Mukhvaas (Mouth Freshener)

Mouthfreshener is a must after a sumptuous meal, irrespective of which cuisine you are having.
    In Maharashtrian food culture, there is a type of Paan or Betel leaf called 'Trayodashaguni Veeda', which means a paan which has got 13 different items in it which aid to digestion after the meal. Betel leaf,Betel nut, calcium hydroxide or Chuna, Catechu or Kattha,fennel seeds or saunf, cardamom,cloves,nutmeg,cinnamon,coconut, camphor are few of the ingredients used in it. Each item in  works as an Ayurvedic medicine for different ailments related to digestion.
    In Western world also, mint is consumed as a mouth freshener after meals. Special chocolates made with peppermint in it are served at the restaurants after meal.
     In India, there are special shops which sell these betel leaf mouth freshener on every corner of the city or village. The man selling them has got all the ingredients arranged attractively in different containers around him and the fineness with which he makes that 'Paan' as it is locally referred, is really mesmerising.
    One more type of mouth freshener is called 'Tambool', which is a mixture of coarsely ground betel leaves along with some other ingredients. My friend Rashmi's mum makes one of the best tambools I have ever had. She painstakingly cuts the betel leaves with scissors and gives us jars full of Tambool every time she come to the UK.
     One more type of mouth freshener is called as 'Supari'. My mum makes very yummy supari. Very few betel nuts are used in it whereas the other children friendly ingredients are used more, so no worries for the mums if their children eat it. When me and my brother were younger, we used to love it a lot; may be that's why mum had invented this modified version. I am going to share that recipe with you all today.

Ingredients and Recipe-
Betel nuts or Supari
Fennel seeds or Saunf
Cloves
Cardamom
Mulethi or Jeshtamadh (a type of liquorice) powder
cinnamon sticks
Dried coconut
Carom seeds or Ajwain
 There is no typical proportion of the ingredients for this recipe. Saunf is the main ingredient, so take a large portion of it and then add the other ingredients as per taste. If you prefer it sweet, add more Mulethi powder.

1) Cut the betel nuts and dried coconut into small pieces.
2)Dry roast fennel seeds and carom seeds.
3)Now take half a tsp of ghee in a pan and fry coconut pieces,betel nut pieces,cloves,cardamom pods and cinnamon sticks in it for 3-4 minutes and then let it cool down completely.
4)Coarsely grind all the ingredients in the mixer.
5) take this powder in a mixing bowl and mix well together  so that the flavours of all ingredients are incorporated in each other.
6) Once again, quickly grind this mixture in the mixer and the Mukhwas is ready to eat!!