The Power of Ancient Ayurveda: Ancient Ayurvedic Cookbook

By G. Chitra Devi

In today’s world people are becoming more health conscious, especially when it comes to how their food is prepared. Thankfully, being mindful about food does not mean that we cannot eat a delicious meal. When our food is prepared according to an authentic Ayurveda style that incorporates flavour into every dish, it is possible to attain a healthy lifestyle and mindset that prevents disease and ensures we feel good every day.
G. Chitra Devi is best known for her passion and taste for cooking in an authentic Ayurveda style, which she has picked up at a tender age of nine from her Grandma and Dad. In her special cookbook, she has given details of the world’s oldest holistic healing system that utilizes the five elements to bring the body and mind to a balanced state. Additionally, she shares valuable insight into such fascinating topics as the three Distinctive levels of Digestive Fire, the Science of Rejuvenation; the golden rules of Ayurveda; and the benefits of certain Indian spices and food like star anise, turmeric, saffron, chick peas and lentils.
The Power of Ancient Ayurveda highlights an ancient cooking methodology that brings the body and mind into balance through healthful choices that prevent disease and ensure overall well-being.

• Language: English
• Publisher: Partridge Publishing Singapore
• Release date: Oct 8, 2018
• ISBN: 9781543744514

G. Chitra Devi

G. Chitra Devi is a cancer survivor and a single mother of two boys. Regardless of her situation, she has always been an adventurous woman. She has climbed to the peak of the Himalayan Mountains and has attended many other Holy Abode pilgrimages. Being a strong believer in positive energy and vibes has made her a strong-willed and determined, successful woman. Chitra is also an avid believer of meditation and natural healings, and is often seen volunteering at temples.

Book preview

Copyright © 2018 G. Chitra Devi. All rights reserved.

ISBN

978-1-5437-4450-7 (sc)

978-1-5437-4451-4 (e)

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

www.partridgepublishing.com/singapore

10/03/2018

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CONTENTS

Acknowledgement

Introduction

What is Ayurveda?

The Five Elements

Tri Dosha Three Bio-Bodily Element

Vata Dosha Airy Element

Pitta Dosha Fiery Element

Kapha Dosha Watery Element

The Gunas

Digestive Fire (Agni)

Panchakarma – The Science of Rejuvenation

Treatment and Prevention

Uses of Toxic Metal Utensils

The Golden Rules of Ayurveda (Yogic Eating)

Roles of Spices in Cooking

Benefits of Cinnamon

Benefits of Green Cardamom

Benefits of Star Anise

Benefits of Mustard Seed

Benefits of Fenugreek

Benefits of Black Pepper

Benefits of Cumin Seeds

Benefits of Fennel Seeds

Benefits of Coriander

Benefits of Asafoetida

Benefits of White Sesame

Benefits of Cloves

Benefits of Himalayan Pink Salt

Benefits of Mung Beans

Benefits of Chana Dal

Benefits of Toor Dal

Benefits of Urad Dal

Benefits of Masoor Dal

Benefits of Ajwain

Benefits of Bay Leaves

Benefits of Sago

Benefits of Barley

Benefits of Cashew Nuts

Benefits of Almonds

Benefits of Raisins

Benefits of Saffron

Benefits of Chick Peas

Benefits of Turmeric

Eat according to your Dosha

Food List/Chart On Impact Of The Doshas

Ancient Javanese Style Urap

Spicy Coconut Dressing Vegetable Salad (Serves: 2 – 4)

Sri Lankan Special Coconut Sambol (Serves 2 – 4)

Cucumber Achar (Pickles) (Serves 3 – 6)

Cucumber Raita (Cold Dish)

Pineapple/Cucumber Salad (Cold Dish)

Plain Biryani Rice (Serves 2 – 4)

Indonesian Turmeric Rice (Nasi Kuning)

Kitchari (Serves 6 - 8)

Tomato Chutney (Serves 2 – 4)

Mango Chutney (Serves 2 – 4)

Fried Potato Masala (Serves 2 – 4)

Butter Toasted Spicy Baby Potatoes

Stir Fried Okra (Serves 2 – 4)

Deep Fried Okra

Tofu Sambal (Serves 2 – 4)

Sothi (Coconut Milk Gravy) (Serves 2 – 4)

Chick Peas Masala (Serves 2 – 4)

Mushroom 65 with Sauce (Serves 3 – 6)

Dal Tadka (Serves 2 – 4)

Spinach with Mung Dal (Serves 2 – 4)

Kale with Sweet Potatoes

Spicy Black Pepper Kale Chips

Rasam (Indian Herbal Soup) (Serves 2 – 4)

