Ayurvedic cooking class offered in Bloomfield Twp. - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Ayurvedic cooking class offered in Bloomfield Twp.

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Chef Kate Smith will host a modern Ayurvedic cooking class on Sunday, Feb. 10 from 11:30 a.m. - 2 p.m. at Karma Yoga in Bloomfield Township.

Ayurveda is the sister science of yoga, a 5,000-year-old health and healing system, in which spices, food, herbs, breath, sound, awareness and nature are the fundamentals of total health.

The class costs $75.

Learn more at www.karma-yoga.net

Ghee Recipe


1 lb. unsalted organic butter


Melt the butter in a large 3-quart stock pot with tall sides, over medium heat until it comes to a slow gentle boil. Reduce the heat to low, and allow the butter to cook slowly and gently until it turns golden in color, and the liquid is clear. The key to perfect ghee is to keep a careful eye on the butter, making sure it does not burn. The ghee is done when you can see through the melted butter to the bottom of the pan. (As the ghee cooks, carefully push the milk solids that foam at the top, to the side of the pot., checking to see when the ghee becomes clear.)

Allow the ghee to cool slightly in the pan. Pour the golden liquid through a cheesecloth into a clear clean glass jar, with a tight lid.

Ghee does not need to be refrigerated. It will keep for two to three months. Store in a cool dark space.

Red Lentil Dal

1 cup red lentils, rinsed
1 tsp. turmeric
2 tsp. coriander
1 tsp. salt
2 bay leaves
3-4 cups of water


1T ghee
1 tsp. cumin seeds
2 cloves garlic chopped
1-2" piece of ginger chopped
Pinch of hing (asafetida)
1 tsp. sesame seeds.


Bring the water and red lentils to a boil in a medium size sauce pan. Add the turmeric, coriander, salt and bay leaves. Cook covered until the dal is soft. Turn off the heat and let stand for a couple of minutes while you make the Tarka. Remove the bay leaf, and discard.
In a small sauté pan, heat the oil over medium heat. Roast the ghee, add the cumin seeds, when they begin to crackle, add the garlic and the ginger, and cook until golden brown. Add the hing and the sesame seeds.
Pour the Tarka in to the dal, Stir to combine. With the back of a wooden spoon, mash a portion of the dal, and stir to combine.
If the dal is too thick, add boiling water to reach the desired consistency. Dal should not be thick. In Southern India it is served quite soupy.

Aromatic Basmati Rice


1 cup white basmati rice
1 ¾ - 2 cups water
1 tbs. ghee
1 tsp. cumin seed
5 cardamom pods, slit at the ends
6-8 peppercorns, to taste
1 tsp. black mustards seeds
1/4-1/2  tsp. mineral salt


Rinse the rice in cool water. Set aside.

In a medium sauce pan over medium high heat, melt the ghee. Add the cumin seeds, cardamom pods, and mustard seeds; cook until they begin to pop, being careful not to burn them.  
Add the rice and stir to coat with the spices.  
Add the water and the salt, bring to a small boil, cover partially and cook for 5 minutes.
Cover all the way, turn the heat down to a very low simmer and cook for an additional 15 minutes.
Turn off the heat, allow to sit for 5 minutes with the lid on, then fluff with a fork.

* liquid whey can be substituted for the water, substitute half of the water for whey.

Usha's Sesame Chutney


1 cup Sesame seeds
1 tsp. cayenne
½ tsp. mineral salt.


Roast the sesame seeds in a pan until they just begin to turn golden. Pay careful attention that they do not burn. Allow the seeds to cool. Grind the seeds with the cayenne and the salt, in a food processor or by hand with a mortar and pistil.

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