D2. Ingredients Catalogue

Fifteen groups, each with the local name, how the kitchen uses it, what to look for when buying, how to store it, and a weekly quantity for about 20 guests.

D2.1 Rice & wheat

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Basmati rice (aged, 1 yr+)	Purana basmati chawal	Light, sweet, cooling; the house rice for khichdi, kanji and pulao	Long, unbroken, aromatic grains; store in airtight bins, add bay leaves against weevils	10–12 kg
Sona masuri / kolam rice	Chawal	Softer, everyday South-Indian rice; good for curd rice and pongal	Uniform grains, no chalky ones	3–4 kg
Kerala red matta rice	Lal chawal (rosematta)	Rich in fibre; must be double-cooked very soft for elders	Parboiled red grains; keeps 6 months airtight	1–2 kg
Njavara rice	Njavara (medicinal rice)	Classical Kerala kanji rice for convalescence	Buy from Kerala Ayurveda suppliers; small packs	0.5 kg (optional)
Broken rice	Kanki / nuchu	Ideal for kanji, payasam and manda	Clean, dust-free	1 kg
Poha (thick)	Chiwda / aval	Light, cooling; rinse only, never soak	Thick flakes, not powdery; 2 months	2 kg
Puffed rice	Murmura / laja / mamra	Lightest grain; laja peya for nausea	Crisp, unsalted; airtight	0.5 kg
Whole-wheat atta (chakki)	Gehun ka atta	Grounding; daily phulka	Fresh-milled within 3 weeks; store cool	10–12 kg
Semolina	Suji / rava	Upma, idli, sheera, kesari	Fine & coarse; roast before storing to prevent insects	3 kg
Broken wheat	Dalia	Fibre-rich khichdi and pulao	Medium cut; airtight	2 kg
Pearled barley	Jau	Kapha-reducing spring grain; barley water	Plump grains; soak overnight before use	1 kg
Rolled & steel-cut oats	Jai	Soluble fibre (heart health)	Plain, unflavoured; airtight	2 kg

D2.2 Millets

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Finger millet flour	Ragi / nachni / mandua	≈ 364 mg calcium per 100 g; cooling	Fresh flour, fine; refrigerate in summer	2 kg
Sorghum flour	Jowar	Cooling, gluten-free; summer rotis and porridge	Off-white, fresh-smelling	1.5 kg
Pearl millet flour	Bajra	Heating — winter only	Goes rancid fast: buy small, use in 2 weeks	1.5 kg (winter)
Foxtail millet	Kangni / kakum	Light; diabetic-friendly upma and khichdi	Wash 3–4 times; soak 30 min	1 kg
Kodo millet	Kodon / varagu	High fibre; introduce gradually	Clean, polished grains	0.5 kg
Little millet	Kutki / samai	Mild; good for curd rice and pongal	As above	0.5 kg
Barnyard millet	Samak / sama / jhangora	Permitted on fasts; light	Uttarakhand's jhangora — buy local	1 kg
Maize flour	Makki atta	Drying; winter rotis blended with wheat	Yellow, fresh; small batches	1 kg (winter)

D2.3 Pulses & legumes

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Split yellow moong	Moong dhuli	The lightest, tridoshic pulse — the house dal	Bright, uniform, no stones; airtight	5–6 kg
Whole green moong	Sabut moong	Sprouts (always cooked), usal, payar	Shiny green; keeps 1 year	1.5 kg
Red lentil	Masoor dal	Quick-cooking; slightly warming	Salmon-pink; airtight	1.5 kg
Pigeon pea	Toor / arhar dal	Sambar, rasam, dal tadka	Unpolished preferred	2 kg
Bengal gram split	Chana dal	Heavier — soak 2 h, always with hing	Uniform, golden	1 kg
Black chickpea	Kala chana	Kadala curry; soak 8 h, cook very soft	Small, dark grains	0.5 kg
Cowpea	Lobia / payar	Erissery, olan	Cream with black eye	0.5 kg
Split black gram	Urad dal (dhuli)	Small amounts: idli, tempering, adai	White, unbroken	1 kg
Horse gram	Kulthi / gahat	Warming; Uttarakhand's gahat dal; winter yusha	Local hill variety; soak overnight	0.5 kg (winter)
Gram flour	Besan	Kadhi, cheela, khandvi	Fine, fresh; 2 months	1.5 kg
Roasted gram flour	Sattu	Summer sharbat, paratha	Fresh-roasted aroma	1 kg (summer)

