Herbal ambrosia

Quell the heat with these healthy thirst-quenchers, writes Rama Gokul

A glass of cool evergreen herbal beverage works both ways — as a thirst quencher and a healthy option to elevated drinking pleasure. Most of the fresh leafy culinary herbs, available almost throughout the year, have naturally incredible and immeasurable benefits of being stress-busters, immunity-boosters, along with having properties of fighting cancer and being anti-inflammatory. These also eliminate free radicals.

Herbs can be used in dried form also, though fresh herbs are preferable. Fresh green herbs are fibre-rich and full of chlorophyll which promotes RBC production and reduces toxins. Each herb has its own distinctive flavour. It is best to prepare these drinks just before serving as it retains the nutrients better.

Also, avoid adding any additives so as to relish their distinctive flavour and intrinsic worth. Herbs like mint are rich in antioxidants, Vitamin A, C, B complex, and improve brain functioning, digestion, and offer relief from cold-flu conditions.

Dil leaves are rich in Vitamin C and A, have antioxidant qualities and ease stomach upsets, colic pain. Tulsi is known to control BP and cholesterol and hence is heart-friendly as it helps to reduce stress, depression, detoxifies and has anti-viral and immunity-boosting elements.

Lemongrass has calming effects, boosts RBC levels and lowers cholesterol, relieves joint pains, increases metabolism and aids in weight loss. It is highly beneficial in curing cough and headaches too.

Betel leaf is rich in vitamins and is a good digestive. Spinach is a good source of folate, Vitamins A, B, C, E, K and rich in iron.

Milk, buttermilk or coconut milk can be used to thicken herbal drinks as they add body texture and also increase the nutritive value of the drink.

Here are a few delectable, quick to whip up herbal drinks:

Brahmi bliss

To make this drink, heat 2 tsp of butter, add ½ tsp of jeera, 4-5 peppercorns; when they splutter, add the washed leaves and sauté for 3-4 minutes till the leaves shrink and soften. Allow to cool and grind to a smooth paste, along with 2 tbsps of coconut gratings. Add 1 glass of water and strain; stir in a glass of buttermilk along with salt and a little sugar (optional). Serve chilled or with ice cubes. Serves 2.

Betel binge

Take 4 betel leaves and chop them. Add 1 tsp toasted poppy seeds, a few rose petals, 1 tbsp honey, 2 tsp of fresh coconut gratings and grind to a smooth paste. Add 2 glasses of water, along with a few drops of rose essence. Mix well and serve chilled; Serves 2.

(Honey and rose petals can be substituted with 1 tbsp of gulkhand while grinding.)

Coriander cheer

Mix 2 tbsps of chopped coriander leaves with a small piece of ginger, 1 cup of cucumber cubes, 1 tbsp of coconut gratings, 2-3 curry leaves (or ¼ tsp curry leaf powder) and grind to a smooth paste. Add 1 glass of water and strain; stir in 1 glass of buttermilk with salt and serve chilled. Serves 2.

Coleus Amboinicus sip

(in Kannada, Doddapatre)
Wash about 8-10 leaves of medium size and chop; heat 2 tsp of ghee; fry ¼ tsp each of jeera, carom seeds, coriander and 4-5 peppercorns; then add the chopped leaves and sauté further. Cool and grind to a smooth paste, along with 2 tbsps of coconut gratings. Add one glass each of water and buttermilk and mix well and slowly bring to a boil; Cool and serve chilled; Serves 2.

Dil delight

Heat 2 tsps butter; sauté 2 tbsps of chopped dil leaves, along with ½ green chilli and ½ tsp of jeera. Cool and grind to a smooth paste, along with 2 tbsps of coconut gratings and a pinch of turmeric. Add 2 glasses of water and strain; add salt and lime juice to taste; Serve chilled; Serves 2.

Minty buttermilk

Grind 2 cups of mint leaves with half a green chilli, a little turmeric and 1 tbsp of coconut gratings to a smooth paste. Add 2 glasses of buttermilk with salt and sugar. Bring to a boil slowly; Add 1 tsp of lime juice (optional) and serve chilled. Serves 2.

Lemongrass relish

Simmer 4-5 pieces of 2” long lemongrass blades in half a cup of water and strain; add honey, lime juice along with two glasses of tender coconut water and crushed ice cubes and have a lemony flavoured sip; Serves 2.

Spinach special

Blanch and cook about 2 cups of spinach leaves lightly; grind to a smooth paste; add 1 glass of hot water; (straining is optional); mix ¾ glasses of milk; add ¼ tsp nutmeg powder and salt; mix well and serve chilled; Serves 2.

Tulsi treat

Take ½ cup of fresh, washed Tulsi leaves; add ½ tsp of ginger gratings, a small piece of fresh turmeric piece or ¼ tsp turmeric powder, 1 tsp of gooseberry gratings, 1 tbsp of jaggery powder.

Add these to 2 & 1/4 glasses of boiling water and simmer for 6-8 minutes to reduce quantity; Cool and strain and serve chilled; Serves 2.