23 Jan 2018

Spelt fruit loaf with self-made baking powder

Dried fruits increase the Vata element but soaking in water largely reduces that effect.

Figs are not only an important component of every fruit loaf, but also strengthen the blood due to high iron content. That makes them especially interesting to women who would like to rebalance their bodily elements.
From Nuremberg, the city that has known fruit loafs since the Middle Ages, comes this quick yeast-free recipe. Try it out.

Ingredients for a box baking tray

For the batter:
125 g raisins
125 g of dried figs
some hot water for soaking
125 g hazelnuts or almonds
100 g whole cane sugar
125 g finely ground spelt or wheat
5 teaspoons of homemade baking powder (see info box)
1 teaspoon ground bourbon vanilla
1 teaspoon cinnamon
1 knife tip of clove powder
3 tablespoons of yoghurt (or fruit juice)
3 – 4 teaspoons of fruit juice (e.g. elderberry juice)
60 g chopped orange or lemon peel

Homemade baking soda

If you really want to do your health a favor, we recommend simply making baking soda by yourself. Instead of harmful inorganic phosphates, this baking powder contains pure vitamin C powder (ascorbic acid) as an acidulant. Vitamin C neutralizes the lye flavor of soda; its vitamin content is lost at the high baking temperatures. Additionally, you need sodium bicarbonate as a stimulant, also known as soda, and wild arrowroot or corn starch as a release agent. The ingredients are available at the health food store, supermarket or pharmacy. All the recipes in this book were made with home-made baking powder.

The following table indicates ratio of mixed ingredients. Essentially, the mixing ratio is always one part of soda to two parts wild arrowroot or corn starch and two parts of vitamin C powder. It is important that you always freshly make the baking powder when needed. Unfortunately, it cannot be stored; it forms lumps over time.

Homemade baking powder

5 teaspoons
2½ teaspoon
1¼ teaspoon
5 knife tips
2½ knife tip

(Baking soda)

1 teaspoon
½ teaspoon
2 knife tips
1 knife tip
2 pinches

Wild arrowroot/cornstarch

2 teaspoons
1 teaspoon
½ teaspoon
2 knife tips
1 knife tip

Vitamin C
(Ascorbic acid)

2 teaspoons
1 teaspoon
½ teaspoon
2 knife tips
1 knife tip

corresponds to conventional baking powder

= 1 packet
= ½ packet
= 2 teaspoons
= 1 teaspoon
= ½ teaspoon


1)    Grease box baking tray. Wash raisins and figs and soak in hot water. Preheat the oven to 190°C(E)/ 175°C (H).

2)    Finely grate half the nuts or almonds, chop the other half. Sieve whole cane sugar. Mix the spelt flour, baking powder, whole cane sugar, bourbon vanilla and spices in a bowl and mix with yoghurt and fruit juice (or only fruit juice) to a smooth mass.

3)    Cut the figs into thin strips and lightly flour figs raisins. Mix with the orange or lemon peel and place it into the tray. Pour batter over it.

4)    Bake for 60 minutes and leave for additional 10 minutes in the switched off oven.

5)    Turn slightly cooled fruit loaf onto wire rack.

Source: Petra Müller-Jani / Joachim Skibbe: Ayurvedic Baking – Cakes, Pies & Pastries, Pala-Verlag

14 Nov 2017

Three grain bread

This is very rich bread. It is made not only of spelt, the favorite grain of St. Hildegard von Bingen, and rye, a bread grain par excellence, but especially the oats and other ingredients.

Oats not only have a high protein content (up to 20%), but protein with high nutritional value. Unsaturated fatty acids, particularly easily digestible carbohydrates, numerous minerals, vitamin E and B-spectrum vitamins make it unparalleled power storage – and pure natural medicine. Oats support functioning of pancreas and liver while lowering blood pressure and cholesterol levels. Not least, oats also help alleviate bad mood, have balancing effect and promote concentration and vitality.
It lacks only gluing properties needed for bread baking. That problem is solved by mixing other types of cereal, according to personal preferences.

