Lij of coastal tastes with special turns? 3 Kokum Recipes You need to try: Coconut milk bar to chili flatbread

Are your taste buds craving for something special, yet they are sticking close to the taste of the house? Every time at a time, our culinary senses look for a gastronomic turn that is both comfortable and courageous. Kokum is a coastal fruit of western India that is receiving the spotlight and becoming a hero of familiar dishes, but this time, adding tartan coastal taste to cute cuisine like sweet cheesecakes. Certainly, this coastal fruit has the ability to surprise your palate.

Also read: Adding avocados to the diet? To try 5 delicious dishes: Rubbing

In Ashok, New Delhi, shef was shared with the taste note of Arun Kumar, Sus Chef, HT lifestyle. Saying how versatile it is, Chef Arun said, “It is beautiful natural pungent that works surprisingly well with everything from creamy desserts to savory topping.”

Kokum gets a new makeover with interesting cuisine, allowing you to become already familiar, such as milk bar, cheesecake and flatbread, each is elevated with a twist of fruit.

Chef Arun revealed three delicious Kokum dishes, which you can try:

1. Kokum and coconut milk bar

Material:

• 1 cup rolled oats
• 1.5 cup full -fat coconut milk
• 1 ‘4 cup freeze-dried raspberry powder
• 1 cup2 cup coconut separated
• 1/3 cup kokum focus (or reduce half to 2 cups of Kokum juice)
• 1 ‘4 cup maple syrup
• 1/4 cup agave syrup
• 2 tablespoons coconut oil (melted)
• 3 tablespoons cornstarch
• pinch of salt
• 1 teaspoon vanilla extract
• Coconut flakes for garnish
• Food for finishing gold leaf or dried kokum petals

Method:

• Prepare Aadhaar: In a food processor, pulse the rolled oats and coconut until they meet a thick flour. Add maple syrup, melted coconut oil, and a pinch of salt. Blend the mixture until the mixture is sticky and becomes together. To create a similar base, press firmly into a parchment-pacting loaf pan. Freeze for 15 minutes.
• Fill: In a saucepan, mix coconut milk, kokam focus, agave syrup, and vanilla extracts together. To avoid lumps, gently sprinkle into the cornstarch. Cook on medium heat, stirring continuously, until the mixture becomes thick (about 7-8 minutes). Allow it to cool for 10 minutes.
• Collect: Pour cold filling on the prepared base. Freeze for about 1 hour, until the set is set but not completely solid.
• Finishing Touch: In a small bowl, mix raspberry powder with 1 teaspoon of water to make a vibrant paste. Slowly rotate it on the surface of bars using a toothpick or scver.
• to serve: Slice in bars and garnish with a touch of food gold leaf for toasted coconut flakes, dried kokum petals, or a festive.

tip: They store well in freezer. Let them sit at room temperature for 5-7 minutes before serving to cut the correct cutting.

2. Kokum and Chilli Crisp Flatbread

Material:

Base:

For Kokum oil (prepare further):

• 1 Cup2 Cup Extra-Warin Olive Oil
• 15-20 Drought Kokum pieces (about 1) 4 cups)
• 1 teaspoon black papercorn, lightly crushed

Topping:

• 3-4 tablespoons chili crisp
• 1 ripe avocado, thin chopped
• Lastid sea salt, for taste
• Tosted sesame seeds
• Microgrance
• Food flowers (for alternative, garnish)

Method:

• Infect Kokum Oil (Do this at least 1 hour in advance): In a small saucepan, slowly crush the papercorn on low heat for 8-10 minutes, do not boil it. Once the oil becomes a rich burgundy, turn off the heat and let it stand for 45 minutes. Stress through a muslin cloth or fine sieve and set one side.
• Crunching flatbread: Brush the citrus flatbread generously with Kokum oil. Bake in a pre-warm oven at 200 ° C (400 ° F) for 8–10 minutes, until the edges turn golden and crisp.
• Collect: While still warm, the spoon chili is generously crisp on the surface. Top, flaky salt, sesame seeds and a spraying of micrograine with chopped avocado.
• Finish and serve: In the zig-zag pattern, divide drizzle with extra kokum oil and add some food flowers to an elegant, vibrant finish. Serve hot or at room temperature.

3. Kokum and white chocolate cuts cheesecake

Material:

to base:

• 120g digestive biscuits
• 50 grams melted butter
• 1 tablespoon brown sugar

Cheesecake filling:

• 225g Cream Cheese
• 100 grams white chocolate (melted and cooled)
• 60 grams of powder sugar
• 1 teaspoon vanilla extract
• 120ml heavy cream

Kokom Bhanwar:

• 3 tablespoons cocum focus
• 1 teaspoon lemon juice
• 1 teaspoon powder sugar
• Food gold leaf for garnish,

Method:

• Prepare Aadhaar: Crush the digestive biscuits into fine pieces and mix with melted butter and brown sugar. Press 1 teaspoon of this mixture in the bottom of each cavity in a mini cupcake or silicone mold tray. Chill in the fridge for 15-20 minutes.
• Fill: In the mixing bowl, beat the cream cheese until smooth. Add powder sugar and vanilla extracts. Fold in cold, melted white chocolate. Fold gently in wheeled cream until the mixture is lighter and combined.
• Kokom Bhanwar: In a separate bowl, add cocum attention, lemon juice and powder sugar. Reserve a small portion of cheesecake filling (about 3 tablespoons) and blend it to make a vivid magenta vortex paste with 1 teaspoon of kokum mix.
• Assembly: Pipe the white filling on the spoon or biscuit locations, leaving about 2 mm at the top. Use a toothpick each dot with a small amount of Kokum Vortex paste and to move gently – do not overmics.
• Finishing Touch: Chill until the set is set, then gently add gently and garnish each bite with a small layer of food gold leaf using tweezers.

tip: These are perfect for entertainment for cutting – make them a day before and cool for the best results.

The chef mentioned that these koms can be used individually and with further content, for example, by adding fresh berries to coconut bars, or also to bring roasted vegetables using kokum oil or also to bring for a simple salad.