0425 735 898
Facebook Twitter
MAKE A BOOKING

Recipes

Lotus Root with Spiced Potatoes

2 fresh lotus root
2 medium potatoes
1 medium-size onion, chopped
10 ml oil or ghee
½ tsp fennel seeds
½ tsp turmeric powder
½ cup water
1 tsp sea salt
2 tsp coriander powder
½ green pepper, chopped
1 tsp crushed garlic
1 tsp fresh ginger finely minced
2 medium-sized tomatoes

Prepration:
  1. Lotus root is a long tubular hollow white fleshy and crunchy vegetable, when preparing for cooking, pare it first cut round and attractive shapes. To prevent discolouring keep it immersed in water.
  2. Wash potatoes, cut into 1-2 centimetres cubes, keep in water
  3. Warm oil or ghee in a heavy saucepan and add fennel seeds, when start to feel aroma, add onions and let it brown slightly, add pepper, ginger and garlic and stir for 1 minute.
  4. Add turmeric, coriander and stir for ½ -1 minute, add lotus root and potatoes and stir, cover and cook for 30 – 40 minutes, keep stirring every couple of minutes, otherwise it could stick to bottom of pan, please add the water to keep moist and avoid sticking.
  5. Now ready to serve, with fresh coriander leaf garnish.

Serves: 4 – 5

Preparation time: ½ hr

Dosha effects: – Vata, – Pitta, + Kapha

Red Bean – Adzuki Bean Curry

2 cups cooked Adzuki beans
1 medium-size onion, chopped
2 chopped medium tomatoes
10ml oil or ghee
1½ tsp cumin seeds
1½ tsp turmeric powder
2 cups water
1 tsp sea salt
3 bay leaf
2 black cardamon
2 tsp coriander powder
½ tsp garam masala
1 tsp crushed garlic
1 tsp fresh ginger finely minced

 Preparation:

  1. If cooking Adzuki beans at home, Soak 1 cup of Adzuki beans overnight in 5 cups of water, drain the water in morning and boil in 5 cups of water with 1tsf of sea salt with 3 bay leaves and 2 big black cardamon  for 1 hour approximately until Adzuki beans are totally soft and can be meshed by fingers, keep checking water every 10 minutes, and if needed more water add only boiled water not cold water from tap.
  2. Warm oil or ghee in a heavy saucepan and add cumin seeds, when start to feel aromas, add onions, let it brown slightly, add ginger and garlic and stir for 1 minute, aromas will change.
  3. Add turmeric, coriander powder and stir for ½ -1 minute, add tomatoes and ½ cup water and stir, and sauté for 5-10 minutes, until sauce, is ready.
  4. Now add the cooked Adzuki beans and 1cup of water stir it well and let it boil by covering it on minimum heat.
  5. Garnish: fresh coriander leaves, chopped

Serves: 3 – 4

Preparation time:  ½ to 1 hr, plus soaking time and 2 hrs app.

Dosha effect: = Vata, – Pitta, – Kapha

Summer Spiced Salad

1 medium onion organic
1medium tomato organic
1 small organic labenese cucumber
1 organic green pepper
1 lime or 2 lemons
½ tsf organic sea salt
¼ tsf freshly grounded black peppercorns
½ tsf chat masala

 Preparation:
  1. Chop the onion, dice the cucumber, green pepper and tomato finely and place in a bowl.
  2. Stir in all the spices in it
  3. Squeeze the juice from the lemon or lime over it.

Serves: 4

Preparation time: 10 minutes

Dosha effect: – Vata, – Pitta, – Kapha

Exotic Basmati Rice

1 cup basmati rice
15ml oil
1 medium onion, finely sliced
3 cups water
1tsf cummin seed
½ tsf sea salt
5 whole cloves
4 cardamon pods
fresh coriander to garnish

Prepration:
  1. Wash the rice well and leave to soak in water for ½ hr.
  2. Heat the whole spices cummin, cloves, cardamon in a heavy-based saucepan for 1-2 minute, feel the aromas of all spices, now add oil or ghee and fry for a minute.
  3. Add onions when slight brown, 
  4. Add the drained rice to the pan and stir constantly over low heat for further 3-4 minutes, watching carefully, observe the coating of Ghee all over,
  5. Pour the water and cover to bring to boil, reduce the heat to minimum and simmer gently for 10-15 minutes without removing the lid, until all the liquid has been absorbed.
  6. Turn off the burner and leave there for 5-6 minute, fork up the rice, garnish with coriander and transfer to a warmed dish to serve.

