Biryani is a very famous dish all over the
world.  It is purely a Mughal dish.  Biryani was first created by
Mughals to serve food for the army.  As it was very difficult to make
Rotis or Prathas to cater to the need of lakhs of army jawans, Biryani was invented,
as it is easy to prepare.

Vaniyambadi is a small town in the state of
Tamilnadu, where Biryani came alongwith the Nawabs of Arcot.  The Biryani
of Vaniyambadi is very famous and the arouma of this Biryani is very tempting.
I am giving u the receipe for this famous vaniyambadi Biryani below.

Ingredients
Qty.
Mutton/Chicken
1.5 kg.
Basmathi Rice
1 kg.
Refined Oil
300 grams
Onion (Chopped)
5 nos. (350 grams)
Tomotto(Chopped)
5 nos.
Ghee
50 gram
Zafran
a pinch
Ginger Paste
100 gram
Garlic Paste
100 gram
Curd
1/2 ltr.
Patta, Loung, Ilachi
2 sticks, 7 cloves, 5 ilachi
Gram Masala Powder
1 tsp
Javthri
1 pinch
Lemon Yellow Colour
a little
Chilly Powder and Salt
as per the taste

Method:

Soak Basmathi rice in a vessel for at
least 20 mts. Wash Mutton or Chicken and keep aside. Take a vessel and put
nearly 3 lts of water in it and keep over the stove to boil. Take another
vessel and keep it on another stove. Put oil in it and bring to boil. As soon
as the oil boils, put Garam Masala (Patta, Loung and Ilachi) in it and stir for
one mt. Then pur chopped onions and fry till golden brown. Add Garlic paste and
fry for some time, then add Ginger paste and fry well. Now add Mutton or
Chicken, alongwith red chilly powder and salt. cook for some time and add
tomotto and fry well. After that add curd, javtri leave and stir well. Cook
till the mutton gets tender. Your Biryani Akhni is now ready. Finally, put the
lemon juice in the akhni.

Meanwhile see that the water kept in another vessel gets boiled. Put lemon
yellow colour and 2 green chillies in the water. Take Basmathi Rice from the
other vessel and put it in the boiling water.  Wait for a few mnts. and
see that the rice is semi cooked. Dont cook the rice too much. It should be
only half cooked.  Now, take the rice from the fire and drain it in
another vessel.

Now, took some of Akhni in a seperate bowl and keep it aside. Put
the Basmathi rice in the remaining akhni and on the top of it put
the other part of the akhni which was taken in another bowl.
Now put Ghee over the rice and close the lid and put it on Dum over
low flame or burning coals.

Keep for 15 mts. and after 15 mts. take the vessel
from the fire. Biryani is ready and it can be served hot with curd chettney or
Bagarey Baigan.

Ayurvedic Cooking – India’s Healing Cuisine

In India, roughly 80% of the population is cared for under the auspices of ayurvedic medicine. It is estimated that about 70% of the population lives in rural country. It is not surprising then that most of India’s population also has its cuisine tied to the properties of ayurvedic cooking.

Ayurvedic cuisine is also called by some the ‘Healing Cuisine.’ Still others call it ‘Yoga Nutrition.’ Other labels for this unique kind of cuisine are the ‘Asian System of Tastes’ and ‘Individual Body Type Nutrition.’

Don’t be confused, however! Ayurvedic cuisine is not a fad diet or a flash in the pan theory about nutrition. This basic lacto-vegetarian diet that is so widespread throughout all regions of India is truly a way of life.

This cuisine is very complex and has many ties in spiritualism and the overall care of one’s body, mind and spirit. I am giving an overview of this fascinating and complex Indian cuisine.  Seek out more information if you are interested at indianfoodsco.com.

 

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Tridosha Theory of Ayurvedic Cuisine

One of the main tenets of ayurvedic cuisine is the tridosha theory and how it describes individual temperaments.

What does this have to do with cuisine? The dosha theory isolates certain characteristics in people and uses food to create a positive balance in the individual’s life.

It should be noted that people can be different doshas on any given day which may be caused by life circumstances or imbalances – but the attributes for each dosha remain the same. The foods that one consumes is then meant to stabilize that individual dosha for the time being.

Pitta Dosha Characteristics:
– Passionate about many things
– Determination
– Good digestion
– Initiates
– Energetic
– Strong willed

Vata Dosha Characteristics:
– Flexibility
– Agile mind
– Creative
– Mentally and physically always on the go

Kapha Dosha Characteristics:
– Strength
– Endurance
– Fluid in movement
– Calm
– Focused or grounded
– Stamina

It is the belief that these 3 life forces or energies control the activities within a person’s body. It is further believed that certain diseases or maladies are directly related to the way the doshas are balanced within the individual, the person’s physical state and mental and lifestyle factors.

