1.
रसायन अध्याय:
Rasayana Adhyaya (Rejuvenation therapy)
2.
वाजीकरणाऽध्याय:
Vajikarana Adhyaya (Aphrodisiac therapy, virility and treatment of sexual dysfunctions)
3.
ज्वरचिकित्सितम्
Jwara Chikitsa (Management of Jwara (different types of fever))
4.
रक्तपित्तचिकित्सितम्
Raktapitta Chikitsa (Management of Raktapitta (Bleeding Disorders))
5.
गुल्मचिकित्सितम्
Gulma Chikitsa (Management of Gulma)
6.
प्रमेहचिकित्सितम्
Prameha Chikitsa (Management of Prameha (Urinary Diseases including diabetes))
7.
कुष्ठचिकित्सितम्
Kushtha Chikitsa (Management of Kushtha (Skin Diseases))
8.
राजयक्ष्मचिकित्सितम्
Rajayakshma Chikitsa (Management of Rajayakshma (Wasting Diseases))
9.
उन्मादचिकित्सितम्
Unmada Chikitsa (Management of Unmada (Psychosis Disorders))
10.
अपस्मारचिकित्सितम्
Apasmara Chikitsa (Management of Apasmara (Seizure disorders))
11.
क्षतक्षीणचिकित्सितम्
Kshatakshina Chikitsa (Management of Kshata-kshina (Emaciation due to Trauma))
12.
श्वयथुचिकित्सितम्
Shvayathu Chikitsa (Management of Shvayathu (Various types of Swellings))
13.
उदरचिकित्सितम्
Udara Chikitsa (Management of Udara (Generalized enlargement of Abdomen))
14.
अर्शश्चिकित्सितम्
Arsha Chikitsa (Management of Arsha (Hemorrhoids))
15.
ग्रहणीदोषचिकित्सितम्
Grahani Dosha Chikitsa (Management of Grahani (Diseases of digestion and metabolism))
16.
पाण्डुरोगचिकित्सितम्
Pandu Chikitsa (Management of Pandu (Anemia and diseases due to blood deficiency))
17.
हिक्काश्वासचिकित्सितम्
Hikka Shwasa Chikitsa (Management of Hikka (Hiccups) and Shwasa (Dyspnea))
18.
कासचिकित्सितम्
Kasa Chikitsa (Management of Kasa (Cough of various origins))
•
अतिसारचिकित्सितम्
Atisara Chikitsa (Management of Atisara (diarrhea and associated disorders))
20.
छर्दिचिकित्सितम्
Chhardi Chikitsa (Management of Chhardi (vomiting))
21.
विसर्पचिकित्सितम्
Visarpa Chikitsa (Management of Visarpa (acute spreading erysepalas))
22.
तृष्णाचिकित्सितम्
Trishna Chikitsa (Management of Trishna (Morbid thirst))
23.
विषचिकित्सितम्
Visha Chikitsa (Management of Visha (various types of poisoning))
24.
मदात्ययचिकित्सितम्
Madatyaya Chikitsa (Management of Madatyaya (Intoxication))
25.
द्विव्रणीयचिकित्सितम्
Dwivraniya Chikitsa (Management of two types of Vrana (ulcers))
26.
त्रिमर्मीयचिकित्सितम्
Trimarmiya Chikitsa (Management of Trimarma (diseases of three vital organs))
27.
ऊरुस्तम्भचिकित्सितम्
Urustambha Chikitsa (Management of Urustambha (Diseases of thigh and hip))
28.
वातव्याधिचिकित्सितम्
Vatavyadhi Chikitsa (Management of diseases caused by vata dosha)
29.
वातशोणितचिकित्सितम्
Vatarakta Chikitsa (Management of diseases involving vata and rakta)
30.
योनिव्यापच्चिकित्सितम्
Yonivyapat Chikitsa (Management of disorders of genital tract)
Progress:60.0%
ऐकध्यंयमकेभृष्टंदधिदाडिमसारिकम् | वर्चःक्षयेशुष्कमुखंशाल्यन्नंतेनभोजयेत् ||३६||
kola and tender fruits of bilva, sizzled with yamaka (ghee and oil) taken together with curd and the extract of dadima. One should take boiled shāli rice along with this soup.
