Your SVA Kitchen: Ayurvedic Ketchup!

Kicking old habits are the hardest. Even when we know they may be harming us. So if someone comes along and tells you: you can keep your habit and gain health benefits from it too, wouldn’t you be ecstatically happy? I mean, honestly speaking: was there ever a better invention than fries with ketchup since the invention of the wheel?!!! Since we know there was not, we worked hard, at your SVA Kitchen, to find a remedy for this lack. Tomato, and definitely ketchup are one of the first things that go on our list of “don’t” when we switch to the healthy lifestyle SVA guidelines. We have learnt that we could replace potato fries with baked yams, taro root, etc, but the ketchup was still a point of contention. However: no more! Now you can have your ketchup and eat it too! We have a double announcement in this column this week. 1. You can learn to make your own ketchup at home, but with a disclaimer: the addition of cranberries to the recipe is not the number one choice, as cranberries can be heating in their post-digestive effect and may create high pitta conditions. The ideal ingredient to give your ketchup that slight sour zing is Amla. Plus Amla comes with the lauded health benefits. But this may not be readily available where you live, so Vaidya Mishra has decided to make this available for all. Very soon you will be able to purchase delicious and healthy ketchup from www.chandika.com. In the meantime, call in or email us to receive your little jar of free SVA ketchup sample. We are still exploring different options for the name, e.g.: Katch-on, etc, but we welcome your suggestions at: livingtradition@prana-center.com. Otherwise, the recipe with the cranberries can be enjoyed occasionally. Watch it with Malvika on www.youtube.com on our SVA Health Channel. And here is the method for it.

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Ingredients You will need:
(these measurments will make about 1/2 cup of Katch-on)
Fresh Thai Tamarind
Fresh Sweet Tamarind
12-15 pods of fresh sweet thai tamarind a handful of fresh or fresh frozen cranberries
Fresh Cranberries

5 tablespoons organic brown sugar
1/2 inch ginger (optional)
1-2 green thai chillies (optional)
1-2 sprigs of fresh curry leaves
1/2 teaspoon Mum’s Masla
1/2 teaspoon Shroto Shudhi Masala
1/4 tsp Soma Salt
1 teaspoon Mum’s ghee
1 tablespoon Olive Oil
1/2 -1 lime for fresh lime juice
1/4 cup good spring water for cooking

Method:
De-shell the fresh tamarind and remove the fibres surrounding the flesh by pulling on the top nod (see the video)
Place your de-shelled and de-fibered tamarind pods in a bowl and add room temperature water and let it sit and soak for at least 5-6 hours or preferably overnight. Cover your bowl to avoid impurities from sitting in.
Next morning remove the tamarind flesh from the pod and discard the seeds and inner skin.
Add the ghee to your pot, along with all the spices, including the ginger, chillies if you are using them, as well as the curry leaves, and the cranberries. but do not add the sugar at this point.
Cook your mixture until the cranberries burst and the tamarind is nicely mixed in with the spices. Add a little water so it does not burn/stick to the pan.
Remove from the heat and place in a food processor or blender and blend to even out the ingredients.
Filter the mixture through a strainer to capture large pieces.
You may blend one more time the captured sauce for a smoother finish.
Add your sugar to the mixture, adjust the salt, and add some lime and mix well.
Your SVA Ketchup is ready to be devoured with your baked fries.
SVA Baked Fries and Ketcup

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Coconut Matters! Scrumptuous Coconut Chips

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It’s time to do something with the coconut you have been storing in your fridge/freezer after making the probiotic coconut recipe for the past week.
Of course, if you are not up to eating the coconut at this point (if you have a cold, or the weather where you are is really cold and you do not have high enough Agni to metabolize the coconut) then by all means, you can just store it in your freezer. You can store it either with the shell (but make things easier on yourself and de-shell!), cut it into chunky pieces, or grate/blend it and then freeze it. Watch this brief video for more information on storing your coconut.

