Panakam Or Gur (Jaggery) Sharbat


India has a culinary culture where the beverages had an important place. Among the many varieties of cold and hot indigenous, traditional beverages sharbats were considered best not just as refreshing drinks but also as medicinal remedies. Most of the sarbats were decoctions / infusions of fruits, flowers, herbs, roots grown locally in a specific region.. They were prepared according to the season. Each sharbat had a therapeutic use. I read somewhere that sharbats were introduced by Mughal emperors in India in 16th century.

In North India, where I live, I grew up with sharbats made with rose, khus, hibiscus, mint, lemon, bael, raw mango or kachcha aam, phalsa, sattu, ilmi or tamarind, gur, badam, sandalwood, amla, kewra, ginger and many other things.  In summer months sharbats were served during festive occasions, religious ceremonies and to house guests apart from their daily use in homes. These specially made serbats helped to combat the merciless heat of Northern Indian Summer.

In other regions also Sharbats were part of the daily cuisine among other beverages.

Gur ka ghol  or gur ka sharbat may not sound fancy but it is delicious taste and has tremendous benefits in terms of keeping the body cool, purifying blood and helping in the digestion. It also helps to ward off dehydration. In rural areas Gur ka ghol was served to anyone who came home from sweltering heat of summer. Gur and water was given separately also. The tradition still continues in many areas but now the commercial drinks are taking over slowly replacing the traditional ones which is a sad thing.

The gur sharbat we drank was prepared with grated jaggery dissolved in water and spiked with black rock salt, lime and mint.

The closest thing to it I found in Old Delhi’s Mohalla Pahadi Imli in chawari bazaar’s chitli Qabar area. The guy makes fantastic gur ka thanda sharbat.

Here we will be making Panakam, a variant of our North Indian Sharbat. Panakam is made in South India during Ram Navmi and is an important Naivedyam. It is not just a summer cooler but it also brings down the body’s heat and stimulates the digestive system. A traditional remedy to prevent dehydration and heat strokes.

Each ingredient in this drink has a purpose and usually it should not be replaced with anything else. You can call it an ayurvedic energy booster.

Panakam / Paanakkam 

Ingredients :

Jaggery Powder or Grated Jaggery – 3 heaped table spoons

Dry Ginger powder – 1 teaspoon (You can use fresh ginger juice too)

Freshly crushed black peppercorns- 1/2 teaspoon

Green Cardamom – 3-4 crushed

Holy Basil or Tulsi leaves –  2-3

Salt –a pinch

Water – 2 Cups

Lemon (Optional) –   2-3 wheels slightly muddled

Ice Cubes

 

Steps –

Dissolve Jaggery powder or grated Jaggery in half cup of tepid water. I use tepid water to quicken the dissolving process.

Let it set for 15-20 minutes.

Crush dry ginger ( sonth) ( if using whole), black peppercorns ( kali mirch)  and green cardamom ( choti elaichi)

Once the jaggery dissolves completely, strain the liquid through a fine mesh to remove all impurities.

In a pitcher add rest of the water. Add the jaggery liquid, crushed spice mix, salt and a teaspoon of lemon juice if using.

Stir properly  and refrigerate. The flavours from the spices will slowly get infused in the sharbat.

Take it out just before serving and add lots of ice chunks or cubes.

You can either strain the sharbat or serve it as it is.

Garnish with lemon wheel, Tulsi leaf and green cardamom pods.

This needs to be served chilled.

 

  1. Adjust the sweetness with the quantity of jaggery. The sweetness will depend o nthe quality of gur used. Always prefer untreated, chemical free jaggery.
  2. You can add edible Kamphur too to make it taste like the original panakkum. I don’t prefer it.
  3. The amount of water used will determine the taste. Adjust spices, sweetness etc according to that.
  4. Always strain the jaggery liquid so no impurities remain.
  5. Pepper gives it a unique taste but do not over spice. Use in moderation.

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. 😛  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​ 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!

Vodka Bael Squash Mojito – A Classic Cocktail With An Indian Twist


There was a time I really relished cocktails and experimented with it too. Then times changed and I slowly lost touch of making them. Yesterday while making making Bael (Bel) sharbat or panna I decided to experiment with this classic Mojito by giving it an Indian twist. The original Cuban Mojito calls for white rum but I really don’t like white rum much so I opted for Vodka, in this case OPM ( a Triple Distilled Luxury Spirited Russian Vodka).

