Summers are getting even hot year by year. But, don't you worry as we bring the best of the summer food to chill you out of the heat.

Pomegranate cooler

Serving size: 1                                                Prep time: 10 mins

Ingredients	Amount
Pomegranate juice	100 ml
Watermelon juice	100 ml
Mint leaves	6-7
Chia seeds	½ tsp

 

Method:

• Squeeze fresh juice from watermelon and pomegranate.
• Blend together with mint leaves and chia seeds.
• Serve.

 

Vitamin revitalizer

Serving size: 1                                                Prep time: 10mins

Ingredients	Amount
Beetroot juice	80ml
Amla juice	20 ml
Carrot juice	100 ml
Ginger	3-4 drops
Lemon	1 tsp

 

Method:

• Put all the ingredients in a blender and blend well.
• Add ginger juice and lemon drops.
• Serve.

 

Protein in your routine

Serving size: 1                                                Prep time: 10mins

Ingredients	Amount
Whey ( homemade)	100 ml
Banana	1 medium sized
Flaxseed powder	1 tbsp.
Dates (seedless)	3-4

 

Method:

• To a blender all the ingredients together and blitz well.
• Serve fresh.

 

Green punch

Serving size: 1                                                Prep time: 10mins

Ingredients	Amount
Celery	25 g
Spinach	25g
Cucumber	25g
Coriander	10g
Mint	6-7 leaves
Rock salt	A pinch

 

Method:

• To a blender all the ingredients together and blitz well.
• Serve.

 

Spiced buttermilk

Serving size: 1                                                Prep time: 5 mins

Ingredients	Amount
Water	150 ml
Curds	50 g
Coriander powder	1 tsp
Cumin powder	1 tsp
Rock salt	A pinch

 

Method:

• Add curds to 150 ml of water.
• Blend well.
• Add cumin, coriander powder and rock salt as per taste preferences.
• Serve.

 

Raw mango rehydrater

Serving size: 1 liter dilution                                               Prep time : 20 mins

Ingredients	Amount
Raw mango	1 whole
Jaggery	100g
Cardamom	5g
Rock salt	1tsp
Water	800 ml
Cinnamon	1g

 

Method:

• Boil 1 raw mango along with 100ml of water.
• Strain the pulp well.
• To the remaining 700ml water, add jaggery, cinnamon, cardamom, rock salt.
• Stir well.
• Serve.

 

Sattu drink

Serving size: 1                                                Prep time: 10mins

Ingredients	Amount
Water	200 ml
Sattu flour	15g
Cardamom powder	1 g
Rock salt	A pinch
Jaggery	5g
Almonds (chopped)	3-4

 

Method:

• Mix a little amount of water and add sattu flour to it. Mix well to avoid lumps.
• Add the remaining water along with jaggery, rock salt, cardamom powder and almonds.
• Serve.

 

Choco- berry mint smoothie

Serving size: 1                                                Prep time: 10mins

Ingredients	Amount
Skimmed milk	150
Strawberry	50g
Dark chocolate	15 g
Honey	1 tsp
Mint	4-5 leaves
Cinnamon powder	A pinch

 

Method:

• Add skimmed milk, strawberry, dark chocolate and honey to the blender.
• Blend well. Add chopped mint leaves and cinnamon powder
• Serve.

 

Fruity Choco bowl

Serving size:1                                      Prep time: 20 minutes

Ingredients	Amount
Dark chocolate	100 g
Strawberry	25 g
Orange	25 g

 

Method:

• Temper dark chocolate on a double boiler.
• Cut oranges and strawberries into chunks.
• Dip the chunks into dark chocolate and freeze for 15 minutes.
• Serve.

 

Lemonade Popsicle

Serving size: 1                                               Prep time: 10mins

Ingredients	Amount
Lemon juice	50ml
Sugar	10g
Water	150 ml
Citric acid	A pinch
Ginger juice	5 ml
Salt	1g

 

Method:

• Take 150 ml water.
• Add lemon juice, salt, sugar, citric acid and ginger juice to it.
• Stir well.
• Pour the mixture into Popsicle mold.
• Freeze for 4-5 hours.
• Demold and eat before it melts!

 

Homemade mango kulfi

Serving size: 1                                                Prep time: 10mins

Ingredients	Amount
Milk	200 ml
Mango pulp	50ml
Sugar	10-15g
Kesar	1-2 strands
Cardamom powder	1 g

 

• Heat the milk along with sugar and reduce till half the quantity.
• Add mango pulp, kesar strand and cardamom powder to it.
• Allow the mixture to cool and pour it into the kulfi mould.
• Freeze it for 4-5 hours.
• Demold and serve.