Article
Try These Awesome Drinks This Winter!!
Lifestyle
Hi, we've got something special for you to beat the chilly weather – two amazing recipes! Check out the Kadha and Tomato Coconut Shorba recipes that are perfect for cold days. They're not just tasty, but also great for staying healthy during the winter. Let's warm up and savour these comforting delights together!
Kadha has anti-viral properties and is effective against coughs and colds and seasonal flus. The presence of holy basil (tulsi) makes it an effective healing drink that reduces mucus in the body. It is also known for increasing immunity and fighting against infections. It also has anti-inflammatory and antiseptic properties, which soothes the throat and prevents coughing. Kadha is a traditional Indian drink, often consumed as a chai or tea. Made with Indian herbs and spices, Kadha is a natural immunity booster and is said to be the best remedy against fever and a sore throat. It is also loaded with antioxidants.
Ingredients:
- Water - 2 cups,
- Peeled ginger- 1 inch
- Garlic - 4 to 5 cloves
- Black Pepper - 5 or 6
- Fresh Holy Basil Leaves (Tulsi) - 5 or 6
- Honey - ½ tsp
- Cinnamon - 2 inch stick
- Liquorice (Mulethi), if it is available - 1 small stick
Method:
Take water in a deep saucepan and put it to boil. In the meantime, crush the ginger, garlic, black pepper, cinnamon and liquorice in a mortar and pestle. Once the water is boiling, add all the crushed ingredients along with basil leaves to the saucepan. Cook on medium heat for about 20 minutes or till the decoction is reduced to half. Strain it into a glass and add the honey. Your homemade Kadha is ready!
An Indianised tomato soup, this shorba is perfect to soothe the throat and warm you up!
Ingredients:
- Tomatoes - 5 (medium sized)
- Cumin Seeds - 1 teaspoon
- Water - 1 and a half cups
- Curry Leaves - 6
- Dry Red Chili - 1
- Coconut Milk - 400 ml
- Salt - to taste
- Vegetable Oil - 3/4 tablespoon
- Black Mustard Seeds - 3/4 teaspoon
Garnish:
- Black Pepper - to taste (freshly ground)
- Fresh Coriander Leaves – 2 tablespoons, finely chopped
Method:
- Blend the tomatoes, cumin and salt in a blender to form a thin paste
- Take a saucepan and add the water with the blended tomatoes. Make the mixture sit on a medium flame and let it boil for 15 to 20 minutes, stirring occasionally. Then add the coconut milk to the tomato mixture and reduce the heat to the lowest. Simmer the tomato-coconut mixture for another 5 to 10 minutes.
- Tempering: Take a wok (kadai) and heat the vegetable oil in it. After the oil is hot enough, add the mustard seeds, the dry red chilli and the curry leaves.
- Once the mustard seeds start spluttering, remove the tempering from the heat and pour it into the tomato-coconut soup mixture. Mix well.
- Cook the entire soup mixture for another 1 or 2 minutes over a low to medium flame.
- Garnish the soup with the freshly ground black pepper and the finely chopped coriander leaves.
- Serve hot and fresh!
Compiled by Ritika Jaisimha, City Head, ElderAid, Hyderabad