Babri Beol
This drink or cooler is delicacy from the Northern region of India. It is famous in Jammu & Kashmir. Babri is an ancient summer drink. Babri Beol is made of basil seeds or sabja seeds. The Mughal emperor Babur who had introduced these seeds to the people of this region.
Ingredients:
Milk
Water
Basil seeds
Coconut
In the local language, it is known as Kan Sherbat, Kan means precious jewels as these seeds swells up into translucent pearls when soaked in water.
Sol Kadi
This unique beverage which is consumed warm or at room temp but magically works an excellent cooler. This sol kadi originated in the banks of the Konkan Coast. Konkan coast is known for its abundant produce of kokum or amsul. This blush coloured drink is made with coconut milk & kokum syrup with a amazing kick of chillies and spices like cumin & marked seeds. Sol kadi is refreshing tasty drink tastes like mildly sweet & spicy which you will find in Maharashtra & also across country.
Ingredients:
Coconul milk
Kokum syrup
Chillies
Cumin
Seeds
Generally sol kadi is said to be the perfect way to end a spicy meal, especiallly during summer. It's healthy drink for health & soul.
Ingredients:
1. Fresh coconut milk
2. Kokum
3. Green chillies
4. Coriander
5. Garlic
6. Sugar
7. Salt
Procedure: Take 1 cup fresh grated coconut with 1 cup water and blend together in mixer-grinder to make smooth paste. Strain the paste through fine sieve to extract the coconut milk. Repeat this procedure 3-4 times.
In morter-pastle smash together the garlic, green chillies, cumin seeds, coriander leaves and salt. Mix it well.
Soak kokum in 1/2 cup warm water for 30-40 mins. Squeeze the kokum pods to extract the juice then drain the pods.
In separate bowl add the coconut milk, kokum concentrate, crushed garlic and chilli spice paste and stir it well to combine. Add salt and sugar as needed.
Finally taste it and add seasoning as required. Garnish it with mint leaves or chopped coriander and serve chilled. ☺
Gondhoraj Ghol
This drink is originated in West Bengal. We have tasted buttermilk & most of us know but it is elevated by kind of flavours, the mighty lemon Gondhoraj known as Gondhoraj ghol.
This drink is made out of curd, black salt, sugar, iced water, & the aromatic brilliance of the Gondhoraj juice extracted out of an ablong- shaped dark green coloured lemon.
Ingredient:
Curd
Black salt
Sugar
Iced water
Lemon
This is simple beverage with complex flavours of the consumed around the year.
Chuak
Chuak has an intresting blend of strong flavours and it is locally-brewed beverage from Northeast India's Tripura region. A rice- beer made by fermenting rice and beer. This rice-beer is consumed during festivals and special social occasions like weddings. It is shared with a family as a token of love and appreciation.
Tikhur Sherbat
Tikhur which is also known as Palo is unique beverage from the eastern state of Chattisgarh. This drink is a processed rhizome of an indigenous herb called Curcuma Angustifolia. The another name for this drink is East Indian Arrowroot, is painstakingly over days. This starts from foraging the native rhizome, followed by cleaning it and making a paste which is soaked overnight, decanted to separate the residue which is then sun-dried to make pristine globules of soluble starch. This is rich in carbohydrates, the sweet watery drink made out of these globules is said to be very good for bone health and helps in keeping the body cool.
Nongu Sherbat
This drink is made from the ice apple of the palmyra tree. This is the instant thirst-quencher which is popular in many parts of the country but it is known by different names like Targola in Maharashtra, Taal in West Bengal, and Nongu in Tamil nadu. It is tender and filled with flavours, this body cooler is famous for its versatility. Traditionally it is made by following ingredients.
Sugar
Water
Lime
Many also combines it with
Mango
Rose
Milk
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