Benefits Of Drinking Tulsi Water In Morning

Tulsi, A Sacred Plant In Hinduism, Has An Old History Of Benefits. Even The Ancient Ayurveda Has Mentions Of Tulsi And Its Numerous Uses And Fantastic Health Benefits.

Tulsi, a sacred plant in Hinduism, has been extensively used as a medicinal herb from ancient times. Even the ancient Ayurveda has mentions of Tulsi and its numerous uses and fantastic health benefits. Tulsi or Basil is a fragrant herb that works wonders if consumed as Tulsi water on an empty stomach in the early morning. The leaves of this herb are filled with numerous important antioxidants that boost the working of our digestive system and helps in easy digestion of the consumed food.

Nutritional value of Tulsi extract. 

The nutritional value of this herb is significantly high and consists of the following;

  1. Vitamin A and C – they have antioxidant activity. They are useful in overriding harmful molecules that are produced within your cells and tissues. These harmful molecules may cause damage or a particular disease.
  2. The right amount of Calcium – a vital nutrient for bone health. It plays a crucial role in maintaining healthy communication between the brain and other parts of the body.
  3. Zinc – a necessary element for a healthy immune system. It also helps in fast healing of wounds and promotes healthy growth during childhood.
  4. Iron – an essential mineral for the proper functioning of hemoglobin. It also plays an essential role in regulating the body temperature as well as the immune system.
  5. Chlorophyll – rich in vitamins, antioxidants as well as have therapeutic properties. It stimulates the immune system, works wonder in detoxifying the blood, and energizes your body.

Health benefits of Drinking Tulsi water in the morning. 

Tulsi, as a whole plant, has several health benefits. Each part of the herb can be used for various purposes, such as – flowers, leaves, and seeds, or the complete plant. Different ointments, pills, and essential oils are prepared from this herb for the treatment of various ailments.

Some of the other benefits of drinking Tulsi water first thing in the morning are as follows;

  • BLOOD SUGAR REGULATION – Tulsi water is an excellent choice for regulating blood sugar levels in diabetic patients. Daily consumption of Tulsi water also helps facilitate the metabolism of carbs and fats, ensuring that the sugar in the blood is utilized for energy. Tulsi helps in improving the functioning of the pancreatic beta-cell and is also effective in significantly reducing the fasting and postprandial blood glucose levels.
  • PREVENTS RESPIRATORY DISORDERS – Tulsi water is filled with various anti-allergic, as well as anti-inflammatory properties. Thus, daily consumption of Tulsi water not only prevents various respiratory disorders but also helps ease allergic reactions, cough, and cold.
  • LUNG DISORDER – Tulsi essential oil consists of components like vitamin C, Camphene, Eugenol, and Cineole. These components help in curing lung infections and also promote fast healing of the damaged lungs due to smoking. A juice prepared from Tulsi leaves mixed with other products like honey and ginger helps reduce bronchitis, asthma, influenza, cough, and cold.
  • BEATS STRESS – stress has become part of our daily lifestyle. From the moment we wake up to the time when we go back to sleep at night, there is always a particular form of stress in our mind. Tulsi water helps in keeping the stress away and boosts our memory as well. Tulsi tea is very useful in maintaining the body’s normal levels of cortisol (stress hormone). Tulsi helps in lowering the level of cortisol in the body. Tulsi has been shown to have antidepressant and antianxiety properties similar to antidepressant drugs.
  • AIDS WEIGHT LOSS – consuming Tulsi water every day improves the metabolic activities in the body. The faster the metabolism, the sooner you’ll be able to burn body calories. This, in turn, helps in removing the unwanted fat and reduces body weight. It also keeps a check on the harmful cholesterol levels in the body, which may lead to obesity.
  • REMOVES TOXINS FROM THE BODY – as Tulsi water is filled with several antioxidants, it helps in digestion, cleansing the stomach, and removes toxins from our body.
  • USEFUL IN KIDNEY STONES AND GOUTY ARTHRITIS – as mentioned earlier as well, Tulsi detoxifies the body by eliminating toxins from the body and its richness in diuretic properties. Tulsi also helps decrease the level of uric acid in the body, which is the primary reason for the development of kidney stones. Tulsi also helps in providing relief to patients suffering from Gout.
  • ANTI-CANCER PROPERTIES – Tulsi consists of phytochemicals that have strong antioxidant properties. Therefore, they are useful in protecting various skin, liver, and oral and lung cancers.
  • FIGHTS BAD BREATH – Tulsi leaves are overloaded with antibacterial properties, useful for fighting off bad breath. Tulsi leaves are used as toothpaste and are a primary component in several kinds of toothpaste.
  • KEEPS THE HEART SAFE – Tulsi leaves are rich in Eugenol, a therapeutic compound that helps in protecting the heart by keeping in check your body’s blood pressure and cholesterol levels.
  • FLAWLESS SKIN – drinking Tulsi water helps in removing toxins from our blood. Tulsi also has antifungal properties that prevent the development of fungus. Thus, once our body becomes healthy and toxins free, the occurrence of pimples and acne also reduces manifold. The antioxidants present in leaves also prevent premature aging.
  • PROTECTION AGAINST INFECTIONS AND AIDS HEALING – Tulsi leaf extract is overloaded with antibacterial, antiviral, antifungal, anti-inflammatory, and analgesic properties. These properties of Tulsi aid the fast healing of wounds as well as protect them against any form of infection.

HOW TO MAKE TULSI WATER? 

