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10 Drinks from Hyderabad to Kill Summer

A summer day is overblown ten times in India. The Sun, once a trusted friend, is now unleashing its vengeance on the Indian populace. Summers in the city of Hyderabad are no lesser than in any of the other states. What do the people of Hyderabad do on a hot summer day? They cool themselves down with these yummy drinks.
1. Hyderabadi Lassi
When the heat is draining out all your energy; there is no space for fancy colas and some such. If you want to beat the heat, Hyderabadi style, then gulp down this flavourful Lassi. Hyderabadi Lassi is a special drink from the streets of Hyderabad and is a local favourite during summer. Curd, sugar and water are blended together to make this beautiful concoction. This is super easy to make at home too. Add a generous amount of nuts to it and serve chilled in a tall glass. You can also add rose water for that touch of luxury.
2. Falooda
Eat it or drink it, Falooda never disappoints. Traditionally it is made from mixing rose syrup, vermicelli, psyllium or basil seeds, tapioca pearls and pieces of gelatine with milk or water. The basil seeds are known for their cooling properties and Falooda is eaten as a popular dessert in many households during summer in Hyderabad.
3. The Humble Buttermilk or Chaas
No one can stop at just one glass of buttermilk. Did you ever compete with your sibling on a buttermilk drinking competition during those summer holidays? Spiced up or plain salted, this sure is the favourite summer drink of many. It’s refreshing and is great on a hot day.
4. Goli Soda
One can never forget the taste of this tingling drink. This carbonated lemon or orange-flavoured drink is popular throughout India. A perfect mid-afternoon drink to beat the heat!
5. Roohafza
Roohafza is a rose flavoured drink that contains extracts from different plants and fruits. It has a complex flavour. A glass full of lassi with roohafza rejuvenates and makes you feel fresh. Roohafza can either be addeed to milk or yoghurt and had.
6. Jal Jeera
jal Jeera is very cooling and is an ideal drink for hot Indian summers. The health benefits of Jal Jeera are manifold. Generally served as an appetiser, it is also a refreshing summer drink.
7. Irani Chai
Irani Chai has always defined the café culture of Hyderabad. Introduced by Persian settlers, this drink has a special place in every Hyderabadi’s heart. A sip of chai on a summer evening will take away all the heat that’s been bothering you.
8. Pudina Sharbat
This is a lemon and mint drink that is a great summer beverage. The Sharbat wala can be spotted at the corner of every street of Hyderabad serving tall glasses of this delicious drink. One glass of it can do wonders to you.
9. Aab Shola (Raw Mango Drink) 
The real raw mango drink which is treated as a heat controlling agent in our body. It protects from sun-stroke and other sunburn ailments. This drink makes your body always away from Dehydration in summer days. Available this drink in selective places in old city areas.
10. Kharbuza Sharbat with Falsa Twist
This drink also a famous Hyderabadi drink during summer. Available at many busy public places with an energized drink of fresh juices. This drink also relieves from severe heat in our body.

Popular Chennai Drinks To Help You Beat The Summer

Badam Milk

It might not be a Chennai speciality, but everybody in the city offers it for anyone interested. It’s refreshing and when drunk really cold, it’s the perfect balm to the sweltering summer. Plus, almonds have great properties and one of the important ones is that it’s energizing and calming all at once.

Rose Milk

If you’ve lived in Chennai or at least driven through the city, you’d have seen it more than once, because there are shops that serve exclusively only rose milk. And all you need is rose syrup and milk, then once it’s made you can just put it in the fridge. But if you don’t want to make it yourself, you can find it almost anywhere in the city.


Originated in Madurai, Jigarthanda is one of the most popular cold drinks in the state. It’s got a basic collection of ingredients like milk, almond, sarasaparilla, sugar and ice cream. One sip and it will you cool you from the inside, making it the perfect treat of all time.

