By M U Kasture, Executive Chef, The Ashok Hotel, New Delhi
· Recipient of the prestigious National Tourism Award as Best Chef.
· Presently looking after the Banquet Kitchen and VVIP Caterings at The Ashok.
KAIRI KI SHIKANJI
Ingredients :-
Raw Mango 6-8 no.
Salt to taste
Sugar 20 gms
Tulsi seeds 05 gms
Method :-
1. Peel raw mango and grate the pulp and squeeze all juice from mango pulp .
2. Add salt and sugar to mango juice and add soaked tulsi seeds and serve chilled.
SOLANCHI KADHI (KOKUM SAAR)
Ingredients :
Kokum 100 gms
Fresh coconut 01 no.
Salt to taste
Coriander leaves 5 gms
Garlic 02 pods
Method :-
1. Soak kokum in water for 6-7 hours.
2. Strain water and keep aside and squeeze the pulp from soaked kokum and add this to strained kokum water.
3. Grate coconut and boil in water to make coconut milk .
4. Add kokum water in coconut milk and add salt .
5. Garnish with chopped coriander and garlic.
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