a pan add ghee, olive oil, spice mix, curry leaves, nuts, quiona flakes. Mix over med low heat for 10 mins untill the nuts and quiona are lightly toasted. Then add crumbled paneer and toast for another 5 mins. Gradually add water and mix well. If you feel the upama is too dry add a tablespoon of water at a time. The mixture tends to be a bit on the dry side. The main idea is that it should be moist but not the consistancy of upama which is more mushy. When done add cilantro and soma salt.
Green protein for new regime dated Feb. 16,2011
1 teaspoon of paneer
1 cup of greens cut up ( swiss chard, baby spinacn, collard green
1 teaspoon of parsley
1/2 cup of spring water
1/4 teaspoon of spice mixture
1/4 teaspoon of soma salt
Heat a 1/4 teaspoon of ghee in a pan. Add spice mixture and paneer and add 1/4 of water and simmer for 10 minuetes. Then add greens and parsley and add remaining water and soma salt. Cook for about 3 to 5 mins. Make sure the greens are a bright green color. Also you can add more water, if you feel that the green protein is too dry, then add more water. Each batch will differ until you get the right consistancy. It should be thick like pancake batter. Once cooked put in blender and blend until smooth. Add some lime before serving. Once you add lime you cannot reheat, so make sure you add the lime right before serving. You shoud get about 6 tablespoons of green protein and if you are short, add more greens when you are cooking. Sometimes the greens that you use become less when cooked. Usually chard and collard greens yeild more greens than the smaller spinach.
Posted
1 cup of greens cut up ( swiss chard, baby spinacn, collard green
1 teaspoon of parsley
1/2 cup of spring water
1/4 teaspoon of spice mixture
1/4 teaspoon of soma salt
Heat a 1/4 teaspoon of ghee in a pan. Add spice mixture and paneer and add 1/4 of water and simmer for 10 minuetes. Then add greens and parsley and add remaining water and soma salt. Cook for about 3 to 5 mins. Make sure the greens are a bright green color. Also you can add more water, if you feel that the green protein is too dry, then add more water. Each batch will differ until you get the right consistancy. It should be thick like pancake batter. Once cooked put in blender and blend until smooth. Add some lime before serving. Once you add lime you cannot reheat, so make sure you add the lime right before serving. You shoud get about 6 tablespoons of green protein and if you are short, add more greens when you are cooking. Sometimes the greens that you use become less when cooked. Usually chard and collard greens yeild more greens than the smaller spinach.
Posted
Recipes for new regime
Quiona flake savory:
1 cup of Quiona flakes
1 cup of shredded baby marrow
1/2 cup of quiona flour
1/4 cup of homemade yogurt
1/4 cup of chopped cilantro
1/2 tsp of spice mixture
1 tsp of soma salt
1 tsp baking powder
water to make the batter
First add the quiona flakes with 1/2 cup of water to sit for 10 mins. Then add baby marrow and other ingredients and let it sit for 5 mins. Add enough water to make a thick pancake mixture. Heat a nonstick pan and pour a little ghee and pan cook them with a lid. They take about 12 mins to cook. This can be served with chutney.
Madumbi tikis
Madumbi(taro root) is a great substitute for potato. It is the root vegetable that is hairy on the outside. Peel them and boil them until cooked Mash them and add spice mixture, soma salt, fresh cilantro and pan cook them with alittle ghee.
Paneer patties
Take the soft paneer and knead it soft in food processor. Add 1/2 tsp of spice mix, 1/2 tsp of soma salt and fresh cilantro. Make patties and pan cook them on a nonstick pan.
1 cup of Quiona flakes
1 cup of shredded baby marrow
1/2 cup of quiona flour
1/4 cup of homemade yogurt
1/4 cup of chopped cilantro
1/2 tsp of spice mixture
1 tsp of soma salt
1 tsp baking powder
water to make the batter
First add the quiona flakes with 1/2 cup of water to sit for 10 mins. Then add baby marrow and other ingredients and let it sit for 5 mins. Add enough water to make a thick pancake mixture. Heat a nonstick pan and pour a little ghee and pan cook them with a lid. They take about 12 mins to cook. This can be served with chutney.
Madumbi tikis
Madumbi(taro root) is a great substitute for potato. It is the root vegetable that is hairy on the outside. Peel them and boil them until cooked Mash them and add spice mixture, soma salt, fresh cilantro and pan cook them with alittle ghee.
Paneer patties
Take the soft paneer and knead it soft in food processor. Add 1/2 tsp of spice mix, 1/2 tsp of soma salt and fresh cilantro. Make patties and pan cook them on a nonstick pan.
Items to avoid at all times.
Avoid nightshades: potato,tomato,bell pepper,and eggplant
Avoid large beans and favor yellow split mung dahl,red lentils, green and french lentils.
Avoid bananas.
Avoid winter squashes including butternut squash.
No canned foods or frozen foods.
No tofu or soya products.
No flax seeds or flax products.
No mustard seeds.
No olive oil spray.
No tindoora.
No sour or acidic items such as vinegar.
No chilies .
No jackfruit
Avoid large beans and favor yellow split mung dahl,red lentils, green and french lentils.
Avoid bananas.
Avoid winter squashes including butternut squash.
No canned foods or frozen foods.
No tofu or soya products.
No flax seeds or flax products.
No mustard seeds.
No olive oil spray.
No tindoora.
No sour or acidic items such as vinegar.
No chilies .
No jackfruit
Wednesday, November 3, 2010
Updated Green Protein
1 tablespoon of paneer
2 cups of greens cut up ( swiss chard, baby spinacn, collard green)
1 tablespoon of parsley
3/4 cup of spring water
1/4 teaspoon of spice mixture or mum's masala
1/2 teaspoon of soma salt
Heat a 1/4 teaspoon of ghee in a pan. Add spice mixture and paneer and add 1/4 of water and simmer for 5 minuetes. Then add greens and parsley and add remaining water and soma salt. Cook for about 2 to 3 mins. Make sure the greens are a bright green color. If you feel it needs more cooking without the leaves turning a dark green go ahead and do that. Also you can add less water. If you feel that the green protein is too runny, then add less water. Each batch will differ until you get the right consistancy. It should be thick like pancake batter.
2 cups of greens cut up ( swiss chard, baby spinacn, collard green)
1 tablespoon of parsley
3/4 cup of spring water
1/4 teaspoon of spice mixture or mum's masala
1/2 teaspoon of soma salt
Heat a 1/4 teaspoon of ghee in a pan. Add spice mixture and paneer and add 1/4 of water and simmer for 5 minuetes. Then add greens and parsley and add remaining water and soma salt. Cook for about 2 to 3 mins. Make sure the greens are a bright green color. If you feel it needs more cooking without the leaves turning a dark green go ahead and do that. Also you can add less water. If you feel that the green protein is too runny, then add less water. Each batch will differ until you get the right consistancy. It should be thick like pancake batter.
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