The North Indian cuisine is known for its elaborate multi course meals. The fare, fit for the royalty, includes various shades of flavours and aromas that will have your senses enamoured. Before the common folk admired and adapted the royal salver into their humble daily lives, there were elaborate courses befitting, seasons, moods, main course’s preparation method, time of the meal and even the digestive system.
One such small ritual in this imperial meal was Mukwaas-- a spoonful of sweet and aromatic flavours which disentangle your senses from the rich and spice laden flavours, refreshes the mouth and sets the digestive juices roiling. This unique course in the meal is now usually limited to just fennel seeds, but did you know there were over 100 recipes for that, says a chef at a popular restaurant in Saket. Here are a few samples.
All-in-one
Take 1 portion of roughly shredded betel nut leaves to this add ¼ portion of dhana dal, roasted fennel seeds, sugar coated fennel seed, dry dates finely chopped, sweet supari and rose sherbet each. Now take 1 portion of fresh shredded coconut half of which can be coloured with permitted food colours and add it to the mixture. Finally, put in around 2 teaspoons of ground cardamom. Mix all this together and store in an airtight container. North Indian restaurants saket say that it has a shelf life as long as one year if handled properly.
All purpose Mukhwaas
Betel nut and supari aren’t everyone’s favourite. Besides, children should avoid such ingredients. So this recipe uses healthy ayirvedic medicines which are good for digestion, cures seasonal coughs and tatse good. take 1 portion of fennel seeds, carom seeds, mulethi powder and dried mint leaves. To this add sea salt according to your taste and 1 tsp of cloves. Now take the whole mixture and coarse grind it in a mixer.
One such small ritual in this imperial meal was Mukwaas-- a spoonful of sweet and aromatic flavours which disentangle your senses from the rich and spice laden flavours, refreshes the mouth and sets the digestive juices roiling. This unique course in the meal is now usually limited to just fennel seeds, but did you know there were over 100 recipes for that, says a chef at a popular restaurant in Saket. Here are a few samples.
All-in-one
Take 1 portion of roughly shredded betel nut leaves to this add ¼ portion of dhana dal, roasted fennel seeds, sugar coated fennel seed, dry dates finely chopped, sweet supari and rose sherbet each. Now take 1 portion of fresh shredded coconut half of which can be coloured with permitted food colours and add it to the mixture. Finally, put in around 2 teaspoons of ground cardamom. Mix all this together and store in an airtight container. North Indian restaurants saket say that it has a shelf life as long as one year if handled properly.
All purpose Mukhwaas
Betel nut and supari aren’t everyone’s favourite. Besides, children should avoid such ingredients. So this recipe uses healthy ayirvedic medicines which are good for digestion, cures seasonal coughs and tatse good. take 1 portion of fennel seeds, carom seeds, mulethi powder and dried mint leaves. To this add sea salt according to your taste and 1 tsp of cloves. Now take the whole mixture and coarse grind it in a mixer.
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