Cape Town
31 May – 2 June 2024
Cape Town International Convention Centre (CTICC 2)

Johannesburg
26 July – 28 July 2024
Kyalami International Convention Centre

On The Green Side
Food that fuels your purpose

Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn - Vata season.
Course Dinner, Lunch, supper

Ingredients
  

  • 120 g kitchari 
  • oil for frying 
  • 5 g red onion
  • 5 g Spice sprinkle 
  • ginger
  • garlic
  • red masala
  • 60 g On The Green Side (OTGS) flame grilled tender fillets, original 
  • 60 g each spiralled carrot and baby marrow 
  • fresh onion
  • handful fresh coriander 
  • 110 g INDIKAAP Vegan Butter Chicken Sauce 
  • 10 g INDIKAAP ginger, lemon pickle
  • 50 g Spice pre-packs 

Kitchari

  • ½  cup basmati rice
  • ½  cup split mung dhal
  • 1 tbsp oil
  • 1 clove
  • 1 bay leaf
  • 1 cardamom pod
  • ½ tsp turmeric
  • ½ cinnamon stick 
  • 4 cups water

Instructions
 

  • Soak the rice and dhal for 15-20 minutes, then drain and rinse until the water runs clear.
  • Add oil to a medium pot on medium-low heat and add the spices, frying for a minute until fragrant. Add the rice and dhal mixture. Pour over the water, season with salt and pepper, and stir.
  • Increase the heat to medium-high to bring the mixture to a slight boil. Immediately turn the heat down medium-low to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. Adjust the seasoning, if needed, and taste to make sure the mixture is cooked through. If not, cook for longer. Feel free to add a few tablespoons of water if it starts to get very thick. 
  • Taste the spices in the packs, then stamp fine using a pestle and mortar. Set aside. Pan fry the onion in oil until golden then add stamped spices, ginger, garlic and dried red masala (to taste).
  • Add OTGS chicken and stir to coat all sides.
  • Add carrot and baby marrow and cover with a lid.
  • Portion kitchari into 3 balls, dust with spice sprinkles, garnish with onion and coriander. 

To serve

  • For plating: place kitchari balls on the plate, use the squeeze bottle with the sauce to either pour, squeeze or smear the sauce on the plate. Plate the chicken and vegetables. Garnish with chutney, coriander and sprinkles. 
Keywords Autumn recipes, Ayurvedic Nutrionist, Ayurvedic recipes, cleansing food, healing food, healthy food, holistic food, Indikaap, Kapha recipes, Kitchari recipe, Michele Mistry, Nutritional recipes, Pitta recipes, PLANT BASED RECIPES, Vata season recipe, VEGAN FOOD, Vegan recipes

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