Drinks And Appetisers

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Apple And Orange Drink
A Fine Cooler For Summer Days.
Preparation Time- 10 Minutes.
Cooking Time- 10 Minutes.
Serves- 12 To 15
ingredients
4 Large Apples, 4 Tablesspoons Sugar, Juice Of 1 Lemon, 1.5 Teacups Of Orange Squash, 6 Bottles Lemonade, 1 Bottle Soda, Chopped Fruits(seasonal), Crushed Ice To Serve.
1. Chill The Lemonade And Soda Bottles.
2. Peel And Cut The Apples Into Big Pieces.
3. Add Sugar, Lemon Juice, 1 Teacup Of Water And Put To Cook.
4. When Cooked, Blend In A Liquidiser.
5. Just Before Serving, Add Orange Squash And Chilled Lemonade And Soda And Mix Well.
Serve Ice Cold With Chopped Fruit And Crushed Ice.

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Rich Cold And Fluffy.
Preparation Time- A Few Minutes. No Cooking. Makes A Large Glass.
ingredients
I Bottle Lemonade, 2 Peach Halves(canned), 2 Scoops Vanilla Ice Cream, A Few Drops Lemon Juice, Crushed Ice To Serve.
1. Blend The Lemonade, Peach, Lemon Juice In A Liquidiser.
2. Serve Topped With The Vanilla Ice Cream And Crushed Ice.

[shivani23]

sounds yummy...gonna try it..thnx

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thanks for having read this post shivani!!!!!!
Let me know how it turned out whenver u try it coz i have given u these recipes from a recipe book written by one of the best cooks.
shall post more recipes l8r.

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Tomato Soup
Veg | Non Spicy | Indian
Method
Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.
Ingredients
Serves 4
10-12 medium sized Tomatoes
4 cloves Garlic
1/2 medium sized Carrot
2 inch stalk Celery
1 medium sized Onion
Basil a few leaves
1 tsp Sugar
1/2 tbsp Oil
1 tbsp Butter
1 Bay leaf
4-6 Peppercorns
Salt to taste
1/2 tsp Peppercorns (crushed)

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MANGO AND BANANA MILK SHAKE WITH MIXED FRUITS
Veg | Sweet | Non Indian
http://www.sanjeevkapoor.com/recipe/recipeimg/fld1/Banana%20milkshake%20with%20mixed%20fruits.jpg
Method
Peel and chop bananas and mango. Put these pieces in a smoothie maker. Add half the chilled skimmed milk and blend.Add honey and the remaining milk and blend again.Add ice and blend till it gets crushed.Place the grapes in stemmed glasses and pour the milk shake over.Sprinkle the pomegranate peals and serve immediately.
Ingredients
Serves 4
1 small lemon sized ball Ripe mango
2 medium sized Bananas
4 cups Milk (chilled)
2 tbsps Honey
8 Grapes (quartered)
1/4 cup Pomegranate pearls



THIS RECIPE IS FROM SANJEEV KAPOOR'S SITE

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NIMBU PAANI
Ingredients
1/2 cup lemon juice
1/4 cup sugar-powdered
3 cups water
1 cup crushed ice
A few mint leaves for garnish-optional
Method
Blend the lemon juice, sugar and water together, till the sugar dissolves.

Divide the ice into four glasses, pour the nimbu paani over it, and serve, garnished with the mint leaves.

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JAL JEERA
INGREDIENTS

1/4 cup sonth chetney
1/2 cup firmly packed mint leaves
20 gm coriander leaves-ground together
2-3 green chillies or to taste
1/2 tbsp roasted and powdered cumin seeds
1 tsp salt or to taste
1/4 tsp chilli powder
2 cups water

Sonth ki chetney
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt 1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala
METHOD


For the water: mix all the ingredients together, chill and serve.


For the sonth ki chetney: strain the tamarind through a strainer, adding water, to facilitate this. Add enough water to make it into a pouring consistency.

Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.

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ICED JAL JEERA
INGREDIENTS
(Serves 4)


125 gm tamarind pulp
3 tbsp mint leaves
1/2 tsp ground cumin
3/4 tsp roasted ground cumin
50 gm grated jaggery
4 tsp black salt
1 tbsp grated ginger
salt to taste
3-4 tbsp lemon juice
pinch chilli powder
1/2 tsp garam masala
1 1/2 litre water
METHOD



For the Jaljeera, blend all ingredients in a food processor.

