List of Terrible Food Combination As Per Ayurveda

List of Terrible Food Combination As Per Ayurveda

Food that causes aggravation of doshas, which is the main reason for disease , is called viruddharam (incompatible food). The effect of this gets accumulated in the body and gives rise to diseases. It should be considered similar to poison and artificial poisoning (Gara Visha). Here are some of the examples, which so many of us take as regular food.

In our Sastras eating food is just like performing the yagna into the fire in the belly.  Now the aahuti which we put in the yagna has a lot to do with the well being of the body. There are some rules which should be followed while cooking and eating food.

Do sizzlers,  brownie Ice creams,  Milk Shakes invite you? Well, here is what you should know about it.

Milkshakes and Smoothies:

All sour substances are incompatible with milk.So are all the fruits.

Now a day most of the people are taking milkshakes, thinking that it is very nutritious, but in contrary it is a causative factor for many ailments like skin diseases.

Packaged Cereals With Milk

Milk and salt are incompatible with each other and yet we add milk to the packaged cereals. In case you are wondering about the ingredients of Kellogg’s Corn Flakes. Here they are: Corn (88%), sugar, salt, barley malt extract, vitamins(vitamin C, vitamin E, niacin, riboflavin, thiamin, folate), minerals (iron, zinc oxide).

Green Leafy Vegetables and Milk

After consuming leafy vegetable drinking of milk should be avoided. Many fitness enthusiasts swear by the green smoothies. But

Green Smoothies is an example of blending incompatible food.

Horse gram with milk

Horse gram is the next superfood. Drinking horse gram porridge with milk is not advisable.

Mixture of hot & cold things

We all love sizzling brownies. Mixture of hot and cold things should be avoided as they are incompatible with each other by nature. Even adding cold water to hot water to make it drinkable should be avoided.

Heating of curd.

For many recipes, curd is the important ingredient.  For example, to prepare morkuzhambu, people use curd instead of using buttermilk. It is always better to use buttermilk instead of curd for preparing curd based food.

Banana with curd or buttermilk.

Overnight oats are the greatest example of combining incompatible foods.

Soaking oats in curd or milk and topping it with banana and fruit of your choice is something people love to eat as a breakfast in the morning. It is easy to make and ready to eat but it should be avoided given the ill effects of incompatibility of these ingredients.

Wheat + Sesame oil, Wheat + Hot water.

Wheat with hot water and with sesame oil should not be used.

Fish with Dairy, Sprouts, Black Gram, Honey, and Jaggery.

Those people who have been non-vegetarians and have been eating fish all their life would always say that fish with dairy is not a favorable combination. So if you are eating your fish with curd rice, please eat it with rasam rice going forth. 🙂

Radish with soup of black gram.

Radish with black gram is a bad combination and should be avoided.

Ghee kept in a bronze vessel more than 10 days.

Ghee if kept in the bronze vessel gets poisonous, so it is better to avoid it.

A mixture of the equal quantity of ghee & honey.

We should not only avoid consuming processed & packed foods but also food with a bad combination because it is one of the main reason for all lifestyle diseases like BP, DIABETES OBESITY & also CANCER.

Author Bio:

Dr.Prabhakantham

About me – I have been practicing Ayurveda for the past 18 yrs in a traditional way, I have experience in all Panchakarmas, I’m part of an NGO – AVAS, where I’m educating & treating underprivileged children.

 

The Story of a Biryani

The Story of a Biryani

Today in the want of a one pot meal, I made a vegetable biryani. It tasted great. Mind you, it took me 10 years to make great biryani.

I am a Maharashtrian, raised in a orthodox deshstha brahmin household. All my life I have religiously munched on whatever my mom cooked. Though she was an ardent devotee of so many gods, for me there was only one religion “ FOOD”. Deshastha is a branch of Brahmins which has Koknastha brahmins on the other side ( this is just for information) . My mom used to cook amazing food. She was a very pious lady and used to cook exactly the same menu during different festivals. For example, for Nagpanchami which is celebrated in Maharashtra, we never remember having anything else other than “ Sakharbhat” and “ Dind” (which is a type of small pancakes) there were many logical reasons behind her cooking. All the food which she used to cook involved seasonal vegetables and grains. Her cooking method never involved a lot of masala or a lot of frying. She seldom used onion, garlic, eggplant in her cooking. I wonder how she used to cook delicious food without using many ingredients.

