Recipes

Ghee is one of the most ancient and sattvic foods known. Good for all doshas it is espeically good for Vata and Pitta with minimal use recommended for Kapha types. Ghee keeps indefinitely without refrigeration as the elements that cause butter to spoil have been removed. It simply needs to be kept covered and free from water and contaminants. Always dip into ghee jar with a clean spoon. Maintain a calm mind and clean appearance while preparing ghee. Making ghee in one of the most healing food sadhanas, giving grace to our lives when done regularly.

Ghee preparation

Ingredients:

Keys: Jeera (cumin), Rai seeds (mustard), Hing (Asafoedita), Varghar (seasoning made with ghee or oil)

Version 1: Finely grate washed (peeled/unpeeled) cucumber and carrots. Add to yoghurt. Add salt, a little sugar and seasoning---cumin seeds/powder, mustard seeds and a pinch of asafoedita powder into the ghee. Can add fresh mint leaves (optional.)

Version 2: Add a sliced banana to the yogurt. Add salt, a little sugar and a little mustard powder for seasoning.

Version 3: Add chopped boiled potato to the yoghurt. Add salt, a little brown sugar, mustard powder for seasoning.