Eczema is an inflammatory and chronic skin disorder. Due to loss of moisturizer the skin becomes dry, red or pink in color, patches occur with scaly skin, blisters bump up filled with pus in acute cases. The skin becomes available for the bacteria and viruses to get penetration without any protection.

I quickly become addicted to their wonderful spicy teas. Cardamon tea and masala tea are wonderful if you love spices. Masala tea is thick with spices including a liberal sprinkling of black pepper.
 

 

Sunday arrives. I do not have breakfast and dutifully arrive for my purging. I am given a hand massage, followed by a steam bath. The steam bath is a large wooden box sitting alone it a little room. The room is already full of steam and a eucalyptus scent. I climb inside and the box is closed up on me so that only my head pokes out the top. I wallow in the steam, feeling uncannily like an actor in a scene from Thunderball.

First of all, what are the essentials when you want to follow an Indian recipe? One is cardamom pods. This is a ginger root which brings good aroma and adds a spicy-sweet flavor taste to the food you are going to prepare. Chili peppers are another. There are a variety of chilies out there and you'll have to learn what exactly is used in Indian food. Nevertheless, you can go with the most commonly used type of chili, which is called the bird's eye, to be safe. Third are cumin seeds. Similar with the first ones mentioned, these seeds are used as spices that adds a warm flavor and a pungent aroma. Garam masala, the fourth one, is a mixture of ground spices.

Heat ghee rice oil in a wok and add caraway seeds in it. Add ginger garlic paste, sliced vegetables and fry for another minute. Add garam masala, salt, chilly powder and the ground fried onion paste in it and fry for one more minute. Beat the curd lightly with a fork and pour it over the vegetable mix in the wok. Add 1/2 cup water if the curd is too thick and let it simmer for about 5-7 minutes at medium heat.

 

 

Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.

If the headache is of kapha type, then anu taila is applied first to clear the nostrils. Then medicines such as Shoola Gajakesari rasa are given in dosages of 125 milligrams thrice or four times a day.

The third step which is critically important is that after the cleanse you must follow the diet that is correct for your body type. I have written articles that you can take a check here look at to find out more about an Ayurveda diet to support your body type.