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Traditional and ayurvedic foods of Indian origin
Preetam Sarkar, Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi, Ruplal Choudhary Journal of Ethnic Foods Volume 2, Issue 3, Pages (September 2015) DOI: /j.jef Copyright © 2015 The Authors Terms and Conditions
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Fig. 1 Grain-based traditional health foods.
Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
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Fig. 2 Fruit- and vegetable-based traditional health foods.
Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
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Fig. 3 Ginna prepared from colostrum.
Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
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Fig. 4 Nannari sharbat prepared using the roots of Decalepis hamiltonii Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
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Fig. 5 Preparation of malt-based weaning foods prepared using legume and cereal/millets [115]. Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
![Fig. 5 Preparation of malt-based weaning foods prepared using legume and cereal/millets [115].](http://slideplayer.com./slide/13444807/80/images/6/Fig.+5+Preparation+of+malt-based+weaning+foods+prepared+using+legume+and+cereal%2Fmillets+%5B115%5D..jpg "Journal of Ethnic Foods , DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions.")
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Fig. 6 Preparation of chapati-based weaning foods using cereal flour, legume flour and dhal flour [115]. Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
![Fig. 6 Preparation of chapati-based weaning foods using cereal flour, legume flour and dhal flour [115].](http://slideplayer.com./slide/13444807/80/images/7/Fig.+6+Preparation+of+chapati-based+weaning+foods+using+cereal+flour%2C+legume+flour+and+dhal+flour+%5B115%5D..jpg "Journal of Ethnic Foods , DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions.")
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Fig. 7 Preparation of sattu using Bengal gram and wheat [114].
Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
![Fig. 7 Preparation of sattu using Bengal gram and wheat [114].](http://slideplayer.com./slide/13444807/80/images/8/Fig.+7+Preparation+of+sattu+using+Bengal+gram+and+wheat+%5B114%5D..jpg "Journal of Ethnic Foods , DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions.")
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Fig. 8 Preparation of shotti using rhizome of Curcuma angustifolia Roxb. [113]. Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
![Fig. 8 Preparation of shotti using rhizome of Curcuma angustifolia Roxb. [113].](http://slideplayer.com./slide/13444807/80/images/9/Fig.+8+Preparation+of+shotti+using+rhizome+of+Curcuma+angustifolia+Roxb.+%5B113%5D..jpg "Journal of Ethnic Foods , DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions.")
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Fig. 9 Preparation of weaning gruel [117].
Journal of Ethnic Foods 2015 2, DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions
![Fig. 9 Preparation of weaning gruel [117].](http://slideplayer.com./slide/13444807/80/images/10/Fig.+9+Preparation+of+weaning+gruel+%5B117%5D..jpg "Journal of Ethnic Foods , DOI: ( /j.jef ) Copyright © 2015 The Authors Terms and Conditions.")
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