Herbal Food supliment for Asthama Patients

Bathini Mrugasira Fish is given on the day of Mrigasira Karti every year -- FREE OF COST.

Out of extra Karti food supplement given, 6 equal doses should be made and kept in a shaded place for 4 hours to let itself dry up completely without moisture, and then stored in a dry plastic container. On 15th/30th/45th day from Mrigasira Karti i.e. for this year 2010 the dates are:

1. 15th day - June 22, 2010

2. 30th day - July 06, 2010

3. 45th day - July 20, 2010

On Karti dates, one dose should be taken on empty stomach in the morning and one dose after dinner (before going to bed) with out water. The same should be repeated on every KARTI dates mentioned above.

Note: Add Few drops (2/3) of Luke warm water to the dry dose to make it soft again(like paste), so that this dose can swallowed with out water. Please do not take any food(including water)1-2 hrs before and after taking this tablets.

For effective results, the following diet should be strictly taken for 45 days.

1.	Old rice	2.	Wheat or yvvalu
3.	White Sugar	4.	Mutton Goat
5.	Leaves of Cola Casia (Arvi Leaves)	6.	Spinach (Palak Bhaji)
7.	Amoti Leaves	8.	Snake Guard
9.	Cola Casia (Arvi)	10.	Cocakum
11.	Koya Leaves(Koyagura)	12.	Ginger
13.	Garlic	14.	Turmeric Old
15.	Tur Dal	16.	Black Pepper
17.	Black Gram Dal	18.	Red Chilli Powder
19.	Salt	20.	Clarifed Butter
21.	Sweet lime(Mosambi)	22.	Figs (Angeer - fruit/dry)
23.	Tea with cow's milk/Black Tea	24.	White Jowar
25.	Idlis with out Chatney, Bread & Biscuits (In emergency during travel etc.)	26.	Butter milk - Cow's (immerse red hot iron before drinking it)

Note : Please do not take Bathini Mrugasira Fish from outsiders. Take only through Bathini Family Members at the venue decided for the purpose.

MUTTON CURRY (for two people)
Ingrediants

Mutton	---	200 gms
Ginger / Garlic paste	---	50 gms
Whole red chillies	---	2 gms
Salt	---	to taste
Ghee	---	75 gms
Turmeric	---	5 gms

Preparation :
In a handi add some ghee, when heated up add whole red chillies and ginger garlic paste. Fry for few minutes then add turmeric and cleaned and washed mutton pieces. Mic and saute the meet for about 5 minutes. Now add enough water to cover the meat. When the meat is half cooked add salt. Finish cooking. The meat should be tender.

ARBI PALAK MASALA (for two people)
Ingrediants

Arbi	---	500 gms
Palak	---	300 gms
Ghee	---	100 gms
Chopped ginger/garlic	---	75 gms
Salt	---	to taste
Red chilly whole	---	3 Nos
Red chilly power	---	5 gms
Turmuric powder	---	3 gms

Pre-Preparation :
---	wash, peel and boil Arbi
---	wash and finely chop palak
---	chop ginger / garlic
---	roast red chillies and make powder out of it.

Preparation :
Put some ghee in a handi. When heated up add whole red chillies, then chopped ginger/garlic, fry for some time. Add chopped palak, turmeric and red chilly powder, mix well. Keep cooking till the palak is almost soft. Add water if required. Now add boiled arbi and salt to the palak. Mix well. Finish cooking till the palak is fully cooked. Check for seasoning (for salt and chilly).

PALAK BHAJI (for two people)
Ingrediants

Palak	---	750 gms
Red chillies	---	3 Nos
Red chilly powder	---	5 gms
Turmeric powder	---	3 gms
Chopped garlic	---	10 gms
Salt	---	to taste
Ghee	---	75 gms

Preparation :
Pick, wash, clean and chop palak, finely chop garlic. In a handi put ghee. When hot add whole red chillies and chopped garlic. Fry the garlic is golden brown. Add chopped palak. Mix well. Add turmeric and red chilly powder. Keep cooking on a slow flame till palak is half done. Add salt. Add water if required in between to prevent the palak from sticking to the handi. Finish cooking, check for seasoning.

YELLOW DAL (for two people)
Ingrediants

Tur dal	---	150 gms
Red chilly whole	---	3 Nos
Red chilly powder	---	5 gms
Ghee	---	50 - 60 gms

Salt - to taste Turmeric	---	3 gms
Chopped garlic	---	15 gms

Preparation :
In a pressure cooker wash and put Tur dal and enough water to boil the dal. Add turmeric, red chilly powder to it and pressure cook the dal till done. Cool and remove the dal. Mash the dal fully. In a handi, heat some ghee. Add whole red chillies and garlic. Fry till garlic is golden brown. Now add the mashed dal and salt. Give the dal two or three boiling, remove.

SNEAKEGOUD MASALA (for two people)
Ingrediants

Sneakegoud	---	750 gms
Ginger / garlic paste	---	50 gms
Salt - to taste Red chilly whole	---	5 Nos
Turmeric	---	3 gms
Ghee	---	100 gms

Preparation :
Clean and cut sneakegoud into small pieces. In a handi, heat gheee, add red chillies and ginger garlic paste. Fry for some time (about 2 to 3 minutes) add turmeric and sneakegoud pieces, mix well. Add little water and whole sneakegoud is half cooked add salt. Finish cooking.

