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Line 5,033: − + − + + + − The rice boiled with ''ghee'' (''clarified butter'') is heavy for digestion, liked by everyone (hridya), gives satiety, strength and is an aphrodisiac. − ==== Patola soup (Squash or Ribbed Loofah soup)==== − − The soup prepared from leaves of Patola(Luffa Acutangula) and mixed with small amount of ghee and cumin seeds is appetizer and cleansing the channels of transportation (strotas). It is beneficial for fever (jwara) and other [[pitta]] disorders. − − ==== Khichadi (Cuisine made of rice and lentil mung) ==== − − It is a popular recipe. According to individual taste, it can be mixed with small amount of salt, ginger, turmeric and ghee. It gives strength, nourishes the body and also beneficial in disorders of digestion (grahani) and fever (jwara). − − ==== Roti (Asian bread) ==== − − Roti made from wheat is nourishing and gives satisfaction. It nourishes [[dhatu]], increases semen and is heavy to digest. − Roti'' made from barley (yava) has cleansing (vishada), dry properties. It increases [[vata]] and feces, decreases [[kapha]]. It is beneficial for patients of Diabetes mellitus(madhumeha). − − ==== Angarakoti (litti) (rounded balls)==== − − It is commonly known as ''bati'' in Rajasthan. It is usually taken with lentil soup (daala). Simple ''bati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying. − − ==== Masala bati(''Sattabhari'')==== − − It is commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the wastes (''malashodhaka''). − − ==== Indarika (Idli) ==== − − It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes [[vata]] and [[pitta]], increases [[kapha]]. It is nourishing and appetizer. − − ==== Adosha(dosa) ==== − − The simple ''dosa'' does not alter the [[dosha]] equilibrium state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature. It is heavy to digest, hot and acidic in nature (vidahi). It is naturally harmful for the patients of digestive disorders (grahani) hyperacidity (amlapitta) and piles (arsha). − − ==== Lentil soup (''daala'')==== − − Whole lentil (''daala'') is usually heavy to digest. It is an appetizer, gives strength and can cause constipation (vishtambhi). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) is light to digest. Among the lentils mung (green gram) ''daal'' is light and is considered best. Garbanzo bean (''Channa daal'') increases [[vata]]. Pigeon pea or arahar daal is heavy and gives strength. ''urad daal''(black gram, black lentil) diminishes [[vata]] [[dosha]]. − − ==== Rasam (sour soup)==== − − The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, cumin-1 tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna''(sharp), increase [[agni]], hot, acidic (vidahi), appetizer, increase [[vata]] and [[pitta]], decreases [[kapha]] and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion. − − ==== chutney (''sauce'') ==== − − The sweet chutney is unctuous, gives satiety, nourishes body. The sour ''chutney'' is an appetizer, increases ''agni'' and vitiates ''rakta'' and ''pitta''. Mango and ''mint chutney'' increase appetite and ''vata anulomaka''. − − ==== Jam/ fruit preserve (''murabba'')==== − − ''Raga'' is sour-sweet in taste, but the one with sour in taste is known as ''shadava''. It is a strong appetizer, ''hridaya'', and light. − − ==== Gudamram (''gudamma'')==== − − The unripe mango, when lightly cooked with molasses and seasoned with crushed cumin seeds, is known as ''gudamram''. It is sweet-sour in taste, diminishes ''vata'' and increases ''kapha'' and ''pitta''. − − ==== Papada ==== − − A papad (also called papadum) is a thin, crisp, round flatbread. It is typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame).''Papada'' when heated with fire it is light, appetizer and increases ''agni''. Normally the ''urada papada'' and others when fried with ghee or oil, become heavy. − − ==== Vada==== − − Vada can be described variously as fritters, cutlets, doughnuts, or dumplings. The ''urada vada'' is an appetizer, gives strength, aphrodisiac, nourishing, increase feces, diminishes ''vata'', increase ''kapha'' and ''pitta'', and it is beneficial in the disease like ''ardita''. If it is mixed with curd/yogurt, then it turns to light, juicy and very soft in nature. − − ====Vadi (''vadi/vari'')==== − − The ''vadi'' which prepared from ''besana''(gram flour) and fried with oil or ghee is an appetizer, gives strength to the body. If it is mixed with ''kadhi'' then it increased in size and known as ''phulauri''-it is very tasty, juicy, clears the ''mala'' (''malashodhaka''). − − ==== Poori==== − An Indian whole wheat bread formed in flat rounds of dough that puff up when deep fried. Since it is fried with ghee/oil it increases ''kapha'', semen, gives strength, tasty, heavy, oleates body and diminishes ''vata''. − − ==== Kachauri==== − − It is similar to poori but is stuffed lentil and seasoning. It is soft, very tasty, appetizer and gives strength to the body. − − ==== Ghevar ==== − − Ghewar is disc-shaped sweet with a texture that resembles a honeycomb is made with all