“Indian Light-Inspired” Menu

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“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)