My Sattvik Plate

  Makhana, Lotus Seeds  or foxnuts, are a traditional Indian snack that offers a low profile of saturated fats, cholesterol and sodium, while serving as a potent source of essential amino acids, proteins, potassium, antioxidants, calcium and magnesium.  Growing up Amma used to lightly roast Makhanas in ghee sprinkle some salt and pepper and it would disappear off the plate in no time. Crispy delicious and healthy this was one of our all time favourites. This is an all time favourite even with my kids and make it at least twice a week especially now during the holidays. You can easily find makhana in any Indian store. INGREDIENTS 2 cups Makhana 1 tblspn Ghee 1/4 tsp each salt, pepper, turmeric 1 tblspn Nutritional Yeast STEPS In a metal pan,  add two cups of makhana and dry roast roast for five minutes until the outer shell develops a crunch. Take the makhana off the flame and wait for it to cool down In the same pad add 1 table spoon Ghee add all the spices except th...

Ghee or clarified butter is butter without the milk solids. As per Ayurveda Ghee was said to be the food of the Gods. From the traditional kitchen of our grandmothers in India to the Shelves @ Wholefoods ..this superfood has taken flight around the world and how ! Growing up in India Ghee was a part of lunch everyday...drizzed over hot steaming rice with a pinch of salt and pepper, spread over roti or a nice crisp ghee dosa for breakfast. Theres lots more to ghee than just enhancing the taste of food.  The Ayurvedic cooking medium of choice is Ghee. Rich in antioxidants, ghee fights the harmful effects of free radicals. An effective carrier of lipid-soluble nutrients; spices and herbs coated in ghee are readily absorbed by the body thus maki ng a healthy meal even more nutritious. Ghee is so aromatic and flavourful  a little goes a long way. The ancient text Ayruved calls Ghee a Rasayana - a healing food that balances body and mind and promotes longevity.  Making Ghee at ...

 Avial the star of a traditional Kerala Sadya  is a medley of veggies cooked  in a mixture of coconut yogurt chilli then topped with crushed curry leaves and a big dollop of coconut oil. It is so easy to make with simple ingredients and yet is the King of a Kerala feast.  Todays recipe is a yummy spin to the traditional Avial. Whenever I make this Cabbage Avail memories of my visit to Vasantha periammas house flash by.  Staying so far from my family I feel a strange sense of comfort when I cook recipes that connect me to my family back home. Vasantha periamma is an excellent cook and the Rasam she makes are just out of this world. Years back when I visited her in Bombay she fed me this Cabbage Avial and it was so simple and tasty. Hot rice with Avial and Kadumanga (tender mango) pickle with fire roasted papad....yummmmm heaven. So lets get started.  INGREDIENTS 2 Cups Cabbage cut in 1 inch length wise 1 tsp turmeric powder 1 cup grated coconut 1/2 cups dahi...