Now that you have known the several benefits of drinking Tulsi water early in the morning, you can follow a few simple steps to make your own Tulsi water.

  • Soak some tulsi leaves in water, leave it overnight, and drink the tulsi water first in the morning on an empty stomach. You can also make some tulsi water ahead and store it in a tumbler and keep sipping through the day.

                                                                  OR  

  • Take a relatively medium-sized pot and put about two cups of water
  • Pour 2 cups of water in a pan.
  • Put the pan into flames.
  • Allow the water to boil
  • Turn off the fire and add a handful of Tulsi leaves in hot water. Cover the tea for about 20 minutes. Then, strain off the tea from the leaves.
  • Then serve the tea, you can consider adding honey or sugar to improve the taste.
  • Enjoy the Tulsi tea.

Tulsi is a miracle herb, with tons of medicinal properties that have been well-researched and documented. Ensure that you incorporate Tulsi extract in some form of your daily diet to ensure that you get all the health benefits by consuming the wonder herb.

Dr. Kamna Desai

Dietitian, Mumbai

A qualified Dietitian from Mumbai with over 20 years of expertise in the field of health and nutrition.


Rose Cilantro Decoction

PREP TIME: 10 MINUTES

A soothing combination of rose, cilantro along with cumin extracts is a must try out this March. The sweet, fragrant and cooling rose petals along with detoxifying benefits of cilantro together makes up for refreshing combination on a sultry evening. Add 4-5 drops of Cumin Daily Drops from Durmeric to this and elevate the tranquil effect of the decoction.


Ingredients

2 cups water

1 rose petals

¼ cup fresh cilantro

5 drops Cumin Daily Drops


Instructions

In a medium pot, take 2 cups of water and put it for boiling.
Add the rose petals and cilantro and simmer it for 4-5 minutes.
Turn off the heat. Let it steep as the water cools. Pour it in a cup.
Add 5 drops of cumin extract drops.
Enjoy the decoction.

Dr. Sunita Pathania

Dietitian, Mumbai

A senior qualified Dietitian from Mumbai with over 30 years of experience in the field of medical nutrition therapy.


Thai Raw Mango Salad

Thai Raw Mango Salad

Continental, Salad, Chef Suresh Babu, Ginger

INGREDIENTS

  • Raw Mango 200gm
  • Red Cabbage 100gm
  • Radish 100gm
  • Mix Peppers 200gm
  • Cucumber 200gm
  • Red Onion 50gm
  • Green Chilli 4ea
  • Red Radish 50gm
  • Basil Drops 10 ea
  • Cilantro Drops 10 ea
  • Peanut butter 50gm
  • Miso paste 2tsp
  • Honey 4tbs
  • Lemon 2ea
  • Peanut roasted 100gm
  • Ginger 40gm
  • Garlic 40gm
  • Bean sprouts 100gm
  • E.V. Olive Oil 50ml
  • Fresh green mix 100gms

METHOD

  • Shred the raw mango, jullenne the peppers and small dice the rest of the fresh vegetables.
  • Salt the cucumber and chill.
  • Pound green chili, lemon juice and peanut and add olive oil and miso paste, cilantro & Basil drops and honey and prepare the dressing.
  • Mix all the ingredients to the dressing and adjust the seasioning.
  • Garnish with crushed roasted peanuts and fried garlic chips.
  • Top it up with fresh green mix.
  • Served chilled.

Pumpkin Stir Fry

INGREDIENTS

  • Pumpkin 250 gms cut into cubes
  • Coconut oil 1 tablespoon
  • One drop Black pepper 10 drops
  • One drop cumin 10 drops
  • One drop ginger 10 drops
  • Curry leaves 1 sprig
  • Grated coconut 2 tablespoons
  • Salt as needed
  • Mustard 1 teaspoon
  • Urad dal 1/2 teaspoon

METHOD

  • In a kadai, heat Coconut oil, temper with mustard seeds, urad dal and curry leaves.
  • Add pumpkin, salt and 1/4 cup of water.
  • Simmer and let it cook for 5 minutes.
  • Once the pumpkin is well cooked, add the above mentioned ginger, black pepper, cumin drops and grated coconut.
  • Give it a quick mix and switch off the flame.

Pomegranate Peel Tea

Pomegranate Peel Tea

Cinnamon, Clove leaf, Tea, Mannar

INGREDIENTS

  • Pomegranate Peel – Dried / fresh 3 small pieces
  • lemon 1/4
  • Water
  • Sugar / Sweetener / Honey
  • OneDrop Cinnamon
  • OneDrop Clove Leaf

METHOD

  • Heat water in a saucepan
  • Add the pomegranate peel and boil till colour changes
  • Strain and pour to a tea cup
  • Squeeze and add lemon drops
  • Add Sugar / Sweetener / Honey to the cup and stir
  • Add two drops of OD Cinnamon and two drops of Clove Leaf
  • Drink when it still hot

This recipe is an excellent drink for stomach affected by medicines / fever / hot food. While this can be used regularly, best for those who recover from illness during convalescence.


Pavalamalli tea

Pavalamalli tea

Mannar, Black Pepper, Cumin, Tea

INGREDIENTS

  • Dry leaves of Pavalamalli (Night Jasmine / Parijata / Harsingar) 2
  • Water
  • OneDrop Black Pepper
  • OneDrop Cumin

METHOD

  • Heat water in a saucepan
  • Put 2 dried leaves of Pavalamalli / Parijatha
  • Boil till water colour changes
  • Strain and pour to a tea cup
  • Add 2 drops of OneDrop Black Pepper and OneDrop Cumin
  • Drink when it’s hot or warm

This tea has plenty of medicinal values. It’s excellent to control diabetes and blood pressure. Helps improve general wellness. Drink once in a week.


