7.  Khichadi
8.  Chapatti
9.  Paratha
10. Poori
11. Curd
12. Buttermilk

7. Khichadi Khichadi is a light, simple and easily digested food, perfect for evening meals, after fasting and when sick. This dish provides all nutrients and gives you plenty of energy. Ingredients (for 2-3 people) Rice: 1 cup Dal (pigeon peas or moong dal): 1 cup Water: 4 cups Turmeric, dry coriander powder, and cumin seeds Pinch of salt or sugar if desired and ghee to taste Instruments Pressure cooker – if not available a rice cooker or pot with lid will do Method 1. Mix dal and rice and wash it 2-3 times prior to cooking 2. Place water, rice and dal in the cooker 3. Add a little salt and cumin powder or any other spice to taste 4. If using a pressure cooker – cook it for three whistles, otherwise until done (it will be a thick, soupy texture) You can also add vegetables like carrot to the pot and other spices if desired. Khichadi can be made with any type of rice or wheat and any lentil. Top your khichadi with plenty of fresh coriander, coconut and 1 teaspoon of ghee, or butter if you prefer If you are taking khichadi after master cleanse, then do not add any other spices or vegetables…only plenty of ghee!

8. Chapattis Ingredients Flour: 1/2 kg flour Oil: 2 tsp Salt: to taste Water: ...this you have to judge by experience – the dough should be not too dry not too wet Instruments Mixing bowl Rolling board Rolling pin Chapati frying pan/ flat frying pan Open flame/ gas stove Basket or dish and clean kitchen towel Method Making the Dough 1. Mix flour, oil and salt in a large mixing bowl 2. Make a well in the middle of the dry mixture 3. Add water little by little 4. Mix with your hands! 5. Kneed the dough until very well blended Preparing the chapattis 1. Make balls the size of a golf ball by rolling dough in between your palms 2. Flatten this ball in between your palms 3. Dip in flour 4. Palm this circle even flatter by rotating it around as you squeeze in between your palms and bent fingers 5. Roll it out very thin on a bread board Cooking the Chapatis 1. Fry on a chapati frying pan for only 30 seconds on the first side 2. Flip it over and fry the second side until brown spots appear 3. Take it off the frying pan and place on the open flame of the burner on side #1 (the LESS cooked side) – Note: This step is optional 4. At this point it should puff up due to the rapid heating and release off vapor from the water in the dough which becomes trapped in the chapati 5. Once it has puffed up flick it off the burner and collect into a chapati pot basket lined with a towel, cover with towel to keep warm (The towel will prevent the chapatis from getting wet from their own evaporation, or becoming dry from the air) Enjoy by dipping into dal or your favorite dish or use pieces of the chapati to collect the veggies for eating!

9.Vegetable Paratha Parathas are whole food…they give you vitamins, proteins and carbohydrates! Ingredients Wheat flour: ½ kg (Or any other suitable flour such as chickpea or rice) Oil: 2 spoons Water Grated vegetable: 2 cups Turmeric, and cumin seed powder Fresh coriander Grated ginger Salt to taste Instruments Same as for chapattis Method 1. If using vegetables prepare them by grating or slicing very thin 2. Make a soft dough with the flour and oil 3. Add vegetable if desired and spices and kneed well 4. Roll into balls and then roll out like chapattis but make a little thicker and smaller 5. Cook on a chapati pan with ½ tsp of oil on each side until slightly brown You can make ANY type of vegetable Paratha by using grated carrot, pumpkin, potatoe, cucumber, cabbage, cauliflower, radish, spinach, tomatoe, coriander etc. Parathas are great when dipped in coconut chutney!

10.Poori Poori is like a deep fried, spiced chapati and is excellent with chutneys or potatoe bhaji! Ingredients Wheat flour: ½ kg. Dry coriander powder: ¼ tsp Cumin powder: ¼ tsp, Turmeric powder: ¼ tsp Salt: pinch Oil: 2-3 tbsp. Water: just enough to make the dough stick Tomatoes: 3 small (optional) Instruments Same as per chapattis Deep fryer Method 1. If you are using tomatoes, prepare them by Blending in a mixer then use this liquid instead of water for the dough. You can use any vegetable for pooris also just like parathas 2. Make the dough by combining all ingredients together and kneed until soft – see chapati method. This dough should be dry – add just enough water to make the dough stick. You can make these poori with or without the spices 3. Prepare balls of dough, flatten and roll out thin just like the chapati method except the poori is made smaller! (Size of ping pong ball or larger) 4. Deep fry in fresh, hot oil until brown. The poori will puff up like the chapatti when you fry it. Now you have yummy pooris!

11. Curd Also known as: Plain Yoghurt Ingredients Milk Plain, unsweetened curd (yoghurt) or yoghurt from a previous batch for the culture to make a new batch Instruments Cup, bowl or jug – depending on amount to be made A way to keep the mixture warm if you don't live in a warm area Method 1. Mix a few drops of curd into warm milk (body temperature only!) 2. Stir it with a spoon 50 times/ rounds 3. Let stand in a warm place overnight (If you live in a cold country…if you are in India, “room temperature” is ok!) 4. It should be ready the next day – it will be thick like yoghurt!

12. Buttermilk Buttermilk can be taken after meals to enhance digestion Ingredients (for 1 cup buttermilk) Plain, unsweetened curd (yoghurt): ¼ cup Water: ¾ cup Pinch of salt or sugar if desired Finely chopped coriander, cumin seed powder and ginger if desired Instruments Cup, bowl or jug – depending on amount to be made Blender or mixer/whisk Method 1. Mix a small quantity of curd with water and blend with a whisk or blender. Adding more curd gives a thicker drink but Ayurveda recommends a thinner drink. This is plain buttermilk. 2. For spicy (masala) buttermilk, add salt, sugar or ginger and cumin powder and fresh chopped coriander to taste Fresh Buttermilk is good for treating diarrhea, poor digestion or acidity problems