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Milk Cream Indian name: Malai Properties of Malai Taste: Madhur (sweet) Quality: Guru (heavy) and vistambhi (heavy) Potency: Guru (heavy) and vistambhi (heavy) Medicinal properties of Malai (Milk Cream )  It acts as rasayana (rejuvenating agent) and strengthens the body, if taken moderately. In small quantities, it is good for hyperacidity. It is a good lubricant and makes the skin glow. It is used externally for skin care and massage. In excessive quantities, it blocks the channels and increases fat. It can also cause indigestion to people who have low digestive fire. Dosha analysis of Malai  It increases kapha dosha and alleviates pitta and vata. It is good for thin and weak people. They can take cream along with some raw sugar. Ingredients Fresh milk, 2 liters. The quantity can be varied according to the amount of cream equired. About 50 grams of cream can be extracted from 2 liters of fresh, good-quality milk. Preparation  Bring the milk to boil and then simmer. Repeat this three times. Cool to room temperature. Refrigerate for four to five hours. Skim off all the cream that has floated to the top. The remaining fat-free milk can be used for drinking.

Cucumber Raita

Indian name: Cucumber Raita Properties of Cucumber Raita Taste: Sweet Quality: Light and Dry Potency: Madur Medicinal properties of Cucumber Raita (Cucumber Raita)  This recipe is good for UTI (urinary tract infection), Dysuria and excessive thirst. It is also good for persons who are suffering from excessive sweating. It is easily digestible and improves appetite. It is good for diabetes patients who complain of dryness of mouth. This drink helps in lubrication of mouth. It is also good for persons who are trying to lose weight. Dosha analysis of Cucumber Raita  This recipe helps in pacification of Pitta dosha and Kapha dosha. It can increase Vata dosha if taken in large amount. Thus, Vata persons should take this in small amount. Ingredients Plain Yoghurt (without cream) - 1 cup Grated cucumber- 1/2 cup Chopped coriander - 1 tsp Cumin seeds - 1/2 tsp Pinch of Hing (Asafetida) Salt Black Pepper Preparation  Mix plain yoghurt with three cups of water and beat it well. Mix the grated cucumber with curd; add salt and black pepper in desired quantity. Fry a pinch of hing with cumin seeds and mix this with the curd. Your raita is ready. Serve it cold.

Bitter Gourd Curry

Indian name: Karela Properties of Karela Taste: Tikat (pungent) and katu (bitter) Quality: Laghu (light) and ruksh (dry) Potency: Ushna (warm) Medicinal properties of Karela (Bitter Gourd Curry)  A healthy and balanced diet should comprise all the six tastes-sweet, sour, salty, pungent, bitter and astringent. Generally we eat foods that have sweet, sour, salty and astringent tastes, but not those that have bitter and pungent tastes. Karela has these two tastes. This recipe is very healthy, so you should make it a part of your diet. If you have eaten lots of sweets during the day, then dinner should include karela. It helps to cleanse the toxins that have been accumulated due to excessive intake of sweets in daytime. It is very good for treating diabetes. It lowers blood sugar and cleanses toxins from the body. It improves liver and stomach functions and stimulates the pancreas to produce insulin. It is also good for amenorrhoea. It is good for worm infestation. It increases appetite and stimulates digestive fire. It is also good for reduction of weight. Dosha analysis of Karela  It pacifies kapha and pitta dosha. If taken in moderate quantities, it does not increase vata dosha. This is because of its warm property. People with pitta constitutions should add one teaspoon of ghee for balancing its warm property; otherwise it can increase pitta dosha. Ingredients Karela, 250 grams 1 medium-sized onion, chopped Fresh coriander leaves 4 tsp powdered pomegranate seeds (anar dana) 2 tsp coriander powder 1/2 tsp turmeric powder 1 medium-sized tomato, chopped Two tsp of fennel seeds Salt to taste Cooking oil or ghee Preparation  Wash the karela. Do not peel it. Cut into small pieces from the edges. Heat some oil in a pan. Add the fennel seeds. When they begin sputtering, add the onion to the pan, and fry till pink. Add the chopped tomato and the other spices. Keep stirring till all the spices mix with the tomato. Fry for 3 to 4 minutes till all the spices are mixed well with the tomato and onion gravy. Then add the chopped karela. Add enough water to cover the karela. Cover the pan with a lid. Cook until the karela is soft. Using a pressure cooker would reduce cooking time.

