In Ayurveda, health is much more than the absence of disease. It is the dynamic integration of the body, mind, spirit, and environment. Herbal medicine offers a gentle approach to enhance this integration and correct subtle imbalances. For Pittas, herbal remedies can be especially helpful for alleviating inflammation and promoting detoxification. They can also help improve digestion, elimination, and sleep.
Ayurvedic medicine is a system of medicine with historical roots in the Indian subcontinent. Globalized and modernized practices derived from Ayurvedic traditions practiced outside South Asia are a type of alternative medicine.
Ayurveda also names three elemental substances, the doshas (called Vata, Pitta and Kapha), and states that a balance of the doshas results in health, while imbalance results in disease. One Ayurvedic view is that a the doshas are balanced when they are equal to each other, while another view is that each human possesses a unique combination of the doshas which define this person’s temperament and characteristics. In either case, it says that each person should modulate their behavior or environment to increase or decrease the doshas and maintain their natural state.
Keep in mind that Ayurveda does not support herbal allopathy, in which you take an herb to relieve symptoms without looking for the cause of the underlying imbalance. Herbs need to be used as part of a complete plan for mind-body balance. Instead of popping a few licorice capsules for your heartburn, you would be guided to look at your diet and lifestyle to make improvements that would make an acid-neutralizing substance unnecessary.
With this Ayurvedic perspective in mind, let’s look at a few herbs that are particularly balancing for your predominant dosha, Pitta.
Pitta is the bilious humour, or that secreted between the stomach and bowels and flowing through the liver and permeating spleen, heart, eyes, and skin; its chief quality is heat. It is the energy principle which uses bile to direct digestion and enhance metabolism.
There are 5 types of pitta dosha:
- Pachaka Pitta – Governs digestion of food which is broken down into nutrients and waste. Located in the lower stomach and small intestine.
- Ranjaka Pitta – Governs formation of red blood cells. Gives colour to blood and stools. Located in the liver, gallbladder and spleen.
- Alochaka Pitta – Governs visual perception. Located in the eyes.
- Sadhaka Pitta – Governs emotions such as contentment, memory, intelligence and digestion of thoughts. Located in the heart.
- Bharajaka Pitta – Governs lustre and complexion, temperature and pigmentation of the skin. Located in the skin.
When Pitt (Pitta) in the body increases, it creates problems like vomiting, headache, giddiness, itching, fever etc. If left untreated it can lead to formation of gall bladder stone, biliary colic etc. Here are some effective home remedies to control Pitt.
Pitta/Pitt (Body Heat) : Ayurvedic Natural Home Remedies
What are Food types in Ayurveda to Reduce Pitta Dosha
It is best to eat these as a cooked grain or as an unyeasted bread. Small amounts of yeast breads are all right. Grains should make up a large portion of the diet.
|Best:* barley, white basmati rice, millet, oats, white rice, wheat, whole wheat, quinoa|
|Small Amounts:* brown rice (only in acute pitta conditions, otherwise it can be used often)|
|Minimize:* buckwheat, corn flour|
It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spice such as fresh ginger, cardamom, or fennel.
|Best:* unsalted butter, cottage cheese, cream cheese, ghee, milk|
|Small Amounts:* hard non-salted cheeses|
|Minimize:* buttermilk, salted cheeses, sour cream, kefir, cultured milks, yogurt|
Nuts and Seeds
These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.
|Best:* coconut, sunflower, pumpkin seeds|
|Small Amounts:* pinon nuts, sesame seeds|
|Minimize:* almonds, Brazil nuts, cashews, filberts, macadamia nuts, pecans, pistachio, peanuts, and any other nut not mentioned|
Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.
|Best:* carob sweetened with the “Best” sweeteners noted|
|Small Amounts:* mayonnaise, sweet mustards|
|Minimize:* chocolate, salt, vinegar|
Healthy oils are very important and should be used abundantly if the skin is dry. They alleviate dryness and are generally heavy and nourishing.
|Best:* Ghee, olive oil, coconut|
|Small Amounts:* avocado, corn, non-GMO soy, sunflower|
|Minimize:* almond, flaxseed, mustard, peanut, safflower, sesame|
Sweet and ripe fruits are best. Avoid sour fruit.
