Hot & Cold Beverages Archives

Watermelon Ginger Juice

By Ranju | April 23, 2018

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Watermelon – 1 Kg
Mint Leaves – 15 – 20 Nos
Ginger, Crushed – 1 Tablespoon
Black Salt – ½ Teaspoon

Method
• Cut the watermelon into pieces
• Take only the red part of watermelon
• Remove a few pieces of watermelon
• Cut into smaller pieces and keep aside for garnishing
• Put watermelon pieces in a jar of a mixer grinder
• Add crushed ginger
• Add a few mint leaves and keep aside a few leaves for garnishing
• Grind the mixture in a mixer grinder
• Filter the juice with a strainer to remove seeds
• Add black salt
• Keep in a refrigerator for cooling before serving
• After juice gets cooled pour it in a tall stem glass
• Add lemon juice, if required
• Add smaller pieces of watermelon just before serving
• Garnish with mint leaves
• Watermelon Ginger Juice is ready.
• Serve chilled

Video

Aam Panna

By Ranju | April 17, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 20 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Raw Mangoes – ½ Kg
Sugar – 1 Bowl
Ginger, Crushed – 1 Tablespoon
Mint Leaves – 1 Small Bowl
Black Salt – ½ Teaspoon
Roasted Cumin Powder – 1 Teaspoon
Salt To Taste

Method
• Peel and cut mangoes
• Remove seeds and skin and take the pulp
• Transfer the pulp in a pressure cooker
• Add 1 to 1 ½ cups of water
• Add crushed ginger
• Pressure cook it till 1 whistle
• After 1 whistle, put off the flame
• After pressure cooker cools down, remove the lid
• Add sugar and mint leaves
• Add salt, black salt and roasted cumin powder
• Mix well with hand blender
• For storing it, cook it again with little water
• Cook till it boils and sugar is fully cooked
• When the mixture becomes syrupy, put off the flame
• Allow it to cool and strain it
• After it cools down completely store it in a sterilized jar
• Jar can be sterilized by rinsing it with boiling water and then drying it completely
• Aam panna concentrate can be stored in a refrigerator for a month
• For serving a drink, take 2 – 3 teaspoons of concentrate
• Add ice cold water
• Add ice cubes, if required
• Garnish with mint leaves and serve cold

Video

Beetroot Amla Detox Juice

By Ranju | April 5, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Beetroot, Chopped – 1 Bowl
Carrots, Chopped – 1 Bowl
Amla (Indian Gooseberry), Chopped – 1-2 Nos.
Mint Leaves – 1 Small Bowl
Coriander Leaves – 1 Small Bowl
Celery, Chopped – ½ Bowl (Optional)
Lemon Juice – 1 No.
Black Salt to taste

Method
• Take a jar of a mixer grinder
• Add beetroot, carrot and amla in it
• Add mint leaves, coriander leaves, celery and 1 cup water
• Grind nicely in a mixer grinder
• Add little water to adjust consistency
• Add juice of 1 lemon
• Add black salt to taste
• Mix well
• Transfer in a tall stem glass
• Garnish with mint leaves
• Beatroot Amla Detox Juice is ready
• Serve immediately

Video

Watermelon Strawberry Pomegranate Juice

By Ranju | March 29, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Watermelon, Chopped – 1 Bowl
Pomegranate Seeds – ½ Bowl
Strawberries, Chopped – ½ Bowl
Mint Leaves – 5-6 Nos.
Black Salt to taste (optional)

Method
• Take a jar of mixer grinder
• Add watermelon, pomegranate and strawberries
• Add a few mint leaves
• Blend the mixture well in a mixer grinder
• Pour the juice in a glass
• Add black salt (optional)
• Garnish with mint leaves
• Serve chilled

Video

Besan Ka Doodh

By Ranju | December 21, 2017

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Clarified Butter, Desi Ghee – 2 Teaspoons
Gram Flour, Besan – 2 Teaspoons
Nuts, Chopped – As per liking
Milk – 2 Cups
Sugar – 3 Teaspoons
Cardamom, Powdered – As per liking

