New recipes at the dining table is not the only thing I have gained through blogging. Bonding with a whole new set of vibrant, food-happy friends is my greatest gain through blogging.
And new recipes through them is even more valuable :-). This is one such recipe. The recipe is from a very close Mad Scientist’s Kitchen and the kokum I have used came from a very dear Pumpkin Farm. And the toaster is a gift from Veena when we had met at the Citi centre mall sometime back.
Everything about this recipe is close to my heart. It brings back fond memories of our BM 25 Meet! And how we exchanged gifts, how excited all of us were and what a nice time we had! And I can never stop without mentioning Vaishali’s (and her whole family’s, actually) warm hospitality!
And yes, the kokum I have used is from Pradnya’s gift set. And I referred Archana’s space for the recipe.
So, raising a toast to all my BM friends!
Check out the Blogging Marathon page to know who we are and what we are serving today!
Recipe Source : Futi Kadhi @ The Mad Scientist’s Kitchen
Makes : 2 Glasses
- Kokum : 10-12 dried ones
- Water : 2 – 3 glasses (400 – 500 ml)
- Sugar : 1 tbsp
- Salt : per taste
- Hing : a pinch
- Garlic : 2 crushed
- Chilli : 1 chopped
- Coriander leaves : 1 tbsp, chopped
- Soak kokum for 3-4 hours in 2 glasses of water. Strain and discard the pulp.
- Add the sugar, salt, hing. Mix till the sugar is dissolved.
- Add the crushed garlic, chopped chillies and coriander leaves. Do a taste test and adjust seasonings or add more water accordingly.
- This drink will tickle your sweet, sour, tangy and spicy taste buds! Sip in and enjoy!