Time for some Ayurvedic summer food with Anjalina from @soulveda_kitchen to stay cool and calm! You will love this!

Anjalina considers herself to be a passionate and emotional cook, connecting strongly with her Indian roots. Growing up in an Indian family, it was easy to connect to her culture via her taste buds. Her recipes come from memories of tastes and aromas from her mothers and grandmothers’ kitchens, which she is always ready to share with everyone!

Over 2 years ago, Anjalina began to feel that she needed a change in lifestyle and diet as she would often feel not her best self, with digestive issues, bloating, constant headaches and stomach aches. After trying different types of diets, none of which really having any lasting effects, Anjalina decided to go further into the spice world and what it could really do for her, on a more medicinal level. Spending time in India, talking to friends and family, she realised that the answers had always been present throughout her life. This is when Anjalina to implement Ayurvedic healing and herbal remedies within her cooking. You can find more about Anjalina here.


 Spiced Carrot Fritters

 Makes about 10-15 depending on the size
250 - 300g | 3 large carrots, grated
1 medium spring onion, grated
1 teaspoon garlic powder
100g | 1 cup chickpea flour , also called besan or gram flour.¾ teaspoon salt
1 large handful fresh coriander chopped finely
1 tablespoon ground flax seeds
1/4 tsp turmeric powder
1/2 teaspoon ground coriander
¼ teaspoon ground ginger
1/2 teaspoon ground cumin
½ teaspoon fennel seeds
Salt to taste
60mls | ¼ cup water ( we might need more, we’ll see as we go along)
½ teaspoon sesame seeds


In a large bowl add the onion, carrot and garlic and mix well.
Add everything else except the water and stir together really well making sure all the spices are distributed well then add the water and stir again. You should have a really thick batter.
At this stage leave it to sit for at least 10 minutes but longer is fine.
If cooking in the oven preheat to 400•F. Line a baking tray with parchment paper and drop the mixture in roughly 1-2 tablespoon amounts then flatten them evenly to about ½ inch thick.
Cook for 20-25 minutes flipping them at half way through the cooking time.
If cooking on a pan, heat over a medium heat, add a little ghee or olive oil, then add roughly 1-2 tablespoons , flattening them evenly to about ½ inch thick.
Cook for 5 - 6 minutes each side or until golden brown.
Serve warm with turmeric tahini dressing 

Anti inflammatory turmeric tahini dressing


1/4 cup tahini
1 tablespoon apple cider vinegar
3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh ginger grated finely on a microplane, or 1/2 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon maple syrup
3 tablespoons water
Whisk or blend all ingredients together. Dressing will keep for up to 5 days in an airtight container in the fridge.
For more recipes:  https://anjalinachugani.com/en/
Anjalina also will be running more online courses from September onwards!
Annabelle Hookway-Jones