Ayurveda Recipes

Kapha Recipes

Signs of kapha imbalance:

  • Cold with excessive mucus
  • Sinus
  • Poor bowel movements
  • Sudden weight gain
  • Dip in physical strength
  • You may need Kapha balancing foods.


  • Bitter, astringent and pungent tasting food will help in balancing kapha dosha.
  • Excessive food consumption can lead to kapha imbalance.
  • Eat light and easy-to-digest meals.
  • Reduce sugar intake in your kapha dosha recipes.
  • Honey is a good sweetener for kapha.

Kapha salad

  • ¼ cup moong (green gram) sprouts
  • 2 grated carrots
  • Lettuce
  • Lemon
  • Oil
  • Salt to taste
  • Ground black pepper
How to prepare:
  • Mix sprouts with the vegetables.
  • Drizzle lemon juice or oil over it.
  • Add salt to taste.
  • Toss and serve.
  • In general, most pungent and bitter vegetables may be used in kapha dosha remedies. Choose and add from this list – beet greens, beets, bitter melon, broccoli, cabbage, carrots, cauliflower, corn, green beans, green chilies, leafy greens, lettuce, mustard greens, okra, lemons and limes.
  • As part of the salad dressing for this Ayurvedic recipe for kapha, you may choose from among these – lemon, wholegrain mustard or dry powder, raw honey, olive oil, thyme, salt & black pepper.

2. Kapha pacifying soup

  • 7 cups (approx.) cauliflower
  • 1 large head broccoli
  • 4 to 5 cups water
  • 2 teaspoons (tsp.) coriander
  • 1 tsp. fenugreek
  • 1 tsp. cinnamon
  •  ½ tsp. turmeric
  • 1 pinch hing or asafetida
  • Black pepper
  •  2 tablespoons (tbsp.) ghee, sesame or olive oil
  • 1 tsp. salt
How to prepare:
  • Cut and boil the cauliflower and broccoli with water in a cooker on a low fire. Once, done, keep aside.
  • Warm the ghee. Add the spices in it, till an enticing aroma fills the room.
  • Add the spices to the vegetables and sprinkle salt to taste.
  • Mash with a masher and serve hot.

3. Khichadi (Millet and lentils mix)


 ¾ cup pearl millet
 ½ cup split moong dal (green gram)

For sauté and garnish
  • 1 tsp. cumin
  •  ¼ tsp. turmeric
  • 2 tsp. coriander
  • 1 tsp. cinnamon
  • A few curry leaves
  • Black pepper
  • Rock salt
  • Ghee
How to prepare:
  • For one portion of millet and moong, add 5-6 times as much water and cook on a low fire.
  •  If required, add more water while cooking.
  • Add the sauté and salt to taste.
  • Add ghee.
  • Khichadi, prepared with old rice and split moong dal, is beneficial for fevers or stomach ailments.
  •  It is advisable to eat it with ghee or butter throughout pregnancy.
  • Due to its light, heating and drying effect, millet is beneficial in high metabolic residues, and dull digestive fire. It is, therefore, a useful addition to your kapha recipe.

4. Pearl millet flat bread (Bajra roti)

  • 2 cups bajra flour
  • Ghee for serving
How to prepare:
  1. Mix bajra flour and sufficient water in a bowl and knead into a soft dough.
  2. Divide the dough into equal, large balls.
  3. Generously sprinkle bajra flour on a ball of dough, and flatten it with your hands to make rotis.
  4. Heat a pan and place the roti on it. 
  5. Pat the roti with water.
  6. Once the roti dries up, flip it and cook evenly.
  7. Apply ghee for taste and serve hot.

5. Leafy greens with chickpeas

  • 4 cups of chopped baby spinach
  • 1 cup cooked chickpeas
  • 2 tsp. coconut oil
  • 2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ inch knob of ginger, chopped
  • 2 tbsp. coriander leaves, chopped
  • 2 tbsp. powdered cashew nut
  • Salt to taste
  • Oil spray
  • 1 tbsp. lemon juice
How to prepare:
  1.  Wash the spinach and cut.
  2.  Add ginger and coriander leaves to it and cook, stirring frequently for about five minutes and then turn off.
  3.  Warm the ghee in the saucepan. Add the cumin and coriander seeds; stir-fry until the coriander seeds become slightly darker.
  4.  Add the spices to the spinach mix.
  5. Mix and mash the mixture with a masher; add enough water to make a thick paste.
  6.  Add the chickpeas and let the mixture boil.
  7. Add the powdered cashew nut and let the mixture simmer.
  8. Turn off the heat.
  9. Add the lemon juice and salt to taste.
  10. Serve this kapha dosha remedy hot with millet rotis.  