|Best:* apples, avocados, blackberries, blueberries, cantaloupe, coconut, cranberries, dates, dried fruit, figs, grapes, lemons, limes, nectarines, pineapple, prunes, raisins, raspberries, strawberries|
|Small Amounts:* apricots, bananas (very ripe only), cherries, grapefruit, oranges, pineapple|
|Minimize:* All sour fruits, such as sour oranges (mandarin), sour pineapple, sour plums, papaya, olives, tangerines, and all unripe fruit|
Vegetables are best eaten fresh. You may eat large amounts. Eat them cooked in the winter or if digestion is weak. Eat them raw in the summer if your digestion is strong. Fresh green vegetable juices are very good. Those with arthritis should avoid all nightshades.
|Best:* alfalfa sprouts, artichoke, asparagus, bean sprouts, bell peppers, bitter melon, broccoli, Brussels sprouts, cabbage, cauliflower, celery, cilantro, cress, cucumber, green peppers, kale, leafy greens, lettuce, mushrooms, onions (well cooked), peas, pumpkin, seaweed, squash, zucchini|
|Small Amounts:* avocado, beets, carrots, corn, eggplant, garlic (well cooked), parsley, potatoes, spinach, sweet potatoes, vineripened tomatoes|
|Minimize:* chilies, hot peppers, mustard greens, onion (raw), radishes, tomato paste, tomato|
If you choose to eat meat, limit consumption to 2–3 times per week, and eat it at lunch.
|Best:* chicken, egg whites, fresh water fish (trout), turkey|
|Small Amounts:* beef, duck, egg yolk, lamb, pork, sea fish, venison, any other red meat|
When spicing, the overall spiciness is more important than individual spices. Even some “Minimize” spices can be used if balanced with other spices on the “Best” list. For pitta, food should be spiced mild to moderate and never very hot or bland.
|Best:* cardamom, chamomile, cilantro, coconut, coriander, cumin, dill, fennel, lemon verbena, peppermint, saffron, spearmint, turmeric|
|Small Amounts:* basil, bay leaf, black pepper, caraway, cinnamon, fenugreek, garlic (cooked), ginger (fresh), rosemary|
|Minimize:* anise, asafoetida, calamus, Cayenne pepper, cloves, garlic (raw), ginger (dry), horseradish, hyssop, marjoram, mustard seeds, nutmeg, oregano, poppy seeds, sage, star anise, thyme|
Use legumes that have been soaked for as long as possible prior to cooking. Cook legumes with hing to aid digestion.
|Best:* black lentils, chickpeas, mung beans, split peas, soybeans (soy products), tofu|
|Small Amounts:* aduki beans, kidney beans, navy beans, pinto beans|
|Minimize:* red and yellow lentils|
These are best taken at room temperature or warm and never cold.
|Best:* Bitter and astringent herb teas such as alfalfa, chicory, dandelion, hibiscus, and strawberry leaf. Milk, wheat grass juice. Pitta tea.|
|Small Amounts:* Chai tea or black tea, fruit juice diluted with one-half water|
|Minimize:* alcohol, carbonated water, coffee, sweet fruit juices, spicy herb teas, soft drinks, tomato juice|
Overuse of any sweetener will eventually cause an imbalance.
|Best:* maltose, maple syrup, rice syrup|
|Small Amounts:* dextrose, fructose, raw honey, table sugar|
|Minimize:* molasses, raw sugar|
Always avoid these foods:
Margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda and CAFO meats.
|*“ Best” Foods can be eaten without reservation on a daily basis. These foods are the most ideal ones as they are the most balanced for this dosha. Individuals who are sick should consume only the foods on this list.|
|*“ Small Amounts” Foods can be eaten in small portions fairly often or in larger portions once or twice each week. Eating a wide variety of these foods is better than an abundance of just one. Overreliance on these foods can cause imbalance.|
|* “ Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.|
What are Food Charts to Balance Pitta Dosha?
Beverages Chart for Pitta Dosha Balance
Dairy/Oils Chart for Pitta Dosha Balance
Condiments Chart for Pitta Dosha Balance
Daily Moderate DRINKs to reduce pitta dosha
Spices Chart to Balance Pitta Dosha
Vegetables CHart for Pitta Dosha Treatment
Nuts, Seeds and Sweeteners to Balance Pitta Dosha
Fruits Chart for Pitta Dosha Cure
Grains, Animal Foods and Legumes to Balance Pitta Dosha
What are Specific Foods for Pitta Dosha Treatment?
1. Drinking Falsa (Grewiab subinaequalis) juice mixed with Dry Ginger (Saunth) powder and Black salt or Falsa juice with Sugar helps in controlling Pitt.
2. Drink one tablespoon of hot pure Ghee in one go, empty stomach in the morning, for few days to cure Pitt problem. Ghee should be hot enough but bearable.
