Black Grape Juice Nalla Draksha Rasam Angur Juice Preparation Remove the grapes from their stems. Wash the grapes. Put all the grapes in a colander and wash them in warm water until all the chemicals are washed off. Mash the grapes. Use a potato masher until their juice begins to come out. An alternative to using a potato masher is to use a blender on pulse. Be sure not to blend them to a puree though. Cook the grapes. Put the mashed grapes in a pot and cook them on medium heat for around 10 minutes. Mash up the grapes using a spoon or a potato masher if they start clumping up or retain their chunkiness. Strain the juice. Put the sieve over a container or directly to a drinking glass. Pour the grapes into the sieve and then strain the mixture through. An alternative to using the sieve is using a cheesecloth. Put the cheesecloth over the pot and strain the mixture through (you might need to fold the cloth over twice). If you have a food mill, this would work beautifully. Cool the juice. Remove the sieve or cheesecloth and put the juice in the refrigerator so it can cool, or pour the juice over ice in a drinking glass.
Nimbu Pani Nothing like a glass of chilled Nimbu Paani to refresh you, even on the hottest and most tiring of days! This rejuvenating drink is made of lemon juice, flavoured with the right proportions of salt and sugar. Cumin seeds powder and black salt add a real peppy dimension to this tangy drink. Although ready-mixes are available for Nimbu Paani, this homemade version will outdo them any day in terms of flavour, aroma and the overall refreshing effect. Preparation Time: 10 minutes. Cooking Time: Nil. Makes 4 glasses. 4 tbsp lemon Juice 8 tbsp powdered sugar 1 tsp black salt (sanchal) 2 tsp cumin seeds powder (jeera) ½ tsp salt 1. Combine all the ingredients in a deep bowl and mix well. 2. Add 4 cups of chilled water and mix well. Serve chilled.
fresh Mango Pulp – 1/2 Cup Heavy Cream – 3/4 Cup Sugar – 1/4 – 1/2 Cup (depends on the mango sweetness) Agar Powder – 1 1/2 tsp Mango Jelly Layer: Fresh Mango Juice – 1 1/2 Cups (1/2 Cup Mango Pulp + 1 Cup of water) Mango (chopped) – few pieces Sugar – 1/4 Cup Agar Powder – 1 1/2 tsp For Whipped Cream Topping: Heavy Cream – 1/2 Cup Powdered Sugar – 2 Tbsp Vanilla Extract – 1 tsp For Mango Jelly Layer: Into a small bowl, mix together agar powder with 3 Tbsp of water. Keep it ready. Heat a medium sauce pan, add mango juice, agar mixture and sugar. Cook it till the mixture coats the back of the spatula. Turn OFF the heat and let the mixture cool slightly (take care not to cool completely) Transfer the mixture into a squeeze bottle and sueeze the mixture into the shot glasses which are arranged in a slating position in a cupcake tray. Carefully put the tray in the refrigerator for 30 mins. Meanwhile prepare the actual pannacotta layer. Panncotta Mix agar powder with some water. Keep it ready. Heat the same pan again, add in the mango pulp and cook for 2 min. Add the agar mixture, sugar and cream Cook for 2 mins or until the mixture coats the back of the spatula. Cool the mixture slightly and transfer into a squeeze bottle and press into the set Mango Jelly Layer. The Shot glasses should be in slant position through out this process. Put the tray back in the refrigerator to set the Mango Pannacotta layer. While that is setting prepare the whipped topping. Whipped Cream Topping: Into a clean bowl, add cream, powdered sugar and vanilla extract and beat till stiff peaks. Transfer this cream into a piping bag with a star nozzle. Pipe the cream on top of the set Pannacotta layer. Garnish with mango pieces. Serve it chilled.
Jaljeera Drink (Indian Flavored Lemonade) Recipe Learn how to make Jaljeera (Indian Flavored Lemondade Drink) Recipe by Manjula.
Cucumber Cooler Recipe by Manjula A drink to chill, a drink to cheer! An easy peasy recipe of amazingly refreshing summer drink, Green Cooler! Some khus syrup, and some kiwi crush, loaded with ice, and a mint sprig, gives a new cooler, in no time. Do try this simple mocktail, and let me know how it goes..
Blue Curacao Lemonade Refreshing chilled beverage made using blue curacao syrup and drinking soda.
A drink to chill, a drink to cheer! An easy peasy recipe of amazingly refreshing summer drink, Green Cooler! Some khus syrup, and some kiwi crush, loaded with ice, and a mint sprig, gives a new cooler, in no time. Do try this simple mocktail, and let me know how it goes.. INGREDIENTS 1. Khus syrup: 8 tbsp 2. Ginger:1 tbsp 3. Mint leaves: 15 leaves 4. Lemon: 1 1/2 tsp 5. Club soda: 2 glass 6. Salt: 1/4 tsp or to taste INSTRUCTIONS • In a mixture jar add khus syrup, mint leaves, lemon juice, ginger and salt to taste and grind all the ingredients well. • Once the mixture is ready strain it with the help of a strainer. • Now the concentrated khus mixture is ready . • Fill the equal amount of mixture in the serving glass and pour club soda while serving. • Fresh and refreshing khus drink is ready to serve in no time.
Ingredients 2 cups watermelon cut in small pieces 1-1/2 tablespoons lemon juice 2 teaspoons ginger juice 2 tablespoons sugar 1/2 teaspoon black salt Pinch of black pepper powder Approx. 3/4 cup ginger ale About 1 cup ice cubes