Banana Shake

Beat The Heat Series

Ingredients

For three glass-

Banana (fully ripened) – 2
Milk – 1 ½ glass
Sugar – 3 tablespoons
Ice cubes – 8
Cashew nut (Kaaju) – Small pieces for garnishing

Methods

1. Peel off the bananas. Cut into pieces.

2. Take banana pieces in a mixer, add sugar, milk and ice cubes. Churn it well.

3. Take out the shake in glasses and garnish with kaaju pieces.

4. Serve it chilled.

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Fruit Salad

Beat The Heat Series

Ingredients

For two persons

Grapes – 50 gm
Bananas – 2
Apple – 1 small size
Chiku – 1
Mango – 1
Pomegranate seeds – 25 gm
Milk – 500 ml
Custard powder – ½ tablespoon
Sugar – 50 gm

Methods

1. Boil 450 ml of milk in a pan. In rest of 50 ml milk- mix custard powder and after stirring well, add it in boiling milk. Then add sugar.

2. Boil it for two minutes while stirring continuously.

3. Cool the custard milk.

4. Cut the fruits in small pieces and add into custard milk.

5. The fruit salad is ready. Chill it in fridge and serve.

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Khaman

Ingredients

Besan – 1½ cup
Nimbu sat- ½ spoon
Green Chilies- 4
Soda- ½ spoon
Mustard seeds – 1 tablespoon
Hing- 1 pinch
Coriander leaves
Salt- as per taste
Groundnut Oil- 5 tablespoons

Method

1. Mix salt and Nimbu sat well in besan. Add water to make thick paste (just like pakoda paste).

2. Put steamer to heat.

3. Add soda in the paste and stir fast continuously for ½ minute. Take the paste in a steel box (10-12 centimeters) deep and immediately put it in the steamer. Steam it till 20 minutes.

4. Take out steel box and cut the khaman into pieces gently.

5. Heat oil in a pan. Add mustard seeds, hing and pices of green chilly in hot oil. Add half cup of water.

6. When half the water evaporates, pour the mixture on khaman. Garnish it with coriander leaves.

7. Serve it hot.

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Badam ki Thandai

Beat The Heat Series

Ingredients

Almonds (Badam)- 50 gm
Pista – 20 gm
White pepper – 2 gm
Cardamom (Ilaaichi) - 5
Dried rose petals - 10
Rose water – 2 tablespoons
Sugar – 700 gm
Saffron
Sodium benzoate- one pinch

Method

1. Grind almonds, pista, white pepper, cardamom and rose petals in a mixer to make dry powder.

2. Take 700 ml of water & 700 gm of sugar in a pan. Add grounded powder into it and heat till one fourth water evaporates.

3. Filter the liquid 2-3 times.

4. Dissolve saffron in rose water.

5. Add saffron mixed rose water and sodium benzoate in already prepared filtered liquid. Churn it in mixer for 1-2 minutes.

6. Now the Badam Thandai is ready. It can be stored in fridge for 1 year. Whenever required, add it in appropriate quantity in a glass of milk or plain water and Serve it (There is no need to add sugar).

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Mango Coconut Barfi

Beat The Heat Series

Ingredients

Mango (fully ripened) pulp – 1 cup
Fresh grated coconut – 1 cup
Sugar – 1 cup
Maava (or khoyaa) – 1 cup
Pure Ghee – 2 tablespoons
Ilaaichi (Cardamom) powder – ½ teaspoon
Saffron – for flavour

Method

1. Take two tablespoons of pure ghee in a pan and heat it. Add grated coconut, mango pulp and sugar. Mix it well till the mixture become thick.

2. Add maava (khoyaa) and stir it continuously.

3. Add Ilaaichi (Cardamom) powder and saffron.

4. Off the stove and keep stirring for 1-2 minutes.

5. Spread the mixture on a greased thali and decorate it with saffron.

6. After 10 minutes cut it into pieces and serve.

Mango Coconut barfi can be stored in fridge up to 1 month.

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Mango Shake

Beat The Heat Series

Mango shake is one of the most favourite drink in summers. It is great in taste and good for health. Mango shake not only beats the heat but also purifies the blood and improves strength & vigour.

Ingredients

For two glasses-

Mango (fully ripened) – One medium size
Chilled Milk – 1 ½ glass
Sugar- according to taste
Ilaaichi (Cardamom) powder – ½ teaspoon
Ice cubes – 8-10 pieces
Cashew nut & almond pieces

Method

1. Cut the mango into pieces and take it in a mixer.

2. Add milk, sugar, ice cubes and Ilaaichi (Cardamom) powder. Churn it well.

3. Take out the shake in glasses and add Cashew nut & almond pieces

4. Serve it chilled.

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Anjir Shake

Beat The Heat Series

Anjir (fig) is very nutritious fruit which is rich in iron, vitamins and mineral. Anjir shake acts as tonic for every family member and it is a complete breakfast drink. It improves immunity and over all health.

