It’s the peak of summers across India and temperatures are soaring. What effect does the rising temperature have on our body? Every organ in our body- heart, brain, liver, kidney is temperature sensitive and our body does a really good job of regulating the right temperature. But sometimes the heat gets a bit too much and conditions like heat stroke is real and can cause a lot of damage.
Here are top 5 summer coolers for you to explore this summer season :
- 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 flavours.
- 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!
- Adjust the consistency so that it’s not too sour.
- Avoid reheating it. Just refrigerate if you want to store and remove and hour prior consumption.
- You can garnish it with freshly powdered flaxseeds and cilantro for extra taste and flavour.
- 3-4 cups water
- 2 1/2 tsp roasted cumin powder
- 1 tsp fennel seed (saunf)
- 2 tsp lime juice
- 1/2 tbsp dry ginger powder or grated fresh ginger
- 1 bunch of fresh mint leaves
- 1/2 tsp black pepper (kalimirch)
- a pinch of asafoetida (hing)
- Organic jaggery/honey
- Black salt or rock salt as required
- 1 tbsp finely chopped raw mango for garnish
- Combine all the ingredients (except water) into a processor.
- Grind until all blend well.
- Strain with the strainer
- Finally add 3-4 cups of water or as required.
- Place in earthen pots
- Serve your jaljeera chilled with some finely chopped raw mango, lime wedges and mint leaves.
If you like it sweet, then add organic raw honey or jaggery.
- Cumin boosts the digestion process relives intestinal gas, acidity and bloating.
- The black salt /rock salt /Hing acts as a good digestive.
- The fresh mint/coriander helps to regulate our body and keep it cool.
- The grated ginger or ginger powder is a great remedy for nausea and treats abdominal cramps too.
Spiced Sattu Buttermilk/Mattha
- 2 tbsp sattu powder
- 3 tbsp fresh A2 organic curd
- 2 cups water
- black pepper a pinch.
- 1/4 tsp roasted cumin/jeera powder
- pink salt to taste
- 1 tsp Lemon juice
- Whisk the curd till smooth.
- Add all the ingredients to the yoghurt.
- Dilute with water. Some prefer my buttermilk thin, so add water accordingly.
- Serve immediately. You could also refrigerate and serve later.
- Finely chopped coriander and mint leaves
- You can also add 1/2 tsp. finely grated ginger if it suits you
- You can also make simple version with just cumin powder and pink salt added to curd and water.
- Some people like to add a tempering of mustard seeds and curry leaves in oil to their buttermilk.
Aam Panna (raw mango drink)
- 3 medium size raw mangoes/green mangoes.
- 1 -2 tbsp jaggery powder
- 1tsp pink salt.
- 1/2 tsp black pepper powder
- 5-6 mint leaves crushed/paste
- 1/4 tsp roasted cumin seeds powder
- Take a pressure cooker, add the mangoes, jaggery add enough water and pressure cook them for 4 to 5 whistles.
- Remove the steam and cool down the cooked mangoes completely.
- Peel the mangoes and extract the soft pulp out of it.
- Add the pulp into a jar.
- Add salt into it and stir well.
- Add black pepper powder and roasted cumin seeds powder and mix well.
- Now put crushed mint leaves or mint leaves paste into it.
- At the time of drinking, add 2 tablespoons of this concentrate to water and relish.
- Lemon: 2 (Juiced)
- Sabja seeds: ½ tsp
- Jaggery powder: 1 tsp or to taste or Honey as per availability
- Ginger: an inch grated
- Mint leaves: 8
- Water: 2 glasses
- Soak sabja seeds with little water for 10 min.
- Juice the lemons.
- Grate or crush the ginger & mint.
- Crush in a pestle; or grate it with a grater.
- Add all ingredients into water with jaggery powder/honey.
- Mix well.
- Serve it and serve with ½ tsp of the sabja seeds.