Recipes from the Ayurveda kitchen in Birstein by Dag Weinmann
Potato and pea loaf
Ingredients for 4 persons
400g potatoes
100g frozen peas
½ tsp turmeric and whole cumin seeds
1 tsp Hot India (AyurMed spice blend) or alternatively: 1/2 tsp coriander and 1/4 tsp each chili, ginger powder and fenugreek seeds
1 tsp oregano
1 tsp salt
1 pinch asafoetida
1 tsp starch powder
Preparation
Boil the potatoes with the skin on, peel and leave to cool slightly. Mash them with a masher or your hands and mix well with turmeric, cumin, Hot India, oregano, salt, starch and asafoetida. Mix in the peas. Shape into loaves with wet hands, place on a baking tray with baking paper and bake in the oven at 180°C for 20-30 minutes.
Chili Aphrodite Raita
Ingredients for 4 people
300g whole milk yoghurt
some fresh or dried mint
1 tsp Chili-Aphrodite (AyurMed spice blend) or alternatively: 1/4 tsp chili, 1/2 tsp paprika powder and 1/4 tsp ground cumin
1 squeeze of lemon juice and grated peel
1 pinch of salt, turmeric and pepper
Preparation
Mix all the ingredients well and leave to infuse.
Kohlrabi-Carpaccio
Ingredients for 4 people
2 kohlrabi, peeled and thinly sliced
Herb chili oil
Juice of one lemon
salt and pepper
1 tablespoon sesame seeds
½ tsp black cumin
Preparation
Herb chilli oil: blend 1 tbsp each thyme and rosemary, 1 red chilli, 1 clove garlic, 1 pinch salt and 200ml olive oil with a hand blender, leave to infuse briefly and then strain through a sieve.
Arrange the kohlrabi slices on a platter, drizzle with the herb chilli oil and lemon juice, sprinkle with a little salt and pepper and leave to infuse well.
