Food and Drinks for Summers

Food and Drinks for Summers

1.  Rasala or Shrikhand

Rasala nourishes components of the body, improves sperm, is unctuous, gives strength to the body and makes food tastier. It increases "Kapha" in the body and calms down "Vata" and "Pitta".

Preparation:

Keep the curd hanging in a clean cloth till the solid part is left. Take the left out solid part in a utensil. Take another utensil and tie cloth on the opening to use it like filter. Mix sugar with the solid curd and put it on the second utensil tied with cloth. Rub it gently so the entire solid thing gets accumulated in the utensil after passing the cloth. Mix adequate amount of black pepper, Mace (Javitri), Saffron (Kesar) and cardamom. This is rasala.

2.  Panak

This is a cool drink for summers and provides relief from fatigue, hunger, thirst and mental laziness. It is heavy to digest. It binds the feces and releases urine. It draws its properties from material used to prepare it.

 Preparation:

It is prepared from the flesh of baked unripe mango and ripened tamarind in water. Salt and pepper are added to taste. It is also called “Pana”. It can also be prepared from “Phalsa”(Grewia Asiatica), “Aloo Bukhara”(Plum/Prunes) or “Kafal”(Myrica esculenta).

Almonds, poppy seeds, hemp seeds, pumpkin seeds and water melon seeds can be grinded with water and filtered with a cloth. This paste mixed in water with sugar or honey is a good “Panak”. Few also mix rose petal jam in it which is even better.

3.   Sattu

“Sattu” is powder of roasted grain or grams. Almost all types of “Sattu” are light to digest. They alleviate hunger, thirst, tiredness and eye diseases. “Sattu” drinks provide instant energy. “Sattu” should not be consumed twice a day or at night. It should not be consumed without salt or sugar. It should not be consumed after meal. It should always be consumed in form of drink and never in form of dough or paste. Lastly, it should not be consumed too much in amount.

Preparation:

Barley, black gram, lentils etc are roasted and grinded to make “Sattu”. Mix two or three spoons of “Sattu” in water and add salt or sugar for taste. Its ready to be served and very good for summers.

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Honey

Honey is called “Tridosh Nashak” which means honey calms down all the three doshas of the body. It destroys the ailments like hiccups, breathing ailments, intestinal worms, nausea, thirst and toxin. In spite of being cold in potency honey scratches out “Kapha” stuck anywhere in your body.

Honey water is must during rainy season for healthy digestive system. It increases digestive fire and nourishes all the 7 components of the body. It is known for great healing power.

New honey is purgative, unctuous and calms “Kapha”. Old honey is absorbed quickly, dry, fat destroyer and great for obesity.

Types of Honey:

1.   Makshik: It appears like oil in look. This honey is best among all and good for eyes. It is light to digest and has the ability to cure Tubercolosis.

2.   Bhramar: It appears clear like glass. It is heavy to digest and cleans “Pitta” from blood. It reduces the amount of urination.

3.   Chhoudra: It appears golden like sun. It has similar properties like “Makshik” and especially good for diabetes.

4.   Poutic: It appears like oil as well. It is light to digest, “Sangrahi” i.e. helps in dysentery, calms “Kapha” and increases “Vata” and “Pitta”.

5.   Chhatra: It is golden yellow in colour. It is beneficial in every condition.

6.   Ardhya: It exists in white and brown colours. It works best for aliments related to eyes.

7.   Auddalak: It exists in yellow and golden colours. It is good for skin disorders.

8.   Daal: It can have many colours. It adds taste to food.

Dose : 2 to 3 table spoon is suggested in day.

Note: “Vata”, “Pitta” and “Kapha” are three doshas of body mentioned in ayurveda which in balanced state keeps the person healthy.

“Vata” is gas/air or air in your body. If aggravated, it causes joints pain and gas trouble.

“Pitta” is acid and heat in the body. If aggravated, it causes burning sensation, thirst, over hunger etc.

“Kapha” is cough or lubrication which lubricates the body.

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Metals in Kitchen

Ayurvedic sages have also studied role of metals in our body and have prescribed the metals and their effect on our food. So there are few metals which can be used in our kitchen to calm our aggravated doshas and benefit from their properties.

1.   Golden utensils : Golden utensils are good for eyes and makes the food easily digestible. They calm down the doshas of the body.

