The force Pitta is a union of fire and water. These element’s physical characteristics are hot, most and light. Foods that are hot/moist/light taken in excess by a Pitta dominant person will cause their Pitta dosha to become aggravated. Therefore to stay in balance it is good to have a regular helping of foods that are cool/dry/heavy. Here are some recipes, click on the tab to see the recipe:

Recipes

Flavoured yogurt – A highly flavoured yogurt. In India it is served with a biryani.

One cup of yogurt (does not matter if it is full fat, low fat or zero fat)
1/4 cup water
1 large clove of garlic, finely chopped
¼ teaspoon salt (or to taste)
¼ teaspoon red chili powder (or to taste)

1.Mix all ingredients, and gently stir with a fork.
2.Pour in a serving bowl and decorate with a pinch red and black pepper.
3.Consider adding less or more water, depending on the consistency you desire.

This is a highly flavoured raita. It is a specialty from Hyderabad where this is the ideal accompaniment to one of their classical biryanis which usually have a mild and subtle flavor.Normally this is a very “thin” raita, but again, add water to suit your own taste. Also, add salt and red chili powder to your taste.

An offering from the Heart – a Deepak Singh recipe. www.SpiritualJourneys.net

Fresh Cucumber Raita

Preparation time: 10 minutes
Yields: About 2 Cups

1 small-medium cucumber, peeled, seeded & grated
1 ½ cups plain yogurt or kefir
1/4 cup fresh cilantro leaf, chopped fine
1 tsp. each: cumin seed, ground cumin, ground coriander, Celtic sea salt
½ tsp. each: turmeric, ground ginger & black pepper

Peel, seed & grate cucumber. Place in a large bowl with remaining ingredients. Mix well. Let sit in refrigerator for 1 hour before serving.

Cucumber raita

Fresh Cilantro Chutney

Preparation time: 5 minutes
Yields: About 1 Cup

1 bunch fresh cilantro, chopped fine
1/4 cup lemon juice, fresh squeezed
1/4 cup purified water
2 inches ginger root, peeled & chopped
2 tbs. raw tahini
1 tsp. raw honey
1/4 cup grated coconut
1 ½ tsp. Celtic sea salt
½ tsp. each: fennel seed, ground cumin & ground black pepper

In a blender or food processor, blend cilantro, lemon juice & water first. Blend until cilantro is chopped. Add remaining ingredients & blend until mixture is like a paste. Store in the refrigerator for up to one week. Fresh mint leaves and/or dill can be substituted or added to cilantro for variety.

By Talya Lutzker. www.talyaskitchen.com

Mango Kulfi – Indian Mango Ice Cream Dessert

1 can (400 gr, 14 oz) sweetened condensed milk
1 can (850 gr) sweetened mango pulp. Prefer “Alphonso” mangoes
1 pinch saffron
1 to 2 tablespoons regular (whole) milk

1.Put the mango pulp and condensed milk in a blender.
2.Heat the 1-2 tablespoons of milk in a small pan till it starts to boil.
3.Grind the saffron in the palm of your hand and sprinkle it in the boiling milk. Stir and pour in the blender.
4.Blend the mixture, and pour into serving dishes.
5.Store in freezer, and serve after 3-4 hours as it freezes, but has not totally solidified. Alternatively, freeze solid and microwave to a “slushy” consistency prior to serving.

A heavy but delicious dessert. Normally cooked by boiling off the milk and using the creamy milk.