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Home , Cardamom

Way of Ayurvedic Course Recipes

Tonic Milk 1 cup warm milk (or almond milk) 1 tsp Ghee 1 Tbs Coconut 1 tsp Chopped dates 2 tsp Chopped almonds ½ tsp 1/8 tsp Cardamom seed or seed 1 tsp raw honey Shatavari root as desired Ashwaganda root as desired

Yogi This is the original recipe given by Yogi Bhajan. For each 8 oz. cup, start with 10 oz. of water. For convenience, make at least 4 cups at one time. For each cup of boiling water, add: 3 whole 4 whole green cardamom pods 6 whole black peppercorns ½ stick Optional: 1 slice of fresh root Boil for 20-30 minutes, then add ¼ tsp. any black or green tea. Let sit for one or two minutes and then add ½ cup milk and reheat. Strain and serve with honey to taste. is a blood purifier, cardamom is for the colon (gas), cloves are for the nervous system and cinnamon for the bones. Ginger has a delicious taste and is helpful when suffering from a cold, recovering from the flu or for general physical weakness. The milk aids in the easy assimilation of the and avoids irritation to the colon. The black or green tea acts as an alloy for all of the ingredients, achieving a new chemical structure which makes the tea a healthful and delicious drink.

Beet-Carrot Casserole Cleansing to liver and digestive tract. For cleansing, eat as a mono diet for one week in the spring or fall. 2 bunches scallions, chopped 3 cloves , minced Ghee or vegetable oil 1 bunch beets 1 lb. carrots Soy sauce Ground black pepper 1 lb. grated cheese (optional) Scrub beets and carrots. Steam beets whole (don't cut off roots or stems.) After about 15-20 minutes, add carrots. Steam until tender but firm. Then remove outer peels from beets and carrots. (These should easily slip off.) Grate using a coarse grater. Keep beets and carrots separate to preserve their distinct colors. Sauté scallions and garlic in oil or ghee until tender. Toss with beets, carrots and black pepper. Place in casserole dish. Sprinkle with soy sauce. If desired, cover with grated cheese and broil until cheese is melted and golden (only if necessary for taste). Serve 4-6.

Parsley Pilau Detoxifying, diuretic. Brain food- treats headache, head heaviness, drowsiness. Can be eaten as a mono diet. Serve with for extra stamina. 1 cup basmati rice 1 cup 2 cup chopped potato (skins on) 2 onions, chopped 2 tsp. seed 1 tsp ground red pepper (or more to taste) 1 Tbs. 1 tsp. black pepper 2 crushed bay leaves ½ cup ghee Sauté onions in ghee. Add spices. Cook until browned. Add rice, potato and parsley. Stir for a while. Add water (to steam rice), cover, and cook for another 15 minutes. Serves 4-6.

Mung Beans and Rice 1 cup mung beans 1 cup basmati rice 9 cups water 4-6 cups chopped assorted vegetables (carrot, , zucchini, broccoli, etc.) 2 onions, chopped 1/3 cup minced ginger root 8-10 cloves garlic, minced 1 heaping t. turmeric ½ t. black pepper 1 heaping t. ( powder) 1 t. crushed red chilies (to taste) 1 T. 2 bay leaves Seeds of 5 cardamom pods or soy sauce to taste Wash beans and rice. Bring water to boil, add rice and beans, and let boil over medium high flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat oil (about ½ cup) in large frying pan. Add onion, ginger and garlic. Sauté over medium high flame until browned. Add spices (not salt or herbs). When nicely well done, combine onion mixture with cooking beans and rice. Stir often to prevent scorching. Add herbs. Continue cooking until totally and completely well done, over a medium high flame, stirring often. The consistency should be rich, thick, and soupy, with ingredients mixed. Serve with yogurt, or with cheese melted over the top. Prepare less spicy for elderly or small children. Serves 6-8.

