6. Foundation Recipes
These preparations are used throughout the twelve months. Make them in-house; they define the flavour and integrity of the kitchen.
Home Ghee from Unsalted White Butter
FOUNDATION · Serves 80 · Portion: 1 tsp (5 g) · 40 min
Texture: — Dosha: Tridoshic; the master Vata medicine
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Unsalted white butter | 500 g unsalted white butter (makkhan) | 500 g | 2,500 g |
Method
1. Melt butter in a heavy steel pan on low.
2. Simmer gently 25–30 minutes; foam rises, then subsides; milk solids sink and turn light brown.
3. When bubbling becomes quiet and the ghee is clear golden with a nutty aroma, turn off the heat.
4. Cool 10 minutes; strain through fine muslin into a dry glass or steel jar.
5. Yield ≈ 400 g. Store at room temperature; always use a dry spoon.
| Per serving | Energy 45 kcal | Protein 0.1 g | Fat 5.1 g | Carbs 0.0 g | Fibre 0.0 g | Salt 0.0 g |
Care notes for 55+ guests Daily house allowance: 2–3 tsp (10–15 g) per guest spread across meals, as the source Vata plan recommends. Guests with high LDL cholesterol: 1–2 tsp. | Ayurvedic note Ghrita carries herbs into tissues (yogavahi), kindles agni without aggravating Pitta, and lubricates Vata dryness. |
Variations & further ideas: Herbal ghee with curry leaves · Ghee from cultured cream (bilona style) · Ginger-infused ghee · Saffron ghee for sweets
Sattvic Garam Masala (No Onion–Garlic)
FOUNDATION · Serves 50 · Portion: ¼ tsp · 20 min
Texture: Powder Dosha: Warming; use sparingly in Pitta months
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Coriander seed / powder | 4 tbsp coriander seeds | 40 g | 200 g |
| Cumin (jeera) | 2 tbsp | 20 g | 100 g |
| Fennel (saunf) | 1 tbsp | 10 g | 50 g |
| Green cardamom | 15 pods | 5 g | 25 g |
| Cinnamon | 2-inch stick | 5 g | 25 g |
| Clove | 12 | 2 g | 10 g |
| Black pepper | 1½ tsp | 5 g | 25 g |
| Bay leaf (tej patta) | 2 leaves | 1 g | 5 g |
| Dry ginger (saunth) | 2 tsp dry ginger | 5 g | 25 g |
| Nutmeg | ¼ nutmeg | 1 g | 5 g |
Method
1. Dry-roast whole spices on low 4–5 minutes until fragrant; do not darken.
2. Cool completely.
3. Grind fine with dry ginger and nutmeg.
4. Store airtight, away from light; make fresh every 2 months.
| Per serving | Energy 6 kcal | Protein 0.2 g | Fat 0.2 g | Carbs 0.9 g | Fibre 0.5 g | Salt 0.0 g |
Care notes for 55+ guests Our blend contains no chilli — heat is added separately and mildly where needed. | Ayurvedic note Coriander and fennel dominate to keep the blend Pitta-friendly. |
Variations & further ideas: Sambar powder (mild) · Rasam powder · Kitchen king without onion–garlic · Chaat masala (house, low-salt)
House Digestive Churna (Hingvashtak-inspired)
FOUNDATION · Serves 60 · Portion: ½ tsp with first morsel of rice + ghee · 15 min
Texture: Powder Dosha: Vata–Kapha; kindles agni
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Cumin (jeera) | 3 tbsp, roasted | 30 g | 150 g |
| Fennel (saunf) | 2 tbsp, roasted | 20 g | 100 g |
| Carom (ajwain) | 1 tbsp | 10 g | 50 g |
| Dry ginger (saunth) | 4 tsp dry ginger | 10 g | 50 g |
| Black pepper | 1½ tsp | 5 g | 25 g |
| Asafoetida (hing) | ½ tsp | 2 g | 10 g |
| Rock salt (sendha namak) | 1 tbsp rock salt | 15 g | 75 g |
Method
1. Dry-roast cumin, fennel and ajwain separately on low.
2. Cool and grind with dry ginger, pepper and rock salt.
3. Warm hing in a dry pan 10 seconds; mix in.
4. Store airtight; place a small bowl on each lunch table.
| Per serving | Energy 4 kcal | Protein 0.1 g | Fat 0.1 g | Carbs 0.6 g | Fibre 0.3 g | Salt 0.3 g |
Care notes for 55+ guests Not a medicine — a culinary digestive. Guests with ulcers or reflux should avoid it. | Ayurvedic note Modelled on the classical Hingvashtak churna taken with the first morsel of rice and ghee. |
Variations & further ideas: Ajwain–saunf mukhwas · Jeera–hing takra masala · Dhaniya–saunf digestive · Ginger–rock-salt slices
CCF Tea (Cumin–Coriander–Fennel)
FOUNDATION · Serves 4 · Portion: 150 ml · 12 min
Texture: Thin liquid Dosha: Tridoshic
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Cumin (jeera) | ½ tsp | 2 g | 10 g |