2.   Silver utensils : They are good for eyes too and calms down Pitta dosha. Increase Kapha and Vata.

3.   Bronze utensils : They are good for brain and enhances the taste of food. It also reduces the Pitta in blood.

4.   Brass utensils : It adds up the hot potency to the food, may cause flatulence and dryness. It destroys intestinal worms and Kapha.

5.   Iron and alloy Utensils : Eating in iron utensils gives strength to body and adds up mass to body. It cures anemia and helps in jaundice.

6.   Stone and earthen utensils: It is not prescribed and can cause diseases.

7.   Wooden utensils : Wooden utensils enhances the taste of food and increases Kapha.

8.   Utensils made of leaves: It’s been practiced in many parts of world and is very beneficial. It enhances taste and hunger also destroys toxins in the body.

Water utensils should be of copper or else earthen. Copper is highly reactive metal and suggested for water only. Care should be taken while using it for drinks other than water.

Note: “Vata”, “Pitta” and “Kapha” are three doshas of body mentioned in ayurveda which in balanced state keeps the person healthy.

“Vata” is gas/air or air in your body. If aggravated, it causes joints pain and gas trouble.

“Pitta” is acid and heat in the body. If aggravated, it causes burning sensation, thirst, over hunger etc.

“Kapha” is cough or lubrication which lubricates the body.

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Fruits

Ayurveda categorize fruits per their impact on the three “Doshas” of the body. Fruits which are sour in taste usually aggravate “Vata” and “Pitta” and forms blood in the body but pomegranate is an exception. Let us take a look on the nature of different fruits:

“Draksha”or Grapes:

Ripen Grapes are mentioned as best among the fruits. It is aphrodisiac, good for eyes, eliminates urine and faeces, unctuous, cold in potency, hard to digest, cures diseases because of “Vata”, “Pitta” and “Rakta” or blood.It is cold in potency but is used in cough, fever and respiratory conditions.

“Dadima”or pomegranate:

Even the sour or unripe pomegranates do not aggravate “Pitta” but mitigates “Vata” and “Kapha”. It is not very hot in potency, easily digestible, unctuous and stimulates digestion.

Banana(Mocha), Dates(Khajoor), Jack Fruit(Panasa), Coconut(Narikela), Parusaka or Grewia asiatica, Mimusops Hexandra(Rajdana), Madhuca Longifolia(Madhuka), Indian Jujube(Badara/Ber), Alangium Salvifolium(Ankola), Ficus Carica(Phalgu), Lasora  (Sleshmataka), Walnut(Abhisuka Aksoda), Mimusops Elengi(Mukulaka), Pine Nut (Nikocaka), Prunus Armenia Linn(Urumanam) are cold in potency and makes the body stout, are not easily digestible, unctuous, stay for longer in the body, increase “Kapha” and semen.

Fruit of Tala(Borassus Flabellifer) increases “Pitta” and moves the bowel. Fruit of Kasmarya (Gmelina Arborea) is cold in potency, relives the obstruction of urine and faeces, good for hair, increases intelligence and is a rejuvenator.

Vatama (almond) is hot in potency, increases “Kapha” and “Pitta” and is laxative.

Buchanania (Priyala/Chironji) is cold in potency, unctuous and mitigates “Vata”. Its marrow is sweet, aphrodisiac, mitigates “Pitta” and “Vata”.

Bilva Phala or Aegle Marmelos (Bael Fruit) when ripe is hard to digest,aggravates the “Doshas” and cause flatus. Unripe fruit kindles digestion, mitigates “Vata” and “Kapha”. Both are water absorbent.

Kapittha or Wood Apple when unripe is bad to throat and increase the “Doshas”. Ripe fruit mitigates the “Doshas”, relieves hiccup and vomiting. Both are water absorbent and antipoisnous.

Jambava or Java plum is not easily digestible, stays long inside stomach, cold in potency, causes aggravation of “Vata” and mitigates “Kapha” and “Pitta”. It absorbs moisture from urine and faeces and is bad for throat.

Bala Amra or unripe mango increase “Vata”, “Rakta” or blood and “Pitta”. When the seed inside if formed completely, it increases “Kapha” and “Pitta”. When it is ripe, it is not easily digestible, mitigates “Vata” and increase “Kapha” and semen.

Vrksamla or Garcinia Fruit is dry, hot in potency, mitigates “Vata” and “Kapha” and is easily digestible.

Samya or Sami Fruit is not easily digestible, hot in potency, destroys hair and causes dryness.

