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Recipe - Eggplant Masala (Baingan)

October 30, 2009 | By sonzy In Recipes, curry | Comments(1)

Another popular Indian dish is the Eggplant Masala. We're confident
you'll love this tasty treat - it's ideal before you head off to your
usual casino night out or trip to the movies with friends. It can be
knocked up very quickly with ingredients close to hand.

Ingredients
* 1/2 Kg. Small Long-shaped brinjals/eggplants (Baingan - Indian
Eggplant)
* 2 Onions
* 6 Tomatoes
* 1 Small Garlic
* Whole Black Pepper
* Cumin Seeds
* Methi (Fenugreek)
* Curry Leaves
* Oil for frying
* 1 1/2 Teaspoon Vinegar
* Ghee

Method
# Cut Brinjals into Half from the middle.
# Fry the Brinjals in oil.
# Brinjals are not to be fried for long so take them out and keep them
aside.
# Take some ghee in a pan and put in Onions, Garlic, Cumin Seeds,
Methi(Fenugreek), Curry Leaves, Salt to taste, Black Pepper, Red Chilli
Powder, Haldi.
# Fry for 2-3 minutes and put in Brinjals and Tomatoes
# Put in a little of water to make gravy.
# Let it simmer for 10-15 minutes.
# Add Vinegar to it and keep it for a while before serving.
Zemanta Pixie-

Tags: vindaloo, gosht, murgh, indian curry, dosa, desi, handi, tikka
masala, kebab, naan

Question : Making Spongy Rasgullas

March 18, 2009 | By kuntal In Recipes, advice, dessert, paneer,
question-answer | Comments(1)

Rasgulla-

Question : I made rasogulla but they were not as much spongy as much
available in market. I have followed the procedure strictly as
mentioned in making rasogulla. please reply - Asked by Basant Lal

Answer by Kuntal : I am really sorry to learn that the rasogulla did
not turn out well even after you followed the recipes completely. As I
have mentioned in my blog, making rasogulla requires not less than 6-7
tries in obtaining the best of the results. Recipes are guidelines as
far as ingredients and process are concerned and it took me more than
half a dozen efforts to make market like rasgulla in the comfort of my
home kitchen. I am trying to list some of the points which can help.

1) The selection of milk is very important and central to achieve the
spongy rasagulla.

2) The art of curdling the milk at right temperature and time also
helps to make the sweet soft.

3) The kneading of the chenna (time is just a guideline) with the palm
until they become very smooth and a little amount of fat is released as
a result of this kneading.

4) The consistency and temperature of the syrup is also very important
for the good final result.

5) If you are comfortable, you can also try to remove the small amount
of refined flour which I have listed for binding. Drop a small piece of
well kneaded chenna dough (without refined flour) to the syrup, if it
starts floating after a minute without breaking, you can proceed to
make them without the addition of refined flour.

I am sure with little practice and patience, of course, one would be
able to achieve the same result as would a Halwai (sweet meat maker) in
a good sweet shop.
del.icio.us Tags: rasgulla,rasogulla,spongy rasgulla

Tags: naan, murgh, lentil, paneer, chicken, kulfi, chana, dal, indian
curry, idli

Question : Milk Cream for Curries

March 16, 2009 | By sonzy In Recipes, advice, cooking-tips, cream,
question-answer | Comments(1)

How can we prepare milk cream for curries?can we use 25% reduced milk
instead of milk cream? - asked by Ms. Sridevi

Answer by Kuntal : First of all we have to understand that the
characteristic of milk and cream are quite different . The milk fat
which you notice on the top of the milk after the hot milk has cooled
down is the cream which again goes through the process of
homogenization to obtain smooth cream. This type of cream you find in
dairy shops or in supermarkets. Reduced milk is the process of
evaporation of water (milk contains 70-80% water) and when reduced
completely produces mawa/ khoya.

As you can see that milk and cream properties are not the same, it is
not advisable to substitute the cream with reduced milk.

As far as obtaining milk cream for curries are concerned, you can try
the following.

Remove the top layer of milk (often referred to as malai in Indian
home), churn slowly in a blender with 1-2tbsp of ice chilled water for
5-10seconds until you obtain a smooth white liquid.

