Live A Pure Life

Vegetarian Cooking Recipes

Sprouts Salad

Enjoy sprouted mung salad recipe/easy and quick to make
•    Sprouts are packed with nutrition/plant based protein/alkaline,pure,natural whole foods  
•    Healthy diet/ Law Carb Diet//nutty flavor/Ayurvedic Cuisine/taste kind of like salsa 
•    Sprouted Green Mung Beans, Brown Mung Beans, Black Lentils, Green peas, Brown Chick Peas, Fenugreek Seeds, Alfalfa Seeds, and Clover Seeds. 1 Cup
•    Shredded Cabbage ½ Cup
•    Grated Carrots ½ Cup
•    Chopped Tomatoes ¼ Cup
•    Chopped Onion ¼ Cup
•    Chopped Fresh Coriander 1 Tbsp
•    Lemon Juice 1-2 Tsp.
•    Himalayan/Black Salt to taste 
•    Steam Sprouted beans 4-7 minutes or soak in warm water about ten minutes and then drain water and keep a side.
•    To make sprouted mung salad, combine all the ingredients with sprouted beans, in a bowl and toss well.
•    Serve the sprouted Beans salad immediately.

You can also make it with different capsicum, cucumber, broccoli, etc fruits like apple, pear.

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Khichari (Rice and Dal Risotto)

Khichari is the classic Ayurvedic dish, and it is a one pot meal of rice and mung dal and spices. Addition of vegetables is a more recent thing to make wholesome meal. It is simple, easy to make and easy to digest, a complete source of protein. It’s also helps to purify digestion and cleanse systemic toxins.

According to Ayurveda try to avoid cook food in pressure cooker, when u cooking food in pressure cooker, food get dissolve but not cooked. All nutrition and vitamins are lost. So try to use unglazed clay pots, iron, brass or bronze utensils for cooking food. When cooking food in these kinds of utensils, food cooks slowly, thereby bringing out their natural flavors and preserved the all nutrition.

Here you can add in recipe onion and garlic but according to ancient Ayurveda onion and garlic classified as rajasic and tamasic, so not eating them every day but other day and so.


• Khichari Rice 1 Cup (Soaked for half an hour)

• Split Moong Dal with skin 1/4 Cup and without skin 1/4 cup (Soaked for half an hour)

• Ginger root 1 inch , chopped or grated

• Coriander powder ½ tsp.

• Cumin powder ½ tsp.

• Black Pepper 4-6 crushed

• Mustard seeds ½ tsp.

• Turmeric powder ½ tsp.

• Garam Masala ½ tsp. (Optional)

• Ghee or Cold pressed Oil 2 tsp.

•Hing (asafetida) Pinch (Optional)

• Handful of fresh cilantro leaves

• Spinach ½ cup

• Seasonal vegetables 1cup (Optional)

• Water 6 Cups (Approx.)

• Salt according to your taste


• Carefully pick over rice and dal to remove any stones.

• Wash both of them in at least 2 changes of water. Soak in water 20-30 minutes.

• In a pan, heat the ghee or oil on medium heat and add mustard seeds, once start to crackle, add hing, turmeric powder, grated ginger, cumin powder, crushed black pepper, coriander powder, garam masala sauté for 1 minute. (Add grated 2-3 cloves garlic if you like)

• Add the rice, dal and vegetables. Add 6 cups of water and salt.

• Bring to a boil, and then turn the heat to low.

• Cook for about 30 to 40 minutes or dal are soft and completely cooked.

• Add more water if you want a soupier consistency, and simmer little longer to get a thicker stew. Check seasoning.

• Serve with cilantro leaves, coconut and spinach, a drizzle of fresh lime juice or spoon of yogurt if you like, stir nicely and enjoy!!

According to Ayurveda our

• Food should be LIVING means straight from farm to kitchen, not go to a factory between. Nothing processed, tinned, packaged, bottled or canned, frozen.

• Food should be WHOLESOME means unprocessed and unrefined. e.g. wholegrain, rice etc.

PLANT-BASED food mean food should derived from plants and trees not from animals, means no meat, fish or eggs.

WATER RICH FOOD means our food should be juicy containing high amount of water e.g. fruits, vegetables, leafy greens etc.

Thus try to know your food and try to get back to eat what Mother Nature designed us to eat. And live a healthy, happy, disease free life.

