ayurveda review on recipes of non-vegetarian diet - Amazon S3

ISSN:2277-7881; IMPACT FACTOR :6.514(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:3(5), March :2021

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AYURVEDA REVIEW ON RECIPES OF NON-VEGETARIAN DIET

Dr.Manisha G. Dunghav Professor and HOD

Department of SamhitaSiddhanta,Parul Institute of Ayurved and Reasearch Parul University,Vadodara,Gujarat,India

Abstract Ayurveda is considered as science of life in which prevention of disease, protection of health from diseases and maintain health by following proper diet and lifestyle described. At the same time popular misbelief of Ayurveda is that one should not supposed to take meat items while undergoing Ayurveda treatments or when having Ayurveda medicines. In Ayurveda different kinds of non-vegetarian food is found abundantly as nutrition and wholesome diet in different diseases. Complexion, clarity, good voice, long life, understanding, happiness, satisfaction, growth, intelligence is all because of food. Non vegetarian diet plays an important role to maintain health. For this study all Ayurveda texts and internet surfing have been reviewed. Different recipes prepared from meat described in Ayurveda texts with its effect on the body. This study is proposed to explain the details of recipes of non-vegetarian food explained in Ayurveda and to promote usefulness of non-vegetarian diet as medicine and wholesome diet in management of different diseases. Keywords: Meat in Ayurveda,Nonveg Diet, Ayurveda and Nonveg Diet, Recipes of Meat in Ayurveda,Meat Action on Body. Introduction:The life of all living things is food; the entire world seeks food. In Ayurveda, a little of anything is considered medicine and too much is considered poison. It is observed thatnon-vegetarian diet is ignorant part of Ayurveda by the Ayurveda community.It is not much explored till now. Among the society popular myth that Ayurveda is vegetarianism or vegan and also popular misbelief that one should not supposed to take meat items while undergoing Ayurveda treatments or when having Ayurveda medicines.In Ayurveda texts nonvegetarian diet is abundantly found as medicine in the form of pathya(wholesome diet) and treatment itself if prepared with given method and partaken in proper way.

This study is proposed to explain the details of recipes of non-vegetarian food explained in Ayurveda and to promote usefulness of non-vegetarian diet as medicine and wholesome diet in management of different diseases. Materials and Methods Ayurvedic Brihattrayi has been reviewed.Internet browsing has been surfed. Literary Review

Animals and Birds are of 8 categories.They are -Prasaha (animals and birds who eat by snatching),Bhumisaya (animals who live in burrows in the earth),Anupa (animals inhabiting in marshy land), Varisaya (aquatic animals), Varicara/Apchara (birds moving in water), Jangala (animals dwelling in dry land forests), Viskira (gallinaceous birds),Pratuda (pecker birds).Mamsa usually refers to muscle, flesh or meat.

Acharya Charak states that no other food ingredient produces nourishing effects in the body as meat does. According to

Charak, Mamsa can be categorised into various categories based on their habitat, character and nature.1

There are 8 types of mamsa are described in ayurveda.2 Mruga Varga3: Mruga refers to animals which graze around in search of food.3

Harina - Antelope

Gokarna-Variety of deer having ears resembling of cow and shape similar to that of donkey

Ena-Black antelope

MrugaMatruka – Female deer having small body and large abdomen

Shasha- Rabbit

Shambhara – Variety of deer having several brancnhing horns

Kuranga – A big variety of red dear

Charushka- Variety of deer that is small and beautiful

Arksya- White footed antelope Sharabha- A variety of deer seen alog Kashmir which is a big as camel and



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has large horns.

Vishkira Varga4: Birds which scratch the earth in search of food.

Lava- The Swallow-A migrating bird

Tittira - Lapwing

Vartika- The wagtail

Krakara – A kind of patridge

Vartira- A small bird Sikhi - Peacock

RaktavartmakaKukkubha- Red coloured wild fowl Tamrachuda - Hen

Kapinjala –White colouredPatridge Bakara – Bird resembling crane

Upachakra – A variety of snake bird

Gonarda - Cattle egret

Chakora – The greekPatridge Sarapada - A bird that lives on shell fish.

Kurubahu –A large variety of Bat

Girivartika –Yet another variety of quail

Vartaka-Vartika- Another variety of quail

Indrabha- A kind of bird having different colours

Varata- Goose

Pratuda Varga5:Birds which peck with peak on pray are known as Pratuda.

