Ayurveda Health Retreat Morning Smoothie


Ingredients:
Advantage lean protein powder
12 oz almond milk (original)
1T Fresh ginger
1T Bee pollen
8 soaked almonds w/ skins removed,
¼ T cardamom seeds
1 cup fresh or frozen organic raspberries or other seasonal berries
2T Dr Shultz’s Super Food (greens foods concentrate)
1T ground flax seeds

Place all ingredients in blender for 30-60 seconds. Enjoy, relax, energize!

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Saffron Rice


Ingredients
1 tbsp yogurt
1 tbsp milk
3 pinches of saffron (put this in the milk)
1 bay leaf
2 seeds of cardamom

Instructions:
Add tbsp olive oil to pan
Add bay leaf and cardamom (the heat should not be too high)
Add 2 cups of washed long grain basmati rice
Add 2 tsp sugar and wait 1 min
Add milk then rice
Add a pinch of Shahi Jeera (in the cumin family)
Add 1 tsp of salt (must be added before the water!)

Now turn the heat on high and heat uncovered
Should boil until almost all of the water is gone. Once the water has evaporated cover and simmer. When almost all of the water is gone add a pinch of saffron,
Fluff the rice and add deep fried onion chips, cilantro and a tomato flower

Gulab Jamun


Ingredients:
9 tbsp Whole milk powder
3 tbsp all purpose flour
1 tsp baking powder
1 pinch baking soda
5,6 Green cardamom seeds powder
1 tbsp clarified butter
4 tbsp greek yogurt or whole milk yogurt
2 cups sugar
1 cup water
Part I – Simple sugar syrup (Has to be ready before Jamuns)
1)  Dissolve 2 cups of sugar in one cup water,rest of the cardamom, a pinch of saffron0 and boil the mixture.
Part II — Gulab Jamun
1)  Mix together milk powder,all purpose flour, baking soda, baking powder half of the cardamom powder, clarified butter and slowly add yougurt to the mixture.  Do  not knead the dough too tight.
2)  Rub some butter on the palm of your hand, so that the dough won’t stick to your hand while rolling Jamuns.
3)  Roll the balls of equal size.
4)  Deep fry the jamuns on low heat till they turn light brown in color. DO NOT FRY THEM ON HIGH HEAT or else only the out side will be cooked and they will get hard when you soak them in sugar syrup.
 
5) Soak all the jamuns in syrup until they expand.
Part III – Combination of Syrup and Gulab Jamun
1)Heat them till first boil. You will see the size of the jamuns increasing in syryp during the boiling.
2)Before serving , soak the jamuns at least for 5-6 hours

Chicken Biryani


Serves 4-6

Ingredients
2 lbs of chicken*
4 tbs biryani masala or Kachha Masala
11/2 cups Basmati Rice,washed
1/2tsp black cumin (shaha jeera)
1 inch cinnamon stick 3
2-3 green cardamoms
1/2 cup skim milk
few strands of saffron soaked in milk
Extra cashews to garnish
Deep fried onion chips
yellow food color
Raisins to garnish
Unsalted butter or ghee
2 thinly sliced onions

                     
*In india we use whole chicken, but you can substitute this with skinless, boneless chicken cut into big pieces
                                             
Homemade Marinate Ingredients
4 cloves
2 cardamoms
1 black cardamom
15-20 black pepper
tsp poppy seeds
1/4 tsp shaha jeera
2 1/2tbsp grated ginger
garlic
coriander leaves
chopped green chilies paste
2/3 cup plain yougurt
2 Tbs tomato paste.
1 tsp chili powder (this you can adjust according to your spice level)

Chicken Recipe
1) Mix all the ingredients of marinate and marinate the chicken at least for 2 hours.
2) In pan add about 1 table spoon of butter or ghee and saute the marinated chicken for couple of min. Cover the pan and let the chicken cook on slow flame. The required consistencey of the chicken for this recipe is of curry not soupy.

                                                 
Rice Recipe
1) Wash rice with water, rinse and keep aside for 2 hours.
2) Heat oil or ghee in the pan.
3) Add bayleaf,cumin,cinamon stick,cardamoms and rice.
4) Add 3 cups of hot water and enough salt to the rice.
5) once all the water is evaporated from the rice turn the flame off
6) Split the rice in two parts in two diffrent plates.
7) In one part add the mix of milk saffron and yellow color and gently mix the rice
                       
How to layer the Biryani
1) In the heavy bottom container add oil adnd layers of onions.
2) Add the layer of white rice on the top
3) The second layer will be of chicken
4) Arrange top layer of yellow saffron flavored rice
5) Layer of deep fried onions,cashews and raisins.
6) Make little holes in the layered rice and pour ghee or butter in it..
7) Cover and steam

Vermicilli Khir


An indian dessert with roasted noodles

Ingredients :
1) 1 cup store bought roasted vermicilli ( Bambino brand)
2) 3 cups whole milk ( half and half for thicker version of the recipe)
3) 1 tsp Ghee ( clarified butter)
4) 1/2 tsp cardamom powder or 5 to 6 cardamom pods deseeded and crushed
5) 1 tbsp sliced almonds
6) 1 tbsp golden raisins
7) 1/2 tsp Saffron

Recipe :
1) Heat the milk in the microwave for about 10 min.
2) While the milk is boiling in the heavy bottom pan add 1 tsp of ghee and roast the vermicillis just less then a min.                    
DO NOT OVER ROAST SINCE THEY ARE ALREADY ROASTED. Over roasting of vermicills will change their color and  will taste bitter.
3) Pour the milk with saffron on the vermicills and stir.
4) When the milk starts boiling, lower the heat and add sugar. Be careful while adding the sugar since the milk will splatter.
5) Once all the sugar is dissolved, turn off the heat.
6) Add almonds and cardamom powder once the Khir cools down.
 

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