September 29, 2011

2012 : Yoga India's TTC in Malaysia

Yoga India is coming to Malaysia!  


After 28 teacher trainings and counting, my Master, Yogacharya Bharath Shetty of Yoga India, will be conducting the Yoga Alliance certified 200 Hour Teacher Training in Kuala Lumpur, Malaysia. The TTC will be split into 2 modules : Module 1 will begin on 2 April 2012 and Module 2 on 2 July 2012. Each module will last for 2 weeks.  Classes be from Mondays to Saturdays, beginning at 6.30am.


This teacher training will be in collaboration with Journey Within Studio. For more information on the course, please visit www.journeywithin.com.my or email onn@journeywithin.com.my.


I am excited and looking forward to the opportunity to assist Bharath in this teacher training. 


See you in Kuala Lumpur soon!


Namaste.



August 6, 2009

Simple Recipes


If you're planning to cook while you're in Mysore, here are some simple recipes, extracted from “The Ayurvedic Cookbook” by Amadea Morningstar with Urmila Desai. Enjoy!


Pulao (Serves 5-6)

Preparation time : 30 minutes with basmati rice

1 cup basmati rice, uncooked

¼ cup ghee (or butter)

3 cups water

1 tbsp sunflower oil

½ tsp mustard seeds

1 tsp turmeric

1 cup green peas

½ cup green bell pepper, chopped (optional)

¼ cup cashew nuts, chopped (or pumpkin seeds)

¼ cup raisins

½ tsp sea salt

1 ½ tsp curry powder (mild)

In medium sized saucepan, heat the ghee or butter. Add the rice. Stir constantly over low heat for 3 minutes, watching carefully. When it is coated all over and glistens slightly, add water. Cook until soft : 15 minutes for basmati. Cool in saucepan.

In a medium-sized skillet, heat oil and add mustard seeds. When they pop, add turmeric and vegetables. Cook for 3 to 4 minutes. Add nuts or seeds and raisins and mix well. Add cooled rice, fluffing it with a fork as you take it from its pan. Add salt and curry powder. Mix well. Serve.

Mung Dhal with Spinach (Dhal Palak)

Serves 3-4

Preparation time : with pressure cooker, 45 minutes. Without pressure cooker, 1 hour or slightly more.

1 cup split mung dal

4 ½ cups water

1/8 tsp hing (you can find it at the Indian herbal stores)

1tbsp sunflower oil

½ tsp mustard seeds

1 tsp cumin seeds

3 cloves garlic, minced

1 tsp turmeric

1 tbsp sea salt

¼ hot green chili pepper

1 ½ tsp coriander powder

1 tbsp lime or lemon juice

2 cups fresh spinach, chopped

Garnish : fresh coriander leaves, chopped

Wash the dhal well, and put it in the pressure cooker with the water and hing. Bring to pressure and cook for 15 minutes. Or, use a regular pot, bring to a boil, cover and cook until tender and soft, for about 45 minutes. In a small skillet, warm the oil and add the cumin, mustard seeds and garlic. When the mustard seeds pop, stir in the turmeric, and combine the mixture with the cooked mung dhal. Add the rest of the ingredients except the spinach and cook for 10 minutes. Then, add the spinach, and cover and cook until tender, for 5-10 minutes over medium heat.

Comments : goes really well with chappatis, or rice, and a vegetable side dish.