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Biryani, taste of India

The Biryani is a traditional dish in the region of northern India, Pakistan and Bangladesh.

is a dish made of rice, yogurt, meat or vegetables as an alternative or seafood. The Persian word "beryan" means "fried" or "roasted".

Biryani with Eggs and Vegetables

Recipe of the Indian Biryani with eggs and vegetables is presented as a preparation absolutely fascinating, typical of Indian territory.

Ingredients:

170 grams of rice, 6 eggs, 5 dl broth, 50 grams of beans, 2 carrots, 2 cloves, 2 garlic cloves, 2 cardamom pods, 2 tablespoons fresh cilantro, 1 teaspoon cumin seeds 1 tsp coriander seeds, 1 large potato, 1 onion, half a teaspoon of red pepper, half cabbage, half a teaspoon of turmeric, salt, pepper and lemon juice.

Preparation:

to start washing the rice starts to cook in a saucepan with the cloves, cardamom and broth, boil and cook for 20 minutes, part chop the onion, garlic, cumin seeds and coriander, chili, salt, pepper and turmeric.

Meanwhile, prepare the eggs.

When ready the mixture is cooked in a pan for 2 minutes, at which point you cut the potato, green beans, carrots and cauliflower and add all the mixture of spices and let cook for about ten minutes, after which you are going to add the chopped coriander and rice is ready when it is poured into the bowl with spices and vegetables and add the lemon juice and bake everything at 180 degrees for 25 minutes.

Combine the eggs and serve.

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srotas, the net energy distribuziione

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The logistics network of distribution of body

Srota The term derives from the Sanskrit word "SRU" (flowing). The Srota are channels of movement that form a network of communication, transportation and disposal service to all parts of the body.

Some are visible as the trachea, digestive tract and great vessels, others are microscopic in size or even smaller.

channels of circulation - Srota

In the body there are countless channels Srota, big, small and microscopic.

They are classified into the following 13 categories:

Prana Vaha Srota. These are the Srota that carry prana or vital air. The main causes of failure of these Srota are not meeting the natural urges, excessive physical stress, weakened immune system. There are 13 types of natural stimuli that are always satisfied: the need to defecate, urinate, burping, sneezing, yawning, lacrimation, etc..

Udaka Vaha Srota. are the channels that carry fluids in the body, blood, lymph etc.. These channels are damaged by excessive exposure to heat and sun, excessive use of alcohol, dall'indigestione, by too many dry foods and do not quench thirst.

Anna Vaha Srota. These are the channels that carry food and drinks such as the gastrointestinal tract. These channels do not work well when digestion is weak, overeating or feeding the wrong way with respect to season and individual constitution.

Rasa Vaha Srota . These channels carry the Rasa Dhatu, lymph, and are disturbed by the food too heavy, cold and greasy, anxiety, stress and worries.

Rakta Vaha Srota. These channels carry rakta Dhatu, blood. The disturbances come from food and drink too hot spicy, fatty, too much tea, coffee, alcohol, excessive exposure to heat and sun.

Mams Vaha Srota. channels that transport nutrients mamsa Dhatu, the muscle tissue. Disturbed by an excess of fried foods, oil, grease, too much meat. Even sleep during the day and sleep immediately after meals disturb these channels.

Meda Vaha Srota. channels that transport nutrients meda Dhatu, the adipose tissue. Lack of exercise or physical work, eating foods high in fat, sleeping during the day and drink too much wine, create problems in these channels.

Asthi Vaha Srota. channels carrying substances dell'asthi Dhatu nutrients, the bone tissue. These channels are disturbed by too much exercise and foods that increase vata.

Majjia Vaha Srota. channels that transport nutrients Majjia Dhatu, the bone marrow. These channels are disturbed by the foods that have the opposite qualities, from injuries to the spinal bone, fractures and spinal cord compression.

Shukra Vaha Srota. channels that transport nutrients shukra Dhatu, the reproductive tissue. Too much sexual activity and at the wrong time, repression of sexual stimuli disturb the function of these Srota such as surgery and cauterization to the genitals.

Mutria Vaha Srota . The channels that carry urine. Altered sexual activity when you have the urge to urinate, suppress the urge to urinate, and after taking food and drinks that increase Pitta.

Purisha Vaha Srota. channels carrying faeces. Disturbed by something to eat before the previous meal is digested, Jatharagni weakness, constipation, suppress natural urgency to defecate.

Sweda Vaha Srota. channels that carry sweat. Distorted by too much exercise, alternately exposed to heat and cold and exposure to too much heat. Are also affected by emotions such as anger, anguish, anxiety, stress and fear.
The

Srota are very important in case of illness, so it becomes important to keep them in good condition and free from waste substances and toxins that could block them.

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Agni, the fire vital


Agni, the fire that burns the toxins

Longevity, color, strength, capacity for initiative, development, shine, strength, power, heat and breath of life are based on the fire (agni) in the body.

If the fire is out, the person dies, if the fire is balanced, the person lives long disease-free, and if the fire is disturbed, the person becomes ill.

The focus is therefore the root (for everything).

