Tuesday, March 3, 2015

Lehsun- Adrak Ka Kaadha

Yes. Another cold-post (the cough and cold curing post I mean) after the Chai Masala recipe by my Nani-Ji. When I was growing up, I remember this kaadha being made every alternate day at home during winters and mom and dad sitting in rajaai and sipping this slowly while me and my brother used to make faces at them, watching TV. They used to tell me this keeps cough and cold at bay and is wonder drink for the stuffed nasal passage and cough, and I used to say I would rather die of cough and cold than drinking this awful looking drink (yes I thought it was awful because it sure never looked pretty to me).

But well, time changes. And when you live alone away from home everything changes so drastically. And the day me and hubby were both experiencing symptoms of cold and craving something hot, I went back on thinking of this "Kaadha" and there was a flashback of past memories :) I, who detested this all my life, made this AND drank it. And not to mention, it made me feel instantly better. Now I understand why my parents always wanted me to drink this. It does not look pretty and tastes a little bitter but well, it will make anyone feel a lot better.

Over to the recipe:


Onion (chopped): 1 small
Ginger (chopped): 3 inches piece
Garlic (chopped): 7-8 cloves
Cooking oil: 1 tsp.
Black peppercorns: 6-7
Cloves: 2
Salt to taste
Turmeric powder: 1/2 tsp.

  1. Add the ginger, garlic and onion to a blender, add little water and blend it to a smooth paste without any lumps. Take out in a bowl and keep aside.
  2. Heat oil in a non-stick pan and splutter the peppercorns and cloves. Add the ginger-garlic-onion paste to the pan. 
  3. On medium flame, begin to stir this mixture. Stir for a bit and let cook then stir again. Do not leave unstirred for long time as it needs to be cooked evenly. 
  4. Keep stirring and after a while the masala will leave the oil on the sides. But we need to cook it more because we consume this as it is and there should not be the bitter taste of raw masalas. 

  5. After the masala has browned and gathered in the centre of pan and left all the oil on the sides, add the salt and turmeric and mix well. Add 3 cups of water and cover on medium flame. Let cook for 10 minutes until the flavours are blended together and the water is mixed with the masala, making it a thin soup consistency. 
  6. Turn off the flame, pour in a bowl and drink hot !!

Disclaimer: This is an original recipe of the author. The recipe and the pictures may not be copied in any form without the author's permission.

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