Ingredients for a bread loaf tray

250 g ground oats
300 g ground spelt
350 g ground rye
1 – 2 tablespoons rock salt
400 – 420 ml lukewarm water
300 g natural sourdough
Something to grease baking tray

Sourdough: it begins with the approach

Sourdough consists of rye flour and water and is the oldest bread-making agent. It is especially suitable for baking rye or mixed grain breads. You can easily make natural sourdough yourself (see below) or purchase it at the health food store. Industrial ready sourdough is nowadays used in many bakeries (exceptions may be, for example, smaller farms or whole meal bakeries). Fully seasoned, the dough requires only 30 minutes instead of usual 15 hours sourdough.

To get started on sourdough breads, you need a sourdough substitute. There are three options for this. Finished batch can be stored in a glass jar in the refrigerator and be used (provided you bake bread every 8 to 10 days).

Sourdough with organic yeast

This basic recipe is ideal for beginners. Even sourdough breads without yeast are good for baking.
Mix in 5 – 10 g of organic yeast with 250 ml of lukewarm water and 150 g of finely ground rye flour. Cover with a damp cloth and leave to rest in a warm, draft-free place for 3 days. Occasionally stir the dough. Do not choose small container because the sourdough rises strongly at the beginning. Also, make sure that the sourdough does not dry out and is covered with a cloth if near the heater. Moisten the cloth time and again when it dries.

After 3 days fill the batch in a screw jar or use according to recipe. Stored in the refrigerator, it is stable for about a week. If you need new sourdough for your next loaf, just mix the rest of the mix with rye flour and lukewarm water. This time you can process the sourdough next day for baking.

Sourdough inserts without yeast

In a bowl, mix in 125 ml of lukewarm water with enough rye flour or meal (about 80 g) to make a creamy porridge. To intensify the sourness and attract desired yeasts and bacteria, add 1 tablespoon of butter or milk. Cover with a damp cloth and let it rest for 48 hours. Stir the mixture daily and keep the cloth moist (mixture mustn’t dry out). On the third day, the sourdough should release light bubbles and smell pleasantly sour. Then add another 125 ml of lukewarm water and about 80 g of rye flour. On the fourth day the sourdough is ready. Now you can use it for baking bread or store in a glass jar in the refrigerator.
Note: Sourdough likes warm (room temperature) and reacts, similarly to yeast dough, to drafts. Although it happens rarely, sometimes the leaven fails, i.e., dough does not blister and smells bad. Should this happen, best is to scrape everything and start over. Such dough does not crack while baking and you will only find a sticky solid inside the baked dough (especially if the bread recipe does not contain yeast).

Purchased sourdough insert

Purchased sourdough substitute is suitable if you are pressed for time. The readymade sourdough substitute is available at the bakery or the health food store either in the form of liquid sourdough or as instant sourdough. (However, homemade approach is cheaper.) Purchased sourdough can be immediately used for baking.

You will save money if you use part of mixture for next bread. To do this, use a bag of purchased liquid sourdough as a starter culture and simply mix with some rye flour and lukewarm water to a thick dough. Leave covered for one day or overnight. This way you have increased the amount of your sourdough and are free to use the desired amount for baking. Keep the unused sourdough in a glass jar in the refrigerator (up to 10 days) for the next loaf and multiply again the day before baking.


1)    Mix in ground grain with salt in a bowl and knead vigorously with lukewarm water and sourdough substitute. Additional water is dictated by the liquid content of the sourdough.

2)    Leave the soft and slightly sticky dough under a damp cloth to prove for at least 4 hours, preferably for up to 12 hours in a warm, draft-free place. The volume of the dough should increase by half.

3)    Bake in preheated oven at 200°C(E)/180°C(H) for 70-75 minutes (place bowl with water in the oven during first 30 minutes) and test if ready by knocking on it. If properly baked, bread should sound hollow. If you bake in a mold, take it out of the mold after 1 hour and bake for another 10 to 15 minutes.

4) Im vorgeheizten Ofen bei 200 °C (E) / 180 °C (H) 70 – 75 Minuten backen und den Klopftest machen. Während der ersten 30 Minuten Backzeit ein feuerfestes Schälchen mit Wasser in den Ofen stellen. Wenn Sie das Brot in einer Form backen, nach 
1 Stunde aus der Form stürzen und weitere 10 – 15 Minuten ohne Form backen.

5) Place bread on a grill to cool.

