Aamsul Saar to Kokum Hummus: Refreshing Kokum delights to try

Tingle your taste buds because itrsquos the official season to relish kokums tangy and sour goodness Although summer for many is synonymous with mangoes for this writer summer screams kokum Known for its refreshing properties kokum is a popular summer fruit that is a favourite of most MumbaikarsThe mere thought of sipping on iced Kokum Aagal Sol Kadhi or even Kokum Sherbet is enough to salivate the mouth Kokum also known as Garcinia Indica is cultivated in the western ghats of India Itrsquos a fruitbearing plant Kokum is mainly used in Indian cuisines as a souring agent Kokum is also used to make refreshing beveragesIf you are someone who loves to indulge in the tangy flavour of this fruit we bring you chefspecial recipes that go beyond the usual kokum sherbetBeveragesBambai Meri Jaan cocktail by Bensan Varghese head mixologist at Vamp RO Hospitality BadmaashVarghese tells us that Bambai Meri Jaan cocktail is a heartfelt homage to the everevolving spirit of the city This blend pays tribute to Mumbais diverse energy by marrying Tanqueray London Dry Gin with the richness of Cabernet Sauvignon wine the lusciousness of kokum and a splash of zesty lime juice creating a symphony of flavours that dance gracefully on the palate The cocktail is shaken with four drops of Stillabunt vegan foamer to elevate the taste imparting a velvety texture and delightful frothinessIngredientsTanqueray London Dry Gin 45 mlCabernet Sauvignon wine 45 mlKokum syrup 15 mlFresh lime juice 15 mlVegan foamegg white 4 dropsMethod1 Add all the ingredients and shake using a shaker2 Garnish the cocktail with any edible flower of your choice bitterKoPlum by Anurag Godbole wine sommelier and bar manager Nksha ChurchgateThis cocktail brings back memories of Jaljeera with a twist of kokum and plum This Cumininfused gin is paired beautifully with kokum made in a reduction and the brine made of fresh seasonal plumIngredientsCumininfused gin 50 mlMalic acid 10 ml optionalPlum brine 30 mlKokum reduction 25 mlPlum foam as a topupGinger soda as requiredFor making kokum reductionIngredientsFresh seasonal kokum fruit pulp 175 mlSugar syrup 120 mlMethod1 Add kokum pulp into the pan and let it get warm2 Then add sugar and reduce itFor making plum brineIngredientsPlum 250 gmWater 150 mlApple cider vinegar 150 mlSugar 300 mlSalt a pinchMethod1 Add all the ingredients in a pan and simmer till all the sugar is meltedFor making the cocktail1 Add 50 ml cumin gin 25 ml kokum reduction and 15 ml plum brine and pour it into the icing jar stir well2 Strain the mixture in high ball glass with a couple of ice cubes top up with ginger soda and garnish with plum foam and edible flowersAlso Read Prawns Khichdi to Vada Pav Millet Khichdi End your day with comforting delicious and easytomake Bambaiyya khichdi recipesSummer Breeze by Manoj Alphonse head mixologist Bellona Hospitality IshaaraThis drink is a kokuminfused whiskey yoghurtclarified prebatch cocktail Alphonse says ldquoWith a rich flavour profile that perfectly complements the silky smoothness of yoghurt clarity our whisky is infused with the intriguing essence of kokum Take a sip and enjoy this wonderful blend ndash a real celebration of summers bright spirit and decadent delightsrdquoIngredientsKokum 1 BspoonWhiskey 55 mlYogurt 90 mlSalted jaggery syrup 10 mlOrange zest for garnishingMethod1 Add all the ingredients together in a blender jar2 Blend well and pour it carefully into the coffee filter to clarify3 Once the clear batch of cocktails is ready serve in the lowball glass with a clear ice sphere4 Garnish with orange zestDishesAamsul Saar by Chef Sandesh Karalkar sous chef FiftyFive East Grand Hyatt MumbaiAamsul saar is a traditional Maharashtrian dish It features mainly Aamsul Kokum combined with freshly pressed coconut milk It has a tangy and spicy taste from the Aamsul kokum chilli and other ingredients balanced with creamy coconut milk Overall it offers a refreshing and comforting flavour in summerIngredientsAamsul Kokum 78Grated fresh coconut 400 gmGreen chillies 2Turmeric powder 5 gmCumin powder 10 mgGarlic 67 cloves Ginger 1 pieceCoriander leaves 30 gmMustard seed 5 gmAsafoetida powder 15 gmCurry leaves 10 12Oil 30 mlSalt to tasteMethod1 Boil 50 ml water in a pan Add Aamsul kokum into boiling water Cook for five minutes2 Remove from heat and cool it down In a grinder add grated coconut chilies garlic ginger coriander leaves cumin powder and turmeric powder3 Add 100 ml of water and grind into a paste Strain this paste from a double strainer or muslin cloth and extract coconut milk4 Now strain cooked Aamsul kokum through