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Golden Milk (Turmeric Milk)

FD036A12-D0C2-4F65-BBB3-F04CF121592CGolden milk is a traditional Indian Ayurvedic drink made with ground Turmeric (or Fresh Turmeric),  milk, black pepper, rock sugar and ghee. Other spices and sweeteners can be added to make more tasty and nutritional.

There multiple health benefits. Turmeric Milk is full of anti-inflammatory and antioxidant properties. It has antibacterial, antiviral and antifungal properties. Supporting brain function and improving memory, preventing heart disease, may reduce the risk of cancer etc.

It is the perfect warm drink for winter months or other nighttime drink. Make for yourself and family and enjoy!!


  • Regular Milk or any other milk (Almond, Cashew, Coconut etc.)
  • Turmeric 1 Tsp.
  • Pinch of crushed Black Pepper
  • Pinch of Ginger Powder
  • Rock Sugar to taste
  • Optional
  • Coconut oil or Ghee (Clarified Butter) ½ Tsp. you can add if you like


  • Place milk, turmeric powder, ginger powder, crushed black pepper, Sugar in a small sauce pan.
  • Cook, stirring frequently, until warm not boiling.
  • Give it taste; adjust spice according to your desire.
  • Turn off heat and Strain into your cups or in a glass.If preferred, sprinkle with ground cinnamon or cardamom powder. Serve.

Variation (Method same as above)

 Golden Milk with Saffron

  • Milk two cups + Turmeric 1 Tsp. + Saffron 4-6 stems + Pinch of ground ginger and cardamom powder

  Golden Milk with Tea Masala

  • Milk two cups + Turmeric 1 Tsp. + Saffron 4-6 stems + Tea Masala ½ Tsp. + Crushed Almonds.

   Golden Milk with Fennel Seeds

  • Milk two cups + Turmeric 1 Tsp. + Pinch of ground ginger + Fennel Seeds (Roasted and Crushed) ½ Tsp.

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Wheat Grass Juice

D8F8ED0B-5C84-4E46-AEE5-958E24D535C4Wheat grass has been proven to be a super food with a many health benefits. It is highly rich in chlorophyll, antioxidants, elements like Magnesium and Calcium and many Vitamins. These are only few of the many effective uses of wheat grass.

It helps in Digestion, Cures Anemia, Treats Arthritis, Helps in Diabetes, Hypertension and also useful in treating Cancer. Use to Cleanse Liver etc. So you can grow your own wheatgrass, it’s easy to grow and you can enjoy the juice or wheat grass powder.


  • Pick fresh and young wheat grass and wash the grass properly.
  • Add some mint leaves, coriander leaves (optional).
  • Cold press juice if you have Omega-3 Juicer or in a strong blender like Vitamix or freshly press the grass into liquid form in mortal and pestle.
  • Strain the juice and add few drops of lemon juice, Orange Juice or honey according to your taste.
  • Consume within 2 hours of making.
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Gawar Aloo Sabzi (Cluster Beans Potato Curry)

According to ayurveda when you are cooking food in pressure cooker, food get dissolved but do not get cooked. All nutrition and vitamins are lost. While cooking in pressure cooker u can save gas and time but compromising with your health so try to avoid to cook food in a pressure cooker.

Here is a simple recipe of Gawar Sabzi.

This gawar sabzi appears regularly in my kitchen. For most sabzis tempering we are using mustard or cumin seeds but for this  carom seeds are used in tempering. This sabzi is healthy yet delicious. And full of nutrition.

Gawar also known as guvar in Gujarati, gawar ki phalli in hindi and cluster beans in English.

live a healthy life # by using # right method of cooking # vessel # oil



  • Gawar (Cluster Beans) 250 Gms.
  • Potato 1 Medium
  • Onion 1 Small
  • Oil 1-2 Tbsp.
  • Garlic 2-4 Cloves or garlic paste 1 tsp.
  • Ginger 1 inch
  • Green Chilies 1-3 (according to your taste)
  • Turmeric 1 tsp.
  • Coriander powder 1 tsp.
  • Cumin powder ½ tsp.
  • Ajwain (Carom Seeds) ½ tsp.
  • Hing (asafoetida) ¼ tsp.
  • Desiccated coconut 1 tsp.
  • Roasted peanut powder 1 tbsp.
  • Few String of fresh Coriander washed and chopped.
  • Salt to taste


