Mizoram Koat Pitha – A Healthy Variation

Learn how to make Mizoram Koat Pitha the healthy way in a Kuzhi Paniyaram Kal instead of frying it.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Mizoram. A state nestled in the southern tip of north eastern India. This beautiful state has a pleasant climate through out the year and has an amazing array of flora and Fauna

Though most of the people are Christians by faith, the Mizos are very proud of their rich heritage, culture and lively traditions.

Poonam who blogs at Annapurna gave me Rice flour and oil as my secret ingredients to create a delicious dish from the Mizo Land.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

Looked at many blogs to get an idea of the recipe for Koat Pitha and found that it is a simple desert and it is fried. As a family we have more or less reduced our fried food consumption and hence I came up with a plan of making a healthy variation of the traditionally fried Koat Pitha

I decided to use the kuzhi paniyaram kal to make this desert instead of frying it. Using this method greatly reduces the usage of oil and one can have Mizoram Koat Pitha without any guilt.

shhh-secretly-challenge-image

Here is the link to making a traditional Kuzhi Paniyaram – a savoury snack that can be eaten as breakfast too !!!

Print Recipe
Mizoram Koat Pitha - A Healthy Variation
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Instructions
  1. Dissolve the jaggery in the water and sieve it through cloth to remove any dissolved dirt
  2. Crush the bananas and add to the jaggery
  3. Add the flour and salt to this liquid mixture and mix well
  4. Wash the paniyaram vessel well with water and dry it with a cloth
  5. Place the vessel on medium flame on the stove and brush oil into each mold
  6. Once the mold is hot add the batter and cover it with a lid
  7. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the sweet paniyaram over to cook on both sides)
  8. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot.

Cooking ABC pasta with my sous chef daughter

ABC pasta is  light, funky and playful and my daughters favourite. Eat while you learn is my favorite statement:) . Here is a simple way to prepare this pasta and then watch your kids face light up !!!

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

 

I am a very private person when it comes to my family and i usually don’t share details on social media. This privacy also means that people on Instagram or Facebook get to see a lot of travel pics or just food / bake related pics.

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

Today i am going to introduce my daughter to you all, a chirpy, naughty and very perceptive 5 year old.  She is my one true love and she is my partner in my cooking experiments. A true foodie with a very very sweet tooth. A pasta lover, she started eating pasta at the age of 2 years and still loves it.

We bought this ABC Pasta packet during our vacation abroad and one fine Sunday couple of weeks back we made it for lunch. We had so much fun, initially we arranged the letters for A – Z (i think we didn’t find some of them), then tried to make words out of them and then we made a warm pasta dish out of it.

Making of ABC Pasta

To make this ABC pasta, we divided our responsibilities 🙂 . She filled the water for boiling the pasta, i boiled it. She washed the vegetables, i cut them finely. She ate some butter, I cooked with it. That Sunday the kitchen was filled with a laughter and mess, such a awesome time. I thank God for every thing and all the time and happiness ( i might sound philosophical but one must always count their blessings).

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
She very carefully arranged the letters in the middle with a little help from me

We picked vegetables of different colours and the end product – pasta looked like a rainbow with red, green, yellow colours.

A little note form this mommy to all other mommies, take out time from your busy schedule and spend with your kid…these are small pleasures of life 🙂


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ABC Pasta | Rainbow pasta for kids

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

Course Main Dish
Cuisine Italian

Prep Time 20 minutes
Cook Time 20 -25 minutes

Servings
people


Ingredients

Course Main Dish
Cuisine Italian

Prep Time 20 minutes
Cook Time 20 -25 minutes

Servings
people


Ingredients

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess


Instructions
  1. Boil water and cook the paste till al dente. Was the pasta in cold water o stop overcooking of the pasta. Coat the pasta with some oil so that they do not get sticky and set aside

  2. Heat oil in a vessel and add garlic to it and saute on low flame

  3. Cook all the vegetables in with the garlic (season as required)

  4. Add the seasoning to the vegetables and mix well

  5. Add the pasta and toss it nicely ( add some oil if required)

  6. Serve warm with some bread and nice soup

Vegetarian Jadoh with tofu and mushrooms

Here is my vegetarian Jadoh with tofu and mushrooms. This simple yet flavour-some rice recipe is easy to make and very healthy too.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Meghalaya.  Meghalaya which literally means “abode of clouds” is part of the ” seven sister states” of North East India. Psst…did you know Cherapunji, once known as the wettest place on the planet is situated in Meghalaya??