Tags: murgh, dhokla, paneer, dosa, balti, chettinad, gosht, chana,
vindaloo, chicken

How to make Soft Paneer Balls

March 14, 2009 | By sonzy In advice, buzzword, cooking-tips, paneer,
question-answer | Comments(0)

Paneer 3

There are so many variants of the paneer ball recipe available on net
and in the cookbooks. I presume that you wanted to learn the paneer or
cheese balls starters served during the social gatherings. I hope you
have read the blog on making paneer.

Listed are the steps to ensure that you get well rounded and soft
paneer balls even when you try at home.

1) The very first essential would be to obtain a soft paneer without
any pressing, which means that the coagulated milk solid is collected
in a muslin cloth and hung from a height for 1 hr to drain the whey.
Please refer to the blog on paneer making for complete recipe.

2) Once you have removed the paneer from the cloth, crumble them into
small pieces and knead with your palm like you would do for rasagulla
(please refer to the blog on rasagulla)

3) Add fine grated boiled potato which will act as a binding agent.
Potato also helps to keep the paneer ball soft when it is deep fried.

4) Add the seasoning and flavouring to the paneer dough mixture and
divide it into equal portion. Shape them round and deep fry on medium
hot oil. Serve immediately with the chutney or sauce of your choice.
del.icio.us Tags: paneer,rasagulla,cottage cheese,cheese balls,paneer
balls,curry,kuntal

Tags: chicken, kebab, roti, lentil, indian food, indian curry, tandoor,
naan, dosa, desi

Increase the Shelf life of Rasogulla

March 13, 2009 | By sonzy In advice, buzzword, cooking-tips,
question-answer | Comments(0)

How to increase the shelf life of rasogulla (Rasgulla, RosoGulla)

rasogulla-

I would be very happy if rasogulla manages to escape the very first day
of its preparation in my home. One of my Bengali friends, in fact,
could eat more than 15 pcs of rasagulla at one go. I am not sure
whether you want to tread his line and hope you enjoy this delectable
sweet with every bite you take. While there are some common ways to
extend the shelf life of sweets which I am listing below, but for
canning you may have to resort to experts who would advice you to use
preservatives for the same.

1) Make sure to add few slices of lime/ lemon while making the syrup.
This help to bring the impurities to surface which you can remove using
a ladle.

2) Try not to lift the rasagulla with bare fingers, instead use a dry
spoon for the same.

3) Once the rasagulla is completely cool, store in a stainless steel
container in the coolest part of the refrigerator. The continuous
running of the refrigerator also helps while the power breakdown pushes
up the temperature to danger zone.

4) If the syrup of the rasagulla has become thick, it is wiser to
remove the rasagulla first form the syrup before thing it down with hot
water. Make sure you boil the syrup again to eliminate the water based
bacteria which may harm the rasagulla.

I hope when you follow the steps and correct procedure, it will help
you preserve it a little longer.

- Kuntal
del.icio.us Tags:
rasgulla,rasogulla,rosogulla,bengali,sweets,candy,dessert,cold
dessert,shelf life,rasagulla,cottage cheese,dumpling

Tags: palak, dosa, dal, chana, indian food, balti, chettinad, kebab,
paneer, roti

Spa Cuisine - An Introduction

March 10, 2009 | By sonzy In Ayurvedic, Nutrition, advice, medicinal,
question-answer, spa cuisine | Comments(0)

One of the recent growing sectors in Indian hospitality is the Spa
Industry and most of us have started our own personal journey without
having much idea into what really makes it a complete one stop
solution. Spa is a Belgian concept where there was abundance of hot
water springs which people used in various treatments. When extended it
means "solus per aqua" meaning healing through water. But today it just
not only stands for the physical well being but new dimensions like
mental and spiritual well being are also being explored. Our topic
would focus on the cuisine part of the concept knowing fully well that
the first well being is attained through our habit of eating. Our spa
cuisine concept is oriented more on a locally available fresh organic
produce. The vast array of fruits and vegetables locally grown and sold
makes the concept even more interesting and helps to dispel the notion
of a boring and monotonous food practice. Most of us actually know
about the healthy eating practice which nurtures the soul and the body
but lack of will power and limited control on senses dilutes the entire
knowledge.

The spa menu is planned in such a way that 60% of the meal consists of
carbohydrate, 10 - 15 % poly or mono unsaturated fat & the rest
proteins. A wide range of soy products in the form of tofu tikka, tofu
mutter masala, okra breads & soy yogurt substitute the protein
requirement of the vegetarian guests along with the organic lentils.

