Posts tagged Indian food
Vegetable Dalia      
  3 tsp ginger-chili paste,  ghee, cumin seeds, mustard seeds, 2 cups dalia 
  2 medium carrots, peeled and chopped;  cabbage, chopped; turmeric powder; coriander powder 
 3 cups water, 1 large tomato, fresh coriander, mint leaves 
    
  Combine fresh ginger and fresh green chili in a mortar, and manually grind with a pestle and a bit of water until it becomes a paste. Set aside.  
  Heat ghee in a pot.  Add cumin seeds and mustard seeds. Add dalia (broken wheat). After roasting, add chopped cabbage, carrots, and chili-ginger paste. Stir for two minutes. Then add salt, turmeric powder, and coriander powder. 
  Add water.  
  Cover the pot, and cook until the vegetables are tender. Stir in chopped tomatoes.  Garnish with fresh coriander and mint leaves.

Vegetable Dalia 

3 tsp ginger-chili paste, ghee, cumin seeds, mustard seeds, 2 cups dalia

2 medium carrots, peeled and chopped; cabbage, chopped; turmeric powder; coriander powder

3 cups water, 1 large tomato, fresh coriander, mint leaves

Combine fresh ginger and fresh green chili in a mortar, and manually grind with a pestle and a bit of water until it becomes a paste. Set aside.

Heat ghee in a pot. Add cumin seeds and mustard seeds. Add dalia (broken wheat). After roasting, add chopped cabbage, carrots, and chili-ginger paste. Stir for two minutes. Then add salt, turmeric powder, and coriander powder.

Add water.

Cover the pot, and cook until the vegetables are tender. Stir in chopped tomatoes. Garnish with fresh coriander and mint leaves.

“At the beginning of yoga practices (especially pranayama) consumption of milk and ghee in the food is recommended. Later, when the practice is firmly established, there is no need to strictly follow these rules." Regarding this 14th sloka in chapter 2, Jyotsna’s commentary of  Hathapradipika  offers further clarification that the "practice is firmly established when complete success is achieved in the ‘kevala’ kumbhaka.” 
 Members of TTC 2013 have been happily abiding by this sloka, having each consumed at least one kilo of ghee in less than four weeks (actually, much more than that, in many cases). After adding copious amounts of ghee to our diets, one classmate claimed that her joints popped less in asana class. Another could feel how nourishing ghee was for her nervous system, as “doing a lot of pranayama can really dry you up inside.” 
 Fat for nerves and for good prana conduction. Makes sense methinks.

“At the beginning of yoga practices (especially pranayama) consumption of milk and ghee in the food is recommended. Later, when the practice is firmly established, there is no need to strictly follow these rules." Regarding this 14th sloka in chapter 2, Jyotsna’s commentary of Hathapradipika offers further clarification that the "practice is firmly established when complete success is achieved in the ‘kevala’ kumbhaka.”

Members of TTC 2013 have been happily abiding by this sloka, having each consumed at least one kilo of ghee in less than four weeks (actually, much more than that, in many cases). After adding copious amounts of ghee to our diets, one classmate claimed that her joints popped less in asana class. Another could feel how nourishing ghee was for her nervous system, as “doing a lot of pranayama can really dry you up inside.”

Fat for nerves and for good prana conduction. Makes sense methinks.

Upma  
 (A recipe that’s missing many details. It’s all I could get from Rohit, so if anyone has any suggestions on how to make this more like a recipe, please send me a message so I can edit accordingly.) 
 Pot #1: Boil in water for 15 to 20 minutes: 
 Cabbage, Carrots, Tomatoes 
 Pot #2: Roast Suzi Rawa (white color) without oil for 20 to 25 minutes. 
 After some time roasting rawa, add vegetable water and cover totally for 5 minutes. 
 Other ingredients (to add whenever?) 
 Udit dal, Turmeric powder, Mustard (maybe he means mustard seed?), Kadi leaf (I think he means curry leaves), Coriander leaves

Upma

(A recipe that’s missing many details. It’s all I could get from Rohit, so if anyone has any suggestions on how to make this more like a recipe, please send me a message so I can edit accordingly.)

Pot #1: Boil in water for 15 to 20 minutes:

Cabbage, Carrots, Tomatoes

Pot #2: Roast Suzi Rawa (white color) without oil for 20 to 25 minutes.

After some time roasting rawa, add vegetable water and cover totally for 5 minutes.

Other ingredients (to add whenever?)

Udit dal, Turmeric powder, Mustard (maybe he means mustard seed?), Kadi leaf (I think he means curry leaves), Coriander leaves