Chill overnight.

Strain and freeze.

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COLD TOMATO JUICE
INGREDIENTS


3 cups ripe tomatoes, diced
1/2 cup peeled and diced cucumber
1 clove
1/4 cup curd, beaten
5 to 6 fresh mint sprigs
1/4 tsp stevia
1/4 tsp rock salt

METHOD


Blend tomatoes, cucumber and garlic in a blender.

Mix it with curd, stevia and rock salt. Whisk till smooth.

Put some ice cubes in a glass and add mint sprigs.

Pour over the whipped mixture and serve.

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Annanas Da Panna
INGREDIENTS


4 fresh pineapple
1/2 tsp black pepper powder
1/2 tsp roasted cumin powder
1/2 tsp black salt
1 lemon juice
1/4 cup sugar
fresh chopped mint to garnish

METHOD


Roast the fresh pineapple until it is well cooked on a gas or on a grill. Peel it and cut into small size cubes.

Take out the juice of the pineapple. Add all ingredients to it. Squeeze-in the lemon.

Serve chilled garnished with roasted cumin and chopped mint.

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Ambu Juice
INGREDIENTS
(Serves 4)


6 ambis
water
sugar
bhuna jeera
salt to taste


METHOD



Cook ambis in a pressure cooker for one whistle, or boil until done. Extract the pulp.

Make the sugar syrup by mixing together the sugar and water well over a low flame. Cool the syrup.

Sieve the ambi pulp, and mix in the sugar syrup and bhuna jeera. Serve chilled.

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Aamiya ka Panna

INGREDIENTS


500 gm green mangoes
1/2 cup sugar
2 tsp salt
2 tsp kala namak (black rock salt)
2 tsp roasted and powdered cumin seeds
2 tbsp finely chopped mint leaves
2 cups water


METHOD


Boil the mangoes till they become soft inside, and the skin gets discoloured.

When cool enough to handle, remove the skin and squeeze the pulp out of the mangoes.

Mix all the ingredients together, blend and add 2 cups of water.

Put some ice in the glasses and pour the panna over it.

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Mocha Cooler

INGREDIENTS
(Serves 4)


25 ml strong black coffee
250 ml milk
100 ml cream
4 scoops chocolate ice-cream
4 tbsp drinking chocolate


METHOD



Dissolve the chocolate in hot coffee.

Pour in milk. Chill. Whisk in cream.

Pour over ice cream in the glasses. Serve immediately.

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Badaam Milk

INGREDIENTS


1 cup chilled milk
1/4 cup condendsed milk
1/4 cup almonds
pinch of elaichi powder
1/4 cup ice-crushed

METHOD


Place the almonds in a bowl and pour boiling water over. Leave for half an hour.

Chop half the almonds fine and place the other half in a blender.

Place the milk, condensed milk, elaichi powder and ice in the blender too.

Blend till well mixed and serve garnished with the chopped almonds.

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Banana Milk Shake

INGREDIENTS


1 cup chopped banana
1 cup milk
1/4 cup cream (optional)
1/2 tsp vanilla essence
1/2 cup crushed ice

METHOD


Put all this in a blender jar and blend smooth.

To make it thicker you can also add some milk powder.

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Chocolate Milk Shake

INGREDIENTS
(Serves 4)


4 tbsp drinking chocolate
125 ml black coffee
250 ml milk
100 ml cream
4 scoops of chocolate ice cream


METHOD



Dissolve the chocolate in hot coffee and then pour in the milk. Chill.

Whisk in cream.

Pour over ice cream in the glasses.

Serve immediately

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Cold Coffee

INGREDIENTS


2 cups chilled milk
4 tsp coffee powder
2 tbsp sugar
1/2 cup crushed ice
1/4 cup cream (optional)

METHOD


Place all the ingredients in a blender and process till well blended. Pour in two glasses and serve.

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Dates Milk Shake

INGREDIENTS


1/4 cup dates - de-seeded and chopped
2 tbsp sugar
720 ml milk
1 cup crushed ice

METHOD


Blend the dates and 1/2 cup of milk together in a blender.

Add the rest of the ingredients and blend at high speed and serve in four glasses.