Trinity Rice Especially good for convalescence. Builds stamina (athletes). 2 onions, chopped 2 cloves garlic, peeled and sliced 1 inch ginger root, peeled and grated 1 cup basmati rice 1/2-3/4 cup ghee 1 tomato, peeled 4-5 cups assorted chopped vegetables Rinse basmati rice thoroughly. Sauté spices in ghee until golden brown. Add onion, garlic and ginger ("trinity roots") and stir slowly until onions begin falling apart. Then add tomato, assorted vegetables and rice, along with 4 cups of water. Cover and let simmer on a low heat, checking frequently. Add water as necessary. Cook until vegetables are soft and rice is done. Serves 4.

Special Kicharee 1 cup Whole mung beans 2 cups Brown rice 4 and one quarter cups Cold water 1-2 Tbsp Ghee Three quarters tsp Sea salt or rock salt 1 Tbsp seed, ground 1 Tbsp seed, ground 1 Tbsp Turmeric Place mung beans, rice and water into large covered pot. When it boils, lower temperature to low and cook for 45 minutes. After 35 minutes, place ghee, salt, cumin, coriander and turmeric into a frying pan, with the heat on low, for ten minutes or so...just to fuse all the spices. When rice/mung beans ready, spoon about half the rice/mung bean mix into the frying pan with the spices and thoroughly mix. Serve topped with chopped ginger root, plain yogurt and squeeze of lime. This kicharee is great with some yogurt and banana in the morning, or with almond milk, cinnamon, raisins and maple syrup.

Orange Peel Digestive Kicharee Here is another somewhat unusual bean and rice dish. Orange peel is an excellent sour digestive remedy. Sauted or steamed, it can be added to foods to enhance agni and facilitate digestion. Yogi Bhajan taught about the basics of this recipe. He described it as balancing metals and Vitamins in the body. 1 cup Rice 2 cups Water 1 Onion, medium, coarsely chopped 1 Peel from medium orange (include white strings inside), finely chopped 1 cup previously boiled chick peas 1 Tbs Red chili, crushed, or to taste 1 cup assorted green vegetables, coarsely chopped 2 Tbs oil In large soup pot, combine rice and water. Bring to boil. Add onion, cook until soft. Add orange peel, chick peas, red chilies, green vegetables and oil. If desired, add broth to taste. Simmer until vegetables soft. All ingredients may be adjusted to taste.

Urid The Urid (black) lentil is Sweet, Unctuous, Heavy and Warm. It is aphrodisiac, brighan (gives strength to body), laxative and stanyaganana (galactogogue). Urid increases pitta and kapha and pacifies vata. It is heavy and difficult to digest, so it is prepared with warming , such as ginger, garlic and asafetida. 1 cup Split Urud Dal 4 cups Water One-fourth tsp Asafetida 1 tsp Cumin seed 3 cloves Garlic, chopped One-half tsp Turmeric 2 tsp Ginger, chopped 2-3 Small Green Chilies (optional) 1 tsp seed 1 tsp Coriander powder 1 medium Onion, finely chopped 1 tsp Ghee Salt to taste Wash urid dal well, drain. Boil dal in water in covered pan or pressure cooker with water, asafetida, garlic, ginger, turmeric, salt, coriander powder and green chilies until soft. Warm ghee in separate pan. Add cumin seeds and mustard seeds. Gently cook until slightly browned, without burning. Add ghee mixture to dal.

Balancing Metals and Vitamins All to taste: chopped orange peel (include white strings inside), onions, rice, cooked chick peas, green vegetables, sesame oil Boil rice, add onions, cook until soft. Add orange peel and chick peas. Add red chiles to taste. Add green vegetables and oil to taste. If desired, add ginseng to taste.

Okra Curry with Coconut-Yogurt Sauce Okra is aphrodisiac and a rejuvenator that increases semen. It increases kapha. It is sweet, astringent, hot, heavy and slimy. Somewhat paradoxically, it lowers blood sugar very effectively. 1 cup Okra, sliced 1 cup Yogurt One half cup Coconut milk 2 Curry leaves (optional) One half tsp Black pepper, ground One quarter tsp Hing 1 tsp Brown 2 Tbs Ghee Salt to taste Heat ghee in skillet. Add hing and mustard seeds. When seeds sizzle, add okra and curry leaves. Sauté okra slices, stirring, until slightly brown and crisp. Remove heat and cool. In separate bowl, combine yogurt, coconut milk, salt and pepper. Combine okra with yogurt sauce. Serves one.

