Immunity Booster Kadha Recipe | Ayurvedic Immunity Booster Kadha

Ayurvedic Immunity-booster Kadha is a mixture of various herbs and spices like, Basil leaves, Cinnamon, Black Cardamoms, Giloy, Liquorice, Ginger, Black peppercorns, Fennel seeds, Rock Salt and Jaggery or Honey boiled in water until it releases its aroma and flavour into it. 

1. Ayurvedic Immunity-booster Kadha Recipe

 

With the rise of COVID-19 cases, there has been a rise in consumption of Ayurvedic remedies and herbal immunity boosters in India and all over the world. There are many people who are consuming and sharing health-boosting kadhas these days and guess what, it’s working for them.

2. How to make Immunity-booster Kadha?

These are those powerful herbs and spices which I added to make this Ayurvedic immunity-boosting kadha. 8-10 Tulsi leaves, 1/2 stick Cinnamon, 2 Black Cardamoms, 2 Giloy, 1/2 inch stick Liquorice (mulethi), 1 inch Ginger, 1/4 tsp Black peppercorns, 1/2 tsp - Fennel seeds. Coarsely ground them into a mortar and pestle. 

Boil it in 5 cups of water until the colour turns light brown. This will take 5-6 minutes on medium heat. Then let it boil on simmer for at least 15-20 minutes or boil till you reach the desired consistency. Then, add 1/4 tsp of rock salt (optional) and jaggery, sugar or honey as per your taste and in a cup and strain. Sip it warm.

3. Health benefits of herbs that are the healthy staples of Ayurvedic Immunity-booster Kadha

Tulsi leaves is used in the treatment of various diseases like skin disorders, diabetes, bronchitis, cardiac, stomach, chest and respiratory problems. It is also acts as a effective pain killer. Regular consumption of tulsi helps in relieving the joint pains.

Black Cardamom is dark brown in color. It is in the form of seed pods. It gives likes minty like aroma smoky flavour. It has anti-inflammatory properties and is loaded with antioxidants. 

Giloy helps in removing toxins, purifying blood, fights bacteria that causes diseases and also combats liver diseases. It also helps in reduces stress and anxiety. It may be helpful in treating diabetes and respiratory system.

Cinnamon is loaded with powerful medicinal properties. It has anti-inflammatory properties and is loaded with antioxidants. It may cut the risk of heart disease. It helps in lowering down blood sugar levels.

Mulethi helps in recovering stomach  infections like cold and cough and to high sugar and blood pressure. It reduces the risk of pain and headache. It is beneficial in the treatment of cancer and diabetes

Ginger is a hot and fragrant spice usually chopped or powdered. It's a powerhouse root due to its multi -faceted remedies. It reduces nausea and vomiting, treats morning sickness and helps in preventing the stomach ulcer. It regulates the blood sugar level and synthesis the bone tissue. 

Black Peppercorns helps in getting rid of cough and cold and helps in keeping the lungs healthy. It helps up in boosting up the immunity. It reduces the risk of pain and headache and helpful in managing arthritis.

Fennel seeds strengthen the immune system and thus protect against many other infections. It helps in regulating blood pressure, purifying blood, great for acne, and improving eyesight.

4. What is a Kadha & how can it protect you against Covid-19?

Ayurvedic Immunity-booster Kadha is a mixture of various herbs and spices like, Basil leaves, Cinnamon, Black Cardamoms, Giloy, Liquorice, Ginger, Black peppercorns, Fennel seeds, Rock Salt and Jaggery, boiled in water until it releases its aroma and flavour into it. 

These herbs acts to strengthen the immune system and thus protect against many other infections including coronavirus. There are many kadha recipes that involve a different combination of herbs. Here is one which I have shared:

But do not to simply rely on kadha, also practice social distancing guidelines, wear a mask to protect from coronavirus, wash your hands often for atleast 20 seconds, clean and disinfect your houses and monitor your health daily. 

