Vegetarian Recipes

About Me

Santa Clara, California, United States

Monday, March 19, 2012

Refreshing Drinks for Summers !!

Minty Ambi Panna : This is a sweet and sour Indian cooler prepared from Raw Mangoes.

Ingredients Needed:
1/2 Kg- Raw green managoes (Kaccha aam)
A mint sprig (pudina) for granish

For Paste:
1/2 cup mint leaves (pudina leaves)
2 tsp roasted cumin (bhuna jeera) powder
3/4 cup sugar
1/2 tsp of red chilli podwer (lal mirch) (this is optional)
2 tsp salt

Method: (serves 6-8)
  • Peel raw managoes and discard the skin.
  • Put peeled managoes in a pressure cooker and add 6 cups of water to it. Pressure cook to give 2-3 whistles and then remove it from the heat.
  • When cool , extract the pulp of the mangoes with the hands and discard the mangoe seeds. Mix the pulp and water in the pressure cooker well.
  • Grind all the ingredients of a paste ( as mentioned above) in a mixer by adding a little water to a smooth paste.
  • Add the prepared mint paste to the mangoe pulp and mix well till the sugar dissloves.
  • Take a muslin cloth or a very fine metal strainer and strain the mixture.
  • Check and adjust the seasonings as a lot depends on the sourness of the mangoes.
  • Pour the panna over ice put in the glasses and garnish with a mint sprig.

Sardai : This is healthy and refeshing milk drink.

Ingredients Needed:
250 ml (1 1/4 cups) Milk
250 ml (1 1/4 cups) Water
5 tsp sugar or according to taste

Grind together:
10-15 Almonds - Soaked and peeled (blanched)
1 1/2 tsp khus khus (poopey seeds)
2 tsp magaz (melon seeds)
10 saboot kali mirch (peppercorns)
Seeds of 2 choti illachi (green cardamoms)

Method: (serves 2-3)
  • Soak almonds separately in warm water for 30 minutes. Peel and keeps aside.
  • Soak together khus khus, magaz, kali mirch, and choti illaichi fro 30 minutes in little water.
  • Drain and grind the khus khus mixture along with the blanched almonds to a very fine paste, using little water.
  • Add 1/2 cup to the almond & khus khus paste. Mix. Strain and squeeze well through a muslin cloth.
  • Add remaining (3/4 cup) water and milk. Mix inthe sugar and serve chilled.

Lassi - Malai Maar Ke! : Lassi is a ver ypopular and traditional yogurt-based drink in India.

Ingredients Needed:
1 cup curd prepared from full cream milk
6-8 pudina (mint) leaves
1/2 cup water, salt and pepper to taste
1/2 bhuna jeera powder (roasted & ground cumin seeds)

Method: (Serves 1)
  • Beat or churn alongwith pudina very well, preferably in a mixer.
  • Add water, salt, and pepper. Add ice and blend till frothy. Pour in a tall glass.
  • Sprinkle bhuna jeera powder and serve garnished with mint leaves.
Note: To prepare sweet lassi , add 2 tsp of sugar to the churned curd instead of salt and pepper.

Punjabi Kanji : This is a Red purple drink .Also, known as the wine of Punjab!

Ingredients Needed:
1/2 kg fresh black carrots - peeled & cut into thin fingers.
3 fully heaped tsp of Rai powder.
3 tsp of salt.
3 pinches of red chilli powder.
1/2 tsp of kala namak (black salt)

Method:(Serves 12)
  • Boil about 2 liters (8 cups) water. When the water boils, remove pan from fire.
  • Add the carrots in the hot water and let them rest in water for 4-5 minutes.
  • Add 2 more liters of water and keep aside to cool. Let the water cool completely.
  • Add rai powder, salt, red chilli powder and kala namak and mix well.
  • Transfer it to an ceramic jar and keep in the sun for 2-3 days. make sure sure to stir it every day.
  • After 2-3 days when it turns sour, it can be kept in the refrigerator and used as required. It is served chilled.
Note: Rai powder should be added only after the water turns cold. If black carrots are not available, ordinary carrots aand 1 beetroot may be used.

Pudina Jeera Paani: A refreshing and cooling drink, the Pudina Jeera Pani looks delicious when served topped with boondi.

Ingredients Needed:
4 cups of water.
1 rounded tsp seedless tamarind (imli) or tamarind pulp
4 tsp lemon juice
1 tsp of sugar
1/2 tsp kala namak (balck salt)
1 1/2 bhuna jeera (roasted cumin powder)
3/4 tsp normal salt (or according to the taste)
1 bunch of mint leave and 1" piece ginger - ground to paste
2 tsp besan ki pakories or boondi

Method:(Serves 4)
  • Soak tamarind in 1 cup of hot water. Extract pulp and strain the pulp.
  • Grind pudina and ginger with a little waterto a smooth paste.
  • Add pudina paste to tamarind water.
  • Add 3 more cups of water and all ingredients except boondi. Chill in the refrigerator.
  • To serve, pour in the glasses filled with a little ice and sprinkle some boondies on top.


  1. wow ..thanks i will surely be able to beat the heat this summers :-)

  2. wooow.....very nice & useful too...

    1. Hi there! Thanks for stopping by. I am glad you found it useful!

  3. very good! specially Panjabi kanji is new for me i will try.

    1. Hello There...yes you must try punjabi kanji,its really good! I am sure you'll like it! Thanks for stopping by!

  4. wow ...thanks ....! i am trying them tonight !

    1. Ya go ahead...I tried them too and they taste yum !!

  5. Those drinks are truly refreshing! Thank you for providing the ingredients needed and the methods on preparing them.