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Conscious Healthy Living
July 30, 2010
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Tikki Masala Corn Chowder
Written by Ann Wagoner   
Vata: decreases
Pitta: decreases
Kapha: decreases
Season: Summer and Fall

This is another way to use leftover corn on the cob. Top with homemade croutons and parsley for a nice lunch. Using ghee to move the turmeric into your system will also help to prevent infections and treat any skin conditions that may come up in the summer. Remember that food can be your medicine. Nothing like a quick yummy soup when the weather turns cool.

Ingredients:

2 T butter
2 T flour
1 cup milk (soy, dairy or almond)
corn cut off the cob from 2 ears of corn
1 T tikki masala mix or turmeric
2 t basil
2 t oregano
croutons and parsley for topping
salt and pepper to taste

Directions:

  1. Saute butter and flour, add milk slowly and stir while thickening, add tikki spice or turmeric and other spices.
  2. Add corn and stir until bubbling.
  3. Top with croutons, parsley and/or ghee.
Preparation time: 10 minutes Serves: 2

For Individual Doshas (What's a Dosha?)

Vatas: Sweet and salty balances Vata.
Pittas: Sweet and bitter balances Pitta.
Kaphas: Corn is a good grain for Kapha.
 

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