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Iced Coffee

INGREDIENTS
(Serves 4)


1/2 litre sweetened coffee-double strength and freshly brewed

200 ml milk
grated nutmeg
dash of rum/ coffee liqueur
4 scoops ice-cream
dusting of icing sugar


METHOD



For Iced Coffee, freeze a tray of ice-cubes with some of the coffee brew.

Blend the remainder with milk, nutmeg and rum until frothy.

Pour the coffee over the ice-cubes and finish with ice cream and a dusting of cocoa.

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Musk Mellon Milk Shake

INGREDIENTS


1 cup chopped musk mellon
1 cup milk
1/4 cup cream (optional)
1/2 tsp vanilla essence
1/2 cup crushed ice
Scoop of vanilla icecream

METHOD


Put all ingredients, except ice cream in a blender jar and blend smooth.

Transfer into a glass top with ice-cream and serve.

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Strawberry Milk Shake

INGREDIENTS


2 cups cold milk
1 cup sugar
1 cup strawberries-hulled
1 cup crushed ice

METHOD


Place all the ingredients in a blender jar, blend at high speed and serve in two glasses.

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Apple Punch

INGREDIENTS
(Serves 4)


1/2 litre apple juice
4 tbsp lemon juice
2" stick cinnamon
1/2 ginger cube
3 cloves
1 strip lemon rind
mint sprigs


METHOD



Combine all the ingredients. Chill and serve over ice.

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Badaam ka Sharbat

INGREDIENTS


120 gm almonds-soaked overnight and peeled
8 green cardamoms -crushed, cooked in water and strained
1 tsp almond essence
3 cups sugar
2 cups water
1 tsp kewra essence
1/8 tsp potassium meta bi-sulphite

METHOD


Add a little water (enough to facilitate blending) to the almonds and blend to a fine paste.

Strain through a fine sieve or muslin cloth and add some more water to the left-over almonds and blend and strain again. Make the liquid upto 2 cups, by adding water if necessary.

Add sugar to the strained almond liquid and dissolve over low heat. When it dissolves, increase the heat and bring to a boil and let the syrup cook. Keep skimming off the scum as it cooks.

Cook till a drop of syrup pressed between two fingers, forms a thread (one-thread consistency).

Add the cardamom extract and the kewra essence. Strain through a muslin cloth and cool.

When cool, mix the potassium in a little of the syrup first and then add to the whole lot. Store in clean airtight bottles.

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Fruity Crush

INGREDIENTS


45 ml fresh lime juice
20 ml sugar syrup
pinch of salt
pineapple crush or fresh pineapple puree
30 ml crushed ice
sweet rim

NOTE: For a sweet rim, cut a slice of pineapple and drench it in castor sugar. Then turn a glass upside down and put the rim of the glass on the sugared pineapple slice so that the sugar sticks onto the rim of the glass.. as done for a bloody mary.


METHOD


Mix fresh limejuice, pineapple puree or crush, sugar syrup and salt into a shaker till mixed properly.

Pour into glass.

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Ginger Ale

INGREDIENTS


1/2 cup ginger juice
1 cup lemon juice
2 cups sugar 2 cups water soda
crushed ice
lemon slices ]
mint leaves ] for garnish

METHOD


Dissolve the sugar in the water over low heat and increase the heat and bring to a boil after the sugar dissolves.

Cook, till the syrup thickens a little—about 1 thread.

Shut off the heat and add the ginger and lemon juice, mix well and store in an airtight sterilized bottle.

To serve, pour 3-4 tbsp of syrup in a glass, add crushed ice and soda/ water and mix well.

Garnish with the lemon slice and mint leaves and serve.

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Hot Fruit Punch

INGREDIENTS
(Serves 4)


1/2 litre orange juice
250 ml apple juice
1/2 litre weak tea
1" sliced ginger
2 sticks cinnamon
Grated nutmeg
Stick mace
6-8 cloves
3 tbsp grated jaggery
60 ml lemon juice
Peel 1 orange
1 sliced red apple
3 segmented oranges



METHOD



For the Punch, combine all ingredients in a pan, except lemon juice and fruit.

Bring to a simmer.

Add lemon juice and fruit.

Serve immediately.

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Jaswant Sherbat

INGREDIENTS


1 kg sugar
3 litres water
2 tbsp milk
2 tbsp lemon juice
3 cups hibiscus-broken petals

METHOD


Dissolve the sugar in the water, not letting it come to a boil.

When sugar is dissolved, increase the heat and bring to a boil.

Add the milk and continue to cook till scum forms on the sides, which you should skim off.

