AYUSH AHAR 2025

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 On the occassion of National Nutrition Week 2025, JSS Ayurveda Medical College and Hospital Mysuru in association with Government Ayurveda Research Center Mysuru organised AYUSH AHARA ( Healthy snack preparation competition)on 03/09/2025 in which 4 teams from PG Department of swasthavritta and yoga GAMC mysuru participated in it.

Team 1: Dr. Shanta, Dr. Yashaswini, Dr. Hitha


We prepared the foods by keeping a theme on festivals comes under Varsha rutu, our main focus is to prepare foods which enhances the Agni because in Varsha rutu Angnimandyata will be and also the foods which focus on Balya and Brimhana.The Prepared dishes are

  • 1.Mridvikadi panaka 
  • 2.Rochaka Takra 
  • 3.Tambula
  • 4.Barjita chana saktu 
  • 5.Panchakajja.

During Ganesh chaturthi we used to prepare the panchakajjaya and chanaka saktu which are agnideepana, balya and brimhana and the saktu is indicated in varsha rutu removes excess kledata from the body the other 3 dishes also enhances the Agni, Balya and Bhrimhana.




Team 2: Dr. lakshmipriya, Dr. Pavana, Dr. Rahul

  • 1. Carrot Laddu: enriched with natural β-carotene, dietary fiber, and micronutrients, offers a functional dessert option supporting eye and skin health.
  • 2. Tila laddu(shweta tila & krishna tila), a traditional preparation with sesame seeds and jaggery, is abundant in calcium, iron, healthy fats,  contributing to bone strength, improving anemia & women health.
  •  (Ref: Kashyapa khila sthana modaka kalpana)
  •  3. Madhura prathuka (flattened rice)  is a quick energy source rich in complex carbohydrates, iron, and B-vitamins, making it suitable for all age groups.
  • (Ref: Kayyadeva nighantu krutanna varga) 
  • 4. A special Kerala Buttermilk called Mukkudi serves as a natural probiotic beverage, enhancing gut health & thus can be used by IBS patients.
  • 5. Malarinji : It is a traditional kerala perapation of Laja, sharkara & ardraka swarasa acts as appetizer & prevents nausea.(Ref: Chikitsa manjari) 
  • 6. Healthy Chat, composed of sprouts, vegetables, pulses, and spices, is a nutrient-dense snack high in protein, fiber, and phytonutrients, added with hingwashtaka churna for agni deepana instead of chat masala.


Team 3: Dr. Vandana, Dr. Noorul Hadiya, Dr. Pankaja

Our team consisted of 3 members Dr Vandana Balakrishna Patil, Dr Noorul Hadiya, and Dr Pankaja K.
The theme of the competition was "Cooking without fire"
And we chose to prepare different types of Rasala's.
Rasala is basically a preparation made up of hung curd, sugar, and different spices.
Different Rasala made in this competition were Rasala, Amrasannibha Rasala, Mochaphala rasala, Kharbuja rasala.
Sanskrit introduction to the history of rasala, and it's importance in rutucharya was mentioned during presentation, along with modern Nutritional value, Calories, Vitamins and minerals of each rasala was explained in detail.





Team 4: Dr. Priyanka, Dr. Shilpa, Dr. Sushmitha
Team prepared wellness in a sip and presented the preparation in very attractive manner.
  • Nimbu panaka
  • Chincha Panaka



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