Mayuri our didi who blogs at Jikoni  gave me two ingredients, mushrooms and rice to create a beautiful vegetarian dish. Now lets think about this beautiful state for a moment, a state where most of the people are tribals like the Khasis, Garos and Jaintias.  What do they eat?? non vegetarian food of course :). So how do i, a vegetarian, cook a recipe from the cookbooks of Meghalayan Cuisine??

Adaptation or lets say, my version of the local non vegetarian recipe was the answer. I decided to make the vegetarian version of Jadoh ( Ja means rice and Doh means meat), Jatofu 😉 . I looked at various recipes online so that i could get my dish looking very similar in terms of colour, presentation and get almost the flavour.

Making of the vegetarian Jadoh with tofu and mushrooms

In a traditional Jadoh, local red rice from Meghalaya and pork is used, i used local short grained rice and mushrooms. In the original recipe, the colour (rich brown) is achieved by cooking the pork blood and rice together, i got that by browning my onions and mushrooms. The meaty part in my recipe got replaced by the firm tofu, which i marinated in soy sauce to introduce more flavour into the rice. The flavor of ginger through the rice and vegetables was to die for.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.

The final outcome ( i used other veggies such as broccoli and capsicum  as well), was a hearty meal for Sunday family lunch. A must try for all who want to try something different, a little bland ( yup i like bland food) yet flavour-some.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.             shhh-secretly-challenge-image

Print Recipe
Vegetarian Jadoh with tofu and mushrooms
My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.
Instructions
  1. In a bowl, chop the tofu in chunks and marinate it in soy sauce for 10 minutes
  2. In a wok/ kadai, heat some oil and add the onions to it
  3. Saute the onions till pink and add the mushrooms, cook till they get a nice brown color and reduce in size
  4. Add the broccoli and capsicum and saute well
  5. Add the water and bring it to a boil
  6. Add salt, turmeric powder, pepper powder, bay leaf and ginger and mix well
  7. Add the washed rice to this water, stir well and close the lid to the vessel
  8. let the rice cook on sim to medium flame till it is about 80 % cooked ( aldente)
  9. Remove the lid, place a towel on the mouth of the vessel and now place the lid on top of the cloth (this will ensure that the rice gets cooked correctly, fluffy and the flavour does not get lost)
  10. After about 5 minutes, remove the cloth, use a fork to fluff the rice.
  11. Serve hot with stir fried vegetables..or in our case we had it with spicy banana chips

Palak Thalipeeth | Multigrain flour and spinach flat bread

Palak Thalipeeth, a multigrain flour flat bread from Maharashtra. Eat it with curd or sweet pickle and be sure to be amazed.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Tea With pakoras? or samosas, now is the time to try out a new snack in town. A traditional snack all the way from Maharashtra. Thalipeeth, is a flat bread made form various flours such a jowar, bajra, atta or rice flour.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to land of Bollywood and Chatrapati Shivaji, Maharashtra. I was paired with Sujata Roy from   “Batter Up with Sujata”. She gave me ginger and turmeric as my secret ingredients and with that i came up with Palak Thalipeeth.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Thalipeeth, a Maharashtrian flat bread is made from various flours such as jowar, bajra, rice and whole wheat flour. The different flours used in this recipe make it highly nutritious in calcium, phosporous, protein, minerals etc.

