HOW BREAKFAST CAN BOOST IMMUNITY AND PROTECT YOUR MIND, BODY, AND SOUL

Bread Uppumav

Paneer

Egg Parathas

Balls

Tomato Omelette

Stuffed

Rava Pongal

Easy Soft

Conjeevaram

Rava Dosa

Rava Adai

Rava Adai

Potato Dosa

Moong

Tomato Dosa

Dosa

Ginger Chutney

Red Chutney

Mixed Chutney

Venpongal ( Serves

Coconut chutney

Sweet Tamarind Gojoo

Bombay Chutney

Rava Dosi Chutney

Rava Adai

Puva in Yoghurt

PREFACE

The highly infectious virus “Coronavirus” spread throughout China, ripping apart families and bankrupting businesses and nations. Still, the medical community continues to live under an illusion based on theoretical idealism, forcing quarantine without understanding the practical realities of preventing or managing infections.

The front lines healthcare professionals worldwide are only dealing with the immediate human health consequences of reducing hospitalization. They are trying to develop therapies and vaccines to mitigate the overwhelming societal and economic devastations. The psychological distress related to social isolation and fears of illness, death, and countless uncertainties about the future, has not been addressed.

Less attention has been given to using a simple strategy developed by the author of this book to help initially identify infected individuals and isolate them at home was ignored.

Thousands of books have been published by people with no medical knowledge claiming delicious and healthy recipes. Scientists are now beginning to understand the importance of elements (earth, water, fire, air, and environment) that help us survive.

This is the first book published to share the importance of biochemical changes, bacteria, fungus, and how you can change the internal and external milium (Ether environment) of our body. Every cell of a multicellular organism must regulate its surroundings to help keep a relatively stable backdrop to help protect it from physical or mental insults.

Inflammation is reflux to help us protect ourselves from physical or mental insult. The symptoms and signs of disease, including cancer or infections we identify, are signs of inflammation.

Spreading Coronavirus has made you understand all about spreading infections; complications, hospitalization and death. You must learn to identify infected individuals & isolate them, at home Boost your immunity to prevent getting infected.

This book lists recipes and how to methodically prepare them to boost your immunity and prevent infections and illness.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

The Universe is like a ball, filled with matter called "Elements." Physical and mental well being depends on the balance of these elements. In this case, the movement of the atoms depends on electromagnetic force, gravity, temperature, earth, water, fire, and air.

Every living organism on this planet needs energy to survive, but what is "Energy"? How is this energy produced, and where is this energy stored? What happens when the energy increase or is reduced? Can we do something to produce, increase or decrease the energy to help our body survive?

Matters (living or non living) on earth that you can see, and cannot see are made up of collection of atoms (neutrons, protons) that are constantly vibrating because the electrons revolve around them. Vibration of the atoms increased by changing temperature (boiling, cooling), acid base balance, hydration, or physical activity. Vibration, increase heat (energy), and emit light that is called as “Photons”. Our eyes cannot see, but the subconscious mind can see the photons.

More than 80% of our energy (heat) is lost. Every action (physical or mental) requires energy to perform. Profuse sweating, increased heart rate, and breathing are designed to help our body not getting over heated. Some people sweat when eating, getting angry, or scared.

Scientists have classified atoms based on protons and chemical structure and not based on actions. You are familiar with carbohydrates (Glucose or sugar), Protein, and fat. People are made to believe carbohydrate is bad, makes you gain weight, and is associated with numerous illnesses. You were encouraged to consume a high protein, low fat, and carbohydrate diet.

Unfortunately, no one has told you that fats, proteins, and carbohydrates are ultimately broken down to simple "Glucose" (Mono saccharide because this can enter every cell in our body (like petrol) and broken into atoms in "Mitochondria.". This is called the "The Power House" in every plant, animal, and human cell. Mitochondria is said to be a virus present in the mother that infects the fertilized eggs, so we do not have any living cells with mitochondria transferred from father to offspring.

Glucose enters mitochondria, where the molecule is broken down, producing high energy particle called "ATP" (Adenosine Tri Phosphate), which is very volatile and difficult to store. This metabolic pathway is called "The Kreb Cycle."

The cells combine certain atoms and store ATP as "Creatinine" in muscles. When muscles start moving, the creatinine release ATP faster than the blink of an eye. ATP split to form Adenosis Di Phosphate" (ADP). This splitting release heat (energy) to make muscles contract.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

Humans are not carnivorous because our ancestors were apes who lived eating fruits and vegetables. We do not need to kill and eat animals to nourish our body because Glucose is converted in the liver to fat (lipids)and stored in our body. Heavy metals that are present in the bacteria that are present in the vegetables and fruits are kept and recycled. The best form of iron is the one that is recycled in the spleen.

So Hindus believe fruits, vegetables, and starch are essential for survival. Vitamins and minerals are present in abundance and help us stay healthy. The vital components are destroyed by heat and chemical reactions when cooking food. We do not need any vitamins or minerals to stay healthy if we consume fresh fruits and vegetables that are not treated with chemicals or radiation.

Suppliants consumed by people are more harmful than we are made to believe. This is well known, and so doctors monitor blood. I have not found any study comparing vegetarian and non vegetarian diets to prove that high Protein, low carbohydrate, and fat diets are healthier.

When the modern medical profession was created in 1800, Rocker Fellow was only interested in creating products that he could sell, promising better health, longevity, and life with no infections. This kindled emotions and increased cash flow to actors.

Chinese medicine provided products, but Ayurveda was a ritual practiced by Hindus. When the British invaded India, documents containing the information were destroyed, claiming it was crude and forcing people to learn English. Our ancestors transferred the knowledge by making their children recite mantras and slokas and survived.

I have worked as a doctor managing very sick, infected, and critically ill children for over 30 years. This allowed me to understand and associate food with health. It's certainly not the chemicals but how food is cooked by simply changing the chemical composition using spice, vegetables, milk, yogurt, lemon, and water.

In the 1980s, doctors were allowed to test their hypotheses, provided it is not inflicting pain and suffering, and so I have tried various theories and found interesting facts.

Unfortunately, the findings were not interesting for pharmaceutical companies because they were disrupting their company's cash flow.

In this book, I have explained the steps in the method that describes when you must add certain spice (some when food is hot and others when cooled) so that the chemical reaction produces the end product that protects our body and soul.

Simply buying curry paste and powder and adding vegetables is not healthy. The vitamins and other essential metals chelate, precipitate and are lost, resulting in deficiency and disease. This food also kills beneficial bacteria and fungi in the gut flora.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

I have lived and worked with children suffering from very serious, contagious infections and not suffered from flu, COVID, or conditions that required antibiotics or hospitalization. I have not taken any vaccination, including Hepatitis B Vaccination. How is it that I am protected? What is that I have me resistant to infections and illness?

I hope my contribution will help you resist antimicrobial infections spreading worldwide, killing millions of people.

My Childhood

Growing up as a child of Hindu religious scholars in India, I was educated in the 1950s and 60s. The day's first drink was always a glass of cow's milk, followed by a freshly cooked breakfast, vegetables, fruits, nuts, and dry fruits. We did not have cornflakes, bread, toast maker, or sandwiches that most children eat now.

Our parents pared breakfast treated as a ritual. The servants and parents wake up early, chop fresh vegetables and fruits, and cook breakfast. We did not have a fridge or supermarket to buy these fruits, vegetables, cornflakes, or bread. As children, we were asked to cut banana leaves, wash stainless steel glasses, and place them on the floor. Some families used dining tables and chairs.

The fruit juice was prepared using hand or different methods because the blenders were not invented. The use, idly, and Vada's were ground using a stone grinder in the evening, mixed using the hand, and fermented overnight. The fermented mix smelled nice, and the sea tasted nice and healthy. This was served with chutneys, pickles, and occasionally sambar (a blend of vegetables in spicy curry). I do not remember eating poori or heavy, oily food that makes our tummy bloat with gas. Poor people's children ate ragi balls.