 

Serves: 5 – 6

Preparation time:  ½  hr, plus soaking time

Dosha: – Vata, – Pitta, + Kapha
Carrot Raita

A cool refreshing relish, ideal with curries or served as a dip with snacks like samosa or pakoras
1 cup fresh organic full cream yogurt
½ cup carrot organic, peeled and grated
½ tsf cummin seeds
¼ tsf ground black peppercorns
¼ tsf organic sea salt
¼ cup fresh chopped coriander leaves
½ medium size red onion – finely chopped

Prepration:
  1. Grate the carrot and place in a bowl and mix finely chopped onion.
  2. Beat the yogurt with a fork until smooth and stir into the bowl.
  3. Stir in the organic sea salt and grounded peppercorns, roast the cummin seeds and add in the mixture.
  4. Garnish with the fresh coriander leaves

 

​Serves: 4

Preparation time: 10  minutes

Dosha: – Vata, – Pitta, + Kapha

Mango Lassi

1 cup full cream plain yogurt
2 cup water
1 medium size mango peeled, pulped
1 tablespoon jaggery or honey

Preparation:

Blend yogurt, mango, jaggery, water in a blender, drink at room temperature.


Serves: 2 – 3

Preparation time: 15 minutes

Dosha effect: – Vata, = Pitta, + Kapha

Tofu and Peas Curry

 1 medium size onion, chopped
2 chopped medium tomatoes
10ml  oil or ghee
1½ tsf cummin seeds
1½ tsf tumeric powder
1 tsf sea salt
1 tsf coriander powder
½ tsf garam masala
½ green pepper, chopped
1 tsf crushed garlic
1 tsf fresh ginger finely minced
1 cup fresh peas (frozen can also be used)
250 grams hard tofu

Preparation:
  1. Cut tofu into 1inch cubes and leave in water
  2. Warm oil or ghee in a heavy saucepan and add cummin seeds, when start to feel aromas, add onions and let it brown slightly, add pepper, ginger and garlic and stir for 1 minute, aromas will change.
  3. Add tumeric, coriander and stir for ½ -1 minute, add tomatoes and ½ cup water and stir, and saute for 5-10 minutes, until sauce is ready.
  4. Now add the peas and cut tofu with 1cup of water stir it well and let it cook until the tofu has taken on the flavor of the spices in the dish by covering it on minimum heat (15 to 20 minutes).
  5. Garnish: fresh coriander leaves, chopped

 

Serves: 3 – 4

Preparation time:  ½  hr

Dosha effect: + Vata, – Pitta, – Kapha 

Polenta Pankcakes

Polenta 1 cup
Turmeric powder ½ teaspoon
Grated carrots ½ cup
Egg medium size 2
½ teaspoon sea salt
Yogurt 1 tablespoon
Water 1cup

Prepration:
  1. Mix all the dry ingredients well in a bowl, in another bowl, beat egg and beat in yogurt and add water, beat it again.
  2. Add liquid mixture to dry mixture, stirring only enough to mix together, until no lumps or most lumps are dissolved.
  3. Pour onto hot, oiled, evenly heated Indian hot plate-Tava or skillet, turn over after 30-40 seconds or when small bubbles appear appear on edges and underside is slightly brown.
  4. Serve hot with butter, ghee, honey or cream or sauce of your choice.

 

Serves: 1 – 2

Preparation time: 30 – 45 minutes

Dosha: + Vata, = Pitta, – Kapha
Bitter Melon with Onions

1 medium size bitter melon
2 medium sized onions sliced
2 tsf ghee or your choice of oil according to your body type
5 grams cumin seeds
½ tsf tumeric powder
½ tsf garam masala
2 pinch grounded sea salt
20 grams chopped fresh corriander

Prepration:

Cut off ends of bitter melon and peel off a top rough skin.

