I prefer having fruits as is rather than turning them into shakes and smoothies. It’s the unbearable heat which forced me to turn this fragrant muskmelon into a milkshake. When one is longing for something nice, chilled and healthy as well shakes and smoothies are the best choice.
One muskmelon chopped roughly
2 glasses of chilled milk
5 scoops of Vanilla icecream ( I used the sugar free variety)
Blitz the chopped muskmelon, milk and vanilla icecream in the blender. I have not added any sugar as the muskmelon was very sweet. Whip well and serve chilled.
A delicious and soothing drink of chilled pineapple juice, coconut milk and some freshly chopped pineapple. This is one drink my mother simply loves. Made it today as it is Mother’s Day and watched her enjoy it. Of course mine is the non alcoholic one. You may add clear Rum if you so desire.
Half of a medium sized pineapple chopped
500 ml pineapple juice ( I used Tropicana)
200 ml Coconut milk ( I used Kara)
3 scoops of Vanilla icecream
Blitz the pineapple pieces and make it into a puree. Add the pineapple juice, coconut milk, Vanilla ice cream and ice cubes. Whip so that everything blends well. Drop in the ice cubes and serve immediately.
This is one concentrate that is a must have in the freezer. Not only is it a refreshing drink, it’s also a good digestive. Mint and ginger aid digestion and lemon is rich in Vitamin C. The three together make for a deadly combo! This recipe shared by my friend Shalini Singh uses sugar. You may replace it with jaggery. If using sugar, do add a generous amount as this is a concentrate.
A small bunch of mint leaves
18 tsps sugar
Juice of three large lemons
2 inch piece of ginger
1/4 tsp salt
A pinch of Chaat masala to be added per glass while serving.
Grind the mint leaves, ginger, lemon juice, sugar and salt together to make a smooth paste. Store it in a small airtight container in the freezer compartment. Add a spoonful to a glass of chilled water, sprinkle with Chaat Masala and top it with a few ice cubes.
Note: those with diabetes can skip the sugar and jaggery and add a teaspoon of salt instead. Add a tsp of this concentrate to buttermilk. Tastes divine!
This one is a keeper. Strawberry, orange and Granny Smith apple come together in a Fruit punch. Tangy, sweet and fragrant. Coconut milk and honey too can be added but I havent. I thank my friend Ramesh Srinivas Shenoy for this lovely mocktail.
1 Granny Smith apple
6 large strawberries
3 tsps sugar
Core the apple and chop it roughly. Tip it into the mixer along with the strawberries and sugar. Grind it to a smooth pulp. Refrigerate. Juice the oranges in the juicer. If you are extracting the juice manually take care to see that no pips of the orange are left behind as they can make the punch bitter. Refrigerate the orange juice too. While serving first pour the orange juice in a glass till three fourth filled. Slowly pour the strawberry and apple juice. Gently mix the juices just once. Do not stir. Garnish with a slice of strawberry, some mint leaves and ice cubes.
This version of spiced buttermilk called Karmani is an instant solution if one is looking for a quick fix to serve over rice. The crunch of onions and the fragrance of coriander leaves is divine! This is a long forgotten traditional Konkani recipe shared by my friend Prathibha Konaje Tallur.
1/2 litre buttermilk
1 onion chopped fine
1 inch piece of ginger
1 green chilly
1 tbsp finely chopped coriander leaves
1 tbsp Ghee/ clarified butter
1 tsp Mustard seeds
1 dry red chilly
A pinch of Hing/ asafoetida
1 sprig of curry leaves
Grind the ginger and green chillies coarsely. Tip them into the buttermilk along with the finely chopped onion. Heat the Ghee in a pan. Add the mustard and after it splutters add the dry red chilly, hing and finally the curry leaves. Immediately pour the seasoning into the buttermilk. Add salt and coriander leaves and give it a good stir. Serve over hot rice.
This is the second immunity booster that I am posting in my website. Thanks to my friend Priyanka Agarwal who shared her recipe with me. Traditional kashaya read immunity boosters are making their presence felt during these Covid times. Turmeric is not just an anti oxidant but an anti inflammatory as well. So also cinnamon. Ginger and pepper are known for their healing properties and so also Tulsi or Holy basil . A concoction of them is prepared by boiling them together.
2 small sprigs of Tulsi
A large pinch each of Cinnamon, turmeric and pepper powder
One inch piece of ginger grated
300 ml of water
Drop all the ingredients into a pan and bring to a boil. Simmer gently for a couple of minutes. Strain and sip hot.
Black grapes are in season. I was left with a bowlful of them, so decided to use them up in a Lassi. Had half a pomegranate too. Added it. Many use Chaat masala, milk and dried fruits to enhance the flavour, but I have kept it simple. The Lassi tastes absolutely divine!
200 gms Black grapes
A fistful of pomegranate
3 tsps sugar
200 ml chilled curds/Yoghurt
Tip the black grapes, pomegranate and sugar in a mixer blender. Use the pulse mode to whip it. Drop in the Yoghurt and blend it well. Serve chilled or with ice cubes.
Lemon grass tea infused with honey and lemon juice not only soothes the throat, but also helps in relieving anxiety, treats gastrointestinal spasms and is a good oral disinfectant as well. A mug of this tea is best had early in the morning as the honey and lemon juice combo help in reducing weight as well.
2 glasses of water/ 500 ml
A strand of lemon grass broken into bits
1 tsp honey
Juice of one lemon.
Tip the broken lemon grass along with the water into a pan. Boil well till the water reduces to 400 ml. Strain. Add honey and lemon juice. Sip it hot.
Jal jeera is a traditional Indian drink served as an appetizer. It is not only delicious but a good digestive as well. Fresh mint and coriander leaves are what lend the attractive green colour to the drink.
1 cup mint leaves
1/2 cup coriander leaves
1/2 heaped tsp roasted Cumin powder
1 tsp dry ginger powder
1/4 tsp Hing/Asafoetida
2 heaped tsps Black salt
1/4 tsp salt
2/4 tsp pepper powder
Juice on one lemon
1 tbsp tamarind paste
1 tbsp sugar
Boondi for garnishing
One litre of chilled water.
Wash and pick the mint leaves. Grind together the mint, coriander leaves and lemon juice to a smooth paste. Tip into a bowl. Add the Hing, black salt, sugar, salt, dry ginger powder, roasted Cumin powder, pepper powder, tamarind paste and one litre of water. . Mix thoroughly and refrigerate for three to four hours. This drink needs to be prepared beforehand and allowed to stand for atleast three to four hours for the flavours to infuse. Serve chilled, garnished with Boondi.
This Cardamom flavoured tea from the house of Teabox is a personal favourite. The tea leaves are flavoured with Cardamom, so they can be brewed without the addition of any spices. Though milk can be added to the brew, I prefer mine without milk.
250 ml water
1 tsp Cardamom Chai
1 tsp sugar
Pour the water into a pan and bring it to a boil. Drop the tea leaves in a glass and pour the boiling water into it. Cover and allow to steep for a couple of minutes. Strain, add sugar and enjoy the pleasant fragrance of the Cardamom Chai.