Source: Petra Müller-Jani/Joachim Skibbe: Baking after Ayurveda – bread, rolls & piquant, Pala-Verlag

The ingredients and the book are available in our shop

24 Okt 2017

Pumpkin bread

Pumpkins in all its varieties, colors and shapes are the autumn staple, inviting us by hundreds of delicious preparation variations.

Grandmothers knew what is tasty and healthy. Pumpkin contains lots of beta-carotene, B vitamins, magnesium, calcium, iron, phosphorus and silica and has a very favorable sodium-potassium ratio. Pumpkin, especially pumpkin cream soup, is an ideal vegetable for vata and pitta types. Treat yourself to this delicious bread and serve a pumpkin cream soup with a dash of cream.

Bread Ingredients

2 teaspoons ground coriander
700 – 800 g organic whole grain spelt flour (depending on the pumpkin’s moisture content)
20 – 30 g fresh BIO yeast
300 ml lukewarm water
1 tablespoon maple syrup
2 – 3 tablespoons of rock salt
300 g pumpkin
100 g carrots
60 g roasted, ground hazelnuts
Something to grease baking tray


1) Dissolve the yeast in a small saucepan in lukewarm water and mix in with maple syrup and a little flour. Cover the dough and let it rest for 15 minutes.

2) Mix in rock salt and coriander with the remaining flour. Add the yeast dough and knead vigorously until smooth and supple. Dough is ready when is coming off the bowl’s edge and no longer sticks. Cover with a cloth and let it prove in a warm, draft-free place for about 30 minutes.

3) In the meantime, wash, peel your pumpkin, remove the seeds and grate the pulp. It is best to keep pumpkin at room temperature. Wash and grate the carrots. Mix in pumpkin and carrots with the roasted, ground hazelnuts.

4) Gradually knead grated vegetables with yeast dough. Add some spelt flour if needed. The dough should not stick, but also not be too firm.

5) Cover and prove the dough for another hour until it doubles in volume. Again, knead vigorously and form into a loaf. Place your pumpkin bread on a greased and floured tray or baking paper. Score and cover the loaf, leaving it to prove for another 20-30 minutes.

6) Bake in the oven at 200°C(E)/180°C(H) for 50-60 minutes. (If necessary, remove your bread from baking tray.) Test by knocking on the bottom side of your bread and, if necessary, bake for another few minutes or leave in the warm oven.

7) Allow the bread to cool on a grid.

Source: Petra Müller-Jani / Joachim Skibbe: Baking according to Ayurveda – bread, rolls & piquant, Pala-Verlag


10 Jan 2017

Hearty spicy lassi

It is advisable to drink this spice mixture 5-10 minutes after lunch and dinner. Its taste is wonderfully refreshing, completes the meal leaving a nice sense of wellbeing. Spicy lassi a very satisfactory alternative for anyone who would otherwise skip dessert.


1-part organic natural yoghurt with 3.7% fat content
6 parts water (room temperature)
1 pinch of rock salt
ground cumin
freshly chopped coriander leaves

Preparation: Whisk yogurt and water and season with spices.

10 Jan 2017


Fresh yoghurt and cucumber salad are traditionally served as a side dish. It tastes wonderfully refreshing in the summer and defuses spicy curries.

Servings per person: about 1 – 2 spoons.
This recipe serves for 4 – 6 people.
Preparation time: 10 – 15 minutes.


700 g fresh cucumbers
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
500 ml natural yoghurt 3.7% fat
1 tablespoon sugar
1 ½ tablespoon salt
1 tablespoon ghee
1 small handful of freshly chopped coriander leaves
Optional: green chili, finely chopped


Peel and grate the cucumbers. Sieve cucumber water. In a pan, heat ghee on medium heat and add the mustard and cumin seeds. Once the mustard seeds start to pop, take the ghee off the fire. Mix in natural yoghurt, salt, sugar and grated cucumber in a bowl. Allow the spices sautéed in ghee to cool, add to the mixture and stir well. (Those with tolerance for hot spices can add fresh finely chopped green chili.) Finely chop fresh coriander leaves and add to the mixture. Raita is ready to enjoy.

10 Jan 2017

Moong Dal

Moong Dal are peeled and halved Moong beans, frequently used in the Ayurvedic cuisine for rich and delicious side dishes and soups. For vegetarians, dal is good meat substitute since it provides lots of protein and naturally contained minerals.


