Rosemary Kadha / Immunity Booster Drink

 

              This immune booster drink is the need of the time. It's refreshing as it will surely soothe your nerves and keep you going throughout the day. I skipped the mandatory basil / mint and instead, added some rosemary herb, as apart from adding a flavour to the drink, it has many health benefits. I also included some fresh turmeric. 

             You can enjoy this drink hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The brown sugar (or any sweetener) can be omitted if you wish. So check out the step by step pictorial recipe to prepare this traditional Indian medicine. 

          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and strengthens our immunity. Lime improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

           Fresh turmeric root has its own health benefits. It has anti inflammatory properties, lowers cholesterol and prevents cancer. 

          Rosemary is a fragrant herb that improves blood circulation, boosts the immune system and aids in digestion.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink has a lot of healing properties. It relieves any cold during winter and boosts our energy. So it is beneficial to include kadha in our everyday life. 

• 3 cups water
• pinch of salt (opt)
• 1" cinnamon stick
• 3 green cardamoms 
• 6 cloves
• 2 bay leaves
• 1 tsp. fennel seeds
• 1/2 tsp. carom seeds
• 10-12 whole peppercorns
• 1" ginger
• 1" fresh turmeric
• 2 tbsp. rosemary
• lime juice to taste
• brown sugar / jaggery / honey to taste

          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

          Add water in a pan along with a pinch of salt and bring it to a boil. Then add all the crushed ingredients. 

          Simmer for 10 minutes on a low flame till it is slightly reduced. When done, switch off the flame and keep it covered for 5 minutes. 

          Then strain and serve with lime juice and brown sugar / jaggery / honey to taste.

                                 The ingredients to be crushed. 

                          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

                            Add water in a pan along with a pinch of salt & bring it to a boil. 

                                  Then add all the crushed ingredients. 

                       Simmer for 10 minutes on a low flame till it is slightly reduced. When done, 

                       switch off the flame and keep it covered for 5 minutes. 

 Strain. 

Serve with lime juice & honey / brown sugar / jaggery.

Masala Ginger Lime Tea

          This immune booster drink is the need of the time. It's refreshing, spicy and a tangy concoction that will surely soothe your nerves and keep you going throughout the day. You can enjoy it hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The tea and the honey (or any sweeteners) can be omitted if you wish.

       
          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and of course strengthens our immunity. 

          Lime on the other hand, improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink (with all the above mentioned ingredients) has a lot of healing properties. It relieves any cold during winter and boosts our energy with or without the spices, tea or honey.

• 1 litre water
• 1" ginger, sliced 
• 2" cinnamon stick 
• 3 green cardamoms 
• 5 cloves 
• 1 tsp. carom seeds 
• 1 tsp. fennel seeds 
• pinch of salt
• 1-2 tsp. tea leaves / 2 tea bags
• lime juice to taste
• honey / brown sugar / jaggery to taste

          Bring the water to a boil in a pan. Then add all the ingredients (except tea, lime juice and honey). Simmer for 8-10 minutes on a low flame till it is slightly reduced.

          When done, switch off the flame and add the tea leaves. Keep it covered for 5 minutes. Then strain and serve with lime juice and honey / brown sugar / jaggery to taste.

Panch Phoron Flavoured Colocasia Curry

          Here is my version of a simple, homemade style Colocasia curry that I have tempered with panch phoron and finished it off with a sprinkle of some panch phoron powder for some intense flavour. This side dish can be relished either with rice or chapatis. 

          The Bengali term Panch Phoron in simple terms is a 5 spice mix consisting of fennel, mustard, fenugreek, cumin & nigella seeds. It is commonly used for tempering any curry preparation. 

          The powdered form of it is also used as a garnish on curries, chutney, dal, pickles, etc. The aroma of Panch Phoron brings back a string of fond memories of my stay in Kolkata. It is one of my favorite spices. It is widely used in Bengali, Bangladeshi & other Eastern cuisines.

• 500 gms. Colocasia (arbi), boiled, peeled & sliced
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, nigella & cumin seeds)
• 1-2 green chillies, slit
• 1/4 tsp. asafoetida
• 1/2 tsp. salt or to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. panch phoron powder
• 1 tsp. raw mustard oil
• 1-2 tbsp. coriander leaves, chopped

          Blend onion, ginger, garlic and tomatoes to a smooth paste and keep aside. Heat 2 tbsp. oil and fry the sliced colocasia till light brown in color. Drain and keep aside. 

          Heat remaining oil and temper with panch phoron, slit green chilies and asafoetida. Sauté for a few seconds. Add the onion paste and stir fry till the oil separates.

          Add all the dry spices (except panch phoron powder) and mix well. Then add the fried Colocasia and give it a stir so that it is well coated with the masala. 

          Continue to cook on a low flame for 2-3 minutes. When done, add the mustard oil, panch phoron powder and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either rice or chapatis. 

Chettinad Masala / Spice Mix

          This is the basic aromatic masala / spice mix to prepare any Chettinad recipes. Known for its hot and spicy dish, they are extremely delicious and can be had with both rice and any Indian flat bread. All the spices mentioned below are first dry roasted and then ground to a fine powder. This is then stored in air tight containers for later use. 

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

           Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.