Elaneer (Coconut Water)

Nature’s most refreshing and delicious treat, of course. How could we not put this on our list. You can drink it straight from the coconut at any cart on the street, or if you’re up for a little something different, you can stop by juice shops along the way and get a cold glass to take with you.

Neer Moru (Spiced Buttermilk)

Another very popular drink that can be had anywhere in the city. Buttermilk, in general, is a delicious treat, but add some spice and drink it cold and you have a winning combination. Served in mud cups or plastic glasses, it doesn’t matter. Just as long as you can get your hands on this cold treat, does it matter?

Paneer Soda

Surely, the name is confusing you and worrying you a little, but don’t worry. It’s delicious in every way. For one, the drink doesn’t have paneer in it, despite what the name says. But it’s always served cold and the soda makes it so bubbly and delicious, which is what balances everything out. And during the summer, a hit of soda always helps.

Top 10 Special Summer Indian Beverages

People have their own way of staying relaxed and chilled in this season. Though it’s no more a secret for the travelers who pay their visit here, however, if you are still unsure, we will introduce you to the top 10 special summer Indian beverages that help tackle the scorching heat.

Top 10 Indian Summer Drinks:

1. Nimbu Pani

Nimbu Pani

Nimbu Pani (Lemonade) is a traditional and the most common Indian drink that is very popular in India. It is also called Shikanje in North India and Pakistan, Shikanje/Nimbu pani or Lemonade is prepared with Lemon Juice along with variations of ginger juice, ice and water as well as other ingredients like salt, saffron and cumin. Mint leaves could also be added depending on your taste.

2. Aam Panna

Aam Panna is well known for its heat resistant properties. Made from green mangoes, it is treated as a flavoursome and healthy beverage to fight the intense Indian summer heat. This delectable beverage appears light green in colour and is prepared using raw mangoes, sugar and an assortment of spices. Though it is mainly consumed in North India; it is very beneficial in the treatment of gastro-intestinal disorders and also acts as a remedy for blood disorders with its high vitamin C content.

3. Chaach

Chaach in Rajasthan is an amazing natural thirst quencher; it’s the tastiest, smoothest and finest drink to sip in this region of India. Since it consists of curd, you can enjoy it with a meal to aid your healthy digestive system. This can be found in various authentic Indian restaurants and food courts.

4. Feni

Feni drink
This popular spirit produced exclusively in Goa can be classified as the ‘Country Liquor’. Due to the alcohol content that it holds, Feni is not allowed to be sold outside the state. There are two different types of Feni available- cashew Feni and coconut Feni. Compared to the Feni produced in North Goa, South Goa’s Feni usually has higher alcohol content (43-45 percent.)

5. Thandai

A famous Holi drink which is a cold Indian beverage prepared with a mixture of almonds, rose petals, pepper, vetiver seeds, cardamom, fennel seeds, magaztari seeds (watermelon kernel), saffron, milk and sugar. It’s a native drink of India and is always associated with the festivals of Holi and Shivaratri.

6. Solkadhi

Solkadhi is a type of Indian beverage or curry which is usually consumed right after a meal. People of the Konkani region in India widely prefer this drink that is usually made from coconut milk and kokum and is known for its digestive properties. It is prepared from liquid extracted from fresh coconut (coconut milk).

7. Coconut Water

Coconut Water
Coconut water is preferred by many people across India; it is easily found in street markets during summer. Coconut water is the healthiest option to escape the sweltering summer heat.

8. Toddy

Toddy Juice
Toddy is the famous alcoholic drink in Madhya Pradesh that is made from various palm plants. It’s a white colored beverage with a lip-smacking taste that consists around 5% of alcohol. Toddy with fresh coconut has medicinal properties which is good for health.

9. Falooda

Falooda is a famous sweet beverage which is popular in Delhi, Haryana and Punjab. It is flavoured with ingredients such as milk, rose syrup, jelly cubes, ice cream and vermicelli. Falooda has many health benefits and is a great source of nutrition.

