Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Artisan Food ~ Healing Herbal Rice

Brown Basmati and Fresh Methi
Brown Basmati and Fresh Methi

Nutritional supplements and natural herbal remedies don’t have to be in capsule form. Example is this healing herbal rice I have prepared for our meal yesterday.

Three types of fresh herbs with potent medicinal properties and brown basmati, a nutritionally supreme rice are cooked together. The result –

a tasty and tantalizing herbal basmati.

Possessing great inner strength and capable of exerting strong nutritional benefits, this herbal rice with healing fire in its heart is the kind of meal that would provide a nourishing surround to a flourishing imagination.

Healing Herbal Rice with Brown Basmati
Healing Herbal Rice with Potato Kurma ~ Celebrating St. Patty’s Day

Recipe Details:

Artisan Food: Healing Herbal Rice
Ingredients: Brown Basmati, Methi, Mint and Dill
Skill level: Easy. From Novice to Expert
Labels: Vegan, Wholesome, Herbal and Iron rich Food
Price: $2.00
Format: PDF

Healing Herbal Rice PDF

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How it Works: After payment via Paypal, PDF file will be emailed to you to download the recipe. For any questions about the recipe or the download process, please email me at .


Artisan Food Aim and Purpose:

“Artisan Food ~ Revenue through Recipes” program aims to raise money, however small the amount, to support the children at Swami School at Nandyala. This will also lend a sense of purpose to my food blogging, and help me feel like I am accomplishing something through my activity in this Web world.

Previously in Artisan Food:

Artisan Photo Gallery

Posted by Indira©Copyrighted in Artisan Food,Basmati Rice,Biyyamu (Rice),Brown Basmati,Methi, Kasuri Methi,Mint,Suwa (Dill) (Monday March 17, 2008 at 5:46 pm- permalink)
Comments (3)

The New Home of Mahanandi:

Vegetarian Beet Borscht

Vegetarian Beet Borscht

This vegetarian version of Russian Borscht is a delight to make during summer time, when fresh beets, carrots and potatoes are in abundance at local farmers markets. I also add the cabbage and fresh dill to the pile, following the traditional borscht recipe. The attractive fire-red color is from beets but thanks for the success of this dish must go to the Indian spice-blend and the modest amount of powdered cashews that I usually add. They help to create a rich, flavorful sauce that binds all the ingredients in an endearing way.

Although I have enjoyed the beet borscht as a light soup at restaurants, I usually make it as the main meal of the day at home, by adding big bulky style pasta. Daring liberties are taken with good intentions, so I would like to think the darling people of eastern Europe would approve of my beet borscht.

Red Onion, Lime, Carrots, Beets, Cabbage, Fresh Dill and Red Potatoes ~ From Ritu Bazar for Borscht

(for two adults with a healthy appetite, for two meals)

Beets, carrots and red potatoes – peeled and cubed, 2 cups each
Cabbage – coarsely cut to pieces, about two cups
Red onion – finely sliced, about a cup
4 cloves of garlic – finely sliced
Quarter cup – roasted cashews, powdered to fine
Quarter cup – fresh dill, finely chopped
Quarter cup – lime juice
1 tablespoon – cumin:clove:cinnamon:coriander powder
½ teaspoon – chilli powder, salt and turmeric (or to taste)
1 tablespoon – ghee or butter
1 cup ( I chose the Trottole pasta for this recipe.)

In a sturdy big pot, heat the ghee or butter. Add and saute garlic and onions to soft. Add potatoes, beets and carrots. Saute for about ten minutes, stirring in-between. Next in line would be the delicate cabbage. When cabbage starts to wilt, add the seasoning – cashew powder, fresh dill, spice blend, lime juice, chilli powder, salt and turmeric. Mix and cook for couple of minutes.

Add in about 6 cups of water. Cover the pot with lid and simmer the ingredients on medium heat for about 15 to 20 minutes. By this time the potatoes, beets will be turning to tender. Have a taste and adjust the salt and pepper to your liking.

Add in the pasta. Cook until the pasta is al dente. Turn off the heat and let stand for 5 minutes. Ladle the pasta-beet borscht into serving bowls and enjoy!

Beet Borscht with Pasta and Kiwi Fruit ~ Our Meal Today

Posted by Indira©Copyrighted in Beetroot,Cabbage,Potato,Suwa (Dill) (Wednesday August 8, 2007 at 7:23 pm- permalink)
Comments (21)

The New Home of Mahanandi:

Turai-Suwa (Ridge Gourd-Dill) Curry

Fresh Dill (Suwa)
Fresh Dill (Suwa) for JFI-WBB ~ Greens

I think culinary knowledge is two types – “Knowledge of” and “Knowledge how”. “Knowledge of” is what psychologists call declarative knowledge – knowledge of facts and rules. It is easy to parrot nutritional information and gave instructions like add this much at this step in the recipe. Difficult to write down and explain is “knowledge how”, the procedural knowledge. It is acquired through practice, by observation and internalization. The suitable amount and how much is too much, when to add – this kind of knowledge is what makes people like my mother and mother-in-law extraordinary cooks, in my view.

In the pursuit of gaining some “knowledge how” I used the “knowledge of” a recipe I got from Dilipji. I tried to recreate the dish with little touches here and there, and the end result turned out to be remarkable. The springtime green herb, the soothing dill worked well with tender ridge gourd. And coarsely ground soy nuggets addition gave the dish little bit body. Assembled between two slices of bread, ridge gourd-dill curry tasted quite good.

Ridge Gourd, Fresh Dill and Coarsely Ground Soy Nuggets


3 ridge gourds – peeled, washed and cut to bite sized pieces
1 small bunch of fresh dill – washed and finely chopped – about ¼ cup
¼ cup coarsely ground soy nuggets
(soaked in warm water for about 15 minutes beforehand)
1 small red onion – finely chopped
5 green chillies and 1 tbs coconut – grinded to smooth consistency
¼ tsp turmeric and salt to taste
Popu or tadka ingredients – 1 tsp oil, ¼ tsp each- cumin, mustard seeds

In a wide skillet, heat oil. Add and toast cumin and mustard seeds. Add and saute onion to soft. While onions are cooking, squeeze the water from soy nuggets and add them to the pan. Stir-fry for few minutes. Add dill and ridge gourd pieces. Stir in green chilli-coconut paste, salt and turmeric. Mix and cook, covered for about 5 to 10 minutes, until the ridge gourd pieces become soft. Serve hot with chapati/bread.

I prepared a ciabatta sandwich. Cut and toasted the bread lightly. Filled it with liberal amounts of curry and spooned some yogurt on the top as dressing. Ciabatta bread absorbed the moist curry flavors very well. The highlight of course is fragrant fresh dill in the curry. Delightful Dill made my dil happy and I loved my meal today!

Ridge gourd-Dill Sandwich with Cucumber Slices and a Piece of Karachi Halwa

Posted by Indira©Copyrighted in Beera kaaya(Ridge Gourd),Soy (Tofu, Yuba),Suwa (Dill) (Monday April 9, 2007 at 10:21 pm- permalink)
Comments (26)

The New Home of Mahanandi: