Kairi Panhe

Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.

Kalingad / Watermelon Juice

Time 5 min

Ingredients

Watermelon pulp 4-5 cups

Sugar 1 tbsp

little salt to taste

Method

Blend in blender watermelon, salt and sugar. Then add 2-3 ice cubes blend again. Serve chill by sprikling little jaljira powder if you like jaljiara flavor.

Sol Kadhi

Time 10 min
Ingredients
Fresh coconut 1 cup
Garlic cloves 2
Green chilies 1
Kokum syrup 3-4 tbsp
Water 2 cup

Method
In blender, blend coconut, garlic, green chilies to make a smooth paste. Then sieve the coconut with the help of cotton cloth by adding water spoon by spoon. Then add kokum syrup as per your taste. Add little salt because kokum syrup will be salty.

Masala Milk

Time 10 min
Ingredients
Full fat milk  1/2 lit
Custard powder 1/2 tsp (optional)
Sliced Pista, Almond, Cashewnuts 2 tsp
Cardamom-jayaphal powder 1/4 tsp
Kesar 7-8 strands
Sugar 8 - 10 tsp (as per taste)

Method
Dissolve custard powder in 1-2 tbsp hot milk. Keep it aside.
Heat milk in a big thick bottom pan, add dry fruits, cardamom jayaphal powder, sugar, kesar. Dissolve sugar completely. Keep the low flame.  Then add the custard milk to the milk in the pan and let it boil for 7-8 min. Switch off the flame. Serve hot.  

Tip
Traditionally masala milk is made without custard. I like custard flavor so i add.

Masala Jaljeera

Time 5 min

Ingredients

Jaljeera powder 1/5 tsp

Lemon juice 1/2 tsp

Sugar 2 tsp

Rock salt as per taste

pinch of chaat masala

Sprite or Thumpsup1 glass or eno 1/2 tsp + 1 glass water

Method

Dissolve sugar in 1 tbsp water. Then add lemon juice, jaljeera powder, rock salt & pinch of salt. Lastly add chill sprite or thumpsup. If coldrinks are not available then add eno. It doent taste as good as with coldrinks. 

Aambil Nachani Drink

Time 15 min
Ingredients
Nachani flour / finger millet flour 1 cup
Curd 1/2 cup
Crushed garlic cloves 2 tsp
Cumin seeds 1 tsp
Water 3-3.5 lit
Buttermilk 1 lit
Salt to taste

Method
Add curd to the nachani flour and make a smooth paste. If require add 2-3 tbsp water. Keep it for fermentation for min 6 hrs.

Then heat water in a big pan, after water boils add cumin seeds, crushed garlic cloves & salt. Stir well. Let it boil for 5 min. Then add 1/2 cup of same boiled water to the bowl containing fermented nachani, stir and then pour in the pan slowly. Stir well so that no lumps are formed. Let it cook for 7-8 min.

Allow it to cool. Then add buttermilk. Chill in refrigerator and enjoy.

Spiced Buttermilk

Time 5 min

Ingredients

Curd 1 cup

Buttermilk masala 1 tsp

Finely chopped green chilies 2

Grated ginger 1/4 tsp

Water 2 cups

Salt to taste

Finely chopped coriander 1 tsp

Method

Add water to curd, mix to make buttermilk, then add buttermilk masala, ginger, green chilies, coriander. Serve chill.  

Mattha

Mattha

Time 10 min
Ingredients
Buttermilk 2 cup
Coriander to garnish
Sugar 1/2 tsp
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 4-5 
Asafoetida 1/4 tsp
Chilies 1
Salt to taste
Oil 1/2 tsp

Method
Heat the oil. After oil becomes hot turn off the flame. Add mustard seeds, cumin seeds, curry leaves, asafoetida, chillies. Allow it to cool. Then mix properly in the buttermilk along with the sugar. Chill it in the Refrigerator, garnish with coriander and enjoy.