Karpooravalli (Omavalli) neer mor / Indian Borage Buttermilk (Doddapathre neer majjige)

 Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ? 

Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South.  This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.

A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity. 

Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .

Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism. 

As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.

When I found some fresh karpooravalli, I was intrigued to try Preethi's recipe of making karpooravalli Buttermilk/Neer Mor using this magical herb.

Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .

Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it 

Pudina Chaas 

Neer Mor  - Ramanavmi Special 

Vazhaithandu Mor (banana stem) 

Masala Chaas 

Preparation Time - 5 mins
Cooking Time  - Nil
Complexity - Nil
Serves - 2 to 3

Ingredients 

2 to 3 fresh karpooravalli leaves
200ml thick yogurt
400ml water 
1/4 tsp finely chopped ginger
Salt to taste 
Pinch of kala namak (black salt)
Pinch of roasted jeera powder 

Method 

• In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

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NeerAagaram | Pazhaya Saadham | Probiotic rice porridge

 Neer is water and Aagaram is food ,so basically NeerAagaram boils down to Watery Food or put it simply,  a liquid diet . Neeragaram is very popular in the Southern part of India and also in Orissa, Bengal, Bihar ,chattisgarh as well . Partaking Neeragaram on a daily  basis prevents malnutrition and also improves our immune system .

Now,if you are wondering what is this  Neeragaram ? The answer is very very simple and will leave you amazed .

Neeragaram is just left over cooked rice soaked in water overnight and the next morning it is mashed well and mixed with buttermilk ,rock salt and consumed with shallots and some green chillies .

Neeragaram is also known as Pazhaya Saadham , Saadhertham , pazhaya sor Kanji in South and in the North it is called as Pakhala, Paani Bhaat,Panta Bhaat etc . Orissa celebrates this health rich food as Pakhala Dibasa in the month of March every year .

Neeragaram is a powerhouse of nutrients for the benefit of good gut health . It's a natural probiotic just like home set curd .

The overnight soaking of cooked rice helps in the activation of good bacteria which is very beneficial on consumption for good gut /intestinal health.  You may need not take probiotic supplements if you have this pazhaya saadham regularly.

Consuming Neeragaram early in the morning is an age old practice followed by ancestors especially during the hot summer months when the sun is blazing. The soaked rice acts as a natural coolant and also keeps us full for long hours due to the absorption of starch content in the rice and most importantly prevent us from dehydration. 

Neeragaram can be had with some pickle , fried curd chillies (mor milagai) or with chopped shallots /onions . If you are pairing pazhaya saadham with onions you must definitely try it out with Srilankan Seeni Sambol - get the recipe from my fellow blogger Priya's blog.

You may adjust the quantity of buttermilk as per your preference. I like my neeragaram watery,so I add more buttermilk, if you like it thick like a porridge, you can adjust accordingly. 

Preparation Time - 8 to 10 hours /overnight 
Cooking Time - Nil
Complexity - easy 
Serves - 2 to 3 

Ingredients 

1.5 cups cooked rice (I use the sona masoori variant)
2 cups water 
3 cups buttermilk
Rocksalt as needed 

Method 

• Soak the rice in 2 cups water overnight . Use an earthen vessel if you can else regular steel bowls will work.
• The next morning, mash the rice well with your hands or use a masher . The rice when mashed should resemble porridge /gruel like consistency.  Mashing the rice with your hands is always a good choice .
• To this now add the buttermilk ,rock salt and mix well . Pour it into glasses and serve with the accompaniments of your choice .
• You may also add 1/4 tsp fenugreek seeds while soaking the rice previous night. 

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Gulkand (Gulqand) Milkshake

 Gulkand is a sweet preserve made from the rose petals . Rose petals are slow cooked in sugar syrup until it reaches a jam like consistency.  This when stored in an air tight container has a very long shelf life and can be used in various ways . 

The most common use of gulkand is in the making of meetha paan (beeda) . I. love to eat spoonfuls of gulkand as is because it is really very tasty and it has been my favorite since childhood . I am sure most kids love to eat gulkand.

 Gulkand is also beneficial from health point of view as it has cooling properties and helps reduce body heat and also rich in proteins . Gulkand mixed with milk is useful to give relief from acidity or gastric reflux. 

