autumn

cabbage carrot palya

23rd February 2019

Growing up as a child, dinner was always six o’clock sharp, no later and no earlier. I grew up on the same weekly menu for as long as I lived with my parents and they still, to this day, eat according to this same menu.

This routine seems to be deep-rooted, as I get older I see a pattern emerging; Sunday is pasta night, Monday mornings pepper rasam and in the evening chapati night, Tuesday morning is a garden inspired rasam and Fridays are becoming sandwich night.

On chapati night, I serve this simple dal, a quick guacamole and this cabbage carrot palya. It is a combination which goes well together and has become a regular on the table for years now.

I prefer to keep this palya simple, as it is normally served with other complex dishes. For a more deeply flavoured dish, add 1 tsp finely grated ginger, roughly chopped toasted cashews and a squeeze of lemon towards the end of cooking.

cabbage carrot palya

Serves 3 – 4, as a side dish

ingredients:

2 Tblsp peanut or coconut oil

½ tsp black mustard seeds

1 Tblsp split channa dal

1 tsp split urad dal

12 curry leaves

2 – 4 Tblsp of water

3 cups/200g finely chopped cabbage

1 cup/80g loosely grated carrot

1 tsp fine rock salt

1 tsp jaggery

¼ cup/20g dried shredded coconut

to serve :

everyday simple yellow dal

chapati

preparation :

Finely chop the cabbage and peel and grate the carrot using the larger side of a box grater. Set aside.

In a heavy bottomed medium skillet, on medium-high heat add the oil and mustard seeds; when the seeds start to pop and turn grey, add the channa and urad dal, fry until slightly golden. Add in the curry leaves and allow to fry for a few seconds.

Turn down the heat, pour in the water and immediately add the cabbage. Cover and simmer the cabbage until cooked but still firm, stirring every few minutes – approximately 4 minutes. If there is any liquid on the bottom, uncover and increase the heat to high until it has evaporated.

Uncover the skillet and stir in the grated carrot. Allow to cook 1 – 2 minutes more, uncovered, stirring until the carrot is soft.

Season with the salt and jaggery, sprinkle in the dried coconut – combine well. If you like, add a small amount of finely chopped fresh coriander.

suggestions :

Use a variety of cabbage (Savoy Cabbage) with dark outer leaves for a variation in deep greens. It doesn’t affect the taste but the contrast is lovely.

variations :

In spring, add in fresh green sweet peas.

no knead bread

17th February 2019

No knead bread gives a gorgeous, crusty loaf, with very little hands-on time. The use of a dutch oven (cast iron pot with lid) creates a moist environment for the bread as it bakes, I use an old Le Creuset pot for this, however, I have read that an enamel, Pyrex or ceramic pot works just as well. The wet dough and long fermentation are the keys to success. The rough seam, when placed in the hot pot, creates unexpected beautiful results, so there is no need to slash or score the bread.

In a medium bowl, mix the flour, salt and yeast.

Pour in the water.

Then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place.

With oiled hands, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball.

Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up.

After the second rise, take the preheated dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb.

no knead bread

ingredients

3 cups/390g unbleached all-purpose flour

1 tsp fine rock salt

½ tsp/2g dry yeast

1¼ cups warm water

preparation

In a medium bowl, mix the flour, salt and yeast.

Pour in the water, then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place. The slow fermentation is the key to flavour.

for the second rise

With oiled hands or a bowl scraper, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball. I like to gently lift up the dough as I fold it over so that the dough is being stretched.

Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up. It may be cast iron, enamel, Pyrex or ceramic.

Once your dough has finished its second rise, take the dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb. It has a lovely crackling sound as it cools!

Enjoy!

suggestions

Cover the proofing basket in a heaped tablespoon of seeds (black and white sesame, flaxseeds & poppy seeds) before putting the bread inside.

If you think that your dough will be sitting out for a longer 24h period, then reduce the amount of yeast to ¼ teaspoon. 

variations

Replace 100g of the all-purpose flour with whole wheat flour.

Replace the wheat flour with Spelt flour. You may need to lessen the amount of water because wheat absorbs more moisture.

easy one-pot kichadi

30th December 2018

This is a quick satisfying one-pot meal to prepare. It is easy to digest, nourishing, balancing and a complete protein in one bowl. When eaten together, rice and dal provide all the essential amino acids for a nutritionally sustainable meal. Perfect for when you don’t have a lot of time to cook and need something fast but with enough nutrients to sustain you. It can be eaten in the morning or evening and takes only half an hour to prepare.

