Showing posts with label Drinks and Juices. Show all posts
Showing posts with label Drinks and Juices. Show all posts

October 23, 2018

TOMATO JUICE WITH HERBS

Ingredients:
Tomatoes - 1 kg
Water - 1/2 cup
Small onion - 1 (sliced)
Celery stick - 1 (sliced)
Basil sprigs - 4
Parsley sprig - 3
Bay leaf - 1/2
Salt - 1 tsp
Paprika - 1/3 tsp
Lemon juice - 1 tsp

Method:

  • Place tomatoes in a pan with water, onion, celery and herbs.
  • Simmer until tomatoes are soft. Cool and strain.
  • Add salt, paprika and lemon juice.
  • Chill and pour into glasses before serving.


July 05, 2018

ORANGE PAPAYA SMOOTHIE

Ingredients:
Ripe papaya - 1 (peeled, seeded and chopped)
Orange juice- 2 cups
Plain yogurt - 1 cup
Cracked rice - 1 cup
Banana - 1 (mashed)
Lemon juice - 1 tsp

Method:

  • Puree or process all the ingredients until smooth.
  • Serve in tall glasses.

June 15, 2018

TROPICAL SUPERWHIP

Ingredients:
Avocado-1
Banana-1
Pawpaw- 1/4 cup
Honey- 2 tsp
Desiccated coconut- 2 tsp
Mint leaves- 6
Orange juice or milk- 600ml

Method:

  • Blend all the ingredients and serve in very tall glasses, with a slice of kiwi fruit on the slide of the glass.
  • Decorate with a cocktail umbrella.
  • Serves 4

March 25, 2018

RHUBARB - LEMONADE PUNCH

Ingredients:
Water - 3 cups
Frozen rhubarb - 300 gms packages 2
Frozen lemon concentrate - 150 gms can
Sugar - 1/4 - 1/2 cup
Lemon- lime carbonated beverages - 175 ml bottles 2 (chilled)

Method:

  • In saucepan combine water, frozen rhubarb, frozen lemonade concentrate, and sugar.
  • Cover and cook about 20 minutes or till rhubarb is very soft. Strain to remove pulp; chill liquid.
  • Just before serving pour rhubarb mixture over ice cubes in punch bowl. 
  • Resting bottle on rim of bowl, carefully pour in carbonated beverage.

February 22, 2018

SWEET OATS LASSI

Ingredients:
Low fat curd - 100 gms
Quaker oats - 1 tbsp (roasted and powdered)
Water - 1 cup
Sugar - 1 tsp
Ice cubes 

Method:

  • Blend curd, sugar and oats in a blender until smooth.
  • Add water and blend once. Add crushed ice cubes if needed.
  • Pour into tall glasses and serve chilled.

October 31, 2017

ICE CREAM BRANDY PUNCH

Ingredients:
Milk - 2 1/2 cups
Brandy - 1/2 cup
Egg - 1
Vanilla Ice cream - 500 ml

Method:

  • Place milk, brandy, and egg into bowl; beat well.
  • Add ice cream cut into small pieces; beat until frothy.
  • Pour into punch bowl.
  • Serve immediately.

October 27, 2017

SEMOLINA BUTTERMILK KANJI

Ingredients:
Semolina - 75 gms
Ghee - 2 tsp
Water - 750 ml
Salt to taste
Sour buttermilk as required

Method:

  • Heat the ghee in a pan; add semolina and fry until reddish brown. Then add water and cook. Stir continuously without lumps.
  • When it is completely cooked; remove from flame.
  • Add salt and sour buttermilk and serve.

September 17, 2017

FRUIT COCKTAIL

Ingredients:
Ripe banana - 1
red apple - 1
Sapotas -4
Orange - 1
Dry dates - 4
Candied cherries - 4
Sugar - 3 tbsp
Honey -1 tbsp
Fresh cow milk - 1 cup

Method:

  • Boil the milk. Add sugar and honey, stir until sugar completely dissolved.
  • keep aside to cool.
  • Peel and cut banana into slices. Remove the skin, pith and seeds from apple and cut into pieces.
  • Peel and remove the seeds from sapota. Peel and separate segments from orange. Cut and discard seeds from dates.
  • Blend all the fruits along with cherries to make thick pulp.
  • Stir in milk vigorously.
  • Chill and serve.

September 08, 2017

QUAKER OATS SATTU

Ingredients:
Roasted and powdered quaker Oats - 20 gms
Sattu powder - 30 gms
(wheat flour - 10 gms + Barley flour - 10 gms + Dry peas flour - 10 gms)
Sugar to taste

Method:

  • Mix oats with sattu powder.
  • Add water and sugar to sattu powder.  Stir well.
  • Serve chilled.

August 24, 2017

KARAPINCHA KANDA (CURRY LEAF KANJI)

Ingredients:
Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste

Method:

  • Put the rice, garlic and 2 cups of water in a pot and boil until the rice is cooked.
  • In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.
  • Add it slowly to the rice.
  • Stir well and cook for 8-10 minutes.
  • Season with salt and serve with piece of jaggery. 


July 08, 2017

COLD COFFEE

Ingredients:
Milkmaid – ½ tin
Milk – 3 cups
Instant coffee powder – 3 tsp
Ice cubes – 10

Method:
  • Blend all the ingredients in an electric blender. 
  • Serve immediately while still frothy.
  • Sprinkle grated chocolate or chocolate powder on top, if desired. 

