Jal Jeera
Jal jeera or cumin water is a great thirst quencher in summers. It also acts as an appetizer and a great way to start your meal. Because of some of its ingredients, jal jeera also has a rehydrating effect on the body. Jal jeera also act as filling for pani puri or gol gappa. If you are making pani puri at home, this recipe can be used as pani of pani puri.
Recipe of jal jeera (pani of pani puri)
2 tsp roasted jeera (cumin seeds)
A small bunch of mint leaves (pudina)
A small bunch of coriander leaves (cilantro)
1/2 cup tamarind pulp (tamarind or imli soaked in warm water and pulp extracted)
2-3 green chillies
1/2 tsp black salt
Salt to taste
A pinch of sugar
6 cups of water
1. Blend all the above ingredients except water in a blender to a paste.
2. Mix with cold water.
3. Strain through a wire strainer. Adjust spices and salt.
4. Chill in the refrigerator. Serve jal jeera chilled.
Masala chai (tea)
Masala chai is an aromatic spiced tea of Indian origin. It is also sometimes called as hot tea latte. Recipe of masala chai differs from 1 family to another. Masala chai is very delicious and you can make and store chai masala powder to last you a month.
Recipe of masala chai (tea)
Makes 4 cups of masala chai
3 cups of water
2-3 tsp loose tea leaves
1 cup milk
1 tsp chai masala
Sugar to taste
1. Boil 3 cups of water in a pan. Add tea leaves, chai masala and sugar. Boil for a couple of minutes.
2. Add milk and bring the chai to boil again.
3. Strain and have it piping hot.
Recipe of chai masala powder
4-5 green cardamom (hari elaichi)
13-14 black peppercorns (sabut kali mirch)
1 inch cinnamon (dalchini)
1/4 tsp crushed nutmeg (jaifal)
1. Combine the above ingredients and grind to a fine powder in an electric blender.
2. Store the chai masala powder in an airtight bottle.
Banana shake
Banana milk shake or kela shake is a smooth, creamy and tasty beverage. If you use whole milk and add cream of milk (malai) at the top, it can be had as a rich dessert but personally I prefer low fat milk.
Recipe of banana milk shake
2 ripe bananas (kela)
2 cups milk
4 tsp sugar
4 drops vanilla essence
1. Peel and chop bananas into pieces.
2. Blend bananas, milk and sugar in a blender till smooth.
3. Add vanilla essence. Add crushed ice to serve.
Gajar ki kanji
Gajar ki kanji is an appetizing and refreshing Indian beverage. It can be prepared and consumed both in summers and winters. In summers, even if you don’t put the jar containing kanji, in the sun, it will be ready quickly.
Recipe of gajar ki kanji
250 gms black carrots (kali gajar)
2 tsp salt
7 cups water
1 tsp red chilli powder
2 tsp rai (small mustard seeds) powder
kali gajar and chukandar
1. Wash, scrape and cut gajar into batons.
2. Mix all the ingredients and fill in a glass jar or bottle. Tie a muslin cloth around the mouth of the jar and keep in the sun. Your kanji will be ready in 3 days in summers and around 4-5 days in winter.
3. If the kanji tastes deliciously sour, it is ready. Refrigerate and serve chilled. If refrigerated, it can be consumed within 10 days.
Note- You can also add chukandar pieces in the kanji for a darker colour.
Salty lassi
Lassi originated from Punjab and is now a favorite summer drink all over. It’s a perfect antidote to scorching summer sun. Salty lassi or namkeen lassi is in some ways similar to buttermilk but thicker than buttermilk.
Recipe of salty lassi
2 cups yogurt (curd/ dahi)
1 cup chilled water
Salt to taste
1/2 tsp dry roasted cumin seeds- grounded
1/2 tsp mint powder
Crushed ice
1. Blend yogurt, water and salt in a blender till frothy.
2. Add ground cumin and mint powder and mix.
3. Add crushed ice to serve.
You can prepare the mint powder at home by picking mint leaves from the stems. Let them dry out in the sun. Then crush the dried mint leaves between your palms. Store this powder in an airtight container. You can also prepare cumin powder in advance by dry roasting the cumin seeds and coarsely grinding them. This can also be stored in an airtight container. This way you can prepare the lassi quickly anytime.
Namkeen lassi
Sweet lassi
Lassi is a summer drink which originated from North India but is now popular all over India and abroad. There are many variations like sweet lassi, salty lassi and fruit lassi. Here, I am sharing the recipe of sweet lassi which really refreshes on a scorching day. If you are using full fat curd, you will have curd cream at the top. Reserve it to be added at the top of the lassi glass.
Recipe of sweet lassi
1 1/2 cups yogurt (dahi/ curd)
1 cup chilled water
4-5 tblsp sugar
1 tsp rosewater (optional)
Ice cubes
1. Blend all the above ingredients in a blender till smooth. Serve it in a tall glass.
Mango milk shake
Mango is a fruit which almost everyone relishes. Mango truly is a gift of summer season. When making mango shake, adjust the quantities according to sweetness of mango, which type of milk you are taking etc. This recipe is handed down to me by my mother which works out fine for me.
Recipe of mango milk shake
1 1/2 cup sweet mango pulp
1/2 liter milk
1 cup water
3/4 cup sugar
- Blend all the above ingredients in a blender till smooth. Serve chilled topped with ice cubes.
Healthy bytes- Mango provides the body with Vitamins A, B, C and E. It’s rich in Potassium that you lose through sweat. Its vitamins and antioxidants like Selenium and Zinc fight free radicals in your body and help you cope with stress.
Bael sherbet
Its summer time folks. So how about a chilled glass of bael sherbet after coming home from the hot sun. It’s an excellent way to beat the heat. If you are making this beverage, remember not to make it too dilute. It should be gelatinous and somewhat chewy. Some people don’t add sugar to it if the fruit is very sweet but then again, its optional and according to your taste. You can make this sherbet and store in an airtight glass bottle in the refrigerator.
Recipe of Bael sherbet
1 kilogram whole bael fruit (Bilva)
Black salt (kaala namak) – to taste
100 grams Sugar
3 liter water
1 tsp black pepper powder (kaali mirch)
1. Break the bael fruit and remove the pulp. Discard the hard outer covering or shell.
2. Soak this pulp in water. Break the pulp with hands. Let it be soaked for 3-4 hours in the refrigerator.
3. Strain it in a steel strainer crushing the pulp well against the strainer.
4. Add salt, sugar and black pepper powder. Mix well and serve chilled.
Healthy Bytes- Bael fruit is an excellent laxative and relieves constipation. It also cleans stomach and half ripe fruit is good for digestion.
100 grams of edible portion of the bael fruit contains-
61.5% water
0% fat
2.9 % Fiber
31.8 % Carbohydrates
1.7 % Minerals
1.8 % Protein
Bael fruit