Gulkand Almond Milk 1 liter Milk 15 Almonds 15 Cashews 2 Tbs Melon Seeds 2 Tbs Khus Khus Seeds Few strands Saffron 4 Tbs Powdered Dry Rose Petal or Rose Syrup ½ tsp Cardamom Powder 4 Tbs Gulkand ½ tsp Cinnamon Powder 6 Black Peppercorns, powdered

Rejuvenating After Sex Drink 8-10 oz. milk 1-3 tsp. grated fresh ginger root 1-3 tsp. black sesame seed (or white sesame seed) 1-3 tsp. ghee Cinnamon and to taste. Honey to taste if desired. Warm milk to comfortable drinking temperature. Blend ingredients in blender. Drink after sex, especially men, or daily as a restorative for sexual function

Almond After Sex Drink 10 raw almonds 1 cup warm milk 1 t natural sugar Pinch saffron Pinch Soak 10 almonds overnight. Remove skin. Blend ingredients until smooth.

Preserved Dates Low libido, sexual debility, chronic fatigue 10 fresh dates Quart ghee 1 t ginger 1/8 teaspoon cardamom Pinch saffron Add dates to quart jar of ghee. Add remaining ingredients. Cover jar, store in warm place for 2 weeks. 1 date daily every morning.

Aphrodisiac Garlic Milk 1 cup milk ¼ cup water 1 clove garlic, chopped Add garlic to milk and water. Boil gently to reduce to 1 cup liquid. Drink at bedtime.

Ginger Garlic Soup 25 g Ginger 50 g Garlic 50 g Onion ¼ t Ghee ½ t Corn flour ½ t Black pepper, powder ½ t Cumin, powder ½ Coriander, powder Grate ginger, peel onion, garlic, chop. Sauté onion, garlic, ginger in ghee. Add water, simmer ½ hour. Add corn flour, cook until it thickens. Add pepper, cumin, coriander powder. Serve.

Strengthening Drink for Men with Low Sex Drive 1 t ashwaganda ½ t vidari Warm milk Warm milk, add powder. Drink at bedtime.

Increased Sexual Drive 1 part shatavari 1 part vidari 1/8 part nutmeg ½ part tagara (Indian ) Warm milk Add 1 teaspoon this mixture 1 cup warm milk. Drink twice daily, once each in morning and evening. Drink for a month for effect.

Herbal Sex Drink for Women 1 t shatavari ½ t vidari 1 cup warm milk Add herbal powders to warm milk. Drink at night before bed.

Medhya Kwath (Mind Tea Mixture) Brahmi (Centella asiatica) Shankhapushpi (Convolvulus pluricaulis) Saunf (Foeniculum vulgare) Jatamansi (Nardostachys jatamansi) Ashwagandha (Withania somnifera) Vacha (Acorus calamus)

Almond Milk 11 Almonds, soaked overnight in cup of water 1 cup Milk ½ tsp Cardamom see, ground Raw sugar (optional) to taste In morning, drain almonds, peel. Blend almonds in blender to fine paste. In small saucepan, bring milk to boil. Add ground cardamom and almond paste. Boil 1-2 minutes. Add raw sugar to taste if desired. ↓VK ↑P

Energizing Green Chili Yogurt 16 ounces milk 10 green chilies Blend Boil Turmeric to taste Make yogurt from chili milk

Ginger for Persistent Cough Sauté ginger until soft Add turmeric, salt, yogurt Eat with bread, at least 1 serving per day, for 3 days

Jalapeno Pancake Diet For 1 pancake: ½ cup bran flour ½ cup wheat flour Equal parts finely chopped ginger & cauliflower to taste 1 finely chopped jalapeno Ajwain seeds, crushed red chilies, black pepper, Bragg's Aminos to taste Mix with enough water to make a thick batter. Cook on oiled low heat griddle for about 15 minutes per side Eat 1 pancake in morning & 1 in evening with one glass of skim milk.

