DRINKS






CINNAMON TEA


INGREDIENTS:

  • 1 cinnamon stick
  • 1 cup of boiling water
  • 1 regular or decaffeinated black teabag
  • Erythritol, stevia, or another sweetener, to taste (optional)

METHOD:

1. Place the cinnamon stick in a cup.
2. Add the boiling water and steep covered for 10 minutes.
3. Add the teabag. Steep for one to three minutes.
4. Sweeten to taste, if desired.






FALSAY KA SHARBAT

The fleshy ripe falsas are a rich source of water, ash, fat, sugar, vitamins A & C, minerals, carotene and dietary fiber. A single kilo of falsas contains about 724 calories! Medicinally, the fruit reduces stomach inflammation and respiratory and cardiac issues and helps the discomfort in throat as well. The ripe falsas aid in alleviating thirst and burning sensations and further help in blood disorders, fever and diarrhea while the unripe fruit can be a cure for biliousness. Is is highly digestive and prevents nausea. It has also been used to cure the burning sensation of urine.

Needless to say, the falsa sharbat is an ideal refreshment to quench the thirst. It also delivers a cooling sensation to the body and provides an immense amount of nutrients that other drinks lack!



INGREDIENTS:

  • 2 cup   Blackberries
  • 2 1/2 cup Water
  • Raw sugar -- to taste
  • 1 pinch Sea salt -- small pinch
  • Crushed ice, to serve
  • Pineapple slices -- to garnish

METHOD:

  1. Soak the blackberries in the measured water overnight.
  2. Mash the blackberries into the water, then put the mixture through a sieve.
  3. Add sugar and salt and mix thoroughly.
  4. Refrigerate the mixture for about 30 minutes.
  5. Serve in tall glasses, topped with crushed ice and garnished with pineapple.




MANGO MILK SHAKE



INGREDIENTS:

2 lbs mango pulp (extract from ripe, clean mangoes)
Add 1/4 lbs sugar, 2 lbs boiled milk (as per taste) 

METHOD:

Mix well in blender
allow it to cool in the freezer and then serve








JAL JEERA DRINK




INGREDIENTS:
  • 2 tbsp Cumin seeds
  • 2 tbsp Mint leaves
  • 1 tsp Fresh coriander leaves
  • 2 tbsp Lemon juice
  • 1/2 tsp Black salt
  • 5 Cups chilled water
  • Pinch of sugar
METHOD:
  1. Grind the cumin seeds to make fine powder.
  2. Roast the powder.
  3. Grind mint and coriander to make a paste.
  4. Mix roasted cumin powder, mint paste, coriander paste, lemon juice and black salt.
  5. Now add water and mix well.
  6. Pour cold water.
  7. Beautify with mint leaves.
Watch how to make Jal jeera spice and drink:







SATTU DRINK




INGREDIENTS:

  • Roasted gram flour(Sattu )-1 and 1/2 tablespoon
  • Sugar syrup or powder-1 teaspoon or to taste
  • Cold Water-1 glass
  • Lemon juice-2 tablespoon
  • Black salt- to taste
  • Mint leaves-chopped
  • Jaljeera powder-1 teaspoon

METHOD:

  1. Sieve roasted gram flour.
  2. Add a little water and stir well.
  3. Add sugar, black salt, jaljeera powder, and lemon juice. Mix well and add rest of the water.
  4. Serve chilled with chopped mint leaves.








LASSI
This drink is perhaps the most commonly consumed during the summers specifically in the hotter southern regions like Punjab and Sindh. It is cheap and readily available. Aside from being delicious and wholesome it also is very nutritious and acts as a very good coolant for the body. It is a healthy mixture of the vital nutrients and mineral salts of both yoghurt, water, milk and any other fruit (which may be added to the lassi). It revitalizes the body and refreshes the mind. In Ramazan, especially the drink is very popular at Iftar timings when breaking the day long fast. However, drinking it in the morning in place of tea etc. can make one lazy during the day (this may not be true for everyone). It can also be used by diabetic patients without sugar. Older people can also drink it to obtain instant and natural minerals and vital nutrients. A single glass of lassi may contain a total of 252 calories, 8 gm fat, 12 gm carbs, 9 gm protein, 120 mg sodium (all figures are approximate), calcium and several other such nutrients.