Ginger Slices Indian name: Nimboo adrakh Properties of Nimboo adrakh Taste: Katu (pungent) Quality: Ruksa (dry) and laghu (light) Potency: Ushna (warm) Medicinal properties of Nimboo adrakh (Ginger Slices )  The synonym of ginger is vishwabheshaja (vishwa means world, and bheshaja means medicine). Ginger helps to eliminate ama (or toxins) from the body, which is considered the prime cause of all diseases according to Ayurveda. It is very beneficial in poor appetite, low digestive fire, arthritis, asthma, bronchitis, cough, and many other diseases. Dosha analysis of Nimboo adrakh  Ginger slices play an active role in balancing kapha and vata dosha, and increasing pitta. This recipe is thus an excellent remedy for increasing digestive fire and appetite. Ingredients Fresh ginger Green chilies Lemon juice Cumin seeds Salt 100 grams 2-3, cut into long pieces 1 teaspoon 1 teaspoon according to taste Preparation  Peel a fresh ginger and cut it into long slices. Add chillies, cumin seeds, lemon juice and salt to them. Store all the ingredients in a glass jar. Keep this jar in sunlight for two days during summers, and for three to four days during winters. You will notice that the ginger slices turn red. Method of eating: Chew three to four slices before meals. Using this recipe regularly will stimulate your taste buds and cleanse the accumulated ama, thus increasing your appetite. You may also eat it with meals. Pitta persons should eat it in a moderate quantity.

Tridoshic Dal Indian name: Mung Chilka Properties of Mung Chilka Taste: Sweet Quality: Light Potency: Cold Medicinal properties of Mung Chilka (Tridoshic Dal )  It is very light and easy to digestible. It is good for diarrhea, IBS and indigestion. It is good recipe for post operative patients. It is good recipe during accumulation of ama. Regular use of this beans helps in cleansing the clogged channels and make you ama free.  Dosha analysis of Mung Chilka  Split mung beans are light, rough, astringent, sweet and cold in nature. It pacifies kapha and pitta dosha. It increases vata dosha. That is why we have added spices and hing so that aggravated vata can be balanced. Hence this recipe pacifies all the three doshas. Ingredients 1 cup split mung dal 8 cups water 2 cups summer squash, in ¼ to ½ inch slices 1 cup carrots, in ¼ to ½ inch slices 1/8 teaspoon hing teaspoon of coriander powder 2 tablespoons sunflower oil or ghee ¼ teaspoon of turmeric 1 tablespoon lime or lemon juice 1 teaspoon sea salt ½ tablespoon fresh ginger root, minced 1 small hot green pepper, chopped finely (omit for pitta, and easy on this for vata) ½ teaspoon cumin seeds ½ teaspoon to 1 table spoon black mustard seeds(the smaller amount for pitta, the greater amount for vata and kapha) Garnish: Fresh coriander leaves Preparation  Wash dal until rinse water is clear. Wash and chop vegetables. Warm one tablespoon oil or ghee is large heavy saucepan. Add hing and cumin seeds for sputter. Then add all the spices and two teaspoonful of water. Sauté for 30 seconds over low heat (be careful, it is easy for spices to burn). Stir in the beans and sauté for another 1 to 2 minutes. Add chopped vegetables and stir another minute or two. Add water, salt, ginger and pepper (if you are using it), bring to a boil on high heat. Then cover and reduce heat to medium low. Let soup simmer for 45 minutes or until beans have dissolved. Warm remaining tablespoon of oil or ghee in a small skillet, add cumin and mustard seeds, heat until these seeds being to pop. Add to soup, which is now ready to serve. Garnish with fresh chopped coriander leaves.

Sonf Ki Chai Indian name: Sonf Ki Chai Properties of Sonf Ki Chai Taste: Sweet, Katu and tikta Quality: Light Potency: Cold Medicinal properties of Sonf Ki Chai (Sonf Ki Chai)  This recipe is light and easily digestible. It is very helpful for excessive thirst, indigestion, flatulence, diarrhoea, vomiting and stomach-pain. It is a good recipe for dysurea as well. It balances excessive Pitta and is a great stress-buster. Dosha analysis of Sonf Ki Chai  Fennel pacifies vata, pitta and kapha doshas. Thus this recipe is tridoshashamak. Ingredients 1 cup pure water 2 tsp coarsely powdered fennel seed 1/4 tsp sugar (optional) 1 tiny pinch of cardamom Garnish Fresh mint leaves Preparation  Bring the water to a boil. Add fennel, sugar and cardamom, turn off heat, cover and steep for 5 minutes. Strain and garnish with mint leaves. Enjoy at room temperature or mildly warm.

