Kiran Sawhney

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Archive for the ‘Ayurveda’ Category

Beat heat with Gond Katira

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Written by kiransawhney

April 22, 2011 at 9:02 pm

Posted in Ayurveda, food facts

>Beat heat with Gond Katira

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Summers are here. Today I want to share a simple, basic, unheard of, unique food that helps to beat the heat in the body. It keeps you cool, helps to get rid of acidity, excessive heat, prickly heat, bleeding nose etc in the summer time. This age old wonder has been told to me by my mom. It is called Gond Katira/Gum Katira Sap. It has high protein, thiamine, folic acid, riboflavin and niacin.

This is how it looks like
You soak this much overnight in water and this is what you get in morning.

I have it as it is. But to make it tastier, you can add little ice cold milk, lassi/buttermilk, yogurt, rooh afza or other sweetener of your choice.

Written by kiransawhney

April 22, 2011 at 9:02 pm

Posted in Ayurveda, food facts

Avoid Dengue and Malaria

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Written by kiransawhney

April 14, 2011 at 6:05 pm

Posted in ailment, Ayurveda, delhi

>Avoid Dengue and Malaria

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We all know that to avoid dengue and malaria, we need to avoid mosquitoes.
There are various methods we all know for that-

  • Avoid water stagnation- that breeds mosquitoes
  • Apply mosquito repellent creams
  • Sleep in mosquito nets
  • Spray Mosquito repellent sprays or burn coils or other such repellents as All Out, Good Night etc.

But recently I was introduced to an extremely effective, safe (organic and herbal-no side effects), and cost effective method of getting rid of mosquitoes.

Recently, on my trip to Pondicherry I got these-

  • Air Freshener- which is with citronella oil- It is non flammable, Eco- friendly, effective against mosquitoes. It can be used in rooms, cars, flooring, carpets, curtains, sofas, etc.
  • Anti Mosquito Incense sticks- made with resins and pure natural essential oils from flowers and plants of geranium, citronella, neem, camphor and lemon grass. They have effective repellent action against mosquitoes and other insects.
  • Herbal Mosquito repellent spray, which is non toxic, does not cause allergies and is Eco friendly.
If you are from Delhi, and want to get these products in Delhi, try Maitri store. It is a small outlet inside Mother International School. It sells lots of organic products. Great Spices too. Inside the complex, there is also a shop called Auroshikha that sells such incense sticks, aroma oils, candles, books etc.

Written by kiransawhney

April 14, 2011 at 6:05 pm

Posted in ailment, Ayurveda, delhi

>Agnihotra

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Written by kiransawhney

January 4, 2011 at 3:38 pm

Agnihotra

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Check the local sunrise sunset timings from the annual timetable provided for performing Agnihotra. Adjust your watch correctly as per the standard time. Arrange a few pieces of dry cow dung cakes in the Agnihotra pot about 5-10 minutes before the actual sunrise time.

First, take a small piece of the cow dung cake and place it at the bottom of the pot. Now put Gugul, Camphor or a Cotton Wick duly soaked in cow’s ghee on the bottom piece and then start arranging the other pieces of cow dung cakes around it neatly. Use a matchstick to light the fire. If necessary, use the fan so that all the pieces are fully ablaze. Take two pinchfuls of clean, unbroken rice grains (raw) on your left palm or in a small dish. Smear these rice grains with a few drops of cow’s pure ghee. Divide the ghee smeared rice grains in two parts.


Keep an eye on your watch and sooner its needle touches the exact sunrise time, start uttering the first mantra ‘Sooryaya Svaha’. While you start saying ‘Svaha’ offer one part of the rice grains to the fire. Continue and complete the mantra’s first line ‘Sooryaya Idam Na Mama’.
Start uttering the other line of the mantra, 
‘Prajapataye Svaha’,while offering the other part of the rice grains to the fire after saying and go on to complete the mantra, ‘Prajapataye Idam Na Mama’. Concentrate on the fire till the offerings are fully burnt. The morning Agnihotra concludes here.