3. Drinking salted Buttermilk mixed with Cumin powder (Jeera) helps to reduce Pitt problem.
4. Boil a spoon of Coriander seeds (Dhania) in water and filter it. Add Milk and Sugar to this decoction. Drinking this twice a day helps to cure Pitt problem.
5. Regularly drinking Goose berry (Amla) juice mixed with Sugar controls Pitt.
6. Eating 6 gram of Dry Ginger powder mixed with a gram of Salt with hot water helps in reducing Pitt.
7. Drinking a spoon of Tamarind juice (Imli) with half spoon of Cumin (Jeera) powder and a spoon of Honey for 4 days reduces Pitt.
8. Eating a piece of Ginger after meals helps to control Pitt.
9. Grind Carrom (Ajwain) leaves with Turmeric to form a paste. This paste applied on the body before taking bath helps to reduce Pitt.
10. Eating Papaya (Papita), Mango, Apple (with skin) helps to control Pitt problem.
11. Drinking Black berry (Jamun) juice or eating Black berry helps to reduce Pitt.
12. Boil Cloves (Laung) in water and filter. Drinking this decoction helps to reduce Pitt problem.
13. Regularly eating Bael pulp mixed with Cardamom powder (Elaichi) and Sugar helps to control Pitt.
14. Boil one tablespoon of Cumin seeds (Jeera) with a pinch of Cardamom powder (Elaichi) in water and filter. Drinking this decoction helps to reduce Pitt.
What are Treatment Recipes for all types of Pitta Dosha
Pitta Spice Mix
Pitta Balance Recipe: Vegan/Gluten Free
Spice mixes are an easy way to enliven your food whether you are cooking at home or eating out. They save time, and this spice combination provides a Pitta-balancing blend of all the six tastes.
10 parts fennel powder
4 parts coriander powder
2 parts turmeric powder
2 parts cumin powder
1 part cinnamon powder
Mix all spices together in bulk and store in a jar. If you can, grind the seeds yourself in a coffee grinder. This will yield more aromatic and fresh spices. When you are cooking a meal, place a small amount of oil in a frying pan on medium heat. Add spice mixture, measuring out one or two teaspoons of spice mixture per serving. Sauté spices until the aroma is released – be careful not to burn them. You can flavor your soups, dal, and vegetables this way.
Green Bean Salad with Walnut Sauce for Pitta Dosha
Pitta Balance Recipe: Vegan/Gluten Free
1 pound (450 g) green beans, cut into 1-inch (2.5-cm) pieces
1 daikon radish, cut into small cubes
1 carrot, cut into small cubes
½ cup (125 ml) chopped walnuts
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon Pitta Spice Mix 1 teaspoon ground coriander
½ teaspoon salt
2-3 tablespoons cold water
1. Steam vegetables for 20-25 minutes until tender and let them cool.
2. Place walnuts, olive oil, lime juice, Pitta Spice Mix, coriander, and salt in a blender. Blend to a paste, slowly adding water until smooth. Use rubber spatula to force mixture down the sides of the blender. The sauce will be very thick. Stir walnut sauce into salad. Add more salt if necessary. Chill in the refrigerator for 30-60 minutes before serving.
Quinoa-Panir Burgers for Pitta Dosha
Makes 10 burgers
1 tablespoon ghee
1 tablespoon Pitta Spice Mix
½ cup (125 ml) zucchini, finely chopped
1 stalk celery, finely chopped
½ cup (125 ml) quinoa, washed
1 cup (250 ml) water
½ teaspoon salt
6 ounces (180 g) grated panir ⅓ cup (80 ml) minced fresh parsley
2 tablespoons arrowroot or cornstarch
1-2 tablespoons water, if necessary
Ghee for frying
1. Heat the ghee in a skillet. Add Pitta Spice Mix, zucchini, and celery and sauté over medium heat for 10 minutes.
2. Add quinoa, water, and salt, and bring to a boil. Cover and simmer on low heat for 20 minutes. Let it cool to room temperature.
3. Add panir, parsley and arrowroot or cornstarch into quinoa and mix well with a spoon. If the mixture is too dry add one or two tablespoons water. In a large cast iron or other nonstick frying pan, heat 1 tablespoon ghee. Shape the mixture into burgers and fry them on both sides until they are brown. Leave enough space between the burgers so that you can easily flip them. Repeat with the second batch. Serve with Green Bean Salad and Cilantro-Coconut Chutney.
