As the temperature is rising, it’s time to beat the scorching warmth with some refreshing summer season coolers. Whether lounging by the pool or just attempting to chill down after an extended day, there’s nothing fairly like a refreshing drink to quench your thirst. Here’s an inventory of essentially the most scrumptious and simple-to-make summer season cooler recipes curated to maintain you relaxed all season. So seize your blender and prepare to sip on some summer season goodness. Here are 10 chef-favorite recipes for summer season coolers with suggestions from the cooks themselves on Tata Play Cooking:
1. Aam Ka Panna by Harpal Singh Sokhi
Ingredients
● 2-3 uncooked mangoes (giant)
● Ice cubes as required
● 2-3 tbsp sugar
● Black salt to style
● 1/2 tsp roasted cumin powder
● 1/2 tsp black peppercorns, crushed
● 1/4 tsp carom seeds, roasted & powdered
Method
● Wash and roast mangoes on direct flame or charcoal. Remove from the warmth and allow them to cool in chilly water. Peel, mash and pressure the pulp in a bowl
● Combine ice cubes and mango pulp in a jug. Add sugar, black salt, roasted cumin powder and crushed black peppercorns in it and blend properly until sugar is dissolved. Add water and stir properly. Adjust the seasoning
● Roast carom seeds in a pan. Then switch to mortar and pound with a pestle to make a rough powder. Add powder in panna and stir properly
● Pour Panna into glasses and serve chilled
2. Aam Ki Lassi by Harpal Singh Sokhi
Ingredients
● 1 cup mango pulp
● 1 cup thick yogurt
● A pinch of inexperienced cardamom powder
● 2 Pistachios, sliced
● 2 Almonds, sliced
● 1 1/2 tbsp khoya/mawa, grated
● 1 1/2 tbsp sugar
Method
● Put yogurt, mango pulp, sugar, inexperienced cardamom powder in a mixer and mix it correctly
● Pour lassi right into a glass. Garnish with pistachios, almonds and khoya/mawa. Serve.
3. Pudina Chaas by Harpal Singh Sokhi
Ingredients
● 1 inch ginger piece, peeled
● 2 inexperienced chillies
● 1 tsp cumin powder + for garnishing
● 2 cups contemporary mint leaves
● 1 1/2 tbsp lemon juice
● Crushed ice cubes as required
● 2 cups yogurt
● 1 tsp salt
● 1/2 tsp black salt
● Fresh mint sprigs for garnishing
● Lemon slice for garnishing
Method
• Cut ginger into small items and put into the blender. Add inexperienced chillies, cumin powder, contemporary mint leaves and grind for a while.
• Add lemon juice, crushed ice cubes, little water and grind to make a rough paste. Add yogurt, salt, black salt, some extra ice cubes and grind once more to make a chaas.
• Strain the chaas right into a jar. Adjust the seasoning. Add little water and blend.
• Pour the chaas right into a glass. Sprinkle some cumin powder. Garnish with contemporary mint sprigs and lemon slice and serve instantly.
4. Guava Punch by Pankaj Bhadouria
Ingredients
● 1 cup guava juice
● 2 tsp brown sugar
● 1/2 cup lemon juice
● Mint leaves
● 7-8 drops of sizzling pepper sauce
● Ice cubes
● Soda water
Method
● Pour guava juice right into a glass jar. Add brown sugar and lemon juice to it. Mix properly.
● Add crushed mint leaves and seven-8 drops of sizzling pepper sauce. Mix properly
● Add a lot of ice cubes and high it up with soda water. Guava Punch is able to serve. Serve chilled
5. Cucumber Citrus Cooler by Pankaj Bhadouria
Ingredients
● 1 tsp mint leaves
● 1 tsp brown sugar
● 1/4 cup lime juice
● 1/4 cup lemon juice
● 1/4 cup sugar syrup (warmth 1 cup sugar+1 cup water and pressure)
● 1 cup cucumber juice
● 3-4 lengthy cucumber slices
● Ice cubes
● Club soda
Method
● In a glass jar add some mint leaves and brown sugar. Muddle it in order that mint releases its juices
● Add lime juice, lemon juice, sugar syrup. Finally, add cucumber juice to it and go away it apart for some time, so that each one the flavours combine collectively
● Take a tall glass. Place some cucumber slices and ice cubes in it. Pour the Cucumber Juice within the glass and high up with membership soda. Serve chilled
6. Pomegranate Citrus Coolers by Pankaj Bhadouria
Ingredients
● 1 cup pomegranate juice
● 1/4 cup sugar syrup
● 1/4 cup lemon juice
● Salt to style
● Ice cubes
● Soda water
Method
● Take a jar, put Pomegranate juice in it
● Add sugar syrup, lemon juice, salt to style and ice into it. Mix it properly
● Take a tall glass. Fill the glass with ice cubes and pour within the juice
● Top it with soda water and serve chilled
7. Gulkand Milkshake by Harpal Singh Sokhi
Ingredients
● 150 ml milk
● 3 scoops ice cream
● 1 1/2 tbsp gulkand
● 3 tbsp rose syrup
● Ice cubes
Method
● In a blender, add the milk, ice cream, gulkand, rose syrup, ice and ice and mix properly
● In a glass, drizzle just a little rose syrup alongside the rim
Pour the milkshake into the glass and serve
8. Ice Tea by Harpal Singh Sokhi
Ingredients
● 2 tea luggage
● 120 ml sizzling water
● 3 wedges of lime + for garnishing
● Few contemporary mint leaves + for garnishing
● 60 ml sugar syrup
● 1 tbsp lime juice
● Few ice cubes
Methods
● For the liquor of iced tea, put tea luggage in a glass. Add sizzling water and blend. Keep it apart.
● Add wedges of lime in one other glass and press with the muddler. Add contemporary mint leaves and press with the muddler once more.
● Add sugar syrup, lime juice and ice cubes. Now pour the tea concoction into the glass.
● Garnish with a lime wedge and mint leaves, and serve instantly.
9. Mix Fruit Lassi by Harpal Singh Sokhi
Ingredients
● 1/2 cup combined fruit jam
● Crushed ice as required
● 2 cups yogurt
● 1 tbsp honey
● 4 tbsp lemon juice
● 1 medium pear
● 1 medium apple
Method
● Take combined fruit jam right into a mixer jar. Add crushed ice, yogurt, honey, lemon juice and mix properly.
● Chop the pear and apple. Pour fruit lassi right into a glass. Put some chopped pear and apple on it. Serve instantly.
10. Almond Panna Cotta by Nita Mehta
Ingredients
● 1 1/2 cups milk
● 4 tsp gelatine
● 400 gms (2 cups) cream
● 1/2 cup sugar or to style
● 1 tsp vanilla essence
● 10 almonds, blanched and chopped finely
● Strawberry sauce:
● 1/2 cup strawberry crush
● 1/2 cup water
● 1 tbsp cornflour, dissolved in just a little water
● 5 almonds, sliced and toasted
Method
● Take 1/2 cup milk at room temperature Sprinkle gelatine on it and go away apart
● Heat cream, 1/2 cup milk, cream and 1/2 cup sugar, stirring repeatedly until sugar dissolves. Do not boil. Remove from hearth
● Heat milk with gelatine on low flame until gelatine is totally dissolved
● Add gelatine to the milk-cream combination. Mix properly. Let it cool to room temperature
● Add essence and almonds
● Refrigerate the combination in moulds or a dish for about 3-4 hours
● Boil strawberry crush and water. Add cornflour and prepare dinner for a minute until the sauce is prepared
● Top panna cotta with cherries, strawberry sauce and toasted almonds. Serve chilled
