ville dele ( betel leaves) kashaya

Ingredients 

Fresh Ville dele  (betel leaves//paan leaves)—4 

Pudina leaves—7 to 8 

Tulasi leaves—8 to 10

Black  pepper corns ( kaalu menasu)-6 to 7

Cardamom pods (ellaki//elaichi)—2

Cloves (lavanga)—2

Jaggery powder ( Bella//gud)—2 tablespoon 

Water —3 cups

Method 

Wash betel leaves,pudina and Tulasi leaves.

Chop or tear them ( with your hands) into small pieces 

Crush pepper corns,cardamom,and cloves .

Take water in a sauce pan or vessel add crushed powder,jaggery powder and all the chopped leaves.

Keep it for boiling on stove.

Let it boil on medium flame for 7 to 8 minutes.

Filter it through a tea strainer and serve pipping hot.

Note - instead of jaggery you can add kallu sakkare ( red sugar candy ) or honey . I have used organic black jaggery.

This kashaya is beneficial in cold, cough and all respiratory infections.

This can be cosumed by all age groups of people.

Make fresh kashaya and drink with fresh leaves always .

Reheating is not good.