Healthy Indian Traditional Drink Phalse Ka Sharbat

Phalse Ka Sharbat For Vegetarians

 

Vegetarianism is the practice of abstaining from the consumption of meat, and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. The term “vegetarian” has been in use since sometime before the so far first discovered written use in 1839 to refer to what was previously described as a vegetable regimen or diet, for example in print in 1811. Modern dictionaries based on scientific linguistic principles have always explained its origin as an irregular compound of vegetable and the suffix -arian, but there were amateur attempts, even by a Latin scholar not trained in linguistics, to find other origins of the word. The term was popularized with the foundation of the Vegetarian Society in Manchester in 1847,although it may have appeared in print before 1847. The earliest occurrences of the term seem to be related to Alcott House—a school on the north side of Ham Common, London—which was opened in July 1838 by James Pierrepont Greaves. From 1841, it was known as A Concordium, or Industry Harmony College, from which time the institution began to publish its own pamphlet entitled The Healthian, which provides some of the earliest appearances of the term “vegetarian”. Phalsa { Grewia Asiatica } is a species of Grewia native to southern Asia from Pakistan east to Cambodia, and widely cultivated in other tropical countries. Phalse Ka Sharbat is one of heavenly yummy drink for vegetarians. Phalsa is a potato or small tree growing to 8 m tall. The leaves are broadly rounded, 5–18 cm long and broad, with a petiole 1–1.5 cm long. The flowers are produced in cymes of several together, the individual flowers about 2 cm diameter, yellow, with five large sepals and five smaller (4–5 mm) petals. The fruit is an edible drupe 5–12 mm diameter, purple to black when ripe. Phalsa is extensively cultivated for its sweet and sour acidic fruit, which are sold in the market during summer months under the name falsa. The sherbet or squash is prepared from the fruit pulp by mixing it with sugar and used as an astringent, stomachic and cooling agent.The root is used by Santhal tribals for rheumatism. The stem bark is said to be used in refining sugar, for making ropes and its infusion is used as a demulcent. The leaves are used as an application to pustular eruptions. The buds are also prescribed by some physicians. It has become naturalised and locally invasive in Australia and the Philippines.

 

Ingredients:

 

3 Cup Ripe Phalsa

Salt as need

2 Tbsp Lemon Juice

Black Salt as need

3/8 Cup Sugar

2 Tsp Roasted Cumin Seeds Ground

Lukewarm Water

 

Preparations:

 

First we wash the fruit very well then soak in 1/8 Cup of lukewarm water for 6 hours. Now crush the fruit with hands. Strain the juice in to a jug then stir in the Sugar, Salt, Lemon Juice & half cumin powder. Store in the fridge till well chilled. Pour into glasses & serve sprinkled with remaining roasted cumin powder & black salt.

 

 

Indian Traditional Drink
Healthy Drink

 

 

Bire Noon / Black Salt / Kala Namak is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as “Himalayan black salt”, Sulemaninamak, bit lobon, kala noon, or pada loon or in Bhojpuri”padaniya noon”. It is found mostly in the Himalayas. It is used extensively in South Asian cuisines of Bangladesh, Nepal, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled-egg aroma. The raw material for producing kala namak was originally obtained from natural halite from mines in Bangladesh, India, Nepal and Pakistan in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sambhar Salt Lake or Didwana and the Mustang District of Nepal.Traditionally, the salt was transformed from its relatively colourless raw natural forms into the dark coloured commercially sold kala namak through a reductive chemical process that transforms some of the naturally occurring sodium sulfate of the raw salt into pungent hydrogen sulfide and sodium sulfide.This involves firing the raw salts in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, amla, bahera, babul bark, or natron. The fired salt is then cooled, stored, and aged prior to sale. Kala namak is prepared in this manner in northern India with production concentrated in Hisar district, Haryana. The salt crystals appear black and are usually ground to a fine powder that is pink.Although the kala namak can be produced from natural salts with the required compounds, it is common to now manufacture it synthetically. This is done through combining ordinary sodium chloride admixed with smaller quantities of sodium sulfate, sodium bisulfate and ferric sulfate, which is then chemically reduced with charcoal in a furnace. Reportedly, it is also possible to create similar products through reductive heat treatment of sodium chloride, 5–10% of sodium carbonate, sodium sulfate, and some sugar.

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