This chai or kashaya is very tasty and healthy. Amma used to make this for my grannies, as long as I remember when we were school going kids. We as kids hated it, Amma would make it with fresh coriander, milk, jaggery and many more ingredients, but now from few years we started making this dhanya kashaya with dhanya seeds and without milk it tastes so tasty and yum.
Dhanya tea/kashaya has many health benefits; we usually have it in the night after dinner. Kashaya is very good for digestion, its cleanse the kidneys, it’s good for your tummy, it reduces cholesterol and it has many more health benefits, as of now these are the ones I remember. Ok now let’s start making it.
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Makes : 575 grams
WHAT YOU WILL NEED
To grind and make Dhanya kashaya /tea powder
Dhanya /coriander seeds – 250 grams
Jeera/cumin – 100 gms
Sauf/sompu/fennel seeds – 100gms
Om/ajwain/carom seeds – 50 gms
Cinnamon – 50 gms or more
Eliche/Cardamom – 25gms (cardamom is missing in the pic)
To make the kashaya /tea
Water – 1 cup
Dhanaya tea powder – 2 tsp
Jaggery – 1 tsp (optional)
How to make
In a pan dry roast all the ingredients under to grind, one by one. Dry roast all the ingredients for 5 minutes or until you it’s hot, not more than that. I roasted in the oven dhanya for 3 minutes and other for 1 minutes, it depend on the oven your using, soc heck and roast.
Spread it on a paper or a big plate for cooling down, once it’s cooled down grind it into coarse powder, you can store it for at least for a year, but it will be over by then.
Now in a sauce pan add water, jaggery and dhanya tea powder let it boil for 10 minutes, strain it and the healthy drink is ready to serve.
Milk also can be added, since we don’t drink milk I don’t add.
Without jaggery also it can be made, but it will be very bland, sugar also can be added.
Cinnamon can be added more, but I had less so added less.
Dry ginger can be added too, or fresh ginger can be added while making the tea/kashaya.