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Simple and Natural remedy for Excessive Gas

Easy and Effective Home remedy for Gas problem:

Formation of gas in the stomach is a natural phenomenon that takes place during the complex process of digestion. However, it is a discomfort that can be quite embarrassing when one gets the urge in public. The good news is that there are several natural remedies offering an effective treatment for gas problem. However one of the best natural remedies that have been used for ages is saffron.

Saffron Health Benefits:

The health benefits of saffron have been extolled in folklore across the globe. It is interesting to dig up the history of saffron cultivation and usage. This amazing spice, which is 100% natural, was discovered over 3,500 years ago. It has been in use in most cultures of the world ever since. Saffron was recommended to be taken by pregnant women as it is loaded with benefits and is free of any side effects.

Interestingly, saffron has been used for the treatment of gas problem. Humans have been plagued by issues like constipation and gas from time immemorial. Hence, the answer to the question “how to avoid gas?” lies in the usage of pure saffron. This rare and effective spice, which belongs to the iris family, has been used for treating a plethora of illnesses.
Surprisingly, ancient Greek writings indicate that saffron was used extensively for treating common cold, cough, insomnia or sleeplessness among others. However, it was found to be very effective in the treatment of stomach ailments. Particularly, it was found to be very an effective treatment for gas problem.

Saffron was added liberally in the cooking of various cultures, not just for its aromatic value, but also for its curative value. Apart from making dishes delightfully delicious through its pungency and natural essence, saffron was used in cooking for its medicinal value. When one looks up the nutritional value of saffron, it contains an astonishing level of manganese in addition to high levels of Vitamin C, magnesium, potassium and B6.

Effective Treatment for Gas Problem:

Coming back to saffron as an effective remedy for treatment of gas problem, it is very easy to use. Just take 1 gram of saffron and mix it thoroughly in 50 ml of water. This mixture can be stored in a bottle (tightly closed). Taking 10 to 15 ml of this mixture helps reduce flatulence significantly. The best part is that saffron is very friendly on the stomach, intestines and colon, and has zero side effects.

Can u guess the spice that provides ultimate health benefits?  Saffron.

Thandai Recipe

Thandai Recipe:

Thandai recipe is a cool and refreshing drink prepared during the festival of Holi. This drink is made mainly from dry fruits , milk, sugar and flavoured with saffron.

How to make Thandai  for Holi festival?

Ingredients:

Milk – 2 cups

Sugar- 2tbsp

Kesari saffron –  6 to 8 strands

Rose essence- 2 drops

To grind to a paste:

Almonds – 20

Poppy seeds- 1tsp

Fennel seeds – 1 tsp

Cardamom powder – 1/4 tsp

Pepper corns – 10

Preparation:

  1. Take all the ingredients listed under ‘to grind’ and soak it in water for  30 mins. Meanwhile boil milk.
  2. Cool down and add sugar.Take a tbsp of warm milk and soak saffron strands in it.Add a tsp of the saffron milk mixture to the milk.
  3. Peel of the skin of almonds and grind it along with other ingredients to a fine paste.
  4. Then spoon the mixture and add it to the milk.Mix well and set aside for 15 mins. Then strain it.
  5. Discard the residue.Add the remaining saffron milk (which we reserved in step2) to the strained almond milk.Add 2 drops rose essence and refrigerate it for an hr.
  6. Serve chilled.

You may also like to try our saffron recipes.

Saffron Sandesh

A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh

Ingredients

  • 2 litres whole milk
  • ● 2-3 lemons
  • ● ½ – ¾ cup powdered sugar
  • ● 1 sachet Kesari Saffron Powder

