Summer coolers

The summers have begun in the south of India and the north is still enjoying pleasant weather before it gets boiling hot.

       There is no match to cool home made drinks and I love to give these coolers to my children when they come back from school in the sweltering heat. Just a blitz in a blender jar with the simplest basic ingredients and there you have a cool drink which will not only cools the body and mind but also acts as an excellent appetizer as one doesn’t feel like eating much in the hot months.

      Here I present two milk product based summer coolers in the first series of summer drinks, I will follow soon with mint lemonade and home made ginger ale recipe.

   Kachhi lassi

This cooling drink is also served on the martydom anniversary of the  fifth Sikh Guru “Guru Arjan dev ji”. All along the highways of Punjab , there are stalls of “chabeels”  where in people have donated money and many young boys voluntarily serve the commuters this cooling and refreshing drink. There are many versions of the same drink , but this one happens to be most popular .

   I make it at home often when I want to give a cool drink to my children .

Ingredients:

1.   ¼ cup milk

2.   1 cup chilled water

3.    A few cubes of ice

4.    4-5 tablespoons of roohafza

mix all the above ingredients and give a good stir and serve chilled .

Chilled mint buttermilk

   I just love the fragrance of mint leaves and when they are blended with yogurt , the beautiful pista green colour as it is often called is so delicious that the very look of the buttermilk cools down and soothes the eyes.

Ingredients:

1.   Half a cup yogurt / curd

2.   One cup chilled water

3.   ¼ cup mint leaves

4.   A few cubes of ice

5.    ¼ th teaspoon roasted jeera powder

6.    One teaspoon black salt / sea salt

7.    ¼ teaspoon black pepper powder

8.    ½  - 1 teaspoon sugar ( optional)

Method:

  Place all the ingredients in a blender / liquidizer , blend well and serve chilled.

    

beverage· buttermilk· cooling drinks· mint leaves· yogurt

Summer coolers

The summers have begun in the south of India and the north is still enjoying pleasant weather before it gets boiling hot.

       There is no match to cool home made drinks and I love to give these coolers to my children when they come back from school in the sweltering heat. Just a blitz in a blender jar with the simplest basic ingredients and there you have a cool drink which will not only cools the body and mind but also acts as an excellent appetizer as one doesn’t feel like eating much in the hot months.

      Here I present two milk product based summer coolers in the first series of summer drinks, I will follow soon with mint lemonade and home made ginger ale recipe.

   Kachhi lassi

This cooling drink is also served on the martydom anniversary of the  fifth Sikh Guru “Guru Arjan dev ji”. All along the highways of Punjab , there are stalls of “chabeels”  where in people have donated money and many young boys voluntarily serve the commuters this cooling and refreshing drink. There are many versions of the same drink , but this one happens to be most popular .

   I make it at home often when I want to give a cool drink to my children .

Ingredients:

1.   ¼ cup milk

2.   1 cup chilled water

3.    A few cubes of ice

4.    4-5 tablespoons of roohafza

mix all the above ingredients and give a good stir and serve chilled .

Chilled mint buttermilk

   I just love the fragrance of mint leaves and when they are blended with yogurt , the beautiful pista green colour as it is often called is so delicious that the very look of the buttermilk cools down and soothes the eyes.

Ingredients:

1.   Half a cup yogurt / curd

2.   One cup chilled water

3.   ¼ cup mint leaves

4.   A few cubes of ice

5.    ¼ th teaspoon roasted jeera powder

6.    One teaspoon black salt / sea salt

7.    ¼ teaspoon black pepper powder

8.    ½  - 1 teaspoon sugar ( optional)

Method:

  Place all the ingredients in a blender / liquidizer , blend well and serve chilled.

    

Buttermilk Curry (Kadhee)

Ingredients for Pakoras

1.   3 tablespoons Besan.

2.   20 -25 ml water.

3.   ½ teaspoon salt.

4.   ¼ teaspoon garam masala

5.   ¼ teaspoon red chilli powder

6.   ¼ teaspoon kasoori methi

7.   Two medium onions chopped fine

8.   Oil for frying.

Ingredients for Kadhee

1.           One litre thick buttermilk. (thickness should be like the buttermilk you get in tetra packs ,in fact a little more than that too will do).