On tasting I realized one could also make it with Absolut Citron. Must try that some time. This one has a refreshing sweet, citrus, mint flavor with a unique taste of Bael fruit which is hard to describe. This drink is incredible. Though I feel one will have to develop a taste for it.

Ripe Bael or Stone Apple has a sweet taste and often emits a sugary and musty aroma which I love. Usually we make the bael murraba or bael chutney with it if not making the refreshing bael squash or sharbat which I used in this recipe. I wonder if wood apple is the correct name for bael fruit. Maybe someone can guide on this. I prefer to call it Stone Apple. The fruit has medicinal values and is highly nutritious.

Now for the Mojito 

Ingredients :

  • Bael/Bel/Stone Apple Panna concentrate
  • Freshly Cracked Black Pepper – Just a sprinkle for each glass
  • Salt – To rim the glasses
  • Vodka – 60 ml of your choice of Vodka
  • Ice cubes

 

Method –  

  1.  Use the Bael Panna recipe link to make Bael Panna.
  2. Omit Jaggery for making mojito and use sugar. Also omit roasted cumin seed powder.
  3. For the Mojito – Muddle the mint leaves with the lemon juice and lemon quarters in a cocktail shaker or a jug with a muddler or back of the rolling pin..
  4. Add the Bael panna, vodka and ice cubes.
  5. I tweaked the classic Mojito here and omitted sugar syrup and carbonated water/soda
  6. Close the cocktail shaker and shake well. If making in a jug just stir in all the ingredients.
  7. To Serve- Rim two tall glasses with salt (Optional). You can use normal table salt or powdered rock salt for an extra kick.
  8. Fill the glasses with lots of ice and pour the Wood Apple Vodka Mojito. Add a dash of freshly cracked black pepper for that zing. You can omit if you do not prefer it.
  9. Garnish with mint sprig and lemon wheel/wedge.
  10. Serve chilled.

 

You can make the bael panna in advance and refrigerate it. I sometimes like the taste of ginger juice in it but have not tried it in this cocktail. If you are adventurous go ahead and experiment. Let me know if it works. Someone suggested a dash of cayenne pepper instead of black pepper. I am not sure. 😛  I used 2 parts Bael panna to one part vodka but you can change it to your liking. Keep the mint and lemon low key to get the full flavor of the fruit juice.

Sorry about bad photography skills and for not using proper glasses etc. I am passionate about making stuff but do not have the finery to display.

Hope you enjoy trying out this.

Salud!

 

 

 

 

Bael Panna | Bel Ka Sharbat


Bel/Bael or stone apple is also known as Elephant apple and Bengal Quince. It gets its name of stone apple due to the hard cover.  It is native to India and the tree is considered sacred for Hindus. Bael fruit is used in traditional medicine. It is also found in Srilanka and Thailand.

Bael fruit is a storehouse of  good health and nutrition. Packed with protein, phosphorus, Vitamin C and B complex and tannin it strengthens the heart and mind, cures acidity, increases body resistance and improve the memory. It also cures ulcers and gastric disorders, treats acidity, burning sensation in the stomach and nausea, cleans the stomach of impurities and cures weak eyes. It is also a good cardiac tonic and energy booster. A good source of beta-carotene, Bael also cure liver problems. It also contain thiamine and riboflavin. Once a week intake of Bael fruit cures Amoebiasis .

Bael is used for making sharbat, chutney and murraba. The fruit is also eaten as medicinal remedy.

