Sherbet Of Green Mangoes
(This drink made of raw mangoes is a great coolant)
Serves: 10
Time: 30 minutes plus chilling time

1 kg raw green mangoes
7 heaped tbsp powdered sugar
10 green cardamom powder (elaichi powder)
salt to taste
1/2 tsp saffron, warmed slightly
For the garnish: mint leaves
Pressure cook the whole raw green mangoes in a little water. Discard the water.
Peel the mangoes and squeeze to collect the pulp in a dish. Discard the seeds. Allow to cool and freeze for about one hour to chill it.
Blend together the chilled pulp, sugar, salt and elaichi powder. Add a little water and continue to blend till the contents are well blended. Finally, add the saffron powder.
Pour over crushed ice and add chilled water to taste. Garnish with the mint leaves.
Kokum Curry
(A great digestive drink made of dry Kokum skin pieces)
Serves: Eight
Time: 10 minutes plus soaking time
8 dry kokum skin pieces
2 cups water
1 tsp salt
1 green chilli, cut into round fine rings
1 tsp sugar
1 pinch asafoetida (hing)
Soak the dry kokum pieces for one hour in the water with the salt. Add the chillies to the soaked kokum.
Add sugar and asafoetida and serve as an appetiser.
Fresh Kokum Sherbet
(The kokum fruit juice cools the insides and is a summer speciality)
Serves: Four
Time: 30 minutes (includes soaking time)
20 fresh kokum fruits
1 litre water
1 pinch asafoetida (hing)
1 green chilli, slit length-wise
sugar and salt to taste
Cut the kokum fruits (including seeds and skin) into four pieces each. Soak them in about
500 ml of lukewarm water for at least half an hour. Add the remaining half a litre of water. Stir well and strain. Add the asafoetida, the slit chilli, sugar and salt. Serve chilled.