Kashaya is a classic Indian herbal tea with Ayurvedic origins. It simply refers to a blend of spices or herbs which have been infused in water and it is used for treating common colds or coughs. It is generally great to have if you are feeling under the weather!

My version of kashaya is made from a masala consisting of spices such as cumin, ginger, cloves and cinnamon. I like add some peppercorns as well for some extra warmth/heat. To make, you just need to bash the spices in a pestle and mortar and then boil in water until the water is infused with all the delicious flavours. 

Alternatively, you can make kashaya powder/masala in advance. That way when you want to enjoy this drink you simply need to use the spice blend you have prepared instead of crushing the spices every time. I recently made up a batch recently so will post the recipe soon!

If you like other Indian drinks - then do check some of my other recipes out like - 

• Aam panna (refreshing mango drink) 
  
  
• Masala chai 
  
  

This easy homemade sambar masala is perfect for using in all your favourite Southern India dishes. Sambar masala (as the name gives away!) is most commonly added to a Southern India lentil and vegetable stew called sambar. I have two recipes for sambar on my blog - an easy one-pot pressure cooker sambar and a more authentic style sambar. Besides these two recipes, I sometimes also add sambar powder to stir fries and sabzis (veggie dishes) for an extra depth of flavour!

Achari (pickle) masala is a common Indian spice blend used primarily in pickles. You can also use this masala to add an instant depth of flavour to veggie & paneer dishes (I've got achari paneer as a recipe I would like to try soon!). I most recently used this masala in a lemon pickle recipe which I enjoy with some parathas. I will try and post the recipe for the lemon pickle soon! This achari masala is fragrant and has tangy and slight astringent taste - which I'm sure you will love!

Ingredients 
12 dried Kashmiri red chillies (8-10 if using regular chillies)
2 tbsp coriander seeds 
1-2 tsp nigella seeds (black onion seeds)
1 tbsp fennel seeds
1 tbsp black mustard seeds 
2 tsp yellow mustard seeds 
2 tbsp cumin seeds 
1-2 tsp fenugreek seeds 
1 tsp turmeric 
1 tsp dried mango powder (amchoor) 
Pinch asafoetida (hing)
1 tsp salt 


Method

• Dry roast the dried red chillies, coriander seeds, fennel seeds, nigella seeds, cumin seeds, yellow & black mustard seeds, fenugreek seeds on low-medium heat until fragrant (takes around 5 minutes). 
  
  
• When roasted, transfer the spices to a plate and let them cool completely. Letting the spices cool ensures that there is no moisture from the heat when it comes to grinding - this would ruin the masala as the spices will tend to clump. 
  
  
• When the spices have cooled, grind in a spice grinder until fine with the turmeric, mango powder (amchoor), asafoetida and salt. 
  
  
• Transfer the masala to an airtight container or jar and store for 2-3 months. 

Panch phoron (also known as Indian five spice) is a blend of spices and commonly used in Eastern India and Bengali cuisine. Panch means five and phoron means tempering. Generally, the spices are tempered in hot oil at the start of cooking and before continuing with the rest of the dish. It is also often used in pickles & chutneys! I like to use this spice blend in veggie side dishes to give an extra kick and depth of flavour. I love using this with bhindi in particular.  

The five spices in my panch phoron are

• Cumin seeds (jeera) - used frequently in Indian cooking and well known for their digestive properties! 
  
  

• Fennel (saunf) - these seeds have a delicious aniseed taste and will give the spice mix a sweet kick. Fennel is a natural mouth freshner and often had after the end of a meal.
  
  

• Mustard seeds (rai) - another common spice. These also feature a lot in South Indian cooking and have a nutty taste tempered in oil. 
  
  

• Fenugreek seeds (methi) - these seeds have a bitter taste and are often used in pickling. I really like the taste of methi, however, if you don't like such a bitter taste then add a little less of the methi seeds.
  
  

• Nigella seeds (kalonji) - these seeds have a toasted onion aroma & taste. They impart a really vital & unique flavour - so don't leave these out! 

Ingredients 
Makes around 75g 
1 tbsp nigella seeds
1/2 tbsp - 1 tbsp methi seeds adjust according to your preferences
1 tbsp cumin seeds 
1 tbsp fennel seeds 
1 tbsp mustard seeds 

Method 

• Mix all the ingredients together in jar with a tight fitting lid. 
  
  
• Close and keep in a cool & dry place.
  
  
• Use in pickles and veggie side dishes!