Add the lemon juice and continue to cook till one thread consistency is reached.

Turn off the heat and add the flowers, and cover immediately.

Leave thus overnight. Strain and store in bottles.

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Lemon Squash

INGREDIENTS


sugar
water
lemon juice

METHOD


Fill a bottle with sugar and pour lemon juice to come up till the top. Sun it for a few days, shaking the bottle 3-4 times a day, till totally dissolved. When dissolved, you use it.

Alternatively put 4 cups sugar and 3 cups water in a pan and dissolved sugar, by stirring over low heat. When dissolved, bring to a boil and cook for about 5 minutes over high heat or till one-thread consistency is reached. Take it off the heat and mix in 1-1/1/2 cups of lemon juice (according to taste), store in sterilized air tight bottles.

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Mango Squash

INGREDIENTS


1 kg sugar
1/4 cup lemon juice
mango juice (mango pulp, strained through a fine sieve) from 1 kg mangoes

METHOD


Place the sugar, lemon juice and mango juice in a pan with a lid and mix well.

Place the pan (covered) in the Sun for a few days, stirring 3-4 times a day, till totally dissolved. When dissolved, bottle and keep in clean bottles.

Alternatively put 4 cups sugar and 2 cups water in a pan and dissolved sugar, by stirring over low heat. When dissolved, bring to a boil and cook for about 5 minutes over high heat or till one-thread consistency is reached.

Take it off the heat and mix in the lemon juice and mango juice. Store in sterilized air tight bottles.

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Phalsa Cooler

INGREDIENTS
(Serves 4)


1/2 kg phalsa
200 gm sugar
350 ml water
soda water
ice cubes



METHOD



Clean berries. Prepare sugar syrup with sugar and water. Boil for five minutes.

Add the berries and allow to steep overnight. Blend and strain mixture.

Combine with soda and ice and serve

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Plum Squash (Aloo Bukhara Squash)

INGREDIENTS


500 gm plums - soaked overnight
3 cups sugar
1 tbsp lemon juice
1/2 tsp potassium metabisulphate

METHOD


Squeeze the plums and discard the seeds.

Blend the plum mixture and strain the juice through a sieve.

Place the strained juice and sugar in a pan and stir over low heat till the sugar dissolves.

Once it dissolves, add the lemon juice and bring to a boil. Cook for about five minutes, stirring all the time, so that it does not get caramelised.

Take the mixture off the heat and let it cool. Mix in the potassium metabisulphite dissolved in one tbsp of boiled water.

Store in sterilised bottles.

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Watermelon Ice

INGREDIENTS
(Serves 4)


200 gm piece watermelon
crushed black rock salt to taste
1/2 tsp kewra
1 tsp dried mint leaves
pomegranate syrup- to taste


METHOD



Peel and deseed the watermelon.

Add rock salt, kewra and mint and blend completely. Freeze until half frozen.

Pour into glasses and top with some pomegranate syrup

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Strawberry Ice Cream Soda

INGREDIENTS
(Serves 4)


1 packet prepared strawberry jelly
4 scoops vanilla/ strawberry ice cream
100 gm chopped strawberries
2 bottles soda
250 gm pureed strawberries
1 tbsp icing sugar

Decoration
sprigs of mint
1 strawberry
grated chocolate


METHOD



Set jelly in the base of four glass tumblers.

Place a scoop of ice cream in each glass.

Spoon over strawberries and pour on soda.

Whisk together strawberry puree and icing sugar.

Pour over ice cream.

Decorate with sprigs of mint and chocolate.

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Mint Lime Fizz

INGREDIENTS


juice of 6 limes
350 gm sugar
450 ml water
1/4 cup mint leaves - chopped
soda - to dilute
ice-cubes

METHOD


Blend the lime juice, sugar and water.

Divide the mixture into four glasses, add some ice cubes and then divide the mint into the glasses too.

Stir to mix and top up the glasses with soda and serve.

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Lemon Ginger Ice

INGREDIENTS
(Serves 4)


450 ml water
pared 2 limes
125 gm sugar
2 tbsp candied ginger
1 tbsp honey
juice 5 limes


METHOD



Boil the sugar and water with the lemon rind. Add the chopped ginger. Stir in the honey and lemon juice. Freeze overnight.

Scrape out and serve.

