9 Inch Sansui Portable Tv With Vcr

Ayurvedic Recipes

Vegetarian Recipes with indications of the dosha

pastry filled with vegetables

preparation and cooking time: 1 hour and 15 minutes

Ingredients: For

the dough: 400 g

white flour ¼ teaspoon salt
100 g of melted butter or ghee

150 ml of cold water For the filling:

2 or 3 medium size potatoes 1 small
cauliflower cut into florets 200 g fresh peas

4 tablespoons ghee or vegetable oil
1 tsp cumin seeds ½ teaspoon of seeds
greek hay
½ teaspoon grated fresh ginger 1 teaspoon turmeric

½ teaspoon
coriander powder ¼ teaspoon ground cloves
powder ¼ teaspoon ground cinnamon

2 teaspoons salt ¼ teaspoon pepper
ghee or vegetable oil Frying

Put in a bowl the flour and salt and pour the melted butter or ghee. Melt the butter or ghee in the flour into a dough to large crumbs. Slowly add water and knead working vigorously for 5 minutes until the dough is smooth and soft, but does not stick to your fingers.

Gather the dough into a ball, sprinkle with a few drops of water and cover with a damp cloth while you prepare the filling.
Peel the potatoes and cut into cubes. The florets of cauliflower can be grated with a cheese grater, metal, wide holes, or cut into pieces like potatoes. Boil the peas in a little salted water and then drain.

Heat a large skillet over medium heat, saute the cumin seeds and hay greek in 2 tablespoons ghee or oil. When they start to brown add the grated ginger and ground spices and saute for a few seconds.

Now add the diced potatoes to brown for 3 to 4 minutes, then add the cauliflower grated or diced. Fry for 3 or 4 minutes, then add the peas and 2 tablespoons of water. Cover and cook for about 15 minutes until vegetables are tender (check that do not burn).

Add the peas and season with salt and pepper, then spread the vegetables on a clean surface to cool while you prepare pasta.

Dust the work surface with a little 'flour, divide the dough into 10 balls and flatten with a rolling pin into a circle 15 inches in diameter. Cut each circle in half. Take a semi-circle and moisten the straight edge from the center to the end. Fold the two ends of the straight part to make a cone.

pressed vigorously on that side dry cloth to seal the cone, then filled to two thirds of filling. Close the opening by folding and welding together the two edges intersect.
Heat the ghee or oil in a frying pan over medium heat. Fry a few sheets at a time for 10 or 15 minutes turning frequently until are golden on both sides. Remove and let drain.


Dhal Indian

The Dhal, red lentils, is very nutritious, adding some spices in this way become easily digestible harmonizing all the doshas.

ready in thirty minutes
For 4 - 6 people

Ingredients:

310 g red lentils
peeled 2 tablespoons ghee (clarified butter)

1 onion, chopped 2 cloves garlic, crushed 1 teaspoon

grated fresh ginger 1 tsp turmeric powder 2 tbsp chopped mint

1. Place lentils in a bowl, cover with water and leave in ammollo per cinque minuti, quindi scolare.

2. Riscaldare il ghee in una padella, aggiungere la cipolla e fare soffriggere per tre minuti, unire quindi l'aglio, lo zenzero e le spezie.

3. Versare infine le lenticchie e 500 ml di acqua e portare a ebollizione e, ridurre la fiamma per mantenere a bollore e fare cuocere per 15 minuti finchè quasi tutto il liquido sarà stato assorbito e il dhal sarà denso. Incorporare la menta e accompagnare con chapati.


Khir

Riso dolce

Il gusto dolce pacifica Vata e se preso in dosi moderate è buono anche per Pitta e Kapha.

Ingredienti:

50 g. Short grain white rice or medium
2 ½ liters of whole milk
½ tsp cardamom powder, a pinch of saffron 2 bay leaves

100 g.
raw sugar 2 tablespoons lightly toasted almonds into strips (and / or raisins)

Wash the rice and set aside to drain. In a deep pan that can hold at least double the volume of milk, boil the milk. Then adjust the flame so that the milk continues to boil but it does not overflow from the pot. To reduce the cooking time, boil the milk over high heat, uncovered for the first 15 minutes, stirring rhythmically with a wooden spoon, why not stick to the bottom of the pot.

Aggiungete il riso al latte insieme con le foglie d'alloro e continuate a mescolare; tenete a fiamma media mescolando molto attentamente per altri 20 minuti finché il riso si rompe. Il latte dovrebbe essere ormai due terzi del suo volume originale. Aggiungete lo zucchero, le mandorle e il cardamomo in polvere, cuocete altri 5 minuti e togliete dal fuoco.

Il riso dolce dovrebbe essere leggermente denso quando lo togliete dal fuoco, perché raffreddandosi si raddenserà ulteriormente. Servite freddo.

