The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

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Ingredients: VEGETABLE KOFTA BALLS Great for spaghetti and pasta in 20 minutes! Zucchini, cauliflower, potato and cabbage. Chickpea flour, Self raising flour, Saindhava Ayurvedic Rock Salt, Turmeric Powder, Ghee for deep frying. Quick Sauce: Ghee, Asafoetida, Cloves, Cumin Seeds, water or whey. Parsley, Basil or Corriander, Parmesan Cheese. The Luxuries Simply grate zucchini,cauliflower and potato. Shred the cabbage - total veggies should be about one cup per person. Add a little chickpea flour and self raising flour - no more than a level tablespoon per cup of veggies. The idea is to use just enough flour to hold the mix together. If there is too much the Koftas are like flour balls, too little and they fall apart ... hey better to use too little. Mix the flour and veggies with a heaped teaspoon of Ayurvedic salt and equal turmeric powder, mix well. Begin to heat your ghee for deep frying. Take a walnut size amount of kofta mix, squeeze out any liquid and mold into a ball, place on a plate, repeat until all the kofta are lined up. When the ghee is very hot, close to smoking but not, pick up each kofta, squeeze once more to bind them and remove any more excess liquid, then slip into the hot ghee, repeat. When they have settled in and developed a skin, gently turn them. Turn down the ghee slightly and cook for 6-8 minutes. Drain in a colander and on kitchen paper if you wish. You may have to do two batches through the ghee. Here is a quick sauce if you don't have time to make the fresh tomato sauce on page 41. Place ghee in fry pan on a medium heat, add a pinch of Asafoetida, a little Clove and Cumin powder. Immediately add a cup of water (or even better, whey) then add organic tomato paste and a ½ teaspoon of salt. Bring to the boil and turn off. The koftas will soak up liquid so if the sauce is a little thin do not worry. When ready to serve add the cooling or cooled koftas into the boiled sauce. Add a some greens on top, basil, parsley or coriander. Add parmesan cheese also if you like. Serve with Spaghetti or rice - Ayurveda meets Italian! 68
DRINKS & DESERTS 10BGinger Drink p.70 Chai p.71 Sweet Buttermilk or Yoghurt Lassi p.72-73 Savoury Buttermilk or Yoghurt Lassi p.72 Vanilla Sweet Rice p.74 ADA – Steamed rice pastry with Coconut and Banana p.75 Uwww.eumundimedicineman.comU for cooking demonstration 69
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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 64 and 65: STEAMED RICE NOODLE CAKES Main Meal
Page 66 and 67: Ingredients: 1 cup Basmati rice 1
Page 68 and 69: Ingredients: A Cup of Whole wheat f
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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