Masala Chaas


Summer is incomplete without a chilled glass of delicious Buttermilk aka Masala Chaas. There are so many variations of this simple cooler and you can’t get enough of this throughout the summers. Every family has their own special (and favorite) Masala Chaas recipe and so is mine. Making a glass of buttermilk rekindles childhood memories every time. And now time had completed a full circle. After school routine at home was gulping down my mum’s special Chaas and she never failed to add her touch of love by making so many varieties. I thoroughly enjoyed it! And now when my son comes back from his school is when I serve him buttermilk during summers.

A classic Indian beverage with so many good properties that you need to include in your diet plan – aids good digestion, good for gut, body cooler and packed with flavor. Make your glass now!



INGREDIENTS: (For 3 – 4 people)

  • 1 1/2 cup plain yogurt
  • 1 1/2 – 2 cup chilled water
  • 1 tsp roasted cumin powder/ jeera powder
  • 8 – 9 curry leaves
  • 1/4 tsp mustard seeds
  • 2 green chillis, split lengthwise
  • 1/4 tsp grated ginger
  • 1/4 tsp cooking oil
  • 8 – 9 ice cubes
  • 1/4 cup fresh coriander leaves, chopped
  • salt for taste


  • In a blender put yogurt, chilled water, roasted cumin powder, salt and half of the ice cubes and blend it until it becomes slightly frothy.
  • Heat a tadka pan. Put oil, mustard seeds and let it crackle.
  • Add curry leaves, grated ginger and green chilli and saute for 10 seconds.
  • Put this tadka in the yogurt and water mix and stir it.
  • Now take serving glasses and divide the rwmaining ice cubes evenly between them. Equally divide the chaas amongst the serving glasses.
  • Generously garnish with coriander leaves and enjoy!

Aam Panna (Raw Mango Drink)


Scorching heat, the summer holidays, a chilled glass of a tangy and sweet Raw Mango drink that mum used to make before I headed out to play – all that and more is so synonymous with Indian summer season. This Raw Mango Cooler aka Aam Panna is a summer to-do in almost every Indian household. It reminds me of my childhood in every way. Being a mum of a 2.5 year old makes me relive my summer childhood days with my son with this cooler almost every day.

This thirst quencher is made with green raw mangoes along with spices and tastes absolutely delish. Make a huge batch and you won’t be surprised that it will get over so soon.



INGREDIENTS: (For 6 – 8 people)

  • 3 medium sized Raw Mangoes, peeled and roughly chopped
  • 4 tbsp roasted cumin powder
  • 3/4 cup sugar (you can adjust this depending on your preference)
  • 12 – 15 fresh mint leaves + extra for garnishing
  • 1/2 tsp rock salt (optional)
  • 8 – 9 ice cubes
  • chilled water (according to the consistency you desire)


  • Take the chopped and desseded raw mangoes along with some water and pressure cooker it for 3 – 4 whistles or until its tender and cooked.
  • Once done, let the steam escape and let the mixture cool down completely.
  • Take all the ingredients – cooked mangoes, cumin powder, sugar, rock salt, ice cubes and fresh mint leaves along with some water and blend it to make a puree. (You can store this puree for a couple of days).
  • Take the puree, add some water (depending on the consistency you like for your drink), mix it well and serve in glasses.
  • Garnish with fresh mint leaves, roasted cumin powder and ice cubes and serve.



Jamun Summer Cooler


I love summers for one simple reason – you get the best fruits in the market. From the king of fruits mangoes to cherries, peaches to my dad’s (and my absolute favorite too!) JAMUNS. Growing up seeing my grandparents and parents eating plump and juicy jamuns made me like the fruit even more. The delightful burst of flavor in each piece makes you want to eat a bowl full of these little wonders.

This recipe is indeed a thirst quencher during the hot and muggy days. The flavor of this cooler stirred in nostalgia with each sip. It reminded me of the “kala khatta” shaved ice that I ate almost everyday during my summer vacation in Kolkata. The sweet-tartness from the jamuns and the balance of sugar, salt and lemon is a perfect summer treat! While the amazing  flavour of the jamuns linger on your palate, the gorgeous purple color of the cooler is a treat to your eyes.

Go get your jamuns right now because this is what you need to cool down during the sweltering hot days.

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INGREDIENTS: (makes for 3 people)

  • 3 cups of jamun
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • 1 cup ice cubes
  • 1.5 cups water
  • salt, to taste
  • mint leaves, to garnish



  • Put the jamuns, 1 tbsp of sugar and 2 tbsp of water in a pot and put it on medium flame until the jamuns are soft and start to break.
  • Once done, take it from the heat, allow it to cool to room temperature.
  • Now using a spoon, remove all the seeds.
  • Take the fruit pulp, remaining sugar, ice cubes, lemon juice and remaining water in a blender and blend until it liquid and no jamun flesh is left.
  • Transfer it to a bottle/glass, garnish with mint leaves and serve immediately!