CHAMAKURA BHAJI
Ingrediants

Arbi leaves	---	500 – 750 gms
Chopped garlic	---	20 gms
Salt	---	to taste
Red chilly whole	---	3 Nos.
Red chilly powder	---	5 gms
Turmeric	---	3 gms
Black pepper powder	---	3 gms
Ghee	---	100 gms

Preparation :
Clean and chop arbi leaves. In a handi or kadai heat ghee. Add red chilly whole. Chopped garlic. Fry till garlic is golden brown. Add turmeric and arbi leaves. Mix well. Add red chilly powder and water if required. When half done add salt. When the leaves are fully cooked add black pepper powde, mix well. Cook for about 2 minutes and remove.

URAD DAL (split black gram)(for two people)
Ingrediants

`Urad dal`	---	`150 – 200 gms`
`Ginger / garlic paste`	---	`50 gms`
`Ghee`	---	`75 gms`
`Salt`	---	`to taste`
`Turmeric`	---	`3 gms`
`Coarsely powdered red chilly`	---	`5 gms`

Preparation :
In a pressure cooker wash, clean and put urad dal along with turmeric. Pressure cook till done. In a handi or kadai heat ghee. Add ginger garlic paste. Fry for some time. Add boiled urad dal and salt. Mix well and give it a boil. Add coarsely powered red chilly and boil for about 3 to 5 minutes. Check for seasoning and remove. Dried pieces of Mangoes can be added for taste

RICE PUDDING (KHEER) (for 4 people)
Ingrediants

Milk	---	600 Ml
Sugar	---	60 gms
Rice	---	45 gms
Ghee	---	15 gms

Method:
Boil Milk in a thick bottomed pan Add washed rice, stir to the boil Simmer gently stirring frequently until the rice is cooked Milk sugar and Ghee Pour into pie dish, put under grill and brown slightly, serve hot.

RASA GULLAS
Ingrediants

Cows milk	---	1 Ltr
Vinegar	---	1 Tblsp
Sugar	---	½ Kg
Water	---	Sufficient to make syrup

Method:
Boil the fresh cows milk and curdle by adding megar Strain through fine mushin and dip in cold water 4 0r 5 times. Hand to dry for ½ Hr to 45 Mts. Cream the panir with palms of the hand well till it is smooth and soft. Divide into small balls. Heat Sugar with water to form a thin syrup and clarify When syrup starts to boil add rasagullas and allow to boil for 15 Mts. on big fire. Sprinkle little cold water in the boiling rasgulla at an interval of every 5 mts. After half hour when the rasagullas become spongy and syrup froths over remove from fire and immediately transfer into a dish containing ½ cold water. Cool and flavor as desired.

JANGRI
Ingrediants

Cows milk	---	250 Gms
Rice	---	115 Gms
Ghee for frying syrup	---
Sugar	---	½ Kg
Water	---	250 Ml
Milk a Little	---

Method:
Soak together the gram and rice for ½ hr. Grind to a smooth paste without adding any water. Fill batter into piping bag and pipe out into jallebi shapes into hot oil. When it turns lightly brown and it starts floating on top of the oil, remove and plunge into cold sugar syrup. Prepare a syrup with ½ kg of syrup.

WEAT HALWA WHITE
Ingrediants

Whole Wheat	---	1 Kg
Or Wheat Flour	---	450 Gms
Sugar	---	1.8 Kg
Cows Milk	---	1.2 Lit
Water	---	4.75 Lit
Ghee	---	500 Gms

Method:
Soak wheat in water for about 16 Hrs (Change water twice during soaking period) Grind in a round stone together Strain through a Coarse Jelly Cloth If wheat flour is used make wet dough. Leave overnight pass through a fine cloth Mix together wheat, milk and sugar Cook till thick stirring all the time, when thick add ghee Continue cooking till a small portion (lalled between thumb and fore fingers will form a non-sticky ball) Remove from fire Spread in flat 2.5 cm (1") deep metal trays leave it cool cut into 5 cms (2") pieces tin and use as required.

PHIRNEE RICE (4 PORTION)
Ingrediants

Rice Flour	---	30 Gms
Sugar	---	60 Gms
Milk	---	300 Ml

Method:
Mix rice flour with a little cold milk Boil remaining milk, add to rice flour mixture Cook on a slow fire till it becomes firly thick Draw the pan to the side of the fire and sfermile sugar When the sugar is dissolved and the contents are thick remove from fire. Pour into flat dish

SEMOLINA PUDDING (WHEAT GRANULES/ WHEAT RAVA) – 4 PORTIONS
Ingrediants

Milk	---	600 Mls
Sugar	---	60 Gms
Ghee	---	15 Gms
Semolina, (Wheat Rava)	---	45 Gms

Method:
Boil the milk in a thick bottomed pan Sprinkle the selmolina (wheat rava) and stir to the boil Simmer for 15 to 20 mts Add the sugar, ghee Pour into pie dish Brown under a grill, serve hot.
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