Beat the Heat Foods

Beat the Heat Foods

Here are some how-to: Jaljeera: Mix 2tbsp dry-roasted and ground - jeera, 2tbsp pudina paste, 1 tbsp fresh dhania paste, ltbsp amchur, lAxsp rock salt, 2tbsp lemon juice, a pinch of sugar. Add 5 cups cold water and garnish with mint leaves.

Bael sherbet: Break 2 ripe baels, remove seeds. Mash pulp; add 1 cup sugar, I tbsp salt and Vi cup yoghurt.

Mix well and add 1 litre boiled and cooled water. Cover and set aside for 2 hours. Strain and add the juice of 1 lime, and it’s ready to serve. Mango panna: “Wash 1 kg green mangoes and cut off stalk ends; place in 1 cup of water and bring to the boil. Simmer until soft. Cool fruits and remove from water; peel skins.

Squeeze mangoes and collect juice in a bowl. Discard skin and stones. Place pulp with 700g sugar, 20g black salt, I tbsp roasted jeera, 1 tsp ground black pepper in a blender and puree. To serve, dilute with water, add salt and garnish with pudina leaves.