Rajasic Recipes

7 Delicious Rajasic Recipes to Try at Home

Rajasic recipes embody the essence of activity, motion, and energy in Ayurvedic cuisine. These dishes are crafted with a variety of fresh ingredients, vibrant spices, and herbs that are believed to promote vitality and alertness in the body and mind. Rajasic foods are considered to be stimulating, helping to invigorate the physical body and inspire a lively mind, making them ideal for those seeking to fuel their active lifestyle and maintain a sense of dynamism throughout the day.

Rajasic Recipes

Spiced Potato Latkes

Prana Voyage Admin
"Experience the delightful crunch and spicy undertones of our reimagined Spiced Potato Latkes. A perfect blend of grated potatoes and scallions, seasoned with a hint of paprika, salt, and black pepper, these latkes are a flavorful journey for your taste buds. Fried to golden perfection, they embody the Rajasic qualities of activity and passion, invigorating your senses with each bite. Dive into this culinary delight that perfectly captures the essence of Rajasic energy, offering a delicious way to infuse vibrancy into your meals.
Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Rajasic
Servings 2 people


  • 1/2 tsp BLACK PEPPER
  • 2 whole EGGS
  • 4 whole POTATO
  • 1/4 cups SHALLOTS
  • 2 tbsp SPELT FLOUR
  • 1/4 cups SUNFLOWER OIL


  • Grate your potatoes in a cheese grater. Place in a sieve over a bowl and let the water drain for 15 minutes. Pour off excess liquid.
  • Mix in the chopped shallots, eggs, flour, salt and pepper.
  • Heat 1/4 inch of oil over medium high heat in a large frying pan. Fry scoops of potato mix that make pancakes about 3-4 inches in diameter. Fry for 3-4 minutes, then flip. When the edges are crispy and the whole latke is golden on both sides, they are ready to eat!
  • Serve with applesauce or sour cream or cottage cheese mixed with sour cream. Garnish with chopped chives.
Keyword latke, latkes, rajasic

Carrot Ginger Soup

Prana Voyage Admin
Indulge in the warmth of Carrot and Ginger Soup, a Rajasic delight that energizes the senses. This vibrant blend of sweet carrots and zesty ginger, paired with a subtle touch of coconut milk, creates a soothing yet stimulating dining experience. Each spoonful promises a burst of flavors that not only nourish the body but also ignite the spirit.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Rajasic
Servings 4


  • 3 tablespoons of butter
  • 1 1/2 pounds of thinly sliced carrots 7 to 8 large carrots, peeled
  • 2 cups of chopped onion
  • Salt to taste
  • 1 teaspoon of minced ginger
  • 2 cups of chicken or vegetable stock
  • 2 cups of water
  • 3 large strips of orange zest
  • Garnish with chives & parsley.


  • Sauté Onions and Carrots: Melt butter in a pot, add onions and carrots, and cook until onions soften, sprinkling a teaspoon of salt during cooking.
  • Add Ingredients: Add stock, water, ginger, and orange zest strips to the pot, simmering until carrots are tender.
  • Remove Orange Zest: Ensure to remove the orange zest strips to avoid a bitter taste in the soup.
  • Purée the Soup: Use a blender to purée the soup, ensuring a smooth texture.
  • Seasoning: Taste and adjust the seasoning as necessary.
Keyword carrot, ginger, rajasic, soup
Roasted Red Pepper & Leek Soup

Roasted Red Pepper & Leek Soup

Prana Voyage Admin
Experience the dynamic energy of Rajasic cuisine with this revitalized Roasted Red Pepper Soup. Infused with the robust flavors of roasted red peppers, aromatic leeks, and a spirited dash of red pepper, this soup embodies vitality and passion. The addition of a fresh pesto topping, vibrant with herbs, enhances its Rajasic qualities, making it not just a meal, but an invigorating experience that stimulates the senses and energizes the body.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Rajasic
Servings 4


