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).
Friday, February 18, 2011
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.
Thursday, September 2, 2010
Recipes from Radhapriya devi dasi
Here are some nice recipes from Radha Priya Devi Dasi who regularly cooks for Gurumaharaja. He likes these recipes very much.
( recipes written by Radha Priya Devi Dasi )
Oothapam
* Soak 1 cup yellow mung dhal in the morning together with half teaspoon of methi seeds.
* Soak for 5 hours and drain the water.
* Blend until smooth, adding only a little water, if required (the longer you blend, the better the batter).
* Add 1 teaspoon of soma salt and mix well.
* Cover the batter and leave undisturbed in a warm place (i usually leave it in the oven).
* The next day, the batter should have lots of little bubbles .It is now ready.
For the topping:
Mix together paneer, 2 cherry tomatoes, diced chopped dhania, half teaspoon ground jeera and a little salt.
To make oothapam:
* Heat a non-stick pan.( if it's a good pan, you do not need to use any ghee.)
* When pan is hot, drop a ladle of batter into pan (like a pancake),do not flatten.
* When batter begins to dry on top of oothapam, turn over and spread a little of the paneer mixture on top of the oothapam.
* Cook for another 1-2 minutes.
* Repeat with the rest of batter.
*** Oothapams should be made fresh and served immediately. It is usually served with a chutney.
************************************************************************************************************************************************************
Dosa
* Make batter the same way as for oothapams, but slightly thinner.
* Drop spoonful of batter into hot pan, and quickly spread out thin (add more water if batter is not spreading easily).
* Turn over once little holes appear on top.
* Dosa can be served with sambar and chutney, or rolled up with a filling .
* Dosa should be made fresh and served hot.
************************************************************************************************************************************************************
Kiroch (Mauritian recipe)
* Use large red or green chard leaves for this recipe.
*Cut off stems and wash leaves well.
* Make a thick batter with 2 cups mung flour, 1 tsp of Maharaj's spice mix, 1 tsp soma salt, 1/2 tsp tumeric and enough water to make the batter spreadable.
* Spread batter over each leaf, stacking the leaves on top of each other, then roll up the leaves tightly .(I usually use 3-4 leaves per roll). Save about 1 tablespoon of batter for the sauce.
* Have a steaming pot ready with a basket that fits snugly in it. Place chard rolls in basket and steam on high for 15-20 minutes.
* Remove from steamer and allow to cool. Cut up kiroch into swirls and pan-fry for a few minutes (using only a very small amount of ghee).
For the sauce:
* Blend 4to5 cherry tomatoes.
* In a pan, heat ghee then add about 1/2 tsp ground jeera and tomatoes. Cook for about 2-3 minutes.
* Mix the extra 1tablespoon of batter with some water and add to tomatoes. You can also add a little salt and remember there is some salt in the batter. Cook for another 5-7 minutes.
* You might have to add more water as the sauce thickens .
* When sauce is ready, add chopped dhania.
* Add the kiroch into the sauce when Maharaj is ready to eat.
************************************************************************************************************************************************************
Vanilla sponge cake
In a bowl, mix together:
* 1 cup water
* 1 tsp vanilla essence
* 1 cup sugar
* 1 tblsp fresh squeezed lime juice
1/2 cup applesauce
Then add:
* 11/2 cups of spelt flour (you might need a little more).
* pinch of soma salt
* 1 teaspoon baking soda
* Mix all ingredients well and pour into greased pan.
* Bake in pre-heated oven (350) for about 25 minutes.
*** The cake can be served with different toppings, such as custard, shrikand, cooked down berries like strawberries or blueberries.
************************************************************************************************************************************************************
( recipes written by Radha Priya Devi Dasi )
Oothapam
* Soak 1 cup yellow mung dhal in the morning together with half teaspoon of methi seeds.
* Soak for 5 hours and drain the water.
* Blend until smooth, adding only a little water, if required (the longer you blend, the better the batter).
* Add 1 teaspoon of soma salt and mix well.
* Cover the batter and leave undisturbed in a warm place (i usually leave it in the oven).
* The next day, the batter should have lots of little bubbles .It is now ready.
For the topping:
Mix together paneer, 2 cherry tomatoes, diced chopped dhania, half teaspoon ground jeera and a little salt.
To make oothapam:
* Heat a non-stick pan.( if it's a good pan, you do not need to use any ghee.)
* When pan is hot, drop a ladle of batter into pan (like a pancake),do not flatten.