Charaka Samhita, Cikitsasthana, XV, 3-4 .

According to Ayurveda, Agni is the vital fire that animates all biological processes, is the metabolic digestive power.

VARIOUS TYPES Agni:

Jatho Agni: digestive fire.

maintains and supports all other body of Agni, is the main source of heat

panchabhuthas Agni: five principles of transformation localized mainly in the liver

Saptadathu Agni in the process of formation and transformation of tissues, each stage is characterized by specific "Dathu Agni" able to extract from each tissue elements for the formation of the next. A total of seven one for each tissue.

AGNI The disturbing factor

• fasting
• overeating
• eat before digestion of the previous meal
• eat irregularly
• food unhealthy
• oppression of the natural needs
• difficulties of adaptation to the environment
• negative emotions

the symptoms of malfunction of AGNI:

malaise, headache, fainting, diarrhea, constipation, bitter taste in the mouth, dizziness, stiffness in his back, yawning, pain of thirst, fever, vomiting, colic.

If Agni is damaged digestive disorder that results leads to the formation of Ama, a substance produced by the decay of food eaten after that have accumulated in the digestive tract and enters the blood capillaries.

If not removed can deteriorate and produce toxic substances that can reach any point in the weak organs

when combined with the doshas AMA CAUSE:

PITTA Burning sensation, thirst, noise and other disturbances in the mouth Pitta

KAPHA emaciation, cold, diabetes, disorders Kapha

VATA urinary disorders, abdominal disorders and other Vata

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Chutney, the taste of fantasy

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pumpkin, onion and ginger

This chutney is a delicious accompaniment for cheeses with a hard paste, for simple dishes of rice and lentils or as a sauce for flavoring popadoms Indians.

What you need: 1 kg

pumpkin, 500 gr. onions, white vinegar 0.8 dl, 2.5 cm fresh ginger, cayenne pepper, 5 cloves, mustard seeds, 250 gr. sugar, 250 gr. apricot jam or fresh apricots in season, a bunch of fresh coriander, the juice of one lemon, chilli to suit personal preference;

How to prepare:

Toast and crush the spices and fry in a small amount of sunflower oil, along with the chillies and ginger finely chopped. Add onions and squash into small pieces, vinegar, lemon juice, jam and sugar, and let cook over low heat for 45-60 minutes, stirring occasionally and adding hot water if too dry. Add the coriander leaves, chopped well, towards the end. Allow to cool and transfer to glass jars, sterilized water bath if you wish to preserve the chutney for more than two weeks.

Geen ginger and coriander and mint chutney

recipe for coriander and mint chutney is typical summer, with a very strong taste and refreshing. What you need

1 bunch fresh coriander, washed well and stems private, ½ green chilli pepper (the original recipe foresees 3), 1 teaspoon fresh ginger, peeled and roughly chopped, a handful of roasted and salted peanuts, a handful of mint leaves, salt, sugar and lemon juice, a pinch of asafoetida.

How to prepare

Blend peanuts for a minute. Add all other ingredients, adding a little water if necessary. Continue to whip until the dough becomes smooth and creamy.

Serve with samosas and kebabs.

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Paratha stuffed with vegetables

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stuffed with cabbage, peas and potatoes

Cut cabbage crosswise so as to obtain thin slices, then sprinkle with salt and let it rest.

Meanwhile boil the peas, finely chop the onion and grate the potato. Wash the cabbage, removing the salt, fry together the onion for a few minutes, then add the potatoes and continue cooking for about 20 minutes until the vegetables have softened.

Pass the boiled peas to the mixer, creamy and add to vegetables. Add the lemon juice, sugar, garam masala and pepper to taste (should be a bit 'spicy but not too much). Season with salt and cook another few minutes before removing from heat. Stuff the

parantha with the filling and serve with chutney or yogurt. If you can not have paratha tulizzare base "warm" as the flat bread or Arabic bread.

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Ayurveda Rasa: the six tastes of Ayurveda

Six Rasa subsequent actions of Dosha

Ayurveda divided into six general groups flavors: sweet, sour, salty, pungent, bitter and astringent. To maintain a perfect balance we should have all six tastes in the same meal. A meal with only one or two flavors, leaving a sense of dissatisfaction.

Rasa and Action of Dosha

1. Sweet (Madhur): Increases Kapha aged except wheat or rice, green gram.
2. acid (Amla): Increases Pitta except Amla, Pomegranate.
3. Salt (Lavana): Increases Kapha and Pitta
4. Pungent (Katu: Increase Vata except garlic, dried ginger.
5. Amaro (Tikta): Increases and decreases Pitta and Vata Kapha.
6. Astringent (Kashaya): Increases and decreases Vata Pitta and Kapha.

Sweet, sour and salty are good lubricants and laxatives.

Pungent, bitter and astringent are dry and cause constipation.

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Il cibo, più che materia, è nutrimento.

Most of the health issues arising from the quality and quantity of food consumato.Il food is the first instrument important from the point of view, for health of our body.

