Conscious cuisine: A vegetarian adventure

November 13, 2012 (Last Updated: January 11, 2019)

Ayurvedic health care adviser and author of Conscious Cuisine, Damyanti Gajjar, focuses on the importance of energy or prana (life force) when it comes to cooking. Using herbs and food to obtain a healthy body, mind and soul connection, she also includes a spice chart that explains their properties.  

To read more about Damyanti and to order a copy of Conscious Cuisine, go to

Wonderful meal in one dish

Serves: 3-4 people


1 cup fragrant rice
2-3 cinnamon sticks (approximately 4cm each)
2 whole cloves
2 whole cardamom, lightly crushed
1 tablespoon oil
1 tablespoon ghee
1 cup carrots, grated
1 cup peas, frozen
1 potato, peeled and cubed
1 onion, finely chopped
salt to taste
1/4 teaspoon turmeric
1/4 teaspoon green/red masala or ginger-garlic paste
Garnish with flaked almonds


Bring a saucepan of water to the boil, add washed rice and 1 teaspoon salt; and allow to come to the boil. Then reduce heat to a medium heat. Allow rice to cook with the lid off for abouit 12 minutes or until just cooked. Drain in a colander. In another saucepan, warm ghee and oil; add cinnamon stick, crushed cardamom, cloves and chopped onion.Allow to cook for about 2 minutes; add cubed potato and cook on low heat. After 3-4 minutes or when potato is half cooked, add frozen peas and grated carrots. Allow to cook  on low heat for at least 5 minutes.

Now add salt, turmeric and masala/ginger-garlic paste, and stir well. When vegetables are cooked, add cooked rice and stir into vegetables carefully. Allow to steam on low heat for another 7-10 minutes. Garnish with fresh, chopped coriander leaves. Serve warm with savory lassi or plain yogurt.

Send this to a friend