Here are some easy to make Ayurvedic Recipes which can bring balance to your diet:

Paati's Green Bean Soup

This is a healthy soup that blends the unique flavor of moong dal and the mild sweetness of coconut and milk. For making this soup you will need:

  • 1 cup green beans (moong dal) 
  • 2 cups water 
  • 3 cups milk- skimmed or low fat 
  • 2 cups cane sugar (available in health-food stores) 
  • 2 tablespoons desiccated coconut 
  • 2 teaspoons fennel seeds 
  • 6 cloves cardamom

Wash and soak the beans overnight. Combine all the ingredients in a large vessel, and boil over a low flame till the milk reduces to half the quantity, and the beans are squishy.

Mint Lassi
Mint Lassi is made with yogurt as the main ingredient. For a mint lassi you will need:

  • Half a cup chopped mint leaves 
  • Half a cup chopped cilantro 
  • 4 cups yogurt or buttermilk 
  • 2 cups water 
  • 1 teaspoon salt 
  • Crushed ice if desired

Beat up all the ingredients in a blender. Garnish with some saffron and serve. Makes 4 tall glasses.

Yogurt is a prized food with the Punjabis. Punjabi women use fermented yogurt as a hair conditioner. They also use yogurt as a facial mask by mixing yogurt, honey and gram flour (besan) in equal quantities.

Coconut Chutney
The main ingredients for making coconut chutney are:

  • 1 cup desiccated coconut 
  • Three-quarters of a cup peanuts 
  • 1 tomato diced into pieces 
  • 1 teaspoon salt 
  • 2-4 green chilies as per your taste
  • 1 tablespoon buttermilk or yogurt 
  • Half a cup of water 
  • 1 teaspoon black mustard seeds 
  • 1 teaspoon urad dal

In a vessel, heat oil, and add mustard seeds. When they start popping, add urad dal and remove from stove. Put all the other ingredients into a blender. Blend to a paste, adding more water if necessary. Pour contents of blender into the vessel containing mustard seeds and mix well.

Turmeric Rice
Basmati is the rice of choice, but jasmine rice is quite good too. Turmeric is considered a natural antibiotic in India, and balances the sweet taste of rice well. The ingredients are:

  • 2 cups rice
  • 4 cups water
  • A pinch of turmeric

Wash the rice well. Mix it with water and turmeric and bring to a boil. Then let it simmer till the water is absorbed.

Potato Lentil Gravy
Traditionally, this gravy is taken with rice. This is a spicy dish and the amount of spices can be altered to suit your taste.

  • 3 medium sized potatoes
  • 1 onion
  • 1 cup cooked lentils
  • 1 teaspoon garam masala powder
  • Salt to taste
  • One pinch turmeric
  • 3 teaspoons oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin

Chop the onions and potatoes and keep aside. In a vessel, add oil and black mustard seeds. When the mustard seeds pop, add cumin, garam masala powder, salt and turmeric. Add onions and potatoes and keep stirring till the onions are golden brown. Add three cups of water and cook till potatoes are soft. Finally, add lentils and mix well. Garnish with chopped cilantro and serve.

Sheera (Sweet Cooked Cream of Wheat)
Cooking Time : 30 Minutes
Serves : 5

Ingredients

  • 250 gms Cream of wheat/rava/suji
  • 400 ml boiling water
  • 100 ml milk boiled
  • 4 tablespoons ghee
  • 2 chopped bananas
  • 200 gms sugar
  • 1/4 teaspoons saffron
  • 1 teaspoon cardamom powder
  • 10 chopped almonds
  • 20 pieces yellow rasins

Method of Preparation
Add Ghee in pan and roast suji for 5 minutes. Add boiled water and cook for about 10 minutes stirring continuously. Cook for a few more minutes after adding boiled milk. Add all other ingredients except cardamom and cook for 10 more minutes.  As a final touch add the cardamom powder. This dish is especially good for Vatha and Pitha vitiation. It also increases Kapha.