This recipe is very easy, fast, and delicious.  To make it at home, you need the following ingredients:

4oz weight by weight fresh coconut chunks cut into thinner slices
1/2 tsp Mum’s ghee
1/2 tsp Mum’s Masala (or your own spice mix)
1/4 tsp Soma Salt
5-6 Curry leaves dry or fresh (optional – don’t fret if you don’t have any)
1 Green (Thai) chilli (optional)
2 fresh ginger – thin slices
A few leaves of fresh mint roughly chopped (optional but a nice twist for flavor)

Assembling the above ingredients is very easy. Warm the ghee in your pan and then add the masala, the chili and/or ginger, the salt, and then the coconut. Mix in the coconut making sure you coat it thoroughly with the ghee and spice mixture. You do not need to cook the coconut, it just needs to be coated with the spices. After 2-3 minutes of mixing in, add the mint leaves turn off the stove and cover for 1 minute (to infuse the coconut with the heat-activated mint aroma). Then serve and enjoy! You may also carry with you in a small container and snack on throughout the day. Discard unused portions and do not eat the next day as per ideal SVA dietary recommendations!

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Your SVA Kitchen: Guilt-free Scrumptious SVA Chocolate Quinoa Laddus!

230The origin of the word “laddu” is unknown. In Sanskrit, laddus are called “Modak.” In general, modak is a small ball made of flour, ghee, sugar, and some spices.
Most common recipe for laddus includes besan (black small chickpea flour) combined with sugar, cooked in ghee and molded into a ball shape. The Carak Samhita contains many laddu recipes prepared using Ayurvedic medicinal ingredients.

Laddu Tray

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Besan Laddu Tray

In India, laddus are often prepared for festivals or family events such as weddings and births, or given as a prasad(offering) at Hindu temples.

This week, we bring you a SVA exclusive: Organic Chocolate Quinoa Almond Laddus! It will take you less than 20 minutes to assemble but will create a lifetime’s worth of memories (remember Proust’s Madeleines?!)
Ingredients You will need:
(these measurments will make 10-12 bite-size laddus)
4 tablespoons Besan flour (black chickpea flour available from any Indian grocery store)
4 tablespoons organic Quinoa flakes
6 tablespoons organic brown sugar
3 tablespoons slivered almonds (blanched or non-blanched)
1 tablespoon organic Cocoa powder – unsweetened and alkali free
3 tablespoons melted Mum’s Ghee
15-20 organic green cardamoms – crushed
10-15 organic pink rosebuds
1 teaspoon Madhur Masala
1 teaspoon VJK for Him and Her – optional
1 teaspoon whole or crushed pink peppercorns – optional
1 pinch of Soma Salt – optional
Method:
Mix the Besan and Quinoa flakes and slowly dry toast on a dry pan. This is the longest part of your recipe, make sure you keep mixing the powder so it toasts evenly. When the color turns a golden light brown, put the mixture into a mixing bowl.
Next add the cocoa powder to your mixture.
At this point, add Madhur Masala. If you are adding ayurvedic herbal/spice mixtures to your recipe do it now (VJK For Him or For Her)
At this point, crush the cardamom pods and add along with the rose buds to a pan, add your ghee and melt the whole thing stirring frequently. You may cook this on low heat for 1-2 minutes to better infuse the ghee with the cardamom and the rose.
In the meantime, add the sugar to your dry mixture and mix every thoroughly.
Now add the sugar to your dry mixture.
Next pour the hot melted ghee through a tea filter over your mixture evently and with a spoon make sure all your dry mixture is nicely and evenly blended.
Now you can add in the dry toasted and sliced almonds and mix the ingredients a little further.
You are now ready for your final step of shaping your mixture into little balls or laddus. You can use an ice cream scooper to make sure you are picking up the same amount every time and your laddus will be of the same size. Flatten the mixture in your hand and squeeze tightly to bind all the ingredients together and then gently roll from palm to palm (see the video) and your laddu is ready.
Repeat this step until you finish all the mixture. To top it off, you can shred some pink peppercorns on top with a pepper mill to add a twist of flavor. Enjoy
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