Indian Spicy Drink For Weight Loss

Indian Spicy Drink For Weight Loss - Plattershare - Recipes, food stories and food lovers
This is a loaded drink with Indian spices that are commonly used in all Indian kitchen on regular bases. Experts say that the spices used in Indian and Asian food can help speed up the metabolic rate, suppress appetite and even stop fat cells from reappearing. So in this drink you can feel the same. Can store this upto two days when refigiated
4.50 from 4 votes
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Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Served As: Beverages, Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3

Ingredients
 

  • to tsp Pepper grind black whole
  • 1 tsp Jeera
  • 10 cloves Garlic
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Toor Dhal 1/2 Tsp toor dhal
  • 1/2 gm Bengal Gram Dhal 1/2 Tsp bengal dhal
  • 1 tsp tamarind pulp thick
  • 1 small Tomato
  • to Salt additional items
  • Sugar1Tsp sugar1tsp
  • 1 leaves Coriander
  • 1 tsp Turmeric Powder
  • 1/2 tsp Asafoetida
  • leaves Curry
  • to tsp Mustard Seeds dry roast
  • 1/4 tsp Fenugreek Seeds
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Instructions
 

  • Grind all the ingredients under "to grind". It will be coarse paste. now mix it with 300ml of water.. dry roast mustard seeds and fenugreek seeds. Grind this together as a dry powder
  • Add salt, turmeric powder, asafoetida (hing)and curry leaves.
  • Now boil it until bubbles form at the top.switch off. Add the 1/4 tsp of grinded powder.Add 1tsp sugar and coriander leaves.
  • Leave it aside for 10min. This resting time is given for the juice from the spices to mix up with water and the remaining residue of the spice to settle down.
  • Can drink it after 10min of resting time. You can feel the mild spice in your throat in every sip. It will not be too spicy because the hottnes from the spice is reduced by adding Tamarind and sugar.

Recipe Notes

  1. This is healthy dink which can be consumed by all age.
  2. It helps in digestion hence can mix with rice or hot idly and can be eaten. Can be given to toodlers.
  3. If u wish to reduce the spice level can do seasoning. By just adding mustard seeds and curry leaves in hot oil and add it to the water.
  4. Can replace Tamarind pulp with lemon juice and sugar with jaggery
  5. Can add 1red chili while grinding for extra spice. 
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4.50 from 4 votes
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Janani Balamurugan
Janani Balamurugan

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  1. I’m assuming that you are sharing your traditional, age-old recipes of the South ( Sorry for the broad term )…What a treasure troves our traditional cuisines are….
    So closely connected with the local resources, nature and the human body.
    Thnx for sharing it, Janani…5 stars

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