- Serves
- 4
- Portion
- 120 ml
- Time
- 15 min
- Texture
- Thin
- Season
- MonsoonWinter
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Water | 3 cups | 700 ml | 3500 ml | |
| Tulsi (holy basil) leaves | 20 leaves | 6 g | 30 g | |
| Ginger, fresh | 2 tsp crushed | 10 g | 50 g | |
| Black pepper | 5 peppercorns | 0.5 g | 2.5 g | |
| Cinnamon | 1-inch | 1 g | 5 g | |
| Clove | 2 | 0.3 g | 1.5 g | |
| Jaggery (gur) | 1 tbsp (optional) | 15 g | 75 g |
Method
How to cook it
Step 1: Boil spices and ginger in water 8 minutes.
Step 2: Add tulsi; simmer 3 minutes; cover 2 minutes.
Step 3: Strain; add jaggery if using.
Nutrition
Per serving, estimated
18kcal
Energy
0.2g
Protein
0.1g
Fat
4.3g
Carbohydrate
0.2g
Fibre
0g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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