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Centrespread Centrespread 11 MARCH 07-13, 2021 MARCH 07-13, 2021 10 centrespread centrespread 11 MARCH 07-13, 2021 MARCH 07-13, 2021 The arrival of Indian jujube in the vegetable market used to As the sun got brighter, In summer, our body demands more mark the onset of summer in Bengal. There is a popular my late grandmother liquids and we must consume plenty of myth associated with eating them. used to keep her liquids in the form of water or fruit signature kuler achar Looking back, I juices. This improves our digestive or jujube pickles in old violated the sacred capacity and also protect us from Horlicks bottles. Me, a rule by eating dehydration, exhaustion, lack of child then, used to them many a time, Pakhala is an Odiya finish them off when energy and dryness in the body, which and paid dearly summer cuisine that every one was taking are very common during this season. with poor results. Sunshine in My Kitchen has lemon, curd, You must eat their after-meal siestas. it only after Do not fear the Indian summer. In fact, it is the time to relish the various beverages and amba kasia ada Saraswati (mango ginger), pujo if you vegetarian dishes that people across the country consume to beat the heat cucumber, radish, want get a leaves of orange or good :: Anirban Bora pudina, salt and education. grated coconut. These are mixed with semi-ferment- ed rice. It keeps the In summer, it is difficult to body hydrated and digest spicy food, and the Biuli/kalai/urad dal with alu posto Green mangoes are everywhere in gives it all the Bengal during summer, so are aam sour ambol without sugar is (potatoes with poppy seeds), raw required nutrition. diye tok dal and ambol (a sour believed to help cool your poppy seed paste or poppy seed and watery dish) made using raw body. Also, tok dahi with rice fritters and mashed potatoes are But in rural mangoes tempered with mustard or chira (rice flakes) are con- other summer delicacies. Bengal, panta bhat and aniseed. sumed this time. (semi-fermented leftover rice soaked in water) Another interesting summer beverage in Odisha is is eaten with ghasa jala, a special drink that includes ghasa chan- Leafy vegetables like kalmi and hinche onion and chillies. Chowkh pakhala, dana (paste of sandalwood), water, jaiphal, karpura are everywhere this time and pat Potato fry is (camphor), malli phula (jasmine). It is made and shaker jhol or soup of jute leaves is another signature stored in a matki (clay pot). Dahi pakhala Rishi Agarwal, founder and another summer delicacy. summer dish. CEO, Ayushla Cafe, Odisha Young jackfruits or echore is another interesting And who can ingredient. Sabji (dalna) and even pickles are made forget gur aam, using echore. Also, dishes with morunga or drum- In summer, we see Bitter gourds and tender neem leaves fill the the mango pickles Gorkeri (made with jaggery), A popular dessert in Gujarat is aam sticks and flowers start appearing this time. sudden changes in market in summer and sukto or titar dal with bitter with jaggery or methia keri achar ras, mango pulp flavoured with our food. Days are gourd and neem bagun (brinjal fried with neem sugar from Bengal, (made using methi seeds) saffron and cardamom long and one tries to leaf) become a staple in Bengali households. and different Chundo, a sweet and the aam no murabbo are cope up with the heat types of mango mango pickle from other delicacies of Gujarat. through food. We see pickles available Gujarat made using many people selling all over India. grated green mangoes tad gole or ice apple and watermelons. Waluk/gudmakaim, a variety of cucumbers, Mattha is lightly spiced This is a sign that is available only in summer and is very buttermilk using fresh summer has started! cooling. It is used to make pickles using basic ginger, roasted cumin, ingredients. It is also grated and used in black salt and fresh thalipeeth, making it tangy delicious. My aai (mom) makes a very special and flavorful coriander. There is also a tempering using Neelima Nitin, food enthusiast and popular blogger rice using waluk. from Pune, made an interesting observation curry leaves. Earlier in western India, A number of delicious summer beverages come up all over India when people used to visit someone, they were first served a piece of jaggery Pyaar Mohabbat Sharbat followed by water. This A drink created by gives them an instant Nawab Qureshiji, a energy boost and helps Dhungari Hui Chaach Taal Sherbet (smoked buttermilk) native of Uttar Pradesh, them cut down the Bel Sherbet is seasonal Ice apple (taal in Kokum Sherbet Amritsari Pedewali Lassi Sattu Ka Sharbat summer fruit made