1 ½ cups yellow, halved Moong beans
1 onion, finely chopped
1 small chili or 1 teaspoon of fresh ginger
1 clove of garlic, finely chopped
1 teaspoon cumin seeds
1 knife tip asafetida
½ tablespoon turmeric
2 teaspoons ghee
4-5 curry leaves
½ tablespoon garam masala
1 teaspoon ayurvedic rock salt
1 tablespoon dal masala
amchur or tamarind paste, according to taste
fresh coriander leaves to garnish
4-5 cups of water


Heat the ghee in a large saucepan and start with cumin seeds. Add finely chopped onions, garlic clove and ginger and shortly fry spices over high heat. Add turmeric, asafetida, garam masala and curry leaves and briefly fry.

Add washed lentils and lightly stir-fry. Add specified amount of water and salt. Bring all the ingredients to a boil. Reduce the heat and let it simmer on low heat until all liquid evaporates.

Stir the dal until creamy. Season with amchur or tamarind paste and dal masala and garnish with fresh coriander leaves.

Recipe serves 3-4 persons

02 Jan 2017

Indian Paneer cheese

Homemade paneer cream cheese is very light. It is stronger than usual cream cheese from the shelf. Paneer cream cheese is uniquely suitable for Indian dishes or typical Palak Paneer. Also tastes very good as bread spread.


1 liter of fresh milk = 115 g Paneer cheese
2 liters of fresh milk = 250 g Paneer cheese
3-4 tablespoons freshly squeezed lemon juice
1 cotton gauze

You can make Paneer cheese using lemon juice, whey or yogurt. Lemon juice gives the cheese slightly sour taste, while yoghurt makes it creamier. We prefer lemon juice. The amount of lemon juice determines the hardness of cheese: the more lemon juice, the harder the cheese. Since the goal isn’t “as hard as wood”, use minimum amount. 3-4 tablespoons of lemon juice will be quite enough for 2 liters of milk.


Place a sieve with a double laid cotton gauze. The cheesecloth must be wet. Drained, but wet. Put colander in a large bowl/pot to collect the whey.

Slowly warm 2 liters of fresh milk in a large saucepan. Make sure saucepan or pot is large enough to allow rise of the milk while cooking! Bring to the boil while stirring.

When the milk boils, add spoonful of lemon juice. Remove from the heat. If there is no clotting, add more lemon juice.

The sponge-like paneer separates almost immediately from the clear yellow-green whey. Now sieve everything through the cheesecloth. Rinse paneer in cold water for 30 seconds to remove any excess coagulant remnants and to strengthen paneer.

By hand, compress the cheesecloth and put some additional weight on it (such as cans).

Approximately 2 hours later you can remove cheesecloth and store paneer cheese in the fridge. If you want softer cheese, simply squeeze the cheesecloth by hand, hang it on the tap and let it drain. No weights on it.


The whey can be stored and drank or, after two days (because it will be more acidic), used as coagulant for new Paneer. You need 300 ml of sour whey for one liter of milk. Panier cheese is versatile, and you have just made your own cheese for the first time. Bravo.

08 Nov 2016
Raw Organic Yellow Saffron Rice in a Bowl

Saffron rice

How the rice gets deliciously fine saffron aroma and is dyed evenly golden yellow? We will happily share our secret with you: take amount of salt needed to prepare the portion of rice and put it in a mortar along with 4-5 whole saffron threads (will serve one – adjust the amount of saffron to the number servings you need).

Vigorously stir and grind salt with saffron in a mortar. Salt will get slightly pink and even finer consistency.

Cook the rice with this salt – you will get wonderfully fragrant and yellow-colored rice dish you can serve as saffron-vegetable rice or as side dish to a delicious curry.

Saffron – the most precious spice in the world, belongs to the family of crocuses. The saffron threads are harvested by hand from their stamens. For 5 grams of saffron one needs about 800 saffron flowers. Cosmoveda guarantees first-class goods.
For the preparation we recommend white basmati rice, whole saffron threads and rock salt, according to the ayurvedic model.

All products of organic and fair-trade quality are readily available in our COSMOVEDA Online-Shop.