When preparing Kichadi, it is important to understand the different types of dal or legumes used in Ayurveda and their energetic qualities. There are two types of dal which are favourable and used most often – whole moong dal (mung beans/green gram) and split moong dal/green gram (yellow split lentils) which are whole mung beans skinned and split. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions. All other dals or legumes are recommended to be used in moderation and small quantities.

When serving Kichadi drizzle with a spoon of ghee. GHEE is a magical golden substance that has many benefits for the human system including improved digestion as well as making everything taste better.

I recently spent a week with my daughter and helped her organise her first apartment in London. She needed a few quick no-fuss meals she could make while balancing studies and working – this was one of them.

Easy One-Pot Kichadi

Serves 2

ingredients
⅓ cup/60g split moong dal
⅓ cup/60g white basmati rice
3 cups/750ml water

1 Tblsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch of asafoetida
½ small red chilli (optional)
6 curry leaves
⅛ tsp turmeric powder

½ cup/30g chopped cabbage
½ cup/70g finely chopped carrot

¾ tsp fine rock salt
½ tsp jaggery/brown sugar
1 Tblsp dried shredded coconut
1 tsp finely chopped ginger
1 – 2 tsp fresh lemon juice
¼ cup fresh coriander
to serve
ghee
Indian Spicy Pickle

preparation
Place the dal and rice in a bowl, rinse with water until the water runs clear, drain and pour in 3 cups of water. Set aside.

In a saucepan over medium-high heat, add the ghee and mustard seeds. When the mustard seeds start to pop, turn down the heat and add the cumin seeds, asafoetida, curry leaves and chilli – fry for a few seconds, swishing the pan around for the spices to fry evenly. Add in the turmeric powder.

Pour the dal, rice and water into the spice mixture, bring to boil over high heat, then lower to maintain a rapid simmer.

While waiting for the dal and rice to boil, finely chop the carrot and cabbage and add this to the simmering rice and dal.

After 20 minutes, turn the heat to low and cover.

When the dal and rice have softened – approximately 30 mins, add the salt, jaggery, ginger, dried coconut and stir in the lemon juice.

Finely chop the coriander and add this to the kichadi.

Turn off the heat, cover and allow to sit for 5 minutes for the flavours to meld together.

Taste adding more lemon or salt as needed. Serve drizzled with ghee.

suggestions
Soak the dal and rice in the morning for quick evening preparation.

variations
Replace the white basmati rice with quinoa. When using quinoa, lessen the dal to ¼ cup and increase the quinoa to ½ cup.
Change the vegetables to suit the seasons.

 

sandwich night with sesame-tempeh, charred fennel & pepper rings

3rd October 2018

Usually, sandwich night falls on Friday night when it is just the three of us and I have made a fresh loaf of challah bread. The meal comes together in half an hour and is so delicious and satisfying. Slices of homemade bread are brushed with a strong English mustard, followed by a thick layer of vegan mayonnaise and filled with an avocado salsa, green garden leaves, tamari-sesame coated slices of tempeh and charred fennel and red pepper rings.

sandwich night

Serves 3

for the charred tempeh, fennel & pepper rings:

1 small red and green pepper

1 large fennel

1 packet/200g tempeh

6 Tblsp oil/ghee

3 Tablespoons sesame seeds

3 Tablespoon of tamari

for the sandwiches:

slices of your favourite bread

strong English mustard

avocado with tomato, coriander salsa and mustard seeds

vegan mayonnaise

bitter salad leaves

salt and freshly ground black pepper

for the charred tempeh, peppers and fennel:

Slice the fennel into rounds, set aside. Slice the peppers into round or half rounds, set aside. Cut the tempeh into strips or rounds. (Depending on the shape of the tempeh you are using).

In a heavy-bottomed skillet over high heat. Drizzle in a tablespoon of oil and cook the fennel rounds until charred around the edges. When sufficiently charred, scoop them out onto a large plate and repeat with the same procedure with the red & green peppers. When charred and cooked add to the same plate as the fennel.

