Cold, Cough And Sore Throat This Monsoon? Make This Easy Kadha At Home

This simple kadha can be made using everyday kitchen ingredients: Water, turmeric, fresh tulsi (holy basil) leaves, black pepper, cloves, a pinch of salt, a little sugar and tea leaves (optional).

How To Make The Kadha: Bring water to a boil, then add turmeric, black pepper, cloves, salt, sugar and tulsi leaves. Simmer the mixture on low heat  until the water reduces to half the quantity. Strain it and enjoy it warm like tea. Tea leaves can be added if you prefer. 

 Why Many Families Still Trust It: This traditional recipe has been passed down through generations. Many grandparents still prepare it for children and family members during the monsoon as a comforting home remedy instead of reaching for cough syrups at the first sign of a cold.

How It May Help: Drinking the kadha warm may help soothe a sore throat, loosen mucus and provide comfort from cough and congestion. While it has a mildly spiced flavour, the balance of salt and sugar makes it easier to drink than many people expect.

A Few Things To Keep In Mind: This kadha is a traditional home remedy and is not a substitute for medical treatment. If symptoms are severe, persist for several days, or are accompanied by high fever or breathing difficulties, consult a healthcare professional. 

Ingredients 

tulsi leaves 5-7

ginger 1 " piece

peppercorns 4-5

cloves 2 

ajwain/ cinnamon 1/2 tsp

water 1-2 glasses

honey/ gur little 

Preparations

 Boil water in a pan.

crush ginger, peppercorns and cloves

in the boiling water, add tulsi leaves and crushed ingredients 

simmer the water, let it reduce to half its quantity

 strain the mixture, add little honey/ gur, mix well and drink as hot as possible.

Do consult a Dr. if your cough/ cold persists long or is getting worse, as this is only a home remedy. 

 

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Suralichi Vadi

 What is Suralichi Vadi?

Also known as Surali Chi Vadi or Surali Vadi, this classic Maharashtrian recipe is made by cooking a smooth batter of gram flour and yoghurt until thick. The cooked mixture is then spread into a thin layer, cooled, cut into strips and carefully rolled into delicate spirals.

The finished rolls are topped with a fragrant tempering and garnished with grated coconut and chopped coriander, giving the dish its signature aroma and fresh taste.

Its biggest highlight is its soft, melt-in-the-mouth texture. The yoghurt lends a mild tang, while the tempering adds crunch and depth of flavour.

Ingredients

For the batter:

1 cup gram flour (besan)

1 cup plain yogurt

2 cups water

Salt to taste

A pinch of turmeric

1–2 finely chopped green chillies

1 tsp grated ginger

1 tsp lemon juice

Optional: A small amount of sugar for a sweet-tangy balance

For the tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

A few curry leaves

1–2 slit green chillies

For garnish: Freshly grated coconut Chopped coriander leaves

How To Make Suralichi Vadi

Step 1: Prepare A Smooth Batter

Whisk together the gram flour, yogurt and water until completely smooth. Make sure there are no lumps, as they can affect the texture of the vadi. Stir in the salt, turmeric, ginger and green chillies.

Step 2: Cook The Mixture

Transfer the batter to a heavy-bottomed pan and cook over medium heat, stirring continuously. This prevents the mixture from sticking and helps it thicken evenly.

Once it reaches a spreadable consistency, remove it from the heat and quickly mix in the lemon juice. If you like a hint of sweetness, add a little sugar at this stage.

Step 3: Spread It Thin

Immediately pour the hot mixture onto a greased steel plate, marble slab or another smooth surface.

Using a spatula or the back of a spoon, spread it into a very thin, even layer. Work quickly, as the mixture begins to set as it cools.

Allow it to cool for a few minutes until firm.

Step 4: Roll The Vadi

Cut the set layer into long strips using a knife, then gently roll each strip into neat spirals.

Your Suralichi Vadi is now ready for the final touch.

Step 5: Prepare The Tempering

Heat oil in a small pan and add mustard seeds and cumin seeds. Once they begin to crackle, add asafoetida, curry leaves and green chillies.

Once it reaches a spreadable consistency, remove it from the heat and quickly mix in the lemon juice. If you like a hint of sweetness, add a little sugar at this stage.

Step 3: Spread It Thin

Immediately pour the hot mixture onto a greased steel plate, marble slab or another smooth surface.