Tomato Basil Spaghetti

Tomato Basil Spaghetti

Chef Gireesh Nair, Basil, Spaghetti

INGREDIENTS

  • Portion 4
  • Spaghetti 500 gm
  • Roma tomatoes. 1000 gm
  • Onion chopped 300 gm
  • Garlic chopped. 50 gm
  • Olive oil 75 ml
  • Salt to taste
  • Butter 50 gm
  • Basil drops 25 drops
  • Parmesan cheese 75 gm
  • Ground black pepper to taste

METHOD

  • Blanch tomatoes. Remove skin and seeds. Chop roughly
  • In a pan add oil garlic and onions. Sauté for 8 minutes until translucent.
  • Add tomatoes and salt and simmer for 20 minutes
  • In a large pot bring water to a boil. Add salt then the spaghetti. Cook as per instructions on the packet.
  • Drain the pasta and reserve some pasta water.
  • In a sufficiently large pan bring the sauce to a simmer. Add drained pasta butter and one drop wellness basil drops
  • Mix for 2 minutes adding pasta water to keep moist.
  • Portion into bowls. Sprinkle black pepper powder and Grate Parmesan on top. Serve hot

Raw Papaya Salad

Raw Papaya Salad

Cumin, Basil, Salad, Chef Suresh Babu

INGREDIENTS

  • Raw Papaya 800 gm
  • Carrot shreddded 200 gm
  • Green beans shredded 100 gm
  • Tomatoes julienne 100 gm
  • Gr. Chili 1ea
  • Roasted Peanut 50 gm

DRESSING

  • E. V. Olive Oil 120ml
  • Peanut 50 gm
  • Garlic 15 gms
  • Green Chilli 2ea
  • Coriander Leaves Few Springs
  • Lemon Juice 2ea
  • ODW Basil & Cumin drop 20 drops ea
  • Salt and Pepper To Taste

METHOD

  • Peal n shred semi ripe papaya and chill it.
  • Shred carrot and cooked Green beans and chillto 60 degree cl.
  • Pound Peanut, Green chili, Garlic and coriander leaves together with olive oil in a pestle to a smooth paste

DRESSING

  • Prepare dressing by blending E.V.Olive Oil, spicy peanut paste, lemon Juice and season it with salt n pepper
  • Add One Drop Wellness basil and Cumin drops and taste.
  • Add more drops if you need more stronger flavor of the herbal extract
  • Marinated the chilled ingredients with the spicy peanut dressing and rest it for few minutes.
  • Add the coriander leaves and the roasted peanuts and toss it nicely to mix.
  • Ensure the salad is chilled to 60*cl and add the greens before service.

Potato Curry

INGREDIENTS

  • Potata 4 Nos 1/4 kg
  • Onions 2 large
  • Chilli powder 1/2 table spoon
  • Coriander powder 1 table spoon
  • Tomato 2
  • Garlic pices 8
  • Curd 1 cup
  • Kasuri Methi 1 tea spoon
  • Salt as required
  • Water as required
  • Oil as required
  • OD Pepper drops
  • OD Cumin drops
  • OD Ginger drops
  • OD Turmeric drops
  • OD Cinnamon drops

METHOD

  • Saute Onions, Tomato, Garlic, Cashewnuts with Oil or Ghee and make a paste of them
  • Boil the potato and shallow fry them in a tawa
  • Then add the fried potatoes and the paste in a Kadai and then add all other ingredients except Kasuri methi and stir them well while cooking
  • Add water as necessary to the required consistency
  • Check for salt, add the Kasuri methi once it’s done and take the kadai from stove
  • Serve hot with Roti / Puri / Rice or as you like

Omelette

INGREDIENTS

  • Eggs 2 Nos
  • Onion 1 No
  • Green Chillies 1 No
  • Coriander leaves (Optional) 1 small bunch, finely chopped
  • Salt as required
  • OneDrop Turmeric 3 drops
  • OneDrop Cumin 4 drops
  • OneDrop Pepper 6 drops

METHOD

  • Beat the eggs with chopped green chillies, cut onions and salt using an egg beater in a bowl till the mixer froths well
  • Add the onedrop Turmeric, Pepper and Cumin to the mixer
  • Grease the pan and pour the mixture into 6-8 inch round omelette
  • Turn and cook on both sides; Serve hot

Horsegram Noodles

Horsegram Noodles

Ginger, Black Pepper, Preethi, Noodles

Contact us for this recipe at [email protected]

INGREDIENTS

  • Red pepper 100g
  • Green pepper 100g
  • Yellow pepper 100g
  • Carrot 150g
  • Bottle Goard 150g
  • Snake Goard 150g
  • Corn Kernel 150g
  • Cherry Tomato 100g
  • Salad greens 150g
  • Garlic 30g
  • Broccoli 150g

DRESSING

  • E. V. Olive Oil 120ml
  • Dijon Mustard 2 tsp
  • Balsamic Vinegar 30ml
  • Roasted garlic 5gm
  • OD Wellness Basil Drop 20 drops
  • Lemon Juice 1ea
  • Salt and Pepper To Taste

METHOD

  • Wash & Clean vegetables
  • Cut cherry tomato into quarters
  • Dice carrots medium, cook and chill
  • Cut broccoli in to small florets and blanch in slated water
  • Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
  • Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.