Gulkand Milkshake is a delicious summer time treat ,which will be loved by one and all  . Best way to give fussy kids their daily dose of milk is by adding this gulkand to their milk and serving it nice and chill . Kids would love to sip on this chill gulkand shake . 

Gulkand Milkshake can be served as a welcome drink for your summer barbecue parties or match get togethers . Make a huge pitcher of gulkandh milk shake in advance and refrigerate it.Serve it chilled when your guests arrive.

You may use rose essence in case you don't have rose syrup readily available. 

 If you love the flavor of rose ,you can also try Rose Kulfi , Rose milk, Rose Thandai   as Summer special treats. 

In our food bloggers' group Shhh cooking secretly challenge ,Sasmita was the host for this month. She suggested we make healthy summer Coolers sans the use of soda or fizzy drink . 

Coincidentally ,I was paired with Sasmita for the theme and she suggested I use ,gulkand and rose syrup as my secret ingredients.  With such exotic ingredients, I whipped up this delicious and healthy milk shake and Sasmita has made a lemonade using sabja seeds .

Preparation Time - 5 mins 
Cooking Time - Nil 
Complexity - easy
Serves - 4 glasses 

Ingredients 

3 tbsp gulkand 
2 teaspoon rose syrup 
4 cups milk
5 to 6 icecubes 

Method 

• Put all the ingredients in a blender and blend it until it is creamy and frothy .
• Pour it equally in 4 serving glasses  and serve chilled. 
• For added deliciousness , you may add a scoop of vanilla ice cream while serving .

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Sukku Kaapi | Dry Ginger Herbal drink | Sukku Malli Kaapi

 Sukku Kaapi is a spicy herbal concoction made from a powder that is prepared by roasting corriander seeds ,pepper ,ajwain (thyme) and some dry ginger or as an alternative dry ginger powder can also be used. 

Sukku Kaapi is also known as Sukku Malli Kaapi in Tamil Nadu . In Tamil, Sukku is Dry Ginger, Malli is Corriander seeds and Coffee is colloquially referred to as Kaapi .

We can store this powder in an airtight container and use it as and when needed .One has to add a spoonful of this powder to boiling water ,simmer for a few mins and   have it warm .

Sukku Kaapi is a mild and soothing drink to keep us warm during chill winters as well as during monsoon . We can sip some sukku kaapi to get relief from sore throat,  mild fever and cold . 

Some more home made wellness drink on my blog

Tulsi Kashayam (Basil Tea)

Herbal Tea

Jaljeera

Oma Kashayam (carom tea)

Inji Kashayam (Ginger Tea) 

One can add a little bit of jaggery powder or some honey to give a mild sweetness and this also makes it really palatable . Alternatively panam kalkandu (Palm jaggery) also can be added . In my recipe I have used ginger powder as it was easily available in my pantry .

Preparation time - 5 mins

Cooking Time - 3 to 5 mins

Complexity - Simple 

Ingredients 

To make Sukku Kaapi Powder

1/2 cup ginger powder 

1/4 cup corriander seeds

2 tsp pepper

1 tsp ajwain /carom seeds

To make sukku kaapi

1 cup water

2 tsp sukku Kaapi powder

Jaggery or palm candy or honey as per taste 

Method

• Dry roast the corriander seeds until it feels warm and crisp . In same pan ,roast the pepper and carom seeds .
• Let it cool for a few mins and then grind into a fine powder in a blender. 
• Mix the dry ginger powder along with the above spice mix and pass it through a sieve to get fone powder . Store this fine powder in a air tight bottle in the fridge .
• Shelf life - stays fresh for almost 2 to 3 months is used properly with a dry spoon .

To make sukku Kaapi 

• Boil a cup of water and add 2 spoonfuls of sukku kaapi powder to it.
• Simmer for 2 mins
• Mix jaggery or palm candy sugar and sip it while its warm 
• If you want to add honey,donot add while the water is boiling. Let it cool down a bit before adding honey .

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Diwali Marundhu | Diwali Legiyam (Lehiyam)

 Diwali Marundhu or Diwali Lehiyam is a must have on the day of Diwali in our home before we eat any goodies . This practice ,I am sure is followed in many homes in Tamil Nadu.  

