Summer Special – Homemade Iced Teas


I am more of a coffee person but I absolutely love Iced Teas and Tisanes. I am sure you know the difference between Tisane and tea. Tisanes are fruits or herbs steeped in boiling water (no actual tea leaves, Camellia sinensis, are included).

These Iced tea here are made with either Darjeeling Tea or CTC Assam black tea. These aren’t Tisanes. Have I confused you ? :p

Maybe it is time to have some delicious Iced Teas. The good thing about making Iced Teas at home is the freshness and the purity. No artificial flavors, coloring or high sugar content. They are better than the soft drinks and packaged commercial beverages. So infuse your teas with whatever seasonal herbs/spice or fruit you like and drink it fresh.

These recipes have a Indian touch to them. I have tried to create some unique tastes so feel free to change the measures as per your taste.

First the basic Iced tea – You can either make a cold brew or a hot brew and chill it. I prefer to chill a hot brew for it is quicker.

Always add boiling water to the tea leaves and not the opposite, that is the thumb rule. Always prefer more leaves to make the tea stronger than to let it seep for long time. This will make the tea bitter. Cool the tea on counter before refrigerating otherwise it will cloud and won’t look so presentable. Always use double the quantity of tea leaves for iced teas from what you would use for hot tea. Darjeeling tea needs to be cooled quickly or else the flavor substances in the tea will get oxidized. Loose tea leaves are the best. Most of the teabags are synthetic. Tea leaves also makes a full flavor brew so go for them, invest in good tea. Use minimum sugar/honey etc. but that is personal. I don’t like my teas taste like a sugar syrup. ūüėõ ¬†Talking of sugar syrup, you can make some and use that instead of granules as it will dissolve nicely. Use honey for the best result and if you like it.¬†Iced Tea brew can be kept in the fridge for two three days or frozen for using while travelling.

Basic tea recipe – Keeping the points above in mind, put the tea leaves of your choice in a heat resistance jug or kettle, pour boiling water over them and let them seep for the time required for that particular tea. Once the color and flavor is achieved, strain and cool it on the counter and chill in the fridge. Now you are ready to make any of your favorite Iced Teas.

1. Refreshing Fruity Tart Kokum Infused Iced tea 

Kokum/ amsul or fruit of Garcinia indica plant is sour in taste but full of health benefits. Kokum sharbat is part of my childhood and one of my favorites. Here we give a twist to classic Iced green tea with this lovely sun dried fruit.

To make this you will need:

  • Sun Dried Kokum/Amsul Fruit Petals – 4-8 pieces
  • Sugar – 1/2 Cup
  • Water – 3 Cups
  • Green Tea Loose – 8 teaspoons Or Green Tea Bags – 8
  • Finely Chopped Fresh mint – 2 teaspoon
  • Ginger Juice – 1 Teaspoon
  • Lemon Wedges – 6-8
  • Honey – As per taste and If not using Sugar

Instructions –¬†

  1. Properly rinse sun dried kokum and soak it in a cup of boiling hot water for 30 minutes.
  2. Once the fruit is pulpy and soft mash and rub it with your fingers to release all the juice and strain it from a strainer. Press the pulp nicely so all the juice releases.
  3. While the kokum is soaking finely chop washed fresh mint leaves, take out juice from fresh ginger and cut small lemon wedges.
  4. In an ice cube tray place these three things in small amount and add water.
  5. Freeze till ice cubes are formed. You can make these ice cubes in advance too or just mix the three ingredients in the Iced tea once made.
  6. In a pot boil the water. In a pitcher place the tea bags or loose green tea leaves and pour the boiling water over it.
  7. Cover and let it seep for 3-5 minutes.
  8. Always use twice the amount of tea leaves when makes Iced Tea than you would for hot tea. Don’t seep it longer or the tea will taste bitter.
  9. Remove the bags or strain the tea leaves once you get the desire color and flavor.
  10. Add the sugar and stir well so it dissolves completely.
  11. Let it sit on the counter till it cools then refrigerate, It will become cloudy if you keep warm tea in the fridge.
  12. In a jug add the cold tea brew and kokum juice and mix. Check for sweetness and add more if you prefer sweet tea. I keep it mildly sweet.
  13. Add the mint, ginger juice and lemon wedges if using directly and mix.
  14. Fill the serving glasses with lemony gingery minty ice cubes and pour the kokum infused iced green tea.
  15. Serve it fresh and chilled.
 You can alternately Add some kokum pieces to the strained hot tea and let the fruity tart flavor get infused in the tea. Remove it before pouring in the Jug. 2. Add honey instead of sugar if you so desire. You can also use sugar syrup instead of granular sugar. It dissolves better. Use ready-made kokum sharbat concentrate if you do not have fresh or dried fruit. One teaspoon per glass is good enough.
2. Tangy Sweet Amm Panna or Raw Mango Panna Iced Tea 
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I love the mango nectar iced tea made with ripe mangoes but this one with raw mangoes is unique in taste. I made it with a mix of Darjeeling and CTC Assam black tea. Usually I leave a few chunks of slightly crushed raw mango slices in the jug and dont use lemon. Slightly ripe raw mango gives it another twist. Equally good. Needs little honey/sugar too.