As I got married to a South Indian household, I was not very sure what to expect because everything was very very new. All I knew that they would be having dosa and idli more than my home. I came to Chennai keeping my mind open and slowly I realized that there is a lot of difference in the cooking method of my mom and south india. Being computer savvy, I could easily get information about different recipes which people had generously put on their portals may be to help people like me.

But to tell the truth “ NOTHING” worked.

I could make the “Kozhumbu” but it quite never tasted like one. I could make “ Sambar” but it used to be much like “Dal” and not the sambar that my people were used to. Idlis were not as they would make and I could barely make good dosas. Those were the starting days of our married life. Couple of years on, I could now make okiesh food which people could eat. They say as you become a mother, you slowly become a good cook. But my daughter also could not completely change the way I cooked. Some poriyals, some sabjis were amazing. I could make soft fulkas from the day one and that was my plus point. But that was it.

After around 6 years, I appointed a cook, Kamakshi. She is from a village near Karaikudi and has worked in a Chettiyar household. An amazing cook and a very efficient househelp, Kamakshi realized the different ways of eating of my household quickly and adapted to the same. She makes great food. She is my first source of knowing authentic tamil dishes. The kozhumbu that she makes is lip smacking and so is the tomato thokku. The rasam made by her has its own fan following. The vegetable biryani that she makes is our staple food on EVERY sunday. The gobi pakodas which she makes as an accompaniment is my daughter’s fav food.  

Before Kamakshi, I could never know the real authentic taste of tamil cuisine.

Every dish is to be made a certain way and that certain way can be known only when somebody makes it in front of you or you have the taste engraved in your mind that you can replicate the ingredients and make the same.

Kamakshi is a god sent help for me to learn from an authentic source. But did I learn with her. NO.

It is her absence which taught me to remember the taste of each dish that she made and replicate the same. Today in the want of a one pot meal, I made a vegetable biryani. It tasted great. Mind you, it took me 10 years to make great biryani. It was not learnt from anybody, I just used my senses remembering the taste of Biryani made by Kamakshi and a lot of ingredients to make it great. Slowly,

I am realizing that good food is more about the exact ingredients that we add at the right time and nothing else.

Cooking is not an art but simple mathematics which I was ignoring all these years and was wondering why my mom never taught me to make great food like her. Perhaps she wanted me to come out of my shell and take my own time to learn cooking so that I love it all my life.

How did I make Biryani?

Prep:

  • Peel a generous amount of garlic and clean the ginger, peeling off its skin.
  • Cut beans ( ½ inch pieces) and carrots in julienne
  • Cut couple of onions ( long )  and dice tomatoes as usual
  • Make ginger garlic paste in a mixer ( I have recently bought a mortar pastle so I made it in that)
  • Make sure you have star anise, couple of cloves, couple of big cardamoms, cinnamon,  bay leaf and fennel seeds. ( if possible take it out and keep it in a plate)
  • For today I got Biryani Masala because I had to make stuff in giffy. If you have the patience and know how to make biryani masala, please make it beforehand. I used “Aachi Biryani Masala”
  • Curd around a cup
  • A couple of spoons of ghee ( clarified butter) and a spoon of ground nut oil.
  • Soaked Basmati Rice ( 1 big cup )

The Making:

  • Cooker is the best utensil you can make the Biryani in. So use your cooker. I recently bought a prestige clip on cooker which is an amazing cooker serving as a frying pan and a handi. You can use any of the available cookers though.
  • Make the cooker hot and put ghee as well as oil.
  • As it gets warm put star anise, cloves, cardamoms, cinnamon, bay leaf and fennel seeds.
  • In a couple of minutes, the aroma of these spices will prompt you to add onions.
  • Fry the onions for a minute and let it get soaked in the oil and heat till it turns golden brown. Add tomatoes to it.
  • Once onions and tomatoes leave their juice into the oil, add veggies and saute.
  • As they mix together and make a fantastic visual with their colors, add biryani masala.
  • Give it a good stir, some people also add lemon juice but I avoided it.
  • Add curd and again stir well.
  • By now, the whole stuff would be looking like a gravy. Nice and thick. This is the indication of adding soaked basmati rice.
  • Mix it well and add 3 cups of water. ( The Basmati rice which I have is new and soaks less water, check instructions on the cover of basmati rice to prevent Biryani turning into Khichadi ( LOL)
  • Add salt as per your taste.

