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Home > Categories > Food and Beverages > Indian food > View Advice  

Query from: Dr. Ananthanarayanan, India, 03/12/08
Topic: INDIAN FOOD      Submitted on: Ammas.com
Subject: kashayams to be taken during pregnancy

what are the kashayams to be taken by a woman who is pregnant for the first time?

Rate = 3.5 (Rated by 2 Council Members)
[ This query closed ]
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Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Dr. Ananthanarayanan,

Please see this link to know about Pregnancy Kashayams. This is from the Food Blog http://passionatetrials.wordpress.c…. (Please go to this link and see the Recipes. I have not given the Recipes here.)

http://passionatetrials.wordpress.c…

These Kashayams should be strictly had only after the start of seventh month.

The kashayam has to be taken every night before sleep. Every kashayam is a treat to the Pregnant women's tastebuds and a pregnant woman can experience the nice changes it brings within her to ease up the pregnancy diffculties.

This is a pracitce in North coastal Tamilnadu (Cuddalore). Starting from the day one of 7th month of the pregnancy these kashayams will be given.The ingredients are simple and is part of every kitchen.

The following kashayams will be given every night before sleep to the pregnant woman. Since there are 6+1 types of kashayams the cycle will be repeated till the baby is delivered.

All kashayams should be filtered before serving.

You can also see this link

http://www.indusladies.com/forums/a…

Jeera Kashayam - Specially during Pregnancy.

After the second semester in pregnancy, this kashayam is taken everyday first thing in the morning. This eases the system completely & eliminates all general vague pains. Usually, when the labour pain starts, this kashayam is given. If it is false pain, this kashayam will help it subside. If it is regular labour pain, it will start intensifying.

Jeera - 2 tsp

Water - 2 cups

Panangkalkandu - 1 tbsp ( if not available, add sugar)

Butter - 1 tiny knob ( if not available add little ghee)

In a dry kadai roast jeera till nearly black.

Add 2 cus of water & boil on a medium fire.

When it reduces to 1 cup add panangkalkandu.

As soon as it dissolves, remove & add butter.

Drink it as hot as you can.

Only 30 mts later, one can have coffee or anyother drink.

Even outside pregnancy, this is an excellent kashayam to give relief from vague stomach pains.

You can also see these links

http://www.hinduonnet.com/thehindu/…

http://ayurveda-foryou.com/women/mo…

http://ayurveda-foryou.com/women/ga…

http://simpleindianfood.blogspot.co…

http://simpleindianfood.blogspot.co…

http://www.indusladies.com/forums/i…

Rate = 3 (Rated by 3 Council Members)

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Response from: shiva sakthi,   
Council Member on Ammas.com
Source: http://passionatetrials.wordpress.c…
Hai Dr.Ananthanarayanan,

The following kashayams will be given every night before sleep to the pregnant woman. Since there are 6+1 types of kashayams the cycle will be

repeated till the baby is delivered. All kashayams should be filtered before serving.

Day 1: 1 teaspoon Jeera 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Dry roast the jeeragam in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup.

Switch off the stove and serve it warm.

Day 2: 1 teaspoon Methi seeds 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Dry roast the Methi seeds in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup.

Switch off the stove and serve it warm.

Day 3: 4 stems of Curry leaves (remove the leaves and use the stems alone. Each stem should be 10 inch in size) 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Add the water and palm jaggery block along with the water and curry leaf stems in a wide skillet. Let it simmer and reduce to 1/2 cup. Switch off

the stove and serve it warm.

Day 4: 4 stems of Drumstick leaves (remove the leaves and use the stems alone. Each stem should be 10 inch in size) 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Add the water and palm jaggery block along with the water and drumstick leaf stems in a wide skillet. Let it simmer and reduce to 1/2 cup. Switch

off the stove and serve it warm.

Day 5: 1 teaspoon Somb 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Dry roast the Somb in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup. Switch

off the stove and serve it warm.

Day 6: 1/2 inch piece of dry ginger (sukku in Tamil) crushed slightly 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Add the crushed dry ginger piece with the water and pal jaggery in a wide skillet. Let it simmer and reduce to 1/2 cup. Switch off the stove and serve it warm.

Day 7: Lavang - 1 no with the head part removed (This kashayam alone will be given once in a month. On the seventh month it starts with 1 lavangh and it

is incresed as 2 nos by 8th and 3 by 9th. 2 inch x 2 inch block of palm jaggery (karupatti in Tamil) 2 cups of water

Dry roast the Lavang in a wide skillet. Once the auroma comes add the water and palm jaggery block. Let it simmer and reduce to 1/2 cup.

Switch off the stove and serve it warm.

These kashayams eases up urination and cures the edima especially in the lower limbs in the later months of pregnancy. These should be strictly had only after the start of seventh month.

Rate = 3 (Rated by 3 Council Members)

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Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
Source: This information comes from my own knowledge.
In the yesteryears our grandmothers and great grandmothers insisted on a post poartum diet also known as “Pathyam”. Certain foods are not eaten during this period, especially foods that are difficult to digest and heavily spiced or deep fried food. The food served to the lady is usually prepared with less spices. Eating very strong and spicy food can also affect the baby’s system as what we eat gets passed on through the breast milk to our babies and the baby’s system is not strong enough to digest these and in turn the baby’s health can be affected. Nowadays, the young mothers, want to eat food of their liking within a few days of delivery, quite ignorant of their body system's helplessness and its effect on the fragile system of the baby, not realizing that “what you eat is what your baby gets”. Many may consider this old fashioned and wonder how relevant are these good old pieces of advice today.

Shatavari Kalpa is one of the most important herb in Ayurvedic medicine for women. Shatavari roots have been recognised in Ayurveda as a drug acting on all tissues as a powerful anabolic. Shatavari Kalpa is administered to mothers after delivery. It helps in increasing milk secretion. ‘Shatavari Kalpa’ is available in the market as flavored granules readily soluble in milk. 2 tablespoon full of this powder should be taken twice a day with milk. Apart from increasing milk secretion, shatavari is also good for eyes, muscles, reproductive organs and helps to regain vigour and vitality. Shatavari is useful for infertility, decreased libido, threatened miscarriage, menopause, leucorrhea and has the ability to balance pH in the cervical area. Dry membranes, such as those on the vaginal wall, are also brought into balance through the herbs’ demulcent action. It is very useful for weak, debilitated, anaemic and convalescent persons to regain strength.

PRASAVA POWDER Prasava powder is made with ingredients which are very good to be had after delivery. Consumption of this powder helps in building health, healing and aids in digestion. You can mix this powder with hot rice and ghee and eat. Or simply eat one spoon of this powder every morning or add it to half a cup of hot water and drink it.see for recipe of it in the link http://sukanya-keralaiyer.blogspot.…

Rate = 2 (Rated by 2 Council Members)

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