In this deliciously edifying session, Prof Mahesh Dixit discussed and demonstrateed the salient health concepts in the local cuisine and the critical roles of medicinal herbs and local seasonal produce.
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Ayurveda Meets Mewari Cuisine
1. vk;qosZn dh utj esa jktLFkkuh [kkuiku
Ayurveda meets Rajasthani-Mewari Cusine
Rajasthani-
Prof. Mahesh Dixit and Dr. Jyoti Dixit
2. “kjhj ds miLrEHk
Sub-
Sub-Column of body
vkgkj (Diet)
funzk (Sleep)
czãp;ZZ (C lib t )
(Celibate)
=; miLrEHkk bfr & vkgkj% LoIuks czãp;ZfefrA
3. vkgkj ds O;kid fl)kUr
d ;kid fl)k r
Comprehensive principles of diet
vkgkj LokLF; vuqorZd gks
(Congenial to health)
vtkrfodkjk
vtkrfodkjksa dk vuqRiknd gksA
vuRiknd gkA
(Protective to Diseases)
rPp fuR; iz;qathr LokLF; ;sukuorZUrsA
fuR;a LokLF;a ;ukuqor rA
vtkrkuka fodkjk.kkeuqRifŸkdja p ;r~ AA pjdlafgrk
4. dqik k k vik k.k d dkj k
diks’k.k&viks’k k ds dkj.k
Causes of malnutrition – under nutrition
Ikks’kdkgkj dh deh
(Lack of nutritious food)
vKkurk
K
(Lack of knowledge)
feykoV
(Adulteration)
Hkkstu dh vknrsa
(
(Dietary habits)
y )
5. vkgkj dks izHkkfor dju okys dkjd
dk djus oky
Responsible factors of diet
vkgkj dh izd`fr (Natural qualities)
l;kx
la;ksx (Combination)
laLdkj (Preparation)
jkf”k&ek=k (Quantity)
f
ns”k (Habitat)
dky (Time)
mi;ksx lLFkk (Rules for diet)
mi;kx laL kk
mi;ksDrk (User)
6. vkgkj dh izd`fr
fr
Natural Qualities
y kq
y?k vkgkj xq# vkgkj
x#
Easy to digest difficult to digest
7. la;ksx
l;kx
Combination
dal – bati
dal bati
d l – b ti – churma
h
dal – dhokla
Curry – khichri
Sag – roti
dudh – daliya
dahi
d hi – roti
ti
dal – chaval
10. lE;d~ ek=k dk izek.k
Balance diet
B l di t
vkgkj ek=k vfXucykisf{k.kh
vfXucykif{k.kh
(Quantity of food in comparison with digestive capacity)
ek=k fu/kkZj.k (Assessment of quantity)
vuqigR; izd`fra (Doesn't change the nature of dietarian)
;Fkkdkya tjka xPNfr (Digestion in proper time)
11. n”k
ns”k
Habitat
vkgkj nzO;ksa dk ns”k
Habitat of food contents
mi;ksDrk dk ns”k
Habitat of dietarian
12. dky
Time
_Rokuqlkjkgkj
According t season
A di to
vgksjk=kuqlkjkgkj
According to day and night
vkgkjdkykuqlkjkgkj
vkgkjdkykulkjkgkj
According to meal time
th.kkZth.kZkulkjkgkj
th.kkth.kkuqlkjkgkj
According to Digestion-indigestion
Digestion-
13. mi;ksx laLFkk
mi;kx lL kk
Rules for diet
m’.ke”uh;kr~
(Eat h t d fresh food)
(E t hot and f h f d)
fLuX/kr”uh;kr~
(Doesn’t eat sapless food)
ek=kon”uh;kr~
ek=kon”uh;kr
(Take a balance diet)
th.k·v”uh;kn~
th.ksZ·v”uh;kn
(Take food after digestion of previous food)
14. mi;ksx laLFkk
mi;kx lL kk
Rules for diet
oh;kZfo#)e”uh;kr~
(Take good combinated f d)
(T k d bi t d food)
b’Vns”ks v”uh;kr~
(Take food at pleasant place)
b’VlokZsidj.ka ve”uh;kr
b lokidj k ve”uh;kr~
(Take food in good utensils)
Ukfrnzqre”uh;kr~
Ukfrnre”uh;kr
(Don’t eat very fast)
15. mi;ksx laLFkk
mi;kx lL kk
Rules for diet
ukfrfoyfEcre”uh;kr~
(Don’t eat very slow)
(D ’t t l )
vtYiu~ Hkq×thr
thr
(Don’t talk while eating)
vglu~~ Hkqq×thr
thr
(Don’t laugh while eating)
rUeuk Hk×thr
Hk×thr
Hkq
(Eat food cheerfully)
16. mi;kDrk
mi;ksDrk
User
vkRekuefHkleh{; Hkq×thr
thr
(Should have own suitability)
17. jktLFkkuh vkgkj dks izHkkfor djus okys dkjd
Responsible factors of R j th i–
R ibl f t f Rajasthani
Rajasthani–
Mewari Cuisine
fofo/krk;sa
(Various Peculiarity)
ijEijkoknh
h
(Traditional attitude)
ikuh dh deh
h h h
(Lack of water)
lnh&xeh dh vf/kdrk
lnhZ xehZ
(Excess heat and cold)
18. cktjs dh f[kpM+h
cktj f[kpMh
Millet Khichri
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
19. eDdh dh jkVh
jksVh
Corn Chapati
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
20. phy c kq;
phy&cFk;s dh Hkkth
kkth
Bhaji of Cheel-Bathua
Cheel-
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
21. d<+h
d<h
Curry
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
22. gj kfu; yglqu
gjs /kfu;s o yglu dh pVuh
Green Chatni (Sauce) of Coriander
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
23. yglqu
yglu dh yky pVuh
Red Chatni (Sauce) of Garlic
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
24. eDdh dh jkc
Rab of Corn
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
25. eDdh dh ikiM+h
ikiMh
Corn Papadi
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)
26. d”kj
ds”kj dk nq k
n/k
Saffron Milk
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)