High Five's for the Summer !!
We are proud of our countries, rich variety of landscape, flora and fauna and of course seasons. We enjoy all along with the food, spices and herbs associated with them. The summers are here and so is the ever increasing temperature and the wide variety of tropical fruits. Every house has its own share of summer recipes. Out of many, sharing here some simple effective cool drinks.
Love of Mango Man- Aam Panna
Mango is a synonym of summers. Everybody loves mangoes irrespective of age! Raw mango or kacchi keri is relished in many forms. Here is a cool mango drink made by raw mango to beat the heat.
• Green mangoes 1 kilogramme
• Roasted cumin powder 4 teaspoons
• Roasted fennel(saunf) Powder
• Black salt (kala namak) 2 teaspoon
• Sugar 3 cups
- Wash and boil the mangoes. Let them cool. Peel, mash and strain the pulp.
- Add five cups of water and mix well.
- Add the cumin powder, powdered fennel seed, black salt, and sugar. Mix well till sugar is dissolved. Chill in the refrigerator.
- Pour into glasses as required and dilute with chilled water as per your taste.
- Serve immediately.
Tadka Chaach – Tempered Buttermilk
A very humble recipe from the villages of India. A guaranteed coolant. Rustic India still relies on this one since ages and nothing can beat the cooling effect it has.
• Cumin seed roasted
• Ginger 1 inch
• Chili 1
• 1 tbsp black salt
- Mix the curd, cumin seeds powder, ginger-green chili paste, black salt and salt in a deep bowl and mix well.
- Add 4 cups of chilled water and whisk well.
- For the tempering, heat the oil in a small pan and add the cumin seeds.
When the seeds crackle, pour the tempering over the buttermilk.
- Garnish with chopped coriander and mint. Mix and serve.
• 1 Medium size watermelon
• 2 tablespoon mint leaves
• 1 tablespoon black salt
• ½ tablespoon chaat masala
• 1 lemon
- Cut and deseed watermelon into cubes.
- Blend all ingredients in the blender.
- No need to add water.
- Serve cool in a tall glass.
Childhood memories-Yummy Jal jeera
¼ cup packed chopped mint leaves (pudina)
¼ cup packed chopped coriander (hara dhania)
1 tablespoon chopped ginger (adrak)
1 tablespoon cumin seed dry roasted and powdered (bhuna jeera)
Pinch of asafetida (hing)
1 teaspoon salt
1 teaspoon black salt (kala Namak) available in Indian stores
3 tablespoons lemon juice
1 tablespoon tamarind seedless (imli)
2 tablespoon sugar adjust to taste
4 cups water
1 cup crushed ice
- Blend all the spices into the paste using enough water needed to blend.
- Strain the spice mix and squeeze all the spicy water out. Discard the roughage.
- Add the water, mix it and serve over the ice.
• 1 Glass of Pineapple Juice
• 1 Glass of Orange Juice
• Few Mint Leaves
• 1 teaspoon of Ginger juice
- Mix the juices.
- Crush the mint leaves along with the ginger juice.
- Add crushed ice.
- Pour Juice mix. Stir and serve.