Pati Lebur Sarbet – Lemonade

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With the mercury rising every day and no sign of rain, this is the time of keeping yourself hydrated. The heat and the sweat makes your body loose lots and lots of water. Especially with children, its summer time and all they want is to play all day long. So, a little refreshing drink during the summer heat to get back your energy is the best way to chill this summer.

Fruits are also a great option to keep cool. Whether you like it in bite size pieces or pureed to a smooth juice, eat loads of fruits everyday. But, there are people who are allergic to fruits, mainly the citrus fruits like melons and oranges, try having a sip of the Bengali style lassi, the ghol.

But, my all time favourite is pati lebur sherbet, better known as lemonade. This easy to prepare drink is a healthy one. Lemon, though contains citric acid, reduces the body acidity and keeps indigestion at bay. This rich in vitamin C drink is very healthy for the summers, and it also reduces skin blemishes. There are many many other benefits of lemonade, and of course the taste of lemonade is just to die for. The lemonade recipe is a derivative of the Martha Stewart classic lemonade recipe.

Pati Lebur Sarbet - Lemonade

Indian, Drink, Lemonade, Summer cooler, Spring break kids diy, Bengali drink
Cooks in    Serves 8
  • 3 cups of lemon juice (about 20 lemons)
  • 2 cups of sugar
  • 1 cup lukewarm water
  • 3 cups cold water
  • 1 teaspoon salt
  • Ice cubes (optional)
  • Lemon wedges (optional)
  • Mint sprigs (optional)
  • Pour in the sugar in the lukewarm water and bring to boil to dissolve the sugar, talk out of flame and let it cool down to normal temperature
  • In a tall jar pour in the sugar syrup, cold water and lemon juice and add the ice cubes if you are using
  • Serve immediately with more ice cubes, lemon wedges and mint sprigs or chill in the fridge for later use.

Hot Tips –If you don’t like to add too much of lemon juice, then use the authentic Bengali recipe. To a glass of cold water add 2 tablespoon of lemon juice, 1 teaspoon sugar and a pinch of salt, stir well and serve.

This lemonade recipe goes to Cool Summer Sip event hosted by Jyoti.

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Summer Cooler – Coke Punch

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Summers are here, even though the children are having a nice time with their vacation, the rising heat is a pain. The dry afternoons and the humid evening can drive just anybody crazy. There is no way that you can get out of the house before evening. The only good thing about the summer is the plethora of fruits that it has to offer from watermelons to mangoes.

Every community has their own way of quenching the summer thirst, to beat the heat. Similarly, the Bengalis have them too. The raw mango sherbet or aam pora sharbot is a Bengal specialty. Unlike rest of India where it is prepared by boiling the raw mangoes, aam pora sherbet is prepared by roasting the raw mangoes in charcoal.

The other Bong specialty is the bael or beler sharbot (wood apple or stone apple sherbet). The distinctive smell of this fruit though drives me crazy, and I like to stay away from it, but there are many people who would vouch for this fruit soothie.

Getting a little away from the summer fruits and what you can make out of them, there is always the authentic Bengali lassi or ghol. Made with plain yogurt and lots of sugar, this has to be the best summer drink possible. I remember a roadside thelawala who used to come just during our school lunch time to sell ghol in earthern tumblers. The smell of the earthern tumbler and the chilled ghol had to be one of the best part of my school life.

Another cool summer drink is the lemonade or the lebur sharbot. Cold water, a teaspoon of lime juice, a tablespoon of sugar and just a pinch of salt is all you need to have the kick back of energy. The lemonade with a little bit of twist is what is our new recipe of the day – the Colamonade. The fizz of the cola and the tangy taste of lemon juice is a great way to chill this summer.

Coke Punch

Indian, Drink, Summer cooler, Spring break kids diy, Sherbet, Cola drink
Cooks in    Serves 4
  • 1liter or 32 fl oz Coke Zero
  • 4 levelled tablespoon jaljeera powder
  • 4 levelled tablespoon chat masala
  • 4 teaspoon lemon juice
  • 1 teaspoon salt
  • Ice cubes
  • Mix all the dry ingredients together in a bowl and transfer in a large serving jar, pour in the lemon juice
  • Pour in the Coke, there will be lots of fizz, so wait and pour in slowly
  • Arrange 4 serving glasses and add the ice cubes. Pour in the coke punch and serve immediately.

Hot Tips – I’m a big fan of Coke Zero, if you don’t like that you can use any cola of your choice. if there is no jaljeera at home you can replace it with some roasted cumin powder and amchur powder.