* When batter begins to dry on top of oothapam, turn over and spread a little of the paneer mixture on top of the oothapam.
* Cook for another 1-2 minutes.
* Repeat with the rest of batter.
*** Oothapams should be made fresh and served immediately. It is usually served with a chutney.
************************************************************************************************************************************************************
Dosa
* Make batter the same way as for oothapams, but slightly thinner.
* Drop spoonful of batter into hot pan, and quickly spread out thin (add more water if batter is not spreading easily).
* Turn over once little holes appear on top.
* Dosa can be served with sambar and chutney, or rolled up with a filling .
* Dosa should be made fresh and served hot.
************************************************************************************************************************************************************
Kiroch (Mauritian recipe)
* Use large red or green chard leaves for this recipe.
*Cut off stems and wash leaves well.
* Make a thick batter with 2 cups mung flour, 1 tsp of Maharaj's spice mix, 1 tsp soma salt, 1/2 tsp tumeric and enough water to make the batter spreadable.
* Spread batter over each leaf, stacking the leaves on top of each other, then roll up the leaves tightly .(I usually use 3-4 leaves per roll). Save about 1 tablespoon of batter for the sauce.
* Have a steaming pot ready with a basket that fits snugly in it. Place chard rolls in basket and steam on high for 15-20 minutes.
* Remove from steamer and allow to cool. Cut up kiroch into swirls and pan-fry for a few minutes (using only a very small amount of ghee).
For the sauce:
* Blend 4to5 cherry tomatoes.
* In a pan, heat ghee then add about 1/2 tsp ground jeera and tomatoes. Cook for about 2-3 minutes.
* Mix the extra 1tablespoon of batter with some water and add to tomatoes. You can also add a little salt and remember there is some salt in the batter. Cook for another 5-7 minutes.
* You might have to add more water as the sauce thickens .
* When sauce is ready, add chopped dhania.
* Add the kiroch into the sauce when Maharaj is ready to eat.
************************************************************************************************************************************************************
Vanilla sponge cake
In a bowl, mix together:
* 1 cup water
* 1 tsp vanilla essence
* 1 cup sugar
* 1 tblsp fresh squeezed lime juice
1/2 cup applesauce
Then add:
* 11/2 cups of spelt flour (you might need a little more).
* pinch of soma salt
* 1 teaspoon baking soda
* Mix all ingredients well and pour into greased pan.
* Bake in pre-heated oven (350) for about 25 minutes.
*** The cake can be served with different toppings, such as custard, shrikand, cooked down berries like strawberries or blueberries.
************************************************************************************************************************************************************
Friday, May 14, 2010
Quiona and Amarantha pilaf
1/2 cup of amarantha grain
1/2 cup of quiona
1/8 cup of slivered almonds
1/8 cup of chopped cilantro
1/8 t of ghee
1/4 teaspoon of mum's masala
1/4 teaspoon of soma salt
2 cups of spring water
3 to 4 curry leaves
1/2 teaspoon of tumeric
Heat your pot and add ghee and curry leaves and then add your grains and
slivered almonds. Cook over med flame for 5 mins stirring constantly. Then
add your water and the rest of the ingrediants. Bring to a boil and lower
the flame and cook on low for 20 mins or less depending on your stove.
Occasionally stir the mixutre until you feel it is dry and cooked.
1/2 cup of quiona
1/8 cup of slivered almonds
1/8 cup of chopped cilantro
1/8 t of ghee
1/4 teaspoon of mum's masala
1/4 teaspoon of soma salt
2 cups of spring water
3 to 4 curry leaves
1/2 teaspoon of tumeric
Heat your pot and add ghee and curry leaves and then add your grains and
slivered almonds. Cook over med flame for 5 mins stirring constantly. Then
add your water and the rest of the ingrediants. Bring to a boil and lower
the flame and cook on low for 20 mins or less depending on your stove.
Occasionally stir the mixutre until you feel it is dry and cooked.
Tuesday, April 20, 2010
New spice mix in April
Black Pepper--1
Cinnamon--1
Coriander--6
Cumin--1
Fennel--6
Fenugreek--1
Tumeric--2
Herbal water--
Arjuna,DGL,coriander,fennel,Punarava
Cinnamon--1
Coriander--6
Cumin--1
Fennel--6
Fenugreek--1
Tumeric--2
Herbal water--
Arjuna,DGL,coriander,fennel,Punarava
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