DRESSING

  • Prepare dressing by blending mustard, E.V.Olive Oil, Lemon Juice and balsamic vinegar
  • Season it with salt and ground pepper
  • Add One Drop Wellness basil drops and taste.
  • Add more drops if you need more stronger flavor of the herbal extract
  • Marinated the grilled seasoned vegetables with the Basil Balsamic dressing and rest it for few minutes.
  • Ensure the salad is chilled to 60*cl and add the greens before service.

Moringa soup

INGREDIENTS

  • Moringa (Drumstick pods) 1
  • Moringa leaves 1 cup
  • Moringa flowers 1/4 cup
  • Onions 1 large
  • Green chillies 1 number
  • Curry leaves small portion
  • Fresh grated coconut 25 grams
  • Tomato 1 number
  • Salt as required
  • Cooking Oil 3 tea spoons
  • OneDrop Ginger 5 drops
  • OneDrop Garlic 2 drops
  • OneDrop Cumin 3+2 drops
  • OneDrop Cinnamon 3+2 drops
  • OneDrop Turmeric 3+2 drops

METHOD

  • Cut the the moringa pod into four to five pieces and pressure cook it with a pinch of salt and turmeric powder
  • Once, cooked, scrape the pulp from the pod and keep aside
  • Saute the cut onions, tomato, chillies, moringa flowers, moringa leaves in a pan, till the leaves are semicooked
  • Now add all the ingredients including drops in a pressure cooker and heat the contents upto 3 whistles
  • Let the cooker cool and then remove the cooked ingredients and grind them in a mixer to a nice pulp
  • Check for salt and taste and add the balance onedrop cumin, cinnamon, turmeric
  • Serve hot and use the grated coconut to garnish

This is a complete meal by itself. It’s very nutritious and contains plenty of soluble organic iron and many minerals. If you don’t have access to moringa flowers, you can still make this soup without it.


Milk with Malkangani

Milk with Malkangani

Mannar, Malkangani, Milk

INGREDIENTS

  • Milk
  • Water
  • Sugar / Jaggery powder / Honey
  • OneDrop Malkangani

METHOD

  • Heat Milk with required amount of water in a saucepan
  • If you sweeten with jiggery powder or sugar, add it to the pan directly
  • Pour to a glass / cup; if you use honey for sweetening, add it to cup and stir well till honey mixes well with the milk
  • Add 4 drops of to a cup / glass of milk (200 ml)
  • Drink when it’s still hot / warm

Curd Rice

INGREDIENTS

  • Rice 1 cup ( well cooked and mashed)
  • Curd 200 ml
  • Milk 100 ml
  • Salt as needed
  • Mustard 1 teaspoon
  • Urad dal 1/2 teaspoon
  • One drop ginger 10 drops
  • One drop cumin 10 drops
  • Coconut oil 1 teaspoon
  • Curry leaves 1 sprig
  • Dry red chilli 1

METHOD

  • In kadai add coconut oil, temper with mustard, urad dal, dry red chilli and curry leaves.
  • Add the tempering to the mashed and cooked rice. Mix well.
  • Add curd, milk, salt, ginger and cumin drops.
  • Mix the rice without any lumps and serve with potato fry or pickle.

Coffee with Cinnamon

Coffee with Cinnamon

Cinnamon, Coffee, Mannar

INGREDIENTS

  • Red pepper 100g
  • Green pepper 100g
  • Yellow pepper 100g
  • Carrot 150g
  • Bottle Goard 150g
  • Snake Goard 150g
  • Corn Kernel 150g
  • Cherry Tomato 100g
  • Salad greens 150g
  • Garlic 30g
  • Broccoli 150g

DRESSING

  • E. V. Olive Oil 120ml
  • Dijon Mustard 2 tsp
  • Balsamic Vinegar 30ml
  • Roasted garlic 5gm
  • OD Wellness Basil Drop 20 drops
  • Lemon Juice 1ea
  • Salt and Pepper To Taste

METHOD

  • Wash & Clean vegetables
  • Cut cherry tomato into quarters
  • Dice carrots medium, cook and chill
  • Cut broccoli in to small florets and blanch in slated water
  • Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
  • Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.

DRESSING

  • Prepare dressing by blending mustard, E.V.Olive Oil, Lemon Juice and balsamic vinegar
  • Season it with salt and ground pepper
  • Add One Drop Wellness basil drops and taste.
  • Add more drops if you need more stronger flavor of the herbal extract
  • Marinated the grilled seasoned vegetables with the Basil Balsamic dressing and rest it for few minutes.
  • Ensure the salad is chilled to 60*cl and add the greens before service.

Chugni Dry Peas Masala

Chugni Dry Peas Masala

Ginger, Cinnamon, Cumin, Cardamom, Clove bud, Veg Curry, Sajan

INGREDIENTS

  • Dried green / white peas 150 g
  • Tomatoes 3 nos - Medium
  • Onions 3 nos - Medium
  • Green Chilli 2 nos
  • Fresh Coriander leaves ¼ bunch
  • Ginger garlic paste 1 tsp
  • ODW Turmeric Drops 2 drops
  • ODW Cumin Drops 2 drops
  • ODW Cinnamon Drops 2 drops
  • ODW Cardamom Drops 2 drops
  • ODW Clove Bud Drops 3 drops
  • Bay Leaf 2 nos
  • Chilli Powder ¾ tsp
  • Kashmiri chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Coriander Powder 1 tsp
  • Chole Masala 2 tsp
  • Sunflower Oil 3 tbsp
  • Mustard Oil 1½ tbsp
  • Lime 1 nos
  • Salt 2 tsp
  • Water 750 ml

