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Your Ayurvedic Kitchen Shelf

6 Jul 2017   Shanti Gowans

Listed alphabetically are ingredients which have a good shelf life (fresh ingredients are not included in this list) that are used regularly in Ayurvedic food peparation. Buy in small quantities, and store in airtight jars, away from heat and sunlight.

Amchor
Asafoetida
Atta
Beans
Black cummin seeds
Black mustard seeds
Black peppercorns, whole and ground
Chick pea flour, besan 
Cardamom, whole pods and ground
Cinnamon sticks
Chilli powder
Cloves, whole and ground
Coriander, seeds and ground
Cummin, seeds and ground
Curry leaves
Coconut - creamed and dessicated
Dates
Fennel, seeds and ground
Fenugreek, whole seeds and ground
Garam masala
Ghee
Honey
Kewra
Lentils
Mace, griund
Maple syrup
Nutmeg, whole
Nuts - dried, unsalted eg Almond, Brazil, Cashew, Macadamia, Hazel, Pine, Walnut, 
Pepita (pumpkin seeds)
Rice
Rose water or Rose essence
Saffron threads
Sesame seeds
Sunflower seeds
Tamarind
Tumeric, ground
 
ADDITIONAL INGREDIENTS
 
Oils for Cooking
Different oils used in various parts of India give the food of each regfion its distinctive flavour.
Sesame oil (Til) and Coconut oil are much used in South India.
Mustard oil is the favourite cooking medium in Bengal. 
It is up to your palate as to which oils you use to cook with, but olive oil is not used in Indian cooking.
My recommendation is to use a tasteless oil, such as maize, sunflower or ricebran oil. It can be flavoured with Ghee.
 
YOGHURT, Dahi or curd
In Ayurvedic diet, yoghurt is always unflavoured, so use natural yoghurt, made from whole milk. I have found bought Greek yoghurt is most suitable.
 
These ingredients can be made at home:
 
PANIR: Home made cottage cheese.
Bring milk to the boil, stirring occasionally to prevent a skin forming on top. 
As the milk starts to rise in the pan, stir in lemon juice in the proportion of 1 tablespoon to 2 1/2 cups milk.
Remove from heat and let stand for 5 minutes, b y which time firm curds will have formed.
Strain through muslin, and let it hang for at least 30 mins, then press to remove as much moisture as possible.
If it has to be very firm, weigh it down and leave for some hours in a cool place. This is necessary when it is cut into cubes and cooked with vegetable dishes, such a peas and cottage cheese, muttar paneer. It may be added to any of the vegetable preparations for extra nutrition.
 
KHOA: Unsweetened condensed milk.
Made by boiling milk quickly in a shallow pad (such as a large, heavy frying pan) to allow for as much surface evaporation s possible. It must be stirred constantly. Wgen ready, the khoa has the consistency of uncooked pastry. Four cups of milk yield about 90g (3 oz) of khoa. It is an ingredient in desserts.
 
MALAI: Thick cream
This is not the separated cream sold commercially, but is collected from the top of the milk. The milk is kept biling steadily in a wide pan, usually with a fan playing on the surface to cool the top of the milk and hasten the formation of the skin. When cool, the skin is removed and the process repeated. It is possible to buy this typen of cream from Lebanese shops, where it is called ashtar.
 
PANCH PHORA: Five seed mix
Five different types of aromatic seeds are used whole, and when added to the cooking oil impart a typical flavour.
Combine 2 tablespoons each of black mustard seeds, cummin seeds and black cummin seeds, 1 tablespoon each of fenugreek seed and fennel seed. Place in a glass jar with a tight fitting lid. Shake before use to ensure even distribution.  
 
 
 
 
 

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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

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