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Chill and sip
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With the heat in full swing it is time to quench parched throats with some natural drinks.
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COOL CONCOCTIONS: Coconut water, mint and others combine to bring the mercury down. - Photo: K. Ramesh Babu
WHEN ONE feels thirsty one heads to the refrigerator for water or any of the artificial drinks flooding the market. Any day a glass of fresh juice or milkshake will stand you in good stead. If you cannot think beyond the traditional nimbu pani here are some drinks using fruit juices which can be churned easily.
Mehfil-e-phal-rus
Ingredients:
Grape juice - 100 ml
Orange juice - 100 ml
Watermelon - 100 ml
Black salt - 5 gms
Chopped mint - 5 leaves
Lemon juice - a dash
Watermelon slice - for garnish
Method: Mix all the three juices together. Add black salt, chopped mint and dash of lemon. Mix thoroughly. Garnish with a slice of watermelon and serve chilled.
Green goddess
Ingredients:
Coconut water - 150 ml
Mint leaves - 10
Khus syrup - a dash
Soda - 1 bottle
Method: Take all the mint leaves and puree them with coconut water. In a glass put a dash of khus syrup, add the coconut and mint mixture. Top with soda. Serve chilled.
Watermelon fizz
Ingredients:
Watermelon juice - 150 ml
Mint leaves - 2
Vodka - a dash
Chilled Sprite/7up - 1 bottle
Method: Churn little watermelon juice and the mint leaves together and add a dash of vodka to it.
Pour this mixture and rest of the watermelon juice in a glass and top it up with chilled sprite or 7up.
Khus and fennel
flavoured milk
Ingredients:
Milk - 250 ml
Khus - 5 gms
Rose petals - 5 gms
Cardamom powder - 5 gms
Sugar to taste
Almonds - 5
Melon seeds - 5 gms
Fennel - 8 gms
Method: Soak all the ingredients in water a day in advance (except sugar and milk). Remove the skin of the almonds and then make a paste of it. Heat the milk and add the paste and mix well. Then strain it through a muslin cloth. Chill the flavoured milk. Before serving add sugar to taste.
O.P. KHANTWAL
The writer is executive chef at ITC Kakatiya Sheraton Hotel and Towers.
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