Keep the pan on the heat, pour in the remaining oil and fry the tempeh until golden, flipping over and doing the same with the other side. Once all have been done (may need to do in two batches), return all the tempeh to the pan, sprinkle over the sesame seeds and saute, coating the tempeh with the seeds for a minute. Turn off the heat and drizzle the tamari over the tempeh. Stir a few times and scoop out onto the plate. Making sure you brush out all the seeds left over in the pan over the charred peppers, fennel and tempeh.

to assemble the sandwiches:

Drizzle each slice of bread with olive oil, a swipe of mustard and spread a thick layer of mayonnaise. Add a dollop of avocado salsa, and a layer of garden green leaves, a few slices of tempeh, a generous sprinkle of fennel and pepper rings and season with salt and freshly cracked black pepper. Enjoy!

shaved carrot salad

21st September 2018

This is a salad that comes together really quickly, it is one I make confidently for a last minute addition to a meal when you want something fresh, with a bit of crunch. I serve it with a spicy warm bowl of dal and rice.

Carrots are the bulk of the recipe, and at times I combine them with shaved beetroot, the sunflower sprouts add a bit of colour and more crunch, with the sesame seeds providing that nutty earthiness. The dressing enlivens everything; adding a sweet tangy zingy lift to it all. It can also be made with cucumbers or fennel, it doesn’t need an exact recipe, normally I do one or two carrots depending on the number of people. I usually make a good amount of the dressing to use throughout the week.

shaved carrot salad

Serves 6 – as a side dish.

This simple salad is a joy to make, can be ready within minutes and has been requested many times whenever it is served. The dressing is from this salad recipe which I make so often.

for the salad:

3 Tblsp toasted sesame seeds

4 medium/420g carrots

two handful’s of sunflower sprout

3 Tblsp sesame seeds

for the dressing:

1 Tblsp finely grated fresh ginger

3 Tblsp olive oil

2 Tblsp agave or honey

2 Tblsp fresh lemon juice

tsp fine rock salt

to make the salad:

Toast the sesame seeds in a skillet over medium heat. This will only take a few minutes until they start getting a little colour and become fragrant. Set aside to cool.

Remove the carrot tops, wash and trim the carrots. Using a sharp vegetable peeler, peel ribbons of carrots into a salad bowl. Apply pressure as you peel to achieve thicker ribbons. For the very end pieces which are difficult to ribbon, chop them and add them to the salad.

Wash the sunflower sprouts, dry and add them to the shaved carrots. Set aside while you prepare the dressing.

prepare the dressing:

Grate the ginger (skin and all) and whisk the lemon juice, agave/honey, salt, and oil together. Taste adding extra sweet, if needed.

When ready to serve, sprinkle over the sesame seeds and pour over the dressing. Gently lifting the shaved carrots and distribute the dressing through the salad without over mixing. Sprinkle over a few nasturtiums flowers if you have them in the garden.

bisi-bele bāth – revisited

13th April 2018

I thought I would revisit some of my favourite recipes which I make weekly and update to our personal preferences. This is one dish I love to eat in the cooler months (which in Sintra is the most part of the year).

Once I start eating a warm bowl of Bisi-Bele Bāth a feeling of being present warms and soothes the system, satisfying all six tastes.

~ waiting for Spring

bisi-bele bāath

Preparation time – 1 hour

Serves 3 

This dish nourishes the body and suits all constitutions. It is recommended to consume in the colder months. During warmer months, it will be heavier for the body.

People with Vata disorder or digestion problems should not consume very often.

ingredients :

½ cup/100g toor dal

6 cups/1½ litres water

1 medium/80g carrot

1 medium/110g potato

1 cup/80g cabbage/green beans

½ cup/100g white basmati rice

10 curry leaves

sambar-coconut paste:

¼ cup/20g dried unsweetened coconut

1 heaped Tblsp/18g sambar powder (moderately spiced)

1½ cup/375ml water – divided

.

1 heaped Tblsp/15g jaggery/ brown sugar

1 heaped tsp fine rock salt

1 tsp tamarind paste

1 heaped tsp ghee

¼ cup/30g frozen green peas

¼ cup chopped fresh coriander

for the voggarane :

2 tsp ghee

¼ heaped tsp black mustard seeds

⅛ heaped tsp asafoetida powder

⅛ heaped tsp turmeric powder

preparation :

Wash the vegetables and peel the potato and carrot.

Top and tail the green beans then cut all vegetables into small uniformed pieces. Set aside.

In a medium saucepan, wash the toor dal several times until water runs clear – then drain.

Pour 6 cups water into a saucepan and bring to boil over high heat, skim off any foam which accumulates on the top and simmer for 5 minutes.