Stuffed Bitter Gourd Indian name: Bharwa Karela Properties of Bharwa Karela Taste: Tikat, Katu Quality: Light and Dry Potency: Warm Medicinal properties of Bharwa Karela (Stuffed Bitter Gourd)  Bharwa Karela is difficult to digest and is bhrigan in nature, which means that it strengthens the body tissues. It is good for lowering blood sugar and improving functions of liver and pancreas. Bharwa Karela is not easily digestible therefore people with low digestive fire should go for smaller helpings. Dosha analysis of Bharwa Karela  Bharwa Karela pacifies Kapha and Vata dosha. It increases Pitta; thus Pitta persons should use this in moderate quantities. Ingredients Four medium sized Karelas. Salt: 1 teaspoon Stuffing Cooking oil: 1 Tablespoon (Traditional cooking oil for this recipe is Mustard seed oil) Onions: 2 Garlic Cloves: 4 (peeled and minced) Fresh Ginger: 1" (peeled and chopped) Cumin powder: 1 teaspoon Coriander powder: 1 teaspoon Turmeric powder: ½ teaspoon Salt: ½ teaspoon or to taste Amchoor (Mango powder): 1 teaspoon Water: 1 Tablespoons Roast besan: 4 teaspoon Seeds of Karela Karela skin Anise seeds: 2 teaspoons Cooking / Frying Thread to wrap and tie Cooking oil: 2 teaspoon Water: 2 tablespoons Preparation  Step 1: Preparing Karela Wash Karela and scrape its skin with a knife. Cut a slit vertically in the belly of the Karela. Rub the skin and the insides of the Karela with salt. Set aside for about 20 minutes. During this time you can prepare the stuffing. After 20 minutes, you will see the Karela releases water as a result of salting. Squeeze out as much water as possible. To control salt, you may wash rinse, squeeze out water, and pat dry. Step 2: Stuffing Make a paste of Karela seeds and Anise seeds using the grinder In a heavy pan, heat the cooking oil Add onions, and salt. Sauté till onions are clear Add garlic, ginger, and stir well Add paste Roast this well and then add besan Add Cumin, Coriander, Turmeric powder, and Amchoor. Stir well. Sauté about two minutes. Add water and sauté another two minutes. Turn off heat. Step 3: Cooking Boil Karela Fill the belly of the Karela with stuffing Wrap Karela with thread so that the stuffing does not fall out In a heavy bottom pan, put cooking oil, pinch of asafetida and Bharwa Karela Turn on heat. Cover the pan with the lid, and turn the heat to medium low and cook about 5 minutes. Turn over the Karela, cover and cook another 4 minutes Your Bharwa Karela is ready to eat. Share your recipe! Do you have a vegetarian recipe that you enjoy? Share it with us!

Medicated sweet yogurt Indian name: Rasala Properties of Rasala Taste: Amla (Sour), Sweet (Madhur) tikta (bitter) Quality: Heavy (Guru), Moist (Snigdha) Potency: Ushna (warm) Medicinal properties of Rasala (Medicated sweet yogurt )  This recipe is rejuvenating and aphrodisiac in nature. It is a very good appetizer that increases the digestive fire. It is a good tonic for general debility. Dosha analysis of Rasala  The recipe pacifies vata dosha and increases pitta and kapha. However we have added spices for pacifying kapha dosha. Persons having pitta and kapha constitution should use it sparingly. Ingredients 1.5 Kg. of sour yogurt. Brown sugar 750 grams Honey 50 grams Black pepper 25 grams Dry ginger powder 25 grams Cinnamon powder  5 grams Cardamom powder 5 grams Bay leave powder 5 grams Preparation  Tie the yogurt in a clean muslin cloth for three to four hours, so that extra water can drain out. Transfer the yogurt into a sieve and rub it with clean hands to make it softer and thicker. Then add sugar, honey and other ingredie

