Food

Food India: Six recipes to beat the heat

DTE brings you some recipes from our foodbook; they are soothing for the summers, high on nutrition, even medicinal. Here's wishing you a summer to discover food as medicine.

 
By Meenakshi Sushma
Last Updated: Sunday 14 April 2019
Photo: Vikas Choudhary

After a winter that dragged unto the ides of March the summer is here, almost bypassing the spring. As the mercury threatens to touch 40 degree Celsius, it is clear that 2019 is headed for a robust monsoon. Heat waves, rising pollution, vector-borne diseases... expect them all. But why make it only about the ill effects of the season. Summer is also about bright days, breezy evenings and a lot of cool seasonal fruits and flowers, which, if you know how to use the right well, can be turned into delectable dishes and sublime sippers. To get you started, we at DTE give you some recipes from our foodbook; they are soothing for the summers, high on nutrition, even medicinal. Here's wishing you a summer to discover food as medicine:

MULBERRY JAM

What you need: 

  • Mulberry - 1/2 kg
  • Sugar - to taste

What do you do:

Crush the fruits and cook them in a saucepan for a few seconds. Add sugar and stir till it melts. Keep boiling and stirring till the mixture becomes thick. Let it cool down; then put the mixture in sterile jars and refrigerate.

PALASH SHERBET

What you need:

  • Dry palash flowers - a large handful
  • Sugar/jaggery/rock sugar - to taste
  • Fennel seeds
  • Cumin powder
  • Pepper powder
  • Mint leaves
  • Lemon juice (optional)

What do you do:

Soak the flowers in five glasses of water with sugar for four-six hours or till they lose colour; stir well, strain and serve chilled. To improve the taste, soak fennel seeds along with the petals. Add lemon juice, black salt, cumin powder, pepper powder or fresh mint leaves before serving.

HIBISCUS TEA

What you need:

  • Petals of the flower (dried or fresh)
  • Sugar
  • Mint, lemon and ginger to taste (optional)

What do you do:

Steep a few petals in hot water until it discharges a deep purple colour; after the colour has steeped into the water, filter it. Add sugar to taste and a piping, soothing tea is ready. You can mint, ginger or a couple of drops of lemon to it. It can be made into an iced tea as well.

BONUS

And to top it, here's a video with three surprise recipes:

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