Maharishi Ayurveda Newsletter Archive

Ayurvedic Recipes for the Holidays

Whether you're entertaining or just cooking holiday meals for yourself, these Ayurvedic recipes will treat your taste-buds to a symphony of textures and flavors.

Dipping Oil for Bread
Forget the olive oil and rosemary -- try the unique flavor of roasted cumin in delicious Ghee!

4 tablespoons Ghee
1 teaspoon coarsely ground roasted cumin
1/2 teaspoon freshly ground black pepper
Salt to taste

Gently melt the Ghee until it's a golden oil. Blend in the other ingredients. Serve with wedges of warm crusty bread.

(To dry roast cumin, place a small pan on medium heat. Pop in the cumin seeds and heat them, shaking the pan occasionally. As soon as the spice starts releasing its fragrance, remove pan from heat -- the seeds will burn
quickly! For the best aroma, roast and grind fresh each time you need some.)


Sweet'N'Spicy Fresh Fruit Salad
Fresh fruit is a welcome addition to any festive table. This blend of Vata pacifying fruit and spices works perfectly as a colorful side dish or appetizer.

6 cups prepared mixed fresh fruit (For the Vata season, choose from such Vata pacifying fruits as strawberries, pineapple, mangoes, papaya, cantaloupe, honeydew melon, watermelon and oranges; choose firm fruit and prepare bite-sized pieces)

For the Dressing:
3 tablespoons Ghee
2 teaspoons Vata Churna
1 tablespoon fresh squeezed lemon juice
1 tablespoon powdered brown sugar

For the Garnish:
1/2 cup coarsely chopped mixed nuts (cashews, almonds, pistachios, walnuts etc.)
1 small sprig of fresh mint, washed

Place the prepared fruit in a large salad bowl. To prepare the dressing, heat Ghee in a small pan. Saute the Vata Churna in the Ghee until the spices release their aroma. Remove promptly from heat and cool to room temperature.Whisk in the other ingredients until well blended. Pour the dressing over the fruit and toss gently until evenly coated with the dressing. Garnish with the chopped nuts and mint. Serve immediately.

Serves 6-8


Garbanzo Raita
Serve this spiced yogurt delicacy at brunch. Its medley of textures and flavors combines well with rice dishes or pita bread.

1 cup cooked garbanzo beans
2 medium potatoes, boiled, peeled and diced into cubes
1/2 cup shredded carrots, steamed for 3-4 minutes
4 cups fresh yogurt
1/2 teaspoon minced ginger
1 tablespoon chopped fresh cilantro
1/2 cup cashew pieces
2 teaspoons Vata Churna
1 teaspoon black or brown mustard seeds
1 tablespoon Ghee
1/2 cup water

Blend the cashew pieces with the water to form a watery but smooth paste. Whisk together the yogurt, cashew paste, minced ginger, and Vata Churna. Add the garbanzos, potatoes and carrots, and mix gently. Heat Ghee, toss in mustard seeds. When the seeds start popping, remove from heat and pour the Ghee and the mustard seeds on the yogurt mixture. Mix well. Garnish with fresh cilantro.

Serves 4-6


Vegetable Cutlets
Serve these flavorful cutlets for brunch or breakfast. A healthy mix of Vata balancing vegetables and spices, they can be served with soft bread rolls.

4 large potatoes, boiled, peeled and mashed
1/2 cup finely shredded carrots
1/2 cup finely shredded beets
1 cup green peas
1/2 cup finely chopped green beans
1/2 cup cooked whole red lentils
1/2 cup bread crumbs
1 teaspoon minced ginger
1 tablespoon finely chopped cilantro
3 teaspoons Vata Churna

Ghee for shallow frying
Mango Chutney or Ginger Preserve as accompaniment

Steam the carrots, beets, beans and peas for 8-10 minutes. (the color of the beets will run, but it won't show in the final product) Drain of all moisture. In a large mixing bowl, add all the cutlet ingredients except the bread crumbs. Using your hand, knead the mixture to remove any lumps and to crush the vegetables. Shape into patties, coat lightly with the bread crumbs and shallow fry on medium heat in Ghee on both sides until a rich golden brown. Serve with a generous dollop of Mango Chutney or Ginger Preserve and bread rolls.


Carrot Pudding
This decadent combination of carrots, cream and nuts makes a luscious Vata balancing dessert.

2 cups finely grated carrots
3 tablespoons Ghee
6 cups milk
1/2 cup sugar
1/2 cup Almond Energy Drink
1/2 teaspoon ground cardamom
1/2 cup heavy cream
1 cup finely chopped mixed nuts - cashews, peeled almonds and pistachios

Heat one tablespoon of Ghee in a heavy-bottomed pot. Add the carrots and saute in the Ghee for about 8-10 minutes until soft. Add the milk and bring to a boil, stirring constantly to avoid burning. Lower the heat and continue to cook the carrots in the milk for 45-60 minutes, stirring constantly. At the end of this process the milk-carrot mixture should be fairly thick. Add the sugar and the Almond Energy Drink and cook for another 20 minutes, stirring the mixture to avoid burning. Add the cream and the powdered cardamom and cook for another 5 minutes. Remove from heat. Heat the remaining Ghee in a small pan. Add the nuts and saute in the Ghee
on medium heat until golden brown and aromatic. Pour the Ghee and nuts over the kheer. Serve warm.

Serves 8

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