Day 24 : Wheat Upma

1. In a pan, heat 3 tbsp oil and once the oil is hot but not smoking, put in ½ tsp mustard seeds. After the seeds start crackling add 2 to 3 green chilies and stir fry for a minute. Then put in the fresh curry leaves and after the curry leaves turn crisp (about 30 seconds) add the ½ tsp hing, 1 chopped carrot, 1 potato and 75 gm green peas. Pour in ¼ cup water, turn down the heat, cover the wok or pan and allow it to cook.
2. In another saucepan, pour in the 750 ml (3 cups) of water and bring it to a boil.
3. After the vegetables are cooked and the water is completely absorbed, add 280gms (1½ cups) emmer wheat semolina and roast it well for 4 to 5 minutes.
4. After the semolina is nicely roasted put in 2 tsp salt, 1 tsp sugar and the boiling water.
5. Add juice of 1 lime, 1 tsp ghee if using and 50 gm freshly grated coconut.
6. Lower the heat, cover and cook until all the water is absorbed and the semolina grains are nice and fluffy.

Day 23 : Dry Chutney Powder

1. In a pan, roast 250 gms peanuts until they are golden brown, about 15 minutes on medium low heat.
2. Roast 25gm sesame seeds until they change colour, making sure that they do not turn black.
3. Roast 75 gms dry coconut until it turns golden brown, making sure that the coconut does not turn dark. In the same pan, add few curry leaves and roast then until they are crisp.
4. In a bowl add the roasted peanuts, sesame seeds, dry coconut with curry leaves, 2 tbsp roasted channa dal (dalia), 4 tbdp coriander powder, 2 tsp cumin seed powder, 4 tbsp red chilli powder, 1 tbsp hing powder, 1 tbsp sugar, 1 1/2 tbsp salt and 1 tsp tamarind (imli). Stir with a spoon until the ingredients are mixed nicely.
5. Grind mixture in a blender for a few minutes and store in an air tight container for upto 2 months.

Note : Browse through the channel gallery or check the comment in the attached post to catch hold of your favourite Ayurvedic recipe.

Day 22 : Til Sadam | Organic Sesame Rice With Cashews

1. Clean and soak 300 gm rice in water for 30 minutes. Drain water and cook rice with 1 ½ tsp salt, 2tbsp oil and 750 ml water in cooker.
2. In a pan, roast 50 gm sesame seeds for about 5 minutes and after they change colour, transfer seeds into plate.
3. Roast 50 gm dry grated coconut until the colour changes to a golden brown and keep it aside as well.
4. Add 1 tsp oil into the same pan and after it is hot, drop in 4 to 5 dry red chilies. After the chilies sizzle, turn off the heat.
5. In a blender, grind all the roasted ingredients into smooth powder.
6. Sprinkle the powder over the cooked rice and add ½ tsp salt.
7. In seasoning pan add 3 tbsp sesame oil and after the oil is hot, put in ¾ tsp mustard seeds. After the mustard begins to pop, add 1 ½ tsp soaked urad dal, 3 tbsp cashews, 2 to 3 dry red chillies, curry leaves and ¾ tsp hing.
8. Turn off the heat and pour the hot seasoning over the rice and mix everything together. Serve with curd.

Day 21 : Baked Yogurt Tart With Fresh Cherry Sauce
1. Place 800 gm (2 cups) yogurt in a cheesecloth over a strainer and allow the excess water to drain overnight.
2. Prepare the Crust : In a bowl mix 70 gm plain flour, 50 gm grounded almonds, 50 gm grounded walnuts, 2 tbsp butter melted, 2 tbsp jaggery, 2 tbsp water for the base and press into 6 tart moulds.
3. Make the Yogurt filling : In a bowl, put in 400 gm condensed milk, strained yogurt and 400 ml cream. With the help of a whisk, mix together until creamy.
4. Pour the yogurt mixture into the prepared crust. Bake in a preheated oven at 160 degree centigrade for 25 to 30 minutes or until set. You can keep the tarts a little longer if you want a browned top which tastes delicious.
5. For the Fresh Cherry Sauce : In a saucepan put in 1 cup cherries, 100 gm sugar and 125 ml water and bring to a boil. In a small bowl, put in 1 tbsp cornstarch and the 1/4 cup water and make a smooth paste. Cook until the sauce becomes, thick and smooth, about 4 to 5 minutes.

