A hot cup of chai or coffee is what you need to make you warm and cosy in the rainy season. But this monsoon, try the goodness of other ingredients as well. Talking to a few city-based chefs we find out a few unconventional monsoon beverages that will keep you going strong and healthy.
Ilandhirai Vadivel, executive chef, Radisson Blu Hinjawadi, says that in the rainy season it is important to take special care of the intestines and the stomach. He mentions that Sukku Malli Coffee or Tea is one of the best home remedies commonly used in the Tamil Nadu and Kerala households during monsoons. “This is a hot non-caffeinated drink which aids in digestion and helps reduce cough and headache,” he adds.
Explaining the beverage he says that ‘sukku’ is nothing but dry ginger and ‘malli’ is coriander seeds. He says all the ingredients that are used in the beverage are supposed to have a lot of medicinal properties which will shield you from falling sick during monsoon.
Sachin Rasal, bar mixologist at DoubleTree by Hilton Chinchwad, Pune, says that it is best to follow traditional recipes. “Taking into consideration the hot and humid weather and the rains it is best to have beverages loaded with antioxidants and minerals,” he says, explaining that they are beneficial in lowering the risk of muscle pain, soreness, liver disorders and so on. He further adds that honey helps in soothing a sore throat which makes it an effective and a natural cough suppressant. “Honey and other ingredients improve the body’s ability to fight infection and decreases the risk of fevers most common during monsoon,” he says.
Joseph Anthony, F&B executive, Pune Baking Company, JW Marriott, shares that it is very important to have food or beverages that are powerful antioxidants like Matcha Green Tea. “It contains healthy nutrients such as Vitamin B12. The tea is also said to boost metabolism and slow the growth of cancer cells,” he says adding, “Honey, just like the green tea, is a natural form of sugar and a good source of proteins, vitamins and amino fatty acids.”
SUKKU MALLI COFFEE
- Coriander seeds.. - .2 tbsp
- Black pepper corn. - ..1 tbsp
- Cumin seeds... - 1 tbsp
- Cardamom.. - .2
- Cloves... - 2
- Dry ginger powder. - ..2 tbsp
Sweetener of choice — honey, palm sugar or jaggery
- Roast all the ingredients except ginger powder on a low flame. The cumin seeds and the coriander seeds will be very slightly brown once roasted. Remove from heat and set aside on a plate to cool.
- Add the dry ginger powder to the mixture. Grind all the ingredients together into a smooth powder. Sift the ground mixture twice. Store in an airtight container.
- Use within a month.
- Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery, honey or sugar. Serve hot.
- To improve taste, you can also add some milk.
(Recipe by Ilandhirai Vadivel, executive chef, Radisson Blu Hinjawadi)
- Honey.. - .1 tsp
- Cinnamon... - 1
- Ginger.. - .1
- Basil leaves.. - .6-7 leaves
- Apple chunks... - 6-8 pcs
- Jaggery.. - 2tsp
- Hot water
- Muddle all ingredients in a container and add hot water to it. Leave it for 2 minutes then strain into an old-fashioned glass. It can be served hot or chilled depending on taste.
- Garnish with cinnamon stick and basil leaf.
(Recipe by Sachin Rasal, bar mixologist, DoubleTree by Hilton Chinchwad)
- Matcha Green Tea powder.. - .1 tsp
- Hot water. - ..1 tbsp
- Hot milk. - ..180 ml
- Honey.. - .1 tsp (optional)
- Add 1 teaspoon of Matcha Green Tea powder to a cup, pour in 1 tbsp of hot water and stir to make a slightly thick paste.
- Heat the milk until steaming, (use a whisk to make a light foam if you like froth in your coffee) pour into the Matcha paste.
- Add honey and stir
- Your own cafe style Matcha Latte is ready!
(Recipe by Joseph Anthony, F&B executive, Pune Baking Company, JW Marriott)