This month, The Government is celebrating POSHAN MAAH,
A time to focus on health, wellness, immunity, and combating malnutrition. Ayurveda, the ancient science of life, offers profound insights into daily nutrition. In the Bhavaprakasha Samhita, Acharya Bhavaprakasha has described various recipes under the Krittan Varga, highlighting their properties and benefits. Here, I share some everyday recipes that we often prepare yet may not fully realize how beneficial they are for our health.
Taphari:
भवेत्तापहरी बल्या वृष्या श्लेष्माणमाचरेत्।
बृंहणी तर्पणी रुच्या गुर्वी पित्तहरी स्मृता।।
Ingredients:
Urad (vigna mungo), Rice, Butter, Turmeric, rock salt, Ginger, Hingu (asafoetida)
Method of making Taphari:
First, grind the urad and form small dumplings (bari). Fry these in ghee mixed with turmeric. In the same ghee, fry the washed rice. Add sufficient water and cook carefully, adding rock salt, ginger, and asafoetida as needed. Once well-cooked, remove it from the heat. This dish is known as “Taphari” and is highly nourishing and balancing for the body.
Properties:
Taphari is a tonic, semen enhancer, that increases Kapha, satarpan (Nourishing), improves taste, Guru (heavy) and balances pitta.
Lapsika:
लप्सिका बृंहणी वृष्या बल्या पित्तानिलापहा।
स्निग्धा श्लेष्मकरी गुर्वी रोचनी तर्पणी परम्।।
Ingredients:
Flour, Sugar, Ghee
Method of making Lapsi:
Roast the flour in ghee, then add water and sugar as required and cook until thickened. Add cloves and cardamom for flavor. This dish is deeply satisfying and helps eliminate flatulence.
Properties:
It’s balancing Vayu and pitta, Nourishing, spermatogenic and aphrodisiac effect, strengthening, unctuousness, Enhance Kapha, Heavy, and Good in taste.
Baati:
अङ्गारकर्कटी ह्येषा बृंहणी शुक्रला लघुः।
दीपनी कफकृद्धल्या पीनसश्वासकासजित्।।
Ingredients:
wheat flour
Method of making Baati:
Add water to the wheat flour, kneading it into a stiff dough. Shape the dough into small, round balls and slowly roast them over a smokeless fire. This preparation, known as Baati, is nourishing and balances the body’s doshas.
Properties:
Nourishing, spermatogenic, light, fireenhancing, increases kapha, relieves respiratory issues like cold and cough.
Papad:
पर्पटास्ते सदाऽङ्गारभृष्टा: परमरोचकाः।
दीपनाः पाचनाः रूक्षा गुरवः किञ्चिदीरिताः।।
Ingredients:
Flour of Urad
Method of making Papad:
Knead the flour well with water, adding asafoetida, turmeric, rock salt, cumin, and sajjikhar. Roll the dough into thin sheets, like a roti, and cook them over an open flame. This crispy treat is called Papad and is both tasty and beneficial for digestion.
अथ मुद्ग-चणकोद्भव-स्नेहभृष्टानां पर्पटानां गुणानाह।
मौद्गाश्च तद्गुणाः प्रोक्ता विशेषाल्लघवो हिताः।।
Papads made from mung dal (green gram) are lighter and even more beneficial for digestion.