Lots of organic green vegetables & herbs are featured in the spa menu.
Mountain grains such as Jhangora, which is known for its therapeutic
properties is widely used in its Dessert & Main course preparations. It
helps to make your own organic herb garden ensures the steady supply of
rare herbs & spices required for the kitchen. A wide array of lettuce
leaves, fresh vegetables, organic sea vegetables & sprouted beans also
ensure the nutrient requirement for a healthy living.

Whole wheat breads & saturated fat free salsas are the other features
of the spa cuisine. An array of refined sugar free home made fresh
fruit preserves & jams will complement the whole-wheat croissants &
other morning bakeries in the break fast table along with protein rich
eggbeater omelette.

Even though the emphasis is on the organic vegetarian menu with lots of
soy products, there are ample choices for people eating meat and fish,
eg. free-range chicken as well as fresh river water fish. Steaming,
pan-frying or pit roasting will ensure that the you won't get any extra
fat on their plate. Choice of organic brown rice pulao or baby potatoes
or whole-wheat pastas will be the perfect starch, which can complement
the main dish. One of the well known fact is that most of the fish and
seafood are organic until they are farmed where they are given hormonal
feed for fast growth and early harvesting.

The desserts are based on the fresh fruit puree or unrefined sugar such
as molasses, jaggery or corn syrup. It is our prime motto to ensure
that none of our guest gets the empty calorie food.

The challenges though are the availability and high prices which acts
as a deterrent, but you can always start small until you are fully
comfortable. Remember investing in organics and spa food today is a big
saving for tomorrow from the doctor's fees and medicine cost. You can
also enquire about the same from the supermarkets who in turn can
ensure that the prices remain within the budget for easy affordability.

Remember to start your day with some kind of exercise depending upon
the amount of time available to you but anywhere between 30-60 minutes
are good enough to refresh your cells and carry the oxygen throughout
your body. The most important meal of your day is breakfast and try not
to skip it at any cost. You can start your day with helping of fruits
and fruit based products like juices, fruit spreads, fruit marmalade.
Cereals, whole wheat toast, sprouts should be consumed regularly to
make the digestive tract stronger. Take a light lunch comprised of
salads, soups and sandwiches. Try to eat heavy food which will make you
sluggish thus impairing your digestion. The dinner should then should
not become an excuse to stuff yourself to the brim which is reversing
all the goods that you have accumulated through sensible eating through
the day.

I look forward to touch upon Ayurveda and Ayurvedic diet as I saw some
curious guests on Puneet's facebook. Hope you enjoy the Spa cuisine
guidelines and try to make use of them in whatever way possible.
Remember, it in your own hand to keep yourself happy and healthy.
del.icio.us Tags: spa cuisine,ayurvedic food,holistic approach

Tags: sambhar, roti, lentil, desi, dal, bhatura, kulfi, handi, chana,
tandoor

Ayurvedic Diet - Vata, Pitta and Kapha

March 6, 2009 | By sonzy In Ayurvedic, Nutrition, advice, medicinal,
spa cuisine | Comments(1)

VATA

Vata influences the movement of thoughts, feelings, prana flows, nerve
impulses, and fluids in the body. Favor warm food, moderately heavy
textures, added butter and fat. Salt, sour, and sweet tastes; Soothing
and satisfying foods. All soothing foods are good for settling
disturbed Vata.

Recommended for balancing Vata: Use foods such as warm milk, cream,
butter, warm soups, stews, hot cereals, fresh baked bread. Since vata
is a cold dry dosha, warm, nourishing foods such as these are good for
stabilizing vata. Breakfast is highly recommended. Use hot cereals such
as cream of rice or wheat or any other breakfast that is warm, milky,
and sweet.

Use spicy foods such as spicy Mexican or Indian foods that are cooked
in oil. Use warm moist foods such as cooked grains and cereals, bowl of
hot oatmeal or cup of steaming vegetable soup. Eat the salads with
dressing and other grounding spices like coriander, fenugreek and
parsley.

