Kitchen Tantra

Connecting with our local community of makers in Minnesota.
https://www.youtube.com/watch?v=mIEUJd_QNsI&t=19s

If Olive oil, balsamic vinegar and good bread is a thing to then this just ups the ante for all things with flavor spice and overall deliciousness! ‘Mustard oil and cranberry achaar’. Think of it why would you ever want to sweeter when it’s meant to be tart or sour and astringent in Ayurveda? Balanced here with pungent mustard oil and sweetened with fennel seeds and onion seeds and the heat from Kashmiri chili powder this is here to stay in my kitchen this winter! And seeded sourdough bread from @ is perfect to sop up the goodness with. Yum! Sweet,sour,pungent astringent, salty, bitter all at once.

A VERY FESTIVE RADISH AND POMEGRANATE SALAD for the holidays. This salad takes minutes to prepare and so so delicious. I forgot to take pictures so used the one from .recipes. The only difference I had was I used black rock salt nor pink salt (although black salt is pink in color 🙈). Tell me how you like it when you make it yourself.

Special!

Popcorn Alternative? Popped Water Lily Seeds Yoga Pops by

This is such a thoughtful gift, from our .! .suessquotes Guarantees to inspire 98.75% great read when life is telling me to slow down.
Recovering from my 1st bout with Covid after dodging it for the past 2 plus years.

Ismail Merchant potentially the James Beard equivalent (in my eyes) of the Indian diaspora in the US. I wonder if the two ever met..?
Ismail Merchant’s passion for food and films was forgotten too soon.
I remember meeting him at on Fifth Ave. , his Indian French restaurant when I migrated to the US in 1998. He ordered everything vegetarian for me and was so warm and hospitable, as if I was visiting him in his home. I felt like Indian food was at the cusp of making it big! It’s taken only 2 decades longer as he passed away too soon. I got this book from an archival sale. has eloquently written the foreword and described the times of films and dining experiences at and home upstate NY. They are truly the pioneers of Indian food and culture here in the US and I want to take a moment to honor the legacy they have created for us.

Kathal ki subzi thanks to
It wasn’t something I could have ever made in the US but now I can!

Taco Thursday- chipotle jackfruit here thanks to for our finale. What a beautiful 5 week journey it has been. Thanks to amazing merchandising and accelerator team and cohort members we gained so much insight into Target and great experience sharing by alumni.
The tacos are going to be on repeat every week. Thanks so much for the easy tricks and tips to both chefs!

Ratatouille is Ayurvedic with all its goodness of summer- zucchini, green beans, tomatoes and there’s cauliflower here too. Lots of summer herbs and some sticky rice. Summer coolness this evening.

This weekend as you plan for your picnic in the park or cruise or hike or if you are just happy finally meeting friends, and if you are anywhere in the state of then pick these delicious snacks from and us when you get them. 🆓We’ll send you a 2nd complimentary pack 🎁when you send us your feedback! Find us in their section or Indian/Asian foods aisle section.

Sometimes telling our life stories is a way to heal our past. Other times our stories will inspire others who can relate to our experiences, even if they are not their own. Sharing and truly listening to each of our stories makes us feel our interconnectedness and creates a deep sense of belongingness. Thanks to for creating this beautiful podcast . Listen in check it out on holistically-heal-thy-self-with-jess-pfeffer.

fresh . Mine were freshly picked from ! Winter greens are precious and here’s how we use it. This is my father’s favorite gaandal ki . I remember he was very particular about how it needs to be cooked just enough to wilt but not cooked down to a hash. Made in a teaspoon of sesame or mustard oil it’s cooked on high heat so it’s not swimming in a soupy mush.
2 pcs radish
One inch of ginger
1 pinch not the powdered version but the unadulterated rhizome gum.
1 shallot or small piece of onion
1 tsps cumin seeds
Of course everything gets !
Sauté cumin seeds, ginger piece and asafetida followed by onion and radishes, salt and let it cook for 5 mins.
Chop up the radish leaves finely and add to the pan. I used a cast iron pan but perhaps an open wok may have been even better.
1 tblspn coriander powder added to the mix. Cook for another 5 mins and that’s it! So delicious not bitter at all.
Enjoy while basking in the sun on this special winter day of with some Jaggery

fresh . Mine were freshly picked from ! Winter greens are precious and here’s how we use it. This is my father’s favorite gaandal ki . I remember he was very particular about how it needs to be cooked just enough to wilt but not cooked down to a hash. Made in a teaspoon of sesame or mustard oil it’s cooked on high heat so it’s not swimming in a soupy mush.
2 pcs radish
One inch of ginger
1 pinch not the powdered version but the unadulterated rhizome gum.
1 shallot or small piece of onion
1 tsps cumin seeds
Of course everything gets !
Sauté cumin seeds followed by onion and radishes. Add salt and let it cook for 5 mins
Chop up finely the radish leaves and add to the pan. I used a cast iron pan but perhaps an open wok may have been even better.
1 tblspn coriander powder added to the mix. Cook for another 5 mins and that’s it! So delicious not bitter at all.
Enjoy while basking in the sun on this special winter day of with some Jaggery

