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Beat the Heat with these Summer Cool Indian Recipes

by: Meenakshi

India is getting very hot these days. The temperature has already risen up to 44 degree centigrade in most of states. It is very important to keep you cool in this scorching heat. One way is to avoid going out during day times and the other way is to eat healthy that can help you keep cool. There are certain delicacies that help an individual to survive through this season.

One good thing about summers in India is that, it is a season of Mangoes, watermelon, muskmelon and sweet melon. These fruits are very healthy and helps in maintaining the heat balance of the body. Try to include these fruits in your daily diets / meals and you’ll see the difference.

Following are such summer cool Indian Recipes

Aam Panha:
Ingredients:

2 Raw Mangoes, large size

2 tsp Cumin Powder

1 tsp Peppercorns, crushed

Black Salt, to taste

¼ tsp Asafoetida

¼ cup Sugar

Method:

Wash the mangoes and boil them in the pressure cooker. Let them cool down.

Now, peel the mangoes and then mash and strain the pulp in a bowl.

Put cumin powder, crushed peppercorns, black salt, asafeotida and sugar in it and mix well, till sugar is dissolved.

Divide the mixture into 4 glasses; fill them up with chilled water and stir.

Serve.

Image credit: http://lh6.ggpht.com/_-b6j51cwg_I/SnpeIl7JNzI/AAAAAAAAP1E/M8P-crL-AsA/s800/P1050724.JPG

Mango Lassi:
Ingredients:

1 Mango

1 tbsp Sugar

1 cup Yogurt

2-3 strands Saffron (kesar)

A pinch of Green Cardamom Powder

Method:

Wash the mango properly and then peel it and remove its seed.

Grind its flesh into a mixer to make a paste out of it and transfer it into a bowl.

Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.

Add the mango paste and blend again for half a minute on minimum speed.

Image credit: http://healthhabits.files.wordpress.com/2008/06/mango-shake.jpg

Aam Ras:
Ingredients:

4 cups Mango Flesh (cubed)

¼ tsp Saffron strands

2 cups Milk

1 cup Water

11/2 tbsp Sugar

Method:

In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.

Use an electric blender, puree the mango flesh, water, milk and sugar.

Add to it the saffron milk

Image credit: http://www.edibleindia.com/img/aamraspuri.jpg

Badam Kulfi :
Ingredients:

1 Cup Almonds (peeled and grinded)

1-1/2 Cup Condensed milk

1 Cup Whipped cream

1/4 tsp Powdered cardamom

1/2 Cup Pistachios (chopped)

Pinch of Saffron

Method:

Mix all the ingredients except pista and saffron in a large bowl.

Beat the mixture for about 2-5 minutes to make it soft.

Now put this mixture in a conical mould.

Sprinkle it with chopped pistachios and saffron.

Keep it for freezing for about 8 to 10 hours.

Almond Kulfi is ready.

Image credit: http://1.bp.blogspot.com/_p-Xef2ZS-bU/SRiBeG3WFGI/AAAAAAAAATs/j86lScUJPa4/s320/kulfi.jpg

Aloo ka Raita :
Ingredients:

1 tsp Cumin Seeds

3 boiled Potatoes

2 cups Curd

1 tsp Oil

1/2 tsp Pepper

Salt to taste

1/2 tsp Red chili

Method:

Beat the curd till it becomes smooth.

Add chopped potatoes into the beaten curd and mix it well.

Now, heat the oil and add cumin seeds, pepper, and red chili and stir it for a little time.

Add the seasoning to potato curd mixture. Mix well.

Add salt to taste.

Serve chilled.

Image credit: http://madteaparty.files.wordpress.com/2007/02/aloo-raita-01.JPG?w=604

Aamrakhand :
Ingredients:

2 cups Yogurt

1/2 cup Mango Puree

1/2 tsp Mango Essence

3/4 cup Condensed Milk

1 tsp Sunflower Seeds (chironji)

Method:

In a muslin cloth, pour the yogurt and tie it and refrigerate it for an hour.

Press out the excess whey and store aside.

In a blender, take condensed milk, mango puree and mango essence and blend to make a smooth paste.

Add sunflower seeds and refrigerate till almost frozen.

Serve chilled.

Image credit: http://farm2.static.flickr.com/1004/659497400_2804b8e8f4_o.jpg

Badam Milkshake :
Ingredients:

4 cup Milk

1/4 cup Badam (Almond)

1 cup Sugar

5 Cardamoms (crushed)

Saffron Strands for garnishing

Method:

Boil the almonds in a pan for 5 minutes. Remove and drain.

Peel the skin of the almonds and grind in a blender with sugar to a smooth paste. Keep aside.

Now heat milk in a heavy bottomed vessel and bring it to a boil.

Add crushed cardamom, almond-sugar paste, stir and continue to boil for 2 minutes more.

Remove from the heat, garnish with saffron, and then refrigerate for about 1 hour and servechilled.

Image credit: http://www.apnimarzi.com/wp-content/uploads/2008/10/image.png

Kheere (cucumber) ka Raita :
Ingredients :

1 quart plain natural yogurt

1 large English cucumber, grated

Salt to taste

Sugar to taste

1/2 teaspoon mint powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Pepper to taste

Method:

Beat the yogurt until it is completely smooth.

Grate the cucumber and squeeze out the excess water. (You can also tie the grated cucumber in cheesecloth overnight and let the water drain into a bowl.)

To the yogurt, add salt and sugar to taste, and mix.

Add the cucumber and combine well.

Sprinkle the mint, chili powder, cumin and pepper in a pretty, decorative design on top of the raita to serve — the first one who dives in gets to mix it up!

Image credit: http://http.cdnlayer.com/smoola/00/00/c5/537f608dbbfe6c9f_m.jpg

Raw Mango and Onion Chutney :
Ingredients :

1 Raw mango(medium size)

1 Onion

Salt as per taste

2-3 tbsp grated Jaggery/Gud

1 tsp Red Chilli Powder

1/4 tsp Mustard Seeds

1/4 tsp Hing

1/4 tsp Haldi

1/4 tsp Methi Seeds Powder

1 tbsp Oil

Method :

Wash, peel and grate raw mango.

Wash, peel and grate onion.

Heat oil in kadai and add mustard seeds; when they start to crackle, remove the kadai from the heat, add haldi, hing, red chilli powder & methi seeds powder. Keep this tadka aside to cool.