“Indian Light-Inspired” Menu

Namaste – welcome to this healthy light taste of India.  My travels around India and a visit to an Ashram. inspired this healthy, vegetarian menu of comfort…sure to nurture your soul.  With every bite I am taken back to an incredible country.

“Indian ‘Light’ Inspired” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Indian Ashram-Inspired” recipes

The spicy-sweet aroma of Chai tea is irresistible - hot or cold (makes 1 quart).Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 8--Pound Cake 3/4 cup shelled raw...
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Kitchen Confidence Rating Scale: Budget Rating Scale: Two large tins of chickpeas, rinsed, well-drained (unless you prefer to make your own) ½ teaspoon small green pepper, finely chopped...
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Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 61 cup basmati rice 2 cups water or organic chicken stock (see package instructions for rice to liquid ratio) Sea Salt, to...
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Kitchen Confidence Rating Scale: Budget Rating Scale: --Cauliflower & Sweet Potatoes. 4 tablespoons extra-virgin olive oil 1 large head cauliflower 1 ½ pounds sweet potatoes 2...
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The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and yes it does have a delicious zing to it! It is so, so good for you, ‘the’ perfect fell-good food.Kitchen...
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“Indian Ashram-Inspired” playlist

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Some music to get you in the mood!
(Click printer icon to print this shopping list)

“Indian Ashram-Inspired Menu” menu shopping list

BEGIN: Mulligatawny Soup

  • 1/4 cup organic coconut oil
  • 1/2 cup finely chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • I clove garlic, chopped
  • 1 tablespoon ginger, chopped
  • ½ teaspoon curry powder (add more if you like curry)
  • ½ teaspoon garam masala (Indian spice blend) will be available in online store
  • ½ teaspoon tumeric
  • 1 ½ tablespoons organic flour
  • ¾ cup tomatoes, pureed
  • 1 Granny Smith green apple, cored and chopped
  • 4 cups organic vegetable broth
  • ¼ cup mansoor dal (split red lentils)
  • 2 cups cooked chickpeas (one large tin)
  • 1/2 cup pre-cooked brown rice (follow package instructions)
  • 1 pinch dried thyme (or fresh if you have it)
  • sea salt to taste
  • ground black pepper to taste
  • Handful chopped organic spinach (add more if you love spinach as I do)
  • 1/2 cup coconut milk
  • 1 ½ teaspoon lemon juice
  • Garnish with organic yogurt and chopped cilantro

FOLLOW: Roasted Cumin Seed, Saffron Cauliflower, Sweet Potatoes & Beans with a Yogurt Feta Dressing

  • 4 tablespoons olive oil
  • 1 large head cauliflower
  • 1 ½ pounds sweet potatoes
  • 2 teaspoons whole cumin seeds
  • 1 teaspoon saffron
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can of chickpeas
  • 1 tablespoon extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 3/4 cup organic Greek yogurt
  • ¼ cup organic Greek feta cheese
  • Mint leaves, chopped
  • Pomegranate seeds

FOLLOW: Lemon Pulao/Rice

  • 1 cup basmati rice
  • 2 cups water or organic chicken stock (see package instructions for rice to liquid ratio)
  • Lemon juice of 1 ½ lemons
  • Sea Salt, to taste
  • 1 tablespoon vegetable oil
  • 1 whole dried red chili
  • 1/2 teaspoon mustard seeds (or black mustard seeds)
  • 2 teaspoons urad dahl** (split white lentil) – otherwise substitute pre-cooked yellow lentils
  • 2 tablespoons cashews, coarsely chopped
  • ¼ teaspoon turmeric powder
  • 10 curry leaves
  • Cilantro, coarsely chopped for garnish

FOLLOW: Chickpea, Cucumber, Baby Spinach Salad

  • Two large tins chickpeas—rinsed, well-drained
  • ½ teaspoon small green pepper, finely chopped (or pickled jalapeno pepper if you prefer)
  • 1 cucumber, quartered and cut into ½ inch dice
  • 1 cup organic baby spinach, shredded
  • ¼ cup Spanish onion, finely diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup organic Greek yogurt
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon toasted cumin seeds

FINISH: Pistachio-Cardamom Pound Cake with Lemon Glaze

  • 3/4 cup shelled raw pistachios
  • ¼ cup almonds, slivered
  • ¾ cup ghee (clarified butter) room temperature, plus more for pan
  • 3 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 cup unbleached organic flour
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon baking powder
  • Sea salt
  • 1 cup raw sugar
  • 1/2 cup whole organic milk
  • 1 teaspoon organic Greek yogurt
  • 1 cup icing sugar
  • 1 1/2 tablespoon fresh lemon juice

ESCORT: Indian Railway Tea (Chai)

  • 2 cups water
  • 3-4 whole cloves
  • 1 stick cinnamon
  • 3-4 cardamom pods (cracked open)
  • 1/4 cup loose black tea (or 4 tea bags)
  • 2 cups milk
  • 4 tablespoons of sugar (or a little less)