When Autumn arrives, it's that time of the year to get ready for not only the Holiday season but also start a balanced diet plan to fight the flu season ( without flu shot) . Making fresh warm Apple cider and Indian style spiced Latte ( called kashay in Southern India) has become a family tradition every Fall.
Little do people know the health benefits of Kashay. One, it's caffeine free and secondly, used as detox drink to cure digestive ailments, cold and flu , to give immunity to lactating women and it is also believed to cure acne and aid in weight loss.
I tried several combinations of spices to make this drink and after trial and errors,
Finally I hit a perfect mix of spices.
1 cup coriander seeds
1\3 cup cumin
1\4 cup fenugreek seeds
2 tablespoon black and red pepper corns
1\4 cup Fennel seeds
2 tablespoon nutmeg powder
1 tablespoon dry ginger powder( I prefer fresh ginger over this when boiling the drink)
2 whole cardamom pods
Dry roast all the spices except cardamom till they get aromatic and reddish brownand roast them separately for best results.
Once they cool ,grind them into fine powder and add the cardamom pods and grind again.
Store in an airtight dry glass jar, has atleast three months shelf life. Mine lasts about six months as there is no humidity where I live.
Coming back to making the drink using this powder, boil a cup of water with a teaspoon of raw sugar or jaggery. You could add crushed ginger too. Add a teaspoon of the spice powder and simmer for 2-3 minutes.
Add 1\4 cup of almond milk and heat it just right enough for you to drink. Do not overboil.
For non vegans, 1% low-fat milk tastes best with this spice mix.
As a variation, I included 1 tablespoon of cinnamon powder and 1\2 tablespoon of clove powder . You could also add almond powder( soak 8-10 almonds overnight, blanch them and let them Sun dry, then powder them)
If you are running a flu, add a pinch of turmeric and rock sugar ( red kalshakar) to immediate relief.
Little do people know the health benefits of Kashay. One, it's caffeine free and secondly, used as detox drink to cure digestive ailments, cold and flu , to give immunity to lactating women and it is also believed to cure acne and aid in weight loss.
I tried several combinations of spices to make this drink and after trial and errors,
Finally I hit a perfect mix of spices.
1 cup coriander seeds
1\3 cup cumin
1\4 cup fenugreek seeds
2 tablespoon black and red pepper corns
1\4 cup Fennel seeds
2 tablespoon nutmeg powder
1 tablespoon dry ginger powder( I prefer fresh ginger over this when boiling the drink)
2 whole cardamom pods
Dry roast all the spices except cardamom till they get aromatic and reddish brownand roast them separately for best results.
Once they cool ,grind them into fine powder and add the cardamom pods and grind again.
Store in an airtight dry glass jar, has atleast three months shelf life. Mine lasts about six months as there is no humidity where I live.
Coming back to making the drink using this powder, boil a cup of water with a teaspoon of raw sugar or jaggery. You could add crushed ginger too. Add a teaspoon of the spice powder and simmer for 2-3 minutes.
Add 1\4 cup of almond milk and heat it just right enough for you to drink. Do not overboil.
For non vegans, 1% low-fat milk tastes best with this spice mix.
As a variation, I included 1 tablespoon of cinnamon powder and 1\2 tablespoon of clove powder . You could also add almond powder( soak 8-10 almonds overnight, blanch them and let them Sun dry, then powder them)
If you are running a flu, add a pinch of turmeric and rock sugar ( red kalshakar) to immediate relief.
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