What goes to into making a Palak Thalipeeth

Multigrain flour is the main ingredient in making thalipeeth, so let see why  these flours and some other ingredients make this flat bead so nutritious:

Jowar flour: Made from jowar / sorghum, this flour is loaded with essential vitamins, anti-oxidants, zinc etc.

Bajra flour: This flour apart from being a great gluten free option, also is rich in proteins and fiber

Rice flour: an excellent substitute for gluten free recipes, it is also helpful in helping people who might not be able to digest wheat

Besan / Gram flour: Gram flour / chick peas flour is also a source of protein and vitamins

Palak / Spinach: Palak is known to contain vitamins and iron.

Masalas:  well Indian spices / masalas just bring life to all the recipes 😀

How to make Palak Thalipeeth

Once all the ingredients are collected as per the recipe. A firm dough is made and set aside in a bowl to rest for atleast 30 minutes. After that the magic begins!!!

  • Take two sheets of butter paper / parchment papaer (A4 size )

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Take a ball of the dough (cricket ball size) and place it on the oiled parchment paper

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cover with the other sheet and slowly use your fingers to spread it out

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Remove the top sheet, gently turn over the flat bread directly on the oiled tawa or on your hand before placing it on the hot tawa.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cook on both sides with a little oil.

shhh-secretly-challenge-image

I had a great time making this recipe..i hope you like it to.

 

Print Recipe
Palak Thalipeeth | Multigrain flour and spinach flat bread
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Instructions
  1. In a large bowl, bring together all dry and wet ingredients
  2. Slowly add water to the bowl and bring all the ingredients to form a firm dough
  3. Cover the bowl with firm dough with a plate / cloth and set aside for 20 minutes
  4. Take 2 sheets of parchment paper, oil them and set aside
  5. After 20 minutes, form balls of the dough (cricket ball size)
  6. Place the ball on the oiled sheet and softly press it
  7. Place the other sheet on top of the dough and press the dough slowy to flatten it
  8. Flatten it till it is 2.5 - 3 times bigger than what the dough started out initially
  9. Remove the top sheet and transfer the thalipeeth on the tawa (either directly on the tawa or transfer to hand first and then transfer to the hot tawa)
  10. Make 4 - 5 holes while the thalipeeth is on the tawa
  11. Add oil to the holes ( this helps in evenly cooking the thalippeth)
  12. Cook on both sides on medium flame to get even colouring.
  13. Repeat the process till all the dough becomes a thalipeeth 🙂
  14. Serve hot with some pickle, curd and here we also some chickpea salad

Chakki Ki Sabzi | Madhya Pradesh style Wholewheat flour dumplings in sauce

This Chakki Ki Sabzi, made from whole wheat dumplings in a tangy sauce is a meal by itself.  Apart from being a meal, this spicy and tangy sabzi also goes well with rice.

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the land known as the “heart of India” also known as Madhya Pradesh.

Here are some of the famous things to see in Madhya Pradesh

  1. Sculptures of Khajuraho
  2. Wildlife at Bandhavgarh
  3. Kanha National park
  4. Temples at Ujjain
  5. The historical city of Gwalior
  6. Buddhist stupas at Sanchi

Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.

This month my partner Shobaji from Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.

A few things to know about this recipe:

  1. The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
  2. Make nice and small pieces of the dough ( once it is steamed it does become big).

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough in an oiled utensil before steaming

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough dollops after steaming

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Fried dough

3. It is time time consuming to make this sabzi, but it is absolutely delicious.

4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.

It is time time consuming to make this sabzi, but it is absolutely delicious.

This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.

It is time time consuming to make this sabzi, but it is absolutely delicious.