Add the chopped vegetables, reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated). Simmer rapidly until the dal is starting to soften – depending on the type of dal – approximately 15 minutes.

Rinse the rice in a few changes of water and add to the dal and vegetables along with the curry leaves, rapidly simmer for 20 minutes more or until the rice is sufficiently cooked. You may have to add more water.

prepare the sambar-coconut paste :

In an upright blender, place the dried coconut, sambar powder and pour in 1 cup of water.

Blend on high for one minute.

Pour into the dal and rice, adding ½ cup water to the blender to rinse out any left-overs.

Simmer for 5 minutes, adding more water if needed.

Turn off the heat and add the jaggery/sugar, tamarind, salt, a spoon of ghee, along with the green peas.

Stir, cover and allow to sit undisturbed for 5 minutes. It will thicken as it sits.

prepare the voggarane:

In a small pan/bandalei over medium heat, add the ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly.

Pour voggarane into dal, and stir in chopped coriander leaves.

Taste, adding more salt, sambar powder, sweetener or tamarind.

To serve, spoon into bowls with a scoop of yoghurt and a drizzling of melted ghee.

Goodness shared by Stacey

golden pistachio cardamom cookies (vegan)

15th March 2018

Because these cookies contain very little flour, they are a bit crumbly to mould.  I used a heaped round tablespoon measure of the cookie dough and flatten them out with damp fingers.  If you find the cookie dough sticking, dip the spoon in water and then use damp fingers to push the edges in if they are breaking away.  If you prefer a cookie crunchy on the outside and softer texture on the inside – scoop to keep the dome-shape and skip the flattening process.  You can easily replace the sultanas with gojji or cranberries berries.

 golden pistachio cardamom cookies

Makes approx 31 cookies – two trays.

Grind your own cardamom as the taste is so much more fragrant. An easy way to do this is to place 18 cardamom pods in a high-speed blender or coffee grinder, and roughly grind. Use a strainer to sift the ground pods, discard the shells and grind bigger chunks again to a finer powder.

Inspired by these cookies and this recipe.

ingredients:

⅓ cup/60g golden sultanas

½ cup/65g raw unsalted pistachio nuts

cup/120g whole-spelt flour

1 ½ cup/130g fine regular rolled oats

3 Tblsp/25g sesame seeds

¼ tsp fine rock salt

½ tsp aluminium-free baking powder

1 tsp cardamom powder

1 tsp ginger powder

cup + 1 Tblsp maple syrup

½ cup coconut oil/olive oil

zest of two oranges

preparation:

Preheat oven 180C/350F.

Line two baking sheets with parchment paper.

Place the sultanas in a bowl, add boiling water to cover and soak for 10 minutes. Pour through a strainer, and set aside to drain well. (The extra moisture will help prevent them from burning and drying out when baking.)

Place the pistachio nuts on a tray and toast for approximately 8 minutes.  Allow to cool, roughly chop and place in a medium bowl, along with the spelt flour, oats, sesame seeds, salt, baking powder, cardamom and ginger powder.  Mix to combine and set aside.

Melt the coconut oil over low heat until liquid, mix with the maple syrup; whisk until emulsified.

Pour into the dry ingredients and stir well, add the drained sultanas, orange zest and mix until well combined.

Use a slightly wet round tablespoon measurement to scoop the cookie dough pressing against the side of the bowl to compact and place onto the baking sheets, flatten with damp fingers. If the mixture starts to stick, dip the spoon between intervals into the water. It is helpful to have a bowl of water nearby.

Bake for 16 – 18 minutes, rotating the baking trays halfway through. The cookies are ready to come out when they are deeply golden.

Cool the cookies on a rack while you bake the rest of the dough. They will firm up when completely cool and are best eaten the day they are made.

Goodness shared by Stacey

tortellini with roasted pumpkin and sage butter

30th January 2018

Making tortellini does require a little patience and time, however, the final result is worth every fiddly moment and if you get everyone on board in the assembly line filling up the table, it speeds up the process and allows for a wonderfully intimate and fun afternoon together.

tortellini with roasted pumpkin and sage butter

4 servings

The fulsome sage butter is soft & simple allowing the pumpkin tortellini to shine through. The addition of the fried sage leaves adds a nice crunch which contrasts with the silkiness of the tortellini.