Cilantro–Coconut Chutney for Pitta Dosha
Pitta Dosha Recipe: Vegan
Chutneys are Indian relishes that are served with nearly every meal. Most chutneys are hot, as they contain fresh ginger and chilies, which are Pitta aggravating. Chutneys not only add flavor but they also stimulate digestion. This cooling chutney contains all the six tastes emphasizing the ones that balance Pitta dosha: sweet, bitter and astringent.
1 bunch fresh cilantro, about 1½ cups (375 ml)
10 fresh mint leaves
⅓ cup (80 ml) fresh coconut or 2 tablespoons dried coconut, ground in a coffee grinder ¼ cup (60 ml) soaked raisins
1 tablespoon lime juice
1 teaspoon Pitta Spice Mix
1 teaspoon coriander powder
¼ teaspoon salt
2-4 tablespoons coconut milk
Wash cilantro and chop it in a blender or food processor. Add the rest of the dry ingredients except for coconut milk and blend until smooth. Add coconut milk and blend again. Depending on whether you are using fresh coconut or dried coconut, you will need to adjust the amount of coconut milk.
Date-Apricot Delight for Pitta Dosha
Pitta Balance Recipe: Gluten Free
These little balls are quite sweet and satisfying even though they don’t contain sugar. Although Pitta dosha is pacified by sweets, refined sugars are not recommended in Ayurveda.
⅔ cup (160 ml) dried coconut flakes
1 cup (250 ml) chopped soft dates, (about 12) e.g. Medjol
1 cup (250 ml) chopped dried apricots (about 20)
2 tablespoons rose petal jam or 1 tablespoon rose water
2 teaspoons ground cardamom
1. Grind coconut flakes in a coffee grinder into a fine powder.
2. Combine dried fruits, rose petal jam, and cardamom in a food processor. Process until the dried fruits completely break down and turn into a soft paste. Add ½ cup (125 ml) of the coconut powder and mix well.
3. Take a half tablespoon-full of the paste and roll it into a ball with your hands. Roll the ball in the remainder of the ground coconut. Repeat with rest of the paste. Place balls in a container and refrigerate. They will last for several days in the fridge.
Coconut Curry for Pitta Dosha
Serves 3 or 4
Curry normally evokes a spicy flavor including chili peppers, cayenne pepper, and black pepper. These pungent spices aggravate Pitta dosha so we substituted Pitta pacifying spices and used a lot more of them to increase flavor. We kept a little bit of fresh ginger and compensated with coconut milk, but if your Pitta dosha is really high, you may want to skip the ginger entirely.
2 tablespoons ghee
2 tablespoons Pitta Spice Mix
1 tablespoon ground coriander
celery stalks, finely chopped
fennel bulb, finely chopped
2 tablespoons shredded fresh ginger
1 teaspoon turmeric
1 cup (250 ml) water
2 heads broccoli, chopped
1 zucchini, chopped
4 ounces (120 g) panir, cubed
1½ teaspoons salt
1½ cups (375 ml) coconut milk
½ cup (125 ml) chopped fresh cilantro or Thai basil Juice of half a lime
1. Heat ghee in a wok or large skillet. Sauté Pitta Spice Mix for 30 seconds then add celery, fennel, ginger, turmeric, and water. Cover and bring to a boil. Lower heat and simmer for 15 minutes.
2. Add broccoli and zucchini and simmer for another 15 minutes.
3. Add panir and salt and simmer another 5 minutes until vegetables are tender.
4. Add coconut milk and bring to a boil. Turn off heat and add cilantro and lime juice.
Serve with Sautéed Basmati Rice or rice noodles.
Sautéed Basmati Rice for Pitta Dosha
Serves 3 or 4
Frying the rice in ghee for a few minutes will keep the grains distinct and fluffy. Adding the lime juice also helps the grains to remain separate and light.
1 cup (250 ml) basmati or other long-grain white rice 1 tablespoon ghee
2 cups (500 ml) water
1 teaspoon fresh lime juice
¾ teaspoon salt
1. Wash and drain rice. Heat ghee in a saucepan over moderate heat until hot. Pour in the rice and gently stir-fry for about 2 minutes.
2. Add the water, lime juice and salt. Increase the heat and bring to a boil. Reduce the heat to low, cover and simmer without stirring for 20 minutes until the rice is tender and the water is fully absorbed. Turn the heat off and let the rice sit, covered, for 5 minutes. Just before serving, uncover and fluff rice with a fork.
