Tomato, rose & mint soup

Tomatoes are source of Vit. C 

This sattvic soup is good in any season and for any taste. The recipe call for fresh tomatoes, however you can use your frozen garden tomatoes as well. Serve 6. Good for all doshas. Increase a bit of Pitta.

Ingredients

8 fresh tomatoes

5 cups of water

Ginger and tamarid pickle

ginger and tamarind pickle

This pickle is part of the celebration of kerala cooking. Serve in a banana leave with rice and another combination of chutneys and pickles, this pickle is excellent for vatta and kapha doshas. 10 minutes preparation. Serve 10.

Ingredients.
1 cup of  finely chop ginger
5 fresh curry leaves finely chop ( get them in Chinese or Indian store)
1 tablespoon coconut oil
1/2 cup jeggery

Beet and Dates Paste

Excellent addition to any vegetarian dish and to any person with iron deficiency. Good for all doshas and favorite for children.  if you want to add a bit of fire choose a pinch of any chilli pepper. Serve with rice and other chutneys. 5 minutes.

Ingredients:
1 medium beet root pealed and cut in half.
1 tsp vinegar
1/2 tsp salt

Ilaada ( rice and coconut burrito)

Ilaada is an elegant rice and coconut burrito from Kerala. It is use as a breakfast and sometimes as a dessert if  added peanuts and cardamom. It is an delicate and excellent dish for children and for all doshas.

Kerala Pineapple Curry

This curry is an elegant addition to any meal. It is a great curry for pitta doshas and a delight for vata. The secret of this curry is to use fresh coconut. Don't get discourage with the idea of grinding the coconut, with a good food processor it will take just a few minutes.  

Makes: 6 servings

Ingredients;

1 cup ground coconut

1 cup yogurt (or coconut milk, your preference)

1/4 tsp         turmeric powder 

1 tsp ginger finely chopped

1 tsp coconut oil

1 tsp cumin

1         medium pineapple

pinch salt

2 tsp sugar cane (jaggery) or a natural sweetener

1 cup water

10         curry leaves

Directions:
In a food processor, blend together the coconut, yogurt or coconut milk with a little of the turmeric powder and salt.  Chop the ginger into small cubes. Stir fry coconut oil, the ginger, the cumin and the rest of turmeric until is brown. Cut the pineapple into small strips.  Add the pineapple, salt, the natural sweetener and water. Cook for 5 minutes. Add the coconut mix and cook for 1 more minute. The curry leaves are your final addition. Serve hot.