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Apple Mint Chutney (recipe from Vaidya Mishra's cook book) Grate 1-2 apples into a caste iron frying pan with 1 tsp or ghee 1/8 tsp Soma Salt and 1/2 tsp Mum's Masala ( available from Chandika.com) Cook for a few minutes until grated apples blend with spices and salt and ghee. In the mean time put about 1 cup loosely packed mint leaves in blender with juice of about 1/2 lime (depends on how juicy lime is and how sweet or sour your apples are - you have to try various blends) and 1 tablespoonful of olive oil. Once the apples are cooked and cooled down - blend everything together. Caution - mint with turn black if apples are not cooled. This is a delicious side dish making every meal magical.

Turmeric,  King of Spices Since it is powerful you have to know how to use it.   It is best to balance the heating and drying qualities of Turmeric by cooking it with unctuous and cooling foods - ghee and veggies or lentils, then you get the full benefit of the spice without the negative qualities that would cause imbalances in the Doshas. The drying qualities would aggravate Vata and the heating would aggravate Pitta. How best to use Turmeric: Because of it drying and heating qualities turmeric is best taken cooked with foods like veggies, lentils or chicken.   It give the yellow colour to curries.   Then ghee and oil and water can me added to counteract the drying affects and cooling herbs like coriander and fennel can be added to counteract the heating affects.   Another good way to take turmeric is to add it to milk.   This recipe is often seen online these days. The only precaution I would give is if you have not been using turmeric regularly start sl