of Rajasthan is a cool who had come to Old chances of getting a On the occasion of Padhva, During Chaitra Gour in Maharashtra, Aam Panna (Kairi panha, Sol Kadhi /Solkadhi Bengal, targola in Amsul or kokum Available since 1927 at This Bihari dish from bel fruit or wood and refreshing drink Delh for work. It is made heatstroke. a new year festival, a group of ladies take watli dal and aam panna, aam porar Kokum and coconut Maharashtra and from Konkan is Giani Ki Lassi. It is made can be prepared apple. It is loaded with prepared with lightly with rose-flavoured special pachadi is made panha, which is soaked chana with Raw onion is considered to be sharbat in Bengal) Spicy milk served with a used to make by churning out butter in sweet or nutrition. Also known spiced buttermilk, Nongu in Tamil Nadu) using tamarind pulp, raw puffed rice. Here the soaked Bengal very good in summer. Kayras is an and tangy Indian summer coriander leaf on milk, sugar syrup, from the pedas drizzling salted versions as bellada hannu in live coal and pure is the juicy fruit of this drink which mango pieces, hing, neem gram is roughly crushed on mortar absolutely delicious variety of cooler. Often made from top makes this watermelon, loads of ice with kewra water, and by using black Kannada and maredu ghee imparts a the palmyra tree. beats the heat in flowers, cumins, pinch of and pestle and cooked with raw man- chutney that is often made with boiled or burnt young great for digestion. and, of course, a lot of topped with thick fresh salt and lemon in Telugu smoky flavour Another traditional summer salt and jaggery. goes. Tempting! kairi (raw mango) and raw onion. mangoes spiced with It is mind numbing pyaar and mohabbat cardamom or black pepper cream (malai) juice cooler Summer eating habits in Assam are also very interesting And, in summer, one can South Indian summers are intense. The Indian Sarsaparilla/Nannari sherbet (TN and Siddhars or practitioners of Andhra) The nannari plant is known for its Of course, there are simply live by eating Poita bhat (fermented rice) is mercury can soar to 40-45 degree Celsius. Neeragaram — pazha soru kanji — fermented medicines in ancient south medicinal values and is known as countless others like mangoes. In any form. one of the popular dishes in ALOO PITIKA (mashed potato) According to Ayurveda, “pitta dosh” rice and buttermilk of Tamil Nadu. Similar india believed that health ananthamoola in Ayurveda. Nannari sharbat sugarcane juice, imli ka May it be Maharashtrian summer. It is accompanied occurs this time. Certain types of food are food is consumed all over south. depended on vata, pitta, kapha is generally a mixture of lemon juice, jaggery/ amlana of Marwar, phalse kairichi amti (raw mango with various mashed BILAHI PITIKA (mashed tomato) recommended to counteract that. in the body. If one of the three sugar, water in a concentrated syrup prepared ka sharbat ... curry) or Gujarati fajeto (pitika) vegetables (ripe mango kadhi) is out of sync, then you are from nannari. It is also known as suggandhi. BHAT KERELA PITIKA bound to fall sick. (mashed teasel gourd) Thandai without Bhaang Bengena Pitika (mashed brinjal) Popular in UP, Punjab and Kambu Koozh is a bajra flour drink Rajasthan. A concoction of made using freshly powdered nuts, various spices and bajra flour that is first boiled in Bah gaj bhaji Kanji is a saffron is added to milk Kharbooja Hannina Rasayana from water. As it cools, it thickens. (stir fried raw Boror tenga (red and served chilled, In Ayurveda, cucumber is sometimes Karnataka is finely chopped cubes Orange-sized balls are made of very thin bamboo shoot) is lentil dumplings in garnished with nuts, rose called susheetala, which means of muskmelon/cantaloupe mixed this and these balls are soaked in watery drink. also one of the sour tomato gravy) In Kerala, kulluki sharbat (soaked spiced petals and laced with "naturally cool". So several gourds with finely ground coconut, almonds plain water overnight. These balls Koozh has a popular dishes in is one of the must- sabja/basil seeds) and kachia mor or mor saffron. It is verypopular cucumbers (cantaloupe, watermelon) and cardamom and jaggery. This is can be eaten when warm as well. thick por- Rajneeta Gohain summer have vegetarian curry (a tempered buttermilk dish eaten with during Holi are consumed liberally. eaten as a snack or with dosa. It is supposed to cool the body. Reetu Uday Kugaji, chef, Baruah, Assamese food dishes in summer Rupa Balachandar, foodie ridge like rice) are extremely popular in summer. Culinary Expert professional and cooking show host consistency. .
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