Easy To Make Summer Drinks

Masala Chaas.
Masala Chaas is a favourite in Gujarati households all year long but more so in summers.

To make 1 glass of masala chaas, take one-third glass curd, thrown in half tsp grated ginger, half a green chilly, few curry leaves, 1 tsp coriander or mint leaves  and  and blend it in the small mixer for few seconds. Remove and add 2/3 cups water and salt to taste. Mix well and serve chilled. Chaas is a great digestive aid.

Mango Lassi.
Lassi has acquired international fame and has had variants over the years. The modest lassi now have exotic cousins. Summers and mangoes go hand in hand. What better combination that mangoes with lassi?

Chop one cup Alphonso mangoes after de-skinning and puree.  Add to half cup well blended curd and half cup water. Stir in a pinch of cardamom powder and mix well. Serve chilled. Change the ratio of mangoes/ water/ curd as per your preference. Add sugar as per taste only if mangoes do not provide the required sweetness.

Aam Panna.
Aam Panna  or “Kairi Panna” is a  favourite in Maharashtrian households.Traditionally, raw mango was roasted and the pulp removed thereafter. If you do not want to roast it, you can pressure cook it.  Add 1 cup sugar/ jaggery powder to 1 cup raw mango pulp and mix well. You can spin it in a blender for a few seconds too. The sugar can be adjusted depending on the sourness of the mango. Add black salt and jeera powder as per taste. Serve chilled with few mint leaves. You can alternately blend in the mint leaves paste along with the mango pulp.

Jal Jeera.
All across North India, you can see carts selling Jal Jeera. Instead of buying from the local “thela wala” where you are not too sure of the quality of water, you can easily make this refreshing drink at home..

Make a glass of lemon juice with one cup water, 1 tbsp sugar and juice of 1 large lemon. Mix in a pinch of rock and black salts, 1 tsp of roasted jeera powder, few sprigs of mint and coriander leaves, ¼ tsp amchur or raw mango powder and ¼ tsp grated ginger. Blend the ingredients well, garnish with boondi and serve chilled.

Kokum Sherbet.

Kokum Sherbet is a favourite of Konkan India. Soak 100 gms kokum in hot water for 30 minutes and remove the pulp. Add 1 tsp each of black and rock salts, sugar to taste, 1 tbsp roasted jeer powder, 1 tsp cardamom powder, few sprigs of mint leaves and 2 cups water.

Kokum is rich in Vitamin C and is an excellent summer coolant.

Coconut and Lemon Iced Tea.
Iced Tea is a hot favourite in summers. This recipe gives a new twist with the inclusion of coconut water.

Boil 3 cups water in a pan and add 3 tsp tea leaves; let it brew for a minute. Strain and cool tea.  Add ice cubes, 2 cups coconut water, 4 tbsp honey and 4 tbsp lemon juice.

Garnish with mint leaves and thin lemon slices.