Through food combinations and proper nutrition using ayurvedic cuisine principles, it is believed that illness can be cured or at least kept in check and wellness will fluorish.

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The Six Tastes and Other Theories

In ayurvedic cuisine, it is believed that there are 6 tastes – and that as much as possible, these 6 tastes should be consumed at every main meal. The 6 tastes are as follows:

Sweet
Sour
Salty
Bitter
Pungent
Astringent

Note: Chutney has 5 of the 6 tastes in it! The only one lacking is salty. Indian spice blends also can have all 6 of the tastes in them but most often, meals are a combination of foods from each group to assure balance.

Another way that ayurvedic cuisine classifies foods and applies them to eating habits is by the effect they have on non-physical aspects of the body – the mind, heart, senses and spirit. There are 3 such classifications:

Sattvic Foods:
1. These foods are the purest form of foods.
2. They evoke mental clarity, emotional well-being, sensual balance and help to coordinate function between body, mind, heart, senses and spirit.
3. These foods should be prepared fresh and consumed whole as much as possible.
4. These foods are good for overall fitness and balanced energy.
5. Sattvic foods include cereals, honey, herbs, sprouts, seeds, nuts, legumes, butter, milk, fresh fruits, fresh vegetables, leafy greens, juices, whole meal bread.

Rajasic Foods:
1. These foods are salty, dry, sour, hot and bitter.
2. They are not necessarily good for mind and body balance.
3. These tend to over-excite the body and cause restlessness of the mind.
4. Rajasic foods include chocolate, sharp spices, tea, coffee, eggs, salt, fish.

Tamasic Foods:
1. These foods are not good for the body or the mind.
2. These foods can cloud the mind and take away energy. They also cause a feeling of lethargy.
3. These foods can destroy disease immunity.
4. Overeating is a tamasic manifestation.
5. Tamasic foods include alcohol, meat, tobacco, onions, garlic, over-ripe foods and any food that has been fermented.

Note: Even though rajasic foods are not as ‘good’ for the individual as sattvic foods, they are a necessary part of the ayurvedic diet to incorporate some of the 6 tastes.

It is recommended that sattvic food choices be selected at every meal to promote a healthy diet and nourishment for all the senses.

Certain foods are also classified as best eaten in autumn and winter months to fortify immunity and prepare the body for the coming spring and summer. This is called the cycle of nature. (See table below)

Still further, there are foods for each day of the week that are consumed according to color because of their astrological associations. (See table below)

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Cycle of Nature – Foods by Season

SPRING FOODS
SUMMER FOODS 
AUTUMN FOODS 
WINTER FOODS 
(March 21-June 20)
(June 21-September 21) 
(September 22-December 21) 
(December 21-March 20) 
Apples, bananas, mangoes, pears
Apricots, bananas, berries 
Barley, maize, rice, wheat 
Buckwheat, millet, wheat 
Barley, buckwheat, wheat
Bitter melon, cantaloupe, grapefruit
Mung beans, peas, red lentils
Garbanzo beans, kidney beans
Garbanzo beans, lentils
Grapes, honeydew melon, lychees
Split peas, urad beans
Mung beans, red lentils
Mung beans, split peas
Mangoes, peaches, pineapple
Cabbage, cauliflower, cucumber
Split peas, soybeans, urad beans
Asfoetida, cardamom, cumin seeds
Plums, water chestnuts, watermelon
Egglant, mustard greens, squash
Arwi root, bitter melon, carrots
Fenugreek, honey, mustard seeds
All juicy fruits 
String beans, tomatoes, zucchini 
Green vegetables, mushrooms 
Oregano seeds, saffron, turmeric
Squash of all kinds
Apricots, bananas, berries
Onions, peas, plantain, potatoes
Bitter melon, cucumber, eggplant
Salads with celery, kohlrabi, spinach
Coconut, dates, figs
Red beets, spinach, string beans
Ginger, pumpkin, radishes, zucchini
Salads with lettuce, radishes
Mangoes, melon
Winter squash, turnips, butter
 
 
 
Buttermilk, cheese, ghee, kheer
 
 
 
Cream, milk, rabri

Foods for Each Day of the week

Sunday 
Sun 
Gold/Brown 
Monday 
Moon 
Moon Color/Pale Blue 
Tuesday 
Mars 
Red/Orange/Pink 
Wednesday 
Mercury 
Pear Green 
Thursday
Jupiter
Yellow
Friday
Venus
White
Saturday
Saturn
Black/Dark Blue
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Cooking Utensils for Ayurvedic Cuisine

Very few utensils are used in the preparation of ayurvedic cuisine. 