When traveling eating fresh local produce is as good as gets. Soaked locally sourced black beans, red cabbage, lime, cilantro, tortillas, spices and avocado to make these high freshness for Christmas lunch 🥙. So satisfying and delicious bringing minimal ingredients and flavors of on my plate!

Colors on my plate.
spiced with

I can’t speak for the Turkey 🦃 but Thanksgiving for me is truly an experience. The traditional way of cooking veggies is so rich in root vegetables and hardy greens. Here in the south collard greens are an integral part of the local farms at this time of the year. The sweetness of creamy potatoes (or sweet potato sides or pies) is so earthy and grounding especially when contrasted with bitterness of collard greens (I also used Kohlrabi leaves). The balance of all sweet, spice(pungent ), bitter, astringent, sour and salty tastes come together on the plate so beautifully. The energy of gratitude and love of family and friends completed this perfect Ayurveda feast. Credit:
Picture

In wonderment of how beautifully light plays with darkness. Diwali is celebrated today, on one of the darkest nights at the onset of winter. Celebrating the depths of our light today is an acknowledgmentof of the complimentary nature of opposites. That one exists only because of the other. Together they uplift each other. A play of energy in the game of life. Here’s to enjoying this beautiful journey Happy Diwali !

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Ayurvedic cooking builds your connection with nature, food as energy and your self. These classes will transform your cooking style from looking for recipes to cooking intuitively.
Head to cooking classes on our website. Link in Bio. DM with your questions.
https://youtu.be/ccUSFFqh-BI

Yoga of Cooking/ Ayurveda Online Cooking Classes You're Invited : Ayurveda Cooking Classes Online. https://www.eventbrite.com/e/141485004457These classes will make the experience of cooking and eating more ...

Steamed Tapioca Pearls savory breakfast with purple potatoes, peanuts, lots of lime juice and cilantro. Zero oil. Favorite food ever!

End of summer . I have never been able to enjoy fake meat as a vegetarian however this pastrami from is really good! You can use it on a sandwich but I chose to wrap it in my vegan dosa. So delicious 😋

Bring on the good corn 🌽 🌽🌽. Bhutte ki Subzi. Corn on the cob so succulent and delicious! Finally getting on the bandwagon with this one.

Many of you know we just made a couple of major moves. Selling our home in Sandy Springs after being there for 6 years. Well as we unpacked I found we had come away with all the house manuals so I let our home buyers know that I’ll be dropping them off. They responded immediately saying that would be great and also that we had left this picture behind. It was a strange feeling.. as if I had forgotten a part of me from my past..
Carefree college days of modeling for some extra cash and cool fun. As one can tell the times are reminiscent of ‘Hairspray’ days ! Here’s to owning our past and celebrating the now 🤗🎉🧘🏽‍♂️

This past weekend nature was really at its best!
Great weather and summer produce called for simple yet full of flavor meals and whole ground wheat bread from at the farmers market. Of course had to spice it up- we had traded our@yoga_pops for some super delicious tomatillos hot sauce from our mind-blowing co-makers .
Delicate flavors of basil tomatoes inspired by a beautiful salad plate

Eating water melon like this! I mean this will be the highlight of this summer when Fall/winter comes again and we will be reminded of the deliciousness of summer! Eating this with the seeds and all. Great for the kidneys and for my taste buds. However here’s what we need to keep in mind Ayurveda.
Melons are celibates. They never pair up with anyone else. Have them by themselves as they may not digest well with any other fruit. This is because they digest faster than most other fruits owing to their high water content. Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. This basically depends on the speed of digestion of different fruits and vegetables. Many permutations that you are making are perhaps hindering optimal digestion and assimilation. Watermelon can be your best friend with health benefits or it can slow down your digestion and produce Ama (digestive toxins).

Omg! Red Okra and that too so long! Now this really can’t be the same as the okra we refer to in India as . This is more like dragons claws ☝️👌😅.

Making this tonight. Crispy crunchy spicy and all.

from amazing farmers at urban farms of .