To make a healthy Bael  ( Stone apple ) sharbat we need : 

Ingredients :

  • Ripe Fragrant Wood Apple – 1 Medium
  • Sugar/Jaggery powder – To Taste (Depends on the sweetness of bael fruit)
  • Water – About 4 Glasses
  • Fresh Mint Leaves – 10-12
  • Lemon Juice – 1/2 Lemon
  • Lime Quarters – 3-4
  • Rock Salt powder – 1/4 teaspoon per glass
  • Roasted cumin powder – 1/4 teaspoon
  • Ice Cubes

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Method : 

  1. Crack open a ripe Bael fruit and scoop out all the fibrous flesh in a large glass bowl. No need to discard the seeds right now.
  2. Add 2 glasses of water to the pulp so that it submerges completely. Cover with a lid and set aside for 2-3 hours.
  3. Now mash the soaked pulp with hands and once it mixes properly sieve it through a thin mesh to collect maximum amount of juice.
  4. Add a little more water and sieve again. Throw away the seeds and insoluble fiber.
  5. Add Sugar/ jaggery powder as per the sweetness of the fruit concentrate and mix well. Refrigerate till you are ready to use.
  6. To serve panna, fill the glasses with ice cubes and pour the bael juice concentrate over it. Add Rock salt powder and the required amount of water and stir properly.
  7. Garnish with lemon wheels and fresh mint sprigs.
  8. Serve chilled.

You can muddle some fresh mint leaves and add to the fruit concentrate too. A hint of ginger also tastes good at times.

Do make the traditional summer beverages that used to be a part of our daily cuisine. They are not just refreshing but also therapeutic. Keep away from commercial, synthetic drinks.

 

Beat The Heat With Falsa (Phalsa) Sharbat


Summer is back with all its vengeance and again it is time to indulge in refreshing, cooling drinks made from seasonal fresh fruits. There is nothing like traditional indigenous coolants like Aam Panna (Raw Mango Drink), Sharbats made from Phalsa, Neebu (Lemon), Bel (wood apple), khus, rose  sherbat, sattu drink, Thandai,  fruit punches / juices  and many others which are either yogurt based or milk based keep the body temperature down and provide the essential nutrients too.

Phalsa (Grewia asiatica) is one of the most popular summer fruits, at least it used to be when I was a girl). These days one doesn’t get it too easily as the berry is easily perishable. I remember the hot summer days when a vendor will pass through the lanes singing a song “kale kale phalse, taravat wale phasle” and we would rush to buy those tangy sweet berries sprinkled with pink salt. Either the berries would be given in conical-shaped leave held together by a toothpick or in a small paper bag. stained by the purple, mauve color of the phalsa.

Grewia asiatica or phalsa is a tropical berry native of  India and South Asia. Mainly grown for the fruit the other parts of the shrub like ,bark and leaves, roots too have  medicinal benefits. The fruit is full of iron, vitamin A, C, B1,2,3, calcium and dietary fiber.  The fruit has loads of health benefits and is as cooling properties that help keep body temperature down.  It helps prevent heat strokes. It offers radiation protection and the seeds contain palmitic, stearic, oleic and linoleic acids. Chewing the seed along with the flesh helps in air growth too.  The peel of the berry has antioxidant properties.

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After a week long search for good phalsa I finally managed to buy it at a local fruit cart. The berries were fresh and perfect for a summer salad. I used half of it for the salad and rest to make the gorgeous sharbat which has a tangy sweet flavor and my favorite.

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Ingredients:

Phalsa Berries (ripe) – 1/2 kg

Sugar – 150 gms (I use boora cheeni) (Quantity of Sugar depends on the sweetness of pulp exact)

Pink Salt (Kaala Namak) – to taste 

Water –

Method : 

Wash the ripe berries sprinkle a little table salt and leave them for half an hour,

Take just enough water to cover the berries and soak them overnight. (4-5 hours is also enough).  

(I keep it in the refrigerator)

Once soaked mash the berries with finger will the stones are separated.

Remove the stones and give it one stir in the mixer to make the pulp smooth. (The peel of Phalsa has antioxidant properties so I prefer to use it. )

In 3 Cups of water dissolve the sugar.

Add Pink salt to the pulp and mix

Add the pulp to the sugar solution and stir till it blends properly. 

( You can add beetroot slices or kokam syrup instead of sugar to make it sugar free yet sweet and tangy) 

Add crushed ice or ice cubes and a few tender leaves of mint and serve chilled. 

Let me know if you follow my recipe and prepare this healthy thirst quencher. 

Keep cool and stay healthy . 

Related post :

Traditional Indigenous Indian coolants 

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 – Dairy 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 

Recipies: Delicious Dessert Smoothies


Cool, healthy and refreshing, that’s what the dessert smoothies are. Here are some super cool sinful delights. Have fun with them on a hot summer day. I love peanut butter in any form and last summer we experimented with lots of smoothies. The boys swear by them and they are full of nutrition also. Try them and let me know .

