RECIPES 2016-11-08T13:36:11+00:00
ghee recipes . . .
Sol Ghee Rice Recipe
Perfect Sol Ghee Rice

1 cup of Basmati Rice
2 cups of water
1 tbsp of Sol Ghee Plain (or for a Indian spice add Sol Ghee Indian Spiced)

Basmati rice is easy to digest, full of nutrients and balances all three Dosha’s. I like to use organic basmati rice where possible, organic always tastes better!

Wash the rice three times, add boiling water and a tablespoon of Sol Ghee, stir thru. Simmer on low temp with a lid on for 15-20 minutes. You can even add another spoonful at the end for a more buttery taste. You will never taste rice better!

Serves 2-3. Gluten Free.

Kitcharee Recipe

1 tbsp Sol Ghee
1 tbsp tumeric
1 tbsp of Asafoetida (Hing)
6 curry leaves
1 tbsp fresh grated ginger (optional)
1 tbsp ground cumin
1/4 tbsp Ajwain seeds
1/2 tbsp Himalayan Salt
1/2 cup of Basmatic Rice
1/2 cup Moong Daal

Kitcharee is considered the perfect staple meal in Ayurveda. This one-pot version is incredibly quick and easy to prepare…and you can eat it everyday if you like!

Rinse the rice and dhal in the saucepan 3-4 times until the water runs clear. Add 4-5 cups of water from a recently boiled kettle. Add the ghee, asafoetida, turmeric, curry leaves and sock Himalayan salt, bring to the boil and turn down to loa heat for about 15 minutes. Lift the lid to check the water levels (add more if it is looking a bit dry) and add the cumin powder and ajwain seeds. Simmer again over low heat for another 15 mins or until the Moong Daal has broken down and you have a thick, porridgy, smooth mixture.

You can serve with a squeeze of lemon juice and a small pinch of salt. I also like mine sometimes with a dollop of natural yoghurt on top and some fresh coriander.

OPTIONAL: You can add vegetables to it if you like, though traditionally kitcharee does not  include veggies. I like to add chopped zuchinni, sweet potato or pumpkin and or cauliflower.

Serves 2-3. Gluten Free.

Sol Ghee Pumpkin Spinach Curry
Pumpkin & Spinach Curry

2 tbsp Sol Ghee
6 curry leaves
1 tbsp fennel seeds
1 brown onion, finely chopped
1/2 butternut pumpkin chopped (about 4 cups)
1/2 bunch of spinach chopped
1-2 cm fresh ginger finely chopped
1 tbsp ground cumin
2 tbsp ground coriander
1/2 tbsp turmeric
1/2 tbsp garam masala

Heat the ghee. Fry off the fennel seeds and curry leaves until slightly browned, then add the onion, garlic and ginger and cook on a low heat until the onion is golden. Add the ground cumin, coriander and turmeric and stir. Add the pumpkin and stir again until well covered in the spice mix then pop the lid on. Check and stir occasionally. If there is some sticking, you can add a little more ghee and after some time, add the salt as this will draw moisture out of the pumpkin.

When the pumpkin is nearly ready, add the remaining ingredients (pepper, garam masala and spinach), stir through and keep cooking for another 5 minutes or so, until the spinach is cooked and the pumpkin is soft. Serve with rice or flat breads.

Serves 4. Gluten Free.

Sol Ghee Masoor Daal Recipe

Recipe supplied by Mudita Institute

Masoor Daal

2 tbsp Sol Ghee Plain or Sol Ghee Indian Spiced
1 cup red lentils
1 medium tomato, diced – a handful of fresh coriander, finely chopped (optional)
1 tbsp turmeric
5 curry leaves
1 garlic clove, finely chopped
1 tbsp mustard seeds
1 tbsp ground cumin or garam masala
1 tbsp Himalayan Salt
1 tbsp raw sugar (unrefined) or jaggery

Rinse the lentils in the saucepan 3-4 times until the water runs clear. Add 3-4 cups boiling water and cook over low-medium heat for 15 mins or until the lentils have lost their form. In a separate pan, heat up the ghee then add the mustard seeds and curry leaves. When the mustard seeds are popping, add the garlic and tomato and cook until the tomatoes disintegrate. Add the turmeric and cook for another 30 seconds then add the mixture to the lentil pan. Add the salt, sugar and ground cumin/garam masala to the daal and cook for another 5 mins until looking smooth and delicious. Add a handful of fresh coriander if you wish. Serve with rice, red rice or flat breads.

OPTIONAL: Another option, if you wish to include veggies is to add some fresh green beans – topped and tailed and cut into 3cm long pieces. Add these to the daal at the same time as the spice mixture. Alternatively, serve with steamed greens on the side

Serves 2-3. Gluten Free.

Sol Ghee Stewed Apples Recipe

Recipe supplied by Mudita Institute

Stewed Breakfast Apples

2-3 apples
1 tbsp Sol Ghee Chai Spiced
12 sultanas/raisins
Raw sugar (unrefined) / jaggery to taste or honey added at the end

Easy to prepare and super tasty! They’re excellent, especially when feeling a little heavy from eating too late or too much the night before. Pears and other seasonal fruits can also be included. They also make a great morning tea.

Cut up 2 or 3 apples and place in a heavy bottom saucepan.

Add 2-3 tbsp of water, raisins, Sol Ghee Chai Spiced and unprocessed sugar to taste.

Bring to the boil and simmer with the lid on, stirring now and then until the apples are soft.

NOTE: It is best to eat fresh fruit on its own so avoid eating the stewed apples with other foods.

Can be served with another tsp of Sol Ghee Chai Spiced stirred thru and a drizzle of honey to sweeten.

Serves 2-3. Gluten Free.

Please note:
Shipping is not available between 18th December - 8th January, you can still order and we will ship your product on the 9th January. Dismiss