Yogini Kitchen - Mint Vegetable Pulao

One of my private students is actually a family affair, meaning I once taught their child and now the dad has been my long standing student as well. Because I am going to go away for some time, my student invited me to stay for dinner. They made an amazing feast of Indian Vegetarian Delights. Part of the Main Course was Mint Vegetable Pulao. Pulaou is a South Indian Rice dish, usually made with Basmati Rice and a variety of Veggies. It is very yummy and very nutritious.

INGREDIENTS:

2 cups Basmati Rice - Uncooked

1/4 cup Yogurt/soy yogurt

4 carrots diced/chopped

a bunch of pearl onions or 2 medium sized Onions diced

2 tablespoons of peas

2 tablespoons of beans

8-10 Mint leaves (crushed)

6 green chillies (optional)

3 small garlic cloves (crushed into paste)

1 Tablespoon diced ginger (crushed into paste)

6 cloves

8 cardamons

3-4 Black Pepper corns

Pinch of Turmeric

1 Tablespoon oil

Salt to taste

A Whole lot of LOVE

INGREDIENTS:

Cook Rice till almost done

Heat Oil in Pan

Add Turmeric and Onions when Oil is heated

Add Cloves, Cardomon, Pepper corns and stir for a minute

Add Ginger-Garlic Paste

Add Cut Veggies

Stir and Cover till veggies are 3/4 cooked

Keep occasional stirring to avoid burning the veggies

When Veggies are 3/4 cooked lower the heat add Yogurt and Veggies (high heat will curdle the yogurt)

Cook on Low heat till water is evaporated and Veggies are cooked and finally Add RICE. Stir on Low heat.

As a Side you can add Cucumber Raita or Papadam

Serve in a dish, say Grace and ENJOY!

The beauty of South Indian Cooking is that it is rich in Flavor, Nutritious and Vegetarian. The use of Cloves, Cardomon and Turmeric are also medicinal for the Body. The combination of Legumes and Rice, improves the amino acid chain of the legumes to give optimal protein absorption.

Ayurveda Cafe- A Lovely Lunch

After a day of Yoga and Reiki Sessions, I decided to treat myself to a wonderful lunch at the Ayurveda Cafe, on 94th & Amsterdam in Manhattan. Like on many sunny days, I tend to wear a big sun hat, and loose cottony yoga clothes, resembling a tourist. Well, my tourist appearance caught the eye of another patron, Stefanie, who I introduced myself to and invited to join me.

While feasting on an amazing array of Vegetarian items that were true to Ayurveda being Sattvic (pure) and incorporating the six tastes: sour, salty, bitter, astringent and pungent, I also had the pleasure of wonderful conversation with Stefanie.

Turns out Stefanie is an aspiring Yogini, and soon will complete her Yoga training. We talked about many topics like Yoga in NYC, the commercial side of Yoga, her Yoga school, the importance of having a personal Yoga practice, Ayurveda, favorite Yoga teachers and much more. Like many Yoga teachers in NYC, Stefanie has a background in dance. I always enjoy hearing the experience of other Yoga teachers and their personal mission with their practice, because what we do on our Yoga Mat is a reflection of what we do beyond it. Thank you Stefanie for your lovely company and I wish you well on your journey! Peace & hugs, Ambria

YUMMY YOGINI - Eating Veggies

Vegetables are low in calories and fat and loaded with fiber.  It is no secret that many people who practice Yoga are vegetarian/vegan.  I myself practice a vegetarian lifestyle. Growing up, my mom used to prepare a lot of vegetarian dishes since she also preferred the veggies, and her and my daddy grew their own in our garden.  Taste and veggies go hand in hand in Indian culture.  With the right spices to give yummy flavor, not necessarily "heat" but flavor and a whole lotta LOVE....anyone can create some yummy veggie dishes.  With any recipe, LOVE, should always be the key ingredient, only then will you and your guests want more.

Two of my favorite dishes - "CAULIFLOWER POWER" & "EGG VEG"

CAULIFLOWER POWER (my personal knock-off version of mommy's aloo gobi)

3 cups organic vegetable broth

1 Cauliflower (made into mini flowerets)

1 potato (cubed)

1 onion (small/diced)

4 garlic cloves (diced)

1 tsp curry powder

4 tsp tumeric

4 tbs sour cream or vegan substitute

Add Sea Salt & Pepper to taste

Add Love

GARNISH: 1 leafy stem of cilantro & a few narrow pieces of ginger cut julianne style

STEPS: 

Sautee garlic, onions.  Add Spices and potato.  Add Broth till potatos are soft then add flowerets.  Cook till soft.  Add sour cream at the end or Vegan substitute.  Add love & remove from stove top.  Finally, share with people you love and ENJOY the YUMMINESS!!!!

EGG VEG is also in the picture but it is a family secret, that I am sworn to secrecy for....all I can say is.....YUMMINESSSSS!!!!!!