Ayurvedic milk

Ayurvedic milk|cooktorelish.wordpress.com

How many of us have not heard the term “turmeric milk” or “haldi vaala doodh”. If you are an Indian, I bet your dadi, nani or mummy would have made this to you when you were having a cold or a cough. And there are various versions of this. My grandmother used to make it with a big spoon of turmeric and some ajwain seeds. My mother used to add a small pinch of salt to it to make it tastier. Recently my sister shared one recipe of this turmeric milk along with some other spices. Unfortunately, I lost that document but did vaguely remember part of the ingredients. Came up with this delicious thing which has some really high medicinal value.

Turmeric itself has a list of health benefits like antiseptic, anti-inflammatory , and antioxidant. It is in fact recommended for daily usage in one form or another. It’s usage as a medicine and in food is known in India since ancient times. It was a bit offensive when some people tried to unethically patent it as a medicine some years back saying that it’s their discovery while it has been used in India since ages. It is not that just having this milk on a routine basis will make you healthy, and immune to any disease. Ayurveda requires us to adopt a particular lifestyle. There is never a quick fix for health. It’s just the symptoms that we fix most of the time. But yes, provided we are living an acceptable healthy lifestyle, conscious about what is good for our health (physical,mental and spiritual), this is surely a healthy addition to our routine. I made it with things available at home. However, I would still be looking for using mint leaves/tulsi leaves for the same.

Milk – 1 glass
Turmeric – 1 teaspoon
Ajwain seeds – 1/4 teaspoon
Dried lemongrass leaves – 1 1/2 teaspoon when finely chopped
Crushed black pepper – 1/2 teaspoon
Dried Ginger powder – 1/4 teaspoon
Honey – to taste

Bring milk to boil with all the ingredients added and mixed well except honey. Add honey at last. Stir well. Strain it. Drink warm.


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