Some days, we were made to eat beaten rice (puva) or rice soaked in buttermilk (overnight) with a pinch of salt. Fruits were seasonal, so that we could eat different fruits every month throughout the years. The diet was always balanced, and the way we were expected to eat was also tailored. Honestly, I did not know, think or ask my mother why I should not eat rice with yogurt first and the rasam or sambar in the end.

Pudding or desserts were not routinely prepared, but often during festivals. We were made to drink cow's milk, not buffalo's milk. I remember my mother saying the people in Bangalore are lazy because they drink buffalos' milk, and I know it's true. The children who drank buffalos milk were slow to react, think and not athletic, and often obese. They were lazy and not risk takers.

Breakfast profoundly affects cognitive ability and behavior in children and adolescents. When children develop diarrhea or vomiting, they are starved and made to drink tender

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

coconut water. We were also offered jaggery (Indian cane sugar) when drinking water. In the 1970s, the World Health Organization organized the "Oral Rehydration Trial" and developed a "rate." This trial was based on tender coconut water, and doctors came to know all about "Facilitated Absorption." Water absorption through the intestinal mucosa needs a molecule of sodium and a molecule of Glucose.

Scientists are now beginning to comprehend associated food with immunity, behavior, illness, disease, infections, and obesity.

Heavy metals like iron, magnesium, lead and even calcium are present in the soil. The bacteria colonized in the ground swallow (optimization) the heavy metals and carry them into the plants. Bacteria and fungi colonize plants.

Beans (legumes) have bacteria on the roots, which help nitrogen fixation in the soil and help other plants thrive better. The beans have chemicals and metals that are essential to our bodies.

Nutrient composition and heavy metals present in plants, vegetables, and fruits can exert immediate or long term beneficial effects. Poor intake of certain vegetables and fruits alters the nutritional status. For example, water soluble vitamin deficiency can result in serious long term disease.

Deleterious behavioral effects have been suggested; for example, sucrose and additives were once suspected of inducing hyperactivity, but rigorous investigations have not confirmed these effects. Despite potent biological mechanisms that protect brain activity from disruption, some cognitive functions appear sensitive to short term variations of fuel (Glucose) availability in certain brain areas.

A glucose load, for example, acutely facilitates mental performance, particularly on demanding, long duration tasks. The mechanism of this often described effect is not entirely clear. One aspect of diet that has elicited much research in young people is the intake or omission of breakfast because this is obvious relevance to school performance.

While effects are inconsistent in well nourished children, breakfast omission deteriorates mental performance in malnourished children. Even intelligence scores can be improved by micronutrient supplementation in children and adolescents with very poor dietary status.

Overall, the literature suggests that regular dietary habits are the best way to ensure optimal mental and behavioral performance. Then, it remains controversial whether the additional benefit can be gained from acute dietary manipulations. In contrast, children and adolescents with poor nutritional status are exposed to alterations in mental and behavioral functions that can be corrected by diet to a certain extent.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

Cognition is a psychological term used to describe the processes of learning, memory, and attention, as well as perception, language, intelligence, and reasoning. From the experimental point of view, cognitive phenomena are essentially internal psychological processes that must be inferred from overt changes in an organism's behavior. Studied to test cognitive functions in rodent (mice) disease models used and proved our behavior and memory are associated with what we eat and drink.

Natural Ingredients and Their Benefits

• Loquat Leaf: Antibacterial ingredient absorbs foul odors and provides a pleasant aroma.

• Bamboo Vinegar: It promotes the reproduction of beneficial microorganisms, promotes digestion, removes foul odors, and promotes bowel and oral health.

• Vitamin C: A strong antioxidant that boosts your immunity.

• Wood Vinegar: The antibacterial solution removes foul odors and absorbs moisture, sweat & metabolic waste out of your pores.

• Tourmaline: A precious mineral that improves the detoxification process and strengthens your liver & kidneys.

• Anion (Negative ION Powder): Restores the healthy PH levels & harmonizes oxygen levels in the bloodstream.

• Holy Basil: Bacterial repellent help reduce the bacterial count in hospitals and at home.

• Banana with Yoghurt: Binder helps reduce diarrhea and intestinal hurry.

• Almond (Perini): increase prostaglandin, precursors for producing sperms. Increase healthy cholesterol and reduce heart attack.

• Banana, increased potassium, and antihypertensive.

Food Processing

In the past couple of decades, how vegetables and fruits are treated with chemicals to help them sterilize and make them look fresh has negatively affected our health and well being.

Processing (canning, drying, freezing, and preparing juices, jams, and jellies) increases the shelf life of fruits and vegetables. Processing steps include preparing the raw material (cleaning, trimming, and peeling followed by cooking, canning, or freezing.

The methods of fruit & vegetable processing include sugar preservation, fermentation, pickling & canning.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

There are eight ways to preserve summer fruits and vegetables that are all effective and can be done in the comfort of your home.

1. Drying, 2. Canning, 3. Pickling, 4. Fermenting, 5. Freezing, 6. Oil Packing, and 7. Salting, and 8. Irradiation.

Fruits and vegetables are plant derived products that can be consumed in raw form without processing or conversion. Fresh cut Fruits and Vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed, or prepared for convenience or ready to eat consumption but remain in a living and respiring physiological condition.

Before the fridge was invented and chemicals were identified, meat, fish, and some vegetables were preserved in salt. The salt prevented bacterial colonization because they were getting dehydrated. Fluid moves out from low to higher osmotic gradient.

Overcooking, grinding, and blending fruits and vegetables can also alter the chemicals, vitamins, metals, and other nutrients, so it is not advisable. Using spice help neutralize certain chemicals, change the acid base balance, and prevent bacterial and fungal toxins from harming us.

Turmeric, used when frying vegetables in soil (onions, potatoes, garlic), acts like an antique that neutralizes bacterial toxins. We were told this powder has antibacterial activity, but this has not been proven true.

Methods of preserving Fresh Cut Fruits and Vegetables (FFVs) to retain their wholesomeness include washing with hypochlorite, hydrogen peroxide, organic acids, warm water, and ozone for disinfestation and sanitization. Use of antimicrobial edible films and coatings. Controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables.

Exposure of intact or FFV to antibiotic stress and some processing methods induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Loss of vitamins and other nutrients has been reported during the processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties.

FFVs are still faced with the challenge of quality retention and shelf life preservation, mostly during transportation and handling, without impacting the product's microbiological safety. Hence, food processors are continually investigating processes of retaining FFV's nutritional, organoleptic, and shelf stability.

Even though food processing methods extend fruit and vegetable products' shelf life, fresh cut processing reduces the commodity's shelf life, rendering the product highly perishable.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

These biological changes may lead to flavor loss, cut surface discoloration, decay, rapid softening, increased rate of vitamin loss, shrinkage as well as the shorter shelf life of the fresh cut produce.

Interactions between intracellular and intercellular enzymes with substrates and increased water activity may also lead to flavor and textural changes upon processing. A major effect of fresh cut processing is stress on vegetable tissues, resulting in phytochemical accumulation and loss induced through reduced activity in key enzymes of secondary metabolic pathways. Fresh cut processing also results in cell breakdown and the release of intracellular products such as oxidizing enzymes, thereby quickening product decay.

Several factors are reported to affect the overall quality of fresh cut produce. Among many such factors is appearance. According to Kays, Lante, and Nicoletto, the combination of size, shape, form, color, and the absence of defects greatly affects consumers' purchase of fresh cut produce. All of these factors can also be influenced by several pre harvest factors.

Available nutrients inherent in fruits and made available upon consumption include antioxidant vitamins beta carotene (pro vitamin A), α tocopherol (vitamin E), and ascorbic acid (vitamin C). Research has also shown that regular fruits and vegetables reduce the risk of cancers, cardiovascular diseases, and inflammation.

This, apart from regular body exercise and genetics, has made fruit and vegetable consumption one of the main factors contributing to a healthy lifestyle. With studies showing the nutritional benefits of fruits and vegetables, consumption of FFVP promotes health through an increase in the supply of antioxidant and other phytochemical nutrients to the body.

