In this deliciously edifying session, Prof Mahesh Dixit will discuss and demonstrate the salient health concepts in the local cuisine and the critical roles of medicinal herbs and local seasonal produce.

1. vk;qosZn dh utj esa jktLFkkuh [kkuiku
Ayurveda meets Rajasthani-Mewari Cusine
Rajasthani-
Prof. Mahesh Dixit and Dr. Jyoti Dixit

2. “kjhj ds miLrEHk
Sub-
Sub-Column of body
vkgkj (Diet)
funzk (Sleep)
czãp;ZZ (C lib t )
(Celibate)
=; miLrEHkk bfr & vkgkj% LoIuks czãp;ZfefrA

3. vkgkj ds O;kid fl)kUr
d ;kid fl)k r
Comprehensive principles of diet
vkgkj LokLF; vuqorZd gks
(Congenial to health)
vtkrfodkjk
vtkrfodkjksa dk vuqRiknd gksA
vuRiknd gkA
(Protective to Diseases)
rPp fuR; iz;qathr LokLF; ;sukuorZUrsA
fuR;a LokLF;a ;ukuqor rA
vtkrkuka fodkjk.kkeuqRifŸkdja p ;r~ AA pjdlafgrk

4. dqik k k vik k.k d dkj k
diks’k.k&viks’k k ds dkj.k
Causes of malnutrition – under nutrition
Ikks’kdkgkj dh deh
(Lack of nutritious food)
vKkurk
K
(Lack of knowledge)
feykoV
(Adulteration)
Hkkstu dh vknrsa
(
(Dietary habits)
y )

5. vkgkj dks izHkkfor dju okys dkjd
dk djus oky
Responsible factors of diet
vkgkj dh izd`fr (Natural qualities)
l;kx
la;ksx (Combination)
laLdkj (Preparation)
jkf”k&ek=k (Quantity)
f
ns”k (Habitat)
dky (Time)
mi;ksx lLFkk (Rules for diet)
mi;kx laL kk
mi;ksDrk (User)

6. vkgkj dh izd`fr
fr
Natural Qualities
y kq
y?k vkgkj xq# vkgkj
x#
Easy to digest difficult to digest

7. la;ksx
l;kx
Combination
dal – bati
dal bati
d l – b ti – churma
h
dal – dhokla
Curry – khichri
Sag – roti
dudh – daliya
dahi
d hi – roti
ti
dal – chaval

8. lLdkj
laLdkj
Preparation
Chopping
Washing
Boiling
Frying
Grinding
Roasting
Serve

9. jkf”k&ek=k
Quantity
Proper quantity lE;d~ ek=k
loZxzg (Collectively quantity)
ifjxzg (Distinctively quantity)
ifjxg
Improper quantity vek=k
vfrek=k (Over quantity)
vYiek=k (Under quantity)
(U d tit )

10. lE;d~ ek=k dk izek.k
Balance diet
B l di t
vkgkj ek=k vfXucykisf{k.kh
vfXucykif{k.kh
(Quantity of food in comparison with digestive capacity)
ek=k fu/kkZj.k (Assessment of quantity)
vuqigR; izd`fra (Doesn't change the nature of dietarian)
;Fkkdkya tjka xPNfr (Digestion in proper time)

11. n”k
ns”k
Habitat
vkgkj nzO;ksa dk ns”k
Habitat of food contents
mi;ksDrk dk ns”k
Habitat of dietarian

12. dky
Time
_Rokuqlkjkgkj
According t season
A di to
vgksjk=kuqlkjkgkj
According to day and night
vkgkjdkykuqlkjkgkj
vkgkjdkykulkjkgkj
According to meal time
th.kkZth.kZkulkjkgkj
th.kkth.kkuqlkjkgkj
According to Digestion-indigestion
Digestion-

13. mi;ksx laLFkk
mi;kx lL kk
Rules for diet
m’.ke”uh;kr~
(Eat h t d fresh food)
(E t hot and f h f d)
fLuX/kr”uh;kr~
(Doesn’t eat sapless food)
ek=kon”uh;kr~
ek=kon”uh;kr
(Take a balance diet)
th.k·v”uh;kn~
th.ksZ·v”uh;kn
(Take food after digestion of previous food)

14. mi;ksx laLFkk
mi;kx lL kk
Rules for diet
oh;kZfo#)e”uh;kr~
(Take good combinated f d)
(T k d bi t d food)
b’Vns”ks v”uh;kr~
(Take food at pleasant place)
b’VlokZsidj.ka ve”uh;kr
b lokidj k ve”uh;kr~
(Take food in good utensils)
Ukfrnzqre”uh;kr~
Ukfrnre”uh;kr
(Don’t eat very fast)

15. mi;ksx laLFkk
mi;kx lL kk
Rules for diet
ukfrfoyfEcre”uh;kr~
(Don’t eat very slow)
(D ’t t l )
vtYiu~ Hkq×thr
thr
(Don’t talk while eating)
vglu~~ Hkqq×thr
thr
(Don’t laugh while eating)
rUeuk Hk×thr
Hk×thr
Hkq
(Eat food cheerfully)

16. mi;kDrk
mi;ksDrk
User
vkRekuefHkleh{; Hkq×thr
thr
(Should have own suitability)

17. jktLFkkuh vkgkj dks izHkkfor djus okys dkjd
Responsible factors of R j th i–
R ibl f t f Rajasthani
Rajasthani–
Mewari Cuisine
fofo/krk;sa
(Various Peculiarity)
ijEijkoknh
h
(Traditional attitude)
ikuh dh deh
h h h
(Lack of water)
lnh&xeh dh vf/kdrk
lnhZ xehZ
(Excess heat and cold)

18. cktjs dh f[kpM+h
cktj f[kpMh
Millet Khichri
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

19. eDdh dh jkVh
jksVh
Corn Chapati
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

20. phy c kq;
phy&cFk;s dh Hkkth
kkth
Bhaji of Cheel-Bathua
Cheel-
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

21. d<+h
d<h
Curry
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

22. gj kfu; yglqu
gjs /kfu;s o yglu dh pVuh
Green Chatni (Sauce) of Coriander
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

23. yglqu
yglu dh yky pVuh
Red Chatni (Sauce) of Garlic
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

24. eDdh dh jkc
Rab of Corn
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

25. eDdh dh ikiM+h
ikiMh
Corn Papadi
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)

26. d”kj
ds”kj dk nq k
n/k
Saffron Milk
ifjp;
(Introduction)
(I t d ti )
vko”;d lkexzh
(Ingredients)
cuku
cukus dh fof/k
fof k
(How to make)
[kkUks o ijkslus dh fof/k
[kkUk ijklu
(How to eat & serve)