Kadha Recipes For Winter: Remove Cold, Cough, Fever To Sore Throat

Kadha has been a part of every Indian household for generations. 

It is the best immunity booster and is used to provide relief from many types of problems. It is a drink prepared after a decoction of various herbs and spices. It is believed that if these homemade decoctions are included in your daily diet, it helps in building immunity against various seasonal infections. 

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Many types of health problems also occur in the winter season and in such a situation, a decoction can provide relief from many problems. 

The decoction can also be prepared to get relief from cold cough, sore throat, pain, fever, etc.

1. Decoction for cold and cough

Ginger and black pepper have phlegm calming properties. Along with this, basil helps in removing phlegm accumulated in the nose, windpipe, and lungs. This decoction helps in maintaining the health of the respiratory system and enhances digestion and blood circulation. These elements also generate heat in the body. 

A warm cup of this decoction will open up your blocked nose and reduce throat irritation. Apart from this, it will also protect your body from any other seasonal allergies or infections.


Water - 2 cups

Ginger peeled - 1 inch (peeled)

Clove - 4-5 buds

Black pepper - 5-6

Basil leaves - 5-6 leaves

Honey - ½ tsp

Cinnamon - 2-inch stick


Take a pan. Add two cups of water to it and bring it to a boil.

Now grind cloves, ginger, cinnamon, black pepper together. You can also grate them with muesli.

Add the crushed ingredients to the boiling water. Add basil leaves to it as well.

Let the water boil over medium heat for about 20 minutes or until the mixture is reduced by half.

Sieve the mixture in a glass. Add honey to taste.

2. Decoction for fever

Fever is quite common in the winter months but this decoction made from cloves and basil can help in treating it. This decoction removes sweat from the body which helps in getting rid of one's fever.


Cloves – 5-6

Basil leaves - 7-10

Water - 2 glasses

Rock salt - 1 pinch


First of all, crush the cloves with musli. Put both cloves and basil leaves in a pan and add two glasses of water to it. Boil it till the water reduces to half.

When the water remains half, then filter it with the help of a sieve add a pinch of rock salt to it, and stir with a spoon. Take this decoction twice a day. By consuming this decoction, both cold and fever will disappear.

3. Decoction for better digestion

If you are troubled by an upset stomach, gas, indigestion, constipation, bloating, then it is usually the reason that the digestive system is not working properly. Imagine that you have an upset stomach and are tormented by pain all day long. 

This will not only trouble you, but your body's immunity will also decrease. To cure this, you can make this effective Kada of carom seeds. It has carminative properties that prevent gas formation and help in better digestion.


Water - 1 glass

Celery - ½ tsp

Jaggery/Honey as required


To make Ajwain decoction, first, take a glass of water in a pan. Now let this water come to a boil. After that add half a teaspoon of ajwain.

Mix celery and then add some jaggery or honey to it and let it boil on a low flame. Consume the decoction only when it is lukewarm. This decoction can be very beneficial for stomach health.

4. Decoction for sore throat

In the winter season, there is a cold and cough, but the problem of sore throat and sore throat also increases. This decoction can prove to be very beneficial in getting rid of this problem like a sore throat. 

The ingredients present in it like black pepper powder, fennel, cinnamon powder are amazing ingredients that work to give relief.


Pepper Powder - ½ tsp

Small cardamom - 2 to 3

Cumin seeds - 1 tsp

Fennel - 1 tsp

Celery - 1 tsp

Cinnamon powder - 1 tsp


Put two glasses of water in a pan. Now boil this water for some time. Now add black pepper, fennel, cinnamon powder, and cumin seeds to the water.

Boil for 15-20 minutes and then add small cardamom to it and after that turn off the gas. Sieve it with the help of a sieve and drink it one by one when it is lukewarm. If you want, you can also drink honey or lemon juice mixed with it.

