Basmati rice

[Guest guest]

urad is an interesting and unique legume, with greasy and warming

properties, but a little hard to digest

 

also you wondered about ragi i thinK you or maybe somebody else

anyway, its a variety of millet

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

[Guest guest]

I wonder why she said it would be too labour intensive - a friend of mine

always used to grind her wheat immediately before she cooked with it - it

didn't seem to take that long - she used a hand mill with a stone as far as

I remember

 

Jane

________________________

Though I am a mother of four I asked her where to get a mill so I could

make chpati in the same way.

She told me at this time it would be too much labor intensive and

suggested I buy milled whole wheat but I am not convinced it would be the

same.

[garyyuen]

Hi

 

I wonder if you've tried tracking down the various types of rice like sastika, sali, raktasali, mahasali, or kalama. I think my main grains should be barley (best for general equilibrium) and Job's Tears (nothing better for losing weight — both according to Caraka — though I eat 'em less since I've started to like red rice. I find it strange that sali and sastika are mostly used in the chapter on rasayanas though I haven't looked carefully read Caraka enough to figure out why. But worth a try it seems if they can be found.