Summer slurp: Try these quick & easy recipes to beat the heat

CHENNAI: MASALA CHAAS

Ingredients:

• 1 cup curd

• 1/2 tsp roasted jeera powder

• a tiny pinch black salt

• 1 small green chilli slitted

• few coriander leaves

• salt to taste

Method:

• Dry roast jeera for a few mins or until it turns slightly browned

• Then powder it using a hand mortar and pestle or just grind it in the mixer

• In a mixer, add curd, mint leaves, coriander leaves, salt, and roasted jeera powder (reserve 1/2 tsp jeera powder to sprinkle while serving) and blend it to a smooth mixture.

• Serve masala chaas chilled with roasted jeera powder sprinkled. Garnish with coriander leaves.

PANAGAM

Ingredients:

• 2 and 1/2 cups water

• 1/2 cup powdered jaggery

• 10 nos pepper

• 2 nos cardamom

• 1/4 tsp dry ginger powder

• 1/2 of lemon

• few tulsi leaves

• a tiny pinch of salt

• edible camphor (optional)

Method:

• Using a hand mortar and pestle grind pepper and cardamom to a coarse mixture, Set aside.

• In a mixing bowl, add water and jaggery. Mix well so that jaggery gets dissolved fully.

• Now add pepper cardamom powder, salt, edible camphor and tulsi leaves.

• Add dry ginger powder, extract lemon juice and add it. Mix well. Strain it and serve Panakam chilled.

NUNGU ROSE MILK

Ingredients:

• 2 cups milk

• 2 tbsp sugar

• 3 medium-sized ice apple

• few ice cubes

Method:

• Add milk to a saucepan, and let it boil. Simmer for 3-5 mins. When i cools down, pour into a jug.

• Add sugar and rose milk essence. Mix it well. Set aside.

• To a mixer jar, add ice apples and ice cubes. Blend it roughly. Add prepared rose milk.

• Blend it just once or twice for mixing. Pour into serving glass and serve immediately

THANDAI

Ingredients:

• 1 litre milk

• 1/4 cup sugar

• 1/2 tsp saffron

• 2 drops of rose essence

Method:

• Take all the ingredients listed under ‘to soak and grind’ in a bowl. Add water to it. Set aside for 1 hour. Transfer to a mixer jar. Grind it to a fine paste. Set aside

• Boil milk, simmer for 2 mins and add saffron to it. Let it simmer until the colour changes. It takes at least 7-10 mins. Add sugar to it. Give a quick mix.

• Simmer for 3-5 mins then switch off. Keep aside for it to become warm. When it is warm, add the prepared paste. Whisk well so that no lumps are formed.

• Set aside for at least an hour for all the flavours to steep in the saffron milk. After an hour or so drain using a metal strainer. Mix it well with a ladle. Add a few drops of rose essence to it and mix it well. Serve along with chopped nuts and saffron.

Recipes shared by Sharmilee Jayaprakash