Festival
By Dr. Gayatri Mulye

Sanjeevani Booti- A magical medicinal herb from Ramayana

Today we are celebrating auspicious day of Rama Navami. The story of Lord Hanuman associated with Sanjeevani booti is one of interesting highlight of the Ramayana.
Sanjeevani means ‘to bring back to life’. The divya aushadhi (divine medicine) that was used to revive Lord Laxmana, brother of Lord Ram was subject of research from many days.
When Laxmana was shot by a poisonous arrow, Hanuman was entrusted with the task of finding 4 special herbs (Sanjeevani, Vishalyakarani, Sandhanakarani and Savarnyakarani) on mountain Dronagiri in the Himalayas. The most important of this herb, Sanjeevani is believed to bring the dead back to life.
Ramayana is having many references related to Ayurved but curiosity about this wonder herb is unparalleled.

This curiosity leads into hunt for Sanjeevani in today’s world which is geographically bit different. Its botanical features, habitat, medicinal properties etc. are points for research amongst many people from many years.
Many excursion and research projects were designed to identify geographical location and habitat of Sanjeevani. Especially states like Uttarakhand carried out project related to Sanjeevani.

Initially with the help of tribal people and their knowledge, 22 different herbs were identified as a Sanjeevani at varying altitudes in the Greater Himalayas and it requires intensive and painstaking effort to locate these herbs since they are largely elusive.
Out of above herbs, three plants have been proposed as possible candidates for the Sanjeevani plant including Selaginella bryopteris, Dendrobium plicatile (synonym Desmotrichum fimbriatum), Cressa cretica which are very similar with described features, locations of Sanjeevani booti.
Ayurveda posits that a plant with features / characteristics similar to the organ or body can be used to treat the disease of that particular organ.

The plant S. bryopteris is a highly drought-tolerant plant that lies ‘dead’, dry and inactive for months and at the first rain (or upon hydration) comes ‘alive’, turning green and flush. If ‘similar cures similar’ then S. bryopteris must be Sanjeevani.
Modern biological experiments including current biochemical and cell biology methods carried out in University of Hyderabad, showed that S. bryopteris contains molecules that protect and help recover rat and insect cells from oxidative and ultraviolet stress, both of which can affect nerve in a fatal way.

Amongst all, many references showed Selaginella bryopteris is very similar in description with Sanjeevani booti. Research is still going for different aspects about this plant but Selaginella bryopteris is mostly considered to be Sanjeevani booti.
Selaginella bryopteris (संजीवनी) is a lithophytic plant that is native to India. It was used medicinally in India at that particular habitat. Sanjeevani booti grows on the hills of tropical areas, particularly in the ranges of Himalaya near India- Nepal borders.
Traditional uses include relief from heat stroke, dysuria, irregular menstruation, and jaundice, but the effectiveness has not been scientifically validated. It is also useful for coma patient by way of inhalation.
Sanjeevani booti is unique treasure from our glorious history. It is the symbol of our evolved medicinal systems at the Era of Ramayana. From identification to evaluating its medicinal properties scientifically, from conservation of its habitat to actually using it as medicine is the real treasure hunt for all of us.

Wishing you a very happy Rama Navami.

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

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By Aniruddha Joshi

Foundation Day’s Wishes and Announcements– from CEO’s desk

Dear Atreyians, Namaskar!

Atreya Innovations is celebrating its 8th anniversary today, and I would like to congratulate everyone on this special occasion. The past 8 years have been a roller coaster ride full of ups and downs, but with the power of teamwork, research, innovation, trust, and excellence, we have found our path. We have gained valuable experience, strengthened our skills, achieved outstanding results, satisfied our customers, and forged numerous collaborations. Today, I humbly express my appreciation to all of our employees, clients, and partners, and share my thoughts for the upcoming year.