Jivajivaka- A variety of cuckoo,the sight of which is believed to be capable of destroying poisons and bring back life and hence the name.

Latva- Bird having red colour underneath

Datyuha - The owl Kokila- Indian Cukcoo(A great singer among bird)

Bhrungah- A kind of black bird

Kapota- Pigeon

Shuka - Parrot

Harita- White Dove

Sharika – Parakeet/5 coloured parrot/Maina

Chataka -Sparrow

Bileshaya Varga6: Animal living in burrows.

Bheka- Toad Ahi- Snake Godha- Iguana

Shvavita- Porcupine

Prasaha Varga7: Animals which extend their neck and front part of body for food are known as prasaha.

Go – Domestic Cow Tarakdhu – Hyena Khara – Donkey Lopaka –Jackle

Ashwatara– Mule

Jambuka –Fox

Ushtra – Camel Shyena- Kite Ashwa – Horse Chasha – Kingfisher



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Dvipi –Spotted Leopard Vantada –Dog

Simha – Lion Vayasa- Crow Ruksha – Bear Shashghni- Hawk Vanara- Monkey Bhasa- A species of eagle whose crest and feathers

are white

Marjara – Cat Kurara – The Brahmany kite

Mushika – Rat |

Grudhra- Vulture

Vyaghra – Leopard/Tiger

Uluka- Owl

Vruka - Wolf

Kulingaka – Sparrow

Babhru – Mongoose

Dhumika-House Sparrow

Madhuha- Unidentified

Mahamrugas (Large Animals)8: Mahamrugas includes those which are large animals.

Varaha- Pig Varana- Elephant

Mahisha - Buffalo Srumara- Deer resembling a big horse Nyanku - A kind of antelope having several horns

Chamara –Jungle cow Variety of deer with furred tail(Yak)

Ruru – Another variety of deer

Khadga - Rhinoceros

Rohita- Variety of deer having lines over the body Gavaya – Resemblance like cow Apchara(Water Birds)9: Apcharavarga includes those which swims in water.

Hamsa- Swan

Plava- Pelican

Sarasa- Pheasant

Balaka-Crane

Kadamba – Goose with dark grey wings Utkrosha- Kingfisher

Baka - Crane

Chakravha –Reddy goose

Karandava – A variety of swan having black colour and long legs

Madgu – A species of water fowl /diver bird

Krouncha – Curlew

MatsyaVarga(Group of fishes)10: Matsya are those who resides in water.

Rohita – A kind of fresh water fish having red coloured body and black coloured base.

Shafari- A black flat fresh water fish

Pathina – The fish,mullet Varmi- The cell fish



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Kurma - Tortoise

Chandrika- A kind of fish with dense spines

Kumbhira – Crocadile

Chuluki- A kind of fish resembling crocodile

Karkata – Crab Nakra – Allegator Shukti –Pearl -Oyster Makara – Shark Shankha – Conha Shell Shishumara – Genetic Porpoise

Udra- Sea Dog

Timingala – Whale

Shambuka- A bivalve shell fish found in rice fields

Raji – A small kind of fish

Chilachima- Prawn

Discussion

Among 8 types of MamsavargaMruga,Vaishkira and Pratuda are belong to Jangaldesha.Bileshaya,Prasaha and Mahamruga are belong to sadharanadesha. Apachara and matsya are belong to Anupadesha. Properties of Meat Fish: Hot and heavy, decreases the VataDosha and increases the strength.The fish meat can increase the unnecessary KaphaDosha if the cooking method is wrong. Fishes are not indicated in many disease conditions because they have more adverse action than positive effects in the body. Goat: The meat is most compatible of human tissues and it is included in whole some food in the form of soup. This is the only type of red meat Ayurveda allows on regular basis or as medicinal diet. Chicken (cock): The chicken meat increases the strength and the muscle mass. It is helpful to pacify the Vatadosha. It increases virility, power, voice quality andsweat production. Pork: Pork meat is heavy to digest and the pork fat is highly difficult to digest. Pork meat if digested properly is said to be strengthening one and useful toincrease weight. Cow: The cow meat is banned in some countries and eating it is against beliefs in many cultures and communities. The classification elaborates the cow meat guna as it is beneficial to restore the muscle wear and tear. Beef: Heavy to digest, aphrodisiac, increases the muscle mass and strength.Sleep enhancing is its peculiar property. Rabbit: Heavy to digest, hot and increases strength. Beneficial for Vatadosha and is supposed to be aphrodisiac. Sheep: Cold in Guna (property) and increases the muscle strength,heavy to digest. Domestic Pigeon:Effective in disorders related with blood, such as haematemesis, haemostasis etc. Wild pigeon: Reduces urine production in the body. Tortoise: Brain nourishing and aphrodisiac qualities. Peacock:Favourable for sensory organs like ear, eye, intellect, complexion, voice, digestive power and longevity. It increases semen quality in men. Results:

Aja(Goat) and sheep are not included under the eight categories mentioned above, as they are seen everywhere irrespective of any particular yoni(locality of origin). Meat Preparations Explained in Ayurveda Table No.1 Showing the Number of Non-Vegetarian Recipes Found in Each Samhitas:

Sr.No. SAMHITA

Total Recipes Found

1 CHARAKSAMHITA

297

2 SUSHRUT SAMHITA

67

3 ASHTANG SAMGRAHA

243

4 ASHTANG HRUDAYA

156



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Table No.2 Showing the Number of Recipes According to MamsaVarga: Sr.No. VARGA

NO. OF RECIPES FOUND

1 Jaangal

359

2 Vishkira

158

3 Prasaha

66

4 Anoopa

46

5 Varishay

26

6 Bileshay

18

7 Varichara

12

8 Pratooda 11

Table No.3 Showing the Number of Recipes of Each Formulation:

SR.NO. RECIPE TOTAL REFERENCES FOUND

1 Mamsarasa 433

2 Mamsa 248 3 MamsaOdana 38 4 Aamagarbha 13 5 Yavagoo 7 6 Siddha Peya 7 7 Mamsagutika 1 8 Veshavara 5 9 Apoopa 2 10 Poopalika 3 11 Rasakriya 2 12 Kambalika 1

Mamsarasa11:Mamsarasa refers to soup that is made using meat. It is the most easily digestible formulation out of all the other formulations of Mamsa. It is also the most prescribed formulation mentioned in the Brihattrayee for the healthy and the diseased. According to VaidyakParibhasha, Recipe for preparation of Mamsarasa is as follows: Mamsa- 2 parts Other Dravyas such as spices and salt- 1 part Water- 4 parts It is boiled till one fourth of water remains. Mamsarasa can be of two types: 1. AkrutaMamsarasa- One that is prepared using the above ingredients only. 2. KrutaMamsarasa- One that is processed with fats, salt and sours. Indication: Jwara, Kasa, Shvasa, Shrama. Sandhaniya,Vranaropana,Bruhaniya ,Balyaetc.are such enlisted actions. It is worth noticing that 50% of the diseases enumerated are in the thoracic region of the body.



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The Action of Mamsarasa Enlisted in The Brihattrayee Is Given Below: ACTION CHARAKA

SAMHITA SUSHRUTA SAMHITA

ASHTANGA SANGRAHA

ASHTANGA HRUDAYA

Preenana

Hrudhya

Balya

Varnya

Sarvarogaprashamana

Swarya

Indriyapushti

Ayushya

Vrushya

Bruhana

Chakshushya

Sandhaniya

Agni dipan

Ojaskar

Vataghna

Pranajanan

Kasahara

Shvasahara

Shoshahara

Pittahara

Shramahara

Smrutivardhan

Jwarahara

Shukrada

Improved Samhanan

Veshavara12: Sushrut states that meat that is devoid of bone and eaten in the form of paste is termed as Veshavara. Recipe:Meat devoid of bone is taken. It is cooked by steam and pounded into a paste form.Pippali, Shunthi, Maricha, Guda and Sarpi are added while making the paste.



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It is then cooked again to mix all the ingredients well. Properties: Guru, Snigdha Action- Vataghna, Balya, Shoolaghna, Mamsavardhan. Exclusive Property: Mamsavardhan Table No.4 Showing the Examples of Veshavara:

S.No. Recipe Varga Ingredients Indication Action

1 GajaMamsakrutVeshavara

Anoopa Not given Rajyakshma Mamsavardhan+ Balya

2 Khangi MamsakrutVeshavaraar


3 urangaMamsakrutVeshavaraar


4 Veshavara Jangala Processed with snigdha, ushna, salts and sour fruits.

VatajMadatyaya

Mamsavardhan+ Balya+ Vatashaman

5 MrugaMamsakrutVeshavaraar

Jangala Not given Rajyakshma Mamsavardhan+ Balya

Mamsa Odana13: Par boiled rice that is cooked or mixed with Mamsarasa is termed as MamsaOdana. Mostly the animals of Jaangal and PratoodaVarga have been used for this preparation. Few recipes including the meat of Bileshay, Varishay, Prasaha, Pratooda and Mruga have also been found. Recipe 1: Par boiled rice is washed.Add meat soup and cook.Cook till the rice gets completely cooked. Recipe 2:Par boiled rice is washed.Add water and cook till the rice gets completely cooked.Excess water gruel should be discarded.Mix this rice with Mamsarasa and use for consumption. Property: Guru Action: Balya, Santarpan, Hrudya and Brimhan 38 recipes of MamsaOdana have be found in texts. Table No.5 Showing the Examples of MamsaOdana:

Formulation

Ingredients

Indication

Action

JangalMamsarasa

Mamsarasa+ SangrahikDravya+ raktashaali

Rajyakshma

Santarpan+ grahi

VishkirMamsarasa


Rajyakshma

Santarpan+ grahi

Pratooda


Rajyakshma

Santarpan+ grahi

Daksha Mamsarasa

Mamsa+ water+rice

Arsha

Balya+ Santarpan

Barhi Mamsarasa

Mamsa+ water+rice

Arsha

Balya+ Santarpan

TittirMamsarasa Mamsa+ water+rice Arsha Balya+



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Santarpan

Dvikakud

Mamsarasa Mamsa+ water+amla rasa+ Madhur rasa+ rice

Arsha

Balya+ Santarpan

LopakMamsarasa

Mamsa+ water+amla rasa+ Madhur rasa+rice

Arsha

Balya+ Santarpan

JangalMamsarasa

Dipan+GrahiAushadh+ rice

AtisaarChikitsa

Santarpan+ Grahi

LopakMamsarasa

DadimSwaras+ GunjakSwaras+ Yamak+Mamsarasa+ rice

AtisaarChikitsa

Balya+ Agni Dipan+ Brimhana

KacchapMamsarasa

Mamsarasa+ Ghruta+rice

Atisaara Chikitsa

Balya+brimhana

BarhiMamsarasa

BarhiMamsarasa Mamsa+ water+ Ghruta+ Amla dadim+rice

AtisaarChikitsa

Balya+Hrudya+ brimhana

TittirMamsarasa

Mamsa+ water+ Ghruta+ Amla dadim+rice

AtisaarChikitsa


Daksha Mamsarasa


AtisaarChikitsa


VartakMamsarasa


AtisaarChikitsa


PaaravataadiMamsarasa

GhrutabharjitMamsarasa+ sharkara +rice

AtisaarChikitsa

Balya+Hrudya

ShashaMamsarasa/ Sheetaveeryatmakpranimamsarasa

Mamsarasa+ghruta+sharkara+ Anamla

AtisaarChikitsa

Balya+Hrudya

JangalMamsarasa

Mamsarasa+ghruta+sharkara+raktashaali

AtisaarChikitsa

Balya+Hrudya

Kapinjal Mamsarasa

Mamsa+ water+rice

AtisaarChikitsa

Santarpan+ Balya

JangalaMamsarasa

Mamsa+ water+rice

AtisaarChikitsa

Balya+ Hrudya

JangalaMamsarasa

Yuktipoorvaksanskaara of mamsarasa

UrustambhaChikitsa

Santarpan+ Balya

TanuMamsarasa

Mamsa+ water++rice

Bastisutriya

Santarpan

Mamsarasa

Mamsarasa with mudga and odana

Jwara

Balya

ShashaMamsarasa

Mamsarasa+ Madhur+ Amla+ Maricha with shaali

Arsha

Santarpan+ Balya+ Hrudya+ Dipan



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HarinaMamsarasa


Arsha


Lava Mamsarasa


Arsha


Ena Mamsarasa


Arsha


Kapinjala Mamsarasa


Arsha


JaangalMamsarasa

Consumed with odana

Rasayan

Balya+ Hrudya

Dhanvamamsarasa

Mamsarasa with odana

Shodhan

Santarpana

Mamsarasa

SnigdhaMamsarasa+rice

Shodhan

Santarpana

LaavaMamsarasa

Mamsarasa with sanskaritaodana

Jwara

Balya+ Agni Dipana

Go Mamsarasa

Shaakavat rasa+ raktashaali

Arsha Balya+ Agni Dipan+ Vatanuloman

Godha Mamsarasa

Shaakavat rasa+ Raktashaali

Arsha

Balya+ Agni Dipana + Vatanuloman

ChaagMamsarasa


Arsha


KravyadMamsarasa


Arsha


Mamsarasa

Boiled rice with rasa odana

Jwara

Hrudya+ Balya

Mamsarasa

Mamsarasawithyava/ godhuma/shaali

Shosha Santarpan+ Balya

Poopalika14 It refers to the modern day pooris. In this recipe, the main ingredient comprises of various flours such as that of wheat, rice, etc. This preparation is very heavy to digest and is hence prescribed in healthy individuals, post Shodhan karma for Vajikaran. Three recipes of non-vegetarian Poopalikahave been found in the Brihattrayee. All three are from VajikaranAdhikaar of Charak Samhita. Recipe: Grind raw meat of animals to form a paste like consistency.Mix this paste with other ingredients such as Ghruta and/or spices.Mix these with the flour of wheat or rice. Flatten the mixture by rolling them out.Fry the poopalikas in ghee. Property: Guru, Snigdha Action- Brimhana, Balya, Shukravriddhi, Shukrasruti



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Table No.6 Showing the Examples of Poopalika: Formulation

Recipe

Indication

Action

Vrushyapoopalika Tamrachoodanda+nakraandaghrutabharjit +shashtishaali+ ghruta-form poopalika

Vajikaran

Ashvatgantumprasektumgajavat

VrushyaPoopalika (1)

Matsyapishti+ Hingu+ saindhav+ Dhanyak. Mix godhuma and cook in goghruta

Vajikaran

Bruhan, Balavardhan, Harsha, Saubhagya, Putrya and shukraabhivardhan

VrushyaPoopalika (2)

RohitaMatsya+ amla dravya cook in mahisharasa till all liquid evaporates Remove bones and make kalka out of it Add ghruta, hingu, saindhav, dhanyak and Maasha and form poopalika

Vajikaran

Bruhan, Balavardhan, Harsha, Saubhagya, Putrya and shukraabhivardhanbvdu

Yavagoo15

Yavagoo is a rice preparation wherein rice is cooked in liquid media with various other substances to incorporate desired effects. Recipe: - Take 6 parts of meat soup and 1 part of rice. - Add other ingredients such as sour substances, leafy vegetables, rice, etc. such as - Heat till the rice gets cooked completely. INDICATION: VishamJwar, Mutraghaat, Rajyakshma, VamanAtiyoga. It has also been indicated to carry out Brimhana karma, reduction in pain in the Retomarga and to suppress Teekshna Agni. Properties: Grahi, Balya, Tarpan, Doshanuloman, Pittaghna. Table No.7 Showing the Examples of Yavagoo:

Sr. No.

Formulation

Ingredients

Indication and Action

1 Gavyamamsarasa siddha Yavagoo

Gomamsa, Amla, Rice, Water

VishamJwara

2 Varaharasa siddha yavagoo

Varahamamsarasa, Water, Rice

Brimhana

3 Mamsarasa siddha Yavagoo

Mamsa+Water+Rice

Varchanirasyati

4 Tamrachoodarasa Siddha Yavagoo

Chicken, Rice, Water

Retomargarujapaha

5 Godharasa Siddha

Godhamamsarasa, Rice, Water

TeekshnaagniNaashan

6 Mamsarasa siddha Yavagoo

Vamanatiyoga- VaakgrahaadiVataroga + Ghruta

Vaman atiyoga- Vaakgrahaadi Vata roga

7 KukkutMamsarasa siddha Yavagoo

MamsarasakrutYavagoo

Mutraghaat

Siddha Peya16:Peya is a liquid gruel preparation that involves use of lesser amount of rice and more of liquid media. In this case, siddha Peya is the one that is cooked using the meat of various animals and other ingredients apart from rice and water. Recipe 1: 1part of rice and 14 parts of water is taken. Meat of animals and other substances such as ghee is also added. It is heated till the rice and meat cook completely. The resultant liquid gruel obtained is used for consumption. Recipe 2: 1 part of rice and 14 parts of meat soup is taken.Other substances such as ghee and salt is added. It is heated till the rice and meat get cooked completely. The resultant liquid gruel is filtered and consumed.



