Saffron Rasayana for the Weary

Are you weary? Stressed? In need of some relaxation? I have a rasayana for you – saffron in milk with honey and ghee. Amazingly, this drink relaxes and destresses. You feel your breath ease and deepen and worries vanish.

The art and science of rasayana is about lengthening the lifespan, and individual rasayana recipes can be considered as tonics or something that enhances well being. Rasayanas not only include food but behaviours and practices.

This is a very precious recipe.

Similar recipes include Dates and Saffron in Ghee, Dates Milk to fight Fatigue, and Saffron, Date and Almond Rice.

Browse our Rasayanas and Ayurvedic recipes. Or explore our Late Autumn recipes.

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Tulasyadi Phanta | Herbal Drink of Tulsi and Spices

There are several recipes for Tulasyadi Phanta. This is one that is not so common – perhaps more recent as it includes lemongrass. It is a infusion that is good for colds and fevers, and also if you are exhausted from work or illness, and need to feel comforted and rested.

The infusion is made with Tulsi, the Indian holy basil, seeped with lemongrass, cloves and cinnamon.  It really is relaxing – as you sip it in the afternoon you feel your body beginning to relax and your breath deepen. It is a gorgeous way to wind down.

Similar recipes include the Ginger Tulasyadi Phanta, Teas for Good Health, and Unusual Teas, Coffees and Infusions.

Browse all of our Infusions and all of our Teas. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

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Monk’s Ayurvedic Dal with Green Peppers

One can’t overemphasise the delicious and nourishing qualities of mung beans. Use the whole green beans for delicious, grounded, darker flavours, and the hulled yellow split mung dal for lighter, summery yet nourishing flavours.

This dal comes again from The Monk’s Cookbook by the beloved Monks on Kauai. A very simple dish but one packed with flavours. Their recipe feeds 20, and I have modified it down to a family meal size. It takes no more than about 45 mins to cook – 35 – 40 for the dal and the rest for the tadka.

Similar dishes include Monk’s Bhindi Subzi, Simple Monk’s Dal, and Fenugreek Kuzhambu.

Browse all of our recipes from the Monk’s Cookbook, and all of our Dals. All of our Indian recipes are here, and the Indian Essential Series is here. Or explore our Early Summer dishes.

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Indian Spiced Teas (Infusions) for Good Health

We love iced spiced infusions in Summer and hot, warming infusions in Winter. We call them Teas, even Herbal Teas, but there is hardly a herb in site in these, and there are no tea leaves to be found. In India, any label that includes “Tea” indicates the presence of tea leaves, so to call an infusion a tea is very confusing there. Here, we call anything that is infused and sipped a tea.

These infusions can be consumed hot or chilled over ice. As I write it is 42C here in down town outer Adelaide. We have a spice mix infusing in the large tea pot. When it is cool it will be refrigerated and served over ice in the heat of the afternoon. It might be garnished with lemon slices and lemon verbena leaves, or maybe mint leaves.

The thing about spiced infusions is that they do have Ayurvedic properties. I have listed doshas here, but if you haven’t heard of doshas, then ignore them and just enjoy the spice combinations. Please note that I am not am Ayurvedic practitioner, so if you need health advice, please consult a professional.

I collect recipes for different Ayurvedic infusions and chai – these are ones that I’ve come across recently.

Similar recipes include Saffron Tea, Fennel Tea, Tulsi Tea, Ginger Cooler, and CCF Tea.

You can see our Ayurvedic related posts here, and all of our teas and infusions here. Or browse our recipes for hot, Mid Summer weather.

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Tulsi Chai

For this chai, use the leaves of either the Ram Tulsi or the Krishna Tulsi (Tree Tulsi or Red/Shyama Tulsi).  If you don’t have access to fresh tulsi you can also purchase Tulsi teabags in health shops, or use sweet basil or perennial basil leaves.  I have even included some Thai Basil in this Chai. Surprisingly, these also taste very good and are relaxing. But use Tulsi if you can, it has many health benefits.