Ingredients

For two glass-

Dry Anjir (fig)- 10
Milk- 1 ½ glass
Sugar – 2 tablespoons
Ice cubes- 8-10

Method

1. Make the pieces of anjir and boil it into water till the pieces beome soft.

2. Take out the water and grind boiled anjir pieces in a mixer.

3. Add sugar, milk and ice cubes, and churn it well.

4. Serve chilled.

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Falsa Sharbat

Beat The Heat Series

Falsa Sharbat is another drink for summers. It cools down body temperature and rehydrates the body nourishing it with essential salts and minerals.

Ingredients

For 3 glass-

Falsa (fully ripened) - 250 gm
Sugar - 100 gm (or as per taste)
Salt - as per taste
Black salt - as per taste
Chilled water- 2 ½ glass
Ice cubes- 5-6 pieces

Method

1. Wash falsa properly, put these in a saucer and sprinkle ½ table spoon salt. Leave it for 1 hour.

2. Mash the salted falsa properly with hands and add 2 ½ glass chilled water. Mix it well and discard the seeds.

3. Add sugar, black salt and salt into it.

4. Add some pieces of ice cubes and serve chilled.

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Khajur Shake

Beat The Heat Series

Khajur (date) is generally taken in winters but in the form of Khajur shake you can enjoy it in summers also. Khajur shake is a tasty and nutritious drink. It is rich in iron, calcium, vitamin, minerals and carbohydrate. It increases the heamoglobin in blood, strengthens bones and increases the vitality.

Ingredients

For two glass-

Dates (Khajur)- 10 pieces
Sugar – 1 tablespoon
Milk- 1 & 1/2 glass
Ice cubes- 10 pieces
Cashew nut (Kaaju)- for garnishing (optional)

Method

1.Cut dates into pieces and discard the seeds.

2.Soak the date pieces into water for 1 hour.

3.Put the soaked date pieces in a mixer and grind well. Add sugar milk and ice cubes in to it and churn it for one minute.

4.Take out the shake in glasses, garnish with Kaaju pieces and serve chilled.

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Aam Ka Ras

Beat The Heat Series

Aam ka ras (or Keri no Ras in gujarati) is favourite summer dish in Gujarat. Gujaratis take it as drink or with chapattis or pooris. Aam ka ras with pooris is locally famous as Ras Poori and Gujaratis are passionate for it throughout the summer. It is not only very tasty but also very nutritious, healthy and helps to beat the heat.

Ingredients

Mango (fully ripened)– 500 gm
Sugar- 150 gm (you can take more or less quantity as per your taste)
Cardamom (Elaichi)- 3 pieces
Ice cubes- 10 to 12
Almonds – for garnishing

Method

1.Peel off the mangoes. Cut it into pieces. Discard the seeds.

2.Peel off the Cardamom and crush the seeds into powder.

3.Put the mango pieces in a mixer; add sugar, crushed cardamom powder and ice cubes into it. Process it in mixer for 2-3 minutes to prepare the Ras.

4.Take out the Ras in a bowl and garnish it with almond pieces.

5.Serve it chilled in glass bowls (with or without hot pooris).

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Aam ka Pannaa

Beat The Heat Series

Aam ka pannaa (or panaa) is summer time favorite drink particularly in North India. It is prepared from unripened mango and tastes sweet & sour. Taking it before leaving home in summer saves one from ill-effects of excessive heat and dehydration.

Ingredients

Unripened mango (Kachcha Aam)- 600 gm
Sugar- 150 gm
Roasted cumin seeds- one teaspoon
Red Chilly powder- ½ teaspoon
Table salt (white salt) -according to taste
Black salt - according to taste

Method

1. Boil the unripened mangoes in water till these soften properly. Take out the boiled mangoes and mash these in a bowl. Take out the pulp in the bowl and discard the skin & seeds.

2. Make fine paste of the pulp by properly mashing (by hand or in a mixer). Add sugar, roasted cumin powder, red chilly powder, table salt & black salt into pulp and mix 800 ml chilled water into it.

3. Serve it chilled (you can add crushed ice also).

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SUKHADI

Sukhadi is very popular and tasty Gujarati sweet. There is tradition to prepare Sukhadi on every religious occasion/festival in Gujarat. People offer Sukhadi as prasad in famous Jain temple of Mahudi near Gandhinagar (Gujarat).

It is very simple in preparation and good for health. Fresh Sukhadi is very tasty and it also can be stored for weeks.

Ingredients

Wheat flour- 250g
Pure Ghee- 250g
Jaggery (Gud)- 250g

Method

1. Grind (or crush) jaggery to make its powder.

2. Heat pure ghee in a pan before it starts evaporating.

3. Add the wheat flour (atta) in heated ghee (in step 2) and mix well for two minutes.

4. Off the stove and immediately add jaggery powder (prepared in step 1) in the mixture of wheat flour & ghee. Mix these well till jaggery powder completely melts into it to prepare homogenous mixture.

5.Take a steel saucer (preferably thali). Grease it with pure ghee and spread the mixture (prepared in step 4 ) in it. Immediately press the mixture small steel bowl to make the surface even. Cut into small pieces.

6.Serve the pieces of Sukhadi while these are lukewarm.You can also store it for longer period in a container (refrigerator not required).

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