  1. Cut diagonally into 1 inch slices.
  2. Heat the medium sized heavy pan and dry roast cumin seeds, add ghee to heat, feel the aromas of cumin seeds.
  3. Then add the bitter melon to pan and let it brown, cook every piece couple of minutes on each side, cook it on slow to medium heat.
  4. When almost all of bitter melon has turned slight to medium brown colour, move the cooked bitter melon to the side of pan and add tumeric powder and garam masala on the surface of pan and feel the aroma of pungent tumeric spice, cook the sliced onions in it, until they yellow and slight brown and tender, keep it covered on slow heat for another 5 minutes.
  5. Garnish it with fresh chopped coriander, ready to serve.

 

Serves: 1 – 2

Preparation time: ½  hr, plus washing and chopping time 

Dosha: + Vata, – Pitta, – Kapha  

Tadka Dhal

½ cup moong dhal
½ cup toohar dhal
1 large onion chopped fine
2 medium tomatos
1teaspoon ginger chopped fine
1 teaspoon garlic chopped fine
Organic sea salt to taste
1teaspoon ghee or oil of your choice or bodytype
½ teaspoon cumin seeds
½ teaspoon turmeric powder
½ teaspoon garam masala

Preparation:
  1. Soak both dhals for 2 or 3 hrs, wash at least 3 times.
  2. Cook it in a saucepan for 30 to 40 minutes with 5 cups of water until it is pulpy or easy to mesh in between fingers, leave this on side.
  3. Warm oil or ghee in a heavy saucepan and add cummin seeds, when start to feel aromas, add onions and let it brown slightly, ginger and garlic and stir for 1 minute, aromas will change.
  4. Add turmeric powder and stir for ½ -1 minute, add tomatoes and sea salt, stir it well, and sauté for 2-5 minutes, add Garam masala and sauce is ready.
  5.  Add the sauce in the cooked dhal and stir it well, garnish it with fresh coriander leaves, it is ready to serve. 

 

​Serves: 3

Preparation time: 60 minutes

Dosha: + Vata, – Pitta, – Kapha

Couscous With Herbs

Couscous is the preferred grain of North Africa, made from semolina or durum wheat.

2.5 cups water
2 teaspoon ghee or your type of oil
2 pinch of organic sea salt
2 cups couscous (durum wheat for Kapha and semolina for Vata)
2 small bunch of Rosemary
1 teaspoon Fresh parsley leaves chopped

Preparation:
  1. Heat 2.5 cups water in a medium sized saucepan.
  2. Add 1 teaspoon oil or ghee and sea salt, bring to a boil, add rosemary, remove from heat.
  3. Whisk in the couscous carefully, cover tightly with a lid and set aside for 2 minutes to allow the grains to swell.
  4. Remove the lid and add rest of oil or ghee N chopped parsley, heat the grains over low heat for 3 – 4 minutes, stirring with a fork.

 

Serves: 3 – 4

Preparation time: 18  minutes

Dosha: – Vata, – Pitta, – Kapha

Tridoshic Exotic Salad

It is a delicious salad served on its own with some warm chappatis as a light snack in a party or lunch time snack.

1 home grown organic lettuce
1 pomegranate, peeled and seeds separated
50g home grown organic silver beet leaves
50 g home grown spring onion
1 organic red or yellow pepper
1 small red onion
1 lime or 2 lemons
½ tsf organic sea salt
¼ tsf freshly grounded black peppercorns
½ tsf chat masala

Preparation:
  1. Peel the pomegranate and get seeds out, dice the red or yellow pepper, cut the onion into rings.
  2. Mix all the salad ingredients in a bowl. Season with salt and chat masala, pepper.
  3. Garnish with fresh organic home grown corriander.
    Squeeze the juice from the lemon or lime over it.

 

Serves: 4

Preparation time:  10  minutes

Dosha: – Vata, – Pitta, – Kapha
Butter Makhani Sauce 

1 medium size onion,sliced
2 kilos chopped medium tomatoes
10ml  oil or ghee
100 grams butter
1½ tsf cummin seeds
1/2 tsf sea salt
1 red whole chilli or ½ tsf chilli powder
1 tsf coriander powder
½ tsf garam masala
½ red pepper, chopped
1 tsf crushed garlic
1 tsf fresh ginger finely minced
100 grams almond meal or flakes
100 grams thickened cream

Prepration:
  1. Warm oil or ghee and butter in a heavy saucepan and add cumin seeds, when start to feel aromas, add onions and let it brown slightly, ginger and garlic and stir for 1 minute, aromas will change.
  2. Add chilli powder or whole, red pepper and coriander powder stir for ½ -1 minute, add tomatoes, almond meal of flakes and sea salt, stir it well, and cook for 25 minutes, add thickened cream and let it cook for another 5 – 7 minutes until it start to boil. Add Garam masala and sauce is ready.
  3. Now you can add any type of meat or vegetables or tofu and they need to be cooked in the sauce for different time for each, or you cook them separate and then add to the sauce and cook in sauce until it starts to boil. Garnish it with coriander leaves.

