Tag Archives: classes

Biryani Rice (for 4 people)

Ingredients :

  1. One onion
  2. One potato
  3. One carrot
  4. 5 to 6 green beans
  5. Peas (a good handful)
  6. Chilli
  7. 2 or 3 fresh tomatoes
  8. Coriander (a good handful)
  9. Fresh mint (a good handful)
  10. Cloves (+/-12)
  11. Cardamom (3)
  12. Cinnamon in pieces
  13. Laurel leaves
  14. ½ «Biryani masala» packet {brand: Aachi}
  15. ½ packet of “ginere garlic paste” {Aachi}
  16. 2 cups of biryani rice
  17. 4 cups of water
  18. Salt
  19. A pressure saucepan

Preparation :

Cut all the vegetables into small cubes, remove the mint leaves from the twigs (not cut), chop the Coriander into small pieces

  1. Heat oil in pressure Pan + / _ 1 minute then put in order stirring in, all the time :
    1. Cloves, Cinnamon, Cardamom, Laurel leaves.
    2. Onion and chilli
    3. Ginger paste and garlic
    4. Tomatoes
  2. Boil while stirring for 2 minutes then add in order
  3. Cut coriander and mint leaves
  4. All vegetables diced
  5. 4 glasses of water
  6. 2 glasses of washed rice
  7. Salt
  8. ½ packet of biryani masala
  9. Cook until the pressure saucepan whistles, turn off the gas, wait for the pan to cool down and serve

Raïta (en accompagnement du plat) Voir la recette 

Vegetable Upuma (for 2 people)

Ingredients :

  • 1 tomato
  • 1 onion
  • 1 carrot
  • 1 potato
  • 5 to 6 green beans
  • Green peas
  • Dal, 1 hand full
  • 1 Green Chilli
  • Curry leaves
  • Fresh Coriander
  • 250 gr roasted Rava (powder)
  • Sunflower oil (vanaspati oil)

Preparation : 

1 cut the vegetables into small cubes

  1. Put in a saucepan cold-water onion, carrot, beans, potato, and peas.
  2. Bring to a boil and Cook for +/-10 minutes (1/2 of cooking time)
  3. In a frying pan, heat the roasted rava without any fat
  4. Put the oil to heat in another saucepan then add in order :
  • Mustard seeds
  • Curry leaves
  • Dal
  • Onion
  • Chilli
  • Tomato
  • Vegetables that have been cooked
  • 3 glasses of water

6.  boil all for 5 minutes
7.  Add the roasted rava gently stirring
8.  Add fresh coriander
9.  Book to boil
10. Stir in the oil (vanaspati)
11. Add salt

This forms a kind of vegetable porridge

Information about Ashtanga Yoga classes

You should arrive 5 to 10 minutes before the class starts. Registration and payment is done with the teacher after the class.

All classes last an hour and a half. Classes are given throughout the year from September to July. They are progressive but it is possible to join a class at any time during the year.

The intensive mornings last three hours.

Before joining an advanced class, please contact us.

Please contact the Institute by phone or email for any general information or for details of private or prenatal classes or about starting a new class. (DO NOT COME TO THE INSTITUTE)

tapis-de-yoga 

Some reminders about the practice of Ashtanga Yoga

  • It is essential that you arrive on time. The series starts with the warm-up.
  • You must have to practice on an empty stomach.
  • Your clothing needs to be comfortable, light and flexible. You will practise barefoot.
  • You don’t need to be supple, it is the yoga that will make you supple
  • Please turn off your phone.
  • If you have injures, are pregnant or are under medical treatment, please inform the teacher before the class.
  • Avoid wearing strong perfume.
  • Flip-flops or shoes are not allowed in the yoga studio.
  • It is not Bikram Yoga; it is preferable not to drink any water just before or during class. After class it is recommended to wait 20 to 30 minutes before drinking water
  • Be prepared to sweat !
    If you are lucky enough to sweat a lot, it is necessary to have a personal yoga towel ( Taille : 183 cm X 60 cm) to place on the mat to protect it. The towel can be washed after each practice easily … The Yoga towel has a microfiber side, which will absorb perspiration during practice and a rubber face to avoid slipping during postures of supports etc. Attention: Washing of a microfibre towel: 40 ° maximum – No dryer or dry cleaning, no bleach or softener.