Winter is here! and so are the coughs and colds that entail it! :P Actually it ain't all that cold in Bangalore this time around! Or may be I've seen and had enough of winter in the US :) Ahhh how I loved this time of the year.. my retail therapy was at it's pinnacle! :) Miss Thanksgiving :(
Anyhow, now coming back to the post.. KASHAYA in it's actual sense is a medicinal drink meant to elevate the body against diseases and increase resistance but it also helps in preventing and curing common cold, cough and sore throat. It's the best herbal home remedy for common cold. It was and still is considered a beverage in the Western Ghats or otherwise known as 'Maleynaadu'. If you ever happen to visit a bistro in western ghats, 'kashaya' will most definitely be on the menu followed by coffee, tea, 'haarlicks' and bournvita :)
Talking about the medicinal aspects of this herbal elixir, it relieves indigestion, chest congestion, strengthens your body and also acts as a warrior protecting your body and enhancing your immune system. A cup of hot kashaya every morning can be a great start to your day. A cup at the end of the day can be a soothing balm for your mind, body and soul which helps you sleep better.
Here I'm.. posting just the 'making of the kashaya powder'. In my next post you will see how exactly you make the 'Kashaya'.
An important note- I've used the common spices that are available around the world and are generally used in making 'Kashaya'. I have not added two more indigenous ingredients like 'Hippali', 'Jeshta Madhu' which are not commonly available other than the Indian sub-continent. So you're most welcome to add them if you find it in your geographical terrain and in your local Indian grocery store.
Serves- 10 glasses
Shelf Life- 15 days- 1 Month
Ingredients
-
Coriander seeds/ dhaniya
½ cup
Black Pepper corns
¼ cup
Cumin seeds/ jeera
¼ cup
Cloves
5
Cinnamon
3
Eilichi
10
Nutmace
4
Fennel seeds
2 tbsp
1.In a frying pan, dry roast all the ingredients except fennel seeds for about 8-10 minutes on low flame, Until they turn golden brown and emit the aroma. Keep aside to cool.
2. In the same pan dry roast the fennel seeds separately on low flame until they are slightly warm and start changing colour ( take care not to burn). Add it along with other ingredients and grind to a fine powder. Store it in an airtight container once it cools down.
Lo, your kashaya powder is all set and ready to use.
Stay tuned for my next post on 'How to make Kashaya?'
Note
- Make doubly sure that you store them in an air tight container and store it in a cool and dry place.
- It is very important to dry roast all the ingredients and not let moisture affect it. So make sure the kadai that you roast and the grinder are neatly wiped off any moisture.
- It is also important to dry roast the ingredients until golden brown as it will ensure that the pungent smell will subside making it a little less milder.