6. Kapha Kitchari

1 cup yellow split mung dal
1 cup white bastami rice
3 tbsp ghee
4 bay leaves
4 small pieces of cinnamon bark
4 whole cloves
4 whole cardamon pods
6 cups of water
1/4 tsp salt

Wash and rinse rice and dal. Soak dal for a couple of hours, if possible. Heat ghee in a saucepan over medium heat. When hot add the bay leaves, cinnamon, cloves and cardamon and stir until mixed and has a fragrant smell.
Mix in rice, dal, salt and water. Cook over low heat, uncovered, for 5 minutes. Cover and cook until rice is soft, about 20 to 30 minutes.
​Remove bay leaves before eating.

7. Cauliflower with Potatoes
1 small cauliflower
2 med potatoes
3 tbsp. sunflower oil
½ tsp. mustard seed
1/8 tsp. hing
1 tsp. turmeric
1 tsp. sea salt1 ½ tbsp. coriander powder
¼ tsp. cinnamon
½ tsp. curry powder
1 tbsp. barley malt syrup

 Wash cauliflower and potatoes, cut into small pieces. Heat oil in pan add mustard seed, when they have popped add turmeric and potatoes. Stir well and cook for 7 to 8 min. over medium heat. Then add cauliflower and salt. Cook for another 5 minutes. Add remaining ingredients, mix and serve.
 +V, -P, -K

Pitta Foods

We are all born with a unique constitution. As per Ayurveda, our body constitutes of five elements and three doshas (the bio-dynamic forces) – Vata, Pitta, and Kapha. When these three doshas are in balance, they correspond to your physical and mental traits and as a result, you enjoy good health.

At times, there is an imbalance in these three doshas. The imbalance can be due to improper diet, the influence of different times in a day, season among others.

Ayurveda helps you understand your body type and how to prevent and eliminate disease This is done by managing your diet and lifestyle according to your constitution.

Pacifying Foods

Signs of pitta imbalance:

  • Feel hungry and thirsty frequently
  • Susceptible to migraines
  • Experiencing spells of dizziness
  • Experience hot flashes
  • Feel nauseous on missing meals

If your answer is a yes, then you might have a pitta imblance. What you need is pitta pacifying recipes and foods.


  • Eat bitter, astringent and sweet-tasting food to balance your pitta dosha. The diet recipes may contain milk and ghee.
  • Eat regular meals Keep a routine.
  • Include sweet fruits over the sour ones in your pitta balancing recipes.
  • Ensure you try out some pitta pacifying recipes.

Pitta balancing recipes

1) Bitter-Sweet Pitta Pacifying Salad


  • 1 cup red or white quinoa
  • 2 cups water
  • 1 large lemon
  • ¼ teaspoon (tsp.) ground coriander
  • ¼ tsp. ground cumin
  • ¼ tsp. sweet paprika
  • 2 medium firm-ripe butter fruit, peeled, and cut into half-inch chunks
  • Freshly ground black pepper
  • Salt to taste

How to prepare:

  • Rinse the quinoa well with cold water.
  • Cook the quinoa in a rice cooker with water till it becomes fluffy. Strain it and let it cool. 
  • Cut and add the butter fruit to it, and squeeze the lemon on to it.
  • Add all the spices, and salt to taste.
  • Toss the salad and serve.


  • Generally, most sweet and bitter vegetables may be used for the pitta recipes. You may choose from these vegetables – beets, bitter melon, broccoli, Brussels sprouts, cabbage, cauliflower, celery, cilantro, cucumber, green beans, leafy greens, lettuce, okra, peas, peppers, sweet and white potatoes, pomegranates, prunes, and raisins.
  • As part of the salad dressing, you may choose from among coconut milk (thick), pepper, ginger, chopped basil, and salt.

