5. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
6. Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta-specific rolling pin if you can and roll it very thin. Cut in 1 cm strips for fettuccine.
7. Try to procure a pasta machine, This helps! Always follow the machine instructions for rolling and cutting.
8. To cook pasta, this should be done right before serving, with all the sauce and fix-ins ready and waiting! Cook in a pot of boiling water (we like to add a bit of salt as well). Fresh pasta only needs 2-3 minutes generally, as compared to dried packaged pasta which requires close to 10 minutes. You will know the pasta is ready after it floats, and a taste test of course!
- By Sn Shivani Howe
- By Om Shanti Pelkonen
There is now snow on the ground at ‘Niwas, the earliest we’ve had. We’ve been staying warm in preparation by chopping wood, harvesting within the garden, making compost, warming ourselves by the fire, Asana (of course!) and now also more regular Turmeric Lattes.
Turmeric is an important part of the Ayervedic health system and contains curcumin which has been proven to have significant antioxidant and anti-inflammatory properties. Turmeric is known as Haridra in Sanskrit, which roughly translates to “that which improves skin complexion.” Turmeric balances all three Doshas and is helpful in expelling increased Pitta.
There are numerous recipes out there for making a perfect Tumeric Latte. Our go-to is generally to use coconut or soy milk, and to sweeten it with ‘Niwas honey. It is really important to use pepper and an oil within your Turmeric Latte as this helps the body absorb the important curcumin within the turmeric.
Here is an online recipe that you can play with: http://www.everydayayurvedacookbook.com/ayurvedic-turmeric-milk-recipe/.
Lastly, don’t hesitate in adding fresh ginger, nutmeg and/or cinnamon as well. Just don’t forget the pepper and oil!
Priyatma and I recently concocted a beautiful (and tasty) korma paste and paneer dish last month. So much joy and happiness was experienced in cooking with a friend and fellow student. I’ve pieced together a tasty and easy korma dish, adapted from Jamie Oliver's and the Hare Krishna veg cookbook. Enjoy!
For the Paste:
Toast (in a dry pan) and set aside:
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
Combine in a food processer or blender the toasted seeds and the following:
• 2 cloves garlic
• Thumb-sized piece fresh ginger
• ½ tsp cayenne pepper
• 1 tsp garam masala
• ½ tsp salt
• 2 tsp melted coconut, almond or peanut oil (add more if needed to make a paste)
• 1 large tbsp tomato paste
• 3 tbsp shredded unsweetened coconut
• 2 tbsp almond flour
• Small bunch cilantro
For the Korma Dish:
You can now add the paste you made above with 1 can of coconut milk according to any vegetable curry recipe of your choice.
For example, try frying 1 large onion in coconut oil, toss in another thumb-sized piece of ginger, another bunch of cilantro (or the stems from the paste), some cubed paneer and butternut squash. When the squash softens, add in the paste and can of coconut milk. Once it starts bubbling, throw in 1 or 2 handful of peas.
Serve with rice, naan or cauliflower rice, sliced almonds and/or plain yoghurt. Serves 6.
Enjoy with friends and family!
- compiled by Om Shanti Pelkonen
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