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Rediff.com  » Getahead » Summer recipes: Aam Pora Sherbet and more

Summer recipes: Aam Pora Sherbet and more

Last updated on: April 12, 2010 18:04 IST

We invited Get Ahead readers to share their summer recipes with us -- light, easy to digest preparations that have a cooling effect in the sweltering heat. As part of an ongoing series, we present three such responses from readers.

First up is Snigdha Pattnaik's Dahi Bhata, a traditional Oriya dish:

Cuisine: Oriya

Type: Vegetarian

Preparation time: 30 minutes

Ingredients:

  • 1 cup rice
  • 1 cup curd
  • A pinch of mustard seeds
  • A few curry leaves
  • 1/4 th inch ginger, shredded
  • 1 tsp refined oil

Preparation:

  • Pressure-cook the rice in 2 cups of water.
  • Spread it in a thali and let it cool.
  • Beat the curd and add to the rice.
  • In a pan, heat the oil and add the mustard seeds.
  • Let the seeds crackle, then add curry leaves and ginger.
  • Sprinkle the seasoning over the softened curd rice. Voila ! It's ready to serve.

Next we have Rai Sengupta's Hot 'n' Sweet Green Salad preparation:

Type: Vegetarian

Preparation time: 5 minutes

Ingredients:

  • 1 tomato
  • 1 cucumber
  • 1/2 an onion
  • 1/2 a carrot
  • A thin slice of cabbage
  • A few coriander leaves
  • 1 green chilly
  • 1/2 tbsp lemon juice
  • Chaat masala
  • Maggi Hot 'n' Sweet tomato sauce
  • Salt and pepper to taste

Preparation:

  • Dice all the vegetables very finely; the chilly should be sliced into tiny rings and de-seeded.
  • Mix the vegetables with the spices, lemon juice and sauce. Serve.

And finally, here's how to make Aam Pora Sherbet by Gautam:

Cuisine: Bengali

Type: Vegetarian

Preparation time: 30 minutes

Ingredients:

  • 8-10 raw, green mangoes of medium size
  • 250 gms powdered sugar
  • 1 tsp rock salt
  • 1 tsp red chilly flakes
  • 2 tsps roasted and ground cumin powder

Preparation:

  • Roast the raw mangoes over a flame. Cool and then remove the skin.
  • Scoop out the pulp and mash it after removing the seed.
  • Pass the pulp through a sieve, so that the fibres, if any, are removed.
  • Add powdered sugar, red chilly flakes, rock salt and mix over a medium flame for a minute or two.
  • Sprinkle with roasted and ground cumin powder.
  • Take off the flame. Cool and store the concentrate in glass bottles.
  • To make a drink, add 1/4 glass of the concentrate. Add ice cubes and chilled water.
  • Note: Aam Pora Sherbet is a perfect antidote to the scorching heat of the peak summer months in India. The drink has a high nutrient value and is a saviour against heat strokes and dehydration.

Do you want to share your summer recipes with us? Simply click here and fill in the form on the page that opens up.