"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!

Jackfruit latkes recipe is a delightful way to enjoy the natural sweetness of ripe jackfruit in a crispy, golden snack. These fritters are crunchy on the outside and soft on the inside, making them truly irresistible. The combination of jackfruit, jaggery, and coconut creates a rich, comforting flavour, while a touch of cardamom adds a gentle aroma. They are simple to prepare and perfect for sharing with family over a warm cup of tea. In coastal kitchens, these tasty treats go by different names: Pelakai Garya in Tulu and Ponsa Mulik in Konkani. They are often made during the jackfruit season, when the fruit is naturally sweet and full of flavour. Many people have fond memories of enjoying these homemade snacks during monsoon evenings or festive gatherings, where the smell of frying fritters fills the home. There’s something truly comforting about making these fritters from scratch; the gentle mixing, the aroma as they fry, and the joy of tasting them fresh and warm. They have a way of bringing people together, whether it’s a quiet evening at home or a lively get-together. Serve them hot, enjoy them slowly, and let each bite remind you of simple, happy moments.