D2.4 Dairy

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Whole cow's milk	Doodh	Rasayana for elders; boil once, store chilled	Daily delivery; check fat & freshness; ≤ 5 °C	45–55 L
Curd (home-set)	Dahi	Lunch only; set daily from boiled milk	Set fresh each night; refrigerate by morning	15–18 kg
Buttermilk (takra)	Chaas / mor	Digestive; the only cultured drink after sunset	Made daily from curd	from curd
Paneer	Chhena / paneer	Main vegetarian protein; keep tender in warm water	Make in-house or buy daily; ≤ 5 °C, use in 2 days	3–4 kg
Hung curd	Chakka	Marinades, shrikhand	Strain overnight in refrigerator	as needed
Unsalted white butter	Makkhan	For making ghee in-house	Fresh, cultured preferred	2.5–3 kg
Cow ghee	Ghee	2–3 tsp per guest per day (Vata plan); less for high LDL	Granular, golden, nutty aroma; room temperature, dry spoon	2–2.5 kg
Skimmed milk powder	Doodh powder	Protein fortification for frail guests	Sealed tins; 6 months	0.5 kg

D2.5 Oils & fats

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Cold-pressed sesame oil	Til tel	Best oil for Vata; winter cooking & sweets	Light golden, nutty; dark bottle	1 L
Cold-pressed mustard oil	Sarson tel	North Indian sabzis; heat to smoking then cool	Pungent; dark bottle	1 L
Coconut oil (virgin)	Nariyal tel	Kerala dishes; raw drizzle on avial and olan	Clear when warm; solid in winter	1 L
Groundnut oil (filtered)	Moongphali tel	Neutral oil for general use	Filtered, fresh	1 L

D2.6 Sweeteners

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Jaggery (organic, chemical-free)	Gur	Warming; winter sweets — still a sugar (ICMR-NIN 2024)	Dark golden, not bright yellow (sulphur-treated); airtight	1.5 kg
Rock sugar	Mishri / khadi shakkar	Cooling; Pitta-season sweets and thandai	Clear crystals	1 kg
Raw honey	Shahad / madhu	Never heated; add to warm drinks only	Glass jar; crystallisation is natural	0.5 kg
Dates (seedless)	Khajoor	Main natural sweetener for halwa, kheer, barfi	Soft, moist; refrigerate in summer	1.5 kg
Gulkand	Gulkand	Rose-petal preserve; cooling	Small jars; refrigerate after opening	0.25 kg