The inspiration for this post found here.

ingredients:

½ portion pasta dough

for the filling:

1 kg pumpkin

1 Tblsp melted ghee/butter

¼ tsp freshly shaved nutmeg

½ tsp fine rock salt

¼ tsp freshly ground pepper

for the sage butter and toasted leaves:

60g unsalted butter

40 sage leaves – divided

4 Tblsp peanut oil

for garnishing:

pine nut parmesan

few rounds of black pepper

a sprinkling of fine rock salt

preparation:

Preheat the oven to 180C/350F.

To make the filling, slice the unpeeled pumpkin in half, scoop out the seeds with a spoon, then slice each half into 5-6 wedges and place in a large bowl. Drizzle over the melted ghee or butter and toss with your hands until the wedges are sufficiently coated. Arrange on a lined baking tray and roast for 30 – 40 minutes until soft. Allow to cool and scoop the pulp away from its skin with a spoon.  Place in a medium bowl and with a hand blender, puree until smooth. Allow to drain through a cloth for an hour. Place the pumpkin back into the bowl and sprinkle over the nutmeg, salt and pepper, stir to combine.

roll out the pasta dough:

Divide the pasta dough into thirds. Work with one piece at a time and keep the other pieces covered. Follow the detailed instructions here. Roll your dough as thin as possible ( I rolled it to #6 on my pasta roller).

shaping the tortellini:

Cut the sheet of pasta into rounds using a 3-inches cutter or tin. Gather the scraps into a ball and put them with the remaining pieces of dough to roll later. Place 1 teaspoon of filling in the middle of each round. (Don’t be tempted to overfill, otherwise, they will break and you will have a hard time sealing them.) Dip your finger in a bowl of water and run it along the edges of the circle. Fold the rounds into a crescent shape, pressing the top together carefully and pressing out any air trapped inside and then working your way along the sides. Bend the bottom two corners round to meet each other and press well to seal. Set aside, spacing them apart slightly, on well-floured board, covered. Repeat with remaining pieces of dough, re-rolling the scraps. (It is important to work on a well-floured surface, to avoid the tortellini sticking to it as you repeat with remaining pieces of dough.) Cover with a cloth, or if you are making them a few hours in advance lightly dusk them with semolina flour.

When ready to cook, bring a large pan of lightly salted water to the boil. While waiting for the water to boil, make the sage butter.

to make the sage butter:

Melt the butter in a saucepan. Add 20 of the sage leaves and season with salt and pepper. Turn off the heat and set aside.

toast the sage leaves:

In a small skillet or pan, heat a 4 Tablespoons of peanut oil over medium-high heat. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels.

cooking the tortellini & serving:

Once the water is boiling, gently drop the tortellini into the water and cook 3½ – 4 minutes – they will rise to the top. Gently lift out with a slotted spoon onto individual plates. Drizzle with the sage butter, sprinkle over a few spoons of pine nut parmesan, a few rounds of pepper and decorate with the crispy sage leaves. The tortellini goes well with a plate of sauteed kale or nettles.

pear & ginger cornmeal cake (vegan)

14th January 2018

Just a few months ago we moved all the Jivana Yoga classes from our living room in the main house to the new ‘Sadvidya Space’ located at the very back of the property.  It is a beautiful, wild, and natural space overlooking the fruit orchard and the vegetable garden. To get there it is quite a journey, entering through a unassuming green door, stepping into and away from the hustle and bustle of old Sintra; you then weave your way past the main house, following the signs that lead along a cobbled stoned path through a lush green forest full of moss, all the while listening to the soft and sweet melody of the birds above.

Already something of yourself has softened and a natural quietness begins to present itself from within. You continue to pass an old chapel canopied under richly, scented eucalyptus trees which loom above, and there you find yourself at a door of the ‘Sadvidya Space’ where one can enter into the warmth and escape the attraction of the external world to travel inwards for a few hours.

I like to think of this journey from the ‘Green Door’ to the ‘Space’ as preparation for our inward practice, helping us to begin to let go along the way.  This is also where I like to test my new recipes and serve them after class to our lovely group on Saturday mornings. This pear and ginger cornmeal cake disappeared very quickly.  