  1. Rinse the cluster beans (gawar) thoroughly in water and let excess water drains off.
  2. Once the cluster beans are dry, cut the head and tail part of beans and cut beans into small pieces.
  3. Now prepare the steamer. Take a glass full of water in a steamer. Let the water simmer in medium heat. Add gawar in steamer pan, cover with lid.
  4. Steam it on medium heat for 5-7 minutes. Or till beans get tender and soft. Do not overcook it. Keep it aside.
  5. Peel the potato and chop them into medium cubes. Finely chop the onions.
  6. Make a paste of the green chilies, ginger and garlic.
  7. Heat a pan and add oil in it.
  8. Once the oil is hot add ajwain (carom) and hing (asafoetida)
  9. Add finely chopped onions and mix well. Sauté till them translucent.
  10. Add chilies, ginger and garlic paste.
  11. Now add potato cubes and stir well cook for 5-6 minutes.
  12. Add turmeric powder, coriander powder, and cumin powder, salt.
  13. Add cluster beans and mix well.
  14. Cook the sabzi for 5-8 minutes.
  15. Now add desiccated coconut and roasted peanut powder.
  16. Garnished with chopped coriander.
  17. Delicious gawar aloo sabzi is ready. Serve this sabzi hot along with roti, dal, and rice.


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Turia Patra Sabji (Ridge Gourd and Taro Leaves Curry)

imageTuria Patra is a very unique one of the traditional Guajarati Sabji, and is a one of serve item for weddings held in Gujarat. In the traditional way people add the patras directly without steaming, but that takes much longer to cook. So I like to steaming the patras and adding in sabji (Curry). It’s easy and quick, tasty. I like to make in mango season with mango pulp.  Taro leaves also known as colocasia/elephant-ear/kalo.


For Gram Flour Batter

  • Gram Flour (Besan) 1 Cup
  • Sorghum flour or rice flour 2 Tbsp.
  • Spices Below
  • Turmeric (Haldi) ¼ Tsp.
  • Cumin Coriander Powder 1 Tsp.
  • Garam Masala 1 Tsp.
  • Red Chili Powder 1 Tsp.
  • Jaggery (Gud) 2 Tsp.
  • Tamarind Paste or Lemon Juice 2 Tsp.
  • Salt to Taste
  • Water as per need
  • 5-7 Patra Leaves
  • For Sabji (Curry)
  • Oil 2-3 Tsp.
  • Mustard Seeds 1 tsp.
  • Asafoetida ¼ Tsp.
  • Turmeric ¼ Tsp.
  • Turia/Taraiya(Luffa Squash)
  • Spices Below For Sabji
  • Cumin-Coriander Powder 2 Tsp.
  • Garam Masala 1 tsp.
  • Sugar 1 tsp.
  • Green Chili ½ tsp or More
  • Ginger Paste 1 Tsp.
  • Garlic Paste 1 Tsp.
  • Salt to Taste
  • Water as per need


  1. For batter take medium size bowl and add gram flour and salt in it.
  2. Add all spices and oil 1 Tsp. Mix well.
  3. Add little by little water and make thick paste. Paste should be spreadable consistency. Take one Patra leaf.
  4. Spread gram flour batter on back side of leaf.
  5. Fold from upper side and apply some gram flour batter on it.
  6. Now fold from one side and apply gram flour batter. Now fold other side and spread gram flour. Now roll it.
  7. Do all above process for all patra. If you have small patra( than use 2-3 patra at same time. Put it in a steamer and steam for 10-12 Minutes. Let it cool. After cut all rolls in 1-2 cms pieces.
  8. Take oil in kadhai/pan.
  9. Add cumin seeds in it. When cumin seeds crackle add asafoetida.
  10. Add turmeric powder and Turia (Ridge Gourd) in it.
  11. Add all spices. And mix well. Add water.
  12. Cook for 7-10 Minutes. Add steamed patra pieces. Mix well. Add water as per your desired consistence.
  13. Cook up to boil. Now sabji is ready. Serve hot.
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Gram Flour Fudge (Mohanthal)

Mohanthal is a very popular Indian sweet, also favorite for auspicious occasions and festivals. My family really loves this fudge(Mohanthal). Hope you are going to enjoy my simple and tasty Mohanthal recipe. 