Ingredients:

  • Tender Raw Mangoes – 2 small or 1 big
  • Sugar – 1/2 cup or Honey as per taste
  • Lemon wedges – 4-5 ( Optional)
  • Raw mango slices – 4-5 ( Optional)
  • Fresh Mint Leaves – 8-10 crushed
  • Darjeeling Tea leaves + CTC Assam Tea – 6 Heaped Teaspoon + 3 Flat Teaspoons
  • Water – 3 Cups
  • Ice Cubes | Crushed Ice – Made from 3 cups of water

Instructions :

  1. Make ice from the three cups of water in advance.
  2. Wash the mango and boil or roast it till soft. Cool and take out the pulp in a ceramic or glass bowl. Let it cool.
  3. Once cool, put the pulp in blender and add sugar to it. Blend till a smooth texture is obtained. Take it out in a bowl. Mix crushed mint leaves and Refrigerate.
  4. In a pot boil 3 cups of water. Once it begins to boil add CTC tea leaves and then turn off the flame to add the Darjeeling tea leaves. Cover and let it seep for 3-4 minutes.
  5. Take out the ice and crush it properly. Place it in a pitcher and pour the thick tea brew to quicken the cooling process as Darjeeling tea changes in flavor and taste if allowed to cool on its own for a longer time.
  6. Once the tea is cool put it in the fridge.
  7. In a serving jug add the aam panna and top it with cold tea brew. Check for sweetness and add honey or sugar syrup if required. Tea should taste tangy so do not sweeten it too much.
  8. Add more ice cubes to the glasses when ready to serve.
  9. Garnish with lemon wedges/ raw mango slices and mint springs.

You can also roast the mango on direct flame of stove or preheated oven at 200 degree for 30 min depending on the size of the mango. Wrap it in aluminium foil and place on the rack. to get gorgeous roasted mangoes.  You can use organic jaggery instead of sugar or honey. Just ensure that it dissolves nicely. You can make the aam panna concentrate beforehand and use when required. 6. A little ripe green raw mango will give a different flavor and it tastes awesome too.

 

3. Tipsy Fruit Infused Spiced Tea 

Fruit infused spiced ice tea with cinnamon, Clove, ginger, lemon, mint, apple, orange, pomegranate, honey and almost frozen Darjeeling tea. This is a vodka Iced Tea cocktail for those who love a dash of alcohol. A match made in heaven.

Ingredients: 

  • Darjeeling Tea Leaves – 12 Teaspoons
  • Honey – To Taste
  • Cloves – 5-6
  • Cinnamon Stick – 2-3 inch broken in half
  • Ginger – minced and peeled 1 tablespoon
  • Lemon / Lime – cut in wheels/ wedges – 1 each
  • Lemon juice – 2 tablespoon
  • Orange – 1 medium cut in wedges or wheels
  • Apple – 1 cut in wedges or wheels
  • Mint – 1 teaspoon crushed
  • Honey | Sugar – to taste or Sugar
  • Pomegranate pearls – 1/2 cup slightly crushed
  • Water – 4 cups + 2 Cup
  • Vodka / Gin – 60ml

Instructions –¬†

  1. Add lemon juice and a little sugar ( two tablespoons) to 2 cups of water and freeze as ice cubes.
  2. Wash and cut all the fruits and squeeze some lime juice over them. Refrigerate wrapped in a cling wrap.
  3. Mince ginger and collect all the spices and tea leaves.
  4. Boil the remaining water along with ginger and spices.
  5. Once water comes to a boil add the Darjeeling tea leaves or any other tea leaves of your choice and seep according to the tea leaves. Darjeeling will take 3-4 minutes. Add more leaves to make a strong brew. Do not seep longer.
  6. Once you get the desired flavor and color, strain the tea leaves, spices and ginger. Add sugar and stir to mix well. If using honey add it in the pitcher when ready to serve.
  7. Immediately pour the tea on a cupful of crushed ice to hasten the cooling process so the flavor doesn’t get oxidized. Chill it for a while in the fridge.
  8. Before serving, throw in the cold fruits and half of the lemony ice cubes in a pitcher and add the chilled tea
  9. Add vodka / Gin ( you can increase the quantity if you desire but 60 – 90 ml is good enough) . Stir properly.
  10. Now throw in the lemony ice cubes and some chilled fruits from the pitched in the glasses and pour the chilled Iced tea vodka brew.
  11. Garnish with lemon wheels and mint springs.
  12. Serve chilled.