  • 2 tbsp Olive Oil
  • Sea salt to taste
  • 2 cups Onion chopped
  • 1 Leek all parts chopped
  • 1 ½ tbsp Fresh Garlic chopped
  • 1 ½ tbsp Fresh Thyme
  • 4 Large Roasted Red Peppers seeded
  • 1 10 oz Can Tomato Puree
  • 1 15 oz Can White Kidney Beans drained
  • 4 cups Vegetable Broth
  • 2 teaspoons Red Pepper Flakes
  • 1 cup Basil Pesto


  • Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onions, seasoning them with sea salt, and cook until they soften, which should take about 5 minutes.
  • Next, incorporate the chopped leeks, garlic, and fresh thyme into the pot, continuing to cook the mixture for an additional 5 minutes.
  • Proceed to add the roasted red peppers, tomato puree, broth, and red pepper flakes to the pot. Season the mixture again with salt, stirring well to ensure all ingredients are combined. Allow this mixture to simmer, letting it cook for at least 15 minutes.
  • After simmering, transfer the mixture to a high-powered blender, puréeing it until it achieves a smooth consistency. Return the puréed soup back to the pot, keeping it warm on low heat until it’s ready to be served.
  • Serve the soup with a generous spoonful of fresh pesto.
Keyword leek, rajasic, red pepper

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Cilantro-Mint Quinoa Salad

Cilantro-Mint Quinoa Salad

Prana Voyage Admin
Revitalize your mealtime with this refreshing Cilantro-Mint Quinoa Salad. A symphony of flavors and textures, this salad is a delightful concoction of nutty quinoa mixed with vibrant herbs, crunchy almonds, and creamy Greek yogurt dressing.
Course Main Course, Salad, Side Dish
Cuisine Rajasic


  • 1 cup Quinoa
  • 3 tbsp Butter
  • ½ Jalapeño
  • ¾ cup Fresh Cilantro
  • ½ cup Fresh Mint Leaves
  • ¼ cup Plain Greek Yogurt
  • 1 tbsp Lime Juice
  • ¼ teaspoon Salt
  • ¼ cup Sliced Toasted Almonds
  • 1 15 oz Can No-Salt-Added Chickpeas drained and rinsed
  • Small Cucumber diced
  • 2 Green Onions thinly sliced


  • Prepare Quinoa: Cook 1 cup of rinsed quinoa in 2 cups of water, bringing it to a boil and then simmering for about 15 minutes. Spread out to cool after draining excess water.
  • Roast Jalapeño: Lightly oil a jalapeño and broil until it attains a slight brown color, taking about 6 minutes.
  • Prepare Dressing: In a blender, combine the roasted jalapeño, ½ cup cilantro, ¼ cup mint, Greek yogurt, and lime juice, blending until a smooth consistency is achieved.
  • Mix Salad: In a large bowl, combine cooled quinoa, toasted sliced almonds, drained chickpeas, diced cucumber, and sliced green onions. Add the remaining cilantro and mint.
  • Combine with Dressing: Mix the salad with the prepared dressing, ensuring all ingredients are well combined and coated evenly.
Keyword cilantro, mint, quinoa, rajasic
Cauliflower steaks

Grilled Cauliflower Steaks With Spicy Tahini Dressing

Prana Voyage Admin
Infused with the dynamic energy of Rajasic foods, these Grilled Cauliflower Steaks are not just a treat to the palate but also invigorate the senses. The crisp, charred edges contrast beautifully with the tender heart of the cauliflower. Drizzled with a zesty tahini dressing and amplified with bold spices, they embody the passion and vigor characteristic of Rajasic cuisine. Garnished with fresh herbs, these steaks are a harmonious blend of flavor and vitality, making them a perfect choice for those seeking a meal that energizes both body and mind.
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course, Side Dish
Cuisine Rajasic
Servings 4


  • 1 Cauliflower Head
  • 3 Tablespoons Olive Oil Divided
  • ½ Cup Raw Almonds
  • ¼ Cup Currants
  • ½ Cup Fresh Mint Leaves
  • ½ Cup Greek Or Plain Yoghurt (Optional)
  • Turmeric And Chilli Seasoning
  • Teaspoon Sea Salt
  • Teaspoon Turmeric Powder
  • ¾ Teaspoon Ground Cumin Seeds
  • ¾ Teaspoon Dried Oregano


Preparing the Cauliflower Steaks:

  • In a small bowl, combine the seasoning ingredients.
  • Position the cauliflower on a bench, stalk side up. Carefully cut three steaks from the cauliflower, each approximately 1 cm thick, ensuring a section of the stalk keeps the steaks together. Reserve the leftover florets for another use.
  • Brush both sides of the steaks with 1 ½ tablespoons of olive oil and evenly apply the seasoning.