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Ginger Fizz

INGREDIENTS
(Serves 4)


100 gm coarsely grated ginger
Juice 6 limes
350 gm sugar
450 ml water
2 cloves
1" stick cinnamon
1/2 tsp coriander seeds
soda to dilute
ice-cubes



METHOD



Combine ginger with limejuice in a jar. Seal with lid and place in sunshine for 2 days. Strain through muslin.

Dissolve sugar in water with spices. Boil for five minutes. Cool and strain.

Place 1 tbsp ginger juice in glass. Sweeten with spiced syrup. Top up with soda and ice-cubes.

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Coffee Granita

INGREDIENTS
(Serves 4)


400 ml strong black coffee
100 gm sugar
100 ml water


METHOD



Dissolve sugar in water.

Boil for five minutes. Cool.

Sweeten coffee with syrup and freeze without stirring.

Scrape out and serve in glasses.

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Thandai

INGREDIENTS
(Serves 4)


10 green cardamoms - seeds only
1 1/2 tsp fennel seeds
1/2 tsp black peppercorns
1/2 coriander seeds
1 tsp melon/sunflower seeds
50 gm skinned almonds
5 tbsp sugar
3 tbsp rose petals
2 tbsp rose water
750 ml milk


METHOD



Roast spices lightly on a tawa.

Soak all ingredients except milk in enough water to cover. Set aside for 2 hours.

Grind into a fine paste. Mix with milk. Strain liquid through muslin.

Decorate with rose petals and serve chilled.

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Strawberry Lassi

INGREDIENTS
(Serves 4)


45 ml fresh strawberry crush or puree
75 ml yoghurt
grain sugar to taste
water or crushed ice to top


METHOD



Blend yoghurt, sugar and water or crushed ice.

Pour into glass and add strawberry crush for a good color base.

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Spa Health Drink

INGREDIENTS


4 Kiwi fruit
2 cucumbers
1/2 inch piece Galangal or Ginger
crushed pepper to taste
salt to taste
2 Celery sticks as stirrers
2 scoops crushed ice
1 cup water
sprouts to garnish

METHOD


Peel the fruits and cut into small pieces. Chill for 1 hour.

Take a powerful blender add crushed ice and water.

Drop all the fruits in the blender and blend at high speed for 1 minute.

Pour into tall glasses and garnish with sprouts.

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Mint Lassi

INGREDIENTS
(Serves 4)


300 ml curd
2 tbsp sugar
1 1/2 tsp dried mint
1/2 tsp roasted ground cumin
1 tray ice-cubes


METHOD



Whip all the ingredients together and serve chilled.

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Mango Lassi

INGREDIENTS
(Serves 4)


125 ml curd
200 ml iced water
8 ice cubes
1 chopped mango
1 tbsp sugar
pinch dried mint


METHOD



Whip all the ingredients together in a blender.

Serve chilled.

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Litchi Squash

INGREDIENTS


1 cup litchi pulp - de-seed and blend in a blender
1 cup sugar
1 cup water
1 tbsp lemon juice
1/2 tsp potassium metabisulphate

METHOD


Blend the litchi and strain the juice through a sieve.

Place the water and sugar in a pan and stir over low heat till the sugar dissolves.

Once it dissolves, add the lemon juice and bring to a boil. Cook for about two minutes.

Take the mixture off the heat and let it cool. Mix in the blended litchi and add the potassium metabisulphite dissolved in one tbsp of boiled water.

Store in sterilised bottles.

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Lassi

INGREDIENTS


750 gm yoghurt
50 gm cubes
salt or sugar
200 ml water


METHOD


Crush the ice cubes in a blender. Add the yoghurt, water, salt or sugar.

Blend for about 1 minute. Serve chilled.

After this you can add masala like bhuna jeera and kala namak and as desired.

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Khus ka Sharbat

INGREDIENTS


3 cups water
4 cups sugar
1 tsp khus essence
1-2 tsp green colour

METHOD


Mix sugar and water and stir over low heat, till sugar is dissolved.

When dissolved, let it come to a boil and cook till thickened - one thread consistency. That is take a drop of the mixture and press between your thumb and forefinger, a thread should form when you separate the fingers.

Mix in the essence and colour and store in a clean, airtight bottle.

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Iced Tea with Orange and Apple

INGREDIENTS


2 tea bags
30 ml fresh lime
30 ml sugar syrup
fresh lime slice
mint leaf and cherry


METHOD


Prepare tea. Pour hot tea into a glass filled with ice cubes. Add sugar syrup and fresh lime.

