Jaljira

1 tbsp Dry roasted and ground cumin seeds
1/2 cup Mint leaves paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar (optional)
5 cups Cold Water
2 tbsp Mint leaves (for garnishing)
Recipe:
In a jug mix all of the above ingredients except the water and mix well.
Add the cold water, stir well.

Garnish with mint leaves.

Serve it chilled in hot summer.

Awala sharbat

Amla 1/2 kg

Sugar-1/4kg

Jeera Powder- 2 tsp

Black salt-1 tsp

water

some mint leaves (optional)

Ice cubes (optional)

recipie:

1.Boil the raw amla in hot water till they became soft.

2.Let it cool for 5 -10 mins and then deseeded it.

3.Place the above deseeded amla,sugar and cup of water in a mixer and blend it.

4.Remove the above mixture in a bowl and add black salt and jeera powder.

5.Take a long glass and put ice cubes and then pour the juice.

6.Decorate with mint leaves.

Serve fresh only

Kokam Sharbat

Ingredients
10-12 boiled kokum

1/2 kg sugar

4tspBlack salt-

4 glass water
Recipie:

Mix all indegrents in pan

Boil for 10-12 minutes

Keep aside for 15 minutes

crush it stair with muslin cloth.

serve in a glass take 1/4 syrup & 3/4 water /soda with ice cubs.

fix a lemon slice on the lid of the glass as a topping.

Mogra Sharbat

8 cups water

750 gms sugar

100 gms fresh mogra flowers

Recipies:
Dissolve sugar in water and make syrup of one string consistency.
Cool for a while.
Now add fresh mogra flowers.
Cover the vessel and keep aside till syrup cools completely.
Mash the flowers lightly , strain and bottle.

Serve with chilled water.

Chandan sharbat

1/2 kg Sugar,

1 tbsp milk,

1tsp cardamon powder

10 gms sandal (Chandan) powder

2-3 sheet silver warak

Recipie:

Boil the water along with the sugar.
After a boil add milk.
Spoon off the dirt collected on the top.
Add cardamoms and stir at regular intervals and mix well.
After 20minutes remove the sugar syrup from gas.
Tie the chandan powder in a fine muslin cloth and add this potli to the sugar syrup.
Cover the vessel with a lid immediately.
Keep aside for 24 hour.
After 24 hour strain and add the warak (crush it slightly with your fingers).
Store the sharbat in a dry strelised bottle.
Refrigerate the bottle.
To Serve:
In a glass pour 3 to 4 tbsp shandan sharbat and add sufficient water and crushed ice.
Mix well and serve chilled.

Rose - watermellon juice

11/2 cup freshly picked Rose Petals

3/4 cup boiling Water

1Big watermellon (cutted)

3/4th cup Sugar

1/4 cup strained fresh Lemon Juice

5 cup cold Water

Some ice.
Recipe:
Crush the rose petals with watermellon.
Add sugar, crush again then pour the mixture to a glass container. Stir well.
Serve in a glass with crushed ice.

Note: you can add lime juice too for tangy taste.

RAW MANGO SHIKANJI

4 Raw Mangoes,
2 cupWater,S
4 cup Sugar,
1/2 tsp Green cardamom powder,
few strands Saffron (kesar)
Recipes
1. Peel off, Cut& Boil the mangoes until tender and pulpy.
2. Scrape off the pulp,Mix the pulp with the water and strain the mixture.
3. Add the sugar, green cardamom powder, and saffron. Mix well.5. Serve chilled in long glasses.
Note: You can also add roasted, ground cumin seeds and black salt powder.

Thandai

21/2 cup Water
2 tbsp Fennel Seed (Variyali)
1/2 tsp Cardamom Seed
10 whole black pepper
2 tsp Kishmish
1/2 cup chopped Almond
1/4 cup chopped Pista
1/4 cup Melon seeds
1 ltr Milk
1/4 tsp Saffron threads

Recipe:

Bring the water to boil in a small pan / vessel.

Add the fennel seeds, cardamom and cloves, and remove from the heat.

Set aside for 15 minutes.

Place the raisins, almonds, pista, blackpeppe and melon seeds, in a bowl

Cover and set aside for at least 1 hour.

Transfer it to a blender and blend until the itbecme smooth paste.

Pour into a strainer

Heat 2 tblsp of milk and add saffron.

Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.

Serve cold.

Masala Butter Milk

1 cup fresh curd

4 cup water

A pinch of salt

Pinch of roasted cumin powder

Pinch of Black salt
Paste of:
1 tsp Coriander leaves,1 small chilly, 1 tsp mint leaves

Recipe:
Beat the curd with a whisk
Add salt and water,
Mix well with a jeera/cumin powder black salt and paste.
Serve cold
(Note:- You can make tadka of cumin seeds & Curry leaves)
Good appetizer, Yummy taste & Best for health

Fruit Punch

· 3 cups pineapple juice
· 1 cup Sweet lime juice
· 4 cups Orange juice
· Soda water 500ml
· Ice cubes
· Lime slices
Recipe:
Combine the chilled juices in a jug
In punch glass add ice cubes & Sodawater.
Garnish with Lemon slices
Serve cold.

Yummy Irish Tea

Yummy tea to make your mood..! A tea without milk..!!!

> For serves two :
* 4 tsp brown sugar
* 3 cups water
* 2 tsp Irish coffee syrup
* 2 whole cardamom
* 4 tsp honey
* 2 tsp CTC tea
* a pinch of cardamom powder
* 2 mint leaves

Recipe:
1- caramelize the brown sugar, honey and whole cardamom.
2- Add water and a pinch of cardamom powder to the mixture and boil for two minutes.
3- Add the coffee syrup and tea and boil for one minute.
4- Strain and dress with mint leaf and serve.