Best Food Recipes to Keep Cool in Indian Summer

If you know this lovely place during summer, you know the extreme weather of India. Through this blog, you’ll get ideas of foods that can help you keep cool.

India is known for its unity in diversity. This means that no matter where you are in India, you are bound to get a lot of various kinds of options when it comes to celebrations, people, lifestyle, or food. Being a tropical country, India is known for its scenic beauty and the extreme weather it presents throughout the year. Kashmir of India is known to be the heaven on earth due to its mind-boggling landscape. Similarly, if you travel to the south, you will find Kerala in all its glory. But amidst all of these beautiful things, that is one thing that everyone dreads the most, especially if they live in areas apart from the north and that is the summer season. The summer in India is pleasant and beautiful; only in the north. For the rest, it’s a struggle and war to survive. This blog will delve into the kinds of foods that anyone can fill themselves up with to keep the body temperature low and to keep themselves cool in general.

Cooling Indian Drinks for Summer

1. Buttermilk (Chaas)

Buttermilk is a classic Indian summer drink made by diluting yogurt with water and adding spices. It aids digestion, cools the body, and is rich in probiotics.

Ingredients:

• 1 cup plain yogurt
• 2 cups chilled water
• Salt to taste
• A pinch of roasted cumin powder
• Fresh coriander leaves (optional)

Method:

1. Whisk the yogurt until smooth.
2. Add chilled water and stir well.
3. Mix in salt and roasted cumin powder.
4. Garnish with chopped coriander leaves if desired. Serve chilled.
5. Aam Panna (Raw Mango Drink)

Aam panna is a tangy, sweet, and spicy drink made from raw mangoes. It prevents heat strokes and replenishes electrolytes.

Ingredients: 

• 2 raw mangoes
• 4 cups water
• 4 tablespoons sugar or jaggery
• 1 teaspoon roasted cumin powder
• A pinch of black salt

Method: 

1. Boil or roast the raw mangoes until soft.
2. Peel and extract the pulp.
3. Blend the pulp with sugar, cumin powder, black salt, and water.
4. Chill before serving.
5. Mango Shikanji

Mango Shikanji is a perfect drink to serve during summer to beat the scorching heat. This drink is made from Bisleri Fonzo which is spiced with chaat masala, pepper, and lemon and served chilled for the hot summers. It makes a perfect party drink when you are having a chaat party at home.

Ingredients:

• 500 ml, The Bubbly Mango Drink
• 1/2 teaspoon Chaat Masala Powder
• 1/2 teaspoon Black Salt (Kala Namak)
• 1/2 teaspoon Cumin powder (Jeera)
• 1/2 teaspoon Black pepper powder
• 2 tablespoons Lemon juice

Method:

1. To begin making the Mango Shikanji Recipe, get all the ingredients handy first.
2. In a large jug combine, add the Bisleri Fonzo, black salt, cumin powder, chaat masala powder, black pepper powder lemon juice, and some ice cubes.
3. Mix the Shikanji well and serve chilled immediately.
4. Mango Iced Tea 

Tea happens to be the most loved beverage in India and there are a variety of tea recipes from region to region. The tea is often enjoyed hot and for every occasion or maybe just like that we Indians want a Chai for everything.

Milk tea, ginger tea, green tea, lemon tea, India has a huge variety of tea. Like hot tea can rejuvenate your body, iced tea can refresh you too. The tea flavored with saffron and fruits is an excellent rehydrating drink in summer.  Summer is mango season so why not make a cool mango iced tea? A refreshing summer drink with flavors of mango and tea with a dash of lemon.

Ingredients:

• 2 Mango (Ripe)
• 2 Tea bags
• 1 tablespoon Lemon juice
• Sugar, as needed
• 4 cups Water

For garnish

• Lemon, Few slices
• Mint Leaves (Pudina), Few
• Ice cubes, as required
• 1 Mango (Ripe), sliced (optional)

Method

1. To begin making the Mango Iced Tea, first wash, peel, and chop the mangoes puree them in a blender, and refrigerate them.
2. Heat water in a saucepan dip the tea bags and turn off the gas. Let the tea bag rest in the pan for a while till the water cools completely.
3. Remove the tea bags and refrigerate the black tea. In a blender jar, add chilled tea, mango puree, lemon juice, and sugar and blend.
4. Pour the prepared Mango Iced Tea into the serving glass. Add plenty of ice, some lemon slices, and mint leaves to garnish.
5. Mogre Ka Sharbat (Jasmine Drink)

