Cooking leaves with ayurveda recipes
10 August 2020

Kshemakutuhalam chapter 8,part 13 – good food, healthy life…

Well, this chapter on vegetarian vegetable based dishes has been very extensive.. Infact, many dishes have been so unique, that we feel motivated to try them out… Most importantly, it is a cherry on cake when the dishes are explained with the qualities and health benefits of that particular vegetable…. So, moving forward, let’s see what is in store in the chapter, further…

1. Leaves of paatha – Paatha is a plant which is used for medicine as well as a vegetable extensively… Leaves of paatha is boiled in buttermilk and kept aside… Next day, it is fried in oil containing cumin seeds. This is spiced up with powdered black pepper and salt.. this dish, improves appetite and is one of the best known side dishes…

These leaves taste, pungent and astringent… It is hot in potency… It is light in nature and decreases vata and kapha… It is good for diarrhea, vomiting, skin issues and certain varieties of fever…

2. After the description of leaves of paatha, there is one very very interesting section. Here author, gives an unexpected type of explanation… There are three varieties of leaves here, who converse among themselves and praise themselves that they are the most tastier and healthier among all leaves… Let us see how they speak with each other…

3. Leaves of poyika – Poyika can be taken as Indian spinach… Spinach which is mixed with rice, proudly smiles and says, ” look at me, I’m of two varieties and I have all six tastes in me.. what is the use of other vegetables and dishes when i am there?” …..

Spinach, can be cooked in oil and given fragrance with various ingredients like asafoetida etc… There are alternate ways of cooking spinach too… It can be fried in aromatic oils which are added with asafoetida, then cooked in thick sour buttermilk. Later fried in ghee for better flavour… This dish is cool in potency. It is strengthening and reduces vata and pitta… It imparts good sleep too.

4. Leaves of shatapushpa – it is nothing but fennel leaves… It says, ” I have multiple tastes and has a very good fragrance of my own”, and like this it says it wins as the best among leafy vegetables… These fennel leaves can be fried in mustard oil, added with rock salt. Fennel leaves are very proud of itself because it has its natural smell and need not be artificially flavoured…

Shatapushpa leaves are pungent, astringent and very sharp abd hot in potency… It decreases kapha and vata. It improves taste and is good for disorders of eye…

5. Leaves of methika – methika i.e. Fenugreek leaves, mock fennel leaves and say that, “what is the greatness in flavouring your own self with fragrance ? I am not so . I make the entire house fragrant when I’m cooked. Hence I am greater than all of you!!!” …

Methi leaves are boiled in milk. Later, it made into a mass and deep fried in ghee, with a lot of cumin… This dish increases lifespan. It is a good appetizer and is good for respiratory issues like cough and breathing difficulties…

Thus goes the conversation with the three tasty leaves… Stay tuned for further explanations of many more leaves..

Happy time !!!

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