Vata – Ginger based Tea to tackle common cold & keep Vata in check
Ingredients:
• Ginger – 1 Inch crushed
• Cardamom – 2 peeled
• Cinnamon – ½ inch
• Tea leaves as desired and  (150 ml milk optional)
• Tulsi (Basil) Leaves and  Jaggery (Optional) – as per taste
• Water (300 ml)

Method
• Bring water to boil and add the spices and herbs
• Allow these to boil for a couple of minutes
• Add jaggery (optional) and Tea leaves (milk optional)
• Remove from heat and allow the ingredients to settle
• Pour out the dilute decoction on the top
• Consume when still hot

Pitta – Amla based recipe for the vitamin C supplement & to keep Pitta under check
Ingredients:
• Indian Gooseberries (Amla) – 5 to 6
• Water to boil 500 ml
• Himalayan Rock Salt – as per taste
• Saunf (Aniseed) powder – ½ tea spoon
• Jeera (Cumin) Powder – ¼ tea spoon
• Ghee (Indian Clarified Butter) – ½ tea spoon
Method:
• Bring water to boil and put the washed Amla in them and cook for 3 minutes
• Allow the whole Amla to rest in hot water for 5 minutes
• Drain water, cut the Amla into inch long slits and remove the seeds
• Heat the Ghee in a pan and add the spice powders in them
• As the aroma wafts add the cut Amla pieces in the pan and saute for a few seconds (do not allow the spice powder to burn in the ghee and turn black)
• Now sprinkle salt and remove the pan from heat
This pickle can be used as an accompaniment with a main course dish or taken on empty stomach to keep Pitta under check.

Kapha – Pepper based recipe to tackle cold and allergies and keep Kapha under check
Ingredients:
• Water 150 ml
• Tamarind – 1 inch ball (soaked in water to soften)
• Ghee (Indian clarified butter) – ½ tea spoon)
• Pepper – ½ tea spoon crushed
• Jeera (Cumin) – ½ tea spoon crushed
• Garlic – a few cloves
• Jaggery (optional) – as per taste
• Himalayan rock salt – as per taste
• Curry leaves – a small bunch
• Fresh coriander leaves – 1 stick
• Hing (asafoetida) – 1 pinch
• Mustard seeds – ¼ tea spoon
Method:
• Heat the Ghee and splutter the mustard seeds in it
• Add Hing and curry leaves, crushed garlic pods into the Ghee and saute for 2 seconds
• Squeeze the tamarind in the water, discard the pulp and pour the tamarind water into the seasoning prepared thus far.
• Allow the mix to boil for a few seconds and add salt
• Now, add the rest of the crushed spices, jaggery and salt and allow to boil till the raw smell is lost
• Lastly add the water and add chopped coriander leaves and let it boil then remove the soup from the heat.
You may consume this soup in the beginning of a meal or in between meals to reduce the quantity of a meal consumed. You may also mix this with cooked red raw rice in small quantity.