Four Chilled Indian Drinks to Beat The Summer Heat

Put your chef hat and make these amazing easy peasy summer recipes some of these take less than 5 mins.  Akanksha Dharmani takes you through some  easy recipes of these summer coolers. 

Sharing 4 easy peasy Summer Recipes we bet your family will love! The 4th recipe is with a twist, we hope you enjoy it. 

1) Sattu Ka Pani : 
Popular in Bihar Sattu Sa Namkin Sharbat is a refreshing, lemony drink with pink salt, mint leaves and a dash of green chillies. Sattu Ka Pani is known for its cooling effects, it is good for digestion, glowing skin, the drink is full of protein and good fibre helping in weight loss. 
The key ingredient is the Sattu Ka Atta/ Black Gram flour, you can get roasted chana from the market and grind it into a fine powder or buy the ready packet of Sattu ka atta from the supermarket. 

Ingredients : 

• 3-1/2 tablespoons Roasted Gram Flour (Sattu Ka Atta)
• 4 Mint Leaves (Pudina), finely chopped
• 2 tablespoons Coriander (Dhania) Leaves, finely chopped
• 1 Green Chilli, finely chopped
• 1 tablespoon Lemon juice
• 1/2 teaspoon Cumin powder (Jeera)
• 1/2 teaspoon Black Salt (Kala Namak)
• 3 cups Chilled water

Salt, to taste

Preparation : 

• Take a jar and add 2 tablespoons of Sattu Ka Atta and 2 cups of water. Mix it well so that there are no lumps.
• Add 1/2 a spoon roasted cumin powder, 1/2 spoon pink salt, finely chopped green chillies, and two spoons of fresh lemon juice. Mix the ingredients well. 
• In the end, add finely chopped mint leaves and coriander leaves, stir the drink and serve it chilled… 

2) Tivall: 
A popular drink in Goa and Maharashtra is also known as Kokum ka sharbat is yet another super cooling drink to sip on. 

Ingredients : 
5 to 6 Kokum 5 cups Water 
Salt to taste
Mint Leaves 
one pinch of asafoetida Finely chopped green chilly without seeds 

Preparation: 

• Soak the gamboge/ Kokum in 5 cups of water for 10 –15 minutes. You will notice the colour of the water has changed  
• Remove the Kokum flowers and add de-seeded finely chopped green chilli, a pinch of asafoetida, one spoon of roasted cumin powder, salt to taste and a little sugar.
• Mix it well in the end garnish it with finely chopped mint and coriander leaves and serve it chilled. [ad id=’6998′]

3) Aam Ki Launji: 
Aam ki launji is a famous Rajasthani lip-smacking sweet and spicy dis. It is super easy to make and tastes amazing with literally anything. 

Ingredients: 
2 Raw Mango, sliced into square pieces. 1/2 Spoon Red Chilli powder 
1/2 Spoon turmeric 1 spoon of fennel seeds, mustard seeds, fenugreek seed and cumin seeds each. 1/2 teaspoon sauf A pinch of Hing 
Salt to taste Jaggery to taste 

Preparation: 

• Take a pan, add one spoon of oil and let it heat a little. Then add one teaspoon of fennel seeds, cumin seeds, mustard seeds, fenugreek seeds. 
• Once the seeds start popping add sliced pieces of raw mango and the rest of the spices like red chilli powder, turmeric and salt to taste.
•  Cook the ingredients well till the raw mango gets a little soft add salt, jaggery to taste and cook it on slow flame for about 5 mins.
• Add a pinch of hing and 1/2 a table-spoon of saunf, mix the ingredients well and cover the pan with a lid to allow the recipe to cook for 2 to 3 mins on slow flame and Aam ki launji is ready. 
• Enjoy it with chapati, puri or even as a chutney with snacks. 
  
  

4) Aam ka Panna with a TWIST

“Garami ka Mausam Aur Aam Panna”. Aaam Ka Panna is a classic summer drink in Maharashtra. It is a sweet and sour refreshing drink widely served as a welcome drink to guests in Maharashtrian households. 

Ingredients :  

3 Raw Mango 50 grams jaggery Roasted cumin seed powder Rock salt two teaspoons300ml to 500ml Water Fresh mint leaves Basil Seeds 2 spoons 
Procedure: 

• Rinse the mangos under tap water. Gently rub them with your hands to remove any debris or deposits. 
• Add 1.5 cups of water and the raw mangoes to the Instant Pot/ pressure cooker. 
• Soak 2 tablespoons of basil seeds in one cup of water, set aside. 
• Cook it for 10 mins. Allow the pressure to release naturally and open the pressure cooker carefully.  After the mangoes are boiled, they will lose their vibrant, rich green colour and may not look pleasing, and that’s absolutely fine. 
• Let it cool down. Now remove the outer cover of the raw mango and scoop out the pulp with a spoon. 
• Transfer the pulp into a blender add jaggery, finely chopped mint leaves about 12 to 15 of them and make a fine paste. 
• Add 300 ml nice chilled water with 1/2 tablespoon rock salt and stir it well. 
• In the end, let us add the twist; Basil seeds!
• By now basil seeds may have absorbed the water. Add the soaked basil seeds to the mixture. Stir the drink well. Garnish the drink with finely chopped coriander and serve it.