Ayurvedic Kashaya, Lemon Soup & Golden Milk Recipe – Turmeric & Ginger Boost

Last Updated on 2 months by Neha Deshmukh

Ayurvedic Kashaya, Lemon Soup & Golden Milk Recipe – Turmeric & Ginger Boost

Hey everyone! If you’re anything like me, you’re always looking for ways to boost your wellbeing with simple, delicious things. I’ve been turning to these three recipes – Ayurvedic Kashaya, a zesty Lemon Soup, and comforting Golden Milk – a lot lately. They’re packed with goodness, especially turmeric and ginger, and honestly, they just make me feel good from the inside out. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just recipes; they’re little pockets of wellness. The Kashaya is a traditional Ayurvedic drink, perfect for a little daily reset. The Lemon Soup is a light yet flavorful pick-me-up, and the Golden Milk? Well, it’s basically a warm hug in a mug. They’re all quick to make, use ingredients you likely already have, and are incredibly adaptable to your taste. Plus, they’re all about harnessing the power of spices – something we Indians definitely know a thing or two about!

Ingredients

Here’s what you’ll need to make all three wonderful concoctions:

• 1 tsp pepper
• 2 inch dry ginger
• 1 inch cinnamon
• 4 cardamom pods
• 6 cloves
• 1 tbsp coriander seeds
• 0.75 tbsp cumin
• 0.25 tsp ajwain
• 1 litre water (divided)
• 2 tsp oil
• 2 inch ginger
• 4 garlic cloves
• 3 tbsp capsicum
• 3 tbsp carrot
• 3 tbsp sweet corn
• 2 tbsp spring onion
• 0.75 tsp salt
• 0.5 tsp pepper
• 2 tbsp coriander (fresh)
• 0.5 lemon
• 2 cup milk
• 0.25 tsp turmeric
• 0.5 tsp pepper

Ingredient Notes

Let’s talk about these ingredients for a sec! It really makes a difference to understand why we’re using them.

• Pepper & Ginger: These aren’t just about flavour. In Ayurveda, they help with digestion and boost immunity. Black pepper also helps your body absorb the goodness from turmeric!
• Turmeric: The golden spice! It’s a powerful anti-inflammatory and antioxidant. Seriously, it’s a superstar.
• Cinnamon, Cardamom & Cloves: These warming spices are fantastic for digestion and add a lovely aroma.
• Fresh vs. Dried Spices: Whenever possible, I prefer using whole spices and grinding them myself. The flavour is just so much more vibrant. But powdered spices work in a pinch, especially for the Kashaya.
• Fresh Ingredients: Using fresh ginger, garlic, and coriander in the Lemon Soup really elevates the flavour. Don’t skimp on these if you can!

Step-By-Step Instructions

Okay, let’s get cooking (or rather, brewing and simmering!).

Ayurvedic Kashaya:

1. First, coarsely pound the pepper, dry ginger, cinnamon, cardamom, cloves, coriander seeds, cumin, and ajwain in a mortar and pestle. Don’t worry about making it super fine – a little texture is good!
2. Boil the spice powder in 1 litre of water for about 10 minutes. You’ll notice the water turning a beautiful colour and the aroma filling your kitchen.
3. Strain the Kashaya and serve warm. I like to add a little honey or jaggery to sweeten it, but that’s totally up to you.

Lemon Soup:

1. Heat the oil in a pan over medium heat.
2. Sauté the ginger, garlic, capsicum, carrot, sweet corn, and spring onion until they’re slightly softened – about 5 minutes.
3. Add 1 litre of water, salt, and pepper. Bring to a boil and simmer for another 10 minutes, until the vegetables are tender.
4. Stir in the chopped coriander and squeeze in the lemon juice. Serve hot!

Golden Milk:

1. Boil the milk in a saucepan.
2. Add the turmeric and pepper.
3. Stir well and simmer for a few minutes, making sure everything is nicely combined.
4. Serve warm and enjoy! It’s perfect before bed.

Expert Tips

A few things I’ve learned along the way…

• Spice Quality: Source your spices from a reputable supplier. Fresh, high-quality spices make a huge difference.
• Spice Levels: Don’t be afraid to adjust the spice levels to your liking! Start with the amounts listed and add more if you’re feeling adventurous.
• Ayurvedic Principles: Ayurveda is all about balance. These recipes are designed to be warming and grounding, but listen to your body and adjust accordingly.

Variations

Let’s get creative!

• Vegan Golden Milk: Swap the dairy milk for almond, soy, or oat milk. It’s just as delicious! My friend, Priya, swears by coconut milk for extra creaminess.
• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of pepper and ginger. If you like it hot, add a pinch of cayenne pepper!
• Seasonal Vegetable Swaps (Lemon Soup): Feel free to swap out the vegetables in the Lemon Soup based on what’s in season. Zucchini, beans, or spinach would all be lovely additions.
• Regional Variations (Ayurvedic Kashaya): Different regions of India have their own variations of Kashaya. Some add fennel seeds or tulsi (holy basil).

Serving Suggestions

• Kashaya: Enjoy this on its own as a morning ritual or whenever you need a little pick-me-up.
• Lemon Soup: Perfect as a light lunch or a starter to a meal.
• Golden Milk: A wonderful bedtime drink to promote relaxation and sleep.

Storage Instructions

• Kashaya: Best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours.
• Lemon Soup: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Golden Milk: Best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours. Reheat gently.

FAQs

Let’s answer some common questions!

• What are the benefits of drinking Ayurvedic Kashaya daily? It’s believed to boost immunity, aid digestion, and promote overall wellbeing.
• Can I use powdered spices instead of whole spices for the Kashaya? Yes, you can! The flavour won’t be quite as vibrant, but it’s still effective.
• Is this Lemon Soup suitable for a sore throat? Absolutely! The warm broth and fresh ingredients can be very soothing.
• What type of milk is best for Golden Milk – dairy or plant-based? It’s up to you! Dairy milk is traditional, but plant-based milks work beautifully too.
• How can I adjust the sweetness of the Golden Milk? Add more or less honey or jaggery to taste. You can also use maple syrup or dates.

I hope you enjoy these recipes as much as I do! Let me know in the comments if you try them and what you think. Happy cooking (and sipping)!