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Properties: Laghu Action: Svedajanan, Agni Dipan, Bastishodhan, Kshut-Trut-ShramaGlani hara, Vatanuloman. Table No.8 Showing the Examples of Siddha Peya:

Formulation

Ingredients

Indication

Action

Matsya Mamsarasa siddha Peya

Mamsa+ water+ Ghruta+ Saindhav

Vataja Kaasa

Balya, Snehana, Vatanulomana

KukkutaMamsarasa siddha Peya


VatajaKaasa

Balya, Agni dipana, Vatanulomana

Varaha Mamsarasa siddha peya


VatajKaasa

Balya, Snehana, Vatanulomana

Mamsarasakrutpeya

Not Given. Amla/Anamla option. For mamsarasakrutpeya

Adhoraktapitta

Balya

Kaukkutamamsakrutapeya

With ghruta and saindhav

VaatajKaasa

Vaataj Kati-hrutparshwa-koshthaarati shwas and hidhma Pranashanim

VarahaMamsakrutaPeya

With ghruta and saindhav

Vaataj Kaas

Kati-hrutparshwa-koshthaarati shwas and hidhmaPranashanim

MamsaGutika17: MamsaGutikas are fried eatables. 5It is generally prepared with wheat and water along with other spices and ingredients to form a resultant mixture that can be moulded. However, instead of wheat, the meat of Medya animal has been used in a nonvegetarian Utkarika. Only one MamsaGutika has been mentioned the Brihattrayee by Charakacharya. Recipe: - Mince the meat of any Medya animal, - Add black pepper and rock salt to this mixture and form tiny balls out of this mixture. - Fry these balls in cow ghee. - Add curd, pomegranate and fragrant spices such as saffron and crepe jasmin on the fried Gutikas. - Mix this with chicken soup and consume. Action: Shukrakshayam Shukra Dhatu is the last Dhatu among the seven Dhatus. Hence, the nourishment of this Dhatu depends on the nourishment of all the other six Dhatus. In the above example from Charak Samhita, VarahaMamsa has been used which has add on properties like Snehan, Brimhana, Vrushya, Balya, etc. The Snehan, Brimhana and Balya properties nourish the seven Dhatus in general keeping their desired qualities enhanced. The Vrushya property of this particular meat shows the special affinity of this meat to improve the quality of the Shukra Dhatu exclusively. Its potency is further increased when it is combined with chicken soup. The properties of the recipe and meat helps to nourish the Dhatus via the Kedarkulya Nyaya whereas the Vrushya property of Varaha meat is responsible for nourishing the Shukra Dhatu directly via the KhalekapotaNyaay. This recipe is used in cases where the Shukra Dhatu of the body is seen to have been decreased quantitatively or qualitatively such as in KsheenaShukra, AlpaShukra, etc. It must not be used in ShukraDushti where Saamata is present. APOOPA18:Apoopa is a recipe resembling the Indian flat bread.6 In this, all the food elements are combined to form a doughy mixture which is then flattened into circular disks and cooked.



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Recipe: - Take meat and parch it. - Add black pepper in excess along with the juice of citron fruit, carom seeds, ginger and pomegranate. - form a mixture with these ingredients. - Fill these into doughs and shape them in circular disc form. - Cook these to form Apoopa Indication-Madatyaya Table No.9 Showing the Examples of Apoopa:

Formulation

Varga

Receipe& Ingredients

Indication

Action

BhrushtaMamsakrutApoopa Bhrushta

Jaangala

Mamsa+ PrabhootaKatu (black pepper) +Matulungaswaras+ Yavani+Nagar+ Dadim- form kalka- fill in to form apoopa

KaphajMadatyay

Balya, Agnidipan, srotoshodhan

Mamsakrut apoopa

Jaangala

Not Given

Madhyapaanvidhi

Balya, Brimhana

Rasakriya19:Rasakriya is a lickable recipe that has a semi solid consistency. There are 2 references of non-vegetarian Rasakriya recipe in the Brihattrayee. Both recipes have different modes of preparation and both have been indicated in Madatyay. Recipe: Cook meat with ghee, without any liquid in a mud vessel. Mince the cooked meat and add Katu-Amla-LavanDravyas to it before consuming. The second recipe includes mixing cooked meat with Amla or pomegranate juice, black pepper and ginger or Trijatak and cooking it together till it attains a semisolid consistency. Table No.10 Showing the Examples of Rasakriya:

Formulation

Varga

Receipe& Ingredients

Indication

Action

MedyaMamsakrutRasakriya

Medya

Amla swaras/ Dadim Rasa+ Maricha+ Ardrak/Trijaatak. Cook till it becomes lepa/avaleha like.

