Monday, 22 April, 2019

Cool recipes to beat the heat

Published on: 6:00 pm - Tuesday | May 1, 2018

Ditch your everyday lime soda and drinks with sugar-loaded syrups. Try out innovative summer coolers with fruits like phalsa, watermelon and basil, suggest experts.


Experts have listed recipes:




Phalsa (Grewia Asiatica) 500 gm


Salt 1 tsp


Turmeric powder 1 tsp


Mustard oil 2½ tbsp


Cumin seeds 1½ tsp


Ginger powder 1½ tsp


Water As required


Olive oil 2 drops


Red chili half


Asafoetida 1 tsp


Crushed black pepper 1 tsp


Sugar 1½ tbsp


Thyme leaves As required


Basil leaves As required


Celery leaves As required


Boiled phalsa For garnish


Black pepper For garnish




Take 500gm Grewia Asiatica and wash it properly in water.

Then add it in a pot and sprinkle salt and stir.


To prepare stock, add turmeric powder, mustard oil, cumin seeds, ginger powder and mix it well. Let the berries soften in the pot and add water as required. Keep mixing on high flame and let it cook for 8-10 minutes. Take a big bowl and put a strainer on it.


Now add the berries from the pan and drain out the water and mash the berries. Now add the berry pulp to the drained-out juice and crush it again in the bowl. Strain it again and mash a little more.


In another hot pot, add olive oil, red chillies, cumin seeds, asafoetida, crushed black pepper and roast it well. Then add drained out berries puree, ginger powder, water as required, sugar, some thyme, basil and celery leaves and stir and cook it well.


For presentation: Take two glasses and put some boiled berries in it. Add pinch of sugar and 3 to 4 drops of mustard oil. Take out shorba mixture from pot and pour into glass. Sprinkle black pepper powder and serve.



Watermelon Basil Cooler





Watermelon chunks 4 cups


Small basil leaves 2-3


Club soda 2 cups


Lemon juice 3 tbsp


Handful of crushed ice




Place the watermelon chunks, lemon juice and basil leaves in a food processor and purée until smooth.


Pour it into a mason jar jug. Add the club soda and mix well. Add crushed ice. Garnish with a large basil leaf and a slice of lime.



Hare Pyaaz Ka Khaas Sharbat




Chopped green onion 2-3 cup


Crushed ice cubes 8 cubes


Jaggery 2 tbsp


Vanilla sugar 3-4 tbsp


Vanilla extract 1½ -2 tbsp


Black salt to taste


Tamarind puree 1 tbsp


Peeled oranges 2


Amaranth leaves 5-6


Fresh bread slices 1-2


Chopped rhubarb 1 ½ tbsp


Orange slices 4-5


Finely chopped lemon 1-2 slices


Vanilla sugar ½ tsp


Lemon slices For garnish


Mint leaves For garnish




In a blender jar, add chopped spring onion, crushed ice cubes and blend it well. In a bowl add jaggery, vanilla sugar, vanilla extract, black salt and tamarind puree. Add segments of peeled oranges and squeeze out the remaining orange pulp, amaranth leaves, bread slices and mix it well.


Then in a blender jar, add finely chopped rhubarb and pour mixture in blender from the bowl. Now blend it well and prepare a smooth paste.


For presentation:


In a glass, put orange slices, rhubarb, black salt to taste, chopped lemon, vanilla sugar and crushed ice cubes. Take out onion paste from blender and pour in glass. Garnish with rhubarb, vanilla sugar, lemon slice and mint leaves.



Summer Lime Caprese




Cherry tomatoes halved 200g


Bocconcini, cut into small pieces 100g


Fresh basil 30g


Extra virgin olive oil 3-4 tsp


Arqa Summer Lime Dressing 8-10 gm


Sea salt to taste


Toothpicks/satay sticks




Combine extra virgin olive oil with arqa summer lime dressing to make a smooth emulsion. Thread half a cherry tomato, a small piece of basil leaf, and a mozzarella ball onto the toothpicks until all ingredients are used.


Drizzle the dressing generously on the sticks leaving the end clean. Sprinkle sea salt to taste. Serve immediately or refrigerate for an hour before serving.

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