The local tongue slurping Indian beverages have so much to offer to a gasping soul. In this blazing summer beat the heat with these lip-smacking Bihari drinks. These refreshing drinks will help to treat the prickly heat and heat stroke during the summer months and one must give it a shot.
Sattu is roasted gram flour (roasted chana) that is rich in natural fibre, detoxes, cleanses the system, and helps in weight loss too. Other than roasted gram flour, there are number of sattu varieties made with millets, pulses and cereals.
To make chane ka sattu at home, roast 1/4 cup of gram for 2-3 minutes, grind to the powder.
Preparation Time : 10 minutes
Serves : 2
- Chana Sattu -3/4 cup
- Cold Water – 2 glass
- Salt – 1 tsp
- Chopped Mint Leaves – 1 tbsp
- Minced Green Chillies – 1/2 tbsp
- Minced Onion – 2 tbsp
- Juice of 1/2 a Lemon
- Roasted Cumin Powder -1 tsp
Take the Sattu in a jar and add 1/2 glass of water. Mix with a whisk until fully dissolved and no lumps of the Sattu remain. Add lemon juice, salt, mint, chillies, onion, cumin powder, remaining water and mix well. Float some mint leaves at the top for added zing. Serve chilled.
Preparation Time: 5 min
- Sattu – 4 tbsps
- Sugar – 4 tbsps (to taste)
- Cardamom powder- 2 pinch
- Cold Water – 2 glass
In a jar, add sattu, water and sugar. Mix well until the sugar is dissolve. Pour into glasses, add ice cubes and serve. You can add rooh-afza for different flavour.
Aam Jhora is a very common beverage made with raw mangoes. Raw mangoes are highly beneficial for the health and when eaten with salt, prevents the loss of water from the body and also helps quench the thirst in extreme hot days. Drinking raw mango juice prevents the loss of sodium chloride and iron from the body due to excessive sweating.
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
- Raw mango – 1 large or 2 small
- Black salt – ½ tsp
- Sugar – as per taste (I used about 4 tsp)
- Cold water – 4 glass
- Roasted cumin powder – ½ tsp
Bake/grill the mangoes until they are well cooked inside. Place the mango in a large bowl filled with cold water. Slowly pinch of a side of the mango skin and squeeze out all the juices from the mango into the water. Then slowly peel the skin and scrap off all the pulp in to the water. Remove the pulp from the seed.
Add the salt, sugar and cumin powder and blend the mixture using an immersion blender. As I mentioned that raw mango had high pectin content, the homogenous mixture that develops after blending will have a thick texture. Adjust the consistency by adding the required amount of water. Serve chilled.
Aam ka Sharbat
A tasty cooling and thirst-quenching drink made from raw mango to ease the heat of summer afternoons. During summer, season raw and ripe mangoes are easily available in market. This kachi keri sharbat is quick and easy to make and is best for children. It has cooling effect on body and prevents heat stroke.
Preparation Time: 5 min
- Raw mango- 1/2 cup
- Mint (Phudina) -10 leaves
- Sugar – 1 tbsp
- Roasted cumin powder – 1 tsp
- Rock salt -1 tsp
- Water – 2 glass
- Ice cubes
Wash and cut the raw mangoes into medium size pieces. Take raw mango pieces in a mixture/food processor jar and add sugar, mint leaves, roasted cumin powder and rock salt. Add water and blitz into smooth juice.
Using a strainer, strain the juice and remove any solid parts. Aam ka sharbat is ready. Pour it into glasses, add ice cubes, and serve.
The Bel fruit, in actuality, is an herb with the botanical name of Limonia acidissima. Bel fruit has other names like wood apple, elephant apple and monkey fruit. In some parts of the world, this fruit is called elephant apple because it’s a favorite food of elephants, while in other areas, it gets the name wood apple because of its hard wooden shell. It is widely cultivated and eaten in India.
Preparation Time: 20 min
- Bel – 1 medium
- Sugar – 4 big table spoon
- Water – Twice the amount of Bel pulp
Wash wood apples, cut them and take out its pulp. Take pulp of wood apple and water doubled than pulp in the utensil. Mash them and soak it in the water for 10 minutes. Sieve this mashed pulp in the heavy strainer and take out of juice by pressing it with the help of spoon. Add sugar in the juice and when it is mixed properly then add cold water or ice cubes in it. Your Bel ka Sharbat is ready for drink.
There are some other popular Indian drinks from different parts of the country to cool off during the summer months. These local aromatic drinks with the mouth-watering flavour and the authentic Indian touch to it works out magic which are renowned across the globe for the inclusion of copious amount of spices and herbs; offering a zesty flavour, especially in the times of summer.
Lassi, a Punjabi drink made of curd is available in different flavours of mango, chocolate, sweet and salted; is a delight to the taste buds.
Chhaach (made of curd), Thandai(made of milk, dry fruits, spice and rose petals), Gulaab Sharbat(made of lemon, cardamom, sugar, rose petals) are the popular yummiest and smoothest drink from Rajasthan to relish.
Sol Kad is a pink coloured Goan drink made of coconut milk and has cooling effect.
Falooda, one of the coveted drinks from Delhi is made of milk, rose syrup, jelly pieces, ice cream, vermicelli and basil seeds that will quench your soul!