Summer Sips - Honey Lemonade, Watermelon Slush, Iced Coffee

BISMILLAH HIR RAHMAN NIR RAHEEM


Honey Lemonade

Ingredients:

1 cup lime juice
5 cups water
2/3 cup white sugar
2 tbsphoney
Mint leaves

Method:

- In a pitcher, mix lime juice, water, sugar and honey. 

- Stir until sugar is dissolved. 

- Chill in refrigerator and add a dash of mint for flavour.



Watermelon Slush

Ingredients:

6 ice cubes
2 cups cubed unseeded watermelon
1 tsp honey

Method:

- Place the ice cubes in a blender. 

- Mix till it is well crushed. 

- Add the watermelon and blend for about 1 minute, until slushy. 

- Add few teaspoons of honey and mix for about 10 seconds.



Iced Coffee
Ingredients:

2 tsp instant coffee powder
1 -2 tsp sugar
1 cup warm water
1 glass cold milk

Method:

- In a sealable jar or a mixer, mix instant coffee, sugar and warm water. 

- Cover the jar and shake until it is foamy. 

- Pour into a glass full of ice. 

- Fill the glass with cold milk. Shake again. 

- Add sugar to taste and pour it in tall glasses. 

- Add some chocolate flakes for added flavour.

Kid Cooler

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

One glass fresh pineapple juice
2/3 canned pineapple slices
3/4th cup strawberries

For decoration:

1 apple cut in small pieces
1 1/2 cup crushed ice
5 - 6 mint leaves
4 -5 cherries

Method:

- Blend the strawberries and canned pineapple slices to form a thick juice.
- Add this to the fresh pineapple juice ( we add both juices as the drink lasts longer and doesn't turn bitter. The canned pineapples dipped in preservative syrup impart a more sweet taste)
- Take four glasses and add crushed ice in them.
- Pour the juice over the ice. ( it gives a lovely appearance of different layers)
- Now add cut pineapple pieces on the juice and let them float. 

- Decorate with mint leaves and cherry.
- Drink needs to be placed in the freezer till served to keep ice frozen
- Just one sip of it and it's a heavenly delight.

Panna ( Raw Mango Juice)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 raw mango
1 and half cup sugar
1/4 tsp saffron strands
1 tiny bit nutmeg

Method:

- Peel and chop mango into chunks.
- In a pan, put mango, sugar and nutmeg.
- Boil till the mango is soft. Cool.
- Blend in mixie till smooth. Sieve.
- Add cardamom, saffron and bring to boil, stirring continuously.
- Take off heat. Cool.
- As and when required add a tbsp or more to a glass of chilled water and mix with an egg beater, to froth.
- The pulp may be stored in the freezer for over a month.

Fruit Smoothie

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 cups yoghurt
1 cup papaya
1 tbsp honey
1/2 banana
Crushed ice

Method:

- Place all the ingredients in a blender and blend together until you get the desired consistency.
- Add more proportions according to the number of people you have to serve.
- Pour into a fancy glass and garnish with an umbrella or a slice of fruit.

Icy Watermelon Drink

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 teacups watermelon pieces
2 tsp skim milk powder
1 1/2 tsp sugar

Method:

- Blend the ingredients in a liquidiser.
- Pour into ice cube trays and freeze in the freezer compartment of a refrigerator.
- When you want to serve, put the frozen mixture in a liquidiser, churn and pour into three glasses.

Orange Soda

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 scoop orange ripple or orange ice cream
1 bottle mirinda
Fresh orange segments


Method:

- Pour half a glass of mirinda.
- Add the scoop of orange ripple ice cream. 

- Garnish with fresh orange segments.

Thandai

BISMILLAH HIR RAHMAN NIR RAHEEM

Executive chef Sujit bose, The orchid, Vile parle says, "This traditional dry fruits based cold milk is delicious and refreshing in this heat".

