Beat the Heat with Summer Treats
Summers are sweltering times in every aspect of Mumbai – Come summers and these dietary examples delicately change. Clearly, the Maharashtrians do well to steadily push their suppers to cooler, gentler food. At the point when summer sizzles, the state goes regular in its eating habits. Mangoes show up, not just as the 'King Of Fruits' to be eaten up as the Alphonso additionally in beverages, pickles, lentils and pastries. Aside from ready mangoes, the coastal region see an affirmed utilization of raw green mangoes and kokum (mangosteen) in their diet.
Sol Kadhi is a mid year most loved in the Konkan belt. "Sol" remains for kokum in Maharashtra and Goa and "kadhi" implies curry. Kokum, which goes by botanical name of Garcinia Indica, is a tropical organic product which takes after a plum however is rear, if at any time, eaten as a natural fruit. This deep purple, sweet-and-sour berry is constantly washed, curried or boiled to be made into a sherbet (drink concentrate). Sol Kadhi is a mix of coconut milk and kokum. Its Consumed chilled as an aperitif before your meal, it is likewise made into a coastal curry to be poured over white steamed rice and it is once in a while consumed after the dinner at room temperature.
The reason Sol Kadhi is mostly loved in summer because it gets the stomach juices to begin streaming. This implies it advances our drowsy summer craving. Furthermore, the cooling mix of coconut milk and kokum is known to balance the tummy heat and facilitate the indigestion often caused by summer. The kokum berry has been utilized as a part of India for quite a long time in Ayurvedic medicines for calming digestive and gastric issues and in addition a solution for digestion and fever.
Raw mangoes, kairi, are known for their heat-resistant properties making them a most loved for the refreshing light green drink called Kairi Panhe. The green, unripe mango is a rich wellspring of pectin. This chemical slowly decreases after the formation of the central seed in the mango as it ripens. It is the very sourness of the raw mango that is healthy – it discusses the solid presence of oxalic and citrus acid. Raw mangoes are likewise known to be an excellent source of vitamin C that aides in the formation of new blood cells and helps other blood-related disorders.
Kairi Panhe is additionally a Maharashtrian summer favorite. Kairi, the Marathi word for the Hindi aam (mango) plays the leading lady here. The panhe is produced using raw green mangoes during summer as a sound, speedy refreshment to battle the extraordinary Western sizzling summer. Rich in sodium chloride (with its generous dash of rock salt) and iron, lost in our bodies because of sweating and dehydration, the panhe is a help from summer weakness and even heat-stroke.
Sol kadhi is popular drink in Konkan region. It is a healthy and delicious. It is known for its digestive properties and also is a very good detoxifying juice.
Ingredients:
1 cup water
8-10 kokum petal
1 1/2 cup freshly shredded coconut
1 Green Chili
1 Small garlic clove
2 cups warm water
1/2 tsp black salt
2 tsp Roasted cumin powder
1/2 tsp sugar
Salt to taste
Method:
For Kokum concentrate
Take 1 cup water in a pan and bring it to boil.
Add 8-10 kokum petals in it. Once water boils then stir well and squeeze out the pulp from kokum petals. Pulp it out as much as possible.
Turn off the gas after about 5 minutes. Allow it to cool down completely.
For coconut milk
Take freshly shredded coconut and add in a blender pot.
Add 1 green chili. 1 small garlic clove. Add 1 ½ cup warm water.
Close the pot and blend the mixture for 1-2 minutes.
Take a strainer lined up with cheese cloth and strain the coconut milk through the strainer.
Squeeze out all the juice.
Put the coconut pulp back in the blender pot, add about 1/2 cup water and blend it again. Strain it.
Coconut milk is already.
For sol kadhi
Take coconut milk in a bowl.
Add kokum concentrate into coconut milk. Take a small strainer and strain out all the kokum juice into coconut milk.
Add black salt, roasted cumin powder, sugar, salt to taste. Stir well.
Garnish with finely chopped coriander leaves.
Sol kadhi is ready to serve.
To bring some rest from the late spring heat, make this cool beverage called aam panna. An extremely well known beverage, this refreshing treat is also quite healthy. It chills off your body and keeps from dehydration and a heat stroke. It is produced using raw mangoes which are rich in vitamin C and antioxidants preventing several diseases. Learn to make this drink the perfect way.
Ingredients:
5 - 6 large green mango
1 teaspoon cumin powder
4-5 black peppercorns, crushed
½ teaspoon black salt
1 small pinch asafoetida (hing)
8 level teaspoons of artificial sweetener (or substitute with jaggery)
Method:
Wash and boil the mangoes. Let it cool.
Peel, mash and strain the pulp.
Add cumin powder, crushed black peppercorns, black salt, asafoetida (hing) and artificial sweetener or jaggery.
Mix well till it is well-blended.
Divide the mixture into tall glasses, fill it up with chilled water.
Stir well and serve.