Making the Tahini Dressing:

  • Whisk together all of the tahini dressing ingredients in a small bowl or jar.

Cooking Process:

  • Toasting Almonds: Once the barbecue is preheated, add the almonds to the pan. Toast them for 4 minutes over direct medium heat, stirring occasionally. Remove the almonds once they are toasted.
  • Cooking Cauliflower Steaks: Place the cauliflower steaks on griddle or in a pan, cooking them over medium heat for 10 minutes. Flip the steaks using a metal spatula and cook for another 10 minutes.
  • If the steaks are not tender yet, brush them with the remaining olive oil, flip, and cook for an additional 4 minutes. Repeat the brushing and flipping, cooking for a final 4 minutes or until the steaks are tender.


Roughly chop the toasted almonds. Serve the cauliflower steaks garnished with the chopped almonds, currants, mint leaves, yogurt, and a generous drizzle of the tahini dressing. Enjoy your meal!
Keyword cauliflower, rajasic, tahini
Ayurvedic Spiced Milk, golden milk

Ayurvedic Spiced Milk

Prana Voyage Admin
This Ayurvedic Spiced Milk, also revered as a "Lung Tonic," is a symphony of carefully chosen herbs and spices. Each ingredient, from the warming ginger to the aromatic cardamom, contributes to the milk's soothing and restorative properties, making it particularly beneficial for lung health and respiratory wellness. Enjoy this nurturing beverage, allowing its harmonious blend to breathe vitality and balance into your wellbeing.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1


  • 1 cup Milk
  • 1 Bay Leaf
  • ¾ tsp Black Pepper
  • 4 to 6 Cloves
  • 1 tsp Star Anise crushed
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Dried Ginger Powder
  • 1 tsp Cardamom Powder
  • 3-5 strands Saffron


1. Add 1 cup of milk to a sauce pan and bring it to boil for 3 to 4 mins

    2. Now add all the spices and stir well

      3. Boil again till the milk becomes foamy

        4. Turn of the heat, strain the spiced milk to a bowl

          5. Cool down the milk and add honey for taste, mix well

            Greens and Herbs Frittata

            Prana Voyage Admin
            This delightful dish is a canvas of lively greens and aromatic herbs, woven into a fluffy and sumptuous frittata. Each bite is a burst of nature’s vitality, encouraging a state of activity and motion.
            Prep Time 10 minutes
            Cook Time 24 minutes
            Course Breakfast
            Cuisine Rajasic
            Servings 2


            • 1/4 tsp Black Pepper freshly ground
            • 6 Eggs
            • ½ tsp Fresh Oregano
            • 1 tsp Fresh Parsley
            • ¼ tsp Fine Salt
            • ¼ lbs Fresh Spinach
            • 1 tsp Fresh Thyme


            Preheat your oven to 350°F.

              In a skillet, cook spinach with a few tablespoons of water on high heat until it wilts and the water evaporates. Remove the spinach, setting it aside, and ensure the skillet is dry.

                Crack the eggs into a large bowl, beating them vigorously to incorporate air, making the frittata fluffier.

                  Chop the necessary spices, then gently combine them, along with the spinach and other ingredients, into the beaten egg mixture.

                    Heat a well-greased cast iron skillet, ensuring it’s hot enough for a water drop to sizzle upon contact.

                      Pour the prepared egg mixture into the hot skillet and immediately place it in the preheated oven.

                        Bake for around twenty minutes or until the egg begins to brown.

                          Keyword frittata, rajasic

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