Honey Onion Lemon Tea

Gulkand Sitaphal Milkshake

Gulkand Sitaphal Milkshake

Ingredients

Candied rose petals (gulkand) 1 teaspoon
Pulp of 2 large custard apples (sitafal)
Milk 1/2 litre
Rose syrup 4 tablespoons
Ice cubes 12-15
Rose petals for garnishing

Method

Blend together milk, custard apple pulp, candied rose petals and ice cubes.
Pour into 4 glasses. Drizzle rose syrup. Garnish with the rose petals and serve chilled.

Mattha

Mattha

Ingredients

2 cups yogurt
7 cups water
1 inch ginger, freshly grated
2 tablespoon roasted cumin, powdered
1 green chili, thinly sliced
1 tablespoon sugar
1/4 cup freshly chopped cilantro
salt as per taste

Method

Mix everything in a pitcher and let it chill in the refrigerator for a
while. Strain the drink. Drop some ice cubes, more cilantro if you want.
Serve.

Mint Quick Lime Mojito

Mint Quick Lime Mojito

Ingredients

Fresh mint leaves torn  1/2 cup
Lemons 9
Brown sugar 4 tablespoons
Peppermint flavoured candies powdered  10
Crushed ice 2 cups
Lemonade 2 cups
Fresh mint leaves 4 sprigs

Method

Cut eight lemons into eight pieces each. Discard pips. Place lemons in a stainless steel glass. Add hand torn mint leaves, brown sugar and crush everything together with a rolling pin.
Take four tall glasses. Halve the remaining lemon and rub one half around the rims of the glasses.
Dip them in the powdered peppermint candy. Slice the remaining half of the lemon thinly.
Divide the crushed ice into the glasses. Add two tablespoons of crushed mint-lemon mixture to each glass. Fill them up with lemonade.
Stir lightly. Serve chilled decorated with a mint sprig and a lemon slice placed on the rim.

Piyush

Piyush

Ingredients

Yogurt 2 cups
Powdered sugar 6 tablespoons
Green cardamom powder 1/2 teaspoon
Saffron (kesar) a pinch
Buttermilk 1 cup
Salt to taste
Mixed nuts 4 tablespoons

Method

Hang yogurt in a muslin cloth for twenty-five minutes. Collect the whey in a vessel and use it in other recipes.
Combine hung yogurt with sugar and mix well until sugar is dissolved. Mix green cardamom powder and saffron.
Add buttermilk and mix well.
Add salt to taste. Garnish with mixed nuts and serve chilled.

Kokum And Peach Iced Tea

Kokum And Peach Iced Tea

INGREDIENTS


2 tea bags
2 tsp chopped kokum
Crushed ice as required
Kokum syrup as required
Ice cubes as required
5 - 6 mint leaves
1 peach
Soda as required
Kokum syrup as required
3 - 4 mint leaves

METHOD
In a hot pan add water, tea bags and chopped kokum and let it boil for 5 – 7 mins.
Once boiled, strain it into a jar and let it cool.
In a glass add the crushed ice, kokum syrup, ice cubes and mint leaves. Cut the peach and add
the pieces into the glass.
Add more ice and then pour the prepared tea mixture and soda into it.
Garnish the glass with mint leaves and serve.

Tamarind Juice A Magic Drink For Summer

Tamarind Juice A Magic Drink For Summer

Ingredients:
100 gm tamarind
50 gm sugar
600 ml water
2 lemon leaf
Salt as per taste

Method :
Soak the tamarind for an hour in sufficient water. Boil the tamarind along
with sugar till it becomes pulpy, add more water if required.
Strain and add a pinch of salt. Add lemon leaf for an outstanding flavor
Serve chilled.

