This summer, get a dose of kokum, which has several nutritional benefits, and soak in its flavourUpdated: May 14, 2018 17:05 IST
Garcinia indica or kokum, as it is commonly called, is one of the few underestimated local fruits. Considered a natural cooling agent in ayurveda, it has been used in Indian cuisine for generations by our ancestors, be it in curries or as a refreshing drink. Kokum boasts of multiple health benefits. Nutritionist Khushboo Sahijwani, highlights, “In older days, it was used to treat sores, prevent infections, improve digestion, lessen arthritis pain and more.”
Pooja Thacker, nutritionist, Bhatia Hospital says, “Kokum prevents various infections. It has antifungal, antibacterial, antiviral and anti allergic properties. Thus, it is beneficial to people, who have diarrhoea, dysentery, skin and intestinal infections, and tuberculosis.” It is, therefore, recommended to incorporate kokum in meals during summer. “Kokum juice is used to combat heat. One can add a pinch of salt to the juice if struggling with hyperacidity,” adds Sahijwani. On the other hand, Thacker suggests that kokum should be used in chutneys and curries to “cash on its flavour as well as medicinal and nutritional properties”.
So, in order to bring a cooling effect into your lives during the hot summers, here’s how to go about making your own kokum specialties, such as Koko Loco Cooler or the Red Snapper Ceviche.
100gm onion (finely chopped), 50gm tomato (chopped), 10gm ginger, 10gm garlic, 5gm chilli powder, 5gm turmeric powder, 5gm fenugreek powder, 10 curry leaves, kokum soaked in 20ml water, salt to taste
Mix all the ingredients and grind it into a paste
Apply the paste on the fish fillets and pan grill it
Once that’s done, wrap the fish in a banana leaf and steam it
Once steamed, place on glazed onions and serve.
- Akash Rastogi, sous chef, Vivanta by Taj, Cuffe Parade
Koko Loco Cooler
20ml kokum syrup, 20ml lime juice, 150nl coconut water, 30ml soda
Pour all ingredients in a glass and shake well, top it up with coconut water and a dash of soda
Garnish with a coconut slice
- Anish Hasan, head bartender, across all British Brewing Company outlets
Kokum, Honey and Berry Cheesecake
220gm cookie crumb, 150gm melted butter,
For Kokum Cheese Cake
750gmcream cheese, 115ml fresh cream, 175gm honey, 90gm butter, 9 eggs, 110gm berry compote, kokum few petals
For the base:
Mix the mixture together and then refrigerate it for 30-35 minutes.
For the cheese cake:
Bring the fresh cream to boil over slow heat and add the kokum petals to it, remove from the heat and grind to
a fine paste once it cools down.
Beat the cream cheese, honey and kokum & fresh cream mixture until fluffy.
Slowly add the eggs one by one to the mixture and lastly add the melted butter.
Line the cake mould with butter and evenly spread the already prepared cookie base.
Pour the cheese cake mixture over the cookie base and bake at 160 degrees for 40 mins.
Remove from the oven and allow it to cool at room temperature.
Refrigerate for 20-25 minutes before serving.
Topped with berry compote and a dollop of whipped cream.
- Alok Verma, executive sous chef, JW Marriott, Juhu
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First Published: May 14, 2018 16:25 IST