Winter Pasta-Ayurvedic Recipes & Food Dishes

Ayurvedic Recipes -Healthy Natural Food Recipes .Cooking Making & Preparation Tips Ayurveda Recipes & Ayurvedic Food Cooking Tips :Ayurveda is the life science .According to Ayurveda human body is classified in to three ;Vata .Pitta & Kapha Constitution. So it is important for you to take the food which is suitable to your nature (Pakriti),in the other hand if you are consuming foods which are not suitable for your body types the doshas (body is constituted of three doshas as per Ayurveda ;vata ,pita ,Kapha )will be accumulated and you will fall sick .If you take daily Ayurvedic Foods which is very natural you will live longer & will never fall sick .The food which your taking can control your body as well as your mind .Here is some of the nice collection of healthy natural recipes which not only cure you but also helps you to protect your health . "Those People who eat balanced diet in a limited quantity do not require any medicine .They are their own physicians .They clean all the body systems by this action till the last day of their life " - An old Indian Verse

Winter Pasta for Vata

4 servings
A julienne of carrots and fennel tossed with Ginger Gremolata. Whole wheat pasta offers a nice color contrast to the fennel. If fennel is not in season, substitute slivered celery or even julienned green beans. (Don't worry about the fennel tops -- I just like to utilize them if the fennel bulb has been gracious enough to provide them). You can toast fennel seeds in the toaster oven, which works perfectly when you watch them like a hawk. They go from lightly toasted to burned in seconds.

Step One

1 pound (500 g) fresh linguine, fettuccine, or spaghetti or 1/2 pound (230 g) dried
Step Two

1/3 cup (80 ml) oil
Pinch of hing (optional)
2 cups (180 g) carrots, cut into 2-inch (5 cm) lengths and finely julienned
3 cups (330 g) fennel stalks, cut into 2-inch (5 cm) lengths and slivered lengthwise
Up to 4 tablespoons chopped fennel tops (if on the fennel bulb)
Liquid seasoning or salt
Step Three

1 tablespoon fennel seeds
2 tablespoons lemon juice
Ginger Gremolata (recipe follows)
1/2 cup (50 g) slivered pecans, lightly toasted
Black pepper
Cook the pasta until al dente. Drain.
Heat the oil in a large skillet over low heat. Add the hing and saute for 30 seconds, until fragrant. Add the carrots, fennel, and fennel tops and sprinkle with liquid seasoning or salt. Stir, cover, and cook until tender, stirring occasionally.
Toss the vegetables, fennel seeds, lemon juice, Ginger Gremolata, pecans, and a sprinkling of black pepper with the pasta. Adjust the seasoning.
Ginger Gremolata
Gremolata is a flavorful garnish for soups and stews as well as for pasta. Everything should be very finely minced -- a whirl in a food processor is a good final step.

1 tablespoon minced fresh ginger
1 tablespoon finely grated lemon zest
1 cup (240 ml) minced flat-leaf parsley
Mix all the ingredients together

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