Day 20 : Masala Bhat

1. Wash and soak 1 ½ cups rice in water.
2. Peel and cut 5 to 6 potatoes, shell ½ cup peas and slice ½ cup ridge gourd. Cut 10 to12 cashews into halves.
3. In a pressure cooker, heat 3 tbsp ghee. Once its hot drop in ¾ tsp mustard seeds, lower the flame and add ¾ tsp cumin seeds, followed by the spice powders ¾ tsp hing and ½ tsp turmeric.
4. Add the cashews and the vegetables and cook for 3 to 4 minutes. Put in ½ tsp red chili powder and 2 tbsp goda masala powder and the drained rice and mix nicely. Add 3 cups water, 5 to 6 kokum leaves, 1 tbsp jaggery and 2 tbsp salt.
5. Cover and cook until the first whistle. Turn off the heat.
6. After the pressure drops, take off the lid and allow the steam to escape for 2 to 3 minutes. This helps the rice grains to firm up.
7. Fluff with a fork lightly and serve hot with your favourite raita or curd.

Note : Browse through the channel gallery or check the comment in the attached post to catch hold of your favourite Ayurvedic recipe.

Day 19 : Barnyard Millet Neer Dosa

1. Wash and soak 330 gm (1 1/2 cups) millet in plenty of water overnight or for 4 to 6 hours.
2. In a blender add the millet, 75 gm (3/4th cup) coconut, 1 1/2 tsp salt and a little water and grind to a smooth paste. Add more water to get a thin watery consistency.
3. Take a well seasoned cast iron pan and pour the batter in the centre of the pan. With the handle or a pair of tongs, tilt the pan and spread the batter to form a circle. Alternatively pour the batter on the tava until you get a circle. Add a few drops of oil over the sides. Cover the pan and cook till done.
4. Carefully lift the Dosa and place it on a plate. Serve with with chutney or curry. Makes 20 to 25 dosas.

Note : Browse through the channel gallery or check the comment in the attached post to catch hold of your favourite Ayurvedic recipe.

Day 18 : Mango Shrikhand | Aamrakhand

1. Place 800 gm (4 cups) yogurt in a muslin cloth or a cheesecloth over a strainer with a bowl or any utensil to collect the whey or water and allow the excess water to drain overnight or for atleast 4 to 5 hours.
2. Blend 1 cup (220 gm) granulated sugar with around 4 cardamom pods to a fine powder.
3. In a bowl mix in the sugar powder with the thick drained yogurt and mix well with a whisk until there are no lumps.
4. Blend 2 mangoes, peeled and chopped to a smooth puree and mix it into the thick yogurt. Whisk it nicely until there are no lumps.
5. Serve at room temperature or chilled. Garnish with pistachios and dried rose petals to make it more exotic.

Note : Browse through the channel gallery or check the comment in the attached post to catch hold of your favourite Ayurvedic recipe.

Day 17 : Upma | Uppumavu | Uppittu

1. Roast 1 cup bear mush or creamed wheat in a heavy, dry pan over a medium heat until slightly brown. Stir or shake frequently. Set aside in a bowl to cool.
2. Heat a saucepan on medium and add 1/2 cup oil or ghee, then 1 tsp black mustard and 1 tsp cumin seeds. When the seeds pop, add 1 pinch hing, 5 curry leaves, 1/2 tsp turmeric, 1 small green chili, chopped 1/4 cup coriander leaves and chopped fine 1 small onion. Stir in the onion, coriander and chili and cook until the onion is browned. Add 1/2 tsp salt and 3 cups of water and bring to a boil.
3. Stir in the roasted mush very slowly. Let boil for 1-2 minutes while stirring continuously to prevent lumps from forming. Garnish with coconut and chopped coriander leaves. Give each serving a squeeze of fresh lime.

