Daal Methi

Dal Methi Ingredients

Tuvar dal or  yellow lentils - 1/2 cup

Masoor dal or orange lentils - 1/2 cup

Methi leaves or fenugreek leaves - 1 cup

Ginger -1 inch sliced into Julienne (Read Ayurveda Uses Benefits of Ginger) 

Onion - 2 medium size finely chopped (optional)

Garlic - 5 -6 cloves crushed (optional)

Tomatoes - 3 puried

Curry leaves -10

Jeera or cumin seeds -1 tea spoon

Mustard seeds - 1 tea spoon

Red chilli - 2

Turmeric - 1 tsp

Red chilli powder - 2 tsp

Green chilli - 1slit

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Amchoor powder - 1 tea spoon

Ghee - 4 tsp

Cooking Oil - 1 tbsp

Salt to taste.

Wash and Soak both lentils for 30 minutes. Transfer lentils to a cooker add 3 cups of water, turmeric, salt and a tea spoon of ghee. Cook for 2 whistle . 

Heat a pan . Add oil and 1 tea spoon of ghee. When it is hot add cumin seeds, mustard seeds, curry leaves and red chillies. Add ginger , garlic and saute. Add onion and fry till it leaves oil. Add green chilli. Add tomato puree and cook well till oil separates. Add turmeric, chilli powder, amchoor powder , coriander powder and cumin powder. Mix well. Add finely chopped methi leaves mix well cover and cook for 10 mins.

Add cooked dal and adjust salt according to taste. Bring it to boil and remove from flame.

Heat a ladle, add remaining ghee and a tea spoon of red chilli powder.  Pour this seasoning on dal. Enjoy with roti , chapati, jeera rice or plain rice

Gooseberries and raw tamarind pickle

This pickle is speciality of Mysore region. It tastes good with anything and everything. Little ghee along with this pickle is heaven. It is very easy to make and does not contain any preservatives.

Ingredients:

•  1/2 kg Indian gooseberries or amla or bettada nallikai
• 1/2 kg unripe raw tamarind fruits or hunasekai
• 1/4 kg magali beru or swallowroots or Decalepis hamiltonii
• 1/4 kg mavinakai Shunti or mango ginger or Curcuma amada.
• Few green chillies
• Red chilli powder of your choice 300 GM's
• Mustard seeds 150 GM's
• Methi seeds or fenugreek seeds -2 tea spoon
• Solid Hing or asafoetida -1 tea spoon (Coarsely ground) (read Health Benefits of Hing or Asafoetida )
• Turmeric- 2 tea spoon
• Salt 400 GM's
• Water 3  litres

Mango Ginger or Mavinakai Shunti

Magali Beru or Swallowroot or Makali Beru

Method

1. First wash gooseberries, Swallowroots , Mango ginger, tamarind and green chillies. Spread them on a clean cloth to dry. 
2. Boil water with salt. Turn off the gas.Add tamarind to this and close the lid. Leave it to cool. This makes tamarind soft.
3. Dry roast fenugreek or methi seeds. 
4. In a mixer jar add mustard seeds, roasted methi seeds, turmeric and asafoetida and grind them to a fine powder. Add chilli powder and grind it again. Pickle masala powder is ready. 
5. Peel external skin of mango ginger and magali beru. Cut them into round slices. Remember to remove the hard fiber from the centre of swallow root or magali beru. 
6. Cut amla into medium pieces. Keep the seeds intact
7. Cut green chillies into 1 inch pieces
8. Squash the softened tamarind  in salt water till all its pulp gets into salt water. Now strain this water through a sieve to remove the fibers and seeds. Collect the juice in a big vessel. Now Tamarind juice is ready.
9. Take prepared pickle masala powder in a big mixie jar add required quantity of tamarind juice and grind it to a soft paste.
10. Mix this paste into tamarind juice and add all cut fruits and roots. Stir well to break the lumps of pickle masala paste. 
11. Store it an air tight container.

Enjoy with curds rice, dosa, idli or with freshly cooked hot rice.

Ayurveda Health Benefits Of Drinking Water

75% of earth’s area is covered by water. Water is the major component of all living beings and it is the major constituent of human cells. Ayurveda considers water (aap or jala) as one of panchamahabhutas. ( Panchamahabhutas  constitute human body). Water provides a good medium for most of the biological processes that happen in living beings. Dehydration or loss of water from body causes dry skin, lowered energy, muscle cramps, reduced alertness and affects vital organs.

Potable water:

Water which is not harmful to health and has all qualities to serve as drinking water is called as potable water. The potable water must be free from heavy metals, suspended particles and pathogens like bacteria.

Ayurveda recommends rain water which is devoid of impurities, microbes as pure potable water. This is called as “Gangambu”. Such rain water is healthy, refreshing, cools body, increases alertness and satiates taste buds. The properties of pure Gangabu or rain water are narrated as follows.

