Скачать или смотреть काढा - Kadha | सर्दी खोकल्यासाठी आयुर्वेदिक काढा | Kadha For Cough & Cold | Healthy Recipe | Mugdha

Kadha Recipe | पौष्टिक काढा | How To Make Kadha | Kadha Recipe In Marathi | Healthy Kadha | Cold Remedy | Homemade Cough & Cold Remedy | Ayurvedic Kadha Recipe | Kadha Kasa Banvaycha | Instant Cold Remedy | Cold Remedy For Winter | Decoction | Detox Water | Easy Kadha Recipe | Winter Recipe | Quick & Easy | Ruchkar Mejwani | Mugdha Borse

Learn how to make काढा - Kadha with our chef Mugdha Borse.

आज मुग्धा ताई घेऊन आल्या आहेत " काढा - Kadha " Recipe!

काढा - Kadha Ingredients:
1 Litre Water
10-12 Holy Basil Leaves (Tulsi)
2 Green Cardamoms
8-10 Black Peppercorns
1 inch Cinnamon Stick
1 Black Cardamom
7-8 Cloves
1 Indian Gooseberry (Amla)
1/2 inch Ginger
1/2 inch Fresh Turmeric (peeled)
2-3 Lemongrass Leaves (roughly chopped)

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Host: Mugdha Borse
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Kashayam also Kashaya is a widely used form of dosage in Ayurveda and does not denote any one particular Ayurvedic medicine, but a generic term for various types of medicinal tea in Ayurveda. Kashayam refers to a water decoction or water extract of a single herb or group of herbs and can be used for ailments like indigestion, cough and common cold etc. It is an ancient form of medicine that has been used for a long time. Many are very bitter in taste and the liquid is dark in color. It is mainly used by South-Indian and Bengali families. It is also called Kwath or Kadha in other cultures in India. Many readily used kitchen spices and herbs like tulsi, ginger, neem leaves, cinnamon, cloves, long pepper and pepper etc. are used in preparing kashayam.
Decoction is a method of extraction by boiling herbal or plant material to dissolve the chemicals of the material, which may include stems, roots, bark and rhizomes. Decoction involves first mashing the plant material to allow for maximum dissolution, and then boiling in water to extract oils, volatile organic compounds and other various chemical substances. Decoction can be used to make tisanes, tinctures and similar solutions. Decoctions and infusions may produce liquids with differing chemical properties as the temperature and/or preparation difference may result in more oil-soluble chemicals in decoctions versus infusions. The process can also be applied to meats and vegetables to prepare bouillon or stock, though the term is typically only used to describe boiled plant extracts, usually for medicinal or scientific purposes. .

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