After having oil bath ,known as Ganga Snanam on the morning of Diwali,first thing we are given is this lehiyam to eat before relishing the other sweets and savories.

Marundhu in Tamil means Medicine and since it is specifically made during Diwali it has been termed as Diwali Marundhu. It is prepared using various natural herbs and sweetened with jaggery . One can call it as home made Chyawanprash. Not only during Diwali, you can easily make this herbal choornam anytime at home and keep it ready . Very helpful in treating mild symptoms of cough,cold or sore throat.  

As per my understanding the practice of having

this Marundhu first thing on Diwali Day is probably because we get up as early as 4am , take an oil bath and since October/Nov is winter time ,this herbal medicine will keep us safe from catching  a cold or fever due to the chill weather 

Traditionally there are close to 10 to 12 ingredients that go into the making off Diwali Lehiyam ,but today I am giving you a quick and easy recipe with easily available ingredients in the pantry and can be made in less than 15 mins without compromising on the original taste. You can call this an heirloom recipe as it was taught to my mom by my paternal grandmom .

Preparation Time - 10 min
Cooking time - 10 min 
Complexity - easy 

Ingredients 

2 tbsp dhaniya 
1 tsp ajwain /omam
2 tsp pepper corns 
3 tsp dry ginger powder 
3 to 4 cardamoms 
2 to 3 cloves 
1 tsp  ghee 
1 tsp gingelly oil /til oil 

1/2 cup grated jaggery 

** you can also roast a small stick of yashtimadhu/athimadhuram/mulethi if you have at home. 

Method 

• Dry roast the dhaniya, pepper and ajwain on medium heat until it is warm to touch..keep aside. 
• Roast the cardamom and cloves and keep aside. 
• Once the ingredients are cool ,blend into a fine powder along with dry ginger powder .
• Melt the jaggery in 1/4 cup water and once it begins to appear frothy,add the ground spice mix and mix it nicely.  The flame has to be low .
• Now add the ghee and gingely oil and continue to cook for another min . The marundhu will appear glossy and resemble halwa texture . Donot stir for a long time else it will be become hard like a candy.
• Turn it off and transfer to a dry container and store it. 

After preparing this lehiyam, we keep it in the Pooja mandir of our home along with shikakai,  til oil , new clothes and offer a small Pooja next morning and use the oil for Ganga Snanam.

Ajwain kaadha | Carom Tea | Oma Kashayam

 Come monsoon, we all love to indulge in some spicy and fried food to pep us up . When the indulgence is limited the tummy is happy but when the spice levels go up a bit,the tummy starts sending signals and it is time to cool down and balance the acidity . That is when the magical spice herb carom/ajwain/omam/ova comes to our rescue .  

Ajwain is used a lot in Indian cooking for its therapeutic effects . It is a very handy magical spice in the pantry . If you have no time to make a concoction you can just chew a few seeds and can instantly feel a relief as you will tend to burp as soon as you begin to chew .

Ajwain has a lot of health benefits especially when it comes to keeping the digestive tract and stomach clear and healthy . This simple concoction of boiling carom seeds with a little fennel seeds (saunf) is a very effective drink when consumed early morning on an empty stomach. 

Ajwain water cools down the gut and eases out gastric and acidity woes . Oma kashayam also helps in improving body metabolism and helps in weight loss too . So all in all it is a very healthy magic potion !! Don't you agree ??  😊

Consuming about 30ml daily in the morning keeps us fit and active by balancing the acidity levels and eases out the digestion process .  

Disclaimer- this is just an age old home remedy for immediate relief .Pls consult your doctor in case of persistent problem and refrain from consuming the drink if you are allergic to any ingredient. 