India, along with the rest of the world, has witnessed the challenging COVID-19 outbreak, which has caused financial and emotional turmoil. Despite these difficulties, Atreya has managed to survive, thanks to the unwavering support of our early customers, employees, mentors, and family members. This difficult period has been a valuable teacher for all of us, redefining many of our relationships and friendships.

It’s worth noting that the COVID-19 outbreak has actually resulted in a significant increase in the market size for our product, as well as a more positive mindset towards our segment among our customers. Additionally, it has opened up numerous avenues and funding opportunities in our field. Therefore, it is crucial for us to remain focused on the changing business dynamics to maintain our leadership position.

Over the last several months, receiving the National Startup Award, as well as a special mention from Hon. Modiji, and earning valuable certifications have undoubtedly boosted our comeback. With angel investments and a government grant secured, we have taken bold next steps, including receiving LOIs from three large corporations, signing MOUs with eight prestigious institutions, expanding Nadi Tarangini to two more verticals, and working towards addressing non-communicable disorders. Additionally, we have invested in innovative technologies to ensure that our product is future-ready for third-party integrations.

It has been three years since we introduced something new as COVID held us for some time, but today I am excited to make a few important announcements for the upcoming months:

First and foremost, I am pleased to announce that the Nadi Tarangini app is now available on iOS. Our team has worked diligently to develop an iOS-supported software that was long overdue. This achievement is crucial as we prepare to launch a significant project with a Europe-based corporation in June. 

It is essential to have iOS-supported and GDPR-compliant product to comply with European guidelines. With the first step successfully executed, we will now focus on ensuring compliance with these regulations.

Secondly, I am excited to announce that we will be launching Nadi Tarangini for the global market. With granted patents in Europe and Indonesia, and pending patents in other geographies, we will now expand our team and establish a presence in all seven continents.

Thirdly, I am pleased to announce that Nadi Tarangini is now available on easy EMI. With our Razorpay integration, doctors can easily make payments. Customers can enter the required details and select EMI as the payment method on the Razorpay Checkout, and then click Pay Now.

If the amount entered in the Checkout is eligible for a discount, all eligible plans provided by the card issuer will be displayed in the EMI options. This option is especially beneficial for doctors who are in the initial stages of their practice and want to provide a digital clinic experience for their patients.

Fourthly, this year, we will focus our research on the Nadi-based Diabetes monitor, which will provide a completely non-invasive and holistic way to take care of people every day. We have received a significant grant for this project and have signed MOUs with some of the best institutes in India.

We aim to gather the best researchers, diabetologists, Ayurveda experts, and statisticians to validate and create a Nadi-based continuous monitor for Diabetes. Our product will provide much more information than a blood report or a diabetes meter, and we will ensure it is simple to use and revolutionary for those who need it.

Most importantly, by the end of 2023, we will launch the high-quality specialized analytics platform ASHOKA. This intelligent platform is named after Vaidyaraj Ashok Bhat, who initiated the whole project and has given us his blessings for the journey. Nadi Tarangini and ASHOKA platform together will provide the world’s most personal and portable health monitor based on Ayurveda and data science. This innovative product will help consumers get back to a healthy, balanced lifestyle.

Any new idea takes time, and no ranking or statistics, or even what people say about us can fully reflect the true spirit that Atreya embodies. Atreya’s success lies with the people who closely engage with us. Over time, our solution has evolved from being met with skepticism to achieving nationwide adoption. You, both past and present employees, are the strength of Atreya. It is you who have built this organization, and who continue to carry it forward. FY22-23 was a good year for us, and with the new announcements mentioned above, I hope for this year to be even more fruitful. Let’s all work together and do our best!

Looking forward to our continued and happy association! Let the good times go on!

With best wishes and warm regards,
Dr. Aniruddha Joshi, CEO, Atreya Innovations

 

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By Shruti Kulkarni

The Food story of Holi

Like all festivals in India, Holi too has its traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement as they blend Maharashtrian, Punjabi, Rajasthani, Gujaratis, and many other cuisines.