My Observation

I worked as a staff pediatrician in the 1980s. I had an opportunity to observe, investigate and test the hypothesis that helped me learn how the environment, bacteria, fungus, viruses, and various chemicals in our body interact. Resuscitating sick, infected, and ill children were not following protocols or guidelines. We were free to use drugs, chemicals, and fluids, provided we could justify it.

I call the 1980s 1990s the "Golden Era of Modern Medicine." Once the people in power, the insurance companies, and the institutions claiming to protect humanity stepped in, doctors lost their free will and were forced to follow protocols and guidelines. Antibiotic abuse, tests, investigations, and procedures are performed to protect the ctor and healthcare provider. This has now increased the cost, loss of trust, and the antimicrobial resistant bacterial, fungal and viral threat that will bring an end to modern medicine.

Illness, Infection, or Disease

The problem ctors encounter now is not new but has started surfacing because people are more educated about health and disease. This may or may not be where ethnic minority people from Pakistan lived. The community where inbreeding was common because of their religious belief. I called this hospital the "Mecca of Metabolic Disorder" because the number of newborn babies and children with rear and unknown illnesses and diseases was common.

It was difficult to perform a postmortem examination of the dead children, so we could not identify the true cause. We used skin biopsy to study and identify the chemical changes in the cells. This made me know how deficiency of enzymes and chemicals in the cells alters the function.

Symptoms and signs make the individual know they are not well and rush to consult a doctor. A ctor must listen to the story of the illness as they have lived, experienced, and remember it. This often varies because the body chemistry and bacterial and fungal colonization in and on our bodies are never the same.

Using mechanical ventilation, I could offer symptomatic treatment to sustain life using drugs (bicarbonates, adrenaline, steroids, prostaglandins) to alter their body chemistry or the acid base balance. Not many babies or children lived for long, but it taught me how diet and changing the body's chemistry could sustain life. Simple nonchemical drugs, avoiding milk, meat, some vegetables, and fruits, and following a strict protocol based on Brahmins' traditional diet helped me learn more about health and well being.

Instruction

Please use the ingredients as explained in the method. Not grind spice to gather or use curry powder or paste sold in the shop. These powders and pastes are treated or have added chemicals to preserve them. The chemicals change the acid base balance and so can have abnormal chemicals that can produce long term illness or deficiency.

You can also buy idly and vada making powders. The dishes taste good and are easy to cook but are not nutritious. We use our hands when speaking rice along with black gram dhal for 12 hours and then grind it in a conventional grinder. The healthy germs and fungus will help ferment the same mix. The fermentation will go bad if your hand is colonized with bad germs. This is why I made by cooks from Udupi is always tastier and healthy. Calcium, potassium, magnesium, zinc, and iron absorption are simple examples. If the iron is in a ferric state, it cannot be absorbed; you need acid to change the iron's ionic form, so using lemon helps. You must also eat the food containing iron first, not in the end, because iron absorption needs gastric acid. You will be constipated and suffer if you don't follow the simple step.

I can talk about each essential mineral and vitamin, but this is unnecessary; if you follow the steps, I have numbered the method to help you track the steps. If I say add some spice, coconut, yogurt, or milk after cooling, or tell you must serve this food hot, I mean it, so please follow the steps religiously.

AYURVEDA

Ayurveda, a natural system of medicine, originated in India more than 3,000 years ago. It is one of the world's oldest holistic ("whole body") techniques to help our mind, body, and soul resist insults.

Ayurveda is derived from the Sanskrit words Ayur (life) and Veda(science or knowledge). Thus, Ayurveda translates to knowledge of life. I said, "Illness is an Illusion" once you remove the veil (MAYA), understand, identify, and remove the cause, we can kindle the chemical in our body to help alleviate the symptoms.

How do I know this? I encountered a patient who presented with severe chest pain. Clinical examination, tests, and investigations could not find the cause for the symptoms, so treating him with strong analgesics, including morphine, was difficult. I decided to test my hypothesis of using a placebo (smarties) and change his mindset to believe I had the best drug that would cure his symptoms, and it did. Illness occurs when your perception and reality, or belief and thought, are not synchronized.

Disease or illness is due to an imbalance of chemicals in our body produced by stress in a person's consciousness. Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, soul, and the environment.

The goal is to promote good health, using rituals known as "Dina Shastra" and not use chemicals and drugs to fight or treat disease. Treatments may be geared toward specific health problems using five elements of the Universe and not introduce chemicals (drugs) claiming to cure.

Matters in the Universe are dead or alive and are connected. If your mind, body, and soul are in harmony with the Universe, you will be happy (mental and physical well being). When something disrupts this balance, you start experiencing symptoms or signs that make you sick. Among the things that can upset this balance are genetic or behavior defects, injuries, climate, age, and emotions.

Five basic elements of the Universe are 1. Air, 2. Fire, 3. Water, 4. Earth, and 5. Either. The majority of people understand four elements but fail to understand Either. Either is Space, Universe, or the environment we live in. You are made to believe the space around is empty, but it is not. We swim in the Universe surrounded by matter (air, bacteria, virus, fungal spores).

Living in an environment that is colonized with more carbon di oxide, oxygen, nitrogen, hydrogen, humidity, and cold or hot temperature, the way we think and act can differ. If

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

you are in a crowded place with different bacteria, fungi, and viruses, you can expect to get infections if your body cannot suppress immunity.

It is a ritual called "Dina Shastra" (Daily Ritual), and there are no products that can be sold. Ayurveda regards the human being as an individual and complete image of the entire Universe, a microcosm, and a macrocosm. You must understand the environment you live in and change to help change how your body and mind work. We must learn to adapt to the environment to support the unity of body, mind, and soul referred to as self "AHAM."

The reason is the interface between the material or gross body and the immaterial or subtle self. This is constantly in action with all its thoughts, feelings, and sensations. Our self, on the other hand, is our innermost core, rests within itself, and, according to Ayurveda, is the indestructible and eternally healthy source of our being.

Story of the Illness

Good history taking in Allopathy, Homeopathy, or Arvydas has been the main method used to identify the cause of illness for generations. Full evaluation of the history of a patient's complaints is crucial to making a correct diagnosis and helps in planning the management. Every doctor spends the rest of their professional life relearning the lesson.

The doctor's first task is to listen and observe, not only to obtain information about the current problem but also to understand the patient and learn about their life situation.'

Symptoms identified by taking a history provide some of the most important items of information used in the process of diagnosing a disease. When patients describe the symptoms for which they seek professional attention, they are also reporting the story of an illness as they have lived and remembered it, which can vary. To some extent, symptoms are a universal human experience. Virtually every person. Experiences some discomfort for which they are seeking some help.

Talking with a patient has a third function: it helps that person to feel that they are understood, and it thereby helps to establish a therapeutic relationship. A style of questioning narrowly shaped for the sole purpose of diagnosing a disease ignores much of what patients have experienced and many of their concerns and questions. It, therefore, often prevents the development of a trusting relationship and diminishes the chances of helping the patient. Talking with a patient about the experience of being ill, on the other hand, can have great value even when nothing can be done about the disease.'

Collecting information using the protocol, guidelines, pre primed assessment sheets, or computers may be good and more efficient. Still, it is not advisable because people believe

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

drugs can cure illness. The doctors must identify the cause, and deficiencies, help them rectify the error and prevent complications and death.

The disadvantage of a protocol or pre printed assessment sheet is that you forget to think of relevant questions and the sequence of questioning required to identify the cause. Using fill in the blanks in the questionnaire meticulously prevents doctors from using their knowledge and experience to collect and analyze data in their brains. This type of "fill in the blank questionnaire" requires no special history taking skill and will result in a delay in identifying the cause and offering the solution.

I have encountered some doctors meticulously trying to take a history with these pre printed sheets when they should have concentrated on treating the patient. The patient is uncomfortable and, at times, very ill, but the doctor starts asking questions as primed and fails to recognize the patient's problem nor give importance to what the patient wants to say.

This makes the patient feel that the doctor is not keen on understanding his current problem and so loses confidence in the management. The other problem is that when the doctor takes a history with a pre printed history sheet, there is no eye contact with the patient because the doctor is keen on reading the printed questions. This breaks the patient doctor relationship and can disadvantage the doctor and patient.