´The Sadvidya Space´

pear & ginger cornmeal cake

8  servings

The ginger and pear are perfect together and the ginger is subtle enough that it lingers. A very easy dessert for morning or to prepare for a large group.  I like to bake this in a wider baking tray (6.5-inch x 10.5-inch) almost like a slice if using a smaller tray or skillet the cake may need more cooking time.

pear topping :

4 small/370g small firm pears

2 Tblsp butter/ghee/coconut oil (I used butter)

2 Tblsp brown sugar

dry ingredients :

1 cup/135g cornmeal

½ cup/75g whole wheat flour

½ cup/75g unbleached white flour

2 tsp baking powder

½ tsp fine rock salt

1 heaped tsp ginger powder

wet ingredients :

¼ cup soy milk/almond milk

¼ cup olive oil

¾ cup maple syrup (maple syrup can be replaced with ½ cup sugar, increase almond milk to ½ cup instead of ¼)

2 Tblsp finely chopped crystallized ginger (optional)

garnishing:

2 Tblsp brown sugar

½ cup roughly chopped macadamia nuts

preparation :

Preheat the oven to 180C/350F.  Line a baking pan or round 8- to 9- inch cast iron skillet.

for the pear topping: Halve the pears, remove the seeds, and slice each half into fours about ¼-inch thick. Set aside.  In a large skillet add the butter/oil and sugar, place the skillet over a medium heat and melt the mixture, stirring to combine.  Cook until the mixture begins to bubble, about 2 minutes. Add the pears, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

for the cake: Whisk together the cornmeal, whole wheat flour, unbleached white flour, baking powder, salt and ginger powder in a mixing bowl.  Set aside.

In a separate mixing bowl, combine the nut milk, olive oil, maple syrup, and if using the finely chopped crystallized ginger.

Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix. Pour into the baking dish or oiled skillet, you may need to spread the batter out with a spatula.

Toss the pears to coat them with the pan juices and individually lay the pear slices decoratively in even rows over the top of the batter, drizzle with the remaining pan juices. Sprinkle with a little brown sugar and the roughly chopped macadamia nuts.

Bake until golden for approximately 35 minutes or until a toothpick comes out clean. Serve with a dollop of cream or Greek yoghurt.

Goodness shared by Stacey

pongal

7th December 2017

This is a dish I make after the Wednesday morning Yoga class when Lior is away as he usually prepares the Ayurveda meal for that day. It is much appreciated and is a wonderfully, soothing warm first meal. Pongal is favourable for all seasons, especially in the cooler months.  I serve it with tamarind gojju, steamed greens and seasonal fruits.

~A wintering garden ~

pongal

Serves 4 – 6

If wanting to make this a simple, cleansing first meal after a day of fasting omit the cashew nuts. Use only white rice as any other whole rice will change the overall flavour. 

ingredients :

1 cup/200g white basmati 

1 cup/200g moong dal, split

10 cups water

2¼ flat tsp fine rock salt

1 cup/80g dried shredded coconut

¼ cup finely chopped coriander

voggarane :

½ cup melted ghee

1 heaped tsp whole black peppercorns

10 pieces raw cashews nuts

1½ tsp heaped cumin seeds

¼ heaped tsp turmeric powder

¼ flat tsp asafoetida powder

20 fresh curry leaves

to serve :

tamarind gojju

steamed broccoli

preparation:

In a heavy saucepan, wash dal several times until water runs clear – then drain.

Pour the water into a saucepan and bring to boil on a high heat, then reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.)  You may need to skim off any foam which accumulates at the top at the beginning of boiling. Simmer for approximately 20 minutes. May need to add more water, depending on the preferred consistency of your Pongal.

While waiting for the rice and dal to cook, roughly grind peppercorns in a mortar and pestle and break the cashew nuts in half and half again. Measure remaining spices for the voggarane and chop the fresh coriander.  Set aside.

When the rice and dal have softened sufficiently, turn off heat and stir in salt, dried coconut and fresh coriander. Prepare the voggarane.

Voggarane :

Heat a small pan/bandalei over medium-heat, then add the ghee and roughly ground peppercorns and cashew pieces. Stir once, then allow the ghee to heat and the peppercorns to fry and cashews to turn golden – approximately 2 minutes.

Turn off the heat and quickly add cumin seeds, asafoetida, turmeric and curry leaves – in this order. Allow to fry for 30 seconds, swishing the pan around, allowing spices to fry evenly.

Pour the voggarane into the rice and dal mixture, mixing well.  You may need to swish the pan out with a little hot water to get all the remaining spices.

Allow to sit for 5 minutes for the flavours to be absorbed before serving. Enjoy as is with a spoon of ghee or my prefered way of serving Pongal is with a tamarind gojju and lightly steamed greens. 

Goodness shared by Stacey

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