Currently I am in Mysore, India practicing at K.Pattabhi Jois Ashtanga Yoga Institute. http://kpjayi.org/
So far it's been incredible, the energy of the Shala is hot, sweaty and uplifting. I have already experienced break-throughs in postures I thought were out of my reach. I am feeling incredibly lucky to be purely focusing and dedicating the next three months to the things I love; cooking, exploring and yoga.
Aaron and I have managed to find a great little place to call home. All I really wanted was a stove, fridge and a hot shower. I got a small gas single burner and two cooking pots which I make do with. I am also pleasantly surprised with our bathroom, unlike the one Aaron chose for us in Thailand, this one not only has a roof and hot water but the shower head isn't over the toilet. What more could a girl want. :)
So back to the most important thing, my cooking. I am really inspired by all the Indian dishes and even though it's so cheap to eat out, I prefer to cook and make my own food. That way I know exactly what I am eating and I know each and every ingredient along with the process of how the food is prepared and made. My body is my temple after all. 💪
Here is a yummy and reasonably quick Aloo Gobi recipe to share with you all.
I hope you enjoy.
Love and peace.
2 cups cauliflower, cut in small florets
2 medium potatoes, peeled, washed and cubed into small pieces
2 cm piece of ginger, finely chopped
2 garlic cloves, finely chopped
3 tsp. coriander powder
2 tsp. turmeric powder or fresh turmeric
1 tsp. cumin powder
1 tsp. cayenne pepper
3 tsp. filtered water
3 tbsp. ghee
1 green chilli, sliced into long slithers
1/2 green capsicum, sliced into long slithers
1 tsp. pink Himalayan salt
1/4 cup filtered water (as needed)
Handful cashews, lightly roasted
Handful fresh coriander leaves for garnish
* Lightly steam the potatoes and cauliflower for 3-4 minutes. You don't want them to be very soft. Take off the heat and along to rest.
* In a small bowl, mix the ginger, garlic, coriander, turmeric, cumin, chilli, pepper, salt and 3 tsp. filtered water and mix into a paste.
* Use 1 tsp. of ghee in a pan and quickly fry the cashews making sure not to burn them. Transfer to a bowl and allow to rest.
* Using the same pan add 2 tsp. ghee and add the prepared paste stirring for 3 minutes.
* Add the potatoes and cauliflower. Stir over a medium heat until combined and cover for 15 minutes making sure to stir every few minutes. You might need to add a few tsp. water to prevent anything sticking to the pan
* Take off the heat and stir through the capsicum and cashews.
Serve and garnish with fresh coriander leaves. Add more salt depending on your taste.