In continuation to Order dated 25 July 2025, Part -2 Ayurveda Aahara Recipes

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Index Part-2 Sl. No. Aahara Kalpana Name of Recipes and References 23 Paka (Cooked vegetable) 23.1 Agastya Phala Paka (Flamingo bill / Swamp pea stew) Pakadarpanam 1/ 287-294 23.2 ShigruPhala Paka (Drumstick Stew) Pakadarpanam 1/ 285-286 23.3 Annapaka (Buttermilk Rice) Pakadarpanam 1/ 57-62 23.4 Kulatthadi Vishishta Paka (Fried Horse gram balls) Pakadarpanam 1/ 190-199 23.5 Panasa Mishta Paka (Jackfruit pudding) Pakadarpanam 1/ 251-254 23.6 Nishpava Phalapaka (Flat bean stew) Pakadarpanam 1/ 255-261 23.7 Alsandi Phalapaka (Cow pea stew) Pakadarpanam 1/262 23.8 Raktakshudra Brihati PhalaPaka (Solanum indicum berry stew ) Pakadarpanam 1/274-278 23.9 Udumbar Phala Paka (Spiced fig) Pakadarpanam 1/297-298 23.10 Pakwakushmanda Phala Paka (Spicy fried Ash gourd ) Pakadarpanam 1/ 301-308 23.11 Nishpavkushmanda Phala Paka (Flat bean ash gourd stir fry) Pakadarpanam 1/ 309 23.12 Tumbi PhalaPaka (Bottle gourd stir fry) Pakadarpanam 1/ 310 23.13 Surana kanda Paka (Stir fried Yam) Pakadarpanam 1/ 312-318 23.14 Kumuda-utpalaKanda Paka (Water lily rhizome stir fry) Pakadarpanam 1/321 23.15 Mulakakanda Paka ( Stir fried Radish) Pakadarpanam 1/ 322 23.16 Tikta Patola Phala Paka ( Stir fried Pointed gourd) Pakadarpanam 1/ 367-368 23.17 Karvalli Phala Paka (Stuffed Bitter gourd) Pakadarpanam 1/395- 408,1/409-421, 1/422-429 23.18 Bimbiphala Paka ( Stir fried Ivy gourd) Pakadarpanam 1/436-440 23.19 Kalinga Phala Paka ( Stir fried Water melon) Pakadarpanam 1/ 442-445 23.20 Kuberaksha Parna Paka ( Stir fried Crested Fever Nut leaves) Pakadarpanam 1/ 446-449 23.21 Punarnava Patra Paka ( Stir fried Spreading Hogweed) Pakadarpanam 1/450-452 23.22 Kumaridala Paka (Stir fried Aloe vera) Pakadarpanam 1/ 457-461 23.23 Vata Patra Paka (Stir fried ficus leaves) Pakadarpanam 1/476-477 23.24 Shalmali Kusum parna paka ( Stir fried Shalmali) Pakadarpanam 1/480 23.25 Ghrita Annapaka (Ghee rice) Pakadarpanam 7/1-7, 8-12 23.26 Chincha phala rasa yukta shaliAnnapaka (Tamarind rice) Pakadarpanam 7/12-15 23.27 Kaitarya kalka yukta shali Annapaka (Spicy curryleaves rice) Pakadarpanam 7/16-17 23.28 Sarshapa kalka yukta shali Annapaka (Mustard seed rice) Pakadarpanam /18-19 23.29 Dadhi yukta shali Annapaka (Curd rice) Pakadarpanam 7/21-25 24 Peya 24.1 Peya (Rice gruel) Kaideva Nighantu 5/44-45, Shodhala Nighantu 961-962 24.2 Mridvikadi Peya (Raisin flavoured rice gruel) Chakradutta1/25, Abhinava chintamani5/178 24.3 HriberadiPeya (Hriberaflavoured rice gruel) Chakradutta 3/ 61 24.4 Kapitthadi Peya (Wood apple flavoured rice gruel) Yogaratnakar Atisara Chikitsa-51 24.5 Panchamuladi Peya (Panchmula flavoured rice gruel) Yogaratnakar. Atisara Chikitsa -52, Abhinava chintamani 5/179 24.6 Chhaga Peya (Goat milk based rice gruel) Abhinava chintamani 16/10 24.7 Panchakola Peya (Panchakola flavoured rice gruel) Abhinava chintamani62 /47 Ashtanga.Hridaya Shareera 1/97, 2/11 24.8 Prishniparnyadi Peya (Prishniparni flavoured rice gruel) Bhaishajya Ratnavali, jwaratisaradhikara 6 /5, Ashtanga Sangraha Chikitsa1/33, Charaka Chikitsa.3/183 24.9 Shalparnyadi Peya (Shalaparni flavoured rice gruel) Bhaishajya Ratnavali, raktapittadhikara, 13/ 20. 24.10 Kamalotpaladi Peya (Lotus flavoured rice gruel) Charaka Chikitsa 4/44 Ashtanga Sangraha Chikitsa.3/20 Ashtanga Hridaya Chikitsa 2/16 24.11 Usheeradi Peya (Usheera flavoured rice gruel) Ashtanga Sangraha Chikitsa 3/20 24.12 Hriberadi Peya (Hribera flavoured rice gruel) Ashtanga Sangraha Chikitsa 3/21 24.13 Bhunimbadi Peya (Green chiretta flavoured rice gruel) Ashtanga Sangraha Chikitsa 3/22 24.14 Shaliparnimudga Peya (Shaliparni flavoured rice and Ashtanga Sangraha Chikitsa green gram gruel) 3/22 24.15 Prishniparnimasura Peya (Prishniparni flavoured rice and redlentil gruel) Ashtanga Sangraha Chikitsa 3/22 24.16 Tilwakadi Peya (Tilwakaflavoured rice gruel) Ashtanga Sangraha Chikitsa 5/135 24.17 Balaprishniparni Peya (Balaprishniparni flavoured rice) Ashtanga Sangraha Chikitsa 10/42 24.18 Bilwahriberadi Peya (Bilwa hribera flavoured rice gruel) Ashtanga Sangraha Chikitsa 10/42 24.19 Shatyadi Peya (Shati flavoured rice gruel) Ashtanga Sangraha Chikitsa 19/8 24.20 Brihatpanchamula Peya (Brihat panchamula flavouredrice gruel) Ashtanga Sangraha Chikitsa 1/35 24.21 Chavyadi Peya (Chavya flavoured rice gruel) Ashtanga Sangraha Chikitsa 1/36 24.22 Amalakadi Peya (Amalaki flavoured rice gruel) Ashtanga Sangraha Chikitsa .1/38 24.23 Badaradi Peya (Badara flavoured rice gruel) Ashtanga Sangraha Chikitsa 1/38 24.24 Madhukadi Peya (Madhuka flavoured rice gruel) Ashtanga SangrahaUttarsthan44/39 24.25 Bala shaliparnyadi Peya (Balashaliparni flavoured rice gruel) Ashtanga Hridaya, Chikitsa 9/13 24.26 Haritakyadi Peya (Haritaki flavoured rice gruel) Ashtanga Hridaya, Chikitsa 9/14 24.27 Dadimadi Peya (Pomegranate flavoured rice gruel) Kashyap kalpasthana., bhojankalpadhyaya, 7/ 53 24.28 Ksheera Peya (Milk based rice gruel) Kashyapa Kalpsthana., bhojankalpadhyaya, 7/54 24.29 Shwadamshtradi Peya (Gokshura flavoured rice gruel) Charaka Chikitsa 3/182 24.30 Pippali amalaki yava Peya ( Pippali amalaki flavoured rice gruel) Charaka Chikitsa 3/184 24.31 Mridvika Amlakadi Peya (Raisin and gooseberry flavoured rice gruel) Charaka Chikitsa 3/186 24.32 Baladi Peya (Bala flavoured rice gruel) Charaka Chikitsa 3/187 24.33 Nagaramalaki Peya (Ginger and gooseberry flavoured rice gruel) Charaka Chikitsa 3/187 24.34 Chandanadi Peya (Chandana flavoured rice gruel) Charaka Chikitsa 4/45 24.35 Kiratatiktadi Peya (Kiratatikta flavoured rice gruel) Charaka Chikitsa 4/45 24.36 Kakolyadi Peya (Kakoli flavoured rice gruel) Ashtanga Hridaya, Sharira2/5 24.37 Prishniparnyadi Peya (Prishniparni flavoured rice gruel) Ashtanga Hridaya Chikitsa 1/28 24.38 Laghupanchamuladi Peya (Laghu panchamula flavoured rice gruel) Ashtanga Hridaya Chikitsa 1/29 24.39 Mahabrihatpanchamuladi Peya (Mahabrihatpanchamula flavoured rice gruel) Ashtanga Hridaya Chikitsa 1/30 24.40 Chavyadi Peya (Chavya flavoured rice gruel) Ashtanga Hridaya Chikitsa 1/31 24.41 Koladi Peya (Indian plum flavoured rice gruel) Ashtanga Hridaya Chikitsa. 1/32 24.42 Sita badaradi Peya (Badara phala flavoured sweet rice gruel) Ashtanga Hridaya Chikitsa 1/33 24.43 Ushiradi Peya (Vetiver flavoured rice gruel) Ashtanga Hridaya Chikitsa 2/16 24.44 Hriberadi Peya (Hribera flavoured rice gruel) Ashtanga Hridaya Chikitsa 2/17 24.45 Chirayatadi Peya (Chirayata flavoured rice gruel) AshtangaHridaya Chikitsa 2/18 24.46 Vidarigandhadi Peya (Vidarigandha flavoured rice and greemgram gruel) AshtangaHridaya Chikitsa 2/18 24.47 Balamuladi Peya (Bala flavoured rice gruel) Ashtanga Hridaya Chikitsa 2/18 24.48 Yavanyadi Peya (Yavani flavoured rice gruel) Ashtanga Hridaya Chikitsa3/20-21 24.49 Dashmula panchakoladi Peya (Dashamula panchakola flavoured rice gruel) Ashtanga Hridaya Chikitsa 3/22 24.50 Tiladi Peya (Sesame seed rice gruel) Ashtanga Hridaya Chikitsa3/22 24.51 Drakshadi Peya (Raisin flavoured rice gruel) Ashtanga Hridaya Chikitsa 3/36 24.52 Pippali nagara LajaPeya (Long pepper ginger flavoured parched rice gruel) Charaka Chikitsa .3/179 24.53 Chukrikadi LajaPeya (Wood sorrel flavoured parched rice gruel) Charaka Chikitsa 14/199 24.54 Hriberadi LajaPeya (Hribera flavoured parched rice gruel) Charaka Chikitsa 14/200 24.55 Chitrakamuladi LajaPeya (Chitraka flavoured parched rice gruel) Ashtanga Hridaya Chikitsa 4/23 24.56 Dashamuladi Peya (Dashamula flavoured rice gruel) Ashtanga Sangraha Chikitsa. 4/27 24.57 Shunthyadi LajaPeya (Spicy parched rice gruel) Ashtanga Sangraha Chikitsa 1/31 24.58 Kantakaryadi LajaPeya (Kantakari flavoured parched rice gruel) Ashtanga Sangraha Chikitsa 1/33 24.59 Laghupanchamula LajaPeya (Laghupanchamula flavoured parched rice gruel) Ashtanga Sangraha Chikitsa 1/34 24.60 Nagakesaradi LajaPeya (Nagakesara flavoured parched rice gruel) Ashtanga Sangraha Chikitsa 10/42 24.61 Shunthi Dhanyakadi LajaPeya (Ginger coriander flavoured parched rice gruel) Ashtanga Hridaya Chikitsa 1/26-27 25 Rasala (Curd Preparatio n) 25.1 Rasala sharkara yukta (Sweet and Spiced yogurt) Bhavaprakash nighantu12/143; Ashtanga Hridaya Sutra, 6/35 25.2 Rasala guda yukta (Jaggery – Spiced Yogurt) Ayurveda Mahodadhi, shikhrini varga (18th varga), Shloka 19-20 25.3 Rasala Madhu yukta (Honey Yogurt drink) Ruchivadhugala ratnamala., Shloka 96 25.4 Kapitthadi Rasala Shikhrini (Citrus woodapple Ayurveda yogurt) Mahodadhi,Shikhrini varga (18th varga), Shloka 7-10 25.5 Vrikodara krit rasala (Digestive yogurt Elixir) Ayurveda Mahodadhi,Shikhrini varga (18th varga), Shloka 1-2 25.6 Dwitiya shikhrini (Fragrant yogurt delight) Ayurveda Mahodadhi,Shikhrini varga (20th varga), Shloka 3-6 25.7 Amrarasakriti (Saffron Yogurt delight) Kshemakutuhala., Twelfth Utsava, Shloka 41 25.8 Amritprash Shikhrini (Yogurt blend delight) Ayurveda.Mahodadhi, Shikhrini varga (18th varga), Shloka 13 25.9 Chandramrita Sravini Shikhirini (Ginger yogurt elixir) Ayurveda.Mahodadhi, Shikhrini varga (18th varga), Shloka 14-15 26 Shaktava (Saktu) 26.1 Masura Sattu (Roasted red lentil flour with honey blend) Yoga.Ratnakara Chhardi Chikitsa.-35 26.2 Chanaka Shaktava (Roasted chickpea barley mix) Bhavaprakash Nighantu 12/169 26.3 Shali Shaktava (Roasted rice flour) Bhavaprakash. Nighantu 11/170 26.4 Dhana (Roasted barley) Bhavaprakash.Nighantu.11 /173, Ashtanga Sangraha Sutra 7/59 26.5 Vyoshadhya Saktu (Spiced Roasted grain flour) Chakradatta 36/10-15, Charaka Sutra 23/19-24 26.6 Nimbadi Saktu (Nimba enriched roasted grain flour) Chakradatta 52/25-26 26.7 Yava Saktu (Roasted barley flour drink) Bhavaprakash nighantu 11/166 26.8 Laja Sattu (Roasted puffed rice drink) Ashtang Hridaya Chikitsa 2/15 26.9 Yava Saktu (Sharkara mishrita) (Sweetened barley flour ) Ashtang Hridaya Chikitsa 3/77 26.10 Yava Saktu (ksheera mishrita) (Milk based barley drink) Charaka Chikitsa 11/19 23. Paka Name of the Recipe 23.1 Agastya Phala Paka (Flamingo bill/Swamp pea stew) Reference Pakadarpanam, 1/ 287-294 Category Lidha (Lickable) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Agastya Humming bird Tree/ Sesbania Grandiflora L. Tender Fruit 1 part 2. Jala Water - Q.S. 3. Narikela Dugdha Coconut Milk Endosper m Q.S. 4. Tila Sesame /Sesamum Indicum L. Seed Q.S. 5. Narikela Coconut/Cocos nucifera L. Endosper m Q.S. 6. Kshiravațaka Milk based preparation Q.S. 7. Kushmanda vataka Ash Gourd/Benincasa hispida (Thunb) Cogn. Fruit Q.S. 8. Ghrita Clarified butter - Q.S. 9. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 10. Parpata Indian fumitory/Fumaria parviflora Lam. Whole plant Q.S. 11. *Sugandhit dravya Aromatic Ingredients - - Method of preparation Take tender fruit of Agastya. Cut the fruits into finger like pieces (1 – 2 inches). Take in a stainless steel vessel ,add required quantity of water and lavana and cook until the fruit becomes soft. Once properly cooked, add milk to the vessel. Then add a paste of Tila and Narikela, Kshiravataka (a milk based preparation), Kushmanda vataka (fried in hingu and ghrita). There after add powdered Parpata, when it is properly cooked, make it fragrant with aromatic substances. Properties Tikta (bitter), katu (pungent), kashaya (astringent), madhura (sweet in taste), ushna (hot in potency), ruchikaraka (imparts taste) Benefits (Pathya) Beneficial as Vatahara (alleviates vata dosha), Kapha-Pitta karaka (Aggravates kapha and pitta dosha), Agnideepaka (stimulates digestive fire), Shulanashaka ( pain reliever) Precautions - Special precautions - Others - * Sugandhit dravya (Aromatic Ingredients) :- Karpura (Camphor/Cinnamomum camphora L.), Kasturi (Musk) Name of the Recipe 23.2 Shigru Phala Paka (Drumstick Stew) Reference Pakadarpanam, 1/ 285-286 Category Lidha (lickable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shigru Drumstick tree/Moringa oleifera Lam Tender Fruit 1 part 2. Ghrita Clarified butter - Q.S. 3. Narikela Dugdha Coconut Milk - Q.S. 4. Sarshapa Mustard/Brassica campestris L. Seed Q.S. 5. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 6. Narikela Coconut/Cocos nucifera L. Endosperm Q.S. 7. Tila Sesame /Sesamum Indicum L. Seed Q.S. 8. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 9. Masha Black gram/Phaseolus mungo L. non Rosc. & auct. Seed Q.S. 10. Parpata Indian fumitory/Fumaria parviflora Lam. Whole plant Q.S. Method of preparation Cut tender Shigru Phala into small pieces and fry in ghrita until they turn light brown. In a stainless steel vessel, add milk and a paste prepared from Sarshapa, Maricha, Narikela and Tila. Filter the mixture and boil it to prepare a decoction. Once the decoction is ready, immerse the fried Shigru fruits in it. Temper the preparation with ghrita and hingu. Then add Masha Vataka (fried lentil dumplings made from black gram) and small pieces of Parpata. Stir the mixture well. Properties Tikta (bitter), katu (pungent), kashaya (astringent) ushna (hot in potency) Benefits (Pathya) Deepana (increases digestive fire), Vata-pittahara (Alleviates vata and pitta dosha), Vrishya (Aphrodisiac), Varnya (improves skin lustre), Pramehahara (Alleviates increased frequency and turbidity of urine), Chakshushya (Beneficial to eyes or vision), Kaphahara (Alleviates kapha dosha). Precautions - Special precautions - Others - Name of the Recipe 23.3 Annapaka (Buttermilk Rice) Reference Pakadarpanam, 1/ 57-62 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tandula Rice/Oryza Sativa L. Seed 1part 2. Jala Water - 3part 3. Takra Buttermilk - Q.S. 4. Dugdha Milk - Q.S. Method of preparation Wash the rice with lukewarm water. Take washed rice in a stainless steel vessel and add three times water. Put the stainless steel vessel on the fire. As the rice begins to cook and the middle part of rice is still slightly firm, add Takra, Dugdha or water as required. Stir it frequently with a ladle. Once cooked, remove the stainless steel vessel from the fire and place it on hot charcoal (Angara). Allow it to cook slowly until the rice becomes soft. Properties Madhura (sweet in taste), amla (sour), sheeta (cold in potency), Deepana (increases digestive fire), pachana (helps in digestion) Benefits (Pathya) Ayu arogyavardhaka (Promotes longevity and health) Precautions - Special precautions - Others - Name of the Recipe 23.4 Kulatthadinam Vishishta Paka (Fried Horse gram balls) Reference Pakadarpanam, 1/ 190-199 Category Ashita (Eatables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kulatha or any other *Shami dhanya Horse gram / Dolichos biflorus L. Seed 1 part 2. Karpura Camphor / Cinnamomum camphora (L.) Nees & Eberm. Sub. extract Q.S. 3. Saindhava lavana Rock salt - Q.S. 4. Ardraka Ginger/Zingiber officinale Roxb Rhizome Q.S. 5. Kushmanda Ash gourd/Benincasa hispida (Thunb) Cogn. Fruit Q.S. 6. Ghrita Clarified butter - Q.S. 7. Sugandhit dravya Aromatic substance - Q.S. 8. Hingu Asfoetida/ Ferula asafoetida Regel. Oleo resin Gum Q.S. 9. Lashuna Garlic/Allium sativum L. Method of preparation Dehusk the parched Shimbi dhanya and grind it into a paste. Add a paste of Saindhava, Lashuna and Ardraka.Mix properly and make small balls of this mixture. Fry the balls along with Kusmanda Vataka in ghrita, tempered with hingu. Add Aromatic substance to make it fragrant. Properties Katu (pungent), madhura (sweet in taste), ushna (hot in potency), ruksha (dry) Benefits (Pathya) Vatashamaka (Pacifies vata dosha), Pittashamaka (Pacifies pitta dosha). Precautions Special precautions - Others - *Shami Dhanya: Mudga (Phaseolus radiatus L.), Masha (Phaseolus mungo L.), Kulattha (Dolichos biflorus L.), Makustha (Phaseolus aconitifolius Jacq.), Chanaka (Cicer arietinum L.), Tila (Sesamum indicum L.) etc. Name of the Recipe 23.5 Panasa Mishta Paka (Jackfruit pudding) Reference Pakadarpanam, 1/ 251-254 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Panasa Jackfruit/Artocarpus integrifolia L. f. Ripe Fruit 1 part 2. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 3. Dugdha Milk Q.S. 4. Narikela Coconut/Cocos nucifera L. Endosperm Q.S. 5. Sharkara Normal Sugar Q.S. 6. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. Method of preparation Cut the ripe Panasa into small pieces. Fry the pieces in Ghrita until lightly golden. Mix the powdered Maricha and Jiraka. Add Dugdha, grated Narikela and Sharkara. Mix well , continue to cook, keeping over medium heat until it becomes semisolid in consistency. Properties Tikta (bitter), katu (pungent), kashaya (astringent), ushna (hot in potency), mutrala (Diuretic), sara (Laxative). Benefits (Pathya) Raktajavyadhihara (Alleviates the diseases caused due to rakta dosha), Pittajarogahara (Alleviates the diseases due to pitta dosha) Precautions - Special precautions - Others - Name of the Recipe 23.6 Nishpava Phalapaka (Flat bean stew) Reference Pakadarpanam, 1/ 255-261 Category Ashita (Eatables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Nishpava Flat Beans /Dolichos lablab L. Tender seeds 1 part 2. Narikela Coconut/Cocos nucifera L. Endosperm Q.S. 3. Vataka/ Kohadavada Lentil dumpling - Q.S. 4. Tila Sesame /Sesamum Indicum L. Seed Q.S. 5. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 6. Sarshap Mustard/Brassica campestris L. Seed Q.S. 7. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 8. Karpura Camphor/Cinnamom um camphora (L.) Nees & Eberm. Sub. extract Q.S. Method of preparation Peel off the outer layer of Nishpav and collect the seeds. Cook seeds in a stainless steel vessel. Add required quantity of coconut milk, Vataka (Kohadavada – a type of fried lentil preparation or dumpling) to the cooked seeds. Prepare paste of Tila, Maricha, Sarshapa,Hingu(fried in ghee) and add to the preparation. Once properly cooked, remove from the fire, make it fragrant with Karpura etc. Properties Snigdha (unctuous), Tikta (bitter), katu (pungent), kashaya (astringent), ushna (hot in potency). Benefits (Pathya) Hridya (good for heart), Vrishya (Aphrodisiac), Kaphahara (Alleviates kapha dosha), Vata-pitta vardhaka (Aggravates vata and pitta dosha) Precautions - Special precautions - Others - Name of the Recipe 23.7 Alsandi Phalapaka (Cow pea stew) Reference Pakadarpanam, 1/262 Category Ashita (Eatables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Alsandi Cowpea/Vigna unguiculata Fruit 1 part 2. Narikela Coconut/Cocos nucifera L. Endosperm Q.S. 3. Vataka/ Kohadavada Lentil dumpling - Q.S. 4. Tila Sesame/Sesamum indicum L. Seed Q.S. 5. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 6. Sarshap Mustard/Brassica campestris L. Seed Q.S. 7. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 8. Karpura Camphor/Cinnamomu m camphora (L.) Nees & Eberm. Sub. extract Q.S. Method of preparation Peel off the outer layer of Alsandi and collect the seeds. Cook seeds in a stainless steel vessel. Add required quantity of coconut milk, Vataka (Kohadavada – a type of fried lentil preparation or dumpling) to the cooked seeds. Prepare paste of Tila, Maricha, Sarshapa,Hingu(fried in ghee) and add to the preparation. Once properly cooked, remove from the fire, make it fragrant with Karpura etc. Properties Tikta (bitter), katu (pungent), kashaya (astringent), ushna (hot in potency), guru (heavy to digest), vishtambhi (obstructing/constipating) Benefits (Pathya) Hridya (good for heart), Ruchikara (imparts taste) Precautions - Special precautions - Others - Name of the Recipe 23.8 Raktakshudra Brihati Phala Paka (Solanum indicum berry stew ) Reference Pakadarpanam, 1/267-273 Category Ashita ( Eatables) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Rakta kshudrabrihati Indian night shade/Solanum indicum L. Fruit 1 part 2. Jala Water - Q.S. 3. Shunthi Dry Ginger/Zingiber officinale Rosc. Rhizome Q.S. 4. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 5. Pippali Long Pepper /Piper longum L. Fruit Q.S. 6. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 7. Methika Fenugreek/Trigone lla foenum graecum L. Seed Q.S. 8. Kumbhi Ceylon oak /Careya arborea - Q.S. 9. Kustumbari Coriander/Coriand rum sativum L. Seeds Q.S. 10. Bijora Nimbu Fingered Citron /Citrus medica L. Fruit Q.S. 11. Ghrita Clarified butter - Q.S. 12. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 13. Amlika Tamarind/Tamarin dus indica L. Fruit Q.S. Method of preparation Take Rakta Kshudra Brihati fruits, remove the seeds and grind them. Add required quantity of water, boil it until properly cooked. Once properly cooked, filter the mixture into another stainless steel vessel. add tamarind water, with Shunthi, Maricha, Pippali, Jiraka, Methika, Kumbhi, Kustumbari and Bijora Nimbu in it. After mixing all the ingredients, temper the preparation with ghrita and hingu and finally, make it fragrant with aromatic substances. Properties Tikta (bitter), katu (pungent), kashaya (astringent), ushna (hot in potency), ruchikara (imparts taste) Benefits (Pathya) Pittaghna (alleviates pitta dosha), Agnimandhya (Low digestive fire MalaBhedaka (purgative), Pathya (wholesome), Vatahara (Alleviates vata dosha), Beneficial in Gulma (abdominal lump), Shotha (Inflammation), Jwara (fever), Shwasa (Asthma), Kasa (cough), Arsh (Piles) Precautions - Special precautions - Others - Name of the Recipe 23.9 Udumbar Phala Paka (Spiced fig) Reference Pakadarpanam, 1/297-298 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Udumbara Indian fig/Ficus glomerata L. Fruit 1 part 2. Spices - Q.S. Method of preparation Collect the fruits of Udumbara, separate their foot stalks and cook them with appropriate spices. Properties Tikta (bitter), kashaya (astringent), madhura (sweet in taste), katu (pungent), laghu (light for digestion) Benefits (Pathya) Agnideepaka (Stimulates digestive fire), Vata kapha nashaka (alleviates vata and kapha dosha), Beneficial in Jwara (Fever), Atisara (Diarrhoea), Daha (Burning) Precautions - Special precautions - Others - Name of the Recipe 23.10 Pakwakushmanda Phala Paka ( Spicy fried Ash gourd ) Reference Pakadarpanam, 1/ 301-308 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kusmanda Ash gourd/Benincasa hispida (Thunb) Cogn. Fruit 1 part 2. Samudra Lavana Sea salt - Q.S. 3. Dadhi Curd - Q.S. 4. Amlika Tamarind/Tamarin dus indica L. Fruit Q.S. 5. Masha Black gram/Phaseolus mungo L. non Rosc. & auct. Seed Q.S. 6. Ghrita Clarified butter - Q.S. 7. Methika Fenugreek/Trigonel la foenum graecum L. Seed Q.S. 8. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 9. Sarshapa Mustard/Brassica campestris L. Seed Q.S. 10. Palandu Onion/Allium cepa L. Bulb Q.S. 11. Kaitarya Curry leaves/Murraya koenigii (L.)Spreng. Leaves Q.S. 12. Dhanyaka Coriander/Coriandr um sativum L. Leaves Q.S. 13. Karpura Camphor/Cinnamo mum camphora (L.) Nees & Eberm. Sub. extract Q.S. Method of preparation Cut the Kusmanda fruit into square-shaped pieces and remove the seeds and fibers thoroughly. Wash the pieces well in clean water. Sprinkle Sea salt and place it in a stainless steel vessel over low heat to steam.Meanwhile, prepare a paste using Dadhi, Amlika and powdered Masha Once the Kusmanda pieces are steamed, coat them evenly with this paste. Fry the coated pieces in Ghrita until they turn into golden or saffron color. Thereafter sprinkle the mixture of powdered seeds of Methika, Jeeraka, Sarshapa, tila and Masha. Cook until the mixture is fully prepared. Temper with finely chopped Onion, Kaitarya leaves and coriander leaves. Properties Madhura (sweet in taste), sheeta (cold in potency) Benefits (Pathya) Sarvadoshahara (Alleviates all three doshas), Virya vardhaka (increases semen production), Daha-Trishna-Bhayanashaka (Alleviates burning, Thirst, Fear) Precautions - Special precautions - Others - Name of the Recipe 23.11 Nishpava kushmanda Phala Paka (Stir fried Flat bean ash gourd ) Reference Pakadarpanam, 1/ 309 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Nishpava Hyacinth Bean /Dolichos lublub L. Seed 1 part 2. Kushmanda Ash gourd/Benincasa hispida Fruit 1 part 3. Samudra Lavana Sea Salt - Q.S. 4. Dadhi Curd - Q.S. 5. Amlika Tamarind/Tamarind us indica L. Fruit Q.S. 6. Masha Black gram/Phaseolus mungo L. non Rosc. & auct. Seed Q.S. 7. Ghrita Clarified butter - Q.S. 8. Methika Fenugreek/Trigonell a foenum graecum L. Seed Q.S. 9. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 10. Sarshapa Mustard/Brassica campestris L. Seed Q.S. 11. Palandu Onion/Allium cepa L. Bulb Q.S. 12. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 13. Dhanyaka Coriander/Coriandr um sativum L. Leaf Q.S. 14. Karpura Camphor/Cinnamom um camphora (L.) Nees & Eberm. Sub. extract Q.S. Method of preparation Cut the Kusmanda fruit with Nispava into square-shaped pieces and remove the seeds and fibers thoroughly. Wash the pieces well in clean water. Sprinkle Sea salt and place it in a stainless steel vessel over low heat to steam.Meanwhile, prepare a paste using Dadhi, Amlika and powdered Masha Once the Kusmanda pieces are steamed, coat them evenly with this paste. Fry the coated pieces in Ghrita until they turn a golden or saffron color. Thereafter sprinkle the mixture of powdered seeds of Methika, Jeeraka, Sarshapa, tila and Masha. Cook until the mixture is fully prepared. Temper with finely chopped Onion, Kaitarya leaves and coriander leaves.Finally, add Karpura to make it fragrant. Properties Madhura (sweet in taste), guru (heavy to digest) , ushna (hot in potency), snigdha (unctuous) Benefits (Pathya) Viryavardhaka (increases semen production), Ojavardhaka (Enhances the essence of seven fundamental structural components), balavardhaka (strength promoter), Deepana (increases digestive fire), Brihmana (Nourishes the body tissues) Precautions - Special precautions - Others - Name of the Recipe 23.12 Tumbi Phala Paka (Stir fried Bottle gourd ) Reference Pakadarpanam, 1/ 310 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tumbi Bottle Gourd /Lagenaria siceraria (Mol.) Standl. Tender Fruit 1 part 2. Samudra Lavana Sea Salt - Q.S. 3. Dadhi Curd - Q.S. 4. Amlika Tamarind/Tamar indus indica L. Fruit Q.S. 5. Masha Black gram/Phaseolus mungo L. non Rosc. & auct. Seed Q.S. 6. Ghrita Clarified butter - Q.S. 7. Methika Fenugreek/Trigo nella foenum graecum L. Seed Q.S. 8. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 9. Sarshapa Mustard/Brassic a campestris L. Seed Q.S. 10. Palandu Onion/Allium cepa L. Bulb Q.S. 11. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 12. Dhanyaka Coriander/Coria ndrum sativum L. Leaf Q.S. 13. Karpura Camphor/Cinna momum camphora (L.) Nees & Eberm. Sub. extract Q.S. Method of preparation Cut the Tumbi phala into square-shaped pieces and remove the seeds and fibers thoroughly. Wash the pieces well in clean water. Sprinkle Sea salt and place it in a stainless steel vessel over low heat to steam.Meanwhile, prepare a paste using Dadhi, Amlika and powdered Masha. Once the Kusmanda pieces are steamed, coat them evenly with this paste. Fry the coated pieces in Ghrita until they turn a golden or saffron color. Thereafter sprinkle the mixture of powdered seeds of Methika, Jeeraka, Sarshapa, tila and Masha. Cook until the mixture is fully prepared. Temper with finely chopped Onion, Kaitarya leaves and coriander leaves. Finally, add Karpura to make it fragrant. Properties Madhura (sweet in taste), guru (heavy to digest), sheeta (cold in potency) Benefits (Pathya) Vatanashaka (Alleviates vata dosha) Precautions - Special precautions - Others - Name of the Recipe 23.13 Suranakanda Paka (Stir fried Yam) Reference Pakadarpanam, 1/ 312-318 Category Ashita (Eatables) SS S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Surana Elephant foot yam/Amorphophallus campanulatus (Rosc.) Blume. Corm 1 part 2. Samudra lavana Sea salt - Q.S. 3. Amlika Tamarind/Tamarindu s indica L. Fruit Q.S. 4. Shunthi Dry ginger/Zingiber officinale Roxb Rhizome Q.S. 5. Pippali Long Pepper /Piper longum L. Fruit Q.S. 6. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 7. Methika Fenugreek/Trigonella foenum graecum L. Seed Q.S. 8. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 9. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 10. Dhanyaka Coriander/Coriandru m sativum L. Leaf Q.S. 11. Ghrita Clarified butter Q.S. 12. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 13. Karpura Camphor/Cinnamom um camphora (L.) Nees & Eberm. Sub. extract Q.S. 14. Jala Water - Q.S. Method of preparation Peel the rhizome of Surana and cut it into pieces. Add required quantiy of water along with Lavana and Amlika to the cut surana pieces. Boil it keeping over medium heat, once properly cooked, filter into another stainless steel vessel. Sprinkle the cooked Surana with the powders of Shunthi , Pippali, Maricha, Methika and Jeeraka along with the leaves of Kaitarya and Dhanyaka and mix thoroughly. Fry the mixture in Ghrita along with Hingu and make them fragrant with Karpura. Properties Kashaya (astringent), katu (pungent), laghu (light for digestion), ushna (hot in potency), ruksha (dry) Benefits (Pathya) Pathya (Wholesome/ideal or most suitable for good health), Krimihara (Antihelmintic), Arshoghna (Piles), Balya (Strength promoting), Deepana (increases digestive fire), Twakrogahara (Beneficial in Skin disease) Precautions - Special precautions - Others - Name of the Recipe 23.14 Kumuda-Utpala Kanda Paka (Stir fried Water lily rhizome) Reference Pakadarpanam, 1/321 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kumuda White water lily/Nymphaea alba L. Rhizome 1 part 2. Utpala Indian Blue Water Lily /Nymphaea stellata Willd. Rhizome 1 part 3. Samudra lavana Sea Salt - Q.S. 4. Amlika Tamarind/Tamarindus indica L. Fruit Q.S. 5. Shunthi Dry ginger/ Zingiber officinale Roxb Rhizome Q.S. 6. Pippali Long Pepper /Piper longum L. Fruit Q.S. 7. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 8. Methika Fenugreek/Trigonella foenum graecum L. Seed Q.S. 9. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 10. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 11. Dhanyaka Coriander/Coriandrum sativum L. Leaf Q.S. 12. Ghrita Clarified butter - Q.S. 13. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 14. Karpura Camphor/Cinnamomum camphora (L.) Nees & Eberm. Sub. extract Q.S. 15. Jala Water - Q.S. Method of preparation Peel the rhizome of Kumud utpala and cut it into pieces. Add required quantiy of water along with Lavana and Amlika to the cut rhizomes.. Boil it keeping over medium heat, once properly cooked, filter into another stainless steel vessel. Sprinkle the cooked Kumuda Utpala with the powders of Shunthi , Pippali, Maricha, Methika and Jeeraka along with the leaves of Kaitarya and Dhanyaka and mix thoroughly. Fry the mixture in Ghrita along with Hingu and make them fragrant with Karpura. Properties Katu (pungent), madhura (sweet in taste), laghu (light for digestion), ushna (hot in potency), ruksha (dry) Benefits (Pathya) Pittashamaka (Pacifies pitta dosha), Beneficial in Prameha (Increased frequency and turbidity of urine), Daha (Burning), Kamala ( Jaundice) Precautions - Special precautions - Others - Name of the Recipe 23.15 Mulakakanda Paka (Stir fried Radish ) Reference Pakadarpanam, 1/ 322 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Mulaka Radish/Raphanus sativus L. Tender Rhizome 1 part 2. Samudra Lavana Sea Salt - Q.S. 3. Amlika Tamarind/Tamarindus indica L. Fruit Q.S. 4. Shunthi Dry ginger/ Zingiber officinale Roxb Rhizome Q.S. 5. Pippali Long Pepper /Piper longum L. Fruit Q.S. 6. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 7. Methika Fenugreek/Trigonella foenum graecum L. Seed Q.S. 8. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 9. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 10. Dhanyaka Coriander/Coriandrum sativum L. Leaf Q.S. 11. Ghrita Clarified butter - Q.S. 12. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 13. Karpura Camphor/Cinnamomu m camphora (L.) Nees & Eberm. Sub. extract Q.S. 14. Jala Water - Q.S. Method of preparation Peel the rhizome of Mulaka and cut it into pieces. Add required quantiy of water along with Lavana and Amlika to the cut Mulaka pieces. Boil it keeping over medium heat, once properly cooked, filter into another stainless steel vessel. Sprinkle the cooked Mulaka with the powders of Shunthi , Pippali, Maricha, Methika and Jeeraka along with the leaves of Kaitarya and Dhanyaka and mix thoroughly. Fry the mixture in Ghrita along with Hingu and make them fragrant with Karpura. Properties Katu (pungent), laghu (light for digestion), ushna (hot in potency), ruksha (dry) Benefits (Pathya) Deepana (increases digestive fire), Pratishyaya (Beneficial in Coryza), Kasa (Beneficial in Cough) Precautions - Special precautions - Others - Name of the Recipe 23.16 Tikta Patola Phala Paka (Stir fried Pointed gourd ) Reference Pakadarpanam, 1/ 367-368 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Patola Pointed Gourd/Trichosanthes dioica Rosc. (H) Fruit 1 part 2. Nimbu Lemon/Citrus limon (Linn) Burm. F Fruit Q.S. 3. Saindhava Lavana Rock Salt - Q.S. 4. Sugandhit dravya Aromatic Ingredients - Q.S. 5. *Spices - Q.S. Method of preparation Cook the Tikta patola fruit with Nimbu Juice to removes its natural bitterness. Once properly cooked, filter it into another vessel, add required quantity of salt and powdered spices, and make it fragrant with aromatic ingredients. Properties Tikta (bitter), laghu (light for digestion), ruksha (dry) Benefits (Pathya) Vatarogahara (Alleviates vata disease), Kapharogahara (Alleviates kapha disease), Jwara (Fever), Agnimandhya (Low digestive fire) Precautions - Special precautions - Others - *Spices :- Shunthi (Dry ginger/Zingiber officinale Roxb), Pippali (Long Pepper /Piper longum L.), Maricha (Black pepper/Piper nigrum L.), Methika (Fenugreek/Trigonella foenum graecum L.) and Jeeraka (Cumin /Cuminum cyminum L.) Name of the Recipe 23.17 Karavalli Phala Paka (Stuffed Bitter gourd) Reference Pakadarpanam, 1/395-408,1/409-421, 1/422-429 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Karavalli Bitter gourd/Momordia charantia Fruit 1 part 2. Kanji Fermented sour gruel - Q.S. 3. Ghrita Clarified butter - Q.S. 4. Dugdha Milk - Q.S. 5. Narikela Coconut/Cocos nucifera L. Endosperm Q.S. 6. Lashuna Garlic/Allium sativum L. Bulb Q.S. 7. Ardraka Ginger/Zingiber officinale Rosc. Rhizome Q.S. 8. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 9. Dhanyaka Coriander/Corian drum sativum L. Leaf Q.S. 10. Saindhava Lavana Salt - Q.S. 11. Karpura Camphor/Cinnam omum camphora (L.) Nees & Eberm. Sub. extract Q.S. 12. Spices - Q.S. Method of preparation Collect the tender, fresh, and semi-ripe fruit of Karavalli. Remove the stem ends and place it in a stainless steel vessel, immerse in Kanji (sour water) to reduce bitterness. Transfer them to another stainless steel vessel and cook them in saline water to enhance palatability. Once softened, fry the karvalli lightly in ghee. Cut the upper small portion into coin-shaped slices. Safely keep the sliced pieces aside. Cut and remove the seeds of karvalli, Finely chop the removed portion of it. Then add milk, soured small ball-sized chunks or bari, grated Narikel, Lashuna, and crushed Ardraka. Mix the powder of Maricha, Dhanyaka, Spices, Lavana, Karpura etc. along with Ghrita. Prepare into a paste form. Carefully stuff the prepared paste back into the hollowed karvalli. Seal each with a previously sliced pieces. Tie with thread to secure the stuffing. Immerse and cook the stuffed gourds in hot ghee until done. Properties Katu (pungent), tikta (bitter), laghu (light for digestion), ushna (hot in potency), snigdha (unctuous) Benefits (Pathya) Kaphahara (Alleviates kapha dosha), Vatahara (Alleviates vata dosha), Sarvarogahara (Mitigates all the diseases), Beneficial in Jwara (Fever), Agnimandhya (Low digestive fire) Precautions - Special precautions - Others - Name of the Recipe 23.18 Bimbiphala Paka (Stir fried Ivy gourd ) Reference Pakadarpanam, 1/436-440 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Bimbi Ivy gourd /Coccinia indica W& A Fruit 1 part 2. Ghrita Clarified butter - Q.S. 3. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 4. Karpura Camphor/Cinnamomu m camphora (L.) Nees & Eberm. Sub. extract Q.S. 5. Jala Water - Q.S. Method of preparation Peel the fruit of Bimbi phala and place it in a stainless steel vessel along with water. Boil until it becomes soft. Drain the excess water and set the boiled gourd aside. Heat ghee in a pan and add a pinch of hingu then add the boiled Bimbi phala and fry gently until lightly golden. Afterthat make it fragrant with Karpura. Properties Katu (pungent), tikta (bitter), laghu (light for digestion), ushna (hot in potency), Ruksha (dry) Benefits (Pathya) Vrishya (Aphrodisiac), Chakshushya (Enhances vision), Vatahara (Alleviates vata dosha), Pittahara (Alleviates pitta dosha), Mutrakriccha (Difficulty in urination), Shukravardhaka (Aphrodisiac), Beneficial in Kamala (Jaundice), Raktapitta (bleeding disorders), Rajyakshma (Tuberculosis), Shwasa-Trishna-Kasa (Asthma, Thirst, Cough) Precautions - Special precautions - Others - Name of the Recipe 23.19 Kalinga Phala Paka (Stir fried Water melon ) Reference Pakadarpanam, 1/ 442-445 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kalinga Watermelon/Citrullus vulgaris Fruit 1 part 2. Maricha Black pepper/Piper nigrum L. Fruit Q.S. 3. Dhanyaka Coriander/ Coriandrum sativa L. Fruit Q.S. 4. Chaturjata Twak Cinnamon/Cinnamomum zeylanica bark Q.S. Ela Cardamom/Elettaria Cardamomum Maton. Fruit Q.S. Tejpatra Indian bay leaf /Cinnamomum tamala Nees & Eberm. Leaf Q.S. Nagkesara Ceylon Ironwood/ Mesua ferrea L. Stamen Q.S. 5. Ghrita Clarified butter - Q.S. 6. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 7. Karpura Camphor/Cinnamomum camphora (L.) Nees & Eberm. Sub. extract Q.S. 8. Jala Water - Q.S. Method of preparation Wash Kalinga phala thoroughly, cut it into pieces. Boil it in water until it becomes soft. Drain the excess water and and sprinkle Maricha, Dhanyaka, Chaturjata powder. Then Heat ghee in a pan and Add a pinch of Hingu then Add the boiled Kalinga Phala and fry the seasoned pieces of Kalinga gently until lightly golden. Afterthat make it fragrant with Karpura. Properties Katu (pungent), tikta (bitter), laghu (light for digestion), ushna (hot in potency), ruksha (dry), grahi (Absorbent and astringent activity), ruchikaraka (Imparts taste) Benefits (Pathya) Hridya (good for heart), Kaphadoshahara (Alleviates kapha dosha), Deepana (increases digestive fire) Precautions - Special precautions - Others - Name of the Recipe 23.20 Kuberaksha Parna Paka (Stir fried Crested Fever Nut leaves ) Reference Pakadarpanam, 1/ 446-449 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kuberaksha Crested Fever Nut /Caesalpinia crista Leaf 1 part 2. Guduchi Indian Tinospora /Tinospora cordifolia (Willd.) Miers. Stem Q.S. 3. Tanduliyaka Prickly Amaranth /Amaranthus spinosus L. Leaf Q.S. 4. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 5. Ghrita Ghee - Q.S. 6. Sharkara Normal Sugar - Q.S. 7. Spices - Q.S. 8. Jala Water - Q.S. Method of preparation Take the soft leaves of Kuberaksha. Boil in required quantity of water along with powder of Guduchi to remove the bitterness. Alternatively, Tanduliyaka or sugar may be used for the same purpose. After the bitterness is removed, mix the leaves with powdered spices and keep aside.. Heat ghee in a pan,add a pinch of hingu then add the Kuberaksha leaves and fry gently until lightly golden. Properties Katu (pungent), tikta (bitter), laghu (light for digestion), ushna (hot in potency), ruksha (dry) Benefits (Pathya) Krimihara (Antihelmintic), Deepana (increases digestive fire), Vatahara (Alleviates vata dosha), Pathya (Wholesome/Ideal or most suitable for good health), Gulma (Abdominal lump), Shulahara (Analgesic). Precautions - Special precautions - Others - Name of the Recipe 23.21 Punarnava Patra Paka (Stir fried Spreading Hogweed ) Reference Pakadarpanam, 1/450-452 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Punarnava Spreading Hogweed /Boerhavia diffusa L. Leaves 1 part 2. Karvalli Bitter Gourd/Momordia charantia Roxb. Leaves 1 part 3. Shunthi Dry ginger/Zingiber officinale Rosc. Rhizome Q.S. 4. Saindhava Lavana Rock Salt - Q.S. 5. Ghrita Clarified butter - Q.S. 6. Jala Water - Q.S. Method of preparation Collect the fresh leaves of Punarnava. Boil in required quantity of water along with Karavalli leaves and the powder of Shunthi to remove bitterness. After the bitterness is removed, mix the leaves with powdered spices and salt keep aside. Heat ghee in a pan, then add the Punarnava leaves and fry gently until lightly golden. Properties Katu (pungent), tikta (bitter), laghu (light for digestion), ushna (hot in potency) Benefits (Pathya) Deepana (increases digestive fire), Pachana (helps in digestion), pathya (wholesome), beneficial in Pandu (Anaemia), Kshaya (phthisis) Precautions - Special precautions - Others - Name of the Recipe 23.22 Kumaridala Paka (Stir fried Aloe vera) Reference Pakadarpanam, 1/ 457-461 Category Ashita (Eatables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Ghrita Kumari Aloe vera /Aloe barbadensis Mill Leaf 1 part 2. Taal /Taad Palm leaves Leaf Q.S. 3. Ghrita Clarified butter - Q.S. 4. Saindhava Lavana Rock Salt - Q.S. 5. Karpura Camphor/Cinnamomu m camphora (L.) Nees & Eberm. Sub. extract Q.S. Method of preparation Clean Ghrita kumari leaves and then place them in a stainless steel vessel and cook them with Taad patra/wet palm leaves in order to remove its bitterness. After filtering the juice, mix it with Lavana and fry it in Ghrita until it becomes saffron-colored and thick consistency. Then add spices to it, mix well and cut it into pieces, then make it fragrant with karpura. Properties Katu (pungent), tikta (bitter), laghu (light for digestion), sheeta (cold in potency), snigdha (unctuous) Benefits (Pathya) Rasayana (Rejuvenator), Ruchikaraka (imparts taste), Balya (Strength promotor), Dhatuvarddhaka (promotes tissue growth) Precautions - Special precautions - Others - Name of the Recipe 23.23 Vata Patra Paka (Stir fried ficus leaves) Reference Pakadarpanam, 1/476-477 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Vata patra Banyan Tree/ Ficus benghalensis Leaf 1 part 2. Amlika Tamarind/Tamarindus indica L. Leaf Q.S. 3. Spices - Q.S. 4. Ghrita Clarified butter - Q.S. Method of preparation Cook the leaves of Vata in the sour juice of tamarind leaves. Once softened, chop the leaves into small pieces and cook them thoroughly. Mix with appropriate spices, then fry the mixture in ghrita. Properties Amla (sour), katu (pungent), laghu (light for digestion), ushna (hot in potency) Benefits (Pathya) Vranahara (Wound healer), Sarvadoshahara (Alleviates all doshas), Deepana (increases digestive fire), Pachana (helps in digestion), Udarashula (Beneficial in Abdominal pain), kapha pittahara (alleviates kapha and pitta dosha) Precautions - Special precautions - Others - Name of the Recipe 23.24 Shalmali Pushpa Parna Paka (Stir fried Shalmali ) Reference Pakadarpanam, 1/ 480 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shalmali Red Silk cotton tree/Bombax ceiba L. Leaves & Flower 1 Part 2. Jambu Black plum/ Syzygium cuminii (L.) Skeels Fruit Q.S. 3. Sugandhit dravya Aromatic Ingredients - Q.S. 4. Spices - Q.S. Method of preparation Cook the flower and leaves of Shalmali along with a paste of Jambu. Mix it with spices, and fry it in Ghrita. Properties Kashaya (astringent), tikta (bitter), laghu (light for digestion), sheeta (cold in potency), ruksha (dry) Benefits (Pathya) - Precautions - Special precautions - Others - Name of the Recipe 23.25 Ghrita Annapaka (Ghee rice) Reference Pakadarpanam, 7/1-7, 8-12 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Rajashali Oryza species Seed 1 part 2. Saindhava lavana Rock Salt - Q.S. 3. Parpata Indian fumitory/Fumaria parviflora Lam. Whole plant Q.S. 4. Ghrita Clarified butter - Q.S. 5. Lashuna Garlic/Allium sativum L. Bulb Q.S. 6. Ardraka Ginger/Zingiber officinale Rosc. Rhizome Q.S. 7. Methika Fenugreek/Trigonell a foenum graecum L. Seed Q.S. 8. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 9. Dhanyaka Coriander/Coriandr um sativum L. Leaf Q.S. 10. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 11. Ketaki Thatch screw pine/Pandanus tectorius soland. Flower Q.S. 12. Bijapura Fingered Citron /Citrus medica L. Leaf Q.S. 13. Kasturi/kankol a Musk/ Tailed Pepper(Piper cubeba) - Q.S. 14. Karpura Camphor/Cinnamom um camphora (L.) Nees & Eberm. Sub. extract Q.S. 15. Jala Water - Q.S. Method of preparation Cook Rajshali in required quantiy of water. Strain it and keep aside. Add required quantity of Saindhava Lavana, Ghrita, Papad (Parpaṭak), along with pieces of Lashuna and Ardraka. Then, add the powder of Methika and Jiraka and mix thoroughly. Finally, add Dhanyaka, Kaitarya, Ketaki Pushpa and Bijapura leaves to impart fragrance. Mix the rice with a pinch of musk and Karpura. Properties Laghu (light for digestion), katu (pungent), tikta (bitter), ruksha (dry) Benefits (Pathya) Ruchikara (imparts taste), Pittahara (Alleviates pitta dosha), Chakshushya (Enhances the vision) Precautions - Special precautions - Others - Name of the Recipe 23.26 Chincha phala rasa yukta shali Annapaka (Tamarind rice) Reference Pakadarpanam, 7/ 12-15 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Amlika Tamarind/Tamarindus indica L. Fruit 1 part 2. Tandula Rice/Oryza sativa L.. Seed 1 part 3. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 4. Lashuna Garlic/Allium sativum L. Bulb Q.S. 5. Ardraka Ginger/Zingiber officinale Rosc. Rhizome Q.S. 6. Pippali Long Pepper /Piper longum L. Fruit Q.S. 7. Sugandhit dravya Aromatic Ingredients - Q.S. 8. Jala Water - Q.S. Method of preparation Cook Tandula in required quantiy of water. Strain it and keep aside. Prepare the juice from ripe tamarind. Mix this tamarind juice and fried Hingu with the cooked rice. Then add Pippali, pieces of Lashuna and crushed Ardraka. Enhance the fragrance by mixing it with aromatic ingredients. Properties Laghu (light for digestion), amla (sour), katu (pungent), tikta (bitter), laghu (light for digestion), ruksha (dry) Benefits (Pathya) Pittavardhaka (Aggravates pitta dosha), Ruchikara (imparts taste), Shulahara (Analgesic) Precautions - Special precautions - Others - Name of the Recipe 23.27 Kaitarya kalka yukta shali Annapaka (Spicy curry leaves rice) Reference Pakadarpanam, 7/ 16-17 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tandula Rice/Oryza sativa L. Seed 1 part 2. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaves Q.S. 3. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum Q.S. 4. Taila Oil Q.S. 5. Karpura Camphor/Cinnamo mum camphora (L.) Nees & Eberm. Sub. extract Q.S. 6. Jala Water - Q.S. Method of preparation Cook Tandula in required quantiy of water. Strain it and keep aside. Then mix the paste of Kaitarya. Add fried Hingu and make it fragrant with Karpura. Properties Laghu (light for digestion), katu (pungent), tikta (bitter), laghu (light for digestion), snigdha (unctuous) Benefits (Pathya) Stanyaprada (Galactogogue), Krimihara (Antihelmintic), Kaphadoshahara (Alleviates kapha dosha) Precautions - Special precautions - Others - Name of the Recipe 23.28 Sarshapa kalka yukta shali Annapaka (Mustard seed rice) Reference Pakadarpanam, 7/18-19 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tandula Rice/Oryza sativa L. Seed 1 part 2. Sarshapa Mustard/Brassica campestris L. Seed Q.S. 3. Jambiri nimbu Lemon/Citrus lemon (L.) Burm.f. Fruit Q.S. 4. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin gum Q.S. 5. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 6. Taila Oil - Q.S. 7. Sugandhit dravya Aromatic Ingredients - Q.S. 8. Jala Water - Q.S. Method of preparation Cook Tandula in required quantiy of water. Strain it and keep aside. Then mix it with a paste of Sarshap seeds, then add Nimbu juice, and an adequate quantity of fried Hingu and Jiraka. To enhance its fragrance, add a small pinch of Karpura. Properties Laghu (light for digestion), madhura (sweet in taste), katu (pungent), tikta (bitter), laghu (light for digestion), ruksha (dry) Benefits (Pathya) Beneficial in Chhardi (Vomiting) Precautions - Special precautions - Others - Name of the Recipe 23.29 Dadhi Yukta Shali Annapaka (Curd rice) Reference Pakadarpanam, 7/21-25 Category Ashita (Eatables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tandula Rice/Oryza sativa L. Seed 1 part 2. Dadhi Curd - 1 part 3. Amra Mango/Mangifera indica L. Fruit Q.S. 4. Sheeta Maricha /kankola Tailed pepper/Piper cubeba Fruit Q.S. 5. Lashuna Garlic/Allium sativum L. Bulb Q.S. 6. Lavanga Clove/Syzygium aromaticum (L.) Merr M.Perry Flower bud Q.S. 7. Jiraka Cumin /Cuminum cyminum L. Fruit Q.S. 8. Shunthi Dry Ginger/Zingiber officinale Rosc. Rhizome Q.S. 9. Ardraka Ginger/Zingiber officinale Rosc. Rhizome Q.S. 10. Kaitarya Curry leaves/Murraya koenigii (L.).Spreng. Leaf Q.S. 11. Dhanyaka Coriander/Coriandr um sativum L. Fruit Q.S. 12. Ela Cardamom/Elettaria Cardamomum Maton. Fruit Q.S. 13. Bijapura Fingered Citron /Citrus medica L. Leaf Q.S. 14. Ketaki Thatch screw pine/Pandanus tectorius soland. Flower Q.S. 15. Karpura Camphor/Cinnamom um camphora (L.) Nees & Eberm. Sub. extract Q.S. 16. Jala Water - Q.S. Method of preparation Cook Tandula in required quantiy of water. Strain it and keep aside. and add Dadhi to it and mix well. After that, add Amra, Lashuna, and Shunthi. In a separate bowl, mix crushed Ardraka, Kaitarya and Dhanyaka thoroughly, then add this mixture to the rice. To enhance the fragrance, add Ela powder, Bijapura leaves, Ketaki leaves and a small pinch of karpura. Properties Laghu (light for digestion), madhura (sweet in taste), katu (pungent), tikta (bitter), laghu (light for digestion), ruksha (dry) Benefits (Pathya) Beneficial in Jadya (Removes frigidity), Agnimandya (loss of appetite) Precautions - Special precautions - Others - 24. Peya Common preparation method of Peya kalpana– Take all the herbs in specified quantity, coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water/decoction remains.Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened.Collect the cooked rice along with the supernatant water in a separate vessel. Name of the Recipe 24.01 Peya (Rice gruel) Reference Kaideva Nighantu, 5/44-45; Shodhala Nighantu 961-962. Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Jala Water - 14 parts 2. Tandula Rice/Oryza sativa L. Seed 1 part Method of preparation Wash and drain required quantity of rice. Add 14 times water to rice and cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Laghu (light for digestion), glani pipasa kshudha nashaka (alleviates guilt, thirst, appetite), agnideepaka (stimulates digestive fire), pachaka (easy to digest), vatanulomaka (helping easy movement /expulsion of vata), swedanulomaka (induces sweating). Benefits (Pathya) It could be Beneficial in Atisara (Diarrhoea), Daurbalya (Weakness), Udararoga (Disease of abdomen), Jwara (Fever) Precautions - Special precautions - Others - Name of the Recipe 24.02 Mridvikadi Peya (Raisin flavoured rice gruel) Reference Chakradutta 1/25; Abhinava chintamani, 5/178 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredie nts Common name/Botanical Name Part Used Ratio 1. Jala Water - 16 parts 2. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 3. Mridvik a Raisins/Vitis vinifera L. Fruit 1/5 part 4. Pippali mula Long Pepper /Piper longum L. Root 1/5 part 5. Chavya Javanese long pepper/Piper retrofractum Vahl. Stem 1/5 part 6. Chitraka Leadwort/Plumba go zeylanica L. Root 1/5 part 7. Shunthi Dry ginger/ Zingiber officinale Rosc. Rhizome 1/5 part Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil them in 16 parts of water until 8 parts of water/decoction remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Katu (pungent), tikta(bitter in taste), ushna (hot in potency), Deepana (increases digestive fire), pachana (helps in digestion) Benefits (Pathya) It could be beneficial in Jwarotpanna Koshthabaddhata (Constipation due to fever). Precautions - Special precautions - Others - Name of the Recipe 24.03 HriberadiPeya (Hribera flavoured rice gruel) Reference Chakradutta, 3/ 61 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Ajadugdha Goat milk - 16 parts 2. Jala Water - 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 4. Hribera Juniper/Juniperus communis L. Fruit 1/4 Part 5. Utapala Indian blue water lily/Nymphea stellata Willd. Flower 1/4 Part 6. Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizome 1/4 Part 7. Prishniparni Painted uraria /Uraria pictaDesv. Whole plant 1/4 Part Method of preparation Take all the herbs in specified quantity, coarsely powder them and mix together. Boil the coarse powder in 16 parts of diluted Goat's milk until 8 parts of milk remains. Strain it through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Sangrahi (Absorptive action) Benefits (Pathya) It could be beneficial in Raktatisara (Bloody diarrhoea) Precautions - Special precautions - Others Name of the Recipe 24.04 KapitthadiPeya (Wood apple flavoured rice gruel) Reference Yogaratnakar, Atisara Chikitsa-51 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 2. Kapittha Wood apple/Feronia limonia L. Fruit 1/4 Part 3. Bilwa Indian Bael /Aegle marmelos Correa ex Rosc. Fruit 1/4 Part 4. Changeri Creeping woodsorrel /Oxalis corniculata L. Whole plant 1/4 Part 5. Takra Buttermilk - 16 parts 6. Dadima Pomegranate/Punica granatum L. Seed 1/4 Part Method of preparation Take all the herbs in specified quantity, coarsely powder them and mix together. Boil the herbal paste in 16 parts of Takra until 8 parts remains. Strain it through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Amla (sour), tikta (bitter), kashaya (astringent), ushna (hot in potency), ruksha (dry), grahi (absorbent and astringent activity) (absorbent and astringent activity), pachaka (easy to digest) Benefits (Pathya) It could be beneficial in Vatajatisara (Diarrhoea caused by vata) Precautions - Special precautions - Others - Name of the Recipe 24.05 Panchamuladi Peya (Panchamula flavoured rice gruel) Reference Yogaratnakar, Atisara Chikitsa -52; Abhinava chintamani, 5/179 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Jala Water - 16 parts 2. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 3. Panch amula Pippali Long Pepper /Piper longum L. Fruit 1/6 part Pippalimula Long Pepper /Piper longum L. Root Chavya Javanese long pepper/Piper retrofractum Vahl. Stem Chitraka Leadwort/Plumb ago zeylanica L. Root Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizo me 4. Balamula Country mallow /Sida cordifolia L. Root 1/6 part 5. Shunthi Dry ginger/ Zingiber officinale Rosc. Rhizo me 1/6 part 6. Dhanyaka Coriander/Coria ndrum sativum L. Fruit 1/6 part 7. Utpala Indian blue water lily/Nymphaea stellata Willd. Flower 1/6 part 8. Bilwa Indian bael/Aegle marmelos Correa ex Rosc. Fruit 1/6 part Method of preparation Take all the herbs in specified quantity, coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), katu (pungent), ushna (hot in potency), ruksha (dry) Benefits (Pathya) It could be beneficial in Vatajatisara (Diarrhoea caused by vata dosha) Precautions - Special precautions - Others - Name of the Recipe 24.06 Chhaga Peya (Goat milk based rice gruel) Reference Abhinava chintamani, 16/10 Category Pana (Drinkables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Jala Water - 16 parts 2. Chhaga paya Goat milk - 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 4. Shunthi Dry ginger/Zingiber officinale Rosc. Rhizome 1 part 5. Matulunga Fingered Citron/Citrus medica L. Fruit Q.S. 6. Madhu Honey - Q.S. 7. Sauvarchala Lavana Black salt - Q.S. Method of preparation Prepare coarse powder of Shunthi. Boil the powder in 16 parts of water and goat milk until 8 part remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Once cool add required quantity of Matulunga juice, honey and powdered Sauvarchala and mix well. Properties Amla (sour), ushna (hot in potency), katu (pungent) Benefits (Pathya) It could be beneficial in Hikka (Hiccup) Precautions - Special precautions - Others - Name of the Recipe 24.07 Panchakola Peya (Panchakola flavoured rice gruel) Reference Abhinava chintamani, 62 /47; Ashtanga.Hridaya Sharirasthana, 1/97, 2/11 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Jala Water - 16 parts 2. Pancha kola Pippali Long pepper/Piper longum L. Fruit 1 part Pippalimula Long pepper/Piper longum L.. Root Chavya Javanese long pepper/Piper retrofractumVa hl. Stem Chitraka Leadwort/Plum bago zeylanica L. Root Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoctio n Method of preparation Take all the herbs in specified quantity, coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Katu (pungent), laghu(light for digestion), tikshna (penetrating), ruksha (dry) Benefits (Pathya) It could be beneficial in Kasa (Cough), Ajirna (Indigestion) Precautions - Special precautions - Others - Name of the Recipe 24.08 PrishniparnyadiPeya (Prishniparni flavoured rice gruel) reference Bhaishajya Ratnavali, Jwaratisaradhikara 6 /5; Ashtanga Sangraha Chikitsasthana, 1/33; Charaka Chikitsasthana,3/183 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1 part 2. Bilva Indian bael/Aegle marmelos Correa ex Rosc. Fruit 1 part 3. Bala Country mallow /Sida cordifolia L. Root 1 part 4. Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizome 1 part 5. Utpala Indian blue water lily/Nymphaea stellata Willd. Flower 1 part 6. Dhanyaka Coriander/Coriandr um sativum L. Fruit 1 part 7. Tandula Rice/Oryza sativa L. Seed 5 parts 8. Jala Water - 75 parts 9. Dadima Pomegranate/Punica granatum L. Seed Q.S. Method of preparation Take all the ingredients in a quantity, coarsely powder them and mix together. Boil the herbal powder in required quantity of water until the mixture is reduced to half. After filtering, prepare Peya using the common method, and add dadimabeej powder for a sour taste. Properties/Health benefits Tikta (bitter), kashaya (astringent), ruksha (dry) Benefits (Pathya) It could be beneficial in Jwaratisara (Diarrhoea with fever) Precautions - Special precautions - Others - Name of the Recipe 24.09 ShalparniyadiPeya (Shaliparni flavoured rice gruel) reference Bhaishajya Ratnavali, raktapittadhikara, 13/ 20. Category Pana (Drinkables) Ingredients S. No . Name of the Ingredients Common name/Botanica l Name Part Used Ratio 1. Laghup anchmu la Gokshura Cowhage/Trib ulus terrestris L. Whole plant 1 part Kantakari Yellow Berried Night Shade/ Solanum SurattenseBur m.f. Whole plant Brihati Indian nightshade/Sol anum indicum L. Whole plant Shalaparn i Butterfly pea/Desmodiu mgangeticum DC. Whole plant Prishnipar ni Painted uraria /Uraria picta Desv. Whole plant 2. Jala Water - 16 parts 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction Method of preparation Take all the herbs in specified quantity coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties/Health benefits Tikta (bitter), kashaya (astringent), ushna (hot in potency), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Adhogata Raktapitta (Bleeding disorders). Precautions - Special precautions - Others - Name of the Recipe 24.10 Kamalotpaladi Peya (Lotus flavoured rice gruel) Reference Ashtanga SangrahaChikitsasthana,.3/20 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kamala Sacred Lotus/Nelumbo nuciferaGaertn. Rhizome ¼ part 2. Kamala kesara Sacred Lotus/Nelumbo nuciferaGaertn. Stamen ¼ part 3. Prishniparni Painted uraria /Uraria picta Desv. Whole plant ¼ part 4. Priyangu Large-Leaf Beauty Berry/Callicarpa macrophylla Vahl Inflorescence ¼ part 5. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), katu (pungent), sheeta (cold in potency), raktapittashamaka (pacifies rakta and pitta dosha) Benefits (Pathya) It could be beneficial in Mutrakriccha (Dysuria), Amlapitta (Acidity), Shulanashaka (Analgesic). Precautions - Special precautions - Others - Name of the Recipe 24.11 Usheeradi Peya (Usheera flavoured rice gruel) Reference Ashtanga SangrahaChikitsasthana, 3/20 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Usheera Vetiver/Vetiveria zizaniodes (L.) Nash. Root ¼ part 2. Lodhra Lodhtree/Symplocos racemosaRosc. Stem bark ¼ part 3. Shringavera Ginger/Zingiber officinaleRosc. Rhizome ¼ part 4. Chandana Indian sandalwood/Santalum album L. Heart wood ¼ part 5. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), kashaya (astringent), sheeta (cold in potency), ruksha (dry), laghu (light for digestion). Benefits (Pathya) It could be beneficial in Shweta pradara (Leucorrhoea), Kushta (Skin disease), Amlapitta (Acidity) Precautions - Special precautions - Others - Name of the Recipe 24.12 Hriberadi Peya (Hribera flavoured rice gruel) Reference Ashtanga SangrahaChikitsasthana, 3/21 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Hribera Juniper/Juniperus communis L. Fruit ¼ part 2. Dhataki Fire Heat Bush/WoodfordiaFruticosa (L.) Kurz Flower ¼ part 3. Bilva Indian bael/Aegle marmelos Correa ex Rosc. Stem bark ¼ part 4. Duralabha Dessert fagonia/Fagonia cretica L. Root ¼ part 5. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), kashaya (astringent), grahi (absorbent and astringent activity) Benefits (Pathya) - Precautions - Special precautions - Others - Name of the Recipe 24.13 Bhunimbadi Peya (Green chiretta flavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 3/22 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Bhunimba Green chiretta/Andrographis paniculata Leaf 1/5 part 2. Usheera Vetiver/Vetiveria Zizanioides (L.) Nash. Root 1/5 part 3. Jalada Nutgrass/Cyperus rotundus L. Rhizome 1/5 part 4. Chandan ambu Indian sandalwood/Santalum album L. Heart wood 1/5 part 5. Priyangu Large-Leaf Beauty Berry/Callicarpa macrophylla Vahl infloroscence 1/5 part 6. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specific quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/ softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), madhura (sweet in taste), katu (pungent), sheeta (cold in potency) Benefits (Pathya) - Precautions - Special precautions - Others - Name of the Recipe 24.14 Shaliparnimudga Peya ( Shaliparni and green gram gruel) Reference Ashtanga SangrahaChikitsasthana, 3/22 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shalparni Butterfly pea/Desmodiumgangeticum DC. Whole plant ½ part 2. Mudga Green gram/Phaseolus radiatus L. Seed ½ part 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 4. Jala Water - 16 parts Method of preparation Take shaliparni in specified quantity,coarsely powder and boil it in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice and green gram to the decoction. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), Deepana (increases digestive fire), pachana (helps in digestion), sheeta (cold in potency) Benefits (Pathya) Balya (Tonic), Shulahara (Analgesic), beneficial in Sthaulya (Obesity) Precautions - Special precautions - Others - Name of the Recipe 24.15 Prishniparnimasura Peya (Prishniparni and red lentil gruel) Reference Ashtanga SangrahaChikitsasthana, 3/22 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Prishaniparni Painted uraria /Uraria picta Desv. Whole plant ½ part 2. Masura Red lentil/Lens culinaris Medic Seed ½ part 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 4. Jala Water - 16 parts Method of preparation Take Prishniparni in specified quantity, coarsely powder and boil in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice and red lentil to the decoction. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), ushna (hot in potency). Benefits (Pathya) It could be beneficial in Shotha (Inflammation), Atisara (Diarrhea) Precautions - Special precautions - Others - Name of the Recipe 24.16 Tilwakadi Peya (Tilwaka flavoured rice gruel) Reference Ashtanga SangrahaChikitsasthana, 5/135 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tilwaka Lodh tree/Symplocos racemosa Rosc. Stem bark 1 part 2. Ghrita Clarified butter - Q.S. 3. Sharkara Normal Sugar - Q.S. 4. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 5. Jala Water - 16 parts Method of preparation Roast the paste of Tilavaka leaves in ghrita, add 16 times water and boil the decoction until 8 times water remains.Add required quantity of rice to this decoction, cook in medium heat until the rice is properly cooked/softened. Add sugar to the gruel and mix well. Properties Madhura (sweet in taste), pittaghna (mitigates pitta dosha) Benefits (Pathya) It could be beneficial in Chhardi (Vomiting), Trishna (Thirst), Kasa (Cough), Atisara (Diarrhoea) Precautions Diabetes Special precautions - Others - Name of the Recipe 24.17 Balaprishniparni Peya (Balaprishniparni flavoured rice gruel) Reference Ashtanga SangrahaChikitsasthana, 10/42 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Bala Country mallow /Sida cordifolia L. Root ½ part 2. Prishniparni Painted uraria /Uraria picta Desv. Whole plant ½ part 3. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 4. Jala water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), balya (strength promotor), tridoshahara (alleviates all three doshas) Benefits (Pathya) It could be beneficial in Raktajarsha (Bleeding piles) Precautions - Special precautions - Others - Name of the Recipe 24.18 BilwahriberadiPeya (Bilwa hribera flavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 10/42 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Bilva Indian bael/Aegle marmelos Correa ex Roxb Stem bark 1/3 part 2. Hribera Juniper/Juniperus communis L. Fruit 1/3 part 3. Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome 1/3 part 4. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 5. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), ruksha (dry), grahi (absorbent and astringent activity) Benefits (Pathya) It could be beneficial in Raktajarsha (Bleeding piles) Precautions - Special precautions - Others Anupana – Navneet Name of the Recipe 24.19 Shatyadi Peya (Shati flavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 19/8 Category Pana (Drinkables) Ingredient s S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shati Spiked ginger lily/Hedychium spicatum Rhizom e 1/9 part 2. Pushkarmula Orris root/Inula racemosa Hook. f. Root 1/9 part 3. Chitraka Leadwort/Plumbago zeylanica L. Root 1/9 part 4. Ajaji Cumin /Cuminum cyminum L. Fruit 1/9 part 5. Karvi Black caraway/Carum carvi L. Fruit 1/9 part 6. Vrikshamla Kokum Butter Tree/Garcinia indica choicy Fruit 1/9 part 7. Yavakshara Barley/Hordeum vulgare L. Whole plant Q.S. 8. Jeevanti Cork Swallow- Wort/Leptadenia reticulata - 1/9 part 9. Bilva Indian bael/Aegle marmelos Correa ex Rosc. Stem bark 1/9 part 10. Dashmul a Shalparni Butterfly pea/Desmodiumgangeticu m DC. Whole plant 1/9 part Prishniparn i Painted uraria /Uraria picta Desv. Whole plant Brihati Indian nightshade/Solanum indicum L. Whole plant Kantakari Yellow Berried Night Shade/ Solanum SurattenseBurm.f. Whole plant Gokshura Cowhage/Tribulus terrestris L. Whole plant Bilva Indian bael/Aegle marmelos Correa ex Rosc. Stem bark Shyonaka Indian trumpet Stem tree/Oroxylum indicum Vent. bark Patala Rose trumpet tree/Stereospermum suaveolens DC Stem bark Gambhari White Teak/Gmelina arborea Roxb Stem bark Agnimanth a Wind killer tree/Clerodendrum phlomidis L. Stem bark 11. Ghrita Clarified butter - Q.S. 12. Taila Oil - Q.S. 13. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoctio n 14. Jala Water - 16 parts Method of preparatio n Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. process it with ghrita, taila and a small amount of Lavana. Properties Katu (pungent), madhura (sweet in taste), ushna (hot in potency), vatashamaka (pacifies vata dosha) Benefits (Pathya) It could be beneficial in Shotha (Oedema) Precaution s - Special precaution s - Others - Name of the Recipe 24.20 BrihatpanchamulaPeya (Brihat panchmulaflavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 1/35 Category Pana (Drinkables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Brihata panch mula Bilva Indian bael /Aegle marmelos Correa ex Roxb Stem bark ½ part Agnima ntha Windkiller tree/Clerodend rum phlomidis L. Stem bark Shyonak a Indian trumpet tree/Oroxylum indicum Vent. Stem bark Patala Rose Trumpet Tree/Stereospe rmum suaveolens DC Stem bark Gambha ri White Teak/Gmelina arboreaRoxb Stem bark 2. Yava Barley/Hordeu m vulgare L. Whole plant ½ part 3. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 4. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), ruksha (dry), sheeta (cold in potency) Benefits (Pathya) In patient of Jwara having predominance of Kapha Precautions - Special precautions - Others - Name of the Recipe 24.21 Chavyadi Peya (Chavya Flavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 1/36 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Chavya Javanese long pepper/Piper retrofractum Vahl. Stem 1/5 part 2. Amalaki Gooseberry/Emblica officinalisGaertn. Fruit 1/5 part 3. Pippalimula Long Pepper /Piper longum L.. Root 1/5 part 4. Draksha Raisins/Vitis vinifera L. Fruit 1/5 part 5. Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome 1/5 part 6. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Katu (pungent), ushna (hot in potency), grahi (absorbent and astringent activity), Benefits (Pathya) Shulahara (relieves pain), beneficial in Vibaddhakoshtha (constipation) Precautions - Special precautions - Others - Name of the Recipe 24.22 AmalakadiPeya (Amalaki flavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 1/38 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Amalaki Gooseberry/Emblica officinalisGaertn. Fruit ½ part 2. Shunthi Dry ginger/Zingiber officinaleRoxb Rhizome ½ part 3. Sita Sugar - Q.S. 4. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 5. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Snigdha (unctuous), katu (pungent), ushna (hot in potency), grahi (absorbent and astringent activity), pittaghna (mitigates pitta dosha) Benefits (Pathya) It could be beneficial in Jwara (fever) Precautions - Special precautions - Others - Name of the Recipe 24.23Badaradi Peya (Badara flavoured rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 1/38 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Badara Indian jujube/Zyzyphus mauritiana Lam. Fruit 1/5 part 2. Mridvika Raisin/Vitis vinifera L. Fruit 1/5 part 3. Sariva Country Sarasaparilla/Hemidesmus indicus (L.) R.Br. Root 1/5 part 4. Nagaramotha Nut Grass/Cyperus rotundus L. Rhizome 1/5 part 5. Chandana Indian Sandal wood /Santalum album L. Heart wood 1/5 part 6. Madhu Honey Q.S. 7. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 8. Jala Water - 16 parts 9. Sita Sugar candy Q.S. Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Katu (pungent), tikta (bitter), ruksha (dry), sheeta (cold in potency) Benefits (Pathya) It could be beneficial in Jwara (Fever), Trishna (Thirst), Chhardi (Vomiting), Daha (Burning) Precautions - Special precautions - Others - Name of the Recipe 24.24 Madhukadi Peya (Madhuka flavoured rice gruel) Reference Ashtanga Sangraha Uttarsthana, 44/39 Category Pana (Drinkables) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Madhuka Glycyrrhiza glabra L. Stem & root 1/12 part 2. Pippali Long Pepper /Piper longum L. Fruit 1/12 part 3. Pippali mula Long Pepper /Piper longum L. Fruit 1/12 part 4. Musta 1/12 part 5. Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizome 1/12 part 6. Indrayava Tellicherry bark. /Holarrhenaanti dysenterica wall. Seed 1/12 part 7. Saindhava lavana Rock salt - 1/12 part 8. Patha Velvet Leaf/Cissampel os pareira L. Stem bark 1/12 part 9. Ajamoda Wild Celery/Trachysp ermumroxburgh ianum (DC.) Craib Fruit 1/12 part 10. Sarshapa Mustard/Brassic a campestris L. Seed 1/12 part 11. Devdaru Himalayan Cedar/Cedrus deodara (Rosc.) Loud Heart wood 1/12 part 12. Laghu panch mula Shalap arni Butterfly Pea/Desmodium gangeticum DC. Whole plant 1/12 part Prishni parni Painted uraria/Uraria Whole plant picta Desv. Kantak ari Yellow Berried Night Shade/ Solanum SurattenseBurm .f. Whole plant Brihati Indian nightshade/Sola num indicum L. Whole plant Goksh ura Cowhage/Tribul us terrestris L. Whole plant 13. Ghrita Clarified butter Q.S. 14. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 15. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. and Mix Ghrita in it. Properties Tikta (bitter), katu (pungent), ushna (hot in potency) Benefits (Pathya) - Precautions - Special precautions - Others - Name of the Recipe 24.25 Bala shaliparnyadi Peya (Bala shaliparni flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 9/13 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shalparni Butterfly pea/Desmodium gangeticum DC. Whole plant 1/5 part 2. Bala Country mallow /Sida cordifolia L.. root 1/5 part 3. Bilwa Indian bael/Aegle marmelos Correa ex Roxb Stem bark 1/5 part 4. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1/5 part 5. Dadima Pomegranate/Punica granatum L. Seed 1/5 part 6. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), ushna (hot in potency), grahi (absorbent and astringent activity) Benefits (Pathya) It could be beneficial in Kapha pittaja atisara (Diarrhoea due to Kapha pitta dosha) Precautions - Special precautions - Others - Name of the Recipe 24.26 Haritakyadi Peya (Haritaki flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 9/14 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Haritaki Chebulic Myrobalan/Terminalia chebula Retz. Fruit 1/3 part 2. Pippalimula Long Pepper / Piper longum L. Root 1/3 part 3. Bilwa Indian bael/Aegle marmelos Correa ex Roxb Fruit 1/3 part 4. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 5. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), kashaya (astringent), ushna (hot in potency), vatashamaka (pacifies vata dosha), vata dosha anulomana (downward movement of flatus) Benefits (Pathya) - Precautions - Special precautions - Others - Name of the Recipe 24.27 Dadimadi Peya (Pomegranate flavoured rice gruel) Reference Kashyap kalpasthana., Bhojankalpadhyaya, 7/ 53 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Dadima Pomegranate/Punica granatum L. Seed 1/3 part 2. Takra Butter milk - 16 parts 3. Chukra Vinegar Q.S. 4. Ardraka Ginger/ Zingiber officinaleRosc. Rhizome 1/3 part 5. Saindhava lavana Rock salt - Q.S. 6. Maricha Black pepper/Piper nigrum L. Fruit 1/3 part 7. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Amla (sour), katu (pungent), ushna (hot in potency), ruksha (dry), grahi (absorbent and astringent activity), krimighna (anthelmintic) Benefits (Pathya) Trishnanashaka (Thirst) Precautions - Special precautions - Others - Name of the Recipe 24.28 Ksheera Peya (Milk based rice gruel) Reference Kashyapa Kalpasthana., bhojankalpadhyaya, 7/54 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Ghrita Clarified butter - Q.S. 2. Ksheerodaka Milkwater - 16 parts 3. Sharkara Normal Sugar - Q.S. 4. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction Method of preparation Cook rice in required quantity of milk and water over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. and Mix Ghrita in it. Properties Madhura (sweet in taste), guru (heavy to digest), snigdha (unctuous), pitta shamaka (pacifies pitta dosha) Benefits (Pathya) It could be beneficial in dominance of pitta dosha, Jwar (Fever), Atisara (Diarrhoea), Shrama (Tiredness), moha (Unconsciousness), Kasa (Cough), Hikka (Hiccup) and Trishna (Thirst). Precautions - Special precautions - Others - Name of the Recipe 24.29 Shwadamshtradi Peya (Gokshura flavoured rice gruel) Reference Charaka Chikitsasthana, 3/182 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Raktashali Red rice/Oryza punctata Seed 1/14 part of decoction 2. Shwadamshtra Cowhage/Tribulus terrestris L. Whole plant ½ part 3. Kantkari Yellow Berried Night Shade/ Solanum Surattense Burm.f. Whole plant ½ part 4. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Katu (pungent), tikta (bitter), madhura (sweet in taste), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Parshva, Basti, Shiroruja (pain in intercostals region, urinary bladder, and head) Precautions - Special precautions - Others - Name of the Recipe 24.30 Pippali amalaki yava Peya (Pippali amalaki flavoure rice gruel) Reference Charaka Chikitsasthana, 3/184 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Yava Barley/Hordeum vulgare L. Fruit 1/3 part 2. Pippali Long Pepper /Piper longum L. Fruit 1/3 part 3. Amalaki Gooseberry/Emblica officinalisGaertn. Fruit 1/3 part 4. Ghrita Clarified butter - Q.S. 5. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 6. Jala Water 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. and Mix Ghrita in it. Properties Katu (pungent), tikta (bitter), ushna (hot in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Vibandha (Constipation), Doshanulomana (Help easy expulsion of doshas) Precautions - Special precautions - Others - Name of the Recipe 24.31 Mridvika Amlakadi Peya (Raisin and gooseberry flavoured rice gruel) Reference Charaka Chikitsasthana, 3/186 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Mridvika Raisins/Vitis vinifera L. Fruit 1/5 part 2. Pippalimula Long Pepper /Piper longum L. Root 1/5 part 3. Chavya Javanese long pepper/Piper retrofractum Vahl. Stem 1/5 part 4. Amalaki Gooseberry/Emblica officinalisGaertn. Fruit 1/5 part 5. Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome 1/5 part 6. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), katu (pungent), tikta (bitter), ushna (hot in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Koshtavibandha Ruja (Constipation with pain) Precautions - Special precautions - Others - Name of the Recipe 24.32 Baladi Peya (Bala based rice gruel) Reference Charaka Chikitsasthana, 3/187 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Bala Country mallow /Sida cordifolia L. Root 1/6 part 2. Vrikshamalaki Kokum Butter Tree/Garcinia indica choicy Fruit 1/6 part 3. Kola Indian plum /ZyzyphusmaurtianaLam Fruit pulp 1/6 part 4. Prishniparni Painted uraria/Uraria picta Desv. Whole plant 1/6 part 5. Kantkari Yellow Berried Night Shade/ Solanum SurattenseBurm.f. Whole plant 1/6 part 6. Bilwa Indian bael/Aegle marmelos Correa ex Roxb Fruit 1/6 part 7. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 8. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Amla (sour), tikta (bitter), ushna (hot in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Fissure Precautions - Special precautions - Others Bilwa churna shall be added to the preparation Name of the Recipe 24.33 Nagaramalaki Peya (Ginger and gooseberry flavoured rice gruel) Reference Charaka Chikitsasthana, 3/187 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Nagara Dry ginger/Zingiber officinalis Rosc.. Rhizome ½ part 2. Amalaki Gooseberry/Emblica officinalis Gaertn. Fruit ½ part 3. Sharkara Normal Sugar - Q.S. 4. Ghrita Clarified butter - Q.S. 5. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), ushna (hot in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in patients of Jwara (fever) with complaints like Asweda, Anidra, Trishna (loss of taste, insomnia and thirst) Precautions - Special precautions - Others Peya may be tempered with ghrita and sweetened with Sharkara Name of the Recipe 24.34 Chandanadi Peya (Chandana flavoured rice gruel) Reference Charaka Chikitsasthana, 4/45 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Chandana Indian Sandalwood/Santalum album L. Heart wood ¼ part 2. Usheer Vetiver/Vetiveria Zizanioides (L.) Nash. Root ¼ part 3. Lodhra Lodh tree/Symplocos racemosaRosc. Stem bark ¼ part 4. Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome ¼ part 5. Madhu Honey - Q.S. 6. Sharkara Normal Sugar - Q.S. 7. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 8. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), katu (pungent), tikta (bitter), sheeta (cold in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorder) Precautions - Special precautions - Others - Name of the Recipe 24.35 Kiratatiktadi Peya (Kiratatikta flavoured rice gruel) Reference Charaka Chikitsasthana, 4/45 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kiratatikta Indian Gentian/Swertia chirata Buch.-Ham Whole plant 1/3 part 2. Usheer Vetiver/Vetiveria Zizanioides (L.) Nash. Root 1/3 part 3. Musta Nutgrass/Cyperus rotundus L. Rhizome 1/3 part 4. Madhu Honey - Q.S. 5. Sharkara Normal Sugar - Q.S. 6. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. and Mix Madhu and Sharkara in it. Properties Madhura (sweet in taste), katu (pungent), tikta (bitter), sheeta (cold in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorder) Precautions - Special precautions - Others - Name of the Recipe 24.36 Kakolyadi Peya (Kakoli flavoured rice gruel) Reference Ashtanga Hridaya Sharirasthana, 2/5 Category Pana (Drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Rakta shali Rice/Oryza sativa L. Seed 1/6 part 2. Kakoli White Himalayan Lily/Lilium polyphyllumD.Don Rhizo me 1/6 part 3. Bala Country mallow /Sida cordifolia L. Root 1/6 part 4. Atibala Indianmallow/Abutilon indicum L. root 1/6 part 5. Madhuka Indian butter tree/Madhuca indica J.F.Gmel Flowe r 1/6 part 6. Ikshu rasa Sugarcane/Saccharum officnarum L. Stem 1/6 part 7. Jala Water - 16 parts 8. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), sheeta (cold in potency), snigdha (unctuous), rakta pitta shamaka (pacifies rakta and pitta dosha) Benefits (Pathya) It could be beneficial in Garbhini Rakta darshana (spotting in pregnancy) Precautions - Special precautions - Others Anupana - Madhu, sharkara and Dugdha,Jangalamamsarasa Name of the Recipe 24.37 Prishniparnyadi Peya (Prishniparni flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/28 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1/7 part 2. Bala Country mallow /Sida cordifolia L. root 1/7 part 3. Bilva Indian bael /Aegle marmelos Correa ex Rosc. Unripe fruit pulp 1/7 part 4. Shunthi Dry ginger/Zingiber officinaleRoxb Rhizome 1/7 part 5. Utpala Indian blue water lily/Nymphaea stellata Willd. Rhizome 1/7 part 6. Dhanyaka Coriander/Coriandru m sativum L. Leaves 1/7 part 7. Dadima Pomegranate/Punica granatum L. Seed 1/7 part 8. Laja Parched rice - 1/14 part of decoction 9. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel.. Add Dadimabeeja powder for a sour taste. Properties Madhura (sweet in taste), tikta (bitter), katu (pungent), ushna (hot in potency), grahi (absorbent and astringent activity), Deepana (increases digestive fire), pachana (helps in digestion) Benefits (Pathya) It could be beneficial in Jwaratisara (Fever with diarrhoea) Precautions - Special precautions - Others - Name of the Recipe 24.38 Laghupanchamuladi Peya (Laghu panchamulaflavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/29 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shalaparni Butterfly pea/Desmodiumgangeticum DC. Whole plant 1/5 part 2. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1/5 part 3. Kantakari Yellow Berried Night Shade/ Solanum SurattenseBurm.f. Whole plant 1/5 part 4. Brihati Indian nightshade/Solanum indicum L. Whole plant 1/5 part 5. Gokshura Cowhage/Tribulus terrestris L. Whole plant 1/5 part 6. Laja Parched Rice - 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), ushna (hot in potency), vatakaphashamaka (pacifies vata and kapha dosha) Benefits (Pathya) It could be beneficial in Hikka (Hiccup), Shwasa (Asthma), Kasa (Cough) Precautions - Special precautions - Others - Name of the Recipe 24.39 Mahabrihat panchamuladi Peya (Mahabrihat panchamula flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/30 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Gambhari White Teak/Gmelina arboreaRoxb Stem bark 1/5 part 2. Patala Rose Trumpet Tree/Stereospermum suaveolens DC Stem bark 1/5 part 3. Bilva Indian bael /Aegle marmelos Correa ex Roxb Stem bark 1/5 part 4. Agnimantha Wind killer tree/Clerodendrum phlomidis L. Stem bark 1/5 part 5. Shyonaka Indian trumpet tree/Oroxylum indicum Vent. Stem bark 1/5 part 6. Yava Barley/Hordeum vulgare L. Whole plant 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity, coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), kashaya (astringent), ushna (hot in potency), kapha vatashamaka (pacifies vata and kapha dosha) Benefits (Pathya) - Precautions - Special precautions - Others - Name of the Recipe 24.40 Chavyadi Peya (Chavya flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/31 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Chavya Javanese long pepper/Piper retrofractum Vahl. Stem 1/5 part 2. Pippali moola Long Pepper /Piper longum L. root 1/5 part 3. Draksha Raisins/Vitis vinifera L. Fruit 1/5 part 4. Amalaki Gooseberry/Emblica officinalisGaertn. Fruit 1/5 part 5. Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizome 1/5 part 6. Tandula Rice/Oryza sativa L.. seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Katu (pungent), tikta (bitter), ushna (hot in potency), Deepana (increases digestive fire), pachana (helps in digestion) Benefits (Pathya) It could be beneficial in Koshthavibaddha (Constipation), Koshtharuja (Abdominal pain) Precautions - Special precautions - Others - Name of the Recipe 24.41 Koladi Peya (Indian plum flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/32 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kola Indian plum/Ziziphus mauritiana Lam Fruit 1/5 part 2. Vrikshamla Garcinia indica choisy Fruit 1/5 part 3. Shalaparni Butterfly pea/Desmodium gangeticum DC. Whole plant 1/5 part 4. Prishniparni Painted uraria/ Uraria picta Desv. Whole plant 1/5 part 5. Shreephala Aegle marmelos Correa ex Roxb Stem bark 1/5 part 6. Tandula Rice/Oryza sativa L.. seed 1/14 part of decoction 7. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), ushna (hot in potency), laghu (light for digestion), snigdha (unctuous), tridoshshamaka (pacifies all three doshas) Benefits (Pathya) It could be beneficial in Parikartika (Fissure) Precautions - Special precautions - Others - Name of the Recipe 24.42 Sita badaradi Peya (Badara phala flavoured sweet rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/33 Category Pana (drinkable) Ingredients S. No. Name of the Ingredient s Common name/Botanical Name Part Used Ratio 1. Mishri Rock candy - Q.S. 2. Badar phala Chinese date/Zizyphus jujube Lam Fruit 1/5 part 3. Draksha Raisins/Vitis vinifera L. Fruit 1/5 part 4. Sariva Country Sarasaparilla/Hemides mus indicus (L.) R.Br. Root 1/5 part 5. Musta Nutgrass/Cyperus rotundus L. Rhizome 1/5 part 6. Chandana Indian Sandalwood/Santalum album L. Heart wood 1/5 part 7. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 8. Jala Water - 16 parts 9. Madhu Honey - Q.S. Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel.Add required quantity of sugar to the gruel and mixwell. Properties Tikta (bitter), katu (pungent), sheeta (cold in potency), vatapittashamaka (pacifies vata and pitta dosha) Benefits (Pathya) It could be beneficial in Trishna (Thirst), Chhardi (Vomiting), Daha (Burning), Jwara (Fever) Precautions - Special precautions - Others - Name of the Recipe 24.43 Ushiradi Peya (Vetiver flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 2/16 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Ushira Vetiver/Vetiveria zizaniodes (L.) Nash. Root ¼ part 2. Shabara Lodhra Lodh Tree/Symplocosracemo saRosc. Stem bark ¼ part 3. Shringabera Ginger/Zingiber officinaleRosc. Rhizome ¼ part 4. Rakta chandana Red Sandalwood/Pterocarp us santalinus L. Heart wood ¼ part 5. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), katu (pungent), ruksha (dry), sheeta (cold in potency), pittashamaka (pacifies pitta dosha) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorders) Precautions - Special precautions - Others - Name of the Recipe 24.44 Hriberadi Peya (Hribera flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 2/17 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Hribera Juniper/Juniperus communis L. Fruit ¼ part 2. Dhataki Fire heat bush/WoodfordiaFruticosa (L.) Kurz Flower ¼ part 3. Bilva Indian bael/Aegle marmelos Correa ex Roxb Fruit ¼ part 4. Duralabha Khorasan thorn/Fagonia cretica L. Fruit ¼ part 5. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), kashaya (astringent), grahi (absorbent and astringent activity) (absorbent and astringent activity) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorders) Precautions - Special precautions - Others - Name of the Recipe 24.45 Chirayatadi Peya (Chirayata flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 2/18 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Chirayata Chiretta /Swertia chirayata Buch.- Ham Whole plant 1/3 part 2. Ushira Vetiver/Vetiveria zizaniodes (L.) Nash. Root 1/3 part 3. Nagaramotha Nutgrass/Cyperus rotundus L. Rhizome 1/3 part 4. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 5. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Tikta (bitter), katu (pungent), ruksha (dry), kapha pitta shamaka (pacifies kapha and pitta dosha) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorders) Precautions - Special precautions - Others - Name of the Recipe 24.46 Vidarigandhadi Peya (Vidarigandha flavoured green gram gruel) Reference Ashtanga Hridaya Chikitsasthana, 2/18 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Vidarigandha Butterfly Pea/Desmodium gangeticum DC. Whole plant 1 part 2. Mudga Green gram/Phaseolus radiatus L. Seed 1/14 part of decoction 3. Jala Water - 16 parts Method of preparation Take the herb in specified quantity,coarsely powder it. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice and Mudga to the decoction in a ratio of 1:14. Cook over medium heat until the Mudga is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), tikta (bitter), balya (strength promotor), sheeta (cold in potency) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorders) Precautions - Special precautions - Others - Name of the Recipe 24.47 Balamuladi Peya (Bala flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 2/18 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Bala mula Country mallow /Sida cordifolia L. Root ½ part 2. Harenuka Five leaved chaste tree/Vitex negundo L. Seed ½ part 3. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 4. Jala Water - 16 parts 5. Ghrita Clarified butter - Q.S. Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. and Mix Ghrita in it. Properties Madhura (sweet in taste), sheeta (cold in potency), balya (strength promotor), vata pitta shamaka (pacifies vata and pitta dosha) Benefits (Pathya) It could be beneficial in Raktapitta (Bleeding disorders) Precautions - Special precautions - Others - Name of the Recipe 24.48 Yavanyadi Peya (Yavani flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 3/20-21 Category Pana (drinkable) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Yavani Carom seeds/Trachyspermum ammi (L. Fruit 1/12 part 2. Pippali Long pepper/Piper longum L. Fruit 1/12 part 3. Bilva majja Indian bael /Aegle marmelos Correa ex Roxb Fruit pulp 1/12 part 4. Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizome 1/12 part 5. Chitraka Leadwort/Plumbago zeylanica L. Root 1/12 part 6. Rasna Indian camphorweed/Pluchea lanceolata Oliver & H e m Leaf 1/12 part 7. Ajaji Cumin/Cuminum cyminum L. Fruit 1/12 part 8. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1/12 part 9. Palasha Butea monosperma (Lam) Kuntze Flower 1/12 part 10. Shati Spiked ginger lily/Hedychium spicatum Ham. Rhizome 1/12 part 11. Pushkaramu la Orris root/Inula racemosa Hook. f. Root 1/12 part 12. Tandula Rice/Oryza sativaL.. Seed 1/14 part of decoction 13. Jala Water - 16 parts 14. Ghrita Clarified butter - Q.S. 15. Dadima Pomegranate/Punica granatum L. Seed 1/12 part 16. Saindhava lavana Rock salt - Q.S. Method of preparation Take all the herbs in quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel.Peya. Add Ghrita, Dadima beeja and Saindhava lavana for taste. Properties Katu (pungent), tikta (bitter), ushna (hot in potency), ruksha (dry), vatakaphashamaka (pacifies vata and kapha dosha) Benefits (Pathya) It could be beneficial in Vataja kasa (Cough due to vata dosha), Shwasa (Asthma), Hikka (Hiccup), Katishula (Backache), Hridaya shula (Cardiac pain), Parshva shula (Intercostal neuralgia), Kosthashula (Abdominal pain). Precautions - Special precautions - Others - Name of the Recipe 24.49 Dashmula panchakoladi Peya (Dashamula panchakola flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 3/22 Category Pana (drinkable) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shalaparni Butterfly pea/Desmodiumgangetic um DC. Whole plant 1/16 part 2. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1/16 part 3. Kantakari Yellow Berried Night Shade/ Solanum SurattenseBurm.f. Whole plant 1/16 part 4. Brihati Indian nightshade/Solanum indicum L. Root 1/16 part 5. Gokshura Cowhage/Tribulus terrestris L. Stem bark 1/16 part 6. Bilva mula Indian bael /Aegle marmelos Correa ex Roxb Stem bark 1/16 part 7. Gambhari White Teak/Gmelina arboreaRoxb Stem bark 1/16 part 8. Shyonaka Indian trumpet tree/Oroxylum indicum Vent. Root 1/16 part 9. Agnimantha Wind killer tree/Clerodendrum phlomidis L. Root 1/16 part 10. Patala Rose Trumpet Tree/Stereospermum suaveolens DC Root 1/16 part 11. Shunthi Dry ginger/Zingiber officinaleRoxb Rhizome 1/16 part 12. Chitraka Leadwort/Plumbago zeylanica L. Root 1/16 part 13. Pippali Long Pepper /Piper longum L. Fruit 1/16 part 14. Pippalimula Long Pepper /Piper longum L.L. Root 1/16 part 15. Chavya Javanese long Stem 1/16 part pepper/Piper retrofractum Vahl. 16. Guda Jaggery - 1/16 part 17. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction 18. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel.Add guda before use. Properties Laghu (light for digestion), ruksha (dry), katu (pungent), tikta (bitter), ushna (hot in potency), tridoshahara (pacifies all three doshas) Benefits (Pathya) It could be beneficial in Vataja kasa (Cough due to vata dosha) Precautions - Special precautions - Others - Name of the Recipe 24.50 Tiladi Peya (Sesame seed rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 3/22 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Tila Sesamum /Sesamum Indicum L. Seed 1 part 2. Dugdha Milk - 16 parts 3. Saindhava lavana Rock salt - Q.S. 4. Tandula Rice/Oryza sativa L.. Seed 1/14 part of decoction Method of preparation Take required quantity of rice and sesame seeds. Add required quantity of milk, boil over medium heat until rice is properly cooked/softened. Add powdered Saindhava to the gruel and mix well. Properties Guru (heavy to digest), snigdha (unctuous), vata pitta shamaka (pacifies vata and pitta dosha) Benefits (Pathya) It could be beneficial in Vataja Kasa (Cough due to vata dosha) Precautions - Special precautions - Others - Name of the Recipe 24.51 Drakshadi Peya (Raisin flavoured rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 3/36 Category Pana (drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Draksha Raisins/Vitis vinifera L. Fruit 1/7 part 2. Pippali Long pepper/Piper longum L. Fruit 1/7 part 3. Kusha Halfa grass/Desmostachya bipinnata Staph. Root stock 1/7 part 4. Kasha Wild sugarcane/Saccharaum spontaneum L. Root 1/7 part 5. Shara Pin red grass/ Saccharum munja Root 1/7 part 6. Ikshu Sugarcane/Saccharum officnarum L. Stem 1/7 part 7. Darbha Thatch grass/Imperata cylinderica L. Root 1/7 part 8. Dugdha Milk - 16 parts 9. Madhu Honey - Q.S. 10. Mishri Sugar candy - Q.S. 11. Tandula Rice/Oryza sativa L. Seed 1/14 part of decoction Method of preparation Take all the herbs in quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of milk until 8 parts remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked rice along with the supernatant water in a separate vessel. Add Honey and Sugar to the gruel and mixwell. Properties Katu (pungent), madhura (sweet in taste), sheeta (cold in potency), mutral (diuretic), ruksha (dry), pitta shamaka (pacifies pitta dosha) Benefits (Pathya) It could be beneficial in Pittaja kasa (Cough due to pitta dosha) Precautions - Special precautions - Others - Name of the Recipe 24.52 Pippali nagara Lajapeya (Long pepper ginger flavoured parched rice gruel) Reference Charaka Chikitsasthana, 3/179 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Laja Parched paddy rice - 1/14 part of decoction 2. Jala Water - 16 parts 3. Pippali Long Pepper /Piper longum L. Fruit ½ part 4. Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome ½ part Method of preparation Take all the herbs in quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Katu (pungent), tikta (bitter), ushna (hot in potency), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Agnimandhya (low digestive fire) Precautions - Special precautions If patient desired to eat sour then add Dadima, Amalaki and shunthi powder in it. If atisara is present in jwara or pittajajwara condition then add madhu in LajaPeya Others - Name of the Recipe 24.53 Chukrikadi Lajapeya (Wood sorrel flavoured parched rice gruel) Reference Charaka Chikitsasthana,14/199 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Chukrika Creeping woodsorrel /Oxalis corniculata L. Whole plant 1/3 part 2. Nagkesara Ceylon Ironwood/Mesua ferrea L. Stamen 1/3 part 3. Utpala Indian Blue Water Lily /Nymphaea stellata Willd. Rhizome 1/3 part 4. Laja Parched paddy rice - 1/14 part of decoction 5. Jala Water - 16 parts Method of preparation Take all the herbs in quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Sheeta (cold in potency), kashaya (astringent), tikta (bitter), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Raktashravi arsha (Bleeding piles) Precautions - Special precautions - Others - Name of the Recipe 24.54 Hriberadi Lajapeya (Hribera flavoured parched rice gruel) Reference Charaka Chikitsasthana, 14/200 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Hribera Juniper/Juniperus communis L. Fruit 1/8 part 2. Nagara Dry ginger/Zingiber officinalis Rosc. Rhizome 1/8 part 3. Bilwa Indian bael/Aegle marmelos Correa ex Roxb Fruit 1/8 part 4. Vrikshamla rasa/kokam Wild Mangosteen /Garcinia indica choicy Fruit 1/8 part 5. Dadima rasa Pomegranate/Punica granatum L. Seed 1/8 part 6. Amlika Tamarind/Tamarindus indica L. Fruit 1/8 part 7. Kola Indian plum/Ziziphus mauritiana Lam Fruit pulp 1/8 part 8. Navneeta Buttermilk - 1/8 part 9. Laja Parched paddy rice - 1/14 part of decoction 10. Jala Water - 16 parts Method of preparation Take all the herbs in quantity,coarsely powder them and mix together. Boil the herbal powder in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the Laja along with the supernatant water in a separate vessel. Add Navneeta to it, and finally, make it sour in taste by adding Vrikshamla rasa, Dadimarasa, Amlika, and Kolamlarasa. Properties Ushna (hot in potency), katu (pungent), tikta (bitter), ruksha (dry), laghu (light for digestion) Benefits (Pathya) It could be beneficial in Raktashravi arsha (bleeding piles) Precautions - Special precautions - Others - Name of the Recipe 24.55 Chitrakmuladi Lajapeya (Chitraka flavoured parched rice gruel) Reference Astanga Hridaya Chikitsasthana, 4/23 Category Pana (Drinkable) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Chitrakamula Leadwort/Plumbago zeylanica L. Root 1/3 part 2. Ajaji Cumin/Cuminum cyminum L. Fruit 1/3 part 3. Shringi Zebrawood/Pistacia integerrima Stewart ex Brandis. Gall 1/3 part 4. Sauvarchala Black salt - Q.S. 5. Laja Parched paddy rice - 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder them and mix together. Boil them in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Katu (pungent), ushna (hot in potency), vata kapha shamaka (pacifies vata and kapha dosha) Benefits (Pathya) It could be beneficial in Kasa (Cough), Hikka (Hiccup), Shwasa (Asthma) Precautions - Special precautions - Others - Name of the Recipe 24.56 Dashamuladi Peya (Dashamula flavoured rice gruel) Reference Astanga Hridaya Chikitsasthana, 4/27 Category Pana (Drinkable) Ingredients S. No . Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shalaparni Butterfly pea/Desmodiumgangeti cum DC. Whole plant 1/10 part 2. Prishniparni Painted uraria /Uraria picta Desv. Whole plant 1/10 part 3. Kantakari Yellow Berried Night Shade/ Solanum Surattense Burm.f. Whole plant 1/10 part 4. Brihati Indian nightshade/Solanum indicum L. Whole plant 1/10 part 5. Gokshura Cowhage/Tribulus terrestris L. - 1/10 part 6. Bilva Indian bael/Aegle marmelos Correa ex Roxb Stem bark 1/10 part 7. Gambhari White Teak/Gmelina arboraRoxb Stem bark 1/10 part 8. Shyonaka Indian trumpet tree/Oroxylum indicum Vent. Stem bark 1/10 part 9. Agnimantha Wind killer tree/ Clerodendrum phlomidis L Stem bark 1/10 part 10. Patala Rose Trumpet Tree/Stereospermum suaveolens DC Stem bark 1/10 part 11. Tandula Rice/ Oryza sativa L. - 1/14 part of decoction 12. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity, coarsely powder and mix together. Boil them in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add rice to the decoction in a ratio of 1:14. Cook over medium heat until the rice is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Madhura (sweet in taste), katu (pungent), tikta (bitter), ushna (hot in potency), tridoshahara (pacifies all three doshas) Benefits (Pathya) It could be beneficial in Kasa (Cough), Hikka (Hiccup), Shwasa (Asthma) Precautions - Special precautions - Others - Name of the Recipe 24.57 Shunthyadi Lajapeya (Spicy parched rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 1/31 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Shunthi Dry ginger/Zingiber officinale Rosc. Rhizome 1/3 part 2. Dhanyaka Coriander/Coriandrum sativum L. Fruit 1/3 part 3. Pippali Long pepper/Piper longum L. Fruit 1/3 part 4. Saindhava lavana Rock salt - Q.S. 5. Laja Parched paddy rice - 1/14 part of decoction 6. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity,coarsely powder and mix together. Boil them in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Katu (pungent), ushna (hot in potency), ruksha (dry), Deepana (increases digestive fire), pachana (helps in digestion) Benefits (Pathya) Kshudhanasha (Loss of appetite), Shulanashaka (Analgesic), Shothanashaka (Anti-inflammatory), Kasa (Cough) Precautions - Special precautions - Others - Name of the Recipe 24.58 Kantakaryadi Lajapeya (Kantakari flavoured parched rice gruel) Reference AshtangaSangraha Chikitsasthana, 1/33 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Kantakari Yellow Berried Night Shade/ Solanum SurattenseBurm.f. Whole plant ½ part 2. Gokshura Cowhage/Tribulus terrestris L. Fruit ½ part 3. Laja Parched paddy rice - 1/14 part of decoction 4. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity, coarsely powder and mix together.Boil them in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Tikta (bitter), katu (pungent), ushna (hot in potency), madhura (sweet in taste), vatashamaka (pacifies vata dosha) Benefits (Pathya) It could be beneficial in patient of Jwara having pain in Basti, Parshva, Shira (urinary bladder, intercostals region, head) Precautions - Special precautions - Others - Name of the Recipe 24.59 Laghupanchamula Lajapeya (Laghupanchamula flavoured parched rice gruel) Reference Ashtanga Sangraha Chikitsasthana, 1/34 Category Pana (Drinkables) Ingredients S. No . Name of the Ingredients Common name/Botanica l Name Part Used Ratio 1. Lagh upanc hmul a Gokshura Cowhage/Trib ulus terrestris L. Root 1/5 part Kantakari Yellow Berried Night Shade/ Solanum SurattenseBur m.f. Whole plant 1/5 part Brihati Indian nightshade/Sol anum indicum L. Whole plant 1/5 part Shaliparni Butterfly pea/Desmodiu mgangeticum DC. Whole plant 1/5 part Prishnipar ni Painted uraria /Uraria picta Desv. Whole plant 1/5 part 2. Laja Parched paddy rice - 1/14 part of decoction 3. Jala Water - 16 parts Method of preparation Take all the herbs in specified quantity and prepare a paste. Boil the herbal paste in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Laghu (light for digestion), ruksha (dry), vatapittashamaka (pacifies vata and pitta dosha) Benefits (Pathya) It could be beneficial in patients of Jwara having Hikka, Shwasa, Kasa (hiccup, difficult breathing and cough) Precautions - Special precautions - Others - Name of the Recipe 24.60 Nagakesaradi Lajapeya (Nagakesara Flavoured Parched Rice Gruel) Reference Ashtanga Sangraha Chikitsasthana, 10/42 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Laja Parched paddy rice - 1/14 part of decoction 2. Jala Water - 16 parts 3. Nagakesara Cobra Saffron/Mesua ferrea L. Stamen 1/3 part 4. Kamala Lotus /Nelumbo nuciferaGaertn. Rhizome 1/3 part 5. Chukrika Rumex vesicarius 1/3 part Method of preparation Take all the herbs in specified quantity, coarsely powder and mix together. Boil them in 16 parts of water until 8 parts of water remains. Strain the decoction through a cotton cloth into a vessel. Add Laja to the decoction in a ratio of 1:14. Cook over medium heat until the Laja is properly cooked/softened. Collect the cooked Laja along with the supernatant water in a separate vessel. Properties Kashaya (astringent), katu (pungent), sheeta (cold in potency) Benefits (Pathya) It could be beneficial in Raktajarsha (Bleeding piles) Precautions - Special precautions - Others - Name of the Recipe 24.61 Shunthi Dhanyakadi Lajapeya (Ginger coariander flavoured parched rice gruel) Reference Ashtanga Hridaya Chikitsasthana, 1/26-27 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common name/Botanical Name Part Used Ratio 1. Laja Parched paddy rice - 1/14 part of decoction 2. Jala Water - 16 parts 3. Shunthi Dry ginger/ Zingiber officinaleRoxb Rhizome ¼ part 4. Dhanyaka Coriander/Coriandrum sativum L. Fruit ¼ part 5. Pippali Long pepper/Piper longum L. Fruit ¼ part 6. Saindhava lavana Rock salt - Q.S. 7. Dadima Pomegranate/Punica granatum L. Seed ¼ part Method of preparation First, roast the Laja, then make Peya from it. Afterward, add powder of Shunthi, Dhanyaka, Pippali, and Saindhava Lavana before consumption. Dadima Beeja powder can also be added for a sour taste. Properties Katu (pungent), tikta (bitter), ushna (hot in potency), Deepana (increases digestive fire), pachana (helps in digestion) Benefits (Pathya) It could be beneficial in Jwara (Fever), Atisara (Diarrhoea) and Pitta vriddhi (aggravated pitta dosha) Precautions - Special precautions Anupana - Shunthi and Madhu Others - 25. Rasala (Curd Preparation) Name of formulation 25.1 Rasala Sharkara yukta (Sweet and Spiced yogurt) Reference Bhavaprakash nighantu12/143; Ashtanga Hridaya Sutra, 6/35 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd - 24 parts 2. Dugdha Milk - 42 parts 3. Sharkara Sugar - 1 part 4. Ela Cardamom/Elettaria cardamomum Maton. Fruit Q.S. 5. Lavanga Clove/Syzygium aromaticum (L.) Merr M.Perry Flower bud Q.S. 6. Karpura Camphor/ Cinnamomum camphora(L.)Nees & V Eberm. Sub. extract Q.S. 7. Maricha Black pepper/Piper nigrum L. Fruit Q.S. Method of preparation Take Dadhi, whisk it well and add finely powdered Sharkara and Dugdha, and mix well. Strain the mixture through a clean cloth into an earthen pot to obtain a smooth consistency. Furtheradd powdered Ela, Lavaṅga, Karpura and Maricha and Mix thoroughly. Properties Shukrala (aphrodisiac), balya (strength promotor), rochana (imparts taste), vatapitta nashaka (alleviates vata and pitta dosha), agni Deepaka (stimulates digestive fire), brimhana (nourishes body tissue), snigdha (unctuous), Madhura (sweet in taste), sheeta (cold in potency), sara (laxative) Benefits (Pathya) Beneficial in Rakta pitta (Bleeding disorders), Trishna (Thirst), Daha (Burning), Pratishyaya (Coryza) Cautions /Warnings - Special precautions - Others - Name of formulation 25.2 Rasala Guda yukta (Jaggery – Spiced Yogurt) Reference Ayurveda Mahodadhi, shikhrini varga (18th varga), Shloka 19-20 Category Lidha (Lickable) Ingredients S. No . Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd 64 parts 2. Jiraka Cumin/Cuminum cyminum L. Fruit 1 part 3. Ardraka Ginger/Zingiber officinale Rosc. Rhizo me 1 part 4. Guda Jaggery 32 parts 5. Shunthi Dry ginger/Zingiber officinale Rosc. Rhizo me 1 part 6. Chatu rjatak a Twak Cinnamon/Cinnami mum zeylanicum Blume Stem bark 1 part Ela Cardamom/Elettari a Cardamomum Maton. Fruit 1 part Tejpatra Indian bay leaf/Cinnamomum tamala Leave s 1 part Nagakes ara Ceylon Ironwood/Messua ferrea L. Stame n 1 part Method of preparation Take Dadhi in a clean vessel and whisk it well. Add Guda and mix until it dissolves. Add powdered Jiraka, Shunthi, Ardraka and Chaturjataka to it. Mix thoroughly before use. Properties Pittodrekahara (pacifies aggravated pitta dosha) Benefits (Pathya) Beneficial in Atisara (Diarrhoea), Mutrakriccha (Dysuria) Cautions /Warnings - Special precautions - Others - Name of formulation 25.3 Rasala Madhu yukta (Honey Yogurt drink) Reference Ruchivadhugala ratnamala., Shloka 96 Category Pana (Drinkables) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Takra Buttermilk - 64 parts 2. Madhu Honey - 2 parts 3. Ghrita Ghee - 2 parts 4. Sharkara Sugar - 32 parts 5. Maricha Black pepper/Piper nigrum L. Fruit 1 part 6. Agaru Eagle wood/Acquilaria agallocha Roxb. Heart wood Q.S. Method of preparation Add Madhu, Ghrita and Sharkara to required quantity of Takra, and mix it with the adequate amount of Maricha. Flavour it with Agaru. Properties Katu (pungent), madhura (sweet in taste), Amla (sour), ushna (hot in potency), laghu (light for digestion) Benefits (Pathya) Beneficial in Aruchi (Loss of taste), Agnimandya (Loss of appetite), Arsha (Piles). Cautions /Warnings - Special precautions - Others - Name of formulation 25.4 Kapitthadi Rasala Shikhrini (Citrus woodapple yogurt) Reference Ayurveda Mahodadhi,Shikhrini varga (18th varga), Shloka 7-10 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd - 64 parts 2. Kapittha Wood Apple/ Feronia limonia L. Fruit 1 part 3. Matulunga Wild lemon/Citrus medica L. Fruit 1 part 4. Ela Cardamom/Elettaria cardamomum Maton. Fruit 1 part 5. Sariva Indian sarsaparilla /Hemidesmus indicus (L.) R.Br.ex Schult. Root 1 part 6. Ardraka Ginger/Zingiber officinale Rosc. Rhizome 1 part 7. Bijaka Indian Kino Tree /Pterocarpus marsupium Roxb. Heart wood 1 part 8. Sharkara Normal Sugar - 32 parts 9. Shunthi Ginger/Zingiber officinale Roxb Rhizome 1 part 10. Samudra lavana Sea salt - 1 part 11. Maricha Black pepper/Piper nigrum L. Fruit 1 part 12. karpura Camphor/ Cinnamomum camphora(L.)Nees & V Eberm. Sub. Extract Q.S. Method of preparation Hang Dadhi in a cheese cloth strainer overnight to remove excess water. Mix fine powder of Ela, Maricha, Karpura, Shunthi, Ardraka, Bijaka, Sharkara, Sariva, Kapittha, Samudra Lavana along with Matulunga rasa, filter it through cloth and add the mixture to Dadhi. Mix thoroughly. Properties Deepana (increases digestive fire), Brimhana (Nourishes the body tissues), snigdha (unctuous), madhura (sweet in taste), sheeta (cold in potency), sara (laxative) Benefits (Pathya) Beneficial in Raktapitta(Bleeding disorders) Cautions /Warnings - Special precautions - Others - Name of formulation 25.5 Vrikodara krit rasala (Digestive yogurt Elixir) Reference Ayurveda Mahodadhi,Shikhrini varga (18th varga), Shloka 1-2 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd - 64 parts 2. Sharkara Normal Sugar - 32 parts 3. Ghrita Ghee - 2 parts 4. Madhu Honey - 2 parts 5. Maricha Black pepper/Piper nigrum L. Fruit 1 part 6. Shunthi Dry ginger/Zingiber officinale Roxb Rhizome 1 part 7. Karpura Camphor/ Cinnamomum camphora(L.)Nees & V Eberm. Sub. extract qs Method of preparation Take Dadhi that has been kept for a long time. Take Sharkara, Ghrita, Madhu, Maricha and Shunthi. Filter all these ingredients by gently rubbing them on a smooth cloth. Further, Flavour it with Adequate amount of Karpura powder. Properties Madhura (Sweet in taste), Snigdha (Unctuous), Ushna (Hot in potency) Benefits (Pathya) Beneficial in Agnimandhya (Low digestive fire), Udarashula (Abdominal pain) Cautions /Warnings - Special precautions - Others - Name of formulation 25.6 Dwitiya shikhrini (Fragrant yogurt delight) Reference Ayurveda Mahodadhi,Shikhrini varga (20th varga), Shloka 3-6 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd - 64 parts 2. Twak Cinnamon/Cinnamomum zeylanicum Blume Stem bark 1 part 3. Ela Cardamom/Elettaria Cardamomum Maton. Fruit 1 part 4. Madhu Honey - 2 parts 5. Ghrita Ghee - 2 parts 6. Maricha Black pepper/Piper nigrum L. Fruit 1part 7. Sharkara Sugar - 32 parts 8. Karpura Camphor/Cinnamomum camphora(L.)Nees & V Eberm. Sub. extract Q.S. Method of preparation Hang the Dadhi in a cloth overnight to remove excess water. Mix a fine powder of Ela, Maricha, Karpura with Madhu and Ghrita. Add this mixture to the Dadhi and Mix it thoroughly. Properties Deepani (increases digestive fire), balya (strength promotor), pushtikara (nourishes the body), sarvaroga nashaka (alleviates all the diseases) Benefits (Pathya) - Cautions /Warnings - Special precautions - Others - Name of formulation 25.7 Amrarasakriti (Saffron Yogurt delight) Reference Kshemakutuhala., Twelfth Utsava, Shloka 41 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd - 2 parts 2. Sharkara Sugar - 1 part 3. Kesara Saffron/Crocus sativus L. Stamen Q.S. Method of preparation Mix Dadhi without cream with a small amount of Kesara, add Sharkara and Strain the mixture to obtain a drink that appears yellowish like a ripe mango. Properties Madhura (sweet in taste), guru (heavy to digest) , snigdha (unctuous) Benefits (Pathya) Vatapittahara (alleviates Vata and Pitta) , Cautions /Warnings - Special precautions - Others - Name of formulation 25.8 Amritprash Shikhrini (Yogurt blend delight) Reference Ayurveda.Mahodadhi, Shikhrini varga (18th varga), shloka 13 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Narangi Orange/Citrus reticulata Blanco Fruit 1 part 2. Dadima Pomegranate/Punica granatum L. Seed 1 part 3. Matulunga Wild lemon/Citrus medica L. Fruit 1 part 4. Draksha Grape /Vitis vinifera L. Fruit 5. Madhu Honey - 2 parts 6. Guda Jaggery - 2 parts 7. Dadhi Curd - 64 parts 8. Sharkara Sugar - 32 parts 9. Ajaji Cumin/Cuminum cyminum L. Fruit 1 part 10. Maricha Black Pepper/Piper nigrum L. Fruit 1 part 11. Saindhava lavana Rock salt - Q.S. Method of preparation Take equal quantities of Narangi, Dadima, Madhuka, Matulunga Rasa and Draksha Rasa; then mix Guda and Dadhi. Afterthat mix Sharkara, Jiraka, Maricha, and Saindhava Lavana, rub the mixture on a clean cloth, and filter it. Properties Pachana (easy to digest), rakta pitta nashaka (alleviates bleeding disorders) Benefits (Pathya) - Cautions /Warnings - Special precautions - Others - Name of formulation 25.9 Chandramrita Sravini Shikhirini (Ginger yogurt elixir) Reference Ayurveda.Mahodadhi, Shikhrini varga (18th varga), Shloka 14-15 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Dadhi Curd - 64 parts 2. Sita Sugar candy - 32 parts 3. Matulunga Wild Lemon /Citrus medica L. Fruit 1 part 4. Ajaji Cumin/ Cuminum cyminum L. Fruit 1 part 5. Narangi Orange/Citrus reticulata Blanco Fruit 1 part 6. Badar Indian jujube/ Ziziphus mauritiana Fruit 1 part 7. Shunthi Dry Ginger/Zingiber officinale Rosc. Rhizome 1 part 8. Ardraka Ginger /Zingiber officinale Rosc. Rhizome 1 part 9. Samudra lavana Sea salt - 1 part 10. Maricha Black pepper/Piper nigrum L. Fruit 1 part 11. Karpura Camphor/ Cinnamomum camphora(L.)Nees & V Eberm. Sub. extract Q.S. Method of preparation Mix powdered Sita, Ajaji, Maricha, Ardraka, Shunthi, Karpura, and Matulunga then add the mixture to Dadhi. Further add badara and Narangi, and rub it on a clean cloth, and filter it. Properties Sarvaroga prashamini (alleviates all the diseases), sarva vata anulomani (Helps in easy downward movement of Vata) , daha (burning), pitta shamaka (pacifies pitta dosha), Raktodrek hari (Alleviates aggravated Rakta dosha) Benefits (Pathya) - Cautions /Warnings - Special precautions - Others - 26. Shaktava (Saktu) Name of formulation 26.1 Masura Sattu (Roasted red lentil flour with honey blend) Reference Yoga Ratnakara Chhardi Chikitsa-35 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Masura Red lentil/Lens culinaris Medic Seed 1 part 2. Madhu Honey - Q.S. 3. Dadima Pomegranate/Punica granatum L. Seed Q.S. Method of preparation Roast and powder the Red lentil and Mix thoroughly with Madhu and consume it with Dadima swarasa. Properties - Benefits (Pathya) Beneficial in Tridoshaja Chhardi (Vomiting due to all three doshas) Cautions /Warnings - Special precautions - Others - Name of formulation 26.2 Chanaka Shaktava (Roasted chickpea barley mix) Reference Bhavaprakash Nighantu 12/169 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Chanaka Chickpea/Cicer arietinum L. Seed 4 parts 2. Yava Barley/Hordeum vulgare L. Fruit 1 part 3. Sharkara Normal Sugar - Q.S. 4. Ghrita Ghee - Q.S. Method of preparation Roast the Chanaka and Yava separately. Dehusk both roasted ingredients to remove the outer covering. Powder the dehusked Chanaka and Yava finely.Mix the powdered Chanaka and Yava thoroughly.Add Sharkara and Ghrita to the mixture and mix well. Properties Ruksha (dry), madhura (sweet in taste), laghu (light for digestion). Benefits (Pathya) Beneficial in Aruchi (Loss of taste), Pratishayaya (Coryza) Cautions /Warnings - Special precautions - Others - Name of formulation 26.3 Shali Shaktava (Roasted Rice Flour) Reference Bhavaprakash Nighantu 12/170 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Tandula Rice/Oryza sativa L. Seed 1 part Method of preparation Roast the Tandula and then grind it into a fine powder. Properties Deepana (increases digestive fire), laghu (light for digestion), sheeta (cold in potency), grahi (absorbent), ruchikara (imparts taste), balya (strength promoter), vrishya (aphrodisiac) Benefits (Pathya) Beneficial in Aruchi (Loss of taste), Daurbalya (Weakness), Karshya (Emaciation), Shukrakshaya (Deficiency of semen) Cautions /Warnings - Special precautions - Others Anupana - Water/ ghrita Name of formulation 26.4 Dhana (Roasted barley) Reference Bhavaprakash Nighantu 12/173, Ashtanga Sangraha Sutra 7/59 Category Ashita (Eatables) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Yava Barley/Hordeum vulgare L. Fruit 1 part Method of preparation Dehusk and roast the Yava to prepare Yava Dhana. Properties Ruksha (dry), guru (heavy to digest), kaphaghna (alleviates kapha dosha), durjara (difficulty to digest), trishna karaka (enhances thirst) Benefits (Pathya) Beneficial in Prameha (increased frequency and turbidity of urine), Chhardi (Vomiting) Cautions /Warnings - Special precautions - Others - Name of formulation 26.5 Vyoshadhya Saktu (Spiced roasted grain flour) Reference Chakradatta 36/10-15, Charaka Sutra 23/19-24 Category Lidha (Lickable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Vyosha Shunthi Dry ginger/Zingiber officinale Roxb Rhizome 1/3 part Pippali Long pepper/Piper longum L. Fruit 1/3 part Maricha Black pepper/Piper nigrum L. Fruit 1/3 part 2. Vayavidanga False black pepper/Embelia ribes Burm.f Fruit 1part 3. Shigru Drumstick tree/Moringa oleifera Lam Leaves 1part 4. Triphla Haritaki Chebulic myrobalan/Terminalia chebula Retz. fruit Fruit 1/3 part Vibhitaki Beleric myrobalan/Terminalia bellirica Roxb fruit Fruit 1/3 part Amalaki Indian gooseberry/Emblica officinalis Gaertn. fruit Fruit 1/3 part 5. Kutaki Picrorhiza/Picrorhiza kurroa Royle Rhizome 1part 6. Brihati Indian night shade/ Solanum indicum L. Whole plant 1part 7. Kantakari Yellow barried night shade/Solanum surattense Burm.f. Whole plant 1part 8. Daruharidra Indian barberry/Berberis aristata DC Rhizome 1part 9. Haridra Turmeric/Curcuma longa L. Rhizome 1part 10. Patha Velvet leaf/Cissampelos pareira L. Root 1part 11. Atasi Flax seed/Linum usitatissimum L. Seed 1part 12. Shalaparni Shal leafed Whole 1part bush/Desmodium gangeticum DC. plant 13. Hingu Asfoetida/Ferula asafoetida Regel. Oleo resin Gum 1part 14. Kebuka Crepe ginger/Costus speciosus (Koerning) Root 1part 15. Ajwain Carum/Trachyspermum ammi (L.) Sprague Seed 1part 16. Dhanyaka Coriander/Coriandrum sativum L. Fruit 1part 17. Chitraka Leadwort/Plumbago zeylanica L. Root 1part 18. Sauvarchal Lavana Black salt - 1part 19. Jiraka Cumin/Cuminum cyminum L. Fruit 1part 20. Hapusha Juniper berry/Juniperus communis L. Fruit 1part 21. Taila Oil - Q.S. 22. Ghrita Clarified butter - Q.S. 23. Madhu Honey - Q.S. 24. Saktu Roasted Flour - 320 parts 25. Jala Water - Q.S. Method of preparation Powder all the above ingredients. Mix this powder with required quantity of Taila, ghrita and Madhu, along with Saktu (parched grain flour). Properties Tikta (bitter), katu (pungent), ushna (hot in potency), ruksha (dry), jatharagni deepak (stimulates digestive fire). Benefits (Pathya) Beneficial in Prameha (increased frequency and turbidity of urine) , Vata doshahara (alleviates vata Dosha), Kustha(Skin disease), Arshas (piles), Kamala (jaundice), Pleehavriddhi (splenomegaly), Pandu(anaemia), Shopha (oedema), Mutrakriccha (dysuria), Hridaya roga (heart disease), Kasa(cough), Shwasa (Asthma), Kanthavarodha (obstruction, in throat), Grahani roga (Malabsorption syndrome), Shwitra(vitiligo), Sthaulya(obesity). Cautions /Warnings - Special precautions - Others - Name of formulation 26.6 Nimbadi saktu (Nimba enriched Roasted grain flour) Reference Chakradatta 52/25-26 Category Ashita (Eatable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Nimba panchanga Margosa tree/Azadirachta indica A. Juss Whole plant 1 Part each 2. Vidhara Elephant creeper/Argyreia speciosa Sweet. Stem 2 parts 3. Saktu Roasted grains 10 parts 4. Sharkara Normal Sugar Q.S. Method of preparation Collect Panchanga of Nimba and Vriddhadaruka, and Mix them with Saktu(Roasted /parched grain flour). Add Sharkara to the mixture and consume it with cold water. Properties Tikta (bitter), ruksha (dry), sheeta (cold in potency), shulanashaka (relieves pain) Benefits (Pathya) Beneficial in Kapha pitta janya Shula (Pain due to kapha and pitta dosha), Amalpitta (acidity) Cautions /Warnings - Special precautions - Others Anupana - Cold water/honey Name of formulation 26.7 Yava Saktu (Roasted barley flour drink) Reference Bhavaprakash nighantu 12/166 Category Pana (Drinkable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Yava Barley/Hordeum vulgare L. Fruit 1 part 2. Jala Water - Q.S. Method of preparation Roast and powder the Yava then dissolve the powder in water to form a thin, drinkable consistency. Properties a. Saktu is easily digestible (laghu), Deepana (increases digestive fire), ruksha (dry) and increases vata dosha b. Saktu when consumed in drinkable state or thin pasty form proves to be saturating (santarpana), cardiotonic (hridya), easily digestible (laghu), and strength-promoter (bala - vardhana). It alleviates fatigue and exertion (shramapaha) specifically to the persons exhausted by vata, atapa (exposure to air and sunlight), adhva (walking) and vyayama (physical exercise). Benefits (Pathya) Beneficial in kshut (hunger), trishna (thirst), shrama (fatigue/exertion), netramaya (eye diseases) and vrana (wound). It pacifies ailments caused by kapha; it acts as carminative, anulomana (helping in free downward movements of flatus), bahu- varchasa (increases quantity of faeces). Cautions /Warnings - Special precautions - Others - Name of formulation 26.8 Laja Sattu (Roasted puffed rice drink) Reference Ashtang Hridaya Chikitsa 2/15 Category Pana (Drinkable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Laja sattu Powder of roasted grains - 1 part 2. Ghrita Clarified butter - Q.S. 3. Jala Water - Q.S. Method of preparation Roast the Laja in Ghrita. Mix the roasted grains with an adequate quantity of water to prepare a thin , drinkable consistency. Properties Madhura (sweet in taste), kapha pitta shamaka (pacifies kapha and pitta dosha) Benefits (Pathya) Beneficial in Raktapitta (Bleeding disorder) Cautions /Warnings - Special precautions - Others - Name of formulation 26.9 Yava saktu (Sharkara mishrita) (Sweetened barley flour ) Reference Ashtang Hridaya Chikitsa 3/77 Category Pana (Drinkable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Yava Barley/Hordeum vulgare L. Fruit 1part 2. Mishri Sugar candy - Q.S. 3. Madhu Honey - Q.S. Method of preparation Roast the yava and grind it into a fine powder to make Sattu. Then, mix Mishri and madhu into the powdered Yava. Properties Ruksha (dry), laghu (light for digestion), kapha pitta shamaka (pacifies kapha and pitta dosha). Benefits (Pathya) Beneficial in Kasa (Cough) due to Urahakshata (chest wound) with jwara (fever) and Daha (burning sensation). Cautions /Warnings - Special precautions - Others Anupana – Milk Name of formulation 26.10 Yava saktu (ksheera mishrita) (Milk based barley drink) Reference Charaka Chikitsa 11/19 Category Pana (Drinkable) Ingredients S. No. Name of the Ingredients Common Name/Botanical Name Part Used Ratio 1. Yava Barley/Hordeum vulgare L. Fruit 1 part 2. Ksheer Milk - Q.S. 3. Madhu Honey - Q.S. 4. Sharkara Sugar - Q.S. Method of preparation Mix Yava Sattu (Roasted barley flour), Sharkara, and Madhu into milk thoroughly to form a smooth , drinkable consistency. Properties Madhura (sweet in taste), snigdha (unctuous), guru (heavy to digest) Benefits (Pathya) Beneficial in Jwara (Fever) and Daha (Burning) in Uraha - Kshata (Chest wound) Cautions /Warnings - Special precautions - Others -