Sherbet Of Green Mangoes
(This drink made of raw mangoes is a great coolant)
Serves: 10
Time: 30 minutes plus chilling time

1 kg raw green mangoes
7 heaped tbsp powdered sugar
10 green cardamom powder (elaichi powder)
salt to taste
1/2 tsp saffron, warmed slightly
For the garnish: mint leaves
Pressure cook the whole raw green mangoes in a little water. Discard the water.
Peel the mangoes and squeeze to collect the pulp in a dish. Discard the seeds. Allow to cool and freeze for about one hour to chill it.
Blend together the chilled pulp, sugar, salt and elaichi powder. Add a little water and continue to blend till the contents are well blended. Finally, add the saffron powder.
Pour over crushed ice and add chilled water to taste. Garnish with the mint leaves.
Kokum Curry
(A great digestive drink made of dry Kokum skin pieces)
Serves: Eight
Time: 10 minutes plus soaking time
8 dry kokum skin pieces
2 cups water
1 tsp salt
1 green chilli, cut into round fine rings
1 tsp sugar
1 pinch asafoetida (hing)
Soak the dry kokum pieces for one hour in the water with the salt. Add the chillies to the soaked kokum.
Add sugar and asafoetida and serve as an appetiser.
Fresh Kokum Sherbet
(The kokum fruit juice cools the insides and is a summer speciality)
Serves: Four
Time: 30 minutes (includes soaking time)
20 fresh kokum fruits
1 litre water
1 pinch asafoetida (hing)
1 green chilli, slit length-wise
sugar and salt to taste
Cut the kokum fruits (including seeds and skin) into four pieces each. Soak them in about
500 ml of lukewarm water for at least half an hour. Add the remaining half a litre of water. Stir well and strain. Add the asafoetida, the slit chilli, sugar and salt. Serve chilled.

Watermelon And Strawberry Salad
(A summer special light salad)
Serves: Four
Time: 5 minutes

100 g watermelon cubes
100 g fresh pomegranate seeds
100 g strawberries, sliced
50 g black grapes
50 g bananas, sliced
For the dressing:
4 tbsp cream
2 tbsp honey
1 tsp lemon juice
chat masala or rock sal
For the garnish:
mint leaves
Mix together the fruits in a bowl.
In another bowl, mix the cream, honey and lemon juice with the chat masala or salt and fold in the fruits.
Garnish with the mint leaves.
Serve chilled if required.
Mango And Pomegranate Salad
(Delicious salad with all the summer fruits)
Serves: Four
Time: 10 minutes
3 ripe mangoes, cubed
2 pomegranates, deseeded
1 cucumber, chopped
1 capsicum, cut and chaffed
10 to 15 grapes
1 medium orange, peeled and segmented
For the dressing:
4 tsp lemon juice
1 tsp honey
1 tsp pepper powder
salt to taste
For the garnish: 2 spring onions, finely chopped
In a bowl, mix the mango cubes, pomegranate seeds, cucumber and capsicum pieces, grapes and orange segments. In another bowl, mix the lemon juice, honey, pepper powder and salt. Pour over the salad.
Garnish with the spring onions.
Jeera And Coriander Water
(A great summer cooler to be served chilled)
Serves: four
Time: 20 minutes
1 litre water
3 tbsp coriander seeds
1 tbsp cumin seeds
Crush the coriander and the cumin seeds and powder them. Mix the powders in the water. Bring the mixture to a boil and let it boil for 20 minutes. Cool. Strain and chill.
This could also be served as a hot beverage.
(For one hot tea cup, add one tbsp of milk and 1/2 tsp of sugar.)