5. Decoction to control blood sugar level

In winter, the blood becomes thicker and because of this, the blood sugar level keeps on changing. That's why experts advise diabetic sufferers to keep themselves warm in winters. This decoction is rich in immunity-boosting elements and can be consumed regularly by diabetic patients. You can consume this decoction every morning as soon as you wake up.


Water - 1 liter

Cinnamon - 1.5 inches

Cloves - 3-5 pieces

Celery - 1 tsp

Turmeric powder - 1 tsp

Ginger - 1-inch piece

Basil leaves – 8-10

Mint leaves – 8-10

Black pepper - 3-4


Take water in a vessel. Add all the above-mentioned ingredients to the water.

Boil these spices in water until the quantity of water is reduced to half.

Remove it from the heat. Consume this decoction hot. Consume it empty stomach.

Check For Adulteration In Tea Leaves, FSSI Advised

Food Adulteration: If you do not get a cup of tea in the morning, then the whole day starts feeling boring. 

Even when you are tired from working out, a cup of tea refreshes you instantly. Here it is meant to say that if you have a bad mood, a headache, you are not feeling well, then you get the solution of all these problems in a cup of tea. You are fond of drinking tea but have you ever tried to know whether the tea you are consuming is pure or not! 

ALSO VIEW: Why Junk Food Is Bad For You?

Is there any adulteration in it? If you haven't tried to think of tea this way until today, beware! Be careful because adulterated and fake tea is being found in full swing in the market. It is obvious that this adulterated tea is dangerous for our health.

To help you out, FSSAI (Food Safety and Standards Authority of India) has shared a video on social media. Through this video, FSSAI has revealed how to identify adulteration in tea leaves.

How to check adulteration in tea leaves

The adulteration of tea leaves can be checked in this way – 

You will need to take a filter paper to find out whether the tea leaves are pure or adulterated.

After pouring some tea leaves on the filter paper, pour water on this paper to moisten it. 

After a few minutes remove the tea leaves from the filter paper and wash the paper with plain water. 

Now you have to check carefully whether there are any traces of tea leaves on the filter paper. 

If the tea leaves are adulterated, the paper will turn brown. 

If there is no adulteration in the tea leaves, then the paper will remain in its original color.

Adulterated tea is not good for health

Adulterated tea is not good for health at all. You do not know what has been adulterated with that tea leaf. 

Sometimes brown color is added to the tea leaf to give it a beautiful and original color, and sometimes things that bring brown color are also added. In such a situation, the use of this colored tea can spoil your liver. 

Benefits of tea 

There has always been a lot of research going on about tea. But experts believe that if you consume tea in limited quantities, it can be good for your health. 

Studies show that tea contains flavonoids and antioxidants, which are able to reduce the risk of heart disease. Not only this, the consumption of tea also lowers cholesterol and improves the functioning of blood vessels. 

Makar Sankranti Recipes

Make These  Traditional Dish Recipes This Makar Sankranti

Makar Sankranti is one such festival that is celebrated with different names in different parts of India. 

Makar Sankranti, usually celebrated on January 14, is celebrated as a harvest festival. No festival in India is complete without its special dishes. 

Here are recipes of popular dishes from different states on Makar Sankranti that you can make at home.

Til Ladoo

Til laddoos hold a special place in winters and are definitely made at home especially during these winter festivals of Lohri and Makar Sankranti. Tilwa or Til Ke Laddu is a dish from Bihar and Jharkhand. 

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In its preparation, sesame is roasted and mixed with jaggery. There are many variations of how to make Til Ke Ladoo, but the two main ingredients of winter sweets are sesame seeds and jaggery. 


Sesame - 2 cups

Jaggery - 1 cup

Ghee - 2 tsp

Cashew - 2 tbsp

Almonds - 2 tbsp

Small cardamom - 6 to 7


Heat the pan and then add sesame seeds to it. Fry the sesame seeds on medium flame on the gas, stirring continuously with a spoon, till it becomes light brown.