Common diseases commonly occur, but rare diseases rarely happen. Views on common diseases in primary and secondary medical care vary and depend on the primary care physician or nurse's training and experience in interpreting symptoms and signs.

Mastering this skill takes years of training, practice, and passion for healing.

My Article Published in Medical Journal QCJ (BMJ) in 1996

The doshas are the organizing principles that guide human physiology, psychology, and behavior. The doshas are not substances but dynamic forces that control all physiological and pathological processes in the body.

Every human being is born with his constitution, his Prakriti understood as the genetic code present in every cell, organ, and system. At the same time, you also exist on the level of exchange with the environment. Vata, Pitta, and Kapha are always considered to unite.

The combination of the five elements is air, water, earth, and fire. Earth is neutral, but fire is kindled by philosophy and extinguished by water. Its characteristics are light, dry, cool,

Illness is defined as "DOSHA."

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

and fast. It controls all voluntary and involuntary movements and is responsible for our nervous system.

There are two types of nerves Sympathetic and Parasympathetic nervous systems. Stress, fear, virus, and even ejaculation (sex) stimulate the sympathetic nervous system. Meditation, foreplay, and staying positive make parasympathetic nerves and our brain fire "Alpha waves," reducing heart rate, breathing, and immunity will remain strong.

The Vata:

Vata is our principle of movement. On a mental level, it ensures creativity and perception. Our life cycle represents old age. We experience Vata energy from 2:00 a.m. to 6:00 a.m. and from 2:00 p.m. to 6:00 p.m. In nature, we experience Vata as cold, dry winter weather.

The Pitta:

The elements of fire and water make up the Pitta dosha. Pitta is our thermal principle. Its properties are warm, fluid, mobile, spicy, and acidic. Pitta is responsible for digestion and metabolism. On a spiritual level, it represents our intellect. In our life cycle, it stands for the middle of life. We experience Pitta energy during the hours of the day from 10:00 a.m. to 2:00 p.m. and from 10:00 p.m. to 2:00 a.m. Pitta predominates in warm weather in the summer months through early fall.

This energy controls digestion, metabolism (how well you break down foods), and certain hormones linked to your appetite.

Things that can disrupt it are eating sour or spicy foods and spending too much time in the sun. If it's your main life force, you're more likely to develop conditions like Crohn's disease, heart disease, high blood pressure, and infections.

The Kapha:

The elements earth and water make up the Kapha dosha. Its characteristics are heavy, cold, soft, and slow. Kapha is responsible for our cohesion and structure in the body and gives us stability on a physical and mental level. In our life cycle, it stands for childhood. We have Kapha dominance in the hours of the day from 6:00 a.m. to 10:00 a.m. and from 6:00 p.m. to 10:00 p.m. Cold, wet weather in nature represents Kapha, such as spring or early winter.

Based on this knowledge, our ancestors explained what we must and must not. This helped people to live a healthy life.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

The most important ritual plants, animals, and humans perform daily is when the sun starts shining in the morning. The reason is to trap the energy, help the body move, the brain starts thinking, and organs function.

We have been conditioned to believe breaking fast is the most important activity we must perform to stay healthy. Scientists have not explained the amount or type of food we must and must not eat, nor any study to prove what happens if you don't break your fast in the morning.

This life force controls muscle growth, body strength and stability, weight, and your immune system. Stress and fear can disrupt sleep, and you start sleeping during the day, eating too many sweet foods, and eating or drinking things that contain too much salt or water. This happens because the body release cortisol hoping to suppress inflammation (cause pain, alter function) designed to protect our body. This hormone suppresses immunity and defends our body from infections.

If it's your main life energy, practitioners believe you may develop asthma and other breathing disorders, cancer, diabetes, nausea after eating, and obesity.

Ayurvedic Treatment

An Ayurvedic practitioner will create a treatment plan specifically designed for you. They must consider your unique physical and emotional makeup, primary life force, and the balance between all three elements.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

The goal of treatment is to cleanse your body of impurities that are ingested as food, which can stay in your body and lead to illness. The cleansing process, called "panchakarma," is designed to reduce your symptoms and signs and restore harmony and balance.

An Ayurvedic practitioner might rely on blood purification, massage, medical oils, herbs, and enemas or laxatives to achieve this.

Sexually active women are prone to getting urinary tract infections. Doctors test urine and offer drugs (antibiotics) to kill the bacteria that may kill common bacteria (E.coli) and change the acid base balance in the vagina, which help fungus (candida) thrive, causing thrush. Ayurveda encourages women to consume food that makes the vaginal (environment) alkaline, preventing urinary tract infections.

How Does It Work?

Ayurveda treatment starts with an internal purification process, followed by a special diet, herbal remedies, massage therapy, yoga, and meditation.

The concepts of universal interconnectedness, the body's constitution (Prakriti), and life forces (doshas) are the primary basis of ayurvedic medicine. Goals of treatment aid the person by eliminating impurities, reducing symptoms, increasing disease resistance, reducing worry, and increasing harmony in life. Herbs and other plants, including oils and common spices, are used extensively in Ayurvedic treatment.

The FDA doesn't review or approve Ayurvedic products. The agency has warned, without any scientifically proof, claim one in five Ayurvedic medicines contain toxic metals, like lead, mercury, and arsenic. These heavy metals can cause life threatening illnesses, especially in children. Unfortunately, they do not talk about plastics, nanoparticles, and chemicals used in drugs that can alter our body functions.

In India, Ayurveda is considered a form of medical care, equal to conventional Western medicine, traditional Chinese medicine, naturopathic medicine, and homeopathic medicine.

Ayurveda can have positive effects when used as a complementary therapy in combination with standard, conventional medical care.

Many Ayurvedic materials have not been thoroughly studied in Western or Indian research because people with vested interests are protecting their investments. They claim products used in Ayurvedic medicine contain herbs, metals, minerals, or other materials that may be harmful.

How Breakfast Can Affect the Health of Our Mind, Body, and Soul?

Scientists have not organized studies or compared results but claimed. Ayurvedic medicines are not regulated as dietary supplements. Still, like drugs, they are not required to meet conventional treatments' safety and efficacy standards. They also claim Ayurvedic products or nutritional supplements interact or work against the effects of Western medicines.

The doctors trained in medical school do not give any importance or discuss Ayurvedic treatments. They warn pregnant women, nursing, or people thinking of using Ayurvedic therapy to treat a child and advise them to consult their healthcare provider.

It is important to know that "Modern Drugs seldom cure" but offer symptomatic treatment to alleviate pain and suffering, so do not eliminate the cause. A healthcare provider diagnoses a disease or condition with substantial conventional medical training and experience to offer treatment, claiming the drugs cure the disease or condition.

Ayurveda can positively affect our mental and physical wellness, making our bodies resistant to infections, illnesses, or diseases.

BANYAN BOTONICAL DIET:

https://www.banyanbotanicals.com/info/ayurvedic living/living ayurveda/diet/

How

Mind, Body, and

BREAKFAST

Our body Harmons, chemicals and waste are cleaned early in the morning. This happens at 3 O, Clock. If you are a senior or a known diabetic, I am sure you often feel thirsty or go to the toilet to urinate.

We start the day with lower blood sugar, and the stomach is empty. Some people rarely ate breakfast, but when I understood how our body functions, and what I must do to help me boost my immunity, and balance my diet, I started preparing my breakfast meticulously.

I hope this book will help you learn how to religiously prepare your breakfast to boost your immunity and protect yourself from bacterial, fungal and viral infections

Aval (Puha)

Uppumav

Aval (Puha) Uppumav (Serves

Ingredients:

Aval Puha 2 cups

Oil 3 tsp

Cumin Seeds (Jeera) 1/2 tsp of water.

