Cinnamon Sautéed Bananas

cinnamon bananas with coconut
Ingredients

3 tbsp ghee

1 tsp cinnamon powder

5-6 strands of saffron

5 large bananas but firm but ripe

3 tsp turbinado sugar

1 tbsp shredded unsweetened coconut

Preparation:

Peel the bananas, cut into crosswise slices 1/4 inch thick, and keep aside. Heat the ghee in a skillet and add the cinnamon and saffron. Cook for about 30 seconds. Now add the bananas and sugar. Cook on medium heat for about three minutes or till the bananas are tender. Sprinkle the coconut and serve warm.

Before relocating to Santa Barbara, Aparna Khanolkar was the main chef at the Chopra Center for Well-Being in Carlsbad, Ca. She also taught Ayurvedic cooking classes and worked as a part-time chef at the prestigious Chopra Center for Living in Rancho Santa Fe. Today, Aparna continues her affiliation with the Chopra Center as their Culinary Consultant to resort chefs around the US and Europe while offering Ayurvedic lifestyle and culinary coaching services in the Santa Barbara area. She can assess your dosha and will work with you to create menus that are best suited for your body/mind. Each session includes a private cooking class, personalized lifestyle recommendations, and referrals to holistic health practioners. www.themistressofspice.com

Written by Aparna Khanolkar · Filed Under recipes

Dill Rice with Carrots

dill rice and carrots

Ingredients:

2 tbsp olive oil or ghee

1 cup white basmati rice

1 tsp salt

½ tsp pepper

2 cups water

½ tsp turmeric

1 tsp cumin powder

1 large bunch dill

1 medium carrot thinly sliced

Preparation:

Heat one tbsp of oil or ghee and sauté the brown rice for about 3-4 mins. Then add the water and bring to a boil. Place a tight-fitting lid and cook on low for 15 minutes. Remove the stems from the dill and chop finely. In the skillet, sauté the turmeric and cumin and then add the carrot and dill and sauté for about 5 minutes. Add the veggies to the rice and mix well. Serve warm.