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

Ice cream Milkshake

Ingredients

Milk – 500ml
Sugar - 50 to 75 gms (depending on the required sweetness).
Ice cream – 3 to 4 scoops (any choice of ice cream vanilla, chocolate etc,)


Method

In the blender add the milk, Three to four scoops of Ice cream and the sugar.
Beat them well in the blender so the mixture is smooth and frothy.
Serve it with ice cubes or as desired.

 

Chocolate Milk Shake

Ingredients

1 lt chilled milk
100 gm sugar (you can reduce it as per your taste)
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolate sauce
5 scoops vanilla ice cream
1 tbsp. chocolate curls for topping (you can grate chocolate)

Method

Mix cocoa, sugar and water.
Heat while stirring till all sugar dissolves.
A smooth batter should form.
Chill milk till icy cold.
Pour milk into a beating bowl.
Add cocoa batter; electrically beat to whip till frothy.

Before serving:

Fill milk each chilled glass 1/3.
Pour a tsp. of chocolate sauce; pour another 1/3 with milk.
Top with a scoop of ice cream.
Pour some more chocolate sauce.
Garnish with chocolate curls.
Serve immediately with long handled spoons.

 

Carrot Milk shake

Ingredients

10 baby carrots
1/4 cup sugar
2 cups boiled, cold milk
Pinch of cardamom (powdered)


Method

Grate the carrots and blend all the ingredients.
Refrigerate for half an hour and enjoy the carrot milkshake.

 

Pineapple Milk Shake


Ingredients

300 ml. milk chilled well
1/2 tsp. pineapple essence
8-10 drops yellow colour
1 slice canned/fresh pineapple finely chopped
2 canned cherries
3 scoops vanilla or pineapple ice cream
2 tsp. sugar

Method

Dissolve sugar in milk before chilling.
Frost tall conical glass before serving.
Or chill them well.


Just before serving:

Run milk, essence, colour and one scoop ice cream in a mixer grinder.
When well blended and frothy, pour into chilled glasses.
Add a few pineapple pieces, mix gently.
Top with a scoop of ice cream.
Top scoop with a cherry and serve immediately

 

Grape Milk Shake


Ingredients

1 cup black grapes washed & cleaned (seed less)
1/2 cup sugar
1 cup water
250 ml. milk well chilled
2-3 scoops vanilla or black currant ice cream

Method

Add 1/2 cup water to each, grapes and sugar, separately.
Boil grapes for 3-4 minutes, or till soft. Cool.
Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency)
Blend grapes till smooth, filter it.
Add to sugar syrup, boil and simmer further for 5 minutes.
Cool very well.
Just before serving, blend grape concentrate and milk till frothy.
Pour into transparent glasses.
Top with a scoop of vanilla or black currant ice cream
Serve immediately.

 

Ginger & mixed fruit Juice/ Punch

Ingredients

50 gms fresh ginger
1 1/2 bottles of water
3-4 cups sugar
2 cups of apple concentrate
2 cups of fresh orange juice
1 cup pineapple juice
1/4 cup of strawberry pulp
A pinch of salt

Method

Grind fresh ginger to a rough paste
Boil 2 bottles of water , after the water starts bubbling add the ground ginger.
Add the sugar.
Boil on high flame for two minutes and switch off.
Strain the ginger juice through fine muslin.
Cool and then pour into another larger vessel, being careful not to pour to the end.
Thus the sediment and impurities remain to be thrown away.
Strain once more and add in the rest of the juices and strawberry pulp.
This concentrate must be refrigerated and can be blended with ice water or soda to make an incredible summer drink at short notice.

 

Carrot Sip

Ingredients

3 carrots fresh and juicy
1 tbsp. fresh cream
1 tbsp. sugar
3-4 mint leaves
1 tsp. lemon juice
1/4 tsp. pepper powder
1/4 tsp. salt
2 1/2 glasses water (500 ml. approx.)
1 cup water for boiling carrots

Method

Wash carrots, cut into small pieces.
Add water for boiling, boil, cover and simmer for 5 minutes.
Allow it to cool.
Chop mint leaves very fine. Keep aside.
Put carrots in a mixie, add lemon juice, salt, sugar, pepper.
Run till carrots well pulped.
When well blended, add water and filter it.
Add mint, stir.
Serve chilled in tall glasses, with a small swirl of cream over top.

 

Chilled Spicy Tomato Juice


Ingredients

12-15 tomatoes ripe & juicy
1 tsp. tomato sauce
3/4 tsp. red chilly sauce
1 tbsp. powdered sugar
2 slices bread buttered on both sides
1/2 cup onion finely chopped
1/2 cup tomato finely chopped
1/2 cup cucumber finely chopped
1 tbsp. capsicum finely chopped
2 flakes garlic finely grated
1/4 cup fresh cream
Salt to taste

Method

Blanch tomatoes in boiling water for 5 minutes.
Cut bread slices into tiny squares.
Either stir fry or bake in hot oven till golden and crisp.
Keep aside. Remove tomatoes from water, peel skins off carefully.
Blend in a mixie till fine. Add all other ingredients to the puree.
Except bread cubes and cream.
Mix well and refrigerate till well chilled.
Add bread cubes and cream just before serving.
Or pour individual bowls, add bread cubes and cream.
Serve very cold, with salt and pepper.

 

Raw Mango Drink/ Panna

Ingredients

1 raw mango
1 1/2 cup sugar
1/4 tsp saffron strands
1/2 tsp cardamom powder
1 tiny bit nutmeg


Method

Peel and chop mango into chunks.
In a pan, put mango, sugar and nutmeg.
Boil till the mango is soft. Cool.
Blend in mixie till smooth. Filter it.
Add cardamom, saffron and bring to boil, stirring continuously.
Take off heat. Cool.
As and when required add a tbsp or more, to a glass of chilled water and mix with an egg beater, to froth.
The pulp may be stored in the freezer for over a month.