Kokum Slush - Home Bar

Abot Kokum

The kokum is native to the western coastal regions of southern India and is rarely seen beyond this area. Even in India it is used only in the regional cuisines of Gujarat Maharashrta and several southern states where large glasses of kokum sherbet are downed during parched summer months. In this region the sweltering heat demands refrigerant (cooling) ingredients in food and drink. Kokum is well known to counteract the heat

Other Names
black kokum, cocum, kokam, kokum butter tree, mangosteen oil tree
French: cocum
German: Kokam
Italian: cocum
Spanish: cocum
Indian: kokam, kokum


Value:

· Kokum fruits contain rich amounts of anti-oxidants that bind with free radicals and prevent oxidative damage to body cells. They also promote cell regeneration and repair.

· Kokum juice is especially popular during scorching summer months as it has a cooling effect on the body and shields the body against dehydration and sunstroke. It also helps in bringing down fever and allergic reactions.

· Kokum seeds contain a high percentage of oil that freezes to form Kokum butter. Kokum butter is extensively used in the pharmaceutical and cosmetic industry as it works wonders on dry, chapped, sensitive, irritated or burnt skin.

· Kokum butter is rapidly gaining popularity over cocoa butter as an intensive skin moisturizer.

· Due to its soothing and healing properties, it is also applied directly to wounds and infected areas on the skin.

· Kokum butter is rich in healthy fats like stearic and oleic acids and can also be used as edible oil.

· Extracts from the Kokum fruit are traditionally used to relieve gastric problems like acidity, flatulence, constipation and indigestion.

· Kokum juice is a healthier and far more refreshing option as compared to commercial bottled drinks. It acts as an appetite stimulant and also has anti-helmintic properties.

· Ayurvedic medicine also uses Kokum infusions to treat piles, dysentery and infections. Kokum is known to strengthen the cardio-vascular system and stabilize liver function.

· The hydroxycitric acid present in the fruit fights cholesterol and curbs lipogenesis, thus aiding weight loss.


So next time you are in an Indian store just grab a bottle of Kokum syrup and try this out !!!!


  Ingredients

1 1/2  cup Kokum Syrup

2 Tsp Black salt

2 Tsp roasted cumin powder

8 Tbsp Sugar

3 cups Crushed ice

Garnishing

2Tbsp Mint - finely Chopped

OR

4Tbsp Pomegranate kernels

Blend kokum syrup, roasted cumin powder, black salt, sugar and crushed ice in a blender until slushy

Pour into stemmed glasses and serve decorated with a sprinkling of pomegranate kernels / mint

Serve immediately

Note: This makes 4 glasses, so you can add subtract ingredients according to the measurements you want 

Kiwi Panna - Home Bar

Kiwifruit commonly know as Kiwi is a rich source of Vitamin C, Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, which is commercially useful as a meat tenderizer

P.S: People allergic to latex, papayas or pineapples are likely to also be allergic to kiwifruit

Serves 2

 4 Kiwi                           

A few Fresh Mint springs      

A few Cilantro Springs         

1/2 tsp Roasted cumin seeds  

1/2 " Chopped Ginger         

3-4 Roasted peppercorns  

Sugar and salt -To taste

Black Salt - To taste

1/2 tsp Lemon juice                

Roast Kiwis in an oven until soft and once done allow it to cool

Peel the skin and pulp it by hand

Grind mint, coriander, cumin seeds, ginger, peppercorns to a paste

Blend kiwi pulp with sugar, salt, black salt and lemon juice

Stir in mint-coriander paste and strain. Add water as required and keep in refrigerator

Serve chilled in old fashioned glasses

Note: 

You can also add 1/2 tsp Bhang paste and grind it along with mint - coriander paste for a Holi drink