Ayurveda and Kerala, India

I've recently got back from an Ayurvedic and yoga retreat in Kerala, South India. For anyone who doesn't know what Ayurveda is there is more information here, but basically it is an ancient form of wellbeing and health which focuses on prevention rather than cure and if medicine is necessary using natural herbal options. The doctors train for longer than Western doctors and there seems to be growing research based evidence supporting this and similar approaches (unsurprisingly as much research is funded by drug companies there is tends to be more focus on chemical medicine). A large element of this is the way you eat with a focus on certain food suiting different types of people. The food is mainly vegetarian.

Whilst I was away I had a cooking course into how to make an Ayurvedic meal. The course was taken by the chefs from the hotels kitchen.





Apologies in advance for the quality of the photos but I didn't take my proper camera with me as I was packing light and it was pretty dark in the room we were in.

Dhal Maharajah

We started by making a Dhal Maharajah, which was a yellow lentil dish.

Pre-cook 100g of yellow lentils according to the instructions on the packet.

Then you need to add 1/2 tsp of cumin seeds to a little oil, add three cloves of crushed garlic, an equal quantity of grated gingered one large onion very finely diced. Sauté until golden brown and soft. Add 1/2 tsp salt, 1/2 tsp turmeric, 1/2 tsp cumin powder, 1/2 tsp chilli powder and one tomato chopped finely. Cook the spices in for a few minutes.


Add the pre-cooked lentils along with a little of their cooking water. Put the lid on the pan and cook, stirring occasionally, until the lentils are thick.


Stir though some chopped coriander and serve.



Vegetable Thoram

Next we made a Vegetable Thoram. A Thoram means a dry dish which often has coconut in it.

Start by heating a little coconut oil in a pan and add to it 1tsp mustard seeds, 5-10 curry leaves. Cook until the mustard seeds start to pop and add 1/2 tsp grated ginger, 1 crushed garlic clove, a very finely chopped onion, 1/2tsp salt, 1/2tsp chilli powder and 1/2 tsp turmeric. Cook until the onion is soft.



Very chop finely chopping your vegetables, we used carrots, green beans, cauliflower and cabbage and add to the pan with a little water. Cook, stirring occasionally to ensure they don't burn until the vegetables are cooked through and soft. Stir in 2 tbsps of grated dried coconut (unsweetened desiccated coconut) and serve.




Lemon Rice

Finally we made a lemon rice. Pre-cook 100g of basmati rice.

Start by adding 1/2 tbsp if cashew nuts and 1/2 tbsp of raisins to a little oil. Add 5-10 curry leaves and 1/2 tsp turmeric powder and cook the spices in.





Stir in the pre-cooked basmati rice, along with the juice of a lime and 1/2 tsp salt and serve.




Here are some of the pictures of the buffet that the chefs prepared each day

One day I also went on a trip out to a local food market. I think my taxi driver thought I was mad, but as I've probably mentioned before I think going to a food market really gives you a feel of a places food and culture. It was only small but there were still many fascinating things. As I didn't have anywhere to cook I couldn't buy much but I did buy some mango for me and the driver. 

Paneer Cheese

I've been wondering if you could make paneer cheese at home. It's one of my favourites to chose when I have an Indian and as its basically cottage cheese I though it must be possible.

I have memories from when I was young of making cottage cheese with my grandad. I guess I must have only been 6 or 7 and this was in the days where we had milk delivered. On hot days, if the milkman was late, the glass bottles were sometimes left on the doorstep for too long, or we'd have lots left over and the milk would be start to turn sour. Now I don't remember if he heated the milk or added any acid. If he did I think it would have been vinegar, but I do remember him putting the milk in a container with a screw lid and shaking it and getting me to shake it as well. Looking back, this must have been to encourage the curds and whey to separate. I didn't really like the taste of the cheese it made but I did enjoy making something with my grandad. Next time I'm home I'll have to ask my mum if she remembers anymore than I do.

So this week when a bottle of milk was starting to turn I thought it was time to try and make paneer cheese.





I started by bringing 2 pints (around 1 litres) of milk to the boil. I used semi skimmed but I think while milk would work better. Keep stirring every so often so that the milk doesn't catch on the bottom of the pan and burn.




When it comes to the boil add your acid. I used the juice of 1/2 a lemon but you can use lime juice, white wine vinegar or yoghurt. Keep stirring the mixture and it should start to separate with the curds and whey separating. It should happen quickly but if it doesn't add a bit more of your chosen acid.

Remove from the heat and strain the mixture through a cheese cloth or muslin into a bowl. You might need to push some of the liquid though.




You will be left with the cottage cheese or paneer and the whey will have drained through. You can put the whey to one side and use instead of stock or in cakes/bread in place of water.




The cheese can be used as it is





Or wrapped in cling film and put under something heavy to form a ball which can then be sliced into cubes and marinated in Indian spices.





I think I needed to press mine for a little longer as it was still a bit too crumbly, but it tasted good.

Chai Tea Latte

One of my favourite hot drinks is a sweet and spicy chai tea latte. I'm not sure this is entirely authentic but tastes good to my western palate!

Basically I just mix black tea, spices and brown sugar and infuse some warm milk. I like to make up a large mixture of the spice and keep it in a jar so it's quick and easy to make when I fancy a chai.





To make 4 mugs I would suggest trying the contents of 4 tea bags of black tea (throw the actual bags away), 1 tbsp soft brown sugar, 20 whole cardamom (slightly crushed), 20 whole cloves, 2-3 sticks of cinnamon, 10 black pepper corns. You can then adjust the spices to your taste. This can then be stored in a air tight jar.

When you wish to make up the drink place the spice mix in a saucepan along with 4 mugs of milk. Bring it slowly to the boil on a low heat and simmer for a few minutes, stirring occasionally. Turn off the pan and leave to infuse for a few minutes before straining into mugs. Yum!

Healthy Curry

I've decided to try and write a new post everyday for a week, so this is day two of seven. I'm on a bit of a health kick at the moment and decided I fancied a curry so adapted a Madhur Jaffrey recipe.

I started by dry roasting the spices (i.e. in a pan with no oil). I used 1 tsp cumin seeds and 2tsp coriander seeds. Removed from the pan and ground them to a power and added 1tsp turmeric and 1tsp of garam masala, 2tsp of mustard seeds, about 10 whole cardamom, 10 cloves and a couple of inches of cinnamon stick (just watch out for the whole spices as you're eating it) and fried for a little longer before removing them from the pan. In a food processor whiz an onion, 3 cloves of garlic, a couple of inches of ginger and a chilli into a paste. Put the paste in the frying pan (again with no oil) and cook until a little browned. Add the spice mixture, your choice of veg to the pan along with some water and half a tin of tomatoes. Cook the mixture for about 40 mins. I used mushrooms, cauliflower, green beans, onion and broccoli. You could also add chicken.





I served it with a simple raita and a hot cabbage and carrot salad (shredded cabbage and carrot fried in a little oil with a tablespoon of mustard seeds and finished with the juice of half a lemon).