10. Jal Jeera

Jal Jeera Drink

Jal Jeera, the magical drink to survive the hot Indian Summers. Not only it acts as an appetizer, but it also keeps the body cool and gives an early relief from dehydration. This north Indian Drink can be prepared by mixing cumin, tamarind, mint and salt with cold water.

How To Make Homemade German Sauerkraut in a Mason Jar

Sauerkraut might not be the national dish of Germany, but in the U.S., it is the one food most associated with German cuisine.


1 medium head green cabbage (about 3 pounds)

1 1/2 tablespoons kosher salt

1 tablespoon caraway seeds (optional, for flavor)


Cutting board

Chef's knife

Mixing bowl

2-quart wide-mouth canning jar (or 2 quart mason jars)

Canning funnel (optional)

Smaller jelly jar that fits inside the larger mason jar

Clean stones, marbles, or other weights for weighing the jelly jar down

Cloth for covering the jar, such as cheesecloth

Rubber band or twine for securing the cloth


Clean everything. When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.

Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.

Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.

Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

Ferment the cabbage for 3 to 10 days. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.

Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.

While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Homemade German sauerkraut recipe


Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!

Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.

Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep the same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.

Hot and cold temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become unappetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.

Japanese Tsukemono – Misozuke (Miso Pickling) Pickles Recipes

Preserving vegetables in miso is a common way of preparing simple pickles in Japan to be used as an accompaniment to a Japanese meal. The fermented bean paste gives cucumbers, radishes and other vegetables a wonderfully savory flavor while preserving them for later enjoyment.


  • White (shiro) miso -- 1 cup
  • Mirin -- 1/4 cup
  • Sugar -- 1 tablespoon
  • Soy sauce -- 1 teaspoon
  • Small pickling cucumbers -- 1 pound
Misozuke (Japanese miso pickle)


  1. Mix together the miso, mirin, sugar and soy sauce in a large bowl. Add the cucumbers and stir them into the miso mixture.
  2. Transfer the cucumbers and miso mixture to a container with an airtight lid. Make sure cucumbers are completely covered by miso mixture.
  3. Store in the refrigerator for at least a week, and for up to 2 months, stirring occasionally.
  4. Remove the pickles, rinse, slice and serve.


  • This method of pickling also works with diakon, eggplant, cabbage and carrots, garlic. Parboil harder vegetables like carrots and garlic before pickling them.
  • Try using red (aka) miso for a different appearance and flavor.
  • Possible flavoring additions to miso paste: chili pepper, sesame seeds, minced ginger.

Easy and Quick Dill Pickle Recipe United States

This recipe makes American-style sweet and very garlicky pickles that work perfectly with salt beef or a homemade charcuterie board


white wine vinegar 400ml
soft light brown sugar 200g
fine sea salt 2 tsp
garlic 2 cloves, crushed
dill ½ a small bunch
coriander seeds 1 heaped tsp
ridge cucumbers or cucumbers 2 (about 500g), ends removed

Dill Pickle Recipe



Pour the vinegar into a pan, tip in the sugar and salt, and warm over a medium heat, stirring until the sugar and salt have dissolved. Take the pan off the heat before it reaches boiling point, stir in 200ml cold water, then leave to cool.


Evenly divide the crushed garlic, dill sprigs and coriander seeds between 2 Kilner jars. Slice the cucumbers into 1/4-½cm rounds, depending on how thick you like them, and pack them tightly into the jars. Carefully pour the cooled pickling liquid into the jars, filling almost to the brim.


Clip the lids closed, give both jars a good shake to mix the contents, then leave in a cupboard to pickle for 1 week. Give the jars a good shake every day or so to ensure the cucumber slices are evenly exposed to the pickling liquid and aromatics.

Pakistani Style Vegetable Pickle - Achaar Recipe

These homemade products were consumed around the year and the friends and family also had their share in the prized produce. This activity would take place during summer holidays when tons of extended family would be over.