June 01, 2017

OLD FASHIONED HOMEMADE LEMONADE

Ingredients:
Large lemons - 10
Caster sugar - 120 gms
Lime -1
Mint sprigs for decoration

Method:

  • pare the rind from the 9 lemons using a vegetable peeler. Take care to avoid the white pith.
  • Squeeze out and strain the juice to make up 450 ml
  • Put the lemon rind into a large, heatproof bowl, add the sugar and pour in 1.5 litres of boiling water.
  • Stir until the sugar dissolves, then cover and leave to stand for 30 minutes.
  • Strain the lemon liquid into a large jug and stir in the lemon juice.
  • Cover and refrigerate for about 2 hours, until it is really well chilled.
  • Place ice cubes into a large serving jug. Cut the remaining lemon and the lime into slices and add to the jug.
  • Pour the lemonade into the jug and decorate with mint leaves.
  • This lemonade will keep in the refrigerator for a week.

May 17, 2017

VERY BERRY LEMONADE

Ingredients:
Fresh or dry pack frozen raspberries - 1 1/2 cups
Fresh lemon juice - 1/2 cup
Sugar - 1 cup
Fresh mint sprigs - 3
Water - 5 cups
Ice
Lemon slices for garnish

Method:
  • Combine the water and the sugar in a large saucepan. Bring the liquid to boiling over high heat, stirring to dissolve the sugar.
  • remove the saucepan from the heat and add the mint, if you wish.
  • Chill the syrup for one hour.
  • remove the mint if used. Combine the raspberries and one cup of the sugar syrup and blend it to make puree.
  • strain the puree into the pitcher and add the remaining syrup and the lemon juice.
  • Stir well.
  • Serve the lemonade over ice in tall glasses, garnished with lemon slices.


May 04, 2017

INSTANT ICE CREAM SODA

Ingredients:
Instant drink mix - 3 tbsp
Cold water - 60 ml
vanilla ice cream (softened) - 125 ml
cold diet soda - 1/2 can

Method:

  • combine drink mix and water in a tall glass, stir to completely blend.
  • Add ice cream and fill with diet soda.

April 19, 2017

STRAWBERRY - MINT LEMONADE

Ingredients:
Strawberries- 4 cups (hulled)
Lemon juice - 1 cup
Mint sprigs - 5 cups (lightly packed)
Sugar - 1 1/4 cups
Water - 4 cups

Method:

  • In a 3-4 quart pan, combine 2 cups of water, one cup of sugar and mint sprigs.
  • Bring to a boil over high heat; reduce heat, cover, and simmer for 10 minutes.
  • Pour through a fine strainer into a blender; press to extract liquid. discard mint.
  • Thinly slice about one cup of the strawberries and set aside.
  • Add half the remaining strawberries to a blender and whirl until smooth; pour into a wide mouth 2 1/2 to 3 quart pitcher or bowl.
  • In blender, whirl lemon juice and remaining whole strawberries until smoothly purees; add to pitcher.
  • Stir in sliced strawberries and remaining 2 cups of water.
  • Sweeten to taste with more sugar, if desired; stir until sugar is dissolved.
  • Cover and refrigerate for at least 3 hours or up to 8 hours.
  • Before serving, stir well.

TROPICAL TWIST

Ingredients:
Unsweetened pineapple juice - 3 cups
Ripe bananas - 2
Honey - 4 tsp
Juice of one lime
Finely crushed ice - 1 cup

Method:

  • place all ingredients in blender; blend until smooth.
  • Serve immediately.

April 18, 2017

BANANA SHAKE

Ingredients:
Banana -1
Lemon juice - 1 tbsp
Sugar - 4 tbsp
Milk - 1 cup
Plain yogurt - 1 cup
Whipped cream to garnish

Method:

  • Puree banana, lemon juice, and sugar in blender or food processor until smooth.
  • Add milk and yogurt; blend until thoroughly mixed.
  • Pour at once into glasses.
  • top with dab of whipped cream.

April 09, 2017

CLARET PUNCH

Ingredients:
Dry red wine or claret - 750 ml
Cold water - 1 cup
Frozen red fruit punch concentrate - 150 ml can
Orange liqueur - 1/2 cup
Lemon- lime carbonated beverage or
carbonated water              - 800 ml (chilled)

Method:

  • In a punch bowl mix wine wine, water, punch concentrate, and orange liqueur.
  • Slowly pour carbonated beverage or water down the side of bowl. Stir gently with an up-and down motion to mix.
  • Serve immediately.

March 21, 2017

BRAN TEA

Ingredients:
Wheat bran - 2 tsp
Water -  2 cups
Jaggery - 2 tsp
Milk - 1/2 cup

Method:

  • Boil water. Add bran and let it simmer for 10 minutes.
  • Strain and add milk and jaggery to it.
  • Serve hot.
  • This tea helps to tackle cold.

SHIKANJVI

Ingredients:
Lemons - 2 - 3
Water - 1 litre
Sugar - 3 tbsp
Black salt - little
Pepper/ roasted cumin powder - a pinch

Method:

  • Stir sugar in water till it is dissolved.
  • Squeeze juice from lemons and stir in sugar water.
  • Add black salt, pepper or roasted cumin powder.
  • Serve chilled with crushed ice cubes.
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