Here are some Guilt Free Recipes to help you eat your heart out and enjoy the festival with great happiness!

  1. Guilt Free Puran Poli
    Calories: 200 per serving size
    Benefits: less acidity, light to digest, tasty cereal-based roti
    Best time to consume is at Lunch.

Puran Poli in Maharashtra is the most savoured sweet stuffed roti or paratha which is the heart of most traditional functions. Mostly made by chana dal, it is the most relished dish. But with changing time and calorie needs there is a great discomfort in relishing this traditional “Desi delicacy”. It is said that in this transition season digestive fire weakens so go for moong dal instead of chana dal. So here is a quick and lip-smacking fix to the traditional Puran Poli.

Puran Poli

Moong dal Puran Poli (Guilt free)
Ingredients
For the stuffing:

  • Moong dal (Yellow): 1 cup Moong Dal
  • 2 cup Water
  • 1 cup Granulated Sugar or organic Jaggery powder
  • 1 tsp Cardamom-nutmeg, powdered.
  • 1 pinch saffron

For the Covering:

  • 1 cup Wheat flour
  • ½ cup rice flour + semolina(fine)
  • Pinch of salt, turmeric
  • ½ cup milk + water
  • ½ tablespoon oil

Recipe:
Dough- Take a large plate add the flour, semolina in the plate, add salt, turmeric. Start adding the milk plus water milk slowly to the flour mix to turn to soft pliable dough. Let it rest for 1-2 hours.
Stuffing: In a heavy bottom cooker, take 2-3 cups of water, wash the moong dal and add to it, give 2-3 whistles. Once the whistles are done and the cooker is cooled. Open the cooker and add the sugar/jaggery as per your liking and start the flame, on a low flame keep cooking the mixture until the cooked dal solidifies, keep stirring continuously. To test the Puran, take a small mixture in a spoon, let it cool and try to make a small ball of the same, if it solidifies it is done. Now remove from flame and add to a traditional sieve and try to sieve the Puran to give a soft, fine paste or stuffing.

Puran poli:
Now take the Puran divide in 10-12 medium sized balls. Take the dough and divide it in the same way. On a wooden base or marble base (Polpat-latane) put a lot of rice and wheat flour mix. Take the dough, take the puran ball and cover the dough closely to the puran ball. Make a stuffed ball just like a stuffed paratha. Apply a little more flour mix and place the dough and puran ball on the flat base and start rolling into a round shape with slow and steady movement of your latane (rolling pin). Heat a flat based pan (roti tawa) on a medium flame. When the tawa is hot enough, place the stuffed roti or poli on the tawa. Gently keep moving the Puran poli from one side to another as it gets a roasted texture and flavor. Serve warm with a cup of saffron and cardamom infused milk or home-made ghee.

2. Healthy Katachi Amti
Calories per katori: 100 calories
Benefits: Less acidity, warm appetiser
Best time to consume: Lunch.

Katachi Amti

Amti is traditional Maharashtrian liquid-based Dal most cooked and relished with Rice and Puran Poli on the day of Holi. Simple yet tasty it is most relished.
Moong dal based puran and its Katachi amti
Ingredients:

  • Moong dal puran (as per above recipe of Puran in Puran poli)
  • Water: 2-3 cups to make liquid consistency

Home-made garam masala: Dry roasted cumin seeds, coriander seeds, 2 cloves, 1 small stock dalchini, 2 black cardamom, shahajeera seeds, 2-3 pods black pepper, fenugreek seeds. Roast them well on a non-stick and then grind them into a fine powder.

  • Kokum: 2-3, radish/drumstick (optional)
  • Fresh coconut: 2 tablespoons,
  • Hing: ½ tsp, turmeric: ½ tsp, red chilli powder: ½ tsp, sesame seeds ½ tsp
  • Fresh coriander: 2 tablespoons.

