Lychee Mojito

Lychee  Mojito

Avocado Milkshake

Avocado Milkshake

Ingredients

Ice cubes as per choice
2 large avocado, peeled
500ml/17floz whole milk
6 tbsp caster sugar, plus extra to taste

Method

Half-fill a blender or juicer with ice cubes and add the avocados and sugar.
Blend until smooth, then slowly pour in the milk.
Add enough sugar until it is sweetened to your taste, then transfer to chilled glasses and serve.

Smoothie Pumpkin And Banana

Smoothie Pumpkin And Banana


Ingredients

Smoothie:

2 medium bananas, sliced and frozen (may substitute 2 sliced, fresh bananas and 3-4 ice cubes)
1 cup unsalted, canned pumpkin puree
2 cups skim milk (may substitute non-fat, non-dairy milk*)
4 tablespoons plain, non-fat Greek yogurt
2 tablespoons maple syrup (may substitute 2-4 whole, pitted dates*)
1/2 teaspoon pumpkin pie spice mix (store bought or recipe below)
4 teaspoons smooth almond butter (optional)*
1-2 fresh tarragon leaves (optional)*
1 tablespoon toasted, slivered almonds, for garnish (optional)*

Pumpkin Pie Spice Mix:

2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 1/2 teaspoons ground allspice

Method

Pumpkin Pie Spice Mix:

In a small bowl, combine cinnamon, nutmeg, ginger and allspice; mix well. Store in an air-tight container.

Smoothie:

Place 1/2 teaspoon pumpkin pie spice mix and remaining ingredients in a blender
 and blend until well incorporated.
Transfer to a glass and garnish each serving with 1 teaspoon Greek yogurt, 4-5 almond slices and a pinch of pumpkin pie spice, if desired.

Rose Margarita

Rose Margarita

Ingredients

 1 ounce tequila
1 ounce triple sec...
1 ounce rose syrup
1 ounce fresh lime juice

 Method

 Rim a margarita glass with sugar.
Pour ingredients into a shaker, shake vigorously with ice for one minute.
Pour into rimmed glass.

Dates Jaljeera

Dates  Jaljeera

( The extremely rejuvenating drink jaljeera in a different avatar with dates. )

Ingredients

Seedless dates soaked in hot water 7-8

Cumin seeds 2 tablespoons

Black peppercorns 1 teaspoon

Fresh mint leaves 25-30 

Salt to taste

Black salt to taste

Juice of 3 lemons 

Ice cubes as required

Method

Dry roast cumin seeds and peppercorns in a non-stick pan till fragrant

Switch off the heat and cool down to room temperature.

Roughly tear mint leaves and put in a mixer jar. 

Add salt, black salt, lemon juice, 3-4 tbsps water and 1 tbsp roasted ingredients and grind to a smooth paste. 

Store the remaining roasted ingredients in an airtight container for future use. 

Pour the prepared paste into a bowl of ice cubes

 Add 3 cups of water and mix well.

Grind dates with ¼ cup water to a smooth paste and add to the same bowl and mix well. 

Pour the date jaljeera into 4 individual serving glasses and serve chilled.

Tea Mojito

Tea  Mojito

Ingredients

8 - 9 mint leaves
1 lemon
½ cup crushed ice
2 tsp sugar syrup
¼ cup tea liqueur
3 - 4 mint leaves
¾ cup soda

Method

Muddle the mint leaves and lemon in a glass.
Add crushed ice, sugar syrup, tea liqueur, mint leaves and soda.
Tea Mojito is ready to drink.

Egg Nog

Egg  Nog

Ingredients

6 large eggs*, separated
1 cup sugar
A pinch of  salt
3 cups whole milk
2 cups heavy cream
2 cups dark rum
Whole nutmeg and cinnamon stick  (for serving)

Method

Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill egg nog base at least 2 hours.
Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form.
Gently fold into egg nog base. Finely grate nutmeg and cinnamon over as desired.
DO AHEAD: Egg nog base can be made 6 hours ahead. Keep chilled.

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.

Citrus Blue Lemonade

Citrus Blue Lemonade.

Ingredients

Citrus Blue syrup ,6 tablespoons
Lemons  4 halves
Sugar syrup 6 tablespoons
Ice cubes as required
Drinking soda as required

Method

Halve lemons, remove seeds and cut into small pieces. Divide them equally into 4 glasses.
Put 1½ tbsps sugar syrup in each glass and crush the lemon pieces with a muddler.
Add ice cubes. Add 1½ tbsps citrus blue syrup  in each glass. Fill them up with drinking soda, stir and serve instantly with a stirrer and straw.

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.

SUMMER DRINK - JAGGERY AND MINT DRINK

SUMMER DRINK - JAGGERY AND MINT DRINK

Ingredients 

 Fresh lemon juice -minimum 2 lemons
 Jaggery - 150 gms
 Cardamom - 2 or 3 pods
 Mint leaves - few leaves

How to make it:

 Extract the juice from the lemons.
 Remove the lemon seeds from the juice.
 To the fresh lemon juice add 2 to 3 cups of water.
 Next,crush the jaggery and add it to the fresh juice.
 Stir the juice still the jaggery dissolves in the drink.
 You can add less or more jaggery according to our taste.
 Crush the pods of cardamom and add them to the drink.
 We can add few mint leaves to increase the flavor of the drink.

If you want to serve it cold, add few cubes of ice.