a strain and collect Aamsul kokum extract in another bowl5 Mix Aamsul kokum extract with coconut milk Add salt to taste and mix well Garnish with coriander leaves and serve hotFor the tadkaIf you wish to give the saar a tadka in a large pan heat oil Add mustard seeds asafoetida powder curry leaves and a mixture of coconut milk Add some salt to taste Cook on low heat for two minutes Pour this tadka on the saar and relishKokum Cashew Nut Pudding by Anagha Ramakant Desai homechef and author of cookbook lsquoFrom Aajis KitchenrsquoDesai loves to relish a good Sol Kadhi during the blazing summer season She says ldquoKokum is an essential ingredient in coastal cuisine Besides Sol Kadhi and Sherbet kokum is used in many other dishes Cashew nuts are abundant in the Konkan region We use cashew nuts in many dishes This cashew nut pudding is a traditional recipe When coated with kokum extract the flavours and richness of the pudding gets elevated You must try this outrdquo For making the puddingIngredientsCashew nuts soaked in hot water for two hours 1 cupCoconut milk preferably freshly squeezed 1 12 cups Corn flour 1 tbspSugar 5 tspKokum agal extract or concentrate 23 tbspCardamom powder 14 tspA pinch of saltOil for greasingMethod1 Grind the soaked cashew nuts in the mixer Add salt sugar corn flour kokum aagal and coconut milk to it and make a smooth paste2 Take the mixture in a pan and heat to boiling with continuous stirring3 Then pour the mixture into greased moulds and steam till set Once set cool in the refrigerator for two hours Demould and serve with kokum sauceFor making kokum sauceIngredientsSugar 4 tbspWater 2 tbspKokum aagal 2 tbspMethod1 Heat sugar and water together After sugar dissolves and sticky syrup is formed add kokum aagal and boil for a few more minutes2 Add this sauce to the pudding and enjoy Also Read Under the weather Try these recipes of comfort foods with unique twistsKokum Rasam by Manish Sharma executive chef Radisson Blu Palace Resort and Spa UdaipurKokum Rasam is a tangy and flavourful soup majorly prepared in South India It features kokum as a key ingredient This dish is especially popular during the summer season due to its refreshing and cooling propertiesIngredientsDried kokum 4 5Jaggery 1 small pieceGreen chilli 1Mustard seeds 12 tspCumin seeds 12 tspFenugreek seeds 14 tspRed chilli 1 2Asafoetida a pinchCurry leaves 56Cooking oil 4 tbspSalt to tasteMethod1 Rinse well and soak the dried kokum in water for a minimum of 30 minutes You can also use fresh kokum or kokum juice2 After soaking transfer it into a container along with the soaked water Add in some more water as per your requirement3 Also add in jaggery salt and one slit green chilli4 Bring this mixture to a boil and continue boiling for 10 minutes under low flame If you wish you can adjust the taste as per your requirement5 In the meantime gather all the ingredients required for tempering In a pan heat oil add mustards cumin fenugreek seeds red chilli asafoetida and curry leaves Add this tempering to the boiling rasam Serve it with hot steaming rice or enjoy it as hot spicy soupKokum Kingfish Curry by Chef Agnibh Mudi one8 CommuneThis dish mainly uses kokum as a souring agent As mentioned earlier kokum adds that extra flavour to most coastal dishes like the kingfish curry and tastes best when eaten with steamed rice IngredientsFish fillets like kingfish or mackerelfresh fish 500 gmDried kokum soaked in water before use 56 piecesFinely chopped onion 1Chopped tomatoes 2Slit green chilies 23Gingergarlic paste 1 tspTurmeric powder 12 tspRed chilli powder 1 tspCoriander powder 1 tspCumin powder 12 tspSalt to tasteWaterFresh coriander leaves for garnishOil for cookingMethod1 Soak the kokum in warm water for about 1520 minutes until they soften2 In a pan heat oil and saute the chopped onions until they turn golden brown3 Add the gingergarlic paste and saute for a minute until the raw smell disappears4 Add the chopped tomatoes and green chillies Cook until the tomatoes are soft and the oil starts separating from the masala5 Add turmeric powder red chilli powder coriander powder cumin powder and salt Mix well6 Add the soaked kokum along with the water it was soaked in7 Let the curry simmer for a few minutes until the flavours meld together8 Gently place the fish fillets into the curry making sure not to break them9 Cook the fish for about five to seven minutes10 Garnish with fresh coriander leaves Serve hot with steamed rice or crusty breadAlso Read Turkish to Pistachio Dried Figs Cream Cheese Kunafa Bring an innovative twist to this Ramadan special dessertKokum hummus by Chef Arun Jadhav head chef Cafe