You can use Green tea also for this recipe. Use any fruits or spices you like. Same with the alcohol. Omit Alcohol if you are not in a mood for a tipsy drink.  Keep it simple and flavorful. Too many flavors will ruin the taste.

(This won the first prize in the Better  Butter Summer Drinks Contest)

4.¬† Iced Pomegranate‚Äč Green Tea

With dash of ginger juice, lemon wedges and cold press fresh pom juice frozen as ice cubes to add some drama. Slightly sweetened with honey this is sheer bliss.

I often make ice cubes by placing, crushed mint or fruit pieces or lemon pieces in the ice tray and pour water to make ice cubes. They look pretty in the drinks. One can freeze juices too in the similar way. Maybe a separate post for that sometime.

Ingredients –

Green Tea Bags – 8

Water – 6 cups

Honey – to taste

Pomegranate pearls – for ice cubes and garnish

Cold Press homemade Pom Juice – 1/2 cup

Fresh Ginger Juice – 2 tablespoon

Lemon Wedges – a few

Instructions:

  1. In a heat resistance jug or kettle place the teabags. Boil water and pour over the teabags. Cover the lid and Let it seep for 3-4 mintues or till the desired strength and color is achieved. Remove the Teabags and let it cool. You can alternately use Green tea leaves.
  2. Once the tea is cool, add honey and stir nicely then put the tea in the fridge to chill.
  3. Take a good ripe pomegranate, peal and take out the pearls in a bowl. Transfer the pearls to a zip lock bag and squeeze and press till the pearls release the juice. You can use the cold press juicer. Do not use the commercial poem juice.
  4. Strain the juice into a small jug or glass.
  5.  Take out the chilled tea, mix ginger juice, lemon wedges and pom juice and stir well.
  6. In the glasses add lots of ice cubes or crushed ice and pour the Pomegranate Iced Tea over them and garnish with lemon wheel or wedge.
  7. Serve Chilled.

 

You can be more adventurous and make your own Iced Tea combinations using different  things. Let me know if you make any of these.

 

Cheers!

Healthy Traditional Indigenous Indian Coolants


The  Indian Summer is at its peak with all the right ingredients including merciless sun, scorching winds which sap the energy out of  the body. Soaring temperatures diminish the want to eat and one longs for some chilled refreshing drink. In the days when  fizzy, carbonated drinks full of empty calories, artificial sweeteners, colours and synthetic flavors beckon you from every food mall, roadside shops and eateries our home is heaven for traditional nutritious summer coolers. Natural home-made drinks which not just keep the body cool but are also healthy.

Summer in our country is ferocious and most of the body fluid is lost in sweat. It is an age-old tradition to offer water with something sweet ( at our home peda or petha) to anyone who comes from outside. It helps to keep the person hydrated and the sugar gives instant energy.

All the summer coolants are region and season specific and can be divided into two categories РDairy and fruit based. Some fruit based summer drinks are hibiscus and Rhododendron drinks. We have the most common Nimboo pani( shikanjee) , lassi( sweet and salted)( thick creamy whipped curd /, taken plain or with dash of sweet concentrate or blended with mango) , buttermilk, fruit smoothies, fruits crushes, kokam (fruit of a tropical evergreen tree (Garcinia indica) )  sherbet, thandai, sherbets made from local seasonal fruits like bael, phalsa, raw mango ( aam panna).  Tender coconut water and fresh fruit juices are also popular. Jal zeera is another summer favorite. All these drinks are rehydrant and prevent heat strokes and other summer maladies. Sattu drink ( sweet and salty) are again making a place for themselves.  Then there are very popular mixes of sugar and natural essences like rose, kevda, khas, and other sherbets made by infusing herbs and natural essences. These are a little high on sugar but still a popular choice.  Most of them have medicinal properties and good for summer.

Aam Panna made with tender boiled raw mango, water and sugar

The plan is to help the body stock up on essential vitamins and minerals.

raw mango pulp with spices, salt and sugar

raw mango pulp with spices, salt and sugar

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Let us take two more very healthy traditional summer refresher today.

You can roast the mango on direct flame of stove or preheated oven at 200 degree for 30 min depending on the size of the mango. Wrap it in aluminuim foil and place on the rack. to get gorgeous roasted mangoes. Add jaggery for a healthy drink. I use organic jagerry granules or shakkar

Sattu ka ghol ( Sattu drink) 

Sultry day demands something cooling to give a boost to your energy levels. Sattu ghol is our own indigenous substitute for whey protein shake. Made of roasted channa ( gram) flour, this composition is one of the highest sources of vegetarian protein and a quality that is most easily absorbed by the body. Sattu is a special unique drink with a good source of natural fiber and carbohydrates and is made with scientific formula. Originally sattu was made from roasted powered chick peas but with time it has evolved and we can get many variants and mixes of pulses,legumes and cereals like barley, maize, wheat, rice, horse gram, oat etc in form of sattu. Sattu was originally known as Sat-Anaaj(seven cereals, millet and pulses). All across the states of Bihar, Jharkhand, Uttarpradesh , and Orissa Sattu is eaten daily in various forms. Sattu drinks can be sweet or salty according to the taste. Jaggery is used instead of refined sugar to make it more healthy.

