| Quantity | Measure Number | Ingredients Number | Description |
|---|---|---|---|
| 100 | Grammes | Ajwain, Vovom | (carom seeds) |
| 250 | Grammes | Arack Nut (Supari) | black button supari (betel nut) pounded coarsely |
| 20 | Nos | Cardamoms | |
| 16 | Nos | Cloves (spice) | |
| 10 | Grammes | Dill Seeds (Suva) | |
| 2 | Flakes | Mace Powder/Javitri | |
| 1/2 | Nos | Nutmeg | Crushed |
| 1/4 | Teaspoon | Salt - Black | |
| 50 | Grammes | Sugar, Granulated | Rock Sugar (misri or khansari) |
1. Pound all ingredients coarsely.
2. Mix and pound or grind to a coarse powder.
3. Bottle and use as required.
To proceed:
1. Wash and wipe dry or two mysore betel leaves.
2. Apply a speck of moistened choona on the back side.
3. Pluck off stem from base, and nip off tip too.
4. Place 1/2 tsp. of supari in centre over choona.
5. Fold and keep in mouth, chewing slowly.
6. This freshens the mouth and aids digest all those high caloried recipes.
Note: Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.