12 Lemons (Quartered – remove the seeds) –
20 Chilies Fresh Green – long (make a lengthwise slit)
4 Carrots – Medium . (Cut like match sticks but thicker in size)
6 Mango – Green – Cut in chunks
24 Curry Leaves Fresh -
2 Garlic – bulbs (Peeled)
6 - 7 Cups Mustard Oil

Spices :

2 Tsps Fennel seeds Saunf / – heaped –
3 tsps seeds Kalonji Nigella / – heaped –
3 tsps Mustard Seeds / Rai Dana – heaped –
3 tsps Fenugreek Seeds Methi / Dana – heaped –
3 tsps chilies Crushed red – heaped –
1 tsp Turmeric Haldi / –
10 tsps Salt – – Heaped

Pakistani Style Vegetable Pickle - Achaar recipe main photo

Prepare the Mustard oil

Pour the Mustard Oil in a deep saucepan. Put 3 cloves of garlic with skin in the cold oil. Boil the oil at high heat for 15 mins. This is done to eliminate the natural bitterness and dense smell of the mustard oil. Ensure that the kitchen is well ventilated as you boil the oil. It will release tons of smoke and unpleasant smell so be prepared. It’s a good idea to exit the kitchen as it boils and comes in to switch off the stove. Light some extra candles in the kitchen as you undertake this ac...

Cool the oil. Put aside.

Prepare the vegetables

Cut all the vegetables as instructed.

Mix all the spices and spread evenly over the vegetables. Use a glazed clay dish or High-grade plastic utensil for this activity. Grannies advise not to use any metal utensil in pickle making as the acid from the lemon can corrode the metal leading to pickle going black and bad in days ahead. I have used clay pots and a wooden spoon to do the mixing.

The spiced vegetables need to be put in the sun for about 2-3 days till their water dries up.

On the third day, add the vegetables to the big clay pot /martabaan and pour the cold mustard oil over the vegetables till everything is completely submerged in the oil.

The pickle is required to be put in the sun daily for about 10-15 days in summer and 15-20 days in winter before the vegetables become soft and ready for consumption. Mix the pickle daily with a dry wooden spoon.

Everyone has their own favorite things to eat with this condiment. I enjoy this with Daal Chawal - Curried Lentil and boiled rice. 

10 Best Street Food in Mumbai

The list of Indian street food dishes you must try in Mumbai is long and varied, consisting of dynamic complementary and contrasting flavors that range from hot to sweet to savory, and textures that run the gamut from soft to crispy to creamy, making the bustling city a culinary paradise for locals and travelers alike.
1. Vada Pav
If you take a walk down any street in Mumbai, you’re bound to quickly come across vada pav, one of Mumbai’s most popular and widely available street food snacks.
2. Bhelpuri
Another Mumbai street food you’ll commonly find throughout the city, especially along the busy beaches like Girgaum Chowpatty and Juhu, is bhelpuri. Although it’s common around India now with many variations, bhelpuri is one of the homegrown Indian snacks from Mumbai.
3. Sev Puri
Sev puri begins with a flat puri, which is essentially a little round chip, topped with mashed potatoes, onions, cilantro, sev, and a trio of garlic, tamarind, and chili sauces to give it an incredible balance of flavor. Finally, sev puri is topped with a handful of sev, as the name suggests, and also sprinkled with little bits of green sour mango.
4. Pav Bhaji
A combination of vegetables were mashed up, mixed with spices, and served with bread. Today, the common recipe includes potatoes and tomatoes, mashed up with spices, and served with buttered toasted bread to mop it all up. It’s simple, and delicious, and it’s a street food you can’t leave Mumbai without trying.
5. Kebabs and Rolls
On this list of top Mumbai street food you’ll find a lot of vegetarian food (and I happen to think some of the world’s best vegetarian food is in India), but kebabs and rolls are undoubtedly non-veg.
6. Chai
This is not really a food, but I had to include it on this list because of its importance and dominance in the street food arena in India. Chai is not just a cup of tea, but it’s a hot and soothing brew that offers a time to take a rest from the chaotic streets of the city, to slowly sip and enjoy.
7. Pani Puri
It takes some serious street food genius to come up with something like pani puri; Who would think to add flavored water to a circular chip that gets soggy?
Pani puri is a just a wonderful thing to eat. However, since it does contain water, do be cautious where you eat it.
8. Bombay Duck Fry
Although Bombay duck is also served at indoor restaurants and local spots in Mumbai, I had to include it on this food list because it’s a favorite food in Mumbai. Although it’s called Bombay duck (or bombil), it’s not really duck at all, but it’s a type of lizardfish.
9. Mumbai Sandwich (Bombay Sandwich)
I think the best way to enjoy your Mumbai sandwich is to order it toasted, so you get it hot and fresh, and crispy on the edges. Don’t forget to dip your street food sandwich in more chutney before taking a bite!
10. Dosa
Although dosas are originally from South India, since Mumbai is such a melting pot of India, the dosa is also a very common street food in Mumbai.
But in Mumbai you’ll find some fusion and very creative types of dosas as well, where both Indian and Chinese dishes are served with the dosa, and they work so well.

