Recipes

Basic Recipe for Ghee

2 x 250 gr. Butter

heat the butter in a heavy-bottom pot
when it starts melting, reduce the heat to the minimum and let it simmer till a clear golden color is visible
remove the rising foam from the surface with help of a ladle
leave the crust at the bottom untouched
when the ghee is ready, sieve the liquid ghee into a jar and keep the jar tightly covered with the lid.

You can store it at room temperature for up to one month.

Stir-fried Potatoes with Sesame Seeds

4 medium size potatoes
1tsp. ghee or oil
1 ½ tsp. sesame seeds
1 tsp. Potato-Spice-Harmony
salt to taste
1 tbs. chopped parsley or mint leaves
½ tsp. fresh lime juice

wash and boil the potatoes
peel the potatoes and cut into 1cm thin slices
heat ghee/oil in a sauce pan, add sesame seeds and roast for one minute
add Potato-Spice-Harmony and stir well
now add potatoes and salt and stir carefully for two minutes
garnish with parsley or mint leaves and sprinkle with lime juice

You can also sprinkle Vata-Spice-Harmony, straight over the ready potato dish prepared of your choice.

Broccoli with Paneer

200 gr. broccoli florets washed
200 gr. slices of paneer
1 tsp. ghee
1 ½ tsp Vata-Spice-Harmony
Salt to taste
2 tbs. pieces of almonds
50 ml. milk cream or Soya cream
30 gr. grated Parmesan cheese

steam broccoli florets for about 12 minutes
arrange the broccoli and paneer slices in a casserole and keep aside
heat ghee in a saucepan and add Vata-Spice-Harmony, salt and almond pieces and stir well
stir the cream and parmesan cheese together and add to the saucepan
pour this mixture over the vegetables and before serving bake in the preheated oven on 220 c for 10 min.

Paneer (home made fresh cheese)

2 tbs water
1½ litre fresh milk
½ liter natural yoghurt

put the water in a heavy-bottom pot, pour fresh milk into it and bring it to boil
when the milk starts boiling, immediately add yoghurt to the milk and stir well
milk will start separating from its water and lumps of cheese will be formed
remove pot from the heat
strain it through a clean thin cloth, or very fine sieve and let the water drop out.
transfer it to a bowl, cover and refrigerate it for about one hour

The water contains a lot of minerals and can be used for drinking; mixed with some juice if desired.

Paneer is very good with Tridosha or Kapha-Spice-Harmony with bread and salads and is frequently used for cooking with vegetables or for sweet dishes.

Quick-tips for Broccoli and Paneer

Broccoli or Paneer: Sprinkle Vata-Spice-Harmony on steamed broccoli or Paneer, or mix Vata-Spice-Harmony well with sour cream or soya cream as a dip for steamed broccoli.

Paneer: People who are prone to cold and cough can enjoy Paneer with our Kapha Spice Harmony.

Moong Dal with tomatoes

½ cup moong dal
salt to taste
1 tsp. ghee
2 tsp. Dal-Spice-Harmony
1 tomato, peeled and chopped
1 tsp. fine cut strings of ginger
1 tbs. coriander or parsley leaves, chopped

wash moong dal well changing the water several times until the water becomes clear
soak it in two and half cups of water for a couple of hours
pour the dal and water in a cooking vessel
add the salt and cook it on low flame for about 25 minutes and stir it every five minutes
if foam is build during cooking, just remove it with a spoon
remove the dal from the heat as soon as it is cooked
heat ghee in a pot, add Dal-Spice-Harmony and stir it for ten seconds
add tomatoes and mix well
pour cooked dal over it carefully, mix well
garnish with ginger strings and coriander or parsley
serve with hot rice or bread

You can also use our Dal-Spice-Harmony directly on top of ready dal dish mixed with a tsp. of melted ghee and enjoy the food with joy.