PRE-PREPARATION

  • Wash and soak the dried peas overnight. Rinse off the soaked water and put in place it in a pressure cooker pan with just enough water just to cover the peas. Add 1 spoon salt, ODW turmeric, cumin, and ginger drops. Pressure cook on a high flame till the 1st whistle then simmer for 5 mins and turn off the flame.
  • Veg prep :
    Tomatoes – Rough chop
    Onions – 2 chopped for the gravy , 1 finely chopped for the garnish
    Coriander leaves – Separate the leaves and stalks. Finely chop the leaves for garnish
    Green Chilli – chop into 3-4 pieces
    Lime – Cut into wedges
  • Strain the cooked peas and save the cooked liquid.
  • Blend a few spoons of the cooked peas with a bit of the water it was cooked in
  • Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
  • Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.

METHOD

  • In a heavy bottom pan add the sunflower oil and heat over a medium flame
  • When the oil is hot, add the ODW cinnamon, cardamom and clove bud drops. Add the chopped onion and sauté till they are transparent
  • Add the blended tomato paste and continue sauteing
  • Add the turmeric and chilli powder and cook for 2 minutes. Then add the coriander powder and kashmiri chilli powder and continue cooking for 5 mins.
  • Add the mustard oil, blended peas and salt to the gravy. Stir the gravy well
  • Add the chole masala and the cooked peas. Simmer for 10-12 mins.
  • Check salt. Turn off the flame
  • Serve topped with the chopped coriander, raw onions and a squeeze of lime juice
Garnish Finely chopped onions, coriander leaves and lime wedge.
Accompaniments Goes well with Roti / Pulao / Rice / Samosa

Black Tea with Ginger and Rosemary

Black Tea with Ginger and Rosemary

Rosemary, Tea, Mannar, Ginger

INGREDIENTS

  • Tea powder ½ spoon
  • OneDrop Ginger extracts 2 drops
  • OneDrop Tulsi extracts 2 drops
  • Water 1 tea cup ~ 120ml
  • Any Sweetner/Sugar/Honey  

METHOD

  • Heat water in a tea pot / saucepan
  • Add tea powder or leaves and boil till colour turns dark
  • Add sugar / sweetener / honey to the tea cup
  • Strain and pour water to tea cup
  • Mix till sugar / sweetener / honey mix well with tea
  • Add OneDrop Ginger 2 drops and OneDrop Tulsi 2 drops
  • Drink when hot

Thanjavur Race Kootu

Thanjavur Race Kootu

Ginger, Preethi, Cumin, Veg Curry

SERVES - 4

INGREDIENTS

  • Pumpkin/ Ash gourd, cut into cubes 1 cup
  • Channa Dal ½ cup
  • Salt as needed
  • Turmeric powder ¼ tsp

FOR TEMPERING

  • Mustard seeds 1 tsp
  • Dry red chilli 1
  • Asafoetida ¼ tsp
  • Curry leaves 2 sprigs
  • Coconut Oil 1 tbsp

FOR TEMPERING

  • Coconut grated 2 tbsp
  • Green chillies 2

METHOD

  • Grind green chillies and coconut into a thick smooth paste.
  • Cook channa dal in a pan adding enough water.
  • Add the pumpkins to the cooked channa dal and let it cook until it turns soft and tender. Add water if needed.
  • Once the pumpkin is cooked, Add the ground masala paste, ¼ teaspoon turmeric powder and salt. Let it cook for 3 to 4 minutes.
  • Switch off the flame. In another pan, heat one tablespoon of coconut oil, temper with mustard seeds, dry red chilli, asafoetida and curry leaves. Pour the tempered mixture into the prepared kootu.
  • Serve hot with rice.

Slow Roasted Sicilian Vegetable Medley

Slow Roasted Sicilian Vegetable Medley

Basil, Salad, Chef Suresh Babu

SERVES - 4

INGREDIENTS

  • Red pepper 100g
  • Green pepper 100g
  • Yellow pepper 100g
  • Carrot 150g
  • Bottle Goard 150g
  • Snake Goard 150g
  • Corn Kernel 150g
  • Cherry Tomato 100g
  • Salad greens 150g
  • Garlic 30g
  • Broccoli 150g

DRESSING

  • E. V. Olive Oil 120ml
  • Dijon Mustard 2 tsp
  • Balsamic Vinegar 30ml
  • Roasted garlic 5gm
  • OD Wellness Basil Drop 20 drops
  • Lemon Juice 1ea
  • Salt and Pepper To Taste

METHOD

  • Wash & Clean vegetables
  • Cut cherry tomato into quarters
  • Dice carrots medium, cook and chill
  • Cut broccoli in to small florets and blanch in slated water
  • Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
  • Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.

DRESSING

  • Prepare dressing by blending mustard, E.V.Olive Oil, Lemon Juice and balsamic vinegar
  • Season it with salt and ground pepper
  • Add One Drop Wellness basil drops and taste.
  • Add more drops if you need more stronger flavor of the herbal extract
  • Marinated the grilled seasoned vegetables with the Basil Balsamic dressing and rest it for few minutes.
  • Ensure the salad is chilled to 60*cl and add the greens before service.