2) Pumpkin, Herbs & Spices Soup ​

Ingredients: ​

  • 1 cup finely-diced white pumpkin
  • 1 cup thinly-cut green beans
  • ¼ cup moong dal (green gram)
  • ½ inch fresh ginger, grated
  • ¼ teaspoon of ground cumin
  • ¼ teaspoon of turmeric
  • ¼ teaspoon of ground black pepper
  • ¼ teaspoon of ground coriander
  • Fresh herbs such as parsley, mint, and rosemary to taste

How to prepare:

  • Boil the white pumpkin and beans. Since beans take longer, you may cook it separately.
  • Cook the moong dal, and add to the vegetables.
  • Add the herbs and spices.
  • Mash the mixture with a masher, and serve hot.

Khichdi (rice and lentils mix)


  • ¾ cup unpolished white rice or jasmine rice
  • ½ cup split moong dal (green gram lentils)

For sautéing and garnish:

  • 1 tsp. cumin
  • ¼ tsp. turmeric
  • 2 tsp. coriander
  • 1 tsp. cinnamon
  • A few curry leaves
  • Black pepper
  • Rock salt
  • Ghee

How to prepare:

  • For one portion of rice and moong, add 3 times as much water and cook on a low fire.
  • If required, add more water while cooking.
  • Add sauté and salt to taste.
  • Add ghee.


  • Khichdi, prepared with old rice and split moong dal, is beneficial for fevers or stomach ailments.
  • It is advisable to eat it with ghee or butter throughout pregnancy.
  • White rice, used in this Ayurvedic recipe for pitta balancing should be unpolished and unbleached. It has a sweet, cooling and nourishing effect and is easy-to-digest.
  • Jasmine rice is cooling in energy and can be supportive to cleansing.

3) Green Beans with Turmeric and Ginger​


  • 3 cups green beans cut to ½ inch pieces
  • ½ cup water
  • 2 tablespoons (tbsp.) ghee
  • 2 tbsp. fresh ginger, minced
  • A pinch of hing (asafetida)
  • ½ tsp. mustard seeds
  • 1 tsp. turmeric
  • Salt to taste
  • Lemon juice

How to prepare:

  • Boil the green beans in a pan with water. Add a pinch of salt and stir.
  • Wait till the beans are tender and then turn off the flame.
  • Warm the ghee and add the spices. Once the mustard seeds pop, add the turmeric powder and hing. Also, add ginger. Once, a warm aroma fills the room, transfer the contents to the beans.
  • Mix the contents, and adjust the salt to suit your taste.
  • Sprinkle some lemon juice over it.
  • It is ready to serve.

4) Milk and Rice Kheer (broken rice pudding)


  • ½ cup raw red rice
  • 4 cups milk
  • 1 tsp. cashew nuts
  • 1 tsp. raisins
  • 3 green cardamoms
  • 1 tsp. brown or candy sugar
  • 1 tsp. ghee

How to prepare:

  • Soak the broken red rice in water for 2 hours.
  • Add the rice, drained of the water, into the milk and boil it.
  • Once the mixture thickens, add the sugar.
  • Sauté the cashews in ghee, till it turns golden brown. Then, add the raisins and sauté.
  • Add these to the thick mixture.
  • Serve hot.

These pitta recipes can help neutralize and stabilize the nauseating and hot feelings caused by the imbalance. Some Ayurvedic therapies may also help you balance pitta dosha with the diet recipes.

Pitta Kitchari
1 cup yellow mung dal
1 cup white basmati rice
1 1/2 inch of fresh ginger, peeled and chopped
2 tbsp unsweetned, shredded coconut
1 small handful of cilantro, chopped
1/2 cup of water
3 tbsp ghee
1/2 tsp turmeric
1/4 tsp salt
6 cups of water

Wash and rinse dal and rice twice. Soak mung dal for a few hours if you have time. It will be easier to digest. Drain.
Put ginger, coconut, cilantro and the 1/2 cup of water in a blender and blend until liquified.
Heat ghee on medium heat in a saucepan add the blended items, turmeric and salt. Stir well for 30 seconds.
Next mix in rice, mung dal and the 4-6 cups of water. The amount of water depending on your consistency preference. Bring to a boil. Boil uncovered for 5 minutes. then cover, leaving the lid slightly ajar, turn down the heat to simmer and cook for 25 to 30 minutes, until the dal and rice are tender.

Home Remedies for Pitta

Pitta is derived from the root word ‘tapa’ which means ‘to heat’. Pitta in body comprises basic elements of both heat (fire/ agni) and moisture (water/ jala). Its fluid nature renders it mobility.

