cumin

pepper rasam

26th July 2016

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Pepper Rasam is a simple and tasty liquid dish, considered tridhatus samya, balances all three doshas, vata, pitta, and kapha.  It provokes the appetite and is helpful for indigestion. It helps to reduce nausea and is beneficial for those with a high fever.  It may be consumed two or three times in a week.  It is recommended to be served with rice, a spoon of ghee and goes very well with steamed greens or a green bean palya.

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~ Evening, Praia Do Guincho

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Pepper Rasam

Preparation – 45 minutes

Serves 3 – 4

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme.  

Use heaped measurements except when stated otherwise.

ingredients

⅓ cup/65g toor dal

3 cups/750mlwater

1 tsp fine rock salt

4 tsp jaggery/brown sugar

¼ cup coriander leaves, chopped 

first voggarane

2 tsp ghee 

½ tsp mustard seeds

1 tsp urad dal

½ – 1 tsp whole black peppercorns, depending on your preferred spice

1 tsp cumin seeds

6 fresh curry leaves 

⅛ tsp asafoetida powder (hingu)

⅛ tsp turmeric powder

½ cup/40g shredded dried coconut

1½ cup/375ml warm water

second voggarane 

1 tsp  ghee

1 tsp cumin seeds

6 fresh curry leaves – torn in half

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preparation

1.  In a saucepan, wash toor dal until water runs clear, drain and pour 3 cups water, bring to boil, then reduce heat to maintain a rapid simmer – simmer, uncovered until dal is soft and broken down – approximately 30 – 40 minutes.

2.  While waiting for the dal to cook, chop the coriander and measure out the spices for both voggarane – set aside.

prepare first voggarane

3.  In a small pan over medium heat, add ghee and mustard seeds; when the seeds turn grey and pop, add urad dal, whole peppercorns, and cumin seeds – fry until the urad dal is golden brown. Add asafoetida, 6 curry leaves, and turmeric powder – swish or stir the pan for the spices to fry evenly, stir in the dried coconut and 1 cup water. 

4.  Pour into blender and blend until smooth – 1 minute. Add to dal, use some liquid from dal to swish blender clean.

5.  Add salt and jaggery – set aside.

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prepare second voggarane

6.  Heat remaining ghee, add cumin seeds and curry leaves – fry until the seeds are golden-brown.  Add to dal, and stir in the coriander.  

7.  Allow to sit for 5 minutes before tasting, adding more jaggery or salt, as needed.  

Serve with rice, green bean palya or sauteed greens and drizzle with a spoon of ghee.

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 Goodness shared by Stacey

roasted red pepper walnut spread

1st July 2016

roasted red pepper

One of the (much well received) additions to our table recently is this roasted red pepper walnut spread.  This is one recipe I have made quite a few times as an entree, spread or more filling side dish to an otherwise light salad based meal. Whatever the occasion, time of day or audience I can almost always be assured of…’mmm…whats in this?!’. My answer has always been…’Oh, I’ll post it on my blog’. So here it is.

If there is one vegetable when roasted that brings its goodness, it’s a roasted bell pepper.  After being roasted in the oven, the skin becomes charred, wrinkly and the inside sheds its blistered skin – emerging more succulent and sweeter than the raw version. The transformation is magical and delicious.

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-a garden edging its way into Summer

red pepper

roasted red pepper walnut spread

Makes about 2 cups

I  have been looking for another tasty dip other than the usual hummus or guacamole we serve so often here, and one that satisfies the matured taste buds of young adults.  The roasted pepper adds a distinct sweetness and the toasted walnuts and breadcrumbs balance out that sweetness.  It is great served as a dip, as a spread on sandwiches or over a base for a pizza.

Recipe from 101 cookbooks – Heidi Swanson.

ingredients 

3 medium/450g red pepper

¾ cup/70g walnuts

¼ cup/25g whole-grain bread crumbs

½ tsp crushed red chilli flakes

½ tsp whole cumin seeds

2 Tbsp extra-virgin olive oil, plus more to serve

2 Tbsp honey/pomegranate molasses

4 Tbsp tomato paste

½ tsp fine-grain rock salt

preparation 

1.  Preheat the oven to 410F/210C.

2.  Place the whole peppers on a rimmed tray lined with a baking sheet.  Roast, until the skin has become charred, and wrinkled, 50 to 60 minutes.  While the peppers roast, place a few slices of sourdough bread in the oven and toast until crunchy, approximately 20 minutes, also place the walnuts into the oven to toast for 5 minutes. Remove and set aside to cool.

3.  When the pepper is ready, remove from the oven and gather up the corners of the baking sheet from the tray and wrap the peppers (use a kitchen towel to help if it is too hot).  This will steam them enabling the skins to easily peel off.  Cool until you can handle them, about 15 minutes, then remove the skin, seeds, and stems.   Keep the liquid from the peppers to add to the processor.  Set aside.

4.  Dry roast the cumin seeds in a small pan, when lightly toasted turn off the heat and grind to a powder with a mortar and pestle.  Set aside.

5.  Using a food processor attached with an S blade, process the bread crumbs, when coarsely ground, measure out a ¼ cup and return to the processor, add the chilli flakes and walnuts and process until the walnuts are roughly ground.

roasted red pepper ingredients

6.  Add the cumin seeds, olive oil, honey, tomato paste, salt and skinned peppers with their roasting liquid, process until everything is well incorporated and you have a smooth consistency.

7.  Garnish with basil leaves, extra walnuts, and drizzle with olive oil.  Serve with fresh crackers, toasted bread, or with freshly made chapati.

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Goodness shared by Stacey

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