Sweet Rose Lassi for Pitta Dosha
Lassi is an Ayurvedic drink to be served during or after a meal. It aids digestion and is good for all doshas. Mixing yogurt with water makes it lighter and more easily digestible. While yogurt is not recommended for Pitta, lassi is suitable, as long as it is sweet.
1½ cups (375 ml) water
½ cup (125 ml) fresh plain yogurt
1 tablespoon turbinado sugar (raw cane sugar)
1 teaspoon rose water
¼ teaspoon ground cardamom
Blend ingredients in a blender until frothy.
Serve it immediately and enjoy a delectable drink for all seasons.
Baked Kofta Balls for Pitta Dosha
Kofta balls are the Indian vegetarian version of meatballs. They can be made from a variety of vegetables, panir, and dal. Most often, they are deep fried, but this baked version is more suitable for Pitta and just as delicious.
½ head cauliflower about 14 ounces (420 g), cut into pieces
2 medium potatoes, about 8 ounces (240 g), peeled and cubed 1 cup (250 ml) peas
1 teaspoon salt
1½ teaspoons turmeric
½ cup (125 ml) chickpea flour
½ cup (125 ml) cream of wheat or semolina flour
1 tablespoon melted ghee
1. Steam cauliflower and potatoes for about 15 minutes. Add peas and continue steaming until the vegetables are tender, about 10 more minutes. Drain well.
2. Preheat oven to 350℉ (180℃).
3. Using a potato masher, mash the vegetables together. With a spoon, mix in salt and turmeric thoroughly. Add chickpea flour and cream of wheat and mix well. Grease a casserole dish with ghee. Rub your palms with a film of ghee and roll mashed vegetable mixture into balls about 1 inch (2.5 cm) in diameter. Place kofta balls in the casserole dish.
4. Bake for 30 minutes. Turn balls over and bake for another 20 minutes or until golden brown.
Mint Chutney for Pitta Dosha
2 cups (500 ml) coarsely chopped fresh mint
500ml coarsely chopped fresh cilantro
4 tablespoons yogurt
2 tablespoons lime juice
1 tablespoon minced fresh ginger
½ teaspoon salt
Place all ingredients and only 2 tablespoons of the yogurt into a blender or food processor. Puree until you get a smooth paste, scraping the side of the food processor down with a spatula. Add more yogurt if the chutney is too thick.
Hummus for Pitta Dosha
Makes about 2 cups (500 ml)
Hummus is an excellent, easy-to-prepare recipe that is rich in protein, iron, and calcium. A popular Middle Eastern appetizer and dip, it can be easily adapted to other cuisines and served in sandwiches, wraps, and as a side dish for vegetables and grain burgers. It takes less than 5 minutes to mix in a food processor. Hummus is most suitable for people with Pitta and Kapha constitutions, Vata people may eat it in moderation.
2 cups (500 ml) cooked chickpeas
¼ cup (60 ml) chickpea cooking water
3½ tablespoons lime juice
2 tablespoons tahini (see recipe below)
½ teaspoon salt
2 tablespoons olive oil
2 tablespoons chopped parsley
Place chickpeas, lime juice, tahini, and salt in a food processor with 2 tablespoons of the cooking water. Blend into a smooth cream. Add more water if necessary. Transfer hummus into a serving bowl, stir in olive oil, and garnish with parsley.
Tabouli for Pitta Dosha
Tabouli is a Middle Eastern parsley salad that is very refreshing in the summer. With the addition of mint and cucumber, it is a perfect dish for Pitta.
3 cups (750 ml) chopped Italian parsley
1 medium cucumber, cubed
cup (250 ml) chopped mint
½ cup (125 ml), bulgur soaked overnight
to 3 tablespoons lime juice
1 to 2 tablespoons olive oil ½ teaspoon salt
Mix all ingredients in a large bowl. Serve chilled.
Note:Bulgur is a precooked product so it is not necessary to cook it. If you forget to soak it overnight, you can pour boiling water over the bulgur and let it soak for 20 minutes.
Toasted Vermicelli Milk Pudding for Pitta Dosha
Condensed milk puddings are very popular in India and are made by reducing the milk by boiling to one-half or less. Use a heavy, nonstick pan to minimize scorching and sticking. If you have access to an Indian grocery store, you can buy the Indian noodles called seviya. This recipe uses the untoasted version. Otherwise, use the finest vermicelli you can find.
