How to make Poosani kai/Ash gourd/Winter Melon Juice
If you are an avid cook, and you grew up watching your grandma/mom cook, you probably are going the Paleo way, unintentionally. Read the label on a packaged food that is purchased, chances are you will notice an extensive list of gmo, artificial ingredients & excessive amounts of sugar/salt hidden in every box. I have always been a fan of the Paleo template even before I knew the term - 'Paleo'. Call me old fashioned, but I strongly believe eating real, live, whole unprocessed foods is a way for optimal health.
I wanted to create a diabetic friendly recipe,as a way to use the leftover juice, while i needed the pulp for a recipe. Also because, I had heard that the winter melon was one the best live, positive prana foods. Here is an energizing coolant for the summer that you can enjoy with salt or honey as per your preference.
Ingredients for 1 serving:
3 to 4 cups of grated Ash gourd - squeezed & strained abt 8oz
1/2 tsp, fresh lemon extract
1/4 tsp, salt
1/8 tsp, pepper powder
mint leaves, for garnish
ice cubes (optional)
- If you prefer not to grate the Ash gourd; throw in cubed pieces in a food processor - grind & strain out the juice.
- Do not discard the pulp of the Ash gourd. It can be used in other foods, like Raitha,Halwa, Paratha or a delicious Ash Gourd/Poosani Kai Salad etc.
- Try adding some black salt, if you prefer.
- If you like it sweet, add some honey & enjoy.