The Magic of Bael
Chef Ranveer Brar introduces Bael ka Sharbat, a revitalizing drink made from the wood apple. The preparation begins by extracting the pulp from ripe Bael fruits,
which is then mashed with water and strained to remove seeds and fibrous material. For a sweet version, jaggery syrup and a hint of cardamom are added to the strained pulp, creating a delightful base. This mixture is then combined with ice cubes and water for a refreshing beverage. A savory variant, namkeen bael ka sharbat, incorporates a specially prepared jeera mixture, which includes dry-roasted cumin and pink salt, providing a zesty, cooling counterpoint to the natural sweetness of the bael. Both versions are enhanced with ice and garnished with lemon slices and mint sprigs, making them perfect for scorching summer days.
Cooling Gond Katira
Next, Chef Brar presents Gond Katira Shikanji, a cooling concoction utilizing the remarkable properties of tragacanth gum. Gond Katira, soaked overnight until it swells and softens, forms the base of this drink. For a sweet rendition, meetha gond katira shikanji, the softened gum is combined with lemon juice, pre-made jaggery syrup, chopped mint leaves, and a touch of edible camphor for an aromatic twist, all mixed with water and ice. The savory counterpart, namkeen nimbu shikanji, interestingly uses soaked sabja seeds instead of gond katira, mixed with lemon juice, the prepared jeera mixture, a bit of jaggery syrup, water, and ice. Both options are designed to be incredibly hydrating and provide a soothing sensation, expertly garnished with lemon and mint.
Energizing Sattu Power
The third star ingredient featured is Sattu, a roasted gram flour, presented as Sattu Drink by Chef Brar. The initial step involves creating a sattu mixture by thoroughly blending sattu flour with water until smooth, ensuring no lumps form. This versatile mixture can then be transformed into two distinct drinks. The meetha sattu is a simple, sweet beverage made by combining the sattu mixture with pre-prepared jaggery syrup and ice cubes. For those preferring a savory option, the namkeen sattu includes finely chopped ingredients like onion, grated ginger, green chili, fresh coriander leaves, along with the prepared jeera mixture and a touch of jaggery syrup, all mixed with the sattu base and ice. These preparations offer a substantial and energizing way to stay hydrated and nourished throughout the summer heat.
Essential Mixers
To elevate these summer coolers, Chef Ranveer Brar also details the preparation of two crucial flavor bases: jaggery syrup and a savory jeera mixture. The jaggery syrup is made by simmering water with jaggery and crushed green cardamom for a few minutes until the jaggery dissolves, creating a naturally sweet and aromatic liquid. The jeera mixture involves dry-roasting cumin seeds on low flame, then crushing them with salt and adding pink salt for a unique savory blend. These pre-prepared components ensure that both the sweet and savory versions of the Bael, Gond Katira, and Sattu drinks can be assembled quickly and efficiently, offering a burst of authentic Indian flavors tailored to individual preferences.