 

Serves: 4 – 6

Preparation: 1 hour 10 mins

Dosha: – Vata, + Pitta, + Kapha

Walnut ‘N’ Raisin Sago

This delicious, lovely, elegant dish, worthy of honored company.

1/4 cup SAGO
3 cups cow’s milk
5 green cardamon seeds
2-5 tsf organic raw sugar or jaggary
50 grams raisins
50 grams walnuts chopped

Prepration:
  1. In a saucepan, boil the milk.
  2. Then add the washed sago (wash the sago and keep soaking in water, while milk is being boiled) and bring to the boil over a slow to medium heat, stirring every 2 or 3 minutes. Keep cooking on slow heat once it has come to boil, it takes approximately 20-30 minutes.
  3. By now sago should be soft and mushy, add cinnamon powder and cardamom seeds, jaggary or sugar, dry fruits.
  4. Keep stirring every minute until sugar is dissolved.
  5. Now it is ready to serve.

 

​Serves: 4

Preparation time: 60  minutes

Dosha: – Vata, – Pitta, + Kapha
Masala Chai

3 cups water
500ml organic, full cream cow’s or soy milk
1 cinnamon stick
5 cloves
½ tea spoon full dry ginger powder
5 green cardamom pods                                          
7-10 black peppercorns
2-5 tsf organic sugar or jaggary
5 black organic teabags

Prepration:
  1. Bring water to boil in a large saucepan, add black teabags and keep boiling on slow heat.
  2. Add cloves, ginger, cardamon, peppercorns and let it keep boiling for another 1-2 minutes.
  3. Add milk and keep heating on medium heat until it start to boil, now keep boiling on slow heat for another 10 minutes, stirring occasionally.
  4. Now add sugar or jaggary.

 

Serves: 6

Preparation time: 30 minutes

Dosha: – Vata, = Pitta, – Kapha

Kidney-Beans Curry

2 cups cooked kidney beans
1 medium size onion, chopped
2 chopped medium tomatoes
10ml  oil or ghee
1½ tsf cummin seeds
1½ tsf tumeric powder
2 cups water
1 tsf sea salt
3 bay leaves
2 black cardamon
2 tsf coriander powder
½ tsf garam masala
½ green pepper, chopped
1 tsf crushed garlic
1 tsf fresh ginger finely minced

Method: 

  1. If cooking kidney beans at home, Soak 1 cup of kidney beans overnight in 5 cups of water, drain the water in morning and boil in 5 cups of water with 1tsf of sea salt with 3 bay leafs and 2 big black cardamon  for 1 to 1 ½ hrs approximately until kidney beans are totally soft and can be meshed by fingers, keep checking water every 10mts, and if needed more water add only boiled water not cold water from tap.
  2. Warm oil or ghee in a heavy saucepan and add cummin seeds, when start to feel aromas, add onions and let it brown slightly, add pepper, ginger and garlic and stir for 1 minute, aromas will change.
  3. Add tumeric, coriander and stir for ½ -1 minute, add tomatoes and ½ cup water and stir, and saute for 5-10 minutes, until sauce is ready.
  4. Now add the cooked kidney beans and 1cup of water stir it well and let it boil by covering it on minimum heat.
  5. Garnish: fresh coriander leaves, chopped

 

Serves: 4-5

Time:  ½ to 1 hr, plus soaking

Dosha: -vata, -pittta, +kapha

Corriander Chappati – Dhaniya Roti

This is the staple bread of northen and central India. Chappatis ar every thin, flat, unleavened bread made from whole meal ground flour, traditionally cooked on a hot Tava. They have a light texture and are fairly blend.