Pilu fruit is not very hot in potency; it increases “Pitta” and mitigates “Vata” and “Kapha”. It is purgative, cures disease of spleen, haemorrhoids, worms, abdominal tumours. When the fruit is sweet-bitter in taste, it mitigates all three doshas.

Matulunga or Citron skin is pungent, unctuous, mitigates “Vata”. Its fleshy part is sweet in taste, mitigates “Vata” and “Pitta” and makes the body stout. It is not easily digestible however the tendril is easily digestible and cures cough, asthma, hiccups, alcoholic intoxication, dryness of mouth, constipation, vomiting, loss of taste, abdominal tumour, enlargement of abdomen, haemorrhoids, colic, dyspepsia.

Marking nut or Bhallataka is cold in potency and makes the body stout. Its seed is fire in properties, increases intelligence and mitigates “Kapha” and “Vata”.

Palevata is sweet and cold in potency,while that of sour taste is hot and both are hard to digest. Both cure diseases due to excessive digestive activity.

Aruka (Prunus Persica Linn) when sweet is not very hot in potency, digests quickly, sometimes hard to digest and increases doshas.

Draksha or grapes, Parusaka or Grewia asiatica linn and Karamardaka or Carissa carandas in their green state are sour, increases “Pitta” and “Kapha”, hard to digest, hot in potency, mitigate “Vata” and is laxative.

Kola(Centella asiatica), Karkandhu(Ziziphus Oenopolia), Lacuka(artocarpus lacucha), Amrataka(Hog plum), Aruka(Prunus Persica Linn), Airavata(Citrus Reticulata Blanco), Dantasatha, Satuda and Mrigalindika are sour fruits but do not aggravate “Pitta” greatly. Also ripened Karamardaka when dried does cause only mild increase of “Pitta”.

Fruits of Kola and Amlika(Tamarind) improves digestion, Cause purgation, cures exhaustion, fatigue and thirst. They are easily digestible and mitigate “Kapha” and “Vata”.

Note : “Vata”, “Pitta” and “Kapha” are three doshas of body mentioned in ayurveda which in balanced state keeps the person healthy.

“Vata” is gas or air in your body. If aggravated, it causes joints pain and gas trouble. It is cold in nature.

“Pitta” is acid and heat in the body. If aggravated,it  causes burning sensation, thirst, over hunger etc.It is hot in nature.

“Kapha” is cough or lubrication which lubricates the body and puts on weight. It is cold in nature.

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Meat

Per Ayurveda , flesh of animals is the best thing to stouten the body, and specially the meat of carnivores animals because they themselves feed on meat.

In many instances, ayurveda prescribes the soup of meat to overcome the weakness after detoxification process. Ayurveda classifies meat in below categories:

1.   Mriga varga/Deer Category: All types of deer, antelope, hare, rabbit and gazelle falls under this category. They are herbivores and lives in shrubby forests.

2.   Vishkira Varga/ Birds which get their food from ground: All types of quail, owl, cocks, partridges, peacock, cranes, sparrow and goose are birds which scratch the ground to eat.

3.   Pratuda / Birds which peck the food to eat : Gallinule , Shrike, Parakeet, cuckoo and pigeons belongs to “Pratuda” category

4.   Bileshaya / Burrows living creature:  Frog, Snake, hedgehog and lizard falls under this category.

5.   Prasah / Creatures which catch food by teeth, tear it and eat : Cow, Donkey, Mule, Camel, Horse, Leopard, lion, monkey, cat, rat, mice, tiger, jackal , mongoose, hyena, fox, hawk, dog, crow, eagle, vulture, osprey and honey buzzard falls in this group

6.   Mahamriga/Big animals: Boar, Buffalo, Elephant, Yak, Rhinoceros and Ox are of Mahamriga Category.

7.   Apchara Varga / Aquatic Birds: Swan, Indian crane,Pelican, Mattard and heron are aquatic birds.

8.   Matsya Varga / Fish : Red Fish, Boal, Tortoise, Alligator, crab, Mussel, Conch Cell, Otter, Snail, large Glistening Fish, Cat fish, Seahog, Crocodile, Dolphin, Whale, Shark, Cilicima etc belongs to Matsya category.

Goat and Sheep are not included in any group since they live in all types of lands.

Out of eight categories mentioned above, first three (Mriga,Viskriya and Pratuda) are also known as Jangala (Vata Dominant); the last three (Mahamriga, Apchara and Matsya) are also called Anupa (Kapha dominant). The middle two (Bislesaya and Prasaha) are known as Sadharana (Tridosha Balancing).