Pierogi Ruskie

Pierogi Ruskie/ Potato cheese pierogi with basil extract

Preethi, Basil, Continental

SERVES - 4

INGREDIENTS

  • Potatoes, peeled 3
  • Salt as needed

FOR THE FILLING

  • Melted unsalted butter 1 tbsp
  • Cheddar cheese ¼ cup
  • Cream cheese 2 tbsp
  • Salt as needed
  • One Drop Basil Extract 2 drops

FOR THE DOUGH

  • All purpose flour 1 cup
  • Egg 1
  • Salt as needed
  • Milk ¼ cup
  • Sour cream 1 tbsp

FOR SERVING

  • Unsalted butter 2-3 tbsp
  • Caramelized onions optional
  • Fried bacon or chicken optional
  • Sour cream optional

Pierogi, a Polish delicacy of boiled dumplings, that are very soft, flexible and can be stuffed with a number of savory or sweet fillings, quite popular one being the potato and cheese filling.

The choice is yours and you can absolutely go creative with what filling you need, without disturbing the subtle flavors pierogi emanates.

They can be boiled or pan-fried and it’s an excellent main course. Boiled pierogi are softer, and it tastes more like ravioli. It’s usually served with caramelized onions, sour cream and fried bacon.

I served it today with caramelized onions and some chicken crisps

METHOD

  • Parboil the potatoes in a large saucepan by covering them with water and adding 1 tablespoon of salt.
  • Bring the potatoes to boil in high heat for 15 minutes and simmer for 20 minutes until its tender.
  • Drain and let cool slightly.
  • Place the potatoes in a large bowl, and mash them with a fork.
  • Add all the filling ingredients to the mashed potatoes, form dough and set aside. The One drop basil extract gives lovely flavor to the pierogi.
  • Take the flour on a large bowl. Break the egg into it. Add sour cream, salt and milk. Bring the dough together, kneading well to a smooth dough ball. Add little flour if needed.
  • Roll out the pierogi dough into 1/8 inch in thickness. Using a cookie cutter or drinking glass, make small circles.
  • Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
  • Fold the dough in half to form a half-circle shape and then firmly pinch the edges together. Keep it covered to prevent them from drying.
  • Cook the pierogi by bringing a large saucepan filled with water to a rapid boil. Add little salt to the water. Add 6 to 8 pierogis at a time, and do not overcrowd the saucepan. When the pierogi rises to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.

Dhaba Style Paneer Masala

Dhaba Style Paneer Masala

Ginger, Gravy, Preethi, Cinnamon, Cumin, Clove leaf, Cardamom, Clove bud

SERVES - 4

INGREDIENTS

  • Paneer 200g
  • Oil for shallow frying as required

MASALA

  • Oil 5 tbsp
  • Cumin oil 5 drops
  • Cardamom oil 5 drops
  • Cinnamon oil 5 drops
  • Clove bud oil 5 drops
  • Clove leaf oil 5 drops
  • Ginger oil 10 drops
  • Capsicum (cut into cubes) 1
  • Onions (cut into cubes) 2
  • Tomato (chopped) 3
  • Tomato ketchup 1 tbsp
  • Green chilli 2
  • Besan/Gram Flour 1 tbsp
  • Kashmiri Red Chilli Powder 1 tbsp
  • Coriander powder 1 tbsp
  • Turmeric powder ¼ tbsp
  • Kasoori Methi crushed 1 tsp
  • Water as needed
  • Salt as needed as needed

METHOD

  • Shallow fry the paneer cubes until golden brown and set aside.
  • In a thick bottomed pan, Heat oil, add the chopped onions. Fry until the onions are golden brown. Add all spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder. Add the slit green chilli. Fry for a minute and then add besan/gram flour. Roast it on low flame until it is golden and fragrant for 2-3 mins.
  • Now add chopped tomatoes and cook until it turns mushy. Add tomato ketchup. Add a cup of water and continue to cook until the gravy turns thick and creamy. Add the chopped capsicum and the shallow fried paneer. Let it cook for another 3 minutes.
  • Add crushed kasoor methi and mix it well. Now add garam masala powder, clove bud oil, clove leaf oil, cinnamon oil, cardamom oil, ginger oil, cumin oil and mix well. Switch off the flame once oil oozes out from edges.
  • Serve hot with Roti / Phulka

Black Pepper and Ginger Ramen

Black pepper and ginger Ramen

Chef Gireesh Nair, Ginger, Black Pepper, Ramen

SERVES - 4

INGREDIENTS

  • Pork belly 200g
  • Onion small cubes 200g
  • Cabbage diced 200g
  • Spring onion diced 200g
  • Carrot sliced thin 100g
  • Water/dashi 1 liter
  • Soy sauce Kikoman 50ml
  • Mirin 50ml
  • Rice Vinegar 15ml
  • Ramen noodles 250g
  • One drop pepper 15 drops
  • One drop ginger 15 drops

METHOD

  • Add the thinly sliced pork belly to a pot on slow flame and tender the fat 8 minutes
  • Increase flame to medium and add carrots. Onions and white part of the spring onion. Sauté for 5 minutes
  • Add the water/Dashi and simmer for 10 minutes. The add the soy mirin and vinegar
  • In a separate pot boil the ramen noodles till cooked but firm 3 minutes. Strain and rinse till cold
  • Add the cabbage and one drop wellness drops to the soup simmer for 2 minutes
  • Portion the noodles into bowls. Add the soup and garnish with the green part of spring onion.
  • Serve hot

