PORA AAMER SHORBOT (CHARRED GREEN MANGO SHERBET)

This is a great summer drink from Bengal, and with its wonderful taste, provides a much-needed coolness to your body. The raw mangoes are roasted, giving a great smoky aroma. Every Bengali makes it in their own style, but the beauty of this drink is the smoky effect and tartness from the charred raw mangoes.

Ingredients

4 raw mangoes

¼ cup fresh mint

½ cumin powder, roasted

¼ tsp dry red chilli powder, roasted

1 cup sugar

2 tsp black salt

6 cup water

Method

Wash and dry the raw mangoes and use a fork to prick it all over. Roast the mangoes over direct heat for about 10 minutes. Peel the skin, cool, and using your hands, pull out all the pulp. Take the pulp in a blender. Add sugar, black salt, roasted cumin powder, roasted red chilli powder, mint and blend to make a paste. Add water and blend again. Refrigerate for about 2 hours and serve chilled.

BEL-ER LASSI (WOOD APPLE YOGHURT DRINK)

Wood Apple is known as bel in Bengal. It has a smooth woody shell with a green, grey or yellow peel. The fibrous yellow pulp is very fragrant. Bel is a good source of vitamin A, B, C and dietary fibre.

Ingredients

2 cups bel pulp, without seeds and fibre

3 cups yoghurt

1 cup sugar

2 tbsp mix nut, grated

6 glasses water

Crushed or cubed ice

Method

Blend the pulp, yoghurt, sugar and water in a food processor. Make a smooth and thick lassi. Now pour in the glasses and add ice to it. Garnish with the grated nuts and serve.

SALTED LASSI (SALTED YOGHURT DRINK)

Ingredients

2 cups yoghurt

½ tsp salt

¼ tsp black salt

½ tsp chat masala

Fresh mint leaves for garnish

Method

Take all the ingredients in a food processor, except the mint. Blend it properly and make a smooth lassi. Pour the glasses, add ice, and garnish with the fresh mint and serve.

COCONUT ROSE DRINK

Ingredients

3 cups tender coconut water, chilled

2 tbsp rose syrup

¼ cup tender coconut meat, chopped

Method

Combine all the ingredients in a mixer and blend till smooth. Pour equal quantities of the drink into individual glasses and serve immediately.

Photo: LS Archive/Sazzad Ibne Sayed