Dahi’s Trilogy, Chapter 2: Chaas Chaas Chaas! | Shri Jasnath Asan.

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Dahi’s Trilogy, Chapter 2: Chaas Chaas Chaas!

October 02, 2017
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“Do you want buttermilk?” Guru Ji asked me. “Yes, sure!” I answered. “What we are talking about!?” I thought. I’m Italian and I didn’t know what buttermilk was. But I like very much Indian food and in the Ashram it is really great. So I wasn’t worried about tasting this unknown buttermilk…. (more…) ...

Dahi’s Trilogy, Chapter 1: Dahi

September 18, 2017
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DSC_0014

By Luisa Gardin

Yogurt.

How have I used it 'till today?

Yogurt and corn flakes or muesli. Yogurt and honey. Yogurt and fresh fruit. Yog ...


Palak Parantha with Papu in the kitchen

September 11, 2017
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spinach_01_lr First day in India, breakfast time. I remember clearly the moment in which I opened the menu and tried to understand what I could eat for breakfast. The main questions were three:
  1. What is this?
  2. Is it sweet or salty ...

Bari Traditions–Bean Noodles

September 01, 2017
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bari5The making of the rajasthani bari is equivalent to mastering the art of slow living. At Shri Jasnath Asan (ashram) I have been fortunate during my stay to take part of the annual bari making. The bari is a delicious snack or sabji (vegetable dish). It looks like small spaghetti, but it’s made of beans and spices. Sometimes we don’t need words to speak, but a genuine ...

Aloo Ghobi, for beginners

May 15, 2017
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aloogobi2

By Hillary Maguire

I'm writing this post five months after my month in India and I can still remember the hot hot hot sun scorching my hair, the browns and reds everywhere, the smell of dirt and cow poops and frying cumin. I can remember laying on my mattress (which was hott ...

Sprouts, for The Broken Appendix

May 08, 2017
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sprouts3

By Shreejan Sita

The appendix has been considered a vestigial organ in modern man. It had its uses for earlier man, before the evolution of homo sapiens. Then two years ago researchers discovered that it is actually a haven where good bacteria ca ...


Food from the bush

May 08, 2017
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Bushfood3

By Dr. Estelle Fourat

Living at the Shri Jasnath Ashram as a karma yogi, I’ve been appointed to write the foreword of a first cookbook and to feed the food blog of the ashram. The subject of the article came to me naturally one day when a dish ...


Ghee, The Yummy is in The Science

April 12, 2017
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Woman with milk

By Nicola Callan

A meal in India would not be complete without Ghee: the more the better. "What is Ghee" you may be wondering? Ghee is a saturated fat which is made from cow's milk. It is regarded as very important in India both due ...


Aloe Magic In My Belly!

January 12, 2017
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aloe-copy

By Shreejan Sita

Aloe vera has been used in Rajasthan for thousands of years to sooth digestive “inconsistencies”, regulate the ...


Bajra Sogra and Millet

October 11, 2016
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millet_lr

By Nicola Callan

Millet is a seed from the grass family whose origins trace back to Western Africa. Its culinary use spread to Egypt and Greece and is found as a crop source in India and China from 2300BC.

Being ...