DETAILS OF COOKED FOOD
At Aatma
UPMA
INGREDIENTS
GHEE-3 TBL SPOON
● Ginger- pieces 1 tsp
●
Mustard seed-1/2 tsp
● Green chilly-1 -pieces
●
Blackgramseed-1/2ts
● Carrot-1 tble spoon
●
Cumin seed-1/4 tsp
● Beans-pieces 1 tbl sp
●
Cardemum-4
● Tomato-1/2 pieces
●
Cloves-4
● Curry leaves- 10 lvs
●
Cashew nuts-7-10
● Samolina-100 gms
●
Dried grapes-7-10
● Salt -for taste
●
Termeric powder-1/4
● Water 200 -ml
●
How to prepare..?
Heat the pan
●
Pour the ghee in to the hot pan
●
Add mustard seed -let it to pop
●
Add black gram seed and cashew nuts-wait to get
●
golden colour
Add cumin seed cardemum cloves dry grapes
●
(wait to get pleasent smell)
●
●Add ginger/chilly/beans/carrot/tomato/curry
leaves one by one
...continious
Pour 200 ml of water to the same pan
●
●Add termeric powder,salt and 1 tbl spoon of ghee
to it
Wait untill ithe water boils well
●
●Add samilina to the boiing water stir it well
simultaniously
Once it becomes a semisolid-decorate with
●
grated coconut curry leaves then cover with a lid
ghee
Dhi kaanthi smrithi
● ●Imparts
dayakam wisdom/complection
Balakaram/medha
●
/memmory/strength/nour
pradam/pushtikrith ishment/
Vatha sleshma
●
Alliviates vatha-kaph
●
haram/sramopasamana Removes fatigue
●
m/ Treats pitha
●
Pithapaham shudhikrith
●
Clences system
●
Vahni vridhi karam
●
Stimulates digestive
●
Vipaka -madhuram
● power
Sarshapa-mustard seed
Aasuri katu thikthoshna
● Bitter-pungent-hot
●
●Vatha pleeha arthi Alliviates vata
●
shoola nuth Treats splenic pain
●
●Daaha pitha Mitigates colicjy pain
●
(agni)prada
●Causes burning
●Hanthi kapha pitha sensation
krimi vrunan
Increases pitha(agni)
●
Alliviates kapha pitha
●
Treats worm
●
Sarshapa-mustard seed
Aasuri katu thikthoshna
● Bitter-pungent-hot
●
●Vatha pleeha arthi Alliviates vata
●
shoola nuth Treats splenic pain
●
●Daaha pitha Mitigates colicjy pain
●
(agni)prada
●Causes burning
●Hanthi kapha pitha sensation
krimi vrunan
Increases pitha(agni)
●
Alliviates kapha pitha
●
Treats worm
●
Jeerakam-cumin seed
Katuka-ruchya -
● Pungent-imparts taste
●
deepana-pachana Promotes digestion and
●
Lakhu sugandhi-
● dig.fire
medhya Light for dig.
●
Sleshmaghna-ushna
●
Fragrent
●
Chardi athisara jith
●
Confers intellect
●
Gulma-shola-udara-
●
Alliviates vitiated kapha
●
●Aadhmaana- Hot in potency
●
krimidantha
amayapaham Treats vomitting and
●
Idly/dosa
White rice-3parts
●
Urad daal(black gram)--1part/1/2part dor dosa
●
Salt-for taste
●
● How to prepare??
Wash and Soak the rice and urd daal in
●
waterfor 5 to six hours
Make semisolid dough by grinding it finely
●
Allow it to ferment naturally by keeping in
●
Qualities of ingradients
Rice
●
madhura-sweet
●
snigdha-unctuous
●
balya-strengthening
●
kashaya-astringent
●
lakhu-light
●
ruchya-imparting appetite
●
swarya-enhancing voice
●
vrushya-aphrodisiac
●
Maasha/urd dal
Qualities of urd dal
●
heavy
●
increases the production of feces
●
dry
●
sweet
●
allivites kapha and pitha
●
Idiyappam
●Rice powder (fry the rice powder till it attaind light
red colour with a good flavour)
Salt for taste
●
● How to prepare?
Boil 2 parts of water
●
Add slowely-1 part of rice powder while boiling
●
and smash throughly to get a thick paste
●Squeeze thrugh the special instrument with seave
to small bowls
chapathy
Wheat powder-1 part
●
Water and salt -as per need
●
● How to prepare???