Lassi Patiala

Lassi  Patiala

Ingredients:
2 cups thick curd
10 strands of saffron (kesar)
1/2 tsp cardamom
2 tsp sugar
1 tsp hot milk
1/2 cup ice (crushed)
2 tsp pistachio (pista), almonds(badam) (very finely chopped)

Method:
Soak saffron in 1 tsp of hot milk and mix till saffron is dissolved properly.
Take a mixing bowl, add curd and sugar in it, mix them.
Add the saffron, cardamom and ice. Whip it well with the help of hand beater till lassi is

 frothy and light.
Garnish it with the strands of pistachio and almonds.
Add crushed ice over it. Serve chilled.

Kokum Saar

Kokum Saar

Ingredients:
2 cups of water
4-5 Kokum
1 slit green chilly
1 pinch of asafetida
3 tspn sugar
½ tspn salt
1 tbspn chopped coriander leaves

Method:
1. Soak kokum in the water for an hour. It will help to get full essence of it.
2. Take 2 cups of water in a wok. Add kokum water, green chilly, chopped coriander leaves and 

    1 pinch of asafoetida.
3. Dissolve sugar and salt in it.
4. Serve with varan- bhat ,though it is very good for digestion you can drink tival after meal.

Pickari Thandai

Pickari Thandai

Ingredients
Full cream milk 1 1/2 litres
Sugar 1/2 cup
Saffron (kesar) a few strands
Green cardamoms 8-10
Dried rose petals 20-25
Cinnamon 1 inch stick
Black peppercorns 8-10
Almonds blanched and peeled 15
Pistachios blanched and peeled 40-15
Cashewnuts 10
Melon seeds (magaz ) soaked 3 tablespoons
Poppy seeds (khuskhus/posto)
soaked
3 tablespoons
Khus syrup 1/2 cup

Method1. Boil milk in a thick bottomed pan. Add sugar and saffron and simmer for five minutes. Set aside to cool.
2. Grind green cardamom, dry rose petals, cinnamon and peppercorns to a fine powder.
    Add this powder to the milk.
3. Grind almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with one glassful
    of chilled milk to a smooth paste. Add it to the milk and mix thoroughly.
4. Make a design on the inside of the serving glasses with mixed fruit jam. Pour some khus syrup
    into the glasses and top up with the prepared milk.
5. Serve chilled.

Thandai

Thandai

Ingredients
1 cup: Milk
1½ cups: Sugar
1/4 cup: Dried or fresh Rose petals (gulkand variety)
1½ litres: Water
1 tbsp: Almonds
1 tbsp: Kharbooj/Tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1 tsp: Peppercorns (whole)
½ tbsp: Khuskhus (poppy seeds)
½ tbsp: Saunf (aniseed)
½ tsp: Cardamom powder or 15 whole pods
½ tsp: Rose Water (optional)

Method:
1. Soak sugar in ½ litre of the water used. Keep aside.
2. Wash clean all other dry ingredients, except cardamom if using powder.
3. Soak in 2 cups of remaining water. Keep aside.
4. Allow each soaked item to stand for at least 2 hours.
5. Grind all soaked ingredient (not sugar) to a very fine paste.
6. Use a stone grinder (manual or electric) if possible.
7. When the paste is very fine, mix remaining water.
8. Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over
     rim of vessel and use to strain.
9. Press through muslin with back of palms, extracting the liquid into vessel.
10. Add remaining water, a little at a time to extract more.
11. Pour - back some of the extract and press, repress.
12. Repeat this process till the residue becomes dry and husk-like.
13. Add milk, sugar and rosewater to the extracted liquid.
14. If using cardamom powder mix it in with the milk.
15. Mix well. Chill for an hour or two before serving.

Mango Lassi

Mango  Lassi

Ingredients

2  cups mango pulp
1/2 cup mango slices or chopped
1/2 cup plain yogurt
3 spoon sugar if necessary
1/4 cup milk
2 cups ice cubes
Garnish 1 mint spirg.

Method
1. Pour mangoes, yogurt, milk,sugar and ice into the bowl of a blender. Blend until
smooth.
2. Serve chilled.
3. Garnish with chopped mango pieces and mint.