Onion 1

Capsicum 1

Spring Onions 4

Potatoes 2 (boiled, peeled, mashed into medium sized pieces)

Green chilies 2

Groundnuts 2 Tabs (roasted and skinned)

Coriander leaves 2 Tabs

Grated coconut 2 Tabs

Sugar 1 1/2 tsp

Salt 3/4 tsp

Chilli powder 1 tsp

Turmeric powder 1/4 tsp

Lemon ½

Method:

Pick and clean the puja aval (rice flakes) in water, gently squeeze out the water and keep aside.

Chop all vegetables into fine pieces.

Heat oil in a Kadai and the jeera (cumin seeds).

When it splutters, add all the chopped vegetables (omitting coriander leaves) and fry till the onions become light gold.

Add peanuts, salt, sugar, turmeric powder, chili powder, and the potatoes fry for a minute.

Put in the puja (aval) and toss till well coated with the masala.

Squeeze lime juice stir well, and serve hot, garnished with grated coconut and coriander leaves.

Aval (Puha)

Masala

2. Aval (Puha) Masala (Serves 4 - 6)

Aval (Puha) 2 1/2 cups

Oil 3 tabs

Grated coconut three tabs

Dry red chillies 3

Green chillies 2

Sugar 2 tsp

Salt 1 to 1 1/4 tsp

Mustard Seeds 1 tsp

Tamarind 1/2 lime size

Urad dhal 1/2 tsp

Turmeric powder pinch

Hing powder pinch

Curry leaves little

Pick clean, wash the pupa well, and squeeze all water from it.

Soak tamarind in half a Cup of water for 10 minutes.

Strain out the juice, and mix it with salt, sugar, turmeric powder, and puha.

Mix gently.

Keep aside.

Grind two red chilies with 1/2 tsp of mustard seeds and coconut into a dry, coarse paste adding just a sprinkling of water.

Heat oil in a Kadai; add the remaining mustard seeds, one red chili, and the urad dhal.

When the mustard seeds splutter, add curry leaves, slit green chilies, and the puva.

Stir well till the raw smell of the tamarind disappears.

Add the ground masala, stir, and serve hot or cold.

Chapathi

3. Chapati (Serves 6)

Ingredients:

• Wheat flour 2 cups

Oil 2 tabs

Salt 1/2 tsp

Water for kneading

Method:

1. Mix wheat flour, salt, and oil together.

2. Knead moistened flour with enough water to make a firm dough.

3. Keep aside for 15 minutes.

4. Make small balls of the dough, and using rolls, make small round chapati.

5. Place chapatis on hot pan, puffed and golden in color.

6. Serve with chutney, pickles, butter, jam or curry.

Rava Bath

4. Rava Bath (Serves 4)

Ingredients:

Rava (Semolina) 1 cup

Cauliflower 1 cup

Peas. 4/2 cup

Oil or ghee 1/4 cup

Onion 1

Capsicum 1

Tomato 1 Green Chillies 2

Ginger 1 cm Lime 1/2

Sugar 1 1/2 tsp

Salt 3/4 tsp

Dry red chili 4

Cloves 2

Cinnamon stick 1/4 cm bit

Sonf (Some) 1/2 tsp

Mustard Seeds 1/2 tsp

Method:

1. Cut cauliflower into flowerets.

2. Chop all vegetables into small bits (save peas).

3. Roast the cinnamon, red chili, cloves, and sonf in a dry Tava, till you get a nice aroma, and allow to cool, powder, and keep aside.

4. Heat two tablespoons of oil or ghee in a Kadai.

5. Fry the Rava till it gets well roasted.

6. Remove onto a plate.

7. Pour the remaining ghee or oil into the Kadai. When hot, add the mustard seeds.

8. When the mustard seeds splutter, add the onion, green chilies, and ginger, and fry until the onion turns soft.

9. Put in the cauliflower and peas, fry a bit, add the tomato and fry till the tomato becomes mushy.

10. Pour two cups of water, salt, and sugar into the Kadai, and when it boils, stir in the Rava.

11. Cover with a lid and cook till the Rava is fully cooked, and all water dries up.

12. Sprinkle the powdered garam masala and squeeze lime juice over it.

13. Stir well, add a little ghee if required and serve piping hot.

Kasari Bath

Sago (Sabudana) Uppumav (Serves

Potato 2 (boiled, peeled and

mashed)

Sago 2 cups

Grated coconut 1 cup

Green Gram 1/4 cup

Oil 3 tabs

Salt 3/4 tsp

Sugar 12 tsp

Jeera 1/2 tsp Lime 1/2

Curry leaves little

Hing powder pinch

Chop

Green chillies 2

Ginger 1/4 inch

Coriander leaves 1/4 bunch

Soak Sago for 1/2 an hour in water drain and keep aside.

Soak green gram in water for 1/2 an hour drain and keep aside.

Heat oil in a pan, and add jeera and hing powder.

When jeera splutters, add green chilies, ginger, and curry leaves.

Fry a bit.

Add Sago, green gram, salt, and sugar.

Cover and cook on slow fire till the Sago and green gram are cooked.

Add potato and lime juice.

Stir well, and little grated coconut and coriander leave.

This must be eaten hot,

Sago (Sabudana)

Uppumav

6. Quick Sago Breakfast (serves 6)

Sago cups

Carrot 41 cup

Green chillies 2

Onion 4

Jeera 1/2 tsp

Ginger 1/2 inch

Besan 2 tabs

Coconut 2 tabs

Hing powder pinch.

Coriander leaves two tabs

Salt 3/4 tsp

Method

Pour boiling water on Sago to cover it cover the vessel with a lid, and keep it aside for 15 minutes.

Drain and wash well with cold water.

Drain once again.

Grate the carrot and chop all the other vegetables.

Mix besan and salt into the Sago.

Heat oil in a thick bottomed pan.

Add jeera and Hing.

When jeera splutters, add the onion, green chilli, ginger, and carrots and fry well till the vegetables are soft.

Add the Sago and fry on a slow flame till the mixture becomes dry and the Sago is cooked.

Serve hot, garnished with coconut and coriander leaves.

Quick Sago

7. Bread Uppumav : (Serves

8)

Salt bread (medium)

Onion 3

Tomatoes

Carrot 2

Capsicum

Green chilies

Fried sev (omapudi) 1/4 cup

Coriander leaves 4/4 cup

Oil 1/4 cup

Sugar 1 1/2 tsp

Salt 3/4 tsp

Chili powder 3/4 tsp

Jeera 1/2 tsp

Garam Masala powder 1/4 tsp

Turmeric powder 1/4 tsp

Method

Grate carrots, and chop other vegetables into small pieces.

Cut bread slices into 2 cm cubes.

Heat oil in a pan. When hot, add jeera.

When it Splutters, add onion, capsicum, and green chilies.

Fry till onions become light gold, add tomatoes and cook tilt until it becomes mushy.

Add chili powder, garam masala powder, sugar, salt, and turmeric.

Fry for a few minutes.

Stir in the bread pieces and fry till well coated with the masalas.

Serve hot, garnished with coriander leaves, grated carrot, and sev. (spring onions can also be chopped and fried along with onions for additional coloring.)

Bread Uppumav

8. Club Sandwich

Bread 3 slices

Butter 2 tabs

Cheese 2 tabs (grated)

Lettuce 1 leaf

Coriander leaves 1/4 bunch

Green chillies 4.

Cucumber 2 slices

Toothpicks 4

Salt

Lime Method

Make chutney by grinding coriander leaves, green chilies, and salt.

Squeeze lime juice into it.

3. Toast 3 slices of bread till crisp and brown.

4. Apply butter on one side of toast only.

5. Take one toast with the buttered side facing inwards, apple chutney, and place cucumber slices on top.

6. Cover with another toast slice, place lettuce, a little tomato sauce, and grated cheese on top cover with the last toast, buttered side facing down.

7. Hold the sandwich firmly, cut diagonally once with a knife, and cut across again so that you get 4 pieces in all.

8. Insert a toothpick into each piece and serve hot with sauce.

Paneer Toasted Sanwich

9. Paneer Toasted Sandwich

Ingredients:

Paneer (made from1 liter milk)

Grated cheese 1/4 cup

Oil 2 tabs

Salt 3/4 tsp

Garam Masala Powder 1/4 tsp

Chop

Onions 2

Green Chilies 2

Capsicum 1

Potato 1 (boiled, peeled, and mashed)

Method

Heat oil in a pan, and add onion, capsicum, and green chilies.

