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:

    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

    Flavoured Yogurt

    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.

    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

    By Talya Lutzker.

    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.

    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.

    Mango Kulfi

    An offering from the Heart – a Deepak Singh recipe.

    Coconut Spice Butternut Squash Soup

    Ingredients (serves 6-8)
    4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
    2 tablespoons ghee
    1/2 medium yellow onion
    4 cups water
    1 can coconut milk
    2 teaspoons Himalayan rock salt, plus more as needed
    1 teaspoon cumin seeds
    1 teaspoon mustard seeds
    1/2 teaspoon paprika
    1/4 teaspoon freshly ground black pepper, plus more as needed
    1/2 cup toasted pumpkin seeds and/or cilantro, for garnish (optional)

    1.Heat the oven to 425°F and arrange a rack in the middle.

    2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of ghee and brush all of it over the tops and insides of the squash halves Season with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

    3. Meanwhile, cut the onion into medium dice. Melt the remaining tablespoon of ghee in a large saucepan or Dutch oven over medium heat. Add the cumin seeds, mustard seeds, onion, and paprika, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Remove the pan from the heat and set aside.

    4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the spices and onions; discard the skins.

    5. Add the water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the coconut milk.

    6. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. (I HIGHLY RECOMMEND INVESTING in an immersion blender. Soooo much easier! Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds and/or cilantro, if using.

    In the winter it is best to eat more rich, warming and nourishing foods to help balance the cold and drying effects of the weather. From a western perspective, Butternut squash is extremely high in vitamin A, vitamin C and vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese. Butternut squash is also an excellent source of potassium. From an Ayurvedic perspective, it helps to balance pitta and vata due to its heavy and sweet nature. This is a great dish to bring to a potluck because it is inexpensive to make, and a real crowd pleaser!

    Recipe by Britt Barrett