In a heavy bottom vessel. Take the remaining puran water and 1 leftover ball of puran and add water to the mixture. Put in the heavy bottom vessel and start to boil. To this add boiled drumstick or raw radish cubes, salt and kokum. In a non-stick small pan, add oil to this, add mustard and cumin seeds, let splutter, to this add turmeric, red chilli powder, home-made garam masala, sesame seeds, fresh coconut and fresh coriander. Add this tadka to the boil dal mix and let it simmer on a slow flame. Your delicious Katachi amti (Dal) is ready to serve with the Puran poli with ghee and Rice with ghee.

3. Solkadhi or Kokum saar
Calories per katori: 50 calories
Benefits: Pittashamak, cooling appetiser
Best time to consume: Lunch/Dinner/Snack time.

Solkadhi or Kokum saar are the most relished and appetising liquid-based beverages. It is the most cooling and light to digest drink. Most relished with warm pakodas, bhajiyas and snack items.
Ingredients:

  • Kokum: 10 in numbers
  • Coconut water: 1 glass
  • Coconut milk: 2 tablespoon
  • For tadka: ghee, cumin seeds, hing, ginger, garlic, fresh coriander or mint leaves, salt: black salt to taste

In a heavy bottom vessel boil 3-4 cups of water and bring it to a bubble. Switch off the gas and add the kokum pellets to the boiling water. Cover and keep aside for some time.

Solkadhi or Kokum saar

Once a light pink color starts to develop, take the mix and sieve it and remove the kokum while straining the liquid. To this cool liquid add either Coconut water or coconut milk according to your wish. In a non-stick vessel, make tadka using ghee, cumin seeds, hing, ginger and garlic. On cooling add this tadka to the Kokum mix and add salt to taste. Decorate with freshly chopped coriander and mint leaves. Serve at room temperature. Your refreshing coolant to enjoy your snacks at the Holi Party is ready.

4. Refreshing Thandai
Calories per small glass: 100 calories
Benefits: Refreshing, energising, appetising cooling drink, heavy to digest
Best time to consume: At snacks time only 1 small glass is best advised.

Thandai

Ingredients:

  • Cow Milk: 500ml
  • Water: 1 cup
  • Almonds: 6-10 soaked
  • Poppy seeds: ¼ tsp
  • Manukas: 5 soaked.
  • Subja seeds: 1 tsp soaked.
  • Rose petals (organic eatable rose petal): from 1 Rose.
  • Rose water: 1 tsp
  • Saffron: 4-5 strands
  • Cardamom and nutmeg powder: 2 tablespoons
  • Sugar: 2 tablespoons

Soak overnight almonds, poppy seeds, and manukas in a glass vessel. In a grinder take all the soaked ingredients and grind into a fine paste. Bring milk to boil in a pan and add the saffron strands. Mix well. Add sugar and simmer till the sugar melts. Grind the 3-4 rose petals to a fine powder. To give it a nice yellow tint, add the saffron strands and the water in which it was soaked, this will accentuate the taste and aroma of this drink. Add the grinded paste to the milk along with some cardamom-nutmeg powder. Mix well and simmer for 2 to 3 minutes. Turn off the flame and keep it at a normal room temperature. Then refrigerate it for 2 to 3 hours. Garnish it with some crushed rose petals, saffron strands and soaked sabja seeds. Serve chilled with some delicious snacks like cucumber or palak bhaji
We at Nadi Tarangini believe that natural foods are the key to maintaining good health and we always try to suggest the use of the best natural ingredients in a wholesome and natural way!!! So “Stay Desi, Eat Healthy”.

Happy Holi!! Stay safe and play safe!

Author: Mrs. Shruti Prashant Kulkarni
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)
Credits- Vaidya. Tejaswini Sameer Bhale
Nadi Pariksha domain expertise

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By Dr. Gayatri Mulye

HOLI: Festival of colors and bonding!