The land with dry forests and less rainfall is Jangala which is “Vata” dominant. Land with plenty of rainfall is Anupa which is Kapha Dominant.The region with just enough (Neither much nor less) rainfall is Sadharana.

Meat of Jangala are the best. They cause constipation, are cold in potency, easily digestible with great increase of Pitta, comparatively lesser increase of Vata and least increase of Kapha. Meat of rabbit increase hunger, quail makes body stout, sparrow is good for brains. Peacock is not good to eat but still works on ears, voice, ageing and eyes. Wild cock is similar to peacock and domesticated cock increases “Kapha”. Sparrow meat is best to mitigate Vata and increase semen.

Meat of Bilesaya are hard to digest, hot in potency, unctuous and sweet, increases urine and semen, strengthening, mitigates Vata and increases Pitta and Kapha.

Flesh of Mahamrigas is cold in potency; of them the flesh of carnivorous and Prasaha animals increases the muscles of body, suitable for person suffering from long standing haemorrhoids, duodenal disease.

Goat meat is hard to digest, fatty, nourishing, causes weight gain and does not aggravates doshas. Sheep meat is opposite in nature but causes weight gain. Meat of cow and bull cures dry cough, exhaustion, excess hunger, intermittent fever, emaciation and diseases cause by increased Vata. Buffalo and pig meat is hot, hard to digest, causes sleep, stoutness and gives strength to body.

Fish in general increases Kapha greatly.

Meat obtained from just killed animals are only recommended. Meat from above umbilicus of male animals and below umbilicus of female animals and pregnant animals are hard to digest. Meat obtained from female quadrupeds and male birds are easily digestible.

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Daily Consumable Food

Ayurveda defines list of foods which can be consumed on daily basis for long times. Below is the list:

Shali(Rice) 

Godhuma(Wheat)

Yava(Barley)

Jangala(Meat of desert land animals and birds which are cold in potency)

Jivanti(Leptadenia reticulata)

Balamulaka (Young Radish)

Pathya(Terminalia Chebula)

Amla(Indian Gooseberry)

Mridwika(Dried grapes)

Mudga(Green Gram)

Sarkara( Traditional Sugar)

Ghrita (Ghee or clarified butter)

Ksheera(Milk)

Kshoudra(Honey)

Dadima(Pomegranate)

Sandvika(Rock Salt)

·       New rice increases “Kaffa” but not after an year of aging.

·       Wheat is mentioned as natural aphrodisiac, cold, heavy to digest, unctuous, enlivening, “Vata(Gas)” and “Pitta(Acidity)” balancer, wound healer, sweet, promotes bowel movement and increases body stability.

·       Barley is similar to wheat but aggravates “Vata(gas)”.

·       Jangala is land of dry forest with less rainfall. Jangala meat is best to eat, they cause constipation, are cold in potency, easily digestible, good for anxiety with increase in “Pitta(Acid)” and moderate increase in “Vata(Gas)” and “Kapha(Lubricant/cough)”.

·       Jivanti(Leptadenia reticulata) is good for eyes, mitigates all doshas, is sweet in taste and cold in potency.

·       Balamulaka (Young Radish) is light to digest, hot in potency and balances all three doshas. Cures abdominal ulcer, cough and problems of throat, eyes etc.

·       Amla(Indian Gooseberry) stimulates the digestive fire, cause dryness, good for heart, cold in potency, strengthens the sense organs, helps with diseases of head,eyes, liver, spleen, intestine and Mitigates “Kaffa” and “Pitta”.

·       Mridwika(Dry Grapes) are purgative,  natural coolant, good for eyes, liver disorder, respiratory problems, dryness.

·       Mudga(Green Gram) causes mild increase of “Vata” otherwise it is best among lentils.

·        Traditional sugar is aphrodisiac, good for emaciated and wounded, useful in bleeding disease and aggravation of “Vata(Gas)” .

·       “Ghee” increases digestive strength, controls both “Vata” and“Pitta”, is light to digest and a tonic for brain and eye. Refer More on clarified butter

·       “Milk” is similar to “Ghee” but do not increase digestive strength.

·       Honey is cold in potency, good for eyes, balances “Kapha”, breaks up hard masses, used in hiccups. Refer More on Milk

·       Dadima or pomegranate mitigates all three doshas and “Pitta” in particular. It stimulates digestion and is unctuous because of its seeds which control “Vata”. It is very good for heart.