Black Gram and Barley Sattu

One can buy sattu from a good store ( I buy from Navdhanya) or make it at home too. It has innumerable health benefits and has digestible dietary constituents of vital importance. It has high protein value and beneficial for diabetic patients. 

Mix Barley and chana Sattu drink ( salty)

Rich in Iron, calcium and magnesium Sattu is good for digestion, weight management, low blood pressure etc.

Here is how we make Sattu drink (one glass)

Ingredients : 

Chana Sattu – 1 Tablespoon

Barley Sattu – 1 Tablespoon

Salt – as per taste

Roasted cumin seed powder – a pinch

Lemon Juice – To taste

One can add, grated raw mango, coriander , mint, etc. as per taste. One can also make with sweet with jaggery.

Method :  

In a glass add both sattus , salt, cumin powder and other ingredients. Add chilled water. Mix well.  Your healthy summer drink is ready to be savored.

You can also make it sweet by omitting onion, mint , lemon, salt  and adding shakkar (Fine jaggery powder and roasted cumin seed powder.

 

Related Post 

Phalsa Sharbat 

Recipes: Cooking with Mangoes


Mangoes are one of the most loved fruits all over India and are full of nutrition. Raw mangoes are used in many recipes and dried slices of raw mango are powdered to make aamchur (dry mango powder) which is used in some of the dishes to add tanginess.

Green unripe mango has a large amount of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It is a rich source of pectin which diminishes after the stone is formed. Unripe mango is sour in taste because of  presence of oxalic, citric and malice acids.

The raw mango is a valuable source of vitamin C. It also has more vitamin C fully ripe mangoes; it is also a good source of vitamin B1 and B2 and has good quantity of niacin. Raw mango fruit is acidic, astringent and anti scorbutic.

Health benefits:

The unripe mango protects men from the adverse effects of scorching winds.

It is highly beneficial in  treatment of gastrointestinal disorders. Eating one small tender mango with salt and honey is said to be effective medicine for summer diarrhea, dysentery, piles, morning sickness, indigestion and constipation.

Eating green mango daily with honey and pepper cures biliousness. It also tones up the liver.

Here are some interesting recipes from my kitchen made with raw mangoes.

1 Aam panna (A cooling drink)

A must have during the hot days of summer. A natural coolant which is heat-resistant and full of nutrients.

Ingredients:

500 gm raw mangoes medium size

4cups water to dilute the pulp

1 tea-spoon dry roasted cummin powder

1 teaspoon salt

1 cup sugar

Mint leaves

Ice cubes

Method:

Boil or steam the mangoes till soft and done.

Peel, stone and pulp them with fingers. Let it cool.

raw boiled mangoes with spices

 

In a deep glass bowl place the pulp and add water, sugar, and salt and cummin powder

Dissolve and pour in a glass jug

Add ice and mint leaves

Drink for a soothing cool effect.

(The adventurous can add Bacardi rum 30ml or vodka to a glass .It tastes like heaven)

2. Spicy tangy mango delight


Ingredients:

Raw mangoes -1kg

Jaggery or sugar-according to the taste and required sweetness)

Onions-4 big

Black pepper corns 8-10

Red chili powder -1teaspoon

Salt (to taste)

asafoetida – a pinch

Cummin seeds -1teaspoon

oil 3 tablespoon

Method:

Wash, peel and cut raw mangoes in thin slices.

Cut onions in thin slices

Grate the jaggery

In a heavy bottom pan put oil and heat.

Add asafoetida and cummin seeds .Let it crackle.

Add black pepper corns and onion slices.

Stir on slow fire till golden brown then add sliced raw mango .Stir it to mix all the ingredients.

Add salt, chili powder.

Once the mango slices soften add Jaggery or sugar.

The taste can vary according to the liking .One can keep it sweet or sweet and sour.

Cook it on slow heat and stir to avoid sticking. Once all the ingredients blend properly, let it cool and fill in a bottle.

It can be kept for a week in the fridge and eaten with parathas( Indian flat bread).

3. Mango Fizz


Ingredients

Dash of light rum, sparkling water, and around half cup of mango purée

Method:

In a jug, combine mango and rum.

Stir together thoroughly.

After stirring add sparkling water.

Pour them in glasses.

Serve with an iced-tea spoon.

I will be posting the photographs of the other two recipes in a day or two.