Introduction to Ayurveda

Ayurveda has its roots in India, dating back to about five thousand years. Essentially, it is a science that encompasses the health benefits of herbs, meditation, yoga, and massage. Ayurveda is based on the principle that every being on this earth, be it animate or inanimate, is the outcome of five basic elements, or Pancha Mahabhootas - Water, Air, Fire or Energy, Earth, and Sky. Ayurveda embodies the methods that help to achieve a balance between the body, mind and soul, which is absolutely crucial to stay in unison with nature.

According to Ayurveda, 'We are what we eat'! This ancient branch of science believes most of the common ailments are a result of poor nutrition.

Ayurvedic nutrition is concerned importantly with the dietary requirements of individuals. Any anomaly in the body is thought to emanate in the digestive system, and therefore it become crucial not to cast aside even minor digestive complaints, as it could be indicative of a disease.

Ayurveda does not distinguish between food and medicine, the underlying belief that the absence of nutritive food or diet causes disease in the body. This can only be remedied with appropriate food, which becomes the medicine to heal the body of its ailment. All the same, Ayurveda holds sacrosanct, that each one of us are distinct, and our health is determined by our attitude and response to the conscious and unconscious inputs in life that one is subjected to.

Ayurvedic diet is cantered on treating life's experiences as 'food' (for the body and the mind), which is assimilated into the body and contributes to its nourishment. This transformation of 'food' into nutrition is termed as 'Agni' or fire, which forms the edifice upon which the Ayurvedic system is built.

Spices and herbs form an integral part of Ayurvedic     healing, mainly because of its power to be easily absorbed    in the body. On the one hand, this enhances the digestive capacity of     the body and on the other, cleanses it of its toxins, ensuring      the cells in the body are empowered with the nutrition available   in the diet. Ayurveda recommends  that spices      be     consumed  only after they are cooked.
An Ayurvedic diet is rich in vegetables, fruits, whole grains and fibrous food, which contribute to keeping the body energetic, glowing and in good health. An Ayurvedic diet is miserly with salt to prevent potential fluid retention and also discourages the intake of coffee, sodas, and alcohol.

Fruity frozen curd

Bananas,peeled and Diced           6no

Mangoes, peeled and chopped     2no

Curd                                            250g

Vanilla Essence                             few drops

Mehod

1. Place the banana and mango in an airtight container and freeze for 4 hours or until frozen.
2. Place the banana, mango and curd in a food processor and process until smooth, add essence.
3. Return to an airtight container and freeze.
4. Allow to soften for 5 minutes before serving.

Palak Paneer

Achari Machli

Ingredients

Fish skinless and 
boneless cut into cubes                       500g

Tomatoes, chopped                                 300g

Lemon juice                                              2 tablespoons

Onions, chopped                                     100g

Fennel seed                                              1 teaspoon

Red chilies                                               6 -8

Coriander seeds                                      2 tea spoons

Onion seeds                                              1 teaspoon

Fenugreek seeds                                    1/4 teaspoon

Turmeric powder                                    1/2 teaspoon

Mustard seeds                                           1/2 teaspoon

Red chili powder                                     1 teaspoon

Green chilies, finely chopped           5 -6

Garlic paste                                               1 tablespoon

Oil                                                                  50ml

Method

1. Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour.
2. Fry the onions till they are light golden in color. Remove with a slotted spoon and crush. In the same oil put the red chilies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil separate.
3. Add the tomatoes and again stir and cook till the oil separates. Add the fish. Coarsely grind together the aniseed, coriander seeds, fenugreek seeds and mustard seeds.
4. Add this to the fish along with the green chilies and cook over a low heat till the fish is done, about 10 minute min.