Myanmar spicy watermelon salad

Myanmar spicy watermelon salad

Sesame Ginger and Miso dressing

Ginger, Continental, Salad, Chef Suresh Babu

Ginger

SERVES - 4

INGREDIENTS

  • Watermelon 700g
  • Green gram 200g
  • Peanut 200g
  • Coconut shredded 200g
  • Lime leaves 8
  • Green Beans 200g
  • Sesame black 2 tsp
  • Sesame white 1 tsp
  • Mint Few sprigs
  • Salad greens As needed

DRESSING

  • E.V.Olive Oil 120ml
  • Miso Paste 2 tsp
  • Few drops of water  
  • Lemon juice 2ea
  • Honey 2 tbsp
  • OD Wellness Ginger drop 20 drops
  • Salt and Pepper as required

METHOD

  • Peel n dice watermelon without seeds and chill it.
  • Blanch Green beans in salted water and make sure it's fully cooked. Dice them small and chill it to 60*cl
  • Cook Green gram to soft texture with salt and chill it to 60*cl
  • Shred the lemon leaves and hand tore the mint leaves.
  • Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them.
  • As they begin to crackle add the shredded coconut and continue to roast till it become a nice dry mix. Season it with salt n pepper. Keep it aside.

DRESSING

  • Prepare dressing by blending E.V.Olive Oil, Lemon Juice, miso paste and honey and season it with salt n pepper
  • Add One Drop Wellness Ginger drops and taste.
  • Add more drops if you need more stronger flavor of the herbal extract
  • Marinated the chilled ingredients with the Sesame, miso ginger dressing and rest it for few minutes.
  • Add the shredded lemon leaves and mint springs and the roasted sesame peanut mix and toss it nicely to mix.

Bonda Mor Kuzhambu

Bonda Mor Kuzhambu

Ginger, Preethi, Veg Curry

Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course

SERVES - 4

INGREDIENTS

  • Curd, little sour 1 cup
  • Ginger oil 5 drops

TO GRIND

  • Toor Dal 1 tbsp
  • Coriander seeds 1 tbsp
  • Green chillies 3
  • Grated coconut 2 tbsp
  • Raw rice 1 tbsp

FOR TEMPERING

  • Curry leaves 1 sprig
  • Turmeric powder 1 tsp
  • Asafoetida a pinch
  • Mustard seeds 1 tsp
  • Urad Dal ¼ tsp
  • Dry red chillies 1
  • Coconut oil 1 tbsp
  • Salt As needed

FOR TEMPERING

  • Whole urad dal (soaked for 2 hrs) 1 cup
  • Ginger oil 3 drops
  • Asafoetida 1 tsp
  • Pepper Oil 5 drops
  • Cumin Oil 5 drops
  • Oil (For frying) As needed
  • Salt As needed

METHOD

  • Wash and soak the urad dal for 2 hours, and then grind it into a smooth thick batter. Add salt, pepper oil, cumin oil, ginger oil, asafetida and set aside.
  • Heat oil in a kadai, drop spoonful of batter into the oil and make bondas. Deep fry them in medium flame until golden brown. Use the rest of the batter in the same way.
  • Before grinding the masala for the mor kuzhambu soak coriander seeds, toor dal and raw rice in water for 20 minutes.
  • Now add the rest of the ingredients given under "to grind" in a mixer jar, add the soaked coriander seeds, raw rice, and toor dal mixture. Grind it into smooth paste adding water.
  • In a bowl, add the curd, ginger oil and whisk until it’s smooth. Add the ground coconut mixture, turmeric powder, and salt. Mix well.
  • Heat coconut oil in a pan, temper with ingredients mentioned "For tempering"
  • Let the mustard seeds splutter. Add the sour curd mixture. Add 2 cups of water and lower the flame. Check for the consistency and taste.
  • The gravy should not boil. Switch off the flame when the gravy froths up.
  • Add the prepared urad dal bondas to the hot mor kuzhambu.
  • Serve with hot rice and potato fry.

Thinai Surai Adai

Thinai Surai Adai

Main Course, Devi, Ginger, Black Pepper, Cinnamon, Clove bud

Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course

SERVES - 4

INGREDIENTS

  • Bottle gourd (small) 1
  • Thinai (foxtail millet) 400g
  • Red chilli 6-7 nos
  • Onion(big) 2 nos
  • Curry leaves  
  • Coriander leaves  
  • Onedrop cumin 1 tsp
  • Onedrop pepper 1 tsp
  • Salt as required
  • Onedrop Turmeric ½ tsp
  • Fennel seeds 1 tsp
  • Grated coconut 2 tbsp
  • Oil as required

METHOD

  • Soak the foxtail millet along with red chili for 2 hours
  • Then grind it with the cut bottle gourd.
  • Take this in a bowl, add finely chopped onion, curry leaves, coriander leaves, Onedrop turmeric, cumin and black pepper drops, coconut, salt and mix well
  • Add water and mix until it reaches the right consistency
  • Spread the batter on a heated pan and roast until it turns golden brown.

Sarkarai Pongal

Sarkarai Pongal

Cardamom, Devi, Rice Variety

SERVES - 4

INGREDIENTS

  • Rice (raw) 1 cup
  • Powdered jaggery 2 ½ cup
  • Ghee 4 tbsp
  • Onedrop Cardamom 1 tsp
  • Salt 2 pinches
  • Cashew nut 25g
  • Raisins 1 tbsp
  • Water as required

METHOD

  • Soak the rice for half an hour
  • Take a heavy bottomed pot or vessel, add water
  • Let the water boil.
  • Now add the soaked rice and cook until it turns soft.
  • Let the water go down completely.
  • Then add powdered jaggery and salt
  • Let the jaggery melt and stir continuously until the aroma arises.
  • Now add the Onedrop cardamom drops.
  • Finally add the raisins and cashews fried in ghee
  • Mix well and serve hot.