english translation
aikadhyaMyamakebhRSTaMdadhidADimasArikam | varcaHkSayezuSkamukhaMzAlyannaMtenabhojayet ||36||
hk transliteration by Sanscriptदध्नःसरंवायमकेभृष्टंसगुडनागरम् | सुरांवायमकेभृष्टांव्यञ्जनार्थेप्रदापयेत् ||३७||
• Cream of curd sizzled with ghee and oil, and mixed with jaggery and shunthi, alcohol sizzled with ghee and oil,
english translation
dadhnaHsaraMvAyamakebhRSTaMsaguDanAgaram | surAMvAyamakebhRSTAMvyaJjanArthepradApayet ||37||
hk transliteration by Sanscriptफलाम्लंयमकेभृष्टंयूषंगृञ्जनकस्यवा | लोपाकरसमम्लंवास्निग्धाम्लंकच्छपस्यवा ||३८||
sour fruits sizzled with ghee and oil, soup of granjanaka, meat soup of lopaka added with sour ingredients, meat soup of kachchapa added with ghee and sour ingredients, or the soup of the meat of barhi, tittiri, daksha or vartaka
english translation
phalAmlaMyamakebhRSTaMyUSaMgRJjanakasyavA | lopAkarasamamlaMvAsnigdhAmlaMkacchapasyavA ||38||
hk transliteration by Sanscriptबर्हितित्तिरिदक्षाणांवर्तकानांतथारसाः | स्निग्धाम्लाःशालयश्चाग्र्यावर्चःक्षयरुजापहाः ||३९||
These soups should be used as vyanjana (side-dish). • The red variety of shali rice boiled by adding ghee and sour ingredients
english translation
barhitittiridakSANAMvartakAnAMtathArasAH | snigdhAmlAHzAlayazcAgryAvarcaHkSayarujApahAH ||39||
hk transliteration by Sanscriptअन्तराधिरसंपूत्वारक्तंमेषस्यचोभयम् | पचेद्दाडिमसाराम्लंसधान्यस्नेहनागरम् ||४०||
• The meat soup of the trunk of sheep should be added with its blood and sizzled by adding the extract of dadima, dhanya, ghee and nagara.
english translation
antarAdhirasaMpUtvAraktaMmeSasyacobhayam | paceddADimasArAmlaMsadhAnyasnehanAgaram ||40||
hk transliteration by SanscriptCharak Samhita
Progress:60.0%
ऐकध्यंयमकेभृष्टंदधिदाडिमसारिकम् | वर्चःक्षयेशुष्कमुखंशाल्यन्नंतेनभोजयेत् ||३६||
kola and tender fruits of bilva, sizzled with yamaka (ghee and oil) taken together with curd and the extract of dadima. One should take boiled shāli rice along with this soup.
english translation
aikadhyaMyamakebhRSTaMdadhidADimasArikam | varcaHkSayezuSkamukhaMzAlyannaMtenabhojayet ||36||
hk transliteration by Sanscriptदध्नःसरंवायमकेभृष्टंसगुडनागरम् | सुरांवायमकेभृष्टांव्यञ्जनार्थेप्रदापयेत् ||३७||
• Cream of curd sizzled with ghee and oil, and mixed with jaggery and shunthi, alcohol sizzled with ghee and oil,
english translation
dadhnaHsaraMvAyamakebhRSTaMsaguDanAgaram | surAMvAyamakebhRSTAMvyaJjanArthepradApayet ||37||
hk transliteration by Sanscriptफलाम्लंयमकेभृष्टंयूषंगृञ्जनकस्यवा | लोपाकरसमम्लंवास्निग्धाम्लंकच्छपस्यवा ||३८||
sour fruits sizzled with ghee and oil, soup of granjanaka, meat soup of lopaka added with sour ingredients, meat soup of kachchapa added with ghee and sour ingredients, or the soup of the meat of barhi, tittiri, daksha or vartaka
english translation
phalAmlaMyamakebhRSTaMyUSaMgRJjanakasyavA | lopAkarasamamlaMvAsnigdhAmlaMkacchapasyavA ||38||
hk transliteration by Sanscriptबर्हितित्तिरिदक्षाणांवर्तकानांतथारसाः | स्निग्धाम्लाःशालयश्चाग्र्यावर्चःक्षयरुजापहाः ||३९||
These soups should be used as vyanjana (side-dish). • The red variety of shali rice boiled by adding ghee and sour ingredients
english translation
barhitittiridakSANAMvartakAnAMtathArasAH | snigdhAmlAHzAlayazcAgryAvarcaHkSayarujApahAH ||39||
hk transliteration by Sanscriptअन्तराधिरसंपूत्वारक्तंमेषस्यचोभयम् | पचेद्दाडिमसाराम्लंसधान्यस्नेहनागरम् ||४०||
• The meat soup of the trunk of sheep should be added with its blood and sizzled by adding the extract of dadima, dhanya, ghee and nagara.
english translation
antarAdhirasaMpUtvAraktaMmeSasyacobhayam | paceddADimasArAmlaMsadhAnyasnehanAgaram ||40||
hk transliteration by Sanscript