Fry till the onion becomes light gold.

Add all the other ingredients, including Paneer and cheese, and fry till well mixed.

Remove and allow to cool.

Use as a filling between two slices of bread; toast the sandwich with ghee till golden in color.

Serve with sauce.

Club Sandwich

10. Egg Parathas (serves 6)

Ingredients:

Wheat flour 2 cups

Leftover dry curry 1 cup

Grated cheese 1/4 cup

Butter 1/4 cup

Salt 1/2 tsp

Pepper 1/2 tsp

Chop

Onion 1

Green chilies 2

Tomatoes 2.

Coriander leaves 1/4 bunch

Method

Mix wheat flour, salt, pepper, and water and make a firm dough.

Break eggs into a bowl, stirring in curry, cheese, and the chopped ingredients.

Mix well.

Roll out the dough into chapatis

Put one chapati on a hot Teva, put a little egg batter, quickly fold half the chapati over it, and seal the edges well by pressing with the fingers.

Fry with ghee on either side on a slow fire so that the egg gets cooked inside, and the chapati is golden in color.

Serve with tomato sauce.

Egg Parata

11. Rice Balls (serves 6)

Ingredients:

Rice 2 cups (made into Rawa using a Mixi)

Grated coconut 1 cup

Water 3 cups

Oil 3 tabs

Mustard seeds 1 tsp

Urad dhal 1 tsp

Channa dhal 1 tsp

Salt 3/4 tsp

Chop Ginger 1/4 inch

Green chilies 3.

Curry leaves little Method

1. Heat oil in a pan, add mustard seeds, urad dhal, and Channa dhal.

2. When the mustard seeds splutter, add the chopped ingredients, fry a bit, and pour water into the pan.

3. When the water boils, add salt, rice Rawa (semolina), and coconut.

4. Cover and cook till dry.

Let it get cold.

Make into balls and steam in an idly cooker for 10 minutes.

Serve hot with ghee and chutney.

Rice Balls

12. Tomato Omelets (serves 6)

Tomatoes 4

Green chilies

Onion 4

Capsicum 1

Ginger 1 com

Gram flour (besan) 1° cup

Rice flour 1/4 cup

Coriander leaves 2. tabs

Chili powder 1 tsp

Salt 3/4 tsp

Method

Chop all vegetables.

Mix everything with 3/4 cup of water to make a smooth paste.

Heat a Teva and pour small little pancakes on it.

Sprinkle a little oil, and fry till lightly golden on both sides.

Serve hot as a snack with tomato sauce or with any chutney of your choice.

Tomato Omlete

13. Stuffed Omelets (serves 4)

Ingredients:

Eggs

Butter

Oil

Potato

Onion

Capsicum

Green chilies

Bread 2 slices

Salt 3/4 tsp

Pepper powder 1/2 tsp

Method

1. Break eggs into a bowl. Cube bread into small pieces.

2. Peel and cube potatoes too.

3. Chop onion, capsicum, and green chilies into small bits.

4. Mix oil and butter.

5. Heat half a tablespoon of the oil butter mixture in a pan, add the potatoes and fry over moderate heat till brown and well cooked.

6. Remove potatoes from the pan.

7. Add half a tablespoon of the oil butter mixture to the same pan and saute the bread pieces over moderate heat till crisp and golden brown.

8. Remove from pan and keep aside.

9. Again heat one tablespoon of the oil butter mixture in the pan, and add onion, green chili, and capsicum.

10. Fry till the onion becomes light brown.

11. Add half a teaspoon salt, one fourth teaspoon pepper powder, the fried potatoes, and bread stir till well mixed.

12. Remove and keep this filling aside.

13. Beat the eggs with a quarter teaspoon of salt and the remaining pepper powder.

14. Heat one tablespoon of the oil butter mixture in the pan pour half the egg batter into the pan and tilt the pan slightly so that the batter evenly coats the pan.

15. Cook on medium flame till the bottom side of the omelet becomes golden brown.

16. Flip the omelet over with a spatula, and brown the other side.

17. Put half the filling in the center of the omelet and fold the omelet over in half.

18. Slide the stuffed omelet onto a warm plate.

19. Repeat with the other half of the batter.

20. Serve hot with tomato sauce. (Chopped and sauteed mushrooms and grated cheese could also be added to the filling.

21. Using a mixture of oil and butter prevents the butter from burning, and there is less cholesterol too.

Stuffed

Omelet

14. Rava Pongal (serves 6)

Ingredients:

Rava 1 cup

Green gram ~ 1/4 cup

Oil or ghee four tabs

Jeera 1 tsp

Salt 3/4 tsp

Pepper 1/2 tsp

Ginger 1 © +

Cashewnuts tabs

Curry leaves little

Hing powder pinch

Method

1. Powder Jeera and pepper coarsely.

2. Cook green gram with turmeric and water till soft.

3. Fry Rava in 2 tabs of ghee or oil till red.

4. Remove and keep on a plate.

5. Heat two tabs of ghee again, and add the powdered pepper and jeera.

6. Add Hing powder, ginger, curry leaves, and cashew nuts when it splutters.

7. Fry a bit, add 2 cups of water and salt. Allow to boil, put in the Rava, cover and cook for'2 minutes.

8. Remove the lid, and add the green gram, more ghee if required.

9. Stir well and serve hot with any chutney.

Rave Pongal

15. Easy Soft Idlis

Ingredients:

• Black gram dhal (urrad dhal) 1 cup

• Soji, Rava, semolina 2 cups (make 32 idlis)

• Oil 1 tabs

• Salt 3/4 tsp

Method

1. Soak black gram dhal for two hours in the water, wash well, drain off all water and grind into a smooth batter, adding one and a half cups of water.

2. Allow fermenting overnight.

3. Put the Rava into a cloth, tie it into a bundle, place it in a vessel, and steam over water in a pressure cooker (without keeping weight) for fifteen minutes.

4. Remove the Rava from the cloth, allow to cool, and keep it aside.

5. Next morning, add two cups of water to the Rava, mix it and add it to the fermented batter, salt, and oil.

6. Mix well, pour into greased idli molds, and steam for fifteen minutes till done.

7. Serve hot with ghee, coconut chutney, or sambar.

Easy Soft

Rice Idlis

16. Conjeevaram Idli (serves 6)

Ingredients:

Rice

Urad dhal 1 cup

Coconut 1/2 cup

Salt 3/4 tsp

Pepper pods 1/2 tsp

Jeera 1/2 tsp

Channa dhal 1/2 tsp

Oil 2 tabs.

Green chopped chilies 2

Ginger 1/4 inch

Curry leaves few

Hing powder pinch

Turmeric powder pinch

Method:

Soak rice and urad dhal (black gram) for 2 hours.

Grind coarsely together with water into a thick batter and ferment overnight.

Next day, heat oil, add all the ingredients, fry a bit, and mix into the batter when cold.

Steam in idli molds or a greased plate for 10 15 minutes.

Serve hot with sambar or chutney.

Canjeeveram Idilis

17. Rava Dosa (serves 6)

Ingredients:

Rava 1 cup

Maida 1 cup (heaped)

Salt 3/4 tsp

Oil 3 tabs '

Mustard seeds 1/4tsp

Urad dhal 1/4 cup

Cooking Soda 1/8 tsp

Dry Red Chilies

Chop Onion 1

Green chilies 2

Curry leaves little

Ginger bit

Method:

1. Mix Rava and Maida with enough water and salt to make soup like consistency.

Heat oil, add mustard seeds, urad dhal, and broken red chilies.

3. When mustard seeds splutter.

4. Add all the chopped ingredients, fry a bit and add to the batter with cooking soda.

Stir well, splash on a hot Tava, make thin dosa with oil or ghee.

Fry till crisp.

Serve hot with sambar or chutney.

