Watermelon drink

Posted on May 13, 2009. Filed under: Drinks | Tags: , |

Preparation Time : 5 min.

Makes 3 glasses.

Ingredients
3 teacups watermelon pieces
3 tablespoons skim milk powder
1 1/2 teaspoons sugar
Method
1. Blend the ingredients in a liquidiser.
2. Pour into ice cube trays and freeze in the freezer compartment of a refrigerator.
3. When you want to serve, put the frozen mixture in a liquidiser, churn and pour into 3 glasses. If you like, add ice cubes.
Tips
Health Information :
A cool, refreshing drink using low calorie watermelons.
Good for summer parties.
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Kairi ka pani

Posted on May 13, 2009. Filed under: Drinks | Tags: , |

An excellent summer cooler. It is also called ‘panha’ in most other regions of India. A delicacy made of boiled raw mangoes has an added zing of black salt,cumin and ginger powder. Kairi ka pani can be had either sweetened or salted accoring to preference. This cool drink is supposed to protect the human body from dehydration during the severe heat waves that hit the region during summer.

Cooking Time : 15 to 20 mins.
Preparation Time : 5 mins.

Serves 4 to 6.

Ingredients
2 medium sized raw mangoes
3/4 cup sugar
1 teaspoon roasted cumin seeds (jeera) powder
1 teaspoon black salt (sanchal)
1/4 teaspoon ginger powder (soonth)
salt to taste
Method
1. Boil the raw mangoes in water till they are soft.
2. Drain all the water and remove the skin from the mangoes.
3. Strain the mango pulp.
4. Add the suger,cumin seed powder,black salt,ginger powder and salt and mix well.
5. Store in a bottle and refrigerate.
6. When you wish to serve, put 2 tablespoons of the mixture into a glass and top up with chilled water.
Tips
If you wish to make the sweetened version add 1/2 teaspoon cardamom powder and a few saffron strands instead of the cumin powder and black salt.
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Thandai

Posted on April 21, 2009. Filed under: Drinks | Tags: , , |

Thandai is a very popular drink in Rajasthan. This famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is popular all over North India as well. It is often mixed with ‘bhang’ to make an intoxicating drink.

Cooking Time : Nil.
Preparation Time : 3 to 4 hours.
thandai
Makes 6 glasses.

Ingredients
1 litre full fat milk
½ cup powdered sugar
10 to 12 peppercorns
a few saffron strands
To be ground into a fine powder

Whole Milk on Foodista

¼ cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons fennel seeds (saunf)
½ teaspoon cardamom (elaichi) powder
20 nos. white peppercorns
Method
1. Boil the milk and allow it to cool completely. Keep aside.
2. Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.
3. Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.
4. Serve chilled.
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Citrus khus cooler

Posted on April 21, 2009. Filed under: Drinks | Tags: , , , |

This combination of khus, kewra and falooda seeds makes a delicious cooling drink for the summer. Always serve in a tall glass with lots of crushed ice.


citrus
Cooking Time : Nil.
Preparation Time : 5 mins.

Makes 6 tall glasses.

Ingredients
6 tablespoons khus syrup
6 teaspoons kewra water
6 teaspoons lemon juice
6 teaspoons falooda seeds
6 bottles (200 ml. each) lemonade crushed ice
Method
1. Soak the falooda seeds in 2 cups of water for 1 hour.
2. In a tall glass, pour 1 tablespoonp of khus syrup, 1teaspoon of kewra water and 1 teaspoon of lemon juice. Pour in one bottle lemonade.
3. Top with the falooda seeds and crushed ice. Repeat for the remaining glasses.
4. Serve immediately.
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Black grape granita

Posted on April 21, 2009. Filed under: Drinks | Tags: , |

The lovely deep purple colour is enough to entice one and all to go for it. Delicately flavoured with roasted cumin powder and black salt, this granita is sure to perk you up on a hot summer afternoon.

Cooking Time : Nil.
Preparation Time : 10 mins..


grape
Serves 4.

Ingredients
1 cup black grapes (deseeded)
1 banana, finely chopped
2 tablespoons powdered sugar
¼ teaspoon lemon juice
1 teaspoon roasted cumin (jeera) powder
¼ teaspoon black salt (sanchal)
Method
1. Blend the black grapes and bananas to a fine purée in a food processor.
2. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
3. Freeze in a shallow container till set.
4. Transfer to a blender and liquidise till it is slushy.
5. Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
6. Serve immediately.
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Strawberry banana apple sherbet

Posted on April 21, 2009. Filed under: Drinks | Tags: , , |

Strawberry, apple and banana lend their unusual flavours to make this sumptuous sorbet. Bananas reduce the sharpness of the strawberries and impart a smooth and creamy texture to this sorbet.

strawberry-sharbat

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 2.

Ingredients
1 cup apple, peeled and chopped
1 ripe banana, chopped
½ cup strawberries, sliced
3 tablespoons sugar
Method
1. Blend all the ingredients in a liquidiser to get a smooth purée.
2. Pour into a shallow container. Cover and freeze till it is set.
3. Just before serving, cut the frozen mixture into small cubes and blend in a liquidiser till it is thick and slushy.
4. Spoon it into dessert glasses and serve immediately.
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Aam panha (aam panna)

Posted on April 21, 2009. Filed under: Drinks | Tags: , , , |

A traditional summer drink that is very effective in fighting sun strokes.

Cooking Time : 15 to 20 mins.
Preparation Time : 5 mins.

Makes 4 to 6 glasses.

Ingredients
2 raw mangoes
¾ cup sugar
½ teaspoon cardamom (elaichi) powder
a few strands of saffron
Method
1. Boil the raw mangoes in water till they are very soft.
2. Drain all the water and remove the skin from the mangoes.
3. Strain the mango pulp.
4. Add the sugar, cardamom powder and saffron and mix well.
5. Store in a bottle and refrigerate.
6. When you wish to serve, pour 2 tablespoons of the mixture into a glass and top up with chilled water.
Tips
Instead of the cardamom and saffron, you can add cumin powder (jeera) and black salt (sanchal) for an interesting variation.
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Jaljeera

Posted on March 3, 2009. Filed under: Chaat, Drinks | Tags: , , , |

A quencher and cooler, with that pick-me-up effect.

Ingredients
½ cup peeled and chopped raw mango
½ cup chopped coriander leaves
½ cup chopped mint leaves
1-2 green chillies, chopped
½ teaspoon roasted cumin (jeera) powder
½ teaspoon sanchal (black salt)
1 tablespoon sugar
salt to taste
Method
1. Grind all the ingredients in a blender into a fine paste, using a little water.
2. Add three glasses of water to this mixture and allow it to sit for 30 minutes at least.
3. Pour over ice cubes and serve immediately.
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