NOTE: Clip on the lid and DO NOT PUT ON THE WHISTLE ( Thank you Shrilekha for this invaluable tip) in 10 mins please check whether the water content is fine and if it is then your Biryani is ready….Let it rest with the steam.

What are the takeaways:

  • You get a gorgeous Biryani Color
  • Nice Aroma
  • Well cooked basmati grains
  • A great taste.

I am not a fan of garnishing ( and lazy too) but you can always garnish it with freshly cut coriander and pudina… Take pics and post it on social media for extra satisfaction  🙂 🙂

 

Shopping Hacks for Busy Moms!

Shopping Hacks for Busy Moms!

Shopping has always been fascinating. We definitely have vivid memories of Sadhana dancing to the tunes of Jhumka Gira Rey Bareilly ke bazar me. Markets enthuse us with huge amounts of energy. Then let it be the Budhwar Bazar of Mahal or Sitabuldi Nagpur, Kamothe Bazar of Navi Mumbai or the hustling and bustling market of Mylapore, Chennai.

One of the prime reasons why I love marketplaces is that as a buyer I get to meet new people. Engage in a conversation. Talk to them in their local language. And yes here it is how I learned Tamil! We all have that preferred and favorite vendor who we wish to buy from. We trust her trade. We try to reach them for the best deals.

The lights at the night time at a marketplace, the arrangements of vegetables is many times love at first sight.  After a great shopping of grocery, vegetables one often tends to eat up at some local hawker to make up for the tired, dehydrated self. With changing times, we have to acclimatize with the newer situations.

I underwent a transformation when it came to my buying habits, after marriage. Now I had less time at hand to spend with my husband, for me and for the household. It was then, at that time when our late Perippa Mr Vishwanathan told me and cultivated the idea of buying the grocery and vegetables online. Local baniya was a popular online store in Mumbai, then.

And that decision to trust the new found love “APPS” gave my marital life and now postpartum life a breather. Four years and still on, I am a dedicated online shopper for grocery, vegetables, and other daily needs of the household.

Online shopping is indeed an order of the day and how?

 

  • It saves time:- Time for me is money. With my little one demanding all my time and attention, I invest this very dimension of my life very calculatingly. Just a day before if you order, you get the stuff right at your doorstep. No need to stand in long queues of time-consuming billing counters.
  • More variety:- Some of the online stores claim that they have more than 1000 brands of a particular item. I am sorted in this aspect and hence options don’t confuse me.
  • Good quality:- Four years my relationship with online shopping has always been a qualitative one with reasonable rates. And what if you find rotten carrots? Well, you can always return the same and get the money credited to your account.
  • Deals, Offers, and Bonuses:- A huge amount has been credited to my account as I avail many offers and bonuses. Loyalty comes with a price.
  • 24*7 customer care:- Most of the online portals selling vegetables and have great support. You can always chat with them or call them and they are indeed happy to help.
  • What more? Well, you can also avail their gifting facility. Present your loved ones with anything and everything.

Online shopping of vegetables and grocery is constantly evolving. Life becomes easy and hassle-free. Some of the online stores in main cities are

  • Bigbasket
  • Zopnow
  • Godrej Basket
  • Grofers
  • Spencers
  • More
  • Onlinesabjiwala

I am a Bigbasketeer! Are you?

 

Mindful Eating – Unlearning and Relearning

Mindful Eating – Unlearning and Relearning

The first and foremost memory that I have of food is the “Dahi Poli” which I used to have in my grandma’s mud house. The dahiwali used to bring dahi in mud pots from her village in the morning and Aaji used to make hot phulkas during the same time. I used to eat 1 fulka happily at the age of 2-3 years. I never knew what was mindful eating then, but as I understand the Dahi ( Yogurt) was locally sourced and fulka was made by Aaji. Some years before when I was obsessed with counting the macronutrients in the food. I still could find that the meal of Dahi Poli around 11 AM was the best that I could have as a child and also as an adult. It was valid then and is valid now. Then what was missing in between?

