With these rising temperatures beating the heat seems to be in everyone’s agenda these days. The best being hydrating with liquids. Water seems a little flat on the tongue after a few glasses. These coolers will make hydrating in the summer a lot tastier.
- 2 cups plain curd
- 2 green chillies, chopped
- A small bunch of coriander leaves, chopped
- 4 curry leaves
- 1 tsp rock salt or black salt
- Salt to taste
- Without adding water to the curd, add all the ingredients together.
- Using a blender (or a hand churner), blend the mixture well. You can do this in a food processor (using a whipping blade) on low speed too.
- In a large pot, add the mixture and pour in 2 cups of chilled water. Mix it well so there are no lumps.
- Refrigerate till it’s ready to be served. However, give the chaas at least 20 minutes to set.
- You can sprinkle some chaat masala on top before serving, and garnish with a sprig of coriander as well.
- 1 cup mango pulp
- 1 cup yogurt
- 1/2 cup milk, or cold water
- 1 teaspoon sugar, or to taste
- 1/4 teaspoon cardamom powder
- 4-5 ice cubes
- pistachios, to garnish, optional
- saffron strands, to garnish, optional
- Blend together yogurt with mango pulp, milk or water, sugar cardamom powder and ice cubes until smooth.
- Pour mango lassi into glasses. Garnish with pistachios and saffron strands (optional).
- Serve chilled.
- 1/2 kg Raw Mango
- 1 cup Sugar
- 2 tsp Roasted Cumin Powder
- 4 tsp Black Salt
- 1 cup Fresh Mint
- Peel the skin of the mangoes and put them in a pressure cooker.
- Add enough water to cover them and cook till soft. (One whistle on high and 2 on low ).
- Remove the pressure cooker from heat and let the mangoes cool down.
- Mash the mangoes to take out all the pulp.
- Do not discard the water.
- Add 5-6 cups of water in the existing water.
- Grind the mint leaves with little water to make a paste.
- Add ground mint, sugar, roasted cumin powder and black salt to the mango pulp mixed with water.
- Mix well to dissolve the sugar.
- Adjust sugar and salt according to your taste.
- Add more water if required.
- Chill it for a few hours before serving.
- Pour the panna in glasses.
- Add some ice cubes.
- Garnish with mint leaves.
- Serve chilled.
Pudina Nimbu Panni
- Mint Leaves- 1 cup
- Lemon – 1
- Sugar- 4 tbsp
- Lemon slices- 4 ( for garnishing )
- Mint leaves- (for garnishing )
- Roasted Cumin Powder- ½ tsp
- Black salt- ½ tsp (or to taste )
- Separate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely.
- Place the 1 cup mint leaves in the mixer jar, add 4 tbsp sugar to it. Also add ½ tsp black salt and ½ tsp roasted cumin powder, squeeze out one lemon and add its juice too. Add ½ cup water as well and grind finely.
- 3.5 Cups of water
- Rooh Afza syrup as required
- ½ tablespoon sabja seeds (basil seeds)
- Sugar as per your taste- (optional)
- Ice cubes
- Soak the sabja/basil seeds in ¾ cup of water for half an hour.
- In a glass jar or a bowl add 3.5 cups water.
- Add rooh afza syrup in the water as required.
- Also add the soaked sabja seeds.
- Add the sugar as per your taste.
- Add ice cubes, if you want to serve it cold.
- Stir everything well.
So beat the heat during hot summer days and keep yourself hydrated with these summer cooler recipes. Find these flavorful ingredients at your nearby Easyday Club store. All you need to do is place your order on WhatsApp and enjoy free home delivery. Become a member today and enjoy the membership benefits, get instant home delivery, minimum 10% discount every time you shop and a lot more.