Monday, May 30, 2016

Kashaya Powder - 2.

Kashaya Powder …… 2nd Method
** This Kashaya Powder is the second type from which I have posted earlier. The credit for this recipe goes to my sister Gayathri Kudva. This one is also to be used only for bad Throat and not for regular days consumption.

Kashaya powder also called 'kashaya pitto' in Konkani is a beverage prepared by making a decoction out of the powder with water and jaggery. It is had hot to drive away that irritating Cold, Cough or Sore Throat. You can add in a little bit of milk too if desired. It is a great home remedy which will kill bacteria on its way down your throat and lift your energy levels a bit. Kashaya Powder can be prepared in many ways too. It is prepared and consumed by some on regular basis to cut down intake of tea / coffee. It’s a healthy drink. However, this particular “Kashaya Powder” is for that persisting cough and cold and is not recommended for daily consumption. I will soon post the Kashaya prepared for regular consumption too. 

Ingredients : 
Coriander Seeds :  250 gms. 
Jeera Seeds : 50-75 gms.
Whole black pepper : 50-75 gms (depending upon its spiciness), 
Haldi (Turmeric) Powder : ¼ tsp, 
Whole Green Cardamom : 3,.
Dry Ginger Powder (Shunti) : 4 tblsp.

Method : Dry roast coriander, jeera, whole black pepper and cardamom separately for a few minutes each. If you have sunlight facility just put all the ingredients in a big plate and keep it in Sunlight for 3-4 hours. Let cool to room temperature. You can also mix all the ingredients together and Microwave for 2 minutes and cool. I always use the microwave method as there is no much of sunlight facility available to me. Once cool enough put it in mixer grinder and grind to a semi coarse powder. Remove and put it in a bow, add in the haldi powder and dry ginger powder and mix well. Put it in a air tight container and store away from sunlight. 

To make Kashaya: Take four cups of water, add about ½ -1 cup of jaggery, 2 heaped tblsp of Kashay powder and bring to boil, reduce heat and simmer for at least 20 minutes. Strain and sip hot kashay to ward away that stubborn cold and cough. You can add in a little bit of milk if you wish. 

** If frying in kadai, just see that each ingredient is hot enough say about 2-3 minutes, not more than that especially jeera or else it will turn bitter.
** You can add Milk if you desire especially for children. 
** This Kashaya should be taken only about ½ - 1 cup twice a day when you have cold/sore throat and not on regular days as it produces heat in the body. 

** Here is the link to the earlier Kashaya Powder, Please refer to the link given below …..

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