Add enough quantity of water to the wheat
●
powder to make a thick-but soft paste
●Add a little ghee to the dough so that the paste
should not stick to the hand while smashing
The dough should be soft and non sticky
●
Make small round balls with the dough
●
Qualities of ingradients
The whole wheat-
●
●vrushya sheetho guru snigdho jeevano vatha
pitha:/sandhana kaari madhuro godhooma
sthyryakrtsarah://
Aphrodisiac,laxative
●
cold,heavy,sweet,laxative
●
unctous,gives firmness to body
●
Conducive to life
●
treats vitition of vatha and pitha
●
Kaal*an
Raw banana-1 big
● Buttermilk -100ml
●
Elephant yam-100gm
● Mustard seed-1/2 tsp
●
piece Phenugrek-1/2 tsp
●
●Tuemeric powder 1/4 ●Curry leaves-5 to 10
tsp leaves
Salt -for taste
●
Coconut oil-2 tsp
●
Pepper powder 1/2 tsp
●
Cumin seed 1/2 tsp
●
Coconut grated 1/2
●
How to prepare..
Raw banana and yam need to cut into pieces with
●
1 inch
●1.Cook both together in water along with
turmeric,salt,and pepper powder and keep apart
2.Grind the grated coconut with cumin seed
●
Boil the cooked vegetable with butter milk for 3 to
●
5 min
Add the coconut paste to the vegetable.
●
●3.take coconut oil in a frying pan pop the mustard
seed and fenugrek seeds ,add curry leaves -
Qualities of ingradients
Raw banana-cold in potency,heavy,stimulate
●
digestive fire,reduces pitha,
Elephant yam-punchent,hot potency,promotes
●
digestion,treats worms infestation,colicy
pain,disorder of blood,good in hemarrhoids,gives
good taste.
Termeric-
●
Sarshapam(mustard)
●
Salt-
●
Pepper powder
●
Olan
ingradients
Ash gourd
● ● How to prepare.?
Pumkin
● ●boil the vegetabl to
Coconut-(milk)
●
cook
Coconut oil
●
Add coconutmilk to the
●
mixture,allow to boil.
Salt
●
Mix curry leaves and
●
Curry leaves
●
one teasoon of co.oil
APPAM
● Raw rice-half glass (soaked for 3 hours)
● Coconut-grated half a glass
● Cooked rice 2 table soon
● Coconut-grated half a glass
● Salt-for taste
●Yeast(natural)-coconut water 100ml with one tesoon of suger
ket for overnight
How to prepare?
➢ Grind the soaked raw rice,grated coconut ,and cooked rice
finely to a semi solid form
Add brown suger and mix it well
➢
Add the salt and the natural yeast -mix it properly
➢
Keep it for over night
➢
Heat the pan
➢
spread the dough on the hot pan
➢
Cook it well for 2 to 3 minutes.
➢
Serve it hot
➢
Wheat dosa
ingradients
Wheat
●
salt
●
How to prepare?
1 cup of wheat powder mix well with water and
salt (for taste) to make a semi solid dough
Heat the pan and our the mixture on the ht pan
cook it for 2 to minutes on both side
Will be tastier if stuffed with the mixture of coconut
suger,and cumin seed
(Stuff of coconut -one table spoon of coconut ,half
table spoon of brown suger with a pinch of cumin
seed)
Kanji(rice soup)
● Broken rice-1part
● Water -3 part
Salt (for taste)
●
how to prepare?
●
Cook well the broken rice with 3 arts of water and
●
add salt for taste,serve it hot
Uluva dosa
Fenugreek-1 table spoon
●
Raw rice-half a cup
●
●Salt
How to prepare??
●
●Soak the rice and fenugreek in water for 3 to 5
hours
●Grind it well to a semi solid form ,add the salt for
taste
Heat the pan,sread the dough on to the hot pan
●
and cook both sides fot 1 to 2 minutes,serve it hot
● Buttermilk-butter removed 200ml
●Water-200 ml
●Curry leaves-4 to 5 leaves
Ginger-crushed -with1inch length
●
Turmeric powder-quarter teaspoon
●
Pepper powder-quarter teaspoon
●
● Salt- for taste
●Boil the butter milk with all other ingradients,
other than salt-stirr it well continiously to make it
half (200ml)
Add salt once the buttermilk is warm
●
Mustard seeds-1 tesoon
●
Blachk gram seed (dehusked)
●
● Curry leaves-10 leaves
Ginger-crushed 1 inch long piece
●
●Green chilly-1
● Coconut oil-3 teaspoon
Salt for taste
●
grind the coconut with water,ginger,green
●
chilly,salt,curry leaves(5)
For sesoning -heat the pan,pour the coconut oil,
●
put the mustard seed to pop,add black gram
●
seed,curry leave (5)
Kichdee
Raw rice-2 cup
●
●Greengram (yellow small dal)-1cup
Cumin seed-1 table soon
●
Ghee-1 table spoon
●
Salt-for taste
●
how to prepare?
●
Cook well the rice and dal with 4 parts of water
●
● for sesoning-fry the ghee with cumin seed and
spred over the cooked kichdee
Add salt for taste,serve it hot
●
Buttermilk curry
