Beverages

Mock-tail: Kiwi Mogito

Ingredients

  • 1 KIWI fruit – roughly chopped
  • 2 lemon pieces
  • Couple of mint leaves
  • Ice
  • Cold Water

Tools

  • A masher or muddler
  • Wine glasses
  • A Collins glass
  • Spoons

Recipe

  1. Take roughly chopped kiwi fruit in a Collins glass
  2. Add 2 lemon pieces and couple of mint leaves
  3. Now muddle it
  4. Take this mixture into a vine glass
  5. Add 11/2 tbsp sugar syrup
  6. Add left over chopped kiwis
  7. Add some ice and cold water – fill the glass
  8. Garnish with mint leaves

Gajar Kanji

Ingredients

  • 4-5 carrots (cut straightly)
  • 1 beetroot cut in slices
  • Mustard powder 21/2 tbsp
  • Salt according to taste
  • Turmeric powder 1 tbsp
  • Red chili powder ½ tbsp
  • Ginger juice or nicely chopped or muddled ginger
  • Sugar / jiggery 1 tbsp
  • Asafetida 1pich

Tools

  • Glass jar – 1 ltr
  • A masher / muddler
  • Knife
  • Spoons / spatula

Recipe

  • In the jar pour water which is boiled and taken to a normal temperature
  • Add cut beetroot and carrots to the jar
  • Now 1 pinch of asafetida
  • Add Sugar 1 tbsp
  • Now add turmeric powder 1 tbsp and add taste according to your taste
  • Now it’s turn of red chili powder which should be of half tbsp and 2 ½ tbsp of mustard powder
  • And the 1 tbsp ginger juice to be added
  • Now mix it with spatula/spoon
  • Keep this jar under the sun for 4 days

Now Kanji is ready to serve.

Jal-Jeera

Tool

  • A bowl
  • A knife
  • A glass

Ingrediants

  • 2-3 tbsp cumin seeds
  • Salt to taste
  • ½ tbsp asafetida
  • Black salt to taste
  • 11/2 tbsp sugar
  • 1 tbsp finely chopped ginger
  • 10-12 fresh mint leaves
  • Few fresh coriander springs
  • 1 tbsp tamarind pulp
  • 1 or 2 lemon
  • Drinking Soda

Recipes

  1. Dry roast cumin seeds till fragrance comes
  2. Crush/muddle it coarsely
  3. Add salt to taste
  4. Put ½ tbsp asafetida and black salt to taste to the mixture
  5. Now add 1 ½ tbsp sugar
  6. Now it time for nicely chopped ginger, add 1 tbsp finely chopped ginger
  7. Add 10-12 fresh mint leaves and few fresh coriander spring
  8. Now add 1 tbsp tamarind pulp
  9. Now Muddle it.
  10. Now take a lemon and cut four 5 mm thick slices and save half portion of the lemon to squeeze in the glass later.
  11. Put the above muddled mixture in a glass
  12. Squeeze a half saved lemon slice in the same glass
  13. Add those cut slices
  14. Drop 4-5 ice-cubes
  15. Top with drinking soda and mix it well.

Jal-Jeera is ready to serve

Amm-Panna

Ingredients

  • 4 Raw mangos
  • ½ cup water
  • ¼ cup sugar
  • Black salt and slat
  • ½ tbsp roasted cumin powder
  • Ice cubes
  • 10-12 fresh mint leaves

Tools

  • Mesh Strainer
  • Air tight container
  • A Colin’s glass
  • Juice blender
  • A pressure cooker
  • A bowl

Recipes

  1. Using a pressure cooker boil the raw mangoes
  2. When you take out of the cooker discard the skin and seed
  3. Squeeze out the pulp & strain the pulp in a bowl using mesh strainer
  4. Now cook the pulp – to cook take ½ a glass of water along with pulp cook it for 1-2 minutes
  5. Sprinkle some ¼ cp of sugar, now cook till it melts
  6. Now season with a pinch of salt and/or black salt for taste
  7. Finally add ½ tbsp roasted cumin powder and mix it will
  8. Now Amm-panna mixture is ready, preserve that in a air tight container
  9. It’s time to serve the aam-panna, take a glass and put 4-5 ice cubes
  10. Add 3-4 tbsp of Amm-panna mixture
  11. Add 10-12 fresh mint leaves and some water
  12. Blend it using a blender or you can also mix using spoon

App-panna is ready to serve.

Cool Tender Coconut

Ingredients

  • 1 tender coconut ( both water and cream )
  • 1 lemon
  • Few fresh mint springs
  • 2 green chilies
  • 1 small ginger
  • Salt for taste
  • Sugar Syrup (Optional)
  • Ice cube

Tools

  • A glass
  • A Knife
  • A bowl
  • A mesh strainer

Recipes

  1. Take coconut water in a bowl
  2. Finely chop the cream put it in the glass and place the glass in the freezer
  3. Now cut lemons into four slices and split the green chilies
  4. Now combine these lemon slices, chilies, Ginger, mint springs and muddle
  5. Add the sugar syrup (If coconut water is sweet nee not to add sugar syrup) and coconut water. Now mix well
  6. Strain the mix using mesh strainer in the glass in which we have kept coconut cream
  7. Add some ice cubes to the glass

Cool Tender Coconut is ready to serve

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