Method

  1. Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
  2. Bring the milk to a boil. When it has come to a boil, lower the flame and add 4 tbsp of  lemon juice gradually with constant  stirring of  milk. As soon as the milk has separated into curds and whey, pour it through the muslin lined sieve.
  3. Tie the ends of  the cloth and allow this to sit in a bowl of iced water for 10 minutes to  allow the chenna to stop  cooking.  Squeeze out  excess water and hang this over a bowl or the sink for 20 minutes for the water to drain out.
  4.  Transfer the chenna to a mixer jar or a food processor.
  5. Add the powdered sugar and blend until you get a smooth paste.
  6. Place a non stick pan on heat with the chenna mixture on a medium flame. Stir around with a silicone spatula for 8-10 minutes until it is somewhat dry and comes together into a ball. In the final stage, add the  Kesari  Saffron powder and mix well until uniformly blended into the sandesh giving it a golden hue.
  7. Remove this into a lined baking tray. Press this down and smoothen the top. Garnish with a strand of saffron or a bit of chopped pistachio.
  8. Refrigerate for 30 minutes to an hour to allow it to set before cutting into desired shapes.

Variation: Add coarsely stopped pistachios to the sandesh in the final stage to get kesar-pista sandesh. You can also add ¼ tsp of ground cardamom for added flavour

Kesari Bhapa Doi

A Bengali mishti that is utterly simple to make, something you can make ahead and serve your guests. Makes 4-6 servings

Ingredients

  • 1 cup hung yogurt
  • ● ¾ cup whole milk
  • ● ½ cup condensed milk
  • ½ sachet Kesari Saffron Powder
  • ● Few strands of saffron for garnish

Method:

  1. Set  a  steamer with  2-3 inches of water. Cover and allow the water to come to a boil. Keep 4-6 small earthen pots (100-150 ml) or kulhads ready along with 4 squares of aluminium foil to cover them later.
  2. Meanwhile prepare  the  bhapa  doi mixture.
  3. In  a  large bowl,  whisk the  hung yogurt until smooth. Add the whole milk and condensed milk and whisk until you get a smooth mixture.
  4. Sprinkle Kesari Saffron powder and whisk till the  mixture is uniformly golden coloured.
  5. Divide this equally between 4-6 pots. Seal this well with squares of aluminium foil.
  6. Place in steamer carefully. Cover the steamer with a lid and steam for 20 minutes.
  7. When done, the bhapa doi with be set like a  pudding.  Garnish  with  1-2 strands of saffron and refrigerate this for 3-4 hours or overnight

Saffron, Fruit & Nut Pilaf

A rich, indulgent pilaf that is worthy  of the festive season Serves 4

Ingredients  

  • 1 cup long grained basmati rice
  •  1 tbsp ghee
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios
  •  2 tbsp chopped cashewnuts
  • 2 tbsp chopped cranberries
  • 2 tbsp raisins
  •  2 green cardamoms
  • 1 bay leaf
  • 2 sticks cinnamon
  •  6 cloves
  • ½ tsp salt
  • 2 cups water
  •  ½ sachet Kesari Saffron Powder
  • 1 tbsp milk

Method:      

  1. Wash the rice and soak it in water for 30 minutes
  2. Heat ghee in a pan. Add the chopped nuts and dried fruit. Saute on medium flame until cashews are golden brown and raisins are puffed up. Using a slotted spoon, remove from ghee and keep aside
  3. In the remaining ghee, add the cardamom, bay leaf, cinnamon and cloves. Stir for 1 minute or so until the cinnamon unfurls and cloves are puffed up.
  4. Drain the rice and add to the pan. Toast  the  rice with the  spices on medium flame for 2-3 minutes.
  5. Add 2 cups water and salt. Bring this to a boil.
  6. Once  the  water is boiling, reduce flame, cover with a lid and allow to cook for 8 minutes or until the rice is nearly cooked.
  7. Whisk the saffron powder in the milk and tip it into the nearly cooked rice.
  8. Gently toss the rice in the saffron milk until it gets a uniformly golden hue. Remove the pan from the flame.
  9. Mix half the fruit-nut mix into the rice.
  10. Remove this onto a platter. Garnish with the leftover fruit-nut mix.
  11. Serve with a spicy curry.

Variation: A handful of green peas and finely sliced green beans can be added to make this a vegetable-fruit & nut pilaf.