Some of the other recipes using whole wheat flour / atta ingredients are:

  1. Mattar ke parathe
  2. Instant healthy dosa
  3. Sattu ka paratha
  4. Burger Buns

Print Recipe
Chakki Ki Sabzi | Whole wheat dumplings in tangy sauce
It is time time consuming to make this sabzi, but it is absolutely delicious.
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
It is time time consuming to make this sabzi, but it is absolutely delicious.
Instructions
  1. In a bowl, mix the ingredients of the dough and knead well. (the dough should be sticky and soft).
  2. After kneading, let the dough rest for at least 15 minutes.
  3. After 15 minutes, knead for some more time till the dough does not stick to your hands and becomes soft
  4. Now form small dollops of the dough and steam them in a pressure cooker ( on an oiled plate.)
  5. Once the dough dollops are steamed, set aside and let them cool
  6. Once cooled, fry them in hot oil and drain on tissue paper.
  7. In a kadhai / wok, heat 2 tbsp of oil. Add the cumin seeds and ginger garlic paste.
  8. Saute till the paste is cooked on a low flame.
  9. Add the onion paste and cook for some time
  10. Add the masala powders and mix well
  11. Increase the flame, add curd and cook the curd on high flame (high flame ensures that the curd does not split)
  12. Once the curd is cooked, add the tomato paste and cook well.
  13. Now add the fried dough dollops and cook them for a couple of minutes at a very low flame.
  14. Garnish with coriander leaves and cook for another couple of minutes
  15. Srve hot with some jeera rice or have it as is in a bowl

Vazhakka Thoran | Kerala Style Raw Banana Stir Fry

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or rotis.

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti

In the last few months, the state of Kerala has been in the news because of floods and devastation across the state. Many people have lost their near and dear ones. In the middle of all this devastation, news channels also  showed us resilience and positive vibe that the people of Kerala have.

As an ode to the state of Kerala and its people, for this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Kerala.

This month i was paired with Anu Kollon from Ente Thattukada and she gave me coconut and raw banana as my secret ingredients. This gave me the perfect opportunity to make the traditional Vazhakka Thoran.

shhh-secretly-challenge-image

My quest to make a very traditional dish using coconut and raw banana led me to my neighbour’s (Aruni’s) house. After chatting with her on various recipes like kallan or erissery, i decided to make a simple dry raw banana preparation to go with rice last week.

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti

Did you know this about Banana??

Did you know the banana plant might be the only plant where almost all parts of the plant get used and nothing goes waste?? Let me write how 🙂

  • Banana plant Stem / trunk – Also known as Vazhai thandu in tamil, this part of the plant is used in south indian cuisine to make a raita or a dry sabzi.
  • Banana leaves – The leaves which are large and water proof, are very commonly used as plates to serve food in marriages or family functions. It is also used to make eco-friendly containers in India.
  • Banana flower – In south India this part of the plant is used as a vegetable to make dry sabzis or even tasty vadas (fried lentil fritters).
  • Raw banana – Raw banana is very versatile and can be used in curries / sabzis as a vegetable or gets used to make some yummy chips.
  • Ripe banana – What can i say, that you dont know, in Banana cake, in fried bananas or had just as a fruit, so many options to eat these.

Coming back to the recipe, I made the Vazhakka Thoran as an accompaniment to sambar/rasam rice for lunch, but it can also be served with mixed rice varieties or rotis.

More recipes using Raw Banana / Vazhakka:

  1.  Gujarati Undhiyu
  2. Vazhapoo Parappu Usili ( Banana flower and coconut dry sabzi)

Mixed rice varieties:

  1. Mango Rice
  2. Mustard & Coconut Mixed Rice

Print Recipe
Vazhakka Thoran | Kerala style raw banana stir fry
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti
Instructions
  1. Remove the skin from raw banana and chop them into small cubes (add them to a bowl of water so that they don't oxidize and turn black)
  2. Heat 1.5 cups of water in a medium sized wok / kadhai and add the chopped bananas to it
  3. Add some salt and turmeric powder and cover it for 5 - 7 minutes
  4. Once the raw bananas is par cooked ( almost 90% cooked), remove from heat, drain the water and set aside the cooked bananas in a plate
  5. Grind / pulse the ingredients given to a rough paste and set aside
  6. Heat oil in a kadhai / wok, add mustard leaves, curry leaves.
  7. Once the mustard splutters, add the ground mixture and raw bananas and mix well
  8. Cook for a couple of minutes and remove form heat
  9. Serve with hot rice and rasam or with rotis

Kashmiri Nadru Yakhni | Lotus root in yogurt sauce

A delicious one pot recipe for Kashmiri Nadru Yakhni (lotus root in yogurt sauce).

