Recipes

Here we would like to present some ayurvedic recipes.

Enjoy !

Ghee (butter fat preparation)

Ingredients:

- 500g Butter

Melt the butter in a wide uncovered pot and let simmer. After approximately 20 minutes skim off the top. Repeat process until the Ghee is golden and clear. Filter with a fine sieve into a jar or equivalent. When the Ghee cools, seal the jar.

Spicy Chickpeas
(Serves four)

Ingredients:

- 500 g Dried chickpeas
- 1 Green chili pepper
- 1 Red bell pepper
- 2 Tomatoes
- 1 Carot
- 3 Tablespoons Ghee or melted butter
- 1/2 Teaspoon ground turmeric
- 2 Teaspoons curry powder (Garam Masala)
- 2 Tablespoons lemon juice
- Salt and Pepper to taste
- 1 Tablespoon chopped parsley as garnish
- 1 Teaspoon grated ginger
- 1 Teaspoon coriander powder

Soak the chickpeas for approximately 12 hours.

Cook in a small amount of water for approximately 60 minutes, pour into a sieve and let drip dry.

Keep the chickpea broth. Slice the chili and bell pepper into thin strips.

Dice the tomatoes and carot.

Heat the Ghee in a pot, add the chili, bell pepper, carot, turmeric and curry powder and let cook briefly.

Then add the tomato, the chickpeas and 250ml of the broth.
Stir and cook for 20 minutes.
Add the lemon juice, stir well and let simmer for another 2-3 minutes.
Add salt and pepper to taste and garnish with the parsley.

Serve with bread and enjoy.

Eggplant in Safran sauce
(Serves four)

Ingredients:

- 1/2 Teaspoon Safran
- 1 Tablespoon boiling water
- 1 Large eggplant
- Juice from 1 lemon
- 3 Tablespoons olive oil
- 1 Teaspoon Garam Masala
- 1 Teaspoon curry powder
- 150ml plain yoghurt
- 150ml Cream
- Salt and pepper to taste
- 1 Tablespoon chopped parsley

Place the safran in a mug, add boiling water and let sit for 5 minutes.

Wash the eggplant, cut off the stem end, slice into fourths lengthwise and cut into 1 cm thick pieces.

Douse the eggplant pieces in the lemon juice so that they don’t turn brown. Heat the olive oil in a large pan and sautee the eggplant for 3 minutes on medium heat.

Add the safran water, masala, curry powder, yoghurt and cream and cook for appoximately 10 minutes, stirring often until the eggplant softens.

Add salt and pepper to taste and garnish with parsely. Serve hot.

Spinach with onions
(Serves four)

- 800g fresh spinach
- 2 medium-large Onions
- Approx. 3 cm fresh ginger
- 2 Garlic cloves
- 4 Tablespoons Ghee or melted butter
- ¼ Teaspoon chili powder
- 1 Teaspoon ground cumin
- 1 Teaspoon ground turmeric
- 1 Teapspoon ground coriander
- 125g Cream
- Salt

Clean the spinach and let dry, or, if frozen, defrost and lightly press out water. Chop onions into thin rings.

Finely grate the ginger.

Using garlic press, squeez garlic onto ginger.
Heat the Ghee in a pan. Add onions and sautee by medium heat until golden brown.

Add ginger and garlic and sautee for approximately ½ minute.
Add chili powder, cumin, turmeric and coriander and cook on high for
approximately 1 minute.
Add spinach. Salt well.

Simmer on a medium flame for approximately 15 minutes.
Finally, fold in cream.

Serve Giacomo Bombay Lassi

Enjoy your meal !