A four-course Ayurveda meal

Entrée:

Pappadums served with cucumber raita

Pappadums are a type of flat bread that can be found in every Asian supermarket. They are fried on a high heat in ghee or coconut oil one at a time for just a few seconds on each side. After frying, allow the fat to drain off on a crape cloth.

Pour the yoghurt into a bowl and whisk until it becomes frothy. Add the cucumber, mint, cumin, salt and pepper and mix well. Pour into a serving bowl and sprinkle with a pinch of cayenne pepper. Garnish with mint leaves.

Dessert:

Mango and coconut cream dessert à la Govardhana

Reduce the water, sugar and ginger at medium heat to half the original amount. Peel and dice the mangos. Add the diced mangos, the orange and lemon juice and the ground spices and boil for 5 to 10 minutes until soft.

Mix the vanilla custard powder with the coconut milk and cream and whisk together carefully. Allow the mixture to boil until it takes on a slightly thick consistency. Add the rose water and allow the mixture to cool. To make the cream dessert especially smooth, purée the mixture before cooling. Decorate with whipped cream and strawberries or raspberries.

Main course:

Shri Keshavas Masoordal
"Durgamata" tomato, apricot and fig chutney

Masoordal: Remove any husks from the red lentils and wash thoroughly. Heat two teaspoons of ghee in a deep pan and fry the lentils for three to four minutes while stirring continuously. Add the water and keep stirring until it comes to the boil. Reduce to a medium heat and allow to simmer. While the lentils are simmering, wash, scrub and dice the vegetables. After 30 minutes cooking time, heat the rest of the ghee in a separate pan, add the mustard seeds and heat until they pop open, at which point add the ground spices. Briefly sauté and then add the vegetables. Allow to cook for five minutes while stirring continuously. Then add the dal and cook everything together until it is ready. Season with a pinch of rock salt and a sprinkling of sugar to taste. Garnish with cream and marjoram.

Tomato, apricot and fig chutney: Blanch the tomatoes in boiling water, peel the skin, remove the seeds and slice or dice the flesh. Then cut the dried fruit into medium-sized pieces (remove the stem from the figs beforehand). Grind the spices using a coffee grinder. Heat the ghee in a deep pan and sweat the spices at a medium heat together with the sugar until it begins to caramelise. Then add the chopped tomatoes and dried fruit. Allow to cook on a medium heat while stirring continuously with a wooden spoon. After five minutes, add the lemon juice, tamarind paste and coconut milk. Before serving, garnish with fresh basil and season with salt.

Serve with: fragrant white Himalaya rice and fennel and courgette nature mix

Final course:

Coconut lassi

Mix the yoghurt together with the water, coconut milk and spices and whisk thoroughly for two to three minutes.

from Frank Lotz: Heavenly cooking with Ayurveda

Ingredients (4 persons)

Entrée:

Cucumber raita:

  • 250 g organic yoghurt
  • 1 fresh cucumber, grated
  • Fresh mint leaves, chopped
  • 1 tsp roasted cumin seeds, crushed
  • 1 tsp salt
  • Black pepper, to taste
  • 1 Prise Cayennepfeffer
  • 1 pinch of cayenne pepper

Dessert:

Mango and coconut cream dessert à la Govardhana

  • 2-3 ripe mangos
  • 4 tbs brown cane sugar
  • Juice of 2 oranges
  • Juice of 1 lemon
  • 4 cups of water
  • 10 tbs white coconut milk
  • 200 ml cream
  • 1/2 tsp ginger, finely grated
  • 2 pinches of cardamom
  • 3 pinches of saffron threads
  • 1 tsp rose water
  • 1 small pack of vanilla custard powder
  • Strawberries or raspberries, as available

Main course:

Shri Keshavas Masoordal

  • 3 cups of Masoordal
  • 8 cups of water
  • 500 g mixed vegetables: parsnips, potatoes, carrots and broccoli, finely diced
  • 1 tomato, peeled and finely chopped
  • 4 tsp ghee
  • 2 tbs cream
  • 1 tbs fresh marjoram, finely grated
  • 2 bay leaves
  • 1 tsp brown mustard seeds
  • 1 tsp coriander
  • 1 tsp fennel seeds
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp madras curry powder
  • 3 pinches of asafoetida
  • Salt, brown sugar

"Durgamata" tomato, apricot and fig chutney

  • 5 ripe tomatoes
  • 4 dried figs
  • 8 dried apricots
  • 6 tbs coconut milk
  • Juice of half a lemon
  • 3-4 tbs jaggery
  • 2 tsp ghee
  • 1 tsp ginger, finely ground
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 TL tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp asafoetida
  • 1/4 tsp tamarind paste
  • 2 pinches of ground cloves
  • 2 pinches of chilli powder (in the case of Kapha constitution)
  • 1 tbs basil, finely chopped
  • 4 tbs warm water
  • Salt

Final course:

Coconut lassi

  • 2 1/2 cups fresh yoghurt
  • 3 cups of water
  • 3 tbs coconut milk
  • 1 tbs brown sugar
  • 1 tsp vanilla sugar
  • 2 pinches of ground cardamom
  • 1 pinch of ground cinnamon