Recipes for Health and Coziness

Photos by 3H0.

 

Staff at Sikh Dharma International share their favorite recipes for health, immunity and coziness during quarantine. Enjoy!

Green Chile Oatmeal (serve with warm tortillas and add milk – regular or plant based if you wish)

Potent Potatoes

Tasty Date Milk

Yogi Tea

Mung Beans and Rice

Golden Milk

Garlic Toast

Tofu Scramble

Beet – Carrot Casserole

Yogurt Curry (leave off the chilies and jalapenos for a less spicy version)

Stuffed Baked Apples

Fresh Blueberry Muffins

Sweet Potato Broccoli Soup

Solstice Hot Sauce

Trinity Rice

Curried Pumpkin and White Bean Stew

Healing Turmeric Elixir

Swiss Chard Quinoa and Red Lentil Soup

Slow Cooker Saag Paneer

Egyptian Red Lentil Soup

Scrambled Tofu and Green Onions

 

Do you have recipes to add to this list? Email Guruamrit Kaur at guruamrit@sikhdharma.org.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Recipes! I have attached a recipe for Ginger Curry which is a staple here in Kansas City for cold weather langhars. I also have recipes for Lemon Rice and for Black Garbanzo Beans.
    GINGER CURRY RECIPE

    In a large pot, which is enough for at least 20 people:

    Mince 1 lb of fresh GINGER (not powder)
    Dice 2 largish ONIONS
    Blanch 4 large TOMATOES (or 8 small ones to peel the skin off)
    1 generous cup of GHEE

    Salute the GINGER for several minutes. Add the ONIONS and saute both until the ONIONS are brown or clear (cooked). Stir often.
    Add two large Tablespoons of TUMERIC. Be very careful not to burn the spices, you may need to turn the flame down a bit.
    Add: 1 Tablespoon CUMIN POWDER, 2 BAY LEAVES, 2 tablespoons GARLIC POWDER, 1 tablespoon of SALT, 1 tablespoon of BLACK PEPPER, 1 tablespoon of GARAM MASALA, 1 teaspoon of NUTMEG; 1 teaspoon of CINNAMON. It will give off a lovely fragrance. Let this cook together for several minutes before adding the peeled TOMATOES which will break down into a sauce consistency.

    1 cup of GARBANZO or BESAM FLOUR and mix with about 3 cups of WATER (in a blender if you don’t want to fuss with lumps). Add the watery mix to the sauce. Then add a quart (4 cups) of YOGURT. After adding to the fragrant cooking masala mix, then add another quart of YOGURT mixed with an equal amount of WATER, then add another quart of YOGURT.

    The result will be a nice golden color as the GARBANZO/BESAM/GRAHAM thickens the mix. You can add more FLOUR if it seems too watery. Homemade yogurt is less thick than the store bought kind so you may have to adjust the amount accordingly.

    Yogiji’s advice was to let the final product sit for a few days to make it tart. (It will be hard to resist though!) This goes very well with LEMON RICE and PAKORAS.

Post navigation