The Wonder Foods


Ghee is considered an all-purpose, life-giving food. It is excellent for balancing the three doshas, Vata, Pitta and Kapha. Ghee is used:

  • As a cooking medium: Use it in place of oil for cooking food.
  • As a flavoring instead of butter: Use it as a spread on breads, chapattis or rice.
  • As a digestive: Add a teaspoon of ghee over food at the table during

How to make Ghee

Commercial ghee is not recommended as it may not be made as per the Ayurvedic prescriptions.


Place unsalted butter in a saucepan over a low flame. Allow it to melt completely, and then increase the heat to medium. Skim off foam as it rises. When butter starts to boil, lower the heat again and cook on low flame for 10 minutes. The ghee is done when all the moisture evaporates and the milk solids at the bottom of the pan turn golden brown in colour (there will be a nutty aroma, but no burning aroma). Remove from heat, let it cool, and strain the contents into a container.


ButtermilkButtermilk, in an Ayurvedic diet, is usually consumed at the end of a meal. A beverage like buttermilk enhances the ‘agni’ or digestive fire. It is also useful for treating conditions like diarrhea and dysentery.

Buttermilk can be served with a pinch of salt or even with cumin seeds, lightly roasted in ghee. For a person suffering from indigestion, roasted cumin powder is added to the buttermilk.


  • 500 ml. curd
  • 200 ml. water
  • 50 gms. salt to taste
  • Churn the curd.

Add salt and water and churn again. Add cumin seed powder for flavouring. Pour the mixture in a glass and drink this healthy drink.


Khichari is considered a ‘sattvic’ food and is good for all dosha types. It is easy to digest and provides a complete and balanced nutrition. This nourishing food is also used during the detoxification process of panchakarma, for recuperation and rejuvenation.

Khichari recipe

  • 1 cup mung dal (yellow)
  • 2 cups basmati rice
  • 1 inch fresh ginger
  • Small handful of cilantro leaves
  • 2 tsp. ghee
  • ½ tsp. turmeric
  • ½ tsp. coriander powder
  • ½ tsp. cumin powder
  • ½ tsp. whole cumin seeds
  • ½ tsp. mustard seeds
  • ½ tsp. salt
  • A pinch of asafetida (hing)
  • 8 cups water

Wash rice and dal together. Add 8 cups of water and cook the covered rice and dal until it becomes soft. Sauté the mustard seeds, whole cumin seeds, hing, cumin powder and turmeric, together with ghee, in a saucepan and cook for few minutes. Now add these sautéed spices into the rice and dal mixture. Cook on flame until the khichari is done. Add salt and cilantro leaves. The khichari is now ready to be served.