Jeera Pulao

Jeera Pulao

Clove leaf, Cardamom, Rice Variety, Sajan, Ginger, Cinnamon, Cumin

Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course

SERVES - 4

INGREDIENTS

  • Basmati Rice 1 cup
  • Ghee 1 ½ tsp
  • Bay leaf 1
  • Cumin seeds 1 tsp
  • Onedrop Cinnamon 1 drop
  • Onedrop Cardamom 2 drops
  • Onedrop Clove bud 2 drops
  • Onedrop ginger 2 drops
  • Onedrop cumin 6 drops
  • Salt 1 tsp
  • Water 350ml

PRE PREPARATION

  • Wash the rice well and soak it for 20 mins.
  • Drain the rice
  • Heat the water.

METHOD

  • Heat a heavy-bottom vessel (that has a tight lid) over a medium flame.
  • Add the ghee and when it is hot add the bay leaf, ODW cinnamon, cardamon and clove bud drops
  • Add the cumin seeds and let it sizzle.
  • Add the drained rice and fry it for 3 minutes. Stir constantly but gently so as not to break the rice grains.
  • Add the salt and ODW cumin and ginger drops then add the hot water. Stir and cover the vessel with the lid. Reduce the flame to simmer
  • Cook the rice for 10 minutes. Check of the water has been absorbed and there is no water at the bottom of the vessel. Switch off the flame and cover the vessel. Let it sit for 5 minutes.Check the cooking instructions on the rice packing and adjust these steps accordingly.
  • Open the lid and lightly fluff up the rice using a fork.

Pulao

Pulao

Ginger, Cinnamon, Clove bud, Devi, Rice Variety

Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages

SERVES - 4

INGREDIENTS

  • Basmati Rice 1 cup
  • Ghee 2 tbsp
  • Pudina and coriander leaves a handful
  • Green chilli 5 nos
  • Bay leaf 1
  • Onion 3 nos
  • Coconut milk ½ cup
  • Water 1 ½ cups
  • Garlic 6-7 nos
  • Salt as required
  • Cooking oil 2 tbsp
  • Lemon juice 1 tsp
  • Onedrop ginger 1 tsp
  • Onedrop Clove bud ¼ tsp
  • Onedrop cinnamon ¼ tsp

METHOD

  • Soak the rice in 1 ½ cup water
  • Take a mixer, add coriander, green chilli, pudina, garlic and add Onedrop ginger, clove bud and cinnamon drops. Drain the paste to remove excess water.
  • In a pressure cooker, add cooking oil and let it heat.
  • Add bay leaf, sliced onions, and sauté it until it turns translucent
  • Add the paste and sauté it until the smell changes
  • Add salt
  • Add the rice along with the water and add coconut.
  • Add lemon juice and close the lid without weight.
  • Cook in high flame
  • After the steam comes out, add the weight, and let it simmer
  • Switch the heat off after 7 minutes Open the lid, add ghee, and mix gently, Garnish with coriander leaves and serve hot.

Chapati Roll

Chapati Roll

Cumin, Clove bud, Devi, Ginger, Black Pepper

Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages

SERVES - 4

INGREDIENTS

  • Chapati 5 nos
  • For stuffing
  • Carrot 2 nos
  • Cabbage 250g
  • Capsicum (cut into thin strips 2 nos
  • Tomato 2 nos
  • Onion 2 nos
  • Garlic paste 1 tsp
  • Coriander and chili powder 1 tbsp
  • Salt as required
  • Oil 1 tbps
  • Onedrop cinnamon ¼ tsp
  • Onedrop cumin ½ tsp
  • Onedrop pepper ½ tsp
  • Onedrop ginger ½ tsp
  • Onedrop Clove bud ¼ tsp

METHOD

  • Heat the oil in a kadai.
  • Add sliced onions, and sauté it until it turns translucent
  • Add the cabbage, capsicum and carrot.
  • Now add the garlic paste, Onedrop cinnamon, clove bud, cumin, pepper, and ginger drops.
  • Sauté until the vegetables are half cooked.
  • Add salt and add chili powder and coriander powder mix and sauté it.
  • Place the stuffing in the chapati and roll it.
  • Chapati roll is ready.

Mushroom Gravy

Mushroom Gravy

Black Pepper, Cinnamon, Cumin, Clove bud, Veg Curry

Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages

SERVES - 4

INGREDIENTS

  • Mushroom 2 boxes
  • Onion (big) 3 nos
  • Tomato(big) 2 nos
  • Chilli powder ½ tbsp
  • Chili and coriander powder mix 2 tbsp
  • Oil 2 tbsp
  • Salt as required
  • Onedrop cumin ½ tsp
  • Onedrop pepper ½ tsp
  • Onedrop Cinnamon ½ tsp
  • Onedrop Clove bud ¼ tsp
  • Curry leaves as required

METHOD

  • Heat the oil in a kadai.
  • Add finely chopped onions and sauté it
  • Add garlic paste, finely chopped tomato and sauté it
  • Add Onedrop cumin, pepper, cinnamon, and clove bud drops.
  • Add chilli powder, chili and coriander powder mix, salt and mix well.
  • Now add the mushrooms, and cover with lid and leave it for 10 mins.
  • Open the lid, sauté it until the water has reduced and the mixture has reached the required consistency.
  • Enjoy your mushroom gravy with chapati