The mixture will be very thick.Badam ka sharbatIngredients 250 gm almonds 5 cups of water A pinch of saffron 1 cup sugar ½ cup milk 1 tsp cardamom powderMethod:Wash and soak almonds for two to three hours. Add sugar and cook for another five minutes. Cool it down completely.Muskmelon milkshakeIngredients2 thick slices of ripe muskmelon, chopped1 thin slice of ripe muskmelon, finely chopped n 1½ cup milk, chilled1 tbsp sugar ½ cup crushed iceMethod: Place muskmelon chunks in an blender. It is prepared with tamarind, sugar and water)Ingredients125 gm tamarind pulp175 gm sugar15 ml rose waterA pinch of Gulab, Gulkand Aur Badam Ki Lassi(A refreshing and fragrant coolant drink prepared by blending yogurt, rose petal powder rose syrup, rose petals, gulkand and almonds)Ingredients2½ cups yogurt1 tbsp gulkand½tbsp almonds, blanched, peeledand grounded2 tbsp rose syrup2 tsp edible rose petal powder1 tbsp sugar or organic honey¼ rose water1 cup chilled milk, full fat12 ice cubes12 rose petals, driedfor garnishing4 tsp slivered almonds2 tsp dried rose petalsMethodBlend all the ingredients with a hand blender, except those for garnishing. Switch off the flame. Add sugar, mix well to dissolve salt1 tsp ginger juiceMethodSoak the tamarind pulp in water overnight. Reduce the heat and boil till the mixture is reduced to half. Serve chilled with dried and edible rose petals and slivered almondsTip: Try to serve the lassi in earthenware. And thus, it is very crucial to keep yourself hydrated and healthy, especially for those who are keeping roza. Here are a few easy milkshakes you can try for iftar or sahurTamar Al Hindi(Tamar Al Hindi is a very popular sweet and sour drink which is very refreshing.Pour into glasses and add ice cubes. Chill in the refrigerator for 30 minutes.The weather is still hot and humid. Thus, add chilled water while serving. Now add crushed ice and blend till the ice breaks. Add rose water before you serve..Serve chilled. Puree it and serve chilled. Add cardamom powder and mix well. Add a pinch of salt and mix.Banana smoothieIngredients 2 bananas 1½ cup China High titanium iron milk 3-4 ice cubes 1 tbsp sugar 1 tsp cardamom powderMethod ut banana, milk, ice, sugar, and cardamom powder in a blender.Bring this mixture to a boil and then simmer it for 10 minutes. Remove any foam that appears on the top. Mash it properly in the morning, and add ginger juice to it.Pour into a glass. Refrigerate it to chill. Remove the skin and grind in a grinder to make a smooth paste. Blend till the lassi is smooth and frothy. Garnish with finely chopped melon and serve. Also, you can top it with a layer of thick fresh cream. Add sugar and blend till smooth. Add almond paste, water and saffron in a pan and cook till the mixture comes to a boil. Add milk and blend well, till frothy. Strain it through a muslin cloth.nb-huayi

Posted by: titaniumsd at 02:36 AM | No Comments | Add Comment
Post contains 485 words, total size 3 kb.

Finish pongal with a sprinkle of cardamom powder and stir in evenly.Add cashewnuts and mix well.Heat one tsp oil in a pan, add coriander seeds, urad dal, channa dal, sesame seeds, cinnamon, dry red chillies.In the same pan, add more ghee and fry cashew and raisins, mix in the rice mixture.In a heavy bottomed pan, broil moong dal and rice till a pleasant aroma emanates from China Ferro titanium cored wire the roasting process.Add milk and water to the broiled rice and lentil, and cook till soft.Garnish with Recipe courtesy Movenpick Hotel & Spa Chef De Partie Rajesh, Demi. Serve hot.Check seasoning and make a tempering with mustard and curry leaves, and mix well. Strain and keep the tamarind water aside.coriander leaves.nb-huayi.Heat half the ghee in a tempering pan and fry coconut till golden brown. Fry till they turn light brown, add grated coconut.Pressure cook rice and dal with water and salt for four to five whistles, making sure it’s not too mushy.Fry cashewnuts in a tsp ghee, keep aside.Remove from heat, and grind into fine powder and keep aside.Serve it hot with sambar or coconut chutney.Now, add salt, tamarind juice, jaggery, ground masala powder and a cup water.Cook dal mixed with jaggery for 10 minutes.Recipe courtesy Leela Palace, executive chef Mir Zafar AliKhara PongalIngredients:Raw rice 110 gmSplit yellow moong dal 70 gmCashewnut 15 gmSalt 5 gmOil 5 gmGhee 5 gmGinger chopped 5 gmJeera seeds 5 gmWhole black pepper 5 gmCurry leaves 10 gmMethod ry roast moong dal and rice separately in a heavy bottomed pan.Add jaggery syrup to the cooking rice, simmer gently for about 15 minutes.Badnekai GojjuIngredients:Small purple brinjal 1/2 kgOnions (chopped) 2 nosOil 2 tbspMustard seeds 1/4 tspTamarind, lemon sizeTurmeric ½ tspCurry leaves 1 sprigSalt to tasteCoriander leaves for garnishJaggery 1 tspIngredients for Roast:Red chillies 10-12 nosCoriander seeds 3 tspUrad dal 2 tspWhite sesame seeds 1 tspChanna dal 2 tspCinnamon 1 pieceCoconut grated 1/2 cupMethod:Wash and cut brinjals length-wise into medium size pieces, and immerse in a bowl of water.Add brinjal, fry until light brown, add turmeric and curry leaves.Serve hot with ghee.Add cardamom and mix well with hand, to get a smooth mixture.Par boil the vegetables with turmeric powder, salt and keep aside. 

Posted by: titaniumsd at 01:13 AM | No Comments | Add Comment
Post contains 690 words, total size 5 kb.