Cumin tea is widely used the Indians and becoming more and more popular around the world. Cumin treats sore throats, colds, arthritis, and also aids in digestion and is even known as the natural detoxifier. The benefits of cumin can be enjoyed by simply making a cup of cumin tea. Ingredients – 1 teaspoon cumin seeds – 250 ml drinking water Preparation Step 1: Take a vessel and add 1 teaspoon cumin seeds to it. Step 2: Heat it under a low flame for until nice aroma comes out. Step 3: Pour 250 ml drinking water into it and boil for 1-2 minutes. Step 4: Strain it into your teacup and enjoy it warm. Tips: You can add honey or a pinch of salt into it according to your taste. Therapeutic value: Warm cumin tea helps in bloating, stomach cramps and gas. It also gives a quick relief from dry … Continue reading “Cumin Tea”

Kitchdi means mixture, usually of one grain and a lentil. This is a recipe that’s nourishing and easy to digest and a good choice for autumn. Ingredients – Basmati rice: 1/2 cup – Mung bean lentils/ mung dal (split yellow beans) 3/4 cup – Water: 6 cups (approximately) – Fresh ginger: (chopped or grated): 1/2-1 inch – Himalayan Oink salt: As per taste (1/4 tsp. or so) – Ghee: 1 tablespoon – Coriander powder: 1/2 teaspoon – Cumin powder: 1/2 teaspoon – Whole cumin seeds: 1/2 teaspoon – Mustard seeds: 1/2 teaspoon – Turmeric powder: 1/2 teaspoon – Fresh cilantro leaves: a handful – 1 and 1/2 cups assorted vegetables (optional) Preparation Step 1: Separately wash rice and lentils in 2 changes of water. Cook the rice and dal in 6 cups of water, covered for 20 minutes. Step 2: While it cooks, prepare some vegetables you prefer, cut them … Continue reading “Kitchdi”

Traditionally spiced buttermilk is an essential for Kerala lunch, which when loose can be used as a drink and when thick, used as a curry. Vegetables like harry melon, cucumber can be added when used as a curry. During autumn, the nature goes through drastic changes from hot to cold. That makes body difficult to adjust and can easily imbalance vata. Spiced buttermilk is a good recipe during this season. It supports vata, pitta and Kapha; helps to improve digestion and supports with mineral and calcium balance. This recipe has medicinal values in acidity, ulcer, fissure in ano, haemorrhoids, IBS, indigestion and many more disorders. Serves: 4-5 persons Ingredients – Buttermilk – 500 ml/ 2 cups (At room temperature) – Shallots – 4-5 (optional) – Chopped fresh Ginger – 2 teaspoons (chopped) – Garlic: 3 cloves (chopped) – Turmeric powder – ¼ teaspoon – Mustard – ¼ teaspoon – Fenugreek … Continue reading “Recipe for autumn: Spiced buttermilk”