HOT SPICED TEA    (serves 4)

4 cups water

1 cup milk

4 tsp tea leaves

1tsp  ground ginger

1tsp  cardamom pods

1 tsp fennel seeds

¼ tsp freshly grated nutmeg

2 cinnamon sticks, 

6 cloves

sugar to serve

• Pour the water into a pan, add tea leaves, ginger, cardamom pods, nutmeg, cinnamon and bring to a boil.

• As soon as it boils pour the milk and stir.

• Let brew for 4-5 minutes.

• Then strain into cups and serve, sweetened with sugar.    More spiced tea recipes>>

NIMBU PANI           (serves 4)

8 tsp of sugar

6 tbsp squeezed  lime juice

4 cups of water

crushed ice to serve

• Put all the ingredients in to a blender and blend on high for 1 min. 

• Fill tall glasses with crushed ice and pour in the lime cooler.

     Health benefits of lemon>>

SWEET LASSI        (serves 4)

2 ½ cups plain yogurt

1 cup cold water

4-5 tbsp sugar (to taste)

finely chopped pistachios to decorate, crushed ice to serve

• Pour yogurt, water, sugar and ice into a blender.

• Blend on a high setting for 1 minute.

• Pour the lassi into tall glasses.

• Sprinkle with chopped pistachios to decorate and serve immediately.

SAVORY LASSI      (serves 4)

1 fresh green chili, seeded and very finely chopped

½ tsp ground cumin,

salt and pepper,

fresh cilantro or mint leaves to decorate, crushed ice to serve

• Pour the yogurt and water into a bowl and blend for 1 min.

• Stir in the chili, cumin, season to taste with salt and pepper.

• Let it chill in the refrigerator for 30 min.

• To serve, fill tall glasses with crushed ice and pour in the lassi.

• Sprinkle with cumin.

MINT LASSI            (serves 2-4)

5  tbsp finely chopped mint leaves

1 ½ cups plain yogurt

1½ tsp rock salt (kala namak)

½tsp roasted, ground cumin seeds

½ tsp salt, or to taste

1 cup of water

4-6 ice cubes

• Put yogurt, mint, cumin seeds, rock salt in a blender. Blend for a few seconds.

• Add chilled water and ice cubes. Blend till frothy. Serve sprinkled with a pinch o ground roasted cumin seeds and garnish with finely chopped mint

MANGO LASSI       (serves 4)

crushed ice to serve

• Place the peeled, seeded and chopped mango in a blender.

• Add the yogurt, water, sugar.

• Blend it until smooth and frothy.

• To serve fill glasses with crushed ice, pour in the lassi.

COCONUT KEWRA DRINK  (serves 4)

crushed ice to serve.

• Mix all ingredients except the ice.

• Serve with crushed ice.

KESAR (SAFFRON) DRINK

(serves 4)

saffron 3 pinch.
Sugar 1/2 cup
milk 500 ml

crushed ice

• Heat milk in a pan till boils. Add saffron strings and keep on slow heat for few minutes.

• Mix left milk in the blender with sugar, saffron mixture and ice.

• Serve cold.

KESAR PISTA MILK

(serves 4)

pistachios 100 gms.
almonds 50 gms
saffron 2 pinch.
Sugar 1/2 cup
milk 500 ml.
 

• Soak almonds and pistachios separately in water for about 3 h.

• Grind nuts into a smooth paste by adding a little milk.

• Heat milk in a pan till boils. Add saffron strings and keep on slow heat for 5 minutes.

• Add ground pistachios and almonds.

• Bring to the boil, add sugar stir and take out from fire.

• Bring to the normal temperature and keep in refrigerator for cooling.
  Serve cool garnished with chopped pistachios.