Cereal preparations in Ayurvedic cookery

(1) PARPATA:—The parpata, known as papada in Gujarati is a popular item of an Indian dish. It is made of mugda flour, masa flour or rice flour. The Kshemakutuhala describes the parpata of mudga flour. It is better in quality 11: Mix cumin seeds, saffron, soda by carb and black pepper with mudga flour. Make dough and roll out par- } patas. Dry them in sun, It is light and appetiser. The roasted parpata is excellent. The fried parpat is not so good in quality. (2) SOUP: There are many varieties of the soup. The steaming fragrance of flavourful soups have universal appeal. When they are well made and appropriately served, they do much to stimulate the appetite. It is also nutritive.

The Kshemakutuhala describes following soups: 1. Mudga Soup It is light, bowl-binding and cold. It alleviates kapha and pitta. 2. Masa soup soup It is unctuous, hot, refreshing and appetiser. It alleviates vata. It promotes strength and semen. L 3. Kulmasa Soup It is delicious. It promotes eye sight and semen. It alleviates vata. According to some scholars half soaked godhuma and other cereals are 116 called Kulmasa. (3) MANDAKA Mix refined flour of wheat with rock salt. Boil it in water or Roast in on charcoal. Cook in ghee. Mix with syrup of treacle. It is prepared over kukula (iron frying pan) or kharpara (earthern pan) on alow fire. The former is heavier and more nourishing than the latter. It is constipative and light. It alleviates all the three dosas. It is wholesome when it is hot. The cold mandaka is heavy. (4) AMRAPHALAMANDAKA Cut the mangoes into two pieces and boil the pieces. Mix sugar, cardamum, black pepper, fresh ghee and thin cream. Prepare it in syrup form.

It is cardiac tonic, appetiser, strength-promoting, sweet and astrigent in taste, heavy and delicious. alleviates vata and promotes complexion. (5) POLIKA The polika is a type of the mandaka. It is made of unrefined wheat flour and it is roasted over kharpara (earthern pan). It ! It aggravates kapha and alleviates vata and pitta. It promotes strength. It is cold, heavy, unctuous, sweet in taste and laxative. T (6) ANG ARAK ARK AR I It is known as Bati or Bhakhari. Mix rock salt with the flour of wheat. Add water and knoad it. Roll out Bati and roast over charcoal. It is nourishing, light and digestive stimulant. It promotes strength and semen. It is useful for kapha, heart disease, pinasa, asthama and kasa. (7) VETIKA: Mix ajova seeds, asafoetida and rock salt with the paste of gram flour or masa flour. Roll out the dough of wheat flour and put the stuffing on a roti. Seal the corner and roll it again. Roast over charcoal. It is unctuous, hot and heavy. It alleviates vata. Vetika made of gram flour alleviates kapha while that made of masa flour alleviates vata. 1

Now-a-days Poli, Vedahi or Puranapoli (Gujarati) is prepared in this way. The stuffing is prepared from various ingredients. Most of the polis are prepared sweet in taste. - (8) BHAIMI Mix refined flour of wheat with sufficient quantity of ghee, pulp of coconut, grapes, sugar, date, dry ginger, cinnamon bark and black pepper. Add water and cook in ghee on a low fire. It is used in hemanta. i (9) GUHYAKA (SAMYAVAKA): Roast the refined flour of wheat in small quantity ofghee. Mix sugar, grapes, cuddaph almond, cardamum, clove, campher and black pepper. Make stuffing. Put the stuffing on a roti of refined flour of wheat and seal the corners. Deep fry in ghee and drop in sugar syrup. It is also prepared without dropping in su agar-syrup. ir It promotes musle-tissues and semen. It is cardiac tonic, sweet in vipaka, heavy and laxative. It alleviates pitta and vata. 1 (10) AMRTAS AMY AVAKA: Mix refined flour of wheat with honey and milk. Cook in ghee. Mix black pepper, cardamum, sugar and campher. Keep the mixture in a pot. Cover the pot. It is delicious, sweet, heavy and cardiac tonic. It alleviates vata and pitta and promotes semen. 1

