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kapha dinner recipes – end the day right with these meals designed for your dosha..

kapha dinner recipes – end the day right with these meals designed for your dosha..

by April 29, 2013

We hope you’ve been having fun with all the lovely recipes we’ve been posting. This week, we’ve made some delicious meals for folks with a dominant kapha dosha. Try them this week and give us feedback.

Polenta with Mushrooms and Caramelized Onions

  •  4 cups water
  • 1 cup polenta
  • 1 large onion, sliced
  • 1 cup button or Crimini mushrooms
  • 3/4 tsp salt
  • ½ tsp crushed black pepper
  • 2 tbsp olive oil
  • ½ tsp brown sugar

To make polenta, cook per directions on box or bring water to a boil in a saucepan. Reduce heat to low, add ½ tsp salt, and whisk in polenta. Cook on low heat for 15-20 minutes till the polenta is thick. Stir continuously.

Heat olive oil in another pan. Add the sliced onion and ¼ tsp salt. Sauté till the onions turn golden brown in color. Add sugar and mushrooms. Cook on low heat till the onions and mushrooms are caramelized.

Spoon polenta in a bowl. Top with caramelized onions and mushrooms. Add some freshly chopped chives or parsley over the warm polenta.

jasmine rice and chicken

jasmine rice and skewered chicken

Jasmine Rice with Skewered Chicken

  • 1 cup Jasmine rice
  • 1 chicken breast
  • 1 tbsp dark soy sauce
  • 1 tsp rice wine vinegar
  • ½ tsp honey
  • ¼ tsp fish sauce (optional)
  • ¼ cup diced red or yellow bell pepper
  • ¼ cup diced onion
  • 2 bamboo skewers, soaked in water for one hour

Cook rice per instructions on box.

Dice the chicken breast into 1 inch squares. Mix onions, bell pepper, and chicken in a bowl. Add soy sauce, vinegar, honey, and fish sauce. Leave to marinate for 30 minutes (longer the better).

Insert skewer starting with the onion, then bell pepper, and then the chicken. Repeat till the end of the skewer is full.

Heat olive oil in a non stick grill pan. Cook the skewers on medium low heat till the chicken is cooked through, about 10 minutes.

Serve hot with jasmine rice.

pear barley and peas..

pearl barley and peas..

Pearl Barley with Peas, Carrots, and Green Beans

  • 1 cup pearl barley, cooked according to directions on the box
  • 1 cup peas, blanched
  • ½ cup chopped carrots, blanched
  • ¼ cup green beans, blanched
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp crushed black pepper
  • 1 tsp whole cumin (optional)
  • 2 tbsp olive oil

Heat oil in a non stick fry pan on medium heat. Add cumin. Once the cumin stops spluttering, add minced garlic. Add peas, carrots, and beans. Sauté for a minute.

Add salt and crushed pepper. Add cooked barley. Combine and cook on low heat for 2-3 minutes.

Serve hot with a dollop of Greek yoghurt.

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