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Lotus root! I have seen it, eaten it as chips but I haven’t really cooked with it. Actually, I didn’t know how to cook with it. So when Priya asked me to use Lotus root and curd / yogurt in a vegetarian dish, what did i do? I googled – lotus root and yogurt-oh my, the land of Kashmiri recipes came up with a variety of Kashmiri Nadru Yakhni. Continue reading “Kashmiri Nadru Yakhni | Lotus root in yogurt sauce”

Home made Kashayam Recipe: A simple remedy to cure cough & cold

Home Made Kashayam recipe to keep those colds and coughs at bay during the monsoon and winter seasons.

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Home made Kashayam recipe is very simple to make and can be made with ingredients available at home or in one’s neighborhood.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

One can’t help but fall in love with Bangalore’s weather. A single rain / shower and the temperature goes down, the city becomes so cool and pleasant. With the rains and the beautiful weather also comes the season of cold and cough for kids and adults.

Small children and kids are more prone to cold and cough since they have low immunity. I remember as kids whenever any one of us would fall sick or get cold and cough, Amma would always make home made kashayam (Homemade remedy) and ensure that we drink it regularly.

Ingredients for the Home Made Kashayam Recipe

The main ingredients that  I used to make  this Homemade Kashayam Recipe are Tulsi leaves, Ajwain leaves, whole black pepper, cloves and Cumin (jeera) seeds.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Tulsi

Tulsi is a medicinal herb, which is very commonly available all over India. There are lots of households in India where it is very common to worship the Tulsi plant twice a day by lighting a lamp near it.

Boiling a couple of leaves of tulsi is known to cure various ailments such as cold, cough, running nose or even congestion.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Ajwain Leaves

Ajwain or caraway seeds are very commonly used in Indian cooking as it aids in digestion. The green Ajwain leaves are thick in nature in comparison to other leaves. They are often used to help cure kids of common cold related ailments and ailments related to ear and tooth ache.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

BlAck Pepper

Black Pepper or Black Peppercorn – One of the most common spices found in every household of India is black pepper. It is a vine and is widely grown in the state of Kerala.

The green fruit from pepper vines are collected and dried to form black pepper. Known as the king of spices, this condiment while providing a nice flavour to a recipe can relieve common ailments such as cold and asthma symptoms.

Black pepper also helps in improving digestion and helps in weight loss.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Jeera Seeds

Jeera or cumin seeds, is a common spice found in the indian kitchen. It is used in many recipes in its powdered form or as whole seeds. The flavour of jeera is unique and the aroma when it is added to a jhonk or tempering cannot be written in words.

The entire house smells of jeera. It is also known to help in curing common cold, digestive issues and respiratory ailments.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Clove

Cloves are aromatic and have a very unique flavour. Other than using cloves in recipes of Pilaf / Pulao and biryanis, they are also used in different potions for their medicinal properties.

They are very commonly used to cure toothache. Cloves improve / help in increasing immunity, improve digestion and also relieve respiratory infections.

Homemade Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg

Print Recipe
Homemade Kashayam Recipe
Home made Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serves
Ingredients
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serves
Ingredients
Home made Kashayam Recipe (Home remedy for cold and sore throat) #homemade #tulsi #cloves #ajwain #jeera #blackpepper #newat200deg
Instructions
  1. Add all the ingredients to a saucepan
  2. Boil the water till the entire mix reduces by half
  3. Filter the concoction into a glass and have it warm one sip at a time