Beyond nimbu pani
Keep your cool with these traditional homemade drinks
CHILL PILL A sattu drink seller does brisk business on the streets of the Capital; the wood apple is known for its cooling properties
S ummer is an excuse to dig into all the ice-creams and cold drinks we like. We all know about nimbu ka sherbet, jaljeera and lassi. But there are some lesser-known drinks, easily made at home and highly recommended by grandmothers, primarily for their cooling properties. The fact that these drinks are highly refreshing and delicious is an added bonus.
Bael or wood apple is considered an excellent cooler for the stomach during summers. It is often prescribed as a remedy for various gastro-intestinal problems like diarrhoea and dysentery. The sherbet is made by soaking the pulp in water and straining it. The resultant concentrate is then mixed with water and sugar. It is served chilled and makes for a delicious and refreshing drink.
It is a drink made by soaking and grinding puffed rice. It is rich in carbohydrates and helps prevent heat stroke. The resultant paste is mixed with chilled water and sugar or salt, as per taste. Spices like cumin powder and black salt, along with lemon juice and mint leaves are also often added to the drink.
Falsey ka sherbet
Falsey is an Asian berry, commonly found being sold on the streets during this season. Its scientific name is Grewia. It is usually served to people coming in from the sun as it is known to greatly reduce inflammation and irritation due to excessive heat. It is also prescribed as a remedy for sunburn and heat strokes.
For the sherbet the fruit is soaked in water, then sieved to separate the seeds and pulp. The pulp is then mixed with cold water and sugar and served over ice.
Sattu is a powder made by a process in which de-husked grams are cleaned, roasted and pulverised to convert them to powder or flour form. It is an excellent source of natural fibre and carbohydrates. It is usually consumed before going out in the sun as prevention against heat stroke.The sherbet is made both sweet and salty.
To make the sweet sherbet, sattu — available in powdered form in shops — is sieved and mixed with cold water and sugar and spices like black salt, jaljeera, etc. It is served chilled, often with mint leaves and a dash of lemon.
For the salty preparation it is mixed with onions, green chillies, black salt, cumin powder, salt and a dash of lemon.
Green mangoes are a rich source of pectin and an effective remedy for heat exhaustion and heat stroke. Aam panna is taken to prevent excessive loss of sodium chloride and iron during summers due to excessive sweating. It is also considered a tonic that increases body resistance against tuberculosis, anaemia, cholera and dysentery. Raw mangoes are boiled and the pulp is mashed and strained. Chilled water, sugar and various spices like black salt, asafoetida and cumin powder are added and served with ice.
Send this article to Friends by