1. Ragi Ambil
- Nachani Flour (Ragi / Finger Millet Flour) ¼ cup
- Jeera/Cumin powder – 1tsp
- Buttermilk as required
- Salt / Rock Salt to taste
- Add ¼ cup water to Nachani Flour and make a smooth paste.
- Heat about ½ ltr water in a pan.
- Add to the water. Add Salt.
- When water starts boiling, add Nachani paste to the pan and cook on low flame stirring continuously so that no lumps are formed.
- Cook the flour. It will take 7-8 minutes to cook it.
- Switch off the flame. Allow the mixture to cool.
- Upon cooling keep it in refrigerator for chilling.
- While serving add Nachani mixture and buttermilk in a glass. Mix it. Garnish with fresh coriander or roasted cumin powder. Serve chilled.
2. Lemon grass and mint iced tea
- Lemon grass – chopped 3 tbsps
- Crushed mint leaves 3-4 in no
- Water 1 glass
- Black salt – a pinch
- Lemon juice 1/2-1tsp
- Jaggery or raw honey ½ tsp
- Take mint and lemon grass with 1 glass of water and blend it well.
- After blending, strain it and add additional 1 glass of water to it. Mix honey, lemon, black salt, crushed ice and stir it well.
3. Variyali Sherbet (Fennel Cooler)
- 5 tablespoons variyali/fennel seeds, roasted and finely ground
- Jaggery or honey 2 tsp
- lemon juice (optional)
- a pinch of salt
- Soak the fennel seeds powder, salt and jaggery powder in 4 glasses of water for about 5-6 hours, preferably overnight. Keep the bowl in the refrigerator.
- After the mixture has soaked well, strain the mixture well.
- Adjust to preferred taste by adding a glass of water, and including juice of one or more lemon if you do not like it very sweet.
- Serve chilled.
4. Bael /wood apple squash:
- Bael fruit: 1 ripe
- Crushed elachi/cardamom
- A pinch
- Rock salt to taste
- Jaggery as per the sweetness required
- Break open the one bael fruit (ripe), scoop out the pulp in a vessel. 2. Cover with water fully. Run in a blender for 10 secs.
- Strain and add organic jaggery, crushed elaichi and rock salt. Chill at the time of serving dilute with water, add a few drops of lemon.
5. Sol Kadhi:
- Dried kokum (unsalted) – 6-8 pieces
- Pink salt – to taste
- Hing (asafoetida) – a pinch.
- Green chilies (crushed) – 1/2 tsp – optional
- Curry leaves – 3-4 leaves
- Thin coconut milk – 1 cup
- Cumin seeds – 1/2 tsp
- Grated ginger – 1/2 tsp
- Crushed garlic (optional)
- Soak kokum in warm water or normal water for few minutes and later extract the kokum water (just like extracting tamarind juice).
- Transfer the kokum water in a bowl and add coconut milk, pink salt, hing and mix it well.
- Take freshly crushed green chilies, ginger and garlic in a strainer and dip it in kokum water so as to extract its flavors.
- Now add little coconut oil in a pan for tempering. When the oil is hot enough, add cumin seeds, curry leaves and mix it in the kokum mixture.
- Sol Kadhi/kokum coolant is ready to serve!
Note : Please keep your healthcare professional in loop before adding any new food into your plan especially if you have a medical condition. Do not consume any food that does not suit you.