The seven qualities of pitta are described in the Ayurveda text, Ashtanga Hrdayam: Sutrasthana as:

‘pittaṃ sasneha tīkṣṇoṣṇaṃ laghu visraṃ saraṃ dravam

Pitta is slightly oily, penetrating, hot, light, odorous, free-flowing, and liquid. Pitta drives metabolism or transformation. Pitta governs digestion, maintenance of body temperature, visual perception, colour and the skin, intellect and emotions. An imbalance in the pitta dosha gives rise to unhealthy physical and emotional patterns such as:

Pitta Dosha Symptoms

1. Physical symptoms of pitta dosha

  1. Increased hunger and/or thirst
  2. Infection
  3. Greying and/or loss of hair
  4. Hormonal imbalance
  5. Giddiness and/or migraines
  6. Hot flashes and want for substances that have a cooling effect on the body
  7. Bad breath/body odour
  8. Inflammation and jwara
  9. Nausea upon missing meals
  10. Pitta insomnia
  11. Tenderness in breasts/testicles
  12. Heavy or painful menstrual bleeding

2. Behavioural symptoms of pitta dosha

  1. Impatience
  2. Frustration/irritability
  3. Inflated Ego
  4. Overly goal/result oriented
  5. Resentment
  6. Jealousy
  7. Judgemental
  8. Sense of instability
  9. Perfectionist tendencies

A balanced pitta dosha fosters the ability to pursue intentions and goals, increased focus, problem-solving abilities, and confidence.

Causes of pitta dosha imbalance

  1. Eating pitta aggravating foods (pungent, sour, salty, very spicy, deep-fried, processed, red meat)
  2. Consuming caffeine (coffee), black tea, nicotine (smoking), alcohol and other stimulants
  3. Too much exposure to the sun (can turn the campfire into a forest fire)
  4. Emotions/stress
  5. Overworking and/or under resting

Effects of Pitta dosha imbalance:

  1. Heartburn
  2. Sunburns, eczema, dermatitis, acne
  3. Acid reflux, peptic ulcers
  4. Fever
  5. Blood clots and strokes
  6. Kidney infections
  7. hyperthyroid or an imbalance
  8. Jaundice
  9. Acute inflammation in joints (arthritis)
  10. loose stool or diarrhoea
  11. Chronic fatigue syndrome
  12. Poor vision
  13. Autoimmune disorders
  14. Obsessive-compulsive disorders/ depression

Home remedies for pitta dosha

1. Tend to your diet

Consume pitta pacifying foods (bitter, astringent, sweet tasting food). Milk, ghee, butter are good pitta pacifiers. Prefer sweet fruits over the sour ones. All the sweeteners except honey and molasses can be consumed

2. Choose a middle path

Balance activity and rest. Neither indulge too much in activity nor indulge too much in rest. Dinachaya  To Optimize Health And Restore Natural Rhythm. 

3. Enjoy the good things

Take regular meals and spend some time with nature and in good company.

4. Meditate 

Meditation calms the mind and reduces emotional stress which causes Pitta imbalance. So, it is advisable to meditate on a daily basis. You can learn how to meditate, mindfulness ad pranayama in this Mindfulness Program

5. Practice Some Yoga asanas & Pranayama

The following yoga postures help in pacifying a pitta imbalance:

Cat Stretch
Child’s posture (Shishu asana)
Moon salutation (Chandra namaskara)
Chair posture (Utkatasana)
Cobra posture (Bhujangasana)
Superman posture (Vipareeta Shalabhasa)Seated Forward Bend
Half boat posture (Ardha naukasana)
Half shoulder stand (Ardha sarvangasana)
Bridge posture (Setubandhasana)
Corpse Pose

6. Take Ayurvedic pitta dosha medicines

Following are some ayurvedic pitta dosha medicines that can restore pitta balance. Please note that either of these medicines should be taken after the consultation of a trained Ayurvedic doctor:

Amlapittari vati (for hyperacidity)
Avipattikar churna (digestive problems, hyperacidity)
Yastimadu (for acid peptic diseases)
Nishamalaki (anti-allergic)

Vata Pacifying Foods

A change in season, diet or even the time of the day can create a change in your system.

Our bodies are sensitive to these changes, and react according to our prakriti (nature). According to Ayurveda, we are made up of five elements and three doshas (the bio-dynamic forces) – pittta, vata and kapha. When these dosha are in blance all is well. Physically, we feel fit. We’re on top of the world and at peace in our minds. However if there is an imbalance in the three doshas, our systems could get tossed around quite a bit.