In many parts of India, plates and eating utensils are not used.

Breads are used to scoop up foods and only 2 fingers (usually the first 2 on the right hand) are used to eat with.  Food may be presented on palm leaves and eaten from there.

Some common utensils used in India in preparing ayurvedic cuisine are:

Heavy wok
Cast iron skillet
Mortar and pestle
Rolling pin (thin, tapered kind)
Round rolling board
Tongs
Ladle or large cooking spoon
Skimmer or perforated spatula
4-sided grater
Cheesecloth or cotton tea towels
Bread cloths

Another theory in ayurvedic cuisine and in keeping with the tenet of eating sattvic foods is that bread that is older than 8 hours old is becoming a rajasic food and within a short period of time will also become a tamasic food. The theory behind this is that foods should be eaten in as fresh a state as possible to promote health of mind, body and spirit. Foods should also be eaten in as pure a form as possible – or as near to their natural state as possible.

Grains, nuts, and other nonperishable foods are considered sattvic because they are still in their natural state, although ayurvedic principles dictate that you not store beans or flours for long periods of time. They, too should be consumed as soon as possible.

 

Indian Food

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Foods – The Basis of Ayurvedic Cuisine

Milk- This can be converted into cheese, yogurt and buttermilk. It is also used to make up many dishes such as the basic ‘butter’ called ghee and help make up sweet dishes such as kheer. Milk is also used as a milk fast for curative purposes for many ailments.

Grains – Wheat is a staple but is not consumed raw. It is made into wheat flour which in turn makes the many natural breads. It is ground just prior to using to ensure freshness.

Rice – Brown rice is regarded as healthier because the husk is still intact.

Dals- These are the beans and legumes that make up the bulk of the Indian ayurvedic protein source.

Fruits- Apricots, bananas, coconut, dates, figs, grapes, grapefruit, lemon, mangoes, papayas, peaches, pineapple, plums, pomegranates, raisins are all part of ayurvedic cuisine. They are all used for their taste properties from tart to sweet. Most desserts come from fruits.

Vegetables- Arwi Root (taro), bitter melon, red beets, sweet carrots, cucumbers, plantains, white potatoes, spinach, sweet potatoes, tomatoes, turnips are all used with the same eye to maintaining the 6 tastes.

Sweetners – Honey and raw cane sugar.

Nuts – Nuts are used to make nut milk, nut oil, and nut butter. Almonds are used to make almond paste, almond milk, almond milk yogurt, almond butter and almond oil. Cashews are used to create cashew nut milk.  Pistachios are used in cooking though not in great quantities to prevent indigestion. Walnuts are used but sparingly as well.

Flavorings and Spices- These can be categorized into sattvic, rajasic and tamasic and are each used for their properties according to recipes. (See table below for categorization)

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Flavorings and Spices of Ayurvedic Cuisine

SATTVIC 
RAJASIC 
TAMASIC 
Anise 
Ajwain seeds 
Garlic 
Cardamom/Green cardamom
Asafoetida/Hing  
Onions 
Coriander 
Bay leaves 
 
Cumin/Black cumin
Black peppercorns
Fennel
Cinnamon
Fenugreek seeds
Cloves
Flax seeds
Fenugreek leaves
Rose water
Ginger
Saffron
Mint
Tamarind
Turmeric
Flavorings and Spices- These can be categorized into sattvic, rajasic and tamasic and are each used for their properties according to the recipes.
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Some Ayurvedic Cuisine Tenets

Mealtime should be pleasant – stones, flowers and garlands should create a beautiful atmosphere
Serve guests, elders, and children first – offering grace to God for the food
Wear loose-fitting garments to aid in digestion and promote health
Eat when relaxed – wash hands, face and even feet before eating
Only use clean utensils
Eat only freshly cooked food to absorb its energy
Eat only when hungry – lukewarm water should be taken between meals and meals set at 6 hour intervals (except for the ill or children)
Avoid between-meal snacks – even liquids – except lukewarm water
Do not take water with a meal or before – avoid it for 1 hour after eating
Do not eat too slow, do not eat too fast – thoroughly chew all food
Eat at regularly scheduled times of day – even 2 meals a day, breakfast and a meal before sunset are acceptable
Rest after lunch and walk after dinner
Eat fruits, nuts, seeds, cream, yogurt, rice, cereal or sprouted grains for breakfast
Eat freshly cooked breads, boiled or sauteed vegetables, curries, dals, sweet dishes for main meal
Regularly consume milk, yogurt, cheese or cream
1/4 of the stomach should be filled with grains, pulses, legumes, nuts, seeds, and 1/4 with fruits and raw foods, 1/4 with water – the rest should be left empty to allow digestion
More liquids need be consumed in summer and more solid food in winter
Brushing teeth after meals is essential
Avoid eating before sunrise and after sunset
Do not eat facing south as this drains energy and creates anger – according to Hindu scriptures
Do not eat or drink while walking
Cooked food should never be reheated
Avoid canned foods
Do not mix temperatures in the same meal
Do not laugh while eating
Do not sleep within 2 hours of eating
Avoid tea and coffee for 1/2 hour before meals and after meals
Avoid physical or mental exertion or concentration for 2-3 hours after meals
Do not drink hot milk before going to sleep – lukewarm is okay
Add lemon zest to tea or lukewarm water to aid in digestion
Avoid ice or ice in drinks at all costs
Bring aromas to the table – 30 minutes prior to eating, aromas should be used to stimulate appetite and calm the senses
Drink room temperature water or warm water throughout the day and plenty of it
Avoid eating on the run or while doing something else – take time to sit at the table or somewhere to simply enjoy the food and eat it leisurely

