firstly, in a mortar pestle take 1 tsp pepper, 2 inch dry ginger, 1 inch cinnamon, 4 pods cardamom and 6 cloves.

also add 1 tbsp coriander seeds, ¾ tbsp cumin and ¼ tsp ajwain.

coarsely pound to make kashaya powder. you can store it in an airtight container and use it when required.

to prepare kashaya, in a sauce pan take 1 litre of water.

add prepared kashaya powder and boil for 10 minutes.

finally, filter out and enjoy kashaya with honey or jaggery.

firstly, in a kadai heat 2 tsp oil, add 2 inch ginger, 4 clove garlic and saute well.

add 3 tbsp capsicum, 3 tbsp carrot, 3 tbsp sweet corn and 2 tbsp spring onion.

saute for a minute or until vegetables turn aromatic.

now add 1 litre water, ¾ tsp salt and ½ tsp pepper.

boil for 10 minutes, or until the flavours are well absorbed.

further add 2 tbsp coriander, ½ lemon and mix well.

finally, enjoy lemon soup piping hot.

firstly, in a sauce pan take 2 cup milk, ¼ tsp turmeric and ½ tsp pepper.

mix well and get to a boil.

finally, enjoy turmeric milk or golden milk slightly warm.