“Jeevanam tarpanam hridyam hlaadi buddhiprabhodhanam |
Tanvavyaktarasam mrushtam sheetam laghvamrutopamam||”

In present environmental scenario the polluted sky, dusty winds, chemicals spewed from industries get dissolved with rain water causing acid rains. It is not advisable to drink such rain water. Even in ayurveda it has been mentioned that rain water has to be used after analyzing its purity.

The water contaminated with mud, weeds, algae and microbes is referred as “Dushtajala” in ayurveda. Dushtajala or contaminated water should not be used for any purpose as it is harmful to living beings.

Benefits of cold  and warm water an - ayurvedic view

Ayurveda explains properties of cold water as follows

“Sheetam madaatyayaglaanimoorchaachardishramabhramaan ||  Trushnadaahapittasravishanyambu niyacchati ||”

Cold water reduces intoxication of alcohol. It relieves fatigue, giddiness, vomiting sensation and quenches thirst. It alleviates symptoms of increased pitta, rakta and poison.

Deepanam paachanam kantyam laghushnam basthi shodhanam ||
Hidmaadmaanaanilashleshmasadyahashuddhinavajware |
Kaasaampinasashwaasapaarshwarukshu cha shasyate |

Hot water kindles hunger, helps in good digestion, sooths throat, cleanses bladder, reduces hiccups, and alleviates increased vata and kapha. Hot water is recommended during panchakarma therapy. It eases symptoms of cold, cough, fevers and breathlessness.
It removes and flushes ama, the metabolic toxin of body.

Persons who drink plenty of water regularly enjoy the following benefits.

Healthy glowing skin: A well hydrated skin prevents dry skin and formation of wrinkles. Increased water intake moisturizes the skin from inside. It maintains the elasticity of skin and gives young looks. Water acts as a fountain of youth.

Keeps Cardio Vascular system healthy:  Researches have revealed that, drinking water regularly reduces the risk of heart diseases. The scientists say that dehydration increases the viscosity of blood and plasma which are risk factors of heart disease. 

Good Digestion: Water is very essential for digestion of food and absorption of nutrients. Well hydrated body cells function normally and efficiently. Water helps in expelling waste products produce during metabolism.

No Constipation: Inadequate consumption of water and lack of fiber in diet cause constipation. Drinking 14 glasses of water per day along with good fiber diet ease bowel movement and relieve constipation. 

Alert mind: Dehydration can affect mental alertness. Frequent ingestion of water keeps the mind alert and prevents dizziness which occur due to dehydration..

Regular Detoxification: In resent years our environment is full of toxins like pesticides, industrial wastes, vehicle exhausts etc. These toxins enter human body and get collected in tissues. Drinking lot of water help to eliminate these toxins from body. Hence drinking clean and pure water regularly in large quantities help to flush these toxins and prevent diseases which arise from accumulation of these toxins.

Apart from the benefits mentioned above , water regulates body temperature and boosts the immunity of body. Sports persons are always advised to drink plain water instead of aerated drinks.

Read More at Ayurveda Health Benefits of drinking Water

Ayurveda Health Benefits Of Milk

Milk contains nutrients like protein, fat, mineral matter, water and lactose. It is rich in calcium and vitamins. It is the natural food of all young mammals. Milk is a reservoir of nutrients and forms an important ingredient of a balanced diet. As it is rich in calcium it makes our bones and teeth strong. It helps to nourish the body with high quality proteins and vitamins. Drinking milk everyday helps to keep our body fit.

According to principles of ayurveda milk is generally sweet and unctuous. It has cooling effect on body. Consumption of milk increases lactation. It refreshes body and mind. Milk nourishes body and is believed to be a complete food. Daily consumption of milk increases libido, quality and quantity of semen and helps in erectile dysfunction. It helps to boost memory power and strengthens mind. Milk acts as an instant energizer and relieves thirst. The symptoms of bronchitis and cough get reduced by continuous use of milk. Persons suffering from gout are benefited by regular consumption of milk. Milk accelerates wound healing.

When milk is used during ayurveda treatment sessions it alleviates vitiated doshas and eliminates them from body. It acts as an appetizer. Milk helps to reduce the period of recuperation . People suffering from anemia, acid peptic disorders, diarrhea, fever etc are greatly benefited by consumption of milk. Milk is of great aid to persons who experience constipation. A quick recovery can be experienced in condition like genital organ infections (male and female), on consumption of milk. It is used in diet regimen for diseases which are caused due to vitiation of vata and pitta. .

Milk is widely used in ayurveda treatments. It is instilled as nasal drops and can be used as body pack or face pack. Milk bath helps to rejuvenate skin. It is used in panchakarma treatment process to induce vamana (emisis) and virechana (purgation). It is also used in basthi (enema).

