Ingredients
1 tin blueberry
1 tin condensed milk, cold
3 cups whipped cream
2 egg whites, stiffly beaten with 1 oz icing sugar
Few drops of vanilla essence
Method
1. Liquidise the blueberries in a blender.
2. In the condensed milk fold in the cream, blueberries, vanilla essence and stiffly beaten egg whites.
3. Mix lightly.
4. Freeze for eight to ten hours in an airtight container until firm.
Cumin seeds and amchur give this drink a lovely tangy flavour – an ideal appetizer.
Ingredients
2 tablespoons Cumin seeds,roasted
1 teaspoon Black salt
1 tablespoon Amchur powder
2 tablespoons Lemon juice
2 tablespoonsFresh mint leaves
1/2 teaspoon Fresh coriander leaves
Ice cubes as required
1/2 litre Soda
Lemon slices for garnishing
Method
- Pound the cumin seeds, black salt and amchur in a mortar with pestle.
- Grind the mint leaves and coriander leaves with sufficient water into a smooth paste.
- Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses.
- Divide the concentrate equally and top up with soda. Mix well.
- Serve immediately, garnished with a slice of lemon.
Servings : 4
Ingderients
750 grm Sugar
1 Pint Water
1 Tsp Green Food Colour
2 Tsp Khus Essence
1/2 sheet Silver FoilMethod
Method
- Mix the sugar & water in a saucepan
- simmer over medium heat, stirring continously. simmer till syrup is of one-thread consistency.remove from fire
- Add the khus colour & essence.
- Mix thoroughly, When cooled completely, add the silver foil & store in a sterilized bottle.
Ingredients
1 litre milk
1 cup sugar
1 tsp poppy seeds
1/4 tsp jaifal powder
1/2 cup almonds, roughly chopped
1/2 cup pistachios, roughly chopped
A pinch of saffron
1 tsp tukh-malanga, soaked in half cup of water
5 gms rainbow china grass
A pinch of green colour
A pinch of red colour
Method
- Boil milk with all the ingredients except tukh-malanga and china grass. Let it cool.
- In the meantime, cook china grass with half a glass of water and four tablespoons sugar.
- When it dissolves pour the grass in two different bowls.
- In one bowl mix the red colour and in another bowl mix green.
- Cool and cut in strips. Mix it in the milk. Pour in serving glasses and serve with ice cubes.
Ingredients
2 peaches
1 banana
1/2 litre water
1/4 tbsp lemon juice
1 tsp sugar
Ice cubes, as required
Method
Mix all the ingredients and blend in the food processor for three to four minutes. Add ice cubes and blend again.
Ingredients
A medium piece of jaggery
1 glass of water
1/2 tsp lemon juice
Ice cubes, as required
Method
Soak the jaggery in water. When it is dissolved, sieve and mix in lemon juice and ice cubes, and serve.
Ingredients
3 bananas
Juice of 1 lemon
1-1/2 ounce condensed milk
2/3 cup whipped cream
5 ounces toffees
Chopped toffees to decorate
Method
- Process the banana into a puree in a blender, and then add the lemon juice and process briefly to mix.
- Scrape the puree into a plastic container. Pour in the condensed milk, stirring with a metal spoon, and then add the cream. Mix well, cover and freeze for four hours. - Unwrap the toffees and chop them finely, using a sharp knife. Beat the semi frozen ice cream with a fork to break up the ice crystals, and then stir in the toffees.
- Return the ice cream to the freezer for five hours or until firm. Scoop into a bowl and decorate with chopped toffees.
- Serve immediately.
Ingredients
3/4 cup sugar
1 mango, peeled, pitted and cubed
4tbsp orange juice
3/4 cup water
Method
- Combine the sugar and 3/4 cup of water in a sauce pan.
- Bring to a boil, stirring to dissolve the sugar. Let the syrup cool.
- Puree the mango cubes with the orange juice in a blender. Add the puree to the cooled sugar syrup and mix well. Strain, then chill. When cold, put into a freezer container and freeze until firm around the edges. - Spoon the semi-frozen mixture into the food processor and process until smooth.
- Return to the freezer and freeze until solid.
- Allow the sorbet to soften slightly at room temperature for 20 minutes before serving.
Ingredients
1-1/4 cup milk
3 egg yolks
2 cups strawberries
Juice of 1/2 lemon
3/4 cup icing sugar
1-1/4 cup fresh cream
Sliced strawberries to serve
Method
- Put the milk into a pan and slowly bring to a boil. Remove from heat and leave for 20 minutes.
- Strain the warm milk into a bowl containing the egg yolks and whisk well. Return the mixture to a clean pan and heat, stirring constantly, until the custard just coats the back of the spoon.
- Pour into a clean bowl, cover with plastic wrap and set aside to cool. Mean while, puree the strawberries with the lemon juice in a blender.
- Press the strawberry puree through a sieve into a bowl. Stir in the icing sugar and set aside.
- In a separate bowl whip the cream until it forms soft peaks. Gently fold the cream into the custard with the strawberry puree. Pour the mixture into a plastic container, cover and freeze until firm.
- Soften briefly before serving decorated with sliced strawberries.
Ingredients
1/2 litre milk
400gms whipped cream
150gms sugar
1 tbsp vanilla essence
1tbsp coffee (mix it with 1tbs of water)
2tbsp corn flour
3 eggs
Method
- Cook milk leaving a little aside.
- Make a mixture of eggs and sugar in the left over milk.
- Boil the milk and slowly add the egg mixture of eggs, stirring continuously; remove the pan from the stove. Now allow it to cool for some time and then fold the whipped cream into it; also add the vanilla essence and the coffee.
- Pour the mixture into a plastic container and place in the freezer for a few hours until it is set and firm, stirring it twice during the freezing time.
- Cut into thick slices and before serving sprinkle some coffee powder on it.
