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Anari Chai

PREP: 5 minutes

COOK: 5 minutes

MAKES : 4 servings

SERVING SIZE : 1 cup

Pomegranate is a powerhouse of nutrients. It is now on many superfoods lists; loaded with antioxidants, it’s great for preventing disease. Pomegranate juice is now easily available in supermarkets and natural foods stores.

3 cups water

4 cardamom pods, crushed open

1 cinnamon stick

2 teabags or 2 teaspoons tea leaves

3 tablespoons sugar

1 cup pomegranate juice

1. In a small saucepan, boil water with cardamom pods and cinnamon stick. Add tea bags and sugar. Remove from heat and steep for 3 to 5 minutes.

2. Remove teabags and strain tea into a pitcher or teapot. Stir in pomegranate juice. Serve hot or cold over ice.

NUTRITION INFORMATION PER SERVING:

Calories: 75;

Total Fat: 0 g (Saturated Fat: 0 g); Carbo

hydrate: 19 g; Protein: 0 g; Fiber: 0 g;

Sodium: 2 mg

GF, LF

Green Mango Drink

Panna

PREP: 5 minutes

COOK: 15 minutes

MAKES : 8 servings

SERVING SIZE : 1 cup

This is one of those drinks that went out of style with all the bottled soft drinks available in India now. When I was growing up, it was a popular summer drink. I remember being told it would protect us against sunstroke and dehydration. Later, I realized that because mangoes are high in potassium and because the drink contains salt and sugar, panna replenishes the electrolytes, similar to Gatorade-type drinks.

2 raw green mangoes (about 1 pound)

7 cups cold water, divided

2 teaspoons salt

½ cup sugar

1 teaspoon roasted cumin powder (page 25)

½ teaspoon black pepper

2-3 tablespoons lemon or lime juice

¼ cup mint leaves

Crushed ice

1. Peel and slice the mangoes into large pieces. Discard pits.

2. In a medium saucepan, boil the mango slices with 2 cups of water for 5 minutes. Cool for about 10 minutes.

3. In a blender, grind the boiled mangoes with the water. Strain and discard fibrous pulp, if any. Pour into a serving pitcher.

4. Add salt, sugar, cumin powder, black pepper, and lemon juice. Stir well until sugar is dissolved. Add the remaining 5 cups of water. (You may need to adjust the lemon juice based on the tartness of the mangoes and personal taste preference.)

5. Finely chop about 2 tablespoons of mint leaves and add to mixture. Refrigerate to cool completely.

6. Serve over crushed ice. Garnish with remaining mint leaves.

NUTRITION INFORMATION PER SERVING:

Calories: 82; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 21 g; Protein: 0 g; Fiber: 1 g;

Sodium: 582 mg

GF, LF

Spicy-Sour Drink

Jal-Jeera

PREP: 10 minutes

COOK: 0 minutes

MAKES: 10 servings

SERVING SIZE : ¾ cup

The thought of jal-jeera makes my mouth water. It awakens all your taste buds: sour, salty, spicy, and sweet. Traditionally, jal-jeera is a roadside drink, usually sold on a stand in a large earthen pot. It is also the filling for pani-puri, a chaat made with crispy, tiny, puffed breads. Drink it by itself or purchase pani-puri shells from an Indian grocery and fill them with jal-jeera. For best results, use fresh tamarind sauce instead of paste for this recipe.

½ cup mint leaves, loosely packed

½ cup tamarind sauce (page 25) or 1

tablespoon tamarind paste

1 teaspoon roasted cumin powder (page 25)

1 teaspoon black salt

2 teaspoons salt

1 teaspoon cayenne pepper

6 cups cold water

1 tablespoon sugar

¼ cup lemon or lime juice

Carrot or celery sticks (4 to 6 inches long),

for garnish

¼ cup boondi, optional (see Tip, below)

1. In a small blender jar, place mint leaves, tamarind sauce, cumin powder, black salt, salt, and cayenne pepper. Blend until a paste-like consistency forms.

2. Add water to a serving pitcher. Add the mint paste. Add sugar and lemon juice. Mix well.

3. Refrigerate for 4 hours or more. Stir before serving. Serve in small glasses with a carrot stick for stirring. Add a little bit of boondi in each glass, if desired.

TIP: If available in an Indian store near you, use boondi for extra flavor and taste. Soak boondi in lukewarm water for 5 minutes. Strain and discard