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Diet, according to Ayurveda, defines the nature of a person, his response to circumstances, mindset and moods. Ayurveda classifies food materials into several groups such as grains, grams (dhaanya varga), types of milk and milk products (ksheera varga), vegetables and fruits (saaka varga), types of meat (maamsa varga) etc.

The solid diet consumed should take up half the capacity of the stomach, the liquids should take a quarter and the fourth quarter should be left free to aid digestion. The order of the intake of food — sweet and heavy food first, sour and salty tastes next and the meal should end with astringent and bitter food substances.

BROCCOLI AND MOONG BEAN BAKE

Ingredients: 1/2 cup moong dal, 1 cup broccoli florets (chopped), 4 cups water, 1 tbsp lime juice, 1/2 tsp ginger (minced), 1 tbsp fresh cilantro (chopped), 2 tbsps ghee, salt and black pepper to taste

Method: Wash moong dal and add water to it. Cook it in a pressure cooker until tender. Mix it with broccoli, lime juice, ginger, salt and black pepper. Grease a shallow baking dish with ghee. Scoop the mixture into the dish and drizzle more ghee on top. Bake at 350-375 degrees for 10 minutes. Garnish with cilantro.

SAUTEED ASPARAGUS

Ingredients: 2 cups asparagus stems (diced), 2 tbs water, 1 tsp lemon juice, 1 tsp cumin seed, ¼ tsp turmeric, ¼ sweet paprika, ½ cup almonds (sliced), 2 tbs ghee

Method: Heat ghee. Add cumin seed and stir briefly and add turmeric and paprika. Now add the asparagus stems and sauté for 2-3 minutes more. Now cover the pan and stir occasionally. Add water to prevent sticking. Add in the almonds and cook for two more minutes. Serve hot.

MIXED VEGETABLE SAUTE

Ingredients: 1 small white radish (peeled), 1 medium zucchini, 1 medium carrot (peeled), 1 fennel bulb, 6-8 almonds (soaked and slivered), 2 tbs ghee, 1-2 tbs water, salt and pepper to taste

Method: Wash and slice all the vegetables finely. Heat ghee in a large flat pan. Sauté the almonds and add all the vegetables. Stir for a couple of minutes and cover the pan. Cook the vegetables on medium flame until tender. Season with salt and pepper and serve hot.

SWEET AND SOUR CARROTS

Ingredients: 1 cup carrot (sliced), 1 tbsp raisins, rock salt and black pepper to taste, 1/2 tsp minced ginger root, 1 tsp fresh parsley, 1/2 tsp fresh lemon juice, 1/8 tsp fresh lemon peel, 1/8 tsp crushed cardamom, 1 tbsp ghee

Method: Steam the carrot for 5-6 minutes until tender. Heat ghee in a pan and sauté the raisins. Now add carrots, ginger cardamom, salt and pepper. Stir for three to four minutes. Drizzle lemon juice, the peel and parsley. Serve hot.