Some more home made wellness tea on my blog

Tulsi Kashayam 

Herbal Tea

Jaljeera

Ginger Kashayam 

Preparation Time - Nil 
Cooking Time - 5 mins
Complexity - simple
Makes about 100 ml

Ingredients 

1 cup water (200 ml) 

1 tsp ajwain/carom /omam seeds

1/4 tsp fennel /saunf 

Method 

• Take the water in a sauce pan , once the water is lightly heated ,add the ajwain and fennel .
• Let the water start boiling and reduce to 1/2 .
• Strain it through a sieve and sip it when it is warm 

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Grape Gooseberry cooler

Fresh fruit Juices have always been my weakness and I love to sip on them.  I prefer to make them without added sugar and also very less water so that there is no much loss of nutrients.  Incase the juice happens to be slightly sour or bland , I prefer to add a few spoons of honey which makes it sweet . You may add jaggery too but at times it changes the taste and many may not like it ..so pls choose depending on how you like your juice/cooler to be .

This week for FMBH week 282 , Poonam wanted all of us to share delicacies made using berries .I wanted to make some Amla rice (Nellikai Saadham) or Amla murabba , but somehow due to certain other commitments I couldn't go ahead as planned . Poonam has dished out mouthwatering jaggery based Amla murabba which is a must try if you love Gooseberries. 

So for the theme it is  fresh juice from green grapes and boiled Gooseberry I.e Amla . I have boiled the amlas as it is easier to deseed them and also becomes soft to grind . I have not added any sugar as the grapes were sweet by themselves .

Nutrition Facts

• Grapes, Amla are packed with nutrients and essential vitamins like Vit K and Vit C .
•  Amla and Grapes also have antioxidant properties which help in dealing with chronic ailments. 
• Amlas are a powerhouse of natural fibre , hence very useful in digestion and also eases the discomfort of Irritable bowel syndrome (IBS)
• Since grapes and amla are rich in Vit C they provide natural immunity to the body . 
• Amla is also beneficial in controlling blood sugar as the natural soluble fibre prevents sudden spikes in sugar levels.

**these are general health benefits of grapes and amla , but pls do exercise caution in consuming these in case you have any underlying health issues which may prevent the consumption of amla and grapes . 

How to boil the Amla/Gooseberry ? 

• Take the required quantity of Gooseberries ,wash them well and pressure cook for 1 whistle with sufficient water . 
• The Gooseberry will become soft and the seed would have popped out on its own
•  You can just discard the seed and use the boiled Gooseberry. 

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Preparation Time - 15 mins

Cooking Time  - Nil 

Complexity - Easy 

Ingredients 

500gms green grapes 

2 -3 medium sized boiled amla/Gooseberry 

2 tbsp honey (optional) **skip for Vegan

1/2 cup water 

Method

• Soak the grapes in salt water for 10 mins.
• Wash the bunch of grapes thoroughly in water multiple times until the water appear clean and clear .
• Drain the grapes in a colander for a few mins.
• Add the amla and grapes to a blender or juicer and blend  well . 
• Strain the juice for extra pulp or you may include the pulp if you like pulpy juices .
• Stir in the honey after passing the juice through the sieve .
• Refrigerate it and enjoy chilled. 
• You may add some ice cubes too if you wish .

Herbal drink | Kadha | Kashayam

 In Tamil there is a saying "Unnave Marundhu aagum" meaning "Food can be the best medicine " and I totally agree to it . Each ingredient in our pantry has its own medicinal effect .

Our Masala dabba or Anjarai Petti is a mini medicine box in itself . Our elders used each of these ingredients so meticulously and more so they used them according to seasons and climatic conditions so that the family remained healthy and disease free.

To quote some ; fenugreek , buttermilk /curd , lemon, jaggery based dishes were made more frequently during summer months to keep the body cool and hydrated while recipes using ginger, pepper , curry leaves , ajwain were made during winter and monsoons which is when seasonal sickness like flu , cold cough etc would creep in. 

Some ingredients like jeera , asafoetida,turmeric,ghee ,dhaniya/corriander seeds which have general health benefits were used as a part of day to day cooking .

Apart from these,herbal concoctions known as kaadha,kashaya, kashayam used to be consumed incase people fell sick with minor ailments like cold ,cough,loose motions,stomach disorders ,mild fever etc . These were known as Nanima k nuske or Paati Vaidhiyam and were very effective if consumed correctly. 

Yester year generations or our ancestors tried to treat and heal the body naturally instead of providing external medical supplements.  Ancient scriptures have enough evidence to prove how Indians were pioneers in the field of medical study like Ayurveda , Siddha etc .

