BADAM DOODH

INGREDIENTS

• 2 cups milk
• 10 Almonds
• Few strands of kesar
• 2 tsp sugar (more as per you taste)

• METHOD
• Blanch the almonds, peel and cut into thin slices, lengthwise
• Soak kesar in 1tbsp warm milk for 10-15 minutes
• Bring milk to boil
• Add soaked kesar, sugar and almonds
• Let it simmer on slow flame for a min
• Stir well
• Pour into cup, from a height
• This way a lot of froth will form on the milk.
• Serve piping hot

THANDAI

INGREDIENTS

• 1 1/2 litres water
• 1 1/2 cups sugar
• 1 cup milk
• 1 tbsp. almonds
• 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)(these are skinned dried seeds of watermelon and cantaloupes)
• 1/2 tbsp. khuskhus (poppy seeds)
• 1/2 tbsp. saunf (aniseed)
• 1/2 tsp. cardamom powder or 15 whole pods
• 1/2 tsp. rose water (optional)
• 1 tsp. peppercorns whole
• 1/4 cup dried or fresh rose petals (gulkand variety)

• METHOD
• Soak sugar in 1/2 litre of the water used. Keep aside.
• Wash clean all other dry ingredients, except cardamom if using powder.
• Soak in 2 cups of remaining water. Keep aside.
• Allow all soaked items to stand for at least 2 hours.
• Grind all soaked ingredients to a very fine paste. (not sugar)
• Use a stone grinder (manual or electric) if possible.
• When the paste is very fine, mix remaining water.
• Place a strong muslin strainer over a large deep vessel.
• Press through muslin with back of palms, extracting the liquid into vessel.
• Add remaining water, a little at a time to extract more.
• Pour back some of the extract and press, repress.
• Repeat this process till the residue becomes dry and husk like.
• Add milk, sugar and rosewater to the extracted liquid.
• If using cardamom powder mix it in with the milk.
• Mix well. Chill for a hour of two before serving.

SWEET LASSI

INGREDIENTS

• 4 Cup Plain Curd With Curd Cream
• ½ Cup Sugar
• ½ Cup Ice Water
• Crushed Ice-Cubes

• METHOD
• Take out the curd cream and keep it aside.
• Blend all other Ingredients: together in a mixer.
• Add the curd cream and serve.

GRAPES MILK SHAKE

INGREDIENTS

• 1 cup black grapes
• 1/2 cup sugar
• 1 cup water
• 250 ml. milk
• 2-3 scoops vanilla or black currant icecream (optional)

• METHOD Add 1/2 cup water to each, grapes and sugar, separately. Boil grapes for 3-4 minutes, or till soft. Cool. Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency) Blend grapes till smooth, sieve. Add to sugar syrup, boil and simmer further for 5 minutes. Cool very well. Just before serving, blend grape concentrate and milk till frothy. Pour into transparent glasses. Top with a scoop of vanilla or black currant icecream if desired. Serve immediately.

CARROT WITH HERBS

INGREDIENTS

• 5 to 6 fresh healthy carrots peeled
• 1/2 apple peeled
• 1/2 tomato
• 1 tsp lemon juice
• 1 spring mint leaves finely chopped
• 1 tbsp basil leaves finely chopped
• 1/4 tsp ginger crushed
• 2 tbsp sugar
• 1/2 tsp salt

• METHOD mix all ingredients put in the mixer add little water run the mixer and strain it pour into the glasses with ice.

BEETROOT BLACKGRAPE APPLE COMBO

INGREDIENTS

• 1 large tender beetroot
• 150 gms - ripe black grapes
• 1 apple, diced
• 1/2 tsp lemon juice
• 2 tbsp sugar
• 1/4 tsp salt
• 1/2 tsppepper powder
• 1/2 tspdried mint powder
• 400 ml chilled water

• METHOD Peel, dice, beetroot to big chunks. Steam or microwave to soften a bit. Cool by holding under running water. Put beetroot, apple, grapes an electric mixer. Run to form a smooth paste. Add lemon, sugar, salt, run again. Add water, run till mixture is smooth and frothy. Strain through a sieve, pour into individual glasses. Sprinkle a little powdered pepper and mint. Serve chilled or at room temperature.

PINEAPPLE APPLE COMBO

INGREDIENT

• 1 cup - chopped pineapple
• 1 - apple, peeled, diced
• 1/2 - lemon juice
• 1 tbsp - sugar
• salt to taste
• pepper to taste

• METHOD Run all ingredients in electric mixer, till smooth. Strain through a juice sieve. Transfer back to mixie, add 450 ml icecold water. Run again till very frothy. Pour into tall glasses, serve frothing fresh.

CARROT BOTTLEGOURD COMBO

INGREDIENTS

• 2 - medium carrots
• 150 gms - bottlegourd
• 1 - tomato
• 1/2 - lemon juice
• 2 tbsp - sugar
• 400 ml - chilled water
• 1/4 tsp - salt

• METHOD Wash carrots, steam/micro/blanch to soften just a little. Repeat for bottlegourd. Chop tomato, bottlegourd, carrot in chunks. Put in an electric blender, grind to a smooth paste. Add all other ingredients, run further till smooth and frothy. Strain, pour into individual glasses.

BASIL CUCUMBER COMBO

INGREDIENTS

• 2 - medium cucumbers diced
• 5 to 30 - fresh basil leaves
• 3 to 4 pinches - dried oregano/mint powdered
• 1/2 - lemon juice
• 2 to 3 pinches white pepper
• 400 ml - chilled water
• 1/4 tsp - salt

• METHOD Put all ingredients in mixer, except water. Run till mixture is smooth and lumpless. Add water, whisk till smooth again, and frothy. Pour into individual glasses, garnish if desired.

