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Line 3,937: − Roasted corn flour is dry, aggravates vata, increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]+ Line 3,966:
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→Class of cooked food preparations
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Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates agni and regulates the course of flatus and feces. [250]
Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates [[agni]] and regulates the course of flatus and feces. [250]
Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles agni and regulates the downward course of vata. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate agni and lightness especially in those who have undergone reduction (laghana) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]
Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles [[agni]] and regulates the downward course of [[vata]]. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate [[agni]] and lightness especially in those who have undergone reduction ([[laghana]]) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]
The thin gruel of roasted paddy removes fatigue particularly in people ailing with weakened voice. [253]
The thin gruel of roasted paddy removes fatigue particularly in people ailing with weakened voice. [253]
The gruel water of roasted cornflour alleviates thirst and diarrhea, maintains normalcy of tissue elements, is generally considered beneficial to health and even auspicious, stimulates agni and is effective in treating burning sensation as well as fainting. The gruel water of fried corn, well-seasoned, must be given to people suffering from weak and irregular agni, to children, the aged, women and to persons of delicate health. [254-255]
The gruel water of roasted cornflour alleviates thirst and diarrhea, maintains normalcy of tissue elements, is generally considered beneficial to health and even auspicious, stimulates [[agni]] and is effective in treating burning sensation as well as fainting. The gruel water of fried corn, well-seasoned, must be given to people suffering from weak and irregular [[agni]], to children, the aged, women and to persons of delicate health. [254-255]
If it is mixed with long pepper (Piper longum Linn.) and dried ginger (Zingiber officinale Rosc.), boiled with corn and sour pomegranates, gruel water of roasted corn flour allays hunger and thirst, is nourishing and removes the residual morbidity in those who have undergone purificatory procedures. The roasted corn-flour is an astringent, is sweet in taste, is cold in potency, and is light. [256]
If it is mixed with long pepper (Piper longum Linn.) and dried ginger (Zingiber officinale Rosc.), boiled with corn and sour pomegranates, gruel water of roasted corn flour allays hunger and thirst, is nourishing and removes the residual morbidity in those who have undergone purificatory procedures. The roasted corn-flour is an astringent, is sweet in taste, is cold in potency, and is light. [256]
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Rice that is well cleansed, squeezed out, steam-softened and warm makes light food. In toxic conditions and kapha disorders, fried rice is indicated. Cooked rice if uncleansed, with the boiled water not pressed out, not properly softened and eaten cold is heavy to digest. [257-258]
Rice that is well cleansed, squeezed out, steam-softened and warm makes light food. In toxic conditions and [[kapha]] disorders, fried rice is indicated. Cooked rice if uncleansed, with the boiled water not pressed out, not properly softened and eaten cold is heavy to digest. [257-258]
Rice prepared with flesh, vegetables, fat oil, ghee, marrow or fruit is strengthening, nourishing, cordial, and heavy. Likewise, rice cooked together with black gram, tila, milk and green gram. [259]
Rice prepared with flesh, vegetables, fat oil, ghee, marrow or fruit is strengthening, nourishing, cordial, and heavy. Likewise, rice cooked together with black gram, tila, milk and green gram. [259]
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Kulmasha (a variety of pea) is heavy to digest, dry, vata provoking and loosens the stools. [260]
Kulmasha (a variety of pea) is heavy to digest, dry, [[vata]] provoking and loosens the stools. [260]
As regards steamed dishes made out of pulses, wheat and barley, the physician should determine their qualities of heaviness and lightness in accordance with the substances used. [261]
As regards steamed dishes made out of pulses, wheat and barley, the physician should determine their qualities of heaviness and lightness in accordance with the substances used. [261]
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Roasted corn flour is dry, aggravates [[vata]], increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]
The flour of roasted shali rice is sweet, light, cold in potency, astringent, and is effective in treating raktapitta, thirst, vomiting and fever. [264]
The flour of roasted shali rice is sweet, light, cold in potency, astringent, and is effective in treating raktapitta, thirst, vomiting and fever. [264]
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Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of vata owing to suppression of urges). [265]
Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of [[vata]] owing to suppression of urges). [265]
The barley preparation known as dhana is generally considered a revulsant. It is nourishing because of its dryness and difficult to digest owing to its delaying tendency in the intestines. [266]
The barley preparation known as dhana is generally considered a revulsant. It is nourishing because of its dryness and is difficult to digest owing to its delaying tendency in the intestines. [266]
Virudha-dhana (germinated barley), shashkuli, madhukrodas with pindakas, pupa, pupalika (kind of seet cake fried in ghee or oil), and other preparations of flour are extremely heavy. [267]
Virudha-dhana (germinated barley), shashkuli, madhukrodas with pindakas, pupa, pupalika (kind of seet cake fried in ghee or oil), and other preparations of flour are extremely heavy. [267]
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Preparations of pulses aggravate vata, and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]
Preparations of pulses aggravate [[vata]], and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]
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Vimardaka (Cassia tora) prepared with ripe, unripe, softened and roasted substances is heavy, cordial, aphrodisiac and well-suited to physically strong individuals. [277]
Vimardaka (Cassia tora) prepared with ripe, unripe, softened and roasted substances is heavy, cordial, aphrodisiac and well-suited to physically strong individuals. [277]
The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with gud enhances unctuousness, is nourishing, cordial and is effective in treating vata. [278]
The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with guda enhances unctuousness, is nourishing, cordial and is effective in treating [[vata]]. [278]
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The shukta beverage (sour liquor or gruel) aggravates raktapitta and kapha, and regulates vata. One should know the properties of the bulbs, roots and fruits etc. fermented in this beverage to have the same qualities. [284]
The shukta beverage (sour liquor or gruel) aggravates raktapitta and [[kapha]], and regulates [[vata]]. One should know the properties of the bulbs, roots and fruits etc. fermented in this beverage to have the same qualities. [284]
Shindaki (a sour, fermented preparation) and other fermented articles that turn sour owing to long periods of preservation are appetizing and light. The physician should know this section on cooked foods. [285]
Shindaki (a sour, fermented preparation) and other fermented articles that turn sour owing to long periods of preservation are appetizing and light. The physician should know this section on cooked foods. [285]