Okroshka Veg.Russian soup

200g of carrot
300g of radish
3 large potatoes
4 c cheese - Chopped
3 cucumbers
2 bunches spring onion
1 bunch parsley
100g mayonnaise
Salt to taste
A Dressing for the Cold Vegetable Soup
The dressing for this cold soup may vary depending on your tastes. So, choose any one options : 1 liter of boiled water + a juice of 1lemon
1 liter of buttermilk
Recipe:
Boil the unpeeled potatoes, wait till they get colder, peel, and chop.
Finely chop Carrot and vegetables - radishes, cucumbers, spring onion, Cheese & parsley.
Add mayonnaise, and salt to taste.
Mix all the ingredients together in a large bowl.
Keep the dish in a fridge for at least a half an hour, for it to get cold.
For serving, put some into a bowl, and pour with the dressing of your choice. Decorate it with some green onions, parsley.

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.

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.