After the sesame is fried, remove it on a plate. Let them cool down a bit. Take out half of the sesame seeds from the roasted sesame seeds and grind them lightly. You can also grind them coarsely with a mixer.

Now put a spoonful of ghee in the pan and heat it and put jaggery in it. Melt the jaggery on low flame. When the jaggery melts, switch off the gas immediately. After cooling, add roasted crushed sesame seeds to it.

Add cashew almonds and cardamom powder to it and mix it. The mixture for making laddus is ready. Take it out from the pan on a plate and let it cool down a bit.

Now grease the palm with ghee. Take about one tablespoon of the mixture and make round laddus with your hands and keep them on a plate.

Til Gul Poli

Til Gul Poli is specially made on the occasion of Makar Sankranti in Maharashtra.


To prepare the filling

Ghee - 3 tbsp

Roasted Sesame - cup

Coconut grated - cup

Besan - 2 tbsp

Jaggery grated - 1 cup

Cardamom powder - 1 tsp

Poppy seeds - 1 tbsp

For doe

Wheat flour - 200 grams

Maida - 200 grams

Oil - 3 tbsp

Salt - 2 tsp

Milk - cup

Ghee for frying

dry flour for dusting


To prepare the filling

Heat ghee in a pan. Add sesame seeds, grated coconut, and gram flour and fry on a medium flame for 2-3 minutes. Switch off the flame and take the pan off the gas and let it cool down.

Grind in a grinder to make a coarse paste. Add grated jaggery, cardamom powder, and poppy seeds and blend again to make the filling. Now keep this filling aside.

To prepare dough

Mix wheat flour and all-purpose flour in a bowl. Add salt and hot oil and mix well. Add lukewarm milk to knead soft dough. Cover the dough and keep it aside for an hour.

To bake

Heat a Tawa. Take out small balls from the dough. Make 12-14 lemon-sized small balls of the filling.

Roll out the dough as little as a puri. Place the filling ball in the center of it and bring the ends together. Dust the Poli and roll it gently to make a circle of 4-5 inches. Heat the Tawa and put the poli on the hot Tawa.

Roast the poli till brown spots appear on both sides. Apply ghee on both sides and leave it till it turns light brown. Keep pressing the poli with a spatula while cooking. Similarly, make all the polis.

Cool and store in an airtight container for up to a week. To serve, apply very little ghee and heat in the microwave or on a griddle for 20 seconds.


Gajak is a dish prepared during the celebration of Makar Sankranti in Madhya Pradesh.


White Sesame - 200 grams

Jaggery - 300 grams

Almonds - 15-16 chopped

Cashew nuts - 15-20 chopped

Cardamom - 2-3 ground

Ghee - 3 tsp


First of all, put white sesame in the pan and roast it on a low flame while stirring continuously with a spoon.

Once the sesame seeds are roasted well, take them out on a plate. After cooling, put them in the mixer and grind them coarsely.

Now put jaggery, water, and a little ghee in the pan and cook it and prepare the syrup.

After the syrup is ready, add cardamom powder and ground sesame seeds and mix well. Spread some ghee on a plate and add chopped dry fruits.

Put the prepared sesame mixture on a plate and roll it as thin as possible with a rolling pin. Now cut its pieces with a knife.

When this mixture cools down and becomes hard, eat them and keep the rest of the gajak in an airtight container.


On the occasion of Makar Sankranti, special Patishapta of Bengal is prepared in every household. This tasty dish is prepared a lot in Bengal on the occasion of Makar Sankranti.


To prepare the paste

Maida - 1 cup

Semolina - 1/2 cup

Rice flour - 1/4 cup

Milk - 2 cups


To prepare the filling

grated coconut - 3 cups

Sugar or date jaggery - 2 tbsp

Green cardamom ground - 4


To prepare the filling

Add sugar or date jaggery and coconut or khoya to the pan and cook on low flame. Then add cardamom to the pan. Keep stirring this mixture till it starts sticking.