Tempo di preparazione e di cottura: 1 ora e 15 minuti
Tempo di raffreddamento: 2 ore

Insalata di cuori di carciofo

Aumenta moderatamente Vata. Riduce Pitta e Kapha
Stagioni: Fine inverno e Primavera

Tempo di preparazione: 15 minuti

Dose per 2-3 persone

170 grammi di cuori di carciofo freschi
1 tazza di piselli freschi

Togliete i piselli dal baccello e lavateli. Cuoceteli a vapore fino a quando sono teneri.

Cuocete i cuori di carciofo in acqua, scolateli e conditeli con olio di oliva e qualche goccia di limone. Mescolate i piselli con i cuori di carciofo aggiungendo il sale.

Polpette di piselli e patate

Aumenta moderatamente Vata, Diminuisce Pitta e Kapha
Stagioni: Primavera/Estate

Tempo di preparazione: 1 ora Dose per 5-6 persone

5patate red medium sized

1 tablespoon sunflower oil

½ teaspoon mustard seeds 1 tsp sea salt

1 tablespoon lemon juice
½ teaspoon freshly ground black pepper
1 tablespoon sesame seeds 3 cups of green peas

Boil the potatoes in their skins in a large pot. Let them cool.

While the potatoes are baking, heat the oil in a medium sized pan and add mustard seeds. Puree the peas in the blender.

When the mustard seeds crackle, add the green peas and salt to the oil. Cook on low heat for 10-15 minutes or until water is absorbed. Add the remaining ingredients and mix well. Cool. Take the potatoes and mash in a bowl in hand, then Makes about 10-12 balls. Flatten the balls into little cakes, and then put the mixture of peas in the center.

Wrap them and close them well, pressing with both hands to return to form round balls. Heat a cast iron pan and add enough oil to prevent sticking. When prepared for Kapha, use a non-stick pan and no oil. Cook the meatballs over low heat until they are brown on both sides. Serve hot.

Comments: For Vata, if you add the ghee, are good at times. They are delicious on toast for breakfast or dinner served with a side of vegetables.

soup of chickpeas and vegetables

reduces Pitta and Kapha, Vata increases slightly

Seasons: Spring - Early Summer - Late Winter

Preparation time:
with the pressure cooker: 1 hour + 1 night ammollosenza pressure cooker: 3-4 hours + a night of soaking

Serves 8-10 people

1 ½ cups dried chickpeas

6-9 cups water 2 tbsp sunflower oil 1
teaspoon mustard seeds

1 teaspoon turmeric 2 teaspoons salt 2 teaspoons

1 teaspoon sesame seeds and ½ of barley malt
3 tablespoons lemon juice 1 teaspoon

coriander powder 1 bunch chopped fresh vegetables ( you can use rape, kale, mustard or turnip greens. The dandelion and spinach are fine)
Garnish: chopped coriander leaves

If you use a pressure cooker, allow to soak the beans overnight, then put them in pot with 6 cups water and cook for 35 minutes or until tender.

If you do not use a pressure cooker, allow to soak the beans with 9 cups of water for 4-5 hours or overnight. Drain and add 6 cups of cold water. Bring to a boil, cover, bring to medium heat and cook for about 1 hour or until chickpeas are tender.

Heat the oil in a small pan and add mustard seeds. When the seeds crackle, add the turmeric. Pour this mixture into the pan with the chickpeas. Add the remaining ingredients. Mix well. Bake for 15 minutes over medium heat. Garnish with fresh chopped coriander leaves.

Comments: This dish goes well with chapati or rice

Cauliflower Indiana

moderately increases Vata, Pitta and Kapha peaceful

Seasons: Spring - Winter

Preparation time: 15 minutes Serves 4-5 people

1 medium size cabbage
1-2 tablespoons of sunflower oil (in smaller quantities for Kapha)
½ teaspoon mustard seeds
½ teaspoon whole cumin seed
½ teaspoon of seeds assafedita
1 / 8 teaspoon turmeric 1 teaspoon salt

1 ½ tsp coriander powder
1 tablespoon lemon juice

Wash and chop the cabbage into small strips (2 cm high ). Heat the oil in a large pan with heavy bottom, add the mustard seeds and cumin. Or when mustard seeds crackle, add the turmeric, cabbage and remaining ingredients. Bake for 5-10 minutes.

