The Tastes of Ayurveda by Amrita Sondhi

Author:Amrita Sondhi
Language: eng
Format: epub
ISBN: 9781551524382
Publisher: Arsenal Pulp Press

1 cup (250 mL) basmati rice

2 cups (500 mL) water

½ tsp good salt (p. 29)

½ tsp saffron strands

1 piece cinnamon bark, 2-in (5-cm) long

1 whole clove

2 cardamom pods, slit open at ends

3 whole black peppercorns

1½ cups (375 mL) enoki mushrooms, whole with stems, roots removed

2 cups (500 mL) sliced carrots

2 cups (500 mL) chopped broccoli florets and stems

2 cups (500 mL) chopped cauliflower florets and stems

3 cups (750 mL) chopped kale

1 cup (250 mL) chopped runner beans (2-in/5-cm pieces)

1 tsp ghee (or butter)

1 tsp good oil (p. 26)

3 whole dried red chilies

• To reduce Pitta: use 1 or omit

1 tsp black mustard seeds

2 cups (500 mL) finely cubed paneer (p. 28)

½ tsp ground turmeric

¼ tsp cayenne powder, to taste

• To reduce Pitta: omit

good salt (p. 29), to taste

Preheat oven to 350°F (180°C). In a medium saucepan, combine rice, water, salt, saffron, cinnamon bark, clove, cardamom, and peppercorns. Bring to a boil on high heat. Reduce heat to low and let simmer, covered with a tightly fitting lid, for 20 minutes, until rice is cooked.

Wrap mushrooms in foil or place in ovenproof pan with 2 tbsp water and bake for 10 minutes. Set aside.

In a large steam basket in a large pot with water on high, steam remaining fresh vegetables for 8–10 minutes.

In a large wok or frying pan on medium-high, heat ghee and oil. Add red chilies and char them (let them blacken). Immediately add black mustard seeds and cover pan with lid while they pop, about 30 seconds. Add paneer, turmeric, and cayenne. Reduce heat to medium and stir occasionally for about 2–4 minutes, until paneer browns. Add steamed vegetables to pan and stir to combine until well mixed. Cook for another 5 minutes. Remove blackened chilies. Season with salt.

Carefully arrange saffron rice on a large platter. Place vegetables in the center of the rice, leaving a 2-in (5-cm) border of rice. Top with mushrooms and serve.

Makes 6–8 servings.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.