Ingredients:

1 1/2 litre water
1 1/2 cup sugar
1 cup milk
1 tbsp almonds
1 tbsp tarbooj seeds (dried and skinned)
1/2 tbsp poppy seeds
1/2 tbsp aniseed
1/2 tsp cardamom powder
1/2 tsp rose water (optional)
1 tsp peppercorns (whole)
1/4 cup dried or fresh rose variety (gulkand variety)

Method:

- Soak sugar in 1/2 ltr water and keep aside. 

- Wash and clean all other dry ingredients ( except cardamom powder) and soak in half the remaining water for at least two hours. 

- Grind all these to a very fine paste. 

- Now mix the left over water. 

- Place a strong muslin strainer over a large deep vessel, and strain. 

- Press through muslim with back of palms, extracting the liquid into vessel. 

- Pour back some of the extract and press again. 

- Repeat this process till the residue becomes dry and husk like. 

- Add cardamom powder mixed milk, sugar solution and rosewater to the extracted liquid. 

- Chill for an hour before serving.

Mango Payasam

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Pulp of 4 medium sized mangoes
500 ml milk
80 gms sugar
1 tsp cardamom powder

Method:

- Heat milk in a pan. 

- Boil it on a slow flame for 10-15 mins till it thickens to half.

- Add sugar and cardamom to it and let it mix well. 

- Remove it from flame. 

- Add mango pulp and mix well. 

- Garnish it with mango pieces.

Watermelon Drink

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

600 gms fresh and ready watermelon, outer skin removed and chopped into cubes.
125 gms castor sugar
600 ml water
3 x 15 ml spoons lemon juice
To decorate: slices of watermelon

Method:

- Place the watermelon in a food processor or liquidiser, and blend to a smooth puree. 

- Add the sugar, water and lemon juice.

- Press the mixture through a fine nylon sieve to remove seeds, place into a glass jug and chill until required. 

- Decorate with slices of watermelon, and serve on crushed ice.

Cashew Nut Splash

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Plain flour - 100 gms
Chopped cashew nuts - 3 tbsp
Butter 100 gms
Powdered sugar 50 gms
Vanilla essence - 15 drops
Few chopped glace cherries

Method:

- Sieve the flour. 

- Spread the cashew nut pieces on a tray and chop finely. 

- Bake at 400 F for 10 minutes. 

- Beat butter and sugar, and add essence and flour. 

- Form small balls and roll into cashew nuts. 

- Bake at 350 F for 30 mins. 

- Place glace cherry on top.

Lemon Punch

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Honey - 20 ml
Sweet lime juice - 100 ml
orange juice - 60 ml
Lime juice - 1 1/2 tsp (2ml)
A pinch salt
Crushed ice as required

For Garnishing:

Mint leaves - 1 sprig

Sweet lime - 1 slice
A little orange peel, sliced fine.

Method:

- Pour some honey in a glass. 

- Add the orange juice, followed by sweet lime juice, lime juice and salt. Stir once. 

- Top with crushed ice. 

- Garnish with mint leaves, a slice of sweet lime and orange peel. 

- Serve chilled.

Iced Tea And Wine Punch

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 tsp tea leaves
1 litre water
A handful of mint leaves
Juice of 1 lemon
200 ml orange juice
200 ml pineapple juice
200 ml red/white wine
Sugar to taste

Method:

- Make a weak tea decoction with the water and the tea leaves and mint. 

- Strain and cool. 

- Mix in all the other ingredients and chill. 

- Serve garnished with chopped fruits. 

- Frozen strawberries, orange segments etc. make and attractive garnish.

Aam Panna

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

6 medium sized raw mangoes
Water
1 tsp dry roasted and grounded cumin seeds (jeera)
1/2 tsp red chilli powder
1 tsp salt
3 tbsp sugar
3 tbsp chopped mint leaves
Some crushed ice


Method:


- Place the mangoes with water to cover in a sauce pan and bring to boil.

- Simmer for 10 minutes.

- Drain off the water and then peel, stone and pulp the mango with a spoon.

- Place the pulp in a deep bowl.

- Add water, sugar, salt, chilli powder and cumin.

- Whisk thoroughly.

- Stir in the mint and mix again.

- Pour it in a glass and serve chilled.

