Ayurvedic Khichdi

 

The term Ayurveda is derived from the Sanskrit words ‘ayur’ (life) and ‘veda’ (science or knowledge). Thus, Ayurveda translates to knowledge of life. The Ayurvedic diet is based on balancing different types of energy within your body, which is said to improve your overall health.

Khichdi is a dish considered to be one of the most healing in Ayurveda, due to its highly nourishing and easy-to-digest ingredients. Follow along with chef Dev as he shows the steps to making this delicious dinner!

INGREDIENTS

METHOD

Prep Time: 10 min | Cook Time: 25 min| Yield 3-4

Instructions:

1. In a medium sized pot over medium heat add 2 tsp grapeseed oil.
2. Add onion, salt, pepper and sauté until lightly golden brown. Then reduce heat to medium and add garlic, ginger, green chili, and stir to combine.
3. Add split mung beans, buckwheat, broth and bring to a rolling boil. Then reduce heat to a simmer, cover and allow to cook.
4. After approximately 10 minutes add carrots, then wait 5 minutes before adding broccoli, corn and tomato. Reserve some of the corn and tomato for garnish.
5. Stir to combine and add more water if required to achieve a porridge like consistency.
6. To serve spoon into a bowl and garnish with tomato, corn, cilantro and lemon wedge.

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.