Rava Adai

18. Rava Adai and chutney (serves 4).

Rava 2 cups

Grated coconut

Salt 1/2

Chop Onion

Green chilies

Capsicum

Ginger 1/2

Tomatoes 2

Coriander leaves

Method:

1/2 bunch

Mix everything to a thickish batter adding little water.

Spread on a greased and heated tava into a

round pancake, add ghee or oil and fry on both sides till golden in color.

Serve with chutney.

Adai

19. Rava Adai (serves 4)

Rava 2 cups

coconut

Salt 1/2

Chop

onion 2

Green chilies

Capsicum

Ginger 1/2 inch

Tomatoes

Coriander leaves 1/2 bunch

Method:

Mix everything to a thickish batter adding a little water.

Spread on a greased and heated tava into a round pancake

Add ghee or oil and fry on both sides till golden in color.

Serve with chutney.

Potato Dosa

20. Potato Dosa (for 6)

Ingredients:

Rice 2 cups

Potato 4

Dry Red Chilies

Salt 3/4 tsp

Method:

6

1. Soak rice for 2 hours in the water, wash well and grind into a smooth batter adding water.

2. Add red chilies and mashed potatoes and grind into a fine paste, adding more water if required.

3. Add salt and keep to ferment overnight.

4. Next day prepares small dosas to add ghee or oil.

5. Serve hot with pudina or Dania chutney.

Moong Dosa

21. Moong Dosa and Tamarind Chutney

Ingredients

Moong Dhal (green gram) 2 cups

Rice 1/2 cup

Green chillies 3

Coriander leaves 4/2 bunch (chopped)

Salt 3/4 tsp

Method

Soak rice and green gram for 2 hours.

Wash well and grind with salt, green chilies, and a little water.

Mix in coriander leaves and make thin dosas.

Serve with tamarind chutney.

TamarindChutney

Ingredients

Tamarind 1 lemon size

Jaggery 1 lemon size

Jeera 1 tabs

Garlic 6 cloves

Red Chillies 6

Salt 3/4 tsp

Method

Soak tamarind in half a cup of water.

Squeeze well and strain out the juice.

Add the remaining ingredients and make it into a thick paste by grinding it fine in a mix.

It can be bottled and kept in the fridge for a few minutes.

It can be used as a sandwich filling.

Dhal

Pancake

22. Adaj (Dhal Pancakes)

Ingredients:

Raw Rice 1 1/2 cups

Urad Dhal 1/2 cup

Tuvar Dhal 1/2 cup

Channa Dhai 1/2 cup

Onion 2

Red Chillies 2

Green Chillies 2

Spinach or any other greens 1 cup

Salt 3/4 tsp

Method:

1. Soak rice and all dhals for 2 hours.

2. Chop onions, spinach, and green chilies fine.

3. Grind the rice and dhals to a fine paste and the red chillies.

4. Add water, and make it into a smooth paste.

5. Add salt and all the chopped items into the batter.

6. Make like dosa and fry with ghee till golden on both sides.

7. This is not fermented and is a very nutritious breakfast.

8. Serve with chutney powder and coriander leaves chutney.

Tomato Dosa

23. Tomato Dosa (Serves 6 - 8)

Ingredients

• Rice 1 1/2 cups

Tomatoes 6

Dry Red Chillies

Grated Coconut

• Salt 1 tsp

Method

cup

1. Soak rice in water for two hours.

2. Wash well, drain off all water and grind the rice with coconut, red chilies, and chopped tomatoes into a fine paste in a mixer, adding salt and one and a half cups of water.

3. Remove from the mixer and add another cup of water into the batter.

4. Mix well. Grease dosa tava with oil and heat it.

5. When the Tava is moderately hot, splash a handful of dosa batter on the Tava (like a Rava dosa).

6. Sprinkle oil or ghee over the dosa, cover with a lid and cook till the dosa is light red.

7. Remove with a spatula do not cook the other side.

8. Serve hot with chutney (the batter should not be fermented; it should be kept in the fridge if not used immediately).

Soft Dosa

24. Soft Dosa (for 6)

Ingredients:

• Raw Rice 2 cups

• Puha (Aval) (rice flakes) 1/2 cup

• Urad dhal (black gram dhal) 1/2 cup

• Salt 1 tsp

Method:

1. Soak rice and black gram dhal in water for 2 3 hours.

2. Wash well, wash the puha too and grind all three in the liquidizer or blender.

3. Adding water into a smooth batter.

4. Allow fermenting overnight.

5. Next morning add salt mix well, and add more water if required to acquire dosa consistency.

6. Heat a greased dosa tava, spread a slightly thick batter on it, sprinkle little oil over it cover, and cook on medium flame.

7. Cook on one side only remove and keep aside:

8. These dosas taste delicious when cold too, and should be cooked with minimum oil.

9. It can be served with stew, kormas, chutney, or sambar. (Split black gram dhal without the skin is used for dosas and idlis).

Curd Dosa

25. Curds Dosa (for 6)

Ingredients:

• Raw Rice 2 cups

• Puha (Aval) 1 cup

• Thick curds 1 1/2 cups

• Coconut 1 cup

• Fenugreek seeds 1/2 tsp

• Salt 1/2 tsp

Method:

• Wash rice, fenugreek seeds, and puha.

• Soak all three in curds and one cup of water overnight.

• Next morning add coconut and grind it into a smooth batter.

• Let this batter ferment for four hours.

• Add salt, and ½cup water and mix well.

• Pour thick pancakes on a greased heated Tava sprinkle ghee on it.

• Cover, and cook on slow flame till golden in color.

• Cook on one side only. (This dosa will be spongy and porous if the fermentation is good)

• Serve hot with honey or any chutney of your choice.

Spinach Masala Dosa

26. Spinach Masala Dosa (for 6)

Ingredients

Spinach (Palak) 2 cups

Raw Rice 1 1/2 cups

Coconut 3/4 cup

Jaggery Powder 2 tabs

Coriander seeds two tabs

Urrad dhal (black gram)1 tabs

Oil 1 tabs

Red Chilies 6 7

Jeera (Cumin seeds) 1. tsp

Methi seeds 1/2 tsp.

Tamarind marble size

Curry leaves

Onion 2

Green chilies 2

Method:

Soak rice in water for two hours.

Wash well and drain water

Chop spinach, onion, and green chilies into fine pieces.

Keep aside. Heat oil in a pan, add fenugreek seeds, and fry on a medium flame till golden in color.

Add Urad dhal and fry till light gold.

Add red chilies and coriander seeds.

Cumin seeds and fry till all the ingredients are well roasted.

Add grated coconut and curry leaves.

Fry for a minute and allow cooling.

Add this roasted masala to the rice with two cups of water, tamarind, jaggery, and salt, and grind into a smooth batter in the Mixi.

Add the chopped ingredients to the ground batter.

12. Heat a greased dosa pan (Tava), pour some batter on the pan, and spread it into a round dosa.

Sprinkle a little oil or ghee on the dosa and around the edges, cover with a lid, and cook till golden brown on one side.

14. Remove cover, flip dosa over fry the other side till golden brown.

15. Serve hot with butter.

This dosa does not require any chutney.

This batter should not be fermented but used immediately or kept in the fridge.

Vegetables like capsicum, grated carrot, cabbage, fenugreek, or spring onion leaves could also be used instead of spinach.

Atta Dosa

27. Atta Dosa (for 6)

Ingredients:

Wheat flour 2 cups

Rice flour 1 1/2 cups

Carrot 1 1/2 cups

Coriander leaves 1/2 cup

Salt 3/4 tsp

Jeera 1/2 tsp

Onion 41

Green Chillies 2

Ginger 1 cm

Hing Powder pinch

Method

Grate the carrot. Chop the remaining vegetables.

Mix the wheat flour, rice flour, and all the other ingredient along with the vegetables with enough water to make a dosa batter.

3. Mix well.

4. Pour a ladleful of the batter on a heated, greased tava.

5. Let the heat be moderate.

6. Spread it into a slightly thick dosa, sprinkle ghee or oil over or around the sides, cover, and cook till golden in color.

Flip over and cook the other side golden too.