Millions of Indians and South Asian countries mark the arrival of spring with the festival of colors, joy, and renaissance named Holi. Holi is a way of announcing the end of colder days and the beginning of warmer days. It is celebrated on the last full moon of the year.
Holi is a part of the regimen for the season of Vasant (spring), the arrival of warmer days. These days, the temperature rises, along with the increasing humidity, melts the Kapha Dosha (phlegm) in the body and can lead to many Kapha-related diseases. The rituals of the festival aim to restore the three doshas to their balanced state.

The highlights of Holi are Day 1: Holika Dahan (celebrated at night), Day 2: Dhuli Vandan (enjoying with colors). In many places of Maharashtra, the 5th day from the day of Holi i.e., Rang Panchami is celebrated with colors.

Holika Dahan signifies winning over demons, rising to a new dawn by scarifying your sins and deeds in the “Pyre of wood-Holika” as per ancient Hindu Mythology.
Like all festivals in India, Holi too has its own traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement.

Holika Dahan

The most famous in the lot are Puran Poli (traditional Maharashtrian sweet stuffed paratha), Katachi amti (dal-based Maharashtrian stew), Ghujiya (North Indian sweet and savory fried wheat para), Malpua (sweet-dal based delicacy), Khasta kachori (dal based savory item), etc. The food delicacies are helpful in dehydration-related problems caused by sudden temperature rise.

Dhulivandan (RT.Com)

Dhulivandan is mostly associated with the celebration of colors. Traditionally, Holi was celebrated with dry colors known as ‘Gulal’, which were prepared naturally from flowers and other products that had dyeing properties. Color powders were traditionally prepared from Ayurvedic herbs like Neem (Azadirachta indica) and Henna (Lawsonia inermis) for green, Kumkum and Raktachandan (Pterocarpus santalinus) for red, 

Haldi (Curcuma longa) for yellow, Jacaranda flowers for blue and herbs like Bilva (Aegle marmelos), Amaltas (Cassia fistula), Marigold (Tagetus erecta), etc. Applying these color powders reduces Kapha dosha and Kapha-related skin problems due to seasonal changes.

The biggest highlight of the Dhulivandan menu is the lip-smacking Thandai (milkshake or smoothie with traditional herbs and dry fruits) and Jal-jeera (a cooling drink from cumin seeds). These drinks provide proper hydration and nourishment to the body. They are helpful to the body for acclimatizing to seasonal changes.
Indian festivals have very scientific and logical rituals and traditions associated with the maintenance of health. Understanding and adopting these rituals in day-to-day life is very important for maintaining good core health.

Here are some tips for celebrating healthy Holi –

  1. Use natural, non-synthetic colors for Holi. Take care of your skin while playing Holi.
  2. Limit your playtime too. That way you can prevent the risk of health problems like cough, cold, headache, etc.
  3. Ensure that your body cools down to room temperature before taking a bath.
  4. After a shower, moisturize your body well and put on comfortable clothes.
  5. Make sure to eat healthy food. Don’t consume extra spicy food along with cold drinks and ice creams.

Thandai

Celebrate this festival of colors with your loved ones and stay tuned for some delicious healthy Holi recipes.

New post coming up TOMORROW!!

Author:
Dr. Gayatri Kulkarni – Mulye
MD (Ayurved)
Blogger @ Turyaa Wellness

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By Shruti Kulkarni

Happy Maha-Shivratri

Maha-Shivratri means the most important night of lord Shiva. Shivratri is celebrated on the 14th day of every month, one day before the new moon. Among the 12 shivratri celebrated according to the Hindu Calender in a year, Mahashivratri is the most important one generally celebrated in the February or March depending upon the planetary position every year. This major festival marks a remembrance of “overcoming darkness and ignorance” in life and the world by praying to the Shiva Shakti. It is observed by remembering Shiva and chanting prayers, fasting, and meditating on ethics and virtues such as honesty, non-injury to others, charity, forgiveness, and the discovery of Goodness by Lord ShivaShambho. On Mahashivaratri the devotees are awake all night to get the blessings of Lord Shiva. The celebration includes maintaining a “jagran or staying awake“, offering prayers throughout the night to Lord Shiva. Offerings of fruits, Beal leaves, sweets and milk to Shiva are made. We perform all-day fast or Upwas on this day.