Knowing which foods to consume and how they relate to each other and choose foods according to the constitutional characteristics is essential to maintaining a good state of health. In Ayurveda

good health can be maintained by supporting and arming the viable tissue (dhatu) when they need it, through a healthy diet and an appropriate regime or by cleaning and removing all obstacles to cleanse the system operation,

The kitchen Ayurveda is based on cereals, legumes and vegetables, enriched by the use of spices in accordance with the requirements of each type of constitution.

Aromas, in fact, have never approached at random, but according to their special properties: digestive, tonic, disinfectants, therapeutics. Ayurveda teaches that each individual has the power to heal itself. In this way gives everyone the opportunity to regain health by understanding your body and its needs.

Ayurveda teaches that food, once absorbed, is transformed during the process metabolism in seven stages, making the order: Rasa (lymph), Rakta (blood) Mams (flesh), Meda (fat) Asthi (bones), Majjia (bone marrow), Shukra (reproductive cells).

The sap is the nourishment of the glands that make up our endocrine system, so depending on the quality of the food we will introduce our glands receive a more or less adequate nutrition. As we know

gland secretions of our emotions determine our long-term, our personality, so if our glands receive good nutrition, positive secrete hormones that put your mind in a state of serenity and peace.

addition, our physical body is maintained and continuously regenerated by the food, and even our physical health is determined by the diet that we lead.

Food can be divided into three categories:

Food sattvic (sentient), which is good for both mind and body.

Food rajasic (mutative or active) that can be beneficial for the body but not mind.

Food Tamas (static inert) which is harmful to both body and mind.

Food sattvic:

Fruit, dried vegetables, Legumes and cereals seaweed rice, pasta, bread, milk and dairy Spices read seeds, salt, sugar, honey The herbal, homeopathic herbal remedies and natural products.

Food rajasic:

Spices strong coffee and tea drinks carbonated blacks Chocolate allopathic medicine

Food Tamas:

Meat, fish and derivatives of these eggs, garlic, onions, mushrooms alcohol, tobacco , drugs Cheese Hot Food is not fresh or decaying

The food can become rajasic sattvic in those places where the temperature drops below zero, while the food becomes sattvic tamasic if swallowed the wrong way or too quantity.

a certain diet or a specific drug will not be effective if taken reluctantly by the individual ...

will be effective only when the person gets the feeling that taking them will be able to maintain their health routine or to break free from the disease he suffers.

(Susruta-Charaka)

Some tips for healthy eating and living:

Food should be fresh and of the highest possible quality, tasty and pleasing to the eye. The food prepared by a chef quiet and peaceful, in a pleasant environment will be better Eating influence in a peaceful and joyful state of mind always being comfortably seated.

During meals do not work, read or watch television and avoid eating if you are agitated. Avoid talking while you are chewing and try to be even in the regular meal times. Avoid eating between meals, not until the previous meal has been digested.

Avoid drinking beverages with meals because the liquid dilute the gastric juices, making digestion more difficult. Do not eat too many different types of food in the same meal to be easy on the digestion. For a meal in the diet include all six tastes (sweet, salty, sour, bitter, astringent, pungent) through the use of spices.

In accordance with the constitution of the individual or the season of the year can be considered as specific recommendations of Ayurvedic physicians. Check that the right nostril is open during and after the meal because it is linked to physical activity and metabolism.

After lunch, sit quietly or lie on the left side for a few minutes to keep open the right nostril. After dinner, preferring a short walk to open. The food and iced drinks should be avoided because the digestive action is hot. Introducing cold foods will inhibit the digestion phase.

minimize raw food, food cooked (preferably well-cooked) is much easier to digest. Power should be set by an expert in Ayurvedic Medicine (vaidya) according to the constitution of the individual and the period of the year.

illustration: Chutney peas

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Masalas and mix of spices and food

Ayurveda, India’s yoga science of healthy lifestyle, explains the preventative and curative properties of hundreds of herbs and spices.

Used correctly, spices not only add a myriad wonderful flavours, but can also promote well-being and good health by allowing food to be digested more easily.

For instance, turmeric is a blood purifier, black pepper and chilies are digestive stimulants, and ginger is a respiratory tonic.

Toasted cumin, fennel and mustard seeds help make foods lighter on the stomach, cinnamon aids in the absorption of nutrients, and fragrant cardamom added to hot milk helps neutralise its mucus-forming properties.As well as using spices individually, they can be combined in what is known as a masala.

A masala is a term referring to any number of spice, herb, or seasoning combinations, containing anything from two to twenty ingredients. Its contents, proportions and applications are limitless. For instance, garam masala is an aromatic blend of “warm” spices (garam means warm), and, unless otherwise specified, is added towards the end of cooking.

Some spices are used “raw” and others toasted. Spices can be successfully toasted in a heavy pan over low heat for 15 minutes, and stirred every 5 minutes, or toasted on a cookie sheet or baking tray in a pre-heated at 50° oven for about 30 minutes.

Homemade spice blends can be ground to a powder in a spice mill or a coffee grinder, finely sieved, then stored well sealed away from light or heat. They’re great to have in the kitchen and can add fascinating depth to your cooking.