Monday, June 13, 2016

Kokum Nimboo Sherbhat with Sabja.

Looks like the Rains want to play Hide And Seek ......... It's Hot in Mumbai once again ......... So here is "Chilled Kokum Nimboo Sherbhat with Sabja" ........ Enjoy .....

Kokum juice is not only delicious but it also has several health benefits. Ayurvedic physicians have long used kokum to treat sores, prevent infection, improve digestion, alleviate diarrhea and constipation, lessen arthritis pain, cure ear infections and heal stomach ulcers. Kokum is also another fruit available plenty at the end of winter season. They are plucked and dried / semi dried and stored for year round usage. They have just to be soaked in water and squeezed properly to extract kokum juice out of them. They are then sieved and used as juice or added in making of saar / kadhi. The dried ones are also added to curries to bring in the tangy flavour. They are many a times added to fish curries too. Initially I was hesitant to add lime juice to kokum juice as both have a tangy khatta flavour. So I was like how will the two tally. But my mind was like guiding me to try out this new combo that had suddenly irrupted in my mind. Finally after a lot of debate in my mind, I thought of going ahead and trying out the same. After all I had kokum juice ready with me in the fridge. All I had to do was add in sugar, lime juice and some salt. Finally I gave in to my desire and got to making this juice mixture. I was extremely surprised when I slowly and hesitantly took the first sip to check on the taste before asking others to do the same. The drink tasted simply lovely, that I have already repeated it thrice in a week. So go ahead and Enjoy this drink .

** To Prepare Juice : Put one cup of semi dried kokum in a glass microwave bowl and add 3 cups of water to it. Bring all to a boil for about 4-5 minutes. Let stand for some time. When cool enough, mash the kokum in the same water with hands to remove as much juice as possible. Strain and add the kokum once again in the same glass ware and add 3 cups of water and bring to a boil for 3-4 mins. Repeat and mix the strained juice to the first extracted juice. Add sugar as per requirement and mix well. Put it in the fridge to cool. Serve chilled. You can also cook them directly on gas in a vessel in similar way. The choice is yours. The outcome remains the same.

For preparing "Chilled Kokum Nimboo Sherbhat with Sabja" Juice :
Add 1 tblsp of sabja / chia / falooda seeds in one cup of water and keep aside for 30 minutes. They will be swollen and ready for use by then. Remove and put them in the fridge also to be cooled. In a vessel add 2 cups of the prepared kokum juice with ½ cup of sugar and mix well. Add in the soaked sabja seeds along with the water. Now squeeze out the juice of 2 large lemons and add them to the kokum sabja mixture along with ½ tsp of kala namak. Add another glass of water or ice cubes and mix all well. 

Pour the prepared chilled kokum nimboo sherbhat in tall glasses and serve immediately. You will get about 4-5 glass of the juice. Addition of nimboo / lemon enhances the taste of kokum. Do try out this juice. Simply wonderful to be had in this summer heat.

** For the Chilled Kokum Juice Recipe, Please follow the link given below ……..

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