Vata – Ginger based Tea to tackle common cold & keep Vata in check Ingredients: • Ginger – 1 Inch crushed • Cardamom – 2 peeled • Cinnamon – ½ inch • Tea leaves as desired and  (150 ml milk optional) • Tulsi (Basil) Leaves and  Jaggery (Optional) – as per taste • Water (300 ml) Method • Bring water to boil and add the spices and herbs • Allow these to boil for a couple of minutes • Add jaggery (optional) and Tea leaves (milk optional) • Remove from heat and allow the ingredients to settle • Pour out the dilute decoction on the top • Consume when still hot Pitta – Amla based recipe for the vitamin C supplement & to keep Pitta under check Ingredients: • Indian Gooseberries (Amla) – 5 to 6 • Water to boil 500 ml • Himalayan Rock Salt – as per taste • Saunf (Aniseed) powder – ½ tea spoon • Jeera (Cumin) Powder – ¼ tea spoon • Ghee (Indian Clarified Butter) – ½ tea spoon Method: • Bring water to boil and put the washed Amla in them and cook for 3 minutes • Allow the whole Amla to rest in hot water for 5 minutes • Drain water, cut the Amla into inch long slits and remove the seeds • Heat the Ghee in a pan and add the spice powders in them • As the aroma wafts add the cut Amla pieces in the pan and saute for a few seconds (do not allow the spice powder to burn in the ghee and turn black) • Now sprinkle salt and remove the pan from heat This pickle can be used as an accompaniment with a main course dish or taken on empty stomach to keep Pitta under check. Kapha – Pepper based recipe to tackle cold and allergies and keep Kapha under check Ingredients: • Water 150 ml • Tamarind – 1 inch ball (soaked in water to soften) • Ghee (Indian clarified butter) – ½ tea spoon) • Pepper – ½ tea spoon crushed • Jeera (Cumin) – ½ tea spoon crushed • Garlic – a few cloves • Jaggery (optional) – as per taste • Himalayan rock salt – as per taste • Curry leaves – a small bunch • Fresh coriander leaves – 1 stick • Hing (asafoetida) – 1 pinch • Mustard seeds – ¼ tea spoon Method: • Heat the Ghee and splutter the mustard seeds in it • Add Hing and curry leaves, crushed garlic pods into the Ghee and saute for 2 seconds • Squeeze the tamarind in the water, discard the pulp and pour the tamarind water into the seasoning prepared thus far. • Allow the mix to boil for a few seconds and add salt • Now, add the rest of the crushed spices, jaggery and salt and allow to boil till the raw smell is lost • Lastly add the water and add chopped coriander leaves and let it boil then remove the soup from the heat. You may consume this soup in the beginning of a meal or in between meals to reduce the quantity of a meal consumed. You may also mix this with cooked red raw rice in small quantity.

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