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The summer season has started. Some days the temperature can go up to 42 degrees. In such a situation, this scorching heat, strong sunlight and dust will have a direct impact on our health. After the heat wave, many people had to think twice before leaving the house. In this scorching heat, all the body needs is coolness. Often people are attracted towards cold drinks available in the market, but these beverages are not as beneficial for health as we think. Therefore, if you want to try something this summer which is beneficial for taste as well as health, then traditional drink can be a good option.
There are many natural and nutritious things present in the Indian kitchen, which cool the body and are also helpful in increasing immunity. Recently, Chef Ranbir Brar has also given the recipes of 3 such summer special drinks, which are amazing in taste. Besides, it will give many benefits to the body. Let us know how to make them.
Also read: Make coconut chutney without coconut, both taste and texture will be good.
How to make amla sherbet
To make Amla sherbet, take a pan and add Amla, mango, ginger, sugar, fennel, jaggery and water and cook for 12 to 15 minutes. When everything is cooked well, take it out in another bowl and let it cool. Now put it in a mixer jar and blend it. Keep this paste aside. Now add grated amla and crushed black pepper in the serving bowl or jug. Add prepared Amla paste on top. After this, mix ice cubes, salt and mint leaves and add water as per requirement. Garnish with a slice of lemon and serve chilled.
How to make Ragi Cooler
To make Ragi Cooler, take a pan and add Ragi flour to it and cook it on low flame. Now take it out in another vessel. Now mix onion, green chilli, fresh coriander leaves and cooked ragi flour in a serving bowl. Add ice cubes, curd, salt, lemon juice and water to it and mix again. Serve chilled.
Making Tanka Taurani is also easy
Put Kolam rice and water in a pan and cook for 20 to 25 minutes. When the rice is cooked well, take it out in a vessel. Now add lemon leaves, mango powder, green chillies and grind them coarsely. Put cooked rice in an earthen pot, add enough water to it. Cover it with a muslin cloth and let it ferment for 1 day or at least 18 to 20 hours. Pour the fermented rice water in an earthen vessel. Add curd, prepared torani paste, curry leaves, fresh red chilli, lemon, lemon juice, salt as per taste and cumin powder, mix well and serve.
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