Monday, 26 September 2011

Ayurvedic Rice Recipe

Mung dhal Kitchadi:

This recipe plays a key role in Ayurvedic nutritional healing, especially during illness and detoxing. It is also widely eaten by sadhus, who leave it to cook while they are meditating. Mung dhal is tridoshic, and together with rice provides a complete source of protein. If you are doing a lot of pranayama or live in a cold climate, be sure to add the ghee. Especially easy to make in a rice cooker (pictured). Brown rice or barley may be substituted for the basmati rice to make the dish heartier. If you have good agni, you can try making kitcheri with split urad (black dhal)which is higher in protein but harder to digest. This dhal is considered the equivalent of meat in Ayurveda.

To make a kitchadi:

1 cup basmati rice; 1 cup yellow or green mung dhal; 1 inch chopped ginger (for vata and kapha, warms, potent digestive stimulant), 2 tbsp. shredded coconut; 1 handful of coriander leaves,3 tbsps. ghee or coconut oil; 3 bay leaves (warms, digestive), 1.5 inch fresh cinnamon bark, 5 cardamom pods, 5 cloves, 10 black pepper corns, ½ teaspoon each of turmeric, cumin seeds, fennel, 1 pinch of hing. Optional: one cup of diced carrots or celery; fresh lemon juice (to increase agni) and chopped coriander leaves to serve.

Soak dhal for a few hours to make it more digestible. Wash rice and dhal separately in at least 2 changes of water. Blend the ginger, coconut, coriander and ½ cup water. Heat large saucepan, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add blended items, then turmeric and salt. Stir until browned. Stir in mung dhal and rice and mix very well. Add 6 cups of water, cover and bring to a boil for 5 minutes. Then simmer until dhal and rice are soft (25-30 minutes). You can add vegetables that suit your constitution for a one pot meal.

Very simple kitchadi:

Use one cup of split moong dhal and one cup of basmati rice. Wash then add 6 cups of water. Add salt and turmeric and bring to the boil the simmer till cooked (or use rice cooker). Add pinch of cardamom and pinch of clove powder (not in Summer). Add a little cumin fried in ghee.

Kitchadi Khadi:

A delicious combination of the above kitchari recipe and a buttermilk soup which can be eaten at anytime of the year, for lunch or dinner. Very good for Irritable Bowel Syndrome; with a cold as it pacifies Kapha and does not increase congestion; in pregnancy/ breast feeding. Mix 200g of yoghurt with one and a half times the amount of water. Heat 1 tbsp ghee, add ½ teasp each of mustard and cumin seeds, some freshly grated ginger, ½ chopped green chilly, 2 chopped cloves garlic and 5 curry leaves. Once seeds have popped, allow to cool and add to diluted yoghurt. Add fresh coriander chopped, a little salt and a pinch of turmeric and chilly powder. Add 2.5 heaped teaspoons of chickpea flour or barley flour and mix well. Serve hot. Vata types can add more ghee, Pitta can omit the garlic and chillies, and Kapha types can use less ghee and more spices. Serve hot with either kitchadi or rice and chappatis.

Ayurvedic Sweets

Stewed apples:

This comforting, old fashioned recipe is idea for balancing Vata in Autumn, as it involves eating seasonal, organic food. Ayurveda considers cooked food as easier to digest than raw and this recipe is no exception.

4 cooking or eating apples, peeled, cored and sliced;5 organic figs or dried apricots (soaked in water overnight); 5 organic dates (dates are intensively sprayed with pesticides so especially important to buy organic!), pitted and chopped OR two handfuls of raisins; 2 tbsps of Agave syrup (a naturally low GI sweetener) maple syrup, jaggery OR brown sugar. Do not use honey as Ayurveda considers it to ferment when heated with detrimental effects when eaten! 1/2 tsp each of ground cardamom, cinnamon and nutmeg or a teaspoon or mixed spice; 1 tbsp grated fresh ginger; 4 cups of water. Add ingredients to saucepan, bring to boil and simmer until apples are soft (10-15 minutes). Allow to cool a little and ready to serve if you like it chunky, or else bland to a puree. Serve warm for breakfast or as an afternoon snack.