IsvaraWhile we have tasted all kinds of hummus this one is unusual and equally tantalising Besides the goodness of kokum and chickpeas together makes this dish healthy and perfect to elevate your snacking experience in summerIngredientsBoiled chickpeas 190 gmGarlic 15 gmTahini 25 gmSalt 5 gmBlack pepper 3 gmIce water as required to make a thick pasteOlive oil 50 gmCumin powder 30 mlLemon juice 7 mlKokum paste 15 gmMethod1 Grind all the ingredients into a fine paste2 You can drizzle some olive oil over the hummus and enjoy it with either pita bread or tortilla chipsKokum and mixed vegetable curry by Chef Arun Ramanunni Nair executive chef The Leela Ashtamudi ndash A Raviz hotelKokum and mixed vegetable curry is a delicious and tangy dish that combines the sourness of kokum with the freshness of mixed vegetables This dish makes for a perfect meal during summer breaking the monotony of your boring sabjis and curriesIngredientsMixed vegetables carrots potatoes cauliflower green peas 1 cupDried kokum petals 68Coconut oil 2 tbspFinely chopped onion 1Finely chopped tomatoes 2Slit green chillies 2Gingergarlic paste 1 tbspMustard seeds 1 tspCumin seeds 1 tspTurmeric powder 1 tspRed chilli powder adjust to taste 1 tspCoriander powder 1 tspGaram masala 12 tspSalt to tasteFresh cilantro leaves for garnishingMethod1 Wash and chop the mixed vegetables into bitesized pieces Set aside2 Place the dried kokum petals in a small bowl and cover them with warm water Let them soak for about 1520 minutes to soften3 Heat coconut oil in a pan over medium heat Add mustard seeds and cumin seeds Let them splutter4 Add chopped onions and green chillies Saute until the onions turn translucent5 Stir in the gingergarlic paste and cook for a minute until fragrant6 Add chopped tomatoes to the pan and cook until they become soft and mushy7 Add turmeric powder red chilli powder coriander powder and salt Mix well and cook for another couple of minutes8 Add the mixed vegetables to the pan and mix until they are coated with the spices9 Pour in the soaked kokum along with the water Stir to combine10 Cover the pan and let the curry simmer on low heat until the vegetables are tender stirring occasionally If the curry becomes too dry you can add a little water to adjust the consistency11 Once the vegetables are cooked add garam masala and mix well Taste and adjust seasoning if needed12 Garnish the kokum and mixed vegetable curry with fresh cilantro leaves Serve hot with steamed rice or Indian bread like roti or naanAlso Read Breakfast to meal accompaniment Herersquos why Mumbairsquos farsan tradition has stood the test of the timeKokuminfused Summer Gazpacho by Chef Ruffy Shaikh senior sous chef ITC Grand CentralThis Kokuminfused Summer Gazpacho is a delicious and vivid cold soup that helps combat the heat Traditional gazpacho is given a tropical touch with the inclusion of kokum This Kokuminfused Summer Gazpacho combines refreshing and zesty flavours The kokum infusion brings a delicate sourness and depth of flavour to the soup bringing out the natural sweetness of the tomatoes and bell pepper Overall the flavour is citrusy and refreshing making it an ideal dish for hot summer days Garnishing with fresh basil leaves gives a floral scentIngredientsMediumsized tomatoes 4Cucumber 1Red bell pepper 1Red onion 1Garlic 2 clovesOlive oil 2 tbspRed wine vinegar 2 tbspKokum dried or fresh 3Salt and pepper to tasteBasil leaves for garnishingMethodTo prepare the kokum infusion1 Soak kokum in warm water for 1520 minutes to soften if using dried kokum2 Once softened crush the kokum fruits with a fork to release the juices Strain the kokum water into a small dish discarding the sediments Set the kokuminfused water asideTo prepare the gazpacho base1 Cut the tomatoes peel and dice the cucumber dice the bell pepper and the onion and mince the garlic cloves2 Add chopped tomatoes diced cucumber bell pepper red onion minced garlic olive oil and red wine vinegar in a blender or food processor3 Blend until smooth and then add the kokum infusionTo prepare the final soup1 Pour the kokuminfused water into the blender with the gazpacho base2 Blend briefly to incorporate the kokum flavour into the soup3 Season and chill the gazpacho with salt and pepper to taste4 Place the gazpacho in a large bowl or pitcher and chill for at least an hour to enable the flavours to combine5 Ladle the cooled Kokuminfused Summer Gazpacho into bowls6 Garnish with fresh basil leaves and any desired toppings like croutons cubed avocado or chopped fresh herbsAlso Read Prakash cha sabudana vada to Gomantak chi fish thali Iconic eateries in Dadar serving authentic Maharashtrian cuisine