Are you looking for other Chai recipes? Try Tulasyadi Phanta, Liquorice and Spice Chai, Masala Chai with Tulsi, Ginger and Cardamom, Chai Masala, Peppery Chai, and Ashram Chai.

Browse all of our Chai recipes, or all of our Drinks and Teas. All of our Indian dishes are here. Or enjoy exploring our Late Autumn dishes.

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Sukku Malli Coffee | Chukku Kaapi

This is a recipe for a tonic (kashayam) that is like a tea, but is called a coffee. Indeed some recipes actually include coffee powder, but the version that we make will leave that as an option. The reason that it is called a coffee, we believe, is that a powder is made and then a teaspoon or so of the powder is used to make the hot drink. Just like making instant coffee. We might call it a tea, as we call most infusions a tea, whereas in India, the term chai (tea) is reserved for drinks made from actual tea leaves. In the same way that we reserve the word coffee for anything made from the coffee bean. Language can be a maze sometimes.

It is a South Indian recipe, and is excellent to drink at any time (once per day), and 2 or 3 times a day if you are ill. It is good for a number of ailments – colds, nasal congestion, fever, headaches, and digestion issues.

The amount of dry ginger (Sukku) in the drink may be too much for first time users. The Malli (coriander seeds) tempers it, but reduce the amount of powder used until you get used to the heat.

Similar recipes include Salted Coffee with Cardamom, Sonth Panak, Yogj Chai, Ayurvedic Chai, and Ginger and Tulsi Tea.

Browse all of our Indian drinks, and all of our Drinks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Dates and Saffron Soaked in Spiced Ghee | An Ancient Rasayana

For millennia, dates have been considered an energy giving tonic by many cultures. Taken to the next level by Ayurveda (the Indian traditional medical system), dates are combined with other healing and energy giving substances – ghee, saffron, cardamom, cinnamon and ginger. Rich and sweet, Dates and Saffron Soaked in Spiced Ghee is said to nourish and revitalize your deepest tissues. This mixture is a classic rasayana, a tonic for rejuvenation. It is also an ancient love potion! Whether you want to love another person, or your life, or just find more happiness in your day, this is definitely or you.

Healing and love making, what more is need from a tonic that is more like a snack than medicine? It is said to strengthen immunity as well as aid digestion.tes and Alm

You might like to also try our Saffron Rasayana for the Weary and Dates Milk to fight Fatigue.  Try some other Ayurvedic dishes: Cardamom, Coriander and Fennel Tea, Ginger and Tulsi Tea, and Diet and Consciousness.

Also try Saffron, Dates and Almond Rice, and Saffron and Rose Scented Aubergine.

Have a look at other Date recipes, and our Ayurveda recipes. Or browse our Indian recipes. You might like to check our Late Spring recipes here.

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Dates Milk to Fight Fatigue | Kharjoor Ksheera

Dates are quite a wonderful food item. Lately I have been buying them from a local Afghan grocery. Their dates are fat and juicy and are perfect for snacking.

Dates are used in several cultures as strong healing ingredients, and fighters of energy lapses. Enjoy this drink morning or night to overcome energy sapping tiredness. Dates are soaked in milk for some hours to make the tonic. It is surprisingly sweet and delicious, not at all a medicinal taste.

You might like to also try our Saffron Rasayana for the Weary and Dates and Saffron Soaked in Spiced Ghee.  Try some other Ayurvedic recipes: Cardamon, Coriander and Fennel Tea, Ginger and Tulsi Tea, and Diet and Consciousness.

Enjoy our other Date recipes. Or explore our Ayurveda recipes. Perhaps you would like to browse our Indian recipes here. You might like to check our Late Spring recipes here.

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Saffron, a Special Spice

Saffron is indigenous to India and Iran. It is formed from the whole, orange-red dried saffron threads, the stigma of the autumn crocus, crocus sativus. Look for a reliable supplier of saffron, as it is very expensive, and there can be a great deal of adulteration. Luckily it is so potent that it is used in only small amounts, especially to enhance the taste of desserts and rice dishes.

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