Coconut Chutney (Nariyal Chatni)

A pleasant surprise for those who associate coconut only with sweet dishes. It is traditionally served in south India with dosas for breakfast. Makes 1 cup.

Step One -

• 1 cup grated fresh coconut
• 2 tablespoons fresh ginger, peeled and chopped
• 1/2 teaspoon salt
• 3 tablespoons yogurt
• 2-3 tablespoons water

Step Two -

• 1 teaspoon oil
• Pinch of hing (optional)
• 1/2 teaspoon brown mustard seeds
• 1 teaspoon urad dal (optional)

1) Combine the coconut, ginger, salt and yogurt in a blender with just enough water to grind to a paste.

2) Heat the oil in a small skillet. Add the hing if desired, the mustard seeds, and urad dal, and saute over low heat until the mustard seeds “dance” and the urad dal turns reddish brown. Stir into the coconut mixture.

Variations -

Add a handful of chopped fresh cilantro in Step 1

Add crumbled dried red chilies or chopped green chilies to the oil in Step 2

Avacado Mayonnaise

A very creamy sauce with no added oil.  Avocado is quite perishable, for best results prepare just before using.  Try the variation to add a little zip to the  otherwise neutral flavor.

• 1 cup ripe avocado
• 1 tablespoon plus 1 teaspoon lemon juice
• water
• liquid seasoning or salt

Puree the avocado and lemon juice in a blender or food processor.  Add water in 1 tablespoon increments until desired textured is achieved.  Add liquid seasoning or salt to taste.

Variation: Blend in 1/2 tsp honey and 1 tablespoon minced fresh ginger.

Paneer (homemade cottage cheese)

Why it’s good for you:  Fresh homemade cheese made from organic, hormone-free whole milk is a good source of nutrition for vegetarians.  I use paneer in a lot of dishes, chunks of it are great mixed with vegetable dishes.  It’s definitely a staple item for me.

You need:

1 quart of milk

juice of one lemon

On medium-high heat, bring milk to a boil in a large, heavy bottomed pan.  Add the lemon juice and reduce the heat to low.  Simmer on low heat till the milk is fully curdled (the solids should be white and the liquid should turn a cloudy green).  Strain the curds through cheesecloth or several layers of muslin.  Now gather the cloth, tie it together, and either press it down on a large plate with a heavy weight or hang it up to drip.

After about an hour, you will have a solid chunk of cottage cheese, or paneer.  Refrigerate until ready to use.

Summer squash in sour ceam with dill and fennel

This exquisite dish works well as either a luncheon main dish or rich side dish.  It also makes a delicious pasta sauce.  Fennel is a wonderful tri-doshic spice badly in need of a publicist.

Step One:

• 2 tbsp olive oil
• 3 medium tomatoes, cut into thin wedges
• pinch of hing (optional)

Step Two:

• 6 cups summer squash, cut into 1/2 inch pieces
• 1 tsp dried dill
• 1 tsp fennel seeds
• Salt
• 1/2 tsp sugar

Step three:

• 1/2 cup sour cream

• 3/4 cup or more grated parmesan cheese

1) Heat olive oil (or ghee) in a large skillet.  Add the hing and saute over medium heat until fragrant, about 30 seconds.  Add the tomatoes.  Saute until softened, 4 to 5 minutes.

2) Add the squash, dill, and fennel seed.  Stir to blend.  Sprinkle lightly with salt, pepper, and sugar.  Cover and simmer until the squash are just tender.  Stir ocassionally.

3) Stir in the sour cream and Parmesan.  Heat to serving temperature - do not boil

4-6 servings

Stewed Apple

Why it’s good for you:

Cooked apples, eaten first thing in the morning, help to create ojas, the final and most refined byproduct of digestion.  Ojas contribute  to enhanced vitality, strength, immunity, and overall well-being.  Sweet juicy fruits are excellent cleansers, they help eliminate impurities from the body.  According to Ayurveda, it is best to eat fruits first thing in the morning, thirty minutes before other breakfast items such as hot cereal.

1 organic apple

1/4 cup water

1 tbsp organic raisins

1 clove

Peel and chop apple into small pieces.  Place apple in a small pot and add the water.  Add raisins and clove.  Bring to a boil and then turn heat to low.  Cook for about 20 minutes or until tender.  Eat warm.