Re: [FairfieldLife] Re: kicharee recipe

[rudra_joe]

Well, in that case, make it totally simple and light by just cooking yellow split peas in water, and cooking white rice and then just a bit of soy sauce. When I feel sick I starve myself until I'm really freaking hungry, like a meal a day. Take anti diahreah stuff because it's the diahreah that makes one weak. By not purging your body often you have more strength.  Stay hungry. It starts to make the fires burn again.  Of course excercise is good. Like long walks. Dance around and get young again. And don't take my advice. ----- Original Message ----- From: Kenny H To: FairfieldLife@yahoogroups.com Sent: Monday, March 28, 2005 11:08 PM Subject: [FairfieldLife] Re: kicharee recipe Thanks RJ, I do NOT use ghee, pure saturated fat though tasty. I use a tad of olive oil if any at the moment. My digestive system and lower bowel is really upset and can barely stand anything too complicated. I tried a really simple recipe for kicharee tonight: 5 Tbs red lentils 5 Tbs bhasmati rice boiled for a while, 1 tsp ground coriander 1 tsp ground cumin zucchini, onion, beets (I will leave out the beets next time) Ken --- In FairfieldLife@yahoogroups.com, "rudra_joe" <[EMAIL PROTECTED]> wrote: > If you want to purge vata with ghee laden Indian foods then you must pump up the spice to increase nutrient absorption. Hence spicy fatty Indian food and Indans, those who can afford to eat that is. This looks like a good recipe: (from http://kitchendoctor.com/Ayurveda/kicharee.html) > >       Kicharee Recipe  >       1 cup basmati or brown rice >       1 cup  moong dahl (yellow lentils) or split mung beans >       2 T.  clarified butter >       1 t.   black mustard seeds >       � t. each cumin, dill, fennel, ajwan (wild celery), and fenugreek seeds >       1  medium size onion (chopped) >       7 cloves of garlic (finely chopped) >       1"  ginger root (grated or finely chopped) >       1 t.  turmeric >       3  green or black cardamom pods (cracked) >       2 small red chilies or � t. cayenne >       3 cloves >       3  bay leaves or a pinch of neem leaves >       � t.  coriander seeds >       � t.  cinnamon bark chips >       pinch  saffron >       � t.  black salt >       a pinch to � t. asafoetida >       vegetables to taste peas, carrots, cauliflower, leeks, burdock root. > >   Instructions: > >   Melt the clarified butter in a large pot. Add the mustard seeds, cover the pot, wait for the seeds to pop. Add the seeds, saut� lightly. Dice the onion and saut� until translucent. Add the garlic and ginger, saut� a little longer. Add the rice and lentils (pulses) and cover with water twice the depth of the rice and lentils. Bring to a boil, then reduce the heat. Add the powdered spices (turmeric, cayenne) and the coriander, cinnamon, bay or neem leaves, saffron, cloves, and cardamom. After ten minutes, add those vegetables which take longer to cook (burdock root, cauliflower, leeks, or carrots). After another half an hour, add the peas and asafoetida. When the lentils are tender, add the salt. For extra taste, add a bouillon cube (if salted, wait until the end). For extra energy, use a few pieces of astragalus or kombu. Be sure that the spices are not irradiated, but do not worry if you are missing some of the ingredients. It will taste just fine if you have some or most of the spices. > >   Bon appetit! > > > >   You don't have to use these veggies above,  and sweet potatoes, various squashes and rutabaga are great > > > > > > > >   ----- Original Message ----- >   From: [EMAIL PROTECTED] >   To: FairfieldLife@yahoogroups.com >   Sent: Monday, March 28, 2005 9:37 PM >   Subject: Re: [FairfieldLife] kicharee recipe > > >   In a message dated 3/28/05 6:07:07 P.M. Central Standard Time, [EMAIL PROTECTED] writes: >     I am having some painful, physical problems and was advised to go on a kicharee >     regime, to bring vata way down, for a couple of weeks to help out with some bowel >     problems. I am looking for a basic kicharee recipe. There are numerous variations on >     the net. Anyone here found a simple recipe they like and be willing to share it? >     Thanks!! >     Ken > > >   Ken I have made Kicharee for years. Taught to me by a friend from India. Boil some mung dahl till soft and mushy and soupy. Take a cup of the soup and poor into seasoned ghee or oil. Season your ghee or oil with Vata churna by heating the oil and putting churna in it to brown. then add two cups of water bring to a boil add 1 cup of rice reduce heat to low cover pot and let simmer for 15 to 20 minutes turn off heat and let sit another 5 to 10 minutes. Then its ready. You can add some brown mustard seed to the oil when browning the spices.  Yummmmmmm. > > >   To subscribe, send a message to: >   [EMAIL PROTECTED] > >   Or go to: >   http://groups.yahoo.com/group/FairfieldLife/ >   and click 'Join This Group!' > > >         Yahoo! Groups Sponsor >               ADVERTISEMENT >              >        >        > > > ------------------------------------------------------------------------------ >   Yahoo! Groups Links > >     a.. To visit your group on the web, go to: >     http://groups.yahoo.com/group/FairfieldLife/ >       >     b.. 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