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Farm Cafeteria (Herbal Coffee)
Ingredients:
1 ½ cups water
1 tsp coffee powder or tea leaves
1 tsp powdered dry-ginger/chukku OR a small ½ ” piece pounded
1 tsp freshly ground pepper powder
½- ¾ tsp cumin/jeera powder
Jaggery/Sharkkara to taste (I Used 3 cylindrical pieces, like the one in the pic)
6-7 fresh leaves of Tulasi/Holy Basil
Directions:
In a saucepan, heat water and jaggery/sharkkara pieces together; when it starts melting,
add the powdered dry –ginger/chukku,
pepper powder and cumin powder. When boiling, add the coffee powder
and let it continue boiling for a minute and at this stage,
add the Tulasi/Holy Basil leaves and turn off the stove and close the pan with a lid.
Strain the coffee and pour it to a coffee mug and immediately inhale the steam
coming from the coffee. Try to have a facial steam
bath and sip the piping hot coffee slowly, enjoying the aroma coming from
tulasi and the pungent flavors from the spices.
Custom SearchIngredients: 1 ½ cups water 1 tsp coffee powder or tea leaves 1 tsp powdered dry-ginger/chukku OR a small ½ ” piece pounded 1 tsp freshly ground pepper powder ½- ¾ tsp cumin/jeera powder Jaggery/Sharkkara to taste (I Used 3 cylindrical pieces, like the one in the pic) 6-7 fresh leaves of Tulasi/Holy Basil Directions: In a saucepan, heat water and jaggery/sharkkara pieces together; when it starts melting, add the powdered dry –ginger/chukku, pepper powder and cumin powder. When boiling, add the coffee powder and let it continue boiling for a minute and at this stage, add the Tulasi/Holy Basil leaves and turn off the stove and close the pan with a lid. Strain the coffee and pour it to a coffee mug and immediately inhale the steam coming from the coffee. Try to have a facial steam bath and sip the piping hot coffee slowly, enjoying the aroma coming from tulasi and the pungent flavors from the spices.