Kadha For Cold and Cough

Kadha is a home remedy for relief from cold and cough. This medicinal drink has lots of flavoures infused in it. There is no right or wrong method of preparation or quantity of ingredients for this. It varies from one household to another.

This recipe is used from generations in our family. One thing I can assure that it definitely is effective in relieving from cold and flu up to some extent. Surprisingly my little one liked it when I gave her this drink for the first time when she had cold sometime back.  WaterMark_2018-08-18-10-16-23.jpg

Note: This is not any kind of medicine to treat cold and cough. It’s to be used to get little relief from cold. This is not to be used for kids below 18 months old. 

Tip: You may choose to crush the ingredients little if preparing for adults. Use whole ingredients if preparing for kids.


  1. Bay leaves – 2
  2. Fennel seeds – 1/2 tsp
  3. Cardamom pods – 2
  4. Cloves – 7 to 8
  5. Black pepper (whole) – 10 to 12
  6. Cinnamon stick – around 1 inch
  7. Finely sliced ginger – around 10 slices
  8. Water – 2 cups
  9. Honey – As desired while serving

Method of Preparation:

  1. I used whole ingredients as I was preparing this for my five year old.
  2. In a saucepan, take all ingredients except honey.
  3. Simmer till the water quantity is reduced to half and all the flavours are infused into it.
  4. Switch off the flame and cover the saucepan. Let it cool down.
  5. Now strain the drink with the help of a strainer. This kadha can be stored for up to twenty-four hours.
  6. Take 10 ml of the kadha and add half tea-spoon of honey to it before serving.
  7. I generally prepare one cup of kadha and use it through out the day with two hours interval.

Methi Daane ke Laddu

Methi daana or fenugreek seed is said to have a very high nutritious quotient. It helps to cure digestive problems, reduces inflammation in body, controls cholesterol level etc to name a few. Also fenugreek seed is very much beneficial for new mothers. It helps in controlling body internal temperature during winters.

So, here is a recipe for fenugreek seeds laddu apt for winters.


  1. Fenugreek seeds – 45 grams
  2. Almond milk – 200 ml
  3. Almond – 50 grams
  4. Raisins – 70 grams
  5. Desiccated coconut – 30 grams
  6. Ghee – 2 tbsp
  7. Palm Sugar or jaggery – 50 grams (adjust to taste)

Method of Preparation:

  1. Dry roast fenugreek seeds over low medium flame till light brown.
  2. Let the roasted fenugreek seeds cool down completely.
  3. Put those in a blender and grind to a coarse powder.
  4. Soak the ground fenugreek seeds powder in almond milk for minimum of three hours. The mixture becomes thick in texture after soaking.
  5. In the mean time grind almonds and raisins separately and keep aside.
  6. Now heat a non-stick pan and add ghee to it. Once ghee is hot, add the soaked mixture to it.
  7. Mix well for few minutes and then add ground almond powder to it. Stir continuously so that it doesn’t stick to the pan.
  8. Add ground raisins and mix well by continues stirring.
  9. Now it’s turn to add desiccated coconut and palm sugar. Sugar gives the hint of sweetness to the otherwise bitter fenugreek seeds. Quantity of sugar to be added can be adjusted to taste.
  10. Mix everything well till a thick mass is formed. Switch off the flame and take out on a plate. WaterMark_2017-12-02-16-27-42.jpg
  11. Let the mixture cool down slightly and make laddus out of it while it’s still warm.
  12. Tip – If mixture becomes little dry, grease your palm with ghee or almond oil while making laddus.

Diwali – The Festival of Lights

Diwali or Deepavali is the festival of lights that is celebrated on the amavasya of Hindu month Kartik. It is said that lord Shri Ram along with his wife Sita and brother Laxman reached the state of Ayodhya on this day after killing Ravana. So the people of Ayodhya had decorated the streets with diyas in order to welcome them and lighten the roads on this dark amavasya night. This is considered to be the symbolism of victory of good over evil, light over darkness.

Also there are other stories around southern parts of India mentioning the destruction of another rakshyas (demon) Narakasura by a goddess. So, Diwali is celebrated signifying that victory. Anyway, whatever story it is, the bottom line remains the same — victory of good over evil.

The eastern states of India like Odisha, West Bengal observe goddess Kali puja on this day whereas the other states observe goddess Lakshmi puja.

Lot of sweet and savory dishes are prepared in all households. Family get-together’s happen. Coloured rangoli are spread for the prosperity at home. And during evening, people decorate houses with diyas, candles, string lights etc.

I too prepared sweet dishes and did Lakshmi Puja at home. Below there are some glimpses of Diwali celebration in my family.

A very happy, prosperous and safe Diwali to all wonderful people out there from flavour indulgence.

