Serves 2-3 persons
Heat the oil in a thick bottomed pan, add the cumin seeds, ginger, garlic, onions, green chilli, coriander powder, red chilli powder, powdered cinnamon and clove. Fry for a few minutes. Add the tomatoes and spinach, cook for 5 minutes. Cool and put in the blender. Transfer the mixture back into the pan. Add the green peas and about 1 cup of water, add salt and cook for 5 minutes. Serve hot.
AYURVEDIC NUTRITIONAL AND MEDICAL VALUES
One of the most nutritious, leguminous vegetables, rich in minerals, vitamins and antioxidants. Green peas are relatively low in calories and have no cholesterol. They are a good source of protein and contain soluble as well as insoluble fibre. Green peas are an excellent source of folic, acid, vitamin C, K and A.
Spinach is very low in calories and very high in vitamins, minerals and other phyto-nutrients. It is an excellent source of vitamin K, vitamin A, magnesium, iron, calcium, vitamin C, vitamin B2, potassium and vitamin B6. It is also a good source of protein, phosphorus, vitamin E and zinc. It contains a lot of fibre and has omega 3 fatty acids. The various nutrients help in protecting against diseases.
Cumin has been used since ancient times as a spice with a distinctive flavor and aroma. It is useful in digestive disorders. In ayurveda, cumin seed water is given after intake of meals, which enhances digestion and is antiseptic.
Hot and pungent, ginger is stimulating both digestion and circulation. It is excellent for cold and cough. As the case with most spices, ginger also has aphrodisiac properties. It is widely used as a local medicine and is high in vitamin C.
This has been medicinally used for various diseases and it is one of the most valuable ingredients added in various dishes. It is very good for heart patients as it reduces the risk of cancer and helps in weight loss. Two drops of garlic oil help to cure earaches.
Its nutritional value has been evident for many generations and is being used for thousands of years. It is used as a diuretic, for digestion, for the heart, eyes and joints. It is low in fat, calories and is cholesterol free. Onion extract is very good for prevention of arthritis, cough and cold, asthma and bronchitis.
It has disease preventing and health promoting properties. Green chilli is a staple food of Indian cuisine. Rich in vitamin C, vitamin A and flavonoids, green chilli also contains minerals like potassium, manganese, iron and magnesium.
These leaves when digested turn sweet and alleviate irritation in the intestine. They have magnesium, potassium and fiber in plenty. Regular consumption boosts immunity and purifies blood. This is one herb that is widely cultivated in India. It is also a great herb for skin, to treat pimples and blackheads.
DRY RED CHILLI
It contains vitamin C and carotene in high amounts. It has many health benefits and it is good for stimulating appetite and for boosting blood circulation. A small amount of red chilli is recommended in the diet to boost the immune system.
Used for centuries for its medicinal value and as a nutritional spice for food, clove is high in many minerals. It is analgesic and has anti-inflammatory and anti-bacterial effects with a distinct aromatic smell. It is very good for toothaches. Its antiseptic properties help to reduce infections.
This vegetable is routinely used in the Indian kitchen. It not only has nutrients like calcium and sulphur with medicinal values but it is full of micro nutrients and minerals that are essential for the maintenance of the body and its growth. It is very low in any fat contents and has zero cholesterol levels.
THE AYURVEDIC COOKBOOK
Get Fit in Just Two Weeks
by GITA RAMESH
In the Ayurvedic Cookbook, Mrs. Gita Ramesh describes the deep knowledge of ayurvedic healing science in the form of ayurvedic recipes. These Ayurvedic food recipes help to maintain a perfect balance and harmony within the human body. This ayurvedic cookbook describes self-healing methods with respective to balancing the Vata, Pitta and Kapha doshas using the herbs, spices, and vegetables. It is an Ayurvedic approach to food with scrumptious vegetarian cooking for a healthy life.
She is heart and soul behind the Kairali Group since its inception. Her status as a pioneer in the health and travel industry is reflected in award "Best Woman Entrepreneur for Promoting Wellness, 2010".
Launched the first ayurvedic centre in New Delhi in 1989 followed by The Ayurvedic Healing Village at Palakkad, Kerala in 1999. Today the company under its umbrella has over thirty centres in India and abroad.
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