SHARBAT : INDIAN COLD BEVERAGE
Bonda Sharbat
Bonda ( Tender coconut ) water - 2 cups
Coconut meat - as needed
Lime juice - 1 tsp
Basil seeds - 1 tsp
Mint leaves - a few
Sugar - as needed
Method
1. Soak basil seeds in water.
2. Cut mint leaves.
3. Mix coconut water, coconut meat, lime juice, basil seeds, mint leaves, sugar in a vessel.
4. Serve chilled.
P.S. Bonda means tender coconut in Tulu language.
Gulab Sharbat
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to Make Gulab Sharbat
Crush the rose petals with mortar and pestle and place them in a large bowl.
Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
Remove from the hot water and filter it again.
Cool it to room temperature.
Combine all the ingredients in a pitcher and stir well.
Serve in a glass half filled with crushed ice.
Tarbooj Sharbat
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
Wash and stem the berries in cold water.
Force through a food mill to separate seeds from the puree.
Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
Combine all the ingredients in a jug, stir well and refrigerate for few hours.
Stir and serve in glasses with crushed ice.
Kharbuja Sharbat
Ingredients:
1/4 cup - thick sugar syrup
1/4 cup - thick creamy milk
1/4 cup - vanilla ice cream
1 cup - Ripe musk melon cubes 1 inch size. Peel the skin.
4 ice cubes
Almonds and raisins for garnishing (Tutti frutti can also be included).
Method:
Blend them all in a blender. Top it with ice cream, almonds and raisins. Also add the unblended kharbuja paste for garnishing.
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Aam Pora Sharbat ( Roasted Raw Mango Sharbat ) BENGAL SPECIAL
Raw mangoes
Sugar
Salt
Roasted and crushed Jeera / Cumin Seeds
Drinking water
How to :
Wrap the mangoes in aluminium foil and roast them in an oven.
Alternatively you can pressure cook or pan boil them in a little water.
Or run them in the Microwave in 60% for 10 mins.
Remove and cool. Then skin and mash them into a fine pulp. You can also run a blender.
Remove into a big sized bowl and add sugar, salt to taste. Add enough water and chill.
Just before serving sprinkle some roasted jeera powder in a glassful.
Serve chilled.
LASSI
Mango Lassi Recipe
Ingredients
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)
Method
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.
The lassi can be kept refrigerated for up to 24 hours.
Mint Lassi (Serves 3-4)
5 tbsp finely chopped mint leaves
2 cups plain yogurt
1½ tsp rock salt (kala namak)
½tsp roasted, ground cumin seeds
½ tsp salt, or taste
1 cup of chilled water
4-6 ice cubes
Method
Put yogurt, mint, cumin seeds, rock salt in a blender. Blend for a few seconds.
Add chilled water and ice cubes. Blend till frothy. Serve sprinkled with a pinch of ground roasted cumin seeds(powder) and garnish with finely chopped mint
Strawberry Lassi (Serves 5)
1 lb fresh strawberry, trimmed and halved (3 1/2 cups)
1/2 cup sugar
1/4 teaspoon ground cardamom, rounded
1 pinch salt
2 cups plain yogurt (whole milk or low-fat)
1 cup ice cubes
Puree strawberries with sugar, cardamom, and a pinch of salt in a blend until smooth.
Add yogurt and ice, then puree until smooth again.
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