·       Sandvika or rock salt is aphrodisiac, good for heart, mitigates all three doshas, kindles digestion, clears obstructions of the channels and pores.

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Sugarcane and Products

1.   Sugarcane Juice

“Icchoh saaro guruh snighdho brihan kaffmutrakrit, Vrishyah sitoh asrpittghanah swadupakraso rasah”

In the above “Shloka” cane juice is called “Sara” or laxative , “Guru” or heavy to digest, “Sindh” or unctuous or greasy, “Brihana” or weight gainer, “ Kafamutrakrit” or increases cough and urine, “Vrishya” or aphrodisiac , “Sheeta” or coolant, “Asrapittaghana” or controls “Pitta” and sweet in taste.

“Astang-Hridayam” mentions the tip of the cane as salty and its juice can cause indigestion and constipation. Ayurveda also mentions breeds of sugar cane.

2.   Molasses or Half cooked juice

Half cooked cane juice which is brown in colour is heavy to digest, “Abhisyandi” which closes the circulatory channels of the body making one feel heavy. It causes mild increase in “Vatta”, “Pitta”, and “Kaffa” and cleanse the urine by increasing its quantity.

3.   “Gud” or jaggery

Newly prepared “Gud” or jaggery is heavy to digest and is a weight gainer. “Gud” is considered new till 6 -8 months. Old jaggery is “Pathya” or easy to digest and more beneficial than new jaggery. An year aged jaggery is a tonic to heart. It also increases the digestive fire unlike new jaggery , “Sukrjanak” or increases sexual health.

Uses of Gud :

·       When used with “Sunthi” or dried ginger, it eliminates “Vatta” dosh or trouble due to presence of gas. It also works on breathing problems. Use a pinch of “Sunthi” with small amount of jaggery.

·       To treat “Pitta” or acidity or ailments like bleeding, burning sensation, heat in the body, it can be used with “Harad” or “Haritaki” or “Terminalia Chebula” powder. Use a pinch of “Haritaki”.

·       When used with fresh ginger, it works on “Kaffa” or cough problems. Use both jaggery and ginger in small quantities.

Do not use the yellow jaggery. Reddish brown is the original colour of new jaggery and the old jaggery turns blackish.

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Water

Water is not a food but still it needs to be digested. Surprised? But it’s true.

I decided to put it quick because I myself was committing lots of mistakes while drinking water. 

Ancient ayurvedic sages NEVER stressed on drinking too much water however few sages later insisted to have “Usha Paan” empty stomach morning water, but limited it to 750 ml only ,for a healthy person. It takes 3 hours for the body to digest water. “Maharshi Vagbhatt” said, drinking water without thirst can lead to 60 diseases. In fact a physically weak person is suggested to avoid plain water. He should take nutritionally supplemented water only.

Too much or too less water intake can cause :

·       Lazyness, dry cough and gastric

·       Nausea and giddiness

·       “Mandagni” means ceased digestive fire or weak digestion which in turn causes other diseases.

·       Load on kidneys and swelling in body cells even brain.

·       18 types of Skin disorders

·       Diabetes

Rules of drinking water :

·       Drink water only when thirsty.

·       Drink warm water at least an hour before a meal. Don’t drink water when very hungry. Doing so will cease your digestive fire and will aggravates “Vaat” or gas/air.

·       Drinking water immediately after a meal will cause obesity and diseases above chest. It aggravates “Kaffa”. One and half or two hour after meal is the ideal time.

·       Small sips of water or other fluid are allowed while taking your meal. It helps digestion but only 25% of the dry meal can be fluid.

Who can benefit from cooked water:

“Gulm Arso Grahani chayeshu”

·       Those who feel like a ball moving in their stomach with cramps

·       Those with bleeding piles

·       Who is suffering from Irritable bowel syndrome (IBS).

·       Who is suffering from Tuberculosis and have lost weight

·       Who have weak digestive fire or who don’t  feel hunger

·       Those with swollen body or cells.

·       Those suffering from anaemia

·       Who have throat problem and runny nose

·       An injured person with pus in wounds

·       Who suffers from frequent urination

·       Any eye diseases ,cough problem and gas problems

·       Who suffers loose motion.

Cooked water is the best to drink. Heat it up in the morning and let it cool. It becomes easy to digest. Consume it in small quantity when you are thirsty. Water cooked in the morning should not be consumed in night and vice versa. 

Note :- Person who work hard physically or work in hot environment are exceptions.

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