Drink to your health

What do you eat when itrsquos too hot to cook Well home chefs in the city have been making the most of the rising temperatures to encourage their families to drink their calories instead mdash in the form of refreshing summer drinks ldquoI enjoy drawing inspiration from traditional summer drinks which are designed to keep the body cool and are packed with nutritional gains this time of the year Although smoothies and green juices are all the rage on the Internet I prefer those recipes that can be easily rustled up using common pantry ingredients And my family loves them too as these drinks have become a part of our summer family traditionrdquo says culinary expert and consultant chef Reetu Uday KugajiReetu Uday KugajiKeep it simpleWhen looking for inspiration for your summer flavours you donrsquot always have to reinvent the wheel Kugaji explains ldquoAdd your own touch to staples such as lassi to which I add a pinch of green cardamom powder or chaas to which I add mint and cucumber for added freshness For convenience I prepare certain syrups and concentrates well in advance and store them mdash these include a sugarfree kokum syrup and a tamarind and jaggery solution that can be used in imli ka amlana or panakam Squeezing out the juice of a few lemons and freezing it in ice trays ensures quick and easy nimbu paanirdquo she adds sharing three simple beverage recipes that will keep you cool and collected all summer longGajar ki kanjiKanji is a fermented tangy and refreshing beverage from north India It is rich in probiotics which help with gut healthIngredients 2 carrots 1 beetroot peeled 2 tsp salt 1 tsp black salt 1 tsp black pepper powder 12 tsp asafoetida 4 tsp yellow mustard seeds coarsely ground 1 12 tsp red chilli powder preferably Reshampatti chilli powder 1 12 litre boiled waterMethodPeel and wash the carrots Remove the head and tail and discard Cut the carrots and beetroot into batons Add the carrots to an airtight sterilised and dry jar Add salt rock salt black pepper powder asafoetida coarsely ground yellow mustard seeds and red chilli powder Mix well with a clean and dry spoon Pour in the lukewarm water and seal the mouth of the jar tightly with a foodgrade unbleached muslin cloth Place the jar in the sunlight for three to five days Shake the jar every day to ensure that the ingredients are wellcombined and mixed properly The kanji is ready to be consumed after this period Refrigerate the kanji for at least two hours prior to serving it Serve all the kanji within three daysLanda baguli dohi sharbatThis is a popular summer drink from OdishaIngredients 1 tsp landa baguli seeds sabza or sweet basil seeds soaked in water for at least one hour 1 cup fresh yogurt 14 cup sugar add as per taste Water as required 1 tbsp freshlysqueezed lemon juice optionalMethodWhisk the yogurt and sugar together in a large dry glass bowl until the sugar has completely dissolved into the yogurt Add the soaked sweet basil seeds Add water mix and pour into individual glasses Add freshlysqueezed lemon juice for added zing ServePanakamlsquoPanakamrsquo is a Sanskrit word that means a sweet drink This simple summer beverage is known as Panakam in Telugu Panaka in Kannada and Panagam in TamilIngredients 34 cup roughly chopped jaggery 4 cups chilled water 12 tsp pounded black peppercorn 12 tsp Green cardamom powder 4 tsp Fresh ginger juice 1 squeezed lemon A pinch of edible camphor optional 1 sprig tulsi holy basilMethodAdd the jaggery and water to a large glass bowl and mix well Cover and set aside for 20 minutes until the jaggery has completely dissolved Strain through an unbleached muslin cloth to remove impurities Add salt black pepper and green cardamom powder Add the ginger and lemon juice Stir and mix well Add a pinch of edible camphor if desired and strain again Garnish with the holy basil leaves Serve chilled