Skip to main content

Kashayam Herbal Tea


Crossdresser Worthing

A soothing herbal tea blend known as Kashayam, traditionally used as a home remedy for colds and congestion.

Ingredients:
  • 2 cups water
  • 1 tablespoon dried ginger
  • 1 tablespoon dried holy basil leaves
  • 1 tablespoon dried cinnamon
  • 1 tablespoon dried cloves
  • 1 tablespoon dried black pepper

Instructions:

Boil water in a saucepan

Add all the dried herbs and spices to the boiling water

Simmer for 10-15 minutes until the mixture reduces to about one cup

Strain the tea into a cup

Let it cool slightly before drinking


Comments

Post a Comment

Popular posts from this blog

Keto Mediterranean Cucumber Roll Ups

These Keto Mediterranean Cucumber Roll Ups are a tasty and refreshing snack or appetizer. There is a tasty low-carb treat made with smooth cream cheese, sour sun-dried tomatoes, and salty kalamata olives wrapped in thin cucumber slices. Ingredients: 2 large cucumbers, peeled 1/2 cup cream cheese, softened 1/4 cup sun-dried tomatoes, chopped 1/4 cup kalamata olives, chopped 2 tbsp fresh basil, chopped 1 tbsp lemon juice Salt and pepper to taste Instructions: Slice the cucumbers lengthwise using a mandoline slicer or a vegetable peeler to create thin strips In a mixing bowl, combine cream cheese, sun-dried tomatoes, kalamata olives, basil, lemon juice, salt, and pepper Mix until well combined Spread a thin layer of the cream cheese mixture onto each cucumber strip Carefully roll up each cucumber strip and secure with a toothpick Place the roll-ups on a serving platter and refrigerate ...
Post a Comment
Read more

Spinach Artichoke Dip

This Spinach Artichoke Dip is a traditional party food that is rich, creamy, and full of flavor. Its great for gatherings, parties, or a cozy night in. Ingredients: 1 10 ounce package frozen chopped spinach, thawed and drained 1 14 ounce can artichoke hearts, drained and chopped 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 375F 190C In a medium mixing bowl, combine all ingredients until well mixed Transfer the mixture into a baking dish Bake for 25-30 minutes, or until the top is golden brown and the dip is bubbly Serve hot with tortilla chips, crackers, or sliced baguette
Post a Comment
Read more

BBQ Pumpkin Stuffed Shells

With a smoky BBQ sauce, these BBQ Pumpkin Stuffed Shells are a vegan and gluten-free treat. They have the rich flavors of pumpkin, quinoa, and black beans. Great for a filling and tasty meal Ingredients: 1 can 15 oz pumpkin puree 1 cup cooked quinoa 1/2 cup black beans, drained and rinsed 1/4 cup diced red onion 1/4 cup chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste 1 box 8 oz gluten-free jumbo pasta shells 1 cup vegan BBQ sauce 1 cup dairy-free shredded cheese Green onions for garnish Instructions: Before you start cooking, heat the oven to 375F 190C Follow the directions on the package for cooking the gluten-free jumbo pasta shells Remove the water and set it aside Bring the black beans, red onion, cilantro, ground cumin, smoked paprika, salt, and pepper to a large bowl Add the cooked quinoa and mix it all together ...
Post a Comment
Read more