My Sattvik Plate

My weekly visit to the Indian store and to my surprise heaps of fresh turmeric adorned the fresh grocery aisle. Ahhhhhhh.... January the season when we harvest fresh turmeric in India just in time for Pongal. Flashes of images celebrating Pongal with family back home fill my memory and my eyes swell with longing of the warmth of family get togethers during festive season back home. I pick up the turmeric to recreate the memories for my kids here and an easy way to add the goodness of turmeric to their diet.  Today I would like to bring an extremely simple easy tasty and goodness packed pickle. A no fuss fresh turmeric ginger lemon  green chilli and some salt pickle.   The Star ingredient of turmeric - Curcumin is an antioxidant, anti bacterial, anti viral , anti microbial and anti inflammatory all rolled in one ! It is excellent to aid digestion, boost your immune system, relieve arthritic pain, detox live, heal infections and delay neur...

  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...

Bhel brings memories of Mumbai where the bhaiya used to whip up these mouthwatering chaat and serve it in a newspaper with a puri for spoon ! How we used to wait for Sunday evenings and take the bus to Juhu Beach ...as just run to the Bhaiya for our favourite chapata snack.  This attempt to recreate the famous Indian roadside Bhel with a healthy twist was an instant hit with my girls who just love roadside Indian chaats. One of the best plant based proteins are your humble Mung Beans, And when sprouted it changes their nutritional composition increases the amino acids and antioxidants as compared to unsprouted ones. Do try this and let me know how you like it. Ingredients 1 cup sprouted Mung Beans 2 tblspns chopped tomatoes 2 tblspns  chopped / grated carrots 2 tblspns  chopped boiled potatoes 1 tblspn raw mango chopped 1/4 cup roasted peanuts 1 tblspn coriander chutney 1 tblspn dates chutney 1/2 tsp each - chaat masala, amchoor masala, black salt, pepper powder, roasted ...

September the last month of summer and bountiful harvest from the kitchen garden is the inspiration for this salad. I have always shyed away from growing veggies and finally this year decided to give it a try. Started with a small container garden with lettuce, cabbage, tomatoes, cucumber, brinjal, okra, green chillies and herbs. And in Marie kondos words this has "sparked joy" at every step right from sowing the seeds all the way to harvest....If you have not tried vegetable garden do give it a try 😍. I try and add one salad everyday to one meal.  I try and keep it as simple as I can....eat the rainbow with a diverse array of veggies. Salads are healthy and so easy to make just be mindful of the dressing ..again keep it simple. Salads are a nutritional powerhouse that supplies lots of vitamins and minerals and fibre. Keeps you feeling full for longer, good for heart health and also the secret behind that glow in your face. INGREDIENTS 2 cups lettuce cut in quarters 1/2 cup ...

Urad dal also know as split black gram dal is widely used lentil in Indian cooking. An extremely good source of protein, vitamin B, Folic Acid, Iron, Magnesium, Potassium. This dal is given to girls when they attain puberty and also pregnant woman. The sesame seeds gives a good boost of calcium to this podi and when mixed with good fats like ghee/ sesame oil or coconut oil it aids in assimilation of proteins , vitamins and minerals to the body. This Chutney Podi is a basic simple recipe with roasted urad dal, sesame seeds and spices. It makes a perfect side for idli, dosa, rice or even parathas. This is a staple you will find in every South Indian home. Growing up Amma used to make fresh batch every other week and we would have it for breakfast with idli, dosa, adai or  even spread on a roti roll. Usually it is made with  dry red chillies , the recipe below is perfect sattvik version as I often used to get severe heartburn with the dry red chillies. INGREDIENTS 1 cup split bla...