Mix equal quantities of carom seeds (ajwain), fennel seeds (saunf), dried ginger powder (sonth), salt and black cumin seeds (shahi jeera) and make a powder. Mix a teaspoon of the powder in a teaspoon of hot ghee and add to cooked rice. Have this concoction as frequently as you can.
Take 2 teaspoon of amla juice and mix it with 2 teaspoon honey and 2 teaspoon lime juice. Add 1 cup water and drink on an empty stomach every morning. To take out juice from fresh amla, remove seeds from the amla and grind the pulp into a fine paste. Tie it in a muslin cloth and squeeze out the juice. Whenever fresh fruits are not available, dried amla can be used.
Soak 1 tablespoon of dried amla at night in a cup of water. Strain it the next morning. Add 1/8 teaspoon black pepper powder (kali mirch) and 2 teaspoon lime juice. If necessary dilute with water and drink every morning regularly on an empty stomach.
Take ½ teaspoon black pepper powder (kali mirch) and 1 tablespoon jaggery (gur) powder mixed together.
Cut 1″ piece ginger (adrak) into small pieces. Add 1½ cups of water. Bring to a boil and then let it simmer for 2-3 minutes. Add milk and sugar to taste, and take it frequently like tea.
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