After my graduation, I started working and the timings were really bad. I was always in the obese category but now with odd timings and odd eating pattern, I started putting on the considerable amount of weight coupled with a lot of acidity. Then started the part called unlearning.

Unlearning: –

Rice has simple carbs, chapathi has complex carbs. Groundnut oil is bad for health. Sunflower oil or Karadi oil is good for health. Never touch a Mango, Banana, Chickoo, it will put on weight. Have more green leafy vegetables etc were some more health secrets that I started living by. I worked out sincerely and did not eat well as per today’s standards. I reduced my weight several times in my life and bounced back to more, those many times. I never thought about mindfulness while eating post my graduation. I worked in different cities, ate whatever was available and I cook. Post marriage, I again started working out pretty regularly and reduced around 20 kgs by not eating well as per today’s standards. I never touched Mango, Milk, Chickoo, Banana and my favorite Guava during those days. Unlearning the mindfulness which Aaji ( grandma ) and Aai ( mom ) passed on to me was a major drawback. I ended up having IBS ( Irritable Bowel Syndrome) which is a group of symptoms like diarrhea, constipation, stomach pain and vomiting. 3 years of acute IBS brought me back to rethink the overall food habits and there is where I started relearning.

Relearning:

Mindful eating needed to be incorporated back to my lifestyle. But before that I needed to fix some things. Groundnut oil made entry to the kitchen with sesame oil from Kachchi Ghani. Switched to cow’s milk and homemade curd. Incorporated grain shuffle like one grain each day . It included eating jowar, bajra, wheat, rice ( normal white rice), nachni on a specific day in a week. Started having pickles, papads and homemade jams. All desserts which are homemade were welcome. It included Puran Poli, Coconut Burfi, Laddoo, Semiya Kheer, Shakkarai Pongal, Modak . Bringing ghee back on varan bhat helped bloating and weight loss. I can not specify in words how happy I am to include all this back in my food. You can see me a couple of pounds here and there but that does not matter to me as I have food which makes me happy. Since last 3 years I am having Banana everyday in the morning which has immensely helped curing IBS. No cramps, no constipation and bye bye to diarrhea. Bringing grandma’s wisdom back in life brought me back to life. As I have a spoonful of shakkarai Pongal laden with ghee and sugar, I say that there is nothing better than believing in your natural palette and trusting your instincts while eating. This is as they say – Mindful Eating. I have found myself through mindful eating, have you?

This post is a part of the Godrej Food Trends Blogging Contest hosted by FashionableFoodz in association with Vikhroli Cucina and should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. Godrej Food Trends Blogging Contest, FashionableFoodz or Godrej is not responsible for any infringement caused. #GodrejFoodTrends2018Contest  #GFTR2018

Quick and Easy School Snacks to Pack for your kids:

Quick and Easy School Snacks to Pack for your kids:

The school reopening time is just around the corner. As the kids go to school life gets easier and complicated in every way. The question which moms face during school days is what to give them for snacks which are healthy and at the same time not boring. School snacks are made easy in this blog post. 

Kids who participate in the whole process of planning, shopping ( if any) and preparing their lunchboxes to develop the ability to choose and enjoy healthy food.

Me and Little Ms.K usually plan our week together. This academic year, we decided to plan the menu for the lunch box as well. So, here are some of the easy school snacks to pack for kids where you can involve kids as well.  Note: I have tried to avoid biscuits and cheese here because it doesn’t suit Little Ms.K, you can add your preferences.