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Summing up Ayurvedic Cuisine

This is a cuisine that is at least 5000 years old and is still most prevalent in India. It has become integrated into a way of living that has endured for centuries and is a holistically balanced cuisine and diet.

This is a cuisine that does not focus on fats, carbs, proteins, calories, vitamins and minerals.  Instead, it focuses on the tissues that make up the body, aeration, salt levels, balance of body chemistry, and the inherent properties of individual foods and how they interact with each other within the individual body.  It also focuses on the tastes and quality of foods and how the body absorbs these foods.

In short, it is a very well thought out diet that is simplistic in many ways and still teaches principles of good, sound nutrition and advocates healthy eating. Even though this is a cuisine that is thousands of years old, the tenets it supports are still true today in many ways.

Some of the ideas are perhaps singular to the Indian culture, such as not eating facing south, but the overall message of this cuisine still has much to offer Western cuisine, especially when it comes to eating fresh and whole foods.

I have but briefly touched on some of the aspects of this holistic Indian cuisine. There are many, many recipes available but most are based on a few simple ‘starters’ such as Indian ghee and other key elements of their cuisine. There are many sources for recipes for Indian breads, dals, vegetables, grain dishes and desserts. Check out the links to recipes below. 

 

Ghee Recipe and More Links to Recipes

Ghee (clarified butter)

Ingredients

– 8 ounces unsalted butter
– 4 whole cloves

Preparation

Place butter in heavy pan and melt over medium heat until foam rises to the surface. Be careful not to burn the butter.

Add cloves which will help clarification and lend flavor – gently stir. Reduce heat to low and continue cooking uncovered until milk solids collect on bottom of pan and turn golden color.

Remove any crust that rises to the surface and set it aside. Ladle off the ghee, taking care not to disturb milk solids at bottom of pan.

Solids can be combined with reserved thin crust to use later for making parathas (griddle-fried whole wheat bread) or for serving with steamed vegetables or cereals.

Recipe for Garam Masala (spice mixture)

Recipe for Chapatis (bread)

Recipe for Parathas (bread)

Recipe for Paneer (like cottage cheese)

Recipe for Moong Dal Soup

Recipe for Kheer (dessert)

More Information on Ayurvedic Cuisine

Ayurvedic diet, healthy eating and recipes – Pukka Herbs
Tips on Ayurvedic diet and recommended recipes for healthy eating. Fresh, organic and seasonal foods.
AyurFoods, AyurFoods
AyurFoods | – Ayurveda food, Ayurvedic food , Ayurveda cooking, Ayurvedic cooking, Ayurveda diet, Ayurvedic diet, Vegan food, Vegetarian food, Ayurvedic, Ayurveda medicine, Sattvik food, yogic food, natural food, healthy foods, holistic foods
Healthy Recipes
Maharishi Ayurveda – ayurvedic recipes
Ayurveda information, newsletters, online catalog with guaranteed ayurvedic products, premier ayurvedic antioxidant Amrit, ayurvedic recipes, ayurveda information and more.
Ayurvedic Recipes
Ayurveda diet creates balance and harmony within the body through the type of foods you eat and how you prepare them
Fran’s House of Ayurveda: Recipe website!
Ayurvedic Recipe Listing
Ayurvedic Healing Cuisine – Content
How to Make Ayurvedic Foods | eHow.com
How to Make Ayurvedic Foods. Ayurveda is an ancient healing art that focuses on the total well-being of the individual. It’s used to cure many ailments, from the common cold to cancer. Maintaining a proper diet is a very…
Ayurveda – Wikipedia, the free encyclopedia

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