Microwave Coffee Cake With Vanilla Mascarpone And Strawberries

BISMILLAH HIR RAHMAN NIR RAHEEM



Ingredients:

Egg - 1 
Butter - 1 tbsp
Powdered Sugar - 4 tbsp
Baking powder - 1/4 tsp
Flour - 50 gms
Instant coffee powder - 1 tsp
Mascarpone cheese - 3 tbsp
Extract of vanilla bean - 1 or 1/2 tsp vanilla extract
Strawberries - 4-5 quartered
sprig of mint for garnish

Method:

- In a mixing bowl, add butter and coffee and microwave until the butter melts. allow it to cool slightly.
- Now add three spoons of powdered sugar and egg to the mix and blend until creamy.
- In a separate bowl, sieve flour and baking powder and fold it into egg mixture.
- Pour this batter into two medium sized jars and microwave for a minute.
- Meanwhile, combine mascarpone cheese, vanilla, and leftover powdered sugar.
- To assemble the dessert, spoon the sweetened mascarpone on the cooked cake layer.
- Top with the chopped strawberries and garnish with a  sprig of mint.
- Serve chilled.


Recipe by food blogger Saee koranne Khandekar from myjhola.blogspot.in

Watermelon and Vodka Granita

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Sugar - 400 ml
Water- 400 ml
Watermelon - 3/4
Vodka- 1 1.2 tbsp

Method:

- Mix the sugar and water together to make a syrup, allow to cool down. 

- Crush the watermelon in a food processor, and strain out the seeds. 

- Mix the watermelon, syrup and vodka and freeze in a shallow tupperware box. 

- Break up with a fork as soon as it sets, and every half hour after that.

Aamras

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

6 fresh alphonso mangoes, peeled, diced into small pieces
5 tsp sugar to taste
250 ml cold milk

Method:

- Put the diced mangoes in a large mixing bowl. Add sugar.

- Using an electric beater, beat well until the mango pieces break and become mushy. Beat really well. 

- Then add cold milk, a little at a time. 

- Beat well again until not even a tiny piece of mango remains. You will get an aromatic mango smell emanating from the mixing bowl. 

- Refrigerate until its nice and cold. 

- Serve chilled. 

- Best tasted with puris.

Kulfi

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Buffalo milk - 1 ltr
Condensed milk - 1 tin
Corn flour - 2 tbsp
Cardamom - 3 crushed
Almond, Pistas - 1 tbsp crushed
Kesar dissolved in milk - 1 tbsp

Method:

- Dissolve cornflour in 1/4 portion of the milk and boil the remaining milk.
- Add condensed milk while stirring continously.
- Add the crushed ingredients and the 1/4 milk mixed after one boil. 
- Keep simmering till the 1 litre milk becomes 1/2 litre and stir well.
- Take it off the stove and after 10 minutes pour it in kulfi moulds and refrigerate for a day.

Makhana And Fruit Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM


Serves 4 - 6
Cooking time 10 minutes
Total preparation time 45 minutes

Ingredients:

Skimmed milk - 500 ml
Low calorie sweetener - 10 gms
Makhana - 75 gms, roasted in a pan
Raisins - 40 gms
Chopped nuts - 2 tbsp
Cardamom powder - 1/4 tsp
Saffron - a few strands
Bananas - 75 gms, diced
Apples - 75 gms, diced
Kiwi - 75 gms, diced
Seedless grapes - 50 gms

Method:

- Grind 30 gms of the roasted makhanas into a fine powder.
- Boil milk, add the makhana powder and cook for 7-8 minutes, stirring continously.
- Remove from the stove, add the sweetener and the rest of the roasted makhana along with the other ingredients and refrigerate.
- Serve chilled. 

Horchata

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Rice - 1 cup ( long grain works best)
Ground cinnamon - 1 tsp
Sugar - 300 gms
Lemon - 1/2 water - 2 ltr

Method:

- Wash the rice several times to get rid of excess starch, and soak in warm water for about 2 1/2 hours or until plump.

- Strain and discard the water. 

- Boil the 2 ltrs of water and add the rice, cook over low heat until the rice is cooked through but still watery. 

