Summer brings popular beverages, and among them is the chaas recipe, made with yoghurt, spices, and salt. Add falsa berries to the chilled, refreshing summer drink, and the salty drink turns into a sweet, tangy one with the goodness of calcium, iron, antioxidants, and hydrating properties. The chaas has the probiotic goodness of yoghurt and the properties of flasa berries, making it the perfect cooling agent during sweltering summers that sweep the plains. The falsa fruit is locally harvested between May and July, and it is the perfect time to enjoy the occasional rain showers and cool down with the refreshing falsa chaas recipe. You just need the flasa berries, yoghurt, water, roasted cumin, two kinds of salt, black pepper and some garnishes. If you want your chaas recipe to turn out sweeter, you can add a bit of honey or sugar. To get a chilled drink, chill the yoghurt and water, then serve with ice cubes if you want it colder. This chaas recipe features falsa berries mashed, with the extracted juice added to chilled buttermilk, which is then whisked with chilled yoghurt and water. Then come the roasted cumin powder, black salt, and fresh mint, which add flavour to this hydrating and refreshing drink. You get a beverage with a nice pinkish-to-purplish hue that is simply delicious.

This sabud moong palak thepla recipe gives a nutritious makeover to the traditional Gujarati favourite by blending wholesome ingredients like spinach and whole moong to create a deeply comforting thepla. Each thepla is packed with the familiar flavours of traditional spices, the nutritious earthiness of moong, and the vibrant freshness of spinach. These homemade flatbreads are irresistible thanks to the savoury fragrance of ginger, garlic, cumin, and sesame seeds as they cook on a hot tawa. Boiled whole moong and fresh palak add protein, fibre and iron content to the flatbread, making it a healthier choice for everyday meals. The secret to this healthy thepla recipe is the combination of ingredients. That's because the moong provides moisture to the theplas, the spinach provides freshness and colour, and the spices add warmth and depth to each bite. The end result is a delicious flatbread that remains soft and malleable for hours, ideal for meal prep, lunchboxes, or travelling. Serve these hot sabud moong palak theplas with chilled dahi, green chutney, garlic chutney or your preferred pickle. They are equally good at breakfast, as a quick lunch, a light dinner or as a satisfying snack with a cup of chai.

There is something reassuring about having a homemade sharbat mix ready in the kitchen during peak summer. This simple premix combines fennel seeds, mishri, black pepper, and cardamom into a fragrant powder that can be stirred into chilled water whenever needed. Fennel brings its characteristic cooling flavour, while cardamom adds aroma and black pepper provides a subtle warmth that balances the sweetness. The mixture stores well and can be customized with lemon juice, black salt, chia seeds, or rose petals while serving. Quick to prepare and easy to use, it turns a glass of water into a refreshing summer drink within seconds.