Medicated Rice Water Indian name: Odan Properties of Odan Taste: Sweet (Madhur) Quality: Laghu (light), Moist(Snigdha) Potency: Cold (Sheet) Medicinal properties of Odan (Medicated Rice Water)  This recipe is easily digestible and very helpful for hyperemesis gravidarum (vomiting during pregnancy). It is good recipe for diarrhea and indigestion.  Dosha analysis of Odan  The recipe pacifies all three doshas i.e. vata, pitta and kapha. Odan is light as to not increase vata, we have garnished with spices. It should be consumed warm and freshly cooked. Ingredients To make rice water: 14 parts water 1 part organic brown rice pinches of salt, fresh ground ginger, cuminPaste of fresh coriander leaves two teaspoon Salt according to taste. Preparation  Bring water and rice to a boil. Allow to boil for 1 hour or until the rice becomes swollen and broken. Stir and strain out rice. However it is not necessary to strain out small pieces of rice. Add a pinch each of ginger, ground cumin and salt. Add paste of coriander leaves. This drink should be of thin consistency, so that one can drink easily. Option One can add sugar instead of salt also. Use If pregnant woman has vomiting she can drink sips of this drink after each two hours. But it s

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Roasted Sweet Sesame Seed Indian name: Tilkutt (roasted sweet sesame seeds) Properties of Tilkutt (roasted sweet sesame seeds) Taste: Madhur, kashya and titak (sweet, pungent and bitter) Quality: Guru and Snigdh (heavy and unctuous) Potency: warm (hot) Medicinal properties of Tilkutt (roasted sweet sesame seeds) (Roasted Sweet Sesame Seed )  It is warm in nature and therefore great for winters. It is good for skin and hair. It gives strength and helps in polyurea. It increases memory and intelligence. It is also helpful in increasing digestive fire. It is good aphrodisiac and provides good physique. Dosha analysis of Tilkutt (roasted sweet sesame seeds)  Sesame seeds increase pitta and kapha. It pacifies vata dosa. But this recipe roasted sweet sesame seeds balances all the three dosas. Ingredients Raw sesame seeds 100 grams Powdered raw sugar 100 grams Preparation  Take a pan with a heavy base and warm it on the stove. Put in sesame seeds and roast on low fire till they become a little brown. Be careful not to burn these seeds. Take it off the fire and allow it to cool. Now, grind these seeds into a coarse powder. Add powdered raw sugar and mix well. Store in a tight container. It is good snack in winters! Comment: If you are not interested in adding raw sugar, you may skip this also. But in that case, its taste will pungent and increase pitta in the body. So pitta persons can add fresh unsalted butter in powdered roasted sesame seeds and eat. It will pacify pitta nature. 10 grams of fresh butter may be added in two-table spoon of powdered roasted sesame seeds.

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Drumstick Soup

Indian name: Sahijan soup (Moringa oleifera) Properties of Sahijan soup (Moringa oleifera) Taste: Katu(pungent), kashaya(astringent), tikta (bitter) Quality: Laghu (light), ruksha (dry), tikshna (sharp) Potency: Ushna (warm) Medicinal properties of Sahijan soup (Moringa oleifera) (Drumstick Soup )  Drumstick soup is beneficial in asthma, bronchitis, arthritis, diabetes, and low blood pressure. It shows positive effects in amenorrhea and reduction of weight. Being warm in potency, it is very effective against digestive disorders such as anorexia and flatulence. The rejuvenating effect of drumstick on the nervous system makes this a useful recipe in nervous debility and paralysis. Dosha analysis of Sahijan soup (Moringa oleifera)   The recipe pacifies kapha dosha and vata dosha, but increases pitta dosha. Hence, persons having pitta constitution should use it sparingly. Ingredients Drumsticks Green gram daal Tomato, finely chopped Cumin and pepper, coarsely crushed Asafoetida 3 (cut into big pieces) 1½ tbsp 1 1 tsp 1 tsp Preparation  Steam the drumsticks in a pressure cooker and scoop out the pulp. Keep aside. Cook the daal with tomato in the pressure cooker. Tie the cumin and pepper mixture in a muslin bag and put it in the daal while cooking. Cool the mixture and discard the spice bag. Blend it with the drumstick pulp in a mixer. Strain or pass through a sieve and dilut