Enjoy !!!
1. Peanut Buttered Bananas

Ingredients :
1 cup milk

1 ripe banana

3 Tbsp unsweetened, unsalted peanut butter

3 scoops frozen vanilla yogurt

1 Tbsp honey

Method:
Blend all the ingredients until smooth and creamy.

Pour into large glasses and garnish to taste.

Have it chilled.

2.Peanut Butter Jelly Smoothie

1 cup skim milk

1/2 cup yogurt

1 Tbsp peanut butter

1/2 cup unsweetened frozen cherries

1 Tbsp cherry fruit spread

Method:

Add the ingredients to the blender and blend until smooth.

Take large glasses and pour the sinful delight in it.

serve immediately and enjoy.

3. Sinful Sorbet Delight

1/2 cup milk

1/2 cup raspberry sorbet

1 cup frozen raspberries

1 cup low-fat chocolate milk

1/2 cups unsweetened coconut milk

3 scoops chocolate frozen yogurt

1 Tbsp unsweetened pecan butter

Chocolate Shake

4 ice cubes

Method:

Add the ingredients to a blender and blend them smooth and nice.

Pour in large glasses and enjoy.

Hope these recipes will bring some solace to the hot summer evenings.

Summer Cocktails


Cocktail was given its name as a metaphor for a rooster heralding the morning. It was originally meant to be a morning beverage.

The lazy days and twilight hours of summertime are made for relaxation. What better way to unwind than with some fruity cocktails and turn your porch into a sunset paradise?

Summer time brings out the tipplers in many of us. The cocktail consumption rises with the temperature. It is the perfect time for the creative juices to mix with the alcohol and for spinning some cooling exotic wonders. Fresh ingredients with simple, straight-forward flavors and easy preparation are the keys to a perfect cocktail.

Here are some of my favorites.

1. Blue: A Red Drink Called Blue

Ingredients:

1 tbsp Whole blue berries

15ml Fresh lemon juice

Ty Ku Liqueur, an Asian inspired liqueur made with sake

30 ml Lemon liqueur

60 ml Pomegranate juice

Mixing Instructions:

In a tall glass, combine the blue berries and lemon juice.

Muddle the berries to extract the juice.

Add ice until the glass is half full, top with the remaining ingredients and stir.

Dark antioxidant pomegranate juice is good for health.

Enjoy!

2. Classic greens: A Summer Cooler

Ingredients:

30 ml Mint Liqueur

60 ml Vodka

7up / sprite-to top up

Mint leaves as garnish

Mixing Instructions:

In a tall glass full of ice cubes, pour 30ml of Mint Liqueur, vodka and top it up with 7 up / sprite.

Garnish with fresh mint leaves.

3. Humming Bird: Desert Cocktail

Ingredients:

1 ounce rum cream liqueur

1 ounce coffee flavored liqueur

1 ounce milk

1/2 ounce strawberry flavored syrup

1/2 banana

1 cup crushed ice

Mixing instructions:

In a blender, combine rum cream liqueur, Coffee liqueur, milk and strawberry syrup.

Add the banana and crushed ice. Blend until smooth.

Pour into glasses and serve.

4. The Fawn (This is for the kids. They would just freak out on this one)

Ingredients:

6 large strawberries

1 scoop of ice

1 oz. simple syrup

75 oz. fresh lemon juice

5 oz. fresh orange juice

5 oz. grape juice

Method:

Combine all ingredients in a blender. Blend until smooth in consistency.

Pour over the ice cubes in a highball glass. Garnish with circular “orange” candy.

Serve and relish.

5. Cucumber Cooler

Ingredients:

2 pieces of cucumber

5 mint leaves

30 ml Lychee fruit syrup

10 ml Ginger Ale and Sprite to top up

Dash of grenadine

Mixing Instructions:

Muddle together cucumber and mint leaves in a glass.

Add the Lychee fruit syrup, ginger ale and sprite and dash grenadine.

Shake all ingredients with ice, strain into glass.

Garnish with mint leaves and serve.

Cheers! Have fun and have a lovely summer time.