Air conditioners on high blast, increased ice-cream sales and soft drinks being bought like there’s no tomorrow — summer is definitely here. However, if you’re not a fan of the fizzy stuff, here are some lip-smacking ways to cool off. Just step back into the kitchen to whip up these easy traditional dishes and drinks.
Thayir Saadam A traditional meal at home is incomplete with this humble yet essential component. It's a superhero by itself, a powerful weapon against indigestion and is great as a stomach acid diffuser. Thayir saadam is basically rice mixed with a large dollop of fresh yogurt and water, making it easier to swallow. Fancier variations, particularly for weddings and festivals, include dressing it up with a tempering of spices, toor dal, coriander and chilli, but it is best eaten plain for beating the heat. If you've got some potato chips and mango pickle to go along with it, tuck in already. | |
Kambu Koozh Once an immensely popular dish in Tamil Nadu, the porridge-like kambu koozh is made from pearl millets. If you want to look a picture of health and cool down at the same time, just grind some of these in a pot, make a light runny porridge and spice it with some ginger and cumin. | |
Aam Panna A favourite in Maharashtra (known as kairi panha there) and in many parts of North India, aam panna is made of the pulp of raw mangoes in chilled water, with mint to taste and salt and elaichi to give it its signature khatta taste. Forget energy pills, sports drinks or coffee — aam panna will definitely give you the boost you need to last through the day’s burning heat. | |
Rasayana While there are hundreds of ways to use ripe mangoes and their sweetness, nothing seems to compare to the thick lusciousness of rasayana , a pudding-like preparation from South India that could also serve as a milkshake for those languid summer afternoons. The dish is coconut-based, with the mango being the main ingredient. | |
ThandaiThandai is a signature North Indian cold drink, its mouth-watering creaminess stemming from the use of cold milk mixed with a delicious paste of almonds, fennel seeds, saffron and other dry fruit. Some even garnish it with rose petals, and add cardamom for a spicy kick. These days, thandai packets are also available in the market for an instant treat . | |
Khus ka Sharbat Khus is the North Indian name for vetiver grass, which is used for cooling rooms during scorching summer months. By straining its juices and thickening them to form an emerald-tinted syrup, khus can be used to flavour any drink you choose, from milkshakes and juices, to a zinger of a cocktail for pool party evenings. |