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Macher Matha Diye Mung Dal – Yellow Lentil with Fish Head

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Since I came to US, I had been travelling. All thanks to Kalyan and his job, I had visited 5 states in a span of 3 months. The latest was a visit to the city of dreams – New York City. It was a 8 day trip with work for K and travel for me, and I made the best use of the time. Travelled almost every part of the city from Harlem in upsate New York to the Liberty Island down South. Tasted the roadside pretzel (which I hated, sorry to say), chicken gyro, hot dogs and also the different cuisines in the much talked about restaurants of Manhattan.

Even though everything seemed so awesome and the food tasted so great, something was missing. I figured it out this afternoon after coming back home. The missing part was home cooked food – warm rice with moog dal and begun bhaja (aubergine fries) and tilapia jhal. Whether its psychological or just that your taste buds are used to the food you have grown up with, nothing beats home cooked food.

Yellow lentil or moog dal is one of the many dals cooked in every Bengali household. To start with moong dal can be cooked either directly boiled and sautéed with your spice of choice or roasted, boiled and then sautéed with spices. The roasted version definitely tastes better, but those with digestion problem should leave that apart. You can cook mung dal using just cumin seeds, cumin powder and ginger paste or make it rich and spicy putting in some fried fish heads.

Macher Matha Diye Moog Dal

Indian, Side, Moog dal, Yellow lentil, Bengali fish recipe, Bengali dal
Cooks in    Serves 4
  • 1 cup moog dal
  • 2 ½ cups warm water
  • 1 fish head, deep fried
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin seeds
  • 1 tablespoon mustard oil
  • Salt to taste
  • Pour the unwashed lentils in a thick bottom sauce pan and roast till the lentil turns a light shade of brown. Take out of the flame and wash. Pour in the warm water and salt; boil till the dal is cooked. Add extra water if the dal tends to dry out.
  • Add the deep fried fish head to the dal
  • Heat a skillet, pour in the oil. Temper with whole cumin seeds. As the seeds starts sputtering add to the boiled dal. Add in the spices, ginger paste and cook for 5-7mins more
  • Serve with warm white rice and fries of choice.

Hot Tips – Roasting the dal is optional, you can directly wash the dal and boil it. Moog dal tends to absorb a lot of water, so make sure there is enough water even after the dal is fully cooked.

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Bhalobashar Tilmil – Soya Cake Appetizers

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Arranging for a party this weekend and searching for the best appetizer to go with your favourite drink – try these soya cake nuggets. The juicy sweet and spicy nuggets will definitely be the star of your next party.

Our guest author Chndrani Chakraborty like to call her Bhalobashar tilmil. These soya cake nuggets are easy to prepare and is ready in less than 2 minutes. Chandrani is a homemaker who stays in Poland. She uses the ready-to-cook soya cakes, KOTLETY SOJOWE. If you don’t find these in your neighbourhood grocery store you can also try using Nutrela High Protein Soya Chunks.

Soya Cake Appetizer

Appetizer, Indian, Soya bean cakes, Soya bean recipe, Soya recipe, Indian appetizer
Cooks in    Serves 4
  • Soya cakes 1 pack (12pcs)
  • 2 tablespoon Honey
  • 2 table spoon Sesame (til)
  • 3 cloves of garlic, chopped
  • ½ inch chopped ginger
  • 2 cups of loose clean cilantro
  • 1 green chili (4/5 optional as much hot you like)
  • 2 cups oil for frying
  • Mandarin juice syrup or Orange syrup 1 cup
  • ½ cup all-purpose flour for batter
  • 1 pinch salt
  • 1 teaspoon garam masala powder
  • 2 tablespoon hot water
  • 4 sugar cube size butter (approx 1 table spoon)
  • Cook soya cakes in salt water for 10 min in high flame, when it becomes tender remove from water, squeeze Soya cakes to remove extra water by pressing with your palm, cut horizontally 1 inch length
  • In bowl take 1/2 cup all-purpose flour add water, salt and garam masala powder; make a thick batter
  • In a frying pan heat the oil & dip soya slices in batter and fry till it turns golden, take out and drain the extra oil using a kitchen towel
  • In another pan heat 1 tablespoon butter then add sesame seeds, chopped garlic and ginger; after 2min frying add cilantro, chili paste, now add honey and 2 tablespoon hot water. Stir well.
  • Add fried nugget cake slices and mix it with the spices. Finally before taking out from pan add Mandarine syrup toss a little to absorb syrup well. Take out from the pan& serve immediately garnished with chopped cilantro

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