| Ingredients: |
| Caraway seeds |
¼ cup |
| Rice |
2 cups |
| Water |
2 and ½ cups |
| Oil |
For tempering |
| Green chilli |
2-3 |
| Gram lentils |
2 t.spoon |
| Asafoetida |
A pinch |
| Curry leaves |
1 t.spoon |
| Salt |
As per taste |
| Lemon juice |
2 t.spoon |
| Recipe: |
| Making Rice Noodles: |
| Rinse the rice thoroughly and soak it in 2 cups of clean water overnight or for 4-5 hours. |
| Grind the soaked rice into a smooth paste using a mixer-grinder, adding some reserved soaking water if necessary. |
| In a heavy-bottomed vessel, bring the remaining water, an extra ½ cup of water, and oil to a boil. Add salt. |
| Once the water starts boiling, reduce the heat and add the ground rice paste and caraway seed powder. Stir continuously with a flat ladle to prevent lumps. |
| Cover and cook for a minute, then mix the dough, pushing the uncooked portion below. Cover and cook for another minute. |
| Repeat this process 4-5 times, ensuring the dough is fully cooked within 10-15 minutes. |
| Cover and let it rest for 10 minutes. |
| Transfer the dough to a large plate, grease your fingers with oil, and knead small portions until smooth and elastic. |
| Boil 4-5 cups of water in a deep vessel. Drop small oblong dumplings of dough into the boiling water. |
| The dumplings will initially sink but will rise to the surface once fully cooked. |
| Strain and place one cooked dumpling inside a sevai press. Press out the noodles while still hot and spread them on a greased plate to cool. |
| Store in the refrigerator for 2-3 days or use immediately. |
| For Tempering: |
| Heat oil in a pan. Add mustard seeds; once they crackle, add lentils and chillies. |
| Add curry leaves and asafoetida, sauteing until the curry leaves crisp up. |
| Mix in the rice noodles, season with salt as needed, and finish with a squeeze of lemon juice. |
| This homemade rice noodle recipe is a healthier alternative to fried and processed noodles, making it a delicious and nutritious option for both children and adults at lunch or dinner. |
| Ingredients: |
| Caraway seeds |
½ t.spoon |
| Basil leaves |
5-7 |
| Rock salt |
¼ t.spoon |
| Lemon juice |
1 t.spoon |
| Recipe: |
| Take fresh basil leaves and caraway seeds in a mortar and pestle, and crush them into a coarse paste. |
| Add the paste to 1 cup of water, then mix in rock salt. |
| Boil the mixture on a medium flame for 5-7 minutes. |
| Turn off the heat and add lemon juice. |
| Serve hot. |
| This herbal drink helps improve appetite, satisfies cravings for spicy food, and is beneficial for relieving flatulence, cough, cold, and headaches. |
| Ingredients: |
| Caraway seeds |
½ cup |
| Mint leaves dried |
½ cup |
| Rock salt |
1 t.spoon |
| Coriander seeds |
2 t.spoon |
| Cumin seeds |
2 t.spoon |
| Dried raw mango powder |
1 t.spoon |
| Coriander leaves Dried |
½ cup |
| Recipe: |
| Heat a frying pan on medium flame and dry roast cumin seeds until they turn dark brown. |
| Transfer them to a plate, then roast coriander seeds for 2-3 minutes. |
| Roast caraway seeds until they release a fragrant aroma. |
| Let all the roasted seeds cool completely. |
| Add them to a mixer jar along with salt, mint leaves, coriander leaves, and dried raw mango powder. Grind into a fine powder. |
| Sieve the mixture to remove any coarse fibres. |
| Store the spiced powder in an airtight container. |
| This aromatic spice blend aids digestion relieves flatulence, and helps prevent vomiting. It also makes a flavorful seasoning for buttermilk, lassi, and raita. Use it in moderation, as it has a strong and spicy taste. |
