Author: Hansaji Jayadeva YogendraPublisher: The Yoga InstituteYear: 2012Language: EnglishPages: 188ISBN/UPC (if available): 8185053561
If we really went to change our food habits, we must do it with patience and perseverance. We have been used to certain kind of food for a long time - both our body and our mind may resent a change, unless it is made gradually. In Yoga we believe in continued and repeated efforts, rather than enforced and strained processes. People who suddenly break their old conditioned habits, to become strict followers of a certain diet may face strong reactions. As far as a change in diet is concerned, it is always advisable to make it gradually, until the desired standard of both quantity and quantity is achieved. We should stick to some simple changes in the beginning, and let time naturally tell us when to proceed further. This book makes Sattvic eating interesting and enjoyable and at the same time healthful. COMMENT:Bodily healthy is essential for mental and spiritual development. This book emphasizes simple and quick dishes. The procedures are given step-wise using minimum of technical terms.
Introduction Weights and Measures Notes on Ingredients Terms Used in Cooking PART I : YOGIC DIET Sattvic Food Rajasic Food TamasicFood Some important points Times of Eating How much to Eat How to prepare Herbal Milk Diet Plan State of Mind while Eating Food and Diseases Questions and Answer Conclusion PART II : RECIPES RECIPE FOR HAPPINESS Soups Apple Oats Soup Cream of Carrot Soup Palak Methi Soup Green Pease Soup Green Peas Soup I Mixed Vegetable Soup Pumpkin Soup Rasam Soup Vegetable Soup Salads Apple, Carrot and Raisin Salad Beets with Orange and mint Tofu and bean Sprout Salad How to make soyamilk Tossed Salad with Sprouts Lentil Salad with curd Mixed Vegetable Salad Mock Russian Salad Moong Dal Salad I Moong Dal Salad II Moong Dal Salad III French Beans and Sprouts Salad Green Salad Green Gram Sprouts Carrot and Raisin Salad Rice flakes with Sprouts Vegetable and Sprouts Vinchy Carrots Corn and Bean salad Beet and sprout salad Vegetables Alu Methi Dal Palak Milli Julli Subzi Brinjal Bhurta Capsicum-Methi Paneer Vegetable Chinese Mixed Vegetables Sukha Aloo Dahiwale Suran Dum Aloo Green Kofta Curry Peas Usal Kadhai Simla Mirch Kasoori Gobi Khatte Mithe Suran Channe Masala Phulgobi Matar ki Subzi Methi Moong Dal Subzi Palak Paneer Paneer Burji Paneer Kurma Paneer Peas Curry Papdi with Alu Palak Roti / Paratha Papdi Suran Mix Parval Masala Potato Dauphinoise Tofu Treat Jatpat Alu Muttar Quick Vegetable Masalawala Rajasthani Bhaji Saboot Mushrooms Sai Bhaji Simla Mirch Bahaar Sprouted Matki Usal Sprouted Moong Dal Khatta Bhaji Stuffed Brinjal Stuffed Capsicum Stuffed Grilled Potatoes Sauted Tofu with Green Peas Vegetable Stew Vegetables and Sprouts Vegetable Dalia Vegetable Korma Ready Mix Spice Snacks Dadpe Poha Moong Dosa Sada Dosa Potato Dosa Filling Spring Dosa Filling Hara Bhara Bhel Methi Khakra Moong Dal Patties Power Packed Cereal Rawa Dhokla Sago Khichdi Sprouted Pulses Tri-Colour Sandwich Wheat Idli Raita Sauce and Dips Green Chutney Green Coriander Chutney - 1 Green Coriander Chutney - 2 Green Sauce Honey Mint Dressing Marinade Mint Sauce Papaya Raita Pineapple Raita Potato Raita Salad Dressing - 1 Salad Dressing - 2 Sesame Chutney Sweet Dishes Stewed Apple Apricot in Rice Baked Pumpkin Carrot Halwa Fruit Salad with Honey Moong Dal Kheer Poached Apple Slices Sheera Sweet Dalia Wheat Halwa Dates and Peanuts Ladoo Appetizers and Drinks Amla and Carrot Sharbat Beet Root Passion Cucumber Cooler Flavoured Soyabean Milk Fruit Passion Ginger Lemon Cordial Lime Sharbat Hawain Cruch Jal Jeera Refreshing Lemonade Lemon Barley Tangy Lime Ginger Raw Mango Sharbat Saunf Sharbat Sunshine Drink Rice and Dal Coconut Rice Khichdi in Coconut Milk Khichdi Kadhi Mixed Dal Lime Rice Sprouted Moong Pulao Moong Dal How to Make Curd Abbreviations English works with Hindi equivalents Bibliography