Our Recipe

Jeera Elachi Kashayam

Kashayam

Ingredients (200ml):

• Elachi - 5 nos
• Jeera(Fried) - 1 Tsp
• Palm Sugar - 25g to 30g

Preparation:

1. Grind Elachi, Jeera, Palm Sugar
2. Add 250ml water + above mixture
3. Boil with closed lid 5–10 min on slow flame
4. Filter and serve
5. Dosage: Once daily on empty stomach
6. Benefit: Aids digestion, immunity, stress relief
7. Caution: Children 50ml daily
8. Storage: Airtight container, up to a week

- Poongodi
School Teacher
Theni - Tamilnadu - India

Milagu Paal

Drink

Ingredients (200ml):

1. Elachi Powder - 1/4 Tsp
2. Pepper - 1/2 Tsp
3. Turmeric Powder - 1/4 Tsp
4. Sugar - 2 Tsp

Preparation Process:

1. Grind Elachi, Pepper, Turmeric, Sugar
2. Boil mixture with 250ml milk (5 min, low flame)
3. Filter the milk
4. Dosage: Adults 200ml, children 100ml at night
5. Benefit: Cold, cough, fever, immunity booster
6. Caution: Use coconut milk for lactic allergy (no boiling)
7. Storage: Powder can be refrigerated for 1 month

- Poongodi
School Teacher
Theni - Tamilnadu - India

Elachi - Coconut Porridge

Ingredients:

1. Elachi - 10 nos
2. Pepper - 1 tsp
3. Dry Ginger Powder (Sukku) - 1 tsp
4. Coconut Milk
5. Sugar
6. Water
7. Raw Rice Powder

Preparation Process:

1. Grind Elachi, Pepper, Dry Ginger, Raw Rice Powder
2. Extract 300ml coconut milk from a small coconut
3. Boil mixture with 150ml water for 5 min + sugar
4. Add coconut milk & simmer 2 min
5. Benefit: Helps with cough, fever, immunity
6. Serving: Adults 250ml/day, children 100ml/day

- Poongodi
School Teacher
Theni - Tamilnadu - India

Pepper Baby Corn

Ingredients:

1. Baby corn 200 gms
2. Cinnamon, clove, cardamom 2 each
3. Medium sized onion 2
4. Medium sized tomato 2
5. Turmeric powder 1/4 spoon
6. Kashmiri red chilli 1 spoon
7. Coriander powder 2 spoon
8. Oil required amount
9. Salt required amount

For Grinding powder:

1. Pepper 3 spoon
2. Saunf 1 spoon

Preparation Process:

1. Baby corn was cut into pieces, boiled with Salt and turmeric and kept aside.
2. 3 spoon of pepper and 1 spoon of saunf was roasted and grinded coarsely.
3. Now take a pan and add 2 spoon of oil, add 2 piece of cinnamon, clove and cardamom. Add finely chopped 2 onion and roast it till it becomes golden brown color. Then, add finely chopped 2 medium sized tomato and cook till it becomes soft. Now, add 1/4 spoon of turmeric, 1 spoon of kashmiri red chilli, 2 spoon of coriander powders and cook till it's raw smell goes. Then add 2 cup of water to the masala and cook in medium flame till the oil separates from that.
4. Now, add the cooked baby corn, hand full of coriander leaves and grinded powder to the masala. After adding grinded powder baby corn shoud not be in the heat for long time as it gives bitter taste.. add some more coriander leaves and switch off the flame.. now baby corn pepper masala was ready to serve.
5. Adding capsicum as a choice will goes well with the pepper masala.

- G. Priyadarshini
Bangalore , India

Khoya Peda

Ingredients:

• Khoya / Mava 250 gms
• Sugar 125 gms
• Cardamom 5-6
• Almond or pistachios
• Ghee 2 tablespoons

Preparation:

1. Heat a heavy bottom wok over medium low heat and add some ghee & khoya and saute it, stirring continuously until it change the texture and no longer stick on wok sides
2. Now add sugar and mix it well until it melts and mix properly in khoya
3. Now turn off the gas and add ground cardamom and cut dry fruits
4. Now make small ball with your palm and enjoy khoya Peda.

- Priyanka Sinha
Rajpur ,Chhattisgarh - India