Lassi thougha Punjabi delicacy, is now popular in even the remotest parts of India. It is nothing but Yoghurt churned and sweetened with sugar or with salt. Fruit Lassi in a variety of flavours too is available but my most favourite is the Kesar Elaichi Lassi that is the Sweet Lassi flavoured with Saffron and Cardamom and garnished with Pistachios. The traditional Rajasthani churner is a gift from a very dear friend Ramesh Chittal.
1 litre thick curd/Yoghurt
15 tsps sugar
9 Cardamom pods
A large pinch of Saffron
12 Pistachios shelled and slivered.
Churn the curds well. Powder the sugar, saffron and Cardamom and tip it into the churned yoghurt. Mix well. Pour in tall glasses or even tiny earthenware and serve chilled garnished with pistachios.
The Beetroot juice that I am posting today is flavoured with lemon, a couple of green chillies and a sprinkling of coriander leaves. Beet on its own is sweet, so addition of fruits only increases the sugar content of the juice.
2 large Beetroots
2 green chillies or as per taste
Juice of one lemon
Coriander leaves to garnish
Deskin the Beetroots and wash them thoroughly. Chop them into thin slices and juice them along with the chopped green chillies in a juicer. Tip the pulp into a bowl. Do not use a mixer to juice, as the heat causes the enzymes to break down. Add two glasses of water. Mix thoroughly. Strain. Add lemon juice and finely chopped coriander leaves. Serve chilled or at room temperature.
Thandai which literally means a coolant, is a drink made during the festivals of Holi and Shivratri. It is milk enriched with dry fruits, saffron and fennel. Traditionally ‘Bhang’ which gives one a ‘high’ is added to the drink. The one I have posted today is without it. It is absolutely delicious!!!
5 cups milk boiled ( do not use skimmed or low fat milk)
1/2cup powdered sugar
A few strands of saffron
1/4 tsp pepper corns
1/2 cup almonds
2 tbsp khus khus/poppy seeds
2 tbsp saunf/fennel
10 Cardamom pods
A handful of dried rose petals
Fresh rose petals for garnish
Soak the almonds and peel them. Powder the Cardamom, poppy, fennel, pepper corns and dried rose petals and mix it thoroughly in the milk. Grind the almonds to a fine paste and add them too. Refrigerate for three to four hours and then strain it. Add the sugar and saffron. Mix thoroughly and serve garnished with fresh rose petals.
I have always loved juices with a few bits of the pieces in them to add to the crunch. Posting a Watermelon Crush today with a sprinkling of Chaat masala, salt and pepper.
Wash and deskin the watermelon. Cut into cubes. Keep some aside. Juice the remaining with a few icecubes. Pour into a pitcher. Add sugar, salt, chaat masala and pepper according to taste. Add the chopped water melon pieces and ice cubes and serve immediately.
There is no doubt that the healthiest way of eating fruits is in their natural form, without converting them into juices or punches, but then once in a while it is fun indulging in those unhealthy things too!!!!! This is my favourite Punch as it is sweet, tangy and has that right amount of zing to it. Healthy, as it is without any essence or flavour and heavenly during the summers.
1 kg Watermelon
Juice of three limes
Juice of three oranges
Cut the watermelon and deseed it. Juice the oranges and limes. Puree the watermelon and strain it. Drop the strained juice into a pitcher, and add the orange and lime juice to it. Stir in sugar as per requirement and serve it chilled.
A refreshing summer drink, buttermilk is a very popular beverage all over India. This one is with a hint of ginger and coriander leaves and is a thirst quencher during the hot and humid summers.
500 gms thick yoghurt
1 litre water
2inch piece of ginger
2 green chillies
A few sprigs of coriander leaves
Grate the ginger and mince the green chillies. Add salt and crush them well. Strain the extract. Chop the coriander leaves fine. Whisk the yoghurt well and thin it down with water. Add the extract. Mix well and add the coriander leaves. Serve chilled.
Badam milk offered to the Goddess on Kojagiri Poornima . Please accept the Prasad. 🙏🙏
1 litre milk
1/2 cup Badam/almonds
12 tsps sugar
5 pods Cardamom powdered
A large pinch of saffron
Soak the almonds in warm water for about 2 hrs and then peel them. Sliver about 6 almonds length wise and keep aside. Make a paste of the remaining almonds. Boil the milk, lower the flame and add the chopped almonds and the paste. Add sugar and saffron and allow it to simmer for about 5 mins. Add the Cardamom powder, stir and switch off. Serve hot or chilled.
A hot cup of hibiscus tea early in the morning acts as a cleanser. Enjoy it with some cinnamon and honey .
2 Red Hibiscus flowers
1/4tsp cinnamon powder
1sprig of Basil
1 tsp honey
Juice of half of a big lemon
Wash the hibiscus flower. Pluck the petals. Bring the water to a boil. Add the hibiscus petals and the sprig of Basil. Switch off. Allow to stand for a couple of minutes. Strain. Add the cinnamon powder, lemon juice and honey. Sip it hot.