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→Padmakadi leha
The powder of ''maricha'' should be given with ''ghrita, madhu'' and ''sharkara''. ''Badara'' leaves should be fried with ghee and this given with ''saindhava lavana''. Both these formulations are beneficial in ''kasa'' and ''swarabheda''.
The powder of ''maricha'' should be given with ''ghrita, madhu'' and ''sharkara''. ''Badara'' leaves should be fried with ghee and this given with ''saindhava lavana''. Both these formulations are beneficial in ''kasa'' and ''swarabheda''.
The paste of the leaves of ''tilvaka'' should be sizzled with ''ghrita'' and made in to '''utkarika''' by adding sugar. Intake of this cures ''chhardi, trishna, kasa,''and ''amatisaara''.
The paste of the leaves of ''tilvaka'' should be sizzled with ''ghrita'' and made in to ''utkarika'' by adding sugar. Intake of this cures ''chhardi, trishna, kasa,''and ''amatisaara''.
White variety of ''sarshapa, gandira, vidanga, vyosha, chitraka'' and ''abhaya'' should be boiled with water and the decoction is to be prepared. With this decoction ''yavagu'' should be prepared. This ''yavagu'' administered along with ''ghrita'' and ''lavana'' is beneficial in ''kasa, hikka, shwasa, pinasa, pandu, kshaya, shotha'' and ''karnashoola''.
White variety of ''sarshapa, gandira, vidanga, vyosha, chitraka'' and ''abhaya'' should be boiled with water and the decoction is to be prepared. With this decoction ''yavagu'' should be prepared. This ''yavagu'' administered along with ''ghrita'' and ''lavana'' is beneficial in ''kasa, hikka, shwasa, pinasa, pandu, kshaya, shotha'' and ''karnashoola''.