Method
• Heat the pan
• Add 2 teaspoons of clarified butter
• Add 2 teaspoons of gram flour
• Mix well. Add little more clarified butter, if needed
• Mix till gram flour turns brownish
• Do not overcook, otherwise gram flour may get burnt
• When there is aroma of roasted gram flour, add nuts
• Slightly roast the nuts
• For 2 servings add 2 cups of milk and mix well
• Add 3 teaspoons of sugar
• Add little cardamom powder
• Boil the mixture well
• After the mixture starts boiling.
• Keep it on low flame for 4-5 minutes
• Gram flour and milk should get nicely mixed
• Consistency can be adjusted with quantities of milk and gram flour
• Serve it hot

Video

Gajar Ki Kanji

By Ranju | December 11, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Black Carrot (or else Red Carrot & Beatroot) – 250 gm
Salt – 50 gm
Black Salt – 2 Sticks
Red Chilli Powder – 20 gm
Mustard Seeds Powder – 2 Tablespoons
Water – 2.5 lit

Method
• Take 2.5 lit water in a glass jar
• Add black carrots
• Add 2 teaspoons salt
• Add ½ teaspoon black salt
• Add 1 teaspoon red chilli powder
• Add 4 teaspoons mustard seeds powder
• Stir well
• Close the lid of the jar
• Keep in a diffused sunlight
• In 3-4 days Gajar Ki Kanji will be ready
• You can serve it or else store it in a refrigerator

Video

Virgin Kiwi Mojito

By Ranju | August 7, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Kiwis – 2-3 Nos.
Lemon Juice – 2 Tablespoons
Sugar Syrup – 80ml
Mint Leaves – 10-15 Nos.
Lemon Slices – 4-5
Soda Water – 1 Bottle
Ice Cubes – 1 Tray
Black Salt & Sugar Mix to coat Glass Rim

Method
• Take 4 tall glasses
• Wet glass rims with lemon juice. Dip the rims in salt and sugar mix
• Add mint leaves and lemon slices in glasses. Crush them with a mudler
• Add ice cubes in glasses
• Pour sugar syrup and adjust quantity according to the sourness of kiwis
• Put kiwi crush and top with soda water
• Stir and serve immediately

Video

Plum Sharbat

By Ranju | July 15, 2017

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 10-15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Plums – 300 gm
Sugar – 1 Cup
Lemon – 2 Nos.
For Serving
Sabja, soaked – 1 Teaspoon
Ice – 1 Tray
Mint Leaves – 10-15 Nos.

Method
• Boil plums in 2 cups of water for 5 – 10 mins.
• Let it cool.
• Remove seeds. Strain it.
• Put sugar in plum juice and boil it for 5 – 10 mins.
• When cooled squeeze lemon in it and then refrigerate it.
For Serving
• Soak sabja in ¼ cup of water.
• Add water in plum juice.
• Put ice in a glass.
• Pour plum drink and add 1 tablespoon soaked sabja.
• Garnish with lemon wedges and mint leaves.
• Serve chilled.

Video

Lemon Mint Iced Tea

By Ranju | July 10, 2017

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 10-15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Sugar – 3 tablespoon
Tea Leaves – 2 tablespoon
Lemons – 2-3 nos.
Mint Leaves – 10-15 nos.
Ice Cubes – 1 tray
Water – 2 cup

Method
• Boil water.
• Add sugar and mint. Boil for few secs.
• Add tea leaves. Do not boil tea leaves. Let tea infuse in water.
• Strain tea. Let it cool down to room temperature.
• Keep in refrigerator.
For serving
• Add ice cubes, 2-3 lemon wedges and mint leaves. Squeeze lemons and pour tea in a tall glass. Stir well with stirrer.
• Serve it chilled.

Video

Badam Sharbat

By Ranju | June 26, 2017

Time To Cook	Serving	Measures
Preparation Time = 20 mins. Cooking Time = 40 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Almonds, soaked in water (5-6 hrs.), peeled – 200g.
Poppy Seeds, soaked in water – 50g.
Green Cardamom, soaked in water – 10-15 nos.
Sugar – ½ kg.
Saffron – ¼ teaspoon

Method
• In a mixer grinder blend almonds, poppy seeds and cardamom to a smooth paste with little water.
• Strain it. Keep aside.
• In a pan mix sugar and 2 cups of water and boil for 5-10 min. to make a sugar syrup.
• Add saffron in it. Add almond paste in it and cook for 5 mins.
• Remove from flame. Cool it completely.
• And, pour in a glass jar or a bottle.
• Store in refrigerator.
For serving
• Mix badam sharbat with water or milk.
• Add ice cubes and serve chilled.