\u00a0MY FAVE BASIC KICHADI<\/strong><\/span><\/p>\nI use all organic ingredients..so fortunate to be able to do so…<\/p>\n
Quarter tspoon –
\nFennel seeds…cumin seed…black mustard seeds (yellow in summer)…<\/p>\n
Small onion finely chopped
\nFresh ginger finely sliced or grated…i use differing amounts depending on
\nmy warmth
\nFresh grated turmeric…(a small finger…ps..turmeric should ALWAYS be
\ncooked)
\nQuarter tspoon …cumin…coriander seed
\nHalf tspoon salt
\nOne tablespoon ghee ( i make my own but the health food stores in this area
\nnow sell organic ghee)
\nAn eighth cup of mung dhal(soaked overnight then rinsed well)
\nOne quarter cup of basmati rice (soaked overnight then rinsed well)
\n3 cups water<\/p>\n
With ayurveda…there is an order to cooking all of these
\ningredients…seeds are always first to be cooked in the ghee…then onion
\nthen ginger\/turmeric then powders..then rice\/mung…and the easiest way to
\nknow when to add onion is once the mustard seeds pop
\nAyurved always cook on low heat….nothing is wildly boiled.<\/p>\n
So…on low to medium heat put ghee…add seeds…once popping add onion
\ntil translucent..then ginger ,turmeric…then powders (i make my powders
\nfresh in a coffee grinder..though i use a mortar and pestle for cardamom
\nseeds)
\nThen add rice\/mung stir till slightly translucent also then add water…cook for around 30 mins
\nDepending on whatever…I will add a handful of chopped veg and a half cup
\nof boiled water for another 20 minutes<\/p>\n
GINGER MARMALADE<\/strong><\/span><\/p>\nI just made this last week.\u00a0 Not a set one..more of a thick liquid…its a fab aid to
\ndigestion..<\/p>\n
One large fresh ginger root (i cup grated)
\nOne and half cups water (to be honest i usually only use one cup as it
\ndoesn’t always thicken well)
\nHalf cup apple concentrate
\nI tablespoon fresh organic lime of lemon peel grated
\nHalf teaspoon dry ginger powder<\/p>\n
Peel and grate ginger. Combine with water, apple concentrate, lime peel,
\nand ginger and cook over medium-low heat until thick 10-12 mins.
\nKeeps in fridge for 3 to 4 days.
\nAfter cooking add 5 thread saffron and quarter tspoon each of ground
\ncloves, nutmeg and cardamom<\/p>\n
CHAI<\/strong><\/span><\/p>\nI\u00a0 make a chai masala (powdered blend of spices) which I add to
\nwater…slowly bring to boil then add tea leaves sugar and milk…so for my
\nchai I roughly use one 3rd milk 2 thirds water…<\/p>\n
And the spice mix is:<\/p>\n
1 tspoon fennel seed
\n4 cardamom pods
\n5 to 6 cloves
\n1 star anise
\nHalf stick cinnamon
\nQuarter tspooon ginger powder<\/p>\n
Actually..thats the ingredients for a pot for two as is,\u00a0 but when i make the
\nmasala I multiply all that by 4 and grind then one tspoon per person
\nIf I’m making it for a friend who suffers hot flushes then I will omit
\ncinnamon and half\u00a0 the ginger powder..and add a few more fennel seeds
\nwhich are cooling<\/p>\n
…oh how i love ayurveda<\/p>\n
by Maria Wilson, thank you so much Maria<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Today on belly you are with me Sister T and with\u00a0 sister D as we burn down the belly kitchen on the last Monday of the bayfm winter season.\u00a0 That’s ok cos after 1 we will have firemen in the studio, yes really, also getting on top of hot flushes & hot weather with ayurvedic […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-4033","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/4033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4033"}],"version-history":[{"count":6,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/4033\/revisions"}],"predecessor-version":[{"id":4049,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/4033\/revisions\/4049"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}