Tulasi Kashayam | Tulasi Kashaya (Herbal Concoction)

This is a ayurvedic drink. This Kashaya / Kashayam is various types of Ayurvedic home remedy medicine freshly homemade. I usually makes this for winter season. This Kashaya made out of fresh holy basil/tulasi and other herbs and spices. It helps and relieves common cold, cough, headache, indigestion  and minor inflammation. 

Other ayurveda homemade recipes :

Kashayam 

Cheera Leyam

Ingredients

• Tulasi leaves / Holi basil -  1 cup
• Black pepper corns - 1 tsp
• Turmeric powder - 1 tsp
• Clove spice - 5 no
• Ginger - 2 tbsp chopped
• Lime juice - 1 tbsp
• Water - 2 cups

Preparation

1. Rinse leaves in the tap water 
2. boil 2 cup of water in a pan
3. Add leaves and other ingredients except lime juice.
4. Boil on low flame for about 8-10 mins. It blends all the flavors and make a concoction.
5. Turn off the heat. 
6. Once it is cool down filter it and transfer into a big jar. Do not discard residue. Can also be taken just like that with hot water.
7. Whenever needed warm and drink.

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Antina Unde । ಅಂಟಿನ ಉಂಡೆ

This is an authentic Kannada recipe for one of the healthiest ladoos (unde). We made this for new mothers and growing children to help them regain strength and nutrition. However, people of all ages can enjoy it for its fiber, iron, and other health benefits.

Recipe video reel link available at malas.kitchen Instagram account.

Ingredients

Yield : 22 unde

• Badami / Almonds - 1 cup
• Godambi / Cashews - 1/2 cup
• Akrodu / Walnut - 1/2 cup
• Pistachios (pitted) - 1/4 cup
• Vanadrakshi / Sweet Raisins - 1/2 cup
• Shunti pudi / Ginger power - 1  tbsp
• Vanakobri - Dry shredded coconut - 1/2 cup
• karjura / Dry Dates (pitted) - 1/2 cup 
• Bella / Jaggery  - 1 cup + 2 tbsp water 
• Antu / Edible gum - 3 tbsp
• Thuppa / Ghee - 1/4 cup + 2 tbsp 

Preparation

1. Dry roast lightly almond, cashews, pistachios, raisins and coconut together, walnut, karjura 
2. In a food processor add roased almonds, cashews, walnut, pisa & Karjura coarse them. Using pulse function.
3. Transfer coarsed nuts to the large bowl
4. Add shunti pudi. coconut and raisins mix well
5. In a same pan add ghee then edible gum. Fry until it pops up and crushed them. (I have used food processor.)
6. Add into the bowl mix well.
7. Heat another 2 tbsp of ghee pour into the bowl.
8. Heat same pan add water and jaggery bring to boil stirring continuously until become thick frost. (for testing jaggery syrup:  a cup of water drop the syrup and it quickly solidify into a hard ball)  
9. Pour the jaggery syrup into the bowl. Mix well in a large spoon and make into lemon size balls/ ladoo shape. 
10. Once cooled completely, store them in an air tight container and relish them

PS:  In my recipe, I omitted karjura/dates because I don't particularly enjoy them. You can also customize it by adding different types of nuts.

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