Step by Step Photos for Drinks & Smoothies!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 24, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango-Kaju Lassi - luscious!

    This is ideal for a mini-breakfast!!
    If the curds are loose, hang them in a cloth for an hour & use the thick curds.
    Blend mango pulp, curds, milk & sugar to taste. The ratio is to suit your taste. Add some broken cashews for a crunch!!


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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easy Jigirthanda - with “badam pisin”! - my own recipe!1

    This is different from jil Jil jigirthanda.

    Badham pisin, as shown below, is a cooling agent, available in herbal medicines shops.
    This is different from goond (gaund) used in the North.

    Take a marble size & soak in ½ cup of water for 8 hrs. It will form a jell.

    Make custard with 1/3 cup milk + 1 tsp vanilla/strawberry custard powder + 1 tbsp sugar.

    In a glass arrange:

    cooled custard

    soaked badam pisin

    strawberry crush

    a scoop of any ice cream

    You can use rose syrup /any fruit crush, to your taste.


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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coffee Milk Shake - very refreshing!!

    Blend together

    Coffee ice cream

    Milk powder

    Crushed ice

    Sugar (optional)

    Lighty sprinkle instant coffee granules before serving.


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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Choco-Caramel Jigirthanda - a chilled deligt!!

    First layer:

    2 tbsp milk + 2 tbsp grated paneer + 1 tbsp sugar, blended well

    Second layer:

    Sabja seeds - 1 tbsp soaked overnight

    Third layer:

    Caramel sauce - 2 tbsp

    Topping:

    A scoop of chocolate ice cream

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Strawberry Slush - light, but ideal for summer!!

    I am posting photos for strawberry slush.

    You can make this with ANY FRUIT CRUSH.

    Fruit crush - ½ cup (Kiwi crush gives green slush; mango orange slush, grapes lavender etc….). This is store-bought.

    Water - ½ cup.

    Mix thoroughly & add 1 cup soda water.

    Beat well & our into 4 disposable cups.

    Fill only ¾.

    Freeze, covered with a plastic sheet.

    After 8 hrs, remove them & put in the blender.

    Liquidise to break chunks, give an uniform texture and serve chilled.

    Soda water is important since it gives a soft texture.


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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato Lime Crush - no sugar or salt!

    This is a health drink.

    Blend together, without adding water:

    Bright red tomatoes - 4, chopped

    Ginger crushed 1”

    Lime juice - 3-4 tsp

    Black salt - ½ tsp

    Pour over ice cubes & serve.


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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Summer Cooler (1) - uses the cooler falooda (sabja) seeds.

    First layer:

    Soak dry fruits – apricot, dates, raisns, prunes, over night in water & make a puree

    Second layer:

    Soak 1 tbsp sabja seeds in 1 tbspwater for 4-5 hrs & use

    Third layer:

    Pureed kiwi with sugar, optionally. Or use Kiwi crush.

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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Summer Cooler (2) - uses oats & badham pisin

    First layer:

    Chilled thick oats porridge

    Second layer:

    Badham pisin, abut 1 tsp, soaked overnight in 2 tbsp water

    Third layer:

    Fresh fruits of your choice.

    Chill & serve.


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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Summer Cooler (3) - ideal for breakfast.

    First layer:
    Strawberry /any other fruit slush

    Second layer:
    Soaked badham pisin or sabja seeds

    third layer:
    Fruits of your choice – I added papaya.

    Top with walnuts for crunch.

    Serve chilled.


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  10. Chitvish

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    Summer Cooler (4) - with Sabja seeds

    First layer:

    Museli cooked thick in milk & chilled

    Second:

    Soaked sabja seeds

    Third layer;

    Minced & cooked dry fruit pulp

    Fourth layer:

    Black currant crush (can use any fruuit crush /sweetened pulp)

    Garnished with blanched almonds


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