Recipe No.1:
Sunamukhi, Triphala Churnam (150 gm) , black salt each 50 gm powder.
Mix all the above powders with lemon juice to consistency. Grind them make paste to consistency and prepare round tablets equivalent to chana/nut size. Dry them in shade and store after they harden.
Dosage :
Small children : 1 No; Elders : 2 Nos. for 8 days.
Benefits:
All stomach problems like GAS. Acidity, belching, lack of appetite etc . will reduce.

Recipe No.2:
Hing (Ingua) (hea and make powder after drying), Vamu, Jeera, pepper in equal proportion, mix and store.
Can be used while preparing rasam, dal and curry.
Benefits:
GAS, acidity, burning of stomach etc will be cleared.

Recipe No.3:
Yogasanas and food tips:
i) Uttaana padaasanam
ii) Uttaana dwipadaaasanam
iii) Pavana muktasanam
iv) Bhujangasanam
v) Yogamudrasanam
vi) Vajrasanam for 10 min after meals
vii) Avoid fridge water
viii) Avoid oil fry
ix) Cold food, new rice to be avoided
x) Use naatu aavu milk
xi) Avoid meat
xii) Avoid breakfast, take juice before 10 am in the morning and before 8 pm in the evening.
xiii) Avoid sleeping immediately after dinner (2 hours gap essential)
xiv) Chew food 32 times
xv) Eat without watching TV, talking and facing towards East.

Recipe No.4:
Karakkaya/Haritaki : 100 gm (Fry, pound and make powder)
Sompu seeds : 20 gm (Fry and make powder)
Saindhava lavanam (rock salt) : 10 gm
Mix all the three and store in a bottle. Take half spoon with water after meals.
Benefits:
GAS problem, worms, heavy belly, water in stomach etc are relieved. Belly size will be reduced. Constipation and indigestion will be eliminated.

Recipe No.5:
Take Agastya lehyam – 3 spoons a day after meals/breakfast

Recipe No.6 : Ayur Sambar powder:
Heated Ingua : 100 gm
Black pepper: 100 gm (Fry and pound to powder)
Sonti(dried ginger) : 100 gm (Fry and powder)
Jeera : 100 gm (Fry and powder)
Vaamu : 100 gm (Fry and powder)
Mix all powders and store. Can be used while preparing curry, dal or sambar.
Benefits:
GAS, acidity, burning of stomach will reduce.

Recipe No.7 : Ayurveda chilli powder
Curry leaves powder : 50 gm (Dry in shade, fry with 3 or 4 drops of ghee and make powder)
Jeera : 10 gm (Fry and powder)
Pepper : 10 gm (Fry and powder)
Dhania seeds : 100 gm (Fry and make powder)
Saindhava lavanam(rock salt) : 10 to 12 gm
Cloves : 5 gm (Fry and powder)
Mix all the powders and store. Take ½ to 1 spoon powder in first morsel
Benefits:
Food will get digested easily, clears from al poisonous gases in stomach, kapha will be melted, cold, cough reduces, excess heat reduces, generates appetite.

Recipe No.8:
Kishmish(raisin) : 100 gms
Ginger : 20 gms
Sompu seeds (Big size) ; 20 gm
Pepper : 20 gm (Fry and make powder)
Saindhavalavanam (rock salt) : little to taste.
Mix all grind and prepare chutney.
Can be taken along with roti
Benefits:
Kapha (Phlegm) eliminates, excess heat reduces, increases appetite, digestion improves, free motion, GAS is eliminated, acidity reduces.