I have already blogged two different types of kaadha/ kashayam; one using fresh ingredients and another one using a herbal spice powder which can be prepared and stored. Click on the images below for the detailed recipes of Kashayam and Herbal tea .

 .

Thanks to Aruna of Vasu's veg kitchen who suggested we all share some Herbal Home remedies or Paati Vaidhiyam as part of this week's Foodie Monday Bloghop event theme . She has a very simple but effective Ginger and Lemon green tea to boost immunity and aide weight loss.

As this is a season of monsoon, there is every likelihood that we may get drenched and come down with some mild viral fever or body aches, in that case try to have this warm herbal concoction 2 to 3 times a day to get relief . 

Today we shall see another very simple concoction using just 3 ingredients which are easily available on our kitchen shelves.  Detailed recipe below

Dry ginger powder (sonth/chukku) - very good analgesic and antioxidant .

Turmeric powder /Haldi - antiseptic, anti inflammatory, anti viral as well as anti bacterial 

Pepper powder  - Aids digestion, respiratory relief, fights cold and also enhances the effect of other herbs.

**pls do seek medical advice if you experience any other symptoms.  These are just home remedies to get better along with medication. 

Preparation Time - 2 mins
Boiling Time - 3 mins
Complexity - simple 

Ingredients 

1/2 tsp dry ginger powder
2 pinches turmeric powder
1 pinch pepper powder 
1 glass water (200ml)

 Method 

• Add all the above ingredients to water and boil it well for 2 to 3 mins.
• Strain this decoction and drink it warm atleast  2 to 3 times a day to get relief. Prepare it fresh as far as possible instead of reheating. 
• You may add some honey , jaggery or palm candy (panam kalakandu) if you find the concoction pungent . 
• Donot use sugar to sweeten this drink.

Linking it to week # 263 Herbal & Health of FMBH 

Pudina Chaas | Mint Buttermilk

The bacterial fermentation of milk using a starter culture is what gives us Yogurt or what we call as Curd/Dahi in India . This bacteria  present in the culture acts on the lactose in the milk during the process of fermentation and that is how Dahi is formed. This video on my YouTube channel demonstrates how to set thick Yogurt /Dahi at home. 

It is only in India where we use the term Curd for  home made yogurt while Curd actually refers to the part left after the curdling of the milk by adding an external substance like vinegar or lime or citric acid . Paneer or Chenna is the product that is got after the milk undergoes coagulation or curdling. 

 An Indian meal is never complete without the Dahi component in some form or the other . South Indians love to end their meal with some yummy curd rice with pickle while the North Indians love to end their meal with some chilled Chaas or sweet lassi . 

If you all are wondering why so much detailing about Curd/Dahi , it is because this week in our Foodie Monday Bloghop group, the theme is Curd or Dahi . We were given a choice by Poonam  to select between Tomato based or curd based recipes and needless to say Curd won the votes hands down and we named this week as Dahi Delights .. Poonam who blogs at Annapurna has some amazing recipes on her blog which you must definitely check but as it is curd based theme , do try her Curd Quinoa which is inspired from the famous curd rice /thayir saadham.  A fantastic twist using Quinoa . 

Use of Dahi in Indian Cuisine

Apart from lassi or chaas , Dahi is used in a lot of main stream dishes in both South as well as north Indian cuisine . There are many such lip-smacking famous recipes on my blog and I shall share the links in this post which you must try if you are  a dahi lover like me . 

Kerala special

Aviyal 

Kaalan

Mambazha (Mango) Mor kootan 

Tamilnadu Special

Morekuzhambu 

Irupuli Kuzhambu 

Mor Rasam 

Curd Rice/Thayir Saadham

Gujurat Special

Gujarati Kadhi 

Fajeto (Aam  Kadhi)

Karnataka Special

Udupi Majjige Huli 

Raita Varieties 

Mix veg raita 

Kumaoni Raita 

Sweet potato pachadi /raita

What is chaas/buttermilk?