Float few dices of orange & apple.

Use lime slice and mint leaf to garnish.

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Iced Mint Tea

INGREDIENTS
(Serves 4)


handful of mint leaves
½ litre boiling water
1 tea bag
sugar to taste
juice ½ lime


METHOD



Place mint leaves in a jug. Pour on hot water.

Infuse with teabag. Sweeten to taste. Cool and strain.

Sharpen with lemon juice and serve with ice.

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Iced Mint and Lime Tea

INGREDIENTS
(Serves 4)


1 tea bag
300 ml boiling water
2 tbsp mint leaves
pared rind 1 lime
2tsp lime juice


METHOD



Place teabag in a heatproof jug. Pour over boiling water, mint leaves and lime rind.

Cover and allow it to sleep for 30 minutes. Strain liquid. Chill well. Add limejuice to taste.

Serve poured over ice.

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Spiced Coffee

INGREDIENTS
(Serves 4)


50 gm freshly ground coffee
2 tsp cardamom powder
3 tbsp finely chopped ginger
200 ml milk
1 1/2 tsp sugar
4 tbsp cream
25 gm grated chocolate



METHOD



Combine coffee, 1 ½ tsp cardamom powder and ginger. Brew in 1 ¾ litre of water.

Heat milk and sugar until scalding point. Pour hot coffee and milk into a large bowl.

Whip Cream and ½ tsp cardamom powder together. Spoon over a coffee.

Serve with grated chocolate on the top.

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Masalewali Chai

INGREDIENTS


1 3/4 cup water
1/2 cup milk
2 tsp tea leaves
1 green cardamom-slightly crushed
1/2 tsp finely chopped ginger
2 tsp sugar or to taste

METHOD


Bring the water to a boil, and add the tea leaves, cardamom and ginger and simmer for a minute.

Add the milk and sugar, let it come to a boil once more, and then strain it into the cups, and serve. If you do not like any spices, you can avoid cardamom and ginger.

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Madiera

INGREDIENTS


750 gm fresh beetroot juice
1 tbsp melon syrup
1 tsp fresh lime juice
1 tbsp cinnamon syrup
OR boil 1 tbsp of whole cinnamon and strain

METHOD


Take out the juice of the beetroot.

Mix all the ingredients in a cocktail shaker, shake it well.

Pour in a glass on top of ice cubes

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Kahwa

INGREDIENTS


1 litre water
75 gm sugar
20 gm cinnamon sticks
10 gm cardamom powder
40 gm kahwa tea
50 gm almonds-slivered


METHOD


Boil the water with sugar, cinnamon and green cardamom powder for 5 minutes.

Add the tea leaves and remove from the flame. Cover with a lid and brew for 3 minutes.

Strain and pour into cups and add slivered almonds into each cup. Serve hot.

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Instant Coffee

INGREDIENTS


coffee powder
water
milk
sugar

METHOD


Mix 1 tsp of instant coffee per cup of water or water and milk solution and serve with desired amount of sugar.

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Gajar ki Kanji

INGREDIENTS


250 gm carrots-preferably the dark variety (called kaali gajar)
6 cups water
3 tbsp powdered mustard seeds
2 tbsp salt

METHOD


Peel the carrots, and cut them into 7cm/3" pieces, not too thin (about finger size, you can say).

Boil the water and add the carrots to it. When the water comes to a boil again, shut off the heat and leave to cool.

Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.

In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong. Do not keep the jar in the sun, after it is ready.

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Fruit Tea

INGREDIENTS


2 tsp Assam tea
2 cups hot water
2 tsp sugar
Juice of half a lemon
Fresh mint to garnish
Ice

For mixed fruits
2-3 pieces of peach and pineapple
2 -3 cherries

METHOD


Brew the tea in hot water for 5 to 6 minutes. Strain and let it cool.

Now pour it in a grinder and add sugar, mixed fruits and lemon juice.

Take a glass, top it up with ice.

Pour in the tea and serve garnished with fresh mint.

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Filter Coffee

INGREDIENTS


1/4 cup coffee powder
1 cup water
1 cup milk
sugar to taste

METHOD


Place coffee powder in the perforated container that comes on top and place the container on the lower container.

Boil the water and pour immediately over the powder. Place the 'press' over it, cover and leave to drip into the lower container.