purpose flour and soaked in sugar syrup. It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''. − − ==== Gujhiya==== − − A sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. It is nourishing, aphrodisiac, strengthening the body, sweet in taste, heavy, appetizer, diminishes ''vata'' and ''pitta'' and is better for a person with strong ''agni'' (''diptagni''). − − ==== Malpua ==== − − It is Southeast-Asian sweet dish made from barley flour either fried in ghee or boiled in water, and then dipped in honey. − It is heavy, aphrodisiac, sweet, soft, ''tarpaka'' (nourishing), and diminishes ''vata-pitta''. − − ==== Kheer ==== − − Rice and milk boiled and after proper boiling, sugar, ''ela'' and cinnamon are added. It increases ''kapha'' and diminishes ''vata'' and ''pitta'', appetizer, nourishing, oleates the body, and increases semen. − − ==== Vermicelli==== − − Vermicelli is usually cooked with milk and sugar- it gives strength, diminishes ''vata'' and ''pitta'', heavy and is nourishing. − − ==== Halwa==== − − Sweet dish that orignated in Middle East but is also very popular in Ashian countries. It is prepared from various grains, fruits, nuts and sugar. It is heavy, nourishing, increases semen, diminishes ''vata-pitta'' and increases ''kapha''. − − ==== Tilakuta==== − − It is made from crushed sesame and sugar is hot, heavy, slightly decreases the flow of urine, diminishes ''vata'' and increases ''kapha'' and ''pitta''. − − ==== Puffed rice==== − It is prepared from ''shali'' rice. It is light, cold, strengthening body, sweet, decreases ''mala'' and ''mutra'' and it is effective in ''Vamana'' (vomiting) and thirst. − − ==== Pruthuka Chewda ==== − − It is spicy Indian rice snack also commonly contains peanuts and spices. It is heavy, increases ''kapha'', gives strength, and it diminishes ''vata''. In boiled form, it is known as ''poha''- rich in fiber, recommended in constipation. − − ==== Ghughri ==== − − It is made by ''chana'' (gram) or ''mung daal'', either in boiled or unboiled state. It is heavy, dry, a stimulant of ''vata'' and purgative. − − ==== Saktu ==== − − It is prepared from fried chana or paddy rice. Then ground and sieved. ''Saktu'', when taken with salt without ghee, is dry and provokes ''vata'' but with ghee and sugar, it diminishes ''vata'' and ''pitta''. It is rich in protein. Good energy food and muscle building. − − ==== Mantha ==== − − ''Saktu'', when churned with ghee, sugar, and cold-water, is known as ''mantha''. It is effective in the summer season, and it is effective in treating thirst, emaciation, burning sensation. It is often mixed with ice and is considered a very popular beverage. − − ==== Rasala (''shrikhand'')==== − − ''Rasala'' is sweet, nourishing, tasty, aphrodisiac, diminishes ''vata'' and ''pitta'', unctuous and cold, purgative. It strengthens the body and reduces fatigue. − − ==== Sitodakam panaka (''sharbata'')==== − − Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes burning sensation and thirst. − − ==== Tea ==== − − In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]] vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''. − − ==== Coffee ==== − − Coffee is dry, stimulant, hot in potency, diminishes ''kapha-vata'', increases urination, a good stimulant for heart and causes insomnia. − − ====Mishtannam (''mithai'')==== − − ''Laddu'' (round sweet balls) etc. are heavy to digest, unctuous, increase [[kapha]], nourishing. If taken in excessive quantity, it may lead to disease like obesity (sthaulya), urinary diseases including diabetes (prameha). − − ==== Lavanakinam (namkin) ==== − − ''Shringataka'' (kind of pastry) etc. are too heavy to digest and in excess, it vitiates ''rakta'' and produces the disease like ''atisara'', etc.
→The commonly used cooked food & beverages in India and their properties
And those are successively heavier for digestion in their order. Among them, leafy vegetables (patra shaka) is lightest one. But it should not be used in rainy season, because of the factors responsible for its potency (tejo quality) are diluted by the seasonal effect. Autumn season ([[pitta]] vitiation time) is the best to take all types of greens.
And those are successively heavier for digestion in their order. Among them, leafy vegetables (patra shaka) is lightest one. But it should not be used in rainy season, because of the factors responsible for its potency (tejo quality) are diluted by the seasonal effect. Autumn season ([[pitta]] vitiation time) is the best to take all types of greens.
=== The commonly used cooked food & beverages in India and their properties ===
=== Dietary guidelines ===
==== Rice Pulao ====
The [[dietary guidelines]] ([[ahara vidhi]]) are equally important for preservation of health. The quantity, digestive capability, time, seasonal changes, place, preparation, storage, surrounding people, peaceful and mindful eating, lifestyle after taking food have significant effect on digestion, metabolism and nutrition.
=== The commonly used cooked food & beverages and their properties ===
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