In Bihar, where temperatures can soar to scorching heights, people have perfected the art of crafting delicious and functional summer drinks using local ingredients. Today, we will learn about three such gems - Sattu Sharbat, Aam Panna, and Burnt Mango Juice - that will not only quench your thirst but also keep you cool.
1. Sattu Sharbat:
Sattu, a flour made from roasted gram, is a staple food in Bihar. But its versatility extends beyond savory dishes. Sattu Sharbat, a cool and creamy beverage made with this wonder ingredient, is a summertime favorite.
Recipe:
In a bowl, mix 4 tablespoons of sattu flour with a little cold water to form a smooth paste without lumps.
Gradually add 3 cups of cold water, stirring continuously to avoid any lumps.
Add a squeeze of lemon juice, 1 teaspoon of roasted cumin powder, finely chopped onion (1 tablespoon), finely chopped green chili (½ tsp), and finely chopped ginger (½ tsp) for a burst of flavor.
You can also add a pinch of black salt for a savory kick.
Mix well and chill thoroughly.
For an extra refreshing touch, garnish with fresh mint leaves and ice cubes before serving.
Sattu is a rich source of protein, fiber, and essential vitamins and minerals. It promotes digestion, keeps you feeling full, and provides sustained energy. The electrolytes in the drink, along with the cooling properties of mint and cucumber, help regulate body temperature and keep you hydrated.
2. Aam Panna:
Aam Panna, a vibrant green drink made with raw mangoes, is a classic summer cooler across India. Bihar's version adds a special touch with the use of black pepper and jeera (cumin seeds).
Recipe:
Pressure cook one raw mango with a little water until soft.
Peel off the skin and extract the pulp, discarding the seed.
In a blender, combine the pulp with 4 cups of water, sugar to taste, a pinch of black salt, ½ teaspoon of roasted cumin powder, and a few black peppercorns.
Blend until smooth and strain to remove any fibers.
Chill thoroughly before serving.
Raw mangoes are a treasure trove of vitamins, particularly vitamin C, which helps boost immunity and fight off summer lethargy. The tangy flavor stimulates the salivary glands, promoting thirst and keeping you well-hydrated. The addition of jeera and black pepper aids digestion and adds a unique layer of flavor to this classic drink.
3. Burnt Mango Juice
This unique Bihari drink takes the humble mango to a whole new level. The smoky char from burnt mangoes adds a depth of flavor that is both unexpected and delightful.
Recipe:
Wash and dry a raw mango.
Hold the mango directly over an open flame (gas stovetop or grill) and char the skin on all sides until blackened.
Once charred, remove the mango from the heat and allow it to cool slightly.
Peel off the burnt skin and extract the flesh.
In a blender, combine the burnt mango flesh with 2 cups of water, sugar to taste, and a pinch of black salt.
Blend until smooth and strain to remove any fibers.
Chill thoroughly before serving.
The smoky char from burnt mangoes adds a unique and complex flavor to the drink. While the burnt exterior might seem unappetizing, the flesh within remains perfectly safe to consume. The smoky notes surprisingly complement the sweetness of the mango and create a truly intriguing drink.
These three summer drinks from Bihar are a testament to the region's resourcefulness and love for bold flavors. So, this summer, skip the sugary sodas and artificial coolers and try these natural and healthy alternatives to beat the heat and experience the taste of Bihar's summer magic!