Using a spatula or the back of a spoon, spread it into a very thin, even layer. Work quickly, as the mixture begins to set as it cools.

Allow it to cool for a few minutes until firm.

Step 4: Roll The Vadi

Cut the set layer into long strips using a knife, then gently roll each strip into neat spirals.

Your Suralichi Vadi is now ready for the final touch.

Step 5: Prepare The Tempering

Heat oil in a small pan and add mustard seeds and cumin seeds. Once they begin to crackle, add asafoetida, curry leaves and green chillies.

Pour this aromatic tempering over the rolled vadi and finish with grated coconut and fresh coriander.

Whether you’re looking for a light breakfast, a snack to enjoy with evening tea, or a traditional festive dish, Suralichi Vadi fits every occasion.

Since it uses relatively little oil, it can be a lighter alternative to many fried snacks. However, whether a dish fits into a healthy diet depends on your overall nutritional needs and portion size.

 

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Caramel Mango Chutney Curd Tart

 Ingredients

300 gm Maida  

300 gm Butter

70 gm Icing Sugar  

6 tbsp Water

1/4 tsp Salt

300 gm Powdered Sugar

60 ml Distilled White Vinegar  

2 medium Mangoes

20 gm Raisins  

2 tbsp Grated Ginger

1/4  tsp Red Chilli Flakes  

200 gm Mango Pulp

3 tbsp Cornflour  

60 ml Heavy Cream

2 medium Green Chillies

 Preparations

To prepare the tart

In a mixer grinder, add maida, 200 gm butte and icing sugar for the pastry dough, except water. Grind it a few times to form coarse crumbs.

Add water little by little in mixer grinder till the dough comes together.

Give it a disc shape, cling wrap it and refrigerate it for an hour.

Roll the dough 1/4 inch thick and cut in 5*12 cm logs. Prick the logs with a fork and bake on parchment lined sheet pan in a preheated oven 180'C for 15-18 minutes.

Step 5 : To prepare the chilli caramel

Cook heavy cream and chopped chillies in a pan until it just starts to boil, strain and keep it aside.

In a saucepan, cook 100 gm powdered sugar till it melts.

When it turns amber in color, immediately add 45 gm butter and stir.

Very gently drizzle chilli infused heavy cream while stirring constantly.

Boil it for a minute. Switch off flame and allow it to cool down.

For the mango chutney

Boil 170 gm powdered sugar and vinegar until all the sugar is dissolved.

Add peeled and diced mangoes, raisins, grated ginger, chilli flakes and a pinch of salt to it. Allow it to simmer, covered with a lid, for 40-50 minutes.

 For the mango chutney curd

Dissolve cornflour into water and keep aside.

Boil the mango puree, 25 gm sugar, 55 gm butter and 65 gm of the prepared mango chutney for 8-10 minutes.

Add the dissolved cornflour, stirring it constantly and cook till it thickens.

Allow it to cool, covered in cling wrap for at least an hour or so.

Place one pastry disc on a serving plate, pipe the mango chutney curd layer on it and spoon some chilli caramel over it. Repeat the layers a few times.

Finally top the tart with some mango chunks and some caramel decorations. Drizzle some chilli caaramel and mango chutney over it.

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Air Fryer Samosas

  

Ingredients

2 medium Potatoes  

1 tbsp Peas

1 small Onion  

1 tsp Ginger, grated

1 tsp Garlic paste  

1 tsp Cumin seeds

1 tsp Coriander seeds  

1 Green chilli

1/4  tsp Red chilli powder  

1/4 tsp Turmeric powder

1/2 tsp Amchur powder 

1 tsp Salt

8 nos. Samosa dough sheets  

2 tbsp Ghee

Preparations

Boil the potatoes and peel them. Cut them into small cubes.

Roughly grind ginger, garlic, green chillies, coriander seeds, and cumin seeds.

Chop the onion finely.

Heat a pan and add ghee. When the ghee is hot, add the mustard seeds and when they splutter, add the finely chopped onion, the ginger, garlic, green chilli mixture, the turmeric and red chilli powder.

Add the potatoes, salt, amchur powder, and mix well. Keep aside to cool.

Take the samosa dough sheets and separate them. Make a paste with cornflour in water, which is thin and runny.

