Recipe

Thirst Quenchers

Summer begins.

Feel the warm breeze, scorching heat and enjoy your drinks.

For the entire summer this section will bring tongue tingling quenchers in different flavors to refresh and chill you. 

Get started!

Note it, try it and enjoy it.

Carrot Orange Frappe

Ingredients:

Orange juice (chilled)……………………………………………………2/3 cup

Carrot  juice (chilled …………………………………………….………1/3 cup

Lemon  juice …………………………………………………………………2/3 tsp.

Crushed ice …………………………………… ……………………………2/3 cup.

Lime slice ………………………………………………………………………1

Method of preparation:

1. Blend orange juice, carrot juice; lemon juice and crushed ice.
2. Pour into Collins glass
3. Garnish with lime slice and serve.

Simple, isn’t it!

Pannah

Ingredients:

Raw mango…………………………………………………………1 big.

Water…………………………………………….……………………2 glasses

Cummin seeds (roasted & powdered) …………………1/2 tsp.

Sugar…………………………………… ………………………………4 tblsp.

Rose essence …………………………………………………………few drops

Cracked ice……………………………………………………………..few

Method of preparation:

1. Boil mango in water till it turns very soft.
2. Peel. Mash  and then remove the seed.
3. Mix with water and then strain through a fine cloth
4. Mix in sugar, add rose essence and cumin seeds.
5. Chill and serve with cracked ice. 

Lemon Barley

Ingredients:

Barley……………………………………3 tblsp.

Water……………………………………1 ½ lit.

Lime juice………………………………to taste

Sugar…………………………………… to taste

Salt ………………………………………to taste

Method of preparation:

1. Boil barley in water till the barley is puffed and the water turns light pink in colour.
2. Remove from fire, add salt and strain out the water
3. Chill and mix in lime juice and sugar.

Note: it is a very cool and nourishing drink usually given to invalids and children.

 

Water Melon Cooler

Ingredients:

Water melon (medium)………………….1

Sugar ground………………………………….2 tblsp.

Cardamoms ground ………………………1tsp.

Rose essence…………………………………few drops

Cracked ice……………………………………few

Method of preparation:

1. De-seed and extract the pulp from the melon
2. Add the rest of the ingredients after chilling the juice.
3. Serve garnished with cracked ice.

Mint Nectar 

Ingredients:

Mint…………………………………………….50gms

Ginger………………………………………….2 inch piece

Lime juice……………………………………2 limes

Sugar…………………………………………….10 tblsp.

Water……………………………………………2 glasses

Green food colouring (optional)…….....1 drop

Cracked ice……………………………………few

Method of preparation:

1. Grind and extract the juice of mint and ginger.
2. Strain through a cloth
3. Mix with water and the rest of ingredients except ice.
4. Chill, mix in ice and serve.

 

Moon Rice Upma

Ingredients

Moong…3 cups

Rice….1 cup

Oil/Ghee

Green chillies, finely chopped

Curry leaves (Kadi patta/meetha neem)

Cumin Seeds (Jeera)

Coriander leaves

Salt

Sugar

Method

Roast Moong in kadai till light brown. Keep aside roasted moong and let it cool. Roast rice in kadai till light brown. Keep aside roasted moong and let it cool.

Grind Moong and rice separately. Mix both moong and rice and store it. Use as per requirement.

Heat oil/ghee in a pan. Add cumin seeds, chopped green chillies and curry leaves. Fry for few seconds. Add the roasted mixture of moong and rice as per requirement.. Stir-fry till light brown. Add warm water (5 times the quantity of roasted mixture) stir well. Add sugar and salt as per taste. Reduce till semi-solid. Add finely chopped coriander leaves.

Cooking method of this recipe is same as that of upma. This delicious recipe is high in protein and easy to digest. Can be given to kids from 6 months.An ideal evening snack.