Cauilflower with Tomatoes

Cauliflower and tomatoes, with basmati rice and a moong dal

3 tablesoppons of oil
a pinch of asafoetida
1 cauliflower, cut into small florets
2-inch piece of ginger,finely chopped
Salt to taste
1/2 teaspoon sugar
1/2 teaspoon turmeric
1 teaspoon chilli powder
3 large ripe tomatoes, mashed
A handful of fresh coriander leaves


Heat the oil in a large pan and when it begins to smoke, add the asafoetida and cauliflower and stir-fry for 2 minutes. Reduce the heat and add ginger, salt and sugar and mix well. Cover the pan and allow the cauliflower to cook for about 5 minutes. Move the cauliflower to the sides of the pan and add the turmeric and chilli powders and stir well. Continue cooking for a few more minutes and add the chopped tomatoes. Try to keep the cauliflower crisp. Serve garnished with coriander

Venky's Morning Poha

a. Thick flakes of poha - 2 cups

b. Veggies - all optional & in any combination - peas, potato, french

beans, capsicum, tomato, broccoli, etc. finely chopped

c. One tablespoon veg oil

d. for seasoning - mustard seeds (rai), urad dal, cashew nut pieces

(optional), turmeric powder, green chillies, ginger finely chopped

e. salt to taste

f. for garnishing - coconut flakes, coriander finely chopped

g. lemon juice for taste

1. Soak the poha in water, drain it after 30 seconds and keep it aside

2. Heat oil, splutter mustard seeds, add turmeric powder, the dal and

cashew, when slightly brown, add chilly and ginger

3. Add the veggies and when cooked 90 percent, add the poha, salt and

mix it well, and keep it covered over low heat for two minutes

4. Add the garnishing and mix well.

5. Remove from the heat, add the lime juice and mix well.

Venky and me

My Moong Dal - a Perennial Favourite

My basic moong dal recipe comes from a variety of sources including Madhur Jaffrey, Rafi Fernandez and The Aruyrvedic Cookbook.

1/2 cup moong dal (yellow split peas)
• 1 cup Water
• 2 tomatoes (deskinned and chopped)
• 1 onion (chopped)
• 1 2" piece of fresh ginger (chopped)
• 4 green chillies (chopped)
• 1 tbsp cumin
• 3 tbsp ghee
• Salt to taste
   Coriander leaves to garnish


• Wash dal properly and cook it in water.
• Add more water, if necessary, to prevent drying out.
• Remove the pan from the flame
• Heat the ghee in a frying pan and add jeera.
• Fry it for a minute on medium heat.
• Mix green chillies and ginger. Fry again for about 2 minutes.
• Add onions and fry them till they turn light brown.
• Add tomatoes and fry for about 10 minutes.
• Put in the salt and coriander leaves.
• Mix well and fry for a minute.
• Mix the prepared gravy into the cooked dal.
• Cook again for 5 minutes
• Serve

A Healthy Kichadi

Kichadis are the core of Aryurvedic nutritional cooking. They are a simple stew of rice and split mung beans, suitable for every body type (dosha). They are also delicious and go very well with a more stongly spiced dish, such as cauliflowers and tomatoes.

Digestive Kichadi

1/2 teaspoon cumin
2 tablespoonfuls of ghee or sunflowerseed oil
3 bay leaves
1 teaspoon coriander leaves
2 teaspoon tumeric
1 teaspoon dry oregano
1/2 teaspoon sea salt
1 stick konbu
1 teaspoon fresh ginger root, grated
1/2 cup basmati rice
1/4 cupsplit mung beans
4-6 cups water
3 cups fresh vegetables (carrots,courgette or pumpkin) diced

Wash the rice and beans and rinse until the water is clear

Warm the ghee in a mediumsaucepan. Add the cumion seeds, bay coriander and oregano. Brown slightly until you can smell them. Stir in the turmeric,rice and dal. Add water, salt, konbu and ginger. Simmer covered until beans and rice are soft (about an hour). Wash and dice vegetables. Add them and cook until tender - about 15/20minutes more.

Garnish with fresh chopped coriander

[Adapted from The Arurvedic Cookbook]