Pin it if you like our recipe and let us know how you like this ayurvedic tea in the comments below;

IMMUNITY BOOSTER KADHA RECIPE

Serve : 3 People
Preparation time : 5 minutes
Total time : 20-25 minutes
Author : The Food Root

Ingredients

5 cups Water
8-10 leaves - Holy basil (Tulsi leaves)
1/2 stick Cinnamon (Dalchini)
2 - Black Cardamom (Badi Eliachi)
2 - Tinospora Cordifolia (Giloy)
1/2 inch stick - stick Liquorice (Mulethi)
1 inch - Ginger or Dry ginger powder
1/4 tsp - Black peppercorns (Kali mirch)
1/2 tsp - Fennel seeds (Saunf)
1/4 tsp - Rock salt (optional)
A pinch of Jaggery or Honey as per taste

Method

1. Add 8-10 Tulsi leaves, 1/2 stick Cinnamon, 2 Black Cardamoms, 2 Giloy, 1/2 inch stick Liquorice (mulethi), 1 inch Ginger, 1/4 tsp Black peppercorns, 1/2 tsp - Fennel seeds. Coarsely ground them into a mortar and pestle. 

2. Boil it in 5 cups of water until the colour turns light brown. This will take 5-6 minutes on medium heat. 

3. Then let it boil on simmer for at least 15-20 minutes or boil till you reach the desired consistency. 

4. Then, add 1/4 tsp of rock salt (optional) and jaggery or honey as per your taste and in a cup and strain. Sip it warm.

Notes

1. You can add dry ginger powder instead or grated ginger.

2. Add rock salt, as per your taste. It’s totally optional.

3. You can add jaggery, sugar or honey according to your taste.

Herb Gardening For Beginners : Tips For Growing Herbs

There is no better reward than walking into your garden and picking up your own fresh, homegrown herbs. They are easy to grow and can add lots of flavors to your recipes without adding calories. You can use them in soups, salads, smoothies, sauces, stews, and dips. Herbs are mostly sown in spring in 2-3 intervals. You can grow them from seed or buy a baby plant from nursery or supermarket. They don't need much care and attention. You just need to feed them with good soil and place it somewhere where it can get plenty of sunlight and air, and water it regularly.

Beginner's guide for growing herbs in pots

While setting a herb garden first think and ask yourself what all herbs you want to grow? What are the climatic conditions of your place? Do you want to grow these herbs in a pot, container, garden or you want to set up your deck, patio or balcony. If you a growing them indoors, you should be able to control the environment in terms of humidity, sunlight and temperature. If you are a beginner, i would suggest try growing herbs in pots or containers.

Tips for growing herbs 

1. What Herbs Should I Grow

Make a list of what all herbs you want to grow. Do you want to grow them for culinary or medicinal purposes or both? There are so many herbs to choose from. You can grow whatever works for you. The purpose is to grow your own food. Just be creative and do a bit of research while growing your favorite herb. Below is the list of some of my favorite herbs;

Annual

Basil, Holy Basil, Cilantro, Dill, Garlic, Carom and Parsley

Perennial

Mint, Oregano, Chives, Lemon Balm, Sage, Lavender, Ginger, Thyme and Rosemary

2. Find a suitable location for a herb garden

You don't always need a large space to begin. You can start planting your herbs in a smaller area as well. You will be surprise to see so much can be grown in smaller places as well but this hugely depends on your climate, weather and soil.

3. Pick the right containers and ensure the drainage

Pick the garden containers with drainage holes to keep the sufficient place for the roots when they grow. There are varieties of pots to choose from. They are made of terracotta, metal, clay etc. I prefer choosing clay pots as they help in drainage and tend to dry out quickly.

Most of the herbs like Basil, Cilantro, Lavender etc. grow well in containers but herbs like Mint, Lemon Balm should be planted separately in pots or garden as they bushy and spread all over.

4. Pair herbs in same planter or plant them individually

You can group as many as herbs in one big planter or in several other small pots. This of course depends, if your herbs enjoy the similar climatic conditions. So, be careful and pick out the plants with similar growing requirements to grow in the same planter.

For example, Parsley and Basil enjoy the similar growing requirements, they love more water, you can pair them together in a same planter whereas, Rosemary and Thyme likes it dry, so you need to keep them separate in other planters.

