Ripe mango – 1 no (medium sized)
Carrots – 2 nos (Small)
Papaya – 1/4 cup ( I dint use it)
Dates – 2 nos
Sugar- 3-4 tsp
Milk – 1 cup
Water – 1/2 – 1 cup
Condensed milk – 1 tbsp
Milk powder – 1 tsp
Elachi powder – 1/4 tsp (optional)
Crushed ice cubes – few
How to make fruits n vegetables milkshake
. Slice the mangoes and remove the skin. Cut into pieces.
. Cook the carrots in a pressure cooker for 1 whistle.
. Cut the papaya into pieces removing the skin..
. Take the blender and add all the fruits & veg pieces along with dates and grind with little water to make a pulp.
. Next add the condensed milk, sugar and milk powder.
. Run it twice. Finally add the milk and blend well.
. Check for sweetness and add more sugar if necessary.
. Refrigerate & Serve it chilled Or u can add some ice cubes and serve immediately..
1 kg sugar
1/4 cup lemon juice
Mango juice (mango pulp)
1 kg mangoes for the juice
. Add together sugar, lemon juice and mango juice in a pan.
. Cover the pan and place it under the sun for a few days.
. Ensure giving it a stir at least 3-4 times a day.
. When dissolved, store in clean bottles.
. Add 4 cups sugar and 2 cups water in a pan.
. Bring to a boil.
. Make sure that the contents are dissolved completely.
. Cook over high heat or till one-thread consistency is reached.
. Take it off the heat and mix in the lemon and mango juice.
. Store in sterilized air tight bottles.
Cucumber : 1 cup (peeled and chopped)
Yogurt: 1 cup
Roasted Cumin Powder: 1/2 tsp
Water: 1/2 cup or as needed
Salt to taste
. Wash, peel and chop the cucumber into pieces grind until smooth.
. Add the yogurt, salt, cumin powder and water.
. Blend it until smooth and frothy. Pour the lassi into glasses.
. Add the crushed ice cubes to it and garnish with cumin powder.
. You can also chill the lassi in the refrigerator.
. Serve chilled.
125 gm tamarind pulp
3 Tbsp mint leaves
1/2 tsp ground cumin
3/4 tsp roasted ground cumin
50 gm grated jaggery
4 tsp black salt
1 Tbsp grated ginger salt(gourmet flavoured salt) to taste
3-4 Tbsp lemon juice
A pinch of chilli powder (kashmiri mirch)
1/2 tsp garam masala
1.5 liter water
. For the jaljeera, add all the ingredients in a food processor and blend it together.
. Chill overnight. Then strain and freeze it.
. Garnish the drink with some boondis and serve.
1/2 cup almonds
700 ml vanilla ice cream
. In a glass layer the strawberry puree, ice cream and chocolate. After layering, sprinkle some almonds on the top, and pour some expresso coffee on it.
. Serve chilled.
200 gm watermelon
Crushed black rock salt to taste
1/2 tsp kewda
1 tsp dried mint leaves
Pomegranate syrup to taste
. Peel and deseed the watermelon.
. Add rock salt, kewda and mint and blend completely.
. Freeze until half frozen.
. Pour into glasses and top with some pomegranate syrup.
45 ml fresh lime juice
20 ml sugar syrup
Pinch of salt
Pineapple crush or fresh pineapple puree
30 ml crushed ice
. Add lime juice in a container.
. Then add pineapple puree or crush, sugar syrup and salt into a shaker.
. Mixed the mixture properly.
. Chill and serve over ice.
400 ml yogurt, frozen
2 bananas, frozen
3 tsp honey
2 tsp pumpkin seeds
10 ml water
. Peel the bananas. Put yogurt and bananas in a blender
. Add 2 tsp of honey. Add 2 tsp of pumpkin seeds. Add a dash of water
. Give it a good whisk till smooth.
. Pour in a tall cold glass.
. Garnish with pumpkin seeds and honey.
100 ml single cream
200 ml full-fat milk
400 ml natural unsweetened yogurt
400 ml mango pulp
4 tsp sugar
. This variation on the basic lassi recipe is made using a fruit that is synonymous with India.
. In this recipe, ready-made mango pulp is used for extra sweetness, but a fresh-pulped large or medium mango can be substituted.
. Blend the ingredients together and serve with ice.
2 cups fresh curd, chilled
a pinch of saffron strands
3 tablespoon honey or to taste
5-6 cardamom pods ground to make a coarse powder
2 tablespoons of pistachio and almond slivers to garnish
How to make Kesar Elaichi Lassi
. To make Kesar Elaichi Lassi Recipe (Cardamom & Saffron Yogurt Drink) blend all the ingredients except the nuts in a blender or mixer.
. Check the sweetness and adjust the honey suit suit your taste. You can also add some water or more yogurt to adjust the thickness of the lassi. Most often lassis are made thick, but it is a personal preference.
. Pour the Kesar Elaichi Lassi in the serving glasses, garnish with the pistachio and almond slivers and serve chilled