- Let it cool, and strain while pressing on top to extract all the water, discard the rice. 

- Add the sugar, the cinnamon powder and lemon juice. 

- If the horchata is too thick add cold water. 

- Serve Chilled.

Honey Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 benarasi leaves
1 tbsp gulkand
1 tsp sabja seeds
1 tbsp honey
1/2 tsp sugar
1 glass full cold milk

Method:

- Warm the leaves on tava. 

- Cut them into small pieces. 

- Blend the water, milk and honey for a while. 

- Grind it well and then sieve it. 

- Keep this concoction aside. 

- Take the cold milk and this this concoction to it. 

- Serve chilled.

Falooda

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Milk 1 ltr
Semiya - 100 gms
Sabja - 4 tbsp
Rose syrup - 8 tbsp
Water - 2 glass
Sugar - 12 tbsp

Method:

- Put one glass of water in a vessel and boil it. 

- Then put semiya when, it starts boiling, put 12 tbsp of sugar and stir well. 

- After the semiya turns transparent, let it cool. 

- Then take sabja in a glass of water and let it remain in it for about 20 minutes. 

- Boil the milk, cool it and then put sabja, rose syrup and semiya and stir well. 

- It can be served with vanilla icecream. 

- Six glasses of falooda are ready.

Virgin Electric Lemonade

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

15 ml lime juice
15 ml sugar syrup
15 ml non alcoholic blue mix
60 ml sprite

Method:

- Take a glass, fill it up with ice cubes.
- Mix the lime juice and blue mix
- Add sugar syrup and stir. 

- Top this with sprite.
- Garnish with a lemon wedge in a champagne glass.

Aam Pora Shorbot

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Sour raw mangoes (medium) - 2
A handful of mnt leaves
Green chilli (optional) - 1
Powdered sugar - 4 tbsp
Rock salt - 2 tsp


Method:

- Roast raw mangoes over flame till the skin turns black. 

- Cool and peel. 

- Wash the peeled mangoes and remove the pulp. 

- Churn mango pulp with mint leaves, chilly, sugar and rock salt in a mixer until smooth. 

- Add a little water if required. This pulp can be preserved in the refrigerator for about a week.


To Serve:

- Put 2 tbsp of mango pulp in a serving glass. 

- Add half tsp rock salt. 

- Pour cold water and stir. 

- To adjust the sweetness and powdered sugar as per taste. -- The drink will have a smoky flavor.


Serving Tip:

Sprinkle freshly roasted cumin seeds powder before serving chilled.

Carrot Tomato Refreshing Drink

BISMILLAH HIR RAHMAN NIR RAHEEM



Ingredients:

2 big carrots
2 big tomatoes
1/4 tsp grated ginger
4 mint leaves finely chopped
1 tsp lemon juice
Salt amd pepper to taste
1 tbsp sugar

Method:

- Cut carrots and tomatoes into big chunks. 
- Add water and boil till soft. 
- Cool and blend in a mixie with the rest of the ingredients into a smooth consistency. 
- Add more water and run the mixie again. 
- Strain the juice. 
- Add mint and refrigerate it. 
- Stir and serve chilled.

Calci Milk

BISMILLAH HIR RAHMAN NIR RAHEEM

A shake rich in calcium, phosphorous and magnesium.

Ingredients:

150 ml milk
2 tsp skimmed milk powder
1 banana
4 almonds
1 tsp sugar

Method:

- Remember to soak the almonds overnight in water. 

- This will make it easier to peel off the skin and wont make your blender go bad either. 

- Simply blend the bananas together with the almonds, milk skimmed milk powder and sugar until smooth. 

- Serve chilled.


Shake-o-meter:
Energy:764 kcals
Proteins 40 gms
Carbohydrates 70 gms
Phosphorous 380 mg
Calcium 920 mg
Magnesium - 227 mg

Apple And Grape Cooler

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

3 medium sized apples
15-20 grapes
1 tbsp lemon juice
Crushed ice
1/2 cup sprite (optional)


Method:

- Juice the apple pieces and the grapes. 

- Add the lemon juice, sprite and crushed ice and blend it in a mixer for a few minutes.