Mogre Ka Sharbat Recipe is a cooling Indian summer drink, made by dunking fresh jasmine buds in sugar syrup.  This Mogre Ka Sharbat Recipe is cooling and so soothing during the summer that will leave you absolutely refreshed. Ideally, simple sugar syrup is made and flavored with saffron and cardamom. Fresh jasmine buds are dunked into this flavored sugar syrup and left to release their flavors in the prepared sugar syrup. This concentrated Mogre Ka Sharbat can be stored in the refrigerator diluted and served when required with a few cubes of ice.

Ingredients:

• 1-1/2 cup Sugar
• 3/4 cup Water
• Saffron strands, a few
• 1/4 teaspoon Cardamom Powder (Elaichi)
• 3/4 cup Fresh Jasmine Buds
• 1 teaspoon Milk

Method:

1. To begin making the Mogre Ka Sharbat Recipe, place a saucepan on medium flame, add in the sugar and water, and allow it to come to a rolling boil, reduce the flame and add in the milk.
2. You will observe, the impurities from the sugar will float on the surface of the sugar syrup.
3. Using a tea strainer, skim off the impurities from the top and discard them in a small bowl placed close by.
4. Once the impurities have been removed, add in the cardamom powder, saffron stands, and fresh jasmine buds.
5. Once again bring to a rolling boil and turn off the flame. Allow this Mogre Ka Sharbat to cool down to room temperature.
6. Cover with a lid and set aside, for about 24 hours, allowing the fresh jasmine flavor to infuse into the sugar syrup.
7. 24 hours later, strain out the jasmine buds and discard them.
8. Pour the Mogre Ka Sharbat into a bottle and store it in the refrigerator for up to a month. This makes the concentrated Mogre Ka Sharbat.
9. To serve, in a glass add a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of water. This Mogre Ka Sharbat is now ready to drink.
10. Indian Berry Juice

Falsa/Phalsa Ka sharbat (Indian Berry Juice Recipe) is made from Falsa/Phalsa/false fruit which grows in tropical areas of India and Pakistan. The scientific name of this fruit is Grewia asiatica. False is a small fruit with coolant properties juice of false/Phalsa on sunny days is very refreshing.

Ingredients:

• 250 grams Falsa , or falsa/phalsa
• 2 tablespoons Sugar, or as per taste
• 1 teaspoon Cumin powder (Jeera), roasted
• 2 teaspoon Black Salt (Kala Namak)
• 1 tablespoon Mint Leaves (Pudina), chopped and for garnishing
• Lemon wedges, as required for garnishing

Method:

1. To begin making the Falsa/Phalsa Ka Sharbat (Indian Berry Juice Recipe), wash the falsa and then mash with the help of a spatula so that the pulp leaves the seeds.
2. Mix falsa, black salt, roasted cumin powder, a little water, and sugar, and put the mixture into the mixer grinder to grind to a smooth paste.
3. Now take out the mixture, filter it in a large bowl, and pour the juice into the serving glass with adequate water added as per your preference.
4. Add ice cubes and mint leaves, and garnish Falsa/Phalsa ka sharbat (Indian Berry Juice Recipe) with a lemon slice and mint leaves before serving.
5. Tender Coconut Water 

Tender coconut water is nature’s perfect summer drink. It is low in calories and loaded with essential minerals.

How it helps:

• Restores lost electrolytes.
• Cools the body naturally.
• Prevents heatstroke.

Serving Suggestion: 

Consume fresh coconut water directly from the shell.

8. Sattu Drink 

This protein-rich summer cooler from roasted gram flour is both nourishing and refreshing.

Ingredients: 

• 2 tablespoons sattu (roasted gram flour)
• 1 glass of chilled water
• Salt or sugar (to taste)
• Lemon juice (optional)

Method:

1. Mix the sattu with water until smooth.
2. Add salt or sugar as desired.
3. Stir in lemon juice for added freshness. Serve cold.
4. Sugarcane Juice

Naturally sweet and hydrating, sugarcane juice is a powerhouse of energy that cools the body.