INGREDIENTS:


  • 2 tbsp fresh coconut milk (or powder substitute)
  • 2 tbsp chopped mint
  • 2 cups fresh yogurt
  • A pinch of black salt, to taste

METHOD:

  1. Place all the ingredients expect ice into blender and blend at high speed until well blended.
  2. Add crushed ice to individual glasses, pour the prepared lassi on top and serve immediately.









MANGO LASSI

For me Mango Lassi is a tastier and somewhat funky version of plain ‘Lassi’. Aside from the nutrition of the plain Lassi it also contains the nourishment of fruit! It is great for children who might not like plain Lassi. It is creamy and delicious as well as easy and convenient to make. It can prove to be a great relief in the sizzling summers…it is also rich in calcium, phosphorus, vitamin C and vitamin A. It is also low in cholesterol. However, it must be avoided by diabetics as it contains a lot of sugar. 





INGREDIENTS:

  • 100ml/3½fl oz single cream
  • 200ml/7fl oz full fat milk
  • 400ml/14fl oz natural unsweetened yoghurt
  • 400ml/14fl oz mango pulp
  • 4 tsp caster sugar
METHOD:

Blend the ingredients together and serve with ice.






LIMU PANI OR SHIKANJABEEN (LEMONADE)




INGREDIENTS:

  • 500 ml water or soda
  • Juice of three large lemons
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • Pinch of black pepper powder
  • Crushed Ice
  • Couple of Lemon slices to decorate
METHOD:

  1. Mix together water or soda, lemon juice, black pepper and sugar. Stir well to dissolve  sugar. 
  2. Few spoons or crushed ice in a tall glass, pour lemonade, decorate with slice of lemon and serve. 





GOL GANDA (SNOW CONES)



INGREDIENTS FOR GOL GANDA SYRUP:

  • 2 cups sugar
  • 3/4 cup water
  • 1 package unsweetened Kool-Aid, any flavor
METHOD:

    1. Place the sugar and water in a medium pan and bring to a full boil. Remove from heat and stir in the Kool-Aid.
    2. Cool to room temperature, then place in the refrigerator until chilled.
    3. Pour over crushed iced.





BADAM KA SHARBAT (ALMOND SHERBET)



INGREDIENTS:

  • Almond half kg
  • Cardamoms 12 nos
  • Sugar one and half kg
  • Water 1 liter


METHOD:

  1. Soak almonds in water for one day, peel them off and crushed or grind them.
  2. Add water in it and again grind almonds.
  3. Repeat this procedure 4 times to grind all the almonds completely.
  4. Add grinded almonds and sugar into water and cook this paste.
  5. When it becomes viscous add cardamoms in it and let it cook till it becomes more viscous.
  6. Now take it out from the stove, when it becomes cool fill into any jar.
  7. Drink this sharbat by adding two spoon of this paste into a glass of water or milk.





FROZEN FRUIT PUNCH




INGREDIENTS:

  • 3 cups pineapple juice
  • 1 to 1\2 cups frozen lemonade
  • 1 to 1\2 cups frozen orange juice
  • 1 to 1\2 cups water
  • 3\4 cup sugar
  • 8 scopes of vanilla ice cream
  • 2 cups Frozen strawberries
  • fresh strawberries and lime slices for garnishing
METHOD:
    1. Blend first 5 ingredients in a large pitcher until sugar dissolves. Add strawberries and ice cream, stir once.
    2. Pour punch into tall glasses with at least two strawberries and a scope of ice cream. Garnish with fresh strawberries and lime. Serve immediately.  