As soon as the mixture starts sticking to the pan, switch off the gas. Then leave the mixture to cool down.

To prepare the paste

Take maida, semolina, and rice flour in a bowl.

Add milk to it and make a paste by beating it well. After this keep the mixture for half an hour.

Heat the pan on the gas. Put some oil on it. Then pour the paste prepared for Patishpata on the pan. Spread it thin and round.

In the middle of it put the filling prepared for Patishpatta. Now roll the Patishapta. Flip it over and bake it till it turns light brown from both sides. Then remove it from the pan and serve it hot or cold.

Delicious recipe Hilsa Biryani

Delicious recipe Hilsa Biryani

Color Desk: Hilsa is being caught in large numbers in the country. Soylab hilsa in other fish places in the market now. And so everyone is buying, filling the fridge and cooking various interesting items of hilsa. Let's cook a delicious Hilsa Biryani today.


400 grams of polao rice. 8 pieces of hilsa fish. Half a cup of sour-sweet yogurt sprinkled with water. Adabata half a teaspoon. Half a teaspoon of chili powder. 1 tablespoon of onion paste. 1 tablespoon of biryani spice. 4 whole cardamoms. Cinnamon 2 cm, three pieces. 2 bay leaves. 3 cloves. Like salt to taste. 1 cup of oil or ghee. 4.5 green chilies. 4 potato Bokhara. 1 tablespoon of lemon juice. 1 tablespoon of raisins.


Rice should be washed and drained. Half-boil the rice with salt in boiling hot water, drop the starch and keep it in a separate container. Cut the fish into medium size pieces, wash and drain the water.

Mix all the ingredients with half the oil and ghee and marinate for 10 minutes. In a pan, marinate the fish on low heat for 10 minutes.

Now arrange the fish in a pan and mix the raisins with the half boiled rice with potato Bokhara and green chilies on top and spread the remaining oil and ghee on the rice on top.

Now pour the separated rice starch on top. Care should be taken to keep the starch under the rice.

Roll the dough and close the lid of the pan well. Cook over high heat for five minutes. Then put the pan in the oven and put the mouthpiece on the pan and reduce the heat and cook for another 30 minutes.

When cooked, serve upside down in large containers.





Not Only Salads, Make These 5 Dishes With Sprouts

On hearing the name of sprouts, only the salad made from it comes to mind. 

Many people have heard or eaten sprouts salad, but many other things can be made from it which are nutritious as well as tasty.

Apart from salad, you can make chaat, curry, dhokla from sprouts. Here are 5 recipes made from sprouts, which you can try at home. You will need sprouted grains of your choice. Which you can prepare like this.

Sprouted grains recipe  

Beans and peas are sprouts that include lentils, chickpeas, mung beans, soybeans, kidney beans, and green peas. Now the grain you want to sprout, first, wash it thoroughly with clean water. 

It is very important to wash the sprouts thoroughly with water before eating, as this removes the particles of fungus or pesticide on the grain. After washing the grain, now soak it in water for at least six hours.

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After about six hours, take out its water. After draining all the water, now take a clean and white cotton cloth and wet it. Put the soaked sprouts in this cloth and keep it. Keep the grains in this for about 6 to 8 hours. Sprinkle water on the cloth occasionally so that it becomes easier for the grains to germinate.

After 12 to 14 hours, open the grain and check it. If small white sprouts have come out in the grain, then it is okay, otherwise, sprinkle a little water and keep it for a few more hours. When white sprouts emerge, this process continues and germination increases rapidly.

Sprouted grains are easily and cleanly prepared at home. In the summer season, grains and seeds sprout quickly, but in winter, the process of germination takes a little longer. The shell life of sprouted grains is only two to three days when kept in the refrigerator. So make it in limited quantity only. By keeping it for a long time, bacteria start growing in it very quickly.

