Rajaiah Ratna (19 results)

Paperback. Condition: Very Good. How the Banana Goes to Heaven: And Other Secrets of Health from the Indian Kitchen This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

Paperback. Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Condition: New. pp. 444.

Condition: New.

Condition: New. pp. 444.

Condition: New. pp. 444.

Condition: As New. Unread book in perfect condition.

Soft cover. Condition: New. Immunity is a vast and confusing universe that we have been flung into in recent times by the COVID-19 pandemic. But there is one portion of this universe that is a quiet oasis, where immunity is built and nurtured by simple everyday foods produced in Indian backyards and farmlands for centuries. Like ghee, one of the first foods given to a new mother and her infant. Packed with Vitamin A, Omega-3 and fatty acids, a spoon of ghee a day is recommended by today s diet gurus to aid digestion, give us energy and improve muscle movement. Or the Rama-Lakshmana of immunity: turmeric and ginger. Turmeric, or haldi, is revered for its antiseptic powers, and haldi doodh has long been the cure for a variety of ailments, from fever to insomnia. And the therapeutic prowess of ginger is no less mighty known as the maha-aushada , or great medicine , it has extraordinary digestive and anti-inflammatory properties. Or rice, the staple food across India. Certain varieties of rice have medicinal properties, like Nivara, which is used to treat rheumatism, arthritis and neurological problems. It is also made into kanji , to ward off colds and fever. Then there is jaggery, which helps prevent respiratory problems and anaemia. Amla, rich in that essential immunity booster, Vitamin C The list is a long one. We have even figured out that water, when stored in and drunk from the right utensil, can play a great role in immunity building. The product of long years of study, close observation and practical experience, this book discusses the basic concepts of how the immune system works, what builds it and sustains it, what destroys it and then explains how immunity is served up in all sorts of delicious, sustainable ways through easily available and familiar food and spices. This invaluable book should find a place on every family s bookshelf, to be referred to by grandmothers and Gen Z fitness freaks alike.…

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

Condition: New.

Paperback. Condition: Brand New. 392 pages. 5.50x0.87x8.50 inches. In Stock.

Taschenbuch. Condition: Neu. Neuware - Immunity is a vast and confusing universe that we have been flung into in recenttimes by the COVID-19 pandemic. But there is one portion of this universe that is aquiet oasis, where immunity is built and nurtured by simple everyday foods producedin Indian backyards and farmlands for centuries.Like ghee, one of the first foods given to a new mother and her infant. Packed withVitamin A, Omega-3 and fatty acids, a spoon of ghee a day is recommended bytoday's diet gurus to aid digestion, give us energy and improve muscle movement.Or the 'Rama-Lakshmana' of immunity: turmeric and ginger. Turmeric, or haldi,is revered for its antiseptic powers, and 'haldi doodh' has long been the cure fora variety of ailments, from fever to insomnia. And the therapeutic prowess ofginger is no less mighty-known as the 'maha-aushada', or 'great medicine', it hasextraordinary digestive and anti-inflammatory properties.Or rice, the staple food across India. Certain varieties of rice have medicinalproperties, like Nivara, which is used to treat rheumatism, arthritis and neurologicalproblems. It is also made into 'kanji', to ward off colds and fever.Then there is jaggery, which helps prevent respiratory problems and anaemia. Amla,rich in that essential immunity booster, Vitamin C. The list is a long one. We haveeven figured out that water, when stored in and drunk from the right utensil, can playa great role in immunity building.The product of long years of study, close observation and practical experience, thisbook discusses the basic concepts of how the immune system works, what builds itand sustains it, what destroys it-and then explains how immunity is served up inall sorts of delicious, sustainable ways through easily available and familiar food andspices. This invaluable book should find a place on every family's bookshelf, to bereferred to by grandmothers and Gen Z fitness freaks alike.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - About the BookA BOOK ABOUT THE HIDDEN BENEFITS OF INGREDIENTS COMMONLY FOUND IN MOST INDIAN KITCHENS.Did you know that a couple of bananas a day can lower your blood pressure That nineteenth century sailors used to eat potatoes to fight scurvy That Ayurveda considers rice the perfect healing food That George Bernard Shaw was a brinjal-loving vegetarian That turmeric could be anti-carcinogenic That urad dal is an aphrodisiac Ratna Rajaiah takes a walk down memory lane, only to find it redolent with the aromas of her mother's and grandmother's kitchens, and lined with the spices and condiments of her youth. Pausing often, she meets old culinary friends - coconuts and chillies, mangoes and jackfruit, ragi and channa dal, ghee and jaggery, mustard seeds and curry leaves - and introduces us to almost-forgotten joys, like the sight of steaming kanji or the scent of freshly cut ginger. Taking detours, she shares recipes for old favourites (often with a surprising twist!) and reveals delightful slivers of trivia and fascinating nuggets of gastronomic history.Delving deep, she discovers that traditional fare is much more than comfort food (many local ingredients are health-giving and healing too!) and that much of what the West is discovering about herbs and spices has been known to our ancestors for centuries.An unabashed and wonderful ode to the blessings of simple, traditional vegetarian food.About the AuthorRatna Rajaiah has worked in advertising, television and journalism. She has written for publications like The Hindu, India Today and Mid-Day. Her column, 'New Age Living', in the New Indian Express was an attempt to revisit ancient wisdoms like Ayurveda, yoga, spirituality and traditional foods, and make them relevant to modern living. The success of that column led to the conception of this book.…