Serving Suggestion:  

Enjoy freshly extracted sugarcane juice with a dash of lemon juice and ginger for a zesty twist.

10. Lemonade (Nimbu Pani)

Lemonade is a classic, easy-to-make summer beverage that revitalizes and hydrates.

How it helps:

• Balances electrolytes.
• Boosts vitamin C levels.
• Prevents dehydration.

Recipe:

• 1 lemon (juiced)
• 1 glass of cold water
• Sugar and salt to taste
• Mix lemon juice with cold water, sugar, and salt, and serve chilled.

11. Rose Sherbet

A fragrant, floral drink made from rose syrup, rose sherbet is a popular choice during Indian summers.

How it helps:

• Cools the digestive tract.
• Reduces body heat.
• Refreshes and uplifts mood.

Recipe:

• 2 tablespoons rose syrup
• 1 glass of cold water
• Mix rose syrup with chilled water and serve.

12. Bael Sherbet (Wood Apple Drink)

This drink is made from the pulp of the bael fruit, known for its cooling and digestive properties.

How it helps:

• Prevents heatstroke.
• Soothes the digestive tract.
• Rich in vitamins and minerals.

Recipe:

• 1 ripe bael fruit
• 3 cups water
• Sugar to taste
• Extract the pulp, mix it with water and sugar, and chill before serving.

Refreshing Indian Foods for Summer

1. Curd Rice

Curd rice is a comforting and cooling dish made from cooked rice and yogurt. It aids digestion and keeps the body cool.

Ingredients:  

• 1 cup cooked rice (cooled)
• 1 cup plain yogurt
• Salt to taste
• Mustard seeds, curry leaves, and green chili (for tempering)

Method:

1. Mix cooked rice with yogurt and salt.
2. Temper mustard seeds, curry leaves, and green chili in oil.
3. Pour the tempering over the rice. Serve chilled or at room temperature.
4. Cucumber Raita

A simple yogurt-based side dish, cucumber raita is light and cooling.

Ingredients:

• 1 cup plain yogurt
• 1 cucumber (grated)
• Salt to taste
• A pinch of cumin powder

Method:

1. Whisk the yogurt until smooth.
2. Add grated cucumber, salt, and cumin powder.
3. Mix well and serve chilled.
4. Kumbalakai Majjige Huli (Ash Gourd Buttermilk Curry) (Karnataka)

Kumbalakai Majjige Huli Recipe is a traditional South Indian recipe, a must for functions and festivals. It is a tangy curry made from buttermilk and coconut. This curry is usually made with water-based vegetables like Bengaluru cucumber, white pumpkin, squash, or snake guard. Okra is also a great vegetable that goes well in Majjige Huli. It is an authentic Karnataka recipe and you can find similar recipes across the south of India. Some make this recipe spicy and some make it less spicy with fewer ingredients.

Ingredients:

• 250 grams Vellai Poosanikai (Ash gourd/White Pumpkin), seeds and skin removed, cut into cubes. Approximately 2 cups
• 1 tablespoon Chana dal (Bengal Gram Dal)
• 1 cup Fresh coconut, grated
• 3 Green Chillies
• 1 inch Ginger
• Salt, to taste
• 1 cup Curd (Dahi / Yogurt), churned with 1 cup of water

For Tempering:

• 2 teaspoons Coconut Oil
• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Asafoetida (hing)
• 4-5 Curry leaves
• 4-5 Curry leaves

Method:

1. To begin making Kumbalakai Majjige Huli, first soak the chana dal in 1/4 cup of water for 20 minutes.
2. Steam the ash gourd either using a pressure cooker or a steamer.
3. Add the coconut, soaked chana dal, green chilies, ginger, and salt into a mixer grinder and make a smooth paste. Keep aside.
4. In a saucepan, stir together the cooked pumpkin and the ground coconut mixture. Stir in 1 cup of water, turn on the heat, and allow the mixture to come to a boil.
5. The Majjige Huli will begin to thicken. At this point stir in the buttermilk and boil for another minute. Turn off the heat.
6. Now the Kumbalakai Majjige Huli will be tempered.
7. Heat oil in a small saucepan; add the mustard seeds and allow it to crackle.
8. Once the mustard seeds have crackled add cumin seeds and saute for 5 seconds, then add the curry leaves and asafoetida and turn off the heat. Add this tempering to the above Majjige Huli.
9. Now the curry is ready to be served with steamed rice and other things.
10. White Pumpkin Mor Kuzhambu(Kerala Style White Pumpkin Curry)

