Below are a few pictures from my February Cooking Workshop which was
about moving from early winter (and Vata season) to late winter and spring
(Kapha season). We started with CCF tea and then prepared a Basic Mung Dal,
adding some spinach, Saffron Rice, Vegetable Korma Curry, Korma Spice Mix and
Fresh Coriander Chutney.
Now that Kapha season (comprised of water and earth) has fully arrived, I
have also included a kitchari recipe for spring, which will be in a separate post. And the Food section of the
Post last week includes good recipes to make with staples when you are
confined. One of the recipes was kichidi, another word for Kitchari. So try
their recipe, link below, as well as the one I have attached.
https://www.washingtonpost.com/news/voraciously/wp/2020/03/05/top-chef-host-padma-lakshmis-updated-kitchari-a-traditional-indian-porridge-of-lentils-rice-and-spice/
At strange times like this with social distancing to help slow down the
spread of the Virus what better activity than cooking yourself some healthy,
delicious food! If like me, most of your outside work and activities have been
cancelled, and you are spending more time at home, try the kitchari recipes and
either add vegetables part way through cooking or steam or saute vegetables
separately.
If you don’t have organic basmati rice or mung dal (you can substitute
masoor dal/red lentils for the mung as it is easier to find), do venture out to
buy them and some green vegetables.
I also have a pretty good supply of dal, and if you live not too far from
me, you can come and get some.
Send me an email if you would like additional recipes. I will post more
simple recipes as the social distancing continues until who knows when. Take
time to enjoy good food. It will help your immunity. If you do not have
some of the basic spices, let me know as I have some extra.
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