Signs of vata imbalance:

  • Restlessness
  • Anxiety
  • Fatigue
  • Dizziness
  • Sleeplessness

In case of these, you can incorporate vata pacifying Ayurvedic recipes in your diet. Vata is adversely affected by cold conditions. To help balance it, warm and cooked food should be included in your vata recipes.


  • Avoid raw food.
  • Very heavy food can also lead to vata imbalance.
  • Sweet, sour and salty food help balance your vata dosha when eaten in moderation.
  • Try some ayurvedic recipes as a ‘starter’ to balance your vata.

Mix Veggie Salad

  • Sweet potato
  • Carrot
  • Coconut
  • Salt to taste
  • Oil
How to prepare:
  • Steam or boil the sweet potato
  • Blanch (boil, and then, cool) the carrots
  • Mix the vegetables
  • Sprinkle some grated coconut over it
  • Add salt to taste
  • Drizzle some oil on the mixture
  • Toss and serve
  • In general, it will be best to cook the vegetables.
  • You can also pick from this choice of vegetables for the salad – beets, cabbage, cauliflower, cucumber, green beans, lettuce, mustard greens, okra, peas, potatoes, sweet pumpkin, radish, spinach, berries, cherries, fresh dates and figs. It will add color and flavor to your vata recipe.
  • As part of the salad dressing, you may choose from among these – lemon juice, chili powder, hing (asafetida) powder, rock salt, sugar/jaggery and til (sesame seed) oil.

Butternut Squash Soup

  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 1 cup red pumpkin peeled, seeded, and cut into 1-inch pieces
  • 1-inch piece fresh ginger, washed and finely chopped
  • 1 teaspoon (tsp.) cinnamon
  • ¼ tsp. clove
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • 3 cups water and 1 cup coconut milk or 1 cup of each, half-and-half
  • Salt and pepper to taste
  • Nutmeg for garnish
  • 2 tbsp. ghee
How to prepare:
  • Boil or steam the butternut squash and pumpkin.
  • Now, add the water or coconut milk and mix. Keep aside.
  • Warm the ghee. Add the cumin, ginger, turmeric powder, clove, and cinnamon in it, till an enticing aroma fills the room.
  • Add the spices to the original mix.
  • Mash the mixture with a masher.
  • Garnish with nutmeg.
  • Serve hot.

Khichdi (rice and lentils mix)

  • ¾ cup unpolished red rice/brown rice
  • ½ cup split moong dal (green gram lentils)
For sauté and garnish
  • 1 tsp. cumins
  • ¼ tsp. turmeric
  • 2 tbsp. coriander
  • 1 tsp. cinnamon
  • A few curry leaves
  • Black pepper
  • Rock salt
  • ½ tbsp. ghee
How to prepare:
  • For one portion of rice and moong, add 3-4 times as much water and cook on low heat.
  • If required, add more water while cooking. Turn off the heat.
  • Add the sauté mix and salt to taste.
  • Add ghee.
  • Khichadi, prepared with old rice and split moong dal, is beneficial for fevers or stomach ailments.
  • It is advisable to eat it with ghee or butter throughout pregnancy.
  • A variation can be done with basmati rice if you have very low digestive fire.
  • Red rice contains iron and zinc in the husk. Black and purple rice contain high protein, fat, and basic fiber. These are beneficial in tissue weakness, caused by vata imbalance. So, ensure that you include these nourishing and building foods in your vata balancing recipes.

Carrot Halwa (carrot pudding)

  • 4 carrots
  • ¼ tsp cinnamon
  • 2 tbsp. ghee
  • 4 cups milk
  • ¼ cup brown sugar, dates, or jaggery
  • A few raisins
  • 1 pinch of saffron
How to prepare:
  • Peel and grate the carrots and cook.
  • Add milk to the pan and boil the mixture, until the milk is absorbed in the carrot.
  • Add brown sugar, raisins and saffron.
  • Fry for about 15 minutes.
  • Fry the crushed cinnamon seeds in ghee in a pan for about 30 seconds.
  • Serve hot.

These vata pacifying recipes can help you stabilize the cold and dry feeling caused by the imbalance. Some Therapies may also help you balance vata dosha.

