Loaded with the goodness of Buckwheat, a spring season meal. It is also grain-free and pulses free.


We are gradually approaching the onset of spring.


-We are required to slowly shift our food habits and quantities to suit the changes that will take place in our body.

-Spring season creates a heavy, moist, and cold environment in the body.

-In order to keep a balance in our body we do the opposite.

-We invite light, warm and dry qualities through food, activities, and self-care rituals.


One of the foods with such qualities is buckwheat.

So here is a meal loaded with the goodness of Buck-wheat.


This is also a grain-free and pulse-free meal that can be eaten on the 11th day of the moon cycles….both new moon and full moon.


Why must we go light on the 11th day of the moon cycle?


- what we eat has an effect on our body and mind for up to 3 days.

- 15th day of the moon cycle is the full moon and new moon.

- moon affects our body and mind.

- our body is 70%water.just like the moon affects the ocean creating high and low tides….similarly it has an effect on our body too.

- so on the 11th day we go really light….we can do this by skipping the grains and pulses in the cooler season since the body needs food to move through the day. In summers we also have the option of going fruit and vegetable way to stay light.



Buckwheat kadhi, yogurt-based curry.


Ingredients

Yogurt - 1 cup

Buckwheat flour - 2 tbsp

Mustard seeds - 1/4th tea sp

Ginger - 1 tea sp

Salt - to taste

Asafoetida - pinch

Curry leaves - 5-6

Oil - 11/2 tbsp

Water - 500 ml.

Whole red chili - round or long - 2 (optional )

Chopped green coriander - 1 heaped tbsp.


Method

-Mix yogurt, salt, water, and buckwheat flour in a mixer/blender...or even beat it all with a hand churner or egg beater. Essentially they should all blend well.

-In a wok, round deep vessel add the oil, heat it.

-Add asafoetida, mustard seeds, and the whole red chili.

-When the mustard seeds start to crackle, add curry leave sand ginger.

-When the ginger begins to stick to the vessel, add the yogurt mixture.

-Wait for the kadhi to start boiling.

-On a slow to medium flame/heat, for about 10 min, allow the kadhi to cook till it thickens a little.

-Garnish with chopped green coriander.



Buckwheat puri (fried bread)


Ingredients

Boiled and mashed potato - 2 medium-sized

Buckwheat flour - 1 cup

Salt - to taste

Chopped Green coriander - 1 tbsp

Black pepper powder - pinch

Water if needed

Oil for frying


Method

-Mix all the ingredients in a large bowl so you have enough room to knead the dough.

-Only if required ( Boiled because potato is also watery)add water to make a soft hard dough.

- Divide the dough into small equal balls.

- Dust the surface where you will roll the dough out with dry flour.

- Now with a light hand roll out the dough ….neither too thick or too thin.

- if you can roll them into small round circles it’s great, if not then use the lid of a medium sliced bottle as a cutter and cut out neat round circles ready to be fried.

- Heat the oil. Drop a tiny piece of dough in the oil. If it rise up immediately...your oil is hot and ready for frying.

- Slide the rolled-out circles from the side of the wok to fry.

- Don’t disturb it till it comes halfway up.

- Then gently press it down till it fluffs up.

- Now flip it to fry from the other side too.

- Remove on a colander to drain off excess oil.

-Make sure the oil is hot enough for frying but not smoking hot.



Potato vegetable to go with the puris and kadhi.


Ingredients

Small-sized potato- 5 medium-sized or 10 baby potatoes

Cumin seeds - ½ tea sp

Mustard seeds - ½ tea sp

Fennel seeds - ½ tea sp

Turmeric - 1/4th tea sp

Salt- to taste

Pepper powder - 1/4th tea sp

Oil- 2 tbsp

Asafoetida - pinch

Chopped green coriander - 1 tbsp


Method

- Boil and peel the potatoes. If you have used baby potatoes you can leave them as they are. Cut the medium-sized potatoes into 4.

- Heat oil in a pan and add asafoetida and mustard seeds.

-When the mustard seeds begin to crackle, add cumin and fennel seeds.

- Then add the potatoes, salt, turmeric, pepper powder.

- Mix well over medium flame/ heat.

- Saute for a few minutes for everything to blend and absorb the flavors well.

-Garnish with chopped green coriander.


Enjoy a lovely meal.







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