Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.
During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.
I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.
This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.
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.
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.
Simultaneously churn the curd with water and make smooth buttermilk.
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.
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
Put some heavy load so that water in the paneer gets easily expressed out.
After 1 hour masala paneer is ready to use.
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.
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
Scoop the Muskmelon seeds and transfer it in a grinding jar.
Add water if required.
Grind it into a smooth liquid.
Strain this liquid with a soup strainer.
You will get a smooth creamy milk of Muskmelon seeds.
Discard the residues and use the milk in smoothies, gravy, knead dough with this milk for parathas or as you wish.
¼ part of the Beetroot. ( ¼ cup juice of Beetroot)
25 leaves of spinach. (¼ cup juice of Spinach)
4 cups Besan.
4 tsp. Oil for moin.
3 tsp. Salt.
1 tbsp. Red chilli powder for red sev , (optional)
1 tbsp Green chilli paste for green sev (optional)
Ground nut oil for frying.
Method
Wash and roughly chop Beetroot and keep aside.
Wash and roughly chop Spinach and keep aside.
In a mixture grinder separately grind beetroot and spinach into fine paste.
Strain the juice and add water to make ¼ cup of juice and keep aside.
In a mixing bowl mix salt, oil and besan flour thoroughly and divide into 2 equal parts.
Knead one part of besan flour with beetroot juice. And another part with spinach juice. Knead a medium soft dough. You will get red and green dough.
Grease the sev press machine and grease your palms. Hold the dough in your palms and make a cylinder shape.
Insert this cylinder shape dough in the machine.Close the lid and hold the machine tightly with your left hand over hot oil kadhai. With the help of the right hand turn the handle in clockwise positions for 4-5 times. Cut the sev strand from the machine and fry on medium heat till golden brown.
The same way repeat the process and make sev from both the dough.
Mix red and green sev with yellow kurmura (puffed rice). Serve with masala tea, coffee, or as you wish but serve with love and smile.
Mojito is a classic, refreshing drink originally from Cuba, known for its cooling combination of mint leaves, lemon, and a lightly sweetened base. Traditionally, it is made with rum, but the non-alcoholic version (Virgin Mojito) is equally popular, especially in our households where it is enjoyed as a healthy summer cooler. This drink is not just about taste—it is a perfect balance of cooling, digestive, and hydrating ingredients, making it ideal for hot climates.
The magic of Mojito lies in its simplicity and freshness. Mint leaves provide instant cooling and help in digestion. Lemon juice adds vitamin C and improves hydration. Sugar or honey gives quick energy. You can add misri powder, jaggery powder or honey instead of sugar for making a healthy version. Soda or water makes it light and refreshing. It is one of those drinks that can be made in minutes yet feels luxurious and restaurant-style.
Mojito is not just a drink, it’s a perfect blend of taste and health. With simple kitchen ingredients, you can create a refreshing beverage that cools the body, aids digestion, and uplifts mood instantly. Serve it chilled with love and a smile.
