Discovering new things, learning new knowledge is always of value, for me at least. I am fortunate enough to have a vast circle of interests and to hold them in high regard. It wasn’t always like that. Even I had my times were I lived in a narrow mind, eyes shut, praising only the commercial, “cool”world. For example, I seriously thought that those colorful bought socks were better then the home made wool socks which my grandmother would first harvest from the sheep’s, then hand spin it with her spinning wheel and at last knit. Those home production socks were maybe a bit scratchy but that would fade after washing, the socks were soo warming, they became my ultimate cold savior!
Because of my teenage foolishness I missed precious learning and discovering time. I was totally detached to nature, but as fate willed it I came back to my roots, to my senses. My husband and I finally got to live together and we got a garden! Since we have the freedom to plant whatever we fancied, we discovered new little wonders which brought us lots of pleasure. That was the case with our Tulsi bush. I have a picture of Tulsi in my “Sweet Lassie day” post. Tulsi is India’s holy Basil, the normal Basil and Tulsi are kind of brothers but they smell differently and look a bit differently.
What I didn’t know for a while was that in south Asia it was common to use the seeds in foods and when health issues would occur (digestion problems). Interestingly those seeds are not just simple grains. Add them into some drinking water and you will witness a strange change. After just a minute in the water, a transparent jelly layer “grows” around the black seed which might remind one of tapioca. They are jelly outside and crunchy inside. One could easily fool somebody by pretending those where frog spawns. I am not sure if the same works with the common Basil like the one in Europe but there seem to be different types and sizes with some having more jelly around them then others. They are known here around too as sabza, tukmaria or falooda grains.
My husbands 11 year old cousin knew a splendid recipe which called for the basil seeds and she happily showed me her favourite cooling summer drink called Falooda. Some of you will know Falooda since it is a popular drink in South Asia. Researching online I found that the Falooda we know differed in many ways to the original, who’s core ingredients include vermicelli and Rose Syrup together with the tukmaria seeds. Again of course I had to add my touch to the recipe and switched from another main ingredient, kulfi ice cream, to Strawberry Parfait. I had some more left after making a batch for Valentines day. It all fits taste wise perfectly and with my recipe you can participate now in the Falooda craze!
- 250 mililiter Milk
- 1 Teaspoon Basil Seeds – presoaked
- Raspberry Syrup
- 1 Scoop Strawberry parfait
- Add all ingridients to a glass and mix it. Thats it!
One second, its not over! I am not the one who usually stresses, I don’t like pressure! BUT I need you, my readers to show your support for Masala Herb. So… if you enjoy reading through my articles then please consider subscribing to the Masala Herb feed or show your support for my work with a small share, like or plus. Already I am grateful for those of you who have left me wonderful comments and social network supports, thank you all it means a lot to me!
You might like...
Latest posts by Helene Dsouza (see all)
- Bebinca – Layered Goan Cake #ChristmasWeek #Freund - December 11, 2013
- Gluten-free Cinnamon Star Cookies #ChristmasWeek - December 9, 2013
- Easy Butter Chicken Recipe – Murgh Makhani - December 6, 2013