Archives for Jun 21, 2021

Immunity Booster Kadha (Decoction)

Jun 21, 2021 by Chinmayi Kulkarni Leave a Comment

Many Ayurvedic formulations are consumed in the form of decoctions or kadha. This involves boiling the herbs/spices in water to extract their medicinal properties and consuming this liquid orally. This particular recipe of kadha helps in boosting immunity and can be used in both curative and preventive care against respiratory infections.

This kadha is helpful for balancing all 3 doshas (kapha, vata, pitta), is especially beneficial for kapha dosha.

Prep Time: 5 Mins
Total Time: 10 Mins
Serves: 2 person

Ingredients

1 to 3 cloves
½ stick of cinnamon
1 tsp of coarsely crushed black pepper (preferably in mortar pestle)
1 and ½ inch crush ginger (or grated)
1 Teaspoon Honey (preferably organic)
7 to 8 holy basil leaves (include tender stems)
1/4 tsp Guduchi/Giloy powder
2 cups of water

Method

Dry roast black pepper, cinnamon and cloves on medium high heat, till the spices turn aromatic.
In a separate pot boil water and add holy basil leaves (roughly chopped) and ginger.
Add the roasted spices to the water and allow it to reduce to ¾ th quantity.
Add honey and guduchi powder and lower the flame. Simmer for 2 to 3 minutes and turn off the flame.
Strain the mixture and serve.

Serving suggestions

The serving should be limited to 50ml for one time, once a day.

The dosage can be modified as prescribed by the doctor.

Check out the Ayurvedic benefits of ingredients used in this recipe

Basil Leaves I Black Pepper I Cinnamon I Cloves I Ginger

Jal Jeera (Digestion-aiding Cumin Drink)

Jun 21, 2021 by Chinmayi Kulkarni Leave a Comment

Jal Jeera literally means “Cumin Water”. This recipe is best for summer and works wonders in preventing dehydration and promoting healthy digestion. It is a savoury and tart drink that quenches thirty and provides electrolytes.

Best for Kapha and Pitta constitutions

Prep Time: 15 Minutes
Total Time: 30 Minutes
Serves: 6 Glasses

Ingredients

½ gallon ice cold water
1 and ½ tsp jeera powder
Black/Himalayan salt to taste
1 T chopped Mint leaves
1 T chopped cilantro
Juice of 1 lemon
½ t black pepper powder
Sugar (optional)
Boondi for garnish (optional)

Method

Mix all the ingredients
Serve cold

Serving suggestions

Can be served cold on ice
Can be refrigerated up to 3 days

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper I Black Salt I Jeera Powder I Mint leaves

Kanji (Kaanji)

Jun 21, 2021 by Chinmayi Kulkarni Leave a Comment

Kaanji is ideally a broth that is obtained by boiling grains like rice. It is very easy-to-digest and often recommended during recovery to overcome debility. It can be had as breakfast or supper. It is highly nutritious as it extracts all the goodness of the grains. It can be made sweet or savoury. The recipe can be modified based on the requirements for particular doshas.

Good for Vata and Pitta

Prep Time: 5 Minutes
Total Time: 60 Minutes
Serves: 4 person

Ingredients

½ cup of basmati rice (preferably broken rice. Other varieties of rice like masoori or ambemohar can be used)
¼ cup of moong dal (split green gram, dehusked)
5 cups of water
½ T ghee
1 t salt (preferably himalayn salt)
Freshly ground black pepper

Method

Wash the rice and dal and drain the water
Place the rice and dal in a pot. Add water and boil.
After reaching the boiling point, reduce the heat to very low and let it simmer for 1 hour.
Stir in the ghee and season with salt and pepper.
Serve hot

Serving suggestions

This kanji can be had year around for all seasons.
You can vegetables during the simmering process to incorporate fiber

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper I Black Salt

Kadhi (Takra or Seasoned Buttermilk)

Jun 21, 2021 by Chinmayi Kulkarni Leave a Comment

Buttermilk is a most common probiotic drink and good for overall gut health. Ayurveda often recommends buttermilk to enhance digestion. This recipe includes seasoning the buttermilk with a tadka (tarka) which is spiced hot oil/ghee. This preparation is often consumed during or instead of the meal rather than after.

The recipe here is good for all doshas, however, it can be modified based on the particular dosha. Add black pepper corns to pacify vata dosha or ajwain seeds to pacify kapha dosha.

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 1 person

Ingredients

1 1/2 cup Curd (unsweetened plain whole milk yoghurt)
3 cups of cold water (can increase the quantity based on required consistency)
1 T grated ginger
½ T grated garlic
½ T finely chopped green chilli
5 to 6 fresh curry leaves
½ t Asafoetida / Hing
1T ghee (preferably cow’s ghee)
½ tsp cumin seeds
Turmeric (optional)
1 T Chickpea flour
½ T sugar (modify the quantity based on the sourness of the yoghurt)
Salt to taste (Preferably Himalyan Salt)
1 Dried red chili pepper
1T chopped cilantro

Method

In a blender mix curd, water, ginger, garlic, green chillies and chickpea flour and blend in to a smooth liquid consistency
Pour this mixture in a soup pot and bring to a gentle simmer.
The mixture will start thickening as the chickpea flour begins to cook
In a separate pan heat ghee and add cumin seeds
Once the cumin seeds change colour add asafoetida, turmeric, curry leaves and dried red chilli
Turn off the flame under the ghee mixture and pour it over the buttermilk mixture in soup pot
Bring to a boil and reduce the flame.
Add sugar and salt. Mix. Turn off the flame and keep it covered for 5 mins.
Add chopped cilantro mix and serve hot

Serving suggestions

Kadhi can be had by itself or with Kitchari or plain rice

Notes

If having kadhi only by itself as a meal, then avoid it during dinner time.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida I Cumin Seed I Curry Leaves I Garlic I Ginger I Himalayan /Black Salt