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Indian Vegetarian Recipes

Healthy Turmeric Tea (Immune Boosting) and Benefits

https://www.vegrecipesofindia.com/turmeric-tea/

Turmeric Tea is a healthy and healing drink. I make this tea for myself everyday.

I have this turmeric tea in the evening time or at times before going to bed. It not only refreshes me but also makes me feel better.

I have been making this tea for sometime – out of my need to let go of Turmeric Milk as I have a slight intolerance to dairy products.

Thus I started mixing turmeric with water instead of milk and having it everyday. Later I started adding a few more spices in the tea and loved it.

I was not even aware that a recipe for turmeric tea already existed on the web. So when I searched there were many recipes and different ways to make this potent concoction.

This Turmeric tea recipe is one that I make often and the ingredients I add are what suits me. Feel free to change the other herbs and spices as per your health constitution and preferences.

On Turmeric

In India, we have been using Turmeric for centuries. These bright yellow roots are even added in Ayurvedic medicines. Turmeric is a staple spice which you will find in all Indian Kitchens.

For the tea or for my regular Indian cooking, I always use organic ground turmeric or GI tagged turmeric. Sometimes packaged turmeric has metanil yellow added as a coloring agent. So it is better to source or get unadulterated ground turmeric or organic turmeric.

About this Turmeric Tea

  • takes less than 5 minutes
  • is vegan
  • has additional spices like true cinnamon, dried ginger and black pepper
  • is sweetened with raw sugar (optional)

Benefits of turmeric and other spices

  1. Turmeric – Curcumin in turmeric has powerful antioxidant and anti-inflammatory properties. It boosts immunity and good for the skin too. In the recipe you can add either fresh turmeric roots or ground turmeric powder.
  2. Black Pepper – Antioxidant and anti-inflammatory properties are also found in black pepper. Moreover, black pepper helps in absorbing curcumin. It also stimulates the appetite and helps in digestion.
  3. Ceylon Cinnamon – Aromatic Ceylon cinnamon has antioxidant, anti-inflammatory and antimicrobial properties. It is also good for immunity. Kindly note to use true cinnamon or ceylon cinnamon in any recipe and not cassia cinnamon.
  4. Ginger – The roots of ginger contain gingerol which has immense anti-inflammatory and antioxidant benefits. Ginger also helps in digestion, reducing nausea and aids in relieving cough and cold. In the recipe you can use both fresh ginger root or ground ginger powder.

Why is my Turmeric tea red?

If you see this turmeric tea is dark red and not yellow. Wonder why?

Ginger and cinnamon added to the water make it alkaline. Turmeric when added to an alkaline medium become red. Hence this turmeric tea will have a red color.

Don’t worry on the color part. It is still healthy and turmeric when heated is better for digestion and absorption. That is why in Indian cooking, we always heat turmeric. I have also made this turmeric tea minus the ginger, cinnamon and raw sugar and the color was yellow.

Variations

    1. Tangy tea: If you like sour or tangy tea, then add some lemon juice.
    2. Sweeteners: I usually prefer sweet tea, hence I sweeten them with a bit of raw sugar or jaggery. You may opt for maple syrup or honey or any other sweetener. If using honey then add it once the tea becomes warm as honey becomes toxic when heated.
    3. Herbal tea: You can even add some fresh or dried mint leaves, nettle leaves or lemon grass in the tea.
    4. Floral Flavors: Add dried flowers like chamomile, rose petals, hibiscus, lavender and steep for a few minutes.
    5. Fresh Herbs: Instead of dried ginger powder, add ½ inch ginger, grated to the water and boil for 5 minutes. You can even use ½ inch of freshly grated turmeric root in the water and boil for 5 minutes.
    6. Additional spices: Depending on your health needs, you can add spices like carom seeds, fennel seeds, cumin seeds or coriander seeds in the tea. Cloves, cardamoms or a bit of ground nutmeg can also be added. You can add these spices whole or in powdered form.

Note: If you are pregnant or have allergies to certain spices used in this recipe or a special medical condition then kindly consult your doctor before attempting this recipe..

How to make Turmeric tea

1. In a saucepan take 1 cup water.

2. Add ½ to 1 tablespoon raw unrefined sugar. You can even use jaggery or maple syrup or skip the sweetener completely.

3. Let the water come to a boil and add ⅛ teaspoon ground ginger (dried ginger powder – saunth). ½ teaspoon of  freshly grated ginger root or crushed ginger can also be added.

4. Next add ⅛ teaspoon ground ceylon cinnamon (ceylon cinnamon powder and not cassia cinnamon powder)

5. Add ⅛ teaspoon crushed black pepper or ground black pepper.

6. Add ½ teaspoon ground turmeric (turmeric powder).

7. Boil further for a minute or two.

8. Remove pan and pour the tea in a cup or mug. You can even strain the tea while pouring. Enjoy turmeric tea hot or warm.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Turmeric Tea

Immune Boosting Turmeric Tea made with ground turmeric, ground cinnamon, black pepper and ginger powder.

Course:beverages & drinks

Diet:gluten-free,vegan

Servings (change the number to scale):2

(1 CUP = 250 ML)

  • 1 cup water – 250 ml
  • ½ to 1 tablespoon raw unrefined sugar or jaggery or maple syrup – optional
  • ½ teaspoon ground turmeric turmeric powder
  • teaspoon ground ceylon cinnamon (ceylon cinnamon powder and not cassia cinnamon powder) – optional
  • teaspoon ground ginger dried ginger powder – saunth
  • teaspoon crushed black pepper or ground black pepper
  • In a saucepan take water and raw sugar or jaggery. You can even use maple syrup or skip the sweetener completely.
  • Heat the water and let it come to a boil.
  • Add turmeric powder, ground ceylon cinnamon, ground ginger and crushed black pepper.
  • Boil further for a minute or two.
  • Pour and serve. You can even strain the tea.
  • Enjoy turmeric tea hot or warm.
  • For kids add ¼ teaspoon turmeric powder or less.
  • Other spices can be skipped. You can add some more additional spices or herbs.
  • Lemon juice can be added.
  • Fresh Ginger can also be added instead of dry ginger powder. Add ½ inch ginger crushed or grated or ½ teaspoon of grated or crushed ginger.
  • Grated turmeric roots can be also added. Add ½ inch of freshly grated turmeric root in the water and boil for 5 minutes.
  • Sweeteners can be skipped or you can add your choice of sweetener like agave syrup, maple syrup, jaggery or honey. If adding honey then add once the tea is warm as jaggery becomes toxic when heated.

Nutrition Facts

Turmeric Tea

Amount Per Serving

Calories 15 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 6mg0%

Carbohydrates 4g1%

Sugar 3g3%

Protein 1g2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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