Roma’s Yoga of Food, Ayurvedic Cooking

February 21st, 2010

The natural healing cuisine of India

“Ayurveda” or the science of life is the ancient medical system of India and existed since about 5000B.C. There are four religious doctrines discovered many years ago in India. They are the Rig-Veda, Sham Veda, Yajur Veda and Atharva Veda. The Ayurveda is contained within the Atharva Veda. Ayurveda is based on firstly a belief in God. The healing system is based on love.

According to Ayurveda, there are three major life forces in the body called the three biological humors. In Sanskrit they are called Vata, Pitta, and Kapha and are also known as the “Tridoshas”. They again relate to the elements of air, fire and water and is the basis for the treatment of both physical and psychological constitution. There is also the three “Gunas” or qualities called Satya, Rajas, and Tamas. The biological humors are the root of this ancient healing system.

 Ayurvedic science of food and diet is a tremendously large field and influences every aspect of one’s life. In Chinese medicine there is reference to Yin, Yang and Chi or blood to be the primary elements in the body. In European Medicine it refers to as the Bile, Blood and the Phlegm. In Ayurveda “Purusha” means male and “Prakriti” translates as female. The “Tridoshas” Vata Pitta and Kapha as discussed before are the dynamic principles that govern the body, mind, and consciousness. Read the rest of this entry »


February 21st, 2010

This is a basic Mung Bean dal and Basmati rice stew

The word Khichuri literally means a hotchpotch or a mixture

2 Cups Mung Bean Dal, or split yellow Lentils available at the Indian Groceries or Asian and Thai markets. You could substitute with split Red Lentils available at regular grocery stores.

1 Cup Basmati Rice

4 Tbs. Ghee, clarified butter, or cooking oil

2 Bay Leaves

2 Whole Cayenne Peppers

1 Tsp. Cumin Seeds, whole

1 Jalapeno or two Serranos chopped fine

1 Tsp. Asafoetida or Hing powder (available at Asian or Indian grocers)

1 Tomato chopped, about one cup

1 Tbs. Fresh ginger peeled and grated

1Tsp. Turmeric powder

1 Tbs. Roasted and ground Cumin Seeds

1Tbs. Salt

1Tbs. Sugar

1Tsp Garam Masala (Equal amounts of Cardamom Cinnamon and Clove ground together)

6 Cups Water (You might need more) Read the rest of this entry »

Cranberry Chutney

February 21st, 2010

2 Cups Fresh or frozen cranberries

1/2 Cup Fine sugar

1 Cup Brown sugar

1 Tbs. Salt

1Tbs. Peeled and grated fresh ginger

1 Tbs. Whole mustard seeds

1 Tsp. Crushed red pepper

1 Tbs. Cooking oil

Heat the oil in a pot and put the mustard seeds and the crushed peppers in. When they start popping add the ginger. Fry the ginger a little bit and then add the cranberries, sugars, salt and simmer the chutney in medium heat till the cranberries are mushy and there is a thick gravy. Serve as a condiment or sweet chutney on the side with dinner.

Cucumber Raita

February 21st, 2010

2 Cups Thin slices of Cucumber

1 Green lime juiced.

1 Tsp. Roasted and ground Ground Cumin seeds.

1 Tsp. Kala Namak or Rock Salt Powder available at Indian Groceries already powdered and if not available, use regular Salt.

1 Tsp. Sugar

1 Cup Plain Yogurt

1 Cup Chopped Cilantro

2 Tbs. Fresh Mint Leaves minced fine

Mix everything together in a bowl and serve as a condiment with dinner or as an appetizer with chips.

Gota Siddhow

February 21st, 2010

Means “Whole Boiled”

This cuisine is a special one and it is better to search for small sized whole vegetables.

1 Cup Small whole potatoes.

1 Cup Small onions peeled

1 Cup Frozen peas

1 Cup Butternut Squash peeled, and chopped

1 Cup Baby carrots

1 Bunch Spinach Leaves

1 Cup Brussel Sprouts

2 Plantains

2 Tarro Root this can be found in Asian markets or in regular grocery stores

You can be creative and add any vegetables. Do not stick to the rules, if you have bigger vegetables cut them in chunks.

Boil the vegetables together with 1 cup of water and after they are cooked try to dry the water up as much as possible on high heat taking care not to burn them. Cool the vegetables and mix them in a bowl with:

2 Tbs. Mustard Oil available at Asian or Indian Groceries. You can also use Ghee or Clarified Butter

1 Tbs. Ground hot mustard powder

1 Tbs. Salt

1 Green Lime or Yellow Lemon juiced

1/2 Cup Chopped cilantro

1 Jalapeno or two Serranos chopped.

Serve with plain rice or the rice and lentil stew.

Aloo Morich

February 21st, 2010

The word “Aloo ” means potato and “morich ” means black pepper.

