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#Pirandai #thuvaiyal

#Pirandai #thuvaiyal #Ayurvedic #cuisine in #Food gastro | #உணவே #இயற்கை #மருந்து | #Ayurveda Pirandai (Cissus quadrangularis) is known as Veldt Grape, Devil’s Backbone and Adamant Creeper in English. It is known as Hadjod in Hindi. It is a creeper and grows wild on fences. It can be easily grown at home. Pirandai has many medicinal benefits. It is used for medicinal purposes in both Siddha and Ayurveda systems of medicine. Today we will learn how to make pirandai thogaya Ayurvedic medicine (“Ayurveda” for short) is one of the world's oldest holistic (“whole-body”) healing systems. Ayurveda is considered by many scholars to be the oldest healing science. Ayurvedic knowledge originated in India more than 5,000 years ago and is often called the “Mother of All Healing.” To be able to understand the Ayurvedic cuisine, “Food” needs to be understood. Everything that is absorbed by five senses like Mouth ( for food, water), Nose ( for Breath), Ear (to listen to Chanting and sweet music), Skin (for touch and feel), Eyes (to see the beautiful Nature) is Food. When we consume a healthy and nutritious food in required amount, it gives us long life and youthfulness. However if consumed in an inappropriate amounts, it increases toxins in the body which play havoc in ones life if ignored. Having right food according to ones body needs and type is the initial step towards achieving healthy and cheerful life. But just having right food is not enough. right combination along with correct proportion of food is vital for an individual. It’s based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit.

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