Special recipes of the day:

Mahashivaratri Upwas (Option 1)

Mahashivaratri Upwas (Option 2)

 Detox (Post Upwas day)

1 bowl sabudana (cooked in buttermilk) + 5 manukas (soaked) + 1 wati pomegranate

1 bowl rajgira lahya/puffs with 1 cup milk + 5 manukas (soaked) + 1 small banana

Rice / Nachni Ukkad + 5 manukas (soaked) + 2-3 slices of sweet lime

1 in no. Sabudana flour with cucumber thalipeeth with ghee + suran in buttermilk bhaji + nariyal barfi (optional) + 1 wati buttermilk with coriander

1 in no. Varai with cucumber thalipeeth with ghee + arbi sukhi sabji + 1 wati buttermilk with ginger

1 Bhakri or 2 phulka + 1 wati padwal/navalkol bhaji+ 1 wati plain dal + boiled carrot raita (in buttermilk)

1 glass kokum sherbat  + 2-3 pear slices or 1 rajgira ladoo or wadi

1 glass coconut water + 1 wati pomegranate or 1 rajgira ladoo

1 cup Green Tea (Lemongrass, ginger, cardamom) or 1 glass Amla-Kokum sherbet + 1 plain khakhra or 2-3 slices pear 

1 bowl varai/saam chawal with pumpkin (ghee vaghar) + arbi sukha subji (ghee vaghar)  + 1 wati buttermilk with ginger

1 bowl rajgira flour porridge (ghee vaghar) + pumpkin/lal bhopla sabji (ghee vaghar) + cucumber slices

1 wati Dal Khichdi (rice, moong dal, onion, carrot, peas) + 1 wati kadhi (ghee tadka) + radish-cucumber slices

 

Mahashivratri Special: Refreshing Thandai

Ingredients

 

1 cup: warm water,

3 tablespoons: almonds or 30 grams,

2 heaped tablespoons: pistachios (or 20 grams),

2 tablespoons: poppy seeds (khus khus),

¼ cup: melon seeds or 30 grams melon seeds,

2 tablespoons: dried rose petals OR, 

2 tablespoons: rose water OR,

 1 to 2 tablespoons: gulkand,

1 tablespoon: fennel seeds,

½ teaspoon: whole black pepper,

3 to 4: green cardamoms – husks removed and seeds kept,

1 pinch: saffron – optional,

½ cup: sugar or 100 grams sugar,

1 glass: chilled milk (cows A2 milk),

ice cubes as required,

a few rose petals or chopped almonds or pistachios for garnish.

Recipe for Thandai Paste

 

In a bowl, pour 1 cup warm water.

Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, 1 tablespoon fennel seeds and ½ teaspoon black pepper. 

Mix very well. Cover and keep aside for a minimum one hour or 2 hours. If you use water at room temperature, then you can also keep it overnight or for 4 to 5 hours.

Making Thandai Paste

After 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. Do make sure to use a good grinder or blender.

Add ½ cup sugar, seeds from 3 to 4 green cardamoms and 1 pinch of saffron. 

Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.

Recipe 

 

To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. Add chilled milk. 

Mix very well. Add a few ice cubes.

Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.

Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large Kansa or Pittal mug or jug. Refrigerate and then serve.

 

Author: Mrs. Shruti Prashant Kulkarni
B.Sc. (Foods & Nutrition), M.Sc. (Public Health)
Clinical Nutritionist, Diabetes Educator & Counsellor, Ph.D. scholar
Research & Product Domain Expert (Atreya Innovations Pvt Ltd)
Chief Nutrition Counsellor (Germany)

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Festive wishes: Makar Sankranti- Starting on a “Sweet note”

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