Recommended Beverages

Ayurvedic Herbal Tea Made by boiling exotic herbs and spices
Carrot tea Finely chopped carrot mixed with herbs, boiled and filtered. Good for eyes
Sambharam Butter milk mixed with curry leaves and dry ginger
Vazhapindi juice with Jeera An extract of plantain stem mixed with cumin seed
Japapushpa Coffee Coffee mixed with shoe flower
Karippatty coffee Coffee sweetened with jaggery
Padavilanga Juice Fresh juice made from snake gourd
Chukku Kappi Medicated coffee

Other beverages include Cucumber Juice, Plantain stem juice with honey, Ginger juice with honey, Herbal wine, Tender Coconut, Lassi, Herbal Cola etc. 

Side Dishes and Salads

Cabbage Kichady A preparation of cabbage with curd
Padavilanga thoran Snake gourd cooked with grated coconut
Ayurvedic Salad Sprouts mixed with vegetables
Ayurvedic Mutton Khorma Cubes of mutton cooked in delicate coconut paste & cream
Fruit Kichady  A preparation of fruits with curd
Muringayila thoran Drumstick leaves cooked with grated coconut
Paneer Makhani Deep fried cubes of cottage cheese in spicy tomato gravy
Bitter Gourd Kichady A preparation of bitter gourd with butter
Punarnava Leaf thoran Punarnava (herb) leaves cooked with grated coconut
Plantain stem salad Slices of plantain stem mixed with raw vegetables
Mixed vegetable theeyal Vegetables cooked with onion and coconut paste


Garlic Rasam
It is a very common dish which is very healthy and quite easy to prepare. The speciality of this dish is the characteristic ginger and garlic flavor. It goes well with rice or as a soup.

  • 1 teaspoon black mustard seeds 
  • 1 teaspoon cumin seeds 
  • 1 teaspoon dried ginger powder 
  • 6-10 cloves of garlic (depending on your taste) 
  • Tamarind, the size of a small lime
  • A pinch of turmeric 
  • 1 teaspoon salt 
  • 1 teaspoon mustard or canola oil

Soak the tamarind in warm water. Heat oil in a vessel and add mustard seeds. When the mustard seeds begin popping, add cumin and chopped garlic. Add salt, turmeric and ginger powder. Pour the tamarind water in and boil over a low flame till the mixture halves in quantity.

Winter Kichadi
Otherwise known as Pongal in South India, Winter Kichadi is best during the change of seasons. It has a bland flavour and goes well with spicy coconut chutney. The ingredients required for its preparation are:

  • 1 cup white rice 
  • 1 cup split moong dal 
  • A few slices of fresh ginger 
  • 1 teaspoon fresh ground pepper 
  • 1 teaspoon salt 
  • A pinch of turmeric 
  • A pinch of asafoetida (hing) 
  • 1 teaspoon black mustard seeds 
  • 1 teaspoon cumin 
  • 2 tablespoons of canola oil 
  • Half a cup roasted cashews

Dry roast the split moong dal, mix it with the white rice and add five cups of water. Add the salt, pepper, turmeric, hing, and ginger. Cook it until the rice is squishy. Heat oil in another vessel and add mustard seeds. When they start popping add cumin and cashews. Pour the cooked kichadi and mix well. Garnish with chopped cilantro and serve with coconut chutney.

Spinach Sabji
This is a tasty dish in which the tangy taste of tomatoes and fried onions balances the bitterness of spinach.

  • Spinach greens -- one bunch
  • 1 onion 
  • 1 green chili 
  • 1 tomato 
  • 1 tablespoon yogurt or buttermilk 
  • 1 teaspoon black mustard seeds 
  • 1 teaspoon urad dal 
  • 1 teaspoon oil 
  • Salt to taste

Wash the spinach and steam it over a low flame in a container. When it cools, blend it into a paste. Fry black mustard seeds and urad dal till golden brown. Add chopped onion, tomato and chilies. Add salt, and mix spinach paste from the blender. Squeeze half a lemon just before serving.

Cucumber Raita
This is a bland, cool dish that balances the spiciness of other dishes. Grated carrots, chopped onions and tomatoes can also be used for preparing Raita.

  • 2 cucumbers 
  • 1 cup yogurt 
  • 1 cup buttermilk 
  • Salt to taste 
  • Half a lemon

Grate cucumber and mix it with yogurt and buttermilk. Season with salt and lemon.