To preserve the fine and unique flavor of vegetables, it is best to prepare these Ayurvedic recipes in a way that will emphasize its unique aroma.
According to Ayurveda when you prepare Ayurvedic recipes, vegetables are best when steamed or fried briefly with ghee.
Of course, you need to prepare Ayurvedic recipes with a small addition of water so they will not burn.
On that way, all the minerals, vitamins and flavor preserved.
If you do not like ghee, replace it with organic coconut oil, olive oil or sunflower oil.
Adding salt at the beginning of the preparation reduces the cooking time of vegetables at Ayurvedic recipes.
Goods seasoned vegetables are suitable for people with “Pitta Dosha” constitution, while “Kapha Dosha” types have good and spicy hot meal of vegetables.
10 Ayurvedic recipes
-1. The basic recipe for all kinds of vegetables
Wash vegetable, dry, and then cut.
Fry it in ghee with cumin seeds and brown mustard.
Add salt to taste.
When the vegetables are cooked, add the turmeric and a little chili powder.
On that way, you will get a delicious taste of vegetables.
-2. Roasted carrots with sesame seeds
Peel 2-3 carrots medium size (per person).
Carrots cut lengthwise and divide them.
Put them for 1- 2 minutes dip in 300 ml of boiling water.
You do not need to throw water – you can use it for cooking soups, rice or vegetables.
Arrange carrots in the pan, put over them melted ghee and sprinkle with sesame seeds.
Bake them in the oven at 200 ° C for about 25 minutes or until they are fully baked and soft.
-3. Steamed asparagus
Cut the hard part of the asparagus and carefully peel the stem.
Steam the asparagus until they are ready, or until they take a nice bright green color.
Spray them with a simple sauce made from melted ghee, lemon juice, freshly ground pepper and also salt.
-4. Braised corn
Scrape young corn from pistons with a sharp knife.
Heat a little ghee in a pan and add the seeds of brown mustard.
When they start to crackle and jump out of the pan, remove from heat and add a pinch of asafoetida.
As soon as the spices begin to release their aroma, add the corn and 3-4 tablespoons of water.
Return the bowl to the flame and cook covered for 5 minutes.
Season all of that with salt and black pepper.
If desired, garnish with chopped fresh coriander and freshly grated coconut.
-5. Roasted zucchini with poppy seeds
The combination of blue poppy seeds and zucchini is irresistible, and also very easy to prepare.
Poppy seeds give a nutty flavor that melts in the softness of baked zucchini.
Wash zucchini, dry them and also cut into thick slices.
Arrange them in a baking pan so the cover every piece with melted ghee.
In addition, sprinkle all of that with seeds of blue poppy.
Bake in preheated oven at 180 ° C for about 25-35 minutes or until zucchini is baked.
-6. Ghee and pumpkin – taste that pleases
There is no more tasty combination of pumpkin and ghee, which is the real “comfort food” on cold days.
The richness of beta-carotene (vitamin A) protects your heart and provides an excellent source of potassium.
Cut the pumpkin into slices, arrange in a baking pan and also cover with melted ghee.
Bake all of that in the oven at 200 ° C until it turns golden brown.
-7. Grilled fennel
This vegetable is very tasty on the grill!
The heads of fennel cut in half, put on a pair until they are half-cooked.
Then arrange them on the grill.
Grilled vegetables cover with ghee, gently mix in a bowl and serve them hot.
-8. Baked celery
Peel celery, wash it, cut into slices and also arrange in a baking pan.
Each slice you need to cover with warm ghee and bake in the oven until become soft.
During roasting, you need to turn over slices of celery in order to be evenly baked.
Bake them in preheated oven at 180 ° C for about 25 -35 minutes or until they are baked.
-9. Soft fried salad
The salad has a wonderful flavor when the supplements are fried and lightly cooked.
Use harder green salad like chicory, endive, or radicchio.
Chop salad and also cut into small pieces.
Heat the ingredients and also ghee in a pan.
When all of that is warm insert the salad and stir quickly.
Cover the pan and cook for 5 minutes.
Season with black pepper and sea salt, add a little lemon juice and gently mix.
Decorate the finely chopped parsley and serve warm.
– 10. Legumes with lemon and almond crumbs
Ingredients for 3 people:
– 350 grams of legumes
– 3 tablespoons of ghee or extra virgin olive oil
– ¼ cup of peeled almonds (submerged overnight but peeled)
– ½ garlic clove, minced (or a pinch of asafoetida)
– Bark and also juice of half organic lemon
– ¼ cup of bread crumbs
– 1 tablespoon of finely chopped fresh parsley
– Black pepper
– Himalayan salt to taste
Preparation of the recipe:
On a dry frying pan lightly fry the almonds over medium heat.
Leave to cool and also grind them at the size of bread crumbs.
In frying pan put ½ – 1 tablespoon of ghee (or olive oil) and heat over medium heat.
Add bread crumbs, ground almonds, garlic (or asafoetida), lemon bark and fry (stirring constantly) until the mixture becomes fragrant and golden.
Remove the pan from the heat.
Add to the mixture fresh chopped parsley with stirring and set aside.
In a small bowl, combine the lemon juice and stir slowly adding remaining olive oil or ghee.
Add the juice of lemon, season with salt and pepper according to your own taste.
Cook the legumes on steam with the addition of salt, until they are soft and take on a nice green color.
If you do not have accessories for steaming vegetables, boil them in a pot with salted water until soft.
When legumes are ready, drain them (if they are cooked in a pot) and transfer to a bowl.
If you cook legumes on steam, immediately transfer them to a bowl and cover with the lemon juice and olive oil or ghee.
Save a little sauce on the side.
Before serving put a little sauce of lemon with a spoon.
Pods arrange on a plate, sprinkle with a mixture of almonds and bread crumbs and serve.
Hope that you will like and also use these healthy and tasty Ayurvedic recipes.