4 Big Potatoes boiled, peeled and cubed.

1 Tbs. Ground Black Pepper

1 Tbs. Ghee or Clarified Butter or cooking oil

1 Tsp. Salt.

1 Cup Water

In a pan or cooking pot heat the ghee or clarified butter, or canola oil. Add the potatoes and salt and start cooking on medium heat until the potatoes mix well with everything. Add the ground black pepper and keep cooking. Add the water, lower the heat and simmer covered until the potatoes are more soft and the water is dried up. Serve over rice, toasted bread or with Kitchuri.

Indonesian Pork Sate`

February 21st, 2010

Indonesia is composed of thousands of islands big and small and among them Java, Sumatra and Bali are the most popular islands for tourism. The largest archipelago in the world, Indonesia attracted powerful Buddhist, Muslim and Hindu rulers for the past two thousand years. Some of Indonesia’s eastern islands like Molucca or Spice Islands now called Maluku were the only place in the world where cloves and nutmeg grew. The people of Maluku used to plant a clove tree to celebrate childbirth. The child would also wear a string round his or her neck strung with cloves to protect them from evil spirits and diseases. The food of Indonesia is very rich and has a great variety inherited from the different historical influences over the years. The cultures are so diverse that many languages and dialects are spoken. Bahasa Indonesia is the national language and it was derived from Malay the language of Malaysia

In Indonesia meats grilled on bamboo skewers are called Sate` and in Malaysia they are called Satay. Indonesian cuisine is a unique combination of spicy chilies and flavorful herbs and other seasonings with the sweet coconut, peanuts and honey. Sate` is one of the most popular dishes in Indonesia with it’s peanut dipping sauce. There is also a famous salad called “Gado Gado” which is a mixture of vegetables, potatoes and tofu served with peanut sauce. Sate` is made with lamb, chicken, shrimp, turtle, beef or pork. Read the rest of this entry »

Daal Makhani (Lentils cooked in a creamy sauce)

February 16th, 2010

Daal Makhani is a favorite lentil delicacy from Punjab, North India. Any Indian full course dinner or lunch must have some type of lentil in the menu. Lentils are cooked into a spicy gravy and are used as a dipping for flatbreads or to spread over rice. Lentils can also be soaked and blended into a puree and fried as appetizers. In South India lentils are soaked, ground and mixed with rice powder to make crepes. These crepes are called Dosas or they may be filled with spicy potato filling and rolled into Masala Dosas or spicy crepes. Lentils are an excellent source of protein and each state in India and each village cooks them in their own special way. When you visit an Indian Grocery store you will see many different varieties of the lentil. These lentils are also available at Asian or Far East markets. Today’s lentil recipe will use three different types of lentils. Read the rest of this entry »

Salsa Roja (Salsa Red)

February 15th, 2010

“Salsa” has much more character to it than being just a spicy chili, tomato, onion, garlic or herb based sauce. The process of creating salsa started in Mexico. “Salsas” are the introduction to any meal in Mexico. Today in almost all Mexican restaurants you are honored with a refreshing bowl of salsa and tortilla chips while you are speculating about your order.

The word “Salsa” is Spanish and means any sauce, cooked or uncooked with fruits, vegetables, herbs and seasonings. Salsa can be served as an appetizer with chips, it can be spread over main dishes like burritos, enchiladas, rellenos or tacos and it can also be spread over some Spanish or plain rice. In addition to this salsas can go with all different types of food. They can be spread over broiled meats, seafood, eggs or pasta dishes. Salsas are very refreshing, colorful and appetite enhancing. Read the rest of this entry »

Jal Khabaar – Indian Breakfast Foods

January 28th, 2010

Breakfast food in India is different from lunch or dinner. Breakfast dishes vary from state to state, and all families cook different. Some families cook the British standard breakfast, cereal, milk, fruit, eggs and toast with butter and jam. The usual creamy curries, nut and tomato based heavy sauces are not found. Vegetables mostly and meats are cooked with some seasonings. Indian Flatbreads, like plain Rotis or Chapatis are made quite often. There is also deep Fried Breads called Puris and griddle fried ones called Parathas. These can be filled or plain. They are eaten with a boiled light Daal or Lentil Soup seasoned with a little cumin, or a very simple mixed vegetable dish. Sometimes there is some plain yogurt over some rice and a little chutney or pickle as a relish. Methi Aloo or Fenugreek and Potato is one of the most healthy and popular curries to go with breakfast. You can get a bunch of fenugreek leaves at an Indian grocery store or grow some from fenugreek seeds in your garden. This is a delightful herb which is good for every part of your anatomy. It is a little bitter like Arugula but is excellent cooked with potatoes or vegetables and rolled up in a Chapati. Here is a nice Vegan Vegetarian Gluten free recipe: Read the rest of this entry »