PITTA

Pitta influences digestion and metabolism, body temperature, and
biological transformations. Favor cool or warm with bitter, sweet, and
astringent tastes. As far as practical use less butter and added fat.
Consume food with moderately heavy textures. Since Pittas have strong
efficient digestion, they can generally eat just about everything. Take
cool, refreshing food in summer. Reduce the consumption of salt, oil,
and spices, all of which are "heating" to the body. Instead consume
starchy foods such as vegetables, grains and beans. Avoid the tendency
to overeat under stress. Salads are good, so is milk and ice cream.

Avoid pickles, sour cream, and cheese.. Alcoholic and fermented foods
should be avoided. Their sour Rasa aggravates Pitta.

The vegetarian foods are the best for Pitta. Consuming red meat tends
to heat the body from the fat. Consume abundant amounts of milk, grains
and vegetables.

KAPHA

Kapha influences the heavy, moist aspects of the body.

What kind of Food to Eat to Balance Kapha - Warm, light food, dry food,
cooked without much of butter, oil and sugar. Stimulating foods with
pungent, bitter, and astringent tastes. Kapha need to watch the
consumption of too much sweet foods or fatty foods. Keep an eye on the
salt consumption also, which tend to result in fluid retention in
Kapha. Light meals are to be favored such as light breakfast and
dinner.

Eat lightly cooked foods or raw fruits and vegetables. Eat spicy,
bitter and astringent foods. Watch out for eating too much food, a
typical Kapha tendency. Select hot food over cold food whenever
feasible. Dry cooking methods (baking, broiling, grilling, saut�ing)
are preferable for Kapha over moist cooking such as steaming, boiling
or poaching. Take ginger tea or a pinch or ginger to stimulate
appetite. Other preferred spices are cumin, fenugreek, sesame seed and
turmeric.

FOOD AND EATING FOR HEALTHY MIND & BODY

A commonality of the modern scientific approach to food and eating to
the Ayurvedic approach is the increasing realization of the importance
of whole, unprocessed foods. More and more scientific literature
presents evidence on a daily basis that the highly processed foods of
our modern culture are damaging us.

Tip 1: Drink Herbal Tea
Tip 2: Limit High Carbohydrate Foods
Tip 3: Limit the use of alcohol
Tip 4: Motivate Yourself
Tip 5: Use Low-Calorie Food Alternatives
Tip 6: Don't Starve Yourself
Tip 7: Drink 1 or More Glasses of Water 10 minutes before Meals
Tip 8: Be Consistent With the Good Habits
Tip 9: Don't Use the Scale

SOUPS

Anytime is a perfect time to satisfy your soul with a piping hot bowl
of broth based soup. Soup is a filling food that can be low in
calories. In fact, many people make a meal out of soup and salad.
Calorie control is just one benefit to including more soups. For
example if we analyze the good properties of tomato and basil soup
which are somehow not known to us and taste remains the only factor in
choosing this ingredient.
1. Medicinal (Healing) Applications of Tomato
2. Good for coronary heart health
3. Reduces high blood pressure
4. Prevents diarrhoea
5. Soothes eye irritation
6. Cleanses and revitalizes the skin
7. Heals sunburn
8. Heals wounds and sores
9. Supports liver health

Medicinal (Healing) Applications Of Basil (Tulsi)
1. Aids in digestion
2. Recommended for nausea and motion sickness.
3. Good for the respiratory system nose and throat infections.
4. Help in fighting ulcer and infections in the mouth

SALADS

The one food that research has shown is most highly associated with
longevity is leafy greens....in other words salads. This may come as a
surprise to you, but leafy green vegetables are the most nutrient
packed foods available to us.

They contain an abundance of valuable minerals, vitamins and enzymes,
which are indispensable to physical well-being, and so are termed
"protective foods." salads also serve a healthful purpose in that they
provide bulk because of their cellulose, which aids one to avoid
constipation.

Choose produce that is in season. Although almost all fruits and
vegetables are available year-round, it is really in keeping with
nature's rhythms to choose your salad ingredients according to the
season.

