Recipes - add yours - Architects of a New Dawn2024-03-28T18:54:57Zhttp://architectsofanewdawn.ning.com/forum/topics/recipes-add-yours?groupUrl=healthhealing&feed=yes&xn_auth=noI tried this recipe. It is a…tag:architectsofanewdawn.ning.com,2009-02-19:2227378:Comment:373262009-02-19T00:53:53.519ZMarinspinhttp://architectsofanewdawn.ning.com/profile/Marinspin
I tried this recipe. It is a bit spicy for me - next time I will add less spice. I use local Ancient Organics Ghee rather then butter because it is tasty and I like to support local companies - it is made out of Straus butter and the best ghee I have ever tasted. This is a very easy recipe.<br />
<br />
<br />
Quick Curried Cauliflower-Ginger Soup<br />
<br />
Serves 4 – 6 as a starter<br />
<br />
One of the more elegant homemade vegetable soup recipes. Delicious.<br />
<br />
Ingredients:<br />
<br />
1 medium onion – chopped<br />
1 small stalk celery – sliced<br />
1…
I tried this recipe. It is a bit spicy for me - next time I will add less spice. I use local Ancient Organics Ghee rather then butter because it is tasty and I like to support local companies - it is made out of Straus butter and the best ghee I have ever tasted. This is a very easy recipe.<br />
<br />
<br />
Quick Curried Cauliflower-Ginger Soup<br />
<br />
Serves 4 – 6 as a starter<br />
<br />
One of the more elegant homemade vegetable soup recipes. Delicious.<br />
<br />
Ingredients:<br />
<br />
1 medium onion – chopped<br />
1 small stalk celery – sliced<br />
1 whole medium sized cauliflower – chopped in large chunks<br />
1” piece ginger – peeled and minced<br />
4 cups homemade chicken stock or water, or a combination<br />
teaspoon cumin<br />
teaspoon coriander<br />
teaspoon garam masala<br />
teaspoon turmeric<br />
unrefined sea salt and freshly ground pepper to taste<br />
Good quality butter for serving_<br />
Chopped cilantro for garnish<br />
<br />
Preparation:<br />
<br />
in a small dish, stir together the cumin, coriander, turmeric and garam masala.<br />
<br />
Set aside. Place onion, celery, ginger, and liquid in a medium soup pot. Bring to a boil, reduce heat to low and simmer 7-8 minutes.<br />
<br />
Meanwhile heat a small skillet over a medium flame. Add the spice mix and stir with a wooden spoon or spatula to keep it moving over the heat.<br />
<br />
When it becomes fragrant and barely darker in color remove from the heat and add to the soup, along with the cauliflower.<br />
<br />
Cover, raise the heat again to boiling, reduce heat and simmer 5 minutes. Remove from the stove.<br />
<br />
Puree soup until smooth, and ladle into serving bowls, accompanied with a dollop of fresh butter and some chopped cilantro if you like. Basic Mung Dhal
1/2 cup spli…tag:architectsofanewdawn.ning.com,2009-02-19:2227378:Comment:373212009-02-19T00:48:19.505ZMarinspinhttp://architectsofanewdawn.ning.com/profile/Marinspin
Basic Mung Dhal<br />
<br />
1/2 cup split hulled mung beans (mung or moong dhal)<br />
3-4 cups water<br />
Rock salt to taste<br />
1 tsp - 1 tbsp ghee (clarified butter) (use less ghee for Kapha)<br />
1/2 tsp cumin seeds<br />
1/8 tsp turmeric<br />
<br />
Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes).<br />
<br />
Stir occasionally to prevent sticking, and add more water as needed to…
Basic Mung Dhal<br />
<br />
1/2 cup split hulled mung beans (mung or moong dhal)<br />
3-4 cups water<br />
Rock salt to taste<br />
1 tsp - 1 tbsp ghee (clarified butter) (use less ghee for Kapha)<br />
1/2 tsp cumin seeds<br />
1/8 tsp turmeric<br />
<br />
Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes).<br />
<br />
Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency.<br />
<br />
If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. (In a thinner consistency, this dhal can be drunk as a nourishing soup-beat with a metal whisk to a smooth consistency and heat through).