Mood Foods Recipe Collection

Ayur-corn Chowder

Unlike its name sake (which is usually made with milk and flour), this chowder is sweet and light to balance the oily feeling of humid weather. Add the Chana Dosa for dipping and to round out your meal. Leave out the red pepper if you are prone to a hot internal environment or you have a food intolerance to red peppers like I do.



Serves 2


2-3 cobs of corn

½ cup yellow summer squash or alternatives if you can’t source these

2 cups unsweetened rice milk

1 tsp ghee

2 tsp finely diced red bell pepper (optional)

½ tsp Summer Spice Mix (see bottom of page for recipe)

Salt & pepper – to taste

Chopped coriander – to garnish


Steam 2-3 cobs of corn for 10 minutes. These can be steamed in a bamboo steamer, an electric steamer or a pan based steamer. Remove the cobs from the heat, allow to cool for a bit then remove the kernels by sliding a knife down the sides of the cobs. You should get about one cup depending on the size of your cobs. 

Boil the summer squash in the rice milk for 10 minutes.

Add the ghee, ½ cup of the corn and the spice mix to the squash and rice milk in the saucepan. Hand blend all of these ingredients until smooth. Stir in the remaining corn and the diced red pepper if you are using it and heat for a further 10 minutes. 

Add salt & pepper to taste and serve in 2 bowls, garnishing with your chopped coriander.


Easy Chana Dosa

Chana means ‘chickpea’ and in this recipe, we are using chickpea flour (gram flour). Chickpea flour is a very dense and gluten free flour that results from simply grinding the whole bean. In a damp and humid season, chickpea flour is balancing for its dry quality and is easy to use. These dosas pack a lot of protein and you may find that just one dosa will do at a time. You can even eat them for breakfast if you wish! 

Makes 4 -5


½ tsp salt

1 cup chickpea flour  (gram flour)

¾ cup water

1 cup grated courgette (optional)

4-5 tbsp chopped fresh coriander 

ghee – for cooking


In a small mixing bowl, mix the salt with the flour. Slowly blend the water into the flour until the mixture has the consistency of pancake batter. Stir in the grated courgette (if you are using it).

Warm a large ceramic nonstick skillet (or frying pan) over a medium-high heat. Flick a few drops of water on the pan and if it sizzles the the pan is ready. Pour ¹⁄³ cup of the dosa batter into the pan, slightly tilting the pan and spread the batter in circles with the back of a large spoon until the dosa is thin (about 7 inches round). 

Sprinkle 1 tbsp chopped coriander evenly over the batter.

When it begins to look dry on top, drizzle ½ tsp of ghee over the dosa, then check to see that the bottom is browning. Flip it a few times and cook until both sides are brown. Each dosa will take about 5 minutes to cook.

TIP: This frying technique may take a little practice to get right so don’t give up! A ceramic nonstick pan makes this dish easier to execute but you may botch the first dosa before you get the heat right (I do this with pancakes on pancake day!). Once you are familiar with the temperament of your pan and the right heat though, your dosa technique will become perfect!


Summer Spice Mix recipe

Normally the spice mixes used in Ayurveda feature a salt recipe but because the humidity of summer warrants a lower salt intake, this recipe has eliminated the salt. 

Instead, rejoice in the tastiness of fresh herbs instead! You will reduce water retention and the puffy or the bloated feeling that some people get in the heart of summer. 

Cardamom and turmeric counteract stomach acid so integrating the Summer Spice Mix into your meals will balance a potential increase of hot, sharp qualities.


1 tbsp whole coriander seeds

1 tbsp whole cumin seeds

1 tbsp whole fennel seeds

1 tbsp turmeric powder

½ tsp cardamom powder 


Dry roast the coriander, cumin and fennel seeds in a heavy bottomed pan on a medium heat for a few minutes to release their flavours. You will be able to smell them when this happens. Let them then cool completely.

Grind in a spice grinder, with a pestle and mortar or in a small bender until you get a fine consistency. Transfer to a small bowl and stir in the turmeric and cardamom powders until well combined.

Store in an airtight jar or a shaker top container to use whenever a recipe calls for this spice mix.