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Ingredients
juice of 1 lemon
6 tsp sugar
1/4 tsp pepper powder
1/4 tsp salt
1/4 tsp ginger powder or juice of fresh ginger
1 bottle chilled soda or 2 glasses water (as desired)
2-3 mint leaves chopped fine
Method
Mix all Ingredients in very small water.
When dissolved add the soda or iced water. Pour in 2 glass.
Sprinkle chopped mint. Serve immediately.
Ingredients
500 ml butter milk or 200 ml curd.
1/2 tsp each cummin & mustard seeds.
1 inch piece ginger
1 tbsp ghee or oil
1 stalk curry leaves
2 green chillies
salt and 1 tsp cummin seed powder
1 tbsp coriander
8-10 leaves mint
1 pinch asafoetida
Method
Take butter milk in a huge vessel. If using curds, add 300-350 water and blend with hand or
electric whipper till smooth.
Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the
ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth. Remove cloth. Pass 1 chilli, coriander and mint through.
Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida. Pour into the buttermilk.
Add crushed greens (the paste of chilli and coriander), salt and jeera powder. Chill before
serving. An brilliant post-lunch equaliser.
Ingredients
250 gms strawberries (chopped 2 cups)
3/4 cup sugar
1/2 tsp salt
1/4 tsp strawberry essence
few drops red colour
1 cup strawberry jelly
2 glasses water
10-12 crushed ice cubes
Method
To make a pulp mix strawberries, sugar, salt and bring to boil.
Take off from fire and chill.
Set jelly as per instructions on the packet.
Just before serving – in a blender add pulp (made as above), jelly chunks, colour, essence
and water.
Blend very lightly.
Pour into glasses and mix in finely crushed ice.
Use wide straw for serving.
For variations use different fruits with matching jellies, colours and essences. Eg.
pineapple, orange, grape, etc.
Ingredients
2 cups fresh curds
1/4 cup sugar
1 tbsp or more rose syrup
1/2 tsp salt
1/2 tsp cardamom powder
1/2 cup water
10-12 crushed ice-cubes
10-12 drops vanilla essence
Method
Place all Ingredients in a blender and blend till smooth and frothy.
Serve in tall glasses, chilled.
Vary the flavour by substituting rose for khus, kewra or pineapple.
Very finely chopped pieces of fruit may be added.
Ingredients
4 juicy ripe tomatoes
1/2 tsp chat masala
1 tsp salt
3/4 tsp pepper powder
1 tbsp sugar
Method
Quarter the tomatoes. Remove seeds with a small spoon. Keep aside.
In a blender, blend together all Ingredients with 2 glasses chilled water. Or crushed ice.
Strain with a not-too-fine strainer.
Pour into glasses and add some of the seeds back.
Stir and serve chilled.
Garnish with a small tiny spring of mint.
Ingredients
2 tender coconuts
1 drop kewra essence
1 tsp. sugar
Method
Remove water from coconuts.
Break open and scrape the tender malai.
Add sugar and essence.
Chill the mixture well.
Run the mixture in a mixie.
Serve while frothy in glasses.
Ingredients
1 tbsp. extract of ginger
1 tbsp. honey
1 tbsp. sugar syrup (refer introduction)
1 tsp. lemon juice
salt a pinch
1 glass chilled water
Method
Place all Ingredients in a tall vessel.
Beat with an electric beater till frothy.
Pour in glass and serve immediately.
Use soda instead of water if desired.
Ingredients
3 cups black grapes (preferably seedless)
1/2 cup sugar
salt to taste
pepper to taste
4 glasses chilled water
Method
Clean and boil grapes in a cup of water.
Simmer for 2 minutes after boil is reached.
Cool to room temperature.
Add sugar and blend in mixie till smooth.
Strain to remove skins, etc.
Add chilled water to the pulp.
Add salt and pepper .
Ingredients
1/2 cup fresh ripe papaya chopped
1 tsp. sugar
4-5 icecubes crushed
1 pinch pepper powder
1 cup water
Method
Chill the papaya and water.
Just before serving, blend well in a mixie.
Pour in chilled glasses and serve immediately.
Variations:
Use other fruit like cantaloupes, mango, or watermelon.
Ingredients
1/2 cup fresh ripe papaya chopped
1 tsp. sugar
4-5 icecubes crushed
1 pinch pepper powder
1 cup water
Method
Chill the papaya and water.
Just before serving, blend well in a mixie.
Pour in chilled glasses and serve immediately.
Variations:
Use other fruit like cantaloupes, mango, or watermelon.