In the evening before the Agnihotra time, remove very carefully the morning Agnihotra ash from the pot and put it in a bag or box specially kept aside for it. Repeating the morning process, prepare a fresh fire from the cowdung cakes in the pot. Also prepare two equal parts of the cow ghee smeared rice grains for the two offerings.
Exactly at sunset time, accompanied by the chanting of sunset Agnihotra mantras – ‘Agnaye Svaha’ offer the first part after saying ‘Svaha’ and complete the mantra by saying ‘Agnaye Idam Na Mama’. Similarly, uttering the second line of the mantra offer other part of the rice grains to the fire after saying ‘Prajapataye Svaha’ and complete the mantra uttering‘Prajapataye Idam Na Mama’. Concentrate on the fire till the offerings are fully burnt.
This concludes the evening Agnihotra.

MATERIALS REQUIRED:
1. Agnihotra ( Pyramid-shaped ) Copper pot
2. Copper Dish
3. Copper Spoon ( Long )
4. Copper fork
5. Cow’s pure ghee
6. Gugul- Loban ( For igniting Agnihotra fire )
7. Local sunrise – set timings yearly chart of your place

NOTE :
1. Ingredients like cow’s ghee or dried cow dung cakes, gugul or camphor can be easily procured locally by you. However we are offering the service of supplying these so as to enable you to commence the practice of Agnihotra at the earliest.
2. Publications and Agnihotra material will be supplied by V.P.P. against confirmed order backed by 50% advance or by Registered post parcel against full payment by M.O./ D.D. All remittances should be in the name of “Veda Agnihotra Centre”, Shivapuri, Akkalkot and payable at any nationalised Bank at Akkalkot. S.B.I., Vijaya Bank, Bank of Maharashtra and Bank of India have branches in Akkalkot.


Ayurvedic (Agnihotra) Ghee Preparation:

    Preparing ghee for Agnihotra is a simple process and one can easily make it in ones own home. The procedure to be followed is as follows –

  1. The ghee is prepared from Cow’s milk. 
  2. Take the cow milk in a kitchen vessel and heat it slowly on your stove or heater.
  3. Allow the milk to cool in the same vessel without keeping any lid. One may use a net to cover it if necessary. 
  4. After a few hours a layer of cream will appear on the surface of the milk. 
  5. Remove this layer using a spoon and collect it in a separate jar. 
  6. Add a little curd to this cream in the jar. 
  7. Allow the mixture to stand still. 
  8. After about a day the cream in the jar would convert into curd. 
  9. Repeat the procedure up to point no. 5 daily by adding cream to the same jar. There is no need to add curd daily; the cream added daily keeps converting to curd. 
  10. After about a weeks time when sufficient amount (500 ml to 1 liter )of curd is collected, churn the curd thoroughly in a mixer or with a handheld portable churner. (The vessel used for churning should be sufficiently big to take all the curd and about as much water by volume) 
  11. Add water to this and keep churning till butter starts separating on the surface of the liquid. 
  12. Carefully collect the soft butter from the surface and put it in a frying pan, while doing this try to keep the liquid from coming in the frying pan. If some liquid does carry over in to the frying pan you can separate it by squeezing the butter with the open palm of one hand and tilting the pan with the other to drain as much liquid as possible. 
  13. Wash this butter with water and drain away the water completely as before. Repeat this washing once again. 
  14. Heat the butter over slow fire. Continue heating for a few minutes to ensure all the water content evaporates. You can judge this by the colour of the ghee, which becomes golden and the boiling stops. 
  15. The Ghee is ready. Allow it to cool and filter it through a fine strainer. Store in a dry jar with a lid.

Written by kiransawhney

January 4, 2011 at 3:38 pm

Better mood with Ayurveda…

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COURSE CONTENTS:

# Knowledge of Ayurdeva
#How to deal with health problem through food
# Practical demonstrations of food with correct food preparation technique.
# Diet Plan according to body constipation.
# Substitutes of refined products and Home remides.
# Recipe book (in India) and Certificate of Participation. 