  • Chapati Rolls
    • These are simple ones, you just have to make chapati and roll it with a filling of your choice. When we want it to be on the heavier side our filling has paneer in it otherwise there is Jam ( Homemade) or Ghee and Sugar.
  • Coin Dosa
    • Coin Dosa is my go-to option for a no-fuss snack. All you need to have is the dosa batter. These are coin shaped dosas which can have a topping of cheese.school snacks for kids
  • Khakra
    • This is the crispier version of Roti or Methi Thepla. Very good to give as a snack. 100% home-made and healthy. You can give jam as an accompaniment
  • Sundal
    • This is a very famous dish of Tamil Nadu. You just have to pre-plan a bit. Soaking the chickpeas in advance till they sprout. Before you set up the lunch box take some oil in the wok, add mustard, curry leaves, and asoefotida. Add these soaked but drained sprouts. There are many varieties of Sundal. You can use Kabuli Chana, Green Moong ( Pasi Payir), Mot, Horse Gram or the likes. One can also add finely chopped cucumber, carrot as a topping.
  • Paniyaram/ Appe
    • These are made of Dosa batter. If you have the Paniyaram Chatti or Pan to make these small dosa batter dumplings then it is amazingly easy to make in a jiffy.
  • Sattu Laddoo
    • If you make sattu powder at home, well and good. But if you get it store bought, no worries. Just roast Sattu powder in ghee and mix it with Jaggery. Roll them into laddoos. You can also add dry fruits in these laddoos. Favorite of little Ms.K. I am sure every child will like it.
    • School Snacks for Kids
  • Idli Fry
    • This is our most favorite snack. As I make big idlis, I break them into pieces. Add oil to the wok, put mustard, as it splutters I add onion, curry leaves. Till they are done, I add little red chilly powder and turmeric. Mix it well and add the broken idlis. Mix it well and top it with coriander.
  • Crispy Onion Rings
    • Onion rings coated with wet chickpea flour and fried in groundnut oil is nothing but Crispy Onion Rings. I generally give yogurt or achar as accompaniment. I do not use store bought sauce.

If the lunchbox has chapati and sabji as lunch, then I give Poha or Puffed Rice ( Roasted in Ghee, Curry Leaves, and Jeera) as a snack. Makhna or Puffed Lotus seeds ( Roasted in Ghee, Curry Leaves, and Jeera) also taste good and they are nutritious yet light on the stomach. These are some simple snack items which we can make in a jiffy. Let me know if you have any other snacks which you make often…would love to try it.

 

Backyard to Table – Making Jams and Pickles The Grandma Way

Backyard to Table – Making Jams and Pickles The Grandma Way

Recently, I heard Rujuta Diwekar speaking about food confusion. She speaks about food many times and reiterates stuff like ” Eat local and seasonal food”. What she tells is nothing different that why my Aaji, Aaji in law and my mom practiced. It is just that we stopped listening to them as we grew up. Anything homemade has a charm of its own. I loved the way the whole family got engaged while aaji made papad and pickles. She also used to make Sandge ( grated mixed veggies dried in the hot summer sun) or vaththals as we call them in Tamil, on the side. The dried variety includes Moong Vadi, Carrot and other vegetable sandge, Layvadya ( Made out of leftover jowar porridge), Mor Mozhaga or Dahi Mirchi ( These were staples). Maybe in my next post, I will elaborate on each of them and write about the papad variety. But today I am going to share the mango jam recipe and pickle recipe which many of you asked.

My mom used to make amazing pickles all through the year. She believed in the goodness of pickles prepared in a specific season. In Summer, she used to make mango pickle which we used to call Big Pickle. Apart from the big pickle, there used to be one “Chalu Lonche” which can be eaten as it is made. The term Chalu means something which is in practice. So this pickle we could eat till the Big Pickle soaks in all the ingredients and gets ready for consuming. Apart from Big Pickle and Chalu Pickle, she used to make “Takku”. “Takku” is a spicy mix of grated raw mangoes, red chili powder and tampering with mustard oil. Takku stays around for 1 month and is a go-to accompaniment for hot chapati or poori. These were savory varieties of year-long mango treasure. Among the sweet varieties, she used to make mango jam ( Mango chunks and grated mangoes)  and aam panna ( sharbat). As the true Annapoorna that she was, in winters, people used to swear by the delicious vegetable pickle that she used to make. The taste of Amla Pickle still lingers in my mouth. Have you heard about curd pickle made with Amla, she had named it as “Raveni”.