Summers are sweltering times in every aspect of Mumbai – Come summers and these dietary examples delicately change. Clearly, the Maharashtrians do well to steadily push their suppers to cooler, gentler food. At the point when summer sizzles, the state goes regular in its eating habits. Mangoes show up, not just as the 'King Of Fruits' to be eaten up as the Alphonso additionally in beverages, pickles, lentils and pastries. Aside from ready mangoes, the coastal region see an affirmed utilization of raw green mangoes and kokum (mangosteen) in their diet.
Sol Kadhi is a mid year most loved in the Konkan belt. "Sol" remains for kokum in Maharashtra and Goa and "kadhi" implies curry. Kokum, which goes by botanical name of Garcinia Indica, is a tropical organic product which takes after a plum however is rear, if at any time, eaten as a natural fruit. This deep purple, sweet-and-sour berry is constantly washed, curried or boiled to be made into a sherbet (drink concentrate). Sol Kadhi is a mix of coconut milk and kokum. Its Consumed chilled as an aperitif before your meal, it is likewise made into a coastal curry to be poured over white steamed rice and it is once in a while consumed after the dinner at room temperature.
The reason Sol Kadhi is mostly loved in summer because it gets the stomach juices to begin streaming. This implies it advances our drowsy summer craving. Furthermore, the cooling mix of coconut milk and kokum is known to balance the tummy heat and facilitate the indigestion often caused by summer. The kokum berry has been utilized as a part of India for quite a long time in Ayurvedic medicines for calming digestive and gastric issues and in addition a solution for digestion and fever.
Raw mangoes, kairi, are known for their heat-resistant properties making them a most loved for the refreshing light green drink called Kairi Panhe. The green, unripe mango is a rich wellspring of pectin. This chemical slowly decreases after the formation of the central seed in the mango as it ripens. It is the very sourness of the raw mango that is healthy – it discusses the solid presence of oxalic and citrus acid. Raw mangoes are likewise known to be an excellent source of vitamin C that aides in the formation of new blood cells and helps other blood-related disorders.
Kairi Panhe is additionally a Maharashtrian summer favorite. Kairi, the Marathi word for the Hindi aam (mango) plays the leading lady here. The panhe is produced using raw green mangoes during summer as a sound, speedy refreshment to battle the extraordinary Western sizzling summer. Rich in sodium chloride (with its generous dash of rock salt) and iron, lost in our bodies because of sweating and dehydration, the panhe is a help from summer weakness and even heat-stroke.
Sol Kadhi - Maharashtrian recipe
Sol kadhi is popular drink in Konkan region. It is a healthy and delicious. It is known for its digestive properties and also is a very good detoxifying juice.
Ingredients:
1 cup water
8-10 kokum petal
1 1/2 cup freshly shredded coconut
1 Green Chili
1 Small garlic clove
2 cups warm water
1/2 tsp black salt
2 tsp Roasted cumin powder
1/2 tsp sugar
Salt to taste
Method:
For Kokum concentrate
Take 1 cup water in a pan and bring it to boil.
Add 8-10 kokum petals in it. Once water boils then stir well and squeeze out the pulp from kokum petals. Pulp it out as much as possible.
Turn off the gas after about 5 minutes. Allow it to cool down completely.
For coconut milk
Take freshly shredded coconut and add in a blender pot.
Add 1 green chili. 1 small garlic clove. Add 1 ½ cup warm water.
Close the pot and blend the mixture for 1-2 minutes.
Take a strainer lined up with cheese cloth and strain the coconut milk through the strainer.
Squeeze out all the juice.
Put the coconut pulp back in the blender pot, add about 1/2 cup water and blend it again. Strain it.
Coconut milk is already.
For sol kadhi
Take coconut milk in a bowl.
Add kokum concentrate into coconut milk. Take a small strainer and strain out all the kokum juice into coconut milk.
Add black salt, roasted cumin powder, sugar, salt to taste. Stir well.
Garnish with finely chopped coriander leaves.
Sol kadhi is ready to serve.
Kairi Panhe Receipe
To bring some rest from the late spring heat, make this cool beverage called aam panna. An extremely well known beverage, this refreshing treat is also quite healthy. It chills off your body and keeps from dehydration and a heat stroke. It is produced using raw mangoes which are rich in vitamin C and antioxidants preventing several diseases. Learn to make this drink the perfect way.
5 - 6 large green mango
1 teaspoon cumin powder
4-5 black peppercorns, crushed
½ teaspoon black salt
1 small pinch asafoetida (hing)
8 level teaspoons of artificial sweetener (or substitute with jaggery)
Method:
Wash and boil the mangoes. Let it cool.
Peel, mash and strain the pulp.
Add cumin powder, crushed black peppercorns, black salt, asafoetida (hing) and artificial sweetener or jaggery.
Mix well till it is well-blended.
Divide the mixture into tall glasses, fill it up with chilled water.
Stir well and serve.