8. Serve hot with mixed chutney.

Ginger Chutney

28. Ginger Chutney

Ingredients:

Tamarind lime size

Dry red chilies 6 8

Urad dhal 1 1/2 tabs

(Black gram dhal)

Channa dhal 1 1/2 tabs

Ginger 2 tabs

Jaggery 2 3 tabs

oil 1/2 tabs

Salt 3/4 tsp

Method:

Soak the tamarind in one and a half cups of water.

Squeeze out and strain the juice.

3. Heat oil in a pan and fry the Urad dhal, Channa dhal, and red chilies until well roasted. Add the ginger and fry a bit, and allow to cool.

Grind the fried ingredients, tamarind water, jaggery, and salt into a fine paste. Remove into a container.

Red Chutney

29. Red Chutney

Ingredients:

Grated coconut five tabs

Channa dhal 2 1/2 tabs

Oil 1 tab

Dry red chilies

Sait 3/4 tsp

4

Mustard Seeds 1/2 tsp

Tamarind is a small pea size

Hing powder a pinch

2 3 Curry leaves Method

Heat half a tablespoon of oil in a Kadai

Add the Channa dhal and red chilies and fry on medium flame till well roasted.

3. Allow cooling.

4. Add the fried ingredients, coconut, salt, tamarind, and one cup of water and grind into a smooth mixture.

5. Remove the ground mixture into a bowl.

6. Heat the remaining half tablespoon of oil, and add the mustard seeds, Hing powder, and curry leaves.

7. When the mustard seeds start spluttering, pour them into the chutney.

Mixed Chutney

30. Mixed Chutney

Coconut 1 cup

Coriander leaves 1 cup

Mint leaves 1/4 cup

Onion 1

Tomatoes 2

Red chilies 2

Green chilies

Oil 2 tabs

Urad dhal one tab

Gram dhal one tabs

Salt 1 1/4 to 1 1/2 tsp

Raw Mango 114

Method

Heat one tablespoon of oil in a pan, add the dhals and red chilies and fry till well roasted.

Remove and keep aside.

Heat one tablespoon of oil again, and fry Onion, green chilies, mint, coriander leaves, and tomatoes.

Add coconut and fry for a few more minutes.

Add mango Pieces.

Add salt, three quarters of a cup of water, and grind everything into a smooth paste. This is a delicious chutney.

The pan has to be of thick metal nonstick or iron.

This oil (sesame oil) should be used for greasing the pan, and for seasoning the pan, a cut onion dipped in salt and fat and rubbed o the pan (for iron pan only).

Wash before use.

The dosa should be poured only after the greased pan is moderately hot.

Venpongal

31. Venpongal (Serves 6)

Ingredients:

Rice 1 cup

Split Moong dhal 1/2 cup

(without skin)

Ghee 1/4 cup

Salt 1 tsp (level)

Pepper (whole) 1 tsp.

Jeera 1/2 tsp

Ginger 1 oom

Cashewnuts 2 tabs

• Curry leaves one spray Method

1. Roast the green gram in a dry pan until you get it to cool.

2. Wash dhal and rice well

3. Add 4 1/2 cups of water and salt, cover the vessel with a lid, and pressure cook for 10 minutes.

4. Remove the vessel from the pressure cooker.

5. Chop ginger and curry leaves.

6. Heat ghee in a thick pan.

7. Add pepper and jeera, and let it sizzle.

8. Add ginger, curry leaves, and cashew nuts and fry till cashew nuts become golden in color. Remove from heat and tilt the contents of the pan into the cooked Pongal.

9. Mix gently and serve to pipe hot with coconut chutney and sweet tamarind good (chutney).

Coconut Chutney

32. Coconut Chutney

Ingredients:

Coconut 4 cup

Roasted gram dhal 1 1/2 tabs

(Pottukadalai)

Tamarind pea size

Curry leaves one spray

Mustard Seeds 1/2 tsp

Split Urad dhal 1/2 tsp

Salt 3/4 tsp

Green chili 2 3

Ginger 1 com Method

Chop green chilies and ginger.

Grind everything (save seasoning items) together in a mix, adding 1/2 cup of water into a fine paste.

3. If you want an absolute white chutney 1/2 cup of warm milk can be added instead of water while grinding.

Heat 1/2 tabs of ghee in a pan, add 1/2 tsp of mustard seeds and split urad dhal to it.

When mustard splutters, add curry leaves and pour over the chutney.

Tamarind Gojoo

33. Sweet Tamarind Gojoo (chutney)

Ingredients:

Tamarind large lime size

Powder jaggery 3 4 tabs

Ginger 1 cm

Green chili 2

Red Chilli 4

Curry leaves one spray

Oil 1 1/2 tabs

Salt 3/4 tsp

Mustard Seeds 4/2 tsp

Channa dhal 1/2 tsp

Urad dhal 1/2 tsp

Turmeric powder 1/4 tsp

Hing powder 1/4 tsp

Method:

1. Soak tamarind in 1 1/2 cups of water.

2. Squeeze and strain out the juice.

3. Slit green chilies and chop the ginger and curry leaves.

4. Heat oil in a pan, add mustard seeds, urad, channa dhal, and the red chili (broken into half).

5. Add the green chilies, ginger, and curry leaves when mustard splutters, and fry a bit.

6. Add the tamarind juice, salt, jaggery, and turmeric powder.

7. Simmer till the liquid content reduces to half its amount, and the gojoo becomes semi solid (thick).

8. Remove from fire, and pour the gojoo into a small dish to serve.

Bombay Chutney

34. Bombay Chutney

Gram Flour 1/4 cup

Water 2 1/2 cups

Oil 2. tabs

Salt 3/4 tsp

Chilli powder 1/4 tsp

Garam Masala Powder1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder pinch

Hing Powder pinch

Chop one onion

Ginger 1/2 inch

Tomato 1

Capsicum 1

Green chillies 2

Coriander leaves 1/4 bunch

Method:

Mix gram flour and water.

Beat well and mix it with salt, chili, and turmeric powder.

Heat oil in a pan, and add mustard seeds.

When it splutters, add onion, capsicum, green chilies, and ginger and fry until the onion becomes light gold.

Add Asafetida (Hing) powder and tomato, and fry till the tomato becomes mushy.

Add the gram flour batter, garam masala powder, lime juice, and coriander leaves.

Stir on stow fire till thick.

Serve hot with puris.

Rava Dosa

Grated coconut

35. Rava Dosi Chutney

cup

Groundnuts oil 1/4

Red chilies

Salt 3/4 tsp

powder

Chop Onions

Capsicum 1

Method:

Amchoor

Fry the red chilies, groundnuts, onion, and

capsicum in oil till red.

When cool, grind with coconut, salt, amchoor, and a little water to a fine paste.

Serve with

Rava Adai Chutney

coconut

Groundnuts

Oil 2 tabs

Red chillies

Salt 3/4 tsp

powder

or Amchoor

Chop

Onions 2

Capsicum

36. Rava Adai Chutney

Fry the red chilies, groundnuts, onion, and

capsicum in oil till red.

When cool, grind with coconut, salt, amchoor, and a little water to a fine paste.

with

Rava Adai.

Puva in Yoghurt

37. Puva in Yoghurt or Buttermilk

Ingredients:

• Puva (Thin beaten rice) 1 cup

• Yoghurt 1 cup

• Oil 2 tsp

• Salt ¼ ½ Tsp

Mustard seeds 1 tsp

• Red Chilly 1

• Urd Dahl (Black gram) 1 tsp

• Fruits (grapes, apple, banana, orange, pomegranate

• Nuts: Almond, Cashew, Walnut

• Dry Sultana 2 tsp

Method:

1. Wash puva, and squeeze out water.

2. Put this soaked puva into a bowl with 1 2 glass of yoghurt.

3. Sprinkle salt to taste.

4. Stir fry mustard, curry leaves, urd dhal, crushed red chili in oil.

5. When mustard starts spurting, pour the Tava into the bowl of yoghurt with puva.

6. Put nuts, sultans, freshly cut vegetables and fruits of your choice.

7. Allow this to cool in the fridge over night

8. Eat this as breakfast, in the morning