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KITCHEN REMEDIES (THE AYURVEDIC WAY)

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About The Author Born on 1930, Dr. Anand Moreshwar Raut has taken his Medical qualification from Podar Ayurvedic Medical College, Mumbai. He has been practicing since 1955 in Mumbai and has also worked as Lecturer in Podar ayurvedic Medical College, Mumbai from 1968-1988. he has been ex-vice President to all India National Integrated Medical association (AIMA) and has read many articles in National and International conferences. He has worked as an associate editor with Journal of NIMA and M...

About The Author

Born on 1930, Dr. Anand Moreshwar Raut has taken his Medical qualification from Podar Ayurvedic Medical College, Mumbai. He has been practicing since 1955 in Mumbai and has also worked as Lecturer in Podar ayurvedic Medical College, Mumbai from 1968-1988. he has been ex-vice President to all India National Integrated Medical association (AIMA) and has read many articles in National and International conferences. He has worked as an associate editor with Journal of NIMA and Mumbai Sakal, the leading Marathi Newspaper in Mumbai, and has also given expert Advice on Health and Kitchen Ayurveda regularly through "Setu Magazne" series of articles on "Vishabandha". He has traveled extensively around the globe to promote and propagate Ayurveda.

FOREWORD

Out of the three main medicinal systems prevalent in India at present, i.e., Allopathy or modern medicine, Unani system of medicine and Ayurveda; the modern system of medicine was developed in the western countries, and received a global acceptance. However, nowadays, there seems to be an increasing awareness about Ayurveda throughout the world. Due to the fact that the proper attention and development of this scence might lead to a better and permanent cure of various diseases, the research work on various herbs, which are grown in India, has become extensive.

It is out understanding that allopathic medicine can cure the diseases faster, which makes up use it very frequently, but ayurvedic system of medicine treats the diseases by eradicating the root cause, and it does not cause any adverse effects also.

Dr. Anand Raut has studied the science of Ayurveda in depth and he always shares his knowledge through his writings. In his book "Kitchen Remedies" he has described the medicinal values of seemingly common herbs.

It should be noted that this book is very useful for the young mothers. How the common ailments of the children and even elderly can be comfortably controlled by using the spices and condiments available in the kitchen is well illustrated in his book. These are the remedies, which were fondly known in past times as ' GRANNY'S HOME REMEDIES', which have almost ceased to exist with changing social scenario.

Still, the young girls should know the medicinal importance of the spices, which are daily used in the kitchen, in order to understand the vast scope of Ayurveda. The spices like turmeric, peppers, ginger, Ajowan can heal many diseases, if used properly in daily diet; while some others like garden mint, fenugreek, etc., can prevent the onset of many common illnesses. This book also states the due importance of fatty things such as ghee, butter and oil, and thus clears the readers misunderstandings about the so-called harmful effects of these items. The importance of onions, garlic, ginger, pepper in daily diet is now accepted by the foreigners and they also accept the completeness of Indian daily diet.

The usefulness of various medicinal herbs is written in this book which if used properly, can lead us towards a better physical health and a healthy life.

About The Author

Born on 1930, Dr. Anand Moreshwar Raut has taken his Medical qualification from Podar Ayurvedic Medical College, Mumbai. He has been practicing since 1955 in Mumbai and has also worked as Lecturer in Podar ayurvedic Medical College, Mumbai from 1968-1988. he has been ex-vice President to all India National Integrated Medical association (AIMA) and has read many articles in National and International conferences. He has worked as an associate editor with Journal of NIMA and Mumbai Sakal, the leading Marathi Newspaper in Mumbai, and has also given expert Advice on Health and Kitchen Ayurveda regularly through "Setu Magazne" series of articles on "Vishabandha". He has traveled extensively around the globe to promote and propagate Ayurveda.

CONTENTS
1 Ginger (Shunthi) 1
2 Black Pepper (Kali mirich) 3
3 Turmeric (Haladi) 5
4 Asafoetida (Hinga) 7
5 Cumin Seeds (Jeera) 9
6 Coriander (Dhane) 11
7 Ajowan (Ova) 13
8 Fenugreek (Methi) 15
9 Onion (Kanda) 17
10 Garlic (Lahasun) 19
11 Fresh ginger (Ale) 21
12 Chilli (Mirachi) 22
13 Coconut (Naral) 23
14 Tamarind (Chinch) 25
15 Kokum (Amasul) 27
16 Curry leaves (Kadhi patta) 29
17 Lemon grass (Pati chaha) 30
18 Garden mint (Pudina) 32
19 Cardamom (Velachi) 34
20 Clove (Lavang) 36
21 Nutmeg (Jaiphal) 38
22 Cinnamon (Dalchini) 40
23 Saffron (Keshara) 42
24 Fennel (Badi Shep) 44
25 Green grams (Moong) 46
26 Drumstick (Shevaga) 49
27 Holy basil (Tulasi) 52
28 Liquorice (Jesthimadhu) 57
29 Salt (Mitha) 59
30 Sugar (Sakhar) 62
31 Milk (Doodh) 67
32 Curd (Dahi) 70
33 Butter milk (Takra) 72
34 Butter (Loni) 74
35 Ghee/Clarified butter (Ghrit/Toop) 76
36 Oil (Tail) 79
37 Honey (Madhu) 82
38 Fish (Mase) 89
39 Custard apple (Sitaphal) 92
40 First Aid from Kitchen 94

Sample Pages



Item Code: IDH040 Author: Dr. Anand Moreshwar Raut Cover: Hardcover Edition: 2003 Publisher: Chaukhamba Sanskrit Pratishthan ISBN: 8170841911 Language: English Size: 8.3" X 5.4" Pages: 96 Other Details: weight of book 326 gms
Price: $22.50
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