MINTY PINEAPPLE CUCUMBER COMBO

INGREDIENTS

• 3 - medium fresh green cucumber
• 1 slice - pineapple
• 2 to 3 sprigs mint leaves
• 1 tsp - lemon juice
• 2 tbsp - sugar
• 1/4 tsp - pepper powder
• 1/2 tsp - salt

• METHOD Run all ingredients in a mixer till smooth. Add 3 glasses icecold water. Run again till mixture is frothy. Strain, pour into chilled glasses.

KIWI SORBET

INGREDIENTS:

• 1-1/4 cup pure kiwi pulp
• 1 tsp lemon juice
• 1-1/4 cup water
• 1/2 cup sugar

• METHOD: Put sugar in a heavy vessel. Add water, and heat, without stirring on medium low heat. Once sugar dissolves, and water starts boiling, stir a little. Simmer for 5 minutes. Keep aside to cool. To prepare pulp, take 3-1/2 to 4 cups kiwi pieces. Remove all seeds, run in a mixie till smooth. Make sure there are no seeds in the pulp. Do not add water while preparing pulp. Add lemon juice, mix well. Add cooled sugar syrup, mix with spoon. Set mixture in lidded container in freezer, till softly set. Remove from freezer, beat till smooth, but do not allow to melt. Return to container, refreeze. Beat again, and return to freezer, till well set. Serve in scoops accompanied with segments of oranges, melon, a sprig of mint leaves,etc.

FRESH BUTTERMILK

INGREDIENTS

• 1 litre Plain Buttermilk,2 Sprigs each of Mint leaves, fresh Coriander leaves, Curry leaves1 small piece of ginger 1 pinch of roasted jeera powdersalt to tastehandful of Salted boondi

• METHOD Pour plain buttermilk in a vessel. Lightly crush the mint, curry and coriander leaves and add to the buttermilk. Add crushed ginger, roasted jeera powder and salt. Let the buttermilk stand for 10 minutes. Strain and pour into jug and serve chilled, garnished with salted boondi.

• USER COMMENTS AND TIPS Tips:1. If you like a bit of spicey flavour, you may add a chopped green chilly. 2. If you like your buttermilk sour, let the mixture stand for about an hour.

JAL JEERA

INGREDIENTS

• 4 cup water
• 4 tbsp seedless imli (tamarind)
• 4tsp lime juice
• 3tbsp sugar
• 1tsp ginger juice
• half tsp jeera powder (cumin )
• half tsp black salt
• half tsp red chilli powder
• one forth cup mint paste

• METHOD soak imli in 1 cup water after one hour mash and extract juice add remaining water mix all ingredientsand chill for 2hours at serving time strain it and garnished with mint leaves and lemon slice.

FRUIT PUNCH

INGREDIENTS

• 4 and half cup pineapple juice
• 1 and half cup orange syrup
• 3 bottle soda
• 1 tsp ginger juice
• 1tbsp grated apple and pineapple pieces
• 6tsp sugar
• salt to taste

• METHOD mix all the ingredients add soda at the time of serving serve chilled.

ORANGE COCKTAIL

INGREDIENTS

• 1 and half cup orange juice
• half kg tomatoes
• 3 cup water
• 3tsp sugar
• 1tsp salt
• half tsp pepper
• 1 tsp lemon juice
• ice and mint leaves

• METHOD add water salt, sugar in tomatoes and blend in a mixer to a puree strain it and boil for 2 minutes and cool it mix other ingredients and serve chill with ice and mint leaves.

APPLE PUNCH

INGREDIENTS

• 6cup apple juice
• 1 and half tsp ginger juice
• 1 bottle limca or 7up
• 2 tbsp small pieces of apple

• METHOD mix apple juice ,ginger juice and pieces of apple add limca and ice at the time of serving.

LIME MINT TEA

INGREDIENTS

• FOR THE BLACK TEA
• 1cup water
• 1and half tsp tealeaves
• FOR THE SUGAR SYRUP
• 2and half cup water
• half cup sugar
• OTHER INGREDIENTS
• 1 bunch of mint (chopped)
• 2 lemon juice
• ice

• METHOD prepare tea by adding tea leaves to hot water add mint and leave to cool strain it prepare sugar syrup by adding sugar in to hot water boil for some time mix tea and sugar syrup add lemon juice serve in tall glasses add ice and a slice of lemon and mint.

TOMATO JUICE COCKTAIL

INGREDIENTS

• half kg tomatoes
• 2 and half cup water
• 1tbsp sugar
• 2tej patta(bay leaves)
• chopped corriander little
• 1 small onion
• 1 and half tsp salt
• 6 black pepper

• METHOD blend tomatoes in a mixer add salt,corriander,bay leaves and onion in tomatoes and make juice strain it and boil 20 minutes inlow heat add salt and pepper chill the juice serve with ice and a lemon slice inside the juice.

COCKTAIL SUPREME

INGREDIENTS

• 1 bottle fanta
• 3bottle coca cola
• 1 cup pineapple juice
• 1tbsp mint (chopped)
• 1tbsp ginger juice
• 2tesp lemon juice
• small pieces of apple
• ice crushed

• METHOD mix ginger juice and pineapple juice sprinkle lemon juice in mint and apple mix cola and fanta in other ingredients and serve immediately.

ORANGE TEA

INGREDIENTS

• 1 cup pineapple juice
• 1 cup orange juice
• 1 cup black tea (strained)
• 1 bottle soda
• half cup musambi juice
• half cup sugar (powder)
• half cup ginger ale
• 15 mint leaves

• METHOD add all juices in black tea. add sugar and mint. add soda and ginger at serving time.