This article is copy righted. The author Dr.SavithaSuri is an Ayurvedic Physician and web master of Ayurveda Help through Ayurvedic Remedies .Read more about Ayurveda Medicinal Properties of Milk

Home Remedies With Jaggery

Common Cold: mix 1 tea spoon of powdered gur with 2 tea spoons of beetle leaves’ juice. Add ½ cup of warm water and sip slowly.

Consuming 1 small piece of jaggery daily, in empty stomach with a glass of water helps to relieve menstrual problems.

Regular use of this helps to reduce incidences of anemia.

Grind ½ tea spoon of gur, ½ tea spoon sesame seeds and few drops of milk to a fine paste. Applying this paste on forehead helps to relieve migraine headaches.Consumption of jaggery relieves headache.

Grind 1 tea spoon jaggery with 2-3 black peppers. Keep this paste on tongue and slowly chew it to get relief from cough.

Note: Diabetic patients should be careful while using this as it may increase blood glucose level.
Read More at Ayurveda Medicinal properties of jaggery

Medicinal Properties Of Jaggery

Gur or jaggery is prepared from sugar cane juice. This is used as sweetening agent in many Indian traditional dishes. Jaggery contains plenty of nutrients as it is not completely refined like sugar. Texts of ayurveda eulogize this delicious substance as “Guda”.

Medicinal properties and health benefits of Gur or jaggery:

• Well prepared jaggery is store house of nutrients. According to ayurveda acharyas It eases bowel movement (hence very beneficial for persons suffering from constipation) and acts as diuretic.
• Guda or jaggery kept for a long time is very good for health and acts as cardiac tonic. It increases kapha and helps to gain a healthy weight. Hence it is recommended for persons who need brimhana therapy or weight gain therapy.
• Gur is rich in several important vitamins and minerals like potassium, magnesium, iron, zinc, selenium, calcium and phosphorus and antioxidants.
• It supplies instant energy. Juices prepared using this as sweetening agent are healthy and reviving.
• The iron content in this sweetener helps to boost blood hemoglobin level. Hence its use in pregnancy can be beneficial.
• The potassium in gur helps to control blood pressure.
• This sweetener can be used as a healthy substitute for sugar.
. It helps in digestion and nullifies free radicals.

Read More at Ayurveda Medicinal Properties of Jaggery

Soya Chunks Biryani

Soya chunks Biryani is a very quick and easy recipe. We know soya beans are nutritious and supply plenty of proteins.  The combination of Soya chunks, vegetables and rice constitute an ideal meal for kids in one go. Here goes the recipe

Ingredients

1.       Basumathi Rice – 1 ½ cups
2.       Soya chunks – medium sized ¾ th cup
3.       French beans – hand full (thinly sliced)
4.       Carrot – 1 medium sized (thinly sliced)
5.       Green peas – ¼ cup
6.       Onion – 2 small sized thinly sliced
7.       Tomato – 2 medium sized finely chopped
8.       Mint leaves – ½ cup coarsely chopped
9.       Ginger garlic paste – 1 tea spoon
10.   Green chilli – 1 (slit in middle)
11.   Curd – ¼ cup
12.   Ghee  - 3 tea spoon
13.   Cooking oil – 2 table spoon
14.   Cumin seeds – 1 tea spoon
15.   Black pepper corn – 5-6
16.   Clove – 2-3
17.   Cinnamon – ½ inch
18.   Cardamom – 3-4
19.Bay leaf – 1
20.   Turmeric – ½ tea spoon
21.   Red chilli powder – ½ tea spoon
22.   Garam masala – ½ tea spoon
23.   Salt to taste

Preparation of soya chunks:  Boil soya chunks in water until they become soft. Drain the water and rinse these chunks in running tap water. Squeeze these to remove excess water and keep them aside

Marinating -Add little salt, turmeric, red chilli powder and garam masala to curd. Take carrots, beans, peas and soya chunks in a bowl and add spiced curd. Mix them well and keep aside.

Preparing rice- Wash Basumathic rice in plain water. Add 1 ½ cups of water, little salt and a tea spoon of ghee to it. Pressure cook rice. Take care not to overcook it.

Preparation of Soya chunks Biryani:  Place a woke or kadai on stove. Pour cooking oil. When oil gets sufficiently heated add cumin seeds. When they splutter add remaining spices (15-19). Add onion and fry them till they become transparent. Now add ginger garlic paste and fry it. Add green chilli, tomato, ¼ cup of mint leaves, marinated vegetables and soya chunks.  Mix them well and cover the kadahi with a lid. Cook in a low heat. When vegetables are cooked add cooked rice, remaining ghee and mint leaves. Mix everything well and cover the lid. Heat this in low flame for 3 minutes. Allow the aroma of spices steep into rice. Serve this hot with cucumber raita  or tomato Cucumber raita.

This article is copyrighted. Author Dr.Savitha Suri  at blog http://aahara-arogya.blogspot.in/ .