Originating from India, Ayurveda cooking believes in utilising the very best of nature and hence why seasonal eating is core in Ayurvedic cooking. Choosing the right ingredients for your specific Dosha during the season really brings meaning to 'You are what you eat.' Ayurveda cooking is not only a diet to be following whilst doing an Ayurvedic programme but the concept can be utilised even in the daily foods that we cook for ourselves and our family.
At Mangosteen Ayurveda & Wellness Resort in Phuket, their Ayurvedic doctor and the team change their food menus every season ensuring that they are using the best vegetables growing in their gardens or available from the local farmers market.
We asked the Ayurvedic doctor to share his favourite Ayurvedic recipe and he chose spiced whole grain crepes with mixed vegetables. This dish is a traditional food from the west coast of Southern India, as a tropical climate the vegetables are available all though the year and are also helpful in pacifying all the Tridosha.
Dosha information about the dish:
A Tri-dosha balancing wholesome dish with fresh from the garden ingredients and rightly spiced to pacify the Dosha.
Choosing of the summer vegetables of choice with Dosha pacifiers helps the digestion and the spices help the gastric juices to reap the best essence of the vegetables.
Whole wheat is brumhana (muscle building) specially in the Vata and Pitta dosha and can be replaced with Buckwheat or Millet for Kapha imbalances.
Ingredients & Recipe (serves 4 people)
For the crepes:
- Whole Wheat / Buckwheat / Millet flour - 2 Cups
- Coconut cream - 4 tbsp
- Grated coconut Ginger fine chopped - 1 tsp
- Green Chili fine chopped - 1/6 tsp (Optional)
- Cumin powder - 1/2 tsp
- Water as enough
- Salt to taste
Recipe:
- Mix all ingredients with sufficient water to create a thick consistency of batter
- Pour the batter over a pre-heated greased pan
- Spread the batter all over the pan by tilting or use a flat soup serving spoon to form a thin wafer layer
- Continue this until the batter is used up.
For the mixed vegetables:
- Diced part boiled vegetables (Carrot, Beetroot, Long Green Bean, Squash) - 4 cups
- Ghee or Olive oil - 2 tbsp
- Cumin seeds - ½ tsp
- Ginger fine chopped - 1 tbsp
- Onion Fine chopped - 4 tbsp
- Paprika (Optional) - 1 tsp
- Cream of coconut - 1 tbsp
- Turmeric - ¼ tsp
- Himalayan Salt to taste
Recipe:
- Heat a deep frying pan on a medium heat and add the oil or ghee, then the cumin seeds
- When the cumin seeds are slightly fried, add the chopped onion and the ginger and stir for 2 minute on a high heat
- Reduce the heat to love and add the paprika and the turmeric, stir gently for another minute until the cooking aroma of the spices starts to emerge
- Add the part boiled vegetables and salt
- Stir to coat them thoroughly with the spices.
- Allow the vegetables to soak in the spices for 3-4 minutes and then add the cream of the coconut, allow to cook for another 5 minutes or until the vegetables are cooking how you like them
- Garnish with chopped coriander leaves and serve hot with the crepes.
Serve and enjoy with friends and family.
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