Celery Pancakes 1/2 tsp. seeds 1/2 tsp. Ajwain seeds 1/2 tsp. Cumin seeds 1/2 tsp. Fresh ground black pepper 1/2 tsp. Celery seeds 1 cup Finely chopped celery 1 cup Garbanzo flour 1/2 tsp. Salt Ghee

Sesame Ojas Drink 100 parts ground black sesame 1 part cinnamon 1 part clove Hot milk

Beet Millet Pancakes 2/3 cup millet 2 cups water 3 medium-sized beets, cooked and peeled 2-4 Tbs besan (garbanzo) flour Ghee or vegetable oil Salt Bring water to boil. Add millet. Lower heat, cover, cook for 25-35 minutes until soft. Grate beets. In separate bowl, mix grated beets with cooked millet in equal parts. Add besan flour to mixture until stiff enough to form patties. Add spices to taste. Place patties in oiled sauté pan. Cook until browned on each side. Serve with yogurt if desired.

Golden Milk Turmeric paste: ¼ cup turmeric ½ cup water To drink: ¼ tsp. turmeric paste 8 oz. milk 1 tsp. raw almond oil honey or maple syrup to taste (optional)

Lassi Tonic, Kidney pain, Vision improvement, Cognitive improvement, Antioxidant 2 oz yogurt 10 oz water Pinch black salt 2 oz juice 2 oz pear juice 2 oz Cranberry juice 2 oz orange juice Blend in banana (optional)

Salty Mint Lassi (Pudina raita lassi) Mint is katu (Pungent), light and dry. Many mints, such as , are cooling, while ppermint has a pungent taste. The vipak is pungent. Fresh mint juice, if available, can be gargled for bad breath. Mint also treats indigestion and gas. This beverage mainly balances pitta and to a lesser extent. Kapha, depending on the mint used. It may increase vata if the chosen mint is too cooling. Asafetida, salt and cumin seeds are included to pacify vata. Drink salty mint lassi in the afternoon. 1 cup Yogurt (fresh thick homemade is best) 1 oz Fresh mint leaves 1 cup Water 1 tsp Cumin seed One half tsp Vegetable oil One quarter tsp Asafetida powder Salt to taste In blender, make a paste of mint with 2 ounces of the water. In a separate container, stir the yogurt with remaining water until smooth and thin. Add mint paste and salt todilute yogurt. Mix thoroughly. Lightly sauté cumin seeds and asafetida powder in oil till light red, taking care not to burn. Add oil with spices in to yogurt mixture. Garnish with fresh mint leaves. Serve at room temperature with lunch or a midafternoon refresher.

Ajwain Seed Immune Pancakes 1-2 Tbs fresh ginger root, peeled and finely chopped 2-3 Tbs cauliflower, finely chopped 1-2 Tbs ajwain seeds, whole or ground, or to taste Red chilies, crushed, to taste Black pepper to taste Soy sauce or Bragg’s Liquid Aminos to taste Equal parts bran and whole wheat flour, approximately one half cup each (or substitute garbanzo flour) 1 green chili, finely chopped, per pancake Combine ingredients. Drop batter onto griddle sprayed with vegetable spray or coated with lecithin. Cook on low heat, flipping once.

Cauliflower Parantha for Men (Inspired by Yogi Bhajan) This stuufed flatbread is a sexual revitalizer for men. (Women will enjoy it, too.) Nutmeg is for premature ejaculation. The warming spices control vata. Bamboo manna balances the liver. Poppy is for anxiety. 1 Tbs Nutmeg, ground 2 Tbs Cinnamon, ground 1 Tbs Cardamom, ground 8 Tbs Fennel seed, ground 15 cloves, ground 1 Tbs 1 Tbs Bamboo manna, optional 1 Tbs Cardamom seed, ground 1 Tbs Black pepper, ground Mix spice mixture to taste with steamed cauliflower. Stuff a chapatti. Warm on hot grill with ghee.

