With the weather finally bidding adieu to the chill and with the upcoming festival of Holi, Chef Rupam Banik of Jameson Inn Shiraz shared some excellent cool recipes to appease the thirst.
PUDINE KI SIKANJI
Ingredients: Fresh mint juice (50 ml), fresh mint chopped (1 teaspoon), rock salt (1/2 teaspoon), sugar (4 teaspoon), lemon juice (3 teaspoon), crushed ice ( 1 tablespoon) & chilled water (250 ml)
Method of Preparation: Take a big glass, put the crushed ice and chopped mint.
Now put the mint juice, rock salt, sugar, lemon juice & water in a blender & blend well. Pour it in a glass and serve it chilled.
DAHI – NIMBU KI THANDAI
Ingredients: Plain curd (200 gm), sugar (4 teaspoon), salt (1/2 teaspoon), lemon zest (2 teaspoon), Cashew flakes (1 teaspoon), almond flakes (1 teaspoon), roasted poppy seed powder (2 teaspoon), rose petal (1 teaspoon) & ice cubes (15)
Method of Preparation: In a blender put plain curd, sugar, salt 1tea spoon lemon zest, poppy seeds powder, ice cubes and blend well.
Then put 1tea spoon lemon zest, cashew flakes almond flakes rose petals and stir with spoon then pour in serving glass, serve cold.
Ingredients: Canned mango juice (300 ml), jaljeera (4 teaspoon), black salt (1 teaspoon), lemon juice (2 teaspoon), chopped ginger (1 teaspoon), capsico juice (4 dash), roasted cumin seed powder (2 teaspoon), crushed black pepper (1 teaspoon) & ice cubes(15)
Method of Preparation: Put all above ingredients in a blender and blend well and serve chilled.
The ingredients are easily available and the recipes are easy to make. So what are you waiting for? Put on the chef’s cap and try these amazing cool drinks.
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