Recipes from the Ayurveda kitchen in Birstein by Kerstin Rosenberg
Our Ayurveda menu (for 4 persons) consists of kapha-reducing ingredients, with which the body gains new lightness and vital energy. Ayurvedic dietetics praises especially the leaf spinach, chickpeas, sesame seeds, barberries and digestive spices of the following recipes for their heating, drying and light properties, which it particularly likes to use as a therapy against heaviness, mucus, water retention and overweight. Of the sweet dish "Laddhu" may be enjoyed in small quantities at the beginning.
Leaf spinach in pumpkin sauce
Ingredients
500 g fresh spinach leaves
1 tablespoon sesame oil
150 g pumpkin
1 onion
1 slice ginger
¼ tsp each cumin, coriander, fennel and fenugreek seeds
200 ml ginger water or vegetable stock
1 MS nutmeg
salt and pepper
Preparation
Peel and finely chop the onion and ginger. Peel and coarsely grate the pumpkin (by hand or with a food processor). Wash the spinach and blanch it in a pot of boiling water.
Heat the sesame oil in a saucepan. Mortar the cumin, coriander, fennel and fenugreek seeds and toast them in the hot oil. Add the onion and ginger and brown. 3.
Add the grated pumpkin to the spice broth, sauté, deglaze with 200 ml ginger water and cook for about 10 minutes until soft.
Blend the pumpkin sauce with a hand blender, add the blanched spinach leaves and season with salt, pepper and a little grated nutmeg.
Sesame rice with barberries
Ingredients
1 cup basmati rice
2 ½ cups water
1 tsp. sesame seeds
1 tbsp barberries
Salt
Preparation
1. heat a pot. Add the rice to the pot and dry roast for 1-2 minutes while stirring. This breaks down the carbohydrate chains and makes the rice even more digestible.
Now add the sesame seeds and toast them briefly as well. 3.
3. fill up with water, add a little salt, bring to the boil and simmer for 10 minutes.
Stir in the barberries and turn off the heat. Allow the rice to swell in the covered saucepan.
Oriental Chickpea Curry
Ingredients
1 cup peeled and halved chickpeas
2 cups of water
1 small onion
1 clove garlic
1/2 red chili pepper
1 slice fresh ginger
2 tomatoes
1 tablespoon sesame oil
1 tsp cumin, whole
1 tsp coriander, ground
1 MS asafoetida (if available)
1 cinnamon stick
1 star anise
1 tsp curry
To taste:
½ tsp salt
¼ tsp. chili
1 tbsp. lemon juice
1 tbsp fresh coriander greens
Preparation
1. soak the chickpeas overnight in water. The next day, boil them in enough water for 1 hour until soft.
Heat the oil in a pot and roast the cumin and coriander seeds. Add curry powder, cinnamon stick and star anise whole.
Now finely chop the onions, garlic, ginger and chili pepper and add them to the spice broth. Cut the tomatoes into small cubes, also add to the spice broth and steam.
Add the soft chickpeas to the broth, add a little water and simmer for another 15 minutes.
At the end, season again with salt, chili, lemon juice and fresh coriander to taste.
Laddhu
Ingredients
40 g chickpea flour
20 g ground almonds
1 tablespoon ghee
2 tablespoons whole cane sugar
50 ml milk or soy milk
¼ tsp cardamom
1 MS ground ginger
2-3 saffron threads
Preparation
Soak the saffron threads in the milk. 2.
Heat a saucepan. Stir-fry the chickpea flour and ground almonds in it.
Add ghee, sugar, saffron milk and ginger. Let it boil down while stirring until it becomes a solid mass. Add the cardamom.
Spread the mixture on a board and let it cool. Cut into small squares or shape into small balls. Enjoy as a pre-dessert.