Sevaiya (Vermicelli) Upma

Upma is a savoury Indian dish that’s prepared with grains like flattened rice (poha), oats, dalia (broken wheat) etc and mixed vegetables. Different combinations of spices and sauces are also used in different types of upma.

Upma is mostly considered as a breakfast dish. But it can be had as brunch or heavy snack item also.

Here the recipe talks about vermicelli upma. I mostly prepare this in dinner when I am tired and not in a mood to prepare roti and curry. So, I add veggies to vermicelli and my healthy meal is ready.

Read on for the recipe.


  1. Roasted vermicelli – 2 cups
  2. Peanuts – 1/2 cup
  3. Potato (chopped length wise) – 1 big
  4. Onion (chopped length wise) – 2 medium
  5. Green chilli (chopped) – 1
  6. Salt – to taste
  7. Black salt – 2 tsp
  8. Turmeric powder – 1 tsp
  9. Red chilli powder – 1 tsp (as per taste)
  10. Schezwan Sauce (optional)
  11. Oil – 1 tbsp
  12. Cumin seeds – 1 tsp
  13. Curry leaves – 8 to 10
  14. Water – 3 cups

Any veggie of your choice can be used in this recipe.

Method of Preparation:

  1. Heat oil in a pan and then add cumin seeds. Once the cumin seeds splutter, add peanuts and stir.
  2. Then add curry leaves, chopped green chilli, chopped potatoes and onions.
  3. Add salt, chilli powder, turmeric powder. Mix well. Cover and let the veggies be done half way through.
  4. Once the veggies are half boiled, add the roasted vermicelli. Mix well. Add 3 cups of water. Cover and let the vermicelli and veggies be tender.
  5. Let all the water evaporate.
  6. Add schezwan sauce (or any sauce of your choice) and mix everything well.
  7. Switch off flame and sprinkle black salt all over. Stir everything well.
  8. Hot vermicelli upma is ready to be served.

Healthy Ragi (Finger Millet) Laddu – with Video

Ragi or Nachni or Finger Millet is a very healthy cereal with wide health benefits. It’s consumed all over the country in different forms. It’s very famous mostly in the southern parts of India.

Ragi has innumerable health benefits. Allow me explain some of those.

  1. Gluten free : Ragi is gluten free. So, people with gluten intolerance can consume it without being worried.
  2. Cooling : Ragi is said to have a cooling effect on stomach post consumption. So it aids in proper digestion.
  3. High fibre: Ragi does have a very good fibre content which helps in digestion and relieves constipation.
  4. Baby Food: As Ragi is said to have a soothing effect on stomach and easily digestable, babies at some places are fed with ragi porridge.
  5. Aids in weight loss
  6. Helps in regulating blood sugar level etc

Actually this grain is having innumerable amazing benefits. If I start explaining all those details in this page, I won’t be doing justice to my laddu recipe 🙂

For preparing Ragi Laddu, we will primarily need ragi flour. I have prepared the ragi flour at home from the ragi grains. However store bought ragi flour can also be used.

Watch the video or read on further for the recipe.

For Ragi Flour:


  1. Ragi grains – 3 cups

Method of Preparation:

  1. Wash ragi grains thoroughly to remove impurities if any.
  2. Sun dry those till the grains become absolutely dry.
  3. Roast the dried ragi grains.
  4. Let it cool completely.
  5. Put in a blender and blend till a fine powder.
  6. Ragi flour is ready. Store it in an airtight container.

For Ragi Laddu:


  1. Ragi flour – 2 cups
  2. Ghee – 2 tbsp
  3. Chopped almonds – 1/2 cup
  4. Dates (deseeded) – 1 cup (can be increased if more sweetness is required)
  5. Desiccated coconut – 1/4 cup
  6. Unsweetened cocoa powder – 1/4 cup

Method of Preparation:

  1. Heat pan add it add ghee to it.
  2. Add the ragi flour to it and stir well on low flame.
  3. Stir till ragi and ghee are mixed thoroughly. Ragi will become darker in colour and you can feel a nice aroma.
  4. Now take the mixture out in a bowl.
  5. Put the deseeded dated in a blender and blend to thick paste.
  6. Add the dates paste to ragi mixture along with chopped almonds, desiccated coconut and unsweetened cocoa powder.
  7. Mix everything well using hand.
  8. Grease palm with little ghee. Take small amount of the prepared mixture in palm and give a round shape in order to prepare the laddus.
  9. Our healthy ragi laddus are ready.

Homemade Protein Powder – with Video

Fat, protein and carbohydrate are considered as the macro nutrients of our body. Protein is used in our body for building and repairing tissues. Also it’s an important building block for muscles, bones, skin etc. Proper protein intake is necessary in order to save the muscle mass of body.