Whole grains, beans, fruits, nuts, herbs-there is an endless variety of
ingredients you can use to dish up an appetizing Ayurvedic salad.
del.icio.us Tags:
ayurvedic,basil,diet,vata,pitta,kapha,herbscancure,kuntal,puneet,sonzys
kitchen

Tags: tikka masala, kulfi, curries, dal, palak, tandoori, bhatura,
paneer, indian curry, murgh

Ayurvedic Spices and Its Properties

March 4, 2009 | By sonzy In Ayurvedic, Nutrition, advice, herbs,
medicinal, spa cuisine | Comments(0)

Spices are always playing a very important role in Indian cuisine since
time immemorial. It reached its pinnacle during Mughals but then
lifestyle was completely different from the common people of that time.
Ayurveda defined its finding on a different turf altogether. Spices
were some of the most valuable items of trade in the ancient and
medieval world. One of the reasons which motivated Vasco D Gama to sail
to India all the way from Portugal was the black peppers. He not only
discovered the land of spices but also established business
relationships with the local people. Around that same time, when
Christopher Columbus happened upon the New World, he was quick to
describe to investors the many new spices available there. They are
true to name and from them no portion of any volatile oil or other
flavouring principle has been removed. They are used to flavour food,
are also used in perfume and cosmetic industry, medicines and in many
rituals. Spices are distinguished from herbs, which are leafy, green
plant parts used for flavouring purposes. Herbs, such as basil or
oregano, may be used fresh; spices, however, are dried. Unlike herbs,
spices are almost always dried. I have briefly touched upon the
beneficial effects of spices in the previous blogs. Rasa, which means
taste, in effect is the total effect of a particular taste on the body.
As per the Ayurveda concept, there are six rasas in the body. They are
sweet, sour, saline (salty), pungent, bitter & astringent.

The relationship between three principal ayurvedic energy & the Rasas
are as follows :

Ayurvedic energy

Promoting Rasas

Pacifying Rasas

Vata

Pungent, Bitter & astringent

Sweet, sour & saline

Pitta

Sour, Saline & pungent

Sweet, bitter & astringent

Kapha

Sweet, sour & saline

Pungent, bitter & astringent

Sl. No.

Ingredient

Nature

Qualities

Increases

Reduces

1

Salt

Hot

Promotes Digestion

Kapha & pita

Vata

2

Pepper

Hot

Promotes digestion

Pitta

Vata & Kapha

3

Long pepper

Hot

Good for the nervous system

Tri-doshic

4

Cloves

Hot

Alleviate pain & good for digestive disorders.

pita

Kapha & vata

5

Cumin

Hot

Aids in digestion & counters fatigue.

Pitta

Vata & Kapha

6

Coriander

Cold

Strengthen the nervous system

Vata & Kapha

Pitta

7

Black onion seeds

Hot

Relieves pain during menstruation

Pitta

Vata & Kapha

8

Ajwain seeds or Carrum

Hot

Taken with salt & limejuice, it reduces the stomach discomfort.

Pita

Kapha & Vata

9

Asafoetida

Hot

Cure joint pains & fatigue

Pita

Vata & kapha

10

Turmeric

Hot

Anti inflammatory & anti allergic

Vata & Pitta

Kapha

11

Ginger

Hot

Rejuvenates the liver & improves the appetite

Pita

Vata & kapha

12

Garlic

Hot

Anti biotic, improves vision & aphrodisiac

Pita

Vata & Kapha

13

Saffron

Hot

Enhances the flavor & color

Vata & Kapha

Pitta

14

Mint

Hot

Promotes appetite

Tridoshic

15

Anise seed

Hot

Detoxifying agent

Pitta

Vata and Kapha

16

Cardamom

Hot

Good for heart& Digestion

Tridoshic

17

Fenugreek

Hot

Helps in fever and arthritis

Pitta

Kapha & Vata

18

Fennel

Cold

Helps in digestion

Tridoshic

There will be some discussion regarding the different body type and
suitable diets in the coming blogs as there may be some questions in
the mind when you go through the blog on spices which includes terms
like Vata, Pitta and kapha. At this stage I just wish to say that these
are the different body types categorized according to the criteria
decided by the practitioners of Ayurveda. One word of caution here is
not to overdo with the spices as they should be consumed only in
moderation and can harm if consumed in large quantities.

- Kuntal Kumar
del.icio.us Tags: ayurveda diet,kapha,vata,pitta,ayurvedic
spices,cardamom,fennel,fenugreek,saffron,ayurvedic diet,sattvic food

Tags: dal, idli, gosht, lentil, chettinad, handi, tandoori, dosa,
balti, curries

Ayurvedic Cuisine Part II

March 3, 2009 | By sonzy In Nutrition, advice, herbs, medicinal, spa
cuisine | Comments(1)

We are starting from where we left in the last blog since it is beyond
the confines of few hundred words to capture even the essence of
Ayurveda. Not withstanding some people will always question the
authenticity of such proposition, the proponents of Ayurveda have long
enjoyed the benefits of this science.