Note : Browse through the channel gallery or check the comment in the attached post to catch hold of your favourite Ayurvedic recipe.

7 Basic Health Precautions to Stay Healthy During Rainy Season

Now Monsoons has set in throughout India,You can only enjoy Rainy season if you and your loved ones are healthy and fit. Here are 7 basic health tips to keep you healthy during monsoon :

1. Make sure you drink clean water

Getting stomach woes during rain due to high chances of water resources being contaminated can be quite common. The best option to get safe drinking water is to have an apt water filter at your home, depending on the water filtration needs in your locality. Another safe option is to boil drinking water before using. If you are traveling, take your water bottle with you or just rely on sealed, packaged water.

1. Loading up on probiotics and fresh vegetables

It is advisable to ensure you keep your gut flora happy at all times. Take sufficient probiotics like curd, yogurt, etc. This ensures healthy levels of good gut bacteria. Avoid stale food at all times as they may attract infection causing germs early on. Include fresh vegetables in your diet to get a lot of proteins, fibre and other nutrients. Wash the vegetables well and avoid eating raw foods as much as possible.

1. Avoid street food

Street food is usually spicy, junk food and can lead to bloating, acidity and indigestion. Also, you can never be sure of what goes inside the street food.The vegetables and water used to make the food might get exposed to constant humidity and can even be contaminated. These unhygienic conditions can cause one to get various infections ranging from typhoid to cholera. Do not overeat and stick to eating small meals once every few hours.

1. No rain dance please

It is very normal to feel tempted to get that rain shower. However, the pollutants and dirt can get trapped on skin and hair and harm you. While you can spend some time in the rain, avoid a long shower. Just after you get drenched, take a warm bath.

1. Binge on immunity boosting fruits

An apple a day can really help you clean up the toxins present in the liver and boost your immunity. Including vitamin C rich fruits like oranges, mosambi is considered one of the healthiest ways to boost immunity and fight infection. Fruits are rich, natural sources of vitamins and minerals that are essential for an individual to maintain health and strength. Use insect repellents and prevent mosquitoes

1. Do not walk on pavements and roads filled with excess rain water intentionally. These are breeding grounds for mosquitoes that are carriers for several life threatening diseases such as malaria and dengue. Use insect repellents, mosquito nets, and wear full sleeve clothes while going out, especially in the evening.

2. Prioritize your health and do not delay diagnostic tests

Many diseases present with fever, cold-like symptoms, joint and muscle pain. Your doctor can advise you to get certain lab tests done in order to confirm the diagnosis. Do not doubt your doctor. He cannot get to know what’s causing your symptoms without a diagnostic examination. Hence, it is extremely important to take care of your health and get tests suggested by your doctor.
If you have comorbidities and need to get tests done from time to time, do not delay them. A wise way to identify any symptoms and nip them in the bud before they get too serious is to get your annual preventive health checkups regularly. It is an important measure to prevent you from falling sick.

Welcome rains with happy mind and healthy body. Follow these health tips and welcome rain wholeheartedly.

Post Credit : @SrinivasaRajuk

Day 16 : Moong Dal Khichadi

1. Boil water for 10 minutes
2. Take 2/4 moong dal, 3/4 rice, mix well and heat in low steam for few minutes.
3. Add this to boiling water.
4. Add little cumin powder and ginger paste.
5. Add tej patti, little cardamom if you wish.
6. Add bit chilly, but only 1 or 2. Chilly has don't add chilly powder.
7. You can add chopped carrots, bit of tomatoes and even little
8. Let this be on low steam for 30 minutes. Add 1/2 cup water if the water dries up after few minutes.

Your khichadi will be ready in 30-45 minutes (also depends on the quality of water added)

Remember not to add any other spice as this khichadi is only for your health rejuvenation, not for taste.

Post Credit : Doshahara @aatmananant