RECIPE ~ Brunch Stuff

I love Sunday brunches, at home with fresh baked biscuits, sweet potato homefries, fruit salad, frothy coffee, the works. Here are 2 recipes I used from Ayurvedic Cooking for Westerners and A Life of Balance and a picture of the delicious fare, despite the terrible photo...!



~ Flower Biscuits ~
1 cup flour*
1/2 tsp salt
1/8 tsp baking soda
1 1/2 tsp baking powder
3 Tbsp ghee or butter
1/2 cup fresh buttermilk (1/4 cup yogurt + 1/4 cup water)

Stir together dry ingredients in a mixing bowl. Crumble the ghee into the flour with your fingertips, then stir in buttermilk. Knead together, adding more flour if the dough is too sticky. Form into a ball, cover and refrigerate for at least 1/2 hour.

Preheat the oven to 400. Lightly oil a cookie sheet and flower-formed cookie cutter. Roll out the dough to 1/2 inch thick, cut out flower-shaped biscuits and place on cookie sheet. Bake for 12 minutes until golden brown. Makes 4.

* FOR INDIVIDUAL DOSHAS
KAPHAS use buckwheat, millet or rye flour, and only 2 Tbsp ghee


~ Sweet Potato Masala Homefries ~
1 large sweet potato*
1 tsp each sunflower oil & ghee*
1/4 tsp ground coriander
1/4 tsp garam masala
1/4 cup diced onion
1 clove garlic, minced
salt & pepper

Peel and cube sweet potato into 1/2 inch pieces. Cook in boiling water for 10 minutes, until tender-crisp. Drain.

In a skillet, heat oil and ghee and add spices. Stir fry for a minute, then add onion and garlic. Cook for 5 minutes then add sweet potatoes. Continue to stir-cook for 10 minutes over medium-high heat, until potatoes are cooked.

* FOR INDIVIDUAL DOSHAS
KAPHAS use only 1 tsp sunflower oil, and white potatoes instead of sweet potatoes
PITTAS omit garlic and pepper