Lemon juice is the cooling beverage made out of freshly squeezed lemon juice mixed in water and by adding salt and sugar preferably as per the taste. This is preferably called as nimbu pani or nimbu sharbath. Adding salt and sugar to the juice gives you instant energy in the form of glucose.
Pudina water is made of mint leaves, generally called pudina leaves. Blend the mint leaves into a smooth paste and add the three times water for the smooth paste. preserve this mixture in small pot until its cooled. Once it is cooled, add the you can have it by adding some sugar or jaggery for sweetening.
Falooda in common terms called as sabja seeds. These are the seeds of sweet basil. They are very small and black in colour. Once they are soaked in water they bulge like some gel around the black seeds. Soak the seeds in lukewarm water and wait until the water is cooled and sabja water is ready to be served.
This is one more tasty beverage made out of yogurt added with equal quantities of water. and churned well by adding some sugar and salt to make it sweeter. And you may add small pieces of green chilli, curry leaves, coriander leaves to make it spicier.
This is the traditional beverage made on the occasion of sree rama navami mostly in south India. The spicy cooling beverage is made by adding jaggerry and ground black pepper to the water.
Ragi malt is generally known as Ambali or ragi java in telugu. This is made of ragi flour perfectly mixed in water added to the boiling water and allow it to cook for 2 to 3 minutes. And leave it to cool down. Once its cool u can have it. You need to add salt as per the requirement in the boiling water.
Kachcha mango juice:
Mangoes are the seasonal fruits in summer. So, you can also make a cooling beverage out of green mangoes. The raw mangoes after peeling of are blended to smoother juice by adding water. And served after cooling by adding sugar.
As the name suggests, the main ingredients in jal jeera are water(jal) and cumin seeds(jeera). Take the cumin seeds, black salt and amchur powder and ground them to powdered mixture. Then take mint leaves and coriander leaves and add water and blend to the smooth paste. Add the lemon juice and the powdered mixture to the smooth paste and mix well. The recipe is ready to serve.