Nimbu Pani (Lemon Water)


Ingredients
  • 4 juicy Lemon (Nimbu)
  • 8 cup Water10 pitted and halves Dates (Khajoor)
  • 1/3rd cup Honey (Shahad)

How to make nimbu pani:

  1. Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
  2. Slice the remaining lemons into thin rounds.
  3. Place the water and the dates in a sauce pan and gently boil for ten minutes.
  4. Add the zest and boil for another 2-3 minutes.
  5. Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
  6. Strain through a muslin lined sieve.
  7. Served chilled.
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Banana Shake (Banana Shaik)


Ingredients
  • 2 cup Milk (Doodh)1 firm ripe Banana (Kela)
  • 2 tblsp Sugar (Cheeni)
  • 1/4 tsp ground Nutmeg (Jaiphal)

Method to make banana shake:

  1. Place the milk in a heavy-bottomed pan over a high heat.
  2. Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
  3. While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
  4. Pour 1 cup milk into the blender and process for another minute.
  5. Add the remaining milk and process for 1/2 minute.
  6. Pour the milk in warmed mugs or cups and serve immediately.
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Gulab Ka Sharbat (Rose Drink)


Ingredients
  • 11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
  • 3/4 cup boiling Water
  • 1/4th tsp Cardamom Seeds
  • 3/4th cup Sugar (Cheeni)
  • 1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
  • 2/3rd cup Pomegranate Juice
  • 5 cup cold Water

How to make gulab sharbat:

  1. Crush the rose petals with mortar and pestle and place them in a large bowl.
  2. Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
  3. Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
  4. Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
  5. Remove from the hot water and filter it again.
  6. Cool it to room temperature.
  7. Combine all the ingredients in a pitcher and stir well.
  8. Serve in a glass half filled with crushed ice.
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Orange Smoothie (Orang Smuthi)


Ingredients

  • 1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
  • 1 cup Milk (Doodh)
  • 1/4th cup Sugar (Cheeni)
  • 2 cup Ice-cubes
  • 1 peeled and sliced ripe Banana (Kela)

Method

  1. Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
  2. Garnish, if desired; serve immediately.
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Angoor ka Sharbat (Grapes Juice )


Ingredients


  • 1/2 x 3-inch piece of Orange Zest

  • 1/4 tsp Cardamom Seeds (Elaichi)

  • 4 whole Cloves (Lavang)

  • 6 cup Grape Juice (Angoor Ka Raas)

  • 1/4th cup Honey (Shahad)

  • 3-inch piece of Cinnamon (Tuj/Dalchini) Stick

  • 2 cup sparkling Water

Method


  1. Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
  2. Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
  3. Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
  4. Remove the spice bag and cinnamon stick and chill.
  5. Add the water before serving.
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Dahi ke Kabab (Dahii ke Kabaab)


Ingredients:

  • 1.2 ltrs yoghurt


  • 100 gms cottage cheese grated


  • 40 gms chopped onion


  • 30 gms chopped ginger


  • 10 gms chopped fresh coriandercornflour to dust


  • 30 gms cashewnut powder


  • 30 gms chopped raisins


  • 4 gms white pepper powder


  • 4 gms cardamom powdersalt to tasteoil to grill

Method



  1. Hang yoghurt overnight.

  2. Saute the onion and ginger in minimum oil till it sweats.

  3. Mix the other ingredients.

  4. Adjust seasoning and shape into tikkis.

  5. Grill them on a medium hot skillet.

  6. Garnish and serve with chutney.
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