Tasty coconut pudding:

1 tbsp. Ghee, 50g jaggery (or raw cane sugar), 100g desiccated coconut, 200 ml coconut milk, 250ml soya milk, ½ tsp. Cinnamon, 1 tsp rosewater (optional), 3 ground cardamom pods, 3 heaped tbsp rice flour. Add a little water to desiccated coconut to soak. Place ghee and jaggery in pan and heat till sugar starts to melt. Add soaked coconut, spices, coconut milk and soya milk, bringing to boil. As soon as liquid is hot, gradually adding the rice flour and beat with hand whisk to prevent lumps. Stir over heat for 3-4 minutes and the pour into a nice bowl to set for 2 hours or eat warm.

Hindustani Halva:

Often served warm as a breakfast treat and as prasad after satsangs at Sivananda Centres. 200g course semolina; 250ml water; 50g ghee/unsalted butter; 1 tsp. ground cardamom; 50g cashew nut pieces; 50g raisins, 150g jaggery.Toast semolina in a hot dry frying pan, stirring constantly until it browns slightly and gives off a nutty aroma. Stir in ghee/butter and set aside. Toast cashew nuts in a hot dry pan until slightly browned and set aside. Put jaggery and water in a pan and bring to the boil. Reduce the heat and mix in the semolina, ground cardamom, raisins and cashew nut pieces. Cook, stirring continuously, until the mixture has thickened. Remove from the heat and spread the mixture evenly on a serving plate. Leave to cool, then score into diamond shapes to make serving easier.

Sweet Carrot Halva:

3 large carrots, water, ghee, jaggery, 4 cardamom pods ground, ¼ teaspoon cinnamon, 2 tbsp ground almonds or dessicated coconut, ¼ cup of soya or rice milk.Finely grate the carrots (or other vegetables- this is important as thick grating won’t look so appetising!) and add to saucepan. Add all other ingredients (except soya/ rice milk). Simmer with lid on a low heat for 20 minutes until carrots are soft. Add soya/ rice milk to loosen the mixture. As an alternative, halva can be made with carrots (or sweet potato or courgette).


Boil 750ml milk with 2-6 teaspoons of basmati rice. Add sugar/ alternative sweetener (NB: one without a strong taste, such as jaggery, which would spoil the taste of the kheer), ground cardamom and ground almonds and a handful of raisins. Delicious and filling. You can try the following variations on the basic kheer recipe: Add two teaspoons of Shatavari and cardamom to make a cooling, antacid recipe, good for women, and an aphrodisiac.

Indian Rice pudding:

6 cups milk; 1.5 cups basmati rice; a few strands of saffron, 15 cardamom seeds (not pods!), 2 tablespoons date syrup, ½ cup raisins, ½ cup toasted sunflower seeds, ¼ cup dessicated coconut. Wash rice until water runs clear. Combine rice, milk, saffron, raisins, and cardamon seeds and cook with water on low heat for about an hour. When rice is done, stir in sweetener, garnish with the coconut and serve. NB: You should not eat this pudding with weak digestion as it is heavy to digest! It gives strength to all the body’s tissues, and is especially good for sperm!

Ayurvedic Drinks

Ayurveda Drinks

Tea :

Vata tea- equal parts of ginger, cumin and coriander
Pitta tea- equal parts of cumin, coriander and fennel
Kapha tea- equal parts of ginger, cinnamon and a pinch of clove

Hot Milk :

1 cup of milk, 2 tsp. organic almond powder, 2 cardamom pods, 5 strands saffron, pinch of nutmeg.Put all ingredients in a pan and heat till boiling. Allow to cool and add sweetener if desired (honey, jaggery etc).

You can also use the following Ayurvedic herbs with milk/ milk substitute for specific disorders:

Ashwagandha & Shatavari ­- for stress, nervous disorders, aphrodisiac and general tonic.
Date milk- back pain, fatigue, aphrodisiac, general tonic
Saffron and almond- proteins, vitamins, energy booster
Raisin and fennel- regulates stomach, decreases acidity, for constipation and weak digestion
Rose milk- cooling and refreshing, with constipation, excellent for aggravated Pitta dosha

Digestive Drink After Food: -

Mint tea:
Use a large bunch of fresh mint in a tea pot of hot water, with 1 tsp. sweetener. Leave for 5 minutes then serve.

