Want to keep warm and have your skin thrive this winter season? Let’s see what trusty old Ayurveda has got to say about warm foods you should consume during the harsh winters! When the word winter comes to mind, the first thing which pops up is a hot cup of your favourite brew or your mother’s famous warm delicacy. Did you now that the food we eat is closely associated with the weather? Ritucharya is an ancient Ayurvedic practice and is comprised of two words, “Ritu” which means season and “charya” which means Regimen or discipline. Ritucharya consists of lifestyle and ayurvedic diet routine to cope with the bodily and mental impacts caused by seasonal changes as recommended by Ayurveda. Ritucharya is a powerful, health giving ayurvedic tool that helps us live according to the changes in season and make internal adjustments so that our doshas are in a state of balance. People do not know or ignore the suitable types of food stuffs to be followed in particular season, this ...
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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