6 cups (1500 ml) whole milk
½ teaspoon saffron threads
2 tablespoons ghee
1 cup (250 ml) vermicelli or capellini d’angelo, broken into 1-inch pieces
½ cup (125 ml) slivered, blanched almonds 1 cinnamon stick
½ cup (125 ml) turbinado sugar (raw cane sugar)
¼ cup (60 ml) soaked raisins
1½ teaspoon ground cardamom
1 teaspoon rose water
Bring milk and saffron to a boil in a large pot over moderate heat. Reduce the heat to low and keep cooking it until it is reduced to 4 cups (1000 ml), about half and hour. In the meantime, heat ghee in a frying pan. Add vermicelli, almonds, and cinnamon stick and fry on low heat, stirring to ensure even browning until they turn golden brown, about 5 minutes.
Add the toasted vermicelli and almonds to the milk. Add sugar, raisins, and cardamom and simmer until the vermicelli is soft, about 5 minutes. Add rose water and serve warm or room temperature.
Ghee for Pitta Dosha
Ghee is clarified butter — the butter oil, without the lactose and other milk solids. The cooking process also eliminates the water content, making ghee light and resistant to spoilage. Unlike some vegetable oils, ghee does not burn and can be used for high-temperature cooking.
Ghee imparts the benefits of the best essential fatty acids without the problems of oxidized cholesterol, trans fatty acids or hydrogenated fats. According to the Ayurvedic texts, ghee helps digestion by balancing excess stomach acid and promotes mental functioning.
1-2 pounds (500-1000 g) unsalted butter
Heat butter over low heat in a saucepan. Over the next 30 to 40 minutes, the water will boil away and the milk solids will rise to the top and then sink to the bottom of the pan. When this happens, strain off the ghee—the golden liquid at the top—into a suitable container. Discard the milk solids remaining in the pan. Caution: Do not leave butter or ghee unattended while heating. Oils tend to burn and should be monitored while cooking.
Panir for Pitta Dosha
Makes about 1¾ cups or 12 ounces
Panir is a fresh cheese commonly used in Indian cooking. Panir does not melt so it is possible to cook it or fry it. In order to make panir, the milk needs to be nonhomogenized.
½ gallon (2 L) whole milk
1 cup (250 ml) yogurt or lemon juice
Bring the milk to a full boil. Gently stir in the yogurt or lemon juice. Do not stir for more than a few seconds. After a few more seconds, the curds and whey will separate. Separation is complete when white curds are floating in yellowish whey. If the liquid remains milky, stir in more yogurt or lemon juice and wait another few seconds.
For soft or medium panir: Pour the entire contents of the pot through a sieve or a colander. Scrape off any remaining panir in the bottom of the pot. Allow to drain just until the whey is gone, but for no more than 1 hour.
For hard panir: Continue to simmer the coagulated panir for 10 minutes. Remove the pot from the heat, cover, and allow to stand for no less than 10 minutes. Line a sieve or colander with cheesecloth or unbleached muslin, allowing the edges to drape over the sides. Very gently ladle the curds into it without breaking them up and scrape off the panir at the bottom of the pot. Bring up the edges of the cloth over the cheese. Cover with something flat, like a pie pan. Place a weight on it, such as a book or a jar of beans. Allow to drain for several hours or overnight.
Ideally, serve panir the day you prepare it or at lunch following an overnight draining. It will, however, last 2 to 3 days in the refrigerator (well wrapped).
Homemade Yogurt for Pitta Dosha
Gluten Free, Makes 1 L
2 tablespoons plain yogurt
1 quart (1 L) organic whole milk
Allow yogurt starter to reach room temperature. Boil milk until it foams. Remove from heat, and allow to cool to about 100°F (40°C). Pour milk into a thoroughly cleaned glass jar or ceramic bowl. Mix in the yogurt starter. Cover the jar or bowl, and set aside in a warm place (for example, on the stovetop or in the oven heated only by the oven light). This gentle heat will activate the yogurt-making process. Let sit overnight. In the morning, you’ll have delicious, sweet-tasting, fresh yogurt. You can also use an electric yogurt maker.
Amazing Benefits of Ayurvedic Home Remedies
Ayurvedic health treatment is the world’s oldest holistic healing system.
It was developed more than 12000 years ago in India.
It’s based on the simple belief that health and wellness depend on a delicate balance between the mind, body, and spirit.
It believes in the principle of free treatment using herbs, roots and leaves of nature. You can also call it world’s first open source medical system.
Read some of the health guides on Ayurvedic home remedies and share them with your friends and family. Implement them in real life and stay disease free.