Want to get that same Restaurant-taste in your Curries ?
Powered by MaxBlogPress  

Recipe – Eggplant Masala (Baingan)

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.

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

Question : Making Spongy Rasgullas

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.

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

Question : Milk Cream for Curries

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

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.

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

Increase the Shelf life of Rasogulla

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

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

Spa Cuisine – An Introduction

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.

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

Ayurvedic Diet – Vata, Pitta and Kapha


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, sautéing) 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.

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

Ayurvedic Spices and Its Properties

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

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

Ayurvedic Cuisine Part II

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

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

Ayurvedic Food and its healing properties

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

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.

Tags: kulfi, chicken, bhatura, indian food, chettinad, karahi, tikka masala, lentil, naan, bhatura

Next Page »

Kontera Control keeps Kontera ads where they belong. Now controls Adsense too!