2.           3 tablespoons Besan.

3.           ½ teaspoon Turmeric powder.

4.           4 - 6 tablespoons Oil.

5.           ½ teaspoon Methi  / Fenugreek seeds.

6.           5-6 cloves of Garlic chopped very fine.

7.           2 cloves and one Badi Elaichi / black cardamon.

8.           One inch piece of Cinnamon.

9.           Two medium onions sliced thin.

10.       Two green chillies chopped fine.

11.       Salt to taste.

For Tempering

 

1.           Two tablespoons desi ghee

2.           ½ teaspoon jeera / cumin seeds

3.           ½ teaspoon red chilli powder

Method

1.   Add water to the besan and keep aside for at least half an hour to let it soften a little.

2.   Add the chopped onions and seasonings and make pakoras and keep aside.

3.   You can simultaneously do the following steps.

4.   Blend the turmeric and besan with the buttermilk.

5.   Take oil in a heavy bottomed pan and place it on the stove at medium flame.

6.  The moment the oil gets warm add the fenugreek seeds , let them pinken a little , care is to be taken that they they don’t turn dark brown. This will take a few seconds.

7.  Add the clove , badi elaichi and cinnamon stick and stir for a few seconds.

8.    Add the chopped garlic and stir till they become golden brown.

9.    Add the onions and green chillies and stir fry till they become translucent.

10.  Add the buttermilk mixture and let it simmer for at 20- 25 minutes.

11.  Meanwhile your pakoras would be done.

12.  Add salt , kasoori methi and pakoras to the curry or kadhee ( however you would like to call it ) and boil for a minute and turn off the gas. 

13.  For the tempering warm the ghee , add the cumin seeds and red chilli powder.

14.  Pour it into the kadhee and serve with steaming hot rice.

buttermilk· chickpea flour or besan· curries

Buttermilk Curry (Kadhee)

Ingredients for Pakoras

1.   3 tablespoons Besan.

2.   20 -25 ml water.

3.   ½ teaspoon salt.

4.   ¼ teaspoon garam masala

5.   ¼ teaspoon red chilli powder

6.   ¼ teaspoon kasoori methi

7.   Two medium onions chopped fine

8.   Oil for frying.

Ingredients for Kadhee

1.           One litre thick buttermilk. (thickness should be like the buttermilk you get in tetra packs ,in fact a little more than that too will do).

2.           3 tablespoons Besan.

3.           ½ teaspoon Turmeric powder.

4.           4 - 6 tablespoons Oil.

5.           ½ teaspoon Methi  / Fenugreek seeds.

6.           5-6 cloves of Garlic chopped very fine.

7.           2 cloves and one Badi Elaichi / black cardamon.

8.           One inch piece of Cinnamon.

9.           Two medium onions sliced thin.

10.       Two green chillies chopped fine.

11.       Salt to taste.

For Tempering

 

1.           Two tablespoons desi ghee

2.           ½ teaspoon jeera / cumin seeds

3.           ½ teaspoon red chilli powder

Method

1.   Add water to the besan and keep aside for at least half an hour to let it soften a little.

2.   Add the chopped onions and seasonings and make pakoras and keep aside.

3.   You can simultaneously do the following steps.

4.   Blend the turmeric and besan with the buttermilk.

5.   Take oil in a heavy bottomed pan and place it on the stove at medium flame.

6.  The moment the oil gets warm add the fenugreek seeds , let them pinken a little , care is to be taken that they they don’t turn dark brown. This will take a few seconds.

7.  Add the clove , badi elaichi and cinnamon stick and stir for a few seconds.

8.    Add the chopped garlic and stir till they become golden brown.

9.    Add the onions and green chillies and stir fry till they become translucent.

10.  Add the buttermilk mixture and let it simmer for at 20- 25 minutes.

11.  Meanwhile your pakoras would be done.

12.  Add salt , kasoori methi and pakoras to the curry or kadhee ( however you would like to call it ) and boil for a minute and turn off the gas. 

13.  For the tempering warm the ghee , add the cumin seeds and red chilli powder.

14.  Pour it into the kadhee and serve with steaming hot rice.