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Summer Coolers: Icecreams, Kulfis, etc.....

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Mar 17, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Veggie Mock Tail

    Ingredients

    2 tbsp. mint leaves
    1 cup carrot smooth pulp, strain
    1/2 cup sugar
    1/4 cup tomato puree
    1/2 tsp. lemon juice
    1/2 tsp. salt
    2 pinch black pepper powder
    500 ml. ice cold water


    Method

    Mix carrot pulp and tomato puree.
    Chill the mixture.
    Pour 100ml. water with sugar in a pan; heat it and bring it to a boil.
    Take off fire. Keep aside to cool till required.

    Just before serving:
    Blend mint leaves and sugar syrup in a blender.
    Or you can just add fresh mint leaves as it is.
    Add carrot-tomato mixture, salt, pepper and cold water.
    Run till frothy.
    Pour into tall glasses, serve immediately.


    Note:

    For carrot pulp: chop carrots into small piece, boil till tender, blend till the paste is smooth.

     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Watermelon Ice Cubes

    Watermelon Ice Cubes

    Ingredients

    250 gms. watermelon pulp
    250 ml. water
    125 ml. sugar
    1 tsp. lime juice
    1/4 tsp. fresh mint leaves finely chopped

    Method


    Pour water in a deep vessel.
    Add sugar, stir, dissolve sugar completely.
    Cool to room temperature.
    Mix the watermelon pulp and lime juice.
    Add mint leaves and stir.
    Pour into ice cube trays and set till firmly frozen.
    Use as per your wish.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Lemon Ice Cubes

    Ingredients

    20 Fresh lemons
    Water

    Method:
    Take juice from all lemon. (Just less squeeze the lemon and use the skin with less juice to make pickle. So we can use the same lemon in two ways)
    Use less water.
    Pour the lemon juice into ice cube trays and set till firmly frozen.
    When you want lemon juice, put the lemon cubes and add salt or sugar as per your wish and add chilled water and mix well.
    Serve with mint leaves if you use salt.

    Note: (Already I gave this tip.) You can use this ‘lemon cubes’ to make lemon rice too.

     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ginger Lime Sherbet


    Ingredients

    100 gms fresh ginger
    1 cup lime juice
    1 cup water
    2 tbsp. water
    2 cups sugar


    Method

    Wash, peel and grind ginger to a fine paste.
    Add 2 tsp. water; pass through a clean muslin cloth to extract juice.
    Dissolve sugar in one cup water on low heat.
    Add ginger and lime juice after sugar has dissolved.
    Heat till mixture boils (approx. 5 minutes).
    Remove from and heat and cool till warm.
    Pour into clean sterile bottle.
    Refrigerate and use as concentrate, when required.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Lassi


    Ingredients

    1 ripe mango
    2 cups fresh curds chilled
    1/4 tsp. cardamom powder
    3 tbsp. sugar


    Method

    Peek and chop mango.
    Put in a mixie, and blend.
    Add all other ingredients.
    Blend till smooth.
    Chill well before serving.
    Or add crushed ice if desired.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rose Lassi


    Ingredients

    2 cups fresh curds
    1/4 cup sugar
    1 tbsp or more rose syrup
    1/2 tsp salt
    1/2 tsp cardamom powder
    1/2 cup water
    10-12 crushed ice-cubes
    10-12 drops vanilla essence

    Method

    Put all ingredients in a blender and blend till smooth and frothy.
    Serve in tall glasses, chilled.
    Vary the flavour by substituting rose for khus, kewra or pineapple.
    Very finely chopped pieces of fruit may be added.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Seasoned Buttermilk

    Ingredients

    500 ml butter milk or 200 ml curd.
    1/2 tsp each cummin & mustard seeds.
    1 inch piece ginger
    1 tsp oil
    1 stalk curry leaves
    2 green chilies
    Salt and 1 tsp cummin seed powder
    1 tbsp coriander
    8-10 leaves mint (optional)
    1 pinch asafetida

    Method

    Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand

    or electric whippier till smooth.

    Make seasoning with cumin seeds, mustard seeds, curry leaves, green chilies, grated ginger and asafetida.

    Put the seasoning in the butter milk. Add salt and mix well.

    Add coriander leaves and cumin powder. Keep as it is for 2 hours in the fridge.

    Then filter it and serve.

    With out filtering also you can enjoy the ‘Masala Butter milk”


     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Lemonade with a 'Difference'


    Ingredients

    Juice of 1 lemon
    6 tsp sugar
    1/4 tsp pepper powder
    1/4 tsp salt
    1/4 tsp ginger powder or juice of fresh ginger
    1 bottle chilled soda or 2 glasses water (as desired)
    2-3 mint leaves chopped fine

    Method

    Mix all ingredients in very little water.
    When dissolved add the soda or iced water.
    Pour in 2 glass.
    Sprinkle chopped mint. Serve immediately.



     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Juice


    Ingredients

    4 juicy ripe tomatoes
    1/2 tsp chat masala
    1 tsp salt
    3/4 tsp pepper powder
    1 tbsp sugar


    Method

    Half the tomatoes. Remove seeds with a peeler.
    Keep aside.
    In a blender, blend together all ingredients with 2 glasses chilled water.
    Or crushed ice.
    Strain with a not-too-fine strainer.
    Pour into glasses and add some of the seeds back.
    Stir and serve chilled.
    Garnish with a small tiny spring of mint.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tender Coconut Surprise


    Sometimes we feel that ‘tender coconut water is not sweet’ at that time we can prepare like this and serve.

    Ingredients

    2 tender coconuts
    1 tsp. sugar


    Method

    Remove water from coconuts.
    Break open and scrape the tender malai.
    Add sugar.
    Chill the mixture well.
    Run the mixture in a mixie.
    Serve while frothy in glasses.
     

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