Recipes for Delhi Summer

Discussion in 'Delhi & NCR' started by amritasharma, Apr 1, 2010.

  1. amritasharma

    amritasharma Senior IL'ite

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    As summer sets in, lets start a thread on Summer Recipes!!

    Let me share with you the recipe of Lassi Patiala. It is awesome in beating the heat!

    Ingredients:

    • 2 cups Curd (fresh and chilled)
    • 8 to 10 strands Saffron
    • 1/2 tsp Cardamom
    • 1 tsp Milk (hot)
    • 1 tsp Sugar
    • 2 drops Vanilla Essence
    • 1/2 cup Ice ( crushed)

    How to make Lassi Patiala:

    • Soak saffron in 1 tsp of hot milk and rub it till dissolved.
    • Next, mix in sugar and curd, till well dissolved.
    • Just before serving, mix all the ingredients.
    • Whip it well by hand or using an electric beater.
    • Patiala lassi is ready when it is frothy and light.
    • Serve chilled.

    :cheers
     
    Last edited: Apr 1, 2010
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  2. anandisingh

    anandisingh Senior IL'ite

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    My aunt makes a mind-blowing summer drink. It is called Lemon Ginger Squash!! Here is the recipe:

    Ingredients:

    • 12 lemons, juice removed and strained
    • Rind of 1 lemon
    • 3" piece of ginger, grated and then pulp squeezed to remove juice
    • 8 cloves
    • 1/2 a nutmeg
    • 1 tbsp aniseed/ fennel seeds/ saunf
    • 1 kg sugar

    Preparation:[/B]

    • Put the cloves, nutmeg and aniseed in a clean, dry coffee grinder and grind to a fine powder.
    • Put 1 liter of water in a deep pan and bring to a boil on high heat. Add the powdered spices, simmer and boil for 5 minutes.
    • Add the sugar and boil till you get syrup of half-thread consistency. Once syrup is ready, remove from heat and allow to cool. The spice sediment will settle during this time.
    • Strain the spiced syrup into another bowl. Add the lemon and ginger juice to the syrup and mix well.
    • Pour into a bottle (use a funnel) and store in the refrigerator.
    • To serve, pour Lemon Ginger Squash into a tall glass, according to taste and add crushed ice and chilled water. Stir, garnish with a slice of lime/ lemon and serve!

    This cordial makes a refreshing, thirst-quenching drink that is perfect for summer! Make up a bottle of it and keep in your fridge for the hot days.:cheers
     
  3. amritasharma

    amritasharma Senior IL'ite

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    Thank you both for the wonderful recipes!!! These will help us greatly in the scorching summer that is soon to come.

    Last summer I learned to prepare Iced Honey Coffee. Here is the recipe for you!!
    :thumbsup

    Ingredients:

    • 2 tbs instant coffee
    • 1/4 cup boiling water
    • 1/4 cup honey
    • 3/4 cup cold water
    • 1 quart milk
    • 1 cup ice cubes

    Preparation:

    Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top off with milk.

    Serves 4
     
  4. Shabnam88

    Shabnam88 New IL'ite

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    Thanks for some great recipes. I like them.
     
  5. MadhujaJ

    MadhujaJ Senior IL'ite

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    We love having Dahi Rice during summer. Here is the recipe!!



    Ingredients

    2 cups rice, cooked and cooled
    2 cups plain yoghurt
    1 1/2 tbsp oil
    2 tsp mustard seeds
    1/2 asafoetida (hing)
    10 curry leaves
    2 red chillies
    Salt
    1 small raw mango (finely chopped) to garnish

    Method

    In a large saucepan, mix the yoghurt and the rice. Cook on a low flame for about 25 minutes, till the rice has completely absorbed the yoghurt.
    Next, in a small frying pan, heat the oil. Once it is hot enough, add the mustard seeds and hing in quick succession, allowing the mustard seeds to pop for a few seconds. Then add the curry leaves, followed by red chillies a few seconds later. If you like your food a little spicy, break open one of the chillies while adding them to the frying pan.
    Stir-fry all the ingredients for a few seconds, then add them to the yoghurt-rice mixture.

