Jal jeera is a traditional Indian drink served as an appetizer. It is not only delicious but a good digestive as well. Fresh mint and coriander leaves are what lend the attractive green colour to the drink.
1 cup mint leaves
1/2 cup coriander leaves
1/2 heaped tsp roasted Cumin powder
1 tsp dry ginger powder
1/4 tsp Hing/Asafoetida
2 heaped tsps Black salt
1/4 tsp salt
2/4 tsp pepper powder
Juice on one lemon
1 tbsp tamarind paste
1 tbsp sugar
Boondi for garnishing
One litre of chilled water.
Wash and pick the mint leaves. Grind together the mint, coriander leaves and lemon juice to a smooth paste. Tip into a bowl. Add the Hing, black salt, sugar, salt, dry ginger powder, roasted Cumin powder, pepper powder, tamarind paste and one litre of water. . Mix thoroughly and refrigerate for three to four hours. This drink needs to be prepared beforehand and allowed to stand for atleast three to four hours for the flavours to infuse. Serve chilled, garnished with Boondi.
This Cardamom flavoured tea from the house of Teabox is a personal favourite. The tea leaves are flavoured with Cardamom, so they can be brewed without the addition of any spices. Though milk can be added to the brew, I prefer mine without milk.
250 ml water
1 tsp Cardamom Chai
1 tsp sugar
Pour the water into a pan and bring it to a boil. Drop the tea leaves in a glass and pour the boiling water into it. Cover and allow to steep for a couple of minutes. Strain, add sugar and enjoy the pleasant fragrance of the Cardamom Chai.
Mumbai Cutting Chai is nothing but thick milky tea, where a cup of tea is divided and shared by two. Hence the term cutting. It’s so milky and strong that just half a cup of tea is enough to recharge you.
250 ml water
2 tsps sugar
250 ml milk
2 heaped tsps tea leaves
Pour the milk and water into a pan. Add the sugar and bring to a boil. Simmer for a couple of minutes. Tip in the tea leaves and simmer gently for three minutes. Strain and serve.
I fell in love with this tea the minute I sipped on it. Taj Mahal brand by Brooke Bond was being promoted afresh with Zakir Hussain as their brand ambassador during the late 70’s.They used Nestlé condensed milk not only for convenience but also to enhance the flavour of the tea. It was a marvellous experience and whenever I get a tin of Nestlé Milkmaid I make it a point to reserve some to make tea.
1 heaped tsp Tea leaves
1 heaped tsp or more of condensed milk
Pour the water into a pan and bring to a boil. Drop in the tea leaves . Simmer for a couple of minutes and then pour the brew into a cup. Add condensed milk, stir well and sip hot.
This flavourful Cinnamon tea not only soothes the throat but also has anti inflammatory properties. Known to be a probiotic, it also helps your gut health. Cinnamon is used widely in Indian cuisine and also as a mouth freshner.
300 ml water
2 heaped tsps of sugar
1/3 tsp Cinnamon powder
2 heaped tsp tea leaves
200 ml milk
Pour 300ml water in a pan. Tip in the sugar and cinnamon powder. Bring to a boil. Drop in the tea leaves and simmer for a couple of minutes. Add the milk and bring to a boil. Again simmer for two minutes. Strain and pour into cups. Serve hot.
This Kadha is being used for generations in our family for building up the immune system. It prevents coughs, colds and other upper respiratory tract infections. It is normally had once in the morning on an empty stomach following which a half hour gap should be maintained before consuming food.
2 heaped tsps of Coriander seeds
12 Pepper corns
2 inch piece of Cinnamon
1 tsp Dry Ginger powder
Microwave for a minute or gently heat the Coriander seeds, Pepper corns, Cinnamon and Cloves to facilitate grinding to a fine powder. Dry grind the ingredients along with the Dry ginger powder. You can store this powder and use as and when required, though making a fresh batch is always preferred.
Other ingredients :
2 glasses of water
3 tsps jaggery syrup
1 heaped tsp of the above powder
Juice of half a lemon.
Boil two glasses of water. To it add the jaggery syrup and one heaped tsp of the powder. Boil well till it is reduced to one and a half glass. Strain. Pour into a cup and add the lemon juice to it. Serve hot.
The peel of any fruit contains maximum vitamins. I normally put the peel or skin of vegetables to good use and other than fruits like oranges and grapefruit, most fruits are eaten along with the peel. Decided to try a Lemon Sherbeth along with the zest as it is high in Vitamin C. It tastes Divine.
750 ml chilled water/ 3 glasses
9 tsps of sugar/ or as per choice
1 tsp Everest Chaat Masala
1 tsp Black salt
Wash the lemons well. Grate the outer peel of the lemons till they appear white. Keep it aside. Cut the lemons into half and squeeze out the juice. Grind the Lemon zest, Chaat masala, black salt, sugar and lemon juice. Pour it into the chilled water. Add the ice cubes and serve immediately.
Panak as it is called down South and Panna as in the North of India, this delicious Raw Mango beverage can be made using either Jaggery or Sugar. I prefer the Jaggery version as it is much healthier.
3 large raw mangoes ( around 750gms)
1/2 kg Jaggery
18 Cardamoms powdered
A large pinch of Kesar/Saffron
2 tsps Pepper powder.
Chop the Raw Mangoes into large chunks and pressure cook them with the skin on. Puree them and extract the pulp using water two to three times, till all the pulp has been strained and only the peel is left behind. Check for sourness. Add the jaggery mentioned above or more if required and boil it well. When the jaggery has dissolved add Pepper and Cardamom powder and the Saffron crushed into it. Boil for a minute and switch off. Allow to cool and refrigerate.
Panak is a beverage prepared on the ocassion of Ramanavami or the birthday of Lord Rama. It is served along with Green gram/Moong Dal Kosambari all over the South of India. Panak can be stored in the fridge for a fortnight. I usually make a large batch as the family loves it!
2. 5 Litres water
1/2 kg jaggery
2 heaped tsps dry ginger powder
2 heaped tsps freshly crushed pepper powder
18 Cardamoms powdered
Juice of 3 lemons.
Add the jaggery, dry ginger powder and the pepper powder to water and boil till the jaggery dissolves. Switch off and add the Cardamom powder. Keep aside covered tightly for the flavours to infuse. Allow to cool. Refrigerate. Add the juice of lemon, mix well and serve chilled.