cup fresh mint leaves
2 tbsp sun-dried tomatoes in oil
• To reduce Kapha: use dry and reconstitute in hot water
Salt to taste
1 cup cream cheese
• To reduce Kapha: use a light version
¼ cup pine nuts, toasted (see notes)
Persian or Middle Eastern grocery stores usually carry the freshest mint and nuts, as these are staples in their dishes.
In a blender or food processor, mince onions. Add mint leaves and pulse until leaves are finely chopped. Add sun-dried tomatoes, salt, and cream cheese and blend until smooth. Add pine nuts and pulse until just mixed.
Makes 1½ cups.
Toasting pine nuts really brings out their flavor. While they are toasting, watch them carefully as they will not take more than a few minutes to brown. Here are 2 different methods for toasting:
In the oven: Set oven to broil. Spread one single layer of nuts over a baking sheet. Toast until golden brown.
In a frying pan: In a dry frying pan on medium heat, place a single layer of nuts and toast until golden brown, stirring constantly.
Spinach Dip
This dip is a delectable way to get some of your daily intake of greens. I’ve always loved spinach dip, but I find many versions are too heavy. Serve with baked tortilla chips or fresh veggies, especially to reduce Kapha.
Spinach – which is healing for the lungs and liver – is good for all doshas. It also helps to reduce Kapha.
1 bunch spinach, roughly chopped (about 5 cups) (see note)
2 cloves garlic
2 tbsp green onions, chopped (about 2 stalks)
½ fresh green chili, or to taste
• To reduce Pitta: omit
¼ cup fresh parsley
¼ cup fresh cilantro leaves
1 tbsp lemon juice
Salt and freshly ground pepper to taste
2 cups light sour cream
• To reduce Vata: use a full-fat version
¼ cup light mayonnaise
• To reduce Vata: use a full-fat version
In a medium pot of water on high heat, bring to a boil and add spinach. Cover with lid and blanch for 2–3 minutes, until spinach is wilted. Drain and set aside.
In a blender or food processor, pulse garlic, green onions, and chili until minced. Add parsley and cilantro and pulse for a few seconds. Add spinach, then pulse again. Add all remaining ingredients and blend until just mixed.
Makes 2½ cups.
Baked Pakoras (Bhajias)
Pakoras, also known as bhajias, are tasty vegetable bites coated in a gram flour batter. Traditionally they are deep-fried, but this is a baked version that can be eaten guilt-free. Pakoras are an Indian favorite often served at tea time or as an appetizer with drinks.
I think pakoras are best served with Taramind Chutney, but they can also be served with a variety of condiments including hot chili sauce, Coconut Mint Chutney, or green chutney (Cilantro Mint Chutney or Cilantro Garlic Chutney). See condiments.
Gram flour, made from ground chickpeas, is also known as chana, besan, or chickpea flour. It is often used in Indian cuisine.
1½ cups gram flour (see note)
¾ tsp ground cumin
½ tsp fresh ginger, grated or minced
½ tsp garlic, crushed or minced
1 tsp fresh green chilies, minced
1 tsp salt, or to taste
1 cup plain yogurt
1 bunch spinach, chopped (about 4–5 cups)
½ tsp baking powder
Olive oil spray
½ cup Tamarind Chutney (Tamarind Chutney) (see note)
Preheat oven to 350°F (180°C).
In a large bowl, combine flour, cumin, ginger, garlic, chilies, salt, and yogurt and beat with a wooden spoon until well mixed. Stir in spinach and baking powder. Pour mixture into a lightly-oiled 9-inch loaf pan. Cover with foil and bake for about 70 minutes. Test with a toothpick; if it comes out clean, it’s done. Cut into slices, lightly cover with olive oil spray, and place on a baking sheet. Increase oven heat to broil and place in oven for 4 minutes, flipping once, until slightly crisp and brown. (Watch carefully to ensure they do not burn.)
Makes 10 servings (2 per person).
Vegetable Samosas
Samosas are tasty with tea or as an appetizer served with Tamarind and/or Cilantro Mint Chutneys (Tamarind Chutney and Cilantro Mint Chutney) and lemon wedges. It is customary to squeeze the lemon into the samosa with each bite. My friend Nevenka eats the samosa filling on its own for an easy, tasty snack. The filling is fairly spicy, so those with sensitive palates may want to increase the vegetables by adding another ½ cup each of peas, carrots, and potatoes.
To make this recipe tridoshic, omit onions, cayenne, and fresh green chilies.
Curry leaves are available in Indian grocery stores.
Non-vegetarians can substitute beef for the potatoes and adjust seasoning to taste.
Filling:
1½ tbsp olive oil
2
