Ayurveda can be overwhelming, and confusing when you first start learning about it. The practices might seem out there, or be counter advice to what you've always heard. How do you go about uprooting all of what you thought was true to explore this new subject? That is where I was at when I first learned about Ayurveda. I still struggle with transitioning all of my practices to an Ayurvedic one, I just love my cup of coffee to start my day. Well I want to share a few ways with you on where to start. I learned Ayurveda from a feminine form. Which means less rules, and more flow. I want you to listen to your intuition as you read the suggestions and decide what would be best for you to start 10 Practices to examine 1. Your 5 Senses This is one of my personal favorites as it's so easy to do for anyone. I have my son learning some of these techniques as well. Taste - Try and taste the 6 flavors according to Ayurveda during your meals. The 6 tastes are- bitter, sour, astringent, p...
Thandai masala powder recipe with step by step photos.Making thandai masala powder is easy that too with available ingredients in your kitchen.
Thandai is one of the drinks made for Holi festival.Thandai is
a very popular drink in North India made with a combination of nuts and
spices, very refreshing and a great body cooler.I have seen few good
brands selling thandai masala powder, but we can make it very easily at
home so tried it, the flavour is so good.Make your batch of homemade thandai masala powder and enjoy making instant thandai for this Holi.
Ingredients
- 1/4 cup almonds
- 1/4 cup cashews whole
- 1/8 cup pistachios
- 1 tbsp melon seeds
- 1 tsp pepper corns
- 1 tsp fennel seeds
- 10 nos cardamom
- 5-6 strands saffron
To make thandai:
- 1 cup milk (boiled,cooled and chilled)
- 2 tsp thandai masala powder
- 1 tsp sugar
Instructions
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In a clean dry mixer jar, add almonds,cashews and pistachios.
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Then add pepper corns and fennel seeds,melon seeds,cardamom,saffron,dry rose petals.
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First grind it to a coarse powder.Scrap the sides and pulse it few times. Do not grind more, as the nuts may leave out oil.Transfer to a plate and let it cool down then store in a clean airtight container.
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Take 1 cup chilled full fat milk.Add 2 tsp thandai masala powder to it.Add sugar.Mix well.Set aside atleast for 15mins.
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Then strain,press it well with a spoon.Serve chilled with few strands of saffron.
Recipe Notes
- The measures of the ingredients can be adjusted,plus or minus according to your preference especially the nuts.
- Do not add more fennel seeds and pepper corns,it may dominate and also will change the color.
- If you prefer, you can a tsp of khus khus.
- I didn't add sugar in this, but if you prefer you can add around 1/2 cup and grind it along.If sugar is added, the mixture will be even more fine.
- After preparing thandai, give atleast 15mins standing time for the flavours to nicely blend with milk,the more standing time you give your thandai will be very tasty.
- It will keep well atleast for 6 months , keep refrigerated.
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