| Coriander seed / powder | ½ tsp seeds | 2 g | 10 g |
| Fennel (saunf) | ½ tsp | 2 g | 10 g |
| Water | 3⅓ cups | 800 ml | 4,000 ml |
Method
1. Bring water to a boil.
2. Add the three seeds; simmer 10 minutes.
3. Strain; serve warm through the day.
| Per serving | Energy 5 kcal | Protein 0.2 g | Fat 0.1 g | Carbs 0.8 g | Fibre 0.4 g | Salt 0.0 g |
Care notes for 55+ guests Caffeine-free — good for evening and for guests with sleep difficulty. | Ayurvedic note The best-known Ayurvedic digestive tea; gently diuretic and anti-bloating. |
Variations & further ideas: CCF with mint (summer) · CCF with ginger (winter) · CCF with tulsi (monsoon) · CCF with rose (Sharad)
Spiced Takra (Digestive Buttermilk)
FOUNDATION · Serves 4 · Portion: 200 ml · 10 min
Texture: Thin liquid Dosha: Vata–Kapha; Pitta with coriander
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Curd (dahi), plain | ¾ cup + 1 tbsp fresh curd | 200 g | 1,000 g |
| Water | 2½ cups (1 : 3) | 600 ml | 3,000 ml |
| Cumin (jeera) | ½ tsp roasted, powdered | 2 g | 10 g |
| Ginger, fresh | 1 tsp grated | 5 g | 25 g |
| Rock salt (sendha namak) | ⅓ tsp rock salt | 2 g | 10 g |
| Ghee (cow) | ½ tsp (tempering) | 3 g | 15 g |
| Asafoetida (hing) | small pinch | 0.2 g | 1 g |
| Curry leaves | 5 leaves | 1 g | 5 g |
| Coriander leaves | 1 tbsp | 5 g | 25 g |
Method
1. Churn curd and water well (remove any butter that rises).
2. Add roasted cumin, ginger and salt.
3. Temper ghee, hing and curry leaves; pour in.
4. Add coriander; serve at room temperature.
| Per serving | Energy 40 kcal | Protein 1.8 g | Fat 2.6 g | Carbs 2.8 g | Fibre 0.2 g | Salt 0.5 g |
Care notes for 55+ guests Takra is the one cultured-milk drink Ayurveda allows after sunset in small amounts — unlike curd. | Ayurvedic note 'Takra is to humans what amrita is to the gods' — an old saying on its digestive value. |
Variations & further ideas: Pudina takra · Neer mor (Tamil) · Sambharam (Kerala) · Moru curry (warm)
Soft Phulka (House Standard)
FOUNDATION · Serves 8 · Portion: 1 phulka (≈30 g dough) · Rest 20 min · 15 min
Texture: Soft Dosha: Grounding
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Whole-wheat flour (atta) | 1⅓ cups | 160 g | 800 g |
| Water | ⅓ cup + 1 tbsp, lukewarm | 100 ml | 500 ml |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g |
| Ghee (cow) | ¼ tsp per phulka | 10 g | 50 g |
Method
1. Knead atta, salt and lukewarm water to a soft, slightly sticky dough (8 minutes).
2. Cover and rest 20 minutes.
3. Divide into 8 balls; roll thin (6 inches) with minimal dry flour.
4. Cook on a hot tawa 20 seconds, flip, 30 seconds; puff on an open flame.
5. Brush ¼ tsp ghee; keep in a cloth-lined casserole.
| Per serving | Energy 79 kcal | Protein 2.4 g | Fat 1.6 g | Carbs 12.8 g | Fibre 2.2 g | Salt 0.1 g |
Care notes for 55+ guests Lukewarm water and a long rest keep phulkas soft for hours; offer to tear into small pieces for denture wearers. | Ayurvedic note Wheat is sweet and grounding — the staple of the North Indian Vata diet. |
Variations & further ideas: Jowar–wheat phulka (50:50) · Makki–wheat (25:75) winter roti · Methi phulka · Ragi–wheat phulka
Mint–Coriander Chutney (No Garlic)
FOUNDATION · Serves 10 · Portion: 1 tbsp · 10 min
Texture: Smooth paste Dosha: Cooling; aids digestion
| Ingredient | Household measure | Base qty | Café batch ×5 |
|---|---|---|---|
| Coriander leaves | 2 cups leaves & tender stems | 60 g | 300 g |
| Mint leaves | 1 cup leaves | 30 g | 150 g |
| Ginger, fresh | 1-inch | 10 g | 50 g |
| Green chilli (optional, deseeded) | ½ (optional) | 2 g | 10 g |
| Lemon juice | 1 tbsp | 15 ml | 75 ml |
| Cumin (jeera) | ¼ tsp roasted | 1 g | 5 g |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
| Curd (dahi), plain | 2 tbsp (for smoothness) | 30 g | 150 g |
| Water | 2 tbsp | 30 ml | 150 ml |
Method
1. Wash herbs in salted water; drain well.
2. Grind all ingredients smooth.
3. Store refrigerated up to 2 days; bring to room temperature to serve.
| Per serving | Energy 6 kcal | Protein 0.4 g | Fat 0.2 g | Carbs 0.9 g | Fibre 0.4 g | Salt 0.2 g |
Care notes for 55+ guests Mild version by default; the curd tames sharpness. | Ayurvedic note Coriander cools Pitta; mint and ginger aid digestion. |
Variations & further ideas: Coconut–coriander chutney · Amla–ginger chutney · Tomato-free curry-leaf chutney · Raw-mango–mint chutney