1 cup fresh coriander chopped very fine
½ red onion chopped very fine
2cups whole meal flour ( atta)
1tsf salt
10-15 ml oil or ghee
water to mix
¾ cup whole meal flour in separate bowl

Method: 

  1. Sift the flour and salt in a large bowl, add finely chopped coriander and onion and mix it together. Make a well in the center and slowly add small quantity of water until we have smooth, but pliable dough. Grease the palms of your hands and knead the dough well, make sure it is covered until ready to use.
  2. Prepare 15 to 20 small balls from the dough, squeeze and knead between your palms. Cover balls with dry flour, and roll with a rolling pin on a wooden board to about 3 to 4 inch circles. Sprinkle with dry flour again, then roll each roti to its full size of about 6 inches in diameter.
  3. Heat the hot pan (or tava – a traditional pan used in India), cook the chappatis on each side, pressing the edges down gently, it roughly takes ½ minutes, pass it on a dish and spread ghee on it.


Serves: 4 or 5

Preparation:  1  hr

Dosha: – vata, – pittta, 0 kapha

Aloo Baigan – Eggplant And Potato Curry

2 medium size fresh eggplant
3 medium potatoes
1 medium size onion, chopped
10ml  oil or ghee
½ tsf mustard seeds
½ tsf fennel seed
½ tsf tumeric powder
½ cup water
1 tsf sea salt
2 tsf coriander powder
½ green pepper, chopped
1 tsf crushed garlic
1 tsf fresh ginger finely minced

Method: 

  1. Wash potatoes and eggplant, cut eggplant and potatoes into 1-2 cms cubes.
  2. Warm oil or ghee in a heavy saucepan and add mustard and fennel seeds, when start to pop and feel aromas, add onions and let it brown slightly, add pepper, ginger and garlic and stir for 1 minute
  3. Add tumeric, coriander and stir for ½ -1 minute, add eggplant and potatoes and stir, cover and cook for 10 – 20 minutes, keep stirring every couple of minutes, otherwise it could stick to bottom of pan, please add the water to keep moist and avoid sticking.
  4. Now ready to serve, with fresh corriander leaf garnish


Serves: 4-5

Preparation: ½ hr

Dosha: + vata, + pitta, +kapha

Cumin/Jeera Rice

1 cup basmati rice
15ml oil
1 medium onion, finely chopped
2 cups water
1tsf cummin seed
½ tsf sea salt
5 whole cloves
8 black peppercorns
4 cardamon pods
fresh coriander to garnish

Method: Wash the rice well and leave to soak in water for ½ hr.

  1. Heat the whole spices cummin, cloves, peppercorns, cardamon in a heavy-based saucepan for 1-2 mts, feel the aromas of all spices, now add oil or ghee and fry for a minute.
  2. Add onions and when slight brown, add the drained rice to the pan and stir-fry for a further 3-4 mts.
  3. Pour the water and cover to bring to boil, reduce the heat to minimum and simmer gently for 10-15 mts without removing the lid, until all the liquid has been absorbed.
  4. Turn off the burner and leave there for 5-6 mts, fork up the rice, garnish with coriander and transfer to a warmed dish to serve.

​

Serves: 4

Preparation time:  ½  hr, plus soaking time

Dosha: – vata, – pittta, + kapha

Khir – Cinnamon Flavored Indian Rice Pudding

This delicious, lovely, elegant dish, worthy of honored company

1/4 cup basmati rice, uncooked
3 cups cow’s milk
2 teaspoonful cinnamon powder
5 green cadamon seeds
2-5 tsf organic raw sugar or jaggary
100 grams almonds n cashew

Method: In a saucepan, boil the milk.

  1. Then add the washed rice (wash the rice until the water is clear, while milk is being boiled) and bring to the boil over a slow to medium heat, stirring every few minutes. Keep cooking on slow heat once it has come to boil, it takes approximately 30-40 minutes.
  2. By now rice should be soft and mushy, add cinnamon powder and cardamon seeds, jaggary or sugar, almonds.
  3. Keep stirring every minutes until sugar is dissolved.
  4. Now it is ready to serve.