- Serve in a tall glass or an airtight glass that can be carried to school.


- Riddhi Sampat

Elaichi Phirni

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

2 cups skimmed milk
3 tbsp coarsely ground rice
1/4 tsp green cardamom powder
A few strands of saffron
Sugar substitute to taste
3-4 pistachios, blanched and sliced


Method:

- Boil the milk and set aside.
- Mix the coarsely ground rice in a quarter cup of water and make a paste without any lumps.
- Add this paste to the milk and bring to a boil, stirring continuously.
- When it begins to thicken, reduce heat and simmer for a couple of minutes, stirring continuously. 

- Crush saffron strands and dissolve in one tablespoon of milk. 

- Add saffron and green cardamom powder to the boiling milk. Mix well.
- Continue to cook till the consistency is like thick custard. 

- Stir in sugar substitute.
- Pour the mixture into two individual earthernware bowls while it is still warm. 

- Garnish with sliced pistachios and refrigerate for at least two hours. 

- Serve chilled.

Kiwi Fruit Phirni

BISMILLAH HIR RAHMAN NIR RAHEEM


Executive chef Sujit Bose, The Orchid, Vile Parle says, "The tartness of the kiwi gives a distinct flavour to this royal kashmiri rice pudding. It is a very good indo-western fusion and can be had during any time of the year.."

Ingredients:

1 ltr milk
170 gms sugar
250 gms kiwis (pureed)
40 gms rice flour
Kiwi slices (for garnishing)

Method:
- Mix the rice flour with milk, cook on medium heat and stir till the mixture gains a creamy consistency. 

- Remove from the fire, add sugar and stir. 

- Simmer till it is fully dissolved and then boil for a minute.

- Cool, add kiwi puree. 

- Pour the mixture in to earthernware dishes. Chill. 

- Decorate each dish with slices of kiwi.

Mint Cucumber Cooler

BISMILLAH HIR RAHMAN NIR RAHEEM


Preparation time: 10 mins. 

No cooking. 

Makes 4 glasses


Ingredients:

1 kg fresh cucumber
250 gms fresh curds
A few mint leaves
Salt to taste


Method:

- Chop one cucumber finely. 

- Cut the remaining cucumber into big pieces.
- Add 3 teacups of water to the big cucumber pieces and cook until soft.
- When soft, blend in a liquidizer. Cool. 

- Add the curds and salt and beat well.
- Top with crushed ice, mint leaves and the finely chopped cucumber. 

- Alternatively, pound the mint leaves with a dash of green chilli and add to the drink.


Per glass:Calories 52, protein 4g, carbohydrates 9g, Fat 0.6g

Masala Doodh

BISMILLAH HIR RAHMAN NIR RAHEEM

For 6 servings

Ingredients:

Cashew 25 gms
Almonds 25 gms
Pistachios 25 gms
Kesar 1/2 tsp
Nutmeg powder 1 pinch
Elaichi powder 1/2 tsp
Hot milk 6 glassfuls
Sugar 6 tbsp


Method:

- Grind the ingredients into a coarse powder and add it into the hot milk. 

- Mix in 6 tbsp of sugar. 

- Serve hot.

Malai Badam Thandai

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

100 ml malai
200 ml cold milk
50 gms sugar
1 tsp melon seeds
5 nos badam
1/2 tsp poppy seeds
1/4 tsp saunf
2 nos green cardamom
5 nos peppercorns
4 nos dried rose petals
Rose and kewra water for aroma
4 strings saffron (soaked in warm water)

Method:

- Soak all the almonds, poppy seeds, melon seeds, spices and dried rose petals in a cup of water for two hours at least.
- Dissolve the sugar and milk together, incorporate the malai
- Now grind the soaked nuts , spices and dried rose petals into a fine paste. 

- Add the paste to the milk concoction. Add rose water and kewra water.
- Strain the mixture into a big bowl, add the soaked saffron and let it chill for an hour before serving. 

- Serve garnished with dry fruits and a coat of malai.


Chef Suresh Raturi, Indian speciality chef, Renaissance Mumbai