There are certain foods which are highly beneficial during a particular
season

If you feel less hungry at meal times than usual, or if you feel heavy
and dull in the two hours immediately after a meal, these are
indications that your digestive fire is burning low. To help enhance
your agni, add Pomegranate chutney, coriander chutney with yogurt as a
condiment for your meal.

Cooking your food with immune-enhancing spices such as cumin, fennel,
coriander, turmeric, ginger and black pepper is also an important way
to enhance agni and reduce ama (toxins produced by unhealthy eating
practices)

Winter is actually the season to enhance the immune system, and support
and nurture your body. Eat nourishing, warm food, and avoid any fasting
in winter. This is the most effective time to nourish and rejuvenate
the mind and body. The important thing is to eat light, warm foods,
cooked with the immune-enhancing spices already mentioned.

Some Ayurvedic tips that will keep us warm, healthy and balanced during
the cold months.

Eat at the proper time. Eat your main meal in the middle of the day,
when the sun is highest and digestion strong. Eat lighter at breakfast
and at night, when digestion is weaker. This will enhance immunity.

It's also important to eat your meals at the same time every day. Your
digestion gets used to a routine, and becomes more efficient.

For specific food recommendations, follow a Vata pacifying diet in fall
and early winter (from October 15 to February 15). Eat all six tastes,
but eat more of the sweet, sour, and salty tastes, as these enhance
Vata. Vata-pacifying foods include nourishing grains such as rice and
cous cous; sweet, juicy fruits such as cooked apples or pears;
squashes, zucchini, and asparagus; and light, easily digestible
proteins such as paneer (a freshly made cheese), lassi (a yogurt drink
that aids digestion) and vegetable proteins such as moong dhal.
Asparagus is especially good for enhancing the immune system.

There are several ways to boast your immune by following the tips
provided below

Even though it is the tendency of common Indian household to stuff
themselves up with rich traditional food and straightaway go to bed, it
is time to consider this: easy to digest foods which includes whole
grains, vegetables (some of them even raw like tomato, cucumber,
radish, sprouts), legumes, fruits. Try to avoid highly processed foods,
canned and tinned foods etc.

Organically grown foods should be included, even though in small
quantities if price is a deciding factor.

Immune boosting spices do not only do what it suggests but also help to
create flavours which are easily acceptable to Indian palette. Somehow,
India home food store are blessed with many of them which are very good
for day to day eating like, cumin, coriander, turmeric, black pepper
etc.

If you have ever wondered why the Japanese people live the longest,
here is the answer: the eat the food as close to natural as possible
while we, the Indians have the tendency to cook it almost to the point
of no retrieval which also means that we have lost most of the
nutrients to heat. Well certainly, there are so many food items which
require cooking, but as I suggested we do not have to cook it to the
extent of becoming a pulp even with the application of mild pressure as
that of from the back of a spoon.

One of the important aspects is to consider timing your meal so that at
no point of time you are feeling too weak or too full. Some day you may
also consider to put yourself on liquid diet which helps to remove all
the toxin.

If you crave for snacks in between the meals, try including the healthy
snacks like a serving of fruits or fruit products and raw vegetable and
salad leaves. Try to maintain the timing of your meal everyday which
helps to prepare your digestive system for better functioning.

Eat proper quantities of food while still leaving some space for water.
Eat what your body suits and not the one which keeps your digestive
system busy for long and produces constipation. Try to follow the foods
with their season and the one which brings balance to your body. Eating
cold salads in winter is definitely not going to help your digestive
system while eating warming food definitely can.

When I write the next time on this topic, I will include some of the
easy to follow recipes which will give you a better insight into the
topic.

