March 2010 Archives

Channa Halva

| No Comments | No TrackBacks
English: besan is a powder on chnna dal

English: besan is a powder on chnna dal (Photo credit: Wikipedia)

Channa Halva
Gluten free, nutritious, supports breast milk production.
Good for vata, pitta, kapha (occasionally), rakta, sthanya.
Besan flour, also known as gram flour, is made from channa dal (deshi channa or bengal gram) a close relative of chickpeas. Its golden colour speaks to its high antoxidant content. Channa has a low glycemic index.

Serves up to 12
3 cups besan flour (available at Indian grocery stores)
1/2 cup ghee
1/2 cup slivered almonds
3/4 cup chopped pitted dates
1 cup raw cane sugar (turbinado)
1 can coconut milk
2 cups hot water (or as needed)
1 tsp cardamom seeds

Heat ghee in heavy bottomed pan.
Add besan flour and roast until golden brown but not burnt.
Add almonds and dates and fry for a few more minutes.
Add remaining ingredients and bring to a boil. Simmer until it thickens into a loose dough.
Serve warm as a breakfast or dessert.

Gluten Free Vegetable Dalia

Gluten free, vegetarian, suitable for ekadashi, suitable for Passover (Buckwheat is not a grain).

Good for kapha, rakta, sthanya.


This is a modification of a recipe from

Dalia is a popular Indian breakfast dish and can also serve as a light supper or lunch with the addition of koshimbir (Indian salad). Dalia is given to nursing mothers to support milk production. It is prepared with cracked wheat (dalia) which is nutritive and building. To create a gluten free version, we used buckwheat kasha instead of cracked wheat. Buckwheat is light and rough, ideal for kapha, yet also supports breast milk production. Buckwheat also helps lower cholesterol.


• 2 cups buckwheat kasha
• 2 carrots
• 1/2 cup peas
• 2 tbsp sunflower oil
• 2 tsp ginger-garlic paste
• Salt to taste
• 1 tsp mild red chili
• 1 tsp garam masala

1 tbsp ghee

Peel and chop the carrots into cubes.

Unfreeze the peas.

Boil the vegetables and buckwheat kasha together, in 3 cups water.

Add ginger-garlic paste, fry for 2 min and then add salt, garam masala and red chili.

Mix well and add the boiled vegetable dalia mixture.

Stir in the ghee and frozen peas. Cook for a couple more minites.

The texture should be moist and loose like porridge. If it is heavy and sticky, add more water.

Here is a gluten free recipe that is ideal for spring. Good for vata and pitta, this traditional recipe also enhances the proportion of resistant starch (RS) in the rice, benefiting blood sugar control and feeding your microbiome. Asparagus is said to enhance milk production for nursing mothers and is a good source of folate for pregnant and nursing mothers.

Armenian rice 2.jpg


· ¼ cup ghee (see here how to make ghee)

· 2 ounces uncooked rice spaghetti, broken

· ½ teaspoon minced garlic

· 1 ¼ cups uncooked basmati rice

· 2 ¼ cups vegetable broth (See here how to make vegetable broth)

· salt and pepper to taste

· ½ pound fresh asparagus, trimmed and cut into 2 inch pieces

· ½ cup cashew halves, fried in ghee


  1. Melt ghee in a medium saucepan over medium-low heat.
  2. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted ghee and lightly browned.
  3. Stir garlic into the saucepan, and cook about 2 minutes, until tender.
  4. Stir in basmati rice, and cook about 5 minutes.
  5. Pour in vegetable broth.
  6. Season mixture with salt and pepper.
  7. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
  8. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
  9. Mix asparagus into the rice mixture.
  10. Gently fold in the cashew halves and serve warm.
  11. A nice touch is to accompany recipe with Armenian/Persian pickles or tourshi. Recipe for tourshi here.

Note: Recipe adapted from


Creamy almond pudding with Gluten free vegetable dalia

Here is a delicious warm pudding, highly recommended for nursing mothers, children, the elderly and people recovering from illness--but the young, fit and healthy can enjoy it too--espeically if you are vata or pitta!

Creamy Almond Pudding

Allow two hours almond soaking time!

Serves 6

2/3 cup slivered almonds

1 cup boiling water

6 cups coconut milk

2 tbsp Cream of Rice

¼ tsp saffron threads

1/2 tsp crushed cardamom seeds

½ cup turbinado sugar

2 tbsp toasted slivered almonds for garnishing

Place almonds in a bowl, add the boiling water, and soak for 2 hours. Pour nuts and soak water into food processor and process until smooth. Slowly add one cup of coconut milk and process again until smooth.

Put the rest of the coconut milk into a heavy bottomed pan and bring to a boil. While stirring constantly, sprinkle in the cream of rice, then pour the blended almond mixture in. Turn down the heat, add the saffron, cardamom and sugar. Simmer, stirring attentively, until the pudding is reduced to one third of its original volume. Remove from the heat and beat with a whisk to smooth the texture. Serve warm or at room temperature, garnished with toasted almonds.

Adapted from Lord Krishna's Cuisine, the Art of Indian Vegetarian Cooking by Yamuna Devi, Bala Books.


Powered by Movable Type 6.1.2
Natural Health Blogs - BlogCatalog Blog Directory

About this Archive

This page is an archive of entries from March 2010 listed from newest to oldest.

February 2010 is the previous archive.

April 2010 is the next archive.

Find recent content on the main index or look in the archives to find all content.