Mukhwaas

Wednesday, 08 April 2009 13:46 Bhavesh Zaveri North Indian Cuisine - North Indian Xtra

Ingredients

Quantity	Measure	Ingredients	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)

Method

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.