Here I am sharing the method of preparing protein powder at home. This powder can be had with smoothies of your choice.



  1. Hemp seed – 50 gms
  2. Soya bean – 50 gms
  3. Pumpkin seed – 50 gms
  4. Flax seed – 50 gms
  5. Chia seed – 20 gms
  6. Almond – 25 gms
  7. Unsweetened cocoa powder – 1 tbsp
  8. Powdered stevia or any sweetener of your choice – 1.5 tsp (can be adjusted to taste) 

Method of Preparation:

  1. Dry roast all ingredients (Hemp seed, soya bean, flax seed, pumpkin seed, almond) separately except chia seeds.
  2. Let all the roasted ingredients cool down completely.
  3. Put all the roasted ingredients along with chia seed in a blender jar and pulse gradually to a powder. Do not over blend.
  4. Then add cocoa powder and stevia. Pulse for 2-3 seconds.
  5. Homemade protein powder is ready. Store it in a glass container.
  6. It can be added to smoothies or overnight oats or any dish where you feel this powder can be mixed.

Total Macros for this protein powder:

  1. Fat – 81.45 g
  2. Protein – 70.62 g
  3. Carbohydrate – 83.87 g
  4. Dietary fiber – 45.19 g
  5. Net Carbohydrate – 38.68g

Manda Pitha – Guest Post

Manda pitha is a steamed dumpling with sweet stuffing which is prepared in all over Odisha (a state in India) during almost all sorts of festival. This is very ancient and traditional recipe which has been passed on from older generations to the current ones.

This recipe of traditional Manda pitha has been contributed by my respected and sweet Sis-in-law Sushree Mishra (Mama Nani). She is very good at whatever she does, very loving and an inspiration to all of us cousins. We really look up to her. Thanks Nani for sharing your culinary knowledge with us 🙂

Please read on to know how does she prepare the Manda pitha.



For Stuffing:

  1. Grated fresh coconut – 1 cup
  2. Jaggery powder – 1/2 cup to 3/4 cup depending on the sweetness and quality of jaggery
  3. Black pepper powder – 1/2 tsp
  4. Cardamom powder – 1/2 tsp
  5. Ghee – 1 tbsp

For Rice Dough:

  1. Rice flour (finely powdered) – 1/2 cup
  2. Water – 3/4 cup
  3. Salt – a pinch
  4. Ghee – 1 tbsp

Method of preparation:

There are three steps for preparing this traditional dish.

  1. Preparing the stuffing
  2. Preparing the rice dough
  3. Assembling and Steaming

Preparing the Stuffing:

  1. Heat a pan and add ghee.
  2. Put all the other ingredients mentioned above for stuffing.
  3. Stir to dry out all the moisture and bring it to a proper binding consistency.
  4. Now stuffing is ready.
  5. Take out in a bowl and keep it aside to let it cool down for filling inside the rice dough dumplings.

Preparing Rice Dough:

  1. It’s generally said to have the rice flour and water ratio as 1:1. But it’s recommended to have 1/4 cup extra water keeping in mind the evaporation while boiling.
  2. First put ghee, water and salt in a pan/pot. Cover it with lid and bring it to a boil.
  3. Reduce heat to low and add rice flour slowly with constant stirring in order to avoid lumps.
  4. Once all the rice flour are mixed nicely, switch off the heat and cover mixture for 2-3 minutes.
  5. Then uncover and mix well. If you feel the dough to be dry then sprinkle little water and mix again.
  6. Take out the mixture on a clean and dry plate or surface for kneading. Give it a good knead to make soft dough.
  7. Remember to grease palms with little ghee and sprinkle little by little water while kneading. That’s how you get soft and smooth dough.

Assembling and Steaming:

  1. Take a small chapati quantity dough and make a ball.
  2. Form a cup kind of shape by gently pressing the dough with palms and put the coconut stuffing in it.
  3. Shape the dough slowly to a closed ball like structure so that the stuffing remains enclosed inside.
  4. Remember to grease the palms with water while shaping the dough ball in order avoid cracks on the surface.
  5. Now comes the steaming part. For steaming, you can use any steamer or idli maker or just a pot with tight lid.
  6. Grease the tin with ghee, on which you are supposed to place the manda pithas or dumplings.
  7. Boil water in a pot and then slowly place the tin inside the pot (water should be half way or less than the tin height).
  8. Cover tightly and let it steam for 5 minutes.
  9. After that, take out the tin and let the manda dumplings be cooled before taking those out of the tin. The mandas turn very tender on steaming which makes them break if you take those out of the tin immediately without cooling.
  10. Soft and drooling Manda Pited has are ready to be plated. Share you joy with your dear ones! LogoLicious_20170907_134021