Chaas is whisked yogurt that is diluted with some water  and seasoned with salt and some mild spices like cumin powder, asafoetida , jaljeera etc .Neer mor is the south Indian version of chaas and has ginger , curry leaves, green chillies as flavoring agent

Today's recipe is nothing complicated or fancy but a very flavorful Pudina or Mint flavored buttermilk which is very very refreshing on a hot summer afternoon. Mint as we know has a lot of health  benefits especially related to aiding digestion and preventing stomach disorders. Summers are time when we need to keep our body and stomach cool , which is why this pudina chaas is all the more recommended. 

Buttermilk Variations

Neer mor ,

Vazhaithandu Mor (Banana Stem BM)

Masala Chaas 

Preparation Time - 5 mins 

Cooking Time - Nil 

Complexity easy 

Makes - 500 to 600ml.

Ingredients 

10 to 12 fresh mint leaves 

1 small green chilly

Small piece of ginger 

200 ml or 2 cups thick curd /dahi 

400 ml chilled water 

Salt as needed 

Pinch of black salt 

Method 

• Blend the mint leaves , chilly,ginger and salt with little water into a fine paste and set aside 
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground mint paste, salt , black salt and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

Note

1. Don't use sour curd as it will change the taste of the buttermilk .
2. Preferably use freshly set curd and make sure you whisk it properly so that the cream blends with the curd and doesn't float on top .
3. You can also add some coriander while grinding the paste for added flavor .

linking this to foodie Monday bloghop week #255 - Dahi Delights 

Jaljeera | Jaljira

Jaljeera is an Indian drink which is served as a starter before any meal and a very tasty appetizer.  This drink helps in digestion as well a very good source of hydration in peak summer. 

Jal jeera loosely translates to cumin water.  Cumin as we know has lot of medicinal properties and plays a vital role in aiding digestion and preventing stomach disorders .

Jaljeera is flavored with fresh herbs and spices like black salt, rock salt, ginger ,  fresh mint and some lemon juice to make it all the more tasty .

This drink can be easily prepared at home and relished during summers.  We can make a big jar of this healthy and tasty drink and refrigerate it .

Instead of sugar , I have added jaggery powder which makes it all the more healthy.

Jaljeera can  be served in various ways . Some love to have the drink topped with lot of boondi while some like it with a fizz by adding club soda instead of plain water .

Preparation Time : 5 mins

Cooking time : Nil 

Makes 3 to 4 glasses 

Complexity: simple 

Ingredients 

10 to 15 mint leaves 

Small piece of ginger  chopped

2 tablespoon  jaggery powder 

1 lemon

Small piece of ginger  

2 tsp roasted jeera powder

1 tsp chat masala 

1/2 tsp black salt 

1 tsp salt 

500 ml chilled water 

Method 

• In a blender jar , add the  mint leaves, ginger ,jaggery powder , jeera powder , salt, black salt, chat masala and grind into a fine paste with little water .
• Strain this using a strainer and collect the extract in a big vessel .
• Add in the chilled  water to this extract and the lime juice squeezed from the lemon.
• Stir it well and serve chilled. 

Notes

1. Adjust jaggery if you want it a little more sweet .
2. Store bought jaljeera powder can also be used to prepare this drink . In that case, skip the additional usage of chat masala, black salt and roasted jeera powder. 

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Herbal Tea / Herbal Drink

A refreshing and healthy herbal tea or drink made using simple spices from the regular pantry at the comfort of our homes .

DETOX or IMMUNO BOOSTERS is the word of the day now. 

As much as the words look fancy and complicated their meaning is very very simple.

Detox is nothing but flushing out the various toxins that our body is exposed due to external factors like pollution , outside food , junk food etc. When there is toxin build up in the body our immunity is compromised and we tend to fall sick often . If the toxins are flushed out from the  the system , our immunity will be boosted and we can have a fit and healthy life .

Along with these some minor changes in lifestyle will help us go a long way in staying fit . Include about 15-20 mins of physical activity like walking or jogging in your daily schedule , practice breathing exercises even simple breathe in and breathe out for 30 counts will keep the lungs fit .

Enough of talks on staying healthy and eating healthy , let's get to the recipe now . This herbal tea or drink is made with very simple herbs and spices which we use in our day to day cooking and easily available in every home . 

All we have to do is dry roast these ingredients, make a fine powder and store it in an air tight container. 

