Refreshing Drinks for Summers !!

Minty Ambi Panna : This is a sweet and sour Indian cooler prepared from Raw Mangoes.


Ingredients Needed:
1/2 Kg- Raw green managoes (Kaccha aam)
A mint sprig (pudina) for granish

For Paste:
1/2 cup mint leaves (pudina leaves)
2 tsp roasted cumin (bhuna jeera) powder
3/4 cup sugar
1/2 tsp of red chilli podwer (lal mirch) (this is optional)
2 tsp salt

Method: (serves 6-8)

• Peel raw managoes and discard the skin.
• Put peeled managoes in a pressure cooker and add 6 cups of water to it. Pressure cook to give 2-3 whistles and then remove it from the heat.
• When cool , extract the pulp of the mangoes with the hands and discard the mangoe seeds. Mix the pulp and water in the pressure cooker well.
• Grind all the ingredients of a paste ( as mentioned above) in a mixer by adding a little water to a smooth paste.
• Add the prepared mint paste to the mangoe pulp and mix well till the sugar dissloves.
• Take a muslin cloth or a very fine metal strainer and strain the mixture.
• Check and adjust the seasonings as a lot depends on the sourness of the mangoes.
• Pour the panna over ice put in the glasses and garnish with a mint sprig.

Sardai : This is healthy and refeshing milk drink.


Ingredients Needed:
250 ml (1 1/4 cups) Milk
250 ml (1 1/4 cups) Water
5 tsp sugar or according to taste


Grind together:
10-15 Almonds - Soaked and peeled (blanched)
1 1/2 tsp khus khus (poopey seeds)
2 tsp magaz (melon seeds)
10 saboot kali mirch (peppercorns)
Seeds of 2 choti illachi (green cardamoms)

Method: (serves 2-3)

• Soak almonds separately in warm water for 30 minutes. Peel and keeps aside.
• Soak together khus khus, magaz, kali mirch, and choti illaichi fro 30 minutes in little water.
• Drain and grind the khus khus mixture along with the blanched almonds to a very fine paste, using little water.
• Add 1/2 cup to the almond & khus khus paste. Mix. Strain and squeeze well through a muslin cloth.
• Add remaining (3/4 cup) water and milk. Mix inthe sugar and serve chilled.

Lassi - Malai Maar Ke! : Lassi is a ver ypopular and traditional yogurt-based drink in India.


Ingredients Needed:
1 cup curd prepared from full cream milk
6-8 pudina (mint) leaves
1/2 cup water, salt and pepper to taste
1/2 bhuna jeera powder (roasted & ground cumin seeds)


Method: (Serves 1)

• Beat or churn alongwith pudina very well, preferably in a mixer.
• Add water, salt, and pepper. Add ice and blend till frothy. Pour in a tall glass.
• Sprinkle bhuna jeera powder and serve garnished with mint leaves.

Note: To prepare sweet lassi , add 2 tsp of sugar to the churned curd instead of salt and pepper.



Punjabi Kanji : This is a Red purple drink .Also, known as the wine of Punjab!


Ingredients Needed:
1/2 kg fresh black carrots - peeled & cut into thin fingers.
3 fully heaped tsp of Rai powder.
3 tsp of salt.
3 pinches of red chilli powder.
1/2 tsp of kala namak (black salt)

Method:(Serves 12)

• Boil about 2 liters (8 cups) water. When the water boils, remove pan from fire.
• Add the carrots in the hot water and let them rest in water for 4-5 minutes.
• Add 2 more liters of water and keep aside to cool. Let the water cool completely.
• Add rai powder, salt, red chilli powder and kala namak and mix well.
• Transfer it to an ceramic jar and keep in the sun for 2-3 days. make sure sure to stir it every day.
• After 2-3 days when it turns sour, it can be kept in the refrigerator and used as required. It is served chilled.

Note: Rai powder should be added only after the water turns cold. If black carrots are not available, ordinary carrots aand 1 beetroot may be used.




Pudina Jeera Paani: A refreshing and cooling drink, the Pudina Jeera Pani looks delicious when served topped with boondi.


Ingredients Needed:
4 cups of water.
1 rounded tsp seedless tamarind (imli) or tamarind pulp
4 tsp lemon juice
1 tsp of sugar
1/2 tsp kala namak (balck salt)
1 1/2 bhuna jeera (roasted cumin powder)
3/4 tsp normal salt (or according to the taste)
1 bunch of mint leave and 1" piece ginger - ground to paste
2 tsp besan ki pakories or boondi


Method:(Serves 4)

• Soak tamarind in 1 cup of hot water. Extract pulp and strain the pulp.
• Grind pudina and ginger with a little waterto a smooth paste.
• Add pudina paste to tamarind water.
• Add 3 more cups of water and all ingredients except boondi. Chill in the refrigerator.
• To serve, pour in the glasses filled with a little ice and sprinkle some boondies on top.