PESHAWARI KEHWA



INGREDIENTS:

  • Dried leaves of kehwa half tsp
  • Ilaichi 23
  • Cinnamon (daarcheeni) 1 piece
  • Sugar as desired

METHOD:

  1. In 3-4 cups of water add the ilaichi and cinamon and let it come to a boil.
  2. Let it boil for a few minutes and then add the dried leaves of kehwa.
  3. Boil it for another 10 seconds not more,strain and pour into cups.
  4. Add sugar as desired.






KASHMIRI KEHWA



INGREDIENTS:

  • Green Tea – 1 tsp
  • Cloves – 2
  • Cardamom – 3
  • Cinnamon – 1/2 tsp powdered or 1 stick
  • Almonds – 4
  • Saffron – a pinch
  • Sugar to taste
  • Water – 2 1/2 cups


METHOD:

  1. Coarsely chop the Almonds. Using the back of a wooden spoon, lightly crush the cardamom, cloves and cinnamon stick, if using.
  2. Place the water, crushed cardamom, cloves and cinnamon in a pot and bring to a boil. Reduce heat and gently boil the water for about 5 minutes. Then add the green tea. Immediately turn off the heat. Let the tea steep in the water for about 2 minutes. Stir in sugar. Strain the tea.
  3. To serve, divide the walnuts and saffron and place in tea cups or mugs.
  4. Pour tea over the saffron and almonds pieces.






MASALA CHAI (SPICED TEA)

Tea or chai, as it is known in the sub continent, may have been introduced here by the British but one can’t do without accepting that we now OWN it! We have given it our own taste, flavor and essence by blending it with our local ingredients. It is undoubtedly the most common beverage of the entire subcontinent. Whatever the occasion may be and whatever the season may be tea is served as a must at an average of about two to three times a day in all homes and offices. About 90% of the population begins their day with tea. Tea time takes place in about every household at around 4 to 5 pm, when tea is served along with snacks. Chai, here may be plain or spiced (masala chai). Masala chai is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs. The traditional masala chai is an invigorating, strongly spiced beverage brewed with so-called "warm" spices. The basic tea uses fresh ginger and green cardamom pods. Most masala chai found in restaurants or homes integrates one or more of the following: cardamom, cinnamon, ginger, fennel seeds, peppercorn, and cloves. There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains trace amounts of caffeine. The tea leaves (or tea dust) steep in the hot water long enough to extract intense flavor, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. It is also considered to be the cure for almost all petty attacks of headache and flu etc. 



INGREDIENTS:

  • 2 cups water
  • 3 - 4 teaspoon tea leaves
  • 1 chunk dried ginger
  • 3 - 4 crushed cardamom pods
  • 3 whole cloves
  • 1 piece cinnamon
  • 1 - 2 whole black
  • sugar
  • milk

METHOD:

  1. Bring two cups of water to the boil. Add all the ingredients (except milk and sugar) and boil again for about 15 seconds. Let stand for one minute.
  2. Warm milk in a pot. Filter the above tea into cups. Add milk and sugar and serve.this will make a single cup.





KASHMIRI CHAI



INGREDIENTS:

  • 2 ½ cups water
  • 4 cups milk
  • A pinch of saffron strands
  • 2 tablespoons green tea leaves
  • 1 big cardamom
  • 1 big piece of cinnamon
  • 2 cloves
  • 3 almonds
  • 4 green cardamoms crushed
  • Some salt
  • Sugar to taste
  • 1 small very small drop of pink food colour (OPTIONAL)

FOR GARNISH

  • Crushed or slivered almond
  • Crushed or slivered pistachios
  • Some mixed dried fruits


METHOD:

  1. In a saucepan, add all the ingredients given above except milk and for garnish and bring to a boil.
  2. Boil well for 10 minutes.
  3. Add milk and boil again.
  4. Strain this mixture and pour it into 4 cups.
  5. Place some mixed dried fruits on the saucer and garnish the tea with some crushed pistachios and almonds.






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