Serves: 4

Preparation: 60  minutes

Dosha: – vata, – pittta, + kapha

Onion & Carrot Raita

A cool refreshing relish, ideal with curries or served as a dip with snacks like samosa or pakoras

1 cup fresh organic full cream yogurt
½ cup carrot organic, peeled and grated
½ tsf cummin seeds
¼ tsf ground black peppercorns
¼ tsf organic sea salt
¼ cup fresh chopped coriander leaves
½ medium size red onion – finely chopped

Method: 

  1. Grate the carrot and place in a bowl and mix finely chopped onion.
  2. Beat the yogurt with a fork until smooth and stir into the bowl.
  3. Stir in the organic sea salt and grounded peppercorns, roast the cummin seeds and add in the mixture.
  4. Garnish with the fresh coriander leaves

 

Serves: 4

Preparation time:  10  minutes

Dosha: – vata, – pitta, + kapha

Kachoomber Salad

1 medium onion organic
1medium tomato organic
1 small organic labenese cucumber
1 organic green pepper
1 lime or 2 lemons
½ tsf organic sea salt
¼ tsf freshly grounded black peppercorns
½ tsf chat masala

Method: 

  1. Chop the onion, dice the cucumber, green pepper  and tomato finely and place in a bowl.
  2. Stir in all the spices in it
  3. Squeeze the juice from the lemon or lime over it.


Note: try buying organic produce for wellbeing
​
Serves: 4

Preparation time:  10  minutes

Dosha: – vata, – pitta, -kapha
Spiced clear vegetable soup with vermicelli noodles

3 cms fresh ginger root – finely sliced
8 cloves of garlic 
50 grams vermicelli noodles
5 cups water
8 cloves
10 Peppercorns
10 curry leaves
10 grams turmeric powder
1 medium carrot, sliced
1cup raw cabbage, chopped
3 shitake mushrooms
1/3 teaspoon grounded peppercorns or chili powder or 3green chilies 
Sea salt 1 teaspoon or according to taste

Method: 

  1. Bring water to boil in medium saucepan, add cloves, curry leaves and pepercorns
  2. Add finely sliced ginger and garlic cloves to the boiling water with sea salt and turmeric, cover and turn to low.
  3. Add carrots, cabbage and mushroom to the brew, simmer 10 minutes more
  4. Add chili powder, let it simmer for another 2 minutes ( optional )
  5. Add the vermicelli noodles to the soup and turn heat up to medium, cover again.

 

Note: Vata type can skip eating shitake mushroom, but good for flavor.

Comments: A nice brew to sip during a cold, flu, cough or hay fever. It supports the immune system and warms the body. Ginger stimulates circulation and digestion. The cabbage is a rich source of vitamin C, and carrot provides generous amounts of vitamin A.

Serves: 5-6

Preparation time:  ½ hr app.

Dosha: =vata, +pittta, -kapha

Tofu SAAG (spinach)

500 grams baby spinach, washed n chopped
750 grams organic firm Tofu, cut in the 2 cms sqare cubes
½ cup mung dal yellow
2 cup water
1 large onion chopped fine
2 medium tomatoes
1teaspoon ginger chopped fine
1 teaspoon garlic chopped fine
Organic sea salt to taste
1teaspoon ghee or oil of your choice ( body type)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 pinch hing-asfoetida
½ teaspoon turmeric powder
½ teaspoon garam masala

Method: 

  1. Wash the spinach and dal three times ( separately). Put both in a medium size pot with the water and cook for 30 minutes, until tender.
  2. Beat the cooked dal and spinach with a blender & set aside.
  3. Warm oil or ghee in a heavy saucepan and add cummin seeds n mustard seeds n hing, when start to feel aromas, add onions and let it brown slightly, ginger and garlic and stir for 1 minute, aromas will change.
  4. Add turmeric powder and stir for ½ -1 minute, add tomatoes and sea salt, stir it well, and saute for 2-5 minutes, add garam masala N sauce is ready. 
  5. Pour in the cooked spinach and dal mixture, bring it to boil.
  6. Add tofu squares n bring it to boil on slow to medium heat.
  7. Remove from heat n garnish it with fresh coriander leaves, it is ready to serve. 