Vata Kitchari
1 cup white bastmai rice
1/2 cup yellow split mung dal
3 tbsp ghee
1 tsp. black mustard seed
1 tsp. cumin seed
2 pinches of hing ( use garlic as a substitute)
1/2 tsp turmeric
1/2 tsp salt
4 cups of water

Wash and rinse rice and dal. Let dal soak for a few hours (if you have time). In a saucepan, over medium heat, heat the ghee and add the mustard seed, cumin seed and hing. Stir for a moment until seeds start to pop.
Add the rice, dal, turmeric and salt. Stir until blended with spices.
Add the water and bring to a boil. Boil 5 minutes, uncovered and stir occasionally. Turn down heat to low and cover, leaving lid slightly ajar. cook until tender, about 20 to 25 minutes.

Tri Doshic foods


1 cup split mung beans
​1 cup rice
8 cups water
2 cups summer squash
1 cup carrots
1/8 tsp. hing ( garlic can be substituted)
2 tbsp. ghee or sunflower oil
1 1/4 tsp. turmeric
1 tbsp. lemon juice
1 tsp. sea salt
1/2 tbsp. fresh grated ginger root
1 small green hot pepper ( omit for Pitta and easy on this for Vata)
1 1/4 tbsp. cumin seeds
1/2 tsp to 1 tbsp of black mustard seeds. (less for Pitta and more for Vata and Kapha)
Garnish: coriander seeds, unsweetened coconut ( Pitta)

Wash and soak mung beans for 30 minutes, if you have time. Chop the vegetables
Warm the ghee in a heavy saucepan. add the hing, turmeric and lemon juice and saute for 30 seconds over low heat. Careful not to burn the turmeric. Stir in the mung beans and saute for another minute. add the chopped vegetables and stir for another two minutes.. Add water, salt, ginger and pepper bring to a boil on high heat. Then cover and reduce to medium heat. Let simmer for 45 minutes or until beans are dissolved. Warm the remaining oil or ghee and add cumin and mustard seeds, heat until the mustard seeds pop. Add to soup, which can now be served. Garnish.
To calm Kapha serve with scallions and dry ginger .

Dal is always prepared with something sour in the vagar (mixtures of spices and ghee) to stimulate digestive fire. For a change you can try tamatind, which they use in Bombay.

​Barley and Vegetable soup
1/2 cup red lentils
1/2 barley
1 tbsp. sunflower oil
2 cloves garlic, finely chopped
1 tbsp chopped ginger root.
1 tsp curry or chili powder
2 tbsp chick pea flour
6 cups water
1 cube vegetable boullion
4 pieces of chopped asparagus or cauliflower
2 cups green beans
4 brussel sprouts, cut in half
2 cups spinach leaves
4 bay leaves
2 tbsp chopped parsley
1/2 tsp black pepper
salt to taste

Soak red lentils and barley in  water, overnight.
In a large pot. heat the sunflower oil over medium heat. Add garlic and ginger and saute until fragrant. Stir in curry powder, flour, water and boullion.  
Drain the lentils and barley and add them to the pot. Then add the bok choy, Brusselsprouts, green beans, spinach and bay leaves. Bring to a boil and then reduce heat to low and simmer for 30 minutes. Remove the Bay leaves and add the parsley, salt and pepper. enjoy

serves 4
v-0  p-0  k-0

1 pound unslated butter

Put butter in a heavy medium size pot over medium heat until the butter melts.
Once butter is melted, turn down the heat until the butter is at a low boil and continue to cook at this temperature. Do not cover the pot. The butter will foam and sputter for awhile. Stir occasionally. It will eventually settle down.
In 12 to 20 minutes it will begin to smell like popcorn and turn a lovely golden colour. Whitish curds will begin to form on the bottom of the pot. When these white curds turn a light tan colour, the ghee is ready. Take it off the heat immediately, before it burns. Let the ghee cool, skim off the foam. You can keep the foam and put it on rice. When cool, pour the ghee through a fine sieve or cheesecloth into a glass container with a tight lid. Discard the curds from the bottom of the pan. Put the lid on the ghee and store on the counter. Ghee does not need to be refrigerated. Do not take ghee from the jar with a wet spoon or allow water to get into the ghee. This will create bacteria.Place in the fridge if this happens.

Ghee is a digestive, it helps improve digestion and assimilation, it nourishes ojas, tejas and prana. It is good for the lubrication of joints and connective tissue. It is yogavahi, a good agent to carry medical properties into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable to kapha for specific treatment. If one has high cholesterol or suffers from obesity , ghee should not be used. Also, ghee is not used if there is high ama in the body.

Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic anti-oxidants, as well as numerous other minerals are present in ghee.
Ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body.
Ghee has been used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.
The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics
consume ghee in moderation.

2 cups water
1/2 cup plain yogurt
2 Tbs. Sucanat or other sugars that are doshic specific.
1/2 tsp. ground cardamom
1/2 tsp fresh, grated ginger
OR 1/4 tsp dry ginger


Put all ingredients into a blender and blend for 1-2 minutes. Adjust sugar according to taste and dosha.

Doshic Notes

Good for all doshas, especially kapha. Blending the yogurt kindles the agni principle.
Serves 4. 

Ayurveda recommends that you have a warm drink with your meal to help with digestion, but that the quantity should be no more than a cup.

At the end of a meal, a cup of lassi—made with diluted yogurt or buttermilk—can be a good aid to digestion.

Since this recipe is balancing for kapha, it can even be consumed in winter.

Vegetable Curry (Tri- doshic)
1-cup fresh peas
1-cup carrots
1-cup potatoes
2 cups green beans
2 tbsp. sunflower oil or ghee
2 tsp. cumin seeds
2 tsp. black mustard seeds
1 tsp. sea salt
1 ½ cup water
2 tsp. turmeric
1 tsp. coriander powder
½ cup yogurt

Heat oil or ghee in a large skillet. Add mustard and cumin seeds. When the mustard seed pops add turmeric. Then add all the vegetables and water. Cook covered until the vegetables are tender, about 15 minutes. Then add yogurt and the rest of the ingredients and stir well. Simmer for another 12 to 15 minutes. Serve with rice and cucumber raita.

good in all seasons

Spinach and Potato Curry
​3 medium potatoes
1 large bunch of spinach
1 1/2 tbsp. sunflower oil
1/8 tsp hing (or use garlic)
1/2 tsp tumeric
2 cups water
1 tsp salt
2 tsp. coriander powder
2 tbsp. lemon juice
1/4 green pepper ( omit if high Pitta)
2 cloves garlic ( use 1 if Pitta)

Clean and wash spinach and potatoes. Cut potatoes into 1/2 inch cubes , chop spinach. Heat oil in heavy saucepan and add mustard seeds and hing. When seeds pop, add turmeric, potatoes and water. Stir and then cover and cook on medium heat for 5-7 minutes. Add spinach and all the other ingredients and mix well. Cook uncovered for another 10 -12 minutes. Serve with rotalis and cucumber raita.
 The bitter and astringent taste of spinach balances Pitta and Kapha. For Pitta, the cooling effect of the potatoes balances the pungent effect of the spinach.

+vata,o pitta,-kapha
good in all seasons

TAKRA (AKA AYURVEDIC BUTTERMILK) RECIPE– does not resemble commercial buttermilk
 1/4 cup whole milk yogurt, churn
 ( you can make this with 1/4 cup whole milk ( unhomogenized if possible) and add a dollop of fresh yogurt-
let sit overnight, in a warm place, and in the morning you will have  yogurt) 

Sprinkle in a dash of Himalayan pink salt.
Add 3/4 cup water, preferably water that was previously boiled and cooled to room temperature, churn again
Butter will separate out of the liquid. collect the butter. the liquid is your buttermilk


add in a dash of dry ginger or cumin

(If it’s warm outside–or you’re suffering from heat-related conditions, like rashes, acne, or acidity–opt instead for a sprinkle of rose water or coriander and some sugar to add cooling properties.)

once you’ve added spices, whisk the water and yogurt mixture again until it’s light and fluffy (The consistency will be like a very fluffy glass of low-fat milk.)

Some other added bonuses of takra: it helps you absorb nutrients, removes excess moisture and heaviness from the body, and it tastes yummy. Drink it before meals for a digestive pick-me-up or as a snack.

Fresh Coriander Chutney
1 bunch coriander leaves
¼ cup fresh lemon juice
¼ cup water
¼ cup grated coconut
2 tbsp. fresh ginger chopped
1tsp barley malt or honey
1 tsp. sea salt
¼ black pepper

 Blend lemon juice, water and coriander until coriander is chopped. Add remaining ingredients and blend until a paste. Can be stored in fridge for up to one week.

Barley malt is best for Pitta. Great condiment for dals, grains and curries.