When the entire solution has drained into the lower container, heat he milk and mix into the solution. Serve with desired amount of sugar.

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Cranberry Juice Tea

INGREDIENTS


2 tsp Assam tea
2 cups hot water
1 cup cranberry juice
2 tsp sugar
Juice of half a lemon
Fresh mint to garnish


METHOD


Brew the tea in hot water for 5 to 6 minutes and strain.

Once cool grind it with sugar, cranberry juice and lemon juice.

Take a glass with lots of ice and serve it chilled, garnished with fresh mint and lemon slice.

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Cappucino

INGREDIENTS


2 cups milk
1 cinnamon stick
2 cups strong coffee
sugar - to taste
ground cinnamon

METHOD


In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil.

Turn heat down and let milk simmer for 10 minutes. Remove the cinnamon stick from the heated milk.

Pour 1/2 cup of coffee in the cup and add sugar to taste.

Now pour the hot milk, raising it high.

Sprinkle ground cinnamon and serve hot.

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Camomile Tea

INGREDIENTS


2 tsp dried camomile flowers
2 cups hot water

Optional
2 tsp sugar or honey

METHOD


Mix camomile flowers in hot water and let it infuse for 2 to 3 minutes. Strain and serve.

Optional: Sugar or honey can also be added to flavor it.

[boldenblack]

Black Tea

INGREDIENTS


Tea leaves
Water
Sugar- as per taste

METHOD


Boil water. Pour about 1/4 cup of the hot water into a teapot, swish it around and throw it (to warm the pot).

Now put 1/2 a teaspoon of tea leaves for each cup into the pot and pour the required number of cups of hot water over them. Leave to rest, covered with a tea cozy for about 5 minutes. Pour out the tea and serve.

Alternatively, boil as many cups of water as you need. Put in 1/2 a teaspoon of tealeaves per cup, simmer for 2 minutes, strain and serve.

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SAMOSA
INGREDIENTS:
1 cup All Purpose Flour
2 tbsps. Vegetable Oil
2 nos. Potato(large, boiled)
1 no. Onion(chopped)
2 nos. Green Chilies(crushed)
½ tsp. Ginger(crushed)
½ tsp. Garlic(crushed)
1 tbsp. Cilantro(finely chopped)
½ no. Lemon(juice)
½ no. Turmeric(powder)
½ tsp. All spice powder
½ tsp. Red Chilies(powder)
Salt to taste



DIRECTIONS:
Dough :
Mix together the flour, oil, salt and little water till crumbly.
Keep adding little water kneading the mixture into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover. Filling :
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.
Divide the dough into 10 equal size pieces.
Use the rolling pin to roll a piece into a 5" oval.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal the third side using the moist finger.
The samosas can now be deep fried on low to medium heat till light brown.
Serve hot with ****neys or tomato sauce.

[boldenblack]

Creamy Celery Soup
Ingredients
8 small celery sticks thinly sliced
1 onion finely chopped
3 cups water
1 tbsp. plain flour
2 tbsp. light sour cream
2 tbsp. grated cheese
1 tbsp. chopped fresh coriander
1 tsp. lemon juice

method

Boil the celery and onion in 1/2 cup water in a large saucepan till the onion is soft.

Blend flour in 1/4 cup water till smooth.

Stir gradually into the onion mixture.

When smooth stir in remaining water.

Stir constantly till the mixture boils and thickens.

Reduce heat. Simmer covered for 5 minutes.

Stir in sour cream, cheese, parsley and lemon juice.

Serve hot with garlic rolls or croutons or just plain toasts.

[boldenblack]

Spinach Soup

Ingredients
2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd or white pumpkin
1 tsp. fresh cream (optional)
salt to taste
pepper to taste
1 small blob butter
2 cup water
Method
Wash spinach well. Put in a large vessel.

Sprinkle 2-3 pinches salt and add gourd.
Boil covered, on high, till soft. (3-4 minutes after boiling)

Take of fire and put in colander.
Pour cold water over it.
Blend in a mixie till smooth.
Add water, mix and take in a deep pan.
Add all other ingredients, except cream.
Bring to a boil. Serve piping hot.
Beat cream and pour a swirl of it over individual bowls.

Serve with warm garlic rolls or soup sticks.

[moustachio]

Hi
please teach me to make
icecream tootty fruity buttered scotch
today itself