Here is a recipe for Chef Johnny’s Korma Spice Blend, I am sharing this recipe from Eat~Taste~Heal, an Ayurveda guide and cookbook.
I like to brown a little in ghee to open up the spices, then I will add the ingredients for whatever I am making. The recipe was inspired by the actually Indian Korma sauce.
I store my blends in repurposed jars.
Korma Spice Blend
A delicious blend of aromatic spices. Can be used in many Indian recipes.
Put all of the ingredients into a blender of spice grinder and grind to a fine powder. Store in an airtight container and store at cool room temperature. Use within a month.
Oh how I love Tadka Dal. We would order Tadka Dal almost everytime we ate at an Indian restaurant in India. Finally! i have found the authentic recipe. Tastes just like remember. Let me know what you think!
Try adding a generous dollop of ghee, The ghee is great for Vata dosha. Tadka Dal is indulgent and healthy at the same time – the lentils are packed with proteins and the tempering of various condiments does a good job of unlocking not only a mind blowing aroma but also the nutrition of the spice.
Restaurant Style Tadka Dal Recipe | How To Make Dal Tadka (दाल तड़का) with step by step video tutorial. Dal tadka or Tadka Dal is one of the most basic yet one of the most popular dal recipes served in any Indian Restaurant. A plain dal is a staple more or less at every meal in an Indian household. Can you imagine a simple lentil could be cooked in so many different ways? Every Indian state has its own traditionally famous dal recipes which are made using different varieties of lentils. The most common everyday dals and popular dal recipes are: But then there is a particular variety of dal calling from Northern Part of India. It is called Restaurant style Tadka Dal which is made with split pigeon pea and split chickpeas. Believe me, this humble dal can turn any meal into a Festive meal. Every single Indian […]
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I love salads on a hot day. In Ayurveda, eating too many raw vegetables is not good for the digestion, especially for Vata. Now, more studies have been done saying that eating cooked vegetables make the cell walls less rigid, which makes it easier to absorb certain nutrients and to make digestion easier. Ha! Something to be said for the 5000 year old science of Ayurveda. Like I always say, work with what your body agrees with.
This recipe is super easy. It is pretty much “ add what you want’ kind of thing. I used leftover salmon in the most recent salad I made. It is the one in the picture. I never use bottled dressing. My favorite is using the juice from half a lemon, about an equal amount of olive oil, himalyan pink salt and pepper to taste. Put all in a jar and shake. This I am adding meat instead of fish, I use basalmic vinegar instead of lemon juice and I add a little dijon mustard. You can add herbs, greek yogurt for a creamier version, etc. The advantage of making your own salad dressing is that you 1) don’t have a bottle of dressing sitting in your refrigerator for months on end and 2) no added sugar and other “junk” to worry about. There is a lot of room for creativity with this salad. Share your salad and dressing when you make it!
My Super Easy Versatile Salad
- 1 Tablesppon Lemon Juice About juice from half of a small lemon.
- 1 Tablespoon olive oil I eyeball it. Use a little more if you want to.
- 1 Pinch Salt and pepper I use Himalayan Pink Salt 95% of the time.
Add all ingredients to a jar and shake until blended.
Toss first two ingredients with dressing. Add lettuce and toss again. Top with cheese and salmon. Make this your own. Adjust amounts anyway you like. Enjoy.