  • Gram Flour 2 Cups
  • Ghee ¾ Cup
  • Milk 4 Tbsp.
  • Sugar 1 and ½ Cup
  • Nutmeg Powder 1 Pinch
  • Green Cardamom Powder ¼ Tsp.
  • Few threads of Saffron
  • Almond Chopped 10
  • Pistachios Chopped 10         


  1. Heat 2 tbsp. milk in a pan and add 1 tbsp. ghee, heat till it melts. Place gram flour in a bowl, add the ghee-milk mixture and mix with fingertips. Keep aside two hours or at least fifteen minutes. After pass it through thick sieve, pressing lightly to remove lumps.
  2. Heat ¾ cup ghee in a pan; add the sieved gram flour and sauté on medium heat, stirring continuously, till fragrant and dark in color. ( Approximate going to take 10-12 Minutes)
  3. Let it cool completely. ( Important step)
  4. In a saucepan cook together ½ cup of water and 1 and ½ cup of sugar on medium heat to make syrup.
  5. Cook the syrup till it gets 1 ½ string consistency.
  6. Grease a tray, add nutmeg powder, saffron threads and green cardamom powder to the gram flour and mix well.
  7. Add 2 tbsp. milk to the sugar syrup and mix well. Add the syrup, little by little, to the gram flour mixture and mix well.
  8. Pour into the greased tray and spread evenly. Sprinkle almonds and pistachios over gram flour mixture and press lightly. Set aside and cool completely. Cut into squares shapes (Mine is diamond shape because my son likes a diamond shape).
  9. Separate the pieces and serve.
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Fennel Rose Petal Cookies


Try my aromatic, crispy, delicious, flavors full Fennel Rose Petal cookie on Canada Day.

Have a bright, sparkling, fun filled Happy Canada Day. 


  • All Purpose Flour 1 Cup.
  • Butter, unsalted ½ Cup
  • Sugar ¼ Cup
  • Salt ¼ Tsp.
  • Fennel Seeds 1 Tbsp. (Roasted)
  • Cardamom Powder ¼ Tsp.
  • Dry Rose Petal 8-10


  1. In the medium bowl cream together the butter and sugar. You can use stand mixer or hand mixer but I am creamed with my hand.
  2. Add the flour, salt and ¾ Tbsp. of Fennel seeds, rose petals and cardamom powder to the butter and sugar mix. Reserve the remaining fennel seeds to sprinkle on top of the cookies.
  3. Mix till the mixture looks smooth and comes in form of dough.
  4. Sprinkle some flour on a flat surface and shape the dough like a flat disc.
  5. Using a roller, roll the dough to ¼ inch thickness. Cut into different shapes using cookies cutter. I cut them into small round cookies.
  6. Place the cookies in a baking tray and bake at 350 f degrees for 10-12 minutes or till they light brown from sides and also from the bottom.
  7. Place on wire rack to cool completely.
  8. Store cookies in an airtight container.
  9. Enjoy the sweet and salty flavored cookies!!!
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Mango Mania


Cool down this summer with a fresh and fruity smoothie like Mango Mania, Super healthy, vitamin –packed and refreshing. 

In small amounts, cumin seeds and ground cumin can be good to cooling the body in hot summer.


  • Mango Fresh Peeled and chopped in cube ½ cup
  • Fresh seedless orange wedges ½ cup or Orange juice ½ cup
  • Honey 1 Tbsp.
  • Protein Powder 1 Tbsp.(Optional)
  • Cumin Powder ¼ Tsp. (Optional)
  • Almond Milk or Water or coconut water if you are not using Orange juice.   


  1. Add all of the ingredients with water to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Add more water or Almond milk if the mixture is too thick.
  4. Enjoy your smoothie!!!
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Berry Blast Smoothie

imageBeery Blast Smoothie is a quick and simple to make in a summer. It’s delicious, creamy, nutrient with all berries together.


  • Mix Frozen or Fresh Berries 1 Cup
  • Banana 1
  • Clear Honey ½ tsp.
  • Almond Milk or Water or Juice according to your desire consistency (According to ayurveda milk and yogurt are incompatible with sour fruits so trying to avoid to use in my smoothie).
  • Flax seeds or hempseeds or chia seeds or sesame seeds 1 Tbsp.     


  1. Add all of the ingredients with filtered water or almond milk to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Add more water or Almond milk if the mixture is too thick.
  4. Enjoy your smoothie!!!
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