Karela Sauté 8 ounces Karela, coarsely chopped 2 tsp fennel seed, whole 1 medium Onion, chopped 1 medium tomato, chopped 4 tsp pomegranate seed powder (anar dana) 2 tsp coriander seed powder One half tsp turmeric powder Fresh cilantro, chopped Salt to taste Vegetable oil or ghee Wash karela with skin on. Heat oil in skillet. Add fennel seeds. When they sputter, add onion. Saute until onion becomes clear. Add chopped tomato and spices. Stir. Saute for 3 to 4 minutes until gravy consistency. Add chopped karela. Add water to cover. Simmer, covered, until karela is soft. Garnish with fresh cilantro.

Karela Coconut Curry 1 medium Bitter gourd, thinly sliced 1 Tbs Ghee 1 tsp Brown mustard seed, whole 1 tsp Urid dal beans One half tsp Cumin powder One half tsp Turmeric powder 6 curry leaves, crushed (optional) One half cup coconut milk Salt to taste Blanch bitter melon, drain. In separate skillet, sauté mustard seed and urid beans in ghee until it begins to sputter. Add bitter gourd, cumin, turmeric, curry leaves and salt. Stir. Mix coconut milk with equal quantity water. Add. Simmer until tender. Serve hot over rice. Serves 2.

Mango Pudding ½ Cup Mango pulp 2 Tbs Rice (coarsely ground) 2 Cups Whole milk 1 Cup Raw Sugar ¼ tsp Cardamom powder 3 Tbs Nuts (Almond, Pistachio, Cashew) 1 Tbs Ghee 1 tsp Saffron Boil Milk and add ground rice grains. Cook, stirring, for 10 minutes. Add raw sugar and cardamom powder. Continue cooking until rice well cooked (approx another 5 minutes). Heat a small wok. Melt ghee. Add nuts and stir. Remove as soon as nuts begin to change color and add to the cooked rice-milk mixture. Let cool. Add mango pulp and milk well. Garnish with saffron and refrigerate for at least 1 hour. Serve cool.

Banana Nutmeg Ice Cream Nutmeg, taken alone, is very sedating. Fresh whole nutmeg taken with banana is tonic, especially for men. This recipe can be served as a hot drink or as ice cream. 1 cup milk 3 medium-sized ripe bananas 1 whole nutmeg, ground 1 fresh apple, peeled and cored 1/3 - 1/2 cup honey Grind nutmeg with a mortar and pestle or grinder. Blend ingredients until smooth. Then serve hot or pour into ice cream maker and churn until ready. Makes 1 pt. To make "ice cream" without an ice cream maker, pour mixture into a flat tray. Set in freezer until almost frozen solid. Puree in blender. Then freeze again. Puree a second time. Freeze once more and serve. Start with one-half cup serving.

Spinach Purée (Saag) Serves 4 to 6  1 (10 ounce) bag curly-leaf spinach, rinsed, or other similar green leafy vegetable (or hydrated gotu kola)  3/4 lb mustard greens, stemmed and rinsed, or other similar green leafy vegetable  3 Tbs unsalted butter (salted butter OK), or ghee  1 tsp cumin seeds  1 tsp ground coriander  1 tsp  1/2 tsp ground cardamom  1/4 tsp ground cinnamon  1 onion, chopped finely  Salt and pepper  3 garlic cloves, minced  1 Tbs grated fresh ginger  1 jalapeño chile, stemmed, seeded, and minced  1 (14.5 ounce) can diced tomatoes, drained and chopped coarse  1/2 cup roasted cashews, chopped coarse  1 cup water  1 cup buttermilk  3 Tbs chopped fresh cilantro Place spinach in large bowl, cover, and gently heat until wilted, about 3 minutes. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to blender and wipe out bowl. Place mustard greens in now-empty bowl, cover, and heat gently until wilted, about 4 minutes. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to blender. Meanwhile, melt butter in 12-inch skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and 3/4 teaspoon salt; cook, stirring frequently, until softened, about 3 minutes. Add garlic, ginger, and jalapeño; cook, stirring frequently, until lightly browned and just beginning to stick to pan, 2 to 3 minutes. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3 to 4 minutes. Remove skillet from heat. Transfer half of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 minute. Return purée to skillet. Return skillet to medium-high heat, stir in chopped greens and buttermilk, and bring to a simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 minutes. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve.