நமஸ்தே பில்வதர

சிவபெருமானுக்கு உகந்த வில்வ இலையைப் பறிக்கும்போது, பயபக்தியுடன், சிவபெருமானுக்கு அர்ப்பணிக்கும் மனோபாவத்துடன் பறிக்க வேண்டும். மேலும், அவ்வாறு பறிக்கும்போது வில்வ மரத்திடம் அனுமதி பெறுவதாக மனத்தில் எண்ணிக்கொண்டு இந்த சுலோகத்தைச் சொல்ல வேண்டும். "நமஸ்தே பில்வதர"

சில தினங்களில் மரத்திலிருந்து வில்வதளங்களைப் பறித்தல் தகாது. மாதப் பிறப்பு, அமாவாசை, பௌர்ணமி, சதுர்த்தி, அஷ்டமி, நவமி, திங்கள்கிழமை ஆகிய நாட்களில் வில்வம் பறிக்காமல் முந்தின நாளே, கூடியவரையில் முற்பகலில் பறித்து வைத்துக்கொள்ளலாம்.

* வில்வ இலையை நிழலில் காய விட்டு, அரைத்து பொடி செய்து, சலித்துக் கொள்ளவும். வில்வ இலைகளுடன், சில சொட்டுகள் தேன் கலந்து பூசினால், மாசு மருவில்லாத சருமம் கிடைக்கும்.

உச்சி முதல் பாதம் வரையுள்ள நோய்களை குணப்படுத்தும் அரும்பெரும் மருந்து வில்வம்!!! Read more at: http://tamil.boldsky.com/health/wellness/2015/amazing-health-benefits-vilvam-007794.html

Bel fruit helps in digestion, gastric problem, constipation etc.

It destroys intestinal worms, stops nausea, vomiting and relieves cramps of stomach-muscles. In fact, the Ayurveda considers it a remedy for the three systemic disturbances viz. cough, wind and bile.

In digestive disorders and chronic dysentery, bel is regarded as an invaluable remedy. As a remedy for bowel complaints, diarrhoea and chronic dysentery, the juice of bel fruit has no equal.

Ingredients(Serves 2-3)

Bel Fruit 1
Jaggery 2 Tbsp or you can use sugar for better taste
Water 2 glass
Pepper powder 1 pinch
Rock salt(according to taste)You can use cooking salt if rock salt is not available
Lemon Juice 1 tsp (Optional)

Preperation:-

Step1: Take out the inner pulp from the fruit and put it in a vessel.

Step2:Add water in the pulp and mix both of them nicely.

Step3.Add sugar,rock salt and black pepper powder in it.

Step4:Take a filter and filter out the seeds of the fruit from the juice.

Step5: Add Lemon Juice if you want and stir well.

Serve chilled.

PS-When you mix water with the pulp use your hands so that pulp get squeeze out thoroughly.

The consistency of the juice is upon your choice.I always keep it little thick so that I can consumer more of the fruit.Some people keep real light consistency as it brings out better taste.

Recipe: Bael (Pathhar bael) ka sherbet | Woodapple / Stoneapple Sherbet | An Indian Coolant | A Summer recipe
Yield – 2 glasses
Diet: Vegan | Paleo | Gluten and Dairy-free
Health benefits: A rustic cure for heat and sun strokes

Ingredients:
Medium sized bael / woodapple – 2
Powdered jaggery – 2 tablespoons
Powdered black or pink salt – 1/8 teaspoon or to taste
Roasted and powdered cumin seeds / jeera – 1 teaspoon
Water – 1 to 2 glasses

Method:

Break open the fruit using a pestle or if you are adventurous, strike it against the floor or a platform till it splits open.

Using a spoon scoop the pulp and place in a large bowl. Pour a glass of water and using your palms gather and squish the pulp to separate the seeds and juice the pulp.

Press the juice through a soup siever to strain the fibres and seeds from the thick pulp. Scoop the pulp remaining in the sieve into a vessel and add more water. Repeat the squishing process and strain till all that remains is the fiber.

Add jaggery to the strained juice and season with salt and cumin powders as per taste. Run the juice in a mixer. Pour in tall glasses and serve.

HERBAL HEALTH DRINKS

VILVA (Delicious Herbal Juice for Gastro Intestinal System)•Natural Herbal Juice for all ages•Indicated for Gastro Intestinal problems•Well accepted as a Intestinal Tonic•Rich source of pectins & mucilage•Anti-oxidant, Anti-ulcer, Hepato Tonic•Added benefits of Indian Bael•Safe to consume continuously•Easy to prepare and dispense•Delicious Herbal Drink•Scientifically established in treating Toxicities due to Smoking

When do I consume Biourah and when can I feel the effect ?

We can consume Biourah Vilvam's anytime of the day especially when we have stomach discomforts and improper digestion. The effects of natural healing usually take longer and vary from one individual to another. Generally you will be able to feel the difference within 1 to 2 weeks.

Note:

More than taste, this recipe is about using the bael fruit for the health benefits it offers. This juice is not something you might find on a mocktail menu. Maybe if I owned a juice bar one fine you will find it listed. I am sure you must be familiar with bael or beel sherbet if you have roamed along the streets in Delhi on a hot Summer day. If you have seen it but never had it before, you must try it once.

Sugar instead of jaggery is considered the tastier option, but like I said, this is about health. Maybe you would like to have this on Mahashivaratri next time.

Like many stories that surround fruits in India, the bael fruit has one associated with it too. My mother informs me that elephants are said to have the unique capability of consuming the pulp and throwing out (expelling) the kaitha fruit as a whole! What do you think of that?!

The fruit is eaten fresh or dried. If fresh, the juice is strained and sweetened to make a drink similar to lemonade. It can be made into sharbat (Hindi) or Bela pana , a refreshing drink made of the pulp with water, sugar, and lime juice, mixed, left to stand a few hours, strained, and put on ice. One large bael fruit may yield five or six liters of sharbat.

The leaves and small shoots are eaten as salad greens.If the fruit is to be dried, it is usually sliced and sun-dried. The hard leathery slices are then simmered in water.

The Tamil Siddhars call the plant koovilam (கூவிளம்) and use the fragrant leaves for medicinal purposes, including dyspepsia and sinusitis. A confection called ilakam (இளகம்) is made of the fruit and used to treat tuberculosis and loss of appetite.It is used in Ayurveda for many purposes, especially chronic constipation.

Aegeline (N-[2-hydroxy-2(4-methoxyphenyl) ethyl]-3-phenyl-2-propenamide) is a known constituent of the bael leaf and consumed as a dietary supplement for a variety of purposes.