Ayu is life and Veda means knowledge. Knowledge of Life is Ayurveda)

Everything absorbed by five senses like Mouth (food, water), Nose (Breath), Ear (Chanting, sweet music), Skin (Sunlight), Eyes (Nature) is Food. When we consume food in adequate amount, it gives us long life and youthfulness. When consumed in inadequate amounts, it increases production of toxins which is harmful for life. Having right food is the initial step towards achieving healthy life. But just having right food is not enough. Right combination and proportion of food is also important for an individual.
Most of the diseases are a result of inadequate foods or not having food in a proper manner. Specific food’s nutritive value and its effect are decided, depending on its taste and attributes.
Ayurveda has three main focuses: healing, prevention and health care. This medical science is a method of personalizing food for each person’s healing process. Ayurvedic style cooking is a rational way to prepare food keeping in mind the dietary need of an individual based on different body types.
Ayurveda categorizes food in to three categories: Satvic, Rajasic and Tamasic. These types of foods have different effects on the body and the mind.

Sattvik Food
Sattva:-
Sattva is a quality of mind which induces clarity, harmony and balance.
Sattavic:-
The following food promotes Sattva.
Fresh fruits and vegetables, salads, fresh fruit juices, cereals(red rice), herbal tea, fresh cow milk, dry fruits, nuts, honey,jaggery,
all spices and freshly cooked Food .
Rajasik Food
Rajas:-
A quality of mind which induces energy and action. 
The need to create.Rajasic:-
The following food promotes Rajas.
Read to eat canned food, basmati rice, sour cream, paneer, ice-cream, yeast, sugar, pickle, vinegar, garlic, onion and salted food.
Tamasik Food
Tamas:-
Tamas is a quality of mind which evokes darkness, inertia, resistance and grounding.
The need to stop.
Tamsic:-

The following food promotes Tamas .
Alcohol, Beef, Chicken, Fish, Pork, Eggs, Frozen food, Microwaved food, Mushroom, Drugs, Tea, Coffee, Fried food, Fried nuts.




Ayurveda, the science of life or longevity is the holistic alternative science from India and it is more than 5000 years old. It is believed to be the oldest healing science in existence, forming the foundation for all others.
The methods used to find this knowledge of herbs, foods, yoga, life style, and surgery are fascinating and varied. These revelations were transcribed from oral tradition into written form, interspersed with aspects of mortal life and spirituality.
Ayurveda was organized into its own compact system of health and considered a branch of Atharva Veda. In the 10,572 hymns of the Rig Veda, there are discussions about the three constitutions (doshas): air (Vayu), fire (Pitta), and water (Kapha). The hymns provide information about organ transplants, artificial limbs, and the use of herbs to heal diseases of the mind and body, and to foster longevity. In the Atharva Veda 5,977 hymns contain discussions of anatomy, physiology, and surgery.
External influences on health include the time of day, the seasons, diet, and life style. An entire section is devoted to discussions of the medicinal aspects of herbs, diet, and reversal of aging process.
Ayurveda classifies herbs, foods, and drinks into the following five aspects:

  • Taste
  • Elements (property)
  • Heating or cooling effect
  • Post-digestion effect (final taste after digestion)
  • Special Properties

Each aspect has its own therapeutic effects.Taste: The Sanskrit word for taste is Rasa. It means delight or essence, both of which promote the healing channel which extends from the mouth into the head and brings the essence (one meaning for taste) to the brain. This essence stimulatesprana, which in turn stimulates the agni or digestive fire.
Elements: Six tastes originate from the five elements, transmitting their properties: sweet, salty, sour, pungent, bitter, or astringent. Everyone requires some amount of each of the six tastes in their diet. However, depending on the individual constitution and season, one must adjust their taste to balance their dosha. The key is to have moderate amounts of each taste.
Energy (Virya): This energy activates tastes. Foods and drinks create either cold or hot energy in the body. Each taste has an associated energy.
Post – Digestive (Vipak): Tastes may change at the end of the digestive process. This is due to the digestive agni (fire) juices in the alimentary tract.
Special Properties (Vishisht Prabhav): Herbs also have some subtler, more specific qualities.
Eat up to 1/3 capacity of your stomach, drink to 1/3 and leave 1/3 for God (Ashtanga Hridayam).
The Ayurvedic determination of eating habits follow-

  1. Quality
  2. Quantity
  3. When hungry
  4. Combinations
  5. Spices
  6. Frame of mind
  7. Time, Seasons and Geography
  8. Miscellaneous
  9. Drinking
  10. Desserts
  11. Age and Gender
  12. Ama

Written by kiransawhney

January 2, 2011 at 5:07 pm