This year 23 kgs of mangoes were harvested from the backyard and I did not waste a single mango. Used all of it to make these amazing varieties of real, homemade condiments.

Last year, while I went for cutting mangoes for pickle, there came a lady. She asked me, do you know how to make pickle? I said “ yes”. She said will you help me make it. I said I am not a “pro” but I can make it.

Since 2016, we have been making pickles with my sister’s mil “Ganga Narayanan”. Ganga Mami is Annapoorna herself and every pickle that she makes is tasty, stays well for years together. This time I wanted to try it out and give her some of it. Thank you Ganga Mami for making me adept with pickle making process. Can’t thank you enough.

As I posted it on my WhatsApp status and FB status, many people have asked about the recipe for homemade jam or Sakharamba/ Gulamba.

Mango Jam Or Sakharamba

  • Once you get the mangoes from the market or from the backyard, see that you soak them in water for at least an hour. After an hour take them out and let them get dried for further process.
  • As they look fresh without any oil on them, start peeling them and cutting them into small/ medium pieces. You can keep bigger chunks for the jam. You can even grate the mango for getting an exact jam-like texture.
  • Get a big kadhai or pan, and add 8-10 teaspoons of ghee. I used homemade cow ghee, but you can use any brand.
  • Add mango chunks. Keep it simmering till all the chunks become golden brown. Once the chunks are golden brown you can add the sugar/palm jaggery/jaggery to it. I eyeballed the quantity of sugar ( Approx 2 kgs for 4 kg of mangoes) as per the taste.
  • Mix the sugar and add water till it covers ¾ th of the mango chunks. Keep stirring. You can off the gas stove when you see that the water and sugar have combined really well, soaking in the mango chunks. Leave the sugar syrup little lose because after cooling down it hardens giving it a jam-like consistency.
  • Once the Jam or Gulamba has cooled down, transfer it in a bigger airtight jar.
  • Instead of opening a store bought mixed fruit jam or store-bought gulamba, this is a simple method to enjoy the goodness of homegrown mangoes in the summer.

How to make Mango Pickle

Mango pickle is the trickiest of them all. The reason behind it is that you have to look after the pickle like a baby. As you make it, you have to transfer it into airtight glass jars or the china clay pots which are specially made for pickles, cover the lid with a small muslin cloth. Keep mixing the pickle very 30 days once. I eyeballed all the quantities so this recipe wouldn’t be elaborating on the exact quantities but will give you a basic idea.

  • For 5-6 kgs of mangoes I used, 2kgs of Sesame Oil, 2 kgs of Salt, 1 kg of Chily Powder, 500 gms of mustard seeds ( Which were crushed into powder), Fenugreek powder ( very little)

Okay, enough of disclaimers. Here is a recipe

  • Mangoes need to be soaked in water and dried thoroughly
  • Once they are dried, cut them with Amba Fodni ( Mango Cutter ) or get it cut from the market
  • If you are getting the mangoes cut from the market see that you wipe off each and every piece
  • Soak the mango pieces in salt, keep it for 30 mins or so, then add Chily powder and mix well. Once it is mixed, add mustard powder, fenugreek powder. Keep it aside.
  • Take a big kadai, make it hot on the stove pour the oil and off the gas.
  • The oil needs to be warm while adding not hot.
  • Once you add the oil, mix it thoroughly.
  • As you transfer it in an airtight jar, first add a layer of salt to the jar and then fill in the pickle.
  • Keep the jars in a place where they get indirect sunlight.
  • In 4-5 days the Pickle will be ready to eat.

While I did the cooking part, I felt I have revived the trend of bringing in the whole family together for this culinary experiment of mine. My FIL got the mangoes from the backyard, my dad helped me peel it, cut and grate it. My husband helped to cut mangoes for the big pickle, my daughter was a witness to all the work that was going in. I hope she learned a thing or two. This is the way we can propagate the idea of sustainability to our next generation.

This post is a part of the Godrej Food Trends Blogging Contest hosted by FashionableFoodz in association with Vikhroli Cucina and should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. Godrej Food Trends Blogging Contest, FashionableFoodz or Godrej is not responsible for any infringement caused. #GodrejFoodTrends2018Contest  #GFTR2018