3 summer drink recipes to keep you cool

 Summers are here, and it’s the best season to try some recipes, especially those made from kairi or raw mango. Today, I’m going to share with you two such recipes, plus a cold soup recipe made from ajwain.

I love eating mangoes, both ripe and raw. Mostly I cook with raw mangoes and eat ripe mangoes as they are. Every year I eagerly wait for the summer season to arrive, only for the delicious fruit to emerge out of their hiding! I can enjoy the raw mango in any form cooked or be it the raw ones with salt, chili powder, or ripe and juicy ones, or any dish prepared from it!

Kairi Panha (Raw mango drink)

Raw mango drink is an excellent summer cooler which hydrates the body during summers. It is called ‘panha’ in Marathi. You can use jaggery instead of sugar as a sweetener, but I prefer the taste of sugar. Just stock up the raw mango pulp for later months.

Ingredients

1 cup raw mango pulp ( made from 1 big raw mango or 2 small raw mangoes)
1½ cup sugar
½ tsp Saffron strands
1 tsp Cardamom powder
salt while preparing the drink

Method

Wash the mangoes thoroughly and pressure cook them.
Remove the skin after they cool.
Blend the pulp well with the sugar in a blender.
Add cardamom powder and saffron. The thick pulp is ready.
While serving, use 1 tsp of pulp for one glass of cold water, add salt and mint, stir to mix well.

Note: This pulp can be stored in the fridge for a month.

Neer Gojju

My mom was born and brought up in Karnataka where Neer gojju is commonly prepared during summers as an appetiser. It can be stored in fridge for not more than a day, but I’m sure you won’t be able to resist it enough to save it!

Ingredients

1 raw mango
1 tsp oil
½ tsp mustard seeds
3-4 glass water
salt to taste
1 pinch asafoetida
1/2 stuffed dried chilli (fried) or green chilli

Method

Pressure cook the raw mangoes.
Allow to cool and squeeze out all the juice from it.
Add enough water to this pulp so that the neer gojju becomes watery.
For tempering, heat oil, add mustard seeds. Add the green chilli or the crushed stuffed chilli to the neer gojju.
Add salt as per taste.

Cold Ajwain Soup

Ajwain has antiseptic properties and helps as a digestive aid by giving relief from abdominal discomfort due to gas. Here’s a cold soup/welcome drink made from the Ajwain leaf mixed with buttermilk, a perfect summer coolant and excellent for digestion. If Ajwain leaf is not available, you can use spinach leaf or 8-10 curry leaves.

Ingredients

10-12 Ajwain leaves (washed)
4 fenugreek seeds
½ tsp cumin seeds
ping of asafoetida
1 tsp grated coconut
salt as per taste
1 tsp oil
2 cups buttermilk
Water as needed to dilute buttermilk

Method

Add oil in a small kadai, when it becomes hot, add fenugreek seeds, cumin seeds, asafoetida, coconut and fry for 2 minutes; add the ajwain leaves. Stir for a minute. Keep aside to cool. Grind this to a very smooth paste. Mix with buttermilk, add water to dilute the cold soup. If you want you can strain the cold soup and serve it cool.

 

loader