Top 10 Famous Breakfast Items Of India

All happiness depends on a leisurely breakfast”, and since nothing screams morning glory quite like some crispy vadas and butter-y dosas - I've compiled our 10 best Indian breakfast recipes just for you. From kids to adults, the indian breakfast is an all-time favorite ranging from the humble upma to chennai' s popular idli sambar served with a delicious vegetable stew.
Medu Vada
Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.
Masala dosa
Masala dosa is a popular South Indian breakfast snack not only in India but abroad as well. Though making masala dosa is a long process, but it's worth it. In this recipe, the dosa is crisp and served with delicious potato masala. Recipe post shares both the method of preparing dosa batter as well as the potato masala. If you do not have time, then skip making the potato masala and just make the sada dosa (plain dosa) with coconut chutney.
Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household including mine. Idli is popular not only in the whole of India but outside India too. Idlis are naturally vegetarian, vegan, gluten-free and make for one of the healthiest breakfast.
Upma is a traditional South Indian breakfast dish made from rava (sooji or cream of wheat). Upma is usually served with coconut chutney.
Rava Dosa
Another popular South Indian dosa variety. The best part of making instant Rava dosa is that it does not require any fermentation and is very easy to make. you can make the Rava dosa plain or you can spice it up by adding chopped onions, curry leaves, herbs, and spices.
Poori masala
The combo of pooris with potato curry is popular all over India. This South Indian potato masala gravy taste awesome not only with pooris but also goes very well with dosa or chapatis. at times I also make this Maharashtrian style poori bhaji and Punjabi aloo poori recipe. aloo poori is liked all over India and is made in different ways.
It is a popular Indian flatbread made with wheat flour. Easy chapati recipe that anyone can make at home that yields soft and puffy chapati. It is a staple and made of really simple ingredients: wheat flour, salt, and water.
Vada Pav
Vada pav is one of the most humble street food of Mumbai, yet it is tasty and delicious. Wada pav basically has Batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney. I have had vada pav in many places in Mumbai right from my childhood. Even today when I go to Mumbai, I do make sure to have vada pav there. However on occasions I do make them at home.Vegan
Poha is a popular Maharashtrian breakfast recipe made from red or white flattened rice, herbs and spices. Low Fat, Gluten-Free and Vegan.
Sandwich makes for a quick breakfast or snack when you are short of time or want to eat something in hurry. Sandwich are quick and easy to make and does not require much cooking expertise. Even bachelors can make it easily. During my schooling in Mumbai, I used to have Mumbai veg sandwich quite often. You can serve most sandwiches with tomato sauce or coriander chutney or mint chutney.