Recipes from the Ayurveda kitchen in Birstein by Udo Schneider
In the "Great Ayurveda Kitchen" participants learn to cook according to type and season. Excerpt from the recipe book in February 2012:
Broccoli Curry
Ingredients:
approx. 600 g broccoli
1 tsp ginger
1 small onion
1 can of coconut milk (200 ml)
100 ml cream
1/4 tsp turmeric
1/4 tsp masala
1/2 tsp cardamom
1/2 tsp cumin
Saffron
2 tbsp almond slivers
Ghee
Preparation:
1. remove broccoli florets from the stem. Cut the stalk into cubes, put them into boiling water and pre-cook them, later add the florets and let them cook through. 2.
In the meantime, chop the onions and ginger, boil the ghee and the rest of the spices to make a broth, add the onions and ginger and deglaze with the broccoli water, coconut milk and cream.
Add the cooked broccoli to the curry sauce and finally stir in the saffron threads dissolved in warm water. Serve with toasted almond slivers.
Vegetarian mince
Ingredients:
4 tbsp ghee
600 g onions
3/4 l strained tomatoes
500 g rice wafers
salt, pepper
Galangal
1 bunch fresh parsley
Preparation:
1. peel onion and cut into cubes. Sauté onions in ghee until colorless. Add strained tomatoes and stir in.
2. crumble rice wafers and fold into onion-tomato mixture. 3.
Season to taste with salt, pepper and galangal. Add freshly chopped parsley and chill.
Pineapple-Banana Chutney
Ingredients for 4 people:
¼ pineapple (in small pieces).
1 banana (sliced)
1 tsp ginger
1pc star anise
4 cardamom seeds
2 cloves
½ tsp cumin
4-5 peppercorns
1/4 l ginger water
1/4 tsp turmeric
Ghee
raw cane sugar or jaggery
Salt
Preparation:
1. dice pineapple, heat ghee, fry all the spices in the ghee.
2. add pineapple, then add ginger water and simmer till the liquid boils away.
3. then add bananas and season with sugar and salt.
Orange Coconut Pannacotta
Ingredients for 4 people:
1300 ml orange juice
100 ml coconut milk
1 tsp cardamom (ground)
2 tbsp vanilla sugar
1 tsp. cinnamon
1 tsp. agar agar (ground) (see package instructions)
250 g plum puree
30 ml red grape juice
100 g mango pulp
cinnamon and cardamom to taste
Preparation:
1. bring the orange juice and coconut milk to the boil briefly and sprinkle in the spices.
2. stir in the agar agar and boil for 5 minutes.
Pour into small bowls and chill for at least 2 hours. Then turn the pannacotta out onto a plate. 4.
Mix the plum puree with the grape juice and the mango pulp and pour around the pannacotta as a sauce. Garnish as desired.
