finish the day up strong with these hearty pitta dinner recipes

finish the day up strong with these hearty pitta dinner recipes

by September 17, 2012

It’s dinner time for the happy folks with a dominant pitta dosha. Have you been trying all the amazing recipes we’ve posted? They’re designed keeping your dominant dosha in mind! Try them and tell us if they feel different than your regular diet.

This week, we’re talking dinner and have three delicious recipes lined up for you!

Sweet and spicy Thai noodles

Regular noodles or angel hair pasta, cooked according to directions on box. Quantity should be as much as you need. The ingredients listed below are for two people.

  • 8 cloves garlic, finely chopped
  • 2 tbsp unsalted peanuts, toasted and crushed
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp dark soy sauce
  • 2 tbsp honey
  • 2 tbsp sesame oil or vegetable oil
  • 1/2 tsp dried chilli flakes (or use paprika)
  • 1 tsp salt

Heat oil in a pan on high heat and add in the chopped garlic. Sauté for a minute, add honey, salt, soy sauce, and paprika. Add the noodles. Stir till everything is combined.

Serve hot. Sprinkle crushed peanuts and sesame seeds on top before serving. Skip peanuts in case of allergies.

Chicken in basil and coconut sauce

  • 2 chicken breasts, cut into bite sized pieces
  • 1 400ml can coconut milk
  • 10-12 fresh basil leaves
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 large onion, finely chopped
  • ½ tsp salt
  • ½ tsp black pepper (optional)
  • 2 tbsp olive oil

Spice blend for marinating chicken – ¼ tsp paprika, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp lemon zest. Rub over chicken and leave to marinate for a couple of hours.

Heat olive oil in a deep bottomed pan for a couple of minutes, add the minced garlic, ginger, and onions. Sauté for 2-3 minutes, till the onions become translucent.

Reduce heat to low and add the coconut milk, along with basil. Cover and cook on low heat for 20 minutes. Add ¼ cup water if the sauce appears too thick.

While the sauce is cooking, place the marinated chicken on a baking tray lined with aluminum foil or baking paper. Place in a preheated oven for 20 minutes at 400F.

Add the cooked chicken to the sauce and let simmer for five minutes on a medium heat. Serve hot with rice or bread.

Peas and potatoes with rice

  • 3 large russet potatoes, chopped into large chunks
  • 1 cup peas
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ cup water
  • 2 tbsp olive oil

Heat oil in a non stick pan. Add cumin seeds and bay leaf. Once the cumin stops spluttering, add the chopped onions. Sauté for a couple of minutes till the onions are translucent. Add the tomatoes.

Wait for the tomatoes to soften. Add all the spices. Cook for a minute. Add the potatoes.

Reduce heat to low. Add water, cover the pan and cook for 15 minutes, till the potatoes are cooked through. Add the peas. Cover and cook for another ten minutes.

Serve hot with rice.

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