Make These 5 Nutritious and Delicious Sprouts Recipes From Sprouts

1. Sprouts Dhokla


Sprouted moong coarsely ground - 1 cup

Spinach - 1/2 cup

Carrot grated - 1/4 cup

Ginger and green chili paste - 1 tsp

Besan - 2 tbsp

Asafoetida - a pinch

salt to taste

Turmeric - 1/4 tsp

Baking soda - 1/4 tsp

Oil - 1 tsp

for the tempering

Oil - 1 tbsp

Urad dal - 1/2 tsp

Rye - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 2

Garlic cloves -3


Take coarsely ground sprouted moong in a bowl. Blend ground carrot, spinach, ginger-green stew glue, gram flour, asafoetida, salt, baking pop, and turmeric together.

Mix everything together to make a thick mixture. Grease a flat plate with oil. So that the dhokla does not stick.

Place the mixture on a plate and spread the mixture well. Steam it in a steamer or pressure cooker without a whistle for 12 to 15 minutes or till the dhokla is cooked.

Now heat the oil and add all the tempering ingredients one by one. Cook for a couple of moments then, at that point, pour this treating over the cooked dhokla. Cut the dhokla into pieces and serve with chutney.  

2. Sprouts Casserole


Mixed Sprouts – 1 and cup

Basmati rice - 1 cup

Onion - 1

Green chili - 1

Green Coriander, chopped – 2 tbsp

Mint leaves chopped - 2 tbsp

salt as required

Ghee - 1 tsp

To fry

Oil - 2 tbsp

Cinnamon - 1

cardamom - 1

Clove - 1

bay leaf - 1

Steep red chili - 1


First of all, we will put the tempering in the pressure cooker first. Add two tablespoons of oil and add cinnamon, cardamom, cloves, bay leaves, and red chilies. Now add chopped onions, finely chopped green chilies, and fry till the onions turn translucent.

Add sprouts and fry for a minute. Now add rice. Drain completely with water and fry for a minute.

Now add some water, salt as required and let it come to a boil. Boil for one to two minutes and close the pressure cooker. Or you can cook on the lowest flame for 15 minutes. Or after it comes to a boil, bring 2 to 3 whistles on medium flame. Once cooked, garnish with coriander, mint leaves.

3. Sprouts Vegetable


Whole moong dal - 3/4 cup

Oil - 3 tbsp

Rye - 1 tsp

Cumin - ½ tsp

Asafoetida - a pinch

Onion finely chopped - 1

Ginger-garlic paste - 1 tbsp

Tomatoes chopped - 2

Green chilies cut lengthwise – 2

Turmeric - ½ tsp

Red Chili Powder - 1 tsp

Coriander powder - 1 tsp

Garam masala powder - ½ tsp

Amchoor Powder - 2 tsp

salt to taste

Molasses - 2 tsp

water as required

Green Coriander - 1 tbsp


Sprouts curry can be a good option. To make Sprouts curry, first heat oil in a pan. Add mustard seeds, cumin, and asafetida to it.  After this add hacked onion and fry it.

Add ginger-garlic paste and green chilies also. Fry well till the raw aroma disappears. Then add tomatoes and fry well. Fry till tomatoes are soft and pulpy.

Now add turmeric, chili powder, coriander powder, garam masala powder, mango powder, jaggery, and salt to it. Fry on low flame till the masala gets cooked completely and oil leaves the edges. Only after the oil leaves the edges, add the sprouted moong dal and mix it well. Now add some water also and mix well. Make consistency by adding water as required.

Cover it and boil it for 15 minutes. If you want, you can also use a pressure cooker for this. For this, you have to pressure cook by taking 2 whistles.

However, cook the lentils well, do not overcook as the sprouted pulses will lose their nutritional value. Lastly, serve Sprout Kadhi with jowar roti or rice.

Kadha Recipes For Winter: Remove Cold, Cough, Fever To Sore Throat

Kadha has been a part of every Indian household for generations.  It is the best immunity booster and is used to provide relief from many t...