Comments: This is the best way to eat the cabbage if you are Vata-type people, as the calm Vata asafoetida and cumin seeds aid digestion. However, it is not suitable for a vegetable to balance Vata. It goes very well for the other constitutions.


rice and baked vegetables

Tune Vata, Pitta, Kapha
Season: Spring

preparation and cooking time: 45 minutes Ingredients

:

350g of good quality rice grain 1 liter of water long


3 teaspoons salt ¼ teaspoon saffron
3 tablespoons ghee or vegetable oil 2 teaspoons
di coriandolo macinato
1 cucchiaio di curcuma
3 patate sbucciate e tagliate a dadini
200 g di piselli freschi bolliti
4 pomodori scottati nell'acqua e schiacciati
3 cucchiai di coriandolo fresco tritato o di prezzemolo
175ml di yogurt
2 cucchiaini di acqua di rose
35g di nocciole o noci tritate

Lavate il riso e fatelo scolare. Mettete l'acqua con 2 cucchiaini di sale in una pentola media e portate a ebollizione, poi aggiungete il riso e fatelo bollire di nuovo. Coprite la pentola, abbassate la fiamma e lasciate cuocere una quindicina di minuti.

Nel frattempo sciogliete lo zafferano in un po' di latte tiepido, poi scaldate il ghi o l'olio vegetale in un'altra pentola e stir fry the ground spices. After a few seconds, add the diced potatoes and continue to sauté, stirring gently for 5 minutes or until they are lightly browned.

Now add the peas, tomatoes, half the fresh coriander leaves and salt remained. Cook in covered pot until the vegetables are soft. Stir occasionally and, if necessary, add a bit 'of water not to burn the vegetables.

Now the rice should be cooked: add the yogurt, rose water and saffron dissolved in milk, stir everything gently with a fork and let stand for 5 minutes. Grease a baking sheet or a tortiera e ricopritene il fondo usando metà del riso (schiacciandolo leggermente). Spargete le verdure sul riso e coprite con quello rimasto, poi coprite la teglia con un foglio di alluminio.

Scaldate il forno a 140 gradi e lasciatevi il riso per 15-20 minuti. Prima di servire preparate le porzioni già tagliate e toglietele dalla teglia con una spatola. Guarnite ogni porzione con le noci tritate e le foglie di coriandolo. Servite caldo.

TAGLIATELLE IN VERDE

Ingredienti (per 4 persone):

500 g di tagliatelle o fettuccine fresche
40 g di burro
2 porri affettati sottilmente
¼ di cucchiaino nutmeg powder
130 g of peas

250 ml cream 25 g grated parmesan
100 g of spinach washed and cut

Preparation (25 minutes):

1. Melt the butter and fry the leeks and nutmeg,
cover and cook for 5 minutes over low heat, shaking the pan a couple of times. Add the peas and cook, always with the lid, for 3 minutes.
2. Add the cream and season with salt and freshly ground black pepper. Bring to a boil and simmer for another 3 minutes, finally add the cheese and spinach, cover and remove from heat.
3. Meanwhile cook the pasta in boiling salted water for 3-5 minutes, drain and spread the plates. Serve with freshly prepared vegetables.

SALAD WITH TOMATO AND ASPARAGUS

Ingredients (4-6 persons):

0 8 ml of extra virgin olive oil 2 tablespoons balsamic vinegar

1 teaspoon mustard seeds
500 g of tomatoes
broken in half 1 tablespoon olive oil
200 g asparagus, already cleaned
250 g of white beans, rinsed and drained
200 g salad leaves varies
2 tablespoons fresh oregano

Preparation ( 25 minutes):

1. Mix all ingredients together and adjust seasoning with salt and freshly ground black pepper, mix bene e mettete da parte.
2. Riscaldate il grill ad alte temperature. Sistemate i pomodori su una teglia con il lato interno verso l'alto, spennellateli di olio e un pizzico di sale e pepe. Infornate per 7 minuti, assicurandovi che la teglia sia ad almeno 3 cm dalla griglia; voltate i pomodori una volta. Spegnete il grill e mantenete al caldo le verdure.
3. Nel frattempo fate bollire dell'acqua quindi aggiungete gli asparagi e fate cuocere a fiamma viva per 1-2 minuti. Scolate.
4. Trasferite i fagioli in una ciotola con tre quarti del condimento e mescolate accuratamente.
5. Sistemate le foglie di lattuga su un piatto da portata insieme con le verdure, versatevi sopra i fagioli, cospargete di origano e condite con il condimento rimasto.

Vegetarian Paella

Ready in 30 minutes Serves 4-5

1 liter of vegetable soup (with vegetables)
1 / 4 teaspoon saffron 2 tablespoons olive oil
olive oil 1 onion

sliced \u200b\u200b2 cloves garlic, crushed 1 tsp turmeric

1 / 4 teaspoon chili
450 grams of long grain rice
200 grams of green beans cut in half
30 grams of black olives 1 teaspoon
salt

1. Bring the broth to a boil, add saffron, then remove from heat.
2. Meanwhile, heat the oil in a frying pan large with thick bottom, and then fry until the onion, garlic, turmeric powder, chilli and rice, stir and cook.

3. Pour the boiling broth with green beans and salt. Bring to a boil, then reduce the heat and cook for 25 minutes. Finally, add the black olives, adjust the salt and bring to the table.

Enjoy.