Video Course: Mastering Ayurvedic Art of Rice Cooking: Basics and Beyond

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 www.easyayurveda.com, Easy Ayurveda Hospital, Mangalore India.

Bhaktha Kalpana

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

Price: Within India: Rs. 1499/- Outside India: $ 22 USD

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