To preserve the fine and unique flavor of vegetables, it’s best to prepare it in a way that will emphasize its unique aroma.
According to Ayurveda, vegetables are best when steamed or lightly fried on ghee, with just a small sip of water in order to avoid over-burning and so that all the minerals, vitamins and flavors can be preserved.
If you do not like ghee, replace it with organic coconut, olive or sunflower oil.
Adding salt reduces the cooking time of vegetables.
Slightly spiced vegetables are more suitable for people with pitta constitution, while kapha types should enjoy more spiced and hot vegetable meals.
1. The basic recipe for all kinds of vegetables
Wash, dry, and then cut vegetables.
Fry it on gheeju with cumin seeds and brown mustard.
Add salt to your taste.
Once vegetables are cooked, add turmeric and a little bit of chili powder, to get a delicious taste of vegetables.
2. Roasted carrots with sesame seeds
Peel 2-3 medium sized carrots (per person).
Cut and divide the carrots lengthwise. Dip them for 1- 2 minute in 300 ml of boiling water (after boiling you can use the same water for preparing soups, rice or vegetables).
Arrange carrots in the pan, brush the carrots with melted ghee and sprinkle with sesame seeds.
Bake in oven at 200 °C for about 25 minutes or until fully baked and soft.
3. Steamed asparagus
Cut the hard part of asparagus and carefully peel the stem.
Steam asparagus until it gets a nice bright green color.
Spray it with a simple sauce made from melted ghee, lemon juice, freshly ground pepper and salt.
4. Braised corn
Use sharp knife to scrape young corn from pistons.
Heat a bit of ghee in a pan and add the brown mustard seeds.
When the corn starts to crackle and jump out of the pan, remove the pan from the heat and add a pinch of asafetida.
As soon as the spices begin to release their aroma, add the corn and 3-4 tablespoons of water.
Return the bowl to the flame and cook covered for 5 minutes.
Season it with salt and pepper. As per your desire, garnish with chopped fresh coriander and freshly grated coconut.
5. Roasted zucchini with poppy seeds
The combination of blue poppy seeds and zucchini is irresistible, and very easy to prepare.
Poppy seeds give nutty flavor that melts in the softness of baked zucchini.
Wash, dry and cut zucchinis into thick slices.
Arrange them in a baking pan and brush with melted ghee and sprinkle seeds of blue poppy.
Bake in preheated oven at 180 °C for about 25-35 minutes or until zucchini is fully baked.
6. Ghee and pumpkin – the most satisfying taste
There is no better combination than pumpkin and ghee. It is a great “comfort food” during cold days.
The richness of beta carotene (vitamin A) protects your heart and provides an excellent source of potassium.
Cut the pumpkin into slices, arrange it in a baking pan, brush it with melted ghee and bake in the oven at 200 °C or until it turns golden brown.
7. Grilled fennel
When grilled, this vegetable is VERY tasty!
Cut the fennel bulb in half, steam it until half-cooked, then arrange them on a grill.
Sprinkle the grilled vegetables with pitta chutney then mix it in a bowl. Serve while it’s hot!
8. Baked celery
Peel, wash and cut celery into slices, then arrange it in a baking pan.
Brush each slice with some warm ghee and bake it in an oven until it becomes soft.
While roasting flip slices of celery inside out in order to evenly bake.
Bake in preheated oven at 180 °C for about 25 -35 minutes or until fully baked.
Season the celery as per your taste.
9. Lightly fried salad
Lightly fried and cooked salads have a wonderful flavor!
Use stronger salads like green salad of chicory, endive or radicchio.
Chop it into small pieces.
Heat the butter or ghee in a pan.
When it is warm enough insert the salad and stir quickly. Cover the pan and cook for 5 minutes.
Season with black pepper and salt, add a little lemon juice and gently mix.
Decorate with finely chopped parsley and serve warm.
10. Green beans with lemon and almond crumbs
Ingredients for 3 people:
- 350 grams of green beans
- 3 tablespoons of ghee or extra virgin olive oil
- ¼ cup of peeled almonds (submerged overnight but peeled)
- ½ garlic cloves, minced (or a pinch of asafetida)
- juice from half of organic lemon
- ¼ cup of bread crumbs
- 1 tablespoon of finely chopped fresh parsley
- black pepper
- Himalayan salt
On a dry frying pan with made heat, lightly fry the almonds.
Let it cool down, then grind to the size of bread crumbs.
Add ½ – 1 tablespoon of gheeja (or olive oil) to a frying pan and heat over medium heat.
Add bread crumbs, ground almonds, garlic (or asafetida) and lemon zest, then fry (stirring constantly) until the mixture becomes fragrant and golden.
Remove the pan from the heat. Add fresh chopped parsley to the mixture and stir. Set aside.
In a small bowl, combine the lemon juice and stir slowly while adding the remaining olive oil or ghee.
Season the lemon sauce with salt and pepper according to your own taste.
Steam the green beans with a little bit of salt, until the beans are soft and take on a nice green color. If you do not have accessories for steaming vegetables, boil them in a pot with salted water until soft.
When the beans are fully cooked, drain them (if they are cooked in a pot) and transfer to a bowl. If steamed, immediately transfer them to a bowl and cover with the lemon sauce and oil (or ghee). Save a bit of lemon sauce.
Before serving, add a little bit of lemon sauce.
Arrange pods on a plate, sprinkle with mixture of almonds and bread crumbs.