Rajasthani

Ker Sangri

Sabzi: An Iconic Vegetarian Speciality

The rose sharbat recipe has all the potential to become your go-to summer drink because it’s sweet, aromatic, refreshing, and homemade. Made from fresh rose petals, the sharbat is a concentrated syrup that can be stored in the refrigerator for months, perfect for mixing with water or milk. The result is a delicious summer drink that pairs perfectly with simple breakfast meals, a hearty lunch, or even a light evening snack. The sharbat recipe is fairly straightforward and requires simple ingredients, namely, rose petals, sugar, water, and lemon juice. However, there are three things to keep in mind. First and foremost, you need to select the right roses; ideally, use fragrant, edible roses (like Desi Gulab) for the best taste. Secondly, the high sugar content is key to long storage — it’s what allows the concentrate to last for 2-3 months in the fridge. Lastly, when you make the syrup, be careful not to over-boil, or it will turn bitter. You can opt for food colouring or beetroot puree to add a deeper red to the drink, but it tastes just fine without these, too. From beverages like rose milk and rose water to smoothies and even desserts (a little drizzle on vanilla ice cream!), everything gets a touch of aromatic sweetness when rose sharbat comes into the picture. So get started on this simple recipe to turn your summer days sweeter, more refreshing, and wonderfully “chill”.

"Jaljeera," meaning "cumin water," has been enjoyed in many North Indian homes during summers. As a digestive tonic and summer cooler, jaljeera was traditionally made with mint, black salt, ginger, and roasted cumin. This version of the jaljeera recipe has pineapple in it for a burst of flavour. Juicy pineapple brings a touch of tropical flair, complementing the natural sweetness with a hint of acidity and spice. You can expect a little heat from the ginger and green chilli, while the freshness and herbiness come from the mint and coriander. Perfect for cooling down or helping with digestion, this jaljeera recipe can be a hero as a summer party starter, at celebratory buffets, or even as a quick pick-me-up anytime. It's easy, healthy, and flavourful.

You can always count on summers, especially Indian summers, to turn up the heat. It also makes it the perfect time to explore new homemade drinks, like this refreshing watermelon shikanji recipe. The red coloured drink is perfect for Sunday brunches (you can scale up), as an after-school drink for the kids, or even to carry along to the workplace. Shikanji, a spiced Indian lemonade, is practically woven into the fabric of Indian culture, cropping up in homes and street foods without fail every summer. Watermelon, the juicy, sweet, ripe kind, also begins to make an appearance during the hot months. Bring the two together, and you have a hydrating seasonal beverage that looks amazing and tastes even better! The watermelon shikanji recipe isn’t tricky or time-consuming. You don’t need any fancy equipment or long hours of prep, either. What you do need is the right watermelon. Picking the right watermelon can seem daunting because, unlike many other fruits, the melon does not continue to ripen once it’s taken off the vine. But you can improve your chances of getting the perfectly sweet watermelon by using these cues: look for a yellow spot or brown, webbed markings, or tap it – if it produces a thud, it’s sweet enough to carry home. So get the best watermelon, bring out the kitchen staples, and mix a sweet, vibrant, and refreshing shikanji!