This recipe of Kerala Style White Pumpkin Mor Kuzhambu is a classic Kerala dish that is a sure dish that is prepared at least one day a week. The simplicity of the dish and the number of ingredients with which it can be made is one of the reasons it is prepared so often. Mor Kuzhambu is a recipe that is prepared with ground coconut and green chillies which is then mixed in whisked curd along with a seasonal vegetable. In this recipe, we have used white pumpkin or pushnikai or elavan (as it is called in Kerala) which is a water-rich vegetable, and easy to digest.

Ingredients:

• 1-1/2 cups Curd (Dahi / Yogurt), thick
• 1/2 cup Fresh coconut
• 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin), cubed
• 4 Green Chillies
• 1/4 teaspoon Black pepper powder
• 1/3 cup Water
• 1/4 teaspoon Turmeric powder (Haldi)
• Salt, as per your taste

To Temper

• 1 teaspoon Coconut Oil
• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
• 1 sprig of Curry leaves
• 1 Dry Red Chilli

Method:

1. To begin making White Pumpkin Mor Kuzhambu, we need to first cook the pumpkin.
2. Pressure cook the white pumpkin with little water in a pressure cooker for 2 whistles and release the pressure immediately by running the cooker under cold water.  Keep aside.
3. Meanwhile, whisk curd with water in a bowl until it is smooth. Make sure that there are no lumps in the curd.
4. Next, add grated coconut, green chili, and black pepper powder in a mixer grinder and grind it to a smooth paste with a little water. Your Kuzhambu paste is ready.
5. Transfer this kuzhambu paste to the curd and mix well. Once it is mixed properly, add turmeric powder, cooked white pumpkin, and salt and mix everything well.
6. Place this mixture on low heat in a saucepan and allow the mixture to become warm. You will notice a light froth around the edges of the vessel. Do not let the mixture boil, the curd will split on high heat.
7. Turn off the flame the moment you see froth. The next step is to temper the kuzhambu.
8. In a tempering pan/tadka pan, add one teaspoon of coconut oil. Once the oil is hot, add mustard seeds and fenugreek seeds,
9. Once the mustard seeds start to crackle, add the curry leaves, and dry red chilli and give it a mix.
10. Turn off the flame and add this tempering to the Mor Kuzhambu. Your Mor Kuzhambu is ready to be served.
11. Pakhala Bhata (Odisha) 

A fermented rice dish soaked in water and curd.

How it helps:  

• Aids digestion.
• Refreshes and cools the body.

Recipe:  

• 1 cup cooked rice (fermented overnight in water)
• 1 cup curd

Mix curd and rice water, season with salt, and serve chilled.

6. Aloo Posto (West Bengal) 

A light dish made with potatoes and poppy seeds paste.

How it helps: 

• Poppy seeds have a natural cooling effect.
• Light and easy on digestion.

Recipe:  

• 2 boiled potatoes (cubed)
• 2 tablespoons poppy seed paste

Cook potatoes in poppy seed paste with minimal spices.

7. Kadhi (Western and Northern India) 

A yogurt-based curry with gram flour served with rice.

How it helps: 

• Cools the stomach.
• Easy to digest.

Recipe:  

• 2 cups buttermilk
• 2 tablespoons gram flour

Simmer buttermilk with spices and gram flour to make a light curry.

8. Sol Kadhi (Maharashtra)

A refreshing pink-hued soup made from kokum and coconut milk.

How it helps:  

• Aids digestion.
• Naturally cools the body.

Recipe:  

• 2 tablespoons kokum extract
• 1 cup coconut milk

Mix and season with salt. Serve chilled.

Just like mentioned before, there are several options for you to choose from. This blog has only highlighted a few. So wage your war against heat with these and many more interesting and cool ideas!