VatajMadatyaya

Balya, Brimhana, Agni Dipan

JaangalMamsakrutRasakriya

Jaangala

Bhrushta with dravarahitghruta in mud vessel. Grind it and add katu-amla and lavandravya.

KaphajMadatyaya

Balya, Agni dipana, Kapha Vilayana

Kambalika20: Soup prepared with curd water and sour substances is termed as Kambalika. Recipe: Take 1 Pala of Dravya, i.e., pulses, meat etc. - Mix it with half Karsha of dried ginger and Pippali. - Boil it in 1 Prastha of water. Heat it till the grains get cooked. - Add souring agents such as curd water and sour fruits.Consume the resultant liquid preparation obtained. Property:The one soured with pomegranate is strengthening, pacifies Kapha and Vata and stimulates the digestive power. 1 example only: Kambalika soured with milk products, sour gruel and sour fruits is light and wholesome in successive order. Only one example of Kambalika has been mentioned in all of Brihattrayee. It has been mentioned in the treatment of Chardi by Acharya Charaka.



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It is used in the treatment of DvistarthajaYogajaChardi that is caused due to smelling, eating or seeing despicable, antagonistic, unclean, putrid, unholy and gruesome food and objects. This recipe therefore calms the mind of those who have congeniality towards meat. The sourness of this recipe plays an important role in the treatment of Chardi due to its property of being Hrudya. Moreover, it is cooked with MatsyaMamsa and jaggery which helps in vatanuloman thereby calming the upward propulsion of Dosha. Mamsa: A number of recipes that mention the use of meat has been given in the Brihattrayee. The recipe has been given for the preparation of some of these meats while sometimes only the meat has been mentioned without any recipe or formulation. The mentioned meats are formulated into Bhrushta or roasted meat, ShoolyaMamsa or meat roasted over charcoal, etc. Shoolya Mamsa21:In this processing of meat, the meat is cooked over charcoal, with or without fats.It is used in conditions where the Kapha or Kleda elements of the body is abnormally increased and the Dhatus of the body have been weakened. For example, its use in Prameha and VasantaRtu. It is also used in Rajyakshma when there is KaphaPraseka condition. It helps in mitigating the increased Kapha and also strengthens and nourishes the body. The meat of Jangala animals has been prescribed the most for this formulation. Bharjita Mamsa22: This refers to meat that is fried in an oily medium for cooking. Such a recipe is heavy to digest although more efficient in nourishing the body. It has been advised in Atyagni, Vajikaran and for consumption by ones consuming alcohol. The meat of fish has been prescribed the most for this formulation. The other recipes of meat do not have a clear mention of recipes or formulations. However, the additives have been mentioned for some. The apt recipes for these formulations must be concluded after analysing the effect of each formulation, additive, etc. Aamagarbha23:This refers to the various preparations using egg as its main ingredient. 15 recipes that advise the use of Aamagarbha has been prescribed in the Brihattrayee. It has been indicated in Garbhavyapada and Vajikarana.Thisemphasises the use of this ingredient in ShukraVriddhi and Garbhavriddhi. The eggs of Varichara animals have been prescribed the most followed by Vishkira. Meat Preparations:Varieties of cooked meat are also mentioned in the Ayurvedic classics.Ullupta (minced meat),Bharjita (fried),Pishta (made into balls or cakes),Pratapta (roasted with clarified butter over a charcoal fire),Kandupachita (dipped in mustard oil and powdered aromatic condiments and roasted to a honey colour over a charcoal fire.For regular use meat of animals in arid or dry land not to eat on a daily basis.Digestive power and constitution is to be considered while consuming meat.AKapha predominant person must consume less meat compared to a Vata predominant person.Avoid the consumption of meat with incompatible food items.The preparation method plays important role to enhance, affect or alter the meat properties. Eg. Marinating with curd, using cream while cooking various cuisines from meat or frying, Tandoor, barbequing, deep frying, using alcohol while cooking the meat alters the originally good properties of meat in to incompatible one. Conclusion

In Ayurveda, a little of anything is considered medicine and too much is considered poison. This rule stands for meat as well. If some non-vegetarian food is included in our diet with control and following proper method of preparation, it gives a lot of advantages to the body and acts as a medicine too.Meat consumption with incompatible food items are not advisable. Ayurveda specified the characteristics of food in terms of quality, quantity and time which vary with age, constitution, digestive power, season, mental status,disease and also from person to person. This is applicable to meat eaters also. Use of different meats with proper preparation is having significant effect on different diseases. One has to consume the diet, which is suitable to him in all aspects, and deviation from these may cause diseases. Eating meat is always a personal decision based on one’s morals, religious practices, individual needs and health status.Along with medicines Ayurveda physician can advise this wholesome diet as per disease.