Prepare some nice warm drink using this herbal powder with a spoon of honey or jaggery and sip it when you like .

We have it every night before going to  bed . You could even have it first thing in the morning too .

Some of the benefits of ingredients used 

Turmeric  - antiseptic, anti bacterial and anti inflammatory 

Ajwain /carom seeds - helps in digestion and stomach related issues. 

Cinnamon/dalchini - antiviral properties , alleviates stomach discomfort 

Pepper - eases sore throat , cough and helps in clearing sinus 

Dry ginger powder - regulates acidity and eases stomach disorders 

Fennel / saunf -  aids digestion

Cloves -  anti inflammatory, relieves tooth pain, stops bad breath  

Cardamom/elaichi- antioxidant , anti inflammatory, helps in digestion 

** these are the broad benefits of these general herbs and spices.  If you have any underlying health conditions pls consult you doctor before having this drink.

So friends eat healthy stay fit .

Preparation Time - 5 mins

Cooking Time - 2 mins

Complexity- simple 

Ingredients 

2 table spoon pepper corns

1 tablespoon ajwain /carom  

1 small stick cinnamon/dalchini

5 to 10 cardamom /elacihi

5-10 cloves /lavang 

1 tablespoon turmeric powder 

1.5 tablespoon dry ginger powder 

1/2 tablespoon saunf /fennel seeds 

Method 

• Dry roast all the ingredients except ginger powder and turmeric powder for about 3 to 4 mins without burning .
• Let the ingredients cool and then make a fine powder in a blender along with the ginger powder and turmeric powder .
• Store it in a dry airtight container and keep away from moisture. 

How to prepare the herbal drink ?

• Add about 1/2 tsp of this herbal powder to a glass of hot water and mix it well.
• You can add some jaggery powder or 1 tsp honey if you would like it sweet . 
• Keep sipping as and when you like .

Note

You can proportionately increase/decrease the quantity of ingredients depending on how much powder you want to make.

Kashaayam | Ayurvedic wellness tea

Kashayaam is nothing but a water extract or decoction of a single herb or a combination of multiple spices and herbs in a certain combination . Mostly these spices and herbs are available in our pantry and can be made easily . This is quick home remedy to combat and get relief from minor ailments like cold , cough, weakness or loss of apetite.
Today’s kashayaam or brew can be prepared in less than 10 mins and is effective to get relief from cold , cough , sore throat or body pain caused due to change in weather conditions or mild flu.
Kashayam is also called as Khaada or Kwaath. Kashayam / Kashaya is a term used in south India while khaada or kwaath is used in north India .

Preparation time : 5 mins
Cooking time : 7-8 mins
Complexity : simple

Paanakam| Paanagam - Traditional Indian Cooler (Ramanavami & Narsimha Jayanti special)

Paanakam /Panagam is a traditional South Indian summer cooler made using jaggery,ginger powder ,lemon and cardamom powder. Its a power packed energy and health drink to keep the body well hydrated and maintain the body temperature during the severe summer days .

The jaggery version of Paanakam is popular in Tamil Nadu while the lemon based Paanaka is popular in Karnataka . 

(Photos and write up updated on 20th March 2022)

Jaggery is a very good source of iron and potassium while lemon and ginger have antioxidants and good digestive properties. Since summer is the time when the heat wave causes excess dehydration and also leads to increase in body heat, a glass of chilled Panakam on a daily basis will help fight all the dehydration, tiredness and exhaustion .

In  Tamil Nadu,we can find huge stalls along the road side where free Panakam is served to the wiery pedestrians . Even temples have huge pandals or shamianas where panakam and neer mor (spiced Buttermilk) is served to the devotees as prasadam after the Pooja rituals.

Ramanavmi and Narsimha Jayanthy are the two main summer festivals where in Paanakam is a main offering .

Prasadam for both the festivals is incomplete without the Paanakam along with 

Neer Mor (Spiced Buttermilk)

Vellarikai Kosamri / Cucumber Salad 

Medhu Vadai / Ulundhu Vadai 

Sakkarai Pongal or 

Sheera / Kesari

Ramanavami 2022 - April 10th

Ramanavmi is celebrated to rejoice the birth of Lord Rama ,the 7th avatar/incarnation of Lord Vishnu . The festival normally falls in the Gregorian Month of March or April every year . As per Indian Calender it is celebrated on the 9th Day of the Chaitra Shukla Paksha (9th day after Amavasya).

