Wash the millet till the water runs clear. Then boil with 5 cups of water.
Once the millet softens, pinch some of the cooked grains between your index finger & thumb to check if the grains have softened to the core. If so, take it off the flame.
Strain the millet and spread them evenly on a large plate to cool.
After which, mix with a sprinkle of salt & lime juice and set aside.
In a pan, roast the leeks, cumin seeds, and assorted veggies in ghee OR coconut oil until theyโre soft.
Add ginger, black peppercorn, cumin seeds, turmeric, hing, and Himalayan salt.
Boil until all the ingredients are cooked, soft, and mushy.
In a separate pan, roast mustard seeds and curry leaves in some ghee OR coconut oil.
Once the mushy rice is cooked, add the roasted ingredients and lemon juice.
Mix well, garnish with cilantro, and serve.
BASIL BROWN RICE
Preparation Time:45 Minutes
Dosha:Possibly Balances Pitta & Vata Doshas
Serves:4 People
Season:Spring
Ingredients:
Thai basil - 30 leaves
Yam - 1 medium-sized
Green onions OR Chives - chopped -
3 tablespoons
Brown rice - 1 cup
Ginger - fresh & grated - ยฝ teaspoon
Almonds - chopped - 3 tablespoons
Lime OR Lemon juice - 1 ยฝ tablespoons
Himalayan salt - 1 teaspoon
Ghee OR Coconut oil - 4 tablespoons
Preparation
Rinse & cook rice with a 1:2.5 ratio of water.
Once soft, mix in some salt & lime juice.
Cut the yam into chunks and saute them in a tablespoon of ghee OR coconut oil & set aside.
In a large pan, heat 3 tablespoons of ghee OR coconut oil & roast the almonds. Add the ginger & green onions or chives. Cook until the almonds are brown.
Finally, add the basil leaves and turn off the heat.
Serve after mixing it in the brown rice & yams.
KICHADI
Preparation Time:30 Minutes
Dosha:Possibly Balances All Doshas
Serves:2-6 People
Season:All Seasons
Ingredients:
White rice - 1 cup
(You can use brown rice during winter)
Remove the rind of grapefruit & cut the flesh into medium-sized pieces.
Heat ghee OR coconut oil in a pan and then add the pieces of grapefruit & amalaki. Saute until slightly golden.
Heat 1 ยฝ cups of water in a saucepan and when it starts boiling, add the ginger. Mix the cassava OR arrowroot powder in to make a base. Simmer for 10 min.
Add the brown sugar OR jaggery & mix well.
Add the grapefruit & amalaki to the thick base.
Add cinnamon & mix well before taking it off the stove.
Poppy seeds - 2 tablespoons (can be replaced with Almond flour) (optional)
Preparation
Wash the split mung beans and boil them with 4 parts of water until soft & mushy
Soak the prunes in hot water for an hour OR boil them for 15 minutes. Puree them once soft.
Dry roast the poppy & sesame seeds separately until brown.
Once cool, blend the poppy seeds into a powder.
Keep the roasted sesame seeds aside.
Cook the pureed prunes & jaggery in some ghee OR coconut oil.
Mix the ginger, cardamom, and poppy seed powder and turn off the flame.
Garnish with sesame seeds before serving.
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