References 1. Vaidya YadavajiTrikamaji Acharya(2016),ChaukhambhaSurabharati PublicationVaranasi, India,Ayurveda-Dipika Commentary,Charak Samhita Sutrasthana Ch.6, Page- 47, Verse-38. 2. Pt.HarishastriParadkara(2016) Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,Page-96, Verse-54 3. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,Page-94, Verse-43



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4. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,Page-94, Verse-44,45 5. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,Page-94, Verse-46 6. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharatiPublication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,,Page-95, Verse-47 7. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharatiPublication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,Page-95, Verse-48-49 8. Pt.HarishastriParadkara(2016) Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaCommentary, Sutrasthana Ch 6,Page-96, Verse-50 9. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6,Page-94, Verse-51 10. Pt.HarishastriParadkara(2016)Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangSundara Commentary, Sutrasthana Ch 6,Page-96, Verse-52-53 11. Vaidya YadavajiTrikamaji Acharya(2016), ChaukhambhaSurabharati PublicationVaranasi, India, Ayurveda-Dipika Commentary,Charak Samhita Sutrasthana Ch.27,Page- 171, Verse-312. 12. Vaidya JadhavjiTrikamaji Acharya(2014),Chaukhambha Sanskrit Sansthana Varanasi, India, Sushruta Samhita NibandhaSamgraha Commentary,Sutrasthana,Ch.46, Page- 240, Verse-364 -365 13. Pt.HarishastriParadkara(2016) Ashtanga.HridayaChaukhambhaSurabharati Publication,Varanasi,SarvangaSundara Commentary, Sutrasthana Ch 6, Page-90, Verse-30 14. Vaidya YadavajiTrikamaji Acharya(2016), ChaukhambhaSurabharati PublicationVaranasi, India, Ayurveda-Dipika Commentary, Charak Samhita Chikitsasthana Ch.2Pada 2 Page- 396, Verse-22 15. Vaidya JadhavjiTrikamaji Acharya(2014),Chaukhambha Sanskrit Sansthana Varanasi, India, Sushruta Samhita NibandhaSamgrahaCommentary,Sutrasthana Ch.46, Page- 238, Verse-344 16.Sushruta Samhita. Varanasi, India Chaukhambha Sanskrit Sansthan, NibandhaSamgraha Commentary. Sutrasthana Page- 238, Verse-344 17. Vaidya YadavajiTrikamaji Acharya(2016), ChaukhambhaSurabharati Publication Varanasi, India, Ayurveda-Dipika Commentary, CharakSamhitaChikitsasthanaCh.2 Pada2 Page- 396, Verse-11 18. Vaidya JadhavjiTrikamaji Acharya(2014),Chaukhambha Sanskrit Sansthana Varanasi,India, Sushruta Samhita NibandhaSamgrahaCommentary,Sutrasthana Page- 139, Verse-272 19. Charak Samhita. Varanasi, India ChaukhambhaPrakashan, Ayurveda-DipikaCommentary SutrasthanaChikitsasthana Ch.24,Page- 588, Verse-127 20. Charak Samhita. Varanasi, India ChaukhambhaPrakashan, Ayurveda-Dipika Commentary SutrasthanaChikitsasthana Ch.20,Page- 558, Verse-43 21. Vaidya JadhavjiTrikamaji Acharya(2014),Chaukhambha Sanskrit Sansthana Varanasi, India, Sushruta Samhita NibandhaSamgrahaCommentary,Sutrasthana Ch.46,Page- 239, Verse-355 22. Vaidya JadhavjiTrikamaji Acharya(2014),Chaukhambha Sanskrit Sansthana Varanasi, India, Sushruta Samhita NibandhaSamgrahaCommentary,Sutrasthana Ch.46 , Page- 239,Verse-356 23. Charak Samhita. Varanasi, India ChaukhambhaPrakashan, Ayurveda-DipikaCommentarySutrasthana Ch.27, Page- 158, Verse-85.

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