Devotees chant verses from Ramayana or sing hymns/bhajans in praise of the Lord and offer prasad and Arati towards the end of the Pooja Rituals.

Narsimha Jayanty is celebrated to rejoice the 4th Incarnation of Lord Vishnu on the 14th day of Vaisakha Shukla Month (14th day after Amavasya); Generally it is in the Gregorian Month of May.
Lord Narasimha incarnated as Half Man and Half Lion to save Prahlada- an ardent devotee of the Lord Vishnu from his Demonic Father Hrinyakashyapu.It is believed that the lord incarnated at the time when the Sun was about to set and the Moon was to rise called as Andhi Sandhi Time .Hence the festival is also celebrated at that time of the day .Devotees observe fast the whole day and immerse in the activities like singing bhajans,doing some kind of charity work and finally break their fast after offering Pooja,Prasad and Arati to the Lord.

This post includes step by step video to make Paanagam / Paanaka

Preparation Time : 5mins
Cooking Time : Nil
Serves  : 2-3 glasses ( 300 ml approx)
Complexity : Simple

Ingredients
1 cup powdered jaggery (160-180 gms)
1.5 cups water (1 cup is 200 ml approx)
1 teaspoon dry ginger powder/chukku podi/shunt powder
2-3 cardamoms/elaichi/elakka powdered
pinch of edible camphor/pacchai karpooram
2-3 teaspoons lime juice
few strands of saffron/kesar/kungumapoo

Method

• Soak the jaggery in 1.5 cups of water and let the jaggery melt .
• Stir it well and filter it to remove any form of impurities.
• Now add the ginger powder,cardamom powder,edible camphor,saffron strands and stir well.
• Lastly add the lemon juice mix well and serve it chilled or as is.

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Neer Mor / Neer Majjige (Spiced Butter Milk) - Ramanavmi Prasad

Traditionally buttermilk is the residue that is left after churning out the butter/cream from yogurt.
Buttermilk / Mor / Chaas is a favorite summer cooler in most parts of Indian sub continent.

Come summer, we can find stalls along the streets serving cool buttermilk  churned out from huge earthen pots to the weary travelers during the scorching summer months.

Neer Mor (Neer - water ; Mor - Buttermilk) is the South Indian version of  savory butter milk. During summer even temples serve Neer Mor as prasadam to the devotees after the daily veneration and pooja rituals at the temple.

In South India the flavor of curry leaves and ginger will be predominant in the buttermilk while in North India ,roasted cumin powder ,black salt, chat masala etc are used for flavoring the buttermilk.

 In North India  Masala chaas  and Pudina Chaas are the favorite versions of savory buttermilk..Sweetened version of buttermilk is called Lassi and it is slightly dense and creamier than the chaas /mor.

Neer Mor is offered as a Prasadam /Neivedhiyam along with Panakam ,Kosamri (Vada Paruppu) on Rama Navami- Birth of Lord Sri Rama.

(write up and photos updated on April 8th 2022)

Preparation Time : 10 mins
Cooking Time: Nil
Serves : 4

Ingredients

1/2 cup thick curd / non flavored yogurt
1 tsp grated ginger
2-3 green chillies finely chopped
4-5 curry leaves finely chopped
corriander/cilantro leaves chopped
pinch of asafoetida

4 cups water
salt to taste

Method

• Add the ginger,  green chillies and curry leaves in a blender jar and give it a  quick pulse in your blender to a form a paste.
• In a big pitcher or wide mixing bowl whisk the yogurt along with the green chilli paste, salt and asafoetida till they mix well.
• Slowly add the water and using a manual whisk or hand blender, blend it until frothy.
• Garnish with fresh corriander and serve chilled.

Note:

• In case,you donot have a hand blender,beat the curd well along with other ingredients except water using a spoon until creamy.
• Slowly add the water and stir well until all ingredients are well incorporated.
• Mustard seeds,seasoned in oil can also be added to the buttermilk for added flavor and taste.

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