5. Planting

If you are growing the herbs from seedlings than remember to read the packet instructions carefully. It will tell you about how to sow the seeds. You can also choose to purchase young healthy plants from the nearest nursery store or supermarket and then transfer the entire plant into the container, making sure that the roots are well planted.

6. Feed your plants

Feed them with good soil and place it somewhere where it can get plenty of sunlight and air, and water it regularly.

Soil

Herbs can thrive in garden soil but I prefer to use organic potting soil mix while planting them in pots or containers. Avoid using soil from the outside as it may be contaminated.

Sunlight

While planning your herb garden, choose a location where the temperature is neither too hot nor too cold. The herb plants needs plenty of sunlight so keep your plants in a sunny location to grow well. You need at-least 4 to 6 hours of good sunlight until your herbs are ready to harvest.

For example, herbs like Rosemary, Thyme and Lavender, Oregano, Dill and Garlic perform best in full sun, whereas, herbs like Parsley, Mint, Chives and Lemon Balm requires partial sunlight and requires shade.

Water

Provide them with plenty of fresh water but be careful not to over water them. Certain herbs like Oregano and Rosemary prefer well drained soil. And, some herbs like Mint and Parsley like more moisture.

7. Harvesting

Harvest your herbs on time to ensure fresh growth and prune your plants regularly to keep them growing well. Good pruning keeps the plant bushy, green and healthy.

Like in case of Basil or Mint plants, you need to pinch off the top set of 2-3 leaves, this encourages them to have a bushy growth.


So, what are your favorite herbs? Do you grow your herbs in containers or do you set up your deck, patio or your balcony garden. How do you use herbs in your recipes? There are varieties of recipes you can try with your favorite herbs. Have you tried our mint-cilantro dip recipe yet? It's a tangy and exciting combination of mint, cilantro and raw mango along with a kick of green chilli. It pairs well with salads, chips and taste great when spread on sandwich and wraps. You are going to love it!

I hope you've enjoyed our first post in herb-gardening series and are inspired to create one!
Happy Gardening!

Mint Coriander Chutney

Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

Since my garden is overflowing with fresh herbs, I decided to make mint coriander chutney. This chutney is full of garden fresh flavor and can be made in less than 10 minutes.

Everyone in my family loves eating chutneys so we make this at least once a week. They are perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile. It pairs well with Indian appetisers like fritters, medu vada, dahi vada, salads, chips, chaats and taste great when spread on sandwich and wraps. My personal favorite is to eat chutney with paneer-tikka.

I love to add raw mango in my chutney with rest of the ingredients to get the tangy flavour as it compliments the chutney beautifully. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Add less water if you are making chutney in a large quantity and refrigerate in an airtight container. But it's also not advisable to store the dip for longer than few days as the mint and coriander will oxidise rapidly and turn dark, so it's always better to consume it fresh.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.

Mint Coriander Chutney

Serves: 6-8 People

Preparation time: 10 minutes

Cooking time: 10 minutes

Author: The Food Root

Ingredients

2 cup mint leaves
11/2 cup coriander leaves
1 raw mango, grated or 2 tablespoons lime juice
2-3 green chillies, seeds removed, chopped
1/4 cup water, add more if required
1/4 tablespoon cumin powder, roasted
1/2 tablespoon salt or as per taste
1/4 tablespoon pepper or as per taste

Method

1. Pluck the mint leaves and coriander leaves from stem and clean it under running water using a colander or strainer.

2. Drain off the water in a colander. Let the leaves sit until they are completely dry, for about 5-6 minutes.

3. Roughly chop the leaves and the tender stems as you have to blend everything eventually.

4. Add all the ingredients in a blender and blend them until the mixture has smooth consistency.

5. Pour the chutney into a serving bowl.

6. Chill in the fridge until ready to serve.

Notes

1. You can refrigerate and use the mint and coriander chutney for 3 days but it's always better to consume it fresh.

2. Choose leaves that are bright, without the signs of browning.

3. You can also use the tender stems of the leaves as they all taste the same.

4. If you want your chutney to be tangy, add grated raw mango and grind with rest of the ingredients.

5. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.