08 Nov 2016

Red Lentil Balls

Ingredients serve 4 persons:

Lentil balls:

150 g red lentils
1 teaspoon xacuti masala
1 tsp red karinam
1 teaspoon amchur (green mango powder)
coconut flakes
1 teaspoon chopped almonds
1 tablespoon chopped parsley

For the sauce:

100g whole almonds
1 tomato middle-sized, diced
1 teaspoon yellow karinam
1 tablespoon fresh ginger chopped
750 ml soy milk
1 teaspoon pink peppercorns

Preheat the oven to 180°C and line baking tray with baking paper.

Soak red lentils in 500 ml of warm water for 15 minutes and drain. Cook the lentils in a pot with only about 250 ml of water. Do not add much water, the „porridge“ should not be too thin.

Mix the lentils with xacuti masala, karinam and amchur powder. The mass should be well kneaded and medium strength. If is too thin, gradually knead in coconut flakes. Add almonds, parsley and season with salt.

Hand-form small balls from the lentils’ mass. Place balls on baking tray and bake in the oven for 10-15 minutes or until golden brown and crispy.

To make sauce, blend all ingredients, except pepper and salt, boil and season with salt. Serve sauce in a deep plate and lentil balls in the saucepan. Garnish with pink peppercorns and enjoy!

Xacuti Masala:

Whole spices: 1 tablespoon ajowan, anise, fenugreek seeds, cumin, cloves, black peppercorns, black mustard seeds and juniper berries

Ground spices: 1 tablespoon chili powder, ginger powder, turmeric powder and hot paprika powder.

Fry whole spices in a pan, over medium heat, for 2 – 3 minutes. Reduce the heat. Let it cool for 5 minutes then finely grind in a mortar. Mix in the powdered spices. Finished. Store in tightly closed container, in a cool and dark place.

Red Karinam:

50 g coconut flakes
2 tablespoon Tandoori masala ready mix and mild paprika powder
1 teaspoon amchur, whole cane sugar and xacuti masala
1 tablespoon chili powder
1 tablespoon ginger powder
1 tablespoon cinnamon powder
150 ml sesame oil

Mix in ingredients with 100 ml sesame oil and blend until you get a homogeneous liquid. Add remaining 50 ml of oil to the karinam to extend shelf life (6 weeks in refrigerator).

Preparation time: approximately 40 minutes

The recipe originates from „Nicky’s Veda“, Nicky Satiram Sabnis Cookbook, Irisiana 2014.

08 Nov 2016

Green mung beans soup with basmati rice

Ingredients serve 3-4 persons:

3 handfuls of green mung beans
½ liter of water
2 garlic cloves (optional)
a piece of fresh ginger, about 4 cm long
1 tablespoon turmeric
1 ½ teaspoons freshly ground coriander seeds
1 ½ teaspoons freshly ground cumin seeds
½ teaspoon cinnamon
Pippali pepper
2 tablespoons of ghee
freshly chopped coriander leaves

Soak green mung beans overnight in cold water (or at least 7 hours). If necessary, add a little water. Beans must be completely submerged and swell up.
Pour away the soaking water.

Boil mung beans in half a liter of fresh water over medium heat. On top will form grayish foam which must be scooped out before adding any other ingredient or spice. With closed lid and reduced heat, simmer the beans gently for 25 minutes. If you like garlic, cook two whole garlic cloves with it. Grate fresh ginger and add to the soup.

Add spices: grind cumin and coriander seeds in a mortar beforehand; add turmeric and cinnamon powder. Simmer all for another 10 minutes. If necessary, add a little hot water.

Season with 2 tablespoons of ghee, a bit of Pippali pepper and rock salt.
Serve with basmati rice and freshly chopped coriander leaves.

Mung beans are very high in protein, easily digestible for young and old and detoxify. The mung bean soup is very filling and therefore perfect as lunch or light evening soup. Served with basmati rice, this soup makes a wholesome meal.

If you do not want to give up your bread: the soup tastes great with spelt toast and some goat cheese.

Make large amount of mung bean soup and warm up small amount for each meal. In the fridge soup will thicken a lot but can be easily thinned again by adding water. Enjoy your meal!

Preparation time: 35 minutes, beans must be soaked 6-7 hours before cooking