    Chill in the fridge for two hours. The rice will have absorbed much of the yoghurt, and the mixture may be a little dry. Add ½ cup more beaten of yoghurt to the rice, and mix well. Sprinkle the rice with the chopped raw mango, and serve.
     
  6. amritasharma

    amritasharma Senior IL'ite

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    Dear Madhuja,

    I love this recipe of yours. I am tempted to try this today itself!! Let me share with you all the recipe of a special Tomato Salad that is very good for summer!!

    Tomato salad with pine nuts and cheese

    ~ Ingredients

    4 medium tomatoes, halved and each half cut into thirds
    2 triangles of cream cheese, crumbled off into small pieces
    1/2 tsp dried basil
    1/2 tsp dried oregano
    2 tbsp lightly roasted pine nuts
    Freshly cracked black pepper
    Salt to taste
    1 tbsp extra virgin olive oil (optional)

    ~ Method

    In a salad bowl, mix all the ingredients except the pine nuts nuts, tossing well.
    Chill for an hour or so, then garnish with roasted pine nuts and serve.

    You can also spoon this salad between two slices of bread for a light, cold sandwich.
     
    Last edited: Apr 5, 2010
  7. JayaRawat

    JayaRawat Senior IL'ite

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    Hi all,

    Dahi Rice and Iced Honey Coffee sound wonderful!! I will try them in a day or two!!

    Let me share with you my recipe of Delhi Special Cold Coffee!!

    Ingredients:

    • 2 glasses chilled full cream milk/ whole milk
    • 2 tsps instant coffee of your choice
    • Sugar to taste
    • 1/2 glass crushed ice

    Preparation:

    Put all the ingredients together in a blender and whisk till well mixed. Pour into tall frosted glasses, add a straw and serve!
     
  8. amritasharma

    amritasharma Senior IL'ite

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    Dear All,

    Let me share with you the recipe of Adraki Murg. I learnt it from my colleague.

    Ingredients:

    • 1 kg chicken pieces of your choice (with or without bones and skin)
    • 4 tbsps fresh yogurt
    • 2 tbsps coriander powder
    • 2 tbsps cumin powder
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1"stick of cinnamon
    • 5 cloves
    • 4 pods green cardamom seeds removed
    • 8 black peppercorns
    • 1 large bay leaf
    • 1 star anise
    • 1 tsp mace powder
    • 1 large onion chopped very fine
    • 2 medium tomatoes chopped fine
    • 1/2 cup water
    • Salt to taste
    • 4"piece of ginger cut into julliennes
    • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
    • Chopped fresh coriander to garnish

    Preparation:

    • Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
    • Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
    • Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes.
    • About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy.
    • Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.
    • Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
    • Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy has dried up.
    • Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad.
     
  9. MadhujaJ

    MadhujaJ Senior IL'ite

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    Dear All,

    Let me share with you the recipe of Namkin Khira (Cucumber) Lassi!! You can serve it before or with a meal.:thumbsup

    Ingredients:

    • 2 cups/ glasses or fresh yoghurt (should not be sour)
    • 2 small cucumbers peeled and cut into cubes
    • 2 cloves garlic
    • 1 tsp finely chopped ginger
    • 1 tsp lime juice
    • 1 cup crushed ice
    • Salt to taste
    • 1/4 tsp Chaat Masala
    • Sprigs of mint to garnish

    Preparation:

    • Mix all the ingredients (except the Chaat Masala and mint) and blend in a blender or food processor till smooth.
    • Pour into tall, chilled glasses and sprinkle with a pinch each Chaat Masala. Garnish with a sprig of mint each and serve immediately.
     
    Last edited: Apr 7, 2010
  10. raminderkaur

    raminderkaur Bronze IL'ite

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    Thanks for some great recipes.
     

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