Rajeshree Gandhi's Kitchen blog

Ingredients

• 1 cup wheat flour.
• ½ cup Jowar flour.
• ½ cup Muskmelon milk.
• 4 tbsp. Oil for moin.
• 1 tsp. Salt.
• 1 tsp. Carum seeds.
• 1 tsp. Cumin seeds.
• 1 tsp. White Sesame seeds.

Method

1. In a mixing bowl mix both the flour as well as dry spices and salt. Mix well and add oil as moin.
2. Knead dough with the help of muskmelon seeds milk. Knead a medium soft dough for paratha.
3. Divide the dough into 12 equal parts.
4. Roll each part into round or triangle shape paratha with the help of a rolling pin and roast by drizzling ghee.
5. Serve paratha with sabji of your choice or with tea or coffee or as you wish.
6. Serve with love and smile.

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Cool India in Every Sip

From Gujarat to the Seven Sisters, and from Kashmir to Tamil Nadu, every corner of India has its own traditional way to beat the summer heat. Prepared with local ingredients like raw mango, kokum, buttermilk, bael fruit, herbs, millet, and fermented rice, these age-old coolers are deeply connected to regional climate, culture, and food wisdom. In this collection of Traditional Summer Coolers of India, let us travel across the country one sip at a time and rediscover the refreshing flavors and forgotten traditions hidden in these beautiful desi summer drinks.

Some common and some forgotten regional traditional varieties as follows :-

• Jammu Kashmir:- Babri Beoul ( Babri – Basil, Beoul- seeds)drinks with Rose syrup in milk or in water.
• Himachal Pradesh:- Barunsh Sharbat( Drink made from Rhododendron flower)
• Utarakhand:- Barunsh Sharbat.
• Punjab Chandigarh:- Lassi 
• Haryana :- Lassi
• Rajasthan:- Thandai and Shikanji.
• Uttar Pradesh:- Thandai Shikanji.
• Bihar:- Sattu Sharbat ( Roasted Chana sharbat)
• Sikkim:- Suprim Passionfruit squash and Mohi(Butter milk or Chhas)
• Meghalaya:- Mulberry Mint cooler
• Assam:- Kordoi Sorpot( Star fruit drink)
• Arunachal Pradesh:- Apong. (Fermented Rice Beer)
• Nagaland:- Zutho (Fermented Rice Beer)
• Manipur:- Chakhao ( Black rice ) Kheer and Pineapple drink.
• Mizoram:- Zu drink (Fermented Rice Beer)
• Tripura:- Chuwarak drink(Fermented Rice Beer)
• West Bengal:- Aam Pora Shorbot and Gondhoraj Ghol.
• Jharkhand:- Sattu drink and Bel Sharbat.
• Odisha :- Palua Pana( Arrow root drink) and Bela Pana
• Chhatisgarh:- Pej( Fermented Rice and Millets drink) and Bel Sharbat.
• Madhya Pradesh:- Shikanji and Aam panna
• Gujarat:- Variyali nu Sharbat, Ambalvanu (Amli nu Pani  from Saurashtra), Chhas.
• Maharashtra:-Aam Panha, Kokum Sharbat
• Goa:- Sol Kadhi.
• Karnataka :- Tambuli.
• Telangana and Andhra Pradesh:- Ragi Java and Majjiga or Sambaram , Pachchi Pulusu( unheated Tamarind soup)
• Kerala:-Kulukki Sharbath, Sambaram.
• Tamilnadu:- Jigarthanda and Neer Mor( Butter milk or Chhas).

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Ingredients

• 1 litre milk.
• 3 tbsp. Curd.
• ¼ cup water.
• 1 tbsp. Oregano.
• 1 tbsp. Chilli flakes.
• 1 tsp. Salt.

Method

1. Wash the steel sauce pan with potable water, add 2 tbsp water(we add water because while heating the milk, particles of milk won’t settle and stick to the bottom of the pan) and heat milk in it.
2. Simultaneously churn the curd with water and make smooth buttermilk.
3. When milk starts boiling, add salt, Chilli flakes and Origano powder. Then switch to slow flame and start adding butter milk. Slowly and gradually while stirring continuously. When you finish the buttermilk, switch off the flame and keep aside for 1-2 minutes.
4. Simultaneously wash the paneer box, spread muslin cloth in it and arrange the box on an empty vessel. So that expressed liquid can be collected in that pan.This liquid is called whey protein. You can use it in kneading dough for paratha or thepla  
5. Put some heavy load so that water in the paneer gets easily expressed out.
6. After 1 hour masala paneer is ready to use.
7. Take out the slab from the paneer box. Cut it into desired pieces and use with gravy or in making paratha or as you wish.
8. Served with love and smile.

Muskmelon seeds (kharbuja beej), are  superfoods packed with protein, fiber, healthy fats, magnesium, iron and zinc. They can be eaten raw, roasted, or blended with water and used in smoothies and cooking or in salads.

Ingredients

• Muskmelon seeds.
• Water as per requirement.

Method

1. Scoop the Muskmelon seeds and transfer it in a grinding jar.
2. Add water if required.
3. Grind it into a smooth liquid.
4. Strain this liquid with a soup strainer.
5. You will get a smooth creamy milk of Muskmelon seeds.
6. Discard the residues and  use the milk in smoothies, gravy, knead dough with this milk for parathas or as you wish.

Ingredients

• 2 Organic Cucumbers.
• 2 fresh coconut cubes or ( ½ cup grated coconut)
• 1 cup fresh Curd.
• 1 tbsp. White Sesame seeds.
• 1 tsp. Salt.
• 6 Green chutney cubes. (3 tbsp.Green chutney) OR
• 2-3 green chilies+ ½ cup Coriander leaves+ ¼ cup Pudina leaves + 1 tsp.Lemon juice
• Tempering ingredients :
• 1 tbsp.Oil.
• ½ tsp. Cumin seeds.
• ½ tsp. Udad dal.
• 2-3 green chilies.
• 8 to 10 Curry leaves.

Method

1. Wash, peel and roughly chop cucumbers and keep aside.
2. In a grinder jar add all the ingredients except curd and grind it into smooth paste.
3. Now add curd in it and again churn it to get a smooth paste.
4. Add 5 cups of water and mix well. Tambuli is ready. Keep it in the refrigerator.
5. Before serving pour tadka.
6. Serve chilled tambuli with steaming hot rice or idlis or idli coins or as you wish.
7. Serve with love and smile.

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