Author: Kaushani Desai
Publisher: Art of Living Publication
Year: 2011
Language: English
Pages: 235
ISBN/UPC (if available): 9789380592770
Description
His Holiness Sri, Sri Ravi Shankar a Spiritual leader and humanitarian was born in 1956 in southern India. He was often found deep in meditation as a child. At the age of four, he astonished his teachers by reciting the Bhagavad Gita.
To globalise the knowledge of leading a happy stress-free life, H.H. Sri Sri Ravi Shankar established an international educational and humanitarian NGO – The Art of Living, in 1982. Today, with a presence in over 151 countries, the Art of Living is one of the largest voluntary organizations in the world.
Back the Book:
According to Ayurveda, India’s ancient science of life, food plays a pivotal role in health and longevity. A balanced diet is one of the key Ayurvedic tools for promoting good health. That is why in Ayurveda, food is considered to be medicine. Aurvedic cooking methods help people to have an idea about what to eat and the right way of eating food. It not only suggests the types of food to be had, but give enormous details about proper nutrition, proper food combinations, food choices, food timings and also cooking methods.
Kaushani Desai, Art of Living teacher teaches Ayurvedic cooking across the world. In this book she puts forth exciting and delicious Ayurvedic cooking helps boost our health. She has completely changed the concept that healthy food is boring and bland. Kaushani’s recipes are healthy, quick to make and yet absolutely mouth watering. This cook book is a must have for every family!
Happy Healthy Cooking!
Contents
Cooking the Ayurvedic Way
1. Simple Food Habits Mentioned in Ayurveda
2. Meal Times
3. Quantities of Food to be Consumed
4. Seasons – How they effect digestion
5. Prayer before food
The Steaming Process
6. The Steamer
7. Pressure Cooker-Steamer
The Basics
8. How to Steam Rice
9. How to Steam Pulses
10. How to Sprout
11. How to make coconut Milk
Bake in a Pressure Cooker
The Masalas
12. Garam Masala
13. Garam Masala (Less Spicy)
14. Aromatic Garam Masala
15. Chaat Masala
16. Dhan Sak Masala
Salads
17. Lebanese Tabbouleh Salad (Lebanese Dalia Salad0
18. Pomegranate and Vegetable Salad (Anar aur Sabji Salad)
19. Red Kidney Beans Salad (Rajma Salad)
20. Berry Ginger Salad (Amla Chatpati)
21. Kashmiri Walnut Yogurt (Kashmiri Mirj)
Drinks
22. Almond Milk (Badaam Doodh)
23. Green Juice (Hari Sabji Ka Ras)
24. Canny (Ganne Ka Sherbet)
25. Summer Cooler (Thandai)
26. Rose Milk (Gulabi Doodh)
27. Mango Milkshake (Aamras)
28. Mango Mood (Aam ka Panna)
29. All Flavours Drink (Ugadi Pacchadi)
30. Wood Apple Juice (Bael ka Sherbet)
31. Kashmiri Tea (Kashmiri Kahwa)
32. Lavender Juice (Kale Jamun Ka Sherbet)
Snacks
33. Barley Biscuits (Jau ke Biscuit)
34. Oat Cookies (Oat ke Biscuit)
35. Tasty Potatoes (Chatpati Chat)
36. Khuushuur (Mongolian Karanji)
37. Lebanese Puff (Lebanese Samosa-Steamed)
38. Triangle Puff (Punjabi Samosa-Baked)
39. Potato Bites (Papadi Chat)
40. Spicy Rolls (Patodi)
41. Dim Sum (Momos)
42. Handavo
Soups
43. Thai Soup (Thai Shorha)
44. Pumpkin Soup (Kaddu Ka Shorba)
45. Mix Vegetable Soup (Mishri Sabji Ka Shorba)
46. Drumstick Soup (Shingi Ka Shorba)
47. Spinach Soup (Palak Ka Shorba)
International
48. Pasta with Tangy Tomato Sauce (Pasta Tamatar)
49. Vegetable Pasta in Colocasia Sauce (Sabji Pasta Arbi Ki)
50. Mexican Corn Curry (Mexican Bhutte ki Sabji)
51. Thai Curry (Thai Sabji)
Bread & Parathas
52. Stuffed Mixed Veg Paratha (Bharva Sabji Paratha)
53. Stuffed Radish Paratha (Mooli Ka Paratha)
54. Steamed Bread (Double Roti)
Main Course – Rice
55. Cumin Mint Rice (Jeera Pudina Bhat)
56. Hyderabadi Biryani
57. Sprouted Millet Khichdi (Sprouted Bajara Khichdi)
58. Bottle Gourd Khichdi (Lauki ki Khichdi)
59. Tender Horse Gram Pulao (Tuwar Bhat)
60. Coconut Rice (Nariyal ke Chawal)
61. Fried Rice (Chinese Sabji Wale Chawal)
62. Green Gram & Bitter Leaf Khichdi (Moong Neem Khichdi)
63. Cracked Wheat with Yogurt (Dalia Dahiwale)
64. Lemon Rice (Nimboo ke Chawal)
65. Green Pulao (Hara Bhara Pulao)
66. Five Grain & Pulses Khichdi (Pancholi Khichdi)
67. Millet Khichdi (Kodra)
Main Course – Vegetables and Curries
68. Vegetables in Coconut Gravy (Nariyal Ke Saath Sabji)
69. Gatte Ki Sabji
70. Kofta
71. Undhiyu
72. Drumstick Curry (Shingi ki Sabji)
73. Ker Sangri
74. Mixed Veg in Tomato Gravy (Punjabi Sabji)
75. Cheese Tomatoes (Kadhai Paneer)
76. Colocasia (Arbi Ki Sabji)
77. Green Vegetable (Hari Bhari Sabji)
78. Burmese Khausve
79. Mogar Boondi Sabji
80. Stuffed Bitter Gourd (Bharva Karela)
81. Stuffed Ladyfingers (Bharva Bhindi)
82. Sauted Green Leaves (Kapha)
83. Dhan, Sak, Cutlet and Salad
84. Katambali
85. Paatal Bhaji
86. Dal Palak
87. Dal / Vegetable Dhokli
88. Dal Bati
89. Dal Pakwan
90. Chudkani
91. Sindhi Kadhi
92. Black Bean Curry (Bhat Ka Jwala)
93. Goan Sprouted Green Gram Curry (Goan Ankurit Moong Ki Dal)
94. Spinach Balls in Kadhi (Palak Pakodewali Kadhi)
95. Dupka
Sweets & Deserts
96. Baby Corn with Sweet Milk (Bhutte ki Rabadi)
97. Nutty Bar (Ami)
98. Pinni
99. Walnut Halwa (Akhrot ka Halwa)
100. Fruit & Nut Balls (Shahi Laddu)
101. Rice Flakes with milk (Pohe ki Kheer)
102. Banana Mousse
103. Water Chestnut Halwa (Shingade ka Halwa)
104. Panjiri
105. Parval Bonda
Glossary of Indian Names of Ingredients