Catégorie : Recette

1 Tbsp of Prasad Ayurveda plain organic ghee or Prasad Gourmet Garlic Ginger Ghee

½ tsp cumin seeds whole

½ tsp hing /asafoetida or garlic (if using plain ghee)

1/2 Tbsp dried parsley

½ Tbsp oregano

1 Tbsp of dried basil

¼ tsp thyme

1 Bay leaf

1 tsp paprika powder

1 tsp of freshly ground black pepper

1 Tbsp Sugar

½ Tbsp salt

250 ml of tomato puree or diced tomatoes

250 ml of water

2 large carrots

Tomatoes are a more acidic food and to counter this we like to make our pasta sauce by blending cooked carrots with the tomato.
• Cut the carrots into roughly one inch pieces.
• Add to a small pot with enough water to barely cover the carrots.
• Turn on the heat to medium-high and cover.
• Remove from the heat once the carrots are well cooked
• Blend the carrots and any remaining water, using a hand held blender into a puree and set aside.
• Heat the ghee on medium temperature in a good size sauce pan.
• Add the cumin seeds to the ghee till they are just barely toasted, and then add the hing (or garlic) (careful not to burn otherwise it will taste bitter; remove from heat if it starts to smoke).
• Remove from the heat and let it cool for a minute so it doesn’t splatter when you add the remaining ingredients.
• Add the tomato and carrot puree, the water, and the remaining spices (dried parsley, oregano, basil, thyme, bay leaf, paprika powder, black pepper, Sugar, and salt.
• Let simmer for 15 to 20 minutes.

Add to your favourite pasta and enjoy!

NOTRE FAMEUX POPCORN AU GHEE

Ingrédients:
1 tasse de maïs à éclaté biologique

1/3 tasse de GHEE biologique Prasad Ayurveda

1 c. à thé de sel rose moulu en poudre

Faites fondre le ghee, à haute température,dans une casserole en acier inoxydable.

Mettez troisgrains de maïs à éclaterdans le ghee et couvrez la casserole.

Lorsque les trois grains auront éclatés, versez le restant des grains dans la casserole.

Couvrez la casserole en laissant une légère ouverture.

Lorsque les grains de maïs commenceront à éclater, balancez légèrement la casserole dans un mouvement de va-et-vient.

Saupoudrez le maïs éclaté de sel.

Nettoyez les dégâts!

MATAR PANEER WITH A TWIST

Ingredients:

1 Tbsp of Prasad Ayurveda plain organic ghee

¾ tsp cumin seeds whole

1-1/2 Tbsp Fennel seed whole

¾ Tbsp fresh ginger grated

½ tsp hing /asafoetida (or garlic)

1/2 Tbsp dried parsley

¾ tsp garam masala

1 Bay leaf

3-4 cloves

½ tsp of turmeric powder

1 Tbsp of dried methi/ fenugreek leaves (or dried basil)

Pinch of cayenne (or more if you like it hot)

1 tsp of freshly ground black pepper

1-1/2 Tbsp Sugar

½ Tbsp salt

250 ml of tomato puree

250 ml of water

1 brick of paneer/cheese curd (or tofu, semi firm to firm)

2 cups of frozen peas

½ a head of broccoli

¼ cup of cream / almond milk

This recipe is a variation of a very popular East Indian meal that was given to us by my mother-in-law. Typically it is made with only peas but she liked to throw in broccoli for some extra veggie goodness.

• Cut the broccoli into florets, grate the ginger finely and cut the paneer (or tofu) into ½ inch cubes and set it all aside.
• Heat the ghee on medium temperature in a good size sauce pan.
• Add the cumin seeds to the ghee till they are just barely toasted, and then add the fennel seeds, and the hing (careful not to burn otherwise it will taste bitter; remove from heat if it starts to smoke).
• After a few seconds add the grated ginger and fry for 15-20 seconds while stirring all the spices together.
• Remove from the heat and let it cool for a minute so it doesn’t splatter when you add the remaining ingredients.
• Add the tomato puree, the water, and the remaining spices (dried parsley, garam masala, bay leaf, cloves, turmeric powder, dried methi/ fenugreek leaves (or dried basil leaves), cayenne, black pepper, sugar, and salt).
• Stir and add the paneer (or tofu). Return to the heat and let simmer for 10 to 15 minutes.
• Add the peas and broccoli.
• Cover and simmer for another 10 minutes or until the peas and broccoli are cooked.
• Remove from heat and uncover the pan or the broccoli will overcook and disintegrate into the sauce (it should still be a bright green).
• Add the cream (or almond milk) and stir gently

This prep goes great with steamed rice (or naan bread )