India's Healing Cuisine Of Ayurvedic Cooking - phoenix restaurant in the 70's that used pewter dishes

Ayurvedic cookingmedicine.
It is estimated that about 70% of the population lives in rural areas. .
It is also called "Healing Food ".
Others call it yoga nutrition ". .
Don't be confused, however!
Ayurvedic cuisine is not a fashionable diet, nor is it a highlight in pan-nutrition theory. lacto-
Eating so prevalent in all parts of India is indeed a way of life.
Very complex, there are many connections in terms of spirituality and holistic care of the body, mind and spirit. cuisine. indianfoodsco. com.
One of the main principles of ayurvedic cuisine is tridosha theory and how it describes personal temperament.
What does this have to do with food?
Create a positive balance in your personal life.
It should be noted that on any day, people may be different because of the living environment or imbalance --
But the properties of each dosha remain the same.
Then one person is spending to temporarily stabilize that single dosha. ----------------
Believe that these three life forces or energies control the activities of a person's body.
It is also considered that certain diseases or diseases are directly related to doshas balance within the individual, the physical state of the individual, and mental and lifestyle factors.
According to the principles of ayurvedic cuisine, it is believed that the disease can be cured, or at least it can be controlled, and health will also be affected. -
These 6 flavors should be consumed as much as possible in each main meal.
Note: There are 5 of the 6 flavors of chutney!
The only thing missing is salty.
The Indian spice mix can also have all 6 flavors, but the most common is the combination of each group of foods to ensure balance.
Another way Ayurvedic dishes classify food and apply it to eating habits is through their
Physical aspects of the body-
Mind, mind, senses and spirit. 1.
These foods are the purest food. 2.
They evoke the clarity of the spirit, the good emotion
The function of balance and coordination between the body, mind, senses and spirit. 3.
The food should be as fresh and complete as possible. 4.
These foods are good for overall health and energy balance. 5.
Sattvic foods include cereals, honey, herbs, bean sprouts, seeds, nuts, beans, butter, milk, fresh fruits, fresh vegetables, green leafy vegetables, juice, whole-meal bread. 1.
The food is salty, dry, sour, hot and bitter. 2.
They are not necessarily conducive to physical and mental balance. 3.
These are often
Make the body excited, make the mind uneasy. 4.
Chocolate, spicy spices, tea, coffee, eggs, salt, fish. 1.
These foods are not good for the body or spirit. 2.
These foods can blur the mind and take energy away.
They also make people feel sleepy. 3.
These foods can destroy the immunity of the disease. 4.
Overeating is a typical manifestation. 5.
Including alcohol, meat, tobacco, onions, garlic, excess
Mature food and any fermented food.
Blend some of the 6 flavors.
Sattvic food is recommended for each meal to promote a healthy diet and nutrition for all senses.
Certain foods are also classified as the best food to eat in the autumn and winter season to enhance immunity and prepare for the spring and summer of the coming year.
This is the so-called natural cycle.
In addition, food is eaten according to color every day of the week because of their Astrological Association.
Vessels are rarely used when preparing Ayurvedic dishes.
Dishes and cutlery are not used.
Bread is used to collect food and only two fingers (usually the first two of the right hand) are used to eat.
-Food-may be presented on the palm leaves and eaten from there.
Heavy Iron Pan cast iron frying pan mortar and stle Rolling pin (thin, tapered) round rolling clamp spoon or large spoon skim spoon or perforated spatula 4-
Another theory in ayurvedic cuisine is that more than 8 hours of bread is becoming food in Rajasthan, and will also become food in the state of Rajasthan in a short period of time.
The theory behind this is that food should be eaten as fresh as possible to promote physical and mental health.
Food should also be eaten in the purest form possible
Or as close as possible to their natural state.
And other foods that are not perishable are considered sattvic as they are still in a natural state, although Ayurvedic principles require you not to store beansxa0Or flour for a long time.
They should also be consumed as soon as possible. Foods --
It can be converted into cheese, yogurt and buttermilk. such as kheer.
Milk is also used as a fast milk to treat many diseases. -
Wheat is a staple but not raw.
It is made of flour, and it is made of many natural bread.
It is on the ground before use to ensure freshness. -
Brown rice is considered to be healthier as the crust is still intact. -
These beans and beans make up most of the protein source of Ayurvedic in India. -
Ayurvedic dishes include apricot, banana, coconut, date, fig, grape, grapefruit, lemon, mango, papaya, peach, pineapple, plum, pomegranate, raisins.
From egg tarts to sweet, they are used to taste the taste of them.
Most desserts come from fruit. -
Arwi roots (taro), balsam pear, red beet, sweet carrot, cucumber, banana, sweet potato, spinach, sweet potato, tomato, radish are all used to maintain 6 flavors. -
Honey and sucrose. -
Nuts are used to make nut milk, nut oil and nut butter.
Almond areaxa0It is used to make almond paste, almond milk yogurt, almond oil and almond oil.
Cashew nuts are used to make cashew milk.
--xa0Pistachio is used for cooking, but is not used in large quantities to prevent indigestion.
Walnut is also rarely used. -
These can be divided into sativich, Rajasthan and tamić, each of which is used for their attributes according to the recipe.
The meal time should be pleasant
First serve guests, elders and childrenWear loose-
Eat while relaxing
Eat when you're hungry-Avoid between-meal snacks -even liquids -
Don't bring water for dinner or before-
Don't eat too slowly, don't eat too fast-
Eat at a fixed time every day
1/4 of the stomach should be filled with grains, beans, nuts, seeds, 1/4 of the stomach should be filled with fruit and raw food, and 1/4 of the stomach should be filled with water
Don't eat for the South because it will consume energy and create anger
2-avoid physical or mental consumption or concentration
Don't drink hot milk before going to bed-
Bring the scent on the table
Avoid eating while running or doing other things
This is a food with a history of at least 5000 and is still the most popular in India.
It has been integrated into a lifestyle that has been adhered to for centuries and is a fully balanced dish and diet.
This is a dish that does not focus on fat, carbohydrates, protein, calories, vitamins and minerals.
--xa0Instead,xa0It focuses onxa0Organizationxa0This makesxa0On the body. xa0Ventilation,xa0Salt content, balance of body chemistry,xa0And the innerxa0The properties of individual foods and how they interact in individuals.
-It also focuses on the taste and quality of the food and how the body absorbs it.
In short, this is a well thought out diet that is simple in many ways and still teaches good principles of nutrition and advocates a healthy diet.
Although it is an ancient dish, the principles it supports are still correct today in many ways.
Some of the ideas in Indian culture may be unique, such as not eating for the South, but the overall message of this cuisine still has a lot to offer, especially when eating fresh and complete food. .
There are many recipes to choose from, but most of them are based on simple "appetizers" such as Indian ghee and other key elements of their dishes.
There are many sources of recipes for Indian bread, dals, vegetables, cereal dishesxa0And --xa0Dessert.
See the link to the recipe below. --
Place the butter in a heavy pan and melt through the medium heat until the foam rises to the surface.
Be careful not to burn butter.
Add cloves that help clarify and add flavorgently stir.
Reduce the heat to low and continue cooking until the milk solid gathers at the bottom of the pan and turns golden.
Remove any shell that rises to the surface and put it aside.
Scoop the butter down and be careful not to disturb the milk solids at the bottom of the pot.
The solid can be combined with the preserved thin skin and used later to make paratas (baking tray-
Baked whole wheat bread) or served with steamed vegetables or grains.