Recipes

Ingredients:

• ½ cup raw red rice

• ¼ cup moong (green gram) 

• 1 chopped green chilli

• 3 peppercorns

• ½ inch cinnamon stick

• ½ pinch asafoetida

• Salt as required

• 1½ tablespoon ghee

• ½ teaspoon cumin seeds

• 4 curry leaves

• 1 ½ cup water

Preparation

• Heat ghee and add the cumin seeds, peppercorns, cinnamon stick, asafoetida, curry leaves and stir.

• Next, add the rice and mix well.

• Now, add the water, green chilli and salt. Bring it to a boil.

• Once boiled, add washed moong

• Close the lid and cook well

• Once prepared, if required pour ghee as a topping before eating. 

(same as the preparation of Khichadi, using millets instead of red rice. Millets such as Foxtail, Barley, Kodo, Finger Millet, Little Millet, Jowar, Barnyard Millet, Pearl Millet, etc. can be used.)

Ingredients:

• 1 Cucumber

• 1 Lemon

• 1 litre water

(Alternately)

• ½ Cucumber

• ½ Lemon

• 2 glasses of water

How to prepare:

• Cut an unpeeled cucumber longitudinally along its length into 4 parts so that the seeds are exposed. 

• Cut the lemon into 4 pieces

• Put the pieces of cucumber and lemon in a jar (preferably made of steel or glass and not copper) of water and close the lid

• Prepare this at night and keep it overnight

• In the morning, filter this and consume the water. 

Ingredients:

• Dhaniya - dry coriander seeds

• Jeera - dry cumin seeds

• Saunf - dry fennel seeds

Take 50 gms of each and mix to make CCF tea mix. Store in an air tight container

How to prepare:

• Take 1 teaspoon full (5 g) of  CCF tea mix. Boil it with 150 ml of water for 5-10 minutes with the utensil covered.

• Filter it. Tea is ready. Enjoy it sip by sip. Add some jaggery if you find it necessary. 

• Take it once or twice a day or as per your Vaidya's advice. 

Take 10 g of dry ginger (Śhuṇṭhi) and boil it in 1 litre of water. Once boiled, filter it and allow it to cool for a few minutes until it is warm. Store in a flask to drink warm throughout the day. 

Ingredients:

• 1 cup fresh homemade curd/yogurt

• 1 cup water

• 1/2 teaspoon roasted jeera (cumin seeds) powder

• 1/4 teaspoon regular salt / sendha salt / black salt (kala namak)

• 1/2 teaspoon grated fresh ginger (adrak)

• A few fresh curry leaves (optional)

• Fresh coriander leaves, finely chopped

• (optional - for mild spice) 1/2 green chili slit

How to prepare:

• Blend - 1 cup of curd, 1 cup of water, 1/4 tsp salt, grated ginger

• Add roasted jeera, coriander leaves, (optional - green chili), and curry leaves. 

• Mix well before serving. 

Ingredients:

• Shunthi - dry ginger

• Draksha - dry grapes

• Saunf - fennel

• Pippali - long pepper

• Dalchini - cinnamon

• Ajwain - omum/ajmada

• Maricha - black pepper

• Dhaniya - coriander

• Jeera - cumin

Take 50 gms of each, powder and blend to make digestive tea mix

How to prepare:

• Take 1 teaspoon full (5 g) of  digestive tea mix. Boil it with 150 ml of water for 5-10 minutes with the utensil covered.

• Filter it. Tea is ready. Enjoy it sip by sip. Add some jaggery or lemon juice if you find it necessary. 

• Take it 25 minutes before the meals. 

Preparation

• Boil 50 g Triphala powder in 1 litre water. 

• Boil and reduce till ¼th remains (250 ml).