Panakas & masala majjige - the Indian mocktails!

“Of hunger and thirst, thirst is the greater imperative.” 

Yann Martel, Life of Pi

Just as we wear woollens in winter & cotton in summer, food & drinks need to match the season.  There is a reason why fruits & vegetables are not available throughout the year.  Nature takes its own course & we should let that be!  April, in India, is a month to keep yourself hydrated.  Here are a few traditional recipes to beat the heat!

Panakas get their true flavor when jaggery is used.  Demerara sugar is the closest option that I know of.  Sugar is fine but less exotic & it misses the tang that jaggery has.  Nevertheless, panakas during summer are to die for!

Musk-melon panaka

Ingredients 

• 1 cup of musk melon mashed
• 2 cups of water
• 2 cups of musk melon finely chopped
• 1 cup of jaggery or demerara sugar (or any available sugar)
• 1 teaspoon lemon juice
• 1 teaspoon cardamom powder

Method

Grate jaggery in 2 cups of water & mix until it dissolves.  Strain the mix as jaggery contains certain impurities.  Add the mashed melon, chopped melon, cardamom powder & lemon juice.  Mix well. If you find it too thick you can add more water.  Serve chilled.

Green mango panaka

Ingredients

• 2 raw mangoes peeled & chopped
• 2 cups water
• 1 1/2 cups grated jaggery or demerara sugar (or any available sugar)
• 1 teaspoon cardamom powder
• 1/2 teaspoon roasted cummin(jeera) seeds powder

Method

Boil the chopped green mangoes in 2 cups of water until they soften.  Allow it to cool. Blend & strain the juice.  Dissolve grated jaggery in 2 cups of water & strain the jaggery into the mango juice.  Add cardamom powder & cummin seeds powder.  Serve chilled.

Masala majjige / Spiced buttermilk

There are different variants to this drink. Some add a lot more spices like garlic & red chillies but I prefer this one as it was my life-saver when I was vacationing in a small village with no electricity & 48C temperature!!  Instantly cooled my body & got rid of heat rashes the natural way.   The drink was stored in a clay pot & wrapped with a soaking wet cloth & hung under a tress to keep it chilled.  My first exposure to natural refridgeration!  

Ingredients

• 2" ginger
• 1 small onion chopped
• handful of coriander (cilantro) leaves chopped
• 1 teaspoon sea salt
• 1 cup of curds (yoghurt)
• 3 cups of water
• 1 teaspoon roasted cummin powder

for seasoning

• 5-6 curry leaves  
• 1 teaspoon vegetable oil
• 1 teaspoon mustard seeds
• a pinch of asafoetida (optional)

Method

Coarsely grind ginger, chopped onion & coriander in a pestle & mortar.  In a vessel, add one cup of curds to 3 cups of water & whisk until there are no lumps.  Add the coarsely ground mix.  Seasoning: in a small pan heat 1 teaspoon of vegetable oil, add mustard seeds & wait until they crackle. Add curry leaves, asafoetida & turn off heat. Add the seasoning to the curd-water mix.  Add cummin powder & salt to taste.  Serve chilled & mix well before serving.