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           Hello everyone! I bet everyone is battling with the scorching summer heat. The temperatures are soaring day by day. It’s very difficult especially for the older and quite younger generation to beat the heat. Many kids complain lack of appetite and just get dehydrated. The mantra to beat the scorching summer is in our hands. Drink plenty of water, fluids like juices, coconut water, and fresh salads! The fruits to include in our daily intake are musk melons, water melons, mangoes, sweet limes, grapes, papaya, oranges, guavas, litchis, and pineapples. We give you few recipes that you will find refreshing and tasty to gorge on!!!

Papaya salad:

Ingredients:

Papaya                                 : 1 no.s 

Mint                                      : 3 sprigs/ 2 tblespn

Honey                                   : 3 tble spns

 Lime juice                           : 1 tspn

Pomegranate seeds            : 1 tblespn

Paneer,  grated                 : 1 tblespn

Method:

1. Wash, peel and cut the papaya into pieces.

2. Wash, clean and slightly chop the mint leaves.

3. Mix the cut papaya, mint leaves and honey in a mixing bowl.

4. Add lime juice and refrigerate.

5. Garnish it with pomegranate seeds and grated paneer.

6. Serve chilled.

Paanakam / jaggery water:

Jaggery water or paanakam is well known to all the

people of Andhra Pradesh as its served especially on

the auspicious day of SriRamaNavami festival. But do

you know it has anessential quality of keeping the

body temperaturedown! Let’s make the paanakam with

a twist.

 

Ingredients:

Jaggery, grated                 : 1 cup

Black peppercorns           : 1tspn

Green cardamom            : 4-5 no.s

Lime juice                            : 1 tspn

Water                                   : ½ litre

Method:

1. Crush the black peppercorns and green cardamoms and keep it aside.

2. Mix the grated jaggery powder and water in a deep vessel and stir till the powder dissolves.

3. Add the crushed peppercorns, green cardamoms and lime juice to the jaggery water.

4. Serve chilled.

Masala majjiga/ masala buttermilk:

Ingredients: 

Curd                                      : 1 cup

Cumin seeds powder     : 1 tspn

Ginger                                  : 1 inch piece

Green chilies                      : 2 no.s

Curry leaves                       : 1 sprig

Coriander leaves              : 2 tblespns

Salt                                         : to taste

Method:

1. Beat the curd into a smooth texture. Add water and whip it again.

2. To make cumin seeds powder, fry cumin seeds in a pan and let it cool. Grind it into a fine powder.

3. Crush ginger and green chilies with a pestle and add it to the buttermilk.

4. Tear curry leaves into small pieces and add it to the buttermilk.

5. Chop the coriander leaves and add it to the buttermilk.

6. Adjust the salt according to the taste and mix the buttermilk thoroughly.

7. Refrigerate it for 2 hours and strain it in a vessel.

8. Serve chilled in a tall glass with a sprig of mint and coriander leaf.

Water melon and mango smoothie:

Ingredients:

Watermelon                      : 2 cups

Mango                                  : 1cup

Raspberries                        : ½ cup, optional

Honey                                   : 1 tblespn

Lime juice                            : 1 tspn

Mint leaves                        : 1 sprig

Method:

1. Cut watermelon into cubes and deseed them.

2. Wash, peel and cut ripe mango into pieces.

3. Blend watermelon, mango, raspberries, honey and lime juice in a mixer into a smoothie.

4. Serve chilled and garnished with a sprig of mint.

 Sweet lassi:

This is a common coolant for summer. The ingredients used in the recipe helps to keep the body temperature cooler.

Ingredients:

Curd                                      : 2 cups

Sugar                                     : 2 tblespns

Rose essence                    : 2 tblespns

Almonds, pistachios        : 1 tspn

Rose petals                         : a few to garnish

Rooh afza                            :  2 tblspns, optional

Method:

1. Beat the curd with little water and sugar in a blender.

2. Add rose essence and blend again.

3. Refrigerate it for an hour.

4. To serve, take tall glass and glaze it with roohafza, add ice cubes, 

   pour the chilled lassi and garnish it with chopped almonds, 

   pistachios and rose petals.

 

 - hima bindu

Raw Mango squash:

Ingredients:

Raw mangoes                    : 1 kg

Water                                   : 3 cups

Sugar                                     : 1 ½ kg

Potassium bi sulphate    : 2 tspn

Citric acid                             : ½ tspn

METHOD:

1. Peel the mangoes and cut into pieces. Boil the pieces in 1 cup of water.

2. Remove from flame and let it cool.

3. Grind it into fine paste and strain for smooth pulp.

4. In a vessel, add water, sugar and citric acid and stir it till everything dissolves.

5. Strain the above mixture for impurities.

6. Keep it on the flame again and add raw mango pulp to the mixture and boil it.

7. Keep it aside and let it cool. Add potassium bi sulphate to it and mix it well.

8. Store the squash in a glass bottle and use it when required.

9. To make a one glass of squash, add a quarter of the mixture and ¾ of the water.

 

COOL SUMMER COFFEE WITH MINT FLAVOR:

INGREDIENT:

Coffee powder                 : 2 tspns

Sugar                                     : 4 tspn

Mint leaves                        : a few leaves

Ice cubes                             : a few

METHOD:

1. Boil water with sugar and mint leaves.

2. Add coffee powder and boil for 2 minutes. Remove from flame and let it cool.

3. Strain the beverage and cool it in the fridge for an hour.

4. Serve the chilled coffee in a glass and garnish it with a mint leaf and ice cubes. 

   - Siva Sankar Mahanthi

   Feature Presented by

   - Himabindu 

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