"SUNANDINI"- Tender Coconut Water 'SHERBAT'

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"Green Coconut" is the "King of Fruits" and tender coconut water is the "Divine Nectar". 'My creation', "Sunandini" is prepared with tender coconut water, infused with herbs and spices; is a thirst quenching refreshing drink, enriched with natural goodness. In a sun beam afternoon, freshly prepared "Sunandini" is a 'humble choice' over artificial and aerated drinks.

Tender coconut water is nutritious, life restoring, unclogs body channels, cleanses the gasto-intestinal tract, contain cooling properties. It is a natural stress buster, low in fat and calories, devoid of cholesterol and has a natural balance of sodium, potassium, calcium and magnesium. The naturally sweet water prevents intestinal gas, relieves stomach pain and spasm, removes toxins, enhances the ability of the digestive tracts to absorb valuable nutrients, relieves burning sensations and is an excellent choice for liver ailments and inflammation.

Coriander leaves, being a rich source of multiple vital vitamins, are known to usher in relief for indigestion, reduce the feeling of nausea, prevent flatulence, promote healthy liver functions, possess anti- inflammatory properties, increase good cholesterol and reduce bad cholesterol.

Mint leaves act as a remedy for indigestion, protects and enable the liver to accomplish its metabolic functions and also expel excessive gas from the intestines.

Lime leaves contain Vitamin C as well as Flavonoids and are useful in combating various ailments. These leaves are useful in preventing nausea, an upset stomach, stomach ache and vomiting.

Serves: 2
Preparation time: 20 minutes

Ingredients

* Water of 2 green tender coconuts

* Coriander leaves- 1tsp (chopped)

* Mint leaves- 2tsp (chopped)

* Lemon leaves- 1-2 (chopped)

* Green chillies- 2 (seedless),

* Lemon juice- 2tsp

* Cumin seeds- 1tsp

* Coriander seeds- ½ tsp

* Black pepper pods- ¼th tsp

* Asafoetida- 1 small pinch

* Grated or molten jiggery (as per individual taste)

* Rock salt (to taste)

Preparation

1. Dry roast the spices, including asafoetida, over slow flame and stone ground (optional).
2. Make a smooth paste of the following ingredients:
3. Green coconut water (as per requirement)
4. Coriander leaves
5. Mint leaves
6. Green chillies
7. Lemon juice
8. ½ tsp of powdered spices
9. Jaggery
10. Rock salt
11. Add the paste (as per individual taste) along with chopped lemon leaves to the coconut water; stir well and adjust seasoning.
12. Store, sieve or strain and serve.

"Sunandini" is recommended to be stored in an earthen vessel for a couple of hours, instead of refrigeration and to be consumed during day time, preferably between mid morning and afternoon.