Namaste,
Welcome to the Easy Ayurveda Video Course on
“Mastering Ayurvedic Art of Rice Cooking: Basics and Beyond”
By Dr. Janardhana V Hebbar, BAMS, MD (Ayu), PGDPSM Founder easyayurveda.com, Easy Ayurveda Hospital, Mangalore, India.
Syllabus of the video course
1. Introduction, Basic Culinary Ayurvedic Terms, Their Meaning
2. Properties of hot and cold cooked rice
3. Barley Rice, Rice Pudding, Turmeric Rice, Curd Rice, Kichdi, Jaggery Rice
4. Buttermilk Rice, Properties of Buttermilk, Roasted Rice
5. Yavagu - A special type of semi solid cooked rice
6. Vilepi Semi Solid Cooked Rice
7. Peya Cooked Watery Rice
8. Manda - Rice Water, Barley Water, Parched Rice Water (Laja Manda)
9. Spiced Rice Water, Rice Washed Water
10. Applied Aspects of Cooked Rice: Part 1
11. Applied Aspects of Cooked Rice: Part 2
Nature of the course:
2 hours Online video course
Self- learning module
Online download-able certificate available after the Completion of the course
Example Curriculum
New section
Available in
days
days
after you enroll
- 1. Introduction, Basic Culinary Ayurvedic Terms, Their Meaning (12:06)
- 2. Properties of hot and cold cooked rice (11:36)
- 3. Barley Rice, Rice Pudding, Turmeric Rice, Curd Rice, Kichdi, Jaggery Rice (16:10)
- 4. Buttermilk Rice, Properties of Buttermilk, Roasted Rice (12:16)
- 5. Yavagu - A special type of semi solid cooked rice (4:21)
- 6. Vilepi Semi Solid Cooked Rice (5:33)
- 7. Peya Cooked Watery Rice (5:04)
- 8. Manda - Rice Water, Barley Water, Parched Rice Water (Laja Manda) (17:19)
- 9. Spiced Rice Water, Rice Washed Water (14:45)
- 10. Applied Aspects of Cooked Rice: Part 1 (9:50)
- 11. Applied Aspects of Cooked Rice: Part 2 (9:23)
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