(11) MADHUSIRSA (PRAJYA): It is of two types. (i) Cook the refined wheat flour in ghee and drop in sugar syrup. It promotes longevity. (ii) Mix refined flour of wheat with honey, water, lemon juice, wet ginger, sugar and fragrant spices. Knead dough. Roll out cakes. Deep fry in ghee. It is excellent, cardiac tonic and appetiser. It alleviates pitta and vata. It promotes the power of digestion. (12) APUPA: Mix refined flour of wheat with sugar and water. Make thick paste. Deep fry in ghee. ☑ It is nourishing, cardiac tonic, heavy and appetiser. It promotes semen. It alleviates vata and pitta. (13) DADHIVATIKA: Mix the flour of sali type rice with curd and make thick paste. Deep fry in ghee and drop in sugar syrup. It is also called Dadhyapupa. It is heavy, cardiac tonic, digestive stimulant and appetiser. alleviates vata and pitta and promotes semen. (14) TARADVATIKA: Mix refined flour of wheat with ghee, curd and black pepper. Stir it constantly. Form vati kas. Deep fry in ghee and drop in sugar syrup. Sprinkle campher. It 4 the washer

It is strength-promoting, nourishing, cardiac tonic, unctuous and cold. It alleviates vata. It promotes semen. (15) BADARACURNAPURIKA : Mix refined flour of wheat with ghee, one fifth part of the powder of plum-skin. Make thick paste. Deep fry in ghee and drop in sugar syrup! pian It is unctuous, cold, sweet in taste and laxative. It cures morbid thirst and vomiting. It alleviates vata and pitta. The cakes are prepared by mixing cuddaphalmond, date, grapes or pulp of coconut instead of plum skin also. (16) CANAKAPURIKA: Mix three parts of gram flour and one " part of refined flour of wheat. Add ajova seeds, asafoetida and rock salt make dough. Roll out cakes. Deep fry in oil. It is astrigent in vipaka and appetiser. It a alle viates vata and kapha. It stimulates the power of digestion. (17) DHARAPUPAKA: Mix ghee with refined flour of wheat. Add milk and sugar and stir it constantly. Make thick paste. Deep fry in ghee. It is unctuous, cardiac tonic and sweet in taste. It promotes semen. It alleviates pitta and vata.

(18) JALEBI (KUNDALIKA): Mix two parts of refined flour of wheat and one part of whole flour of wheat. Mix with milk and make thick paste. Keep it till it become sour Pour the thick paste through a clean cup of coconut shell having a hole at the bottom in a whirling manner over hot ghee. When fully boiled, it takes the shape of an armlet. Drop in sugar syrup. It is a popular sweet in India to-day. It promotes plumpness. It is aphrodisiac, cardiac tonic and refreshing. sali (19) BARBAR PUPAKA: Mix ghee with the flour of sall type of rice. Add milk and sugar and stir it constantly. Make thick paste. Deep fry in ghee. It is strength-promoting, cardiac tonic, cold and appetiser. It alleviates pitta and vata. (20) KHANDAKHARJURAKA: Mix the flour of sali type of rice, wheat flour and curd. Knead dough and roll out the cake in a shape of slipper. Deep fry in ghee and pour sugar syrup over them. duan It alleviates vata and pitta and aggravates kapha. It is strength promoting, unctuous, delicious, cold, cardiac tonic and laxative. It promotes tissue-elements.

(21) AMRT ARASA Mix one third part of sugar and curd in a small quantity with the flour of sali type of rice. Knead dough. Keep it for whole night. Mix unhusked sesame seeds. Shape into cakes. Deep fry in ghee. It alleviates vata and kapha. It is cold and cardiac tonic. It promotes strength and cures anorexia. (22) KARPURANALIKA: Mix refined flour of wheat with ghee. Make dough. Shape the hollow rolls. Fill them with processed sugar, campher and ghee and seal the ends. Deep fry in ghee. It promotes strength and semen. It alleviates pitta and vata. It is nourishing, appetiser, unctuous, heavy and laxative. (23) AMRT ANALIKA: Mix curdled milk and refined flour of wheat. Make dough shape the hollow rolls. Deep fry in ghee. Drop in sugar syrup. Its properties are as above. (24) KASARA: Shallow fry the flour of rice or wheat with ghee. Add one fourth part of sugar. Deep fry in ghee and keep it in a greesy vessel. It is appetiser, slight nunctuous and slimy. It alleviates pitta and kapha. (25) SEVIKA: Knead dough from refined flour of wheat or

rice flour. Roll out thread like streaks. Dry in sun. Fry in ghee. Add sugar and boil. It is heavy. It alleviates vata and pitta. It should be used in the month of sravana. (26) KHANDAVA: Mix the emblic myrobalans, dry ginger, cardamum and sugar. Soak the mixture in citron juice. Dry in sun. Soak it again in lemon juice and dry in sun. Add salt and make powder. It is used as mouth-refresher. It is appetiser and cardiac tonic. It promotes the power of digestion.