Simple Basmati Rice

Basmati is a fragrant, nutty-tasting long grain rice grown in the Himalayas and Pakistan. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The key to making basmati rice that is light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch. The water will be cloudy at first but after several rinses, it will be clear.

Basmati Rice, Avocado and Sweet Corn in Ghee for a Summer Dinner

Corn and summer are great companions. Corn is also friendly to pitta doshas. I like to use the juice of the fresh corn to curries, rice and soups.

In here however, I am using the  corn kernels to make a simple quick side summer dish. I like to add hing to avoid gas forming and to pacify the Vatta effect of corn. This dish goes well serve with fresh avocado, steam asparagus and basmati rice.

If you need to replace ghee, use coconut oil and add at the end 3 tsp of coconut cream to give a creamy consistency to the dish.

4 Legumes You Want to Have in Your Ayurvedic Pantry

In most cultures around the world, there is a combination of one legume and grain to produce an easily digested protein. In South America, corn and black beans had being a humble diet to a large population. In India the science of making soups, and dishes using dhals, lentils and beans, had being the based for the science of Ayurveda to balance each dosha, to nourish them, and to purify them.

Lets overview 4 different lentils, dhals and being that can make a difference in the way you understand cooking for each dosha.