Tomato Soup Serves 2 to 4

Vegetarian Tom Yum Soup (Serves 4 – 6)

Fish Curry (Serves 2 – 4)

Fish Asam Pedas (Serves 4 – 6)

Fish Chilli Padi Lemak (Serves 4 – 6)

Scrambled Fish (Fish Puttu) (Serves 4 – 6)

Thai Style Steam Fish

Chicken Curry (Serves 2 – 4)

Chicken Chilli Padi Lemak (Serves 4 – 6)

Chicken 65 (Serves 2 – 4)

Mutton Mysore (Serves 4 – 6)

Lamb Masala (Serves 2 – 4)

Mutton Keema

Mutton Soup (Serves 4 – 6)

Crab Masala (Serves 4 – 6)

Butter Prawn Curry (Serves 4 – 6)

Corn Custard

Mung Bean Dessert

Red Bean Dessert

Sweet Potato Doughnuts

Gula Melaka Agar Agar

Deep Fried Banana Fingers With Caramel/Cinnamon Topping

Cinnamon Cookies

Gula Melaka Butter Kesari (Palm Sugar Butter Semolina Dessert)

Banana/Coconut Smoothie With Cinnamon Topping

Very Berry Smoothie

This Book was written in

Dedication to My Late Dad and Mum.

ACKNOWLEDGEMENT

It is truly a blessing to have had so many wonderful people who have inspired me on this journey of writing my book.

First of all, I would like to express my heartfelt gratitude to my lovely family, friends, well-wishers, editors, proof-readers, photography designer and of course not forgetting my Ayurvedic Guru, who taught me all about Ayurvedic Lifestyle.

I hope that by reading this book, everyone will benefit and live a healthier and more vibrant life by practising Ayurvedic cooking.

I thank God for giving me this opportunity to write this book, and lastly, a special thanks to convey my appreciation to each and every one of you who have purchased this book. Hope you enjoy the recipes.

My Special Thanks go out to those who have inspired, motivated and assisted me throughout this journey.

Mr Nirmal Ryan Leo - Inspiration

Mr Vimal Max – Inspiration & Photography

Miss Denisia Ashok Lakhiani – Editing & Proof Reading

Mr Pannir Selvam - Proof Reading

Mr Prashant Patel - Guru & Guidance

Mr Pavithra Uthaman – Photography/Design

Mr Charles Schuster - Proof Reading

Mr Hank Tegtmeier – Final Editor & Proof Reader

MANTRA OF LORD DHANVANTARI (GOD OF AYURVEDA)

For good health and wealth

OM SHREE DHANVANTRE NAMAHA

Om Namo Bhagavate

Maha Sudharshanaya

Vasudevaya Dhanvantaraya

Amrutha Kalasa Hasthaaya

Sarva baya Vinashanaya

Sarva Roka Nivaranaya

Thri Lokya Pathaya

Thri Lokya Nithaya

Sri Maha Vishnu Swarupa

Sri Dhanvanvatari Swarupa

Sri Sri Sri

Aoushata Chakra Narayana Swaha.

Meaning: I bow down and pray to the Lord Dhanvantari, who is the incarnation of Lord Vishnu and called as Sudarshana Vasudev Dhanvantari. You hold in your hands, the Kalasha filled with the nectar of immortality. Oh Lord, you can remove all fears and diseases. You protect all the three worlds and you are the well-wisher of all created beings. You are the Lord of Ayurveda and the manifestation of Lord Vishnu. You are the ultimate healer of all the living beings. We worship you and pray to you.

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INTRODUCTION

Health is wealth and this equates to consuming food according to personal body genetics as our bodies are conditioned according to the five elements: ether, air, fire, water and earth. In order to lead a healthy life, it is essential to have a balance diet, and that Ayurveda style cooking be the in-thing in today’s modernist living.

My name is Chitra, and I am from Singapore. I learnt the art of cooking as early as nine years of age from my dad and granny. Little did I know that what they cooked formed the basis of healthy cooking. I developed my passion for cooking after seeing my dad and granny create several simple delicacies that were widely accepted by our friends and relatives. In my subsequent years I learnt this beautiful art of cooking from them and gradually understood their secret recipes to healthy living.

In my subsequent years, (age thirty-seven), I was so confident that I opened my first food stall. Overwhelmed by the success of my first stall, I decided to run another food stall catering to over 200 customers. I was praised and complemented for the tasty home cooked style delicacies using only natural ingredients.

Whilst at the peak of my food business, I was forced to give it up due to my health issues. I was shocked when I was diagnosed with