The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

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STEAMED RICE NOODLE CAKES Main Meals A delightful light and nutritious meal with samba or soup, coconut chutney and/or date sauce and/or spicy vegies. You will need a noodle maker and an egg poacher or idli steamer. This is fairly quick and easy if you have the noodle maker. Simply make the rice chapatti dough from page 43-44. You can vary this recipe with a grain of your choice, add buckwheat, millet or brown rice. Lightly grease the surface of the steamer with ghee to prevent sticking, press the noodles from the rice dough and compact a little with your fingers. Steam for 8-10 minutes, a great favourite being light fluffy and delicious and easy to digest, serve with samba or soup, coconut chutney and/or date sauce and/or spicy vegies. Great for a light evening meal! 62
Ingredients: 2 cups Basmati rice 1 cup Urad dal 2 tbsp Ghee ½ teas Mustard seeds ½ teas Cumin seeds ¼ teas Ginger grated 1 tbsp Carrot chopped 1 tbsp Cashews chopped ½ teas Asafoetida powder ¼ teas Pepper Saindaiva salt to taste STEAMED RICE CAKES IDLI A perfect protein! Main Meals Idlis are simple, easy to digest and although plain quite sublime, especially served with samba or soup, coconut chutney and/or date sauce and/or spicy vegies. You will need an egg poacher or idli steamer. Wash the rice and dahl separately, cover with water and soak overnight. Drain, add enough water to blend to a thick but fine paste. Add the salt, let sit until the volume doubles by fermentation (up to 8hrs in summer and longer in the winter) You can add a chaunce with cashews to the batter for added flavour Mix the batter with pepper, add to a greased idli steamer, steam for 15-20 minutes. Serve Hot, with all the goodies at your disposal! 63
Page 1:
The Complete Ayurvedic Cookbook 4 t
Page 4 and 5:
CONTENTS Page Eight Ayurvedic Cooki
Page 6 and 7:
Tridosha in other words is using co
Page 8 and 9:
5. YOGHURT Terribly bad, wonderfull
Page 10 and 11:
Australian test. According to Ayurv
Page 12 and 13:
“Milled or processed grains are s
Page 14 and 15: The common belief, that all carbohy
Page 16 and 17: Flaking grain & milling flour with
Page 18 and 19: Over-Action as a cause of Disease A
Page 20 and 21: The art of knowing Individual, Qual
Page 22 and 23: acidity is treated with easy to dig
Page 24 and 25: If one extinguishes the digestive f
Page 26 and 27: clears the G.I.Tract known as mahas
Page 28 and 29: Actions in Disease: 1. It is used i
Page 30 and 31: TIMELESS KNOWLEDGE 1BThe No Diet Di
Page 32 and 33: Timeless Knowledge THE 'MUESLI', 'C
Page 34 and 35: CHOLESTEROL AND AYURVEDA 4BTHE GREA
Page 36 and 37: Timeless Knowledge 41BGHEE (PURE BU
Page 38 and 39: Ingredients: PANCAKES Mill your own
Page 40 and 41: OATS - NATURALLY SWEETENED Eat in t
Page 42 and 43: Ingredients: 33BOne cup basmati 3
Page 44 and 45: CHAPATI- Wheat, Buckwheat and Mille
Page 46 and 47: Rice & Bread Too dry and the chapat
Page 48 and 49: 60BIngredients: Un-homogenised org
Page 50 and 51: SOUR DATE CHUTNEY With tamarind fru
Page 52 and 53: MINT & GINGER CHUTNEY Refreshing an
Page 54 and 55: 10-MINUTE THERMO KITCHARI Quick Com
Page 56 and 57: Main Meals the bottom of the pot ma
Page 58 and 59: Ingredients: Cabbage Potato Othe
Page 60 and 61: Ingredients: SILVERBEET, TOMATO, EG
Page 62 and 63: MINESTRONE MEAL Brown rice, beans a
Page 66 and 67: Ingredients: 1 cup Basmati rice 1
Page 68 and 69: Ingredients: A Cup of Whole wheat f
Page 70 and 71: Ingredients: VEGETABLE KOFTA BALLS
Page 72 and 73: Ingredients: Grated Ginger, Honey,
Page 74 and 75: Drinks & Desert SWEET FRUIT or SAVO
Page 76 and 77: SWEET RICE Sweet of Sweets Ingredie
Page 78 and 79: AYURVEDIC GEMS Never re-heat rice,
Page 80 and 81: From the Advanced Diploma of Ayurve
Page 82: The first lotus from Lyn Pearsall
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The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

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