D2.7 Whole spices

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Cumin	Jeera	Deepana; most-used tempering spice	Greenish-brown, strong aroma	300 g
Black mustard seeds	Rai / sarson	Tempering for South-Indian dishes	Small, dark, uniform	200 g
Fennel	Saunf	Cooling digestive; mukhwas	Green, sweet-smelling	300 g
Coriander seeds	Sabut dhaniya	Cooling; CCF tea, masalas	Light brown, round	300 g
Fenugreek seeds	Methi dana	Bitter; small amounts only	Golden	100 g
Carom seeds	Ajwain	Strong digestive for monsoon & heavy foods	Aromatic, clean	100 g
Black pepper	Kali mirch	Kindles agni; with turmeric	Heavy, dense corns	150 g
Green cardamom	Chhoti elaichi	Tridoshic; sweets and milk	Green, plump pods	100 g
Cinnamon (true)	Dalchini	Warming; kadhas, stews	Thin, papery quills	100 g
Cloves	Laung	Small amounts in whole-spice tempering	Oily, intact heads	50 g
Bay leaf	Tej patta	Pulao, dal	Whole, aromatic	30 g
Nutmeg	Jaiphal	Pinch in golden milk (sleep)	Whole nuts; grate fresh	4 nuts
Saffron	Kesar	Tridoshic; festive sweets	Deep-red threads; from a trusted source	2–3 g
Dry ginger	Saunth / sukku	'Universal medicine'; kadhas, sweets	Whole pieces or fresh powder	150 g
Kashmiri chilli (mild)	Kashmiri lal mirch	Colour with little heat	Bright red, wrinkled	150 g
Asafoetida (compounded)	Hing	Essential with every pulse; replaces onion–garlic depth	Strong; airtight tin	50 g
Sesame seeds (white)	Safed til	Calcium; winter ladoos, podi	Cleaned, unhulled or hulled	500 g
Melon / pumpkin seeds	Magaz / kaddu beej	Thandai, snacks	Fresh, not rancid	200 g

D2.8 Ground spices & house blends

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Turmeric powder	Haldi	Anti-inflammatory; with pepper and fat	Bright, from trusted brand; 6 months	200 g
Coriander powder	Dhaniya powder	Cooling base of most masalas	Grind fresh monthly	250 g
Roasted cumin powder	Bhuna jeera	Raitas, chaat, drinks	Make weekly	100 g
Dry mango powder	Amchur	Sourness without tamarind; avoid in Pitta months	Pale, fragrant	100 g
Sattvic garam masala	House blend (Vol. I)	No onion–garlic; coriander-forward	Make every 2 months	100 g
Sambar & rasam powders	House blends	Mild versions for elders	Make monthly	150 g each
House digestive churna	Hingvashtak-style (Vol. I)	On each lunch table	Make monthly	100 g
Rock salt	Sendha namak	Fasting days	Pink/white crystals, powdered	500 g
Iodised salt	Namak	Everyday cooking — ≤ ¾ tsp per 4 servings	Sealed packs	1 kg
Black salt	Kala namak	Drinks and chaat — sparingly (high sodium)	Small pack	100 g

D2.9 Fresh aromatics & herbs

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Fresh ginger	Adrak	Every dal and kadha; the house aromatic	Firm, thin-skinned; cool & dry	1.5–2 kg
Fresh turmeric	Kacchi haldi	Monsoon–winter dals and pickles	Firm, bright orange inside	250 g (seasonal)
Curry leaves	Kadi patta	Tempering; iron and calcium	From the garden; refrigerate wrapped	200 g
Coriander leaves	Hara dhaniya	Cooling garnish; chutneys	Wash in salted water; refrigerate in cloth	2 kg
Mint	Pudina	Summer chutneys and coolers	Garden-grown; wash well	500 g
Holy basil	Tulsi	Kadhas; Kapha-clearing	Annamaya garden	100 g
Lemongrass	Gandhatrin / bhustrina	Herbal teas	Garden	200 g
Lemons	Nimbu	Added off heat; vitamin C with iron-rich dals	Thin-skinned, heavy for size	2 kg
Green chillies	Hari mirch	Optional, deseeded; minimal use	Firm	250 g
Moringa leaves	Sahjan patta	Protein & calcium-rich greens; soups, dal	Garden; strip leaves daily	500 g
Tamarind	Imli	Small amounts; soak and strain	Seedless block; airtight	250 g
Kokum (dried)	Kokum / vrikshamla	Cooling sourness for dals and sharbat	Dark-purple rinds	150 g

D2.10 Vegetables — gourds & fruit-vegetables

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Bottle gourd	Lauki / ghiya	Cooling, light — the most-used vegetable	Tender, pale green, nail-pierceable skin	8–10 kg (summer)
Ash gourd	Petha / kushmanda	Cooling; olan, soups	Heavy, waxy bloom; keeps weeks whole	3–4 kg
Ridge gourd	Torai	Summer–monsoon; melts soft	Tender, firm ridges	3 kg
Round gourd	Tinda	Light, cooling	Small, tender, few seeds	3 kg (Apr–Jun)
Pointed gourd	Parwal	Light; Pitta-pacifying	Firm, unblemished	3 kg
Ivy gourd	Kundru / tondli	Traditionally used for blood-sugar balance	Green inside (discard red)	2 kg
Bitter gourd	Karela	Bitter; small portions	Small, dark-green	1.5 kg
Pumpkin (red)	Kaddu / sitaphal	Sweet, grounding; year-round stored	Heavy, hard skin; keeps weeks	6–8 kg
Okra	Bhindi	Lubricating (picchila) — Vata	Tender tips snap	3 kg
Drumstick pods	Sahjan phali	Kapha-clearing; sambar	Firm, slender	2 kg
Tomato	Tamatar	Optional in all recipes	Ripe, firm	5 kg
Cucumber	Kheera	Cooked or in raita for elders	Firm, small seeds	3 kg (summer)
Capsicum	Shimla mirch	Colour in paneer dishes	Glossy, firm	1.5 kg
Sweet corn	Bhutta	Monsoon soups and chaat	Plump kernels	3 kg (Jul–Sep)

D2.11 Vegetables — roots, tubers & others

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Carrot	Gajar	Winter halwa, soups; beta-carotene	Deep red/orange, firm	5–6 kg (winter)
Beetroot	Chukandar	Sweet, grounding	Firm, smooth	2 kg
Sweet potato	Shakarkandi	Vata food; fasting-permitted	Firm, no sprouts	3 kg
Potato	Aloo	Small portions; fasting staple	No green patches or sprouts; dark, cool, dry	6–8 kg
Colocasia	Arbi	Heavy — always with ajwain	Small, firm corms	2 kg (monsoon)
Elephant yam	Suran / jimikand	Boil with tamarind; good for piles	Firm, no soft spots	2 kg
Raw banana	Kachcha kela	Binding; poriyal, kofta	Green, firm	2 kg
Radish	Mooli	Cooked only for elders	Small, crisp, leaves fresh	2 kg (winter)
Turnip	Shalgam	Winter bharta	Small, heavy	2 kg (winter)
Cauliflower	Phool gobhi	Blanch first to reduce wind	Compact white curds	5 kg (winter)
Cabbage	Patta gobhi	Thoran; with ginger & hing	Heavy, tight	2 kg
Green peas	Matar	Winter protein vegetable	Bright, sweet pods	5 kg (winter)
French & flat beans	Beans / sem / papdi	Fibre; remove strings	Snap crisply	3 kg

D2.12 Leafy greens (always cooked)

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Spinach	Palak	Iron with lemon; cooked only	Wash 3 times; use same day	4 kg (winter)
Fenugreek leaves	Methi	Bitter; blood-sugar support	Small tender leaves	2 kg
Mustard greens	Sarson	Winter saag; heating	Tender leaves & stems	4 kg (Dec–Feb)
Bathua	Bathua (chenopodium)	Mildly laxative winter green	Fresh, unwilted	1.5 kg
Amaranth leaves	Chaulai	Monsoon green — cooked thoroughly	Wash in salted water	1.5 kg (monsoon)
Colocasia leaves	Arbi ke patte	Patra — steam fully	Large, unbroken leaves	1 kg (monsoon)
Radish leaves	Mooli patta	Dal and bhurji	Tender only	with radish
Dill	Suva / soya	Small amounts in dal (digestive)	Feathery, fresh	250 g

D2.13 Fruits

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Papaya (ripe)	Papita	Digestive; soft for elders	Yellow-orange, gives slightly	5 kg
Banana (ripe)	Kela	Never with milk (viruddha)	Yellow with few spots	4–5 kg
Apple	Seb	Stewed for Vata elders	Himachal/Uttarakhand in season	4 kg
Pear	Nashpati	Stewed with cinnamon	Ripe but firm	3 kg (Jul–Sep)
Guava	Amrood	Vitamin C; cook or deseed for dentures	Fragrant, slightly soft	3 kg (winter)
Pomegranate	Anar	Tridoshic; juice for weak chewers	Heavy, deep colour	3 kg
Amla	Amla / amalaki	Rasayana; murabba, chutney, candy	Firm, glossy; Nov–Feb	2 kg (winter)
Oranges / kinnow	Santra / kinnow	Serve at room temp.; not after milk	Heavy, thin skin	4 kg (winter)
Mango (ripe)	Aam	Soak 1 h before cutting; at lunch	Dasheri, langra (Haridwar region)	5 kg (May–Jul)
Raw mango	Kairi	Aam panna, chutney	Firm, sour	2 kg (Apr–Jun)
Bael	Bael / bilva	Summer gut tonic; binding	Hard shell, fragrant	6–8 fruits (summer)
Muskmelon & watermelon	Kharbooja / tarbooj	Eat alone, not with meals	Heavy, fragrant	6–8 kg (summer)
Jamun	Jamun	Small portions with rock salt	Plump, dark	1 kg (Jun–Jul)
Custard apple	Sitaphal / sharifa	Sweet, cooling; pulp for elders	Slightly soft	2 kg (Sep–Nov)
Chikoo	Chikoo	Soft and sweet	Brown, gives slightly	2 kg
Coconut (fresh)	Nariyal	Chutneys, avial, stew; grate daily	Heavy with water sloshing	15–20 nuts

D2.14 Nuts, seeds & dried fruit

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Almonds	Badam	Soak overnight, peel; medhya for elders	Uniform, unbroken; airtight	1 kg
Walnuts	Akhrot	Omega-3; chop fine	Light-coloured kernels; refrigerate	0.5 kg
Cashews	Kaju	Replace cream/onion in gravies	Whole, white	1 kg
Pistachios (unsalted)	Pista	Ground in milk	Green kernels	0.25 kg
Peanuts	Moongphali	Powdered only for elders (choking risk whole)	Fresh, not rancid	1 kg
Fox nuts	Makhana	Light, cooling; fasting snack	Large, white, crisp	1 kg
Flax seeds	Alsi	Omega-3; podi; refrigerate	Brown, shiny	250 g
Raisins	Kishmish	Soaked raisins on waking (Sharad)	Plump	0.5 kg
Dried figs	Anjeer	Soaked for constipation	Soft, sweet	0.5 kg
Dry coconut	Khopra	Masalas, panjiri	Fresh-smelling, not rancid	0.5 kg

D2.15 Specialty & fasting pantry

Item	Hindi / local	Kitchen & Ayurvedic note	Buying & storage	Weekly (20 guests)
Buckwheat flour	Kuttu atta	Fasting; warming	Buy just before Navratri (spoils fast)	1 kg (fasts)
Water-chestnut flour	Singhara atta	Fasting; cooling	Fresh, small packs	1 kg (fasts)
Amaranth flour & popped seeds	Rajgira	Complete protein; fasting	Fresh, airtight	1 kg (fasts)
Sago pearls	Sabudana	Fasting khichdi, kheer	Medium pearls, uniform	1 kg (fasts)
Rose water	Gulab jal	Coolers, phirni	Food-grade, steam-distilled	200 ml
Khus (vetiver)	Khus / ushira	Summer sharbat	Food-grade essence or clean roots	50 ml / 50 g
Fruit salt (for steaming)	Eno	Dhokla, idli	Plain, unflavoured	100 g
Rice flour (roasted)	Chawal ka atta	Idiyappam, puttu, kozhukattai	Fine, roasted; airtight	2 kg