Lassi (buttermilk):
Aids digestion at end of meal as increases Pitta. Blend 2 cups of water with ½ cup plain yoghurt, skim off the fat that rises to the surface, add 2 pinches of ginger and cumin powder. For Vata types, add a little rock salt; for Pitta types a little jaggery; for Kapha types a little dried ginger powder and black pepper.

Pachak Lassi:
Add 1 inch of fresh ginger, ½ teaspoon cumin seeds/powder, pinch of salt, 1 tablespoon chopped coriander to garnish. Balances all doshas.

Spicy Lassi:
2 tablespoons sugar, (or less) 1/2 teaspoon fresh, grated ginger or ¼ tsp. Dry ginger, ½ teaspoon ground cardamom. Good for all doshas.

Sweet lassi:
2 tablespoons sugar, 1 drop of rosewater.

Treatments And Their Benifits


Diffrent Types Of Dhara :

Takra Dhara (Dhara done by Butter Milk),
Kshira Dhara (Dhara done by Milk),
Tail Dhara (Dhara done by using medicated oil/pure oil),
Kashaya Dhara (Decoction of different herbs may be used in this type of Dhara, these herbs may be selected according to the disease of a patient.

Indications :
Psycho neurosis, Early insanity, Epilepsy, Hysteria, Hemiplegia, Pyknolepsy, Facial paralysis, some diseases of the head, some eye diseases, some ear diseases, Maxillary sinusitis, Maxillary hypertrophic rhinitis, Parkinsonian syndrome, Peripheral neuritis, Thrombosis, Spastic paraplegia, Neurasthenia, Nerualgia, Muscular paralysis etc.,


Mind becomes relaxed and stable, Body gets strengthened, Memory & IQ improves, Voice becomes melodious, Skin becomes smoother, Eye disorders get reduced, Diseases pertaining to sukra (sperm) Arthavam (fluids concerned with menstruation) and hormones will be reduced. Blood gets nourished, Sleep improves, and Aging is reduced.


Indications :

Almost all Vata disorders of the head especially in severe Headache and Migraine, deafness, earache, tinnitis. Vata type of eye diseases, Insomania, Giddiness, Dryness of mouth and nose, Facial paralysis, some cases of Hemiplegia and all diseases of cerebral nerves and blood vessels.

KAYASHEKAM(Pizhichil): -


All vata rogas. Sosham (fatigue). Hemiplegia, Skin diseases, stiffness of muscles and joints, loss of sensation and cramps in parts, Gulmam (gastric ulcer, duodenal ulcer, pyloric obstruction, chronic salphingitis, cystitis, chronic myelitis).


Removes the changes of old age, fatigue and increase in vata, gives strength and vitality.

Improves eyesight.

Prolongs life.

Makes skin soft supple.

Induces sleep.

Promotes nutrition.

Healthy persons also can undergo the procedure every year to prevent diseases and reduce aging.



Back ache, thoracic pain, cervical spondylosis, Lumbar spondylitis, protrusion of intravertibral disc, amkylosing spondylitis, Sciatica etc.

PINDA – SWEDAM(Navarakkizhi, Sankara Sweda, Sastikasali Pinda Swedam):-


Paralysis, Monoplegia, Paraplegia, Polio, Emaciation, Fatigue, Muscular pains, Osteo arthritis, Pain and stiffness in joints, restricted joint movements. Chronic rheumatism, Neuralgia, peptic ulcers, certain skin diseases.

SIRO-LEPA(Pothichchal): -

Indications :

Diseases of the Head, falling of hair, head ache, burning sensation skin diseases of the head, alopecia, diseases of eye, ear, nose, skin and hair, weakness, mental faculties, giddiness, loss of memory, insomnia and insanity. It is mainly used in Vata types of disorders.

Benefits :

Improves eyesight.

Relieves emptiness of head.

Sharpens the five senses.

Refreshes the memory.

Reduces clearness of the brain and eyes.

Induces sound sleep.

Bestows pleasing appearance.

Strengthens the skin and roots of hair.