By Kuntal Kumar
del.icio.us Tags: pomegranate chutney,coriander
chutney,cumin,fennel,coriander,turmeric,ginger,black pepper,ayurvedic
diet,ayurveda,ayurvedic tips,immune system,vata,pitta,kapha

Tags: lentil, chettinad, dosa, chicken, karahi, chana, tandoori,
curries, dhokla, desi

Ayurvedic Food and its healing properties

February 26, 2009 | By sonzy In Nutrition, Recipes, advice,
cooking-tips, rice, spa cuisine | Comments(0)

Technorati Tags: pomegranate chutney,agni,ama,ojas,ayurveda,ayurvedic
food,ayurvedic diet,amrit,tastes,pungent,astringent,vata,pitta,kapha

Every person is intrinsically aware of what is right and what is wrong
and his body is the best guide to give him symptoms of food suitability
for a particular season which primarily depends upon his body type. As
fall approaches it's a good time to think about strengthening your
immunity. According to Ayurveda, cold weather doesn't have to bring on
the cold and flu. The key is to start now with immunity-enhancing
meals.

A brief insight into what constitutes the immunity enhancing foods will
give a fair idea in this respect. Any food which transforms into
`'ojas'' after undergoing proper assimilation is good for immunity and
the food which creates `'ama'' is bad for immunity.

Ojas is the end product after digestion and assimilation is completed
which creates good health, vitality and immunity. On the other hand ama
is the digestive impurities caused by consumption of wrong food which
results in deterioration of strength and induces lethargy and fatigue.

If you feel less hungry at mealtimes than usual, or if you feel heavy
and dull in the two hours immediately after a meal, these are
indications that your digestive fire is burning low. To help enhance
your agni, add Pomegranate Chutney as a condiment for your meal.

Cooking your food with immune-enhancing spices such as cumin, fennel,
coriander, turmeric, ginger and black pepper is also an important way
to enhance agni and reduce ama

Winter is actually the season to enhance the immune system, and support
and nurture your body. Eat nourishing, warm food, and avoid any fasting
in winter. This is the most effective time to take Amrit (nectar) to
nourish and rejuvenate your mind and body. The important thing is to
eat light, warm foods, cooked with the immune-enhancing spices already
mentioned. Avoid eating or drinking anything cold, because cold foods
and drinks will enhance the impact of cold weather and reduce the
digestive fire, leading to more ama. You'll also want to avoid heavy
sweets, as these are difficult to digest. Start your day with a stewed
apple for breakfast, cooked with spices such as cardamom.

Ayurvedic diet creates balance/ harmony in the body

A balanced diet does not revolve around calories, vitamins,
carbohydrates, and proteins. These nutrients are known to us
intellectually but the tastes are a direct experience and give enormous
and useful information directly to the tissues in the body. Ayurveda
allows us to eat a balanced diet naturally, guided by our own
instincts, without turning nutrition into a complicated intellectual
exercise Tastes should be balanced in the diet for optimum nutrition
and health..

There are six tastes described in Ayurveda. The term taste not only
applies to the perception of taste buds located on the tongue, but to
the final reaction of food in the acid medium of the stomach. These
tastes are sweet, sour, salty, astringent, bitter and pungent. Vata
dosha is balanced by sweet, sour, and salty. Pitta dosha is balanced by
bitter, astringent and sweet, and Kapha dosha is balanced by pungent,
bitter, and astringent.

Benefits of following an Ayurvedic diet.

Benefits of eating Ayurvedic food is different for each person
depending upon his body type. The first benefit is definitely the
harmony and balance obtained through eating right which not only
results in
Technorati Tags: ayurvedic,diet,nutrition,ayurvedic diet,sattvic
food,cold salads,pitta,vata,kapha,tastes,astringent,bitter,pungent

proper flow of energy, vitality, vigour and mental stability.

Food that should be avoided during the cold season.

Choose foods for your body type and for the season. It's not correct
that you can eat anything you want, as long as it's good food. If you
want to stay healthy, you need to choose foods that will bring balance
to your body type and for the particular season. Whatever influences
from the weather and climate is causing an imbalance, you need to
counteract them with the food you eat.

Eating cold salads in winter (Vata season), for instance, is not a good
idea, because raw salads only increase the cold, dry, light qualities
of Vata, when what is needed is a warming, grounding, nourishing diet.

Avoid eating or drinking anything cold, because cold foods and drinks
will enhance the impact of cold weather and reduce the digestive fire,
leading to more ama. You'll also want to avoid heavy sweets, as these
are difficult to digest.

In the following blogs I will try to include some easy to replicate
recipes which can give you better insight into the home preparation of
Ayurvedic food.

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masala, lentil, naan, bhatura

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