2014-04-17

South Indian Pongal

A great South Indian breakfast treat usually prepared for the festival 'Sankranti' (meaning a harvest festival). Easy and fun to make.  Here's what you need to get started and how to make it.



Ingredients
1 cup basmati rice
1- 1/2 cup filtered water
1/4 tsp turmeric powder
10-12 cashews halved
salt to taste
1 tbs coconut, grated

Tempering
1 tsp cumin seeds
1 tsp peppercorns
4 Tbs ghee
2 Tbs oil
2 1/2 cm fresh ginger, grated
curry powder (optional)
coriander powder (optional)

Method
In a small pan roast the rice until brown. Set aside.

Add water and rice with the turmeric powder and bring to a slow boil.

Roast without oil the cashew nuts. Set aside.

For the tempering grind and prepare the cumin seeds and peppercorns. fry in ghee the peppercorns and cumin seeds along with the ginger as well as the curry and coriander powder.

Add to the boiled rice and salt (to taste). Stir in the coconut and cashew nuts.
2014-02-25

My Homemade Bread


This is a no-knead bread recipe that is incredibly simple to make. The recipe and process is from Bryan Russo (a chef) and also a yoga student. There are 2 versions (one with, and without, honey). I found using honey was the nicest.  The crust was harder and the inside chewy; just like it ought to be.

Ingredients
3 cups of flour (I used whole wheat flour)
1 1/4 teaspoon of salt (I used table salt)
1 1/2 cup of filtered water
1/4 teaspoon of dry yeast
1/3 cup honey (optional)

Material
Large spoon
2 mixing bowls
Large cotton cloth
Virgin olive oil
Pan or pizza stone
Plastic wrap and elastic

How
1. Mix all the dry ingredients together. Add water.
    When using honey do it after the water.
2. Coat generously a bowl with olive oil.
    Place dough in it.
3. Cover the bowl with a plastic wrap.
    Use elastic to keep it air tight.
4. Let ferment for 12-18 hours.
    Fold the dough over twice.
5. On a cotton towel coat generously with flour and place the dough in it.
6. Cover light the dough and gently fold over the cotton cloth.
7. Let sit for 1-2 hours in order to rise.
8. Pre-heat your oven at 250 C or 400 F. Use a pot or pizza stone.
9. When ready place on pizza stone or pot. Let bake for 30 mins.

The Journey So Far

Life is an adventure and yoga is the greatest one of all. Here I share my love of Yoga, travel, practice and becoming a part-time cook. My life adventures have taken me from growing up in Toronto to living and working in South Korea to studying in India, marriage and finally closing my Yoga school of 15 years.

What I can say so far is that I truly believe that it is necessary in life to let go of one dream in order for another to be born. This might be painful to do so but it is the only way to move forward. We often believe that if our original plan does not succeed it is the recipe for failure. But what if it is the door to something new and great? The horizon is wide and life is not a straight line. This is the way I see it and my journey so far. Having also recently given birth to my first child and at 43, it is another new beginning.


ME

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Heather Morton
is a perennial teacher and devoted student of yoga. Having made 18 extended trips to India she studies with her teachers annually. In 1997 she founded and directed The Yoga Way (TYW), Toronto's only school for 6-week yoga programs and not drop-in classes. For 15 years, TYW was a part of the growing Toronto yoga community and supported many charities by offering karma classes. As a teacher she holds many academic degrees including a BFA (Fine Arts in Theatre) and a Masters of Education. With a published thesis on Yoga for Children in School, her post-graduate work was a 2-year ethnographic project in the Indian school system. Heather has produced 2 dvds, meditation cds, a backbending manual and podcasts. Freedom of the Body DVD is the first of its kind as an instructional practice to the backbends of yoga. Heather has been featured in the Toronto Life magazine, The Globe & Mail, Yoga4Everybody and other on-line sources. She contributes to MindBodyGreen, Hello Yoga in Japan and Elephant Journal. She writes to inspire and share her experiences with others on yoga as a life's practice.
View my complete profile

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