Milk masala

Ingredients
1/2 cup badam
1/2 cup powdered misri/sugar(alter according to you requirement)
1/2 nutmeg
1 tsp elaichi powder
5 finely chopped dates
5 finely chopped dry fig
edible camphor(optional)
1/4 tsp kesar

Powder all the ingredients in a food processor and store in an airtight jar.

Sol kadi

Ingredients;
5pieces of kokum
1/2 cup of curd
1/4 tsp ginger
1/4 tsp chilli garlic paste
organic salt o taste
3/4 cup of water

Tempering
1tsp of oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida

Method :
If u have dried cocum soak atleast for 2hrs.
Make a paste of the kokum.
churn the curd and water together
Heat some oil add mustard seeds and when they splutter add cumin seeds. and asafoetida
Remove from flame and add ginger, garlic-chilli and the kokum pastes when still hot and then stir in buttermilk

Usage of sugar in tea

Just like ghee shouldn't be heated too much, sugar similary should not be be boiled along with tea to minimise the ill effects of tea. Sugar must be mixed after tea is done. If you have complains that the tea might cool off  by the time it is stirred and mixed in the tea powdered sugar can be used.

Reduction of sodium intake/Sodium-potassium balance in body

Though sodium and potassium are trace minerals, their ratio of presence in our body makes a big difference. We imbalance this with consumption of salt(NaCl), baking soda and baking powder.
This is how you can do it:
1.Replace Common salt with organic salt/sendha Namak/Rock salt
2.If you are using egg in cakes, u can use minimum baking powder or entirely do without it too.
3.In some recipes baking soda is used to make
  1.to retain fresh colour of vegetables.
  2.help in cooking faster
  3.get a crispy texture in fried items
  4.sponginess in idlies, dosa, dhokla and other fermentation based foods.
    It is easy to do without baking soda in these dishes, as they will not make much difference in taste and worth because they have great health benefits.