A refreshing, low-calorie summer drink made without sugar. Stevia is optional for those who prefer a sweeter taste.
🥤 Ingredients (Serves 1)
10–12 fresh mint leaves
½ lemon, cut into wedges
¼ tsp roasted cumin powder
A pinch of black salt
A pinch of regular salt (optional)
¼ tsp chaat masala (optional)
200–250 ml chilled soda water or sparkling water
Ice cubes
2–3 drops liquid stevia or ½ tsp stevia powder (optional)
Mint sprig and lemon slice for garnish
👩🍳 Method
In a tall glass, add the lemon wedges and mint leaves.
Gently muddle them to release the lemon juice and mint aroma.
Add roasted cumin powder, black salt, and chaat masala.
If you like a sweeter drink, add stevia and stir well.
Fill the glass with ice cubes.
Pour in the chilled soda water or sparkling water.
Stir gently and garnish with a mint sprig and a lemon slice.
Serve immediately.
🌿 Optional Healthy Add-ons
Grated fresh ginger for extra freshness.
A few basil leaves for added flavor.
Crushed cucumber for hydration.
A pinch of crushed black pepper for a spicy twist.
💡 Healthy Tip
This sugar-free mojito is a great way to stay hydrated during hot weather. Lemon provides vitamin C, mint aids digestion, and roasted cumin plus black salt add a refreshing, tangy flavor. Use sparkling water instead of sweetened soft drinks to keep it healthy and low in calories.
Here is a recipe for Healthy Nut & Seed Energy Laddoos (which you can also leave in loose powder form as Panjiri). This recipe uses every single ingredient you mentioned and is packed with healthy fats, fiber, and natural sweetness.
1.5 cups makhana, 1/2cup jaggery, 1/2 cup pitted dates
Binding
Ghee
3-4 tbsp
👩🍳 Step-by-Step Instructions
Step 1: Roast the Nuts & Seeds
Makhana: Heat 1 tsp of ghee in a pan. Roast the makhana until they are crunchy. Let them cool and grind into a fine powder (if you don’t have pre-made powder).
Nuts: Add another tsp of ghee and roast the almonds, cashews, and walnuts on low heat until aromatic (about 3–4 minutes). Remove and let them cool.
Seeds: In the same dry pan, roast the sesame seeds and flax seeds for 2 minutes until they start to pop. Do not roast the chia seeds. ### Step 2: Grind Everything
Put the cooled nuts, sesame seeds, and flax seeds into a blender. Pulse them into a coarse powder. (Don’t over-blend, or the nuts will release too much oil and turn into butter).
Transfer this mix into a large bowl. Add the makhana powder and the raw chia seeds. Mix well.
Step 3: Prepare the Sweetener Base
Blend the pitted dates with 1-2 tablespoons of warm water to form a smooth paste.
In a pan, add 1 tbsp of ghee and melt the jaggery on low heat with 1 tbsp of water just until it dissolves. Add the dates paste to this and cook for 1 minute on low heat until combined.
Step 4: Mix and Shape
Pour the warm jaggery-date mixture into the bowl with the dry powder.
Add the remaining melted ghee.
Mix everything rapidly with a spoon (it will be hot!). Once it’s cool enough to handle, use your hands to mix thoroughly.
For Panjiri: You are done! Let the mixture cool completely and store it as a loose, nutritious powder.
For Laddoos: Take small portions of the warm mixture in your palms and press firmly to shape them into round laddoos.
💡 Quick Tips
Binding Trouble? If the mixture feels too dry to shape into laddoos, add a teaspoon of warm melted ghee or a splash of warm milk (note: adding milk reduces shelf life).
Storage: Store in an airtight container. Because of the dates, keeping them in the fridge will make them last longer (up to a month).
1 cup cooked rice (preferably from the previous day)
1–2 cups drinking water
Salt to taste
Basic Method
Place the cooked rice in a bowl or pot.
Add enough water to fully cover the rice.
Cover and leave it overnight at room temperature (typically 8–12 hours).
The next morning, lightly mash or stir the rice.
Add salt and serve.
Traditional Bore Basi (Chhattisgarh) Serving Ideas
Often served with:
Roasted or fried green chilies
Raw onions
Fresh curd (yogurt)
Pickles
Roasted tomatoes or garlic chutney
Seasonal vegetables
Traditional Panta Bhat (Bengal & Assam) Serving Ideas
Common accompaniments include:
Fried fish
Raw onions and green chilies
Mustard oil
Salt
Pickles
Food Safety Tips
Use clean drinking water.
In very hot climates, fermentation happens quickly; if the rice develops an unpleasant smell, mold, or unusual appearance, discard it.
If your kitchen stays very warm overnight, you can ferment it for a shorter time or refrigerate it after a few hours.
Quick Version
If you don’t want fermentation, simply soak cooked rice in cool water for 30–60 minutes and serve with salt, curd, onions, and chilies. It won’t have the tangy flavor of traditional Bore Basi/Panta Bhat, but it’s still refreshing.