Preheat the air fryer for 5 minutes at 190°C.

Fold the pastry sheet like a cone. Add the potato mixture and seal the sheet with the cornflour and water paste at all the open edges.

Brush the samosa dough sheet with very little ghee.

Place the samosas in the air fryer basket, taking care to leave enough space between the samosas to cook evenly.

Cook for 15 minutes and flip over, and brush again with very little ghee, and cook for 5 more minutes until golden.

Serve hot with tomato ketchup or chutney of your choice.

 ps- If you don't have the samosa dough sheets, don't worry, make dough with maida with little salt, like we do for puris, adding little oil.

 

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Moongdal pakodi with kadi

Ingredients and Preparations

Moongdal 1 cup wash and soak for an hour, drain well

Coriander leaves a handful with stem

Green chilies 1-2 chopped

Ginger 1 tsp chopped

Grind all the above ingredients without adding any water ( save 2 tbsp of batter)

Add some chopped carrots and onions ( optional) mix well and drop small balls with your hands in hot oil, fry till brown, drain and add directly to the boiling kadi

Kadi

200 ml curd

Moongdal paste 2 tbsp

Turmeric pdr ¼ tsp

Red chili pdr ½ tsp

Water 100 -150 ml, beat well adding salt

In a pan heat 1 tsp oil, add mustard seeds ½ tsp, methi seeds ¼ tsp, red chili broken 1, curry leaves few, fry the above ingredients, add little hing, pour the prepared curd mixture, mix well, let it cook on medium flame stirring in between.

Meanwhile fry the pakodis, after mixing well all the veges that you want to use, once brown, drain well and add directly to boiling kadi, let it simmer for another 2-3 minutes. Serve hot with rice.

 

 

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Warm ginger tulsi tea

 

To brew a soothing warm ginger tulsi tea, gently crush a 1-inch piece of fresh ginger and tear 10-15 fresh holy basil (tulsi) leaves. Boil them in 2 cups of water for 5–7 minutes. Strain into a mug, then stir in 1 teaspoon of honey and a squeeze of fresh lemon juice. 

 

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Dahi Wale Makhane

 Fox nuts or makhana are widely used during fasting in India. A light makhana curry made with yoghurt, spices and herbs offers a delicious alternative to regular meals during vrat.

  

 Ingredients

For the gravy 

1 Onion , chopped ( omit for vrat)
4 cloves Garlic , chopped ( omit for vrat)
1 tsp Oil
1/4 tsp Turmeric pdr
1/2 tsp Red Chilli pdr
1/2 tsp Coriander Pdr
1/2 tsp Garam masala pdr
1 Cardamom 
1 Cloves

For the yogurt gravy

1/3 cup Curd (Dahi / Yogurt) , at room temperature
1/3 cup Water
Salt , to taste 
2 tsp Gram flour (besan)
1/2 inch Ginger , chopped 
1 Green Chilli , chopped 

For makhana stir fry 

1 cup Phool Makhana (Lotus Seeds)
1/2 tsp Ghee
1/2 tsp Chaat Masala Pdr
1/2 tsp Cumin powder (Jeera)
1 tsp Tandoori masala
1/2 tsp Red Chilli pdr
1/2 tsp Lemon juice

Preparations

To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later.

Heat ghee in a heavy bottomed pan on medium flame. Add the makhanas and saute till it changes its colour and turns crispy.

Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder. Saute for 30 seconds, mix everything well and switch off the heat.

Add freshly squeezed lemon juice, give it a stir and set it aside.

Add onion and garlic in a mixer jar, grind to a smooth paste with a little water. Set aside 

In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy. Whisk well and set it aside. 

Heat oil in a pressure cooker on medium flame. Once the oil is hot, add the cardamom, cloves and allow them to sizzle. 

Next, add the onion garlic paste and let it cook for about 3 to 4 minutes. After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir. 

Turn down the heat and add the curd mixture, mixing continuously. Add water to adjust the consistency of the gravy. 

Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle. Turn off the flame. 

Immediately release the pressure by putting the cooker under cold water. Open the cooker, give the gravy and stir and add the roasted makhanas. Your Dahi Wale Makhane is ready to be served.

Serve Dahi Wale Makhane along with Panchmel dal, and Papad for a weekday meal with your family. You can also serve this curry with jeera rice or plain cooked rice.

 

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