Removes burning sensations and puritus, psychic disorders will be cured.


Indications :

Almost all conditions of defective vision and eye infection.

Benefits :

Provides nourishment to the eye, removes strain and improves vision.


Cures almost all the diseases of the head as easily as a vein of grass is removed from its blade. It purges and rejuvenates the tissues and organs of the head and neck.

Indications :

Stiffness of the head, neck, teeth and jaw. Chronic sinusitis, allergies, chronic vascular headaches, migraine, epilepsy, diseases of the brain and mental retardation. Chronic coryza, uvalitis, tonsillitis, cataract, diseases of the eye lid, hemi crania, diseases of the mouth, nose, ear, eyes, facial paralysis, hysteria, hoarseness of voice, aphonia, stammering, tooth ache and other tooth disorders.

Tuesday, 6 September 2011

Ayurvedic Food And Benifits :-

• Broken Wheat Upma: A low calorie nourishment that acts as tridosha shamaka (balances the doshas), vibhada hara (relieves constipation) and Balya (helps in tissue building).

• Neer Dosa & Wheat Dosa: Indian styled pancakes with natural herbs. Crispy to eat and easy to prepare, it functions as a vriddhi (an immunity booster).

• Chitranna: An unfussy yet tasty preparation of rice and fresh lemon juice that is sheetala (coolant for stomach), agnideepaka (appetizer), Varnya (complexion) and improves eye-sight as its rich in Vitamin C).

• Veggie Pulao: A Nawabi (luscious) preparation of rice and fresh vegetables with lot of flavors and spices, considered (Aadharsha Bhojana) one wholesome meal.

• Masala Bindi: Okra seasoned with aromatic Indian spices; it’s a medhya (brain tonic), loaded with iron supplement and is helpful in curing sandhi roga (joint disorders) and sciatica.

• Moong Bean Curry: A cool spicy curry that’s high in protein content and is chakshushya, keshya and varnya (beneficial for eyes, hairs and skin respectively).

• Capsicum/Mushroom/Bitter Guard Curry: Yummy gravy with generous supplement of either Capsicum (rich in iron content, helps relieve pain and improves blood circulation)/Mushroom (high in vitamin and fiber contents, helps cure headaches, mental disorders and is anti-cancerous in nature)/Bitter Guard (a ‘wonder veggie’ with a plethora of healing properties).

• Kosambari: Traditional Indian salad with a nutritional blend of grams, vegetables and herbs.

• Carrot Kheer: Heavenly sweetened carrot drink cooked in milk with a hint of aromatic spices and garnished dry fruits, is high in vitamin content, an antioxidant and exclusively rich in Beta carotin.

Home Remidies :-


* Drink fresh butter milk with cumin seed powder and salt, as much as possible
* Do not eat other food
* When problem is in control eat khichdi made from masor dal and rice with curd
* Curd 200 gm, raw cane sugar 100 gm, cardamom powder ¼ tsp. Nutmeg powder 1 pinch. Strain water from curd. Now add all other ingredients in this water and drink it 2,3 times which will naturally decrease diarrhea and bleeding within 2 to 3 days
* Cooked rice 1 cup, curd 2,3 tsp., ginger powder ½ tsp., cumin powder ¼ tsp. Mix well and eat
* To prevent dehyderation and diarrhea drink pomegranate juice with glucose as often as you can.


* Water 1 glass, Honey 10 gm, Ginger juice 10 drops, Mix it and drink every morning
* Consume more apples
* At night drink only 1 glass of lukewarm water and have light dinner
* Avoid eating after 8 pm
* Drink water in between meals or after 1.5 hr. after meals
* Some yoga and breathing techniques which is beneficial – Padahatasan, Ushtrasan, Vajrasan, Yognidra, Savasan, Kanistha, Kapalbhati, Anulombvilomb, 45 mins. To 1 hr. walking.


* Drink 1 cup sweet grape juice during a day
* Drink 1 cup juice from the mixture of ginger, tulsi, beetroot, cabbage, carrot
* Drink 1 bowl moong (green gram) soup

High Blood Pressure

* Drink lukewarm water with lemon and honey
* Drink green wheat grass juice
* Drink carrot juice, sweetlime juice, grape juice