​Serves: 6

Preparation time:  60  minutes

Dosha: + vata, – pittta, 0 kapha

Scrambled Indian Cottage Cheese (Paneer)

1 litre full cream organic milk
2 tsp lemon juice or vinegar
Cheese cloth or muslin cloth
1 medium size onion, chopped
2 chopped medium tomatoes
10 ml oil or ghee
1½ teaspoon cumin seeds
1½ teaspoon tumeric powder
sea salt as per taste
1 teaspoon coriander powder
½ teaspoon garam masala
½ green pepper, chopped
1 teaspoon crushed garlic
1 teaspoon fresh ginger finely minced 
First part of recipe to make fresh cheese ( paneer)

Method: 

  1. Boil milk
  2. When milk boiled, add lemon juice or vinegar, as soon milk completely curdles, remove from heat.
  3. Strain the milk in cheese cloth, drain the whey. Collect the cheesecloth together with coagulated milk threads.
  4. 2nd part of recipe to make Tadka – Indian salsa
  5. Warm oil or ghee in a heavy saucepan and add cumin seeds, when start to feel aromas, add onions and let it brown slightly, add green pepper, ginger and garlic and stir for 1 minute, aromas will change.
  6. Add tumeric, coriander powder and stir for ½ -1 minute.
  7. Add the freshly made coagulated milk threads (paneer) and stir it for 3-4 minutes
  8. Garnish with freshly chopped coriander and serve.


Serves: 2-3

Preparation time: 45 minutes

Dosha: – vata, – pittta, + kapha

Pea Pulao

2 cup basmati rice
15ml ghee or any oil/your body type
1 medium onion, finely sliced
4 cups water
1 cup green peas 
1teaspoon cumin seed
5 bay-leaf
½ teaspoon sea salt
5 whole cloves
4 cardamon pods
fresh coriander to garnish

Method: 

  1. Wash the rice well and leave to soak in water for ½-1 hr.
  2. Heat the whole spices cummin, cloves, cardamon in a heavy-based saucepan for 1-2 minute, feel the aromas of all spices, now add oil or ghee and fry for a minute.
  3. Add onions when slight brown, add peas n stir 2-3 minutes.
  4. Add the drained rice to the pan and stir constantly over low heat for further 3-4 minutes, watching carefully, observe the coating all over,
  5. Pour the water and cover to bring to boil, reduce the heat to minimum and simmer gently for 10-15 minutes without removing the lid, until all the liquid has been absorbed.
  6. Turn off the burner and leave there for 5-6 minute, fork up the rice, garnish with coriander and transfer to a warmed dish to serve.


Serves: 5-6

Preparation:  ½ hr, plus soaking time

Dosha: – vata- pittta, + kapha

Carrot & Cumin Raita

A cool refreshing relish, ideal with curries or served as a dip with snacks like pancakes, samosa or pakoras

1 cup fresh organic full cream yogurt
½ cup carrot organic, peeled and grated
½ teaspoon cumin seeds
¼ teaspoon ground black peppercorns
¼ teaspoon organic sea salt
¼ cup fresh chopped coriander leaves
½ medium size red onion – very finely chopped

Method: 

  1. Grate the carrot and place in a bowl and mix finely chopped onion.
  2. Beat the yogurt with a fork until smooth and stir into the bowl. Add water to get desired consistency.
  3. Stir in the organic sea salt and grounded peppercorns, roast the cumin seeds and add in the mixture. Garnish with the fresh coriander leaves


​Serves: 4

Preparation time: 10  minutes

Dosha: – vata, – pitta, + kapha

Chick-Peas Pancakes

Chick-peas (Besan flour)  1 cup
Turmeric powder 1 teaspoon
Grated carrots ½ cup
Parsley bunch – finely chopped
Red onion small 1 – finely chopped
Egg medium size 1
½ teaspoon sea salt
Water 2 cup

Method: 

  1. Mix all the dry ingredients well in a bowl, in another bowl, beat egg and add water, beat it again.
  2. Add liquid mixture to dry mixture, stirring only enough to mix together, until no lumps or most lumps are dissolved.
  3. Pour onto hot, oiled, evenly heated Indian hot plate-Tava or skillet, turn over after 30-40 seconds or when small bubbles appear on edges and underside is slightly brown.
  4. Serve hot with butter, ghee, honey or cream or sauce or Raita of your choice.


​Serves: 1-2

Preparation time: 30 – 45 minutes

Dosha: +vata, =pitta, -kapha

Room rentals available at Malvern
and Carrum Downs Clinics

For enquires, call or email us:
t: 0425 735 898
e: mahesh@jaima.au

Subscribe to our Newsletter

Get a free audio mp3 talk when you subscribe

Our Services

Quick Links

Socials

Facebook Twitter

Contact Us

We acknowledge the Bunurong people who are the traditional owners of this land where we live and work.

Copyright © 2024 - Jaima Heart of Healing